A Spoonful of Thought

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: 1 cup horsegram/kuddu 1 tomato chopped 2 onions finely chopped 5+3 dry red chillies 1 tsp mustard seeds 1 tsp jeera/cumin seeds 1 tsp black peppercorns 1 tbsp coriander seeds 1/2 cup grated coconut 5+5 garlic cloves 1/4 tsp haldi a pinch hing/asafoetida 1 tsp kashmiri red chilli powder few curry leaves 2 cups of tamarind water salt 3 tbsp oil Recipe: 1. Clean and soak horsegram for overnight. 2. On next day pressure cook horsegram with chopped tomatoes and little salt for 4-5 whistles. 3. Once the pressure is released, drain the water from the horsegram and tomato and keep it aside. Retain the drained water for the gravy. 4. In a kadai heat 1 tbsp oil. Add black peppercorns, jeera seeds, coriander seeds. Saute for 3-4 mins. 5. Add 5 dry red chillies and few curry leaves. Saute for a min more. 6. Add crushed garlic cloves, half of the chopped onions and grated coconut. Saute till onions are soft.  7. Add in the boiled horsegram with tomato and saute for 5 more mins. 8. Add

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: For outer covering: 2 cup maida / plain flour ¼ cup chiroti or fine rava/semolina/suji  ¼ tsp salt 2 tbsp hot melted ghee water to knead 1 tsp oil to grease dough For stuffing: 1 tbsp ghee ½ cup rava/semolina/suji 2 tsp poppy seeds/khus khus 1 cup dry coconut/kopra grated 2 tbsp cashews chopped 2 tbsp almonds chopped 1 tsp cardamom powder 200 gms powdered sugar 200 gms home made khova Recipe: Steps for dough: 1.   In a large bowl take maida, rava/suji and salt. Mix well. 2. Now pour the hot ghee and mix well. 3. Crumble and mix well making sure the dough is moist. Need to hold the shape when pressed with a fist. 4. Further, add water as required (little at a time) and knead the dough. 5. Knead to the smooth and soft dough as rava/suji will absorb water while resting. 6. Finally grease the dough with 1 tsp oil. Cover and rest for 20 minutes. Steps for stuffing: 1. In a pan heat 1 tbsp ghee add rava/suji. 2. Roast on low flame for 4-5 minutes or until the

Ingredients: 1 tsp butter ½ cup milk 1 cup milk powder Recipe for 200 gms mawa: 1. In a large non-stick vessel take 1 tsp butter and ½ cup milk. 2. Stir well making sure butter and milk are combined well. 3. Lower the flame. 4. Now add 1 cup full cream milk powder. Stir continously to avoid lumps. 5. The mixture will start to thicken and in few mins it will start to form a dough and leave the pan from sides. 6. Once the mixture forms a dough, our home made khova/mawa is ready. 7. Switch off the flame. 8. Remove it in a mixing bowl and crumble it using the spoon. 9. Cool it completely and use it as required.

Ingredients: 1 big or 2 medium bell shaped eggplant/brinjal olive oil to spray/spread 1-2 tsp black pepper 1-2 tsp garlic powder 1-2 tsp italian seasonings 2-3 tomatoes sliced 2 tbsp white sauce pizza sauce grated mozzarella cheese salt to taste Recipe: 1. Clean and cut the eggplant in circles. Should have 12-14 pieces. Discard the top steam and bottom section of eggplant. 2. Take a baking tray and cover with the aluminum foil. Spread the cut eggplant over it.  3. Spray or spread olive oil over them. Then sprinkle black pepper and garlic powder and italian seasoning over it. 4. Bake/Roast for 10 mins per side at 500 degrees. 5. First layer: Now take a greased baking dish. Spread the pizza sauce at the bottom. 6. Second layer: Place half the roasted/baked eggplant over them. Single layer. Spread the pizza sauce over them and place the tomato slices over the eggplant slices.  Sprinkle the grated cheese all over. 7.Third/Final layer: Place the rest roasted/baked eggplant over them. Single

Ingredients: 8 bread slices 4 cheese slices 200 gms grated mozzarella cheese 1/4 cup pizza sauce 2 medium onion finely chopped 2 medium red tomato finely chopped 2 tbsp coriander leaves finely chopped 3 green chillies finely chopped 1 tsp black pepper powder 1 tbsp tomato sauce 1 lemon juice salt to taste italian seasoning butter Recipe: 1. Take four slices of bread and remove the sides of them. Using the rolling pin, roll them to thin bread sheet. Keep it aside. 2. In a mixing bowl add chopped onions, tomatoes, coriander leaves, green chillies, pepper powder, salt. Mix well. To this mixture add lemon juice and tomato sauce. Mix well again and keep it aside. 3. Now take the other four slices of bread, spread the butter on both the sides.  4. Place the cheese slices on each of the four bread.  5. Place the rolled thin bread sheet over the cheese slices on the bread. 6. Spread the pizza sauce over the bread sheet all over.  Then spread the veggies mix over the sauce on the bread. 7. Fina

