My Kitchen's Aroma

Bombay Chutney with a twist

Saritha — Fri, 18 Nov 2011 06:29:00 +0000

This chutney i learnt it from my m-inlaw who does this chuntey for poori or rotis when there are no veggies at home.My sister too does this but to eat it with idlies and she twisted the recipe by adding boiled potatoes to it.I blogged about this recipe before here and this is just addition of potatoes to this chutney and i am sure potatoes lovers will love this combination of besan and potatoes.

Ingredients:-

Onion 1 sliced
Green chillies 2 silted
Boiled potatoes chopped into big pieces 10 pcs
Ginger 1/2″ pc
Besan/Chanaga pindi 5 tbsp
Lemon juice 2 tbsp

Seasoning:-
Rai 1/2 tsp
Red chillies 2
Curry leaves few

Method:-

Mix besan with little water and keep aside.
Head kadai,add all the seasoning and when curry leaves are fried add ginger,onions and green chillies.Fry for just 2 minutes (don’t fry it completely).
Add boiled potatoes and fry just about done,be careful not to fry completely.Add 2 cups of water.
Bring into boil.Add besan into the boiling water and stir simultaneously.Cook for 3-4 minutes until semi liquid.
Just before serving add lemon juice and serve it with rotis.

Oriental style Paratha

Saritha — Wed, 16 Nov 2011 06:17:00 +0000

I am a big fan of sanjeev kapoor in particular his indian recipes.Even if the recipe is tough,he shows it in a simple way and his measurement if taken properly will never go wrong.I am yet to see his new cooking channel but heard about it a lot in FB.This recipe is from Sanjeev Kapoor website Sanjeevkapoor.com.I replaced maida with wheat flour as i don’t use maida much at home other than using for baking cakes and muffins.Here goes Sanjeev kapoor recipe:-

Ingredients:-

Wheat flour 2 cups
Salt as per taste
Oil 3tbsp

For filling:-
Cabbage shredded finely 1 cup
Carrot grated 1 cup
Soy sauce 1/4 tsp
Beans chopped finely 1/2 cup
Pepper 1 tsp
Sugar

Method:-

Make a soft dough with wheat flour and salt.Set aside until use.

In a pan take oil,add cabbage,carrot and beans.Stir fry on high till the veggies change colour.Add soya sauce,pepper,sugar and salt.Mix well and fry until the veggies are dry and cooked.

Roll out a thick roti.Place 2tbsp of the stuffing and close the edges.

Flatten it and dust it with more flour and roll out until the stuffing is not seen

Fry both sides with oil.Serve hot with curd and chat masala.

Maida Chips

Saritha — Mon, 24 Oct 2011 13:12:00 +0000

Wishing you all a Happy Diwali and have a wonderful and safe diwali.

The quickest and easiest diwali sweet is maida chips or diamonds (which we kids used to call when my mom made them when we were kids)This is my mom recipes and it can done in a savories too.And this sweet calls for very few ingredients.Here goes the recipe :-

Ingredients:-

Maida/plain flour 1 1/2 cup
Ghee 1/4th cup
Sugar 1 cup
Oil for deep frying

Method:-

Make a hard dough with maida,ghee and water similar to puri dough.Let it rest for 1/2 an hour.

In the meanwhile take the sugar in a deep bowl and add water just till the sugar.Leave a side so that sugar dissolves in the water.

Make balls similar to cricket ball and roll out into a big round circle.Dusting on both the sides.

Make long cuts diagonal and vertical lines and the cut pieces should resembles diamond shape.(I have a spoon which can be seen in the picture which a small disc at one end.I always use that spoon to cut the diamond shapes.

Heat oil in a heavy bottom kadai and deep fry the cut diamonds in batches till golden colour.
In the meanwhile make sugar syrup.Let it cook till you get thick syrup.To check if it is done or not,take water in a small plate and add a spoon of the syrup to the water.With your fingers if you can make a ball then the syrup is ready.

Then slowly add the diamonds to the sugar syrup and mix and take them on a plate.Once they are warm try to separate each pieces.

More diwali sweets and savories below :-

Savories

Panasa thonalu
Murukulu/Jantikalu
Ribbon Pakoda
Mathri
Chegodilu
Karapusa
Chakalu
Murukulu–2

Sweets :-

Gavvalu
Kadhu ki Kheer
Kajjikaya/Gujjiyas
Bellam kommulu/sweet muruku

Kadu Ka Halwa and any entry to indusladies e-book

Saritha — Wed, 05 Oct 2011 11:48:00 +0000

For the upcoming Diwali on October 26th, 2011, Indusladies is compiling an E-Book called “100 Yummy Diwali SweetRecipes”. We are collecting sweet/dessert recipes from various bloggers to be featured in this E-Book.

