Posts filed under ‘ajwain’

‘Super Grains’ for a Super Summer Breakfast!Nagli Ambil/Ragi Kanji Recipe

Nagli Ambil (Ragi Kanji) is a quick,rustic porridge made from Nagli/Ragi/Finger Millet flour, usually served for breakfast in many parts of Maharashtra. The nutritive benefits of Nagli are well known since ancient times. In fact these are our very own ‘Super Grains’,making a fashionable comeback of sorts, with smart colourful boxes labelled ‘Millets’ , sitting fashionably on the health food aisle in supermarkets! 🙂 A bowl of Ragi Kanji in the morning serves as a calcium+protein rich, power packed breakfast and also helps to keep the body cool (nugget of my Grandma’s wisdom J). This is one of my most…

Continue Reading April 27, 2016 at 3:49 am 2 comments

Desi Health Bites – Mini Thalipeeth Tostadas

I love experimenting with different grains and flours. Jowar, Nagli/Ragi,Amaranth, Corn etc.. are pantry staples in my house. Most of the times,I use a blend of these grains for our day-to-day food in the form of khichdis, upmas,dosas.

One such multipurpose, wholesome flour mix is the ‘Thalipeeth Bhajani. This is a pantry staple in every Maharashtrian household.

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Bhajani Thalipeeth basically is a quick flat bread made using this multigrain Bhajani mix along with chopped onions,sometimes some chopped fresh or leftover vegetables, fresh coriander, sesame seeds and spices.It is usually served for breakfast with fresh homemade Curd/Yogurt, homemade white butter and/or sweet lime pickle.

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My Mom makes her own Thalipeeth Bhajani by roasting – Jowar, Bajra, wheat, Nagli,Rice,Gram dal,Urad dal and cumene , coriander seeds and then milling them together. Needless to say I get my Thalipeeth Bhajani mix  readymade from her as and when I am out of stock :). Most supermarkets, grocery stores, health food shops now stock Thalipeeth flour, so it is easily available or see the Quick Mix version given below.

Another favourite item from the Maharashtrian cuisine is ‘Khamang Kakdi’ – cucumber salad tempered with spices and topped with crushed peanuts. I love to add Tomatoes and onion to my Khamang Kakdi.

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Both these Classic Maharashtrian favourites, I have combined in a quick modern Appetizer Avatar- Mini Thalipeeth Tostadas, akin to the Mexican Tostadas.

Thalipeeth Tostadas 2

It seems to be a long winded recipe but it uses simple day-to-day ingredients found in most Indian kitchens.With some advance preparation it can be easily put together in under 30 minutes.

I have used Fortune Rice Bran Health Oil for making my  Mini Thalipeeth Tostadas.

“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”.

Fortune Rice Bran Oil

“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”

thalipeeth tostadasHere’s the recipe for my Mini Thalipeeth Tostadas

Mini Thalipeeth Tostadas

Makes about 18-19, 3” round Tostadas

Prep time: 20 mins

Cooking time: ~30 mins including baking time

Ingredients

For the Tostados

2 Cups Thalipeeth flour/Multigrain flour *

1 tsp Ajwain/Carom seeds

2 tsp Sesame seeds

½ tsp Dry red chilli powder (or to taste)

2 tsp Fortune Rice Bran Health Oil

2 Tbsp chopped fresh coriander leaves

¼ tsp garlic paste

½ tsp Asafoetida/hing

Warm water as required (~ ¾-1 cup)

For the topping

1 large cucumber peeled finely chopped

1 large Tomato ,seeds removed & finely chopped

½ onion finely chopped

3 tsp roasted peanuts crushed

2 tsp chopped fresh coriander leaves

½ tsp brown sugar

Salt to taste

For tempering

2 tsp Fortune Rice Bran Health Oil

½ tsp mustard seeds

½ tsp Cumene seeds

5-6 Curry leaves

½ tsp powdered Asafoetida

1-2 green chillies chopped

For the herbed Yogurt/Curd

¾  cup thick Yogurt/curd

2 tsp chopped mint leaves

2 tsp chopped coriander leaves

Rock salt to taste

Method

For the Tostados

Preheat the oven to 170 deg C.

