Rajasthani Papad Mangodi ki Kadhi for Regional Indian Home cooking

Happy New Year to all the readers of My Foodcourt!

New Year 2016

After all the festive binge eating, it is time now to get back to simple hearty meals. My friend Garima has a recipe for a comforting Rajastahni Papad Mangodi ki Kadhi, perfect for the nippy weather.

I met Garima when she was staying in Nasik. I was thrilled to discover another food blogger from Nasik! But by the time we actually met, sadly it was time for her to move to Bombay. We met just for a couple of hours and we connected instantly. I felt like we have known each other forever! She has some fabulous Rajasthani recipes on her blog Café Garima and I have bookmarked many of them.

Here’s Garima with her authentic Rajasthani  Papad Mangodi ki Kadhi for my series on Regional Indian Home cooking.

Narli Bhaat 054

Hello! I am Garima and blog at Café Garima. I am delighted to be doing a regional guest post for Madhuli at her lovely blog ‘My Foodcourt’. A great admirer of Madhuli’s gorgeous pictures and unusual recipes, I am fortunate enough to have met her and cherish the beautiful couple of hours we spent together.

It is indeed, a pleasure to be here. Thanks for having me over Madhuli!

Papad Mangodi ki Kadhi

I present a traditional recipe from Rajasthan, Papad Mangodi ki Kadhi. I have fond childhood memories of Ma extracting butter from malai (cream) collected over a fortnight from atop the milk.  Kadhi was then made from the buttermilk, which was left behind after having extracted the butter. It is a tradition I have carried on in my household.

Papad Mangodi ki Kadhi1

Kadhi made from fresh buttermilk has a lovely earthy flavour. Moong dal nuggets or mangodis are added to the buttermilk curry as it cooks and roasted papads/poppadums are added at the end. A tempering of asafoetida and mustard seeds completes this very Rajasthani delight, very apt for a winter afternoon.  Here is how I make it.

Papd Mangodi Kadhi Recipe
(Serves 4)
Ingredients
For the Kadhi
3 cups of  buttermilk/ 1 cup of curd  + 2 cups of water, beaten till smooth
2 Tbsp besan/gram flour
1 tsp salt
¼ tsp haldi/ turmeric powder
¼ cup mangodi
2-3 papads

For the tempering
1 Tbsp ghee
4-5 curry leaves
1 tsp rai/mustard seeds
¼ tsp jeera/cumin seeds
½ tsp red chilli powder

Method

Before you begin making the Kadhi, ensure that the buttermilk is at room temperature.

In a heavy bottomed vessel/kadhai add the salt and turmeric to the buttermilk  and mix well, ensuring there are no lumps. Bring this mixture to a boil stirring continuously. Once the mixture has reached a rolling boil, reduce the heat and cook covered for 25 minutes. Keep adding water in case the mixture gets too thick. About 20 minutes into the cooking time, add the mangodi and half a cup of water. Cook till mangodi is done. Take off the flame. Break the roasted papads into large pieces and add to the kadhi.
To temper, heat ghee and add asafoetida, mustard seeds and cumin to it. Once the mustard begins to crackle, take off the heat and add curry leaves and red chilli powder. Spread over the Kadhi. Serve hot over rice or will chapatti.

Kadhi

January 5, 2016 at 6:10 pm 1 comment

Kickstarting the festivities with Scandinavian Rosettes and Timbales!

Airy, delicate, melt in your mouth- these deep fried Scandinavian Rosettes and Timbales are a delight to make and eat! Christmas is just around the corner and what better way to kickstart the festivities than these gorgeous, intricately designed cookies & pastry shells which are traditionally made during Christmas!

Rosettes 1

I have been hoarding these special Rosette and Timbale irons/moulds for many many years now. I found them in a hole-in-the –wall shop in Tulshibaugh, Pune (of all the places). I just bought them on a whim, not knowing what they were used for. They made it to my ‘To be used immediately’ list when I found them during one of my recent cleaning sprees.

