One Day At A Time!

Back home in my Mom's kitchen, every Monday was a Sago special.  My favorite breakfast, since I love both sago and potatoes.  In my kitchen, sago delicacies are part of our weekend brunch, some days Sabudana Khichdi and some days Thaalipeeth.  I am sure you all love the popular Sabudana Wada .  Its my fave too, but deep frying doesn't sound healthy, right?  For calorie conscious foodies, these savory pancakes with the goodness of potatoes are perfect.  These taste similar to Sago Wadas, but with a lot less calories.

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: Basmati Rice - 1 cup Paneer/Indian Cottage Cheese Chunks - 250 gms Green Peas - 1/2 cup Cashews - 4 Coriander/Dhania Seeds - 1 tsp Fennel/Saunf  Seeds - 2 tsp Black Pepper Powder - 1/2 tsp Cayenne Pepper/Red Chilli Powder - 1/2 tsp Bay Leaf - 1 Cloves/Long/Lavang - 4 Cinnamon/Dalchini - small piece Biryani Masala or any spice mix - 1/4 tsp Butter or Oil - about 2 tbsp Salt Method: 1. Wash rice 3 - 4 times in water and keep it aside. 2. Grind fennel and coriander seeds to a coarse powder. 3. Heat 1 - 2 tbsp oil in a pressure cooker and add bay leaf, cloves, cinnamon.  After a minute, add paneer chunks and green peas.  Saute for about 5 minutes at low flame or till paneer turns golden brown. 4. Add fennel coriander powder, black pepper powder, cayenne pepper, biryani masala and cashews.  Saute for another 2 - 3 minutes. 5. Add washed and drained rice and saute for a couple of minutes.  Add 1 1/2 cup water, salt and pressure cook t...

Ingredients: Basmati Rice - 1 cup Raw Mango (chopped) - 1/4 cup Carrots (chopped) - 1/4 cup Green Peas - 1/4 cup Cashews - 5 Butter or Oil - 2 tbsp Salt Cilantro/Coriander leaves - 1/4 cup Mint/Pudina leaves - 1/4 cup Green Chillies - 5 Bay Leaf - 1 Cloves/Long/Lavang - 4 Cinnamon/Dalchini - small piece Method: 1. Chop raw mango and peeled carrots into bite sized pieces.  Wash rice 3 - 4 times with water and keep it aside. 2. Grind cilantro, mint and green chillies with 1/2 cup water to a fine paste. 3. Heat about 1 tbsp butter and 1 tbsp oil in a pressure cooker.  Add bay leaf, cloves and cinnamon.  After few minutes, add diced mangoes, carrots and peas.  Saute for 3 - 5 minutes. 4. Add drained rice, cashews and saute for a couple of minutes.  Add the ground paste, 1 cup water, salt and mix well.  Pressure cook to one whistle.  Let the pressure in the cooker drop down naturally (15 - 20 minutes) before ope...

Sweet Vermicelli Kheer is well known to many of us. Today's post is about a savory Vermicelli or Shavige or Semiya Pulav. In my opinion, Vermicelli are healthier Instant Wheat Noodles. Ingredients: Vermicelli - 2 cups Carrots - 2 Green Peas - 1/2 cup Green/French Beans - 1/2 cup Potato - 1 small Green Chilies - 8 Cilantro/Coriander leaves - few sprigs Cashews - 5 Bay Leaf - 1 Turmeric/Haldi - 1/4 tsp Cumin/Jeera Seeds - 1/4 tsp Biryani or Pulav Masala - 1/4 tsp Salt Oil How to cook Savory Vermicelli Pulav: Heat 2 - 3 tbsp oil in a pan/skillet and add vermicelli. Sauté the vermicelli till they turn crisp and slightly brown. Save them for later. Dice the peeled carrots, green beans, peeled potato into medium pieces. Slit the green chilies lengthwise and finely chop cilantro. Heat about 2 tbsp oil in a pan and add bay leaf, cumin seeds. After a minute, add carrots, beans, peas, potatoes. Sauté till all the vegetables get cooked or th...

Easy Chivda made with ready to fry Nylon Sabudana/Sago and peanuts.  Ideal for fasts.

