One Day At A Time!

Finally, the weather has changed in my part of the world and its bright and sunny. I love my morning walks during spring. A fresh start for a day.  Anyways, today I made this simple chutney for our morning breakfast. Both cilantro and a hint of garlic with peanuts make this a perfect accompaniment for South Indian Idlis and Dosas. Ingredients Peanuts/Groundnuts/Shenga - 1 cup Onion (Chopped) - about 1/2 cup Coriander/Cilantro Leaves - about 6 sprigs Garlic - 1 big clove Green Chilies - 4 Tamarind/Imli/Chinch paste - about 1/2 tsp Salt Mustard Seeds - 1/2 tsp Curry Leaves/Kadipata - 5 Red Chilies - 2 Oil - about 3 tsp How to make Peanut Cilantro Chutney for Idli Dosa: Dry roast the peanuts in a pan until they get small brown spots. Let the peanuts cool. You can discard the peanut skin. I prefer peanuts with the skin, as the skin is nutritious. Keep the peanuts aside. Julienne slice the onions and garlic. Medium chop green chilies. In the same pan, add about 2 tsp ...

Potatoes are every one's favorite and especially kids. Aloo Tikki Burger is a light, yet filling snack, perfect for evenings. The subtle flavors of lettuce, tomato and onion taste great with a simple potato burger. If not bread, try these potato cutlets with tomato ketchup or any condiment of your choice.

Rice is a staple at our place. Recently, we made a change in our diet. We started eating less processed Red Rice instead of White Rice. With rice, comes a curry. And especially, with red rice, you need gravy curries. For a high protein meal, beans are perfect. One of our favorites with rice is this Marathi style Chawli Amti. This curry made of Black Eyed Peas or Lobia tastes great with roti and bread as well. Ingredients: Dry Black eyed Peas/Chawli/Lobia - 3/4 cup Onion - 1 medium Tomatoes - 2 medium Garlic - 2 big cloves Ginger - 1/2 inch piece Red Chili Powder - 1 tsp Mustard Seeds - 1/2 tsp Curry Leaves/Kadipata - 5 leaves Cilantro/Coriander/Kothimbir Leaves - few sprigs Garam Masala - 1/4 tsp Turmeric/Haldi - 1/8 tsp Oil - 1 tbsp Salt How to cook Chawli Amti / Black eyed Peas Curry: Soak black eyed peas in plenty of water overnight. Drain the water and wash the soaked peas well.  Cook the peas in about 2 cups water, until they turn soft. A...

When it comes to buying cookware, I am like a kid in a candy store. I love shopping for new kitchenware. But, my minimalistic nature sometimes stops me from picking unnecessary items. I don't like clutter in my kitchen. Anyways, this week I ordered a Danish pan online and here you are reading about a popular South Indian gluten free breakfast - savory mini pancakes called as Paddu or Paniyaram . In Konkani, these soft lentil and rice goodies are known as Appo or Appe . There are many ways of making Appe, both sweet and savory.  For today, lets eat Udid Methi Appe.

Fresh green chickpeas, called as Hara Chana are tender, juicy and a great snack to nibble. Back in Mumbai, these are known as  Harbara . Eat them raw or steam them with kala namak (Indian rock salt).  Here in US, the only option to get these is the frozen vegetables aisle of an Indian store. If not fresh, we relish these frozen green garbanzo beans as a simple curry with a mild coconut flavor.

Call it Chakali or Murukku or Chakkuli as we say in Konkani, this savory crunchy munchy snack is every one's favorite. One can make Chakali in many ways - with urad dal, roasted dalia (phutane), potato, maida (all purpose flour), rice flour. Of all the versions, I like the combination of rice and potato. Potato makes every snack flavorful. Ingredients: Rice Flour - 1 1/2 cups Boiled Potato (grated) - 1 cup Unsalted Butter or Oil - 3 tsp White Sesame Seeds/Til - 1 tsp Carom Seeds/Ajwain/Owa - 1 tsp Red Chilli Powder - 1 tsp Sugar - 1 tsp Salt Oil for frying How to make Rice Murukku / Chakali: In a mixing bowl, add the grated/mashed boiled potato. Add melted butter, sesame seeds, carom seeds, chilli powder, salt and sugar. Mix all the ingredients well. Lastly, add rice flour and mix well. Now add water, little at a time and knead to make a soft, smooth dough. I added about 1/2 cup water.  Divide the dough into 4 balls. Heat oil for ...

