Posts filed under ‘groundnut’

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

Fasting and feasting- Bhagar (spicy Barnyard millet) and Danyachi (Groundnut) Amti

Bhagar and Danyachi amti is a typical Maharashtrian feast made during religious fasts.This spicy dish is a great gluten free meal option even on non-fasting days

Continue Reading July 15, 2016 at 1:50 am 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

Tandulkyachi Bhaji

Leafy vegetables have always been a part of our diets ever since I was a kid. When we were growing up my mom always insisted on eating leafy vegetables. She grew up that way-eating home grown greens. Whatever vegetables were grown in their farm would be cooked in the house and served along with Bhakri. Leafy greens like Tandulka (no idea what its called in English or any other language), Kardi (Safflower Leaves),Maath(Amaranth-red and green), Shepu (Dill leaves),Ambat Chuka(green sorrel) etc..were more popular in those days than Spinach or Methi (so my grandmother used to tell me.) From their childhood…

Continue Reading April 24, 2007 at 9:16 am 13 comments

Bhogichi Bhaji (mixed veg curry specially made for Bhogi)

Kites of different shapes ,sizes and colours dot the sky as the sun commences its journey towards the Northern Hemisphere (onset of Uttarayan).The harvest festival-Makar Sankranti/Pongal/Lohri was celebrated (is still being celebrated) in most parts of India with all the traditional festivities and feasts.

Last Saturday was Bhogi-the first day of Makar Sankrant. Traditionally Maharashtrians prepare a mixed vegetable curry with the vegetables that are available in this sesason –to counter the cold winter.This recipe has been passed on from my grandmother to my mom and from my mom to me. Many of these recipes will serve as a link between me and my grandmother, whom I recently lost. I have learnt many such traditional recipes from her -the legacy she has left behind for me amongst other things.

Here’s a traditional Bhogichi Bhaji recipe dedicated to my dearest granny. 

bhogi22.jpg

3 carrots peeled and diced

2 big potatoes peeled and diced

3-4 medium sized brinjals diced

½ cup fresh green chana/gram /Harbara (removed from the pods) or optionally fresh green peas

You can add any fresh vegetables available

1-1 ½ tsp green chilli paste (or crushed)

2 tsp roasted groundnut powder

2 tsp roasted sesame powder (roast the sesame and then powder)

Chopped fresh green coriander for garnishing

1 tsp lemon juice (optional)

½ tsp cumene seeds

½ tsp mustard seeds

¼ tsp turmeric powder

salt as per taste

2 tsp oil 

Heat oil in a pan.Do the tadka(cumene seeds,mustard seeds,turmeric powder).Add the green chilli paste. Add the veggies –potatoes,carrots, Harbara/Peas first. Add little salt and cook covered for a few minutes.Then add the brinjals and again cook covered till the veggies are soft (not mushy just soft). Add little water if required.Once the veggies are done add the sesame powder, groundnut powder mix nicely and cook uncovered for 1-2 minutes.

Garnish with fresh coriander leaves and lemon juice.Serve hot.

Traditionally this is served with Bajra –Sesame Bhakri. It tastes good with hot rotis too.

bhogi.jpg 

We sometimes add  ber or bor (Indian Jujube) the small sweet and sour variety to the curry after the vegetables have been cooked, stalks removed and washed thoroughly.I did not add since my little one would not remove the Ber seeds and eat! But it adding ber gives a special taste to the recipe. 

Happy Makar Sankranti/Pongal to all of you.

As they say here ‘Til Gul Ghya ani Goad Goad bola!’(Take Tilgul and speak sweetly-literal meaning)

bhogi31.jpg

   Tilgul (Seasme snaps,Seasme ladoos,sugar halwa)

Related recipes:Sakkar Pongal 

January 17, 2007 at 11:55 am 6 comments

Green Tomato Chutney

 tom1.JPG

    Green unripe firm tomatoes

For a working mother like me, Chutneys, Aachars, Raitas are like little ‘Culinary Elves’…..I won’t call them accompaniments. Many times they are my Main dish. In the mad rush, every morning to get to work on time, getting my son ready and many other chores, Chutneys and Raitas are very very handy…some quick chutney or a Raita along with some Rotis or Plain Rice that’s lunch for me many times.

Chutneys, Raitas, Achaars, and Papads have a special place in Indian Cuisine. Along with taste they also add color to your plate.

Here’s a quick and easy recipe for Khatti-Meethi Green Tomato Chutney.

 For the Green Tomato Chutney you will need:

4 Green unripe firm tomatoes.

1 tbsp roasted groundnuts powdered

4-5 green chillies chopped (depending on how spicy you want it)

1tsp cumene seeds

1tsp sugar

Salt as per taste

1tsp oil.

 

 tommix.jpg

That’s all! J 

tom2.JPG

 

Green Tomato chutney tastes great with anything…Rotis, Parathas,Rice ,Idli, Dosa..

 

 tip.jpg Powder some roasted peanuts and store. Use this powder for curries, raitas etc……saves time.

September 7, 2006 at 2:15 pm 11 comments


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