Ingredients: Fenugreek/Methi leaves - a bunch Potatoes - 2 medium Basmati Rice - 1 cup Cashews - 5 Coriander seeds - 1 tbsp Green chillies - 6 Cloves - 4 Bay Leaf - 1 Biryani or Pulav Masala - 1/8 tsp (optional) Butter or Oil Salt Method: 1. Roughly chop washed Fenugreek leaves (with tender stems).  Peel the potato skin and dice it into medium size julienne pieces.  Place the potatoes in a bowl of water. 2. Wash rice well, about 3 - 4 times in water.  Let the rice drain in a colander for about 15 minutes. 3. Grind green chillies and coriander seeds with about 1/2 cup water.  Save it for later. 4. Heat about 2 tbsp butter or oil in a pressure cooker.  Add cloves and bay leaf.  After a minute add diced potatoes.  Saute potatoes for about 2 minutes.  Add chopped fenugreek leaves and cashew pieces.  Saute for a couple of minutes.  Add drained rice and biryani masala.  Fry for a minute and add ground chilli cor...

A North Canara Konkani coconut curry with okra or bhindi. Less spicy, creamy curry tastes great with steamed rice. One of my Aai's recipes which I just love. Ingredients: Okra/Lady's finger/Bhindi - 450 gm Chopped Ginger - 1/2 tsp Green Chilies - 2 Split Black Gram/Urad dal - 1/8 tsp Fenugreek/Methi seeds - 1/8 tsp Mustard Seeds - 1/4 tsp Jaggery or Brown sugar - 1 tsp Salt Oil Grated Coconut - 1 cup Coriander/Dhania seeds - 1 tbsp Dry Red Chilies (Byadagi variety) - 5 Tamarind - small piece Turmeric/Haldi - 1/4 tsp How to cook Konkani Bhenda Ghashi: Roast red chilies, coriander seeds with few drops of oil till they turn  golden brown and aromatic.  Grind roasted red chilies, roasted coriander seeds, grated coconut, tamarind, turmeric to a fine paste using about 1/2 cup water. Heat about 1 tsp oil in a skillet or kadhai. Add mustard, fenugreek, black gram seeds. After the seeds pop, add diced (medium size) okra, finely chopped gi...

Most of us love the well known North Indian entrée Aloo Matar . But it involves a lot of prep work, especially the restaurant style creamy one. This Marathi version of Aloo Matar, called as Matar Batatyacha Rassa  is easy, even for newbies. Ingredients: Green Peas/Matar - 1 1/2 cup Boiled Potatoes - 2 big Cumin/Jeera Seeds - 1/2 tsp Asafetida/Hing - 1/8 tsp Turmeric/Haldi - 1/8 tsp Cayenne Pepper/Red Chili Powder - 2 tsp Garam Masala - 1/4 tsp (optional) Lemon or Lime Juice - 1 tbsp Cilantro/Coriander Leaves/Kothimbir - few sprigs Oil - 1 tbsp Salt How to cook Marathi Aloo Matar: Heat about 1 tbsp oil in a pan/skillet and add cumin seeds, asafetida. After few seconds, add green peas and turmeric. Sauté green peas for about 2 minutes. Add about 1 cup water, salt, cayenne pepper and garam masala. Mix and cook till peas turn soft. Add mashed (or diced) boiled potatoes and cook for about 5 minutes. Add water if required. Boiled potatoes tend to ...

I have always loved Maharashtrian food. But my most favorite are sago recipes -  Sabudana Wadas and Sago Khichdi. And especially, when my Mom cooks this Sabudanyachi Khichdi with aromatic cilantro leaves. Here I am cooking my Mom's recipe reminiscing my childhood days in my US kitchen.

Simple aromatic Rice with carrots, peas and cashew nuts. Ingredients: Basmati Rice - 3/4 cup Green Peas - 1/2 cup Carrots (chopped) - 1/2 cup Cashews - 6 Bay Leaf - 1 Cinnamon/Dalchini - small piece Cloves/Long - 5 Black Pepper Powder - 1/4 tsp Biryani Masala - 1/8 tsp Ghee/Clarified Butter - 1 tbsp Salt How to cook Gajar Matar Rice: Soak rice in water for about 20 minutes. Wash rice well (about 4 times) till you get clear water. Drain the water and keep rice in a colander or strainer for about 15 minutes.  Heat about 1 tbsp clarified butter in a pressure cooker. Add Bay leaf, cinnamon, cloves and black peppercorns. After few seconds add peas and diced carrots. Saute for about 5 minutes. Add rice, cashew pieces, biryani masala and fry for 2 more minutes. Add about 1.5 cups water, little salt and mix well. Pressure cook to 1 whistle. Let the pressure in the cooker drop down naturally, (15 - 20 minutes) before opening the lid. Mix ...

