One Day At A Time

Konkani Baingan ka Bharta. Charred/Roasted Eggplant with coconut and raw onions. Ingredients: Eggplant/BrinjalBaingan/Vaangi - 1 big Grated Coconut - 1/2 cup Red Onion - 1 small Green Chillies - 2 Dry Red Chillies (Byadagi) - 2 Tamarind paste - 1/4 tsp Turmeric/Haldi - 1/4 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 eggplant and roast it on a stove top.  Alternatively, 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 onion. 4. Grind grated coconut, red chillies, green chillies, turmeric, tamarind and salt to a fine paste with little water. 5. Peel the eggplant skin.  After roasting, the...

I love Methi leaves. Not a big fan of Spinach. Whenever fresh fenugreek leaves are available, I definitely pick it up. Goes well as Paratha, with potato, paneer. Let me share one more methi recipe with eggs. Ingredients: Boiled Eggs - 6 Fenugreek/Methi Leaves - a bunch Onions - 2 medium Tomatoes - 2 medium Ginger - 1/2 inch piece Garlic - 4 big cloves Cilantro Leaves - few sprigs Dry Red Chilies (Byadagi) - 8 Coriander/Dhania Seeds - 1 tbsp Poppy Seeds/Khuskhus - 1 tbsp Garam Masala or any other spice mix - 1/4 tsp Salt Oil How to cook Indian Egg Methi: Roughly chop washed fenugreek leaves (with tender stems). Roughly chop onions, tomatoes, ginger and garlic. Finely chop cilantro. Remove the shells of the boiled eggs and prick them several times with a fork.  Heat about 2 tbsp oil in a pan and add chopped onions. Sauté till onions turn soft and transparent. Add chopped ginger, garlic and tomatoes. Sauté till tomatoes turn soft. Turn off t...

Matar Paneer is a lovely combo of veggies and cottage cheese. A North Indian curry, now popular all over and tastes great with naan, roti or rice. Vegans can substitute paneer with tofu or potatoes. This creamy Paneer curry is perfect for those special weekend lunches and for entertaining guests.

Ingredients: Capsicum/Green Bell Pepper - 2 medium Baby Corn - 100 gms Onion - 1 medium Cilantro/Coriander Leaves - few sprigs Ginger - an inch piece Garlic - 4 big cloves Milk - 1/2 cup Bay Leaf Salt Oil Coriander/Dhania Seeds - 1 tbsp Poppy Seeds/Khuskhus - 1 tsp Cumin/Jeera Seeds - 1 tsp Fennel/Saunf Seeds - 1 tsp Cashews - 6 Black Peppercorns - 5 Green Chillies - 5 Method: 1. Finely chop onions, cilantro.  Dice capsicum and baby corn into big cubes.  Grate ginger and garlic. 2. Grind coriander, cumin, fennel, poppy seeds, cashews, black peppercorns and green chillies to a fine paste with little water.  Save the paste for later. 3. Heat about 2 tbsp oil in a pan/kadhai.  Add capsicum pieces and fry them for about 3 minutes at medium flame or till they are glazed.  Keep fried capsicum aside. 4. In the same pan, fry baby corn pieces as well for 2 - 3 minutes.  Keep them aside too. 5. Heat about 1 tbsp oil in the same pan and a...

Okra is a vegetable, you either love it or hate it. In my family, everyone loves Bhendi. For Okra lovers, one more Indian recipe from my kitchen. I love this Stuffed Okra with Dal Rice and Papad. Ingredients: Okra/Lady's Finger/Bhindi - 300 gms Raw Peanuts - 1/2 cup Sesame/Til Seeds - 1 1/2 tbsp Finely Chopped Onions - 1 1/2 tbsp Coriander Seeds - 1 tbsp Turmeric/Haldi - 1/4 tsp Asafoetida/Hing - 1/4 tsp Cayenne Pepper/Red Chilli Powder - 2 tsp Jaggery or Brown Sugar - 1/2 tsp Tamarind or Aamchur - 1/2 tsp Salt Oil How to cook Indian Stuffed Okra: Wash okra and pat them dry. Let the okra dry for 2 - 3 hours. Slit the okra lengthwise twice, just enough to fill the stuffing.  Roast the peanuts in a pan till they slightly darken in color. Let them cool. Grind roasted peanuts, sesame seeds, coriander seeds, turmeric, cayenne pepper, asafetida, jaggery, tamarind and salt to a fine or slightly coarse powder. To this powder add finely chopped onions and mix. Add few drop...

