Posts filed under ‘whole wheat flour’

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

Spicy Crepe Packets

These Crepe Packets have been on my mind for quite some time. I had seen crepe packets with a fish filling (I think) on a food show on TV some time back. I forgot to note down the recipe and also forgot where I saw it, but the idea kept hovering in my head.

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There is an ever hungry lad in my house who, sometimes, needs to be fed every hour! The little lady on the other hand is very very choosy. Finding a balance between their diverse tastes and wants is quite a challenge. One rainy afternoon (yesterday actually 🙂 ) when the kids had a holiday, they pestered me to make something ‘nice & tasty’ and so the crepe packets were made! I am happy to report that these Spicy Crepe Packets got a thumbs up from both of them and both of them thought they were ‘nice & tasty’.

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Since I did not remember the recipe I saw, I used a basic crepe recipe. Mushrooms & Corn are loved by the kids in any form. So they went into the filling. The veggies were flavoured with a Cajun spice mix and fresh Oregano from our garden. But as you will see from the recipe, pretty much any seasoning or masala mix or for that matter any filling of your choice should be ok. The lad had the Crepe packets with Sriracha Sauce while the little lady preferred it with Tomato sauce. I thought they were good on their own too.

The crepe packets were accompanied by a glass of Hot Chocolate (made with a Homemade Hot chocolate mix) and the awesome weather !

Participating in food events provides the much needed motivation for me to blog regularly or I just keep posting photographs on My Foodcourt’s  FB page or Twitter or Instagram ( If you are not already following me, please do so now 🙂 Thank you)

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These Spicy Crepe Packets is my second entry to the Monsoon Snack Recipe Challenge @ The Hub hosted by Archana’s Kitchen

Thanks Archana, the Hub is providing the much needed blogging motivation for me 🙂

Here’s the recipe for Spicy Crepe Packets

Makes ~ 8-9 Crepe packets

Ingredients

For the crepes

½  cup Plain Flour/Maida

¼  Cup Whole wheat Flour

¼ Cup Oat Flour (Ground Instant Oats)

1 Tbsp melted butter or Ghee

2 eggs

½ tsp salt

½ cup milk

~ ¾ cup  water (more or less to get a thin consistency batter)

Pinch of baking powder (optional)

For the filling

1 packet button Mushrooms cleaned, stems removed and finely chopped (~ 1 cup chopped mushrooms)

¼ cup Sweet Corn Kernels

1 Onion finely chopped

1 small Bell pepper finely chopped (Red/Yellow or both)

2 Cloves Garlic

2 tsp Cajun Spice mix (I used Spice Supreme)

½ tsp Chilli Flakes

Salt to taste

Grated Cheese as required

Few Fresh or dried Oregano leaves

2 tsp Oil

½ egg for brushing and sealing the crepe packets

3-4 tbsp Ghee or butter for frying the packets

Method

For the filling

Heat Oil in a pan.

Add the Garlic and onion and sauté for few minutes.

Add the corn and cook covered for 4-5 minutes

Add the mushrooms and cook on high flame till the water evaporates (2-3 minutes).

Add the bell peppers and cook 1-2 minutes more.

Add the spice mix, salt, chilli flakes and oregano leaves.

Mix well and keep aside.

For the crepes

Sift the flours, salt and baking powder together.

Blend all the ingredients together in a blender or by hand .The consistency of the batter should be thin. Add more water if required. Sieve to remove any lumps.

Keep the batter aside for ½ hr to 45 mins.

Heat a nonstick pan.

Pour a ladleful of batter and swirl the pan immediately to spread the batter evenly. (I used a 6” non stick pan)

Cook for 30-40 seconds or brown spots just appear on the bottom

Take it out the crepe and place it on a flat surface.

Repeat the procedure for more crepes

To make the crepe packets

Place a crepe, cooked side up on a flat surface.

Place about 1 tbsp filling in the centre. Grate some cheese over it.

Fold 1 side of the crepe over the filling and brush with egg.

Fold the other side and brush again with egg.

Fold the ends to make a packet and press slightly to seal.

Brush with egg on the folded side as well as the other side.

Heat 1 tbsp butter or ghee in the same non stick pan and place the crepe packets, folded side down .

