Posts filed under ‘Fusion Food’

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

Back to School with Egg Bhurji Stuffed Pita Pockets

Egg Bhurji stuffed Pita pockets is a great for the kids lunch box or for a lazy weekend brunch or very handy as a meal/snack ‘on-the-go’. You can even involve the kids to make their own lunch/snack.

Continue Reading July 2, 2016 at 3:27 am Leave a comment

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 1 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 2 comments

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

Fast Food- Orange glazed baby Sweet Potatoes and Plantain

I don’t usually observe any religious fasts. The popular local fasting food-Sabudana does not agree with me much. But I like to explore the traditional fasting recipes, that use alternative grains and vegetables. I like Sweet potatoes and I keep substituting them for potatoes. They are usually available in the market only during these religious fasting days. With all the ongoing festivities and fasts, Sweet Potatoes are abundantly available now.

While growing up, my mom often made these ‘Ratalyache Kaap’ (pan fried Sweet Potatoes with jaggery). I don’t have a sweet tooth and I find them too sweet for my taste….and hence my little twist to the Ratalyache Kaap –Orange glazed kaap. The addition of a  tangy citrusy burst, rock salt and chilli flakes beautifully balance the sweetness. I have been experimenting with green,unripe plantains and hence I tossed in a cooked unripe plantain along with the Sweet Potatoes. Date syrup adds a rich, molasses like taste to the kaap.The pomegranate and pumpkin seeds are added just to give it more freshness and crunch. You can use any other seeds or nuts that are ‘allowed’. I have used baby Sweet Potatoes because they looked cute and they cook quickly. In case you don’t find them, you can use the regular ones and alter the cooking time.

sweet potato 026

I have realized that the best way to update the blog regularly, is to participate in online food events :).The deadlines provide the necessary push for me to post recipes on time 🙂

The theme this month @TheHub is ‘Sweet Recipes & Fasting Recipes’ that are usually made during these 9 holy days of Navratri. Orange glazed Sweet Potatoes and Plantains is my entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.

That also reminds me, to let you know that I was invited to contribute recipes at Archana’s Kitchen, which I gladly accepted and you can now find my recipes on Archanas kitchen here

Here’s a quick and easy recipe for Orange glazed baby Sweet Potatoes and Plantain

Serves-2

Ingredients

7-8 baby Sweet potatoes, washed thoroughly and sliced  (Do not peel)

1 large green, unripe plantain

Juice and zest of 1 large orange

2 tbsp Date syrup

½ tsp grated jaggery

Rock salt to taste

¼ tsp Chilli flakes/black pepper powder (optional)

2 tbsp Ghee

Pomegranate seeds and Pumpkin seeds for garnish (or any other seeds/ nuts)

Method

Cook the plantain with the skin in a pressure pan with salted water, for 1 whistle.

Cool and peel the skin and slice.

In a non- stick pan, heat the Ghee

Add the sliced baby Sweet Potatoes

Stir to coat the slices with Ghee.

Cook covered for 2-3 minutes on low flame.

Meanwhile, whisk together the orange juice,zest,Date syrup,jaggery and rock salt.

Add this to the Sweet potatoes and cook uncovered on medium flame, till  the liquid thickens.

After about 3-4 minutes of cooking, add the sliced plantain and mix so that the orange glaze coats all the slices.

Sprinkle the chilli flakes or pepper powder if using.

Serve hot or cold garnished with Pomegranate and Pumpkin seeds

September 29, 2015 at 4:45 pm 1 comment

Spicy Crepe Packets

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.

Crepe Packets 025-001

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’.

Crepe Packets 014-001

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)

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These Spicy Crepe Packets is my second entry to the Monsoon Snack Recipe Challenge @ The Hub hosted by Archana’s Kitchen

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

Ingredients

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

2 eggs

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

Method

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.

August 12, 2015 at 11:38 am 2 comments

The Misal Pav burger!

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.

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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 🙂

Misal Pav burger

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!

IMG_5245

The Misal Pav burger recipe

Makes about 5-6 burgers

Ingredients:

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

Method:

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

Serve immediately

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May 28, 2015 at 5:57 pm 1 comment


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