One Day At A Time!

Hey everyone! Hope October is treating you well. Fall is my favorite season of the year. I miss Michigan fall around this time of the year. Airfryer and Microwave are my two favorite kitchen appliances. Home cooked meals become easy and hassle free. If you agree with me, you must try today's recipe. My way of cooking Meat and Potatoes . Ingredients: Skinless Chicken Drumsticks - 4 Juice of half a Green Lime  Garlic Herb Seasoning - 2 tsp Paprika - 1 tsp Cayenne Pepper - 1/8 tsp Salt - 1/2 tsp Oil or Cooking Spray Medium Potatoes - 2 How to Air fry Chicken and Potatoes: In a big mixing bowl, add chicken and juice of half a lime. Add garlic herb seasoning, paprika, cayenne pepper and salt. Mix well and refrigerate for 4 - 5 hours.  Grease the airfryer tray with cooking spray or oil. Airfry marinated chicken for about 10 minutes at 350 degrees F. Wash potatoes well. Dry the potatoes and microwave at potato setting for about 5 minutes. Flip the airfried chicken and now add microwa...

Hey everyone! Hope all is well in your world. Texas weather has mellowed down a little as Fall is here. I am grateful for it even though this season comes with allergies. Recently, I have found a new hobby. Watching anime and reading manga. Usually, I watch the anime first and then I read the manga. But today's manga is an exception. As far as I know, Sakura Saku has not been adapted into an anime or a drama. Years ago, I read a Pinkalicious story with a pink clad kimono girl Sakura. In Japanese, Sakura means Cherry Blossom . While browsing at my local library, I came across a manga "Sakura, Saku". The name caught my attention. I got hooked and finished 7 volumes over the weekend.  Our female lead character Saku Fujigaya is in search of a boy named Ryosuke Sakura . A stranger who helped her and left a note. After receiving this kindness, Saku feels so grateful that she never ignores anyone in need of help.  At her high school, Saku finds that a boy Haruki Sakura , has a...

Hi everyone! How's life in your part of the world? I hope all is well. The Hindu holy month of Shravan is here. I fondly remember how my mom used to pan-fry vegetables with semolina. Rava Fry is a common dish in Saraswat and Marathi cooking, and I'd love to share a recipe I made, inspired by her, in my Dallas kitchen. Ingredients: Taro Root/ Arbi /Arvi /Maadi - 4 medium Kashmiri Lal Chili Powder - 1 tsp Turmeric / Haldi - 1/4 tsp Tamarind extract / Chinch - about 1/2 tsp Salt - 1/4 tsp Coarse Rava / Semolina - about 3/4 cup Oil or Cooking Spray How to Pan fry Taro or Arbi with Semolina: Peel the Taro Root and chop into thick slices. Add salt, Tamarind, turmeric and red chili powder. Toss and set it aside for 10 - 15 minutes. Let it sweat and release some water. Mix well to coat the taro slices with all the seasonings. Coat the taro slices with semolina. Heat a cast iron pan. Lower the heat to medium and pour oil or cooking spray. Cook both sides of  the Taro slices covered wit...

Hey everyone! Hope all is well in your part of the world. Texas is usually hot this time of the year. That's where I am.  July 4th long weekend is right around the corner. Let me share some of my favorite American Fast Food joints. Over the years I have found my favorite fast food item - Spicy Chicken Sandwich. The first Chicken Sandwich Burger I ate was at Wendy's.  We have lived in Michigan, Florida and Texas and traveled all over the US. Alaska and Hawaii are on the pending list. Today I'll tell you my 3 most favorite American Fast Food Restaurants . Wendy's Spicy Chicken Sandwich Raising Canes Spicy Chicken Sandwich Chick - fil - a Spicy Chicken Sandwich My kiddo likes Chicken Fingers at Raising Canes Do tell me the joints you like to visit while traveling. Or your favorite grab and go meals.

  Hey everyone! Hope all is well. Goldilocks weather in my part of the world. Not so rainy anymore.  Today, I am sharing a well known Indian flatbread - Naan. My simplified version with just three ingredients and salt. If you are trying to avoid unnecessary additives in store bought Naan, this post is for you. Do try this homemade Naan and let me know. And kneading the dough in a food processor makes it easier. Ingredients: All purpose flour/Maida - 2 cups Homemade Yogurt/Dahi - about 1 cup Baking Powder - 2 tsp Salt to taste How to make Easy Three Ingredient Naan: In a food processor jar, add flour, yogurt, baking powder and salt. Run the dough setting until mixed well. Add more yogurt or flour to get smooth, soft dough. Divide the dough into 8 dough balls. Roll each one as thin or thick you would like, dusting some flour.  Heat a cast iron pan and place the rolled naan. When small bubbles start popping, flip and roast for a few seconds. Finish cooking the Naan on direct...

Hello everyone! I wanted to start the new year off right with an easy Konkani breakfast recipe. This is a common dish in the coastal regions of India, where coconut and rice are staples. Hope 2025 is treating you well. Where I am, the mornings are sweater weather, but the afternoons are warm enough to ditch the sweater! Ingredients: Flattened Rice/ Thin Poha/ Phovu - about 3 cups Fresh or Frozen Shredded Coconut - about 3/4 cup Mustard Seeds/ Sasam - 1/2 tsp Fresh Green Chilies - 4 Curry Leaves/Kadipata - a sprig Asafoetida/ Hing - 1/4 tsp Jaggery or Sugar - 1/4 tsp Oil - about 2 tsp Salt Mixture or Farsaan or Shev How to make Konkani Kaloun Pho: Thaw the frozen coconut. In a mixing bowl, add coconut and flattened rice.  In a small pan, heat the oil for phann or tadka or tempering. Add mustard seeds, medium chopped green chilies, curry leaves and asafoetida. Turn off the heat when mustard seeds start spluttering.  Pour this tadka in the mixing bowl. Add salt and sugar. Stir wi...

Frederick Meijer Garden, Grand Rapids Hey everyone! Hope all is well with you. In my part of the world, we're enjoying beautiful sunny winter weather. Where I live, two days of snow lead to school closures, which happened a few days ago.  This month, my food blog celebrated its 15th anniversary. It started in Michigan, and now I'm in sunny Texas. It's amazing how life takes you to different places. A sincere thank you to everyone who has visited my online home, left a comment, sent an email, and shared my love of food. "Less is more" is a mantra I learned from my mother, whose cooking style always featured few ingredients. I've adopted that philosophy in my own cooking. My cooking style has changed a lot over the years. I now cook Mexican and Italian dishes frequently in addition to Indian cuisine. I am always on the lookout for healthier alternatives, and often use semi-homemade or store-bought ingredients. I read nutrition labels carefully to find foods with...