This E-book will be made available as a free download to our community’s 1.3 Lakh+ members. In addition, they are also be making this E-Book available to our 9000+ Facebook fans and Twitter followers. It’s LOTS and LOTS of exposure to those food blogs entering the E-Book!!

We believe this would be a nice way to get the word out about a wonderful blog to the entire membership of IndusLadies!!

Are you a Food Blogger? Or do you have friends who are Food Bloggers? Here’s a great news for the Food Bloggers out there who have been blogging for alteast 1 year now…

Those bloggers interested in submitting a recipe for this E-Book…all you need to do is as follows:

1. Send a link from your blog for a sweet /dessert recipe. It should also include the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.

2. In return, we need you to do two things:

- Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th,2011.

Any blogger interested can send their entry to partners@indusladies.com by October 8th.

My entry to the e-book is Kadu ka halwa…

Kadu ka halwa is quite quick to make with very less ingredients.My kids and myself love this and when ever i lay hands of fresh kadu(sorakaya) i end up doing this.This recipe i adopted from punjabi recipes.

Ingredients:-

Kadu/Soorakaya/Bottle gourd (peeled,de-seeded and grated) 2 cups

Almonds/badam 8-10

Milk 1/2 cup

Ghee 1/4 cup

Sugar 1/2 cup (can be increased and decreased based on once taste buds)

Elachi 1 (powdered)

Method:-

Heat ghee in a non stick pan.Add the grated kadu and saute till kadu is partially cooked.

Now add milk and cook until kadu is tender,which may take around 5-7 minutes.

Add sugar and mix well.Let it cook on slow flame for about 4-5 minutes until the water evaporates.

Sprinkle grated almonds and serve hot.

Happy Dussehra

Saritha — Tue, 04 Oct 2011 15:35:00 +0000

This is my 302nd post.I missed mentioning about my 300th post,its better late then never.Blogging has been a wonderful journey for me,learnt a lot in last 2 years and 8 months.Nearing 2,25000 hits.I thank all my readers and friends and wish all of them a happy Dussehra.

As the candle light flame

Your life may always be happy,

As the mountain high You move without shy,

As sunshine creates morning glory

fragrance fills years as Flory,

All darkness is far away.

As light is on its way.

Wishing U all a very Happy Vijaya Dashami

Rice Bhajiya

Saritha — Tue, 23 Aug 2011 05:41:00 +0000

Its been long i have updated my space.Not getting much time,what ever little time i am getting is spent on Facebook,no doubt Facebook has taken over blogging.This post is to participate in a event at my friend Lubna’s blog Kitchen flavours–Joy from Fasting to Feasting-IV

The recipe is a simple recipe which i made in the evening when it was raining here.One can use left over rice too but i cooked rice for this bhajiya and left over rice was had for dinner.And this recipe is from one of my blogger friend hitchwriter who blogs at My attempt to write.Here goes the recipe:-

Ingredients:-

Cooked rice 1 cup

Onions 2 chopped

Green chillies 2 chopped finely

Capsicum 1 chopped finely

Tomatoe 1 chopped finley

Crud 1 cup

Besan/senaga pindi 1 cup

Semolina/bombay rava 1/4 cup

Red chilly powder 1/2 tsp

Salt to taste

Oil for deep frying

Coriander leaves

Method:-

Mix all the ingredients except oil with curd and make a dough.Heat oil and make a shape of ur choice and deep fry them in batches.Take them on a kitchen towel and serve hot with chaai…

Bagara Baingan

Saritha — Wed, 27 Jul 2011 07:13:00 +0000

Ingredients:-

Brinjals small and round shape 6 nos

Onions 2 chopped finely

Tomatoes 2 chopped finely

Green chillies 2 chopped finely

Ginger garlic paste 1 tbsp

Oil 2tbsp

Oil for deep frying

Coriander powder 2tbsp

Turmeric powder 1/2 tsp

Red chilly powder 1 tbsp

Cinnamon 1′ pc

Cloves 1

Salt as per taste

For Gravy/koora

Sesame seeds/til/nuvulu 2 tbsp

Cashew nuts 7-8

fresh grated coconut 6 tbsp

Dry roast sesame seeds and cashew nuts.

Make a smooth paste of the above ingredients

For Seasoning/Talimpu

Oil 2 tbsp

Curry leaves few

Method:-

Wipe dry the brinjals.Make long slits on the brinjal and keeping the green part intact.

