A Spoonful of Thought

Ingredients: 300 gms mozzarella cheese 1 medium potato boiled 1 tbsp. cornflour 2 tsp chilli flakes 1 tsp oregano 1 tsp black pepper powder Salt to taste 1 tbsp cornflour + 2 tbsp water(slurry) Breadcrumbs to coat Oil for frying Recipe: 1. In a big mixing bowl add grated cheese, bolied potatoes, cornflour, salt, black pepper, oregano and chilli flakes. 2. Mix well to form a dough. Keep it aside for 10 mins covered. 3.  Take a spoonful of dough and make a ball out of it. Similarly make balls from the rest of the dough too. 4. Prepare slurry in a bowl and breadcrumbs in another bowl. Dip all balls into the slurry and coat with breadcrumbs. 5. Keep it aside in fridge for 30 mins. 6. Heat oil in a kadai for frying. Deep fry the balls until golden brown from all sides. Keep stirring and fry from all sides. Remove into kitchen tissue. 4. Hot Cheesy Balls are ready to relish.

Ingredients: 1 cup rava/suji 1 big onion finely chopped 1 medium tomato finely chopped 2 green chilies finely chopped 1/4 cup green peas 2-3 tbsp french beans chopped 2-3 tbsp carrots finely diced few curry leaves 1 tsp mustard seeds 2 tsp urad dal 2 tbsp cashews 2 cups of water 3 tbsp ghee salt to taste Recipe: 1.  Dry roast the suji for 5 mins. Remove it in a plate and let it cool down. 2. Add 2 tbsp ghee to hot kadai. Roast the cashews till golden brown and remove them in a plate. 3. Then add mustard seeds and let them splutter. Then add curry leaves and urad dal and saute. 4. Add chopped green chillies and onions. Saute till onions are translucent. 5.  Add green peas and chopped french beans and mix well. Cover and let it cook for 2-3 mins. 6. Then add in diced carrots and chopped tomatoes. Mix well and saute for a min more. 7. Add water and mix well. Adjust salt to the mixture. Bring the water to boil.   8. Add in roasted suji slowly, stir continuously to avoid any lumps. Mix well

Ingredients: 1 cup suji/rava 1 cup curd 1/4 cup water 2 tbsp french beans finely chopped 2 tbsp carrots finely diced 1/2 capsicum finely chopped 1 small onion finely chopped salt to taste 1 eno fruit salt pack oil mustard seeds white Sesame seeds Recipe: 1. In a mixing bowl, add suji and whisked curd. Mix well. 2. Add water gradually and mix well. Cover and keep it aside for 15 mins. 3. After 15 mins, add chopped veggies and mix well. 4. Add salt and mix well. 5. Heat a pan, pour in 1 tbsp oil and spread it over the pan. Add eno pack into the batter and mix well.  Sprinkle mustard seeds and sesame seeds. Let it splutter. 6. Pour 1/3 of the batter to the pan and spread lightly with the spoon as shown below: 7. Cover and let it cook on low flame for 5-7 mins on one side. 8. Remove it on a plate. Again add in oil and sprinkle mustard seeds and sesame seeds. Let it splutter. 9. Flip the handvo's other side and let it cook for 5 more mins on the second side. 10. Handvo is cooked from bo

  Ingredients: 2 tbsp butter 5-6 garlic chopped/crushed 2 tsp ginger chopped 1 green chili chopped 3 tbsp spring onion - green part chopped 2 tbsp cornflour 1/4 cup cabbage finely shredded 1/4 cup carrots finely diced 1/2 cup corn kernels (boiled) 1/4 cup capsicum finely chopped 1/4 cup french beans chopped 1/2 cup green peas 2 tsp pepper powder 1 tbsp white vinegar Salt – to taste 1-liter water Recipe: 1. Heat butter in kadai. Add crushed garlic cloves and chopped ginger. Saute for a min. 2. Add in chopped green chilies and onions and saute till translucent. 3. Then add chopped french beans,  green peas   and mix well. Let it cook for 2 mins. 4. Then add in chopped carrots and capsicum. Mix well and cook for a min more. 5. Add in sweet corn kernels and also add in shredded cabbage and mix well.  Cover and let it cook for 2-3 mins. 6. Add in water and mix well. Adjust salt in the soup. Later add black pepper to the soup and mix well. 7. Bring the water to boil. Add vinegar to

