Posts filed under ‘Monsoon Magic’

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’.

Crepe Packets 014-001

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

Chatpata Jimmykand

Jimmykand cubes are coated with a spicy-sweet-sour sauce, satisfying all the chatpata cravings that this awesome rainy weather demands

Continue Reading August 10, 2015 at 7:21 am Leave a comment

Soulfull 8 years!

The blog officially turned 8 this August! Still on a high after attending the first ever Indian Food bloggers meet, I almost forgot that it’s been 8 long years since the Food blogging bug first bit me! I can still vividly remember the day, long long ago when I discovered this wonderland through the gorgeous Mahanandi.

blog photos

This gastronomic journey, more than anything else, has been such a precious learning experience for me. On my way I have also discovered my passion for baking and a whole new world of Food photography. Reading, learning and imbibing everything shared by all the talented, generous and ever encouraging Food bloggers has enriched my culinary life and opened up many new avenues for me. So a big Thank you to all my Food blogger friends, for being so inspirational and encouraging throughout this ride.

thanks

A huge THANK YOU to all the readers of My Foodcourt. To those who have stuck around for a long long time- posts or no posts. Thank you to all the new readers and to those whose comments & message are ever so encouraging. To those who check on me when the blog is silent for long- everyone Thank you very much.

And now to today’s Soulfull post. Of the cart load of Goodies we received at the #IFBM2014, the one from Soulfull was tried, tasted and over as soon as I returned back. I had heard great reviews about Soulfull from Food blogger friends, mostly on Twitter. This got attested when the fussy daughter finished the Soulfull Choco fills-Nagli bites without any fuss and was asking for more. I immediately checked with them if they deliver products in Nasik and to my delight they do! The son loved the Granola bars and I did not get even a glimpse of the bars.

The Adai mix packet at the outset did not receive such a warm response. The fussy one declared- not another dosa. I promised her, no dosa.

soulfull

Both kids love Appe – dosa + veggies in a cuter Avatar. The Appe pan/ Aebleskiver pan is currently my favourite pan to use. The kids love their ‘Pancake appe’ made with the Appe pan. The Adai mix, instead of being served as a plain old dosa was dressed up with some veggies and served as cute little cocktail bites. I made an Indian version of the Chimichurri sauce- a Cilantro mint Chimichurri sauce, which was relished with the Veg Adai Appe.

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From no more Dosa to more ‘Cocktail Adai Appe’ pls,the Soulfull Adai mix was a hit with the kids. I particularly liked the predominant flavor of Asafoetida in theAdai mix.

This is one of those dishes that has to be served and savoured as soon as it is made. A perfect rainy weather snack- here’s the recipe for Cocktail Adai

adai

 

Cocktail Adai with Soulfull Adai mix Recipe:

Makes~ 10-12 Appe

Ingredients:

1 cup Soulful Adai mix

½ cup homemade buttermilk

1 cup water to make a thick batter (or as needed)

2 tsp fine semolina/Rava

A handful of (total)veggies (I added Sweetcorn, chopped onion,chopped Spinach and grated carrot)

1 tsp chopped coriander

Oil for drizzling

Method

Mix the Adai mix,Rava, buttermilk and water and keep aside for half an hour.

Mix in the veggies.

Heat a Appe pan/ Aebleskiver pan ( I use a non-stick one)

Drizzle oil in the cavities.

Drop spoonful of the batter in the Cavities.

Cover and cook on low flame for 3-4 minutes or till the bottom is golden brown.

Use a wooden skewer to turn each Appe and cook on the other side for 1-2 minutes.

Serve immediately.

 

Cilantro-Mint Chimichurri Sauce recipe

Makes~ 1 ½ cups

 Ingredients

1 cup firmly packed fresh Cilantro/Coriander

¼ cup mint leaves

3-4 garlic cloves

½ small onion chopped (~2 tbsp)

1 Tbsp lime juice

1 Tbsp wine Vinegar

¼ cup olive oil

½ tsp Crushed black pepper/ Red chilli flakes

Salt to taste

 Method

Pulse together the onion, garlic in the blender/food processor.

Add the Cilantro and mint leaves and pulse till just crushed

Take out the mixture in a bowl and add the rest of the ingredients and mix.

Refrigerate if not using immediately.

