Posts filed under ‘citrus’

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

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

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

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.

June 25, 2012 at 10:21 am 4 comments

Petite Lemon Meringue Pies

This is a very quick post, but I had to make something for Aparna’s -Bite Sized desserts for Sugar High Friday. Life has been very very hectic here and so I could not manage to send my entry by Friday. Aparna has been very kind and is accepting my late entry too. Thanks Aparna for hosting as well as extending the deadline for me. 🙂

Petite Lemon Meringue Pies– I found the name itself quite refreshing when I first saw the recipe in the book Petite Sweets by Beatrice Ojakangas. Incidentally, I won this book (some time back) at a Giveaway hosted by Aparna. I have been meaning to post some of the recipes I have tried from this lovely book but somehow have not been able to do that.

Bite sized desserts for Sugar high Friday was the perfect occasion to make one of the cute looking desserts from this book and to Thank Aparna for introducing me to the cute bite sized dessert wonderland.

I chose the Petite Lemon Meringue Pies since I had a bottle of Lemon curd (from Fabindia) saved for a ‘Special Occasion’. I also had some homemade Mascarpone,I found Lemons (not limes) at the local supermarket and I had some petite glass bakeware. The only apprehension I had was the meringues, since I have never made one and did not know how ‘eggy’ it would taste. My doubts were put to rest the moment I took out the first pie from the oven and my son instantly gave a Thumbs up to the pie.

I made a small batch of 8-9 petite pies (I actually halved the original recipe). I had some problems with the temperature and the meringues were browned more than I would have liked, but the refreshing citrusy flavor of the pies more than made up for that. My photos do not do much justice to the sinful lemony morsels, but they are absolutely delightful, so go on and try the recipe and let me know about it.

Meanwhile I am sending this to my dear Friend Aparna for Bite Sized Desserts.

Here’s the recipe:

As adapted from Petite sweets by Beatrice Ojakangas

(I halved the recipe and got about 8 small Lemon pies)

Ingredients:

For the pastry:

3/4th Cup All purpose flour

2 tbsp butter cut up (I used salted butter)

1 tsp sugar (I used Vanilla sugar)

 1 small eggyolk

½ tsp fresh Lemon juice

2 tsp ice water

For the Lemon filling:

½ cup Lemon curd

½ cup Mascarpone at room temperature

For the Meringue:

1 Eggwhite

1 tbsp sugar

Method:

For the Pastry:

Preheat the oven to 200oC  or 400oF.

Prepare small muffin pans or like I used petite glass bake ware.

Pulse the flour, butter and sugar in a food processor till it resembles coarse meal.

Turn mixture into a mixing bowl.

In a separate bowl mix together egg yolk,lemon juice and icewater.

Sprinkle the liquid mixture over the dry ingredients and mix till the dough holds together without being sticky or wet.

Knead and shape into a ball.

Flatten into a disk, wrap and chill for 30 mins.

On a floured surface, roll out the dough to about ¼-inch thickness.

With a 3-inch round cookie cutter cut rounds and fit into the muffins/baking moulds.

Pierce bottom with fork and for ~10 minutes or until edges are lightly browned.

Cool before filling.

For the lemon filling:

Beat the Lemon curd and Mascarpone till smooth.

Spoon about 1 tbsp of the mixture into each of the baked pie shells.

For the Meringue:

Preheat oven to 180oC or 350oF

Meanwhile, beat the egg white until frothy.

Gradually beat in the sugar until the mixture is glossy- meringue like.

Spoon or pipe the meringue onto each pie and bake for ~ 10 minutes (it took~12-13 minutes for me) or just until lightly browned.

Cool and serve.

September 26, 2010 at 10:47 am 4 comments

Lemon Rice

Nothing is as refreshing as lemon in this scorching heat , even if the lemon is in the rice! Lemon rice is just the right recipe for these hot summer days. The tangy lime juice peps up the humble rice. This is my mother-in –laws recipe (like all other south Indian recipes on this blog) and I love the way vegetables are added to the Lemon rice making it a wholesome meal by it. Here I have added green beans but I sometimes add capsicum too. 

Lemon Rice recipe:

2 cups cooked rice, (add salt while cooking the rice)

Juice of 2 lemons (or as tart as you like)

1 cup chopped green beans

4-5 green chilles chopped

2-3 tsp Chana dal

7-8 curry leaves

2tsp mustard seeds

1 tsp turmeric powder

3-4 tsp oil oil

Salt to taste

Method:

Heat oil in a pan/wok.

Add the mustard seeds

Once they splutter add the chillies-curry leaves-turmeric powder- Chana dal.

Add salt (remember the rice also has salt!)

Add the green beans, mix well, cover and cook for a few minutes.

Add this beans mixture to the cooked rice. Mix nicely till the mixture coats the rice.

Add the lime juice, adjust the salt if required.

Serve immediately.

Lemon rice can be accompanied by some salad or rasam.

March 23, 2010 at 12:18 pm 4 comments

Eat like..an Egyptian

This month I have been Globe Trotting not physically but Cuisinewise! Some days ago we were in Thailand, then this week in Orissa.