Growing up in Mumbai, Gavar used to be one of the vegetables readily available. In Konkani, we call it as Chitmitki . My Mom used to cook either a Konkani Upkari with coconut or a Maharashtrian Bhaji with peanuts. My favorite has always been this peanut curry. Ingredients: Cluster Beans/Gavar/Chitmitki (fresh or frozen) - 350 gms Peanuts/Groundnuts - 1/2 cup Coriander/Cilantro Leaves - few sprigs Turmeric/Haldi - 1/4 tsp Red Chili Powder - 1 tsp Garam Masala or any spice mix - 1/4 tsp (optional) Aamchur or Tamarind Paste - 1/4 tsp Asafetida/Hing - 1/8 tsp Mustard Seeds - 1/2 tsp Oil How to cook Gavarchi Bhaji: Dry roast the peanuts until they turn slightly dark and aromatic. After cooling, grind the peanuts to a coarse powder. I use the peanut skin, as the skin provides nutrients too.Medium chop the washed cluster beans. Heat about 1 tbsp oil in a kadhai/wok and add mustard seeds, asafetida. When mustard seeds pop, add cluster beans...

Acorn Squash is similar to Pumpkin/Lal Bhopla/Kadoo in taste. Few months back I had blogged about Duddhe Upkari or Lal Bhopla Bhaji . This recipe is similar to that, but with acorn squash and minus coconut. Ingredients: Acorn Squash - 2 cups Green chilies - 8 Curry Leaves - a sprig Cilantro/Coriander Leaves - few sprigs Mustard Seeds - 1/2 tsp Asafetida/Hing - 1/4 tsp Jaggery or Brown Sugar - 1 tsp Salt Oil How to cook Acorn Squash Bhaji: Peel the squash skin and discard the seeds. Cut it into bite sized pieces. Heat 1 tbsp oil in a kadhai/wok and add mustard seeds, asafetida and curry leaves. When mustard seeds splutter, add squash pieces and lengthwise slit green chilies. Cook it covered. When squash gets cooked and soft, add salt and jaggery. Cook for about 2 minutes. Add chopped cilantro and Stir fry Squash is ready.

Some might dislike  Okra/Lady's Finger/Bhindi  for its sliminess.  But in my family, everyone loves Bhendi. Every time I visit our local Indian store, I definitely pick fresh Okra. We relish Bhindi in a variety of ways - a Konkani style coconut curry  Bhenda Ghash , spicy North Indian  Masala Bhindi , stuffed Okra Bharwa Bhindi or this quick stir fry. If you are an Okra fan too, you must give this simple recipe a try.

Dahi Wada has many versions just like Chaat.  In South Indian cuisine, a tempering/tadka of mustard seeds and curry leaves is added for Dahi Wadas.  Either only urad dal is used or both mung and urad are used.  Here is my version of Dahi Wada. Ingredients: Urad Dal/Split Black Gram - 3/4 cup Mung Dal/Split Green Gram - 1/4 cup Curd/Yogurt - 2 cups Green Chillies - 8 Ginger - an inch piece Cumin/Jeera seeds - 1 tsp Cilantro/Coriander leaves Chat Masala Sugar Salt Oil Method: 1. Soak 3:1 urad dal and mung dal in water overnight or for 4 - 5 hours.  Wash the soaked dals well.  Grind green chillies, cumin, ginger, soaked dals to a fine paste.  Use very little water.  Add salt to the paste and mix well. 2. Mix 2 cups yogurt with about 1 cup water.  Add little salt, about 1/2 tsp sugar, finely chopped cilantro leaves and beat/whisk the yogurt well.  If you like thick yogurt, do not add water.  Refrigerate the yogurt for about ...

