One Day At A Time

Hello everyone! Hope all is well in your world. It is still hot in Texas. Thankfully, mornings are pleasant enough for a stroll.  Over the weekend, I made Mangalore Goli Bhaji as part of our brunch. Over the last few years, I started making a Gluten free version of this beloved Karnataka delicacy with multiple flours. These healthier savory donuts are equally delicious. Do give it a try and let me know. Ingredients: Besan/Chickpea Flour - 1/4 cup Bajri Flour - 1/4 cup Rajgira/Amaranth Flour - 1/4 cup Jwari/Jowar/Sorghum Flour - 1/4 cup Ragi/Nachni/Finger Millet Flour - 1/4 cup Sour Dahi/Yogurt - 1/2 cup Sliced Coconut - 1 1/2 tbsp Cumin/Jeera Seeds - 1 tsp Finely chopped Ginger/Adrak - 1 tsp Finely chopped Green Chili - 1 tsp Jaggery or Brown Sugar - 1 tsp Baking Soda - 1/4 tsp Salt Oil for frying How to cook Multigrain Gluten Free Mangalore Goli Bajje: In a mixing bowl, add all the flours, yogurt, salt and sugar. Mix well. Now add water, little at a time, and make a thick batter. ...

Hey everyone! Hope you all are doing well. Cloudy weather in my part of the world. Such days call for comfort food. Soups, cheesy pasta or sandwiches work so well on lazy days.  I grew up eating  Dal Rice , my kinda comfort meal. Do tell me about your favorite comfort foods.  For today's menu, how about Gluten Free , Vegan crunchy munchy Spinach Fritters ! Ingredients: Spinach Leaves - about 3 cups Spring/Green Onions - 3 sprigs Bell Pepper - about 1 cup Besan/Chickpea Flour - about 1 cup Corn Starch - 1/2 cup White Sesame Seeds/Til - 1 tsp Carom Seeds/Ajwain/Owa - 1/2 tsp Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/2 tsp Cayenne Pepper/ Red Chili Powder - 1/4 tsp Turmeric/Haldi - 1/4 tsp Salt Oil for frying How to make Indian Palak Pakora: Chop spinach leaves, green onions and bell peppers. If you don't have green onions, add thinly sliced regular yellow, red or white onions. Sometimes I add thinly sliced potatoes as well. If y...

Hello foodies! Hope all is well in your world. Holy month of Shravan is here. Vegetarian Airfried appetizers are quite common these days in my kitchen. If cheese is your favorite, you will love these AirFried Cheesy Jalapenos. Ingredients: Jalapeno Peppers - 4 Spring /Green Onions - 2 sprigs Cream Cheese - 2 tbsp Mexican 4 Cheese - 2 tbsp Paprika - 1/2 tsp Black Pepper Powder - 1/4 tsp Garlic Powder - 1/4 tsp Salt Cooking Spray or Oil How to AirFry Cheese Stuffed Jalapenos: Wash and dry the jalapeno peppers. Cut jalapenos in halves. Discard all seeds. Sprinkle little salt, mix and set it aside for 2 hours or overnight in a refrigerator. Salt softens the jalapenos and reduces the spiciness/heat of the peppers. You can skip this step. Finely chop green onions, both white and green parts. For stuffing, in a mixing bowl add chopped green onions, cream cheese, Mexican 4 cheese, paprika, black pepper, garlic powder and salt. While adding salt, keep in mind that all cheeses have salt. Grease ...

