One Day At A Time

Green Peas in a creamy sauce. Malai refers to milk cream, but I have used whole milk for lesser calories. This recipe is for my dear friend Priya who loves green peas and had asked for a recipe. Hope you like it Priya.   Ingredients: Green Peas/Matar - 2 1/2 cups Bay Leaf/Tejpata/Tamal patra - 1 Cloves/Long/Lavang - 4 Cinnamon/Dalchini - an inch piece Cashews or Almonds - about 15 Milk - 1/2 cup Salt Oil Onion - 1 medium Tomato - 1 medium Green Chilies - 6 Garlic/Lahsun - 4 big cloves Ginger/Adrak - 1/2 inch piece Coriander Seeds/Dhane/Dhania - 1 tsp Cumin Seeds/Jeera - 1/2 tsp Fennel Seeds/Saunf/Badishep - 1 tsp How to cook Indian Malai Matar Curry: Soak cashews in milk for 15 - 20 minutes. Roughly dice onions and tomatoes. Grind onions, tomatoes, green chilies, ginger, garlic, coriander, cumin, fennel seeds to a fine paste with little water. Keep this onion tomato paste aside. Grind s...

Aloo Methi is a much liked combo in my family.  Earlier, I had blogged about Aloo Methi Paratha , Aloo Methi Pulav and Aloo Methi ki Sabji .  This time, I tried with pohe/beaten rice.  It turned out to be tasty and a good change from the regular Kande Batate Pohe.  You can also add peanuts, cashewnuts if you like. Ingredients: Thick Pohe/Parched/Beaten/Flattened Rice - 2 1/2 cups Methi/Fenugreek Leaves - a bunch Red Onion - 1 big Potato - 1 medium Green Chillies - 8 Coriander/Cilantro Leaves - few sprigs Curry Leaves - a sprig Mustard Seeds - 1/2 tsp Asafoetida/Hing - 1/4 tsp Turmeric/Haldi - 1/4 tsp Sugar - 1/4 tsp Salt Oil - 3 tbsp Method: 1. Wash parched rice in water 2 - 3 times and drain the water after a minute.  Keep it aside for 15 - 20 minutes. 2. Wash curry leaves and pat them dry.  Julienne slice the onion and peeled potato.  Place diced potatoes in a bowl of water to avoid darkening.  Slit the g...

Ingredients: Bitter Gourd/Karela - 5 medium size Red Onion - 1 big Grated Garlic - 1 tsp Grated Ginger - 1 tsp Green Chillies - 8 Aamchur or Chat Masala - 1/4 tsp Jaggery or Brown Sugar - 1/4 tsp Coriander/Dhania Seeds - 2 tsp Cumin/Jeera Seeds - 1 tsp Sesame/Til Seeds - 1 tsp Salt Oil Method: 1. Wash the bitter gourds and scrape the outer rough layer of the gourds.  Sprinkle about 1/4 tsp salt on the scrapings and save them for later.  Slit the scraped gourds and discard the seeds.  Rub salt on the scraped gourds as well.  Keep it aside for about 2 hours.  The purpose of applying salt is to reduce the bitterness. 2. Finely chop onions, green chillies and grate ginger, garlic.  Grind coriander, cumin and sesame seeds to a coarse powder. 3. After 2 hours, wash the scrapings with water in a strainer to remove excess salt.  Wash the scraped gourds as well.  Press with hands to remove the excess water. 4...

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi.  I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.

Some days when I want to empty my fridge of those veggies reaching their expiry date, I cook one of these - mixed vegetable soups, coconut curries or a mixed vegetable rice like Bisibele Bhaath. One pot meal with rice, lentils and vegetables, from the southern state of Karnataka. I find this rice dish quite comforting on rainy, wintry days. Ingredients: Rice - 1/2 cup Split Pigeon Peas/Toor Dal - 1/2 cup Carrots - 2 medium Green/French Beans - about 10 Green Peas (frozen) - about 1/2 cup Drumsticks/Shevgyache Shenga - 1 Potato - 1 medium Onion - 1 medium Turmeric/Haldi - 1/4 tsp Tamarind Paste - 1/2 tsp Jaggery/Gud/Gul - 1/2 tsp Salt Oil Dry Red Chilies (Byadagi variety) - 6 or 8 Split Black Gram/Urad Dal - 1 tsp Split Bengal Gram/Split Chick Peas/Chana Dal - 2 tsp Coriander Seeds/Dhania/Dhane - 4 tsp Fenugreek/Methi Seeds - 1/2 tsp Cloves/Long/Lavang - 4 Cinnamon/Dalchini - an inch piece Cardamom/Elaichi - seeds of 1 p...

