A Spoonful of Thought

Ingredients: 200 gms Paneer cut in small cubes 2 cup boiled green peas 2 big onions chopped roughly 2 green chillies 2-3 med tomatoes chopped roughly 1 tbsp ginger garlic paste 1 tsp paprika/kashmiri red chilli powder 1 tsp tikhalal red chilli powder 2 tsp coriander powder 1/2 tsp haldi/turmeric 1 tsp cumin/jeera powder 1-2 tsp kasuri methi 1 tsp garam masala Salt as per taste 2 tbsp Rai/Mustard Oil 2 tbsp of Vegetable oil chopped coriander leaves Recipe: 1. Take a kadai and heat vegetable oil. Add onions and saute till it is soft and then add green chillies and finally tomatoes. Saute till tomato is soft. Add ginger garlic paste to the same and mix well. Later add little salt to the mixture. Let it cool. Later Blend all to form a gravy mixture. 2. Take a kadai add oil to heat. Let the mustard oil heat for a min,till the aroma comes else oil will give bitter taste. 3. Add jeera to the oil, let it splutter. Later add the above gravy mixture to the oil. Saute the same on low flame til

Ingredients: 200 gms  Potatoes boiled 2 -3 big tomatoes roughly chopped 2 green chillies 2 -3 small cinnamon sticks 5 cloves 1 big black cardamom 2-3 small green cardamon 1 tej patta/bay leaf 2 tsp Jeera seeds 1 tsp hing 2 tbsp Rai/Mustard Oil 1 tsp paprika/kashmiri red chilli powder 1 tsp tikhalal red chilli powder 2 tsp coriander powder 1/2 tsp haldi/turmeric 1 tsp cumin/jeera powder 1-2 tsp kasuri methi Salt as per taste chopped coriander leaves Recipe: 1.  Clean and boil the potatoes for 3-4 whistles. Once the pressure is released remove from cooker, drain the hot water and immerse the same in cold water. This tip helps easy peel of boiled potato skin. 2. Break the boil potatoes to med - small pieces with hands and keep aside. 3. Blend tomatoes and green chillies together without water. Keep it aside. 4. Take a kadai add mustard oil to heat. Let the mustard oil heat for a min,till the aroma comes else oil will give bitter taste. 5. Add jeera seeds and then all the khada garam masal

Ingredients: 150 gms Maida 1 tbsp ghee 1 eno pack Water for mixing Oil for frying Chopped Pistachio for Garnishing Sugar Syrup: 2 cups Sugar 1 cup Water few strands of Saffron/Kesar 1 tbsp of warm milk 1/2 lemon juice Recipe: 1. In a glass bowl, take maida and add ghee to it. Mix it well with hands. Add water and make a thick batter with pouring consistency.  2. To this add eno with 1 tbsp of water and mix well to removes bubbles. Pour the mixture in the jalebi maker. 3. In a small bowl, take 1 tbsp of water, add saffron strands to it. Soak it and keep aside. 4. Take a saucepan add sugar and water. Bring the sugar syrup to boil.  5. To that add the kesar milk. Mix well. Lower the flame. Once the sugar syrup is ready switch off the flame. Add lemon juice and mix well.  6. Take a kadai and add oil for frying. Heat the same. 7. Once heated start making jalebi. Fry the same till its light brown on both the ends. 8. Remove the jalebi from oil and put it directly to the warm sugar syrup. 