Deep fry them until they change colour and take them on a tissue paper.

In a pan take oil,add cinnamon and cloves.Once they splutter,add onions and green chillies.Saute until brown in colour and add tomatoes,coriander powder,turmeric powder and chilly powder.Cook until oil comes out.

Now add ginger garlic paste and saute until the raw smell goes of,which takes about 2-3 minutes.Then add the sesame and coconut paste and saute till oil comes out.

Now add brinjals and mix softly and thoroughly.

Then add 1/2 cup of water bring to boil and reduce the flame till thick gravy forms.

Once it is done take another small pan.Heat oil and add curry leaves to it.When curry leaves starts changing colour,pour it on the brinjal gravy.

Serve hot with briyani or paratha or plain roti.

Enjoy…..

Karapusa

Saritha — Fri, 10 Jun 2011 16:49:00 +0000

This is the easy muruku one can make.I make this very often and now kids at home and they ask for something or the other to munch.Sometimes i buy murukkus from a store but they wont last for long as the oil they use is not good.Here goes karapusa recipe which calls for very few ingredients.

Ingredient:-

Rice flour 2 cups

Besan/Senagapindi 2 cups

Ajwain/Vamu 1 tbsp

Butter/Vena 3 tbsp

Red chilli powder 1 tbsp

Salt to taste

Oil for deep frying

Water to make a hard dough

Method:-

Mix all the ingredients.Add very little water and made a hard dough.

Apply oil to the inner part of the muruku maker.

Take a wide bottom kadai and add oil.

Fill a small quantity of the dough in the muruku maker.

Once the oil is hot,reduce the flame and with the muruku maker press muruku into the kadai in a circular motion.Once down increase the flame.

When the bubbles start reducing,it means the muruku is cooked.Remove the muruku with a long laddle with holes.And drain on a kitchen napkin.

Repeat with the rest of the dough.

Once muruku is cooled store them in a air tight container.

Avakaya/Mango Pickle

Saritha — Mon, 06 Jun 2011 15:39:00 +0000

As soon as summer sets in people in Andhra wait for the delicious mango pickle.I remember it was a big thing to make the pickle in my grannies house.Morning my granny used to go to market to get mangoes.Actually the preparation starts much before the day actual pickle is made.Red chillies,mustard and fenugreek are sun dried before day.Red chillies and mustard are made into fine powder.Garlic is peeled in the morning on the day the pickle is made.

All my aunties and granny used to mix the pickle .Kids were not allowed in the room where the mixing is done.Then the pickle is stored in the ceramic jar commonly known as Jadi.It is mixed again the next day and my granny used to distribute the pickle to her children.

Ingredients:-

Mangoes 50

Fenugreek 125gms

Red chilly powder 1/2 kg

Salt 1/2kg

Mustard powder 1/2 kg

Turmeric powder 3 tsp

Garlic 1/4 kg

Oil 1 1/2 kg

Method:-

The manoges are throughly washed and are to be wiped dry.Then cut into pieces according to ones choice.Some cut the pieces with the seed and some don’t.

Mustard are to be sun dried and grounded into fine powder.

Fenugreek has to be slightly roasted and grounded into fine powder.

Garlic has to be peeled.

Now mix all the ingredients with a dry spoon.Store it in a air tight container preferably a jabi.After three days mix throughly and can be eaten.

I love the garlic pieces more than the mango pieces maybe i am weired but i love the soft texture of garlic when soaked in the pickel,yummmmyyyyyy…….

Mango Murabba in Microwave

Saritha — Sat, 04 Jun 2011 16:28:00 +0000

Its been a while i posted in my blog.Its summer holidays for kids and whole day goes with them and hardly find time to blog.The time i get is usually spent in Facebook.This recipe i learnt if from my classmate who used to get this to college during summers.This is similar to jam but a hotter version of it.This time i did this in microwave and came out quite well.Here goes my friends recipe

Ingredients:-

Raw Mangoes 3 skin peeled and grated

Sugar 2 cups

Elachi/cardamom 1/2 tsp

Cinnamon 1/2 tsp

Cloves powder 1/2 tsp

Ghee 2 tbsp

Method:-

In a microwave safe bowl take sugar and add 1/2 cup water.Microwave high for 1 minute

Then add grated mango and microwave for another 3 minutes.

Now add all the powders and ghee.Mix well.

Microwave high again for 3-4 minutes.

Mango murabba is ready in 8 minutes,isn’t it easy to make it in microwave.

Spread to on bread or have with hot rotis…..