One Day At A Time!

What's cooking in your kitchen? At our place, its a vegetarian menu. Grilled cauliflower curry with soft, fluffy phulkas. Nutty protein rich almonds add a nice creaminess to the curry, enhancing its flavor. Ingredients: Cauliflower/Phulgobi - about 1 pound Lemon Juice - 3 tbsp Turmeric/Haldi - 1/4 tsp Red Chili Powder - 1/2 tsp Onion - 1 medium Tomatoes - 2 medium Dry Red Chilies - 5 Garlic - 5 big cloves Ginger - an inch piece Coriander/Dhania Powder - 1 tsp Cumin/Jeera Powder - 1 tsp Tandoori Masala - 1 tsp Whole Almonds/Badam - 15 Milk - 1/2 cup Coriander/Cilantro Leaves - few sprigs Oil - 4 tbsp Salt How to make Gobi Tikka Masala: Soak almonds in water for about an hour or so. Discard the almond skin. Blend the soaked almonds with milk to a fine paste. In a big bowl, add lemon juice, turmeric, chili powder and salt. Mix all the ingredients well. Add cauliflower florets to the bowl. Coat the florets well with the marinade. Cover with...

What is your idea of a wholesome healthy meal? For me, it must include vegetables, proteins and complex carbohydrates. Plus, the food must be cooked in very less oil. Planning a tasty meal keeping these things in mind is not always possible. But, whenever I do, you guys will get to read all about it. Here is a simple yet delicious spinach and beans curry with Jowar flatbread . Ingredients: Baby Spinach Leaves/Palak - about 5 cups Dry White Beans - 1/2 cup Onion - 1 medium Garlic - 4 big cloves Tamarind/Chinch/Imli Paste - 1/2 tsp Black Pepper Powder - 1/2 tsp Red Chili Powder - 1/2 tsp Kitchen King Masala or any other spice mix - 1/2 tsp Turmeric/Haldi - 1/4 tsp Oil - 2 tbsp Salt How to make Spinach and White Bean Curry: Soak dry white beans in plenty of water overnight. Wash the soaked beans and cook them in 2 - 3 cups of water until soft. Add more water if required. Alternately, you can pressure cook them as well. Or canned beans work fine too. Finely chop onions....

Bhindi, locally well known as Okra is our all time favorite vegetable. No one makes a fuss about eating okra at my place, be it a simple Bhindi stir fry or the saucy Bhindi Masala or the crisp pan fried  Bharwa Bhindi . Today I made a baked version of Bharwa Bhindi - okra stuffed with chickpea flour. If you haven't tried baking Okra yet, you must. Baked Okra turns equally tasty with far less oil. Ingredients: Okra/Bhindi/Lady's Finger - 25 medium size (about 1 pound) Besan/Gram Flour/Chickpea Flour - 1/2 cup Red Chili Powder - 1 tsp Coriander/Dhania Powder - 1 tsp Ajwain/Owa/Carom Seeds - 1 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Lemon/Lime Juice - 1 1/2 tbsp Salt Oil How to bake Stuffed Bhindi in an oven: Wash the okra well. Pat them dry with a kitchen towel. Set the okra aside. Stuffing: In a mixing bowl, add chickpea flour, chili powder, coriander powder, carom seeds, garam masala, turmeric, lime juice and salt to taste.  Add more or l...

Since I brought a mini pancake pan, Appe has joined our list of breakfast menu. So far, I have posted savory recipes. You guys might have read about Udid Methi Appe   and also an instant version of Gluten free Appe .  Today I made God Appe for breakfast. Sweet appe or paddu or paniyaram are made either with rice or wheat. Wheat flour is the instant one as compared to the rice paddu. Hope you all like these sweet pancakes with bananas. Ingredients: Whole Wheat Flour - 1 cup Flattened Rice/Thin Poha - 1/2 cup Grated Jaggery/Gud/Gul - 1/2 cup Shredded Coconut (fresh or frozen) - 1/4 cup Ripe Bananas - 2 big Green Cardamom/Elaichi - 2 pods Oil or Ghee/Clarified Butter How to make Instant God Appo: Blend flattened rice, grated jaggery, coconut and bananas to a slightly coarse paste in a food processor or a blender. If jaggery is not available, brown sugar is a good substitute. Based on the sweetness you like, add more or less jaggery. Crush cardamom seeds...

Shallow fried vegetable cutlets are quite common at our place for evening snacks or as side dishes for meals. Its a good way to include more veggies in your diet. Today, I made these savory corn cakes to spruce up the leftovers.

Friday is here and our weekend has started. Weekend calls for some special food and our today's menu is a Marathi meal - Jwari Bhakri (Jowar flatbread) and a spicy sea food curry. Rassa is a hot Maharashtrian curry, where both veggies or meat can be cooked. Here is my take on the popular Kolambi Rassa, less hot and with a few hacks.

Summer is here and so is the time to hydrate ourselves. As such, cucumbers are a part of our diet throughout the year, but its especially beneficial around this time of the year. One of the ways we love to relish this high water content vegetable is this simple refreshing salad. Its quite easy to put together, both in terms of time and ingredients. Ingredients: English Cucumber - 1 big Roma Tomato - 1 medium Red Onion - 1 small Lime Juice - 2 tbsp Olive Oil - 1 tbsp Black Pepper Powder - 1/2 tsp Cilantro/Coriander Leaves - 1 tbsp Mint/Pudina Leaves - 5 Salt How to make Tangy Cucumber Salad: Peel the cucumber and thinly slice it. Thinly slice the tomato and onion as well.  Finely chop cilantro and mint. In a mixing bowl, add olive oil, lime juice, cilantro, mint, fresh ground black pepper and salt. Mix well. Add sliced cucumbers, tomatoes and onions.  Toss them well. Let the salad rest for 5 - 10 minutes. Check for seasonings and add more lime juice ...