Dahi Puri or Dahi Batata Puri is another chaat item we all like. Spicy, tangy chutneys with yogurt and crisp puris tastes yumm! Ingredients: Maida/All purpose flour - 5 cups Rava/Suji/Semolina - 3/4 cup Oil Boiled Potatoes - 3 medium Yellow Peas/Vatana - 2 cups Turmeric/Haldi - 1/2 tsp Asafetida/Hing - 1/4 tsp Cilantro/Coriander leaves - 2 bunches Mint/Pudina leaves - a bunch Green chilies - 10 Pitted Dates/Khajur - 15 Jaggery or Brown sugar - 2 tsp Tamarind pulp - 2 tsp Curd/Yogurt - 2 cups Chat Masala Salt How to make Indian Dahi Papdi Chaat: Homemade Puris: In a mixing bowl, add all purpose flour, semolina and salt. Knead well into a firm dough using water. Use little oil to make it little soft. If time permits, keep it (covered) aside for 2 hours. Make balls of this dough and roll each one very thin. Use a cookie cutter to cut out small puris. For flat puris, prick them with a fork so that they dont puff up. Deep fry these in hot oil.  Boil...

A Konkani coconut curry with whole Mung sprouts. Ingredients: Mung Bean/Whole Green Gram - 1/2 cup Grated Coconut - about 1 cup Thin Coconut Slices - about 1/4 cup Green Chillies - 2 Coriander Seeds/Dhane - 1 tbsp Dry Red Chillies - 4 (Byadagi Variety) Turmeric/Haldi - 1/8 tsp Tamarind/Chinch - small piece Curry Leaves/Kadipata - a sprig Asafoetida/Hing - 1/4 tsp Salt Oil Method: 1. Soak Mung Beans for 5 - 6 hours.  Drain the water and keep it covered overnight to get sprouts.  Alternately, you can tie the soaked mung in a cloth and keep it overnight.  2. Wash the sprouts.  Cook the sprouts and coconut slices in about 2 cups water till soft. 3. Wash the curry leaves and pat them dry.  Slit the green chillies lengthwise.  4. Roast the coriander seeds and red chillies with little oil, till the coriander seeds slightly darken. 5. Grind grated coconut, roasted coriander seeds...

Every Konkani delicacy has coconut and today's recipe is no exception. Upkari is a mild stir fry of vegetables with fresh coconut. Ingredients: French Beans/Farasbi - 300 gms Green Chilies or Dry Red Chilies - 5 Mustard Seeds - 1/2 tsp Asafetida - 1/4 tsp Turmeric/Haldi - a pinch (optional) Grated Coconut - about 3 tbsp Jaggery/Gud/Gul - about 1 tsp Oil preferably Coconut oil Salt  How to cook Beans Upkari: Heat about 1 tbsp oil in a kadhai/wok, add mustard seeds and asafetida. After mustard seeds pop, add chopped beans. Sauté for a minute and lengthwise slit green chilies.  Stir and cook it covered at low flame for 5 - 10 minutes. Keep stirring after every 2 minutes. You can add water if you like. When beans turn soft, add salt, jaggery, grated coconut and turmeric. I generally use frozen shredded coconut. Cook for 5 more minutes and its ready to serve with dal rice or chapati.

Mumbai is well known for its street food - Pav Bhaji , Vada Pav ,  Samosa , Pani Poori and the list goes on. Of all these mouthwatering spicy delicacies, I miss Mumbai Pani Puri the most. Till date, I haven't found any Indian restaurant here serving good Pani Poori. Here is my homemade recipe for all Pani Poori lovers.  In Delhi, it is popularly known as Gol Gappe and in Bengal as Puchka .

During festivals, auspicious days, I try to follow my Mom's customs to cook food with no onion garlic. One of my Mom's recipes I love is this stir fry Pumpkin or Lal Bhopla or Kadoo ... with lots of chillies and jaggery. In Konkani, we call this Lal Bhopla Bhaji as Duddhe Upkari. Ingredients: Pumpkin/Kadoo/Lal Bhopla - 250 gms Curry Leaves/Kadipata/Karbeo - a sprig Green Chilies - 5 Grated Coconut - 2 tbsp Cilantro/Coriander Leaves - few sprigs Mustard Seeds/Sasam - 1/2 tsp Turmeric/Haldi - 1/4 tsp Asafetida/Hing - 1/4 tsp Jaggery or Brown Sugar - about 1 tsp Oil preferably Coconut Oil How to cook Lal Bhoplyachi Bhaji: Peel the pumpkin skin and cut it into bite size pieces. Wash the curry leaves, green chilies and pat them dry. Heat 1 tbsp oil in a kadhai/wok and add mustard seeds, curry leaves and asafetida. After mustard seeds pop, add pumpkin, turmeric and lengthwise slit green chilies. Stir and cook it ...