One Day At A Time

Konkani Baingan ka Bharta. Charred/Roasted Eggplant with coconut and raw onions. Ingredients: Eggplant/BrinjalBaingan/Vaangi - 1 big Grated Coconut - 1/2 cup Red Onion - 1 small Green Chillies - 2 Dry Red Chillies (Byadagi) - 2 Tamarind paste - 1/4 tsp Turmeric/Haldi - 1/4 tsp Salt Oil - few drops Method: 1. Wash the eggplant and pat it dry.  Make 3 - 4 long slits to check for worms.  Apply oil to the eggplant and roast it on a stove top.  Alternatively, you can place the eggplant in a broiler as well.  Place a pan underneath in a broiler to collect the juice.  Roast till the eggplant skin turns black and crisp.  Keep turning from time to time.  Discard the juice. 2. Keep the hot charred/roasted eggplant covered with a vessel for 15 - 20 minutes. 3. Finely chop onion. 4. Grind grated coconut, red chillies, green chillies, turmeric, tamarind and salt to a fine paste with little water. 5. Peel the eggplant skin.  After roasting, the...

I love Methi leaves. Not a big fan of Spinach. Whenever fresh fenugreek leaves are available, I definitely pick it up. Goes well as Paratha, with potato, paneer. Let me share one more methi recipe with eggs. Ingredients: Boiled Eggs - 6 Fenugreek/Methi Leaves - a bunch Onions - 2 medium Tomatoes - 2 medium Ginger - 1/2 inch piece Garlic - 4 big cloves Cilantro Leaves - few sprigs Dry Red Chilies (Byadagi) - 8 Coriander/Dhania Seeds - 1 tbsp Poppy Seeds/Khuskhus - 1 tbsp Garam Masala or any other spice mix - 1/4 tsp Salt Oil How to cook Indian Egg Methi: Roughly chop washed fenugreek leaves (with tender stems). Roughly chop onions, tomatoes, ginger and garlic. Finely chop cilantro. Remove the shells of the boiled eggs and prick them several times with a fork.  Heat about 2 tbsp oil in a pan and add chopped onions. Sauté till onions turn soft and transparent. Add chopped ginger, garlic and tomatoes. Sauté till tomatoes turn soft. Turn off t...

Matar Paneer is a lovely combo of veggies and cottage cheese. A North Indian curry, now popular all over and tastes great with naan, roti or rice. Vegans can substitute paneer with tofu or potatoes. This creamy Paneer curry is perfect for those special weekend lunches and for entertaining guests.

Ingredients: Capsicum/Green Bell Pepper - 2 medium Baby Corn - 100 gms Onion - 1 medium Cilantro/Coriander Leaves - few sprigs Ginger - an inch piece Garlic - 4 big cloves Milk - 1/2 cup Bay Leaf Salt Oil Coriander/Dhania Seeds - 1 tbsp Poppy Seeds/Khuskhus - 1 tsp Cumin/Jeera Seeds - 1 tsp Fennel/Saunf Seeds - 1 tsp Cashews - 6 Black Peppercorns - 5 Green Chillies - 5 Method: 1. Finely chop onions, cilantro.  Dice capsicum and baby corn into big cubes.  Grate ginger and garlic. 2. Grind coriander, cumin, fennel, poppy seeds, cashews, black peppercorns and green chillies to a fine paste with little water.  Save the paste for later. 3. Heat about 2 tbsp oil in a pan/kadhai.  Add capsicum pieces and fry them for about 3 minutes at medium flame or till they are glazed.  Keep fried capsicum aside. 4. In the same pan, fry baby corn pieces as well for 2 - 3 minutes.  Keep them aside too. 5. Heat about 1 tbsp oil in the same pan and a...

Okra is a vegetable, you either love it or hate it. In my family, everyone loves Bhendi. For Okra lovers, one more Indian recipe from my kitchen. I love this Stuffed Okra with Dal Rice and Papad. Ingredients: Okra/Lady's Finger/Bhindi - 300 gms Raw Peanuts - 1/2 cup Sesame/Til Seeds - 1 1/2 tbsp Finely Chopped Onions - 1 1/2 tbsp Coriander Seeds - 1 tbsp Turmeric/Haldi - 1/4 tsp Asafoetida/Hing - 1/4 tsp Cayenne Pepper/Red Chilli Powder - 2 tsp Jaggery or Brown Sugar - 1/2 tsp Tamarind or Aamchur - 1/2 tsp Salt Oil How to cook Indian Stuffed Okra: Wash okra and pat them dry. Let the okra dry for 2 - 3 hours. Slit the okra lengthwise twice, just enough to fill the stuffing.  Roast the peanuts in a pan till they slightly darken in color. Let them cool. Grind roasted peanuts, sesame seeds, coriander seeds, turmeric, cayenne pepper, asafetida, jaggery, tamarind and salt to a fine or slightly coarse powder. To this powder add finely chopped onions and mix. Add few drop...

Ingredients: Wheat Flour - 6 cups Boiled Potatoes (Russet) - 3 big Mint/Pudina Leaves - about 1/2 cup Cilantro/Coriander Leaves - few sprigs Green Chillies - 6 Cumin/Jeera Seeds - 1 tsp Butter or Oil Salt Method: 1. In a mixing bowl, add wheat flour, little salt and knead into a soft dough with water.  Keep the dough covered for about 2 hours, minimum 30 minutes. 2. Finely chop coriander leaves, mint leaves and green chillies. 3. Stuffing : Grate or mash the boiled and peeled potatoes.  Add salt, cumin, chopped cilantro, mint and green chillies to the mashed potatoes.  Mix well and make round balls (about 2 tbsp) of the stuffing. 4. Make round balls of the wheat dough and roll each one big enough (4 - 5 inches diameter) to hold the stuffing. 5. Place the stuffing in the centre and gather the edges into a round ball.  Let the stuffed balls rest for a couple of minutes.  Roll the stuffed balls dusting little flour as thin as roti or...

Easy Mango Pickles with a mustard flavour. Ingredients: Raw Mango - 1 big Mustard Seeds - 1 tsp Cayenne Pepper/Red Chilli Powder - 1 tsp Black Pepper Powder - 1/4 tsp (optional) Salt Oil Method: 1. Wash the mango and pat it dry.  Cut the mango flesh into very thin slices. 2. Heat about 2 tbsp oil in a pan and let it cool.  Add more oil if required. 3. Grind mustard seeds to a coarse powder. 4. In a dry mixing bowl, add oil, salt, cayenne pepper, black pepper powder and mustard powder.  Mix with a dry spoon.  Now add the mango slices and coat them well. 5. Serve instant Aam ka Aachar with meals.