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

The Misal Pav burger!

The hot Summer, Exams, work, Summer camps  and a rather long recipe delayed this post. Did I mention the heat? It’s still hot but finally I am back with The Misal Pav Burger recipe.

As I said in my earlier post, the idea for this burger kept hovering in my head for a long  time. I kept thinking of various combinations to make the patty, the sauce and the toppings. Finally when I baked the Kummelweck rolls, I decided to go ahead with whatever ingredients I had in my pantry. Moth beans or Matki are a staple in our house. Matki sprouts are usually found in my fridge, since everyone loves the Usal (curry) made with it.

The burger patty here, is made using sprouted Matki and potato+breadcrumbs as a binder. I have found a new shop in Nasik -Aarogyam, which sells Nagli/Whole wheat and sprouted wheat bread. So this time the Patty has Nagli breadcrumbs. You can use whole wheat or white breadcrumbs too. Mom made fresh Kanda Lasoon Masala, so the patty was spiced with my Mom’s homemade fiery love 🙂

Raw mangoes are were in season and I made a shortcut Methamba (Mango Chutney). My brother got me a bottle of Roopak’s Aachari masala, along with other spices. I cooked the raw mangoes and spiced them with this Readymade Aachari masala. The masala is awesome by the way 🙂

The other element that I added to the burger was the fiery Masala Chutney. Masala Pav, is a favourite street food here- a bun or the Bombay Pav is served with a spicy Onion-Tomato masala chutney made using Pav Bhaji masala. I substituted the Pav Bhaji masala with the Kanda Lasoon masala. I was apprehensive when I put together all the elements of this Misal Pav burger , but it turned out so good that the son gave it ’the Best Burger ever’ thumbs up!

The Misal Pav burger recipe

Makes about 5-6 burgers

Ingredients:

5-6 burger buns or Laadi pav

~2-3 Tomatoes Sliced

1 large onions sliced

1 cucumber sliced

Few sprigs fresh coriander leaves

For the Patty:

1 cup sprouted moth/matki beans cooked in salted water (just cooked, not mushy)

1 potato cooked,peeled and mashed

¼  cup bread crumbs or as required

2-3 tbsps Chopped coriander

1 small onion chopped

3-4 garlic pods chopped

2 tbsp crushed roasted peanuts

1 tsp green chili paste or red chili powder to taste

1-2 tsp Kanda Lasoon masala

Salt to taste

Oil for shallow frying

For the Mango Chutney

1 raw mango cubed

3 tbsp grated jaggery or more to taste

1-2 tsp Aachari masala

Salt to taste

2-3 tsp oil

For the Onion-Tomato chutney

1 onion chopped

1 tomato chopped

2-3 garlic cloves sliced

2 tsp Kanda lasoon masala

½ -1 tsp red chilli powder

3-4 tsp oil

Salt to taste

Method:

For the Patty

Mix all the ingredients for the patty except the oil.

Make ~ 5-6 balls of the mixture and flatten into a patty

Shallow fry in hot oil in a nonstick pan  till browned on both sides

For the Mango chutney:

Heat oil in a pan.

Add the chopped mangoes, jaggery and salt. Cook for 5 minutes or till the mangoes are just cooked.

Add the Achari masala and cook for 1-2 more minutes.

Take off the heat and cool.

For the spicy chutney

Heat oil in a small pan.

Add the garlic and onion and sauté for 1-2 minutes

Add the tomatoes and cook for 2-3 minutes more

Season with salt and spices

To assemble the burger:

Cut the burger buns in half.

Add 1-2 tsps of the spicy chutney.

Place slices of tomato, Cucumber,onion and coriander leaves

Place the patty on the salad.

Top with the tangy Mango chutney and then top with the other half of the bun

Serve immediately

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 .

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.

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.”

“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.

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

Desi Health Bites – Mini Thalipeeth Tostadas

I love experimenting with different grains and flours. Jowar, Nagli/Ragi,Amaranth, Corn etc.. are pantry staples in my house. Most of the times,I use a blend of these grains for our day-to-day food in the form of khichdis, upmas,dosas.

One such multipurpose, wholesome flour mix is the ‘Thalipeeth Bhajani. This is a pantry staple in every Maharashtrian household.

