A Spoonful of Thought

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: 1 cup orange juice 1/4 cup corn flour 1 cup milk 1/4 to 1/2 cup sugar( depends on orange sweetness) 1/4 cup whipping cream 1/4 cup white chocolate grated 2-4 drop orange color milk powder for dusting Recipe: 1. In a pan add orange juice.  2. Add corn flour, sugar and mix well. 3. Add milk and mix well till sugar melts. 4. Add whipping cream in the mixture and mix well. 5. Finally add orange color to mixture and mix. 6. Keep the pan on medium flame and keep stirring. 7. The mixture starts to thicken, add grated white chocolate to it and mix well into the mixture. 8. Stir the mixture continously till the mixture is thick though pourable consistency. 9. Grease the mould of your choice(use parchment paper) and pour the mixture into the mould. Tab the mould for couple of times to remove any bubble from mixture. 10. Keep it aside to set, let it cool down completely. 11. Once cooled cover the mould and keep the same in fridge to set completely. 12. Demould it and remove the

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: 1/2 cup veg classic mayo 2 tbsp red chilli sauce 2 tbsp tomato sauce/ketchup 1 tbsp sweet chilli sauce Recipe: 1. In a mixing bowl, add all the above ingredients and mix well. 2. Serve this yummy mayo dip with your favourite naachos or any crispy starters.

Ingredients: 2 cups rice (soaked overnight) 4 tbsp grated coconut 1 tsp +1 tsp cumin/jeera seeds 1 egg (optional) 250 gms jaggery salt to taste oil Recipe: 1. Blend the soaked rice with grated coconut, tsp of cumin seeds, salt and jaggery to thick batter. 2. Remove the batter in a glass bowl. To this add beaten egg and mix well. Beat the batter to smooth batter. ** egg will help to make malpua soft. Instead of egg baking soda can be added. 3. Add tsp jeera seeds and little water. Beat the batter and it should be of idli thick consistency. 4. Keep the batter aside for 30 mins. 5. Heat pan with enough oil for shallow fry. Pour slowly the ladleful of batter over medium hot oil. A small circle of batter will form in oil. 6. Stir slowly, fry uniformly till the bottom side till golden brown. Flip over and let it fry uniformly till it is golden brown. The corner of circle will turn crispy brown. 7. Remove from oil and add the same to absorbent paper to drain excess oil out of malpua. Let it c

Ingredients: 8-10 kokum (soaked overnight) 1/2 grated coconut 3-4 coriander leaves twigs 2-3 mint leaves twigs 1 green chilli 1 inch ginger 1 tsp jeera/cumin seeds salt to taste Recipe: 1. Heat the soaked kokum for 5 mins. Cover and let it cool down. Once cooled can be mashed using hands or in a blender on pulse mode. Strain the kokum juice and keep it aside for later use. 2. In a blender add grated coconut and blend by adding water. Remove them on muslin cloth kept over a bowl. Drain the thick coconut milk into a bowl. 3. Add drained coconut along with chilli, coriander, mint leaves, ginger and jeera seeds to the blender. Blend again all together by adding water. Again remove the whole paste on muslin cloth and drain the second set of spicy coconut milk. Add these milk too to the same bowl of thick coconut milk. 4. Now in a big sauce pan add all of the prepared coconut milk and kokum juice. Mix well. Add salt as per taste. Garnish with chopped coriander leaves. 5. Spicy and Tangy Koku

