This delicious Omlete- curry is a great way to have brunch on lazy weekends. The inspiration for this recipe comes from a cookery show on Zee Marathi. A simple Omlete served with a little curry completely transforms the ‘same old Omlete’ to a fabulous complete meal! I made this Omlete –Curry for brunch this weekend and at the same time Bee and Jai announced this fabulous event ‘Click: the photo event’.So the timing of this post just clicked! J ________________________________________________________ Omlete-Curry recipe
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Go Bananas!
Jihvā for Ingredients (JFI) is an online monthly food event, celebrating the Ingredients and what they can do for our Jihvā. This is the brainchild of Indira of Mahanandi. This month JFI celebrates the goodness of Bananas at Mandira’s Ahaar. These are some of my favourite ways (other than just eating plain bananas) to use Ripe Bananas; very simple recipes yet very close to my heart and palette. These Banana recipes are being sent to Mandira. Thank you Mandira for hosting this month’s JFI-Banana.
Phodnichi Poli (Resurrected Leftover Roti)
A very popular Maharashtrian breakfast is Phodnichi Poli. LeftoverRotis (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…
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…
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…