One Day At A Time!

We love our vegetables, a little charred and slightly browned.  Roasting veggies in an oven is the best way to do that.  Plus, far lesser calories as compared to the deep fried  Gobhi Pakode .  If you prefer roasted appetizers too, you must try this recipe - cauliflower or phulgobhi seasoned with a dry herb, Kasoori Methi.  Fenugreek is a leafy green vegetable commonly used as a dry herb in Indian food.

Parsnip is a root vegetable similar to carrot, but creamish white in colour.  You can follow the same recipe for potatoes, carrots, turnips, broccoli, cauliflower etc.   Ingredients: Parsnips - 6 Black Pepper Powder - 1/4 tsp Cayenne Pepper/Red Chilli Powder - 1/4 tsp Italian Seasoning - 1/4 tsp Oil - 2 tbsp Salt Method: 1. Peel the parsnip skin and dice it into long pieces, like fries. 2. In a mixing bowl, add black pepper powder, cayenne pepper, Italian seasoning, salt and oil.  Mix well.  Add the diced parsnips and toss to coat them well.  Add grated ginger and/or garlic if you like.  Dry ginger, garlic, onion powders can also be used.  3. I used a dry organic Italian seasoning with marjoram, thyme, rosemary, savory, oregano and basil.  Sometimes I use Indian Garam Masala and Chat Masala as seasoning. 4. Preheat the oven at 375 deg. F for about 10 minutes.  Spread the parsnips on a baking dish.  Bake the par...

Konkani pan fried potato fritters with a crisp semolina crust.  Easy yet tasty appetizers.  Eggplant/baingan and arum root/colocasia root fritters can also be relished in a similar way.   Ingredients: Potato - 1 big Semolina/Rava/Sooji - 1/2 cup Red Chilli Powder/Cayenne Pepper - 1 tbsp Turmeric/Haldi - 1/8 tsp Tamarind/Imli/Chinch - small piece Salt Oil Method: 1. Peel the potato skin and dice it into thick round slices. 2. In a mixing bowl, add potato slices.  Add red chilli powder, turmeric, tamarind, salt on the slices.  Mix/Toss well  and keep it covered for 30 - 40 minutes. 3. Coat the potato slices in semolina.  Heat a pan and add 1 tbsp oil.  Fry the semolina coated potato till crisp.  Check with a spatula to see if potatoes are cooked.  Shallow fried and crisp Batatya Phodi or Kaap is ready. 4. Instead of semolina you can use corn meal (not corn flour) which has similar texture as semolina.  You can also...

Spinach Leaves fried in a chickpea flour/besan batter.  Not an ideal way of eating greens, but I dont mind fried stuff once in a while. Ingredients: Spinach Leaves Besan/Chickpea Flour/Gram Flour - 1/2 cup Cayenne Pepper/Red Chilli Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Turmeric/Haldi - 1/4 tsp Salt Oil Method: In a mixing bowl, add chickpea flour, cayenne pepper, black pepper powder, turmeric and about 1/2 tsp salt.  Adding (about 1/2 cup) water in small amounts, mix to form a slightly thick batter.  Heat enough oil for deep frying.  Dip the (washed and wiped) spinach leaves in the chickpea batter.  Deep fry them till they turn crisp.

A flavorful Indo Chinese appetizer.

Ingredients: Grated Boiled Potato - 1 1/2 cups Corn Meal or Semolina or Bread Crumbs - 1/2 cup Grated Coconut - 1/2 cup Cilantro/Coriander Leaves - about 1/2 cup Green Chillies - 2 Turmeric/Haldi - 1/4 tsp Sugar - 1 tsp Salt Oil Method: 1. Finely chop cilantro and green chillies. 2. Mash or grate the (peeled) boiled potatoes.  Add corn meal, salt, turmeric, green chillies (or red chilli powder) and half of the chopped cilantro.  Add corn meal and mix all the ingredients to form a soft dough.  Add more corn meal if required.  Divide the dough into 6 - 8 balls as per desired size.  3. Stuffing: Mix grated coconut, sugar and other half of the chopped cilantro. 4. Flatten one of the dough balls big enough to hold the stuffing.  Add about 1 tsp of the coconut stuffing in the centre and gather the edges to form a round shape. 5. Deep fry this stuffed ball in hot oil and check if it breaks while frying.  If it breaks...

Ingredients: Papad/Papadam/Happal Finely Chopped Red Onions Pomegranate Seeds Finely Chopped Raw Mango Finely Chopped Cilantro Chat Masala (optional) Salt Method: 1. Deep fry or roast the papad. 2. Mix 1 tsp each of finely chopped onions, mango, cilantro and pomegranate seeds, would be sufficient for one papad.  Sprinkle a pinch of chat masala, salt and mix well.  Add black pepper powder or cayenne pepper (red chilli powder) if you like. 3. Add these toppings evenly on the fried or roasted papaddum. 4. Serve Masala Papadum as an appetizer or with meals.

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: 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...

