One Day At A Time

Easy Tasty Chicken Curry with yogurt/curd gravy and Tandoori Masala. Ingredients: Chicken Drumsticks - 6 Yogurt/Curds/Dahi (Thick) - about 1 cup Tandoori Masala - 1 tbsp Garam Masala - 1/2 tsp Mustard Paste - 1 tbsp Cayenne Pepper/Red Chilli Powder - 1/2 tsp Turmeric/Haldi - 1/4 tsp Ginger Garlic Paste - 1 1/2 tbsp Coriander/Cilantro Leaves - few sprigs Onion - 1 medium Cumin Seeds/Jeera - 1 tsp Black Pepper Powder - 1/4 tsp Salt Oil How to prepare Chicken Tandoori Masala: 1. Marinating Chicken Drumsticks: In a mixing bowl, add yogurt, tanduri masala, garam masala, mustard paste, ginger garlic paste, cayenne pepper, turmeric and salt.  Mix well and keep this marinade aside.  2. I used a store bought mustard paste which is used for salads, burgers,etc. 3. Discard the skin of the chicken drumsticks.  I removed the skin since it has too much fat.  Make 4 - 5 slits on each drumstick so that they get marinated well....

Pulusu is an Andhra recipe of a tangy tamarind sauce. Veggies, Mushrooms can be cooked in this tangy Pulusu gravy. Today I am sharing my take on Andhra Pulusu with eggs.

Festivals are all about good food, right? I love both savory snacks and sweets like Rava Ladoo made during Diwali. This year, one of the crunchy snacks I made was Kadboli . Some call this gluten free ring shaped snack as Kodbale .

Rava Naralache Ladoo are sweet balls made of semolina and coconut. Though coconut is added, these are also known as Rava Ladu . Generally, these ladoos are made in a sugar syrup. But I have used sweetened condensed milk instead, which I find easier as compared to sugar syrup. The only drawback is that condensed milk ladoos need to be refrigerated. Ingredients: Semolina/Rava/Sooji - 1 cup Desiccated (Dry) Coconut - 1 cup + 1/2 cup Sweetened Condensed Milk - 400 gms (14 oz) Walnuts/Akrot and Pistachios - 1/4 cup Green Cardamom/Elaichi - 2 pods (seeds only) Saffron/Kesar - few strands How to make Condensed Milk Rava Naralache Ladu: Heat a heavy bottom pan and add semolina. Once the pan heats up well, lower the heat. Roast the semolina at low flame until it turns aromatic and turns slightly golden brown. Turn off the heat and add 1 cup desiccated coconut. Mix well.  Crush the cardamom seeds to a fine powder in a mortar pestle. Roast the walnuts and...

Dadpe Pohe is a quick and easy Maharashtrian snack made of flattened rice or parched rice or beaten rice. All you need is chopped veggies and your mid morning snack gets ready within 10 minutes. Other than roasting peanuts, no cooking is involved. Ingredients: Patal Pohe/Thin Parched Rice - 2 1/2 cups Onion - 1 medium Tomato - 1 medium Grated Coconut (Fresh or Frozen) - 1 cup Lime/Lemon Juice - 1 tbsp Coriander/Cilantro Leaves - few sprigs Green Chilies/Hirvi Mirchi - 2 Roasted Peanuts/Groundnuts/Shenga - about 1/2 cup Cumin Seeds/Jeera - 1/2 tsp Turmeric/Haldi - 1/4 tsp Sugar - about 1/2 tsp Salt How to make easy Dadpe Pohe: Finely chop onions, tomatoes, green chilies and coriander leaves. In a mixing bowl, add onions, tomatoes, chilies, coconut, cumin seeds, turmeric, salt, sugar and lemon juice. Mix well.  Now add thin parched rice, cilantro and roasted peanuts. Mix all the ingredients well and taste it. Add more lemon j...

Chikki is a nut bar which is made of either peanuts, cashewnuts, sesame (til) seeds or mixed dry nuts.  I prepared Gulachi (Jaggery) Chikki adding peanuts.  This Chikki can be made using sugar too.  You can use a mix of any of your favourite nuts like walnuts, almonds, pecans etc. Ingredients: Roasted Peanuts/Groundnuts/Shenga - 1 cup Grated Jaggery/Gud/Gul - 1 cup Green Cardamom/Elaichi - 2 pods Saffron/Kesar - a pinch (optional) Ghee/Clarified Butter How to prepare Chikki: 1. I used the store bought Unsalted Roasted Skinless Peanuts.  Crush the peanuts in a mortar pestle just enough to break each peanut into 2 or 4 pieces.  You can use coarse peanut powder as well. 2. Crush the cardamom seeds to a fine powder.  Grease a plate with few drops of clarified butter and set it aside. 3. Heat a thick bottom vessel.  Add 1/4 cup water and grated jaggery.  Keep stirring to avoid burning.  Let the jag...

