A Spoonful of Thought

Ingredients: 1 cup suji 1/2 cup curd 1/2 cup + 1/4 cup water 1 tsp baking/cooking soda Salt as per taste For stuffing: 2 tbsp oil 1 tsp mustard seeds 1 tsp urad dal Few chopped curry leaves 1 finely chopped onion 1 tbsp ginger garlic paste 2 finely chopped green chillies 3 medium potatoes peeled and boiled 1 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala 1/4 tsp haldi Salt to taste chopped coriander leaves Recipe: 1. In a mixing bowl, take 1 cup suji/rava. To that add 1/2 cup curd and 1/2 cup water. Mix well. Keep it aside to rest for 30 mins. 2.  In a pan, heat oil. Add mustard seeds. Let it splutter. Then add cumin seeds, urad dal and curry leaves. Let it fry for a min. 3. Add chopped onions and green chillies and saute well till onions are soft. 4. Later add ginger garlic paste and mix well for a min more. 5. Add haldi, red chilli powder, coriander powder and mix well. Let it fry for 2 more mins. 6. Then add roughly mashed boiled potatoes. Add salt as per taste. 7.

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: Dry Masalas: 1 tsp dhaniya/corainder seeds 1 tsp kasoori methi 1 tsp saunf  1 tsp jeera seeds Aloo Pyaaz Filling:-  2 tbsp Oil a pinch hing - 1 pinch 2 garlic cloves finely chopped 3 tbsp besan 1 tsp red chilli powder 1 tsp amchoor powder 1/2 tsp black salt 1 tsp garam masala 1 onion finely chopped 1 tsp salt 2 nos green chillies finely chopped 2 potaoes boiled 1 tsp sugar 1 onion sliced 2 tbsp chopped coriander leaves Kachori Dough: 2 cups maida a pinch ajwain salt to taste 4 tbsp oil water to knead oil - to deep fry Recipe: 1. Dry roast coriander, cumin and saunf seeds and add them to the blender. 2. Add kasuri methi and grind them coarsely. Keep them aside. 3. Heat oil in a pan. Add the above powder and roast for 2 mins.  4. Add hing and garlic cloves and mix well. Roast them again for 2 mins. 5. Add besan and mix well. Roast all ingredients for 5 mins, till besan changes its color. 6. Then add chilli powder, amchoor powder, black salt, garam masala. Mix well and roast

Ingredients: 1 cup rava/suji 1 big onion finely chopped 1 medium tomato finely chopped 2 green chilies finely chopped 1/4 cup green peas 2-3 tbsp french beans chopped 2-3 tbsp carrots finely diced few curry leaves 1 tsp mustard seeds 2 tsp urad dal 2 tbsp cashews 2 cups of water 3 tbsp ghee salt to taste Recipe: 1.  Dry roast the suji for 5 mins. Remove it in a plate and let it cool down. 2. Add 2 tbsp ghee to hot kadai. Roast the cashews till golden brown and remove them in a plate. 3. Then add mustard seeds and let them splutter. Then add curry leaves and urad dal and saute. 4. Add chopped green chillies and onions. Saute till onions are translucent. 5.  Add green peas and chopped french beans and mix well. Cover and let it cook for 2-3 mins. 6. Then add in diced carrots and chopped tomatoes. Mix well and saute for a min more. 7. Add water and mix well. Adjust salt to the mixture. Bring the water to boil.   8. Add in roasted suji slowly, stir continuously to avoid any lumps. Mix well

Ingredients: 1 cup suji/rava 1 cup curd 1/4 cup water 2 tbsp french beans finely chopped 2 tbsp carrots finely diced 1/2 capsicum finely chopped 1 small onion finely chopped salt to taste 1 eno fruit salt pack oil mustard seeds white Sesame seeds Recipe: 1. In a mixing bowl, add suji and whisked curd. Mix well. 2. Add water gradually and mix well. Cover and keep it aside for 15 mins. 3. After 15 mins, add chopped veggies and mix well. 4. Add salt and mix well. 5. Heat a pan, pour in 1 tbsp oil and spread it over the pan. Add eno pack into the batter and mix well.  Sprinkle mustard seeds and sesame seeds. Let it splutter. 6. Pour 1/3 of the batter to the pan and spread lightly with the spoon as shown below: 7. Cover and let it cook on low flame for 5-7 mins on one side. 8. Remove it on a plate. Again add in oil and sprinkle mustard seeds and sesame seeds. Let it splutter. 9. Flip the handvo's other side and let it cook for 5 more mins on the second side. 10. Handvo is cooked from bo

  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 cup normal sabudana/sahi 1/4 cup fine sabudana soaked overnight 1/4 peanuts dry roasted 1 inch ginger grated 2 green chillies finely chopped 2 medium potatoes boiled 2 tsp sugar 2 tbsp coriander leaves chopped 1 tsp garam masala 1 tbsp lemon juice salt to taste Recipe: 1. Grind the cup of sabudana to fine powder. 2. Remove the same in a mixing bowl. 3. Add soaked sabudana to the same. 4. Grate boiled potatoes and add to the mixing bowl. 5. Add grated ginger, coarsely crushed peanut powder and chopped chillies to the same. 6. Finally add sugar, salt, garam masala, chopped coriander leaves and lemon juice. 7. Mix well, it will hold shape. Later remove the same to a greased plate. 8. Press with light hand and spread the dough on the plate. 9. Keep the plate in a fridge for 10 mins to set. After 10 mins remove the plate from the fridge and cut the set dough into small cubes. 11. Heat oil in a kadai. Drop the cut cubes into hot oil and fry them till crispy brown. 12. Serve ho

Ingredients: 1 cup boiled/steamed rice(leftover rice) 1.5 cups rice flour 1 cup suji/rava 1 cup curd water to grind 1 tsp salt 1 tsp cooking soda Recipe: 1. In a mixer/grinder, grind the suji first to powder. 2. To this add boiled rice, rice flour, curd and salt. 3. Grind together to smooth batter by adding water gradually. 4. Remove the batter in a bowl. Keep it aside for 15 mins covered. 5. After 15 mins, heat a non stick tawa. Add cooking soda to the batter and mix well. 6. Pour a ladleful of batter and spread the dosa as shown below: 7. Roast Dosa till it is crispy and ready. 8. Serve Dosa hot with chutney of your choice.

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: 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: 1 cup suji/rava 3/4 cup thick curd 1 inch ginger finely grated 3 green chillies finely chopped 2 sprigs curry leaves finely chopped 2 tbsp coriander leaves finely chopped 1 tsp cooking soda Oil Salt to taste Recipe: 1. In a mixing bowl add suji, grated ginger, finely chopped green chillies, curry leaves and coriander leaves. Add salt. Mix all dry ingredients together. 2. Later on add thick curd to the above mixture. Mix to combine all ingredients together very well.  Knead all together form a soft dough  3. Keep it aside for 15 mins.  4. After 15 mins, mix all together and adjust the salt accordingly. 5. Heat oil for frying on medium flame. 6. Add the baking soda to the suji mixture and mix well. 7. Wet your hand and pinch a ball sized dough. Give a tikki's shape and then with wet finger make a hole in between, giving a shape of vada. 8. Drop this vada into hot oil. Repeat the step 7 for rest of the dough. 9. Fry the vada from all sides till they are crispy brown. 10.

Ingredients: 1 cup poha 1/2 cup curd 3 medium potatoes boiled 1/2 cup green peas boiled 1/2 cup green capsicum finely chopped 2 medium onions finely chopped 2 green chillies finely chopped 1 tbps curry leaves finely chopped 2 tbsp coriander leaves finely chopped 1 tbsp ginger garlic paste 1 tsp cumin/jeera powder 1/4 tsp turmeric powder 1 tsp red chilli powder 1 tsp amchur powder 2-3 tbsp rice flour salt to taste oil for shallow fry 1 cup corn flour (slurry) 1 cup bread crumbs Recipe: 1. Clean poha and drain out excess water. 2. In a mixing bowl, add cleaned poha and curd. Mix well and keep it aside for 15 mins. 3. Boil potatoes and peas. Remove excess water and keep it aside for cooling. 4. Once cooled mash or grate boiled potatoes and keep it aside. Also mash peas and keep it aside. 5. After 15 mins, curd will be soaked by poha. Mash the poha with hands, it will hold shape. 6. To this add mashed potatoes, peas, chopped capsicum, onions, green chillies, curry leaves, coriander leaves

Ingredients: 1 cup small/fine sabudana/sago 1 cup buttermilk 2 green chillies (finely chopped) 1 tbsp ginger garlic paste 1 cup rice flour 3 tbsp peanut (roasted & crushed) 2 tbsp coriander leaves (finely chopped) 2 tbsp curry leaves (chopped) 2 tbsp fresh coconut (chopped to small pieces) 1 tsp cumin 2 tbsp water salt to taste oil for frying Recipe: 1. Take 1 cup sabudana and rinse well with water and remove the starch. Drain off all the water and add 1 cup buttermilk. 2. Also, add salt, chopped green chillies and mix well. 3. cover and rest for overnight or until sabudana turn soft. 4. In the morning the sago will absorb all the buttermilk and turns non-sticky. 5. To this add ginger garlic pastes, rice flour, crushed peanut powder, cumin/jeera seeds, coconut pieces, coriander and curry leaves. 6. Squeeze and mix well making sure everything is well combined. 7. Further, add water and mix well. Adjust salt if required. 8. Knead all together form a soft dough adding water if require

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

Classic, Toffee, Potli, Wonton shapes of Samosas Ingredients: For outer crust: 1 cup maida 1 tsp jeera seeds 2 tbsp ghee salt to taste water for kneading dough For samosa filling: 1 tbsp coriander seeds (dry roasted) 1 tbsp fennel/saunf seeds (dry roasted) 1/2 tbsp cumin/jeera seeds (dry roasted) 1 tbsp ghee 1 inch ginger finely chopped 3 green chilli finely chopped 10-12 raisins 2 tbsp peanuts lightly roasted & crushed 1/4 tsp haldi/turmeric powder 2 tsp red chilli powder a pinch of hing/asafoetida 4 medium potatoes (peeled, boiled, mashed) 1/2 cup green peas (boiled) 1/2 black pepper powder 1 tsp dry amchur/mango powder salt to taste oil for deep frying Recipe: 1. For outer crust dough: In a bowl add maida, salt, carom/jeera seeds, ghee and mix well till the dough holds shape when hold together. 2. Now using water and knead a hard dough. Cover and keep aside for resting for 20-30 mins. 3. First prepare the masala: Dry roast coriander, cumin and saunf seeds lightly. Transfer them

Ingredients: 3 big potatoes 3-4 tbsp butter 1 cup mozzarella cheese 1 tsp red chilli powder 1 tsp black pepper powder 1 tsp red chilli flakes 1 tsp oregano 2 tsp garlic powder 3 tbsp rice flour 1 tbsp corn flour salt to taste oil for frying Recipe: 1. Peel and grate the raw potatoes. 2. Add them to a mixing bowl. Add cold water to it and leave for 10 mins. 3. Drain them well. Add the drained potatoes and add them a muslin cloth. Squeeze all them very well. 4. Heat butter in a pan. Add drained the potatoes to it. Mix and cook on low flame for 5 mins. 5. Remove them in a mixing bowl. Add grated mozzarella cheese to the same bowl. 6. Add rice flour, corn flour, chilli powder, pepper powder, garlic powder and salt. Mix well. 7. Take a small potato dough in hand and shape it to a slightly thinner than normal tikki in oval/rectangle shape. 8. Heat oil in a pan for shallow fry. Fry the hash browns from all sides till crispy brown. Remove them in an absorbent paper to drain excess oil. 9. Serv

        Ingredients:(4 sandwiches) 1 cup rava/suji ½ cup curd 1 tsp chilli flakes 1 small carrot grated 1 onion finely chopped 2 tbsp sweet corn boiled 1/2 green and red capsicum finely chopped 1 tbsp coriander finely chopped 1/2 tsp eno fruit salt butter for greasing cheese slices cut into halves salt to taste 1/2 cup + 1/4 cup water Recipe: 1. In a large bowl take rava/sooji, curd, chilli flakes and salt. Mix well. 2. Now add water and combine well. 3. Add carrots, onion, sweet corn, capsicums and chopped coriander leaves. Mix well forming a thick batter. 4. Rest for 10 minutes or until the rava absorbs water. 5. Further, add 1/4 cup water and mix well forming a smooth batter. The batter should be   slightly thick, else the batter will overflow in the sandwich maker. 6. Now grease the sandwich maker with some butter. 7. Just before preparing a sandwich, add eno fruit salt and mix gently. 8. Add a tbsp of batter to each of the halves of the sandwich maker. 9. Place a cheese

Ingredients: 2 eggs 2 bread slices 1 cheese slice butter pepper powder salt to taste Recipe: 1. Beat the eggs to smooth by adding little salt. 2. Heat the pan, grease with butter and toast one side of both the breads. 3. Remove the breads and spread little butter and pour the beaten eggs. 4. Spread the egg all over the pan.  5. Now take both the bread and place the soft side over the omelette. Quickly turn the sides and place the toasted side of bread over the omelette with little space between two breads. 6. Cover and let omelette to cook. Once one side is done turn the omelette to cook from other side along with bread. 7. After 2 mins fold the omelette to inside of bread from all four sides. 8. Place the cheese slice over one bread, sprinkle little pepper and salt. Finally fold and place the other bread over the cheese bread.

Ingredients: 8 bread slices 2 tomatoes sliced 2 boiled potatoes sliced 1 onion sliced 1 cucumber peeled and sliced 1/2 capsicum each all 3 colors shredded chaat masala salt butter green sandwich chutney tomato ketchup Recipe: 1. Take two slices of bread. Spread the butter on one side of both the breads. 2. Now take one bread and spread the green chutney over buttered side. 3. Spread the sliced cucumbers, tomatoes. Over that add shredded capsicum and finally spread the boiled sliced potatoes. 4. Sprinkle the chaat masala and salt over it. 5. Spread tomato ketchup over it. 6. Finally cover with the buttered side of another bread. 7. To toast, spread the butter on the top side of sandwich. 8. Place this side on the hot tawa. Let it toast at the same time apply butter on the other side. Flip the sandwich and let it toast the another side for a min. 9. Remove the toasted sandwich on the serving plate. Cut the sandwich diagonally and serve hot. 10. Enjoy the delicous veg sandwich!!!

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