Corn Chivda is made from Corn Poha/Flattened Corn.  Corn Poha is easily available in any Indian grocery store.  Before making Chivda Corn/Makai/Makka Poha is deep fried.  Alternatively, Corn Chivda made from Corn Flakes Cereal is comparatively less oily, with fewer calories and equally crunchy and tasty. Ingredients: Corn Flakes Cereal - 5 cups Raw Peanuts/Groundnuts - 3/4 cup Dalia/Roasted Gram Dal/Roasted Chickpeas - 1/4 cup Cashews - 10 (optional) Dry Coconut Slices - 1 tbsp Curry Leaves - few sprigs Green Chillies - 5 Mustard Seeds - 1/2 tsp Turmeric/Haldi - 1/4 tsp Asafoetida/Hing - 1/4 tsp Powdered Sugar - 1/2 tsp Oil - 2 tbsp Salt Method: 1. Wash green chillies, curry leaves and pat them dry. 2. Heat about 2 - 3 tbsp oil in a pan and fry the peanuts till they turn slightly brown.  Keep them aside.  Fry cashews, dalia and dry coconut as well. 3. Heat the same pan, in the leftover oil, add mustard se...

Chicken in a spicy cilantro gravy. Ingredients: Chicken - about 500 gms Red Onion - 1 big Tomatoes - 2 medium Cumin/Jeera Seeds - 1/2 tsp Bay Leaf - 1 Salt Oil Cilantro/Coriander Leaves - 1 cup Green Chillies - 10 Turmeric/Haldi - 1/4 tsp Garlic - 8 big cloves Ginger - an inch piece Yogurt/Curd - 4 tbsp Dry Red Chillies (Byadagi Variety) - 2 Coriander/Dhania Seeds - 1 tbsp Poppy Seeds/Khuskhus - 1 tbsp Cloves/Long/Lavang - 5 Cinnamon/Dalchini - a small piece Method: 1. Grind cilantro leaves, green chillies, ginger, garlic, turmeric, 1/2 tsp salt and yogurt to a fine paste.  I used 2 chicken breasts.  Marinate washed chicken pieces in this paste for 2 - 3 hours or overnight.  Keep it refrigerated. 2. Heat about 1 tsp oil in a pan.  Fry the dry red chillies till they turn crisp.  Keep it aside.  Add coriander seeds, poppy seeds, cloves and cinnamon and fry till the spices turn aromatic.  Let the spices cool. 3. Ro...

Ingredients: Pastry Sheet - 1 Eggs - 7 Onion - 1 big Green Chillies - 10 Garlic - 4 big cloves Cilantro/Coriander leaves - few sprigs Cumin/Jeera seeds - 1/2 tsp Chat Masala or Aamchur - 1/4 tsp Salt Oil How to bake Indian Egg Puffs or Pattice: Thaw the pastry sheets as per the instructions. It takes about 40 minutes. Boil 6 eggs in water for 10 - 15 minutes. After cooling, remove the shells and cut the eggs in halves. Discard the yolk and roughly dice the eggs. You can add yolk if you like. Heat about 1 tbsp oil in a pan. Add cumin seeds and grated garlic. When cumin seeds darken, add finely chopped onions and green chilies. Add little salt and sauté till onions soften. Add diced eggs, little more salt, chat masala and chopped cilantro. Sauté at low flame for about 5 minutes or till all the ingredients are mixed well. Let this stuffing cool. Cut each pastry sheet into 4 pieces or as desired. Place 2 - 3 tbsp stuffing in the center of each cut...

Tikhat Mitachi Puri is a Marathi fried bread recipe.  A savory tea time snack which can also be served as a part of festive meal. Ingredients: All Purpose Flour/Maida - 4 cups Semolina/Rava/Sooji - 1/4 cup Cayenne Pepper/Red Chilli Powder (Tikhat) - 1 1/2 tbsp Sugar - 1/2 tsp Salt (Mith) Oil Method: 1. In a mixing bowl, add all purpose flour, semolina, cayenne pepper, sugar and salt.  Mix all the ingredients.  Add water and knead into a soft pliable dough.  Add 1 tsp oil and knead well.  Keep the dough covered for about 30 minutes.  You can also add cumin (jeera) powder or carom seeds (ajwain) powder while kneading. 2. Make small lemon sized balls and roll each one into round puris (5 - 6 inches diameter) either dusting some flour or with oil. 3. Deep fry these puris and serve it as a tea time snack or as brunch with a curry.