Bhajani Thalipeeth basically is a quick flat bread made using this multigrain Bhajani mix along with chopped onions,sometimes some chopped fresh or leftover vegetables, fresh coriander, sesame seeds and spices.It is usually served for breakfast with fresh homemade Curd/Yogurt, homemade white butter and/or sweet lime pickle.

My Mom makes her own Thalipeeth Bhajani by roasting – Jowar, Bajra, wheat, Nagli,Rice,Gram dal,Urad dal and cumene , coriander seeds and then milling them together. Needless to say I get my Thalipeeth Bhajani mix  readymade from her as and when I am out of stock :). Most supermarkets, grocery stores, health food shops now stock Thalipeeth flour, so it is easily available or see the Quick Mix version given below.

Another favourite item from the Maharashtrian cuisine is ‘Khamang Kakdi’ – cucumber salad tempered with spices and topped with crushed peanuts. I love to add Tomatoes and onion to my Khamang Kakdi.

Both these Classic Maharashtrian favourites, I have combined in a quick modern Appetizer Avatar- Mini Thalipeeth Tostadas, akin to the Mexican Tostadas.

It seems to be a long winded recipe but it uses simple day-to-day ingredients found in most Indian kitchens.With some advance preparation it can be easily put together in under 30 minutes.

I have used Fortune Rice Bran Health Oil for making my  Mini Thalipeeth Tostadas.

“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”.

“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 Mini Thalipeeth Tostadas

Mini Thalipeeth Tostadas

Makes about 18-19, 3” round Tostadas

Prep time: 20 mins

Cooking time: ~30 mins including baking time

Ingredients

For the Tostados

2 Cups Thalipeeth flour/Multigrain flour *

1 tsp Ajwain/Carom seeds

2 tsp Sesame seeds

½ tsp Dry red chilli powder (or to taste)

2 tsp Fortune Rice Bran Health Oil

2 Tbsp chopped fresh coriander leaves

¼ tsp garlic paste

½ tsp Asafoetida/hing

Warm water as required (~ ¾-1 cup)

For the topping

1 large cucumber peeled finely chopped

1 large Tomato ,seeds removed & finely chopped

½ onion finely chopped

3 tsp roasted peanuts crushed

2 tsp chopped fresh coriander leaves

½ tsp brown sugar

Salt to taste

For tempering

2 tsp Fortune Rice Bran Health Oil

½ tsp mustard seeds

½ tsp Cumene seeds

5-6 Curry leaves

½ tsp powdered Asafoetida

1-2 green chillies chopped

For the herbed Yogurt/Curd

¾  cup thick Yogurt/curd

2 tsp chopped mint leaves

2 tsp chopped coriander leaves

Rock salt to taste

Method

For the Tostados

Preheat the oven to 170 deg C.

Line a baking sheet with Parchment paper.

Add the flour or flours to a mixing bowl.

Add all the other ingredients except the water.Mix well.

Slowly add the warm water and knead the flours into a stiff but pliable dough.

Transfer the dough to a lightly floured work surface.

Roll out into a thin layer. The layer should be as thin as possible while still workable.

Cut rounds using a 3” cookie cutter/ sharp edge of a small steel Dabba.

Transfer to the prepared baking sheet and bake till they turn golden around the edges – ~15-20 minutes. (Keep an eye on them after about 12 minutes as they burn easily.)

Cool completely on a wire rack.

Note: These can be made well in advance. Can be stored in an air tight container for about 2 weeks.

For the topping-Koshimbir

Mix the cucumber, tomatoes, onions in a bowl.

Add the crushed peanuts, salt,sugar and mix

In a small Kadhai/pan add the oil.

Once hot, add the mustard seeds.

Once the mustard seeds crackle, add the cumene seeds, Asafoetida, curry leaves and green chillies.

Pour this over the Cucumber-tomato-onion mixture in the bowl.

Add the chopped coriander and mix again.

Note: The veggies can be chopped in advance but mix everything just before serving and use immediately

For the Herbed Yogurt/Curd

In a small bowl mix together the Yogurt and the herbs.

Season with Rock salt and mix well.

To Assemble the Mini Thalipeeth Tostadas

Keep the crispy Thalipeeth Tostadas on a large serving plate.

Add 1½- 2 spoonfuls of the Koshimbir Topping.

