One Day At A Time!

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.

Eggless Coconut cookies with multi flours - whole wheat flour, chickpea flour, corn meal and all purpose flour. Ingredients: Whole Wheat Flour - 1/2 cup All Purpose Flour - 1/4 cup Chickpea Flour/Gram Flour/Besan - 1/4 cup Corn Meal or Corn Flour - 1/4 cup Walnuts/Akrot or any other nuts - 1/4 cup Dessicated (Dry) Coconut - 1/4 cup Light Brown Sugar - 1 cup Unsalted Butter - 1/4 pound Milk - about 2 tbsp (optional) Whole Almonds or Pistachios (optional) Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Baking Soda - 1/4 tsp Baking Powder - 1/4 tsp How to bake Eggless Coconut Cookies: 1. Microwave butter in a microwave safe big bowl for about 2 minutes.  Let the melted butter cool slightly. 2. Crush cardamom seeds and saffron in a mortar pestle to a fine powder. 3. Grind corn meal and walnuts in a blender/mixer to a fine powder.  4. In a mixing bowl, add all the dry ingredients - whole wheat flour, all purpose flour, chickpea flour, powde...

A Konkani coconut curry recipe called as Kande Ambat . Generally, potatoes are cooked in this mildly spiced coconut sauce. Any vegetable can be cooked in this gravy. Today I made this curry with frozen Baby Lima Beans for our lunch. This tastes great with both chapatis and dosas. Ingredients: Baby Lima Beans - 2 cups Onion - 1 small Grated Coconut (fresh or frozen) - 1 cup Dry Red Chilies - 4 Coriander Seeds/Dhane - 1 1/2 tbsp Cloves/Lavang - 2 Black Peppercorns/Kali Miri - 5 Cinnamon/Dalchini - about 1/4 inch piece Tamarind/Chinch/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Salt Oil  How to prepare Lima Beans Curry: Heat 1 tsp oil in a pan. Add coriander seeds, cloves, black peppercorns, cinnamon and dry red chilies. Sauté at low flame till coriander seeds slightly darken and turn aromatic. Let the roasted spices cool. Black peppercorns add heat/spice to this curry, based on that use more or less red chilies to suit your tast...

Kadhi Pakora is a North Indian recipe of fritters/pakoras in a spicy yogurt sauce/kadhi.  This entree tastes best with plain rice. Ingredients: Yogurt/Curds - 1 cup Gram Flour/Chickpea Flour/Besan - 1 cup + 2 tbsp Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Kasuri Methi/Dry Fenugreek Leaves - 2 tsp Curry Leaves/Kadipata - a sprig (optioanl) Mustard Seeds - 1/4 tsp Fenugreek/Methi Seeds - 1/4 tsp Asafoetida/Hing - 1/4 tsp Green Chillies (slit lengthwise) - 4 Green Chillies (finely chopped) - 2 tsp Ginger/Adrak (grated) - 1 1/2 tsp Onion - 1 big Coriander/Cilantro Leaves - 1/2 cup Jaggery or Sugar - 1/2 tsp (optional) Salt Oil How to prepare Punjabi Kadhi Pakora: Preparing Kadhi or Yogurt Sauce: In a mixing bowl, add yogurt, 2 tbsp gram flour, coriander powder, cumin powder, turmeric, garam masala, grated ginger, little salt and jaggery. Mix well with a spoon and ma...