As you know me, I am always on a hunt for new vegetables.  So this week, at our local produce store,  White Turnips caught my eye.  A root vegetable called as Shalgam in Hindi.  The best way for me to try out a new vegetable is to make parathe, stuffed Indian whole wheat bread.  And it turned out great.

Savoury crackers called as Shankarpali/Shankarpalya in Marathi and Konkani.  Also known as Tukdi in Konkani. My Dear Mom's easy recipe for Diwali Faraal or Diwali Khaan.

Maharashtrian style Baingan ka Bharta.  Charred/Roasted Eggplant in curd. Ingredients: Eggplant/Brinjal - 1 big Red Onion - 1 small Green Chillies - 4 Cilantro/Coriander leaves - few sprigs Yogurt/Curd - 2 tbsp Grated Jaggery or Brown Sugar - 1/2 tsp Salt Oil - few drops Method: 1. Wash the eggplant and pat it dry.  Make 3 - 4 long slits to check for worms.  Apply oil to the egpplant and roast it on a stove top.  Alternately, you can place the eggplant in a broiler as well.  Place a pan underneath in a broiler to collect the juice.  Roast till the eggplant skin turns black and crisp.  Keep turning from time to time.  Discard the juice. 2. Keep the hot charred/roasted eggplant covered with a vessel for 15 - 20 minutes. 3. Finely chop onions, green chillies and cilantro. 4. Peel the eggplant skin.  After roasting, the skin will come off easily.  Mash the eggplant flesh and add chopped onions, green chillies, cilantro, salt, jagge...

Ingredients: Basmati Rice - 1 cup Paneer/Indian Cottage Cheese Chunks - 250 gms Green Peas - 1/2 cup Cashews - 4 Coriander/Dhania Seeds - 1 tsp Fennel/Saunf  Seeds - 2 tsp Black Pepper Powder - 1/2 tsp Cayenne Pepper/Red Chilli Powder - 1/2 tsp Bay Leaf - 1 Cloves/Long/Lavang - 4 Cinnamon/Dalchini - small piece Biryani Masala or any spice mix - 1/4 tsp Butter or Oil - about 2 tbsp Salt Method: 1. Wash rice 3 - 4 times in water and keep it aside. 2. Grind fennel and coriander seeds to a coarse powder. 3. Heat 1 - 2 tbsp oil in a pressure cooker and add bay leaf, cloves, cinnamon.  After a minute, add paneer chunks and green peas.  Saute for about 5 minutes at low flame or till paneer turns golden brown. 4. Add fennel coriander powder, black pepper powder, cayenne pepper, biryani masala and cashews.  Saute for another 2 - 3 minutes. 5. Add washed and drained rice and saute for a couple of minutes.  Add 1 1/2 cup water, salt and pressure cook t...

A healthier alternative to all purpose flour is whole wheat flour.  Here is my recipe for crunchy healthy coconut cookies. Ingredients: Whole Wheat Flour - about 2 1/4 cup Dessicated (Dry) Coconut - 1/2 cup Walnuts/Akrot - 1/4 cup (optional) Unsalted Butter - 1/2 pound Light Brown Sugar - about 1 cup Green Cardamom/Elaichi - 2 pods Baking Soda - 1/8 tsp Baking Powder - 1/4 tsp Whole Pistachios or any other nuts Method: 1. Microwave butter for about 2 minutes to melt it.  Alternately, you can heat butter in a pan on a stove top, just enough to melt it.  Let the melted butter cool slightly.  Grind the cardamom seeds to a fine powder.  Roughly chop walnuts. 2. In a mixing bowl, add melted butter, sugar, dessicated coconut, chopped walnuts and cardamom powder.  Mix all the ingredients well with a fork or spoon. 3. Add wheat flour, baking soda and baking powder.  Mix again and divide the d...