Ingredients: 3 packs of 120 gms Oreo biscuit 1 cup milk 1 pack of eno salted Butter 2-3 dry cherries For Sugar Syrup: 1 cup of sugar 1/2 cup water For Chocolate Frosting: 1 cup of fresh heavy cream 1 tbsp coffee 1 cadbury chocolate Recipe: 1. Take two bowls.Remove the white cream in one bowl and the biscuits in another. 2. Blend the biscuits in a blender, add milk 1 tbsp at a time to achieve thick cake batter consistency. 3. Remove it in a bowl. Keep it aside. 4. Grease the cake mould with butter and dust the same with little maida, this will help to remove the cake from the mould without breaking. Else use parchment paper. 5. Take a 4mm thick kadai which has a glass cover. Preheat the kadai on low-med flame for 5 mins. 6. Add eno to the cake batter and mix the batter with cut and fold method, slowly. Pour the cake batter to the cake mould. Gently tap the mould to remove the bubbles if any. 7. Take a steel stand and keep it inside the per heated kadai, now keep the cake mould inside th

Ingredients: 200 gms Paneer cut in big cubes 2 big onions cut in cubes 1 big green capsicum cut in cubes 1 big yellow capsicum cut in cubes 1 big tomato cut in cubes 2 tbsp Rai/Mustard Oil 2-3 tbsp gram flour/besan 1/2 cup hung curd 1 tsp paprika/kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1 tsp of black pepper 1/2 tsp haldi/turmeric 1 tsp garam masala Salt as per taste Oil for brushing Recipe: 1. Take a kadai add oil to heat. Let the mustard oil heat for a min,till the aroma comes else oil will give bitter taste. 2. Add gram flour and saute the same till nice aroma comes and it changes color to brown.Keep it aside for cooling. 3. Take a small bowl. Add curd and beat to smooth consistency. Add the roasted gram flour to the curd mixture and mix it well to remove any lumps. 4. Later add all the dry spices to the same. Mix well and finally add salt as per taste. 5. Marinate the above chopped veggies in this mixture and keep it aside for 2-3 hrs. 6. Take a grill pan, brush

Ingredients: 2 tbsp Melted Butter/ghee 1 kg Chicken (boneless preferable) 1 cup cashews 1 cup fresh cream 2 big chopped onions 2-3 dry red chillies 2-3 green chillies 1 tbsp ginger-garlic paste 2 medium chopped tomatoes  1 tbsp kasuri methi powder 1 tsp nutmeg/jaiphal powder 1-2 tsp tikhalal red chilli powder 1-2 tsp kashmiri red chilli powder 1/2 tsp haldi 2 tsp tomato ketchup 2 tsp sugar Salt as per taste Marination: 1/2 cup hung curd 1 tbsp melted ghee 1 tsp paprika/kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1 tsp haldi/turmeric 1 tbsp ginger-garlic paste 1 tbsp Everest Chicken Masala Salt as per taste Recipe: 1. Marinate the cleaned chicken and set it aside till we prepare Makhani gravy. 2.  Take a kadai, put 1 tbsp of ghee/butter. Once it is heated, add the chopped onions, red chillies, green chillies. Saute well till onions turns soft. 3. Then to this add ginger-garlic paste. Saute again. 4. Finally to this add chopped tomatoes. Saute till oil starts separating

Ingredients: 12-15 baby Potatoes/Dum Aloo  1 tbsp corn flour 1 tbsp all purpose flour(Maida) 1 tsp of black pepper Salt as per taste Oil for frying Cajun Sauce: 1/4 cup veg classic mayo 1/2 cup veeba mint mayo 1 tsp italian seasoning 1 tsp garlic powder 1 tsp paprika/kashmiri red  chilli  powder 1/2 tsp vinegar 1 tsp cumin/jeera powder salt to taste 1/2 tbsp tomato sauce 1 small finely chopped onion 1 cup finely chopped coriander leaves 1/8 cup of water Recipe: 1. Rinse the potatoes in water to remove the dirt.  2. Par Boil the potatoes with the skin. Do not over cook. 3. Keep the potatoes aside to drain the excess water. Then smash the potatoes flat with the palm. 4. Take the potatoes in a plate and lay them one next to each other .  5. Take a small bowl and add corn flour, maida, black pepper and salt as per taste. 5. Pour the above mixture over the potatoes in the plate. Coat each potatoes with the mixture. 6. Set it aside for 10 min when we prepare the cajun sauce. 7. Take a bowl

