Posts filed under ‘bay leaves’

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

Desi Health Bites- Multigrain Daliya Hot Pot

I am back with another recipe showcasing my love for multi-grains again for the #Fortunehealthbites – Multigrain Daliya Hot Pot . It’s a Hot Pot alright – but a quick, no meat and no bake kind of Hot Pot- unlike the ‘Lancashire Hot Pot’ which inspired me for the basic idea and presentation for this recipe.

Daliya or the broken grains/Lapsi of wheat is the most commonly used in Indian cuisine for making savoury as well as sweet preparations. Jowar and Bajra groats are traditionally used to make ‘Khichada’, a spicy version of the Khichdi.

With the appearance of organic stores in town/online there is a now a variety of Daliyas easily available. My pantry now hosts an array of these nutritious, relatively quick to cook Daliyas .

daliya hot pot

I have flavoured this Hot Pot with Allspice, just because I have these flavourful leaves growing abundantly in my kitchen garden. The grilled sweet potato garnish adds some crunch to the Multigrain Hot Potmaking it look like a ‘gourmet’ makeover of the humble Khichdi, while still maintaining its ‘Comfort Food’ status.

Daliya Hot Pot 1

I had recently switched over from Sunflower to Ricebran oil as per suggestion from my all knowing elder brother 🙂  and then as if on cue, Fortune Foods sent over their Rice Bran Health oil.

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

“Also I learned that 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 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”

Here’s the recipe for my recipe for the Multigrain Daliya Hot Pot

Multigrain Daliya Hot Pot

Serves 4-5

Ingredients

1 ¾ Cups mixed Daliya (Broken :wheat,jowar,barley,Buckwheat,corn,rice- any or all of these)

¼ cup green moong dal

¾ cup chopped veggies ( Beans,carrots,peas,beetroot,beetgreens,red pumpkin etc..)

1 small onion finely chopped

1 small Tomato chopped

½ tsp grated ginger

2-3 garlic pods crushed (optional)

1-2 Allspice leaves of Bay leaves

Handful of mint leaves torn into pieces or you can use coriander leaves

5-6 cups of vegetable stock/water (for porridge like consistency)

Salt to taste

For the tempering

3 tsp Fortune Rice bran Health oil

2 tsp cumene seeds

2 tsp mustard seeds

½ tsp turmeric powder

½ sp Asafoetida

3-4 dried red chillies torn into pieces

2-3 tbsp peanuts (optional)

For the Hot Pot Topping

2 large Sweet Potatoes sliced

½ tsp crushed black pepper

1 tsp Rock Salt or to taste

7-8 mint leaves torn into pieces

2 tsp Fortune Rice bran Health oil

Juice of ½ a lime

Method

In a bowl Mix the crushed black pepper,rock salt,lime juice,mint leaves & oil.

Pour over the sliced sweet potatoes and rub all over.Keep aside.

Wash the Multigrain Daliya and the green moong dal with water.

In a pressure pan, heat the oil.

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

Add the turmeric powder,asafoetida,dry red chillies and peanuts .Stir for minute.

Now add the Allspice/bayleaf and the chopped onion, crushed garlic and grated ginger. Sauté for a minute.

Add the chopped tomato and cook for a few seconds.

Add the veggies next and mix well.

Now add the multigrain Daliya along with the green moong dal. Mix again.

Add ~ 5-6 cups of Vegetable stock or water (for porridge like consistency).

Add salt.Cover and cook for 1 whistle+10-12 mins on SIM or till the Daliya is cooked.

Meanwhile, grill the Sweet potatoes on a griddle pan on the stove top or in the oven ~ 10 minutes on each side- till they are just cooked.

Take out the Hot Multigrain Daliya in a flat bottom serving bowl.

Garnish with the mint leaves.

Top all over with the grilled sweet potatoes and serve hot immediately.

Pomegranate + green onion Raita and roasted Nagli/Ragi papad make great accompaniments for the Multigrain Daliya Hot Pot.

Daliya Hot Pot 2

Notes:

If you have the time, soak the mix Daliya and the green moong dal in water for about half an hour. This can reduce the cooking time.

The veggies can be chopped in advance and refrigerated in airtight containers.

Fresh Basil is also a good option as a garnish for the Hot pot instead of Mint or coriander.

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 

Check out more Desi Health Bites by all the awesome Food Bloggers here at Fortune Food

March 20, 2015 at 10:04 am Leave a comment

Vegetable Tagine with Harisa

This is a warm up to the 7-day recipe marathon initiated by Nupur, at One Hot Stove. Just making sure I haven’t forgotten writing posts!  Nupur has provided the much needed push for My Foodcourt and hope to reach the finish line, even though I shall be travelling.

Harisa Seasoning was not a very familiar spice to me till recently. My dear brother picked up some free samples for this from a trade fair in Berlin last month. Some Google research and I was tempted to use it immediately; Hit the bulls eye with this recipe for Vegetable Tagine with Harisa. Loved this recipe since I had all the ingredients that were required (a very rare coincidence!).

All the veggies used for this Tagine are in season now. I did not have the traditional ‘Tagine pot’ but slow cooked it on the stove top for the flavours to mingle and the result was a scrumptious spicy-sweet and tangy stew. Traditionally served with couscous, I served this with rice. As usual I tweaked the recipe a little bit to suit our taste.

