One Day At A Time

Today again our lunch menu is decided by the rainy weather here. Last minute change of plans ...... a spicy delicacy which I am craving for.  Here is a nutritious version of the famous Mumbai  Pav Bhaji   with protein rich Paneer and the bright red beetroot. Ingredients: Onion - 1 big (about 1.5 cups) Tomato - 1 medium Canned Tomato Paste - 2 tbsp Ginger Garlic Paste - 1 tbsp Green Bell Pepper/Capsicum - 1 big (about 1.5 cups) Boiled Potato - 1 medium Green Peas/Matar - 1 cup Green Beans - 1 cup Beetroot - 3/4 cup Green Raw Mango/Kaccha Aam - about 1/4 cup Paneer/Indian Cottage Cheese - 3/4 cup Pav Bhaji Masala - 1 tbsp Garam Masala - 1/2 tsp Red Chili Powder - 1/2 tsp Oil - 1 tbsp Unsalted Butter - 2 tbsp Salt Cilantro/Coriander Leaves Pav or Sliced Bread Raw Red Onions (finely chopped) Lemon Wedges How to cook Paneer Pav Bhaji with Beets: Cut the green beans into one inch pieces. Peel the beetroot skin and dice it into bite size pieces. Pr...

Looking for a crunchy instant snack? Here is one - a quick lemony Mumbai style Bhel. No need of any Mint or Tamarind Chutneys. Just a few ingredients easily available in your kitchen and store bought Nylon Shev does the trick for a filling snack. Ingredients: Puffed Rice/Kurmura - about 5 cups Red Onions (finely chopped) - about 3/4 cup Tomatoes (finely chopped) - about 1/2 cup Grated Carrots/Gajar - about 1/2 cup (optional) Roasted Peanuts/Shenga - about 1/2 cup Lime Juice - 4 tbsp Chat Masala or Aamchur Powder - 1/2 tsp Red Chili Powder - 1/2 tsp Nylon Shev - about 1 cup Cilantro/Coriander Leaves - few sprigs Salt  How to make Instant Sooki Bhel: Discard the soft tomato pulp and finely chop the tomatoes. Finely chop onions and cilantro. And grate the carrots. If available, finely chopped raw green mango and pomegranate arils would be great for this Bhel as well. In a mixing bowl, add onions, tomatoes, carrots, cilantro, chat masala, chili powder, salt and lemon j...

Every Indian city is well known for its unique street food. So far, you have read all about Mumbai and Mangalore delicacies. How about Kolkata's delicious Kati Roll ! This loved street food of Kolkata is well known all over India as Vegetable Frankie. You can make these wraps in a number of ways .... with vegetables, with paneer (Indian Cottage Cheese) or meat as well. Today I made these rolls with everyone's favorite potatoes and lots of colorful vegetables.

Summer has arrived and also the seasonal fruits and vegetables. My favorite mangoes are here. Every shopping trip I pick some raw mangoes. As you all know, mango is the key ingredient in Mumbai Bhel Puri and other chaat items. While I was in Mangalore, I came across another version of bhel - Mangalore style Charmuri. You won't need any pudina chutney or imli chutney here, just fresh tomatoes, cilantro and stuff..... a perfect low calorie snack. Ingredients: Puffed Rice/Mamra/Kurmure/Mandakki - 5 cups Roasted Peanuts/Groundnuts/Kadle - 3 tbsp Raw Mango - 1 small Red Onion - 1 medium Tomato - 1 medium Lemon/Lime - 1 Cilantro/Coriander Leaves - few sprigs Oil preferably Coconut Oil - 1/2 tbsp Red Chilli Powder - 1 tsp Black Pepper Powder - 1/4 tsp Shev Salt How to make Mangalore Charmuri: Finely chop onion, raw mango and cilantro leaves. Discard the soft pulp of the tomato and finely chop tomatoes too. In a big mixing bowl, add onions, tomatoes, mangoes, c...

