One Day At A Time

Batata Vada is a popular Indian fast food, especially in Mumbai. These fried potato balls are also known as Aloo Bonda or Batate Ambade .  Ingredients: Potatoes - 4 big Ginger - 1/2 inch piece Garlic - 4 big cloves Green Chilies - 8 Cumin/Jeera Seeds - 1 tsp Coriander/Cilantro Leaves - few sprigs Besan/Gram Flour/Chickpea Flour - 1/2 cup Rice Flour or Corn Flour - 2 tbsp Red Chili Powder - 1 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Salt Oil How to cook Indian Potato Wada: Boil the potatoes until they are soft. Finely chop green chillies, cilantro, ginger and garlic. In a mixing bowl, add peeled mashed potatoes, chopped cilantro, green chilies, ginger, garlic, garam masala, salt and 1/4 tsp turmeric. Mix well and divide the potato mix into equal sized balls. For the batter, mix gram flour, rice flour, 1/4 tsp turmeric, chili powder and salt.  Add water in small amounts and mix to form a thick batte...

Konkani recipe of savory pancakes made of urad dal and semolina. Crunchy coconut slices and aromatic ginger make these extremely tasty. These protein rich black gram pancakes are known as Abi Bhakri in North Canara and Dodak in South Canara. What I love about making these dosas is that the batter does not need fermentation, as compared to any other regular dosa. Ingredients: Urad Dal/Split Black Gram - 1 cup Rava/Sooji/Semolina - 1 cup Ginger - 1 inch piece Green Chilies - 2 Coriander/Cilantro Leaves - few sprigs Coconut Slices - 1/2 cup Cumin/Jeera Seeds - 1/2 tsp Salt Oil How to cook Konkani Abi Bhakri or Dodak: Soak Urad dal in water for 30 - 45 minutes.  Wash soaked urad dal well.  Grind urad dal to a fine paste. Finely chop ginger, green chilies and cilantro. I prefer chopping, but you can grind all these ingredients along with urad dal. This urad dal batter does not need fermentation, but you can ferment it overnight ...

Among all the different kinds of stuffed Parathas,  my Mom's Aloo Parathas are the ones I love most. But variety is the spice of life. And if a recipe satiates taste buds and provides nutrition too, why not try something new.  One such interesting recipe is Mixed Veggie Paratha with Pumpkin. This Pumpkin Paratha recipe is shared by our friend Rahul's Mom who is an amazing cook. Hope you guys too relish these parathas as much we did. Ingredients: Whole Wheat Flour/Atta - about 2 cups Grated Carrot - about 1/2 cup Grated Pumpkin/Lal Bhopla/Kaddoo - about 1/2 cup Cilantro/Coriander Leaves - few sprigs Coriander/Dhania Powder - 1 tsp Cumin/Jeera Powder - 1 tsp Sesame/Til Seeds - 1 tsp Green Chili Paste - 1 tsp Garam Masala - 1/4 tsp (optional)  Oil or Ghee/Clarified Butter Salt How to make Mixed Vegetables Paratha: In a mixing bowl, add pumpkin, carrot, chopped cilantro, green chili paste, coriander powder, cumin powder, sesame seeds and...

Yay! Day 1 of food blogging. My First Post! This recipe is definitely special to me. One that my Dad used to cook for us. My Dad cooks rarely, but when he does, we all love it. Onion Upma is one of his recipes, with little heat of the green chilies, slightly sweet, aromatic ginger and not to forget my favorite cilantro. Ingredients: Rava/Sooji/Semolina - 1 cup Onion - 1 medium Mustard Seeds - 1 tsp Cumin/Jeera Seeds - 1 tsp Green Chilies - 3 or 4 Ginger - 1/2 inch Curry Leaves/Kadipata - about 8 leaves Coriander/Cilantro/Dhania Leaves - few sprigs Sugar - 1/2 tsp Oil - 2 tbsp Salt Shev or Farsan How to make Onion Upma: Wash and pat the curry leaves, green chilies dry, so that they don't splutter in hot oil. Finely chop onions, green chilies, ginger and coriander leaves. Heat oil in a pan or a kadhai. You need to be a little generous about oil here. Add mustard seeds, cumin seeds and curry leaves. When mustard seeds pop, add ginger, green chilies an...