One Day At A Time

These days we all are conscious of our calorie intake. Low fat, low calorie is the trend. White bread has been replaced by Oats bread, Whole Wheat bread. Olive oil has taken over butter or ghee. When it comes to diet and exercise, different strategies work for different people. Some work out more, some can control their cravings, some prefer low fat dairy, some cut down desserts and so on. Well, my mantra is moderation. I am calorie conscious on weekdays and not so much on weekends. But, a 20 - 30 minutes workout per day is essential for me. I try to avoid baked goods with all purpose flour (maida). I am not a big fan of low fat cheeses or skim milk. Instead, I add less cheese to my grilled sandwiches or quesadillas, but full fat cheeses always. But, I like low fat fruity yogurt and low fat buttermilk. Here are some recipes which, in my opinion, are low fat and low calorie recipes. Instant Buttermilk Rava (Sooji) Dhokla Baked Garlic and Herb Potato Wedges (Fries) Baked On...

Hey everyone! Hope you all are doing well. My apologies for disappearing for 6 months, but now I am back after some R & R.... with lots of good food and stories. One of the most loved posts on my blog is Eggless Sour Cream Vanilla Cake . Today's Tutti Fruity cake is adapted from that. I have tried to make it healthier using Whole Wheat Flour (Indian Atta). My kiddo loves it and hope you guys like it too.

Life has taken me to different places. I don't do well with change initially, but then the town grows on me. Few years ago, we came to the snowy, cold Midwest. Call me crazy, but I like snow. I especially love to see every year's first snowfall. I am gonna miss that now on. But on the positive side, a new place is a fresh start. Its like a new chapter in our lives. On the way to a new place, let me give you a glimpse of our Grand Rapids. Long drives just to see the amazing autumn leaves is one of my favorite things to do. We have been to several parks in Michigan just to see the fall colors. Riverside Park was the closest to our home. It has a nice view of the city's skyline. As you can see, there are geese too. Well, that makes my baby happy.   Now we get to see the big state of Texas. Yes, we moved here this fall. That's the reason for my absence. Other than the heavy rains, I am liking it here. Nice ple...

Hello there! How is everyone? I am enjoying a perfect fall day with pleasant weather.... not too hot, not too cold. Last couple months I hardly cooked anything. Its been takeout, eating out or frozen dinners. My child does not like me spending any time in the kitchen.

Cheese and bread.... comforting and hearty! You can never go wrong with this duo. Well, my family loves Grilled Cheese Sandwiches, Cheesy Quesadillas, Paneer Paratha. These are my go to meals for Sunday brunches or any special day. This weekend I made Paneer Pyaaz (Onion) Paratha. Melted butter on those golden brown parathas makes it totally irresistible. Ingredients: Paneer - 400 gm Onion - 1 big Durum Wheat Flour/Atta - 3 cups Cumin/Jeera Seeds - 1 tsp Chat Masala - 1 tsp Red Chili Powder - 1/2 tsp Green Chilies - 3 (finely chopped) Grated Ginger - 1 tsp Grated Garlic - 1 tsp Cilantro/Coriander Leaves - few sprigs Oil - 2 tbsp Butter or Oil for roasting How to make Paneer Onion Paratha: Start with the dough. In a mixing bowl, add wheat flour and little salt. Add little water, at a time and knead until the dough gets soft and smooth. Cover the dough with plastic food wrap and let it rest for 20 - 30 minutes. Meanwhile, prepare the Paneer pyaaz stuffing . Finely ...

Paratha is a great way to include some veggies in our everyday diet, especially when your little one does not eat something like creamy Avocado guacamole. The soft and moist avocado flesh makes the parathas very soft and flaky. What I love about this fruity flat-bread is its easy to make, its oil free and my kiddo loves it. Roll the paratha with some sautéed potatoes and your child will love it even more.

I love this time of the year. This bright sunny weather is a perfect time for picnics. This weekend, we are meeting our dear friends in a nearby park for a picnic lunch. I am making a pasta. Pasta makes everyone happy, both kids and adults. While the toddlers run around the grass, we grown ups can chitchat. I am looking forward to this fun day. Now the best part, let me tell you how I made our family favorite Tomato Pasta . Ingredients: Dry Tricolor Rotini Pasta - 3 cups Heavy Whipping Cream - 1/2 Quart (473 ml) Roma Tomatoes - 3  Onion - 1 small Garlic - 2 cloves Dry Italian Seasoning - 1 1/4 tsp Black Pepper - 1/4 tsp Spanish Paprika - 1/2 tsp Olive Oil - 1 tbsp Salt  How to cook Rotini Pasta in a Whipping Cream Tomato Sauce: Finely chop onions and garlic.   Blend tomatoes in a juicer to a fine puree. Do not add water. Heat oil in a heavy bottom pan. Add onions and garlic. Sauté until onions turn slightly brown. Next, add dry Italian seasonin...