Every city, every region has its popular fast food. I am sure you all have your favorites. My family loves Indian street food, well known as Chaat - Pani Puri, Shev Puri and so on. But, we love Samosa too.  Rather than eating out, I like to cook my family's favorite snacks at home. The best part is you get to decide which ingredients will be a part of your diet. Today, I am sharing the homemade versions for all these fast food items, which you can make for your loved ones. Let me start with the basics for Chaat, the two chutneys. Teekhi Hari Chutney / Cilantro Mint Chutney - A spicy chutney made of cilantro/coriander leaves and pudina/mint leaves. Khatti Meethi Khajur Imli Chutney - A sweet sour chutney made of khajur/dates and tamarind/imli. Make these chutneys ahead and freeze them in freezer and microwave safe containers. Anytime you want to eat Pani Puri, thaw them. Or microwave them for a couple minutes. If you are in a p...

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...

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...

Chutneys are the most popular Indian condiments.  Coconut Chutney is a well known accompaniment with Idlis and Dosas . This dry Lasani chutney is most loved with Vada Pav  - Indian vegan burger. We relish this chutney more often with parathas and dosas too. Ingredients: Desiccated (Dry) Coconut - 1 cup White Sesame/Til Seeds - 1 tbsp Raw Peanuts/Groundnuts/Shenga - 1 tbsp Tamarind/Imli/Chinch - about 1 tsp Dry Red Chilies - 6 Garlic/Lahsun/Lasun - 5 big cloves Salt - about 1/2 tsp How to prepare Lasun or Garlic Chutney: Dry roast red chilies, sesame seeds, peanuts and coconut, each one separately. Roast at low flame until you get a toasted aroma and color changes slightly. Let all the roasted ingredients cool. Wipe the blender/mixer jar dry. Blend/Grind all the roasted ingredients, salt, tamarind, peeled garlic and salt to a fine powder. Keep it refrigerated, since raw garlic is used for this chutney. Enjoy this Dry Lasani Chutney with the famous Va...

During my last visit to our nearby Indian store, I picked up this Chana Jor Garam packet. Most Mumbaikars might know this as a chatpata snack. For some, Chana Jor Garam might sound new. These are flattened black chickpeas or chana flavored with a tangy blend of spices. You can enjoy these chanas like popcorn or savor it like Bhel  with raw mango, onions. Ingredients: Chana Jor Garam - 2 cups Onion - 1 small Tomato - 1 medium Lemon Juice - 1 1/2 tbsp Aamchur (Dry Mango Powder) - 1/2 tsp Cilantro/Coriander Leaves - few sprigs Shev/Sev - about 1/2 cup How to prepare Chana Jor Garam Chaat: Discard the seeds and the soft pulp of the tomato. Finely chop tomato and onion.  Finely chop coriander leaves. In a mixing bowl, add onions, tomatoes, lemon juice, aamchur, coriander leaves and little salt. Mix well. Add chanar jor garam and shev. Toss all the ingredients.  Add more lemon juice and/or salt if required. You can add roasted or fried peanuts, cashe...

Chickpeas are an excellent source of proteins for vegans and vegetarians. Today's protein rich bean salad with the natural sweetness of carrots and a tangy lemon dressing is quite refreshing. You need not worry about calories here as this salad is oil free and cheese free. This salad is popular as Chana Chaat all over India. Ingredients: Dry Chickpeas/Garbanzo Beans/Kabuli Chana - 1/2 cup Grated Carrots - about 1/2 cup Tomato - 1 medium Lemon Juice - 2 tbsp Chat Masala - 1 tsp Black Pepper Powder - 1/2 tsp Cayenne Pepper/Red Chilli Powder - 1/4 tsp Coriander/Cilantro/Dhania Leaves - few sprigs Red Onions (finely chopped) - 2 tbsp Salt How to prepare Chickpea Carrot Salad: Soak chickpeas overnight. After soaking, 1/2 cup chickpeas will turn to 1 cup. Cook them in about 2 cups water until soft. Add more water if required. Add salt and bring it to a boil. You can use canned chickpeas or any other beans of your choice. Discard the seeds and the soft pulp of the tomat...

