My Foodcourt turns 10! We are celebrating with the prize winning recipe for Microwave Borscht with Golay!

August 4, 2016 at 9:18 am 2 comments

Yes! My Foodcourt turns 10 today! What started as my attempt to record some heirloom recipes in this online journal, has now become a culinary canvas to showcase my creativity!

From that first post about the humble Methi Parathas, a decade ago (with a 1 year old in my lap), to the latest fusion Timbales, Tostados and Bollilos this blog has come a long way.

A huge thank you to all of you who have been a part of this awesome journey!

..and if you thought that we would celebrate this milestone with a gorgeous,sinful cake…….you need to go back to that 2006 post and start reading the blog again! 🙂
2016 has brought some awards/prizes my way.The latest being from COMMEAT in association with KitchenAid India. Ruchira challenged us to make a microwave mug meal. I made this MW Borscht with Golay and won the challenge!

I don’t use the MW for anything except re-heating. For this challenge not only did I have to think of a recipe (savoury) but also had to figure out how to use my old machine effectively 🙂
Microwave Borscht with Golay– Where the comforting Russian (eastern European) Beet soup meets the soulful Maharashtrian style ‘Golyacha Sambar’ (Dumplings in a spicy-sour broth) in a Microwave Avataar!

I have used a few spices from the Maharashtrian Golyacha sambar to flavor the Borscht (vegetarian).The Golay or the dumplings in turn are flavoured with dill , typically used in Borscht.
The ingredient list seems long winded but they are simple,easily available ingredients and the recipe itself is pretty easy and quick ( ~8 mins).The time may change depending on the efficiency of your microwave.

The only skill required to make this hearty meal is the quick addition of the dumplings once the soup bubbles. If you take too much time they may disintegrate.
This spiced Microwave version of Borscht coupled with the Golay makes for a scrumptious Mug Meal.

I recommend that you serve this soup hot, unlike Borscht which can be served hot or cold.

Here’s the recipe for Microwave Borscht with Golay- to celebrate this decade long journey,the win and good food in general!

Microwave Borscht with Golay


  • Cuisine: fusion
  • Yield: 1 mug meal
  • Course or type: main course
  • Cooking Technique: microwave
  • Preparation Time: 10
  • Difficulty: easy
  • Cooking Time: 8


1 tsp oil
1 clove garlic ,minced
2 teaspoons chopped onion
Pinch of hing (asafoetida)
1/4 teaspoon cumin seeds
2 – 3 tablespoons grated beetroot
1 tablespoon finely chopped cabbage
1 tbsp chopped tomato
1 tbsp grated carrot
2 tbsps grated sweet potato
1 – 2 beet greens,chopped
1/2 inch tamarind piece or use ½ teaspoon tamarind pulp
1 pinch small allspice leaf or bay leaf or tejpatta or of all spice powder
1/2 teaspoon pepper powder (or to taste)
1/2 cup vegetable stock
1/2 teaspoon chopped dill leaves
to taste Salt
1 – 2 teaspoons sour cream or thick yogurt for garnish (optional)
For the Golay (dumplings):
1/4 cup chana dal soaked in water for 2-3 hours and drained completely
1 teaspoon cumin seeds
1 – 2 small green chillies
1 tablespoon besan
to taste Salt
2 teaspoons chopped dill leaves


  1. To make the Golay/Dumplings:
    Grind the chana dal,cumin,green chillies and salt to a coarse paste.
  2. In a small bowl mix it with the besan and dill. Shape small Golay/balls/dumplings from the this mixture.
  3. To make the Borscht with Golay:
  4. In a large microwave safe mug, add the oil,hing and cumin. Microwave for 40-50 seconds.
  5. Add the crushed garlic and onion. Microwave for 30 seconds (the onion just turns translucent)
  6. Add beet,sweet potato, cabbage,carrot,allspice leaf, beet greens,tomato,stock,tamarind and salt.
  7. Microwave for 2-3 minutes,till the vegetables are just soft. Use a large mug to avoid the soup from spilling over.
  8. Open the microwave door and quickly drop 3-4 (or more) dumplings in the mug and immediately microwave for another 2- 2.30 minutes more, till the dumplings hold shape and are cooked through. (The soup has to be hot when you add the dumplings else they will disintegrate)
  9. Wait for a few seconds before you take out the mug.
  10. Take out the mug, add pepper, garnish with sour cream (if using) and dill leaves.
  11. Serve hot.

Entry filed under: all spice, allspice, Awards, bay leaves, beetroot, besan, cabbage, carrot, chana dal, chickpea, cumin seed, dill, easy, flour, fusion, Fusion Food, garlic, gram flour, green chilli, lentil, main course, microwave cooking, mug meal, onion, pepper, potato, salt, Soups, sour cream, Sweet Potato, tamarind, tomato, vegetable stock, water, yogurt.

Fasting and feasting- Bhagar (spicy Barnyard millet) and Danyachi (Groundnut) Amti Bread boats filled with spinach, eggs & Del Monte Sandwich spread

2 Comments Add your own

  • 1. Anjali Koli  |  August 4, 2016 at 3:30 pm

    Congratulations on completing a decade of blogging! Seems like such a long time. I am following closely on your heels as AnnaParabrahma turns 10 in Oct. How we bloggers have evolved. Wishing you many more years of blogging. Love and Hugs.

  • 2. Madhuli  |  August 5, 2016 at 5:39 am

    @Anjali Thanks a lot for your warm wishes.It has been an amazing journey together with so many ‘friends’. Congratulations to you too in advance and wish you my best always. May we all grow from recipe to recipe 😀


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August 2016




Find my recipes at The Urban Spice


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