Posts filed under ‘main course’

Bean and Tartare dip Enchiladas

Bean and Tartare dip Enchiladas is a yummy twist to the regular Mexican dish. Wheat the tortillas are rolled around a bean + Tartare dip filling and topped with a tangy tomato sauce. These Enchiladas are a great dish for a party, or a homely weeknight meal. The Del Monte Tartare dip is a tasty blend of eggless mayo with gherkin bits that also adds crunchiness. It is also a perfect accompaniment to potato wedges or grilled veggies. You can stuff the enchiladas with any other bean or vegetable along with the Tartare dip and dress them up with the…

Continue Reading November 4, 2016 at 8:16 am Leave a comment

Spaghetti with Del Monte cheesy Dip

Spaghetti with cheesy dip is a quick and simple dish which can be made in no time. The recipe is incredibly easy, thanks to the delicious Del Monte cheesy dip, which saves you the hassle of making pasta sauce from scratch. A delightful blend of mayo, cheese, black pepper, garlic Del Monte cheesy dip makes for a perfect instant pasta sauce. You can use any vegetables of choice or totally skip adding them. Spaghetti with Del Monte cheesy Dip makes for a quick and comforting weeknight dinner.

Continue Reading October 28, 2016 at 3:20 am Leave a comment

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

Yes! My Foodcourt turns 10 today! and a recipe for Microwave Borscht with Golay- to celebrate this decade long journey,the win and good food in general!

Continue Reading August 4, 2016 at 9:18 am 2 comments

Fasting and feasting- Bhagar (spicy Barnyard millet) and Danyachi (Groundnut) Amti

Bhagar and Danyachi amti is a typical Maharashtrian feast made during religious fasts.This spicy dish is a great gluten free meal option even on non-fasting days

Continue Reading July 15, 2016 at 1:50 am 1 comment

The ‘cartwheel’ that won me the first prize!- Ruote pasta and eggplant gratin

Ruote pasta is popularly known as Cartwheel pasta or Wagon wheel pasta owing to its shape. This Ruote pasta & Eggplant gratin is a scrumptious one pot meal which is sure to please everyone.

Continue Reading June 30, 2016 at 4:52 pm Leave a comment

India’s Best blogger, Khadya Jatra and Khandeshi Cuisine

India’s Best blogger, Khadya Jatra and Khandeshi Cuisine….confused? …read on 🙂

2016 seems to have started on a very positive note! Betterbutter had organized ‘ India’s top blogger contest ‘.To participate we had to Curate a meal for two in a foodbook to make a complete meal. I participated and my foodbook menu included- Meetha Pan spritzer, Mini Thalipeeth Tostadas, Garam Masala spiced Palak Paneer Timbale and Meringue nests topped with Mango curd and fruits. foodbook

As you must have guessed by now, I won the India’s top blogger contest! The prize is as awesome as the concept & contest- a gorgeous orange coloured Le Creuset Casserole! Thank you again Betterbutter for this!

le crueset

The recipes are already on the blog or you can check out the foodbook and some of my recipes here on betterbutter.

Khadya Jatra: I wrote this article for a Facebook group initiated by Saee of My Jhola– Angat Pangat, which re-discovers traditional Maharashtrian cuisine. We are starting with a new series on the group called ‘Khadya Jatra’ #APKhafyaJatra ,where a specialist of a particular sub-cuisine of Maharashtra will curate some background information about it and give an authentic recipe with step by step images.Members can then try out the recipe and thus get a chance to learn about the sub-cuisine and recipes.

I am fortunate to be the first ‘specialist’ and Saee invited me to curate some information and a recipe about Khandeshi Cuisine.Thank you Saee for this,I am honoured.

Spicy, fiery gravies with a thick sinful layer of oil floating on top (tarri) -that’s a trademark Khandeshi dish for you!

Nashik (where I stay) borders the Khandesh region (some parts of present Nashik district are part of Khandesh),has a strong influence of the Khandesi cuisine and you can see specialties like Misal and Shev Bhaji dished out at every nook and corner.

The quintessential Kala Masala forms the base of most gravies (rassa) along with dry coconut (khobra), onion and garlic. These are traditionally served with Bhakri or Rice.

pasta and dubuk vade 1.jpg

Peanuts and peanut oil is also extensively used for cooking. Peanuts, small green lavangi mirchi or fiery Red mirchi, garlic are roasted on an iron griddle or directly on charcoal, pounded in a wooden mortar and pestle (Badgi-musal) to make the famed Thecha. Apart from the staple Jowar Bhakri, Kalnyachi Bhakri- Chutney is very popular with most Khandeshi’s. Kalna is a blend of Jowar + Urad and is served with a spicy peanut chutney.