Ingredients: For  Shallow Frying: 250 gms bhindi 1 tbsp besan(optional) 2 tsp kashmiri red chilli powder  2 tsp salt 2 tbsp oil For Masala: 3 tbsp mustard oil 1 tsp jeera 1 big onion finely chopped 1 tbsp ginger-garlic paste 3 medium tomatoes roughly chopped 2-3 green chillies 1/2 cup whisked curd 2 tsp coriander powder 1 tsp jeera powder 2 tsp kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1/2 tsp haldi 1 tsp garam masala powder 1 tbsp kasuri methi 1/2 cup of water salt to taste Recipe: 1. Wash and dry the bhindi completely using cloth. Then chop the bhindi and keep it in a bowl. 2. To the bowl add besan, kashmiri red chilli powder and salt. Mix well with the chopped bhindi. 3. Take a kadai and heat oil. To that add the besan coated bhindi and shallow fry. Cover and let the bhindi cook for 5 mins. Stir occasionally. Once done remove them in a plate. 4. Take a blender and add chopped tomatoes and green chillies and blend them to smooth paste. Keep it aside. 5. In the same

Ingredients : 1 pack of strawberry jelly pack 500 ml water 500 ml milk 4 tbsp custard powder 1/2 cup sugar 4-5 glasses to set Recipe: 1. Prepare strawberry jelly as per instructions in a pack. Heat 500 ml water and bring to boil. Then let cool down a min and then add the jelly mix to the same and mix well. 2. Keep the glasses in the slant position using muffin molds. 3. Pour the jelly mixture to the corner of the glass till glass is half filled. Keep it aside for an hour to set at room temperature. 4. Heat milk except 1 cup in a saucepan. Add sugar to milk and mix till it melts. Bring it to boil. 5. Add custard powder to the cup of cold milk and mix well till no lumps. 6. Pour this custard milk to the boiled milk gradually and mix well. 7. Let the milk simmer for 5 more mins and gradually the milk will start to thinken. Switch off the flame and let it cool down for 5 mins. 8. Keep the glasses straight now. The jelly will be set on the half of the glass. Pour the custard milk to the gla

  Ingredients: For dough: 1 cup wheat flour 1 cup maida 2 tbsp ghee salt to taste water to knead For Stuffing: 2 eggs (for each roll) 1 capsicum thin julienne 1 onion thin julienne slices 2 green chilies chopped finely 1/2 carrot thin julienne 2 tbsp veg mayo 1 tbsp tomato ketchup 1 tbsp pizza sauce 1 tsp powdered sugar 1 tbsp lemon juice salt to taste mustard sauce black pepper grated cheese(optional) Recipe: 1. Prepare a mayo sauce first. In a mixing bowl add mayo, ketchup, pizza sauce and sugar. Mix well and keep it aside for later use. 2. Prepare the dough: In a bowl add wheat flour and maida. Mix well. Add ghee to the flour.  3. Mix ghee well into the flour, the flour will hold shape. Now add water gradually and knead a soft dough. Cover and keep it aside for 15 mins. 4.  Saute the onion slices and capsicum juliennes in little oil to remove the rawness. Remove them in a bowl and let them cool down. Then add carrot juliennes and finely chopped chilies along with little salt and lem

Ingredients: 4 capsicum cut into cubes 2 big potatoes cut into cubes 2 medium tomatoes chopped 1 big onion chopped finely 1 tbsp ginger-garlic paste 1/4 tsp haldi/turmeric powder 1 tsp tikhalal chilli powder 1 tsp kashmiri chilli powder 2 tsp coriander powder 1 tsp dry mango/amchoor powder a pinch of hing 1 tsp cumin/jeera seeds 2 tbsp oil salt to taste Recipe: 1. Heat oil in a kadai, add jeera seeds and let it splutter. 2. Add onions and saute till translucent. Add ginger-garlic paste and saute for a min more. 3. Add potatoes and mix well. Cover and let it cook for 5-7 mins. Stir in between. 4. Add in hing, haldi, coriander powder, amchoor powder and both the chilli powders. Mix well. 5. Add in tomatoes later and mix well. Saute till they are a little soft. Add salt. Mix well 6. Cover and let it cook for 2-3 min. 7. Add chopped capsicum and mix well. Now cover and let it cook completely. Stir occasionally. 8. Enjoy the tasty Shimla Mirch Aloo ki sabzi with hot phulkas.  

Ingredients: 1 cup mini soya chunks 2+2 tbsp oil 4 tbsp fresh grated coconut 1 tsp fennel seeds/saunf 1/2 tsp black pepper seeds 1 tsp cumin seeds/jeera 1 tbsp ginger garlic paste 2 medium onions 2 medium ripe tomatoes 1 tsp kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1.5 tsp coriander powder 1/2 tsp garam masala 1/4 tsp haldi/turmeric powder 1 tsp tamarind paste 1 tbsp kasuri methi salt to taste 2 tbsp chopped coriander leaves Recipe: 1. Soak soya chunks in cold water for an hr. Drain out the water completely. 2. Add soya chunks to a saucepan and add water and salt. Bring the water to boil and then simmer for 5 mins. Cover and keep it aside for 10 mins. Then remove them from hot water and soak in cold water. 3. Blend the onions to a fine paste and keep them aside. 4. In a kadai, heat oil. Add grated coconut and fry till they turn brown.  5. Then add fennel, cumin seeds and black pepper and fry for 2-3 mins. Switch off the flame and let it cool completely. 6. Blend the