 

 

 

 

 

August 20, 2014 at 6:51 am 10 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.

plum 1

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.

plum 4

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).

plum 2

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 !

plum 7

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.

plum 9

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

A Festive Tea party

Last One month we having been celebrating one festival or the other and the festivities still continue with the Ganesh festival. I am not a typical ‘rituals person’ but enjoy the festive food that is prepared during the festivals. We have been indulging in all kinds of traditional feasts and still continuing with it maybe for another month! As my grandmother would say ‘you do not think of the calories during these feasts’. Homemade fresh sweets and savories (majority made with homemade ghee (brown butter) are stored in steel containers luring you with their delectable aromas each time you pass by! I have decided to give up concern for my growing waistline till the festivities last and indulge in the feasts without any guilt! 🙂

Last week we celebrated the festive season with some family friends over to our house for high tea. Usually this is referred to here in the local language as Faraal (snacks) instead of tea party. A variety of Indian savories and sweets are served along with tea or coffee. Given our guests’ festive diet restrictions we decided to have dishes without onion and garlic, which was really difficult for an onion-garlic addict like me.

Apart from some fried crispies we had Tamarind Poha and Sweet Corn Appe (recipe below) as the main snacks along with some Mint-lemon Tea for the tea party. I do not have the photos of the actual party since I was very busy making and serving hot Corn Appe , so these are all ‘after’ photos with whatever leftovers I had.

As I mentioned in my earlier post, I had some 2 kgs of corn to be used up, I made a no onion- sweet corn version of Appe. Appe are small round savoury steamed cakes usually made with the Idli batter and spices to enhance the flavor. An Appe mould or tava as it is called (Aebleskiver pan) is a must for making these delightful little balls of goodness.

The Sweet corn added a lovely crunch to the spicy appe and I did not miss the onions at all. Infact, everyone asked me for the recipe. A simple sweet corn twist in the recipe changed the taste of the humble appe!

I served mint-lemon tea along with the snacks. This was a welcome change from the traditional double boiled, tannin loaded dark brown tea that is normally served with Faraal.

My small high tea party is going to be a part of the Big Tea Party at A Mad Tea Party hosted by the wonderful Anita. I love her yearly parties and thanks Anita once again for a lovely theme!

 

Here’s the recipe for the Sweet Corn Appe:

For about 10 Appe

Ingredients:

1 cup Idli batter (I used readymade)

½ cup Sweet corn kernels

3-4 tbsp chopped fresh coriander leaves

2-3 tsp green chilli paste (adjust to your taste)

Salt to taste

1 tsp mustard seeds

2 tsp oil for the tadka(tempering)

more Oil for shallow frying the Appe.

Method

Mix together the idli batter, sweetcorn, coriander leaves, chilli paste and salt.

In a small pan heat 2 tsp oil and add the mustard seeds and heat till they crackle.

Add the mustard seeds+oil to the above batter.

Mixwell.

Heat the Appe pan/tava.

Drop spoonfuls of the batter into each round mould in the pan.

Drizzle little oil from the sides of the batter.

Cover and cook for 5-6 minutes on low heat or till the lower part of the Appe turns golden.

Turn each Appe with a wooden skewer (if using non stick pan) and cook on the other side for another 5 minutes.

Insert the skewer and test the Appe for doneness. (The batter should not stick to the skewer).

Serve hot with chutney or sauce.

Note:

I used readymade Idli batter since I had to make ~ 50 Appe’s.

My mom makes a version of Appe with a mixture of daals and rice for the batter. So you can also add a mixture of Daals instead of just Urad daal to the batter.

Corn- ذرة on Foodista

September 15, 2010 at 10:42 am 11 comments

Raw Banana cutlets and Mix Friut Chutney for The 4 Velveteers!

I received a bag full of home-grown green/raw bananas from my mother’s backyard last week. I have never actually cooked anything with raw banana. My recipe search led me to this wonderful Raw banana and peas cutlet recipe from Sanjeev Kapoor.

These sinful cutlets made with cooked Raw banana, Green peas and a handful of spices make a very good party starter or a tea tine snack. It does not require any binding and are very easy to shape and fry. I tried a shallow fried version but the original deep fried version tastes better. The cutlets were crisp and crunchy and the raw banana-peas was a super hit ‘made-for each other’ combo. It is a keeper recipe and I am going to make it whenever I can lay my hands on raw bananas, even if it means some sinful-deep fried indulgence!

I made a few changes to the original recipe in the proportions of the ingredients to suit our taste.

I serve the Raw banana and peas cutlet along with a Mix fruit chutney (recipe follows) here for the 4- Velveteers challenge for August.

The 4 Velveteers  (started by Pamela, Aparna, Asha, and Alessio) is ‘A food bloggers monthly event spanning the 7 seas. Different cultures,different palates, different backgrounds are the best spices to excite our palates

I joined the group this month and the lovely Asha of Forkspoonknife challenged us to create a savory dish where fruit(s) play the lead role!

