Author: Manisha’s Kitchen

Hello Friends, I am Manisha. Greetings from spices aroma. Ah, what an aroma around, aroma of blooming flowers, freshly mowed lawn, rain on dry mud and in midst of chirping of birds and aroma of spices inside my home wow! Life is full of aromas of all kinds including love, kindness and humanity. When it comes to cooking my heart fills with joy. I cant say when I started cooking and when it became my passion. As for back as I can go in my childhood memory I only remember that aroma which also use to fill my house for days when my mother use to make "Garam Masala" of freshly grinned and roasted spices . It never faded in my memory and therefore I chose this name "Spice Aroma." Those were the days trying new dishes, spoiling some raw material getting tired not coming up to what I wanted. All Parents praise their children so mine too. It use to fill me with joy and pride when they praised my dishes and when all this turned in to my passion for cooking I don't remember. I was nurtured as a vegetarian and planted as a non-vegetarian. Friends I got married at a young age in a total non-vegetarian family and to my surprise I started cooking non-vegetarian dishes as well. Having blessed with two lovely kids and a caring husband I kept my passion intact. Their encouragement kept me going. More I try more I get satisfy.To give my passion a formal shape I learned food and safety by joining a course. I then joined as a chef in Golf club Princes Risborough and worked there for a good 18 months. Friends road up to this point was not easy but as always hard work brings something good in it. I learnt a lot. This work infused many more domain to my cooking, it brought many more qualities to my work like food decoration , table arrangements of the events and cooking for large number of people for the event a total change in out look. I decided then to share all my abilities and love for cooking with you all through this Spice aroma@.....! I will share with you all small and big dishes, Indian and Western style , all trics and tips which I gathered in these many years. Your likes, your comments, your praises and your criticism, your corrections , your suggestions all will be my assets in this journey. Please be a part in my journey. With this spice aroma I also want to share beautiful aromas which never fade are of love ,care and kindness. With best wishes to all of you. Yours Manisha.

Appetizers

Crispy Sweet and Spicy 🌶 Korean Chicken Wings

Posted on 12th Apr 2021 by Manisha’s Kitchen

I love Korean food . There are so many delicious variations! Dakgangjeong is a big part of the Korean fried chicken culture, Dak means chicken in Korean. Gangjieong is a type of traditional Korean confectionery. most of the Korean people use boneless chicken or some of them use with bone . I am using with bone, chicken wings. Crispy sweet & spicy Korean chicken wings glazed in a sticky , sweet & spicy sauce. This recipe is delicious, yummy..& mouth melting!

INGREDIENTS;

Chicken wings or boneless chicken 1kg.
Cornflour 50gm
plain flour 50gm
oil for frying
Salt and black paper according to taste
Dark brown sugar 115 gm
Thai sweet chilli sauce 35ml
Garlic crushed 45gm
Ginger crushed 25gm
Sesame oil 12ml
Finely chopped fresh red chillies 🌶 12gm
Roasted Sesame seeds 20gm
Apple cider vinegar 1/2 tablespoons
Soya sauce 20gm
Spring onion. For garnish.

preparation time: 15 minutes

Cooking time: 30 minutes

STEP-BY-STEP-RECIPE:

FIRST STEP;

Remove skin or any visible fat from the chicken wings.

When oil is sufficiently hot(330C F)
Then first coat each chicken piece in the plain flour.
Then dip into the corn starch.
Then fry the chicken into two batches.
cook until golden brown.
check the core temperature should be 75C.

SECOND STEP; for making sauce

Take the pan put some sesame oil .
when the oil hit add crushed garlic and ginger.
Add sweet chilli Sauce.
Add Brown sugar & stir well.
Add soya sauce, finely chopped fresh red chilli & Apple cider vinegar.
Add roasted sesame seeds in the sauce. Check the sauce thickness not to thin and not to thick
when the sauce boil take off from the flame.
Add Fried chicken wings in the sauce .
finely chopped the spring onion and garnished on top of the chicken.

special note:

You can use honey instead of brown sugar. Or use both half and half.

Manage chilli spice level according to your hot spice flavour.

Hope you will love it!

Make it try it! absolutely delicious….

Uncategorized

CRISPY BATTERED POLLACK FISH

Posted on 7th Jan 20217th Jan 2021 by Manisha’s Kitchen

Fish ‘n’ Chips originates from Britain . John Lees, who introduced us with fish ‘n’ chips, started selling fish ‘n’ chips on a wooden hut at Mosley market in industrial Lancashire in 1863. However, some believe that a Jewish immigrant, named Joesph Malin was actually the one to open a fish ‘n’ chips shop first, around 1860 in East London. Proud to say I am living near London and having British fish ‘n’ chips. At my work place I cook fish ‘n’ chips every Friday with pollack fish. So I wanted to share this recipe with you.

Ingredients:

Pollack fish fillets, 5
Plain flour, 250g
Malt vinegar, 12 ml
Baking powder, 12g
Cooking salt, to taste
Black pepper, to taste
Ground turmeric, 0.5g
Lemon zest
Cornflour, 1tbsp
Water, 300 ml
oil for fry

Step-by-step recipe :

Sieve together the flour and baking powder.
Add vinegar and turmeric powder.
Add season, black paper, salt, and lemon zest.

Mix all ingredients properly.
Add water into flour to make a smooth batter.
Leave to stand for 30 minutes before use.
Put the fryer on . Heat the oil on a medium heat.

Arrange three trays for fry the batter pollack.
One is for batter, one is for plain flour and another one is for pollack fish fillets.