Hello Foodies!  Hope all is well in your world.  How about something other than Indian Cuisine? Does Mediterranean Falafel sound good? Gluten Free Vegan Chickpea Falafel is part of our midweek menu. Deep fried, yet protein rich appetizer. Someday when I try an air-fried or baked version of falafel, I'll definitely update it here. Ingredients: Dry Chickpeas - 1 cup Green Onions/Spring Onions - 3 sprigs Cilantro/Coriander Leaves - about 1/2 cup Thai Green Chilies - 2 Chickpea Flour/Besan - about 2 tbsp Corn Starch - 1 tbsp White Sesame Seeds/Til - about 2 tsp Ground Black Pepper - 1/2 tsp Ground Coriander/Dhane/Dhaniya - 1 tsp Ground Cumin/Jeera - 1 tsp Salt Oil for deep frying How to cook Vegan Falafel: Soak dry chickpeas in plenty of water overnight. After soaking, chickpeas will double to triple their size. Wash soaked chickpeas 3 - 4 times with water. Drain the water completely. In a food processor, add drained chickpeas, green onions (both whites and greens), green chilie...

Hello everyone! Weather is getting warmer in my part of the world. Hope you all are blessed with pleasant weather too. We all have our favorite vegetables and fruits. And multiple ways to enjoy them.. some raw, some grilled, some fried, veggie stew... and so on. Air fried vegetables .. our newest family favorite. I am sharing a few veggies which are regularly air fried in my kitchen. Ingredients: Small Purple Eggplant - 4 Sweet Potato - 1 big Zucchini - 1 medium Black Pepper Powder - 1-2 tsp Cayenne Pepper - 1/4 tsp Kashmiri Lal Chili Powder - 1 tsp Salt  Oil - 3 tsp How to cook your favorite vegetables in an Airfryer? Wipe the washed veggies dry. Dice the veggies slightly thick.  In a mixing bowl, add the veggie slices. Add salt, spice powders of your choice and oil. Mix well and set it aside for 5 minutes.  Kashmiri Lal is a mild chili powder, but adds a nice red color. Spanish Paprika is a good substitute for Kashmiri Lal. I use Cayenne for a little bit of heat. Garlic...

Fall 2014 is here with chilly weather and beautiful colors. Well, its time for cheesy, fried goodness. Paneer cutlets with colorful veggies are the perfect snack for such wintry days.  Any kind of cheese is comfort food, but Indian Cottage Cheese is one of our family favorites. 

Who doesn't like restaurant style crunchy fries, onion rings? Of course, they are deep fried and loaded with calories. These days, baking such addictive appetizers in an oven is a healthy alternative.   To see it for myself, I tried baking onion rings once. Since then, it has become a regular side with baked  Veggie Burgers  at our place. Trust me, you won't miss the fried ones. Ingredients: Yellow (Vidalia) Onion - 1 big Italian Seasoned Bread Crumbs - about 2 cups Besan/Chickpea Flour - 1/2 cup Black Pepper Powder - 1/2 tsp Oil - about 3 tbsp Salt How to bake crunchy Onion Rings in an oven: Peel the onions and slice them 1/2 - 3/4 inch thick round slices. Separate them into rings. Sprinkle salt and fresh ground black pepper. Set it aside at room temperature for an hour or longer. Salt will soften the onions a little. Traditionally, onion rings are soaked in buttermilk to soften them. For me, just salt works fine. Line two baking dishes with aluminum foil...

Bhindi, locally well known as Okra is our all time favorite vegetable. No one makes a fuss about eating okra at my place, be it a simple Bhindi stir fry or the saucy Bhindi Masala or the crisp pan fried  Bharwa Bhindi . Today I made a baked version of Bharwa Bhindi - okra stuffed with chickpea flour. If you haven't tried baking Okra yet, you must. Baked Okra turns equally tasty with far less oil. Ingredients: Okra/Bhindi/Lady's Finger - 25 medium size (about 1 pound) Besan/Gram Flour/Chickpea Flour - 1/2 cup Red Chili Powder - 1 tsp Coriander/Dhania Powder - 1 tsp Ajwain/Owa/Carom Seeds - 1 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Lemon/Lime Juice - 1 1/2 tbsp Salt Oil How to bake Stuffed Bhindi in an oven: Wash the okra well. Pat them dry with a kitchen towel. Set the okra aside. Stuffing: In a mixing bowl, add chickpea flour, chili powder, coriander powder, carom seeds, garam masala, turmeric, lime juice and salt to taste.  Add more or l...