For the basic pastry,most of the recipes online use the same proportion of Flour,egg and Milk more or less and the batter can be whisked together quickly. I added an extra tablespoon of sugar for the sweet lovers in my house (except me) and a pinch of baking powder (I may skip this next time).

Rosette cookies 1

Moulding and deep frying the cookies is a bit tricky and needs some  practice as well as patience, if you are a novice. The iron is heated at a high temperature in hot oil, then dipped in the batter so that the batter sticks to it and then re-immersed in the hot oil to create a crisp pastry layer around the iron which can then be taken off with the help of a fork. Just reading this might seem intimidating, but it was easier once I got a hang of it. The Timbales were trickier to take off the iron and to ensure they were fried evenly..

The fried cookies and pastry shells are dusted with Icing sugar to make them sweeter as well as to give them a festive look.

Rosette cookies 2

Achapam, the traditional cookies from Kerala are on my list next. They are very similar to the Rosettes but are made using Rice flour.

The Timbales were served filled with fresh fruits. You may also fill them with custard.

Indulge in this pretty deep fried goodness this festive season, here’s how I made them:

Scandinavian Rosettes and Timbales 

Servings: I made around 15 Rosettes and 10 assorted Timbales

Ingredients

1 Cup Flour

1 Cup Milk

2 eggs

2 tbsp sugar

¼ tsp baking powder (optional)

½ tsp Vanilla or Almond Extract

Large pinch salt

Any Flavorless oil for deep frying (I used Sunflower)

Icing sugar for dusting

Method

Heat oil in a pan deep enough to fry the cookies.

In a mixing bowl sift the flour. Add the milk, eggs, sugar, extract, salt and Baking powder. Whisk together till all the lumps disappear. (Do not over mix)

Carefully dip the iron in the hot oil for 2-3 minutes. Drain the oil and immediately immerse the iron in the batter just upto the top egde for a few seconds. (You will hear a sizzling sound if the iron is hot enough, once you dip it in the batter) If the batter is over the top, it will be difficult to remove the cookies.

Immerse the iron back in the oil and fry  on medium heat, till the cookies are light brown (evenly) in colour. Use a fork to gently push them out of the mould.

Use a slotted spoon to fishout, if the cookies fall off in the hot oil.

Drain them on a paper towel and dust with Icing sugar.

Note: Rosettes as well as the Timbales are best eaten within 1-2 days or being made. To store, keep them layered between sheets of waxed paper in an airtight container preferably in a cooler part of the house.

December 1, 2015 at 9:23 pm 2 comments

Garam Masala spiced Palak Paneer Timbale

A Timbale is a baked savory custard like dish usually made with meat, cheese, vegetables and eggs. Pasta or rice is sometimes added to the creamy mixture too. This elegant dish can be made almost with any vegetable.

There is a Light up your Diwali contest going on at The Urban spice. We have to create recipes with Spinach ,Egg , Brown Rice, Khoya or Oats as the core ingredient.

I thought of a Spinach Timable which has been on my mind for a while. Currently I am in a ‘fusion food’ creative mode and so the Spinach Timbale turned into a Garam Masala spiced Palak Paneer Timbale  :).Two core ingredients Spinach and Eggs are incorporated in this recipe! So,this recipe has been created for The Urban Spice and KitchenAid India Diwali Contest.

Timbale

Instead of using any Pasta or Rice I preferred using Ragi/Nagli Rava. You can swap this with Semolina or any Millet if you like.

To add a little crunch and flavour, add some finely julienned Ginger as a garnish along with a garlic-Red Chilly flavoured  (Tadka) . A simple Kachumber kind of salad served on the side along with the soft creamy Timbale makes for a hearty meal, using day to day ingredients-The humble Palak Paneer Sabji  in gourmet avatar! It was super tasty as it is, but you can also serve this with a Tomato gravy if you like. These can be made ahead and baked just when you want to serve them.

