One Day At A Time

Eggless Coconut cookies with multi flours - whole wheat flour, chickpea flour, corn meal and all purpose flour. Ingredients: Whole Wheat Flour - 1/2 cup All Purpose Flour - 1/4 cup Chickpea Flour/Gram Flour/Besan - 1/4 cup Corn Meal or Corn Flour - 1/4 cup Walnuts/Akrot or any other nuts - 1/4 cup Dessicated (Dry) Coconut - 1/4 cup Light Brown Sugar - 1 cup Unsalted Butter - 1/4 pound Milk - about 2 tbsp (optional) Whole Almonds or Pistachios (optional) Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Baking Soda - 1/4 tsp Baking Powder - 1/4 tsp How to bake Eggless Coconut Cookies: 1. Microwave butter in a microwave safe big bowl for about 2 minutes.  Let the melted butter cool slightly. 2. Crush cardamom seeds and saffron in a mortar pestle to a fine powder. 3. Grind corn meal and walnuts in a blender/mixer to a fine powder.  4. In a mixing bowl, add all the dry ingredients - whole wheat flour, all purpose flour, chickpea flour, powde...

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...

Sweet and sour chutney made of dry prunes and tangy tamarind. Prunes are rich in dietary fiber, vitamin A and work as a perfect substitute for dates or khajur. This Khatti Meethi Chutney is perfect as a dip for samosas, pakodas and for Pani Puri . Ingredients: Dry Prunes - 1 cup Tamarind/Imli/Chinch - 1 cup Kala Namak/Indian Rock Salt - 1/4 tsp Jaggery or Molasses or Sugar - 2 tsp How to prepare Prunes Chutney: Soak prunes in water for about 2 hours. Even though you buy pitted prunes, check for seeds. Discard the tamarind skin and seeds. Soak tamarind in another vessel for about 2 hours. Below is a picture of ripe Tamarind  pods which is called as Imli in Hindi, Chinch in Marathi, Chincham in Konkani, Huli in Kannada . Raw tamarind pods are green in color and much more sour. Grind soaked prunes and grated jaggery (Gud in Hindi, Gul in Marathi, Gawd in Konkani) to a smooth paste. Add more water if required. Slightly mash the soaked tamarind with hands and check...

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 ...

Crunchy whole wheat biscuits with pistachios and corn meal. Ingredients: Whole Wheat Flour - 2 cups Light Brown Sugar - 1 cup Whole Milk - 1/2 cup Corn Meal - 1/2 cup Roasted Salted Pistachios/Pista - 1/2 cup Unsalted Butter/Loni - 1/2 pound Green Cardamom/Elaichi - 2 pods Baking Powder - 1/4 tsp Baking Soda - 1/4 tsp How to bake Corn Meal Pistachio Biscuits: 1. In a microwave safe big bowl, add butter.  Microwave it for about 2 minutes so that butter melts.  Alternatively, you can melt the butter in a pan on a stove top.  Let the butter cool slightly. 2. Crush cardamom seeds to a fine powder in a mortar pestle.  Roughly chop the pistachios.  3. In another bowl, add the dry ingredients - whole wheat flour, corn meal, baking powder, baking soda, chopped pistachios and cardamom powder.  Mix well. 4. Add milk and sugar to the melted butter.  Using a hand blender, mix till it becomes light and fluffy.  Now add the dry ing...