  Ingredients: 35-40 fresh spinach/palak leaves 1 cup besan 1/4 cup rice flour 1 tsp amchur 1 tsp coriander powder 1 tsp red chilli powder 1/4 tsp haldi salt to taste water oil for frying For Salsa: 1 medium onion finely chopped 1 medium red tomato finely chopped 2 tbsp coriander leaves finely chopped 3-4 green chillies finely chopped 1 tsp black pepper powder 1 tbsp tomato juice 1 lemon juice salt to taste For Masala Nuts: 1 tbsp oil 1 tbsp ginger-garlic paste 1-2 tomatoes puree 1/2 cup boiled peanuts 1 tbsp red chilli powder 1 tbsp coriander powder 1 tsp amchur 1 tsp garam masala salt to taste 1/4 cup water For Cheesy Sauce: 1 tbsp butter 1 medium onion sliced 2 green chillies chopped 10-12 black peppercorns 200 ml fresh cream 250 gms processed cheese grated salt to taste Recipe: 1. Blend the 2-3 tomatoes. Strain and keep the puree aside for later use. 2. Boil peanuts till they are soft. Drain and keep it aside. 3. For Salsa: Take a mixing bowl, add chopped onions, tomatoes, coriand

Ingredients: 4-5 potatoes 1 tsp mustard seeds 1 tsp cumin/jeera seeds 1 tbsp chana dal 1 tsp urad dal few curry leaves 2-3 green chillies slit in middle 1 medium onion chopped 1 tbsp ginger paste 1/4 tsp haldi a pinch of hing 1 lemon juice 1 tbsp besan/gram flour 2 tbsp coriander leaves finely chopped salt to taste 2 tbsp oil 1 and 1/2 cup water 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. In a kadai heat oil. Add mustard seeds and let it splutter. 4. Then add jeera seeds, chana dal, urad dal, curry leaves, green chillies and saute for a min. 5. Add hing and chopped onion. Saute till they are soft. 6. Add ginger paste/minced and saute for one more min. 7. Add boiled potatoes and mix well. 8. Add haldi and 1 cup of water. Mix well. Cover and let

Ingredients: 500 gms maida 100 ml melted ghee or butter 1tsp salt 1tsp dry roasted jeera/cumin seeds water to knead Recipe: 1. In a mixing bowl add maida, roasted cumin seeds, salt. Mix well. 2. Add melted ghee or butter. Mix well and see the dough should hold shape in hand. 3. Adding little water at a time, knead a soft and tight dough. Grease the dough, cover and keep it aside for 30 mins. 4.  Take a big dough part and roll them out as thin chapati. 5. Using the pizza cutter, cut the rolled chapati to small diamond shapes. 6. Repeat the same process for rest of the dough too. 7. Heat oil in a deep kadai for frying. Drop the smal diamond shapes to the hot oil and fry them till golden brown. 8. Remove them in an absorbent paper to soak the excess oil and let them cool down. 9.  Once completely cooled store them in an air tight container. 10. Enjoy the Soft Namak Para as when required.

Ingredients: 1/2 cup suji 1 cup water 1 tbsp ghee or butter 1 cup rice flour 1/4 cup powdered roasted chana dal 1 tsp jeera seeds 1 tsp white sesame seeds 1 tsp salt 3/4 tsp kashmiri red chilli powder 1/2 tsp haldi water to knead Recipe: 1. In a pan heat 1 cup of water, let it start to simmer. Add to this butter or ghee. Mix well. Bring to boil. 2. To the above mixture add suji and stir continously to avoid lumps. In sometime it will thickhen and start leaving the pan. Our suji dough is prepared. 3. Remove it in a mixing bowl and try to crumble the suji dough using spoon as it is hot. Let it cool down. 4. To this add powdered roasted chana dal and rice flour. Mix all together using hand. 5. Then add salt, haldi, red chilli powder, jeera/cumin seeds, white sesame seeds. Mix well. 6. Knead a soft dough with the above mixture by adding little water at a time. 7. Cover and keep it aside for 10 mins. 8. Divide the dough into three equal parts. Grease the chakli maker with oil from all sides

