A Spoonful of Thought

Ingredients: 2 and 1/2 cup water 1 cup steamed sweet corn 1/2 cup blended sweet corn 2 tbsp carrots, finely diced 2 tbsp green french beans, finely chopped 1 tbsp sugar Salt to taste 2 tbsp corn flour 1 tsp black pepper powder 1 tbsp butter Recipe: 1. Blend the sweet corn to a smooth paste by adding water. 2. In a big kadai, heat 2 cups water. Add sweet corn, carrots and beans. Mix well. 3. Later add corn paste and mix well. Bring the water to boil. 4. Remove the waste residue that comes up with boiling water and throw them away. 5. Once done add sugar, black pepper and salt to the soup. 6. Mix the corn flour with 1/2 cup water very well, remove lumps if any. 7. Add the corn flour slurry to the soup, the soup will start to thicken. 8. Finally add the butter and switch off the flame. Mix butter until it melts completely. 9. Hot and Yummy Sweet Corn Soup is ready to be served. Enjoy!!!

Ingredients: 1 inch ginger 1 medium onion roughly chopped 1 medium tomato roughly chopped 5-6 garlic cloves 3-4 dry red chillies 1 green chilli 2 tsp tamarind paste Salt to 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.Add all the above mentioned ingredients in the blender and blend to a smooth paste by adding water.  2. Spicy Red chutney is ready use. 3. Enjoy this tasty chutney with hot idli, dosa or even with parathas.

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: 375 gm maida/all purpose flour 135 ml warm water 60 ml olive oil 1 tsp instant yeast 3 tsp sugar 1 tsp salt 1/4 green capsicum, thin slices length wise 1/4 red capsicum, thin slices length wise 1 medium onion, thin slices 1 medium tomato, thin slices 7-8 black/green olive slices(optional) Red chilli flakes Oregano Grated cheese - cheddar and mozzarella Pizza sauce White Pizza/Paste Sauce Olive oil Recipe: 1. Mix together water, salt, oil and sugar till it dissolves. Sprinkle with yeast and set aside 5 min then stir. 2. Pour water mixture over your flour and stir to combine with a spatula then knead by hand 2 minutes. Cover and let rise 4-5 hours at room temperature. 3. Transfer dough onto a floured surface and divide in half. Spread little oil on the palm and then fold each piece of dough 8 times (rotating book fold) and form a ball. In case the dough is little sticky take some flour in hand and apply to dough while folding the dough in. 4. Transfer to

Ingredients: 1 tbsp All purpose flour/Maida 2 tbsp olive oil 1 tbsp butter 6-7 cloves of garlic, crushed finely 1/2 cup milk  3-4 cheese slices/cubes 1 tsp black pepper power a pinch of nutmeg/jaiphal powder 1 tsp chilli flakes 1 tsp oregano/Italian seasonings Recipe: 1. 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. 2. Add maida to the mixture. Keep stirring else it will burn. 3. Keep stirring till it turns brown and gives nice aroma. 4. Add milk little by little while stirring the mixture, till it forms white sauce. 5. Add black pepper powder, nutmeg powder and salt as per the taste. Mix well. 6. Add all the dried herbs, chilli flakes, oregano. Mix well. Bring the mixture to boil. Add water if the mixture is very thick for a sauce. 7. Add cheese slices and mix well till they melt and dissolves into the sauce. 8. White Sauce is ready to use.

Ingredients: 2 and 1/2 cup wheat flour 1 tsp sugar 1 tsp baking powder 1/4 tsp baking soda 2 tbsp oil 1/2 cup curd water (for kneading) salt to taste Recipe: 1.In a large mixing bowl take wheat flour, sugar, baking powder, baking soda and salt. Mix well making sure everything is well combined. 2. Now add curd and start to knead the dough. 3. Add water as required and continue to knead for 5 minutes. 4. Now add oil and knead until the dough turns smooth and soft. Cover and rest for 1 hour or more. 5. After an hour, knead the dough again making sure the dough is soft. Pinch a ball sized dough and dust with wheat flour. 6. Roll gently, making sure the roti is slightly thick compared to chapati. 7. Now take the rolled out roti over the palm, upside down. The backside of the roti should not have any butter or flour. Apply the water on the backside and  spread uniformly , this helps to stick the naan to the tawa as it sticks to the tandoor.  8. Heat the tawa on medium flame, and once the taw