Ingredients: 500g big-medium size Potatoes cut in wedges 1 tbsp corn flour 1 tbsp all purpose flour(Maida) 1 tsp baking powder  1 tsp Italian Seasoning Salt as per taste Sauce: 1/2 cup of mayo 2 tbsp schezwan sauce 1 tsp oregano powder Recipe: 1. Rinse the potatoes in ice water to remove the extra starch. 2. Par Boil the potatoes. Do not over cook. 3. Keep the potatoes aside to drain the excess water. 4. Take the potatoes in a zip lock pack and to that add corn flour, maida, italian seasoning and baking powder. Add salt as per taste. 5. Mix in the zip lock so that the potatoes are coated with the flour. 6. Set it aside for at least 2 hrs in fridge. Can make the same in batches and store for future use. 7. After two hrs, remove the potatoes and deep fry the wedges. No need to thaw the potatoes before frying. 8. The wedges can also be baked on a preheated oven/air fryer for 15-20 mins, until its crispy brown from outside. Keep checking. 9. Prepare the sauce as per the above ingredients.

Ingredients: 1 cup freshly grated coconut 1 cup fresh coriander leaves Little more than handful curry leaves 3 nos green chillies 1 inch ginger 2-3 cloves of garlic a small lemon size tamarind Salt as per taste For Tadka/Tempering: (optional) 2 tbsp of oil 1 tsp mustard seeds 2-3 dry red chillies 1 tbsp urad dal handful of curry leaves Recipe: 1.  Blend garlic, green  chilli , ginger, tamarind, coconut and salt together with little water to form chutney. Give  nice pulse. 2. Later add the curry and coriander leaves to the same and blend together. Add water if required. 3. Remove the above mixture in a small bowl and adjust the salt as per your taste.  4. Ready the tadka and add the same to the chutney mixture. Here tadka is optional. This chutney does not need tadka. 5. Relish this chutney with Idli, Dosa, Neer Dosa, Medu Vada.

Ingredients: 1 cup freshly grated coconut 3 nos green chillies 1 inch ginger 2-3 cloves of garlic a small lemon size tamarind Salt as per taste 1 tbsp of oil For Tadka/Tempering: 2 tbsp of oil 1 tsp mustard seeds 1 tsp urad dal 2-3 dry red chillies handful of curry leaves Recipe: 1.  Blend garlic, green  chilli , ginger, tamarind, coconut and salt together to form chutney. 2. Remove the above mixture in a small bowl and adjust the salt as per your taste.  3. Ready the tadka and add the same to the chutney mixture. 4. Relish this chutney with Idli, Dosa, Neer Dosa.     

Ingredients: 1 cup freshly grated coconut 3-4 dry red chillies 1 nos green chillies a small lemon size tamarind Salt as per taste 1 tbsp of oil For Tadka/Tempering: 2 tbsp of oil 1 tsp mustard seeds 1 tsp urad dal 2-3 dry red chillies handful of curry leaves Recipe: 1. Take a non stick kadai.  Add oil. Heat it for a min and then add dry red chillies. Saute for a min and remove it. 2. Blend roasted red chillies, green chilli, tamarind, coconut and salt together with little water to form chutney. 3. Remove the above mixture in a small bowl and adjust the salt as per your taste.  4. Ready the tadka and add the same to the chutney mixture. 5. Relish this chutney with Idli, Rava Idli, Dosa, Neer Dosa.