Top with a dollop of the herbed Yogurt

Serve immediately

Other serving suggestions:

You can use Sweet Lime pickle along with the juice, or a coriander-mint chutney or the Marathi Red/Green Chilly Thecha instead of the herbed Yogurt

*Make your own multigrain Quick Thalipeeth flour mix:  ½ cup Wheat flour+ ¼ cup Rice flour+ ¼ cup Ragi/Nagli flour+ ¼ cup Jowar flour+1/4 cup Bajra flour+ ¼ Besan/chickpea/Gram flour+ ¼ cup Urad Dal/Black lentil flour + ½ tsp roasted cumene powder+ ½ tsp coriander seed powder

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

Power Breakfast for these ‘under the weather’ days

The monsoon bug does not seem to leave our house; it’s been almost like a hospital for the past few days! The wet sultry days are no help for recovery. The coughing and sneezing seems to have affected the palate as well as the appetite. Quick, wholesome food is helping us sustain these depressing days.

Here’s a recipe for a quick and wholesome Cracked wheat (Dalia) Upma dressed up with corn, moong bean sprouts and a few spices. Corn was added for the little ‘corn fan’ in the house. To pep up our appetites I added some kasuri Methi and a hint of Pav Bhaji masala to the cracked wheat, and that’s what is did-jazzed up our meal!

Here’s the recipe:

2 cups Cracked wheat, washed and pressure cooked (with salt and 3 ½ cups water)

1 cup Sweet corn

1 cup moog bean sprouts

1 small onion chopped

~ 2-3 tsp kasuri methi

½ tsp Pav Bhaji Masala (I used Everest)

3-4 dry red chillies broken into pieces

~2 tsp roasted peanut powder

½ tsp ginger-garlic paste

½ tsp turmeric powder

½ tsp cumene seeds

½ tsp mustard seeds

Salt to taste

~2-3 tsp oil

Lemon juice, coriander/mint leaves for garnish

Heat oil in a pan. Add the tadka ingredient; mustards seeds-cumene seeds-turmeric- redchillies.

Add the onion and ginger garlic paste and sauté for 1-2 minutes.

Add the corn and moong beans.

Add salt and mix nicely (the cooked Cracked wheat also contains salt.)

Cook covered for ~5-6 minutes. (Don’t overcook, the corn and moong sprouts should be crunchy)

Add the Pav Bahji masala.

Crush and sprinkle the Kasuri Methi.

Add the cooked Cracked wheat and peanut powder, mix well.

Cook covered for 1-2 minutes more.

Garnish with Lime juice/coriander/mint leaves and serve hot.

 Note: You can use any fresh vegetables of your choice along with the corn and Moong sprouts.

Comfort food-Poha(beaten rice) spiced with Methkut

I was feeling a bit under the weather for the past few days. The wet rainy days did not help to lift up my spirits. Elaborate cooking took a back seat and it was time for some quick easy meals.

Poha (beaten rice) is a must-have ingredient for all Maharashtrian pantries. It is a regular item on the ‘essential items’ in the monthly grocery list. Poha is a handy ingredient when you have unexpected guest, you are pressed for time, need a quick meal or when you want some comfort food!

The modest Poha is dressed up here with a few spices and a classic Methkut powder to make one of the most delightful comfort foods for me.

The recipe is quite forgiving and does not need any pre-planning. Day-to-day ingredients are used and it can be made at the last minute.

The key ingredient used to flavor this Spicy Poha is a Methkut. Methkut is a classic powder made from a few dals and spices and is used in most Maharashtrian households to flavour soft cooked rice; again a comfort food and one with lot of childhood memories.

I used readymade Methkut powder but you can find recipes here and here.

This spiced Poha makes a great tea time snack along with a cup of spiced Chai or a glass of freshly brewed filter coffee.

Here’s the recipe:

2 cups Thin poha (beaten rice)

2-3 tbsp Methkut powder

3-4 tsp coconut water /buttermilk/milk or just plain water

Pinch of sugar

Salt to taste

For the tadka (tempering):

A handful of peanuts

A handful of roasted Chana dal (Dalia)

4-5 dry Red chillies cut  into pieces

4-5 curry leaves torn into pieces

1 tsp mustard seeds

1 tsp cumene seeds

½ tsp turmeric powder

~2-3 tbsp oil 

For the garnish:

Lime Juice

Fresh coriander leaves 

Method:

Sprinkle coconut water/buttermilk/milk or just plain water on the poha and mix to make it a little moist.