2012-10-02

The Khandeshi love for eggplants need not be stressed. Be it Bharit made using large green eggplants (Jalgaoni Vangi) or small eggplants stuffed with kala masala or mashed eggplants (Ghotleli Bhaji), every Khandeshi loves this vegetable! The Ghotleli Bhaji and Dal batti are part of many festivities in most Khandeshi households.

Mande (Khandeshi version of Puran Poli) and Wheat Kheer are the popular sweets from the region.

The hot summers are utilized to make different types of Papads and Vade (Valvan) like the laborious yet rewarding Bibde.

A very popular Khandeshi preparation is Patodyachi (or Patvadya) Bhaji. Rolled out Besan flour dough is cut into strips and cooked in a spicy kala masala gravy. The other lesser known form of this preparation is called ‘Dubuk Vade’. Instead of making strips, dumplings are made from the besan batter and cooked in a similar gravy. I am guessing the name Dubuk comes from the noise it makes when a dumpling is dropped in the gravy-I am not sure of this though 🙂

Dubuk Vade 1

 It is simple, it is spicy, it is fiery, it uses Kalal masala gravy and it is absolutely lip smacking- ticking all the right boxes for typical Khandeshi, homestyle food. I have toned down the heat and oil to suit our taste; you can adjust it to yours.

Dubuk Vade 2.jpg

Here’s the recipe for Dubuk Vade

Recipe serves ~ 3-4 persons

Ingredients

For the Rassa

2 onions, sliced

¼ cup dry coconut, grated (Khobra)

4-5 garlic cloves

Handful of fresh coriander leaves, cleaned and washed

2 teaspoons Kala Masala (or to taste)

1 teaspoon Red chilli powder

½ teaspoon turmeric powder

2+2 tablespoon oil, divided (or more if you like)

2 teaspoon Cumene seeds (jeera)

Salt to taste

Water as required

For the vade (dumplings)

¾ cup Besan, sieved (gram flour)

2-3 garlic cloves, finely minced or grated

½- 1 teaspoon red chilli powder

½ teaspoon turmeric powder

¼ teaspoon asafoetida (hing)

Salt to taste

Method

To make the Rassa

Heat 2 tablespoon oil on an iron griddle or in an iron wok.

Add the onions and garlic and sauté till the onions start browning. Stir so that the onions and garlic are sautéed evenly.

Add the grated coconut and sauté till it just starts browning and starts emitting the aroma.

Add the coriander. Stir around to mix.

Take it off the heat and add the red chilli powder and kala masala.

Mix and cool completely.

Grind the masala, in a blender, using very little water to a smooth paste.

Heat the remaining oil in a saucepan/wok.

Add the cumin seeds.

Once they sizzle, add the ground masala and sauté.

Cook till the water evaporates and the oil starts oozing out, taking care not to burn the masala.

Add sufficient water (about 2 ½ -3 cups) to make a medium consistency gravy.

Season with salt and let the Rassa boil for a few minutes.

Meanwhile make the dumplings

Mix all the ingredients under dumplings. Add water to make a batter of dropping consistency (~ ½ cup)

Drop spoonfuls of the batter in the boiling Rassa, working quickly so that all the dumplings cook evenly. Add little water to the bowl/vessel in which you made the dumpling batter, whisk and add that to the gravy so that it will thicken a bit.

Cook for a few minutes till the dumplings are cooked through (about 8-10 minutes) and the gravy thickens a bit. (add water if it is too thick)

Serve hot with Jowar Bhakri or Rice, with a raw onion and lemon wedge on the side

Note: If you want that layer of oil floating on top, use more oil and chilli powder.

 

March 14, 2016 at 5:44 pm 8 comments

Ambadichi Bhaji (Sour greens curry)

 ambadichibhaji.jpg

       Ambadichi Bhaji (Sour greens curry)

Type Comfort in MS word, select it, right click and see the synonyms: Soothe , console, reassure, calm, relieve ..This Ambadichi Bhaji (Sour greens/Gongura curry) makes every synonym for comfort sound true:

½        Soothes your palette

½        Consoles you when you are feeling low

½        Reassures you when you dearly miss your mom’s cooking

½        Calms you down when you are upset

½        Relieves your stress

Yes this is one of the recipes I rely on when I am in need of some ‘Comfort food’ (of course provided the greens are available).

ambadileaves.jpg

       Ambadi/sour greens/Gongura leaves

Ambadi leaves are sour -almost vinegary to taste. But this tartness is what makes them so tasty and special. I read here that these greens come in two varieties- Red stemmed and Green stemmed. Here we usually get the green stemmed variety, so I have used that. What makes this a quintessentially Maharashtrian recipe is the use of Jowar Kani (broken Jowar grains). The Ambadi leaves are stemed together with the Jowar Kani to make this very special Ambadichi bhaji -which makes me nostalgic and reminds of my mom’s or my granny’s cooking each and everytime I make it.