A semi home cooked version of Ragda Patties with store bought Hash Brown Patties and Black Chickpea Sprouts. A nutritious combo of starchy potato patties with protein packed sprouts. Ingredients: Hash Brown Patties Dry Black Chickpeas/Chana or any other Beans - 1 cup Carrots - 2 Onion - 1 big Tomatoes - 2 medium Garlic - 4 big cloves Coriander/Dhania Powder - 1 tsp Cumin/Jeera Seeds - 1/2 tsp Black Pepper Powder - 1/2 tsp Cayenne Pepper/Chilli Powder - 1 tsp Chat Masala - 1/2 tsp Garam Masala or any other spice mix - 1/4 tsp Coriander/Cilantro Leaves - few sprigs Kala Namak/Indian Rock Salt Oil How to prepare Easy Ragda Patties: Soak chickpeas in water for about 8 hours. Drain the water completely and keep it covered overnight in a warm place so that the chickpeas start sprouting. You can use any other canned beans as well. Medium chop onions and carrots. Finely chop garlic and cilantro. Puree roughly diced tomatoes to a fine paste, adding little water if require...

Kachi Dabeli is a Gujarati snack, now a popular street food in most Indian cities.  Dabeli is a potato sandwich with a fruity sweetness, a tangy tamarind flavour and a crunchy masala peanut taste.  A onion free, garlic free Dabeli recipe. In an authentic recipe, pomegranate/anar/dalimb seeds are used, but sweet grapes work perfectly fine as a substitute.

There are some Indian delicacies which I really miss in US. Finding a restaurant here serving Misal Pav is next to impossible. But this popular street food of Mumbai, can be made easily at home. For those whom Misal sounds new, it is a Marathi spicy sprouts curry recipe served with Pav (Indian Dinner Rolls). A variety of beans' sprouts used in this curry makes it highly nutritious and protein rich. Fenugreek seeds' sprouts are not traditionally used, but I made a few changes to enhance the nutrient value. Ingredients: Mung Beans/Mug - 2 tbsp Moth Beans/Matki/Motu - 2 tbsp Yellow Peas/Vatane - 2 tbsp Chickpeas/Kabuli Chana - 2 tbsp Fenugreek/Methi Seeds - 1 tbsp (optional) Onion - 1 big Tomatoes - 2 medium Ginger Garlic Paste - 1 1/2 tbsp Dessicated (Dry) Coconut - 2 tbsp Curry Leaves/Kadipata - a sprig Bay Leaf - 1 Mustard Seeds - 1/4 tsp Coriander Seeds/Dhane - 2 tsp Cumin Seeds/Jeera - 2 tsp Black Peppercorns/Miri - about 6 Cloves/Lavang - 4 Cinnamon...

Indian Vegan or Vegetarian Burger made with potatoes. An extremely popular fast food of Mumbai.

Cooking your favorite snacks from scratch is time consuming, yet fun. I love to make chaat items at home. Both chutneys are always ready in my freezer. All I have to do is fry some puris and we get to enjoy homemade Shev Puri.

There are some ingredients which I always keep handy. Among those are two chutneys - a spicy Mint (Pudina) chutney and a sweet sour Dates Tamarind Chutney. When these chutneys are ready, making Bhel Puri for our evening snack is quite easy. Ingredients: Puffed Rice/Mamra/Kurmure - 5 cups Roasted Peanuts/Groundnuts - 2 tbsp Roasted Chickpeas/Garbanzo beans/Chana - 2 tbsp Boiled Potato - 1 medium Raw Mango - 1 small Onion - 1 medium Tomato - 1 medium Chat Masala - 1/4 tsp Mint Cilantro Chutney (hot) - about 1 tbsp Dates Tamarind Chutney (sweet sour) - about 1 tbsp Puri Shev Salt How to make Indian Bhel Puri: Finely chop onion, tomato, mango and peeled boiled potato. In a mixing bowl, add chopped onions, tomatoes, mangoes, potatoes, roasted peanuts, roasted chickpeas, green chutney, sweet sour chutney, salt and chat masala. Mix all the ingredients well. Add puffed rice and mix again. No exact amount or specific ingredients for this recipe.  Skip th...

