One Day At A Time!

So far, you have seen me blog about Indian Mithai made of Italian Ricotta Cheese. Ricotta Cheese works as a good substitute for both Khoya and Paneer, which are extensively used in Indian sweets. This is the first time I tried a savory dish with Ricotta and it turned out excellent. An Indian Kofta Curry which is traditionally made of Paneer, Indian Cottage Cheese. Kofta: Ricotta Cheese - 3 cups Boiled Potato - 1 medium Besan/Chickpea Flour/Gram Flour - 1/2 cup Green Onions/Scallions - 5 Garam Masala - 1/4 tsp Black Pepper Powder - 1 tsp Salt Oil for frying Sauce/Gravy: Onion - 1 medium Tomatoes - 2 medium Ginger/Adrak - an inch piece Pistachios/Pista - 2 tbsp Milk - 1/2 cup Dry Red Chilies - 5 Coriander/Dhania Seeds - 1 tsp Cumin/Jeera Seeds - 1/2 tsp Fennel/Saunf Seeds - 1/2 tsp Poppy Seeds/Khuskhus - 1/2 tsp Cloves/Long - 4 Cinnamon/Dalchini - 1/4 inch piece Green Cardamom/Elaichi - 1 pod Oil - 1 tbsp Salt How to cook Indian Kofta Curry with Italia...

When we talk of healthy food, leafy greens top the list. Among all, spinach or palak is the most nutritive and is easily available. At least once a week, these healthy leaves are cooked in my kitchen, either in the form of Palak Parathas, Chana Palak  or the good old Palak Paneer or today's Aloo Palak. Potatoes, which are mostly loved by all, make a tasty addition to these greens. Ingredients: Spinach/Palak Leaves - about 6 cups Potatoes - 2 big Onion - 1 medium Canned Tomato Paste - 1/2 cup Green Chillies - 4 Ginger/Adrak - an inch piece Garlic - 3 big cloves Cumin/Jeera Seeds - 1/2 tsp Chat Masala - 1/2 tsp Kabab Masala or any other spice mix - 1/4 tsp Cayenne Pepper/Red Chilli Powder - 1/4 tsp Kasuri Methi/Dry Fenugreek Leaves - 2 tsp Salt Oil How to cook Indian Aloo Palak Masala: Preheat the oven at 400 degrees F. Line a baking tray with aluminum foil.  In a mixing bowl, add 1 tbsp oil, salt to taste, kabab m...

One of the most popular vegetarian curries - Indian Cottage cheese cooked in a creamy spinach sauce.  Saag Paneer is another version of this entree with more veggies, where along with spinach, Mustard Greens (Sarso), Methi (Fenugreek) Leaves and other greens make it more nutritious.

When we talk about Koftas, I am sure most of us love Malai Kofta Curry made of paneer/cottage cheese. I love it too. But preparing koftas of vegetables like bottlegourd, makes me feel less guilty. And these koftas are equally delicious.

A great variety of lentils and beans are used in Indian food, especially vegetarian, for its protein content. Every regional cuisine of India has a traditional bean recipe - Matki (Moth Bean) Usal from Maharashtra, Punjabi Chole (Chickpeas)  and so on.  Muga Ambat , a traditional Konkani Mung Bean Coconut curry is quite common in my Mom's kitchen. Similarly, Rajma is an integral part of North Indian cooking. Ingredients: Dry Rajma/Red Kidney Beans - 1 cup Onion - 1 medium Canned Tomato Paste - 3 tbsp Cilantro/Coriander Leaves - few sprigs Bay Leaf/Tejpatta/Tamal patra - 1 Cinnamon/Dalchini - an inch piece Cloves/Lavang/Long - 4 Star Anise - 1 Ginger Garlic Paste - 2 tsp Cumin/Jeera Powder - 1/2 tsp Coriander/Dhania Powder - 1/2 tsp Spanish Paprika - 1/4 tsp Cayenne Pepper or Red Chili Powder - 1/4 tsp Aamchur/Dry Mango Powder - 1/2 tsp Chole Masala - 1/4 tsp Yogurt/Curd/Dahi - 1/4 cup (optional) Salt Oil How to cook North Indian Rajma Masal...