Here’s the recipe for my Garam Masala Spiced Palak Paneer Timbale

Serves 2

Ingredients

For the Timbale

1 Tbsp Butter

1 onion, finely chopped

½ tsp garlic paste

½  tsp ginger paste

1 green chilly finely chopped

½-1 tsp Garam Masala

¼ Cup Ragi Rava, soaked in water for 5 minutes

½ Cup Spinach Puree

½ Cup grated or crumbled Paneer

1 egg

2 Tbsp fresh cream (I used Amul)

1 small pinch sugar

Handful of coriander leaves, chopped

Salt to taste

For the Garnish

2-3 Tbsp oil

1 inch Ginger piece,finely julienned

1 tsp Cumin seeds

¼ tsp Asafoetida

2-3 Garlic cloves,sliced

½ fresh Red Chilly sliced

For the Salad/Kachumbar

1 onion, sliced

1 Tomato, sliced lengthwise

A few cabbage shreds

1 Cucumber, sliced lengthwise

Salt and Red chilli powder to taste

1/2 tsp lime juice

Few sprigs of fresh coriander

Method

To make the Timbale

Preheat the oven to 190 degree celcius.

Grease two 175ml/ ¾ Cup Ramekins.

Line the base with a parchment paper and grease the paper.

In a pan heat the butter. Add the onion and the ginger garlic paste.

Saute for 1-2 minutes and then add the green chilly, Garam masala.

Saute for a few seconds and then add the Ragi Rava

Mix properly. Take off the heat.

Add the Spinach puree, Paneer,fresh coriander, Cream,salt and sugar.

Mix well and let the mixture cool a bit.

Whisk the egg and add this to the Spinach mixture.

Spoon the spinach mixture into the ramekins and place in a deep baking tray with tall sides.

Add hot water to the baking tray to come halfway up the sides of the ramekins.

Bake for  about 40-45 minutes till just set. (Insert a tester and check if it comes out clean)

Invert onto a plate and peel off the paper.

Serve Hot garnished with the fried Ginger and the Garlic-Chilly oil and the salad on the side.

For the garnish

Heat the oil in a very small pan.

Add the Ginger and fry till crisp.Take it out of the oil and drain on a paper towel.

In the same oil, add the cumin seeds and the Asafoetida.

Add the garlic and fry till golden.

Take off the heat and add the sliced Red chilly

For the Salad/Kachumbar

Mix all the ingredients and serve.

November 27, 2015 at 1:38 pm Leave a comment

Spiced Pumpkin Bread Rolls – We knead to bake

This is one of the most adorable breads I have baked! These supersoft , flavourful,festive  Spiced Pumpkin Bread rolls are just in time for Thanksgiving- whether you celebrate or not :)

Pumpkin rolls 040

Aparna aptly chose these for the our monthly bread baking group-We knead to Bake. Thank you Aparna, I had so much fun making them. As gorgeous as they look, they are quiet easy to make.

Apart from looking like mini pumpkins, these rolls use Pumpkin puree too. I followed Aparna’s recipe without making any changes.I made my own pumpkin puree, since canned is not available here. Also I used pumpkin pie spice mix to flavour the rolls, instead of the individual spices. The kitchen smelled heavenly, while the rolls were being baked :)

IMG_0809

This recipe for the Spiced Pumpkin Bread Rolls is adapted from Beyond Kimchee.I used only the 2 tbsp honey, recommended by Aparna so they were not sweet.

Pumpkin rolls 031.jpg

Spiced Pumpkin Bread Rolls
(Adapted from Beyond Kimchee)

Ingredients:

1/3 cup warm milk

2 tbsp honey

2 tsp instant yeast

1/2 cup puréed pumpkin (unsweetened)

40gm butter, melted

1 egg

1 teaspoon salt

2 1/2 to 2 3/4 cups all-purpose flour

1/2 tsp cinnamon

1 tsp powdered dry ginger

1/2 tsp allspice

5 to 6 pecans, sliced into 3 vertical sections

Method:

Pour the warm milk into a bowl. Add the honey and yeast and mix well and leave aside for about 5 minutes until the mixture is starting to look “frothy”.