__________________________________________________________ 

Ambadichi Bhaji

Servings :about 3-4

____________________________________________________    

 Ingredients:

1 big bunch Ambadi leaves (cleaned,washed and chopped)

1 cup Jowar (Sorghum/White millet) grains

2tbsp Toovar dal (arhar dal/yellow lentils), soaked in water for ½ hour

2tbsp Peanuts soaked in water for ½ hour

Salt as per taste

For the tadka:

8-10 garlic cloves peeled and crushed

2-3 tsp oil

½ tsp cumene seeds

½ tsp mustard seeds

1-2 tsp Red chilli powder (adjust to your taste) 

To make the Jowar Kani:

kani.jpg

     Jowar Kani/Broken Jowar Grains

Coarsely grind the Jowar grains in the mixer for few seconds. Tranfer to a sieve (used to sieve atta or Maida). Remove the powder which falls at the bottom (this flour can be added to the usual jowar flour for making Bhakris, or add this to the usual Roti atta)Use the broken jowar kani which remains in the sieve to make Ambadichi Bhaji. If any unbroken jowar grains are left in the sieve, run them once again in the mixer and repeat the above procedure. Soak the Jowar Kani in water for ½ hour along with the Toovar dal and peanuts. 

 To make the Bhaji:

Steam the chopped Ambadi leaves and the soaked Toovar dal, Peanuts and Jowar Kani. For steaming I use a stainless steel sieve kept on a steamer-a deep vessel filled with 1/3 water. Alternatively you can use a pressure cooker without the whistle. Cover the sieve and steam till the leaves are well cooked (takes about half an hour) 

steaming.jpg

Ambadi leaves,soaked  Jowar Kani,Toovar dal and peanuts in SS sieve for steaming

Remove the bhaji from steam,add salt and mix nicely. In a small pan heat oil ,add the mustard seeds, then the cumene seeds,then the crushed garlic. Fry nicely till your kitchen smells of the garlic, switch off the gas ,add the chilli powder and immediately pour this tadka on the bhaji so that the red chilli powder does not get charred.Mix nicely and serve with Bhakri or Roti!                    

May 15, 2007 at 1:40 pm 18 comments

Ambat Chuka Bhaji (Green sorrel curry)

I found Ambat chukka on my last visit to the market. It is a tangy cousin of Palak(Appearance is  like Palak but is very sour to taste.) In fact I googled to find out what it is called in other languages and was surprised to know that in Hindi it is actually called Khatti Palak. In English it is Green Sorrel and for other Indian languages see this page here

chuka2.jpg

Ambat Chukka with hot plain rice is one of the top listed comfort foods for me.

For ambat chukka bhaji you need

 ½ a bunch of Ambat Chuka leaves with stems

¼ cup of peanuts soaked in water for 2 hrs

1 tbsp Chana dal (split yellow gram) soaked in water for 2 hrs

1 tbsp Besan (Chana dal flour)

1 tbsp jaggery

salt to taste

For the tadka(tempering)

3-4 garlic cloves

½ tsp mustard seeds

½ tsp cumene seeds

2 green chillies slit lengthwise

¼ tsp turmeric powder

2 tsp oil

Cook the chukka along with the peanuts and Chana dal in a pressure pan for 1 whistle. In a pan heat oil and then add the mustard seeds, once they crackle the cumene seeds. Add the garlic cloves and green chillies. Add the turmeric and then add the cooked Chuka. Add salt and jaggery and cook for a few minutes.Adjust the water quantity to the required consistency (usually this is made to a dal like consistency which can be eaten with rice)Once the water starts boiling add the Besan stirring continuously.Cook for a few minutes more .

Sweet and sour and a little spicy Ambat chukka is ready to eat. Serve hot with Bhakri or Plain rice (with ghee of course)

chuka.jpg

October 15, 2006 at 9:42 pm 19 comments


June 2021
M T W T F S S
 123456
78910111213
14151617181920
21222324252627
282930  

Categories

Bologmint

badge

Find my recipes at The Urban Spice

Feeds

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,487 other followers

Tweet me


%d bloggers like this: