A Spoonful of Thought

Ingredients: 2 potatoes peeled, boiled and grated 1 cup poha 1 cup water 1 tbsp ghee 1 tsp cumin/jeera seeds 1 tsp ginger garlic paste 2-3 finely chopped green chillies 1 tbsp grated carrots 1 tsp red chilly flakes salt to taste 2 tbsp chopped coriander leaves 1/4 cup wheat flour 1 tbsp curd Recipe: 1. Boil the potatoes, grate them and keep them aside. 2. Grind the poha to fine powder and keep it aside. 3. In a kadai, heat ghee. Add jeera seeds, saute for a min. 4. Add ginger garlic paste, chopped green chillies and salt. Saute for 2 more mins. 5. Add water to it and then add salt. 6. Cover and bring the water to boil.    Let them simmer for two more mins. 7. Add powdered poha to the boiled water. Stir continuously to avoid. Mix well. 7. Slowly water will be absorbed by poha and will start to thicken, keep stirring. 8. Remove the poha dough to a mixing bowl. Crumble and let it cool completely. 9. Once completely cooled, knead to the soft dough for 5 mins using hand. 10. Add grated pota

  Ingredients: For dough: 1 cup wheat flour 1 cup maida 2 tbsp ghee salt to taste water to knead For Stuffing: 2 eggs (for each roll) 1 capsicum thin julienne 1 onion thin julienne slices 2 green chilies chopped finely 1/2 carrot thin julienne 2 tbsp veg mayo 1 tbsp tomato ketchup 1 tbsp pizza sauce 1 tsp powdered sugar 1 tbsp lemon juice salt to taste mustard sauce black pepper grated cheese(optional) Recipe: 1. Prepare a mayo sauce first. In a mixing bowl add mayo, ketchup, pizza sauce and sugar. Mix well and keep it aside for later use. 2. Prepare the dough: In a bowl add wheat flour and maida. Mix well. Add ghee to the flour.  3. Mix ghee well into the flour, the flour will hold shape. Now add water gradually and knead a soft dough. Cover and keep it aside for 15 mins. 4.  Saute the onion slices and capsicum juliennes in little oil to remove the rawness. Remove them in a bowl and let them cool down. Then add carrot juliennes and finely chopped chilies along with little salt and lem

Ingredients: 1/2 cup yellow moong dal (soaked overnight) 1/4 cup sabudana/sago (soaked overnight) 1 inch grated ginger 1 medium onion finely chopped 1 medium tomato finely chopped 2 green chillies finely chopped 2 tbsp coriander leaves finely chopped 1 tbsp curry leaves finely chopped 1 tsp cumin/jeera seeds 1 tsp kashmiri red chilli powder 1 tsp chaat masala 1/4 tsp cooking soda salt to taste oil/ghee to drizzle Recipe: 1. Add soaked moong dal and sabudana to the grinder. Add grated ginger and grind them together to smooth batter (dosa consistency)  with little water and salt. Keep it aside covered. 2. In a mixing bowl add chopped onions, green chillies, tomatoes, jeera seeds, chaat masala, chilli powder and salt. Mix all together well. 3. Heat a non stick tawa. Add baking/cooking soda to the batter and mix well. 4. Pour a ladle full of batter over the hot tawa, spread with light hand a little to give a round shape. Cover for a min and let it bake. 4. Uncover it and you will see small

Ingredients: 2 and 1/2 cup wheat flour 1 tsp sugar 1 tsp baking powder 1/4 tsp baking soda 2 tbsp oil 1/2 cup curd water (for kneading) salt to taste Recipe: 1.In a large mixing bowl take wheat flour, sugar, baking powder, baking soda and salt. Mix well making sure everything is well combined. 2. Now add curd and start to knead the dough. 3. Add water as required and continue to knead for 5 minutes. 4. Now add oil and knead until the dough turns smooth and soft. Cover and rest for 1 hour or more. 5. After an hour, knead the dough again making sure the dough is soft. Pinch a ball sized dough and dust with wheat flour. 6. Roll gently, making sure the roti is slightly thick compared to chapati. 7. Now take the rolled out roti over the palm, upside down. The backside of the roti should not have any butter or flour. Apply the water on the backside and  spread uniformly , this helps to stick the naan to the tawa as it sticks to the tandoor.  8. Heat the tawa on medium flame, and once the taw

