Posts filed under ‘turmeric’

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

Tandoori Platter

Tandoori-the name itself triggers the taste buds for most of the people. The combination of different aromatic spices with the raw smoked vegetables is sure to tempt even fussy eaters! These are wonderful party starters (if you have the patience) or cocktail snacks.

You can use assorted vegetables like cauliflower, potatoes, yam, fresh green peas with the shells, baby onions or even fruits like pineapple. This is the perfect season for spicy hot Tandoori parties.

My Tandoori platter today has babycorns, mushrooms and Paneer (Indian cottage cheese). I don’t have a Tandoor, so I use a shegri (chulha) – a coal fired stove. You can use the stove top with a griddle or even the oven to grill the vegetables.

 Here’s the recipe for my Tandoori platter:

10-12 Babycorns

10-12 button Mushrooms

10-12 Paneer cubes

For the Marinade:

~ ½ cup thick curd

2 tsp Tandoori Masala

1 tsp Chaat Masala

1 tsp Red chilli powder

¼ tsp turmeric

½ tsp lemon juice

4-5 mint leaves chopped finely (or coriander leaves)

~2-3 tsp oil

Salt to taste

 Whisk the Marinade ingredients together. Adjust the spices to your taste, if required.

Add the Babycorns, Paneer and Mushrooms to the curd mixture.

Mix well so that the curd mixture coats all the pieces evenly.

Keep aside for 30minutes to 1 hr.

Grill on the coal fired stove (using a mesh) or insert into skewers and grill on stove tops or grill in the oven till vegetables are browned or even a little charred (if you like the smoky flavour)

Serve hot direct from the stove top!

Note: Chopped onions sprinkled with salt and red chilli powder and green chutney are good accompaniments with the Tandoori vegetables.

December 29, 2009 at 3:50 pm 6 comments

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. 

gavar1.jpg

October 12, 2007 at 4:23 pm 15 comments

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

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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. 

                         hgfehgfehgfehg 

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

                        hgfehgfehgfehg 

A few more leftover recipe ideas on My Foodcourt 

BhakriCha Kala

Sandwich

Stuffed Dinner Rolls

                         hgfehgfehgfehg

September 27, 2007 at 9:51 am 14 comments

Bendekay (Bhindi/Okra) Gojju

Thank you all of you for your wishes, I am feeling much better now.

South Indian food was restricted to Idli-Sambar-Dosa- chutney- Rasam that was till I got married.

After marriage I learnt so many wonderful recipes from my mother-in-law, not just idli-dosa etc.. but some really nice curries, rice and Rotis.

Ajay’s family hails from Bangalore ;Iyengars settled in Karnataka for generations together (and now he is settled in Maharashtra). It’s a fine blend of Tamilian + Kannadiga cuisine, and now my addition- +Maharashtrian cuisine. So we have some very hybrid recipes cooked in our kitchen!

This is a nice recipe for Bendekay(Bhindi/Okra) Gojju; of course my mother-in-law’s recipe.

Bhindi/ okra is cooked in tamarind pulp along with jaggery and some rasam powder (Malkapudi). It thus has all three tastes; sweet, sour and spicy. This recipe is especially good when you have less amount of Bhindi and more amount of people eating it or when the Bhindi is not very fresh and you need to dress it up! J

bendekay-gojju.jpg 

Bendekay(Bhindi/Okra) Gojju my second entry to Asha’s RCI Karnataka. 

rci-karnataka.jpg

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Bendekay (Bhindi/Okra) Gojju recipe _____________________________________________________ ½ kg Bhindi/okra/ Ladies finger – washed, towel dried, ends removed and chopped into small round discs.~ 1 tbsp tamarind pulp

2 tbsp crushed jaggery

 2 tsp Rasam powder (Malkapudi)

¼ tsp asafoetida (hing) crushed

7-8 fresh curry leaves

½ tsp cumene seeds

½ tsp mustard seeds

¼ tsp turmeric powder

2 tsp oil

Salt to taste

Heat oil in a pan.

Do the tadka mustard seeds- cumene seeds- turmeric powder and then the curry leaves and asafoetida.

Add the Bhindi and fry nicely. 

Cook for a few minutes and then add the tamarind pulp, jaggery, salt and the Rasam (Malkapudi) powder.

Mix nicely and add little water if the pulp is too thick.

Cook uncovered till the Bhindi is cooked nicely.

Serve hot with Rice of Roti.

 

September 19, 2007 at 2:48 pm 12 comments

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.

ridge.jpg

Serve hot with Bhakri or Roti. I had it just like that! 

