One Day At A Time

A semi home cooked version of Ragda Patties with store bought Hash Brown Patties and Black Chickpea Sprouts. A nutritious combo of starchy potato patties with protein packed sprouts. Ingredients: Hash Brown Patties Dry Black Chickpeas/Chana or any other Beans - 1 cup Carrots - 2 Onion - 1 big Tomatoes - 2 medium Garlic - 4 big cloves Coriander/Dhania Powder - 1 tsp Cumin/Jeera Seeds - 1/2 tsp Black Pepper Powder - 1/2 tsp Cayenne Pepper/Chilli Powder - 1 tsp Chat Masala - 1/2 tsp Garam Masala or any other spice mix - 1/4 tsp Coriander/Cilantro Leaves - few sprigs Kala Namak/Indian Rock Salt Oil How to prepare Easy Ragda Patties: Soak chickpeas in water for about 8 hours. Drain the water completely and keep it covered overnight in a warm place so that the chickpeas start sprouting. You can use any other canned beans as well. Medium chop onions and carrots. Finely chop garlic and cilantro. Puree roughly diced tomatoes to a fine paste, adding little water if require...

Mexican Chicken Quesadillas made of spinach roti and flavored with Indian spices. A tasty fusion of Latin and Indian Cuisines. Ingredients: Wheat Flour - about 4 cups Spinach/Palak - about 3 cups Chicken Breasts - 2 Lime/Lemon Juice - 1 tbsp Tandoori Masala or Kabab Masala - 1 tbsp Garam Masala or any other spice mix - 1 tsp Chat Masala - 1 tsp Cayenne Pepper - 1 tsp Coriander/Dhania Powder - 1 tsp Cumin/Jeera Powder - 1 tsp Garlic (finely chopped) - 1 tsp Tomatoes - 2 medium Red Onion - 1 small Coriander/Cilantro Leaves - few sprigs Jalapeno - 1 Black Pepper Powder - 1/2 tsp Pepper Jack Cheese or any other Cheese Salt Oil How to prepare Spinach and Chicken Quesadillas: Palak/Spinach Dough: Puree spinach leaves with little salt in a mixer/blender. Add little water if required. In a mixing bowl, add the spinach puree. Add wheat flour in small amounts till a soft dough is formed. Add about 1 tsp oil and knead well. Let the dough rest for about 30 minutes. Ma...

Mula Ambat is a radish coconut curry flavored with a Konkani spice Teppal and a dry fruit Kokum. Quite an easy recipe with very few ingredients. Ingredients: Radish/Moola/Mulangi - about 2 cups Grated Coconut (fresh or frozen) - about 1 cup Dry Red Chilies - 5 Turmeric/Haldi - 1/4 tsp Teppal/Triphal/Schezuan Pepper - 8 Kokam/Amsol/Birinda Sol - 4 pieces Salt How to prepare Mula Ambat: Peel the radish skin and dice it into bite size pieces.  Heat 2 - 3 cups water in a pot. Add diced radish and cook it covered till radish turns soft. Save the water for grinding the coconut paste. Grind coconut, turmeric and red chilies to a fine paste. Add teppal and grind the coconut paste for few seconds, just enough to get the aroma of teppal. This coconut sauce/gravy is called as Teppala Masalo and any other veggies can be cooked in a similar way.  Now add the coconut paste to the cooked radish and bring it to a boil. Lastly, add kokam and cook it for an...

Chickpea flour battered fried peanuts/groundnuts with a hint of Indian spices.

Pathrode or Pathrado is a Konkani recipe of Colocasia or Arum or Taro Root leaves. This recipe is well known as Patra for Gujaratis and Alu Wadi for Maharashtrians. I have used Collard Greens for this Patrado recipe as a substitute for Alu Paan or Patrade Paan .  If you find this recipe time consuming, try the easier recipes of Alu Wadi made of Besan or Chickpea Flour and Patrade Pana Muddo . Ingredients: Collard Greens - a bunch Chana Dal/Split Bengal Gram - 1 cup Tur Dal/Split Pigeon Peas - 1/2 cup Rice (Medium Grain) - 1/4 cup Grated Coconut (fresh or frozen) - about 1/2 cup Coriander Seeds/Dhane - 1 1/2 tbsp Dry Red Chilies (Byadagi variety) - 10 Tamarind/Chinch/Chincham - 1 tsp Jaggery or Sugar or Molasses - 1 tsp Semolina/Rava/Sooji - 1/2 cup (optional) Salt   How to prepare Pathrode: Soak rice, chana dal, tur dal in water for 6 - 8 hours. Wash the soaked dals and rice well. Grind coconut, soaked dals, rice, cor...

Kala Chana (Black Chickpeas) simmered in mildly spiced spinach and yogurt sauce. A tasty and nutritious combo of protein rich chickpeas and healthy greens. Ingredients: Chickpeas/Garbanzo Beans/Bengal Gram/Chana - 1/2 cup Onion - 1 medium Cumin Seeds/Jeera - 1/2 tsp Spinach/Palak - about 2 cups Tomatoes - 2 medium Dry Red Chilies - 5 Fennel Seeds/Saunf - 1 tsp Ginger - an inch piece Garlic - 3 big cloves Kabab Masala or any other spice mix - 1/4 tsp Yogurt/Curds/Dahi - 1/2 cup (optional) Salt Oil How to prepare Kala Chana Palak Masala: Soak chickpeas in water for 6 - 8 hours. Cook soaked chickpeas in about 2 cups water till soft. Finely chop onions and roughly chop tomatoes. Puree washed baby spinach leaves, chopped tomatoes, dry red chilies, ginger, garlic and fennel seeds to a fine paste. Add little water if required. Heat about 1 tbsp oil in a pan. Add cumin seeds and after few seconds add onions. Sauté till onions...

Gulab Jamun is one of the most delectable Indian sweets made of khoya or mava. Khoya is similar to ricotta cheese and is also used in making desserts like kheer.  Today's Gulab Jamun recipe is using milk powder, which is quite easy.