Ingredients: 8 sandwich breads slices 100 gms processed grated cheese 2 tbsp green chilli finely chopped 3 tbsp garlic minced Garlic Butter: 1/2 cup soft salted butter 4 tbsp garlic minced 1 tbsp coriander leaves finely chopped Oregano-Garlic seasoning mix: 4 tbsp garlic powder 1 and1/2 tbsp oregano 1 tbsp dry basil powder 1 tbsp red chilli powder 1 tsp black pepper powder 1 tsp thyme/ rosemary leaves 1 tsp salt Recipe: 1. In a glass jar add all the ingredients given for oregano-garlic seasoning. Mix very well and keep the mix aside. 2. In a mixing bowl add soft butter. Then add garlic and coriander leaves. Mix well and garlic butter is ready. Keep it aside. 3. In a big mixing bowl add grated cheese. Then add chopped green chillies, minced garlic, 1 tbsp above prepared oregano garlic seasoning. Mix well and keep it aside. 4. Take 4 bread slices and place it a clean chopping board.  5. Spread the cheese mix all over on all 4 bread slices. 6. Place rest of the 4 slices over the cheese sp

Ingredients: Custard apple (Sitaphal) 3 no. Soaked Rice 3 tbsp Milk 750 ml. Sugar 5 tbsp Green cardamom powder 1 tsp Cashew nuts slice 1 tbsp Almond slice 1 tbsp Pistachio slice 1 tbsp Recipe: 1. Place a strainer on a mixing bowl, break sitaphal into halves, scoop out all the pulp and mash them well using spoon.  2. Discard the seeds that gets separated from the pulp. Keep the pulp aside. 2. Grind the soaked rice coarsely with little water and keep it aside. 3. Dry roast the cashew nuts and almond for a min or two. Remove them on a bowl and keep it aside. 4. Chop pistachio coarsely and keep it a bowl aside. 5. Heat a pan on medium heat, add milk and coarsely grind rice, mix well and stir continuously for about 12-15 min or till rice gets cooked and the mixture thickens. 6. Add sugar, mix well and cook for 5 min.Stir continuously 7. When the mixture reaches the desired consistency, thickens again switch off heat. 8. Remove the pan from the heat and stir continuously till mixture is cool

Ingredients: 2 tbsp + 1/4 cup ghee few cashews halves 2 tbsp raisins 1/2 cup rava/semolina 1 and 1/2 cup water 1/2 cup sugar 1 tsp cardamom powder Recipe: 1. In a pan add 2 tbsp ghee. Roast cashew halves and raisin on low flame.  2. Once it turns golden brown, remove them and keep it aside. 3. In the remaining ghee, add rava and roast them for 5 mins on low flame. Remove them in a plate and keep it aside. 4. In a large kadai, keep water for heating. Let it come to rolling boil state. 5. Add roasted rava slowly to the boiling water, stir continuously. 6. The rava will soak all the water, keep stirring. 7. Add sugar to the rava mixture. Keep stirring till the sugar dissolves completely. 8. Further add 1/4 cup ghee and mix well. combine all of them together very well. 9. Cover and let the rava cook for 5 mins. 10. Add roasted cashews and raisins and mix well. 11. Finally add cardamom powder and mix well with all of them together. 12. Rava/Suji Sheera is ready to be served. Can be enjoyed

Ingredients: 200 gms black /kale chana 1 tsp jeera/cumin seeds 1/4 tsp haldi 1 tsp kashmiri red chilli powder 1 tsp tikhalal red chilli powder few chopped coriander leaves 1 tbsp oil salt to taste water Recipe: 1. Clean and soak the black chana for 8 hrs or overnight. 2. Boil the soaked black chana in enough water and salt for 4-5 whistles. 3. Once the pressure is released from cooker, drain the water out from the black chana and keep them both aside. 4. In a kadai heat oil. Add jeera seeds and let it splutter. 5. Then add drained black chana to the oil. Saute them together. Cover and let it cook for 5 mins. This will help to infuse the jeera flavour into chana. 6. Then after 5 mins add haldi, red chilli powders. Mix well and saute for 2 more mins. 7. Add the 1/2 cup of the drained water to the chana mixture. Mix well and let the water get soaked to the mixture. 8. Finally add chopped coriander leaves and mix well.

