A Spoonful of Thought

Ingredients: 3 cup rice 1 big onion finely chopped 3-4 garlic cloves crushed 5-6 big-medium tomatoes very finely chopped 2-3 green chillies chopped 3 tbsp sambar powder 1/2 tsp haldi few curry leaves 1 tsp mustard seeds 1 tsp jeera seeds 1 tbsp ghee 1 tbsp oil Salt to taste Recipe: 1. Steam the rice in a cooker and keep it aside for cooling. 2. In a kadai add ghee and oil. Add mustard seeds to hot oil and let it splutter. 3. Then add jeera seeds, chopped green chillies and curry leaves. Saute for a min. 4. Add chopped onions and saute till they turn soft. 5. Add crushed garlic cloves and saute for a min more. 6. Then add very finely chopped tomatoes and cover and let it cook for 5 mins till they are soft and mushy. 7. Add haldi, sambar powder and salt. Mix well. Saute for 2-3 mins.  8. Now finally add the cooked rice to the mixture. Mix well. 9. Simple Delicious Tomato Rice is ready to serve with raita.

Ingredients: 3 maggies 1 tsp jeera/cumin seeds 2 tbsp sweet corn 2 tbsp green peas  1 big grated carrot 1 medium finely chopped onion 1 green chilli finely chopped  2 tbsp finely chopped green capsicum 2 pack of maggi masala 2 tsp Kashmiri red chilli powder 1/2 tsp haldi/turmeric powder 3 tbsp oil salt as per taste Water Recipe: 1. Soak the maggi in hot water for 5 mins to make it soft. 2. In a kadai heat oil. Add jeera seeds. Then add onions and green chillies. Saute till the onions are soft.  3. Add capsicum and saute till capsicum leaves water and become soft. 4. Add carrots, sweet corn and peas. Mix well. Cover and let it all cook for 2-3 mins. 5. Then add haldi, red chilli powder and maggi masala. Mix well. Add salt as per taste. 6. Add soaked maggi along with its water. Mix well. Cover and cook the maggi for 2-3 mins more.  7. Stir the maggi, if the water content is more then simmer for more 2 mins. Else switch off the gas and remove the maggi in plates. 8. Enjoy your favourite m

Ingredients: 3-4 cups steamed rice (completely cooled) 3 tbsp groundnut seeds/peanuts 1 tbsp urad dal 1/4 cup chopped cashews 1 tsp mustard/rai seeds handful curry leaves 2-3 nos dry red chillies 1/2 tsp haldi/turmeric powder 1/4 tsp hing/asafoetida 2-3 nos green chillies 1 or 2 lemon juice 3 tbsp oil salt as per taste Recipe: 1. Heat 2 tablespoons oil in a pan. Add peanuts. 2. Fry the peanuts on a low to medium flame till they become golden and crunchy.Remove and keep aside. 3. In the same pan add cashews.Fry cashews till they turn golden. Remove and keep aside. 4. Squeeze juice from 1 or 2 lemons. You will need about 1.5 to 2 tablespoons lime or lemon juice. If you want more tangy taste, then you can add more lemon juice. Keep aside. 5. Now add 1 tablespoon oil in the same pan. When the oil becomes hot, then add mustard seeds. 6. When the mustard seeds begun to crackle, then add urad dal. 7. On a low flame, saute the urad dal till they turn golden. 8. Next add curry leaves, chopped g

Ingredients: 2 tbsp oil 1 medium onion finely chopped 1 cups diced/grated mixed vegetables(carrots, cabbage, peas, french beans, capsicum) 2 tbsp sweet corn 1 tsp ginger finely chopped 6-7 garlic cloves crushed 2 cups rice, steamed Salt as per taste 2 tsp black pepper powder 1/2 tsp vinegar 1 tsp soya sauce 1 tsp red chilli sauce 1 tsp green chilli sauce 1/2 cup spring onion, chopped Garnish with: chopped coriander leaves chopped spring onions green Recipe: 1. Heat a wok with oil over medium-high heat. Add the chopped garlic to it. Cook until light golden. Now add 1/4 cup of spring onion, chopped ginger. Saute for a minute. 2. Add the onions and cook them for about 2 minutes till they are soft, stirring constantly. Add the mixed veggies and cook for more two minutes. 3.  Then pour the steamed rice and combine well with the ingredients with light hands. 4. Add salt and black pepper powder and mix thoroughly pouring red chilli sauce,soya sauce and green chilli sauce and vinegar over the

Ingredients: 2 tbsp oil 5 eggs 1 cup grated/diced mixed vegetables(carrots, bell pepper, cabbage) 1 tsp ginger finely chopped 8-10 garlic cloves crushed 1 medium onion finely chopped 2 green chillies chopped 2 cups rice, steamed 2 tsp black pepper powder 1 tsp vinegar 2 tsp red chilli sauce 1 tsp soya sauce 1 tsp green chilli sauce 1/2 cup spring onion, chopped salt to taste Garnish with: chopped coriander leaves chopped spring onions green Recipe: 1. Crack 5 eggs into a small bowl and beat them along with little salt, 1 tsp black pepper powder and 1/4 cup milk in a big mixing bowl. 2. Heat a wok (or large sauté pan) with 1/2 tablespoon of the oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat. Wipe off the wok with a kitchen towel. 3. Drizzle the remaining 1 and 1/2 tablespoons of oil in the wok over medium-high heat.  4. Add the chopped garlic to it. Cook until light golden. 5.