A green Pudina dip for fried snacks. Also, can be used for chaat like pani puri, sev puri. Ingredients: Cilantro/Coriander leaves (with tender stems) - 2 cups Mint/Pudina leaves - 1 cup Green chilies - 10 Salt How to make Indian Green Mint Chutney: Grind washed cilantro leaves, mint leaves, green chilies with little salt to a fine paste. Add little water for a thick chutney. Serve green chutney with fried pakoras/fritters or samosas. Dilute the chutney with water if you are using it for pani puri. Sieve/strain the diluted chutney if you like it smooth. Store the Teekhi Hari Chutney in freezer safe containers in the freezer. To thaw/defrost, place the container in warm water before use.

Every Mumbaikar might have heard of Ragda Pattice . I am sharing a No Onion Garlic version of this loved Mumbai Street Food. Shallow fried Potato cutlet/tikki/pattice in a hot, sweet, tangy peas gravy. Ingredients: Boiled Potatoes - 3 medium Yellow Peas/Vatana - 1 cup Asafetida/Hing - 1/4 tsp Turmeric/Haldi - 1/2 tsp Red Chili Powder - 1/4 tsp Ajwain/Owa/Carom seeds - 1/4 tsp Cumin/Jeera - 1/4 tsp Chat Masala - 1/4 tsp Cilantro/Coriander leaves - 1 cup Mint/Pudina leaves - 1/2 cup Green chillies - 5 Dates/Khajur - 1/2 cup Jaggery or Brown Sugar - 2 tbsp Tamarind/Imli - 1/4 cup Salt Oil Finely chopped Raw onions Shev or Bhujia or Farsaan Crisp Puris How to cook Indian Ragda Pattice: Soak yellow peas overnight in water. Wash the soaked peas and cook them with about 2 cups water till very soft. Add more water if required. Add 1/4 tsp turmeric, salt, asafetida  and bring to a boil. For green (hot) chutney , grind 2:1 cilantro and mint, green ...

Chutneys are an integral part of Chaat/Indian Street Food.  If you make chaats more often, just like me, you can prepare these chutneys and store them in the freezer.  It will definitely save some time.  Ingredients: Pitted (Deseeded) Dates/Khajur - 2 cups Tamarind/Imli - 1 cup Jaggery or Brown sugar - 1/2 cup Method: 1. Discard the seeds of both dates and tamarind.  Even if you buy pitted dates and tamarind, do check for the seeds. 2. Soak dates, tamarind and jaggery each in separate vessels in warm water for about 30 minutes.  Soaking will make grinding easy. 3. If you are using jaggery, cut (to small pieces) or grate it before soaking.  When jaggery will dissolve completely, sieve/strain it.  Sometimes jaggery contains little dirt. 4. Slightly mash soaked tamarind with hands. 5. Grind soaked dates, tamarind and jaggery with the water used for soaking.  Blend till you get a smooth paste.  Serve this sweet sour chutney with ...

Bhutta is an Indian way of eating Corn/Maize/Makai on the Cob.  I find hot Bhutta perfect for rainy season and is ready within 5 minutes. Ingredients: Corn Cob - 2 Salt - 1/2 tsp Red Chilli Powder/Cayenne Pepper - 1/2 tsp Lemon Slice Method: 1. Roast the cob on the stove top on medium flame.  The pop sound indicates the corn kernels getting cooked.  Roast it till it gets slightly black on the outside and juicy on the inside. 2. Mix salt and chilli powder.  Dip the lemon slice in salt, chilli powder and apply it in the hot corn cob.