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Wednesday, May 13, 2015

Aam Ka Murabba/Sweet, Sour & Spicy Mango Pickle

Aam ka murabba…..some names just make you drool…..and this is one of it….Murabba is an Arabic word commonly refers to sweet and sour jams or pickles in many regions. Aam ka Murabba is generally made with green mangoes when they are in season. The sourness from the fresh green mangoes will be complimented with sugar and spices to get that medley of tangy, spicy and sweet flavours.
Some recipes I take as granted… Meetha Khana from my Grandmom, Thulli made by my mom , Aam ka Achar (Mango Pickle) from my MIL,….seriously I never think of asking them the recipe….as I think some recipes are bound to be made by that person only. Even though I try to make them at home, I will never get that 100% taste and satisfaction. This Aam ka Murabba too falls under that category. I tasted it few years back at aunt’s place and loved it to full. Seeing me gulping the murabba, she even packed some to take home with me.
Aam ka Murabba/Green Mango Pickle
Whenever the green mangoes are in season, I think of making this…but never attempted in making this murabba. But few days back, my friend who just returned from her hometown bought so many organic green mangoes…These green beauties are such a great sight….I quickly dialled aunty’s number and took recipe along with few tips on making this murabba. I really wonder to know how simple this awesome recipe is….
Aam ka Murabba/Green Mango Pickle
Made murabba as per aunt’s instructions….packed some and sent it to her…She called me in the morning to say…that when she served it to her family at snack time, they did not recognise the difference in taste. Her family thought the murabba is made by her only…Now that is much of an appreciation….isn’t it?? Thank you so much Aunty for giving me the recipe, tips and appreciation. This murabba is like our LIFE…..thoda khatta, thoda meeta aur thoda theeka….Little tangy, little sweet and little spicy….So when life gives you mangoes, make murabba.
Aam ka Murabba/Green Mango Pickle
  • 2 cups grated Green Mango
  • 2 cups granulated Sugar
  • ½ tbsp. Black Pepper powder
  • ½ tbsp. roasted Cumin powder
  • ¼ tbsp. Salt
  • ½ tbsp. Cardamom powder
  • few strands Saffron
Aam ka Murabba/Green Mango Pickle
  • In a heavy bottom cooking vessel, add grated green mango and sugar.
  • Cook on medium flame by stirring in between until the mixture is reduced to half.
  • Now add black pepper powder, cardamom powder, salt and roasted cumin powder. Mix and stir in between.
  • Scrape the sides of the vessel in between, as a layer will start to form on the sides when the mixture thickens.
  • When the mixture is reduced to ¾ of its consistency, add saffron strands. Mix gently.
  • On low flame cook by stirring until the mixture reaches thick jam like consistency. Turn off the flame and leave it to cool.
  • Once the murabba has come down to room temperature, spoon it into air tight container and lid it. Leave in the fridge to use up to a month.
  • Add love to make this Murabba taste ‘Yummy’.
  • You can serve this murabba with savory biscuits or crackers or even matri or spread it on bread or top it on rusk.
Aam ka Murabba/Green Mango Pickle
  • Always use wooden spoon in making Murabba.
  • Use clean and dry air tight container for storing the murabba.
  • You can even use red chili powder instead of black pepper powder.

Tuesday, April 28, 2015

Mirchi Bhajji/Mirpakaya Bajji/Green Chili Fritters

When you are miles away from your home place….the mere mention of the place name can make you nostalgic…..isn’t it?? Few days back…I met an old lady in park… the conversation between we two started…the lady’s eyes twinkled with an delightful smile on her wrinkled face….upon hearing I hail from Guntur. Decades back, that old lady too stayed in Guntur to do her graduation and post-graduation…..She wanted to know….how the place look like now?? She remembered most of the things….the major landmarks of the place, eat-outs which are still famous, more over the age old cinema halls and much more…..
After having a hearty conversation with the old lady….rest of the day….I thoughts lingered round the round the galli’s (lanes)of my home town….the place where I studied, the lanes where I fell a dozen times to learn bi-cycle and two-wheeler under blazing hot sun. The place where God gave me the sweetest gift for life….’my little sister’. The place where I got friends for life….the place where my favourite street food is available….Garelu (Vada), Punugulu, Chitti Punugulu, Jaleebi, Maal Puri, Meethi Bondi, Vankaya Bajji (Brinjal Fritters), Neyi Idli (Ghee Idli), etc….Above all this stands my all-time  favorite…..street food Mirchi Bhajji (Green Chili Fritters)…..popularly called as Mirapakaya Bajji in my place.
Guntur holds Asia’s largest chili market…..You can get many chili varieties in Guntur…may be because of that you can find a mirchi bhajji stall in almost every corner of the street. My very favorite Mirchi Bhajji stall is on the main road of Brundavan Gardens….This stall will start from five in the evening and will run till 11 in the night….Standing under the street light, devouring piping hot mirchi bajji with cut onions sprinkled with lemon and red chili powder is truly yummy…..
Mirchi Bhajji/ Green Chili Fritters/Mirpakaya Bajji
After luring you much about Mirchi Bajji….I think If I don’t give you the recipe….then I am sure by tomorrow….my mail box and message box will flood with threatening messages….so I don’t want you to do that….Here is a yum, spicy and hot recipe of Guntur Special fiery Mirpakaya Bajji.
Mirchi Bhajji/ Green Chili Fritters/Mirpakaya Bajji
  • 10 Green Chilies, check NOTES
  • 1½ cups Chickpea flour/Besan         
  • ¼ tbsp. Baking soda
  •  Salt
  • Water
  • Oil for deep frying
Mirchi Bhajji/ Green Chili Fritters/Mirpakaya Bajji
  • 1 tbsp. Carom seeds/Ajwain
  • Salt
  • 2 tbsp. dry roasted Sesame seeds/Til
  • Coarsely grind the ingredients listed under stuffing.
Mirchi Bhajji/ Green Chili Fritters/Mirpakaya Bajji
  • Take green chilies, slit length-wise (as shown in the figure above) and using the tip of the knife remove the seeds along with thick white vein. Gently stuff the chilies with the above made stuffing with your fingers and set aside.
  • Heat enough oil in kadai, or wide heavy bottom cooking vessel for deep frying.
  • In the meantime, add chickpea flour, salt and baking powder to a bowl and make thick consistency batter by slowly adding water. Whisk gently to avoid lumps and set this aside.
  • Check whether the oil is hot enough to deep fry, by dropping a small ball of batter in the oil. If the batter ball sizzles and reaches the top of the oil, then the oil is ready for deep frying.
Mirchi Bhajji/ Green Chili Fritters/Mirpakaya Bajji
  • Dip each of the stuffed green chili in the above made batter and make sure that the stuffed green chili is properly covered with batter.
  • Slowly from the corner of the kadai, drop down the batter covered stuffed chili.
  • Repeat the process and add 2-3 chilies at a time, depending on the size of the kadai/vessel.
Mirchi Bhajji/ Green Chili Fritters/Mirpakaya Bajji
  • On medium heat, fry till they turn nice golden. Remove on to a kitchen tissue or towel using a stainless slotted spoon. Repeat to complete the chilies.
  • Serve hot by garnishing with sliced onions, lemon wedges and fresh coriander leaves.
  • Add love to make this recipe taste 'Yummy'.
Mirchi Bhajji/ Green Chili Fritters/Mirpakaya Bajji
Always choose bright and long green color chilies. Soak the chili in water for 2 minutes and then wipe each chili with dry kitchen towel and lay them to dry for 5-10 minutes. Remember to remove the seeds from the chilies; otherwise you cannot take that fiery heat the green chilies carry.