Fry on both sides till brown.

Repeat for other packets.

Serve Hot immediately with Sauce or Chutney of choice.

August 12, 2015 at 11:38 am 2 comments

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!

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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 Plum post!

The thing that I like most about summers is the bounty of colorful fruits that it offers. Not just mangoes but Jamuns, Litchis,peaches apricots, cherries, plums we have been savoring them all! The lad is a fresh fruit lover and loves snacking on them. The little lady of our house on the other hand is a mango addict but refuses to eat any other fruit. The only way to feed her fruits other than mangoes and bananas is to sneak them in shakes or smoothies.

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The gorgeous weather (yes finally it’s raining here!) has increased the frequency of the kids’ hunger pangs. That also means my mind is constantly thinking of recipes to satiate the ever hungry kids with ‘different’ yet wholesome food. (I wonder how my mother managed when we were growing up?)

Litchis went into salads and Granitas when it was warmer. Peaches/apricots in crisps and parfaits.

Plums  were a bit tricky to sneak in -since the boy loves tart fruits but no sweets for him. The daughter wont eat tart fruits but loved her sweets.

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I had some leftover coconut milk from a Thai curry made earlier. On a whim I decided to make Sol Kadhi sans the Sol-The kokum. So you can call this ‘Plum Kadhi’ instead. The end result was as appetizing as the quintessential Maharashtrian favourite Sol Kadhi (have blogged about it here earlier).

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Plum Kadhi recipe

Makes ~ 4 cups

Ingredients

1  1/2  cups Coconut milk

~ 2  1/2 cups water

2 Plums pitted and chopped

¼ tsp green chilli paste

¼ tsp garlic paste

Black Salt to taste

Cumin powder and coriander or mint leaves for garnishing

Method

Blend all the ingredients except cumin and coriander/mint leaves together.

Chill and Garnish with cumin powder/coriander/mint leaves.

 

To satisfy the little on I made Plum Karanji-handpies. I chose to bake instead of deep fry the local favourite sweet Karanji with a Plum twist. A  layered cover (also called as Satha/Sathyachya karanjya in Marathi) wherein I substituted half the quantity of  all purpose flour with whole wheat flour and filled it with a sweet and sour plum filling. The end result was a stunning (specially when cut), crisp karanji with an unsual  sweet -sour  taste- almost a cross between a karanji and a hand pie and hence they are Plum Karanji-handpies !

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Plum Karanji recipe

Makes ~ 6 Karanjis

Ingredients

For the cover

¾ cup All purpose flour

¾ cup Whole wheat flour

3 tsp fine semolina

4 tbsp ghee melted

2 tsp icing sugar

Pinch of salt

~ ½ cup milk or enough to knead a tight dough

 For the filling

7-8 Crisp plums, pitted and chopped

3 tbsp scrapped fresh coconut

2 tbsp crushed/powdered cashewnuts

¼ tsp clove powder

¼ tsp cinnamon powder

~ 6 tbsp powdered jaggery (or to taste)

 For layering

4 tsp ghee

2 tsp Cornflour

Cinnamon sugar for dusting (optional)

Method:

For the filling:

In a pan add the plum, coconut and jaggery. Cook on a low flame  till the liquid evaporates (~ 4-5 minutes)

Add the cashewnut powder and the spices.

Mix well and cool completely.

 For the layering mixture:

Whisk the ghee  a few times till it becomes fluffy.

Add cornflour and whisk again.

 For the Cover

In the bowl of the food processor add all the cover ingredients except the milk. Pulse 1-2 times

Add the milk slowly till a firm dough is formed. Knead into a ball.

Cover and keep aside for half an hour.

Halfway through the waiting time heat the oven to 180 deg C.

After half hour, cut the dough into 4 equal parts.

Form a ball of 1 dough piece and roll out into a thin circular disc ~ 6 inch diameter

Keep aside, covered.

Roll out the 2nd dough ball to a thin circular disc like a chapati.

Spread about a tsp of the ghee cornflour mixture evenly on the rolled out dough.

Cover this with the rolled out chapatti no 1.

Repeat the with the 3rd and 4th dough ball. Total you have 4 rolled out chapatti like discs layered with the ghee-cornflour mixture.

