Posts filed under ‘cooking oil’

Mushrooms stuffed with carrots and Del Monte Mint Mayo

Mushrooms stuffed with carrots and Del Monte Mint Mayo is a quick, bite sized snack. Mushroom caps are stuffed with a mixture of carrots and Del Monte Mint mayo to make this crowd pleasing appetizer. The delightful Del Monte mint mayo bursting with flavor adds zing to the filling and is sure to please those who are not very fond of Mushrooms. The crushed groundnuts add crunch as well as improve the health quotient. 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,…

Continue Reading November 11, 2016 at 2:37 am Leave a comment

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…

Continue Reading November 9, 2016 at 1:46 am Leave a comment

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

Spaghetti with Del Monte cheesy Dip

Spaghetti with cheesy dip is a quick and simple dish which can be made in no time. The recipe is incredibly easy, thanks to the delicious Del Monte cheesy dip, which saves you the hassle of making pasta sauce from scratch. A delightful blend of mayo, cheese, black pepper, garlic Del Monte cheesy dip makes for a perfect instant pasta sauce. You can use any vegetables of choice or totally skip adding them. Spaghetti with Del Monte cheesy Dip makes for a quick and comforting weeknight dinner.

Continue Reading October 28, 2016 at 3:20 am Leave a comment

Bread boats filled with spinach, eggs & Del Monte Sandwich spread

Bread boats filled with spinach, eggs & Del Monte Sandwich spread is a fun way to serve breakfast. This stuffed bread makes for a perfect Sunday morning breakfast to share with friends and family or a handy on- the- go snack.

Continue Reading October 26, 2016 at 2:08 am Leave a comment

Bake your own Bolillos to make Mexican Tortas!

Tortas make a great meal/snack for a small get-together with family or friends or a kiddie party. Make the different components and let everyone assemble their own sandwiches. This ,a pitcher full of Margarita or Mojito or Sangria (or any other drink) is my version of a homemade Happy Meal!

Continue Reading July 9, 2016 at 3:03 pm 4 comments

The ‘cartwheel’ that won me the first prize!- Ruote pasta and eggplant gratin

Ruote pasta is popularly known as Cartwheel pasta or Wagon wheel pasta owing to its shape. This Ruote pasta & Eggplant gratin is a scrumptious one pot meal which is sure to please everyone.

Continue Reading June 30, 2016 at 4:52 pm Leave a comment

9 years and counting!

9 Years! That’s how old My Foodcourt is 🙂

What started as a journal to document heirloom recipes, soon became a passion and now an integral part of my life. Exploring different cuisines,Learning food photography,Cook-alongs,Bake-alongs, food events, Giveaways,some media mentions,blogging Off and On (at my own pace 🙂 ), moving to another space and then moving back – all this happened during these 9 long years.

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I have said this before and will say it again- I have been very lucky to meet talented, generous and ever encouraging virtual friends during these years, who now are my friends for life. Some of them I have met in person too. Thank You my food blogger friends as well as readers of My Foodcourt. I am so glad we crossed paths!

thanks

Many of my food blogger friends have stopped blogging now. I miss the camaraderie we enjoyed back then, since we were such a close knit group. Not that it doesn’t exist anymore, but the small food blogging group has now become an ocean and it is a pretty difficult to keep up with the happenings.

I also miss posts from my friend Indira of Mahanandi very much. Mahanandi, as I have said earlier was the inspiration to start this blog in the first place. I am so glad that I met Indira few years back when I visited Sugarland. I wish and hope she gets back to blogging soon!

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On that Nostalgic note, I would like to share a recipe for a Banana and Date loaf  to celebrate these glorious 9 years of my virtual life .

The original recipe is from  Lisa’s Lemoy Kitchen . I made a few changes to it. I used part whole wheat and part APF/Maida instead of the spelt flour. Also I reduced the sugar to less that half cup, since I thought 1 cup sugar was too sweet. Also I skipped the pecans,since the little Diva in our house does not like nuts 🙂

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I baked 6 mini Banana and Date loaves instead of 1 large loaf and they were gone in no time. This is a great way to use up overripe Bananas.