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: 2 chicken breasts salt and pepper to sprinkle lemon juice for drizzling 2 tbsp olive oil 1 medium onion cut into cubes 4-5 brocolli florets 1/2 medium yellow and red capsicum cut into cubes 1/2 cup fresh cream  For Pesto Paste: 30-40 basil leaves 3-4 garlic cloves 3 tbsp pine nuts/ cashew nuts 4-5 black peppercorns 1/4 cup parmesan cheese powder 6 tbsp olive oil salt to taste Recipe: 1.  Clean the chicken breast and slit them into halves, each piece OR cut them into cubes. Spread them onto a plate. 2. Sprinkle salt, pepper and lemon juice over them. Spread them to four pieces of chicken and keep it aside for 5-10 mins. 3. For pesto paste, blend basil leaves and garlic cloves. Then add pine nuts, peppercorns, salt and 4 tbsp olive oil. Blend all together to smooth paste. Transfer into bowl, add parmesan cheese and mix well. 3. Spread the pesto paste(reserve little paste for later use) over the marignated chicken and mix well. Keep it aside for 10-15 mins. 4. Heat 2 tbsp oli

        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: 1 litre milk 1 tsp oregano 1 tsp red chilli flakes 2-3 strands of coriander leaves (only leaves finely chopped) 1 tsp mixed herbs salt to taste 2 tbsp vinegar/lemon juice 3 tbsp water 1 tbsp maida/refined flour 1 tbsp corn flour water as required Salt & pepper powder to taste 1 cup breadcrumbs/roughly crushed cornflakes oil for deep frying Recipe: 1. Take a clean saucepan add milk and switch on the flame and keep it on medium heat, stir and bring to a boil. 2. Once boiled, low down the flame and add the oregano, red chilli flakes, mixed herbs, freshly chopped coriander leaves and salt to taste, mix well, stir and cook for last 3-4 minutes. 3. In a separate small bowl, add vinegar/lemon juice and water, mix well and add the mixture, slowly and gradually to the boiling milk, the milk will start to curdle and the whey will start to separate. 4. Once the milk solids have separated from the whey, strain it by passing through a sieve, wash the collected milk so

Ingredients: 2 cups maida 1 cup powdered sugar 1/4 cup coco powder 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3 tbsp butter 1.5 cups milk 2 tsp vinegar 2 tsp vanilla essense 2 tsp red food color 1/2 cup white choco chips 1/2 cup water Recipe: 1. In a blender, powder the cup of sugar. 2. In a sauce pan boil the milk. Switch off the flame. 3. Add the hot milk in a mixing bowl. Add butter and let it melt and mix in milk. 4. Let the milk to cool down till lukewarm. Add vinegar to warm milk. 5. Add vanilla essense and red food color. Mix well. 6. Add a sieve over the mixing bowl. Add maida, coco powder, powdered sugar, baking soda, baking powder and salt. 7. Sieve the dry ingredients and add them to the wet ingredients using cut and fold method. 8. If the mixture is very thick add water as required and mix well. The batter should be thick pourable consistency. 9. Add white choco chips to the batter and mix well. 10. Preheat the otg for 10 mins at 180 degrees. 11. Pour th

Ingredients: 4 hot dog breads 250 gms paneer 1 tbsp oil 1 tsp cumin/jeera seeds 1 tbsp ginger-garlic paste 2 green chillies finely chopped 1 medium onion finely chopped 1 small green capsicum finely chopped 1/4 tsp haldi/turmeric powder 1/2 tsp garam masala 1 tbsp red chilli powder 1 tbsp coriander powder 1 tsp pav bhaji powder 3 medium tomatoes finely chopped 1 tbsp ketchup/tomato sauce 1 tbsp red chilli sauce 2 tbsp coriander leaves freshly chopped tomato sauce/ketchup mayo mustard sauce butter Recipe: 1. Heat oil in a pan. Add jeera seeds, green chillies, ginger-garlic paste. Saute for a min. 2. Add chopped onions and saute till they turn translucent.  3. Then add capsicum and mix well. Saute till they are soft. 4. Add haldi, red chilli powder, coriander powder and pav bhaji masala. Mix well and saute for a min more. 5. Add in chopped tomatoes, tomato sauce, red chilli sauce. Mix well. Cover and cook for 5 mins. 6. Add chopped paneer and garam masala. Mix well. 7. Finally add corian