Vegetable Pakoras made of cabbage and spring onions.  Other veggies like capsicum/bell peppers, spinach/palak can also be used. Ingredients: Chopped Cabbage - 2 cups Chopped Spring/Green Onions/Kandyachi Paath - 1 cup Cilantro/Coriander leaves - few sprigs Green Chillies - 4 Gram Flour/Chickpea Flour/Besan - 3/4 cup Rice Flour or Corn Flour - 1/4 cup Turmeric/Haldi - 1/4 tsp Salt Oil Method: 1. Finely chop cabbage, spring onions (with greens), cilantro leaves and green chillies. 2. In a mixing bowl, add chopped veggies, cilantro, green chillies, salt, turmeric and rice flour.  Add about 1 - 2 tbsp water.  Add gram flour and mix all the ingredients well.  Add more gram flour or water if required.  3. To check the batter, drop a lemon sized dollop of the batter (using a spoon or with hands) in hot oil and deep fry till golden brown.  If the fritter breaks add more gram flour to the batter.  4. Serve Cabb...

One can always experiment with cutlets.  This is the first time I added corn along with some other vegetables and it tasted great. Ingredients: Boiled Potatoes - 2 big Corn kernels - 11/2 cup Green Peas - 1/2 cup French/Green Beans - 10 Chopped Cabbage - 1/2 cup Cumin/Jeera seeds - 1 tsp Garlic - 5 big cloves Chat Masala - 1/4 tsp Garam Masala - 1/4 tsp Cayenne Pepper/Red chilli powder - 2 tbsp Semolina/Rava/Sooji - 1 cup Salt Oil Method: 1. Cook corn kernels, chopped beans and green peas with about 1 cup water till soft.  Drain the water and let them strain in a strainer for about 20 minutes. 2. Heat about 1/2 tbsp oil in a kadhai/wok and add cumin, grated garlic.  Saute for few seconds and add chopped cabbage.  Cook till cabbage turns soft or wilts.  Add the cooked vegetables, chat masala, garam masala, cayenne pepper and salt.  Cook till all the ingredients are mixed well and moisture is l...

Shallow fried potato cutlets or tikkis mixed with vegetables and made crisp with semolina (rava). Ingredients: Potatoes - 2 big Onion - 1 medium Chopped Carrots - 1/2 cup Chopped Cabbage - 1/2 cup Chopped French/Green Beans - 1/2 cup Green Peas - 1/2 cup Green Chillies (minced or chopped) - about 1 tsp Cilantro/Coriander leaves - few sprigs Ginger Garlic Paste - 1 tbsp Cumin/Jeera Seeds - 1/2 tsp Garam Masala - 1/4 tsp Lemon/Lime Juice - about 2 tsp Turmeric/Haldi - 1/4 tsp Semolina/Rava/Sooji - 1/2 cup Kala/Sendha Namak/Indian Black Salt Oil Method: 1. Boil the potatoes till soft enough to be mashed.  Finely chop onions, French beans, cabbage, carrots, green chillies and coriander leaves. 2. Heat about 2 tsp oil in a pan.  Add cumin seeds, ginger garlic paste.  Saute for a minute and add onions.  When onions turn soft, add chopped beans, cabbage and carrots.  Saute till all veggies turn soft. 3. Now ad...

Pan fried banana or plantain fritters can be served as a side dish with meals or enjoyed as a tasty tea time snack. Ingredients: Raw Banana/Plantain - 1 big Red Chilli Powder/Cayenne Pepper/Paprika - 1 tbsp Chat Masala or Aamchur - 1 tsp Salt Oil Method: 1. Boil about 4 cups water in a vessel.  Dice the raw banana in 2 or 3 pieces and make cuts on the skin with a knife.  Add diced banana to the boiling water and cook for 2 - 3 minutes or till half cooked.  After cooling the banana skin will come off easily. 2. Dice the banana into slightly thick slices.  Sprinkle little salt, chat masala and cayenne pepper over the slices, mix and keep it aside for about 30 minutes. 3. Heat 1 - 2 tbsp oil in a pan.  Spread the slices on the pan and fry till both sides are roasted well.  You can coat these marinated banana slices in semolina or rava or sooji to make it more crisp. 4. Serve Crispy tasty Banana Fritters with ...

AluWadi or Patra or Patrado is a roll made of Arum/Colocasia/Taro root leaves .  Since Arum leaves are not available here, I had experimented making rolls with mustard leaves, lettuce leaves and collard greens.  I found Collard Greens taste the best. Aluchi Wadi in Marathi, Patra in Gujarati and Patrado in Konkani.

