A Spoonful of Thought

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: 1 cup soya chunks 1/2 cup green peas 2-3 green chillies juliennes 2 onions finely chopped 3 tsp ginger-garlic paste 3 tomatoes finely chopped 1 cup beaten curd 2 bay leaves 4 cloves 2 green cardamon 2 dalchini/cinnamon sticks 1 tsp jeera/cumin powder 1 tsp coriander powder 1/4 tsp Kashmiri red  chilli  powder 1/4 tsp Tikhalal red  chilli  powder 1/2 tsp haldi 1 tsp kasuri methi 2 tbsp oil 1 tbsp ghee 1 cup chopped coriander leaves salt as per taste chopped coriander leaves Recipe: 1. In a big mixing bowl add soya chunks and soak the chunks for 30 mins. After that, hard press the chunks and drain all the water. Add the chunks in the grinder and give a nice pulse for few times to form soya keema. 2. Dry roast the cloves, green cardamon and cinnamon sticks. Grind to form powdered masala. 3. In a kadai, add oil to heat. Add bay leaves, then add green chillies and onions. Saute till they are soft. Add ginger-garlic paste to the same and saute well for a min more. 4. Add the pow

Ingredients: 300 gms thick fresh cream 1 cup condensed milk 3 ripe mangoes 1 cup finely chopped mangoes 1/2 cup raisins and chopped almonds  Recipe: 1. Remove the mango pulp for all the ripe mangoes and keep it aside. 2. In a big mixing steel/glass bowl add chilled fresh cream. Beat the same with electric beater till the cream thickens to form soft peaks. 3. Add the condensed milk to the cream and beat again. Retain the cream's soft peak consistency. 4. Finally add the mango pulp to the mixture. Beat the mixture to soft consistency. 5. Add the chopped mangoes and dry fruits to the ice cream mixture. Use the cut and fold method to mix the dry fruits to the cream mixture. 5. Transfer the ice cream mixture in a container. Cover it with plastic wrap, keep the wrap close, press it softly over the ice cream mixture hence no ice layer over ice cream. Finally cover the container with cling foil and then with the lid.   6. Keep the container in the chiller section of the fridge for next 8-1

Ingredients: 1 cup sabudana/sago/tapioca 2 medium potatoes, peeled 1/2 cup dry roasted peanuts 1/2 tsp grated ginger 1 tsp jeera/cumin seeds 2 green  chilli  finely chopped 1 onion finely chopped(optional) 2-3 tsp sugar 1 lemon juice 2 tbsp chopped coriander leaves handful curry leaves salt as per taste 2 tbsp ghee Recipe: 1. In a big mixing bowl add sabudana, rub and wash the same thrice to remove extra starch. Then soak the same in 3/4 cup water for 6 hrs. 2. Drain off the water and rest for 30 mins, allowing to drain off the water completely. 3. Chop the peeled potatoes to very small cubes so that it is becomes soft quickly. 4. Dry roast the peanuts and remove the skin. Crush half of the peanuts in grinder for just 1-2 quick pulse and keep it aside. Crush rest of the peanuts roughly on pestle and mortar. 5. Take the drained sabudana in a large bowl, add the crushed peanuts, sugar and 1 tsp salt. Mix and combine well. Keep it aside. 5. Take a non stick kadai, add ghee to heat. Add j

Ingredients: 1 cup sabudana/sago/tapioca 2 medium potatoes, peeled 1/2 cup dry roasted peanuts 1 tsp grated ginger 1 tsp lemon juice 1 tsp jeera/cumin seeds 2 green chilli finely chopped 2 tbsp chopped coriander leaves salt as per taste oil for deep frying or shallow fry in appe pan Recipe: 1. In a big mixing bowl add sabudana, rub and wash the same thrice to remove extra starch. Then soak the same in 1 and 1/2 cup water for 3-4 hrs. 2. Drain off the water and rest for 30 mins, allowing to drain off the water completely. 3. Boil the peeled potatoes. Mash and keep it aside. 4. Dry roast the peanuts and remove the skin. Crush the peanuts in grinder on pulse mode and keep it aside. 5. Now take the sabudana in a large mixing bowl, add mashed potatoes and crushed peanuts. 6. Then add the grated ginger, chopped green chillies, jeera seeds, salt, chopped coriander leaves and lemon juice. 7. Smash and mix all the ingredients to combine well.  8. Apply oil to both the palm and take little sa

