Tomatoes stuffed with Del Monte Mint Mayo and Paneer

Tomatoes stuffed with Del Monte Mint Mayo and Paneer is a simple side dish/snack, easy to put together, perfect for picnics or get-togethers. The delightful Del Monte mint mayo bursting with flavor makes it a refreshing snack any time of the day .This mint mayo also goes well with crispy tikkas and vegetable sandwiches. Use it as a dip for all grilled & fried snacks like tikkas, kebabs, cutlets, etc. You can also use it as a spread for sandwiches, subs, wraps and rolls. Try to use fresh but small tomatoes so that it is easy to serve and eat…

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

karale (कारळे) /Khurasni(खुरसणी)/ Niger seeds chutney and stuffed Bhindi/Okra

Every time I put a photo of the coming soon recipe on My Foodcourt’s FB page the ‘soon’ never happens. The past month has just zoomed past me (the entire half year for that matter!). Both the kids are back to school after a two month long vacation. The little one started going to her ‘new school’, she is very happy that she finally gets to go to her dada’s school 🙂

The  hot sultry summer has given way to a breezy-rainy weather. The Monsoon has also brought with it the much awaited new season’s of Masterchef Australia and White collar – lots of things to look up to; just like this chutney.

I have been meaning to make this chutney for many days but the easy availability of a readymade/mom-made chutney kept me from making it  till now.

The chutney that I am talking about is made from karale (कारळे) / Khurasni (खुरसणी) in Marathi or as I learned from Shruti on the FB page, they are known as Niger seeds in English. More on Niger seeds here.

The seeds are pound with garlic and red chilly powder to make a very tempting fiery chutney usually eaten with bhakri, Roti or hot rice. This chutney is also used as a filling for veggies like brinjal. I did not have brinjals and hence I added the chutney to the filling I made to stuff Bhindi/okra. The result was a fantyastic tasting spicy side dish. The lad kept asking for more and failed to notice the number of Rotis that went into his tummy. 🙂

Here’s the recipe for the Niger Seeds chutney:

1 cup from karale (कारळे) /Khurasni(खुरसणी) or Niger seeds

~ 10-12 garlic pods peeled (you may use less)

2 tsp red chilli powder (you can add more)

Salt to taste

Method:

Lightly roast the Niger seeds for 1-2 minutes (take care not to burn them)

Grind/ pound together all the ingredients to a dry chutney. I started by using a wooden morter and pestle but pounding the seeds to a fine powder was taking time so gave in and used the mixer.

Serve this with hot BhakriRoti/Rice preferably with a drizzle of groundnut oil.

Recipe for stuffed Okra with Niger seed chutney:

10-12 medium sized fresh and tender Bhindi/okra, washed, dried and slit lengthwise

2 tbsp oil

Juice of half a lemon/lime

Fresh coriander leaves for garnish

For the stuffing:

2 medium sized onions peeled and grated

½ cup roasted groundnut powder

4 tsp above Niger seeds chutney

2 tsp Kanda Lasoon masala (optional.I used my mom’s.)

Salt to taste.

Method:

Mix all the ingredients for stuffing.

Stuff the okra with it.

Heat oil in a wide flat bottom nonstick pan. Add the stuffed bhindi carefully.

Cook for 3-4 minutes without stirring.

Stir carefully.

Cover and cook for the next 3-4 minutes. Add a few drops of lime juice and stir once.

Cook uncovered till done (not very soft or mushy ). If you have the time and the patience cook uncovered all the time stirring only occasionally.

Garnish with fresh coriander leaves.

Serve hot with Bhakri,Roti or Rice.

Aparna of My Diverse Kitchen has started a  series of photography exercises for amateur food photographers. See last month’s exercise for My Foodcourt here.

The theme for this month’s exercise was ‘Less is More’, which is currently my style of photography. The chutney as well as stuffed Okra/Bhindi  photos above was taken with this theme in mind.Keep it simple is currently my photography mantra too.

Thank you again Aparna for coming out with these simple but helpful themes for the exercise.