Ingredients: 1   cup  thin  poha/beaten rice 2   potato/aloo   boiled & mashed 1 tbsp sooji/rava 1 tbsp curd 1   chilli   finely chopped 2   clove   garlic   finely minced 1  tsp   mixed herbs 1 tsp   chilli flakes 1/2  tsp   pepper powder 2   tbsp   coriander leaves   finely chopped salt to taste 1/4 cup   maida 1 tbsp rice flour oil  for frying Recipe: 1. In a small mixing bowl add curd and 2 tsp water, whisk to smooth. To this add sooji and keep it aside for 10 mins. 2. In a  grinder take 1 cup poha and blend to a fine powder. 3. Add mashed potato, chopped chilli, garlic cloves, soaked sooji, mixed herbs, chilli flakes and pepper powder. 4. Also add chopped coriander leaves and salt. Mix well. 5. Combine well forming a soft dough. Keep it aside for 5 mins. 6. Now add maida and rice flour. Combine well into dough. 7. Grease palms with oil and pinch a small dough. 8. Roll to a rope thickness making sure it's uniform throughout. 9. Cut to a length of your choice. 10. Deep fry

Ingredients: 1 cup moong dal 1/2 cup sabudana/sago (soaked for 4-6 hrs) 2 tbsp rice (soaked for 2 hrs) 1/2 cup grated coconut 250 gms palm jaggery powder(adjust as required) salt to taste 1 tbsp chopped cashews 1 tbsp raisins 1 tsp cardamom seeds crushed ghee Recipe: 1. In a big sauce pan, heat 3-4 litre water and bring to boil. 2. Rub and dry clean moong dal using clean cloth. 3. Add the dal to the hot water. Let it cook till dal is 3/4th done in hot water in open.  4. Drain the water from sabudana and rice. 5. Add soaked sabudana to the cooked dal. Stir well and let it cook along. Add water is the mixture thickens. 6. In a blender add grated coconut and soaked rice. Grind to paste with enough water. 7. Add this paste to the cooking dal mixture. Mix well. 8. Add 1/2 tsp of salt and mix well. 9. Add palm jaggery to the dal mixture and mix well. Our payasam is almost ready. 10. Fry chopped cashews and raisins in ghee and add these along with crushed cardamom the same to payasam. 11. Yum

  Ingredients: 3-4 Silver Mackerel 3 tbsp kashmiri red chilli powder 1 tsp haldi salt to taste lemon juice few curry leaves 2 tbsp oil For gravy masala: 10-12 dry red chillies/Byadge dry red chillies 1-1/2 tsp coriander seeds 1 tsp jeera/cumin seeds 4-5 peppercorns 4-5 methi/fenugreek seeds 1/4 tsp ajwain/carom seeds 1 tsp haldi/turmeric powder 1 green chilli 1 inch ginger 4-5 garlic cloves 1 lemon sized balls of tamarind 1 medium onion 3 tbsp grated coconut 2 tsp coconut oil Recipe: 1. Clean the mackerels. Depending on the size of the fish you can either leave them whole or cut them into 2-3 pieces. Marignate fish in a paste made with salt, red chilli powder, haldi and lemon juice for an hr. 2. In a small kadai, heat coconut oil. Add coriander seeds, cumin seeds, carom seeds, peppercorns, dry red chillies, methi seeds, green chillies and coconut. Saute/Roast for 2-3 mins. Keep it aside. 3. Grind the above roasted ingredients along with grated coconut, garlic flakes, ging

