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My Aromatic Kitchen: August 2009

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Monday, August 17, 2009. Few days back Chaitali, my (cousin) sis-in-law requested this recipe, lasaniya bataka. It is a lovely fragrant potato subzi with loads of garlic in it, in fact it is a tribute to garlic in a way and blessing for all garlic lovers like me and P. So Chaitali here's the recipe for you, cheers to the good times spent together in Baroda. Miss those days dearly. 3 medium sized potatoes (boiled and cut in cubes). 1 tsp cumin seeds/jeera. Handful of fresh coriander leaves/cilantro. There...

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My Aromatic Kitchen: October 2009

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Saturday, October 31, 2009. This lovely steamed dumpling snack comes from the heart of Gujarat. Gujarat is famous for its food especially handvo, muthiya, dhokla, patra, khaman, khamni etc the list is endless. Muthiya is all time favorite tea time snack, sweet and tangy soft muthiya is a comfort and mouth watering snack for those lazy sundays when I just feel like laying back and reading my favorite novel. 2 tbs garlic-ginger-green chillies paste. 1 medium sized cucumber/kakdi peeled and grated. Strain j...

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My Aromatic Kitchen: July 2012

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Thursday, July 26, 2012. Foul/Ful - Egyptian Fava Bean Dip. It is said that foul is the dish of Pharoahs and I say Amen. Mentionable quantities of fava beans have been found in Egyptian Tombs. This beans are mentioned not only in Bible but also in other ancient texts, what more can be said about this beans? Not to forget the lovely nutritional value they provide other than being food for Pharoahs. 1 cup medium sized Egyptian Fava Beans (dry, overnight soak in water along with 2 pinches of soda-bicarb).

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My Aromatic Kitchen: February 2010

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Saturday, February 27, 2010. As everyone knows hummus is a middle eastern dip that is served as an appetizer with pita bread, well know is khuboos out here. This easy to make dip has suble flavors to it. Take 1 cup boiled chickpeas. Remove the outer skin of as many chickpeas as possible, this will make hummus gastrically friendly), toss them in blender or food processor, add 1 small garlic clove. To taste, 1 tsp lemon juice. And 1 tsp of tahina. Serve it with a sprinkle of paprika. Links to this post.

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My Aromatic Kitchen: Stir Fried Onion & Zucchini Raita/Dip

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Wednesday, September 19, 2012. Stir Fried Onion and Zucchini Raita/Dip. Long lazy summer afternoons, cold moisture sweating glass of iced lemonade, carressing sun peeping randomly from behind the curtains, all the while spread lazily on sofa and in hand kindle displaying pages after pages of lovely fictional historical "whodunit? I coarsely grated 2 medium sized zucchini. Chopped 1 medium sized red onion. Chopped two green chillies. Heated 1 tbs of canola oil. In a pan, added 1/2 tsp of mustard seeds.

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My Aromatic Kitchen: Sev Tameta Nu Shaak/Kathiyavadi Sev Tameta

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Sunday, September 9, 2012. Sev Tameta Nu Shaak/Kathiyavadi Sev Tameta. This dish is very popular in gujarati households. It can be prepared in a giffy and is also a crowd pleaser. Simple ingredients, fast to cook and tastes amazing what else would you want from a dish! I served this dish along with phulkas, lasan chutney and jeralu wali chaas. Here goes the recipe. 2 cups chopped red juicy tomatoes. 1 1/2 cups thick sev, I used ratlami sev as we prefer spicy food. 1 tbs grated ginger. 1 1/2 cups water.

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My Aromatic Kitchen: May 2012

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Sunday, May 27, 2012. Simple things bring joy to life, today while I was preparing chapati (Indian flat bread), one chapati puffed up so nice and round that it rolled like a ball from my stove top and into my hands, this made me chuckle and I thought food itself likes to play with me a bit. 1 cup basmati rice cooked with 2 cups of water for 9 mins in microwave 100% power. 1 medium sized potato cut in half length wise and then cut other way into 1/2 cms slices, forming nice half cirles. 1 cup mint leaves.

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My Aromatic Kitchen: November 2009

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Wednesday, November 4, 2009. Veg Stir Fried Rice. Fried rice is a popular dish in many cuisines ranging from chinese to most of asian and even african nations. These days UK and America's too have their staples like american version of chinese food just as india has indian version of chinese food. Today the veg fried rice is for P's lunch pack. These days again he is working crazy hours so I really hope he enjoys it as much as I enjoyed making it. 1 small onion sliced thinly. 1 small carrot grated. Now t...

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My Aromatic Kitchen: March 2010

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Wednesday, March 10, 2010. Healthy snack prepared in a jiffy, sounds like a keeper, yeap I'm talking about gujju dish called khaman. Gujarti food is well known for its sweet and sour taste and unique preparations, Khaman falls in that category.Tasty because it has sweetness from sugar, tangy taste from citric acid crystals and hot flavor from green chili and ginger. Healthy because it is steam cooked (here microwaved) without excessive oil or frying. 1 cup Besan (Bengal gram flour). Grease two microwave ...

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My Aromatic Kitchen: January 2012

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Thursday, January 26, 2012. Methi Na Thepla/Gujarati Dhebra/Fresh Fenugreek Leaves Flatbread. Gujarati's are well known for their handva, muthiya, dhokla and thepla/dhebra. Dhebra can serve different purposes like tea time snack to midnight snack and from travel food to picnic munchies. Dhebra are popular with kids to grown-ups alike. Makes 20-22, 6" diameter dhebra. 3 cups firmly packed chopped fresh fenugreek/ methi leaves. 1 1/2 cups whole wheat flour/ chapati flour. 2 tbs of oil. 1 1/2 tbs sugar.