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My Foodcourt

Simple comfort food recipes to nourish the Soul

Health and Nutrition

August 2, 2017 Basic recipes

Millet Idli

Pillowy soft Millet Idli with the goodness of Ragi and Jowar makes for a nutritious and healthy breakfast or snack         This recipe for Millet Idli combines my love for millets and Idli (steamed rice and lentil cake).  More than often I crave for a breakfast that includes soft, pillowy idlis dunked…

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June 5, 2017 Brunch recipes

Healthy Breakfast-Millet Pongal

Enjoy the goodness of millets & start your day off right with this wholesome,healthy Millet Pongal for breakfast.

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March 24, 2017 Appetizers

Summer Cooler-Kokum Saar

Kokum or Ratamba is a traditional souring agent widely used in Maharashtrian cuisine. Botanically named as Garcinia indica this gorgeous looking plum-like fruit belongs to the Mangosteen family. It is widely grown in Konkan, Goa and some parts of Karnataka. The ripe fruit may not be easily accessible to everyone, but it is preserved with…

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April 27, 2016 Health and Nutrition

‘Super Grains’ for a Super Summer Breakfast!Nagli Ambil/Ragi Kanji Recipe

Nagli Ambil (Ragi Kanji) is a quick,rustic porridge made from Nagli/Ragi/Finger Millet flour, usually served for breakfast in many parts of Maharashtra. The nutritive benefits of Nagli are well known since ancient times. In fact these are our very own ‘Super Grains’,making a fashionable comeback of sorts, with smart colourful boxes labelled ‘Millets’ , sitting fashionably on the health food aisle in supermarkets! 🙂 A bowl of Ragi Kanji in the morning serves as a calcium+protein rich, power packed breakfast and also helps to keep the body cool (nugget of my Grandma’s wisdom J). This is one of my most…

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March 20, 2015 Food Photography

Desi Health Bites- Multigrain Daliya Hot Pot

I am back with another recipe showcasing my love for multi-grains again for the #Fortunehealthbites – Multigrain Daliya Hot Pot . It’s a Hot Pot alright – but a quick, no meat and no bake kind of Hot Pot- unlike the ‘Lancashire Hot Pot’ which inspired me for the basic idea and presentation for this recipe. Daliya or the broken grains/Lapsi of wheat is the most commonly used in Indian cuisine for making savoury as well as sweet preparations. Jowar and Bajra groats are traditionally used to make ‘Khichada’, a spicy version of the Khichdi. With the appearance of organic…

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About Me

About

    My experiments with cooking go way back, when I stayed in a hostel for my higher studies. The ‘Mess’ (literally) food was good just to satisfy the stomach, not the palate. I really missed my mom’s food then. I still do. A self confessed foodie, I love trying out new recipes. ...

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