Add the methkut, salt and sugar and mix nicely to coat the poha. (Adjust the amount of Methkut to your taste).Keep it aside.

Heat oil in a small pan.

Add the mustard seeds and once they splutter add the cumene seeds followed by the peanuts.

Fry the peanuts well and then add the roasted chana dal.

Add in the turmeric powder, Red chilles and curry leaves.

Add this tadka\tempering to the poha and mix nicely.

Keep covered for a ~ 5 minutes for all the flavours to mingle.

Garnish with lime juice and coriander leaves.

Variation: If you cannot find Methkut you can use the Chutney podi which is normally served with dosa.

Or I have blogged about another version of spicy Poha (Dadpe Pohe) earlier on My Foodcourt here.

 Also see Poha spiced with Tamarind

Sweet Endings…

Yay…raced to the finishing line; 7 recipes on 7 consecutive days! That’s something for a blog which has seen a lull for a very long time!

Some more demanding priorities had forced me to neglect My Foodcourt for a long time. I wanted to get back here and Nupur’s call made me jump at the opportunity. The only hurdle was that, I was on the move for the first 2-3 days, but Auto scheduling posts took care of that.

Nupur’s enthusiasm is infectious and it was impossible for me to ignore her invitation. Thanks Nupur for instigating activity on My Foodcourt and for the lovely ’round-ups’ for all the past 6 days! 

The Marathon and the year will end on a sweet note : Peanut Butter Bites

This quick and simple recipe is from Tarla Dalal’s ‘The Chocolate Cookbook’. Me and my little one had a great time making these chocolate bites.

The choco bites have turned out a bit messy looking and not the perfect shape as I would have liked them to be, but with a 4 ½ old year helping me and kept busy I was least bothered about the appearance! These are absolutely delicious chocolaty bites; don’t go by the looks!

Peanut Butter Bites recipe:

125 gms dark chocolate (or light or white)

 For the filling:

1 cup peanut butter

1/3 cups icing sugar

¼ cups Cocoa powder

 Mix the filling ingredients together.

Roll out into small lemon sized balls. (Refrigerate if required)

Meanwhile melt the chocolate in a double boiler. Take care to see that the base of the bowl is not in contact with the water in the double boiler.

Once the chocolate starts melting, stir continuously till the chocolate melts completely and resembles a smooth sauce

Remove from the double boiler.

Cool the chocolate to room temperature stirring continuously, so that the chocolate cools evenly and no lumps remain.

Coat the peanut butter balls with the chocolate on all sides and place on a cookie tray with butter paper.

I decorated the bites with some colored sprinkles, though the recipe does not say so.

Refrigerate till the chocolate hardens.

Wish You all a very Happy New year ! See you in the New year…..

Gavarichi Bhaji (Cluster beans curry)

Gavar-Cluster Beans is a popular vegetable in Maharashtra. They are available all year round here for a very modest price.

The only hitch in buying these beans is the time taken to cut them- remove the ends and string them along, pulling the edged fibre. Pluck into small pieces (with hand) at the nodes of the pods.

Tender Green Cluster bean pods spiced up with some Kala/ Goda Masala dish up a delectable curry that can be served with Roti or Rice.

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Gavarichi Bhaji recipe

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2 cups cut Gavar/Cluster beans (cut as mentioned above)

1 onion chopped (optional)

2 tbsp freshly grated coconut

2 tbsp roasted Peanut powder

2 tsp Kala/Goda Masala

2 tsp Red chilly powder

½ tsp sugar

Salt to taste

½  tsp mustard seeds

½ tsp cumene seeds

½ tsp turmeric powder

3 tsp oil 

Boil the cut beans in little water with salt till just done. Strain the water. Don’t discard the water.

Heat oil in a pan.

Do the tempering. Mustard seeds-cumene seeds-turmeric powder.

Add the chopped onion and fry till it becomes translucent.

Add the gavar beans and fry for a few minutes more.

Add the Masala and red chilly powder. Mix nicely.

Add the peanut powder, coconut mix nicely.

Add a little water (the leftover from cooking the beans).

Cook covered for a few minutes. Serve hot with Chapati or Rice. 

Dadpe Pohe (Spiced Beaten Rice)

This is a long pending post; so long that my friend S asked me to post it when I started blogging; and that was more than a year ago!

