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.
While you get over your shock of seeing 2 posts on consecutive days here, let me crib a bit more about the heat. It is so..so hot here- No respite whatsoever :(
The better part though, of the hot Indian summer is the gorgeous bounty of fruits that it offers. The little Diva in our house goes on an ‘all Mango’ Diet and hence we call it our ‘Mango Summer’. Unlike the other fruits, Mangoes don’t need any disguise for her. Wash-peel-eat Mangoes is her ritual for the summer. The peels and pit are not spared either-every last bit of goodness is sucked & licked before getting discarded.
Aamras shows up regularly on the menu and everything from Sheera to Cakes is flavoured with mangoes!We even made Mango Agua Fresca!
Few summers ago, I discovered this gorgeousness called Mango Curd, the tropical cousin of Lemon curd. It is an integral part of our Mango Summer now. ‘We’ use it to Spread, fill, top breads, Rotis, Cakes, Tarts or just lick it from a spoon!
I like to use Alphonso mangoes for the Mango Curd, but I have made it with other varieties too. Some people might think they are overrated , but I looooovvvve Alphonso mangoes the most and so our Mango Curd is made with Alfonso mangoes. You can use any variety you like.
I use this recipe from Smitten Kitchen to make the Mango curd.
If you are in Nasik, there is an organic Farmers market on Kute Marg, behind Sopan hospital. You can buy your box of plump, juicy, organic, naturally ripened mangoes from there.
The egg whites left over from making the mango curd were baked into these airy, crisp meringue nests. A few specs of egg yolk managed to escape into the whites, but the Kitchen Aid whipped them to stiff peaks :)
Meringue nests topped with Mango curd and ruby red pomegranate seeds-we have a sweet, spectacular looking dessert!
The mango curd, if you can save it,stays well refrigerated for about a week and the meringues can be baked in advance too.
Mango Curd recipe:
Adapted from Smitten Kitchen
Makes 1 to 1.5 cups
~ 400 gms ripe mangoes, peeled, pitted, cut into 1/2-inch pieces
1/3 cup sugar
3 tablespoons fresh lime juice
4 egg yolks
1/4 cup unsalted butter, cut into small pieces ( I used Amul)
Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer.
I did not sieve the curd. You can do that if you have too many strands in the mangoes.
Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 75 deg C, about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.
Meringues nests recipe
Makes about 10- 12 nests
4 egg whites
¾ cup caster sugar
Pinch of Cream of tartar (or use few drops of lemon juice and few salt crystals)
Line two baking sheets with parchment paper.
Preheat the oven to 200 deg C.(if using an OTG heat only the lower element )
Place the egg whites in the bowl of the stand mixer with the whisk attachment.
Add cream of tartar and whisk on medium until frothy.
Whisk on high till soft peaks form.
With the mixer on medium speed, add caster sugar, 1 tbsp at a time and whisk till stiff peaks form
In a piping bag with a star nozzle, fill the stiff egg whites.
Pipe ~ 3” circles, 1-2 “apart from each other on the lined baking sheet.
Pipe two circles atop one another around the edge, to form a nest.
Bake the meringue nests till crisp on the outside but not browned (took about 40-45 minutes for me)
Switch off the oven and keep the meringues in the oven until completely cool
Fill each meringue nest with Mango curd and top with fruits of choice.I have topped them with Pomegranate seeds , kiwi and mango cubes.
The hot Summer, Exams, work, Summer camps and a rather long recipe delayed this post. Did I mention the heat? It’s still hot but finally I am back with The Misal Pav Burger recipe.
As I said in my earlier post, the idea for this burger kept hovering in my head for a long time. I kept thinking of various combinations to make the patty, the sauce and the toppings. Finally when I baked the Kummelweck rolls, I decided to go ahead with whatever ingredients I had in my pantry. Moth beans or Matki are a staple in our house. Matki sprouts are usually found in my fridge, since everyone loves the Usal (curry) made with it.
The burger patty here, is made using sprouted Matki and potato+breadcrumbs as a binder. I have found a new shop in Nasik -Aarogyam, which sells Nagli/Whole wheat and sprouted wheat bread. So this time the Patty has Nagli breadcrumbs. You can use whole wheat or white breadcrumbs too. Mom made fresh Kanda Lasoon Masala, so the patty was spiced with my Mom’s homemade fiery love :)
Raw mangoes are were in season and I made a shortcut Methamba (Mango Chutney). My brother got me a bottle of Roopak’s Aachari masala, along with other spices. I cooked the raw mangoes and spiced them with this Readymade Aachari masala. The masala is awesome by the way :)
The other element that I added to the burger was the fiery Masala Chutney. Masala Pav, is a favourite street food here- a bun or the Bombay Pav is served with a spicy Onion-Tomato masala chutney made using Pav Bhaji masala. I substituted the Pav Bhaji masala with the Kanda Lasoon masala. I was apprehensive when I put together all the elements of this Misal Pav burger , but it turned out so good that the son gave it ’the Best Burger ever’ thumbs up!