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: For custard milk: 1 litre milk 4 tbsp custard powder (vanilla flavoured) 8 tbsp sugar For sabudana bubbles: 4 cup water 4 tbsp sabudana For sabja: 2 tsp sabja/sweet basil seeds/falooda seeds 1 cup water For strawberry jelly: 500 ml water 1 pack strawberry jelly mix Other ingredients: 2 tbsp almonds (chopped) 2 tbsp pistachios (chopped) 2 tbsp cashews (chopped) 2 tbsp dates (chopped) 2 tbsp raisins few ice cubes To Garnish: crushed pistachios Recipe: 1. For custard milk: In a large bowl take 1 litre milk, custard powder and sugar. 2. Whisk and mix well until everything is well combined. 3. Transfer the mixture to a large non stick kadai and keep stirring and get the milk to boil. 4. Boil for 2-3 minutes or until the milk thickens slightly. 5.Cooldown completely at room temoperature and keep it inside the fridge to chill. 6. The base Custard Milk is ready. 7. For Strawberry jelly: Heat 500 ml of water, once it comes to a boil add 1 pack of the strawberry jelly mix(follow p

I ngredients: 12-15 oreo biscuits 2 cup or 400 ml fresh cream/whipping cream 1 cup condensed milk 5 ml vanilla essence Recipe: 1. Crush all the oreo biscuits in a blender to fine powder. 2. Remove the chilled fresh cream/whipping cream in a steel bowl and keep it in a freezer for 10 mins. 3.Take fresh cream/whipping cream kept in fridge in a steel bowl. The cream should be chilled. In another bigger bowl add few ice cubes. Place the steel bowl over ice cubes bowl.  4. Beat to smoothness. Beat it on low speed till it forms stiff whipped cream.  5. At this stage add the condensed milk and vanilla essence to the cream. Once again beat in low speed to mix all the ingredients. 6. Again keep this in a freezer for 10 mins for chilling. 7. Remove it from the freezer and beat on low to medium speed for more 10 mins till it forms a soft peak consistency. 8. Add the 3/4th of the crushed biscuits and mix well using cut and fold method. 9. Pour it in any  airtight container  and n ow add the rest o

  Ingredients: For sugar caramel: 4 tbsp crystal sugar For custard mixture: 4 slice white bread, corner removed/trimmed 400 ml milk 1/2 cup or 8 tbsp sugar 4 tbsp custard powder (vanilla flavoured) Recipe: 1. In a non stick pan take sugar and heat on low to medium flame. 2. Stir in between until sugar melts completely. 3. Continue to heat on low to medium flame until the sugar turns golden brown. this stage of sugar is called caramelized sugar. 4. Pour the caramelized sugar into a small bowl and swirl slightly to coat the wall of the bowl. keep aside. 5. Take the bread pieces and pulse them into crumbs using a blender. make sure to pulse and blend and not make a paste. keep aside. 6. In a large sauce pan, add milk except 1/4 cup. Then add sugar to the milk and mix well till it all dissolves. Bring the milk to boil.  7. Add the custard powder to the 1/4 cup of milk kept aside. Stir well until powder is mixed well into the milk. 8.  Add the custard mixed milk to the hot milk little by li

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: 1/2 lit Full Cream Milk 2 tbsp Custard Powder 3/4 cup Sugar 1 cup Whipped Cream (fresh cream + condensed milk) 1/2 cup Mango (can add any fruit that you like) Mango Papad (optional) Pistachios for garnishing Tooti Fruity for garnishing Recipe: 1. Take a kadhai and pour the full cream milk into it. 2. Keep 1/4 cup warm milk in the bowl & add custard powder to it & mix it well. 3. When milk is boiled, lower the flame and then mix the custard milk in it. Stir it continuously. 4. Add sugar in it & stir it for 2-3 min & cook it. Cook it for 3-4 min properly then turn off the flame. Keep it for cooling down, and cover it with the lid. Once completely cool put it in the fridge for 1.5 hours. 5. Now take a bowl & put chilled whipped cream in it & beat it to a soft peek. 6. Mix the chilled custard milk in the beaten whipped cream & beat it again. 7. Now add the mango puree/finely chopped mango pieces in it & mix it well using the cut

Ingredients: For Marination: 500 gms chicken 1/2 cup thick curd 1 tbsp ginger garlic paste 1 tbsp kashmiri red chilli powder salt to taste For gravy/curry: 2 tbsp ghee 2 medium tomato puree 1/2 cup chilled milk 1 cup thick cream 1 big onion chopped 8-10 cashews 1 tbsp ginger garlic paste 1/2 tbsp kashmiri red chilli powder 1/2 tbsp tikhalal red chilli powder 1 tsp roasted coriander powder 1 tsp garam masala 1 tsp chaat masala 1 tbsp kasuri methi salt to taste Recipe: 1. In a glass bowl, mix all the marination ingredients along with cleaned chicken pieces. Mix well and keep it aside for 30 mins. 2. Heat a non stick kadai, add 1 tbsp ghee. To this add chopped onions. Saute for a min then add cashews. Mix well and saute till onions change color to brownish. 3. Let it cool down and blend them to smooth paste with very little water. 4. Heat the same kadai add marinated chicken and saute till all the gravy is soaked in and chicken is slightly fried., turns little

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.