Vaingana Kaap, Dalitoy and Rice is my favorite comfort food. Shallow fried eggplants coated with semolina is a traditional Konkani recipe. Potatoes, sweet potatoes and taro root are also cooked in a similar way, especially in North Canara Konkani Cuisine. Today I served these fritters with Black Beans and Rice. Ingredients: Eggplant/Brinjal/Aubergine - 400 gms Semolina/Sooji/Rava - 1/2 cup Red Chilli Powder - 2 tbsp Tamarind Paste - 1/2 tsp Turmeric/Haldi - 1/4 tsp Salt Oil How to make Vaingana Kaap (Phodi): Cut the eggplant into slightly thick slices. Add the eggplant slices in the mixing bowl.  Sprinkle red chilli powder, turmeric and salt. Add tamarind paste and toss the slices well.  Keep it covered for about 20 minutes so that the eggplants turn watery. Mix them again before frying. In case you don't have 20 minutes, add few drops of water and form a thick paste. Coat the marinated eggplant slices (both sides) in semolina and s...

  Anyone who loves South Indian food must have tried Medu Vada at least once.  Medu Vada, also known as Uddin Wada are savory donut shaped fritters made of black gram. That donut shape definitely looks good, but I go with the simple round shape. In Konkani, we call these crispy, golden brown goodies as Biscuit Ambade .

Crispy Cauliflower Pakoras or Phulgobi ke Pakode made with chickpea flour and corn flour. Ingredients: Cauliflower - about 250 gms Besan/Chickpea Flour/Gram Flour - 1/2 cup Corn Flour - 2 tbsp Turmeric/Haldi - 1/4 tsp Red Chilli Powder/Cayenne Pepper - 1 tsp Salt Oil Method: 1. Heat 5 - 6 cups of water in a pot.  Bring it to a boil.  Add cauliflower florets and little salt.  Cook for a minute so that the florets are half cooked.  Use a strainer and drain the hot water. 2. In a mixing bowl, add chickpea flour, corn flour, turmeric, cayenne pepper and little salt.  Add 1 tbsp hot (not warm) oil.  Now add water little at a time to form the batter.  Mix well to remove the lumps and batter must not be too thick or too watery. 3. Dip the half cooked cauliflower florets in the chickpea batter.  Deep fry them in medium hot oil till fritters turn crisp.  Enjoy crisp Gobi Pakode as a tea ...

Bitter Gourd Fritters known as Karatya Phodi in Konkani. Generally, in Indian Cuisine pakodas are made with besan/chickpea flour. This Konkani recipe is using rice flour. Ingredients: Bitter Gourd/Karela/Karate - 2 medium   Rice Flour - 1/2 cup Red Chili Powder/Cayenne Pepper - 1/2 tsp Asafetida/Hing - 1/4 tsp Tamarind Paste - 1/2 tsp Turmeric - 1/4 tsp Salt Oil How to cook Karate Phodi Cut bitter gourd into round pieces, slightly thick. Discard the seeds.  Add about 1/2 tsp salt to the cut bitter gourd pieces and mix well. Keep it covered for about an hour. Applying salt will reduce the bitterness of the karela. In a mixing bowl, add rice flour, red chilli powder, turmeric, asafoetida, tamarind paste, little salt (just enough for the batter). Add water in small amounts and mix well to form a batter. Batter must neither be too thick, nor watery. After an hour, squeeze the water from the bitter gourd pieces ...

Maadi is the Konkani name for Arum or Colocasia root or Taro root or Arvi or Arbi . Arum leaves or Colocasia leaves are used for making Patra/Patrado/Aluchi wadi. Ingredients: Maadi/Arum/Taro Root - 250 gm Rice - 1 cup Dry Red Chilies - 10 Asafetida/Hing - 1/2 tsp Tamarind Paste - 1 tsp Turmeric/Haldi - 1/4 tsp Salt Oil How to cook Gluten Free Taro Root Pakoda: Soak rice for 2 - 3 hours. Roast the red chilies with few drops of oil till they turn crisp. Let chilies cool. Peel the arum skin and cut it into round thick slices. Apply few drops of oil to your hands to avoid itching.  Cook the arum pieces in water till they are half cooked, about 5 minutes.  Drain the water. Grind soaked rice, roasted chilies, turmeric, tamarind, salt and asafetida to a fine paste. Tamarind is added to avoid the itching sensation of arum. Dip the half cooked arum slices in the fine paste and deep fry ...

Batata Vada is a popular Indian fast food, especially in Mumbai. These fried potato balls are also known as Aloo Bonda or Batate Ambade .  Ingredients: Potatoes - 4 big Ginger - 1/2 inch piece Garlic - 4 big cloves Green Chilies - 8 Cumin/Jeera Seeds - 1 tsp Coriander/Cilantro Leaves - few sprigs Besan/Gram Flour/Chickpea Flour - 1/2 cup Rice Flour or Corn Flour - 2 tbsp Red Chili Powder - 1 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Salt Oil How to cook Indian Potato Wada: Boil the potatoes until they are soft. Finely chop green chillies, cilantro, ginger and garlic. In a mixing bowl, add peeled mashed potatoes, chopped cilantro, green chilies, ginger, garlic, garam masala, salt and 1/4 tsp turmeric. Mix well and divide the potato mix into equal sized balls. For the batter, mix gram flour, rice flour, 1/4 tsp turmeric, chili powder and salt.  Add water in small amounts and mix to form a thick batte...