Ambe Dal

The Mango Mania refuses to leave us. First the tangy green raw mangoes and now the luscious ripe ones. I am still hooked on to the raw mangoes and have been using them in every way I can.

Ambe Dal is a traditional Maharashtrian preparation, specially made during these hot summer days when green Mangoes are abundant. It’s super quick and easy to make (with the exception that you need to soak the dal in advance) and requires just a few easily available ingredients.

The tart raw mangoes are grated and added to coarsely ground soaked chana dal (split Bengal gram). This mixture is then flavoured with a spicy tadka (tempering) of Red chillies, curry leaves and asafoetida . I personally love the flavor of asafoetida .

This cool,tangy-spicy Ambe Dal is served on a banana leaf along with Aam Panha (recipe here)

Here’s the recipe for Ambe Dal

Ingredients

1 cup Chana dal (split Bengal gram) soaked in water for 5-6 hours

½ raw mango, peeled and grated (depending on the tartness the amount can be adjusted)

½ tsp sugar

Salt to taste

For the tadka (tempering)

3tsp oil

½ tsp mustard seeds

½ tsp cumene seeds

5-6 curry leaves

Pinch of asafoetida

1-2 dry Red chillies broken into pieces

Method

Rinse and Drain the soaked Chana dal.

Grind the dal coarsely .

Add the grated mango, salt and sugar .

In a small wok/pan heat the oil.

Add the mustard seeds and once they splutter add the cumene seeds.

Add the curry leaves, asafoetida and the red chillies.

Add this tadka over the Mango Dal mixture and mix nicely .

Cool and serve on a banana leaf along with Aam Panha. I love to ‘cool this dal in the refrigerator for half an hour and then serve.

Mirchi cha Chatka aka Yoghurt Mirchi

Mirchi is Chilly (here dark green ‘Lavangi’ Mirch) and Chatka means ‘burn’ in Marathi. Does that give you an indication of how fiery this recipe must be? This recipe is sure to burn your taste buds.

This is an out –and- out chilli entusiats’ recipe.

I have used dark green Mirchi (something like ‘Lavangi’)for this recipe which is more Pungent. If your palette cannot tolerate the heat, use chillies which are less pungent.

Before you enjoy this ‘Chatka’ make sure your room is well ventilated or even better switch on the AC or the fan J

I have to warn you like the ‘Radio Mirchi’ RJ- It’s Hot J

Mirchi-cha Chatka for this month’s JFI-Mirchi hosted by the Nandita of Saffrontrail. or Yoghurt Mirchi for this week’s letter ‘Y’ for A to Z of Indian Cuisine hosted by Nupur of One Hot Stove (Hey Nupur I am not Cheating J )

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Mirchi cha Techa aka Yoghurt Mirchi recipe

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5-6 Green Chillies (Dark green variety)

1 tsp roasted cumene seeds

2 tbsp Curd/Yoghurt whiskedPinch of sugar (optional)

Salt to taste 

Roast the Green chillies directly on Flame. You can use a fork or Skewer to hold the chillies. If you don’t have a direct flame burner you can also grill the chillies.

Roast till almost black spots appear on the chillies.

Cool and pound together with the roasted cumene seeds. Don’t grind the chillies to a fine paste if you are using a mixer. Grind them coarsely.

In a small bowl add the coarsely ground Chillies and curds.

Mix nicely and then add a pinch of sugar and salt to taste.

Mix and serve with Bhakri, Paratha or Sabudana(Sago) Khichdi

 

         Don’t go by the placid colour of this recipe…It’s Hot J 

Other hot Chilli recipes on My Foodcourt here and here

Kurdai-Gavhacha Cheek-Gavhachya Saalacha Upma for RCI June: Maharashtrian Cuisine!

 Translating that title in English is rather difficult so read on…

No Maharshtrian feast is complete without accompaniments such as Papad and Kurdai.

In fact summer is the time the business of making Papads, Kurdais etc..flourishes in many households here.

Kurdai is a delicious snack akin to papads, but made from Wheat. These are usually made during the summer time,sun dried and stored in every household, just like papads and fried whenever required.You need lots of patience and time to make these pearly white, noodle like Kurdais.