Put the flour, the salt and the spice powders into a food processor or stand mixer bowl and run a couple of times to mix them well. Then add the yeast mixture, the pumpkin purée, the melted butter and the egg to the processor bowl.

Knead until you have a smooth and elastic dough that will be somewhat sticky. It should pull from the side of the bowl. Add a little more flour (or milk) if required, to obtain this consistency of dough.

Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute or if using a stand mixer continue to knead on medium speed.

Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Loosely cover and let the dough rise for about an hour or so, until double in volume.

Deflate the risen dough gently to remove large pockets of air and divide it into about 8 or 10 equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 7-8 cuts at equal distance from each other, from the edge of the ball towards the centre but leaving the centre uncut – like a flower.

Place the dough “flowers” 2” apart on a lightly oiled or parchment lined baking sheet. Loosely cover and let them rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesn’t stick to it) and poke a deep hole in the centre of each “flower” for the pecan “stem”. Brush them with milk (or egg wash if you use it).

Bake the rolls at 180C (350F) for 15 to 20 minutes, or until golden brown. Take them out of the oven and brush the rolls with melted butter or a little honey diluted with water for a shine, if you like that.

Let them cool and then place a sliced pecan piece for the “stem”into the indentation of each roll.

I served them with a hot soup.

 

November 25, 2015 at 5:35 pm Leave a comment

Happy Diwali! and a recipe for Fresh Figs with Lychee Honey – Nut Shrikhand

If you are looking to prepare some non-traditional, quick dessert this Diwali, here’s a refreshing guilt free dessert; Figs with Lychee Honey -Nut Shrikhand.

Continue Reading November 10, 2015 at 8:19 am 1 comment

Dulche de leche & Apple Satori

A can of Homemade Dulche de leche lurking in the fridge got me thinking about this Satori.

Satori is a Maharashtrian sweet flat bread, usually stuffed with Rava and Khoya/Mawa .The stuffed bread is then cooked on a griddle ,drizzled with homemade ghee.

I decided to swap the Dulche de leche for khoya. It’s the season of Apples and Apple pies, so some grated apples and spices were added to the filling. I love the McCormick Apple pie spice mix I bought a few years ago. The warm spices mingled well with the Apple and Dulche De leche stuffing. I made a small test batch of about 7-8 Satoris and they were gone in minutes. I think grated pumpkin should also work in place of Apples.

The Dulche de leche I used was very firm since it was sitting in my refrigerator for quite some time. A filling made with a runny or a sauce like consistency of Dulche de Leche may not be a good idea, since it will be difficult to stuff and roll out the Satori.Take care that it is firm enough.

Satori 002

If you would like to try something different this Diwali, here’s my fusion recipe for

Dulche de Leche & Apple Satori

Ingredients

For the cover

¾ cup Maida

¾ cup fine Rava (Semolina)

Small pinch salt

½  tbsp oil

~1/2 cup water (or more if required)

For the filling

2-3 tbsp Ghee

4 tbsp fine Rava/Semolina

2 Apples,peeled cored and grated (I used 1 Granny Smith and 1 Red Shimla apple)

3-4 tbsp Homemade Dulche de leche

½ tsp Apple pie spice mix (or you can use Cinnamon, Nutmeg, All Spice powder)

Ghee to cook the Satori

Method

For the dough

Boil water with the oil. Cool .

Mix the Maida, Rava and salt in a bowl.

Gradually add the water till it all just comes together.

Knead into a soft pliable dough.

Cover with a kitchen towel and keep aside for half an hour.

To make the filling

Heat the ghee in a pan.

Add the Rava and roast for 2-3 minutes .