Many of us are familiar with the Gujarati Kadhi and North Indian Kadhi Pakora . These Indian Kadhi recipes with yogurt and chickpea flour as key ingredients, are globally popular. Today I am sharing a Konkani style Vegan Kadhi/Kadi made of coconut. Coconut is quite integral in Konkani Cuisine. As the name suggests, this kadi is spiced with cumin (jeere in Konkani) and whole black peppercorns (meeri in Konkani). Pretty simple, yet flavorful accompaniment with rice. Ingredients: Shredded Coconut (fresh or frozen) - 1 1/2 cups Cumin/Jeera Seeds - 1 tsp Whole Black Peppercorns/Kali Miri - 6 Green Chili - 1 Oil - 1 tsp Salt Tempering/Tadka/Phanna: Mustard Seeds/Sasam - 1/2 tsp Asafetida/Hing - 1/4 tsp Curry Leaves/Kadipata/Karbeo - 5 leaves Oil - 1 tsp How to make Konkani Jeere Meere Kadi: Pat the green chili dry and chop it into 2 pieces. Also, pat the curry leaves dry. Heat about 1 tsp oil in a pan. Add cumin seeds, whole peppercorns and green chilies. S...

Everyday, before cooking our meals, I take a look at leftovers. Most days its not much. At times, leftovers are good since I don't have to cook. But health wise, I prefer fresh cooked food. No doubt, some curries taste best the next day. Turns out, today is my lucky day.  All I had to do was to roast some mushrooms. Ingredients: Mushrooms - 400 gm Olive Oil - 3 tbsp Teriyaki Sauce - 1 tbsp Soy Sauce - 1 tbsp Chili Sauce - 1 tbsp Black Pepper Powder - 1/2 tsp Red Chili Powder - 1/4 tsp Green Onions/Scallions - 3 Salt How to roast Teriyaki Mushrooms in an oven: Wipe the mushrooms with a moist paper towel or a kitchen towel. I have used Button Mushrooms. You can use any other kind. Cut the mushrooms into thick slices. Preheat the oven at 375 degrees F. Grease a big baking tray with cooking spray or oil.  Finely chop green onions. Save some green parts for garnish. In a big mixing bowl, add olive oil, teriyaki sauce, soy sauce, red chilli sauce, fresh ...

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...

Lentils/Dals are a staple at my place. Add in a few vegetables and it turns into a hearty, complete meal. Any vegetable goes well - green peas, methi or fenugreek leaves, green onions, carrots, cauliflower, leeks. Some also call it as Sabz Daal, when cooked with many vegetables. I like my Daal with the flavor of just one vegetable. For today, lets taste the most nutritious greens, Palak or Spinach. Slurp it like a soup with a dash of lemon or enjoy it with rice. Ingredients: Chopped Palak/Spinach Leaves (tightly packed) - 3 cups Mung Dal/Split Green Gram - 1/2 cup Onion - 1 medium Garlic/Lahsun - 2 big cloves Green Chilies - 4 Cumin/Jeera Powder - 1/2 tsp Coriander/Dhania Powder - 1/2 tsp Aamchur/Dry Mango Powder - 1/2 tsp Turmeric/Haldi - 1/2 tsp Oil - 1 tbsp Salt How to cook Spinach Dal: Wash mung dal well. Add turmeric and cook it with 2 - 3 cups water until soft. You can use any other dal like Toor/Arhar Dal, Masoor Dal or a combination of dals. Use a salad s...

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 ...