Ingredients: 1 cup suji/rava 1/4 cup wheat flour 1/4 cup rice flour 2 dry red chillies 2-3 green chillies chopped 1 medium onion chopped 1 inch ginger 1/2 cup curd 1 medium tomato finely chopped 2 tbsp coriander leaves 1 tsp cooking soda Salt Water Butter/Ghee Recipe: 1. In a blender/movie, add suji, wheat flour, rice flour. 2. Then add dry red chilli, chopped green chillies and chopped onions and ginger. 3. Add curd and 1/4 cup water to the same. Now blend them together to form a thick batter. 4. Remove the batter in a large bowl. To this add chopped tomatoes and coriander leaves. 5. Heat a non stick pan and spread little oil. 6. Add baking soda to the batter and 2 tbsp of water. Mix well. 7. Pour 2 spoonful of batter to hot pan and spread a little. Cover and cook for a min on one side. 8. Flip to the other side and let it cool for a min more. 9. Now apply little butter or ghee on both the sides and let it roast a bit on both the sides. 10. Remove the pancake in a plate. Serve hot wit

Ingredients: 2cups of sago/sabudana, soaked for 7-8 hrs 2 large potatoes, boiled and peeled 1 tsp jeera seeds 1 tbsp sugar 1 inch ginger, grated 2-3 green chillies, finely chopped 1/2 cup peanuts dry roasted and peeled 2 tbsp coriander leaves, finely chopped(optional) 1 medium lemon juice salt to taste ghee/oil yogurt to serve Recipe: 1. Grind the roasted peanuts to smooth powder. 2. In a big mixing bowl add soaked sabudana, peanut powder, sugar, salt, jeera seeds, chopped green chillies, chopped coriander leaves, grated ginger. 3. To this grate the boiled potatoes, 1 tbsp ghee and finally add lemon juice. Mash and mix all ingredients well to form a soft dough. 4. Take a plastic sheet or baking paper. Apply little oil and spread amal portion of dough onto the sheet. 5. Cover it with another sheet and press the dough with soft hands to form a thin disc and keep it aside. 6. Heat a non stick pan, spread little ghee to it. Place the prepared disc to the pan. 7. Roast on

Ingredients: For Dal Mixture thats go into dough: 3/4 cup urad dal 1 inch ginger 1 green chilli 1 tsp red chilli powder 1 tsp coriander powder  1/2 tsp garam masala 1 tsp saunf (fennel) 1 tsp kasuri methi 1 tsp salt  For Dough: 1+ 3/4 cups wheat flour 1/2 cup rava (sooji, semolina) 1/2 to 3/4 cup of luke warm water 1 tbsp oil or ghee Recipe: 1. Use urad dal without the skin. Wash the urad dal nicely & soak the dal in enough water for 1-2 hours.  2. Strain the dal and discard the water. Now using mixer, grind the dal along with add in the ginger, chilli, red chilli powder, coriander powder, garam masala, saunf, kasuri methi & salt.  3. Use the pulse mode or grind the dal by starting & stopping the grinder briefly so that we get a coarse dal mixture. You can add minimum water to grind the dal if required. Dal ki pitthi is ready. 4. Now in a mixing bowl add wheat flour, rava, dal mixture and ghee. Use luke warm water to knead a stiff dough. Add the water gradually so th

Ingredients: 3 potatoes peeled, boiled and grated 1 cup fine sooji/rava/semolina 1.5 cup water 1 tbsp ghee 1 tsp cumin/jeera seeds 1 tsp saunf/fennel seeds 1 tsp minced ginger 2-3 finely chopped green chillies 1 medium onion finely chopped 1 tsp red chilli flakes 1 tsp salt 2 tbsp chopped coriander leaves 1/4 cup wheat flour 1 tbsp curd( optional) Recipe: 1. Boil the potatoes, grate them and keep it aside. 2. In a kadai, heat ghee. Add jeera seeds, saunf seeds. Saute for a min. 3. Add chopped onions, green chillies and ginger. Saute for till onions are soft. 4. Add water to it and then add chilli flakes, salt and coriander leaves. 5. Let them simmer for two more mins. Cover and bring the water to boil. 6. Add rava to the boiled water. Stir continuously to avoid. Mix well. 7. Slowly water will be absorbed by rava/sooji and will start to thicken, keep stirring. 8. Remove the sooji mixture to a mixing bowl. Crumble and let it cool completely. 9. Once completely cooled, knead to the soft d