Wednesday, April 1, 2015

Multigrain Poori's - Lil'M's favorite summer breakfast....

As Lil’M is on summer vacation….morning scene has completely changed in my house…..Though me and Lil’M wake up early as used to routine…..we lay in bed talking or just playing out candy crush in tab. Turning towards me throwing her little hand and leg around my tummy….moving close…rubbing her nose with mine….gently in a soft sleepy voice Lil’M asks me what is in breakfast??? (This habit of her is inherited from her ‘Papa’…..When I got married and moved to stay with him…every night before going to sleep he use to ask me what is going to be there in breakfast next day morning…..) I ask her in a low tone….what you like to have….and the list goes endless…
Conversation between me and Lil’M this morning….
  • Lil’M – Mamma, aaj breakfast mein kya hain??? (What’s there in breakfast today?)
  • Me – What you want to eat??
  • Lil’M – yesterday we had Dosa, the day before we had brother of dosa that is Upma, and the other day we had sister of dosa…Idli…goes on with the relations of Dosa….
  • Me – Hmmmm….toh phir aaj kya? (Then, what you want me to make today?)
  • Lil’M – moving still closer and hugging me little tight whispers Poori…..
  • Me – Poooooooori…..
  • Lil’M – Ha mamma….it’s been long you made poori….the big brother of dosa….or say papa of dosa….
I could not control my smile now…..planted a kiss on her cheek and got up to make breakfast of her choice….she followed me to kitchen, pulling her small chair to sit in the kitchen with me, talking, singing rhymes, playing with the dough, making mini poori’s for her papa….I call this as a blessed morning….Breeze from kitchen window, chipping of birds, songs from Lil’M…..beautiful morning touchwood…..
So let’s start by making hot and fluffy poori’s….this is my humble treat to all the kids who are enjoying their summer vacation…..My darling Lil’M likes her poori’s to be dipped in aloo masala, whereas my dear husband likes it to have with kheer….so here is a virtual treat to you all….Tell me what is your favourite summer breakfast recipe, when kids are at home on vacation???
Mutigrain Poori's - Indian Deep Fried Bread
  • 1½ cup Multi grain Flour
  • ½ tbsp. Salt
  • ½ tbsp. Sugar
  • 2 tbsp. warm Oil
  • Water for kneading
  • Oil for deep frying
Mutigrain Poori's - Indian Deep Fried Bread
  • In a wide bowl, add flour, salt, sugar and oil. Gently with your fingers mix until it resembles bread crumbs.
  • Now start adding water slowly and mix the dough. Knead the dough until it is soft, just like roti/chapatti dough.
  • Cover and set aside for 15-20 minutes. Meanwhile you can work on aloo masala or kheer.
  • Heat enough oil for deep frying in kadai/wok. Reduce the flame to medium and start working on rolling poori’s.
  • You can roll on poori’s just like you roll roti/chapatti or you can use poori presser (easily available in kitchen utensil’s shop or online).
Mutigrain Poori's - Indian Deep Fried Bread
  • Grease the inner plates of poori presser as shown in the picture. Pinch lemon size dough and round it with your palm and keep it between the plates of poori presser.
Mutigrain Poori's - Indian Deep Fried Bread
  • Press gently and check the size, if you want slightly thin ones, then press again. 
  • Gently and carefully from the side of the kadai, drop the pressed poori into hot oil.
Mutigrain Poori's - Indian Deep Fried Bread
  • Using a slotted ladle, turn the poori upside down. By now the poori will be fluffy and round.
  • Take out onto a plate lined with kitchen tissue to absorb excess oil.
  • Serve hot with your choice of side dish. I served with aloo masala and kheer.
  • Add love to make these poori’s taste ‘Yummy'.
Mutigrain Poori's - Indian Deep Fried Bread
If a tablespoon of roasted semolina is added to the flour , the poori's stay fluff for long time.
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