Line a baking sheet with Parchment paper.

Add the flour or flours to a mixing bowl.

Add all the other ingredients except the water.Mix well.

Slowly add the warm water and knead the flours into a stiff but pliable dough.

Transfer the dough to a lightly floured work surface.

Roll out into a thin layer. The layer should be as thin as possible while still workable.

Cut rounds using a 3” cookie cutter/ sharp edge of a small steel Dabba.

Transfer to the prepared baking sheet and bake till they turn golden around the edges – ~15-20 minutes. (Keep an eye on them after about 12 minutes as they burn easily.)

Cool completely on a wire rack.

Note: These can be made well in advance. Can be stored in an air tight container for about 2 weeks.

For the topping-Koshimbir

Mix the cucumber, tomatoes, onions in a bowl.

Add the crushed peanuts, salt,sugar and mix

In a small Kadhai/pan add the oil.

Once hot, add the mustard seeds.

Once the mustard seeds crackle, add the cumene seeds, Asafoetida, curry leaves and green chillies.

Pour this over the Cucumber-tomato-onion mixture in the bowl.

Add the chopped coriander and mix again.

Note: The veggies can be chopped in advance but mix everything just before serving and use immediately

For the Herbed Yogurt/Curd

In a small bowl mix together the Yogurt and the herbs.

Season with Rock salt and mix well.

To Assemble the Mini Thalipeeth Tostadas

Keep the crispy Thalipeeth Tostadas on a large serving plate.

Add 1½- 2 spoonfuls of the Koshimbir Topping.

Top with a dollop of the herbed Yogurt

Serve immediately

Other serving suggestions:

You can use Sweet Lime pickle along with the juice, or a coriander-mint chutney or the Marathi Red/Green Chilly Thecha instead of the herbed Yogurt

Thalipeeth Tostadas 1

*Make your own multigrain Quick Thalipeeth flour mix:  ½ cup Wheat flour+ ¼ cup Rice flour+ ¼ cup Ragi/Nagli flour+ ¼ cup Jowar flour+1/4 cup Bajra flour+ ¼ Besan/chickpea/Gram flour+ ¼ cup Urad Dal/Black lentil flour + ½ tsp roasted cumene powder+ ½ tsp coriander seed powder

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

March 16, 2015 at 10:00 am 1 comment

Ridge Gourd with Jowar-Wheat flour dumplings

I always wonder what keeps My Foodcourt going?

I am not someone who is very good with words , and so the writeup on posts are usually quite small and only occasionally elaborate. My food-photos are ok but not exceptional;I get on an average 5-7 minutes to photograph any of my recipes, before my little one decides it is high time he took charge of the camera!

Then what is it?

Of course I love your feedback and encouragement, the most important thing that keeps me going.

And then there are recipes like these which I love to share with you all! And that’s what I love the most about food-blogging; Posting recipes which you will usually not find documented on the internet or maybe even cookbooks, passed on from one generation to the other, which are very close to my heart and my palate, of course. Usually these are my mom’s or Mom-in-law’s recipes and hence can be called authentic.

This Ridge Gourd with Jowar-wheat flour dumplings is one such recipe- very authentic (since my mom makes it J ) and which you would usually not find on any Hotel menu card or maybe even in any cookbooks.

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Dumplings of Jowar flour (sorghum/white millet)-wheat flour spiced with some chillies and ajwain (carom seeds) are cooked along with Ridge gourd. These dumplings just transform the simple, humble Ridge Gourd curry into something very exotic and utterly delicious, not to mention very very healthy. You can substitute Ridge Gourd with Silk Squash (Dodka) or Cluster beans (Gavar) or any such vegetable. 