Put a tsp of the cornflour-ghee mixture on top of the 4th layer.

Make a tight roll of the layered chapattis, like a Swiss roll.

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Trim both the edges and cut the rest of the roll into 6 pieces approximately 1 inch each.

Cover the other cut pieces till you roll out and fill the first one

With the cut side down roll out each piece into a circle like a poori

Place 1 tsp of the plum filling in the centre of the poori

Cover one side of the poori with the other into a semicircle-karanji shape.

Seal the ends using a fork or a fluted cutter

Place on a greased baking tray and bake till golden in color (~ 15 mins)

Dust with Cinnamon sugar mixture (optional)

Serve hot

 

With just 10 days to go for the first Indian Food Bloggers Meet ,the IFBM FB page is abuzz with all the upcoming excitement.There are several contests for participating bloggers being held as a run-up to the actual meet.

I am sending the ‘Plum Kadhi‘ and the ‘Plum Karanji Handpies‘ to the KitchenAid Plum contest

July 22, 2014 at 9:54 pm Leave a comment

Pumpkin Parathas

Pumpkin-truly Pumps up your Kins! J  

With loads of Vitamins ,Minerals, Carotenes this orange fleshy vegetable (I am calling this as a vegetable – that’s what it is regarded as in India) is rich in fibre and low in calories and Cholesterol. So many benefits and yet I am surprised this vegetable doesn’t enjoy the popularity it should. I know many people who will say ‘Pumpkin..yuck!’. Bhopla (in Marathi) or Kaddu (in Hindi) is looked down upon by many people. In fact Pumpkins are quite versatile and can be added to many recipes like soups, curries, Sambar,Puris,cakes,pies -the list is endless.

Each and every part of this plump vegetable is edible, tasty and nutritious- The flesh , the seeds and the skin too!(We make a delicious chutney from the skin)

I am really glad Meeta has chosen this all rounder vegetable for this month’s FMR.

So here’s Pumpkins Parathas for Meetas FMR

 

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Ingredients

3 Cups Whole wheat flour

1 cup grated Pumpkin (we call it Lal Bhopla here, the flat round variety)

2 tsp chopped fresh green coriander leaves

2 tsp sesame seeds

1 tsp ajowain seeds

2 tsp green chilli paste

1 tsp turmeric powder

2 tsp lime juice (optional)

Salt as per taste

Combine all the ingredients in a bowl.Pumpkin contains lots of water, so knead the dough in it. Use more water if required and knead into a soft pliable dough.Don’t keep the dough for long.

Immediately make small lime size balls of the dough.Roll out each ball on a flat surface with a rolling pin into a circle. Dust some wheat flour if required.On a hot griddle/tava, cook each paratha on both sides applying little oil on both sides.

Serve hot with curds(yoghurt) or some achaar,Chutney.

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September 19, 2006 at 10:49 pm 20 comments

Spiced Walnut Ring

Spices are a way of life in India as far as food is considered! A variety of spices are skillfully blended in Indian cuisine not only for the flavor they impart to any dish but also for their health benefits.

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This spicy cake is rich in energy, protein and calcium. The spices add that special Indian touch to it.Ginger, Nutmeg as well as Cinnamon all help ease digestion. Walnuts, which are a rich source of omega-3-fatty acids ( help in lowering cholesterol) add extra nutrition and crunch apart from its distinctive flavour.        

 I found this recipe in ‘Baby and Toddler Food’ by Tarla Dalal. I liked it because it uses Whole wheat flour (a very healthy alternative) to the all purpose flour (Maida), which is usually used to make cakes.

For 1 Mini Ring (8 pieces)

Ingredients:

1 cup whole wheat flour(Atta)

 1/2 teaspoon baking powder

1/4 teaspoon ginger powder

1/4 teaspoon nutmeg powder 

1/2 teaspoon cinnamon powder (dalchini)

1/2 cup butter, softened 

1/4 cup brown sugar 

1/4 cup condensed milk 

1/3 cup milk

1/4 cup walnuts, chopped  

Method: Sieve the flour with the baking powder, ginger powder, nutmeg powder and cinnamon powder. Cream the butter and brown sugar in a bowl till light and fluffy Add the condensed milk, flour mixture, milk and walnuts and mix well. Pour this mixture into a greased 125 mm. (5″) diameter ring mould wal11.jpg Bake in a pre-heated oven at 180°C (360°F) for 30 minutes or until a knife inserted into the cake comes out clean.