Ingredients: 1cup fresh chopped methi leaves 2 cups wheat flour 1/2 cup gram flour/besan 1 tsp haldi 1 tbsp red chilli powder 1 tbsp ginger-green chilli paste 1 tsp cumin/jeera freshly roasted and grounded 1 tbsp coriander powder 2 tsp kasuri methi powder 1 and 1/2 tsp sesame seeds 1/4 tsp ajwain seeds 1/2 cup curd 2-3 tbsp oil 1 tbsp sugar salt to taste water to knead Recipe: 1.Dip the chopped methi in a water and add little salt and mix well. keep it aside for 5 mins. 2.Then drain the salted water from the methi leaves and clean the leaves with clean normal water for 2-3 times. Keep it aside. 3. In a big mixing bowl add wheat flour, gram flour/besan, ginger-chilli paste, haldi, red chilli powder, salt, sugar, jeera powder, coriander powder, ajwain seeds, sesame seeds, kasuri methi and salt. Mix well. 4. Then add curd and oil. Mix very well all the ingredients.  5. Then knead this to soft dough using little warm water. Keep it aside for 15-20 mins cover in wet cloth. 6. After 15 mins,

Ingredients: For dough: 2 cup wheat flour 1 tbsp oil salt to taste water to knead dough ghee for roasting Stuffing Masala: 3 big potatoes 1/2 cup green peas 1 tsp black pepper powder 1 tsp italian seasoning 1 tsp chilli flakes 1-2 tsp lemon juice 1 tsp chaat masala 1 tsp salt Recipe: 1. Knead  using all the mentioned dough ingredients  to tight and smooth dough. Cover and keep it aside for 10-15 mins. 2. Boil the potatoes along with peas. Peel the potatoes and keep it aside for cooling. 3. Once cooled, mash all the potatoes with peas and put it in the mixing bowl. 4. To the mixing bowl, add salt, black pepper powder, chilli flakes, chaat masala and italian seasoning. Add lemon juice and mix well and keep it aside. 5. Now take the prepared dough and knead it again for 2-3 more mins. Then make 2 big lemon size balls and keep rest of the dough aside. 6. Roll out both the the dough balls to large chapati comparatively thin than normal chapati. 7. Take one sheet and place it on a board. Spr

Ingredients: For Taco dough: 1 cup wheat flour 1 cup maida 1 tbsp kashmiri red chilli powder 1 tbsp oil salt to taste water to knead dough Stuffing Masala: 2 big potatoes 1 tbsp yellow capsicum finely chopped 1 tbsp   green  capsicum finely chopped 1 tbsp tomato finely chopped 2 tsp black pepper powder 2 tsp italian seasoning 1-2 tsp lemon juice salt to taste 200 gms grated mozzarella cheese tomato sauce Serve with: tomato sauce Recipe: 1. Knead  using all the mentioned taco dough ingredients  to tight and smooth dough. Cover and keep it aside for 10-15 mins. 2. Boil the potatoes and peel and keep it aside for cooling. 3. Once cooled, grated all the potatoes and put it in the mixing bowl. 4. To this mixing bowl add chopped capsicums and tomatoes too. 5. Add salt, black pepper powder and italian seasoning. Add lemon juice. Mix well and keep it aside. 6. Now take the prepared dough and knead it again for 2-3 more mins. Then make 6 medium size ball and keep it aside. 7. Take one ball, rol

Ingredients: 3 cups wheat flour 1 tbsp oil salt to taste water to knead dough oil ghee to rub on paratha Paratha Masala: 2 tsp kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1 tsp chaat masala 1 tsp garam masala 1/2 tsp haldi 1 tsp roasted jeera powder 1 tsp black pepper powder 1 tsp salt Serve with: butter cube pieces curd pickle Recipe: 1. Knead wheat flour to tight and smooth dough. Cover and Keep it aside for 10-15 mins. 2. In a mixing bowl, add all the masala ingredients and mix well. Paratha masala is ready. Keep it aside. 3. Now take the prepared dough and knead it again for 2-3 more mins. Then make 8-10 medium size ball and keep it aside. 4. Take one ball, roll out to one large chapati and apply oil on half side of the paratha. Sprinkle the paratha masala over the applied oil.  5. Fold the paratha to half. Now again apply the oil to half side of the folded paratha. Sprinkle the paratha masala over the applied oil.  6. Again fold the paratha to half. This will give

Ingredients: 3 cups wheat flour 1/2 cup maida(optional) 1 tbsp oil salt to taste water to knead dough ghee to rub on paratha Egg Stuffings: 4 eggs 2 tsp black pepper 1 medium onion finely chopped 2 green chillies 1/2 tsp haldi 1 tsp garam masala 1 tsp tikhalal red chilli powder 2 tbsp oil 1/2 cup chopped coriander leaves salt as per taste Serve with: butter cube pieces tomato sauce green mint chutney Recipe: 1. Knead wheat flour to tight and smooth dough. Cover and Keep it aside for 10-15 mins. 2. In a mixing bowl, break and take eggs. Add black pepper and salt to it. Beat the eggs and keep it aside. 3. In a pan heat oil. Add green chillies and onions. Saute till onions are soft.  4. Add haldi, garam masala, red chilli powder and salt. Mix well and saute for 2 mins. 5. To this add the beaten eggs. Mix well and saute till the egg is cooked well. 6. Add chopped coriander leaves and mix well. Stuffing is ready, keep it aside to cool down a bit. 7. Make the 8-10 balls out of the dough. Rol

