Indian Potato Katri avaiable (in USA) at....

Hey guys I go on searching products which will make your work easy to find stuff and that to which has an Indian taste. I am sharing you the salted katri (potato thin strips) which is available easily in your nearby grocery store at Ralphs (Kroger), Smart & Final, Albertsons & Wholesome Choice Foods.

This is "Pik-Nik Original salted shoestring potatoes", it  taste as our Balaji Salted chevda available in India. This can help you during fasting and no hassle to go and buy from Indian Grocery Store.

Also in Ralphs (Kroger) store, I found out Kroger brand " Original Potato Sticks", they are same as katri.

Left over tip (Khichadi Gota/ savory fried dumplings)

I have left over very small amount of Khichadi, what to do? I thought of making gota/vada out of it.

Just add gram flour, yogurt, ginger chilly paste, salt, sugar and coriander leaves along with little mashed khichadi and add water if desired to make a vada/ gota batter and fry them and enjoy with your favorite chutney........

I am sure when you mash khichadi completely nobody is going to know what you have added in it (khichadi)!!!

Tip of the day (Corn Flakes Roasted Chevda)

Corn flakes are available in Indian grocery store, but chevda can be prepared only by frying them. So I thought why not try with Kellogs Corn Flakes (Original)......

 I prepared roasted chevda from it. Buy them from the store nearby you and just roast it for few minutes. Then add spices and oil and you can further roast in oven or on stove and your roasted corn flakes chevda is ready.

Tip of the day (Potato, Potato wedges and Sweet Potato fries)

Indian festival season have started and still the days are going busy too, so lets try some easy food ideas which can be made easily and also with less effort.

Try kroger Potato, Potato wedges and Sweet Potato fries available in frozen section, just fry them when you have sudden guest at your house or you just want to munch on.

It is available in Walmart and Ralps stores.

KNORR ready pack egg-free and vegetarian are....

On a lazy day you may reduce your work of cooking by using this Knorr sides and sauce mix.

1. Knorr Fiesta sides - Taco rice and Spanish Rice

2. Knorr- Pesto sauce mix, Garlic and herb sauce mix, Parma rosa sauce mix, Alfredo sauce mix

Frozen Egg-free toast (garlic and cheese) available at...

When suddenly any party is planned at your place or you have potluck and you don't want to cook than try this below mentioned egg-free garlic and mozzarella toast. I tasted it and it taste really good and very easy to prepare.

1. Pepperidge Farm-  Texas toast, Mozzarella and Monterrey Jack Toast and Garlic Butter and Cheese toast.

2. Mamma Bella- Garlic Bread

Both these variety does not have eggs in it. Also this is very handy when it has in your frozen section and you can enjoy with soup or any dip of your choice.

Egg-free Pizza you can eat (including frozen) at.....

Who don't like Pizza? As soon as we hear this our mouth starts watering. right? I am pizza lover and also I don't eat eggs so in early days when I came to USA it was hard to find out egg free  pizza base and then slowly and gradually I found out many places where you can have pizza and that too vegetarian and egg-free crust.

Following are the list of restaurant/franchise where you can eat egg-free pizza and that too vegetarian.

1. California Pizza Kitchen

2. ZPizza

3. Domino's Pizza

4. Papa Johns

5. Pizza Hut ( Only P'zone Dough)
6. BJ's Resaurant (only some of them)

Frozen Pizza is also available at Ralphs. Walmart, Albertsons, Wholesome Choice and Smart and Final which have egg-free crust and also vegetarian are :-

1. DI GIORNO
2. California Pizza Kitchen
3. Kroger
4. Celeste 
5. Freschetta
6. Tony's
7. Red Baron
8. Kashi

So far I found out above mentioned places, more to go on search....

Note :-  Kindly check the ingredients of your pizza before ordering because it may vary location wise, but mostly all the above mentioned places don't use eggs in their dough.

Onion- Tomato Semolina (Suji) Uttapam

I like to eat healthy food and that too with very less oil. I today thought of making a simple dish and also stomach filling, an onion-tomato semolina uttapam. This can be served with coriander mint chutney, coconut chutney or ketchup.

For making Onion- Tomato Semolina Uttapam you will need :-

1 tablespoon chopped onion

1 tablespoon chopped tomato

3-4 tablespoon yogurt

1 cup samolina/suji

Salt to taste

1 tablespoon oil 

Water as needed

Take a bowl and add yogurt to it. Add chopped onion and tomato to it and also salt to it. Add water to it and make a pouring consistency batter. Allow it to rest for about half and hour. Take a griddle and allow it get hot. Add oil to it and then pour the batter and spread it. Allow it to cook one side and then flip it over and cook another side. Serve hot.

Okra Subji (Bhindi Subji)

Okra can be made with different combinations. It can be made with potato, it can be also served as bharva bhindi or fried bhindi as snack. Today I am sharing you very basic recipe which can be served with roti, bhakri and yogurt.

For making okra subji you will need :-

4 cups of sliced okra

2-3 tablespoon oil

1 teaspoon cumin seeds

1 teaspoon coriander cumin powder

1/4 teaspoon turmeric powder

1/2 teaspoon red chilly powder

Salt to taste

Take a pan and add oil to it and add cumin seeds to it. Allow it to crackle. Add sliced okra and then saute till it get tender and cooked. Add all the spices to it and saute it till all the spices get mixed to it. If you like it little crispy then saute it for further till you see edges of okra slices turning dark and little burnt. Serve hot or at room temperature. Add chopped coriander leaves before serving.

Eggplant (Baingan) and Potato Subji

Hey guys I am back with new recipes. Today I will share with you very simple recipe of eggplant and potato subji. Some people just don't like eggplant but I like it with any combination. Today I am sharing you one of my favorite subji. I like to serve with bhakri and khichadi and buttermilk. It taste so well with this all combination.

For making Eggplant and Potato subji you will need:-

2 cups of diced eggplant

2 cups of diced peeled potato

1/4 cup diced tomato

1 teaspoon red chilly powder

1/4 teaspoon turmeric powder

Salt to taste

1/4 teaspoon coriander cumin powder

Water as needed

1 tablespoon oil

1/2 teaspoon mustard seeds

Coriander leaves chopped for garnishing

Take a pot and add oil to it and allow oil to get hot. Add mustard seeds to it and allow it to crackle. Add potatoes and eggplant to it and add salt and turmeric powder and cover it and allow it to cook. Also add water to it about 1-2 cups to it along with eggplant and potato. After it gets cooked add coriander and cumin powder, red chilly powder and tomatoes. Mix it well and cook it for about a minute or so. Sprinkle chopped coriander leaves before serving.

Potato Bhajiya/ Aloo Pakoda

Potato Bhajiya is my all time favorite snack. I like to eat it anytime with tea, ketchup, chutney or just as it is...
When it is raining then you will get tempted to eat such kind of fried food. So lets make it.

To make Potato Bhajiya you will need :-

1 cup of besan flour/ chickpea flour
Salt to taste
Pinch of turmeric powder
1/4 teaspoon chilly powder (optional)
Oil for frying
1 potato sliced
Water as needed
Pinch of baking soda
Chat masala for garnishing

Take a bowl and mix all the dry ingredients first. Then add water as needed and make a pouring consistency batter. Add sliced potatoes to it and coat well with the batter. Take a frying pan and add oil to it and when oil gets heat up then add slowly one by one each besan coated potatoes. Allow it to cook one side and then flip it over. When properly cooked take out in plate and sprinkle chat masala on it and serve hot.

Dudhi Muthiya ( Opo Squash/ Bottle Gaurd Savory Dumplings)

Muthiya is traditional Gujarati snack. I am sharing you today my version of making muthiya.This is pretty simple and very easy to make it. You can also skip the tampering of it and enjoy as steam muthiya. I like to serve muthiya with chundo (shreeded mango sweet pickle), coriander mint chutney or with a cup of tea.

To make muthiya you will need :-

1 cup of whole wheat flour

1 cup of handva flour (easily available in Indian grocery store)

1-1/2 tablespoon ginger garlic paste

1/2 cup shredded and strained dudhi/opo squash/bottle gaurd

2 tablespoon olive oil

4-5 tablespoon yogurt

1-2 tablespoon sugar (optional)

2 cloves of garlic minced (optional)

1 teaspoon carrom seeds

Pinch of baking soda

1/4 teaspoon of turmeric powder

Pinch of red chilly powder (optional)

Salt to taste

Water as needed

6-7 curry leaves

1 tablespoon mustard seeds

4-5 tablespoon oil for tampering

Coriander leaves for garnishing

1 tablespoon sesame seeds

Take a bowl and mix whole wheat flour and handvo flour and add ginger garlic paste, olive oil, baking soda, yogurt, carrom seeds, turmeric powder, red chilly powder, sugar, dudhi, salt and mix well. Add little water at time and make a dough. Dough should not be too hard it must be little liquidy. Take a steamer and then allow the water to boil and then on the steamer plate keep the long roll of dough and cover it and cook it for about 20-25 minutes. Check in between, but don't flip it. When they are done allow it to cool down. Then with the help of knife make small dumpling size pieces of it. 

Take a pan and add oil to it and when oil gets hot add mustard seeds and curry leaves. Add sesame seeds. Be careful, curry leaves and sesame seeds don't splutter on you. Add all the dumplings and mix well and cook it for a 2 minutes while mixing it. 

At the time of serving add  chopped coriander leaves.

Tip of the day (How to freeze fenugreek leaves)

I stay away from the Indian Grocery store and it is not possible for me to go every week and have grocery so when I need vegetable of my choice with me everytime then I freeze it like fenugreek leaves. I used to make methi pakoda, methi-brinjal subji, paratha and chilla out of it. 