My kitchen has been witnessing a lot of experiments these days thanks to some challenging events going in the blogosphere. (I have become a slave to these  Blog -events now!)

This time I am traveling all the way to the Middle East to EgyptAll thanks to Glenna of A Fridge Full of Foods. We are in search of Ethnic Dishes’ and she has asked us ‘to make a dish from a culture, country, or ethnicity other than our own’.

So this Columbus/i on her culinary expedition has landed in Egypt the ancient, mystic land of Pharaohs and Pyramids.

Here I discovered a National favourite –‘Ful Medames’ (FulEgyptian word for beans usually fava beans, and medames meaning buried -hinting at the original cooking method, which involved burying a sealed pot of water and beans under hot coals.)

Traditionally this recipe, consists of Fava beans slow-cooked in a copper pot that have been partially or completely mashed.

This is the first time I have ventured into Egyptian cuisine or cuisine of the Middle East for that Matter.

I turned my city upside down in search of Fava Beans – no one even knows what they are! It is something like ‘Wal beans’ we get here, which also I did not get at this time of the year.I  took a printout of some photos of Fava beans so that at least I would find some canned beans in the local Malls. But I couldn’t find them. L  

I had already made up my mind to make  Ful Medames, so I settled for some Red Beans. (I also bought a can of green Lima beans in the bargain, with which I have no clue what to do..maybe I will team it up with some pasta!)

I referred mainly to this recipe and browsed through many other recipes for Ful Medames and ended up making some adjustments to suit our taste and ingredients.

I have twisted the original Ful Madames recipe due to the lack of availability of ingredients –it might not be the same as it is made on the streets of Egypt but the end result was very good

I will repost the recipe once I get hold of Fava Beans!

I made my own Whole wheat Pita Bread, which is normally eaten with Ful Medames (here again I had no choice since Pita bread is not readily available) This recipe I have borrowed from the Masterchefs-Bee and Jai of Jugalbandi . Thank you Master bakers for this wonderful recipe with Wheat flour. 

Thank you Glenna, I gained an insight into various other cuisines while searching for some really traditional breakfast recipes around the world! 

fulmedames2.jpg

Ful Medames with Pita Bread, eggs, onions and lemon wedges for this month’s WBB # 14 ‘Ethnic dishes with a twist’ hosted by Glenna

__________________________________________________________ 

Ful Medames recipe

_____________________________________________________

 ~ 2 cups Red Beans (actually Fava beans) soaked overnight

1 onion chopped

6-7 pods garlic peeled and crushed

2 tsp cumene powder roasted and crushed

7-8 peppercorns roasted and crushed

2 tsp lemon juice

2-3 tbsp Olive oil

few fresh coriander leaves chopped (you can use mint leaves if you have)

Salt to taste 

For serving:

1 onion sliced

1 egg boiled and sliced

1-2 Limes wedges

Pita Bread  

Cook the beans till they become soft . (They are actually cooked in a pan for~45-50 minutes.) I pressure cooked them for about 30 minutes. 

Sauté the garlic and chopped onion in a little oil for few seconds (this is for people who don’t like raw onion/garlic like me)  

Mash the cooked beans with the back of a wooden spatula.

Add the sautéed onion-garlic.

Add the crushed cumene seeds and crushed peppercorns.

Add the lemon juice, salt and olive oil. Mix nicely.  

Serve on a platter with sliced onion, sliced egg, lime wedges and Pita Bread 

fulmedames1.jpg

Note: I also added chili flakes and blanched tomatoes to a portion of the above version of Ful Medames. Chili lovers will prefer this version.

August 24, 2007 at 11:47 am 16 comments

Watermelon Papaya Salad

I was bragging so much about the wet rainy weather here and how it makes me crave for Pakodas J The Monsoon seems to have taken offence to this and has suddenly disappeared. It’s almost as if summer is back here and 99 out of 100 people are suffering from Flu, including my little one L

To pep our mood from the gloomy weather I made this WatermelonPapaya Salad.

 watermelonpapayasalad2.jpg

Watermelons are not in season but thanks again to Reliance Fresh we get most of the things anytime of the year now.

A simple WatermelonPapaya Salad with Ginger-honey-lemon dressing goes straight to Boise, to one of my favourite Blogs Jugalbandi and to the sensational duo- Bee and Jai for this month’s AFAM

__________________________________________________________ 

Watermelon Papaya Salad recipe

Serves: 2

_____________________________________________________ 

1 small watermelon– red flesh cut into bite sized pieces (or scoop out the flesh into small balls) – (~3 cups of pieces)

1 small Papaya cut into bite sized pieces (or scooped into balls) 

For the dressing:

1 ½ tsp grated ginger (or ginger juice)

2-3 tsp honey

Juice of half lemon

1 tsp chilli Flakes

Salt to taste 

Mix all the ingredients for the dressing.

In a bowl add the watermelon papaya pieces. (If you have the time and patience you can scoop out the watermelon and papaya flesh into small balls. It looks much better)

Pour the dressing over the watermelon-papaya pieces and toss gently till they are evenly coated.