Ingredients: 3 cups wheat flour 1/2 cup maida(optional) 1 tbsp oil salt to taste water to knead dough ghee to rub on paratha Stuffings: 4-5 Radish/Mooli 1 medium onion  1 tsp anardana/ pomegranate seeds powder 1 tsp jeera/cumin seeds roasted and powdered 1 tsp green  chilli  and ginger paste 1 tsp kashmiri red  chilli  powder 1 lemon juice 2 tbsp oil 1/2 cup chopped coriander leaves salt as per taste Serve with: butter cube pieces curd pickle Recipe: Type 1: 1. Grate the mooli and onions together. Remove the water completely by pressing it tightly between palms. This water can be used while kneading the dough. 2. Knead wheat flour to tight and smooth dough using the above mooli water. Cover and Keep it aside for 10-15 mins. 3. In a big mixing bowl add grated mooli and onions. To this add salt, roasted jeera powder, anardana powder, ginger and  chilli  paste and red  chilli  powder. Mix well. 4. Then to the mixture add lemon juice, oil and coriander leaves. Mix well with hands to combin

Ingredients: 3 cups wheat flour 1/2 cup maida(optional) 1 tbsp oil salt to taste water to knead dough ghee to rub on paratha Potato Stuffings: 4-5 boiled and mashed potatoes 1 medium onion very finely chopped 1 tsp red chilli powder 1 tsp anardana/ pomegranate seeds powder 1 tsp jeera/cumin seeds roasted and powdered 1 tsp green  chilli  and ginger paste 1 lemon juice 2 tbsp oil 1/2 cup chopped coriander leaves salt as per taste Serve with: butter cube pieces curd pickle Recipe: 1. Knead wheat flour to tight and smooth dough. Cover and Keep it aside for 10-15 mins. 2. In a big mixing bowl add mashed potatoes and chopped onions. To this add salt, roasted jeera powder, anardana powder, red chilli powder, ginger and  chilli  paste. Mix well. 3. Then to the potato mixture add lemon juice, oil and coriander leaves. Mix well with hands to combine all the ingredients to get the potato stuffing ready. 4. Now take the prepared dough and knead it again for 2-3 more mins. Then make 8-10 medium si

Ingredients: Pockets: 3 cups wheat flour 1 tbsp oil salt to taste water to make dough Stuffings: 1 tbsp pizza sauce 1 tbsp veg mayo 1/4 cup finely chopped green capsicum 1/4 cup boiled sweet corn  1/4 grated carrots 1 med finely chopped onions 1 tsp italian seasonings cheese slices Salt as per taste Oil/ghee for roasting the pockets Recipe: 1. Prepare the wheat flour dough. Cover and keep it aside. 2. In a bowl add mayo and pizza sauce. Mix well. Adjust the salt as per taste. Add chopped onions and veggies to the mixture. Add the italian seasoning to the mixture. Mix well. Do not make the stuffing watery . In case it is thin consistency then add bread crumbs to the mixture . 3. Make the 8-10 balls out of the dough. Roll out the dough to form a round chapati.  4. Keep a cheese slice in the middle. Over it add the layer of the stuffing mixture. Apply water to the corners of the rolled out chapati and fold it from one side at a time. 5. After folding from all side, will get a square shape

Ingredients: 2 cups maida/all purpose flour 1/2 tsp baking powder 2 tsp sugar 2 tbsp oil 3/4 cup milk Salt as per taste 1/2 cup water Garnish with: 1 tbsp nigella/onion seeds 1 tbsp sesame seeds 1/2 finely chopped coriander leaves 1 tbsp chopped/finely crushed garlic butter Recipe: 1. In a bowl add maida. To this add baking powder, sugar (to caramelize), oil and salt. 2. Knead soft dough using milk. Knead for 10 mins using both the palms. 3. Keep it aside for 15 mins, covered with wet cloth. 4. Create small balls from the dough and again keep it away for 10-15 mins. 5. After 15 mins, heat the iron griddle/tawa on medium flame. Should not use non-stick. 6. Roll out the dough to oval shape using very minimal to no dry flour at all. 7. Brush the upper side of the rolled out dough with butter and sprinkle the garlic, nigella seeds, sesame seeds and coriander leaves. Roll over with very light pressure so that seeds and leaves get stuck to the dough. 8. Now take the rolled out naan over th