Anyone who has seen Bollywood movies knows the famous combo " Sarson da Saag aur Makke di Roti ". A North Indian Mustard Greens curry served with Corn Flatbread. Today I made this Sarson ka saag and served it with Gehu (Wheat) ki Roti. I guess Corn Tortillas would be a good substitute for Makke di Roti. Ingredients: Mustard Greens/Sarson - about 5 cups Kasuri Methi/Dry Fenugreek Leaves - 1 tbsp Cilantro/Coriander/Dhania Leaves - about 1/2 cup Onion/Pyaaz - 1 big Tomatoes/Tamatar - 2 medium Garlic/Lahsun - 5 big cloves Ginger/Adrak - 1/2 inch piece Green Chilies/Hari Mirch - 3 Chickpea Flour/Besan - 2 tbsp Turmeric/Haldi - 1/4 tsp Garam Masala - 1/4 tsp (optional) Yogurt/Dahi - 2 tbsp Butter or Oil Salt How to cook Sarson da Saag: Wash Mustard Greens well. Finely chop the leaves and tender stems. Finely chop onions, tomatoes, ginger, garlic, green chilies and cilantro. In a big pot, add about 1/2 cup water and mustard greens. Cook it covered until the...

Indian curry recipe of sauteed Okra in a tangy yogurt gravy, flavored with Kasuri Methi and fresh ginger. Lady's finger is an all time favorite in my family. Plus it is easily available here.   You might have read my previous okra recipes - Okra Coconut Curry , Crisp stir fried Bhindi or Masala Bhindi . Ingredients: Okra/Lady's Finger/Bhindi - about 450 gm Yogurt/Curds/Dahi - 1 cup Onion - 1 medium Ginger/Adrak (finely chopped) - 1 tsp Chickpea Flour/Gram Flour/Besan - 1 tbsp Kasuri Methi/Dry Fenugreek Leaves - 1 tbsp Dry Red Chilies - 2 Curry Leaves/Kadipata - a sprig Cayenne Pepper/Red Chili Powder - 1/2 tsp Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Chat Masala - 1/2 tsp Mustard Seeds - 1/2 tsp Asafetida/Hing - 1/4 tsp Turmeric/Haldi - 1/4 tsp Kabab Masala or any spice mix - 1/4 tsp Salt Oil How to cook Indian Dahi Bhindi: Pat the washed okra and curry leaves dry. Dice the okra into bite size pieces. Finely chop onions and g...

Roti Sabzi is what I most commonly cook for our lunches. My favorites are curries with a variety of mixed vegetables. Kadhai Vegetables is one such colorful medley of different veggies. Ingredients: Green/French Beans/Farasbi - 1/2 cup Carrots/Gajar - 1/2 cup Green Peas/Matar - 1/2 cup Lima Beans (Frozen) - 1/2 cup (optional) Bell Pepper/Capsicum - about 1/2 cup Potato/Aloo - 1 small Grated Coconut (fresh or frozen) - about 1/4 cup Coriander/Cilantro Leaves - few sprigs Bay Leaf/Tejpata/Tamalpatra - 1 Onion - 1 small Tomato - 1 big Ginger Garlic Paste - 2 tsp Coriander/Dhaniya Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Garam Masala or any spice mix - 1/2 tsp Chat Masala or Aamchur - 1/2 tsp Dry Red Chilies - 5 Salt Oil How to cook Veg Kadhai: Medium chop green beans, carrots, bell pepper and potato. I used half yellow bell pepper for this recipe. You can use cauliflower, broccoli too. I used about 4 cups of veggies. Finely chop onion...

Our afternoon lunches are generally Roti Sabji, either a simple stir fry or a gravy curry. Whenever I cook a simple veggie stir fry like  Green Beans Upkari , Bhendi Fry , I also add a dal or a gravy based recipe like Shev Bhaji to our menu. A vegan curry of fried chickpea flour noodles called shev in a spicy gravy.

There are times when you like something at a restaurant and you end up trying it in your kitchen. I do that more often, especially restaurant style creamy curries. What I love about this is that it has lots of veggies, cheese and nutrient rich dry fruits... all in one meal. This Korma with a hint of fruity sweetness tastes great with both rice and roti. Navratna refers to nine gems, I guess I missed one and that would be pineapple. Ingredients: Mixed Vegetables - about 3 cups Paneer/Indian Cottage Cheese - 1 cup Tomatoes - 2 medium Onion - 1 small Almonds/Badam - 1/4 cup Raisins/Dry Grapes - 1/4 cup Milk - 1/2 cup Ginger Garlic Paste - 2 tsp Poppy Seeds/Khuskhus - 2 tsp Fennel Seeds/Saunf/Badishep - 1 tsp Cloves/Lavang - 2 Green Cardamom/Elaichi - 1 pod (seeds only) Dry Red Chillies - 5 Salt How to cook Indian Navratan Kurma: Soak almonds and raisins in water for about an hour. Raisins will add a slight sweetness to the curry. You can use any nuts of your choic...