Ingredients: 1 baguette loaf 2 tbsp olive oil 6-7 garlic cloves crushed or minced 3-4 ripe tomatoes chopped 3-4 tbsp yellow capsicum finely chopped 1 tsp black pepper few mint leaves finely chopped salt to taste butter to spread grated cheese  Recipe: 1. In a tadka pan heat olive oil. Add the minced garlic cloves to the hot oil and roast them till light brown. 2. In a mixing bowl add chopped tomatoes and chopped yellow capsicum. 3. Add olive oil with garlic to the bowl and mix all together very well. 4. Add pepper powder, chopped mint leaves and salt. Mix well. Keep it aside. 5. Cut the bread loaf diagonally, each of one inch thickness. Roast them on both side using hot tawa. 6. Apply butter to the roasted bread. Place the mixture prepared above over it.  7. Sprinkle the grated cheese and serve immediately. 8. Enjoy yummy Tomato Bruschetta.

Ingredients: 500 ml curd 1/2 cup sugar 5-6 green cardamoms few saffaron strands 1-2 drops yellow color 1/4 cup chopped pista Recipe: 1. Take a mixing bowl, place juice strainer on it. Keep a muslin cloth over the strainer. 2. Remove all the curd onto muslin cloth and let to drain out of water from curd. Cover the cloth and keep it aside for 1-2 hours. 3. In a blender add sugar and peeled cardamom seeds. Blend them to smooth powder. 4. After 2 hrs, add the hung curd to the mixing bowl, powdered sugar and cardamom, kesar strands, yellow color drops. Mix all the ingredients together. 5. Add chopped pista to the curd mixture and mix well. 6. Keep it aside in fridge to chill. 7. Yummy Tasty Kesar Pista Shrikhand is ready to relish.

Ingredients: 3 medium raw potatoes peeled and grated 1 cup sooji/semolina 1/2 cup gram flour/besan 1 tsp garlic powder 1 tsp red chilli powder 1 tsp garam masala 1 tomato finely chopped 1 onion finely chopped 1 tbsp green capsicum finely chopped 1 tbsp yellow capsicum finely chopped 1 tbsp red capsicum finely chopped 1/4 cup boiled peas 1 tbsp boiled sweet corns 2 tbsp grated carrots 1 tbsp grated cabbage 2-3 green chillies finely chopped 1 tsp ginger-garlic paste 1 tbsp lemon juice 1 eno fruit salt packet salt to taste 1 and 1/2 cup water Oil for shallow frying Recipe: 1. In a big mixing bowl, add raw grated potatoes. Add sooji and besan to it. Mix well. 2. Then add around 1 cup water and mix well. Keep it aside for 20 mins. 3. After 20 mins, the mixture will be thick as sooji might have soaked the water. 4. Add chopped/grated/boiled veggies along with chopped onions, tomatoes and green chillies. Mix well. 5. Add half cup water to make the mixture little smooth to pourable consistency

Ingredients: 6 bread slices 1/2 cup soft salted butter 6-7 garlic cloves crushed/minced 1-2 tsp dry herbs seasoning 1 tsp black pepper 1 tsp garlic powder 1 tsp italian seasoning 1 tomato finely chopped 1 medium onion finely chopped 2 green chillies finely chopped 2 tbsp green capsicum finely chopped 2 tbsp yellow capsicum finely chopped 2 tbsp red capsicum finely chopped 1 tbsp pizza sauce grated mozzarella cheese few chopped coriander leaves salt to taste italian seasoning to sprinkle Recipe: 1. In a bowl add soft butter, minced garlic and herbs seasoning. Mix well. Garlic Butter is ready. Keep it aside for now. 2. In another bowl add chopped onions, tomatoes, capsicums(all three), green chillies. Then add salt, pizza sauce, pepper powder, garlic powder, italian seasoning. Mix well all ingredients. 3. Take one bread slice at a time, spread the garlic butter prepared above. Then spread the veggies mixture over it. 4. Spread the grated cheese, chopped coriander leaves over it. 5. Sprin

Ingredients: 2 tbsp instant coffee powder 2 tbsp powdered sugar 2 tbsp hot water 1 tsp coco powder 400 ml chilled milk Few ice cubes 2 glass for serving Recipe: 1. In a mixing bowl add coffee powder, sugar and water. 2. Beat using electric whisker on low speed. It combines well and starts to thicken in 5 mins. 3. Keep beating for next 5 more mins. The mixtute will start to change color and will thicken till soft peak forms. 4. Add coco powder to this above mixture and mix using spoon very lightly. 5. Take serving glasses, add ice cubes and fill the glass till 3/4 cup. 6. Add the above prepared coco coffee mixture and spread over the chilled milk in the glasses. 7. Sprinkle little coco over it and Dalgona coffee is ready to be served.