September 4, 2007 at 11:06 am 24 comments

Panaki

Panaki or Panagi is a traditional recipe originating from the Konkan region of Maharashtra. Usually it is made with a sweet stuffing of jaggery and coconut.

This is my mom’s non-sweet version of the recipe.

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This savory Panaki is a Rice pancake steamed between turmeric leaves stuffed with some vegetables. (traditionally the sweet version is stuffed with coconut-jaggery)  The dominant flavour in this recipe is that of the turmeric leaves. If you can’t find turmeric leaves or if you don’t like its strong flavour you can use banana leaves.

This is entirely my mom’s recipe; in fact these photos are taken when she was actually teaching me how to make it.(the photos don’t do much justice to the recipe, since I was busy learning how to make it!) 

My Mom’s version of Panaki goes to JFI-Rice hosted by Sharmi of Neivedyam

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Panaki recipe

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2 cups Rice soaked in water for~ 2 ½ hrs

3 cucumbers peeled and chopped

10-12 fresh Turmeric leaves

Salt as per taste

Oil for greasing 

For the stuffing:

2 Carrots peeled and grated

~ ¾ th cup Moong Sprouts (You can use any vegetables of your choice ) 

Blend together the Rice and Cucumber pieces to a smooth paste to the Dosa batter like consistency. Cucumber gives a really cool flavour to the Panaki; you may skip the cucumber if you don’t like it.

Add salt and keep this covered overnight for fermentation.

Wash and dry the turmeric leaves.Grease them with little oil.

Spread the Rice batter evenly on each leaf using a ladle in the shape of the leaf.

Sprinkle the grated carrots and moong beans evenly on the leaf-shaped batter and fold the leaf into half.

Steam these Panakis in a steamer.(I use a stainless steel sieve on a pan with water) 

The Turmeric leaves change colour from green to a little blackish-green.

panaki1.jpg

Wait for 10 minutes after switching off the steamer and remove carefully each Panaki from its leaf and serve with Coconut chutney or Curds.panaki2.jpg

August 27, 2007 at 1:56 pm 19 comments

Dear Anita

Dear Anita, 

You have no idea how your little provocation has unsettled my taste buds for the past week. I have been craving each day for those hot, oily floating balloons from the day you posted them at the Mad Tea party!

Clicking on any random blog on the Food Blog Desam made matters worse. I found myself drooling and ogling at all those sinful puris.

I decided to end my suffering, got up early (inspite of this being a weekend). I did not want anything to come between me and my puris (read my little one). I got up with this ‘Duniya ki koi takat muzhe puri banana se rok nahi sakti’ attitude. (too lengthy to translate in english)

At once I knew, that the sagoo (my mother-in-law’s recipe) would be the right companion to my Puris.

When I inserted the first rolled out round disc into the hot oil my happiness knew no bounds! I felt like a child who was given a bunch of balloons-when the first reddish- brown oily balloon started floating on the oil- gleaming at me, urging me to be eaten!

Thanks to that one provocation, I have managed to over-oil (as in lubricating a vehicle) my mind, body and the camera. Why the camera? – Just to prove that these are actually puris and not Cluris.

Thank you Anita, I had almost forgotten how these soft, hot, homemade puris tasted.. pure bliss – I can’t even remember the last time I made them.

Thank you. 

With lots of Puris and Sagoo

Madhuli

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 Puri, Sagoo and Punjabi,Red Chili Pickle for the Puri-Bhaji party 

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Sagoo recipe

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For the gravy:

½ Coconut scrapped

6-7 green chillies chopped

½ bunch fresh coriander leaves

2 tsp poppy seeds (khus khus) soaked in warm water for 15 minutes

1” piece Cinnamon

½ “piece ginger chopped

1 onion sliced 

For the Sagoo

1 Onion sliced

2 potatoes cubed

1 cup cauliflower florets

1 cup French beans chopped 

For the tadka:

2 tsp oil

1 tsp mustard seeds

1 tsp cumene seeds

½ tsp turmeric powder 

Blend all the ingredients for the gravy to a smooth creamy paste.

Heat oil in a pan. Add the mustard seeds.Then the cumene seeds and the turmeric powder.

Add the onion and sauté for 1-2 minutes.

Add the vegetables and cook covered till they become tender.

Add the gravy, salt and adjust the water to the required consistency.

Mix nicely, cook for a few minutes more and serve hot with Puris. 

 sagoo.jpg

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Puri recipe

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Go to A Mad Tea Party on 20th August and you will get not one but many recipes for Puris.