Here’s the recipe for the Banana and Date loaf

Adapted from  Lisa’s Lemoy Kitchen

Makes 6 mini loaves

Ingredients

1 cup All purpose flour(Maida)  + ½ cup whole wheat flour
1 teaspoon Baking soda
1 teaspoon salt
200g pitted dates (roughly chopped)
½ cup caster sugar or a little less
2 eggs
½ cup vegetable oil
3 very large ripe bananas (mashed)
1 1/2 teaspoons of vanilla extract

Method

Preheat oven to 180 degC.

Grease and dust the loaf pan or mini pans.

Sift flour and baking soda into a mixing bowl.

Add salt and dates.

Mix to thoroughly coat the nuts and dates.

Use electric mixer, whisk the eggs, sugar and oil until light and creamy.

Add mashed banana and vanilla extract.

Add dry ingredients into the banana batter.

Pour into the loaf/mini pans.

Bake for 50-60 minutes (large pan) or ~15-18 minutes for the mini loaf pans or until skewers comes out clean.

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August 6, 2015 at 8:39 am 3 comments

A wholesome weekend Brunch- Veg Fajitas with Guacamole

The lad is a foodie- much to my happiness! He tastes the food and gives an instant ‘thumbs up’ to well made dishes. Some of my trials are met with an honest ‘I didn’t like this much’ feedback along with a suggestion to ‘repair’ the dish. On some Friday nights ‘Would you like to have Pizza for dinner?’ is answered by ‘Do we have fresh Basil and Mozzarella?’ On one occasion when I asked him what he would like to have for dinner (please note: this question gets asked only on weekends) , he picked up one of my cookbooks (the one mentioned below) and wrote down, on a piece of paper -A starter ,soup, a main course and a dessert he wanted me to make for his dinner!

Most of the days it’s a pleasure to feed this child who happily eats his veggies and fruits without any fuss. On the flip side, he needs a lot of variety. He is the ‘forever hungry monster’ specially when I am home. The veggies get grilled, marinated, wrapped, sandwiched or they get topped on whole wheat ‘pizza’ to make them more interesting than the regular Roti-Sabji.

The Veg Fajita (recipe below) is adapted from a book called ‘330 vegetarian recipes for health’. This book which I picked up from the local Crossword store has been one of my ‘super finds’. All the recipes are vegetarian (no-meat, no-fish). The first section in the book includes a whole food guide for fruits and vegetables to grains and from dairy foods to herbs and spices. This vegetarian ‘mini encyclopedia’ includes essential facts about key health benefits as well as information on buying, storing and preparing whole food. The photographs are absolutely drool-worthy. The book showcases hundreds of step by step recipes from around the world. Most of the recipes are not only healthy but are also easy to follow.The book occupies is always kept handy on my book shelf since more than often I find myself referring to it for ideas to keep the foodie lad satiated. The Light meals and side dishes section in the book are our favourites. I would recommend this fascinating book to anyone interested in  finding out more about whole food.

For these colorful  Veg Fajitas, Mushrooms and coloured Peppers (capsicums) are marinated in a little chilli powder/olive oil ,lightly sautéed and wrapped in flour Tortillas. Fresh Mushrooms and coloured capsicums are usually found in our crisper since they are a hit whichever way they get served. I used our regular whole wheat  Rotis (Phulkas) to substitute the Tortillas.

Guacamole is a family favourite. We love Guacamole. Whenever I have access to good quality Avocados, the creamy dip gets slathered on breads or Rotis or is paired up with corn chips, khakras, Tacos anything that can be dipped or wrapped!. One of the very few veggie vendors who stocks ‘exotic’ fruits here in Nashik sometimes sells Avocados. Finding good quality Avocados is a challenge since they travel here all the way from Goa (that’s what the vendor tells me). I was happy to find some lush green Avocados on my trip to Nature’s basket, Bangalore.