The Misal Pav burger recipe
Makes about 5-6 burgers
5-6 burger buns or Laadi pav
~2-3 Tomatoes Sliced
1 large onions sliced
1 cucumber sliced
Few sprigs fresh coriander leaves
For the Patty:
1 cup sprouted moth/matki beans cooked in salted water (just cooked, not mushy)
1 potato cooked,peeled and mashed
¼ cup bread crumbs or as required
2-3 tbsps Chopped coriander
1 small onion chopped
3-4 garlic pods chopped
2 tbsp crushed roasted peanuts
1 tsp green chili paste or red chili powder to taste
1-2 tsp Kanda Lasoon masala
Salt to taste
Oil for shallow frying
For the Mango Chutney
1 raw mango cubed
3 tbsp grated jaggery or more to taste
1-2 tsp Aachari masala
Salt to taste
2-3 tsp oil
For the Onion-Tomato chutney
1 onion chopped
1 tomato chopped
2-3 garlic cloves sliced
2 tsp Kanda lasoon masala
½ -1 tsp red chilli powder
3-4 tsp oil
Salt to taste
For the Patty
Mix all the ingredients for the patty except the oil.
Make ~ 5-6 balls of the mixture and flatten into a patty
Shallow fry in hot oil in a nonstick pan till browned on both sides
For the Mango chutney:
Heat oil in a pan.
Add the chopped mangoes, jaggery and salt. Cook for 5 minutes or till the mangoes are just cooked.
Add the Achari masala and cook for 1-2 more minutes.
Take off the heat and cool.
For the spicy chutney
Heat oil in a small pan.
Add the garlic and onion and sauté for 1-2 minutes
Add the tomatoes and cook for 2-3 minutes more
Season with salt and spices
To assemble the burger:
Cut the burger buns in half.
Add 1-2 tsps of the spicy chutney.
Place slices of tomato, Cucumber,onion and coriander leaves
Place the patty on the salad.
Top with the tangy Mango chutney and then top with the other half of the bun
It’s been 2 months since the ‘Dream machine’ arrived…and I haven’t baked bread for many months now. Ever since the Kitchen Aid arrived, I wanted to use it for Kneading bread dough. We Knead to Bake is in its 26th month and I have missed baking many of the breads. For a while now, I have had an idea brewing in my head to make- to fuse the classic Misal-Pav flavours into a burger. I was being too lazy to try this though. On a whim yesterday, I decided to take care of all the above issues and baked these gorgeous Kummelweck Rolls.
“A Kummelweck (Kimmelweck) Roll is a crusty Roll sprinkled with caraway and coarse salt instead of sesame or poppy seed topping. They are German in origin ,“Kummel” means caraway seeds while “Weck” means roll. In Buffalo in New York, these rolls are used to make a speciality sandwich called the “Beef on Weck”, with thinly sliced rare roast beef and horseradish and it is typically served with fries and a dill pickle. These rolls are great for sandwiches and burgers’.
I made 8 large sized Rolls using the recipe below. The hot weather aided the proofing and I got supersized rolls. I am not sure whether it was the added Vital Gluten, or the Kitchen aid or the recipe itself, but these are one of the best rolls I have baked- Crusty tops and super fluffy inside. Thank you Aparna for this fabulous recipe.
Next time maybe, I will keep the size smaller. Also, I used Shahjeera, instead of Caraway seeds.
I made a Misal Flavoured patty to sandwich between these fluffy buns, along with some sweet and sour mango chutney. To enhance the Misal flavor, I also added a layer of the Onion-Tomato Masala that is served with the Masala Pav . All these elements gelled together in this fabulous Misal Pav burger – as per the family this was one of the best burgers they have had.Recipe for my Misal Pav burger coming up tomorrow.
Here’s the recipe for the Kummelweck/Kimmelweck Rolls
2 1/2 tsp active dry yeast, I used Instant yeast
1/2 cup warm water
1/2 cup warm milk
2 Tbsp oil
1 tbsp honey
1 egg white (optional)
1 1/2 tsp salt
3 to 3 1/4 cups bread flour*
Egg wash (optional)
Coarse sea salt and caraway seeds (Iused Shahjeera)
*To substitute for bread flour add 1 tbsp of vital wheat gluten to 2 to 3 cups of all-purpose flour.
Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes. Knead by hand or with the machine.
In the bowl of your machine, combine the yeast mixture, oil, honey,the egg white and stir.
Now add the salt and about 2 1/2 cups of flour and knead, adding as much more flour as required till you have a smooth and elastic dough that is tacky but not sticky. Shape the dough into a ball, and place it in an oiled bowl. Cover loosely with cling film and let rise for about an hour, until it is almost double in volume.
Deflate the dough well (not kneading), shape into a round and and allow it to rise, covered, for 30 minutes more.
Divide the dough into 8 equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased or parchment lined baking sheets. Spray or lightly brush with oil, loosely cover and let the dough rise for 30 more minutes. Brush with eggwash (or something else that will make sure the topping sticks when baking), then cut slits (like a +) on the top using a sharp blade or scissors.
Sprinkle the top of the rolls with sea salt and caraway seeds, and then mist with water. Bake the rolls at 220C (425F) for 5 minutes and then quickly mist with water again making sure you don’t keep the oven door open for too long.