Ingredients: 2 chicken breasts 6 cheese cubes 1 tbsp ginger garlic paste 2 tpbsp mayo 2 tbsp cream cheese chilli flakes mixed herbs italian seasoning salt to taste 2-3 potatoes sliced 2 carrots chopped 2 tomatoes sliced 1/2 green & red capsicum sliced Recipe: 1. Clean the chicken breast and slit them into halves, each piece. Beat the chicken softly from all sides. 2. In a mixing bowl add grated cheese cubes, ginger-garlic paste, mayo, cream cheese, tsp of chilli flakes and mixed herbs. Add salt and  mix well all ingredients. 3. Marignate the chicken with the above mixture. Fill in the mixture in between the breast too. Marignate for an hr. 4. Preheat otg for 10 mins at 200 degrees. 5. Grease the baking tray, place the marignated chicken in the baking tray. 6. Now add and spread sliced potatoes, tomatoes, capsicum and carrots all around chicken pieces. 7. Add the rest of the marignation over the veggies and chicken. 8. Sprinkle chilli flakes and italian seasoning. Place the tray bac

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: 2 cup curd/yogurt 2 cup water 1 tsp ghee 1 tsp mustard seeds 1 tsp urad dal 1 tsp chana dal 2 tsp cumin/jeera seeds few methi/fenugreek seeds 2 dried red chillies broken few curry leaves 4-5 garlic cloves crushed 2 green chillies slit 1 small onion chopped 1 small tomato chopped 1/4+1/4 tsp turmeric a pinch of hing 1 tbsp soaked rice 2 tbsp coconut sliced salt to taste 1 tbsp lemon juice Recipe: 1. In a large mixing bowl take 2 cup curd, 1 cup water and salt Whisk well and prepare smooth buttermilk. In case buttermilk is not sour add in 1 tbsp lemon juice. Mix well and keep it aside. 2. In a grinder add soaked rice, green chillies, coconut slices, cumin seeds, garlic cloves and haldi. Add little water and blend to a paste for gravy. 3. In another pan heat ghee and mustard seeds and hing. Let it splutter and then add urad dal, chana dal, methi seeds, dried red chilli and few curry leaves. Saute for a min. 4. Add chopped onions and saute till they are soft. Later a

Ingredients: 2 cup or 400 ml fresh cream/whipping cream 1 cup condensed milk 5 ml butterscotch essence 2-3 drops of yellow color For sweet crunch/ praline : 1/2 cup jaggery 2 tbsp water 2 tbsp cashews 1 tbsp butter Recipe: 1. Remove the chilled fresh cream/whipping cream in a steel bowl and keep it in a freezer for 10 mins. 2. To prepare the sweet crunch: In a non stick pan add jaggery and water. Stir and let it fully melt on medium flame. 3. Add in butter and mix well. the mixture will become shiny. Bring the mixture to boil and let it simmer for 5-7 mins. Check by dropping a small drop in water, it should become hard.  4. To this add the roughly chopped cashews and mix well. 5. Finally pour the mixture over a greased plate and let it cool down completely. Once completely cooled break into pieces. 6. Add them to zip lock bag and crush them further. Keep it aside for later use. 7. Take fresh cream/whipping cream kept in fridge in a steel bowl.The cream should be chilled. In another big

Ingredients: For marignation: 500 boneless chicken red chilli powder black pepper powder 1 tbsp lemon juice salt to taste For creamy lemon sauce: 1 cup water/ chicken broth 1 small onion finely chopped 1 tbsp garlic finely chopped 2 tsp red chilli flakes 1 tsp thyme 2 tsp mixed herbs 2 tbsp salted butter 1 tbsp olive oil 1/4 cup thick fresh cream 1 lemon juice 2-3 cheese slices To garnish: handful chopped coriander leaves few lemon wedges Recipe: 1. Clean chicken and marignate the same with salt, red chilli and pepper powder in lemon juice for 30 mins. 2. In a mixing bowl add 1 cup water/chicken broth. To this add chopped onions and garlic cloves. Then add thyme, red chilli flakes, mixed herbs. Mix well and keep it aside for 30 mins. 3. In a non stick pan heat olive oil. Add marignated chicken to hot oil. Mix well. 4. Cover and let chicken cook for 15 mins. Once done remove the chicken in a plate. 5. In the same kadai, add the water/broth mixture prepared earlier. Mix well. 6. Bring to