I made them like this: 

In a bowl take 2 cups of Wheat Flour. Add salt as per taste. Add ½ tsp Turmeric powder. Add 1 tsp Red chilli powder. This type of puri is called Tikhat Mithachi Puri in Marathi. (Tikhat here refers to Red Chili powder and Mith is salt)

Add 1 tbsp hot oil to the Wheat Flour. Knead to a tight dough using water as required.

Make small balls from the dough. Roll out into small round discs.

rollpuri.jpg

Heat Oil in a Kadai/Wok. Deep fry the rolled out round disc till they puff up.

purifry.jpg 

Turn and fry on the other side till it turns a reddish-brown colour. 

Serve hot with Sagoo

Note: If you want to have Tikhat Mithachi Puri without any accompaniments- Add a tsp of cumene seeds and 1 tsp carom seeds to the Wheat flour before kneading the dough. Follow the rest of the procedure for puris. Roll and Insert these spicy Puris in hot Chai(tea) and eat it immediately..Hmmm..Yummy 

August 19, 2007 at 10:42 am 20 comments

Friday Monsoon Magic- Ridge Gourd Bhajji

The Monsoon is back on track and so is the Friday Monsoon Magic recipe– Ridge Gourd (Turai/Dodka) Bhajji

It’s one of the simplest recipes and the tastiest J

This is Food for the palate and of course the Soul!

rgbhajji1.jpg

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Ridge gourd Bhajji recipe

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 2 Ridge Gourds (Turai/Dodka) lightly peeled and sliced

For the batter:

~ ¾ cup besan (Gram Flour)

½ tsp turmeric powder

½ tsp red chilli powder

Salt as per taste

Oil for frying Heat

Heat Oil for frying in a kadai/wok. 

Mix all the ingredients for the batter except oil.

Add 1 tbsp of hot oil to the mixture

Add water to this till it forms a smooth, thick batter. 

Dip each ridge gourd slice in the batter so as to coat on all sides. 

Drop each batter coated ridge gourd slice in the hot oil and fry till red-golden brown. 

Drain on a paper towel.

Serve hot with ketchup or chutney of your choice

Note: You can also use Silk Squash (Gilka) in place of Ridge Gourd  

August 10, 2007 at 11:30 am 8 comments

Zunka

I promise this is going to be one of the last ‘themed’ recipes. I have been cooking themed food in my house for the last month or so J

Now if I repeat any vegetable in a week , Ajay thinks that’s the theme for some blog event! Now-a-days my monthly grocery/ vegetable list is also influenced by the Blog events.

Coming to Zunka-I have earlier posted about Pithla. Zunka is a drier version of this Pithla with or without vegetables. I have added Fresh green fenugreek (Methi) leaves and onion to this Zunka. You can substitute fenugreek leaves with any vegetable like cabbage, bottlegourd, capsicum or just lots of onions and coriander leaves. This type of Zunka with vegetable is also called as Pith perleli Bhaji ( Pith is flour, perleli is to sow and Bhaji is a curry- so curry with flour) in some parts of Maharastra.This week our Numerologist tells us to use Z for any recipe on our blog so here it is- Methi Zunka.

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           Zunka for this week’s A to Z of Indian Vegetables

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Zunka recipe

For about 2-3 servings

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 1 bunch fresh fenugreek (Methi) leaves cleaned, washed and chopped

4-5 garlic cloves, crushed

2 onions chopped

½ cup Besan (gram flour/chickpea flour)

~ 4-5 green chillies chopped (or ~ 2 tsp red chilli powder)

Salt as per Taste 

For the tempering/tadka:

1 tsp mustard seeds

1 tsp cumene seeds

½ tsp turmeric powder

2-3 tsp oil  

Heat oil in a pan.

Do the tadka- mustard seeds-cumene seeds-turmeric powder.

Add the crushed garlic cloves and the green chillies.

Fry for a few seconds and add the chopped onions.

Fry till translucent and then add the fenugreek leaves and salt.

Mix nicely and cover and cook for 3-4 minutes. Some amount of moisture will be realised while cooking the fenugreek leaves. If you think the methi leaves are too dry sprinkle a little water.

Add the Besan gradually with one hand and stirring constantly with the other.

Adjust the proportion of Besan till it takes up all the moisture. (Consistency of Zunka should be dry.)

Cook for a few more seconds.

Serve hot.

Zunka teams up well with Bhakri.This Zunka with veggies is so delicious that I prefer to have it as it is -like upma!

August 2, 2007 at 12:12 pm 21 comments

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