Dadpe Pohe is one of those dishes which ‘no-one can eat just once’ – Very addictive. I can eat bowls of this when it is made; hope all of you like it too.

S Dadpe Pohe specially for you from this Sudama! J 

_________________________________________________________ Dadpe Pohe recipe

Serving: 1 person; if you are like me otherwise it serves 2

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2 cups/2 Vati(Katori)/2 Handfuls thin Poha (beaten Rice)

1 onion chopped

½ – 1 cup scrapped fresh coconut

1 small piece ginger grated

Salt to taste

½ tsp sugar

3-4 tsp coconut water 

For the tadka (tempering):

A handful of peanuts

4-5 green chillies chopped

4-5 curry leaves torn into pieces

1 tsp mustard seeds

1 tsp cumene seeds

~3-4 tsp oil 

For garnishing:

Lime Juice

Fresh coriander leaves  

†Microwave the Poha for ~ 1 minute or alternatively roast them till crisp or keep them in hot sun till crisp.

†Cool the Poha and sprinkle the coconut water to make it a little moist. You can alternatively use buttermilk .

†Add the chopped onion, grated ginger, freshly scrapped coconut, salt and sugar , mix nicely and keep aside covered.

†In a pan heat the oil.

†Add the mustard seeds.

†Once they splutter add the cumene seeds.

†Add the peanuts and fry nicely till crispy.

†Add the green chillies and curry leaves.

†Add this tadka/tempering to the Poha.

†Mix nicely and keep it covered for 10-15 minutes. This helps for the Poha to ‘Set’ nicely (all the flavours mingle nicely with the poha) If you are in a hurry you can serve immediately.

†Garnish with fresh coriander leaves and lime juice. 

Phodnichi Poli (Resurrected Leftover Roti)

A very popular Maharashtrian breakfast is Phodnichi Poli. Leftover Rotis (Poli as it is called in Marathi) from previous night are recycled the next morning for breakfast, by dressing them up with some spicy tadka (tempering).

I also add some available veggies to make it tastier and healthier. Nothing is as comforting as a hot spicy Phodnichi Poli for breakfast!

You can also substitute Rotis with leftover Rice, Bhakris or Bread to make Phodnicha Bhaat (Rice), Phodnichi Bhakri or Bread chi Bhaji/chivda respectively!

Like many fusion recipes in my kitchen I love to sprinkle some Chutney Podi on my Phodnichi Poli to give it a fusion- Maharashtrian-South Indian taste! J

Phodnichi Poli can be called the ‘Queen of leftovers’ and hence I am sending it to dear Nandita’s  WBB#15- Breakfast from leftovers

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Phodnichi Poli recipe

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7-8 leftover Rotis (Polis)

1-2 carrots grated (you can use beans, cauliflower, peas, tomatoes etc.)

1 onion chopped

4-5 green chillies slit and cut into pieces

5-6 curry leaves

2 tsp Urad Dal (white lentil)

A handful of peanuts

½ tsp mustard seeds

½ tsp cumene seeds

½ tsp turmeric powder

½ tsp sugar

Salt to taste 

For the garnishing:

Coriander leaves

Lime juice

Chutney Podi (optional) 

† Tear and crush the Rotis with your hands. Or if they are dry enough use a food processor to tear them to pieces.

† Add salt and sugar to the crushed Rotis and keep aside.

† Heat oil in a pan.

† Do the tadka (tempering). Mustard seeds- cumene seeds- turmeric powder- curry leaves

† Add the peanuts and the Urad dal and fry for a few minutes till the peanuts are fried nicely

† Add the green chillies and the chopped onions. Fry till the onions turn translucent.

† Add the grated carrot and cook for a few more minutes.

† Add the crushed Rotis, mix nicely and cook covered for 4-5 minutes stirring in between.

† Garnish with coriander and lime juice. Serve hot.

† My favourite combo is to eat Phodnichi Poli with a bowl of curd. 

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Another recycling idea with leftover Rotis – a must eat for people with a sweet tooth :Crush the Rotis with your hands as above. Add little ghee, crushed jaggery and some sesame seeds. Mix nicely and make small balls like ladoos from this mixture. 

These resurrected Rotis will take no time to vanish! J

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A few more leftover recipe ideas on My Foodcourt 

BhakriCha Kala

Sandwich

Stuffed Dinner Rolls

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