A Konkani recipe of Masoor Dal (Whole Red Lentils) in a mildly spiced coconut sauce. This protein rich red lentils coconut curry is perfect for both vegetarians and vegans. Ingredients: Whole Red Lentils/Masoor - 1/2 cup Grated Coconut - about 1 cup Medium Chopped Onions - about 2 tbsp Garlic/Lasun - 4 cloves Coriander Seeds/Dhane - 1 1/2 tbsp Dry Red Chilies - 6 Tamarind/Chinch/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Salt Oil How to cook Masoori Ambat: Wash red lentils with water. Cook lentils and chopped onions in 2 - 3 cups water till lentils turn soft. Add more water if required. Masoor is a brown skinned lentil/pulse which is orange or pink inside. Masoor Dal is available as skin-less red lentils. Roast coriander seeds and red chilies with 1/2 tsp oil in a pan. Roast at low flame until coriander seeds slightly darken and turn aromatic.  Grind coconut, roasted coriander seeds, roasted red chilies, tamarind and turmeric to a fine or slightly coarse ...

Mula Ambat is a radish coconut curry flavored with a Konkani spice Teppal and a dry fruit Kokum. Quite an easy recipe with very few ingredients. Ingredients: Radish/Moola/Mulangi - about 2 cups Grated Coconut (fresh or frozen) - about 1 cup Dry Red Chilies - 5 Turmeric/Haldi - 1/4 tsp Teppal/Triphal/Schezuan Pepper - 8 Kokam/Amsol/Birinda Sol - 4 pieces Salt How to prepare Mula Ambat: Peel the radish skin and dice it into bite size pieces.  Heat 2 - 3 cups water in a pot. Add diced radish and cook it covered till radish turns soft. Save the water for grinding the coconut paste. Grind coconut, turmeric and red chilies to a fine paste. Add teppal and grind the coconut paste for few seconds, just enough to get the aroma of teppal. This coconut sauce/gravy is called as Teppala Masalo and any other veggies can be cooked in a similar way.  Now add the coconut paste to the cooked radish and bring it to a boil. Lastly, add kokam and cook it for an...

Kala Chana (Black Chickpeas) simmered in mildly spiced spinach and yogurt sauce. A tasty and nutritious combo of protein rich chickpeas and healthy greens. Ingredients: Chickpeas/Garbanzo Beans/Bengal Gram/Chana - 1/2 cup Onion - 1 medium Cumin Seeds/Jeera - 1/2 tsp Spinach/Palak - about 2 cups Tomatoes - 2 medium Dry Red Chilies - 5 Fennel Seeds/Saunf - 1 tsp Ginger - an inch piece Garlic - 3 big cloves Kabab Masala or any other spice mix - 1/4 tsp Yogurt/Curds/Dahi - 1/2 cup (optional) Salt Oil How to prepare Kala Chana Palak Masala: Soak chickpeas in water for 6 - 8 hours. Cook soaked chickpeas in about 2 cups water till soft. Finely chop onions and roughly chop tomatoes. Puree washed baby spinach leaves, chopped tomatoes, dry red chilies, ginger, garlic and fennel seeds to a fine paste. Add little water if required. Heat about 1 tbsp oil in a pan. Add cumin seeds and after few seconds add onions. Sauté till onions...

A Konkani coconut curry recipe called as Kande Ambat . Generally, potatoes are cooked in this mildly spiced coconut sauce. Any vegetable can be cooked in this gravy. Today I made this curry with frozen Baby Lima Beans for our lunch. This tastes great with both chapatis and dosas. Ingredients: Baby Lima Beans - 2 cups Onion - 1 small Grated Coconut (fresh or frozen) - 1 cup Dry Red Chilies - 4 Coriander Seeds/Dhane - 1 1/2 tbsp Cloves/Lavang - 2 Black Peppercorns/Kali Miri - 5 Cinnamon/Dalchini - about 1/4 inch piece Tamarind/Chinch/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Salt Oil  How to prepare Lima Beans Curry: Heat 1 tsp oil in a pan. Add coriander seeds, cloves, black peppercorns, cinnamon and dry red chilies. Sauté at low flame till coriander seeds slightly darken and turn aromatic. Let the roasted spices cool. Black peppercorns add heat/spice to this curry, based on that use more or less red chilies to suit your tast...

