One Day At A Time

Korma or Kurma or Corma is a creamy sauce/gravy made with coconut, yogurt and nuts. The same recipe can be followed for veggies or meat.  Here is my recipe with coconut, almonds and sesame seeds.  Ingredients: Chicken Breasts - about 800 gms Onion - 1 medium Grated Coconut - about 1/2 cup Almonds/Badam or any other nuts - 10 Coriander Seeds/Dhane - 1 tbsp Sesame Seeds/Til - 1 tsp Shahjeera/Black Cumin Seeds - 1/2 tsp Green Cardamom/Elaichi - 2 pods (seeds only) Dry Red Chilies - 4 Lemon/Lime Juice - about 2 tbsp Black Pepper Powder/Kali Miri - 1/4 tsp Turmeric/Haldi - 1/4 tsp Coriander/Cilantro Leaves - few sprigs Bay Leaf - 1 Cloves/Lavang - 4 Olive Oil or any other Oil Salt How to cook Indian Chicken Korma: In a mixing bowl, add bite size chicken pieces, lime juice, ginger garlic paste, turmeric, black pepper powder and little salt. Mix well and keep it covered for 2 - 3 hours. You can substitute lemon juice with thick yogurt/curds for marinade. A...

A Konkani curry recipe with lentils and coconut. Ingredients: Grated Coconut - about 1/2 cup Tur Dal/Split Pigeon Peas - 1/4 cup Coriander Seeds/Dhane - 1 tbsp Turmeric/Haldi - 1/8 tsp Tamarind/Chinch/Chincham - small piece Dry Red Chillies - 4 Mustard Seeds - 1/4 tsp Curry Leaves/Kadipata/Karbeo - a sprig Asafoetida/Hing - 1/4 tsp Salt Oil Method: 1. Wash tur dal well and cook till it turns soft. 2. Heat about 1/2 tsp oil in a pan.  Add coriander seeds and red chillies.  Saute at low flame till coriander seeds slightly darken and turn aromatic. 3. Grind grated (fresh or frozen) coconut, roasted coriander seeds and roasted red chillies to a fine or slightly coarse paste. 4. In a pot, add cooked tur dal and ground coconut paste.  Add salt and bring it to a boil. 5. For tempering/tadka/phan, heat about 1 tsp oil in a pan.  Add mustard seeds, curry leaves and asafoetida.  Turn off the heat when mustard seeds pop.  Pour thi...

I like to spend my summer mornings taking a long walk, relaxing and enjoying our pleasant, quiet green surroundings.  Luckily, I have made a few friends, who are food enthusiasts like me.  Today's recipe of this creamy bitter gourd curry is shared by our friendly neighbor Arti Kulkarni.  This way of cooking  Bitter Gourd or Karela or Bitter Melon is new to me.  We loved it and hope you guys like it too.

We all talk about traditional authentic recipes, but there is no yardstick to measure authenticity. For me, my family recipes are traditional. This Konkani Sambar recipe is my paternal Grandma's, passed on to me by my mother.

Shallow fried Sweet Potato with a semolina crust.  Easy, tasty, crispy Konkani style fritters. Ingredients: Sweet Potato/Kanang/Ratali - 1 big Semolina/Rava/Suji - 1/2 cup Red Chilli Powder/Cayenne Pepper - 1 tbsp Turmeric/Haldi - 1/4 tsp Tamarind/Imli/Chinch - small piece (1/4 tsp) Salt Oil Method: 1. Peel the sweet potato skin and dice it into thick round slices. 2. In a mixing bowl, add sweet potato slices, red chilli powder, turmeric, tamarind and salt.  Mix/Toss well and keep it covered for about 30 minutes. 3. Coat the sweet potato slices in semolina.  Heat a pan and add 1 tbsp oil.  Fry the semolina coated sweet potatoes till they turn crisp.  Check with a spatula to see if sweet potatoes are cooked.  Pan fried, crisp Kananga Kaap or Phodi is ready. 4. You can also deep fry these fritters if you like.  Instead of semolina you can use corn meal (not corn flour) which has similar texture as semolina.  If you like more...

Cardamom flavoured butter biscuits with loads of almonds. Ingredients: All Purpose Flour - 2 cups Light Brown Sugar - 1 cup Unsalted Butter - 1/2 pound Chopped Almonds - 1/2 cup Whole Almonds - about 25 Green Cardamom/Elaichi - 4 pods (seeds only) Baking Soda - 1/8 tsp Baking Powder - 1/8 tsp Method: 1. Heat the butter just enough to melt it.  Let it cool.  2. Grind the cardamom seeds to a fine powder. 3. In a mixing bowl, add melted butter and brown sugar.  Mix well with a spoon to dissolve the sugar.  Add diced/chopped almonds, cardamom powder and mix well.  4. Lastly, add all purpose flour, baking soda and baking powder.  Mix all the ingredients well to form a soft dough.  Divide the dough into 20 - 25 round balls. 5. Preheat the oven at 350 deg. F for about 10 minutes.  Line a baking tray/dish with aluminium foil.  Flatten the dough balls and place a whole almond in the centre of each one.  Place them on th...