Here’s the recipe:

Vegetable Tagine with Harisa

2 onions, sliced

½ tsp ginger-garlic paste

1 tsp sugar

3 tsp Harisa seasoning

a pinch of saffron (optional)

1 tsp cumin seeds (roasted and crushed)

1 cinnamon stick

1 bay leaf

250ml vegetable stock or water

3 ripe tomatoes, skinned and chopped

2 large carrots, cut into chunks

2 sweet potatoes, peeled and cubed

1 red pepper, seeded and cubed

1 yellow pepper, seeded and cubed

2 brinjals, cubed

400g chickpeas soaked overnight and cooked

1 tsp dry red chilli powder or pepper (optional)

Salt

2 tsp Oil

Chopped fresh parsley for garnish

Heat the oil and fry the onion, ginger-garlic and sugar over a low heat until onions begin to caramelise.

Add harissa powder and spices and cook until fragrant.

Add the veggies, season with salt, Cover and simmer for 40 minutes or until the vegetables are tender.

Garnish with chopped fresh parsley.

Serve hot with couscous or rice.

December 17, 2009 at 4:39 pm 5 comments

Pindi Chole

Pindi Chole as the name suggests is a Chole (Kabuli Chana/Chick pea) recipe originating from the Rawalpindi region of Pakistan.

This is again my friend’s recipe whose family hails from the Rawalpindi region of Pakistan.

pindichole1.jpg

Simple Pindi Chole with a delicious blend of spices – my 2nd entry for Richa’s RCI-Punjabi Cuisine.

__________________________________________________________ 

Pindi Chole recipe

Serves: 4

_____________________________________________________ 

~ 3 cups Chole (Kabuli Chana/Chickpeas) –the large grain variety

5-6 tomatoes, chopped1 tsp ginger paste

4-5 Cloves1 Bay Leaf

1 small stick Cinnamon broken into small pieces

2 tsp Chole Masala

1-2 tsp Red chili powder

1 tsp cumene seeds

3-4 tsp Ghee

1 tsp oil

2 tsp Tea leaves (or 1 Tea bag)

Soak the Chole/Chana overnight.

In a pressure pan/cooker add Chole, about 4-5 cups of water, 1 tsp Ghee, salt and tea leaves tied in a muslin cloth.You can also use a tea bag. The tea leaves give a nice dark brown colour to the Chole.

It takes about 35-40 minutes after one whistle for the Chole to cook nicely.

Heat 2 tsp Ghee +1 tsp oil (oil is my addition to the original recipe) in a wok/Kadai.

Add the cumene seeds – cloves-bay leaf and cinnamon and fry for 1-2 seconds.

Add the ginger paste- Chole masala-chilipowder and immediately add the tomatoes.

Cook the tomatoes nicely till they become mushy~ 5 minutes.

Remove the Tea bag from the Chole and add the Chole along with the water to the tomatoes. Add salt, Adjust the water consistency to your liking and cook covered for 10-15 minutes on low flame.

Serve hot with Paratha, Naan, Roti,Rice.

Cook Chole 1-2 hours before serving, so that they soak in all the spices.

pindichole2.jpg

               Pindi Chole with Ajwain(Carom seeds) Paratha

July 22, 2007 at 11:08 am 11 comments

Carrot Soup

Still no respite from the incessant rains here! After a break of exactly 1 & ½  days, Mr.Monsoon has reported back to work.

I follow a food routine during this season:

1.This is the season, when I indulge in my favourite fries, bhajjis, samosas etc.. to brighten(???) these wet ,gloomy, lazy days( that’s my excuse).

2.Then Guilt visits me and I am suddenly reminded of words such as nutrition, fat,health etc…

3.Then I follow a strict diet of nutritious healthy foods like veggies, soups etc…to cancel out the not so healthy munchies.

On one such guilt trip,a hot piping nutritious Carrot soup is what I made to cancel out the not-so- nutritious treats I have indulged in!!

Carrots- Storehouse for Vitamin A (beta carotene) are good in any form for elders as well as for children. Infact, my little son is very fond of carrots ,just like Bugs bunny (Now you know where both of them get their energy from!)

So here’s a soup for all you mothers too who are constantly in search for different recipes to make your kids eat their veggies. The goodness of Carrots flavoured with some spices and garnished with coriander        makes this soup irresistible to the palate.

I have mostly followed the original recipe from Sanjeev Kapoor, with some changes to suit my taste.The original recipe also had garlic, which I did not add and I reduced the amount of fresh green coriander leaves.

Carrot Soup

Serves 4:

Ingredients:

5 carrots roughly chopped

10-15 sprigs of fresh coriander leaves

2 Bay leaves

1tsp peppercorns

1 medium sized Onion chopped

½ tsp white pepper powder

2 tsp butter

Salt to taste.

Method:

Chop fresh coriander leaves finely and reserve the stems.

Heat butter in a deep pan, add bay leaves, peppercorns, onion, and sauté for two minutes.

Add carrots, coriander stems and 5 cups of water and bring to a boil.

When the carrots are completely cooked, remove them and put in a blender to make a coarse puree.

Boil and reduce the stock slightly and strain.

Take the puree in a deep pan and add strained stock to reach the desired consistency. Bring to a boil again.

Add white pepper powder dissolved in a little water.

Add salt to taste.

Garnish with finely chopped fresh coriander leaves.

Serve piping hot.

 

 

August 16, 2006 at 3:06 pm 2 comments


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