Bake for another 20 minutes or so until they’re brown and done. Cool on a wire rack. This recipe makes 8 large burger bun sized rolls.
I am back with another recipe showcasing my love for multi-grains again for the #Fortunehealthbites – Multigrain Daliya Hot Pot . It’s a Hot Pot alright – but a quick, no meat and no bake kind of Hot Pot- unlike the ‘Lancashire Hot Pot’ which inspired me for the basic idea and presentation for this recipe.
Daliya or the broken grains/Lapsi of wheat is the most commonly used in Indian cuisine for making savoury as well as sweet preparations. Jowar and Bajra groats are traditionally used to make ‘Khichada’, a spicy version of the Khichdi.
With the appearance of organic stores in town/online there is a now a variety of Daliyas easily available. My pantry now hosts an array of these nutritious, relatively quick to cook Daliyas .
I have flavoured this Hot Pot with Allspice, just because I have these flavourful leaves growing abundantly in my kitchen garden. The grilled sweet potato garnish adds some crunch to the Multigrain Hot Potmaking it look like a ‘gourmet’ makeover of the humble Khichdi, while still maintaining its ‘Comfort Food’ status.
I had recently switched over from Sunflower to Ricebran oil as per suggestion from my all knowing elder brother :) and then as if on cue, Fortune Foods sent over their Rice Bran Health oil.
Fortune rice bran health oil has a key micronutrient called “oryzanol”, an antioxidant found only in the bran of rice. It helps reduce bad cholesterol,increase good cholesterol and keeps your heart healthy, making it a healthier choice.
Squalene is an organic compound naturally produced by human skin cells and is a natural moisturizer. Fortune Rice Bran Health Oil contains good amounts of it which prevent the ageing of skin.
Antioxidants improve health by fighting free radicals that harm the immune system. Fortune Rice Bran Health oil has natural antioxidants that help build strong immunity.”
“Also I learned that it is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micronutrients intact. It has a darker appearance primarily due to Oryzanol.
It is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micronutrients intact. It has a darker appearance primarily due to Oryzanol.
It is enriched with a gamut of nutrients and is good for heart, immunity, skin and hormones. It is appropriate for people of all ages”
Here’s the recipe for my recipe for the Multigrain Daliya Hot Pot
Multigrain Daliya Hot Pot
1 ¾ Cups mixed Daliya (Broken :wheat,jowar,barley,Buckwheat,corn,rice- any or all of these)
¼ cup green moong dal
¾ cup chopped veggies ( Beans,carrots,peas,beetroot,beetgreens,red pumpkin etc..)
1 small onion finely chopped
1 small Tomato chopped
½ tsp grated ginger
2-3 garlic pods crushed (optional)
1-2 Allspice leaves of Bay leaves
Handful of mint leaves torn into pieces or you can use coriander leaves
5-6 cups of vegetable stock/water (for porridge like consistency)
Salt to taste
For the tempering
3 tsp Fortune Rice bran Health oil
2 tsp cumene seeds
2 tsp mustard seeds
½ tsp turmeric powder
½ sp Asafoetida
3-4 dried red chillies torn into pieces
2-3 tbsp peanuts (optional)
For the Hot Pot Topping
2 large Sweet Potatoes sliced
½ tsp crushed black pepper
1 tsp Rock Salt or to taste
7-8 mint leaves torn into pieces
2 tsp Fortune Rice bran Health oil
Juice of ½ a lime
In a bowl Mix the crushed black pepper,rock salt,lime juice,mint leaves & oil.
Pour over the sliced sweet potatoes and rub all over.Keep aside.
Wash the Multigrain Daliya and the green moong dal with water.
In a pressure pan, heat the oil.
Add the mustard seeds and once they crackle add the cumene seeds.
Add the turmeric powder,asafoetida,dry red chillies and peanuts .Stir for minute.
Now add the Allspice/bayleaf and the chopped onion, crushed garlic and grated ginger. Sauté for a minute.
Add the chopped tomato and cook for a few seconds.
Add the veggies next and mix well.
Now add the multigrain Daliya along with the green moong dal. Mix again.
Add ~ 5-6 cups of Vegetable stock or water (for porridge like consistency).
Add salt.Cover and cook for 1 whistle+10-12 mins on SIM or till the Daliya is cooked.
Meanwhile, grill the Sweet potatoes on a griddle pan on the stove top or in the oven ~ 10 minutes on each side- till they are just cooked.
Take out the Hot Multigrain Daliya in a flat bottom serving bowl.
Garnish with the mint leaves.
Top all over with the grilled sweet potatoes and serve hot immediately.
Pomegranate + green onion Raita and roasted Nagli/Ragi papad make great accompaniments for the Multigrain Daliya Hot Pot.
If you have the time, soak the mix Daliya and the green moong dal in water for about half an hour. This can reduce the cooking time.
The veggies can be chopped in advance and refrigerated in airtight containers.
Fresh Basil is also a good option as a garnish for the Hot pot instead of Mint or coriander.
This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter at @fortunefoods
Check out more Desi Health Bites by all the awesome Food Bloggers here at Fortune Food