Ingredients: For stir fried veggies: 1tbsp oil 2 tbsp garlic finely chopped 1 tbsp ginger finely chopped 2-3 green chillies finely chopped 1/3rd cup diced carrot 1/3rd cup diced raw p otatoes 1/3rd cup boiled sweet corn 1/3 cup chopped r ed bell pepper 1/3 cup chopped g reen bell pepper 1/4 cup diced paneer 1/3 cup broccoli - blanched 1 tsp black pepper 1 tsp paprika 1 tsp oregano 1 tsp red chilli flakes salt to taste a pinch of sugar Others: Red Pizza Sauce White Sauce 12 Lasagna Sheets grated  mozzarella  cheese grated processed cheese Recipe: 1. S et a kadai on medium high heat, add olive oil, garlic, ginger and green chillies. Cook for 1-2 minutes. 2. Add carrots and cook for 1-2 minutes on high heat. 3. Further add the remaining veggies and cook them for 1-2 minutes on high heat. 4. Add salt, black pepper powder, oregano, chilli flakes, toss and cook for 1-2 minutes. 5. Finally add paneer cubes and toss again. 6. Stir-fried veggies are ready, keep aside to be used later. To

Ingredients: 1 cup of cooked rice 1 cup rava idli powder 1/2 cup urad dal 1/2 tsp fenugreek seeds/methi seeds 1 cup curd 1 eno packet or 1/2 tsp baking soda water for blending salt to taste Recipe: 1. Combine urad dal and fenugreek seeds in an empty bowl and soak for 2 hrs. Later blend them along with the cooked rice to smooth paste and remove the same in a mixing bowl. 2. Add the rava to the rice paste and also add curd to the same. 3. Mix well and add salt as per the taste.  4. Add water if thick to get to the idli batter consistency and keep it aside for 20 mins. 5. After 20 mins, the batter will thicken as rava might have soaked in the water. 6. Add water to adjust the consistency. Add eno packet and mix well. 7. Pour the batter in the idli molds. Place molds in the steamer with the hot water. Cover with a lid and steam idli for 10 to 12 minutes. 8. To check if it is done insert a toothpick in the idli, it should come out clean.  9. Remove the idli plates carefully and let them res

Ingredients: 7-8 carrots 1 medium onion roughly chopped  10-12 garlic cloves 2 inch ginger roughly chopped 1/4 cup fresh cream 1 + 2 tsp black pepper powder salt to taste 3 cup water 1 tbsp oil 2 tbsp salted butter Recipe: 1. In a kadai heat 1 tbsp oil. Add garlic cloves and ginger and saute for a min. 2. Then add onions and saute till they are soft. 3. Finally add carrots, salt and 1 tsp black pepper and saute for a min more. 4. Add water to the same and mix well. Bring water to boil and let it simmer for 10 mins. 5. Drain the water out and keep the water aside for later use. Blend the boiled veggies to smooth puree. 6. In a kadai heat butter. Add carrot puree to the melted butter and mix well. 7. Add the drained water kept aside in step 5. 8. Adjust salt to the soup along with black pepper and mix well. Bring the soup to boil. 9. Lower the flame of the soup and add fresh cream to the soup. Mix well and let it simmer for 2 mins. 10. Hot and Yummy Creamy Carrot Soup is ready to be serv

Ingredients: 1 cup normal sabudana/sahi 1/4 cup fine sabudana soaked overnight 1/4 peanuts dry roasted 1 inch ginger grated 2 green chillies finely chopped 2 medium potatoes boiled 2 tsp sugar 2 tbsp coriander leaves chopped 1 tsp garam masala 1 tbsp lemon juice salt to taste Recipe: 1. Grind the cup of sabudana to fine powder. 2. Remove the same in a mixing bowl. 3. Add soaked sabudana to the same. 4. Grate boiled potatoes and add to the mixing bowl. 5. Add grated ginger, coarsely crushed peanut powder and chopped chillies to the same. 6. Finally add sugar, salt, garam masala, chopped coriander leaves and lemon juice. 7. Mix well, it will hold shape. Later remove the same to a greased plate. 8. Press with light hand and spread the dough on the plate. 9. Keep the plate in a fridge for 10 mins to set. After 10 mins remove the plate from the fridge and cut the set dough into small cubes. 11. Heat oil in a kadai. Drop the cut cubes into hot oil and fry them till crispy brown. 12. Serve ho

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