One Day At A Time

Hey everyone! Cooler weather has blessed us. Morning walks are so much fun these days. A song comes to my mind " Autumn leaves are falling down, falling down. Oh, so pretty!" My kiddo's favorite fall song!  Today's post is an Indian Vegetable Flatbread , popularly known as Gujarati Thepla . Instead of Fenugreek leaves, I sneak in multiple veggies for my child's everyday meal. Ingredients: Whole Wheat Flour/Atta - about 2 cups Besan/Chickpea Flour - 1/2 cup Grated Carrots - about 1/2 cup Grated Beetroot - about 1/2 cup Avocado - 1/2 Chopped Spinach - about 1/2 cup White Sesame Seeds/Til - 1 1/2 tsp Coriander/Dhania Powder - 1 tsp Cumin/Jeera Powder - 1 tsp Black Pepper Powder - 1/2 tsp Chat Masala - 1/2 tsp Garam Masala - 1/4 tsp Salt How to cook Mixed Vegetables Thepla Paratha: Finely grate carrots and beets. Pat spinach leaves dry. In a food processor, add sesame seeds and spinach leaves. Blend until finely chopped. In a big mixing bowl, add grated carrots, beets...

Good Morning Foodies! Nice pleasant weather in my part of the world. After noodles, curry and cutlets, how about a gluten free Sabudana (Sago) recipe. Traditionally for Indian Vrat or Upavas, Sabudana Khichdi/Pilaf is made with potatoes and crushed peanuts. Today's Colorful Sago Khichdi is a No Onion Garlic recipe, but with lots of different vegetables. Do try this and let me know. Ingredients: Sabudana/Sago - 1 cup Crushed/Powdered Roasted Peanuts - about 1 cup Sliced Red Bell Peppers - about 1/2 cup Sliced Yellow Bell Peppers - about 1/2 cup Sliced Carrots - about 1/2 cup Sliced Potato - about 1/2 cup  Sliced Sweet Potato - about 1/2 cup Curry Leaves/Kadipata - 5 Cilantro/Coriander Leaves - 5 sprigs Cumin/Jeera Seeds - 1 tsp Black Pepper Powder - 1 tsp Cayenne Pepper/Red Chili Powder - 1/4 tsp (optional) Oil or Ghee or Butter - 1 1/2 tbsp How to cook Sabudana Khichdi with Vegetables: Wash sago twice and drain the water. Add water just enough to form a thin layer on sago. Ke...

Hey everyone! Weather is so unpredictable. Yesterday was so bright, sunny and today morning we woke up to a cloudy day. I crave for hot soup with crusty bread on such days. Other than me, no one cares for soup in my family. But sweet, tangy noodles are liked by everyone. Our lunch today was  Mixed Veggie Pad Thai Noodles made with store bought sauce. Ingredients: Chopped Cabbage/Pata Gobi - about 3 cups Sliced Carrots - about 1/2 cup Sliced Zucchini - about 1/2 cup Sliced Red Bell Pepper - about 1/2 cup Green Onions/Spring Onions - 5 sprigs Brown Rice Noodles - about 200 g Oil - 1 tbsp Store Bought Pad Thai Sauce - about 3 tbsp How I cooked Veggie Rice Noodles in a store bought Pad Thai Sauce: Chop all the veggies of your choice. Finely chop green onions. Save the green parts for later. Cook noodles according to package instructions and set it aside. In a pan, heat oil. Add carrots, zucchini and green onions (white parts). Saute until zucchini turns transparent and carrots soften. ...