Chill and serve.

watermelonpapayasalad1.jpg

July 18, 2007 at 10:00 am 10 comments

Friday Monsoon Magic-Corn Chat

Rains and Corn (especially ‘Bhutta’-Corn on the Cob) go hand in hand. The fresh smell of the mud when it rains urges you to eat something steaming hot with a hot cup of Chai (tea).

Steaming Corn Chat is another favourite ‘Corn-Monsoon’ recipe.

cornchat.jpg 

               Corn Chaat with a glass of garam garam (hot) chai

_________________________________________________________                                                            Corn Chat recipe

servings ~2 _____________________________________________________ 

2 Cups Sweet Corn kernels, parboiled and steaming hot

1 onion chopped

1 tomato chopped

1 tsp butter (optional)

1 tsp Chaat masala

½ tsp red chilli powder

For garnishing:

Chopped coriander leaves for garnishing

Juice from 1 lemon  

Mix the hot corn corn kernels and butter together. Add the other ingredients.Stir nicely. Garnish with chopped coriander leaves and lemon juice.

Serve when the corn kernels are still hot,with steaming hot Chai.

Variations to Corn Chat: 

CornMasala Chaat : This is without any veggies.Corn + chaat Masala+chilli powder +salt. 

Lime Corn Chaat : Corn+lime juice+pepper powder+salt 

Cheese Corn Chaat : Corn+Cheese+ veggies+chaat masal+salt

June 29, 2007 at 2:19 pm 17 comments

From the Salad Bar

      Winter is almost here and the temperature is gradually dropping down. I love this season since we get a variety of very fresh vegetables and fruits here. Veggies like carrot sport their actual pink -red color, instead of the orange-red color found during the rest of the year.Preserving fruits and veggies is also easier during this season. I stock on veggies and fruits for the whole week in this season without bothering about them rotting.

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These are few simple salad recipes I usually make. These are some contemporary mix-n-match type of salads, made with the available ingredients, not the typical Koshimbir or Raita type salads usually cooked in Indian households. They can be eaten by themselves without any accompaniments as a light lunch or dinner. I enjoy making and eating salads with the variety of colourful veggies and fruits available now. Most of the days I carry them for lunch. Relatively easy to make, Salads provide a lot of scope for innovation and imagination. Right from the ingredients, dressing to the presentation there is a lot of room to showcase your culinary talent.

These Salads are nutritional powerhouses – low on calories and high on nutrients. A few simple things to remember while making salads:Wash the veggies / fruits thoroughly before peeling/cutting/shredding them. Do not wash after peeling or cutting. Go easy with the dressing. Savor the natural taste of the veggies.

Veggie Salad

½  cup Moong bean Sprouts

½ cup peeled and grated carrots

½ cup cucumbers peeled and diced ½ cup tomatoes chopped¼ cup green bell pepper finely chopped

1 tbsp fresh green coriander finely chopped

For the dressing

2 tsp lime juice

½ tsp black/white pepper powder

Black salt or Plain salt as per taste.

Mix all the ingredients together. Just before serving add the lime juice and salt. If the weather is warm you can chill the salad for ½ an hour or eat it straight away.

Quantities for the veggies can vary as per availability and choice.

s2.jpg

Fruity-Corn Salad

¼ cup sweet corn kernels

¼ cup beetroot grated 

¼ cup fresh pomegranate seeds

¼ cup fresh Pineapple chopped

½ cup peeled and grated carrots

½ cup cucumbers peeled and diced

½ cup tomatoes chopped (optional)

¼ cup green bell pepper finely chopped

2 tbsp yellow split moong dal soaked in water for 1 hr

3-4 lettuce leaves torn into pieces1 tbsp fresh green coriander finely chopped

For the dressing

2 tsp Mosambi (Sweet lime)/ Orange juice

½ tsp black/white pepper powder

Salt as per taste 

Toss all the ingredients in a large bowl. Just before serving add the Sweet lime juice or orange juice and salt.

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High Protein Salad

¼ cup sweet corn kernels

¼ cup fresh pomegranate seeds

½ cup Moong bean Sprouts

2-3 Salad leaves torn into pieces

½ onion cut into thin slices

2-3 lettuce leaves torn into pieces

4-5 seedless Dates chopped

For the dressing

Salt as per taste

1tsp Chaat masala 

Toss all the ingredients in a large bowl. Just before serving add the Chaat masala and adjust the salt. Remember that Chaat masala too has some amount of salt so adjust accordingly.  

 s4.jpg

Crunchy Pepper Salad

1 Red bell pepper chopped

1 yellow pepper chopped

1 green pepper chopped

2 cucumbers peeled and diced

For the dressing

Salt as per taste

1tsp Chaat masala

2 tsp lime juice 

Toss all the ingredients in a large bowl. Just before serving add the lime juice, Chaat masala and adjust the salt. 

All the above salad ingredients can be mixed and matched as per your tatse!

Enjoy these light and healthy salads! If you have any more ideas for quick and easy salads I would appreciate if you can share them here.

December 7, 2006 at 10:00 am 6 comments

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