A freshly made Guacamole served with the medley of colorful vegetables wrapped in a whole wheat Tortilla made for a wholesome weekend brunch. The foodie lad was ecstatic and lost count of the number of ‘Tortillas’ that vanished into his little tummy 🙂

Here’s the Recipe for the Veg Fajitas

Ingredients:

1 onion sliced

1 Red Pepper

1 Yellow Pepper

1 Green Pepper ( I skipped this )

1 garlic clove crushed

1 packet Button mushrooms (about  15-16 mushrooms)

6 tbsp vegetable oil ( I used the herb infused Olive oil  )

2-3 tsp Red chilli powder (the original recipe asks for 2 tbsp but I reduced the quantity since our Red chilli powder is quite hot, adjut this to taste)

Salt to taste

Freshly ground pepper for garnishing

To serve:

~ 6 small Flour Tortillas/ Rotis warmed.

Sprigs of fresh coriander

Wedges of 1 lime.

Method:

Slice the onion.

Cut the Peppers into strips.

Mix the onion slices and peppers in a bowl.

Add the crushed garlic.

Wash and dry the Mushrooms on a kitchen towel.

Remove the stems from the Mushrooms (Use them to make stock)

Slice the Mushrooms and add to the pepper mixture.

Mix the oil and Red chilli powder in a small cup and mix.

Add this to the veggie mixture and Keep aside for  20 minutes (or  till you  make the Guacamole recipe below)

Heat a pan or wok till hot.

Add the marinated vegetables and stir fry over high heat for 5-6 minutes, till the veggies are just tender.

Season with salt and crushed black pepper.

Spoon the filling on to each Tortilla and roll up.

Garnish with fresh chopped coriander.

Serve with Fresh Guacamole and  lime wedges.

I did not follow the recipe for Guacamole from the book.This is how I make it:

Recipe for Guacamole

Ingredients:

1 Ripe Avocado

1 small Onion finely chopped

1 small Tomato seeds removed and chopped

1 Green chilli chopped

Juice of 1 lime

Crushed black pepper to taste

Fresh coriander leaves chopped

Salt to taste

Method:

Cut the Avocado in half.

Remove the pit, scoop out the pulp from the peel and put in mixing bowl.

Mash the Avocado with a fork. I like to keep a few small pieces.

Add the onion, tomato, green chilli, lime juice, coriander leaves, salt and crushed black pepper.

Mix nicely and serve immediately with corn chips, Tacos, Khakras or Veg Fajitas.

Note: This is not one of the make ahead kind of dip since the Avocado oxidises very fast. If you haveto keep it for some time before serving cover with a plastic wrap and refrigerate.

July 27, 2012 at 4:42 pm 7 comments

Yotam Ottolenghi’s Caponata recipe and a ‘Festive Giveaway’

The Monsoon is retreating (having a hail storm outside as I type this) but we are moving into another season of festivities. I am excited to host my first giveaway from CSN stores for the festive season.

CSN stores carries everything from Dining tables to cookware to shoes and bags .CSN stores has generously offered one lucky reader of My Foodcourt from USA and Canada a Gift certificate worth $60 to use on any of the CSN stores websites.

I would like all my readers to please leave a comment below this post letting me know what you like about this blog and what would you like to see more often on My Foodcourt. Please leave one comment per person along with your E-mail address. All you silent readers, now’s your chance to share your thoughts with me.:).

The Giveaway is restricted to USA and Canada readers and there may be international shipping charges in the case of Canadian addresses.

One lucky winner will be chosen randomly and the winner will be announced on 17th October 2010.

Here are the Giveaway details:

Gift certificate: A one-time-use certificate worth $ 60 at any of the CSN stores

How to enter: Leave a comment  with Email ID below this post letting me know what do you like about this blog and what would you like to see more often on My Foodcourt.

Giveaway closes: 16th October 2010, winner will be chosen on 17th October 2010.

Giveaway Valid for: Readers from USA and Canada (there may be international shipping charges in the case of Canadian addresses.)

A Special Thanks to CSN stores team for generously sponsoring this giveaway

§§§§§§§ ♥♥♥ ♪♪♪♪ ♥♥♥§§§§§§§

After the exciting  Giveaway now for an exciting Caponata recipe…..
Over the past few years Food blogging has changed my perspective about different cuisines. Chinese is no longer restricted to Hakka noodles and Fried Rice; Mexican is no longer just Tacos and Salsa; Italian is not just pizza and pasta. Surfing the various blogs each day has made me explore many vegetarian recipes beyond these popular dishes of that particular region.