Zucchini is one of the local vegetables, I regularly use in our Indian meals. And parathas are our family favorites. Parathas are always a simple meal to plan and taste great with just achar and yogurt. If not yogurt, a Coconut Chutney goes well with any flatbread. Ingredients: Zucchini - 1 big Mini Bell Pepper (Red) - 1 Green Onions/Scallions - 6 Green Chili Paste - 1/2 tsp Jowar/Sorghum/Jola/Jwari Flour - 1/2 cup Besan/Chickpea Flour/Gram Flour - 1/2 cup Rice Flour - 1/2 cup Black Pepper Powder - 1/2 tsp White Sesame Seeds/Til - 1 1/2 tsp Jaggery/Gud/Gul - 1 tsp Oil - 2 tsp Salt How to make Zucchini Paratha: Grate zucchini. Finely chop bell peppers and green onions. In a big mixing bowl, add zucchini, bell peppers and green onions. Now add green chili paste, sesame seeds, fresh ground black pepper, grated jaggery and salt. Mix all the ingredients well and set it aside for about 30 minutes. If jaggery is not available, use molasses or sugar. For so...

Coconut Chutney is a staple in every South Indian home. You guys might have read about the variety of Konkani  Coconut Chutneys  my Mom makes for us. Let me add one more South Indian condiment today, where onions and tomatoes are the highlights and not coconut. Quite different from the regular coconut chutney, with a hint of sweet and sour flavors. Ingredients: Onion - 1 medium Tomatoes - 2 medium Ginger - 1/2 inch piece Green Chili - 1 Shredded Coconut (fresh or frozen) - 3 tbsp Chana Dal/Split Bengal Gram - 1 tbsp Urad Dal/Split Black Gram - 1 tbsp Dry Red Chilies - 3 Jaggery/Gud/Gul - 1 tsp Tamarind/Imli/Chinch - 1 tsp Coriander/Cilantro Leaves - few sprigs Oil - 1 tbsp and 1 tsp Salt Tempering/Tadka: Mustard Seeds - 1/4 tsp Cumin/Jeera Seeds - 1/4 tsp Curry Leaves/Kadipata - a sprig Asafetida/Hing - 1/4 tsp Dry Red Chilies - 2 Oil - 1 tsp How to make South Indian Onion Tomato Chutney: Heat about 1 tsp oil in a pan. Add c...

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...

Beans and lentils are the best sources of protein for vegetarians and vegans. And Bean sprouts are far more nutritive than beans. Today's salad is a light and wholesome meal.  If you are bored of the regular leafy salads and are looking for something different, this warm sprouts salad with a hint of mango and ginger is something you should try. Ingredients: Dry Mung Beans - 1/2 cup Red Onion - 1 small Tomato - 1 small Lettuce - about 1/2 cup Green Lime - 1 Ginger - 1/2 tsp Aamchur/Dry Mango Powder - 1 tsp Black Pepper Powder - 1/2 tsp Salt How to make Bean Sprouts Salad: MAKING SPROUTS: Soak mung beans in plenty of water for 8 - 10 hours. After soaking, beans will almost double in quantity. Wash the soaked beans well and drain the water completely. Make sure there is no water, or else sprouts might decay. Cover the vessel with a lid and leave it overnight in a warm place to sprout.  Alternately, you can tie the soaked beans in a cloth as well. ...

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.

There are some ingredients which I have not tasted yet or tried in my kitchen ..... quinoa, couscous, macadamia nuts. No particular reason. Maybe, in future, I might try and share some interesting recipes with you.  Yeast used to be one of those ingredients. I am not sure why, but I was quite apprehensive about using yeast. But not anymore. Here is a Vegan Tawa Naan bread, made of fiber rich whole wheat flour. Ingredients: Whole Wheat Flour/Atta - 1 cup + 2 tbsp Yeast - 1 tsp Warm Water - 1/2 cup Salt Oil How to cook Whole Wheat Tawa Naan: In a mixing bowl, add yeast and warm water. Stir with a spoon and set it aside for about 5 minutes. Add little salt and whole wheat flour. Add finely chopped or minced garlic, if you like Garlic Naan. Knead to form a soft dough. If the dough is too sticky, add few more tbsp of flour. Cover the bowl with a plastic food wrap. Let the dough rest in a warm place for 20 - 30 minutes or until the do...

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...

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...