Add the grated apples and mix nicely. Add 1-2 tbsp water and cook covered for 3-4 minutes or till the apples are cooked and water evaporates.

Cool slightly. Add in the Dulche de Leche, mix well.

Refrigerate for half an hour.

Pinch off 7-8 balls from the dough. Flatten the ball into a disc.

Roll out the ball a little. Add a tablespoon and half of the stuffing in the centre.

Bring together the edge and Seal it, like you would for a stuffed paratha.

Dust the work surface with a little flour.

Gently Roll out into a ~4 ½ inch disc, taking care that the filling does not come out. Don’t make them very thin.

Cook on medium heat on a hot griddle on both sides, till light brown spots appear.

Repeat this process to make the rest of the Satoris.

These can be cooled and kept in an airtight container at this stage.

When ready to serve, heat them on the griddle, drizzle homemade ghee liberally on both sides and serve.

 

November 9, 2015 at 12:19 pm 3 comments

BigBasket Grocery and Online Market

This post is in association with BigBasket.com 

Internet has come a long way. It has not just brought technology into our daily lives but has made every effort possible in making our lives more easy and convenient. The advance technology of online shopping has made our lives extremely easy and saved us from a lot of traveling. It has made it so convenient that one can shop in America by sitting comfortably at home in India. The time and distance is just a matter of a click of a mouse. With online shopping of clothes, furniture, services, household items and other products, we can save a lot of time on traveling. BigBasket.com is an online retail grocery store which has come up with this innovative idea of selling fresh fruits and vegetables online in India. It offers its services in cities like Mumbai, Pune, Chennai, Hyderabad and Bangalore. All your grocery shopped online gets delivered at your doorstep with just a click of the mouse.

Big Basket

You can order fresh fruits and vegetables, raw meat, packaged food, imported and canned food products, ready to eat products, diary and fresh farm products, grocery and staples like rice, dal, pulses, oil, spices and seasoning, beverages and many more online at BigBasket.com. All the products which are fresh are hand picked to ensure the best quality is served to our customers.  These products come directly from sellers and thus, there is no intermediary or extra cost of supply. All the products are priced reasonably without any extra or additional charges or taxes. Discount coupons and offers can also be availed at the time of check out. As soon as the browsing and selection of food products are over, it is added to the cart. Choose a time slot from the listed slots on the website to select the delivery time at which it will get delivered at your house by the delivery person. As for the payment of the bill is concerned, cash on delivery option is available for buyers by which you can pay the delivery person in cash once you receive the products ordered. You can even return a product or two if you change your mind or find any problem with the product at the time of delivery and the amount of money gets credited in your account online. The option of credit card and debit card is also available at the website by which payment can be done online. The use of sodexo coupons are also permitted in order to make any payment.

The website ensures quality and guarantees On Time Delivery for all its buyers. It has also come up with the same day delivery option for buyers. Now, you can order the products and get it delivered on the same day. Therefore, online shopping of groceries has been really made easy and convenient by the online grocery store. Sit comfortably in your office or home and just order the products online easily. All the hassles of offline grocery shopping are removed completely from your world in just one go. Enjoy the hassle free shopping within the comforts of your home.

More and more people are becoming tech-savvy these days. More and more people are getting to know the advantages of the use of internet technology and therefore, people are now being able to understand the online market and the ways of buying and selling online. Online market has come to establish itself in India as most people are now aware of the pros and cons of the online shopping. With popular online shopping sites selling genuine products, trust is not an issue anymore. People shopping online, understand and trust the online websites and therefore, online market is getting popular, day by day.  The growing demand and the popularity of online shopping and the convenience and ease with which people can shop online have led to the sudden boom in the online marketing industry.

Take advantage of the technology at hand and make your lives more comfortable by shopping online for grocery and food items, be it packed, canned or sold fresh and raw at Bigbasket. Enjoy shopping and spend your saved time on other hobbies of your choice.

October 5, 2015 at 4:54 pm 2 comments

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