Alessio  challenged us to make a Sicilian speciality-Caponata for this month’s Velveteer’s Challenge.

‘The 4 Velveteers was started by Aparna, Asha, Alessio and Pam, who are passionate about different cuisines and food in general. Each month, we will attempt a new dish and share our experiences and the recipes we used. If you’re interested in joining the Velveteers, please feel free to drop by our Google group
I have never made a Caponata before, so was quite intrigued by it.

Wikipedia describes Caponata as a Sicilian aubergine dish, a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, and capers in a sweet and sour sauce usually served as an Antipasto.

In my quest for a simple Caponata recipe I came across this recipe by Yotam Ottolenghi. I loved the use of Harissa paste- the ‘Ottolenghi  treatment’ as the recipe says- in the traditional Caponata recipe. I had some Harissa seasoning which my brother had gifted me some time back. Also the addition of raisins was quite interesting. I did not have capers neither did I have red-wine vinegar. I skipped the capers and substituted the red-wine vinegar with white-wine vinegar. I also substituted the canned tomatoes with fresh blanched tomatoes.

The loved the array of colors that the vegetables brought to the Caponata. I love eggplants in most of its form but here the humble eggplant/ aubergine was transformed into a flavorful salad with just a few ingredients. The fresh celery leant a refreshing flavor to the Caponata and the harissa added the much desired tang. The raisins were a welcome ‘sweet’ addition to the already ‘tart-spicy’ caponata.

I also added some fresh Basil leaves, which for a change are in abundance right now. I served this delicious Caponata on Bite sized- Chilly rusks.

As recommended in the original recipe, it also makes a great sauce for pasta or couscous. It’s also delicious with cheese: try spreading it over rustic bread and topping with mature vegetarian pecorino, much like the English cheese and pickle sandwich.

I could not save the Caponata to be savored the next day but you might want to make an extra batch since it tastes better the next day!

Here’s the recipe:

Adapted from Yotam Ottolenghi ‘s Caponata recipe

Ingredients:

2 slender Eggplants/ Aubergines diced

2-3 tender celery stalks cut on an angle into slices

1 small red pepper diced

1 onion diced

~ 3 small tomatoes blanched, peeled and chopped

Few green olives sliced

3 tbsp chopped parsley

~ 2 tbsp Fresh Basil leaves chopped

2 tbsp Harissa Seasoning

1 ½ tbsp white wine vinegar

Handful of Raisins

½ tsp sugar

1 tsp Lemon juice

Salt and pepper to taste

Red Chili flakes as required (optional)

2 tbsp Olive oil+2 tbsp sunflower oil

Method:

Heat both oils in a heavy-bottom pan or a non stick pan.

Add the diced aubergines and fry for 5-6 minutes till golden brown, stirring occasionally.

Use a slotted spoon to transfer the aubergine to a colander and sprinkle with a bit of salt.

After a few minutes, transfer to soak on a paper towel.

Add the celery to the hot oil, fry for three minutes, add the pepper and cook for two minutes. Transfer to the colander, then to a paper towel.

Sauté the onion and harissa seasoning in the oil (add a little more to the pan, if needed) for seven minutes, until soft and golden.

Drain off any excess oil from the pan, add the tomatoes and vinegar, stir and bring to a simmer. Add the fried vegetables, olives and sugar, and season.

 If the mix is too dry, add a few tablespoons of water. Bring to a boil, cover and simmer for 10 minutes.

Remove the pan from the heat taste and adjust the seasoning.

Add the raisins.

Leave to come to room temperature, add the lemon juice and parsley,basil leaves and Red chilli flakes(if using)

Serve with sliced baguettesor garlic bread or some spicy rusks as I did.

Thanks Alessio for introducing me to the delicious Sicilian favorite, I am going to try several other versions in several different ways from now on.

Do Check out the various versions of the Caponata on the other Velveteer’s blogs:

 Aparna’s Eggplant and Fig Caponata

Asha’s Sicilian Caponata over Zatared lavash

Sarah’s Caponata- A Sicilian Relish

Veena’s Sicilian Caponata

Ken’s Caponata jam

                                      

September 29, 2010 at 4:23 pm 20 comments

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