  

             Sun-dried Kurdai                                               Deep Fried Kurdai

We usually get these made from someone (usually housewives who run household business making Papads, Masalas and Pickles)- lack of time and laziness being the main reasons. 🙂

To make Kurdai, Wheat is soaked in water for three days and then finely ground. The milky white extract (it is called as Gavhacha Cheek- Gahu means Wheat and cheek means extract) is separated from the wheat skin.

This milky white extract is then cooked with water to make a soft stiff dough called Ukad, which is inturn passed through a press(Thin Sev press) to get the kurdais. These are then dried and stocked. 

The cooked soft dough used to make Kurdai is very tasty by itself- It makes for a delicious, healthy and filling snack. We call it Gavhacha Cheek. I am very fond of this Cheek and even if I don’t make Kurdais at home, I make this Cheek as an evening snack once in a while.The left over Wheat skin (Gavhacha saal; saal means skin) is used for making a scrumptious spicy Upma. 

Recipes like these are becoming almost extinct, just like sparrows. Very few households now make these authentic Maharshtrian dishes.

This is my humble attempt to keep the traditional offbeat recipes alive. 

Nupur I hope you enjoy these authentic yet offbeat recipes for Gavhacha Cheek and Gavhachya salacha Upma for RCI –Maharshtrian Cuisine 

_________________________________________________________                                                            Gavhacha Cheek recipe

Servings :~ 4-5 _____________________________________________________ 

Ingredients:

5-6 Cups Whole wheat (the older the better)

½ tsp Cumene powder

¼ tsp Asafoetida powder

Salt to taste      

 1. Soak Wheat in water for 3 days changing the water everyday.

2. After 3 days finely grind the wheat till all the wheat grains are properly crushed and the milky extract separates out.

3. Take some water (about 3-4 cups) in a large vessel and add the crushed wheat to it. Remove the wheat skin with your hands and squeeze tightly so that the milky extract remains in the water and the skin is separated. Repeat this procedure one more time with fresh water –put the skin in another lot of freah water (3-4cups) and squeeze out the extract with your hands.

4. Take a thin fresh clean cotton cloth and filter the extract through it. Use your hand to press the liquid through the cloth.

5. Don’t throw the Wheat skin. Keep it aside.

6. Keep the Milky extract (Cheek) covered overnight.

7. A layer of thin yellowish watery liquid can be seen on the dense White Cheek which is settled at the bottom.Discard the supernatant water and measure the lower dense Cheek using a cup. (You may need a spoon to remove the white cheek since it is quite dense.

8. Boil equal amount of water in a pan and add little salt, cumene powder and Asafoetida.

9. When the water comes to a rolling boil, add the Cheek to it with one hand and stir with a wooden spatula with your other hand, taking care that no lumps are formed.

10. Cook till the milky white cheek becomes translucent. Cover and cook for a few minutes more stirring in between.

11. Serve hot.

12. This can also be served by adding a little sugar and milk on top, but I prefer it as it is.

 

_________________________________________________________                                                            Gavhachya Salacha Upma recipe

Servings: ~ 3-4 _____________________________________________________ 

Use the leftover Wheat skin from the Gavhacha Cheek to make this slightly sour and spicy Upma. 

Heat oil in a pan. Do the tadka (mustard seeds, cumene seeds, curry leaves, green chillies-in that order). Add some chopped onion and fry till translucent. Add the leftover wheat skin and cook covered for few minutes. Stir this Upma nicely and add little fresh grated coconut. Mix well and let some moisture evaporate.

Garnish with coriander leaves and lime juice (optional). The Upma is already slightly sour so addition of lime juice depends on how sour you like it.

Serve hot.

You can also wrap it in a soft Roti and serve as a Frankie.

Spice it up 2

Sequel’s are in fashion in Bollywood and I don’t want to be left behind especially since most of the recent sequel’s have been hits!

This is a sequel to the Red Chili Chutney (Spice it up 1) –Red Chili Thecha (Spice it up 2)

The Protagonist is the same- Fiery Hot Red Chili Pepper, the treatment is a bit different and the leading lady J has changed!From the mildly flavoured,sweet Onion now it’s the strong flavoured and pungent Garlic.And since it is Garlic, I have roasted it before making the Thecha!