Shallow fried vegetable cutlets are quite common at our place for evening snacks or as side dishes for meals. Its a good way to include more veggies in your diet. Today, I made these savory corn cakes to spruce up the leftovers.

Though these fritters are popular as Mangalore Bajji , these are loved all over Karnataka. I tasted these for the first time, in my Belgaum college canteen. Since then, its one of my favorite fried foods... crisp on the outside and soft on the inside. Ingredients: All Purpose Flour/Maida - 1 cup Besan/Chickpea Flour - 1/4 cup Yogurt/Curd/Dahi - 1/2 cup Coconut (chopped) - 1 1/2 tbsp Cumin/Jeera Seeds - 1 tsp Ginger (finely chopped) - 1 tsp Green Chili (finely chopped) - 1 tsp Cilantro/Coriander Leaves - few sprigs Sugar - 1 tsp Baking Soda - 1/4 tsp Oil for frying How to make Mangalore GoLi Bajji: In a mixing bowl, add all purpose flour, besan, yogurt, salt and sugar. Mix well. Now add water, little at a time, and make a thick batter. I added about 1/4 cup water. Batter must not be too thick or too runny. Cover it with plastic food wrap and set it aside in a warm place overnight.  If not overnight, let the batter rest for at least 30 minutes. Sour yogurt ...

Brussel sprouts, which look like mini cabbages has become our new family favorite. So far, I have tried cooking them in an oven. As I always say, its quite convenient. Every time I roast brussel sprouts I try it in a new way .... sometimes with a hint of garlic, sometimes topped with parmesan cheese or crunchy pine nuts. Lately, Brussel Sprouts with Thai Sauce is what my family loves. Ingredients: Brussel Sprouts - 1 pound Olive Oil - 3 tbsp Sweet Chilli Thai Sauce - 2 tbsp Black Pepper Powder - 1 tsp Salt Scallions/Green Onions for garnish   How to roast Brussel Sprouts in an oven: Preheat the oven at 350 degrees F. Wash the brussel sprouts well. Discard the bottom hard parts of the brussel sprouts. Dice each into quarters. You can use whole sprouts as well. In a mixing bowl, add olive oil, Thai Sauce, salt and fresh ground black pepper. Add more or less Thai Sauce to suit your taste. Mix all the ingredients well. Spread the Brussel sprouts evenly on a ba...

Gobi (Cauliflower) 65 and Chicken 65 are well known Indian appetizers. I have no idea why these fritters are named as 65. Internet has many interesting stories related to its origin. For a change, I made Broccoli 65 today, which turned out equally good as Gobhi 65 .  Broccoli is related to the cauliflower family, so taste wise it is quite similar. Ingredients: Broccoli Florets - 3 cups Turmeric/Haldi - 1/2 tsp All Purpose Flour/Maida - 1/2 cup Corn Starch - 2 tbsp Soy Sauce - 2 tbsp Ginger Garlic Paste - 1 tsp Black Pepper Powder - 1/2 tsp Red Chili Powder - 1/2 tsp Salt Oil for frying Bell Peppers/Capsicum (optional) Cilantro/Coriander Leaves How to cook Broccoli 65: Heat about 5 - 6 cups water in a pot. When water starts boiling, add turmeric, salt and broccoli florets. Cook for one minute, so that broccoli is half cooked. Turn off the heat. Drain the water and place the broccoli in a colander or a strainer. Set it aside for about 30 minut...

Fresh Fenugreek leaves, also called as Methi, are commonly used in Gujarati Cuisine. As I have mentioned earlier, my family loves Methi. Be it Thepla or a curry or these Muthiyas.  Generally, Gujarati Muthiyas are deep fried. But, I prefer a steamed version, just the way my Mom makes Kothimbir Vadi (Steamed Cilantro Savory Cakes). Today's low calorie gluten free, herbed appetizers are perfect for vegans and vegetarians. Ingredients: Chopped Methi/Fenugreek Leaves (tightly packed) - 2 cups Besan/Chickpea Flour/Gram Flour - 1/2 cup Jowar/Sorghum/Jwari/Jola Flour - 1/2 cup Rice Flour - 2 tbsp Shredded Coconut (fresh or frozen) - about 1/2 cup Green Chilli Paste - 1 tsp Cumin/Jeera Seeds - 1 tsp White Sesame Seeds/Til - 1 1/2 tsp Tamarind/Imli/Chinch Paste - 1 tsp Jaggery/Gud/Gul - 1 tsp Garam Masala - 1/2 tsp Baking Soda - 1/2 tsp Oil for Shallow frying Salt Tempering/Tadka: Sesame Seeds/Til - 2 tsp Oil - 2 tsp How to cook Steamed Meth...

Potato is such a loved vegetable! Many describe this starchy root as humble. At least once a week, potato curry is part of our lunch. Any vegetable tastes better with potatoes, be it Aloo Matar , Aloo Palak or Aloo Gobi . Rather than the regular Aloo Gobi, today I cooked masaledar Aloo Broccoli in an oven.  Roasting vegetables in an oven makes it much more flavorful and I find it quite convenient. Ingredients: Potato - 1 big Broccoli Florets - about 3 cups Tandoori Masala - 1 tbsp Red Chili Powder - 1 tsp Kasuri Methi/Dry Fenugreek Leaves - 1 tsp Aamchur/Dry Mango Powder - 1/2 tsp Oil - 2 tbsp Salt How to bake Tandoori Aloo Broccoli: Preheat the oven at 375 degrees F. Line a baking tray with aluminum foil and grease it lightly with cooking spray or oil. In a mixing bowl, add tandoori masala, red chili powder, crushed kasuri methi leaves, aamchur, salt and oil. Mix well. Try any other seasonings/spice mix of your choice. Peel the potato ...

Weather is so gloomy around here these days and all I can think of is comfort food... fried goodness, a comforting bowl of hot soup and the list goes on. But I am much more concerned about calories when I cook our everyday meals. And our menu changed from deep fried to baked crispness. Herbed Eggplant with an onion flavor, steamed broccoli and a hearty Vegan Minestrone Soup . It was more like an Italian meal, with very few carbohydrates. Ingredients: Eggplant/Brinjal/Baingan/Vangi - 1 big Dry Italian Herb Seasoning - 1 1/2 tsp Black Pepper Powder - 1 tsp Red Chili Powder - 1/2 tsp Italian Seasoned Panko Bread Crumbs - 2 cups French Fried Onions - 1 cup Cooking Spray or Oil Salt How to bake Crisp Eggplant in an oven: Dice the eggplant into medium thick round slices. In a mixing bowl, add herb seasoning, fresh ground black pepper, red chili powder and salt. Toss the eggplant slices so that the slices are coated well. Cover and set it aside for about 30 minut...

Though the Konkani term 'Polo' refers to a breakfast dosa/pancake, Sanna Polo is a side dish served with rice. The key ingredient of SaNa Polo is tender Bamboo shoots called as Keerlu/Keerla in Konkani. I generally make these savory pancakes with the veggies available and not necessarily with keerla. I grew up eating two versions of this, one involves soaking rice, grinding and stuff, an elaborate one. I prefer the second one, my Mom's hassle free recipe.  Some day I'll share the rice version too.

