One Day At A Time

Dal Pakwan is one of our summer vacation memories when we used to visit our Mavshi (maternal Aunt) in Ulhasnagar. No school, kids of our age to play with, fun movies and lots of pampering. My Aunt used to treat us with many delicacies, both savory and sweet. Ulhasnagar is known for its Sindhi regional cuisine. Our favorites were the local ice creams, mithai and savory Dal Pakwan. Now what is Dal Pakwan? A Sindhi breakfast, similar to Punjabi Chole Bhature. Flat crisp Ajwain Puris served with savory, spiced chana Dal. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1/2 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other oil - 1/2 tbsp Chana Dal/Split Bengal Gram/Split Chickpeas - 1 1/2 cups Cumin Seeds/Jeera - 1 1/2 tsp Ginger Paste - 1 tsp Green Chili Paste - 1/2 tsp Kasuri Methi/Dry Fenugreek Leaves (optional) - 1 tbsp Chat Masala - 1 tsp Tamarind Paste/Imli/Chinch - 1 tsp Garam Masala - 1/2 tsp Turmeric/Haldi - 1/2 tsp ...

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...

After making Bengali Rasgulla at home, I had to try Rasmalai. Everyone loves Rasmalai at my place. A delectable Indian dessert of Rasgullas (cottage cheese or paneer balls) in sweetened condensed milk. Ingredients: Whole Milk - 8 cups Sugar - 1 cup and 2 tbsp Water - 4 cups Lemon Juice - 2 1/2 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 8 How to cook Rasmalai: Cooking Rasgullas: Heat 5 cups milk in a thick bottom vessel. Keep stirring after every 5 minutes. When milk starts boiling, add lemon juice gradually and stir at the same time. Turn off the heat and curdling of milk will take a minute. Let it rest for about 10 minutes. Line a sieve/strainer with a thin cotton cloth, to separate the milk solids/paneer/chenna and clear liquid/whey. I prefer using 4 layers of a thin cloth. Pour the curdled milk in the cloth lined sieve and rinse the paneer with cold water to wash off the lemon juice. When it turns cold enough to handle, ...

Sungta Ambat is a Konkani curry recipe of Shrimps/Prawns in a mildly spiced coconut sauce. This coconut gravy is called as Alle Kande Ambat in Konkani. Just like prawns, any fish can also be cooked in this sauce. Ingredients: Prawns/Shrimps/Sungta/Jhinga - 1 pound Shredded Coconut (fresh or frozen) - about 1 1/2 cups Coriander Seeds/Dhane - 1 1/2 tbsp Dry Red Chilies - 5 Green Chilies - 2 Onion - 1 medium Ginger/Alle (finely chopped) - 1 tsp Turmeric/Haldi - 1/4 tsp Tamarind/Chinch/Chincham - 1/2 tsp Salt Oil How to cook Sungta or Jhinga Ambat: Clean the prawns by removing the shells and the black vein. Wash the prawns well.   Heat about 1 tsp oil in a pan. Add coriander seeds and red chilies. Roast at low flame till coriander seeds slightly darken and turn aromatic. Grind coconut, roasted coriander seeds, red chilies, tamarind, turmeric and salt to a fine or slightly coarse paste. Finely chop onions, ginger and slit the green chilies lengthwise. Hea...

Simple stir fries are quite common at our place. Everyone loves them and I like the ease at which such veggies are cooked. Not much prep work. Today I cooked sautéed asparagus with garlic and Cajun Seasoning. Ingredients: Asparagus - 1 pound Garlic - 2 big cloves Black Pepper Powder - 1/2 tsp Cajun Seasoning - 1/2 tsp Olive Oil - 1 1/2 tbsp Salt How to cook Asparagus: Wash asparagus well. Discard the thick woody part of asparagus and dice it into about 2 inch pieces. Finely chop garlic. Since Asparagus is a local American vegetable, I have no idea what its Indian names are. Heat 8 - 10 cups water in a big vessel. Bring it to a boil. Add diced asparagus and cook for about a minute or so. Drain the water. Heat olive oil in a skillet and add garlic. Sauté for few seconds and add half cooked asparagus. Add salt, Cajun seasoning and freshly ground black pepper. Sauté for about a minute or two. Cook for few more minutes if you like asparagus softer. Serve Cajun spiced Asparag...

Eggless Orange Cake with whole wheat flour and sweetened condensed milk. Ingredients: Sweetened Condensed Milk - 400 gm Orange or Pineapple Juice - 1 cup Whole Wheat Flour - 1 cup All Purpose Flour/Maida - 1 cup Semolina/Rava - 1/4 cup Pistachios/Pista or any other dry fruits - 1/4 cup Butter - 1/4 cup Olive Oil - 1/4 cup Baking Powder - 2 tsp Baking Soda - 1 tsp Vanilla Extract - 1 tsp Salt - 1/4 tsp How to bake Egg-less Condensed Milk Cake: In a mixing bowl, add the dry ingredients - whole wheat flour, all purpose flour, semolina, roughly chopped pistachios, baking powder, baking soda and salt. Mix well with a whisk or spoon. Microwave the butter for 30 seconds or more to melt it. In a big mixing bowl, add condensed milk,  orange juice, melted butter, olive oil and vanilla extract. Mix all the ingredients well. Now add the dry ingredients, in small amounts stirring gradually. The cake batter will turn lumpy. Preheat the oven at 350 degrees F. G...

Spicy, sweet and tangy Indo-Chinese Hakka Noodles with loads of veggies. Ingredients: Noodles - 150 gm Mixed Vegetables - about 3 cups Onion - 1 small Garlic (finely chopped) - 1 tsp Ginger (finely chopped) - 1 tsp Green Chili Paste - 1/2 tsp Black Pepper Powder - 1/2 tsp Tamarind Paste - 1/2 tsp Molasses or Light Brown Sugar - 1 tsp Tomato Ketchup - 1 tbsp Vinegar - 1 tbsp Salt Oil How to cook Veggie Hakka Noodles: Cook noodles as per instructions or until half cooked with salt and (about 1 tbsp) oil. Julienne slice the onion. Thinly slice all the veggies of your choice - green beans, green or red cabbage, carrots, celery, green peas, capsicum/bell peppers, green/spring onions. You can add bean sprouts, mushrooms, corn, peanuts as well. Heat about 2 tbsp oil in a kadhai/wok. Add onions, ginger and garlic. Sauté for a minute and add chopped veggies. Sauté till veggies are half cooked. Add green chili paste, black pepper powder, tamarind paste, ...