Ingredients: 3 cup rice 1/4 cup  sweet corns 1/4 cup green peas 1/4 cup chopped carrots 1/4 cup chopped french beans 1 onion finely chopped  1 tsp shahi jeera 2-3 cinnamon sticks  6-8 cloves 2-3 green cardamons 1 bay leaf 2 tbsp ghee 1 tbsp oil 2 tsp chat masala 6 cups water salt as per taste Recipe: 1. In a bowl take rice clean and keep it aside. Also clean all the veggies and keep it aside. 2. In a cooker, add ghee and oil and heat it.  3. Add jeera seeds and let it splutter. Later add bay leaf, cinnamon sticks, cardamons and cloves. Saute well till nice aroma is released. Take care do not burn the garam masala. 4. Add the chopped onions and saute till they are soft. 5. Then add the cleaned veggies and saute well for 2 mins. 6. Then add the cleaned rice and mix well. Add 6 cups of water to the cooker. 7. Add chaat masala and salt as per the taste. 8. Bring it to boil and later cover the cooker and let it cook on low flame till 2 whistles. 9. Then switch off the flame and wait till th

Ingredients: 2 cup rice 1/2 cup chana dal 1 tsp jeera/cumin seeds  2 tbsp ghee 1 tbsp oil 2 tsp chaat masala 4 cups water salt as per taste Recipe: 1. In a bowl take rice clean and keep it aside. Also clean chana dal and keep it aside. 2. In a cooker, add ghee and oil and heat it.  3. Add jeera seeds and let it splutter. 4. Then add the cleaned dal and saute well for 2 mins. 5. Then add the cleaned rice and mix well. Add 4 cups of water to the cooker. 6. Add chaat masala and salt as per the taste. 7. Bring it to boil and later cover the cooker and let it cook on low flame till 2 whistles. 8. Then switch off the flame and wait till the pressure is released. 9. Serve Chana Dal Khichdi hot with ghee.

Ingredients: 3 cup basmati rice 6 nos hard boiled eggs 3 boiled potatoes cut into 4 pcs each 1/2 tsp haldi 1/2 tsp kashmiri red  chilli   powder 1 bay leaf 8-10 pcs black pepper 1 cinnamon stick 4-5 cloves 4 green cardamom 1 tbsp shahi jeera 4 big onion finely chopped 2 big onions finely chopped lengthwise 2 tbsp ginger-garlic paste 3-4 red tomatoes finely chopped 2 green chillies 1 tbsp ginger/garlic paste 1/2 tsp haldi 1 tbsp coriander powder 1 tsp Kashmiri red  chilli   powder 1 tsp Tikhalal red  chilli   powder 1 tbsp everest shahi biryani masala 1 tbsp kewra water 1/2 cup saffron milk 1/2 cup beaten curd 4 tbsp oil 1 + 1 tbsp ghee Salt as per taste 1 small bowl finely chopped coriander and mint leaves  Recipe: 1. Soaked basmati rice for 30 mins.  2. Another side take hard boil eggs, prick the same with the fork and keep it aside.  3. In a cooker, heat oil and 1 tbsp ghee. Fry the finely chopped onions till they are caramelised. Remove a keep it aside. 4. In the same cooker, add

Ingredients: 120 gms hakka noodles 6 tbsp olive oil 1 medium onion thin sliced 1 tbsp ginger crushed 1 tbsp garlic crushed 2-3 green chillies finely chopped 1 carrot cut into thin strips 1 medium green capsicum cut into thin strips 1/4 cup cabbage finely shredded 1/2 cup sprouted whole green moong 2 stalk of spring onions finely chopped 1 tbsp soya sauce 1 tsp red chilli sauce 1 tsp vinegar 1/4 tsp pepper powder salt to taste Recipe: 1. In a kadai, boil water and add noodles into it. Add little salt and cook noodles for around 10-12 mins till they are just done. DO NOT over cook. Drain, add little oil and mix well. Keep it aside for cooling. 2. Heat olive oil in the large kadai with handle, add crushed garlic and ginger with chopped green chillies. Stir fry for a min. 3.  Then add chopped onions  and stir fry for 2 mins.  4. Add carrots, capsicum and cabbage and again stir fry for 2 more mins.  Keep stirring and tossing continuously. 5. Add noodles, soya sauce, chilli sauce, vinegar,