One Day At A Time!

A simple stir fry of mixed vegetables with a mild coconut flavor and the natural sweetness of carrots. This stir fry does not require much oil and can be relished as a substitute for salad as well. Ingredients: Green Cabbage/Kobi/Pata Gobi - about 3 cups Carrots/Gajar - 2 big Green Peas/Matar - about 1 1/2 cups Mustard Seeds - 1/4 tsp Asafoetida/Hing - 1/4 tsp Turmeric/Haldi - 1/4 tsp Dry Red Chillies - 2 Green Chillies - 4 Curry Leaves/Kadipata - a sprig Coriander/Cilantro Leaves - few sprigs Shredded Coconut (fresh or frozen) - 2 tbsp Salt Oil How to cook Simple Stir fry with multiple vegetables: Thinly slice cabbage and carrots. Finely chop cilantro leaves and slit the green chilies lengthwise. Heat 1 - 2 tsp oil in a pan. Add mustard seeds, asafetida, curry leaves and dry red chilies. When mustard seeds pop, add carrots and green peas. Sauté for about 2 minutes. Now add cabbage and cook the vegetables covered for about 2 minutes. Add green chillies, turme...

Our morning breakfasts are commonly idlis and dosas - Cucumber Dosa , Oats Masala Dosa , Paan Pole , Dudhe (Pumpkin) Idli and so on. A nutritious breakfast including various types of grains and vegetables, is a good way to start your day. Today's Ragi and Urad Dal dosa is also one of those. My Mother-in-law's South Kanara Dosa Recipe. These gluten free crisp crepes with a curry are perfect for lunch or dinner as well.  Our family favorite is Ragi Masala Dosa , with a simple Coconut Chutney and Potato Bhaji . Ingredients: Ragi/Nachni/Finger Millet Flour - 1/2 cup Urad Dal/Split Black Gram - 1/4 cup Salt Oil How to prepare Ragi Dosa: Soak urad dal in water for 2 - 3 hours. Drain the water and wash the soaked dal well.  Grind urad dal to a fine, smooth paste adding water. In a bowl, add ground urad dal and add ragi flour little at a time. Stir well until ragi flour is mixed well. Add little water if required. Batter consistency is same as any crepe ...

Soft and moist vanilla flavored egg-less cake made of sour cream and a tad bit of butter. Sour cream has lesser calories as compared to butter which makes this cake a delicious treat for calorie conscious foodies. Also, a perfect sponge cake for the holy month of Shravan.

A quick and easy North Indian side dish made of store bought Boondi and yogurt. Boondi is a fried snack made of chickpea or gram flour which is also used to stuff Pani Puri . Ingredients: Boondi - 1 cup Yogurt/Curds/Dahi - 1 cup Coriander/Cilantro Leaves - few sprigs Red Chili Powder/Cayenne Pepper - 1/4 tsp Cumin/Jeera Powder - 1/2 tsp Mustard Seeds - 1/4 tsp Asafetida/Hing - 1/4 tsp Oil - 1 tsp Kala Namak/Indian Rock Salt How to prepare Boondi Raita: Whisk yogurt, red chili powder, salt and jeera powder well in a mixing bowl.  Add salt keeping in mind that Boondi has salt too. If Kala Namak is not available, regular salt would work just fine. You can add 1/4 tsp sugar or jaggery too if you like. Heat oil in a small pan for tempering/tadka. Add mustard seeds and asafoetida. When mustard seeds pop, turn off the heat and pour this tempering in yogurt. Now add Boondi and finely chopped cilantro leaves to the yogurt. Let the boondi soak in yogurt for 20 - 30 mi...

Upkari is a Konkani recipe of stir fry veggies like Green Beans , Ridge Gourd , Pumpkin  with a coconut flavor and a couple of spices. Tendli Bibbe Upkari is unique as it is made of raw tender cashew nuts called as Bibbe in Konkani and Ole Kaju in Marathi, available only during monsoon season. This stir fry when made solely with cashews is called as Bibbe Upkari . Nowadays, I prepare this by soaking dry unroasted Cashews and it tastes awesome too. This no onion garlic delicacy is especially made on festive occasions. Ingredients: Ivy Gourd/Tendle/Tindora - about 400 gm Cashews/Kajubi/Kaju - about 1/2 cup Shredded Coconut (fresh or frozen) - about 1/2 cup Dry Red Chillies - 2 Curry Leaves/Karbeo/Kadipata - a sprig (optional) Mustard Seeds/Saasam - 1/2 tsp Asafoetida/Hing - 1/4 tsp Green Chillies - 2 (optional) Jaggery/Gud/Gul - about 1/2 tsp Salt Oil   How to cook Tendli Bibbe Upkari: Soak dry cashews for 5 - 6 hours. Raw, unroasted cashews would be the bes...

Potatoes are a staple here as a side dish with sea food and meat. You might have heard about the well known combination Meat and Potatoes. Be it Potato Fries , Pan-roasted baby potatoes, Mashed Potatoes or Baked Potatoes, I love all forms of this starchy root.  Similarly, you can bake a sweet potato too. Ingredients: Russet Potatoes - 4 Olive Oil - 1 tsp Black Pepper Powder Salt Sour Cream Butter How to bake Potatoes in an Oven: Preheat the oven at 450 degrees F. Scrub the dirt of the potato skin and wash them well. Wipe them dry with a paper towel. Pierce the potatoes all over with a fork or a knife. This will let the steam release from the potatoes. Apply oil to the potatoes, a few drops would be enough to lightly grease them. Sprinkle some salt on the potatoes. Bake the potatoes on an oven rack for about 30 minutes or until the skin turns crisp. Baking time will vary depending on the size of the potatoes. Prick with a fork to check if potatoes are cooked soft. You ca...

Today's sandwich is a fusion recipe of Indian Fritters and the American Coleslaw. These onion fritters are well known as Kanda Bhajji or Onion Pakoda . If you are looking for a veggie sandwich, these crunchy fritters with a creamy Apple slaw is perfect. Ingredients: Red Onion - 1 big Spring/Green Onions - 6 Green Chilies - 4 Coriander/Cilantro Leaves - few sprigs Chickpea Flour/Gram Flour/Besan - about 1/2 cup Rice Flour - 1/4 cup Coriander/Dhania Powder - 1 tsp Turmeric/Haldi - 1/4 tsp Salt Oil for frying Granny Smith Apple - 1 Cabbage (thinly sliced) - about 1 cup Serrano Pepper - 1 Celery Salt - 1/2 tsp Yogurt/Curds/Dahi - about 1/2 cup Bread or Tortillas How to prepare Crunchy Fritters Sandwich with Apple Coleslaw: Preparing Apple Yogurt Coleslaw:  Discard the seeds of the Serrano pepper and finely chop it. Dice the apple and cabbage into thin long strands. In a mixing bowl, add apple, cabbage, celery salt and Serrano pepper. ...