Hey Foodies! Nice sunny weather in my part of the world. Hope all is well in yours as well. Its been a while I blogged about an Indian Curry. Since my kiddo went back to school, I get to cook spinach based recipes for lunch. Today's Mixed Vegetables Curry is a new favorite at our place.  Ingredients: Baby Spinach - about 3 cups Frozen Cut Cauliflower - 12 oz (340g) Frozen Green Peas - 1 cup Medium Onion - 1 Small Tomato - 2 Garlic/Lahsun - 2 big cloves Ginger/Adrak - 1 tsp (grated) Fennel/Badishep/Saunf  seeds - 1 1/2 tsp Green Cardamom/Elaichi - 2 pods (seeds only) Cloves/Lavang/Laung - 5 Black Peppercorns/Kali Miri/Kali Mirch - about 10 Roasted Cashews/Kaju - 8 Half n Half - 1/2 cup (optional) Chat Masala - 1/2 tsp Oil - 1 tbsp Salt How to cook Gobi Matar in a Palak Sauce/Gravy: Microwave frozen peas for about 2 minutes. Set it aside. Roasting Cauliflower florets: Grease the airfryer tray with cooking spray or oil. Add frozen cauliflower and spray some more cooking spray. Ai...

Hello everyone! I have been quite busy with back to school routine. Packing a lunch box for my 7 year old is part of my weekday morning. For some reason, my kiddo likes beetroot. Today's kid friendly Airfried Beetroot Vegan Nuggets are packed with colorful root vegetables and greens. Its a family favorite now.. one that works well as a hot meal in my child's thermos. We grownups love these cutlets too.  Ingredients: Boiled Potato - 1 big (about 1 cup) Grated Beetroot - about 1/2 cup Grated Carrot - about 1/2 cup Frozen Green Peas - 1/4 cup Chopped Baby Spinach - about 1/2 cup Whole Wheat Bread Slices - 2 Garlic Powder - 1/2 tsp Onion Powder - 1/2 tsp Paprika - 1/2 tsp Black Pepper Powder - 1/2 tsp Salt Cooking Spray or Oil How to Airfry Vegan Mixed Vegetable Nuggets: Blend the bread slices in a food processor to a fine powder. Microwave frozen peas for 40 - 50 seconds. Let the peas cool down. Finely chop spinach leaves. Finely grate beets and carrots. Make sure spinach leaves ...

Hello foodies! Hope all is well in your world. Holy month of Shravan is here. Vegetarian Airfried appetizers are quite common these days in my kitchen. If cheese is your favorite, you will love these AirFried Cheesy Jalapenos. Ingredients: Jalapeno Peppers - 4 Spring /Green Onions - 2 sprigs Cream Cheese - 2 tbsp Mexican 4 Cheese - 2 tbsp Paprika - 1/2 tsp Black Pepper Powder - 1/4 tsp Garlic Powder - 1/4 tsp Salt Cooking Spray or Oil How to AirFry Cheese Stuffed Jalapenos: Wash and dry the jalapeno peppers. Cut jalapenos in halves. Discard all seeds. Sprinkle little salt, mix and set it aside for 2 hours or overnight in a refrigerator. Salt softens the jalapenos and reduces the spiciness/heat of the peppers. You can skip this step. Finely chop green onions, both white and green parts. For stuffing, in a mixing bowl add chopped green onions, cream cheese, Mexican 4 cheese, paprika, black pepper, garlic powder and salt. While adding salt, keep in mind that all cheeses have salt. Grease ...

2020 has changed our lives in one way or other. Our family outings came to a halt, especially eating out at restaurants. I miss eating authentic Thai and Chinese food. My alternative to eating restaurant style Thai food is to online order store bought curry pastes. Some are hit and others not so much. This one is worth sharing since my family loved it. Ingredients: Bell Peppers - 1/2 cup Zucchini - 1 cup Frozen Chicken Fajitas - about 1 cup How I cooked Thai Chicken Curry with Veggies: Chop veggies of your choice into bite size pieces. I used orange and yellow bell peppers and zucchini. Heat 1/2 tbsp oil in a pan. Add veggies and sauté until veggies are slightly charred.   Lastly, add frozen chicken and store bought Thai Curry paste. Stir and cook it covered on medium heat. Bring it to a boil and serve with rice. Enjoy your favorite Thai Curry at home!