Ingredients: Wheat Flour - 6 cups Boiled Potatoes (Russet) - 3 big Mint/Pudina Leaves - about 1/2 cup Cilantro/Coriander Leaves - few sprigs Green Chillies - 6 Cumin/Jeera Seeds - 1 tsp Butter or Oil Salt Method: 1. In a mixing bowl, add wheat flour, little salt and knead into a soft dough with water.  Keep the dough covered for about 2 hours, minimum 30 minutes. 2. Finely chop coriander leaves, mint leaves and green chillies. 3. Stuffing : Grate or mash the boiled and peeled potatoes.  Add salt, cumin, chopped cilantro, mint and green chillies to the mashed potatoes.  Mix well and make round balls (about 2 tbsp) of the stuffing. 4. Make round balls of the wheat dough and roll each one big enough (4 - 5 inches diameter) to hold the stuffing. 5. Place the stuffing in the centre and gather the edges into a round ball.  Let the stuffed balls rest for a couple of minutes.  Roll the stuffed balls dusting little flour as thin as roti or...

Easy Mango Pickles with a mustard flavour. Ingredients: Raw Mango - 1 big Mustard Seeds - 1 tsp Cayenne Pepper/Red Chilli Powder - 1 tsp Black Pepper Powder - 1/4 tsp (optional) Salt Oil Method: 1. Wash the mango and pat it dry.  Cut the mango flesh into very thin slices. 2. Heat about 2 tbsp oil in a pan and let it cool.  Add more oil if required. 3. Grind mustard seeds to a coarse powder. 4. In a dry mixing bowl, add oil, salt, cayenne pepper, black pepper powder and mustard powder.  Mix with a dry spoon.  Now add the mango slices and coat them well. 5. Serve instant Aam ka Aachar with meals.

Daal (Lentils) are a staple in Indian Cuisine.  Tur Dal (Pigeon Peas) are more commonly used.  Today's Dal recipe is with whole Mung Bean flavoured with mint and garlic.  All my favourite spices made this daal truly delicious.  Ingredients: Mung/Whole Green Gram/Mung Bean - 1/2 cup Onion - 1 medium Garlic - 5 big cloves Green Chillies - 8 Cilantro/Coriander Leaves - few sprigs Mint/Pudina Leaves - few sprigs Cumin/Jeera Seeds - 1/2 tsp Tamarind paste or Aamchur - 1/2 tsp Jaggery or Brown Sugar - 1/4 tsp Salt Oil Method: 1. Soak whole green gram in water for 6 - 8 hours.  Wash soaked gram.  Pressure cook with 1 1/2 cups water to one whistle or till gram turns soft. 2. Crush the peeled garlic.  Finely chop onions, cilantro and mint leaves. Slit the green chillies lengthwise.  3. Heat 1 - 2 tbsp oil in a pan.  Add cumin seeds and crushed garlic.  Saute till garlic turns slightly brown.  Add chopped onions and fry...

Fresh Methi (Fenugreek) leaves and green peas in a creamy sauce. Ingredients: Fenugreek/Methi Leaves - about 2 1/2 cups Green Peas/Matar - 1 cup Bay Leaf/Tamal Patra/Tej patta - 1 Cloves/Long/Lavang - 4 Cinnamon/Dalchini - 1/2 inch piece Cashews/Kaju - about 10 Almonds/Badam - about 10 Milk/Doodh - about 1 cup Onion/Pyaaz/Kanda - 1 small Green Chillies - 6 Ginger/Adrak - an inch piece Green Cardamom/Elaichi - 1 pod (seeds only) Coriander Seeds/Dhane/Dhania - 1 tsp Cumin Seeds/Jeera - 1/2 tsp Fennel Seeds/Saunf/Badishep - 1 tsp Salt Oil Method: 1. Soak cashews and almonds in milk for 15 - 20 minutes.  Roughly chop onions and fenugreek leaves. 2. Grind onions, green chillies, ginger, coriander seeds, cumin seeds, fennel seeds, cardamom seeds to a fine paste with little water.  Keep this onion paste aside. 3. Grind soaked cashews, almonds with milk to a fine paste and save it for later. 4. Heat about 1...

Shenga/Peanuts are commonly used in Maharashtrian cuisine. You might have read my previous post, Gavarchi Bhaji - Cluster Beans with a peanut flavor. Today, we are cooking stuffed baby eggplants with peanuts and sesame seeds. This stuffed eggplants curry, called as Bharleli Vaangi in Marathi is one of our favorites with both chapatis and rice. In North Indian cuisine, this curry is popularly known as Bharwa Baingan or Baghare Baingan .

Savory Puffs or Pattice is a popular tea time snack in India. Whenever I make these puffs, I make it a point to add a few veggies as well. Ingredients: Pastry Sheet - 1 Eggs - 2 Onion - 1 medium Carrot - 1 big Cabbage - 1 cup Cilantro/Coriander Leaves - few sprigs Garlic - 2 big cloves Cumin/Jeera Seeds - 1/2 tsp Cayenne Pepper/Red Chili Powder - 2 tsp Chicken Masala or any other spice mix - 1/4 tsp Salt Oil How to make Indian Egg Puffs or Egg Pattice: Thaw the pastry sheets as per the instructions. It takes about 45 minutes. Boil the eggs in about 5 cups water for 12 - 15 minutes. After cooling, remove the shells and cut the eggs in halves. Finely chop onion, cilantro, garlic. Wash, peel and grate or chop the carrot. Heat 1 - 2 tbsp oil in pan. Add cumin seeds, chopped garlic. After a minute, add onions. Saute till onions turn soft, about 5 minutes. You can substitute onions with green/spring onions as well.  Add grated carrot, ch...

