‘Dubuk Vade’ is a rustic homestyle,spicy Khandeshi preparation, where chickpea flour dumplings are cooked in a spicy kala masala gravy.
gram flour
Rajasthani Papad Mangodi ki Kadhi for Regional Indian Home cooking
Happy New Year to all the readers of My Foodcourt! After all the festive binge eating, it is time now to get back to simple hearty meals. My friend Garima has a recipe for a comforting Rajastahni Papad Mangodi ki Kadhi, perfect for the nippy weather. I met Garima when she was staying in Nasik. I was thrilled to discover another food blogger from Nasik! But by the time we actually met, sadly it was time for her to move to Bombay. We met just for a couple of hours and we connected instantly. I felt like we have known…
Hadga/Agasti Flower Bhajias
A very Happy New Year to all of you. I am back after a looooooong silence on MyFoodcourt. As you can guess the resolution for 2015 is to blog as much I can! I have been thinking of posting recipes for a long time. The ‘comeback recipe’ for the blog has spanned from Christmas cake to Yule log to Pavlova to a humble porridge-but only in my mind! A trip to the older part of the city a couple of days back lead me to a treasured discovery- the edible Hadga flowers. I had a faint memory of my childhood…
Quick Roti Quesadilla
A very simple way to use leftover Rotis and curries: This is a hit with my little one and he doesn’t even know he is eating beans, cauliflower, carrots! Left over Rotis are stuffed with vegetable mixed with soya sauce, tomato ketchup, sprinkled with cheese, drizzled with oil, toasted and cut into triangle like Quesadillas. The Idea for sealing the Roti edges comes from Nupur’s Aayis samosa. Thanks Nupur and your Aai for this brilliant idea. Roti Quesadilla Recipe:
Kadhi Pakoda
I have learnt quite a few dishes from my Punjabi colleague. I have already blogged about the Beetroot Kanji and Makki di Roti Sarson Da Saag, she taught me.Kadhi Pakoda is one more recipe that I have learnt from her. The weather here is perfect for hot piping Kadhi with Pakodas – the Punjabi style. Kadhi is made differently in different regions in India. The Maharashtrian Kadhi is hot and spicy (will blog about it soon). The Gujrathi Kadhi is a little sweetish to taste. The famous Sindhi Kadhi is an altogether different recipe, which doesn’t use buttermilk at all….