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My husband loved this cake and I could get only one piece for taste!

Spiced Walnut Ring – my entry for this month’s From My Rasoi hosted by Katherine of Toast Point .

August 22, 2006 at 11:00 pm 7 comments

Varan Phala- (Wheat flour dumplings cooked in yellow lentil curry)

                Varan Phala (Chakolya is another Marathi name) the mere mention of this name is enough to sensitize my taste buds. A one pot wholesome meal, this recipe is commonly made in many households. Wheat flour dumplings are cooked in dal which in turn is flavoured with masalas making it sweet,sour and spicy!

So here’s Varan Phala ,from Maharashtra-The land of the great Maratha Warriors, for Indira’s wonderful Food Parade on Independence Day

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Serves 4

Ingredients:

For the Dal(Lentil curry)

1 cup Toor dal (Arhar dal,Yellow lentils)

2’ piece dried coconut and 2 tsp cumene seeds coarsely ground together

8-10 pieces dry Kokum

1 tbsp crushed jaggery

1tsp Maharashtrian kala Masala

1 tsp dry red chilly powder

1 tsp mustard seeds

½ tsp turmeric powder

2 tsp oil

Salt as per taste

For the Wheat flour Dumplings

1 cup Whole wheat flour (Atta)

½ tsp turmeric powder

½ tsp dry red chilly powder

½ tsp salt

Method:

For the Dal(curry): Pressure cook the Toor dal with 2 ½ cups water , ½ tsp turmeric powder and few drops oil. Turmeric and oil drops help the dal cook faster.

In a pan heat 2 tsp oil.Add the mustard seeds.Once they crackle add the coconut – cumene mixture.Add the cooked dal .Add the chilli powder, kala Masala , jaggery ,Kokum and salt.Let it boil for some time

For the Wheat flour dumplings:Mix all ingredients for the wheat flour dumplings and knead it into a soft pliable dough.

Divide the dough into two balls. Roll out each ball on a flat surface into a thin big circle. Use dry wheat flour for dusting if required.

Cut the rolled circle into small squares with a knife.

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Drop the squares  in the boiling dal one by one.Boil for 12-15 minutes after all the squares have been dropped.

 Serve hot.

Varan Phala tastes best when eaten hot.You can add a tsp of ghee to enhance the flavour.With a spoon or hand take a square along with some curry and eat..hmmm..yummy…

Veggies like beans or carrots can be added to the dal for variation.

Thanks Indira for such an innovative and wonderful idea.

 

 

August 12, 2006 at 10:26 pm 14 comments

Quick n Easy Methi (Fenugreek)Parathas

Fresh leafy veggies are my weakness and I can’t resist the temptation of buying them whenever I am in the Bhaji Bazaar (Vegetable Market). I couldn’t resist buying a bunch of Methi (Fenugreek) leaves this time I visited the bazaar.

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The best thing one can make with a bunch of Methi leaves is quick and easy Parathas (…says me). So here’s what I carried for lunch today…

Ingredients:

1 bunch Methi leaves cleaned, washed and chopped       

3 cups whole wheat flour (atta)

1 tbsp split gram flour (besan)       

 1 tbsp soy flour (Optional)

1 tsp turmeric powder

Red Chilli powder- as per taste  

Salt – as required

½ tsp sugar

2 tsps lime juice

Oil/Butter/Ghee for cooking

Method:

Combine all the ingredients in a bowl.

Knead the dough using water as required. The dough should not be too hard or too soft. Keep it aside, covered for about 10 mins.        

Make small lime size balls of the dough. 

Roll out each ball on a flat surface with a rolling pin into a circle. Dust some wheat flour if required.

On a hot griddle/tava, cook each paratha on both sides.Apply little oil/butter/ghee on both sides. (For the diet conscious parathas can be cooked without the oil or butter. It tastes equally good.)

Serve with Achaar or Chutney.

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 Methi parathas are a favourite with my toddler too, though he prefers it less spicy!

 

 

 

August 4, 2006 at 4:13 pm 7 comments


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