Here’s the recipe for the Raw banana and peas cutlet:

Ingredients:

7-8 green/raw bananas peeled, cubed and pressure cooked till soft

~3/4th cup green peas boiled and mashed

4-5 green chillies finely chopped

½ tsp Red chilli powder

½ tsp Amchur (Raw Mango) powder

1 tsp Garam Masala powder

1/2 tsp grated fresh ginger

Few sprigs coriander leaves, cleaned washed and finely chopped

A pinch of Asafoetida

Salt to taste

Oil for deep frying

 Method:

Mash the cooked green bananas.

Take the mashed banana and mashed peas in a mixing bowl.

Add all other ingredients except the oil.

Mix well.

Shape the mixture into round or heart shape cutlets.

Heat oil in a wok.

Deep fry the cutlets till golden brown.

Drain on an absorbent paper.

Serve hot with mix fruit chutney or any sauce of your choice.

 Mix fruit Chutney:

This mix fruit chutney was made in an attempt to save the fruits lurking in the fridge which were threatening to rot.

I have used up whatever fruits were available balancing the sweet and sour taste. I knew this would not have passed up as a jam, So to make it more flavourful I added some red chilli powder ,other spices and some refreshing mint leaves. The result was a fabulous Sweet-sour and spicy chutney which can be used as a dip for almost anything. I also had it as a substitute to tamarind chutney in pani puri!

Recipe for Mix fruit chutney:

Ingredients:

2 Golden delicious apples peeled and chopped

4-5 red plums chopped

3-4 canned pineapple rings chopped

5-6 dried figs chopped

5-6 dried apricots chopped

~ 2 candied Indian Gooseberries (Amla)

4-5 dried pitted prunes chopped

1/4th cup raisins

3/4 cup dates (Khajur) chopped

2-3 tsp Red chilli powder

2 tsp Garam Masala

1 tsp Black pepper powder

1 tsp Chaat masala

2tbsp apple cider vinegar

½ cup mint leaves chopped

Salt to taste

 Method:

Mix all the fruits fresh as well as dried in a deep pan along with ~1/2 cup of water.

Cook on low heat for 15-20 minutes, stirring in between and adjusting the water as required.

Add the spices, salt and vinegar and cook for another 15- 20 minutes or till all the fruits are mushy and cooked.

Set aside to cool.

Run in a blender along with the mint leaves to a smooth chutney consistency.

Serve with cutlets or chips, puris, crackers or crudities or use as a breadspread!

This chutney refrigerates well for about 1 week.

 

Please also checkout what the other Velveteers have created:

Aparna : Eggless Vegetable- Nut Loaf with a sweet and spicy Mango Jalapeno sauce

Pamela: Green Papaya Curry

Ken : Skillet Roasted Sweet n Sour Pork

August 22, 2010 at 8:17 pm 19 comments

Pepper away the Monsoon blues with this quick and simple Black pepper Rasam/soup

The medicinal uses of Black pepper are well known. It is one of the trusted home remedies for cold and cough. We have been surviving the Monsoon bug by adding this ‘natural antibiotic‘ to our day-to -day meals.

We are having this hot spicy Pepper Rasam/ soup almost every day to soothe our itchy throats; a soothing balm to ‘shoo’ away the Monsoon blues.

This is of course my Mother-in-law’s recipe and uses very few day-to-day ingredients; Black pepper-cumene seeds –some dried coconut and curry leaves. You can make a ready spice mix and store in an airtight container. Whenever you want to make the rasam just boil some lentils add the ready spice mix and viola! your ‘magic potion’ is ready in minutes

Here’s the recipe for Pepper Rasam/Soup

Things required:

¼ cup Toovar Dal (pigeon pea lentils)

8-10 Black pepprcorns

~2 tsp Cumene seeds

~ 1 tbsp dried coconut grated

4-5 curry leaves

Pinch of turmeric and few drops of oil to cook the Lentils

Salt to taste

1 tsp homemade ghee

Method:

Pressure cook the dal with ~ 2 ½ cups  of water, a pinch of turmeric and 3-4 drops of oil.

In a pan dry roast black peppercorns, cumene seeds, dried coconut and curry leaves one by one.

Cool and coarsely grind the spices in a mortar and pestle.

Heat ghee in a deep pan.

Add the spice mix.

Add the cooked dal along with the water. Adjust the consistency of water to your liking.

Season with salt and boil for few minutes.

Serve piping hot.

Notes:

You can adjust the spices to your taste, it is a very forgiving recipe.

You can skip the ghee if you don’t want it, just mix the spices and the dal and boil together.