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Ridge Gourd with Jowar-Wheat Flour dumplings recipe

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 2-3 Ridge gourds lightly peeled and cut into 1 inch pieces

2-3 garlic cloves (optional)

2 tsp Red chilli powder

1 tsp mustard seeds

1 tsp cumene seeds

½ tsp turmeric powder

3 tsp oil

Salt as per taste

Fresh coriander leaves for garnishing 

For the Jowar-Wheat flour dumplings

1 cup Jowar flour

1 cup Wheat flour

2 tsp green chili paste

1 tsp ajwain (carom seeds)

¼ tsp turmeric powder

Salt to taste

For the Jowar-Wheat flour dumplings

Mix all the ingredients and knead into a firm dough. It maybe a little sticky but its ok. Shape small lemon sized balls of the dough into cylindrical croquette shaped dumplings. Keep them aside. 

Heat oil in a pan.

Do the tadka (tempering); Mustard seeds-cumene seeds-garlic- turmeric powder.

Fry for a few seconds and add the Ridge gourd pieces.

Add salt and Red chili powder, mix nicely and cook covered till the Ridge gourd is almost half done. Add about ½ cup water.

Place and spread the Jowar-Wheat flour dumplings one by one on top of the Ridge gourd. Do not stir or mix. Cover and cook on low flame till the dumplings are nicely steamed.

Only after the dumplings are properly cooked, stir the curry nicely so that the dumplings and Ridge gourd mix nicely.

Cook for a few more minutes.

Garnish with fresh coriander leaves.

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Serve hot with Bhakri or Roti. I had it just like that! 

September 4, 2007 at 11:06 am 24 comments

Kadhi Pakoda

I have learnt quite a few dishes from my Punjabi colleague. I have already blogged about the Beetroot Kanji and Makki di Roti Sarson Da Saag, she taught me.Kadhi Pakoda is one more recipe that I have learnt from her.

The weather here is perfect for hot piping Kadhi with Pakodas – the Punjabi style.

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Kadhi is made differently in different regions in India. The Maharashtrian Kadhi is hot and spicy (will blog about it soon). The Gujrathi Kadhi is a little sweetish to taste. The famous Sindhi Kadhi is an altogether different recipe, which doesn’t use buttermilk at all.

The difference in this Punjabi Kadhi is the addition of Pakoda-of course and also the addition of onion.

I am sending this Kadhi Pakoda straight from Punjab to Richa of As Dear As Salt , who is hosting this month’s RCI

__________________________________________________________                                                            Kadhi Pakoda recipe

Serves : ~4

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For the Pakoda

~ ¾ cup Besan (gram flour)

1 onion chopped

¼ tsp turmeric powder

½ tsp Red chilli powder

1 tsp ajwain (Carom seeds)

Salt to taste

Oil for deep frying 

For the Kadhi

3 cups buttermilk. This has to be a little sour.

2 tbsp Besan (gram flour)-you can vary the proportion depending on the desired consistency of the Kadhi.

1 onion chopped

½ tsp ginger garlic paste

½ tsp methi (fenugreek) seeds

3-4 green chillies, chopped (optional)

½ tsp Red chilli powder

½ tsp mustard seeds

½ tsp cumene seeds

2 tsp oil

Coriander leaves for garnishing 

For the Pakoda

Mix all the ingredients for the Pakora except the oil.

Heat oil in a kadai/wok for frying the pakodas.

Add 1 tbsp of hot oil to the pakoda mixture.

Add water and mix nicely to make a thick batter.

Check if the oil is sufficiently hot by putting a drop of the batter in the oil.It sizzles right away and floats on the top.

Using a spoon (teaspoon) drop portions of the batter in the hot oil and fry till golden brown.

Drain on a paper napkin.  

For the Kadhi

Mix the buttermilk with the besan and blend it thoroughly, ensuring that no lumps are formed. (Use your hand and dissolve any lumps if any!)

Add salt, turmeric powder and red chilli powder.

In a wok/kadai heat oil.

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

Add the fenugreek seeds and then the ginger garlic paste and the chopped green chillies

Add the chopped onions and fry till translucent.

Now add the buttermilk- besan mixture and bring to a rolling boil.

The Kadhi will thicken after a few boils.

Switch off the gas and add the Pakodas.

Garnish with coriander leaves.

Serve hot with steamed rice.

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July 12, 2007 at 5:18 pm 10 comments


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