Posts filed under ‘jowar’

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

Ambadichi Bhaji (Sour greens curry)

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       Ambadichi Bhaji (Sour greens curry)

Type Comfort in MS word, select it, right click and see the synonyms: Soothe , console, reassure, calm, relieve ..This Ambadichi Bhaji (Sour greens/Gongura curry) makes every synonym for comfort sound true:

½        Soothes your palette

½        Consoles you when you are feeling low

½        Reassures you when you dearly miss your mom’s cooking

½        Calms you down when you are upset

½        Relieves your stress

Yes this is one of the recipes I rely on when I am in need of some ‘Comfort food’ (of course provided the greens are available).

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       Ambadi/sour greens/Gongura leaves

Ambadi leaves are sour -almost vinegary to taste. But this tartness is what makes them so tasty and special. I read here that these greens come in two varieties- Red stemmed and Green stemmed. Here we usually get the green stemmed variety, so I have used that. What makes this a quintessentially Maharashtrian recipe is the use of Jowar Kani (broken Jowar grains). The Ambadi leaves are stemed together with the Jowar Kani to make this very special Ambadichi bhaji -which makes me nostalgic and reminds of my mom’s or my granny’s cooking each and everytime I make it.

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Ambadichi Bhaji

Servings :about 3-4

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 Ingredients:

1 big bunch Ambadi leaves (cleaned,washed and chopped)

1 cup Jowar (Sorghum/White millet) grains

2tbsp Toovar dal (arhar dal/yellow lentils), soaked in water for ½ hour

2tbsp Peanuts soaked in water for ½ hour

Salt as per taste

For the tadka:

8-10 garlic cloves peeled and crushed

2-3 tsp oil

½ tsp cumene seeds

½ tsp mustard seeds

1-2 tsp Red chilli powder (adjust to your taste) 

To make the Jowar Kani:

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     Jowar Kani/Broken Jowar Grains

Coarsely grind the Jowar grains in the mixer for few seconds. Tranfer to a sieve (used to sieve atta or Maida). Remove the powder which falls at the bottom (this flour can be added to the usual jowar flour for making Bhakris, or add this to the usual Roti atta)Use the broken jowar kani which remains in the sieve to make Ambadichi Bhaji. If any unbroken jowar grains are left in the sieve, run them once again in the mixer and repeat the above procedure. Soak the Jowar Kani in water for ½ hour along with the Toovar dal and peanuts. 

 To make the Bhaji:

Steam the chopped Ambadi leaves and the soaked Toovar dal, Peanuts and Jowar Kani. For steaming I use a stainless steel sieve kept on a steamer-a deep vessel filled with 1/3 water. Alternatively you can use a pressure cooker without the whistle. Cover the sieve and steam till the leaves are well cooked (takes about half an hour) 

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Ambadi leaves,soaked  Jowar Kani,Toovar dal and peanuts in SS sieve for steaming

Remove the bhaji from steam,add salt and mix nicely. In a small pan heat oil ,add the mustard seeds, then the cumene seeds,then the crushed garlic. Fry nicely till your kitchen smells of the garlic, switch off the gas ,add the chilli powder and immediately pour this tadka on the bhaji so that the red chilli powder does not get charred.Mix nicely and serve with Bhakri or Roti!                    

May 15, 2007 at 1:40 pm 18 comments


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