If you plan to serve this as a clear soup, let the soup stand for a few minutes and then just pour out the liquid. You can use the leftover dal to make some dal parathas or sambar

You can zest up the soup with a dash of lime juice

August 12, 2010 at 1:57 pm 9 comments

Doughnuts for a 5 year old Foodie

5 yr old foodie: Mama, can you make Doughnuts?

Me: Doughnuts?

5 yr old foodie: They are round like Medu Vada, with a hole in the centre. But they are not spicy they are sweet. (satisfied that he knows more than his mama)

Me: Is it?

5 yr old foodie: Yes and you have to pour lotso’ black colored sauce over it.

Me: Where did you see the doughnuts (since they are not a very common bakery item here)

5 yr old foodie: Saw it on the T.V. So can you make them?

Me: I am not sure. Don’t know the recipe

5 yr old foodie: Why don’t you checkup on your laptop, you are searching recipes all the time!

With a non stop follow up for the next 2-3 days he was successful in persuading me to make Doughnuts.

I found a very simple and easy recipe in Tarla Dalal’s ‘The Chocolate Cookbook’

I made the doughnuts as per the recipe and topped them with powdered sugar and Hershey’s Chocolate syrup

The 5 yr old foodie did total justice to all my efforts and all the Doughnuts disappeared in no time! (He is already asking when I can make the next batch! 🙂 )

 Here’s the recipe:

Source: ‘The Chocolate Cookbook’ by Tarla Dalal

 1 Cup Plain Flour

10 grams fresh yeast crumbled

½ cup milk

3 tbsp Sugar

½ tsp Vanilla essence

1 tbsp butter, softened

(Add ½ tsp salt if using unsalted butter)

Oil for deep frying

 Powdered Sugar and

Chocolate Sauce/syrup for serving

 Mix the Flour, yeast, sugar and essence in a mixing bowl. Gradually add the milk and knead into a soft dough. (Add the milk carefully and adjust the quantity so that the dough doesn’t get too soft)

Add the butter and knead it again for 2-3 minutes

Cover the dough with a wet kitchen towel and allow it to proof till it doubles in size. (~15-20 mins)

Press the dough lightly to remove the air

Roll out the dough into a sheet of 6 mm. (1/4″) thickness

Cut out circles with a cookie cutter (~3” diameter) and using a small cookie cutter cutn out the centre portion of each circle to make a hole in the centre.

Roll out the leftover dough and repeat above steps.

Cover with a wet kitchen towel till the doughnuts double in volume again (~ 5 – 10 mins.) (I placed the doughnuts on a butter paper and then left them to double up so that they were easy to lift)

Heat oil in a wok .

Carefully insert each doughnut in the oil and fry on medium heat till golden brown.

Drain on some adsorbent paper.

Place on a serving plate and dust with powdered sugar.

Drizzle Chocolate sauce/ melted Chocolate over the Doughnuts and serve.

July 22, 2010 at 2:16 pm 16 comments

A walk in the clouds…

July 18, 2010 at 2:18 pm 12 comments

Monsoon Magic-Minty Dal Vada

Dark clouds, light showers, gentle breeze; spent the most magical weekend lounging in front of the TV with hot spicy food and Ginger Chai.

Our garden now wears a fresh green coat. Flowers bloom and my herb garden is alive again! The Monsoon has brought fresh new life to the surroundings.

This Minty Dal Vada is a rainy day ‘comfort food for the soul’!Mint, Coriander, green chillies, and ginger together lend a delectable flavor to these crunchy Chana Dal (Bengal gram) fritters. The hot spicy Vadas are a perfect tea time snack accompanied by a cup of fresh ginger tea or are great party starters.

Here’s the recipe:(recipe source- my Mother-in-Law)

Minty Dal Vada recipe

3 cups Chana dal soaked in water for 2-3 hrs

1 cup grated fresh coconut

1 bunch mint leaves cleaned, washed and chopped

Few coriander sprigs,

1” piece ginger chopped,

8-10 green chillies chopped (or as spicy as you like)

2 small onions finely chopped

Salt to taste

Oil for deep frying

 Drain the water from the Dal. Spread on a kitchen towel to soak up the moisture.

Coarsely grind the Chana dal with the salt, coconut, mint, coriander, green chillies and ginger. (Do not grind to a fine paste)

Just before frying add the chopped onions and mix well.

Shape lemon sized balls of this mixture to small patties like fritters.

Deep fry on medium heat till golden brown.

Serve hot immediately.No accompaniments necessary!

 Note: As a variation you can substitute the Mint with other herbs like dill.

July 5, 2010 at 5:38 pm 4 comments

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