Friday menu is always something special at our place. And when I say special, its high calorie goodness. Once in a while, treating oneself with fried food is okay, I guess. Today, its the famous Rajasthani Mung Dal Khasta Kachori. A savory Indian flaky pastry stuffed with lentils, with a distinct fennel flavor. DOUGH: All Purpose Flour/Maida - 1 cup Corn Starch - 1 tbsp Oil - 2 tbsp Salt MUNG DAL FILLING: Mung Dal/Split Green Gram - 1/4 cup Kasuri Methi/Dry Fenugreek Leaves - 1/2 tsp Fennel Seeds/Saunf/Badishep - 1/2 tsp White Sesame Seeds/Til - 1/2 tsp Coriander/Dhania Seeds - 1/2 tsp Cumin/Jeera Seeds - 1/4 tsp Garam Masala - 1/4 tsp Chat Masala - 1/4 tsp Turmeric/Haldi - 1/8 tsp Green Chilies - 3 Oil - 1 tbsp Salt How to make Mung Dal Khasta Kachori: MAKING DOUGH: In a mixing bowl, add all purpose flour, corn starch and salt. Mix well and add oil (or ghee). Mix well with your hands. Now add water, little at a time, and knead to form a soft, pliab...

Baking is such a healthier alternative for deep frying. Today's recipe is of a baked, low calorie, crunchy appetizer. You won't even miss your favorite fried chicken.  Even kids will love these chicken bites. Ingredients: Boneless Chicken - 1 pound Corn Flakes (Cereal) - 1/2 cup French Fried Onions - 1/2 cup All Purpose Flour/Maida - 1/4 cup Cayenne Pepper/Red Chilli Powder - 1 1/4 tsp Black Pepper Powder - 1/2 tsp Garlic and Herb Seasoning - 1 tsp Lemon Juice - 2 tbsp Cajun Seasoning - 1 tsp Egg - 1 Cooking Spray or Oil Salt How to bake Crunchy Chicken Wings: Line a baking tray with aluminum foil and grease it with cooking spray or oil. Cooking spray works best for me. Blend corn flakes cereal and fried onions in a food processor to a coarse powder. Add it to a big plate. Now add all purpose flour, 1/2 tsp cayenne pepper, fresh ground black pepper, garlic herb seasoning and salt. Mix all the ingredients well and keep it aside. In a small bowl, add egg, s...

Regular readers might have noticed how I keep including local American vegetables, spices, cheese in our everyday Indian cooking... any ingredient which is readily available. You might have read my previous posts about  Ricotta Cheese Mithai .  Mexican Corn Tortilla Chips is also one of the ingredients I love.  This time its a variation of Mumbai Street Food - Shev Puri , Dahi Puri  a.k.a Dahi Papdi Chat . If you love desi chaat, you must give it a try. These crunchy tortilla chips add a nice corn twist to popular Indian street food. Ingredients: Tortilla Scoops Onion - 1 medium Tomato - 1 medium Potato (Boiled) - 1 medium Cilantro/Coriander/Dhania Leaves - few sprigs Yellow Peas (Dry) - 1/2 cup Turmeric/Haldi - 1/4 tsp Asafoetida/Hing - 1/2 tsp Coriander Mint Chutney/Teekhi Chutney Dates Tamarind Chutney/Meethi Chutney Curds/Yogurt/Dahi Chat Masala Shev/Sev How to make Shev Puri and Dahi...

Weather is so gloomy around here. All you feel like is to have a cup of hot tea.  What goes better than crunchy fried goodness? Some  Aloo Pakoras , some crunchy Pyaaz ke Pakode with spicy and sweet chutneys, for a nice evening tea time snack. Ingredients: Onion/Kanda/Pyaaz - 1 big Spring/Green Onions - 6 (optional) Green Chilies - 4 Coriander/Cilantro Leaves - few sprigs Chickpea Flour/Gram Flour/Besan - about 1/2 cup Rice Flour - 1/4 cup Coriander/Dhania Powder - 1 tsp Turmeric/Haldi - 1/4 tsp Salt Oil for frying How to make Kande Bhajji: Julienne slice the onion. Any kind is fine - Red or Purple onion, Yellow Vidalia onion or White onion. Finely chop green onions, green chilies and cilantro. In a mixing bowl, add onions, green onions, chilies, cilantro, coriander powder, turmeric and salt. Mix and set it aside for 20 minutes, so that the onions turn watery. When onions turn slightly soft and watery, add rice flour. Now add chickpea flou...