Ingredients: Wheat Flour - 5 cups Boiled Potatoes - 2 big Green Peas - 1 1/2 cup Ginger - 1/2 inch piece Kasoori Methi/Dried Fenugreek Leaves - 2 tbsp Coriander/Dhania Seeds - 1 tbsp Fennel/Saunf Seeds - 1 tsp Cumin/Jeera Seeds - 1 tsp Black Peppercorns - 5 Turmeri/Haldi - 1/4 tsp Aamchur or Chat Masala - 1/4 tsp Cayenne Pepper/Red Chilli Powder - 2 tsp Butter or Oil Salt Method: 1. In a mixing bowl, add wheat flour, little salt and knead into a soft dough with water.  Keep the dough covered for about 2 hours, minimum 30 minutes. 2. Grind kasoori methi, coriander, fennel, cumin, black peppercorns to a fine powder.  Grate the ginger.  Mash or grate the boiled and peeled potatoes. 3. Heat about 2 tsp oil in a pan and add grated ginger.  After few seconds, add green peas.  Saute for 8 - 10 minutes at low flame or till the peas are cooked.  Add ground powder, turmeric, chat masala, cayenne pepper, salt and saute for ab...

Ingredients: All Purpose Flour - 1 1/4 cups Melted Butter - 1/2 cup Milk Chocolate Chips - 1/2 cup Brown Sugar - 1/3 cup Milk - 1/4 cup Almonds/Badam - about 10 Baking Soda - 1/8 tsp Baking Powder - 1/8 tsp Cinnamon Powder - 1/4 tsp Method: 1. Melt the butter.  Roughly chop the almonds. 2. In a mixing bowl, add melted butter, chocolate chips, chopped almonds, baking soda, baking powder, cinnamon powder, brown sugar.  Mix well. 3. Add all purpose flour and milk.  Mix all the ingredients well.  Divide the dough into 10 - 12 round balls.  Slightly flatten them  4. Preheat the oven at 350 deg. F for about 10 minutes.  Bake the cookies at 350 deg. F for 12 - 15 minutes.  Let the cookies cool for about 5 minutes.

Tempered buttermilk/chaas/taak gets ready within minutes and tastes great with steamed rice.  In Konkani, this is also called as Phanna Taak. Ingredients: Curd/Yogurt - 1 cup Mustard Seeds - 1/2 tsp Curry Leaves/Kadhipata - a sprig Turmeric/Haldi - 1/4 tsp Asafoetida/Hing - 1/4 tsp Ginger - 1/2 inch piece Salt Oil Method: 1. Wash curry leaves and green chillies.  Pat them dry.  Crush the ginger piece. 2. Beat/Blend the curd with about 2 cups water, salt and turmeric.  Add more water if required. 3. Heat 1 - 2 tsp oil in a pan and add mustard seeds, curry leaves, green chillies and asafoetida. When mustard seeds pop, turn off the heat.  Alternatively, a garlic tadka can also be added. 4. Pour this tempering/tadka/phann over the curd.  Add crushed ginger, chopped cilantro and mix. 5. Serve Taaka Kadi with steamed rice or as a drink.

Egg Rice with spring onions and green peas.  You can add more veggies like carrots, cabbage, corn etc. Ingredients: Basmati Rice - 1 cup Eggs - 4 Spring/Green Onions - about 2 cups Green Peas/Matar - 1 cup Cilantro/Coriander Leaves - few sprigs Green Chillies - 2 Bay Leaf - 1 Coriander/Dhania Seeds - 1 1/2 tsp Cumin/Jeera Seeds - 1 tsp Fennel/Saunf Seeds - 1/2 tsp Garlic - 5 big cloves Cayenne Pepper/Red Chilli Powder - 1 tsp Black Pepper Powder/Kali Miri - 1/4 tsp Chicken Masala or any spice mix - 1/2 tsp Salt Oil How to cook Egg Rice: Finely chop spring onions (both green and white parts), green chilies, garlic and cilantro.  Wash rice 3 - 4 times in water, drain the water. Cook the rice in 1 1/2 cups water with little salt. Boil the eggs in about 5 cups water for 12 - 15 minutes. After cooling, remove the shells. Make long slits in the eggs with a knife without breaking them. Grind coriander seeds and fennel seeds to a coarse powder. Heat...

Hyderabadi Mirchi Salan is generally served with Biryani.  Green chillies in a sesame, peanut, coconut sauce.  I have used mild Anaheim peppers, you can use any other variety available.