Ingredients: 1 and 1/2 cup white peas/vatana 1/2 tsp haldi 2 tsp kashmiri chilli powder 2-3 potatoes 1 tbsp corn flour 1/2 tbsp rice flour salt as per taste oil for shallow frying Season with before Serving: 1 tbsp  Khajur Imli Chutney 1 tbsp  Dhaniya Pudina Chutney finely chopped onions finely chopped tomatoes Chaat masala Nylon Sev  chopped coriander leaves Recipe: 1. Soak the white peas for overnight or for 8 hrs. Also peel the potatoes and keep it aside. 2. Boil the white peas along with potatoes in cooker with little haldi and red  chilli  powder and salt for 4-5 whistles. Keep it aside. 3. Remove the potatoes in a mixing bowl and grate it and keep it aside. 4. Smash the white peas lightly using the ladle in the cooker itself. Ragda is ready. 5. Take the potatoes bowl, add corn flour and rice flour. Adjust the salt as per the taste. Smash the potatoes to smooth texture.  6. Apply oil to both the palm and take little potato mix in the hand and make medium size ball out of it. Then

Ingredients: 2 cup fresh chopped coriander leaves 1/2 cup fresh chopped mint leaves 1 lemon juice 5-6 green chillies roughly chopped 1 inch medium size ginger 1 tbsp peanuts  1 tsp jeera seeds 1/2 tsp rock salt 2 tbsp nylon sev 1 tbsp sugar salt as per taste Water Recipe: 1. Dry roast the peanuts and remove the skin and keep it aside. 2. Roughly chop the coriander and mint leaves and keep it aside. 3. Add all the above mentioned ingredients in the blender and blend to a smooth paste by adding water. 4. Green Sandwich chutney is ready use. Can store this chutney in fridge for 3 months.  5. Enjoy this tasty chutney with hot samosas, kachori, pakodas, dahi vada, with any form of chats or use as a spread over variety of bread sandwiches.

Ingredients: 3 ripe mangoes 1 raw mango 1/2 cup sugar 8-10 cups water Recipe: 1. Peel and chop all the three ripe mangoes and keep it aside. 2. Peel and chop the raw mangoes roughly and keep it aside. 3. Take a big saucepan. Add 4 cups of water, chopped mangoes to it. 4. Bring the water to boil. Then cover and cook for 15 mins. 5. Switch off the flame and keep it covered. Let it cool completely. 6. Strain the water and blend the pulp to fine paste. Retain the boiled water, do not discard. 7. Take the blended pulp in a saucepan again. Add the above boiled water and along with that the remaining water. Check the taste, in case you feel it is very sweet can add couple of cups more to the pulp. 8. Strain the whole mixture again to remove the dry extract of raw mango. 9 Store the drink in a glass bottles and keep it in fridge for chilling overnight. 10. Refreshing Home Made Mango Frooti is ready to enjoy. 11. Can store this drink for a month in fridge. Enjoy!!!

Ingredients: 1/2 tsp mustard seeds 2 tsp jeera/cumin seeds 2 tsp saunf/fennel seeds 4 potatoes 2-3 green chillies juliennes 2 medium onions finely chopped 3 big tomatoes 3 tsp ginger-garlic paste 1 tsp Kashmiri red  chilli  powder 1 tsp Tikhalal red  chilli  powder 1/2 tsp haldi 1/3 cup water Salt as per taste 3 tbsp Oil 2-3 tbsp lemon juice chopped coriander leaves ginger juliennes Recipe: 1. Dry Roast mustard, jeera and saunf seeds. Grind the powder together. 2. Peel and dice the potatoes into medium cubes.  3. Roughly chop the tomatoes and grind them to smooth puree. 4. Take a kadai and heat the oil. Later shallow fry the potatoes till golden brown. Remove and keep it aside. 5. In the same oil, add chopped green chillies and onions and saute till they are soft and translucent. 6. Then add ginger-garlic paste and saute well, till the raw smell goes off. 7. Now add the tomato puree and mix well. Cover and cook for more 2 mins. 8. Now add haldi,  chilli  powder to the gravy mixture. Mi

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 cups Urad dal 3 tbsp rice flour 5 tbsp water 2 tbsp grated ginger 2-3 nos green chillies 1/2 tbsp black peppercorns 1/4 cup thinly sliced coconut cubes salt as per taste Oil for deep frying 500 gms of curd beaten smooth 3-4 tbsp sugar 1 tsp Kashmiri red chilli powder 1 tsp Tikhalal red  chilli   powder 1 tsp of jeera/cumin seeds roasted and powdered Salt as per taste Season with before Serving: 1 tbsp Khajur Imli Chutney 1 tbsp Dhaniya Pudina Chutney Roasted Jeera powder Nylon Sev  Boondi Recipe: 1. In a big bowl, add cleaned urad dal. Soak it for 8 hrs or overnight. 2. Grind the soaked urad dal without water. In case the batter is very thick to grind, then add 1 tbsp spoon of water at a time and try to grind again. 3. The batter should be smooth but thick consistency. 4. Add rice flour to the batter and mix well. 5. Heat the oil for frying. Take little water in a bowl. 6. Soak the hand in water, take little batter and let it in the oil for frying. 7. Fry the vada till i

Ingredients: 1 cup seedless dates  1/2 cup tamarind 1/2 cup grated jaggery 1 tbsp jeera/cumin seeds roasted and powdered 1 tbsp saunf/fennel seeds roasted and powdered 1 tsp Kashmiri red  chilli   powder 1 tsp Tikhalal red  chilli   powder 1 tsp Sauth/Ginger powder Rock/Pink Salt as per taste Warm water Recipe: 1. In a small mixing bowl add dates and soak it for an hr in warm water. 2. In another small mixing bowl add tamarind and soak it for an hr in warm water. 3. Then in a saucepan add the soaked dates and tamarind along with its water. Keep it on a medium flame. 4. Add grated jaggery to the above mixture. Stir and mix till the jaggery melts. 5. Add freshly roasted and powdered saunf and jeera powder,  chilli   powder and ginger powder to the same. Also add salt , adjust as per the taste. 6. Bring the liquid mixture to boil and then lower the flame and let it cook for more 10 mins. Then switch off the flame. 7. Let the mixture cool completely, strain the mixture in a bowl and add th

Ingredients: 2 nos bread roughly chopped for bread crumbs 2-3 nos potatoes boiled 1/4 cup peas 1/4 cup sweet corn 1/4 cup grated carrots 1/4 cup grated paneer 2 nos green chillies 1 nos medium onion finely chopped 1 tbsp ginger/garlic paste 1/2 tsp haldi 1 tsp Kashmiri red chilli powder 1 tsp Tikhalal red chilli powder 2 tbsp oil Oil for frying Salt as per taste 18-20 cheddar cheese small cubes  1/2 cup bread crumbs(2 nos bread roughly chopped) Flour Batter: 2 tbsp corn flour 2 tbsp maida salt as per taste 1/3 cup water Recipe: 1. Boil potatoes and keep it aside. 2. Chopped and grind the breads to form the crumbs and keep it aside. 3. In a pan, heat oil. Add onions, fry till they are very soft and turns pinkish. 4. To this add ginger garlic paste. Saute for a min. Add green chillies, carrots, peas and sweet corns. Mix well. 5. Add haldi and red  chilli   powder. Add salt as per taste. Mix well. 6. To this now boiled potatoes. Mix well so that it is combined well into the mixture. Then

Ingredients: 1 tbsp chana dal 1 tbsp urad dal 3 big garlic cloves 1 medium onions roughly chopped 1 big tomato roughly chopped  handful of curry leaves 1 lemon size tamarind 2 -3 dry red chillies 2 green chillies salt as per taste Water to grind Season with/Tadka: 2 tbsp oil 1 tsp mustard seeds handful curry leaves 1 dry red  chilli   Recipe: 1. Take a kadai, heat oil. Add curry leaves, urad dal, chana dal, onions, garlic cloves, dry red chillies, green chillies. Saute all together till onions turn soft. 2. Then add tomatoes to the same and saute till then are soft. 3. Cool the mixture and add the same in the blender. 4. Then add tamarind and blend the mixture to form chutney by adding little water. 5.  Remove the chutney ina bowl.  6. In a small pan, add 2 tbsp oil to heat. Add mustard seeds and let it splutter. Later add curry leaves, and chopped dry red  chilli   . Saute for a min and switch off the flame. 7. Add the tadka to the chutney bowl and mix well.

Ingredients: 3 cups Urad dal 3 tbsp rice flour 5 tbsp water 2 tbsp grated ginger 2-3 nos green chillies 1/2 tbsp black peppercorns 1/4 cup thinly sliced coconut cubes salt as per taste Oil for deep frying Recipe: 1. In a big bowl, add cleaned urad dal. Soak it for 8 hrs or overnight. 2. Grind the soaked urad dal without water. In case the batter is very thick to grind, then add 1 tbsp spoon of water at a time and try to grind again. 3. The batter should be smooth but thick consistency. 4. Add rice flour to the batter and mix well. 5. Add ginger, green chillies, peppercorns, coconut cubes and salt. Mix well so that it is combined well. 6. Heat the oil for frying. Take little water in a bowl. 7. Soak both the palms in water, take little batter and place it on another palm. then using the finger of another palm make a hole in middle and let it in the oil for frying. 8. Fry the vada till it turns crispy brown. Remove it from the oil and place it kitchen tissues. 9. Hot and Crispy Medu Va