Shev or Sev is one of the festive foods made during Diwali.  This year I prepared Palak Sev adding Palak puree and it turned out good. Ingredients: Palak/Spinach Leaves - about 2 cups Chickpea Flour/Gram Flour/Besan - about 2 cups Carom Seeds/Ajwain/Owa - 1 1/2 tsp Red Chilli Powder/Cayenne Pepper - 1 tsp Chat Masala or Aamchur Powder - 1/2 tsp Turmeric/Haldi - 1/4 tsp Sugar - about 1/2 tsp Salt Oil Method: 1. Puree/Blend the washed spinach leaves in a blender/mixer.  Add little water if required.  Crush the carom seeds in a mortar pestle to a fine powder.  2. In a mixing bowl, add spinach puree, carom seeds powder, cayenne pepper, turmeric, chat masala, sugar and salt.  Mix well.  Now add chickpea flour little by little to form a soft dough.  The dough must not be too sticky.  Add about 2 tsp oil and knead well for 2 - 3 minutes.  Cover the dough and let it rest for about 30 minutes. 3. You can add 1/8 tsp baki...

Adding greens to Poori dough makes me think I am eating healthy. Less guilt! If you like fried bread, try this Indian Poori made of Dill leaves. Dill in English, Shepu in Marathi and Sabasgi Soppu in Kannada. Ingredients: Dill/Shepu/Sabasgi - about 2 cups (chopped) Wheat Flour - about 2 cups Cumin Seeds/Jeera - 1/2 tsp Red Chili Powder/Cayenne Pepper - 1/4 tsp Black Pepper Powder - 1/4 tsp Turmeric/Haldi - 1/4 tsp Sugar - 1/2 tsp Salt Oil How to cook Shepu Poori: Roughly chop dill leaves. Crush the cumin seeds in a mortar pestle to a coarse powder. In a mixing bowl, add chopped dill, cumin, black pepper powder, red chili powder, turmeric, sugar and salt to taste. Mix well. Add 1 cup wheat flour and start kneading. Now add the other 1 cup wheat flour in small amounts. Add 1 - 2 tbsp water if required. Add 1 tsp oil and knead well to form a firm dough.  Puri dough is generally firm than chapati dough, since puris are deep fried. If the dough is too...

Sabudana Khichdi is a snack made during Hindu religious fast/upaas. Today I prepared sago khichdi with a sweet potato twist.  Ingredients: Sago/Sabudana - 1/2 cup Sweet Potato/Ratali - 1 medium Raw Peanuts/Groundnuts/Shenga - 1/2 cup Cumin/Jeera Seeds - 1/2 tsp Red Chili Powder/Cayenne Pepper - 1/4 tsp Turmeric/Haldi - 1/4 tsp Black Pepper Powder - 1/4 tsp Curry Leaves/Kadipata - a sprig Coriander/Cilantro Leaves - few sprigs Sugar or Jaggery - 1/2 tsp Ghee/Clarified Butter or Oil Salt How to cook Sabudana Khichdi: Wash sago twice and drain the water.  Add about 2 tbsp water. Cover and keep it aside for about 6 hours. Dry roast the peanuts till they slightly darken and skin starts coming off. Let the peanuts cool. Grind the peanuts to a coarse powder. I added the peanut skin too. After soaking, sago will turn almost double in size and soft to touch. Add salt, sugar, turmeric, red chili  powder, black pepper powder and peanut po...

Alvatti or Aluvati is a Konkani curry made of Alu Pan/Colocasia Leaves.  Colocasia leaves also called as Arum Leaves or Taro Root Leaves are easily available in the rainy season. I had blogged about Alu Wadi last year, where I used Collard Greens as a substitute for Colocasia Leaves.  Today, I made this curry with collard greens and it tasted good too.  In an authentic recipe, jackfruit seeds are also added, which I could not find here. Ingredients: Collard Greens - a bunch Grated Coconut - about 1/2 cup Toor Dal/Split Pigeon Peas - 1/4 cup Raw Peanuts/Groundnuts/Shenga - 1/4 cup Dry Red Chillies - 5 Coriander Seeds/Dhane - 1 tbsp Turmeric/Haldi - 1/4 tsp Tamarind/Chinch - 1/2 tsp Garlic/Lahsun - 4 big cloves Salt Oil How to prepare Aluvati: 1. Remove the thick midrib of collard greens and medium chop the leaves.  Crush the garlic cloves. 2. Wash toor dal well. Cook toor dal and raw peanuts till dal and peanuts turn soft.  I ...