Category Archives: women

Somas recipe / Sweet Somas recipe / Karanji recipe

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Sweet somas or Karanji is a most famous during Vinayakar Chaturthi and Diwali festival among all Indian families. Somas is a deep fried sweet snack with filling, filling can be made with different types. I have used roasted gram, coconut and cardamom for filling.

CLICK HERE for vinayagar chaturthi recipes and CLICK HERE for Diwali / Deepavali recipes.

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Sweet Somas recipe / somas recipe / Karanji Recipe

It is also known as somasi in Tamil and Kajjikayali in Telugu and Karanji in Maharashtra because of the filling. Let me share the recipe…

Making of Somas / Karanji –

Ingredients:

  • Maida / All-purpose flour – 1 ½ cups
  • Rava / Semolina / Sooji – ¼ cup
  • Water – ½ cup
  • Salt – ½ tsp
  • Ghee / Clarified butter – 1 ½ tsp
  • Roasted gram / Pottukadalai / Porikadalai – ½ cup
  • Grated coconut – ½ cup
  • Sugar – ½ cup
  • Cashew nuts (broken into smalle pieces)  – ¼ cup
  • Cardamom powder – ½ tsp
  • Oil – 1 cup (for deep frying)

Preparation:

  • Take a bowl, add maida/all-purpose flour, rava/semolina, salt, mix it well. Pour water little by little and start kneading the dough to stiff consistency.
  • Drizzle a tsp of oil over the kneaded dough, knead for few seconds and cover it with a damp cloth.
  • Meanwhile, dry roast the roasted gram, remove from fire and spread it over a plate.
  • Add ¼ tsp of ghee and roast the grated coconut, until they turn brown in color, spread it along with roasted gram.
  • Add the leftover ghee and roast the cashew nuts until they turn golden brown in color. Remove it from fire and transfer it to a bowl.
  • Grind the sugar to fine powder, transfer it to a bowl
  • Grind roasted gram, roasted coconut to a fine powder and add it to the sugar.
  • Also add cardamom powder and roasted cashew nuts along with ghee to the mixture and mix it well.
  • Take a small portion of the dough and flattened it to a circle shape, keep a tea spoon full of filling in the center of the flattened dough.
  • Dip your finger in water, apply it along the edges of the dough, now fold it to a half circle, then give a gentle press with fork along the sides.
  • Heat oil in a kadai, gently add them one by one and fry until they turn golden brown on both sides.
  • Drain the oil and remove it from fire.
  • Serve once it reaches room temperature.

Store in an air-tight container once it reaches room temperature, so that it stays fresh for a week .

Sweet and sour Brinjal Pickle recipe / Kathirikai Urugai Recipe / Eggplant Pickle Recipe – Pickle recipe

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Usually pickles come with little spicy and tangy flavor, and goes out well with curd rice or any rice and sometimes with idli also. But this Brinjal pickle is completely different, as it has sweet, tangy and spicy flavor in it. Also, this pickle goes out well with any variety rice, briyani, chapathi, tortillas and so on. This sweet and sour brinjal pickle can be prepared in bulks and as it stays fresh for more than 5 months in room temperature. But store in an air tight container, use dry spoon to remove pickle.

CLICK HERE for more DIY cooking recipes and CLICK HERE for more Chutneys, Dip and Home made masala powder recipes.

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Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

CLICK HERE for Chutneys, Spice powders / Podi, Dips, Pickle recipes

Sweet and sour Brinjal pickle or Kathirikai Urugai is easy and simple to prepare with very ingredients, which has tangy, sweet and spicy taste in it. This pickle is a multipurpose, as it can be served with chapathi and rice. Also, the main advantage in this urugai is, because of its unique taste, this would be like by everyone right from the kids till the elder people. Let me share the recipe…

Taking this to Fiesta Friday #184 hosted by Angie@thenovicegardener.

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Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

Ingredients:

  • Brinjal / Kathirikai / Eggplant – ½ kg
  • Turmeric powder – ¼ tsp
  • Dry Red chillies – 7 nos (byadgi or Kashmiri – 3 nos and regular ones – 4 nos)
  • Cumin seeds / Jeeragam – ¾ tsp
  • Mustard seeds / Kadugu – ¾ tsp
  • Garlic – 4 cloves
  • Ginger-garlic paste – 1 ½ tbsp
  • Fenugreek / Vendayam / Methi seeds – ¼ tsp
  • Curry leaves – 2 sprigs
  • White vinegar – 1 cup
  • Sugar – ¼ cup
  • Sesame oil (gingelly) / Any cooking oil – 1 ½ cup
  • Salt – 2 tbsp + ¼ tsp

Preparation:

  • Wash the brinjals/eggplant, wipe it with a dry cloth, slice them into thin pieces.
  • Take the sliced brinjals in a large plate, sprinkle 2 tbsp of salt, mix it well and let it rest for 30 mins.
  • Dry roast red chillies for 2 mins and make sure not to burn it. Remove it from fire and transfer it to a plate
  • Dry roast cumin seeds, fenugreek, garlic and mustard all together for few mins or until they turn the color.
  • Remove it from fire and transfer it to a plate.
  • Take all the roasted ingredients in a mixer jar, add 2 to 4 tbsp of vinegar little by little and grind it to a fine paste.
  • Heat 2 tbsp of oil in a kadai, roast the brinjal or kathirikai, until it turns golden brown.  Drain the oil and remove it from fire.
  • Heat the leftover oil along with the roasted oil, add ginger-garlic paste, cook for few mins or until they turn golden brown in color.
  • Add curry leaves and pour in the ground spice paste, followed by turmeric powder and pour the leftover vinegar.
  • Cook for few mins or until the raw smell goes off and the oil starts floating on the top.
  • Add sugar and cook until it dissolves.
  • Add the roasted brinjal, cook for few mins or until the brinjal becomes soft.
  • Remove it from fire, let it rest for 30 mins or until it comes to room temperature.
  • Transfer it to a bowl or bottle, make sure to cover it only when it room temperature.

Serve at room temperature.

Note: Stays for more than 5 months, when stored in room temperature. Use only dry spoon to remove pickle from the jar, cover the lid only when it room temperature, keep away from water else the pickle will be spoilt.

Bread Making Class at Toscano, Bangalore

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Got an invite for Toscano’s Master Cooking Class for their Bread Baking class – Wow! I like Bread baking, but most of the time it’s been a OOPS experience for me. I was very happy, for attending the Bread Making class, previously went for a master class about Pasta and it was super good.

Toscano at VR Bengaluru, conducted it’s cooking class under the title “Unveil the Secrets of Bread and Baking at Toscano” where Chefs Sadish Kumar and Goutham Balasubramanian of Thursday, 13 July,2017 shared the secrets of Bread and Baking techniques with home-bakers.

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Chef Sadish with baked goodies

It was a 2 hours class, and we got learn the essentials of dough making, with 3 different types of bread – Multi-grain bread, Focaccia and Bread Sticks. The Cooking demo was a great experience, where the chefs revealed the secrets from mixing, kneading, fermenting, shaping and finally the baking part. I would say the class was too good, for even a beginner to get their hands-on bread baking to a perfect one.

The class was conducted at Toscano, VR Bengaluru, Whitefield Main Road. They charge Rs.999/- for class with tea, snacks, lunch and a recipe sheet. They have their classes on Monthly basis, and where conducted all over the Toscano in Bangalore – for more details about the next class – When and Where you could refer their Facebook page or You could reach out to +91 80-46524050.