Ingredients: Basmati Rice - 1 cup Raw Mango (chopped) - 1/4 cup Carrots (chopped) - 1/4 cup Green Peas - 1/4 cup Cashews - 5 Butter or Oil - 2 tbsp Salt Cilantro/Coriander leaves - 1/4 cup Mint/Pudina leaves - 1/4 cup Green Chillies - 5 Bay Leaf - 1 Cloves/Long/Lavang - 4 Cinnamon/Dalchini - small piece Method: 1. Chop raw mango and peeled carrots into bite sized pieces.  Wash rice 3 - 4 times with water and keep it aside. 2. Grind cilantro, mint and green chillies with 1/2 cup water to a fine paste. 3. Heat about 1 tbsp butter and 1 tbsp oil in a pressure cooker.  Add bay leaf, cloves and cinnamon.  After few minutes, add diced mangoes, carrots and peas.  Saute for 3 - 5 minutes. 4. Add drained rice, cashews and saute for a couple of minutes.  Add the ground paste, 1 cup water, salt and mix well.  Pressure cook to one whistle.  Let the pressure in the cooker drop down naturally (15 - 20 minutes) before ope...

Ingredients: Raw Mango - 1 big Garlic - 4 big cloves Cayenne Pepper/Red Chilli Powder - 1 tbsp Black Pepper Powder - 1/4 tsp Turmeric/Haldi - 1/4 tsp Salt - about 1/2 tsp Oil - 2 tbsp Method: 1. Wash the mango and pat it dry.  Cut the mango into bite sized pieces.  Crush the peeled garlic cloves. 2. Heat about 2 tbsp oil and turn off the heat.  Let the oil cool. 3. In a (dry) mixing bowl, add the cooled oil.  Add cayenne pepper, turmeric, salt, black pepper powder, crushed garlic and mix well with a dry spoon.  Lastly add the mango pieces and mix to coat the mango pieces well. 4. Store the pickles in an air tight container. 

We all are aware of the health benefits and nutrient values of vegetables.  It is believed that cabbage has a compound which blocks the growth of cancer cells.  Here is a simple, less spicy fried rice with cabbage. Ingredients: Basmati Rice - 1 cup Green Cabbage (chopped) - 4 cups Spring/Green Onions - 1 cup Garlic - 2 big cloves Cilantro/Coriander leaves - few sprigs Green Chillies - 4 Black Pepper Powder - 1/4 tsp Turmeric/Haldi - 1/4 tsp Cumin/Jeera Seeds - 1/2 tsp Biryani Masala or any other spice mix - 1/8 tsp Cashews - 5 Salt Oil Method: 1. Wash rice 3 - 4 times in water and cook with 1 1/2 cup water.  Save the cooked rice for later.  You can use leftover rice as well. 2. Chop cabbage (long thin slices), spring onions, garlic and cilantro leaves. Slit the green chillies lengthwise.  3. Heat about 2 tbsp oil in a pan.  Add cumin seeds and finely chopped garlic.  Saute for a minute and add...

Ingredients: Baby Potatoes - 500 gms Bay Leaf - 1 Cloves/Lavang/Long - 4 Cinnamon/Dalchini - small piece Green Cardamom - 2 pods Cumin/Jeera Seeds - 1/2 tsp Yogurt/Curd - 1 cup Cilantro/Coriander leaves - 1/2 cup Turmeric/Haldi - 1/8 tsp Salt Oil Onion - 1 big Tomatoes - 2 medium Ginger - 1/2 inch piece Dry Red Chillies (Byadagi variety) - 6 Fennel Seeds/Saunf - 1 1/2 tbsp Coriander/Dhania Seeds - 1 tbsp Poppy Seeds/Khuskhus - 1/2 tbsp Method: 1. Boil and peel the baby potatoes.  Potatoes must not be too soft.  Prick the peeled potatoes with a fork. 2. Grind roughly diced onions, tomatoes, ginger, red chillies (or chilli powder), fennel seeds, coriander seeds and poppy seeds to a fine paste, using little water. 3. Heat about 1 tbsp oil in a pan/skillet.  Add bay leaf, cinnamon, cardamom, cloves and cumin seeds. When cumin seeds darken, add ground paste and turmeric.  Cook till oil separates, for about 8 - 10 minutes. 4. Add yogur...

Around midweek ...Wednesdays, Thursdays, one thought crosses my mind.... What special shall I cook for this weekend?  Sometimes, I go through my blog's older posts just to see what is my blog missing.  Its a win win.  We get to try new delicacies to satiate our taste buds and my blog gets a new post.  Turns out today is the turn for Shahi Tukda which is also called as Double ka Meetha .  Recently, I found out another name for this dessert - Bread Rasmalai where the bread slices are round in shape.