So here’s one more recipe Red Chili Thecha to spice up the Valentine’s Day!

3 Red Chili Peppers washed and stems removed

3-4 bulbs small fresh garlic bulbs (I have used fresh green garlic as shown in the photo alternatively you can use 5-6 garlic cloves

2 tsp lemon juice

Salt as per taste 

For the Tadka:

1tsp oil

½ tsp Mustard seeds 

Roast the Chili peppers directly on a low Flame.(Pierce a fork in each Pepper and Roast it.) Similarly Roast the Garlic bulbs.If you don’t have the patience to roast each Pepper and garlic bulb chop the peppers and garlic bulbs and roast them in a pan with 1 tsp oil.Cool the peppers and garlic.Pound together the Red pepper and garlic to a coarse paste adding salt as required using a mortar and pestle. You can also coarsely grind it in a mixer. I prefer the taste using Mortar and pestle.Remove the Thecha in a bowl and add lemon juice. Mix properly and add the Tadka. (Heat oil in a pan and add the mustard seeds)

Mix well and serve with Bhakri or Paratha or Roti. This Thecha can stay upto 1 month if refrigerated but then who wants to keep it for a month! J

Spice It Up

Hot is the word you think of when you see a Red Cocktail Dress.

Hot is the word you think of when you see Red chili pepper!

Both Red hot and both irresistible. 🙂

Freshly cultivated Red peppers are available in plenty this season and like I said I cant resist the neatly stacked slender and juicy Red hot peppers in the Foodmart.

When I bought the peppers I wasn’t sure what I would be doing with them!Yesterday when I was making Dosa I wanted to make a quick hassle free Chutney to serve with it and I saw these Red peppers lounging in my fridge.I just picked up an onion, some of these Red Chili peppers and ground them together adding a little salt. For some more flavour I added a tadka (tempering) of mustard and Curry leaves.

Voilà – Fiery Hot Red pepper Chutney was ready in a jiffy!

For the Red Pepper Chutney you need

2-3 Fresh Red Chili peppers washed and roughly chopped (You can increase the number if you are brave enough!)

1 onion peeled and sliced

Salt as per taste

For the Tadka:

1tsp oil

½ tsp Mustard seeds

Few Curry leaves 

Grind together the chopped Peppers and sliced onions with some salt without adding any water.

Add the tadka (tempering)- Heat oil in a small pan add the mustard seeds and once they crackle add the curry leaves. Add this over the Red Chili Pepper chutney. Serve with Dosa or use for sandwiching bread slices.

Spice up your Valentine’s Day with this Red hot Red Pepper Chutney- Red’s the colour of this season!

Decorative Peppers

While browsing I found this beautiful photo of Chili peppers at Wikipedia

Chili peppers can also be used decoratively

Green Tomato Chutney

 

    Green unripe firm tomatoes

For a working mother like me, Chutneys, Aachars, Raitas are like little ‘Culinary Elves’…..I won’t call them accompaniments. Many times they are my Main dish. In the mad rush, every morning to get to work on time, getting my son ready and many other chores, Chutneys and Raitas are very very handy…some quick chutney or a Raita along with some Rotis or Plain Rice that’s lunch for me many times.

Chutneys, Raitas, Achaars, and Papads have a special place in Indian Cuisine. Along with taste they also add color to your plate.

Here’s a quick and easy recipe for Khatti-Meethi Green Tomato Chutney.

 For the Green Tomato Chutney you will need:

4 Green unripe firm tomatoes.

1 tbsp roasted groundnuts powdered

4-5 green chillies chopped (depending on how spicy you want it)

1tsp cumene seeds

1tsp sugar

Salt as per taste

1tsp oil.

 

 

That’s all! J 

 

Green Tomato chutney tastes great with anything…Rotis, Parathas,Rice ,Idli, Dosa..

 

  Powder some roasted peanuts and store. Use this powder for curries, raitas etc……saves time.