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I don’t usually observe any religious fasts. The popular local fasting food-Sabudana does not agree with me much. But I like to explore the traditional fasting recipes, that use alternative grains and vegetables. I like Sweet potatoes and I keep substituting them for potatoes. They are usually available in the market only during these religious fasting days. With all the ongoing festivities and fasts, Sweet Potatoes are abundantly available now.
While growing up, my mom often made these ‘Ratalyache Kaap’ (pan fried Sweet Potatoes with jaggery). I don’t have a sweet tooth and I find them too sweet for my taste….and hence my little twist to the Ratalyache Kaap –Orange glazed kaap. The addition of a tangy citrusy burst, rock salt and chilli flakes beautifully balance the sweetness. I have been experimenting with green,unripe plantains and hence I tossed in a cooked unripe plantain along with the Sweet Potatoes. Date syrup adds a rich, molasses like taste to the kaap.The pomegranate and pumpkin seeds are added just to give it more freshness and crunch. You can use any other seeds or nuts that are ‘allowed’. I have used baby Sweet Potatoes because they looked cute and they cook quickly. In case you don’t find them, you can use the regular ones and alter the cooking time.
I have realized that the best way to update the blog regularly, is to participate in online food events :).The deadlines provide the necessary push for me to post recipes on time :)
The theme this month @TheHub is ‘Sweet Recipes & Fasting Recipes’ that are usually made during these 9 holy days of Navratri. Orange glazed Sweet Potatoes and Plantains is my entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.
Here’s a quick and easy recipe for Orange glazed baby Sweet Potatoes and Plantain
7-8 baby Sweet potatoes, washed thoroughly and sliced (Do not peel)
1 large green, unripe plantain
Juice and zest of 1 large orange
2 tbsp Date syrup
½ tsp grated jaggery
Rock salt to taste
¼ tsp Chilli flakes/black pepper powder (optional)
2 tbsp Ghee
Pomegranate seeds and Pumpkin seeds for garnish (or any other seeds/ nuts)
Cook the plantain with the skin in a pressure pan with salted water, for 1 whistle.
Cool and peel the skin and slice.
In a non- stick pan, heat the Ghee
Add the sliced baby Sweet Potatoes
Stir to coat the slices with Ghee.
Cook covered for 2-3 minutes on low flame.
Meanwhile, whisk together the orange juice,zest,Date syrup,jaggery and rock salt.
Add this to the Sweet potatoes and cook uncovered on medium flame, till the liquid thickens.
After about 3-4 minutes of cooking, add the sliced plantain and mix so that the orange glaze coats all the slices.
Sprinkle the chilli flakes or pepper powder if using.
Serve hot or cold garnished with Pomegranate and Pumpkin seeds
Three bean Chilli – fiery Lunchbox fiesta for The Urban Spice Sweet September Giveaway
We are celebrating Nine years of Homestyle cooking at My Foodcourt! I have always been fascinated by the variety of the regional delicacies cooked in Indian homes. When I started blogging, we had a few events like the RCI that showcased regional cooking and which also introduced me to the different delicacies cooked in Indian homes. Instead of hosting an event, I thought of inviting my blogger friends from all over India and the world to share their classic, homestyle recipes.
I haven’t been fortunate enough to experience much of Kashmiri homestyle cooking, so I thought of kick-starting this series on Regional Indian Home cooking, with the heavenly Kashmiri cuisine. When I thought of picturesque Kashmir and its rich cuisine, I thought of my gorgeous friend, Anshie who blogs at Spice roots -where she writes about made from scratch recipes, immersed in spices and stories in order to help making eating home cooked food a lifestyle. I have been eyeing some of her recipes like Monji Hakh or the Monji Achar and plan to make them soon! Anshie was kind enough to accept my invitation instantly and brings to you a celebratory dish Modur Pulav from her homeland.Thank you Anshie for your lovely post, the fabulous recipe and the gorgeous photos.
Dear Readers, Please welcome Anshie and I hope you all enjoy discovering India’s culinary diversity through this series on Regional Indian Home cooking.
Hi I am Ansh and I blog at Spiceroots. I write about made from scratch recipes, immersed in spices and stories in order to help making eating home cooked food a lifestyle. I hope to inspire a love for spices & home cooking and through my blog I try to stay connected to my roots.
Madhuli invited me over to be a guest at her cozy, beautiful blog space to celebrate Regional Indian Home cooking. She requested that I make a home style Kashmiri dish to introduce to you all. Since she is celebrating completing NINE years of food blogging, I decided to make a special dish from my home – Modur Pulav or the Sweet Pulav.
In Kashmir, Modur Pulav is how a feast begins. It is served as the first dish in any celebratory meal. Infused with cinnamon, cardamom, cloves and bayleaves, flavored with aromatic saffron; cooked in ghee and sugar and bejeweled with dried fruits and nuts and a heavy dash of peppercorns. The dish looks, feels and tastes celebratory! A little goes a long way, since it is really sweet and since it’s not a main dish.
I wanted this dish to hit all the right notes and though I have cooked the Modur Pulav a few times, I always thought it didn’t taste like my mom’s. So I looked up Anita’s Blog, A Mad Tea Party and found the missing ingredient from my dish. I was cooking it all along without the dried coconut. Once I found the missing link, I made it again and voila! So don’t skimp on the dried fruits and nuts. They are essential to the dish.
What better way to celebrate a friend and her accomplishments than share a treasured recipe from the place I celebrate everyday. I am glad to have connected with Madhuli through social media and her blog. Her love for food is showcased through her pictures and recipes. Thank you for having me over to share your space, Madhuli.
Modur Pulav Recipe:
Equipment – A Medium size pot with a tight fitting lid
2 c basmati rice
6 c water
4 green cardamoms
½ Stick of cinnamon
½ C almonds
1/4 C sliced dried coconut
½ C raisins
4- 6 sliced dates
2 tej patta ( Indian bay leaf)
1 tsp peppercorns
2 C sugar
a big pinch of saffron
a pinch of sugar
3/4 C warm milk
Wash the rice until the water runs clear. Drain and keep aside for a few minutes.
While the rice is resting, bring 6 cups of water to a rolling boil in a 5- 6 Qt pot.
Meanwhile, grind the saffron with the pinch of sugar and then add it to the warm milk.
Add in the rice into the boiling water and cook it to al dente (about 5 – 7 minutes) like you would for a biryani.
Drain and keep the rice aside.
Heat the ghee and add in the cloves, peppercorns, cardamom, bay leaves and cinnamon. Saute for a bit and then add in the nuts , dates and raisins. Add in the sugar and then add in the milk with the saffron. Cook until the sugar dissolves and you have a milky sugar syrup.
Using the same 6 qt pot as before, add the rice back into it. Now add the sugar syrup and nut mix into the rice. Stir to combine.
Cover and cook on low heat for 45 min to an hour. Alternately you can bake it in the oven at 350*F for 20 – 25 minutes.
These Crepe Packets have been on my mind for quite some time. I had seen crepe packets with a fish filling (I think) on a food show on TV some time back. I forgot to note down the recipe and also forgot where I saw it, but the idea kept hovering in my head.
There is an ever hungry lad in my house who, sometimes, needs to be fed every hour! The little lady on the other hand is very very choosy. Finding a balance between their diverse tastes and wants is quite a challenge. One rainy afternoon (yesterday actually :) ) when the kids had a holiday, they pestered me to make something ‘nice & tasty’ and so the crepe packets were made! I am happy to report that these Spicy Crepe Packets got a thumbs up from both of them and both of them thought they were ‘nice & tasty’.
Since I did not remember the recipe I saw, I used a basic crepe recipe. Mushrooms & Corn are loved by the kids in any form. So they went into the filling. The veggies were flavoured with a Cajun spice mix and fresh Oregano from our garden. But as you will see from the recipe, pretty much any seasoning or masala mix or for that matter any filling of your choice should be ok. The lad had the Crepe packets with Sriracha Sauce while the little lady preferred it with Tomato sauce. I thought they were good on their own too.
The crepe packets were accompanied by a glass of Hot Chocolate (made with a Homemade Hot chocolate mix) and the awesome weather !
Participating in food events provides the much needed motivation for me to blog regularly or I just keep posting photographs on My Foodcourt’s FB page or Twitter or Instagram ( If you are not already following me, please do so now :) Thank you)
Thanks Archana, the Hub is providing the much needed blogging motivation for me :)
Here’s the recipe for Spicy Crepe Packets
Makes ~ 8-9 Crepe packets
For the crepes
½ cup Plain Flour/Maida
¼ Cup Whole wheat Flour
¼ Cup Oat Flour (Ground Instant Oats)
1 Tbsp melted butter or Ghee
½ tsp salt
½ cup milk
~ ¾ cup water (more or less to get a thin consistency batter)
Pinch of baking powder (optional)
For the filling
1 packet button Mushrooms cleaned, stems removed and finely chopped (~ 1 cup chopped mushrooms)
¼ cup Sweet Corn Kernels
1 Onion finely chopped
1 small Bell pepper finely chopped (Red/Yellow or both)
2 Cloves Garlic
2 tsp Cajun Spice mix (I used Spice Supreme)
½ tsp Chilli Flakes
Salt to taste
Grated Cheese as required
Few Fresh or dried Oregano leaves
2 tsp Oil
½ egg for brushing and sealing the crepe packets
3-4 tbsp Ghee or butter for frying the packets
For the filling
Heat Oil in a pan.
Add the Garlic and onion and sauté for few minutes.
Add the corn and cook covered for 4-5 minutes
Add the mushrooms and cook on high flame till the water evaporates (2-3 minutes).
Add the bell peppers and cook 1-2 minutes more.
Add the spice mix, salt, chilli flakes and oregano leaves.
Mix well and keep aside.
For the crepes
Sift the flours, salt and baking powder together.
Blend all the ingredients together in a blender or by hand .The consistency of the batter should be thin. Add more water if required. Sieve to remove any lumps.
Keep the batter aside for ½ hr to 45 mins.
Heat a nonstick pan.
Pour a ladleful of batter and swirl the pan immediately to spread the batter evenly. (I used a 6” non stick pan)
Cook for 30-40 seconds or brown spots just appear on the bottom
Take it out the crepe and place it on a flat surface.
Repeat the procedure for more crepes
To make the crepe packets
Place a crepe, cooked side up on a flat surface.
Place about 1 tbsp filling in the centre. Grate some cheese over it.
Fold 1 side of the crepe over the filling and brush with egg.
Fold the other side and brush again with egg.
Fold the ends to make a packet and press slightly to seal.
Brush with egg on the folded side as well as the other side.
Heat 1 tbsp butter or ghee in the same non stick pan and place the crepe packets, folded side down .
Fry on both sides till brown.
Repeat for other packets.
Serve Hot immediately with Sauce or Chutney of choice.
Jimmykand cubes are coated with a spicy-sweet-sour sauce, satisfying all the chatpata cravings that this awesome rainy weather demands
9 Years! That’s how old My Foodcourt is :)
What started as a journal to document heirloom recipes, soon became a passion and now an integral part of my life. Exploring different cuisines,Learning food photography,Cook-alongs,Bake-alongs, food events, Giveaways,some media mentions,blogging Off and On (at my own pace :) ), moving to another space and then moving back – all this happened during these 9 long years.
I have said this before and will say it again- I have been very lucky to meet talented, generous and ever encouraging virtual friends during these years, who now are my friends for life. Some of them I have met in person too. Thank You my food blogger friends as well as readers of My Foodcourt. I am so glad we crossed paths!
Many of my food blogger friends have stopped blogging now. I miss the camaraderie we enjoyed back then, since we were such a close knit group. Not that it doesn’t exist anymore, but the small food blogging group has now become an ocean and it is a pretty difficult to keep up with the happenings.
I also miss posts from my friend Indira of Mahanandi very much. Mahanandi, as I have said earlier was the inspiration to start this blog in the first place. I am so glad that I met Indira few years back when I visited Sugarland. I wish and hope she gets back to blogging soon!
On that Nostalgic note, I would like to share a recipe for a Banana and Date loaf to celebrate these glorious 9 years of my virtual life .
The original recipe is from Lisa’s Lemoy Kitchen . I made a few changes to it. I used part whole wheat and part APF/Maida instead of the spelt flour. Also I reduced the sugar to less that half cup, since I thought 1 cup sugar was too sweet. Also I skipped the pecans,since the little Diva in our house does not like nuts :)
I baked 6 mini Banana and Date loaves instead of 1 large loaf and they were gone in no time. This is a great way to use up overripe Bananas.
Here’s the recipe for the Banana and Date loaf
Adapted from Lisa’s Lemoy Kitchen
Makes 6 mini loaves
1 cup All purpose flour(Maida) + ½ cup whole wheat flour
1 teaspoon Baking soda
1 teaspoon salt
200g pitted dates (roughly chopped)
½ cup caster sugar or a little less
½ cup vegetable oil
3 very large ripe bananas (mashed)
1 1/2 teaspoons of vanilla extract
Preheat oven to 180 degC.
Grease and dust the loaf pan or mini pans.
Sift flour and baking soda into a mixing bowl.
Add salt and dates.
Mix to thoroughly coat the nuts and dates.
Use electric mixer, whisk the eggs, sugar and oil until light and creamy.
Add mashed banana and vanilla extract.
Add dry ingredients into the banana batter.
Pour into the loaf/mini pans.
Bake for 50-60 minutes (large pan) or ~15-18 minutes for the mini loaf pans or until skewers comes out clean.