One Day At A Time

Preparing a traditional dosa  batter is a time consuming and elaborate process of soaking, grinding and fermenting. Some foodies don't like fermenting the batter. I prefer Instant recipes too at times.  Let me tell you my quick way of making everyone's favorite  Masala Dosa . Ingredients: Rice Flour - 1 cup Urad Dal Flour/Split Black Gram Flour - 1/3 cup Besan/Chickpea Flour/Gram Flour - 1/4 cup Thin Poha/Flattened Rice - 1/3 cup Water - 2 1/2 cups Oil or Unsalted Butter Salt How to make Instant Masala Dosa: In a blender/grinder add rice flour, urad dal flour, besan, thin poha, little salt and 2 cups water. Blend/grind until all the ingredients are mixed well. Stir with a spoon or spatula and pulse the batter again for about a minute. This will aerate the batter a little. Set the batter aside for about 10 minutes. After 10 minutes, you'll notice the batter has thickened. Now add the remaining 1/2 cup water and beat the batter well. The batter consisten...

Today again our lunch menu is decided by the rainy weather here. Last minute change of plans ...... a spicy delicacy which I am craving for.  Here is a nutritious version of the famous Mumbai  Pav Bhaji   with protein rich Paneer and the bright red beetroot. Ingredients: Onion - 1 big (about 1.5 cups) Tomato - 1 medium Canned Tomato Paste - 2 tbsp Ginger Garlic Paste - 1 tbsp Green Bell Pepper/Capsicum - 1 big (about 1.5 cups) Boiled Potato - 1 medium Green Peas/Matar - 1 cup Green Beans - 1 cup Beetroot - 3/4 cup Green Raw Mango/Kaccha Aam - about 1/4 cup Paneer/Indian Cottage Cheese - 3/4 cup Pav Bhaji Masala - 1 tbsp Garam Masala - 1/2 tsp Red Chili Powder - 1/2 tsp Oil - 1 tbsp Unsalted Butter - 2 tbsp Salt Cilantro/Coriander Leaves Pav or Sliced Bread Raw Red Onions (finely chopped) Lemon Wedges How to cook Paneer Pav Bhaji with Beets: Cut the green beans into one inch pieces. Peel the beetroot skin and dice it into bite size pieces. Pr...

Every time we go to a Chinese or a Thai place for dinner, I end up ordering the same thing, noodles. There is something about rice noodles which I cannot resist. I take a long time reading the menu, looking for something new, but I always choose Pad Thai. Cooking Pad Thai was on my to-do list since a long time. I checked my pantry for all the sauces and turns out today the stars aligned for our homemade Thai noodles. Though I didn't use Mung Bean Sprouts, it turned out pretty good.

As a kid, I was a picky eater. Even as a teenager I had strong likes and dislikes about the veggies I ate. Radish or Moola was not on my favorites list. But these days, Moolachi Bhaji with crunchy peanuts is my go recipe for a weekday lunch.  This veggie side dish is ideal for foodies who don't like spicy food. Ingredients: Radish/Moola/Moolangi - about 4 cups Roasted Peanuts/Groundnuts - 1/2 cup Curry Leaves/Kadipata - 6 or 8 Green Chilies - 2 or 3 Coriander/Cilantro Leaves - few sprigs Mustard Seeds - 1/4 tsp Asafetida/Hing - 1/4 tsp Turmeric/Haldi - 1/8 tsp (optional) Jaggery/Good/Gool - 1 tsp Oil - 1 tbsp Salt How to cook Moolachi Bhaji with Peanuts: Peel the radish and chop it lengthwise into 4 parts. Thinly slice each quarter and place them in a bowl of water. Pat the curry leaves dry. Slit the chilies lengthwise. Finely chop cilantro. Grind the roasted peanuts to a coarse powder. You could make a fine powder if you like. Heat oil in a pan for making the...

In summer, I don't feel like spending too much time cooking. All I need are some no fuss, no cook recipes. Today's dessert is a traditional Marathi Mango yogurt delight, well known as Aamrakhand or Mango Shrikhand. My Mom used to make Aamras Puri , Aamrakhand and many other mango delicacies for us every summer. This year I made it for my little girl.

These days I get 20 - 30 minutes to cook our lunch. That's my baby's morning nap time when I try to finish my household work. Today's weather demanded something comforting and I managed to fix up a creamy bowl of cauliflower soup for us. When my baby is playing around, I do the photography and blogging part. Now comes the time to relax. All set for a walk in the park with my baby. You guys have a great day and I'll see you soon with my next post. Ingredients: Cauliflower/Gobi Florets - about 4 cups Coconut Cream - 200 ml Onion - 1 medium Green Onions - 6 Garlic - 2 big cloves Coriander/Dhania Powder - 1 tsp Cumin/Jeera Powder - 1 tsp Black Pepper - 1 tsp Aamchur/Dry Mango Powder - 1/2 tsp Turmeric/Haldi - 1/4 tsp Olive Oil - 2 tbsp Croutons  Salt How to cook Creamy Cauliflower Coconut Soup: Finely chop onions and garlic. Chop the pale green and white parts of green onions finely.  Heat oil in a big pan. You can use butter as well. Add onions and g...

Everybody likes Italian food. Is it pasta or pizza or both? I like pizza, but I love pasta. I am a big fan of the creamy Alfredo sauce and the creamy tomato sauce. But marinara sauce.... not my favorite. I even order my pizza minus the sauce. Anyways, lets come to today's pasta. This white sauce with cream cheese is my go to recipe for our Tuesday pasta dinners. Ingredients: Rotini Pasta - 2 cups Cream Cheese - 4 oz (110 gm) Whole Milk - 1 cup Parmesan Cheese - 3/4 cup Onion - 1 small Garlic - 2 big cloves Dry Oregano - 1/2 tsp Dry Basil - 1/2 tsp Black Pepper - 1/2 tsp Olive Oil - 2 tbsp Salt How to cook Cream Cheese Alfredo: Add about 8 cups of water to a big pot. Add a generous amount of salt so that water turns salty. When water starts boiling, add 1 tbsp oil and any pasta of your choice. I used vegetable rotini pasta. Cook it for 9 - 10 minutes, stirring it occasionally. Oil will not let the pasta turn mushy or sticky. Or cook the pasta as per the package i...