To freeze your fenugreek leaves,. first you tare the leaves from steam of it and then chop it. Allow extra soil (if there in it to come down). Then wash it properly and then allow it to dry water out of it by spreading it on kitchen paper. Then take an airtight container and then transfer all chopped fenugreek leaves to it and dont overcrowd it. Fill the container lightly and don't press it. Cover with lid and put in freezer. It can stay good for about a month. 

When you want to use it then take it out  of freezer and wash it again and then drain all water out of it and use it.

Yogurt Vegetable Dip

Any time you plan for a party or socializing then you need some food to eat which is very handy and everybody can have their own. Even the host does not want to be in kitchen for more time... So this is the quick and easy dip which is made very quickly and it taste also very different.

To make Yogurt Vegetable dip you will need :-

2 cup of yogurt

1 teaspoon green chopped onion

1/2 teaspoon beetroot finely chopped

1/2 teaspoon green bell pepper finely chopped

1/4 teaspoon garlic powder

Salt to taste

Black pepper to taste

2 tablespoon of finely chopped coriander 

1 teaspoon of finely chopped cucumber

Take a strainer and add 2 cups of yogurt and take out maximum water out of yogurt. Keep in refrigerator for about and hour so it will get firm little bit. Take out after 1 hour and add all the ingredients except beetroot and mix well. Just before serving add beetroot and mix well. If beetroot is added ahead of time then it will release color and change the dip color to light purple or pink so add beetroot just before serving. Serve chilled with your favorite chips. This dip can also be applied on your favorite bread and can be eaten chilled.

Methi Chilla (Fenugreek leaves chilla/ pancake)

I like to make recipes which are easy and made with less ingredients still tasty. This Methi Chilla is made in my house many times during winter season. We serve this with ketchup, coriander and mint chutney or raita. Also we use to make milk-poha with this and serve chilled after having methi chilla. It was great fun...

For making methi chilla you will need :-

1 cup besan / chickpea flour

Salt to taste

1 tablespoon plain yogurt

Pinch of red chilly powder

Pinch of turmeric powder

1/4 teaspoon ginger chilly paste

4-5 tablespoon fenugreek leaves washed and finely chopped 

Water as needed

Oil for shallow frying chilla

Take a bowl and add chickpea flour and all dry ingredients to it. Mix it well. Add all the other ingredients to it except oil and water. Add water little bit at time to make pouring consistency batter. Allow it to rest for about half and hour. Take a non stick griddle and allow it to heat little bit. Add little oil to it and then pour little bit of batter to make a small pancake of it. Allow it to cook on one side. Flip it over and cook on other side and apply little bit of oil on both sides to roast it properly. Take into plate and serve hot or at room temperature.

Besan chilla can be also served in breakfast with tea.

Corn Salsa

I like to try different types of salsa and always try to create new out of traditional recipes. Today I am sharing you very simple recipe of corn salsa. It is very easy to make and also it is made in few minutes with very less ingredients. 

For making corn salsa you will need :-

3-4 tablespoon finely chopped tomatoes

3-4 tablespoon finely chopped onion

3-4 tablespoon finely chopped green bell pepper

3-4 tablespoon boiled corn kernels 

1 teaspoon parsley flakes

1/2 teaspoon ketchup
1/4 teaspoon red chilly flakes (optional)

1 teaspoon red chilly sauce

salt to taste

1/4 teaspoon garlic powder

Take a bowl and mix tomatoes, onion, green bell pepper and corn. Add parsley flakes to it and add ketchup and red chilly sauce to it. Mix well. Add salt as per your taste and then add garlic powder to it and mix it well. Your salsa is ready to serve with your favorite chips.

Dudhi- Chana Dal (Bottle Gourd/ Opo Squash and Bengal Gram Curry)

I like to add different types of lentil in my daily food. Dudhi - Chana Dal is made in my house since years and all love it. So this is mix of dal and curry weather you call it dal or curry its same as its little liquidy. I generally prepare at dinner time and serve with roti and rice.

To make Dudhi-Chana Dal you will need :-

1/2 cup chana dal (Bengal Gram Split)

2 cups of diced dudhi/ bottle gourd/opo squash

2 cloves

3-4 curry leaves

1 teaspoon mustard seeds

1 teaspoon turmeric powder

1-1/2 teaspoon coriander cumin powder

1/2 teaspoon garam masala

3 tablespoon oil

1-1/2 teaspoon red chilly powder (adjust to your taste)

Salt to taste

2-3 kokam (Garcinia Indica) available in Indian grocery store

2-3 tablespoon jaggery

Take chana dal in bowl and soak it for about 3-4 hours and it will rise to 3/4 times. Take dudhi and make pieces and add to soaked chana dal and then pressure cook it like dal. Allow 6-7 whistles. Allow it to cool down. Take another pan and heat up oil and add mustard seeds to it and allow it to crackle. Add curry leaves and cloves to it. Add mixture of cooked chana dal and dudhi to the pan and add all the spices to it. Allow it to boil for few minutes till all the spices blend. Add extra water little bit if you want to make it more liquidy.