Kadhi Pakora is a North Indian recipe of fritters/pakoras in a spicy yogurt sauce/kadhi.  This entree tastes best with plain rice. Ingredients: Yogurt/Curds - 1 cup Gram Flour/Chickpea Flour/Besan - 1 cup + 2 tbsp Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Kasuri Methi/Dry Fenugreek Leaves - 2 tsp Curry Leaves/Kadipata - a sprig (optioanl) Mustard Seeds - 1/4 tsp Fenugreek/Methi Seeds - 1/4 tsp Asafoetida/Hing - 1/4 tsp Green Chillies (slit lengthwise) - 4 Green Chillies (finely chopped) - 2 tsp Ginger/Adrak (grated) - 1 1/2 tsp Onion - 1 big Coriander/Cilantro Leaves - 1/2 cup Jaggery or Sugar - 1/2 tsp (optional) Salt Oil How to prepare Punjabi Kadhi Pakora: Preparing Kadhi or Yogurt Sauce: In a mixing bowl, add yogurt, 2 tbsp gram flour, coriander powder, cumin powder, turmeric, garam masala, grated ginger, little salt and jaggery. Mix well with a spoon and ma...

Potato is such a versatile root vegetable. Cook it by itself or combine it with any other vegetable for a different flavor. Today's Potato curry with Cluster Beans is cooked with aromatic poppy seeds and fennel seeds. Hope you give this a try and let me know. Ingredients: Potato - 1 medium Cluster Beans/Gavar - about 3 cups Onion - 1 medium Garlic Paste - 1 tsp Cumin Seeds/Jeera - 1/2 tsp Dry Red Chilies - 5 Poppy Seeds/Khuskhus - 1/2 tsp Fennel Seeds/Saunf/Badishep - 1 tsp Tomatoes - 2 medium Milk - 1/2 cup Almonds/Badam - 8 Salt Oil How to prepare Aloo Gavar Bhaji: Peel the potato skin and dice it into bite size pieces. Place diced potatoes in a bowl of water. Remove the strings of cluster beans and chop into medium size pieces. Medium chop onions. Soak almonds in milk for about 20 minutes.  Grind roughly chopped tomatoes, dry red chilies (or chili powder), poppy seeds and fennel seeds to a fine paste.  Keep this tomato paste asid...

Vaali Ambat or Vaali Bhaji Randayi is a Konkani coconut curry recipe. This leafy vegetable is known as Vaal or Vali Bhaji in Konkani, Mayalu in Marathi and Basale Soppu in Kannada. I guess its English names are Malabar Spinach or Chinese Spinach . There are a few variations to this Vaali Ambat - one is made adding papaya, another one with sukke sungta/dry prawns and third with bikan/jackfruit seeds. Ingredients: Vaali Bhaji/Mayalu/Basale Soppu - a bunch Toor Dal/Split Pigeon Peas - 1/4 cup Onion - 1 small Garlic/Lasun - 4 big cloves Grated Coconut (Fresh or Frozen) - 1 cup Dry Red Chillies - 5 Coriander Seeds/Dhane - 1 tbsp Tamarind/Chinch/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Salt Oil How to prepare Vaali Randayi: Separate the leaves (paalo in Konkani) and stems (dente in Konkani) of vaali bhaji. Roughly chop the washed leaves. Use the tender stems and cut it into big pieces. Medium chop the onions. Crush the garlic cloves. Wash ...

Vegetable Korma is a South Indian vegan curry recipe of mixed veggies in a creamy coconut and cashewnut sauce. Any other nuts like Almonds (Badam) or Walnuts (Akrot) can also be used instead of cashews. This vegetarian entrée tastes great with naan, chapati, jeera rice and/or puris. Ingredients: Green Beans/French Beans/Farasbi - about 20 Carrot/Gajar - 1 big Green Peas/Matar - about 1 cup Potato/Aloo - small Onion - 1 small Grated Coconut - 1/2 cup Cashews/Kaju or any other nuts - 1/4 cup Poppy Seeds/Khuskhus - 2 tsp Fennel Seeds/Saunf/Badishep - 1 1/2 tsp Coriander/Cilantro Leaves/Kothimbir - about 1/2 cup Green Chilies/Hari Mirch - 6 Cumin Seeds/Jeera - 1 tsp Turmeric/Haldi - 1/4 tsp Curry Leaves/Kadipata - a sprig (optional) Green Cardamom/Elaichi - 1 pod (seeds only) Bay Leaf/Tej Patta/Tamal Patra - 1 Cloves/Long/Lavang - 4 Cinnamon/Dalchini - an inch piece Salt Oil How to prepare Mixed Vegetables Kurma: Remove the strings o...

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 ...

We Konkanis love coconut, be it breakfast like GoDa Phovu or a curry like this one. The mild flavor of Udid Methi , as said in Konkani is the highlight of this eggplant curry. This no onion garlic recipe is a tasty delight for both vegans and vegetarians.