Ingredients: 1 cup dry roasted Peanuts/Groundnuts 2-3 nos green chillies 2-3 big to medium tomatoes roughly chopped 1 tsp of jeera seeds 2-3 cloves of garlic Salt as per taste 1 tbsp of oil For Tadka/Tempering: 2 tbsp of oil 1 tsp mustard seeds 2-3 dry red chillies handful of curry leaves Recipe: 1. Take a non stick kadai. Dry Roast peanuts and later jeera seeds and keep aside. 2. Add oil. Heat it for a min and then add garlic cloves and green chillies. Saute for a min and remove it. 2. Later add chopped tomatoes to the same oil and fry them for a 1-2 min. 3. Blend peanuts, garlic, green chillies and jeera together. Give a nice pulse. 4. Add the fried tomatoes to the same and blend them all together.  Ideally no water, however  in case the mixture is thick for blending then add 1-2 tbsp of water.  5. Remove the mixture in a small bowl and add salt as per your taste. 6. Ready the tadka and add the same to the chutney mixture. 7. Relish this

Ingredients: 200g Malai Paneer cut in cubes 2 medium onions chopped 2 medium tomatoes chopped 1 small ginger 3-4 cloves of garlic 2 green chillies 1/2 tsp pepper powder 1/2 tsp haldi 1 tsp kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1 tsp garam masala 1/2 cup milk 1/2 cup fresh cream 1/4 cup fried cashews and raisins Salt as per taste 3-4 tbsp of ghee chopped coriander leaves Recipe: 1. Take a non stick kadai. Add ghee. Heat it for a min and then add dry fruits. Saute for a min and remove it 2. Later add paneer cubes and fry the same till slightly brown. 3. Blend onions, ginger, garlic, green chillies and tomatoes to gravy paste. 4. Add the above paste to the ghee in kadai. Keep stirring till oil starts separating. 5. To this mixture add milk and bring it to boil. If the mixture thickens add water if required. 6. To this add all the dry masalas. Mix well. 7. Add salt as per the taste. Mix well. 8. Add half of the

Ingredients: 1 tbsp All purpose flour/Maida 2 tbsp olive oil 1 tbsp butter 4-5 cloves of garlic, mashed 1/2 cup milk 1/4 cup cut in cubes veggies(carrot, green/yellow capsicum) 1/4 cup cut in cubes onions, tomatoes 2 tbsp chopped  broccoli 2 tbsp sweet corn 1 tsp dried basil 1 tsp dried parsley 1 tsp red chilli flakes 1 tsp oregano 1 cup of boiled Macaroni/Penne Pasta 2 cheese slice 1/2 cup grated processed cheese 2 tbsp veg mayo 1 tbsp fresh cream Salt as per taste Recipe: 1. Boil water in a big saucepan and add 1 tsp salt to it. Add macaroni or penne pasta to the boiling water. Let the pasta cook for 3-5 mins. Stir occasionally.  Once done remove pasta from hot water to ice cold water to stop further cooking. 2. Take a non stick kadai. Add olive oil. Heat it for a min and then add butter.  Once the butter melts, add garlic to it. keep stirring till it starts turning brown. 3. Add maida to the mixture. Keep stirring else it will burn. 4.

Ingredients: 18 bread slices 400 gm hung curd(drain out whey from curd for overnight) 2 tbsp veg mayo 1/2 cup of finely chopped/grated veggies(cucumber, carrot, cabbage) 1 medium onion finely grated 1/2 capsicum finely chopped 1 finely chopped green chilli 1 tsp kashmiri red chilli powder (optional) 1 tsp black pepper powder Salt as per taste 1 tsp mustard seeds 1 tbsp oil green chutney(optional) tomato ketchup to serve along Recipe: 1. Take a small bowl, put in hung curd. 2. After that add mayo and beat it well so that it mixes well in the curd 3. To this mixture add all the chopped and grated veggies. 4. Add black pepper powder and salt as per the taste. Mix well and keep it aside. 5. Take a small tadka pan. Add little oil to it. 6. Add mustard to the heated oil and let it splutter. 7. Add this, to the above curd mixture. 8. Check the taste of the mixture and accordingly add salt as per taste. 9. Take one slice of sandwich bread and spread the