Dip the fish fillet in to the plain flour

First dip the fillet in to the plain flour, then dip into the batter.

Then fry into the deep fryer until colour comes golden .
check the core temperature, it must be up to 75C.

Serving suggestions :

Serve hot and fresh with chips, mushy peas, lemon and tarter sauce.

Important tips:

Use beer instead of water to give the batter a better flavour .

You can use any types of fish fillet.

Preparation time:

15 minutes

cooking time:

15 —20minutes.

I Hope you will enjoy battered pollack …

condiments

Hyderabad style Spicy Lamb (Mutton) Pickle.

Posted on 24th Dec 202017th Jan 2021 by Manisha’s Kitchen

This is the recipe of my favourite, amazing lamb pickle which I learned from my friend’s mother. She is 61 year old from Hyderabad, South India. Her own version, which is absolutely delicious, uses mutton instead of lamb as lamb is a less popular meat in India. The pickle can be preserved for at least 1-2 months in the fridge. The taste of the pickle masala is extremely addictive… so I learnt her recipe and started making lamb pickle. My family and friends love this pickle. That’s why I would love to share this recipe with you.

Ingredients: Quantity:

boneless lamb Or boneless mutton: 2kg
fenugreek seeds: 2tbsp
Whole cumin seeds: 2tbsp
cloves: 15 pieces
cardamom : 10 pieces
cinnamon stick: 2 pieces
whole coriander: 4tbsp
Red chilli powder: 200gm
fresh ginger paste: 15gm
fresh garlic paste: 15gm
fresh lime: 12
oil for fry: 200ml
oil for pickle: 800ml
salt: 10 to 12 gm or as per your test.

portion : 2kg

Preparation and cooking time: 1 hour 30 minutes.

STEP—BY—STEP—RECIPE

Remove any excess fat from the lamb.
Cut into small pieces.

Fry the boneless lamb pieces until water comes out and it feels tender and looks golden.

After that, slightly roast the whole spices.
Make a powder from the whole spices in the grinder.

Then make the ginger and garlic paste.
Wash the limes, dry them, and cut into halves.
Take the lime juice out from all limes and sieve the mixture to separate the lime juice.

After that take the deep pan and add 800ml of oil and heat.
When the oil is heated, add ginger and garlic paste and stir for 2-3 minutes.
Add whole spices powder, red chilli powder and stir well at least for 5 minutes on low flame.

Then add salt and lime juice; stir well.

When the paste turns semi-thick then turn off the gas.

Finally, add all fried lamb pieces and mix it properly.

Add fried lamb into the spiced pickle masala.

Let the pickle cool down and store into a sterile glass jar.
Place in the fridge.

Serve one or two spoons with your Indian meal.
It is spicy but delicious and tempting.

special note:

Adjust the amount of red chilli on your taste.

Lime juice, spices, oil and salt can preserve pickle at list 2 months.

I hope you will enjoy this delicious lamb pickle.

Mains

Breaded Pork Loin Steak with Fried Egg

Posted on 23rd Dec 202024th Dec 2020 by Manisha’s Kitchen

Early versions of this amazing dish were developed in China where Pork is a popular protein. Breaded Pork is a well established dish in western countries, especially in the United States, but different versions of the dish are popular around the world.

Ingredients:

pork loin Steak (10 Ind).
Eggs for fry (10)
Eggs for beating (8)
plain flour ( one cup)
Breadcrumbs (one cup)
oil ( 150ml)
fresh parsley (40 gm)
salt
smoked paprika (2tbs)
garlic powder (2tbs)

portion: 10

Approximate time: 25 to 30 minutes.

Oven temperature : 180 C

STEP BY STEP RECIPE:

Remove any excess fat from loin Steak.
Take the four trays; one for loin Steak, one for plain flour, one for beaten egg and one for breadcrumbs.
Add smoked paprika, salt and garlic powder in the flour tray and mix it well.

Loin Steak, plain flour, beaten egg, Breadcrumbs.

Bat out Pork Steak to resemble escalope.
Pass the Pork through flour, egg wash and breadcrumbs.

Then place all the breaded Pork chops in a tray.

Place oil in a pan and heat.
Seal Pork Steak on both sides till golden brown.

Seal Pork Steak on both sides till golden brown.

After that place all pork steaks on oven tray and pass through oven to finish off the cooking process. Oven temperature required is 180C. Gas mark 4.

After 8 to 10 minutes remove pork from the oven and check it has reached required core temperature.
Fry eggs as per portion.

Plate up by placing fried egg on top breaded pork steak and garnish with lemon and parsley.

Breaded loin Pork Steak serve with lemon and parsley

Curries, Mains

HOT AND SPICY PUMPKIN BHAJI

Posted on 5th Nov 202013th Nov 2020 by Manisha’s Kitchen

Pumpkins originated from Central America over 7,500 years ago. Now it’s all over the world. Seasonally, pumpkins are harvested in October. In the uk and US, pumpkins are best known for carving on halloween. However, you can also make many types of dishes from it; for example pumpkin soup, pumpkin pie and many more. In India, particularly in our village Pangra near Akola, we traditionally make spicy pumpkin bhaji every year for our festival, Dasara. This is not just for our family but we also make lots of pumpkin bhaji for all the villagers and invite them for dinner. This is called ‘Pangat’. Here we usually serve pumpkin bhaji, chapati, rice, dal and sweet. So I would like to share the recipe for our authentic, delicious Hot And Spicy Pumpkin Bhaji. I hope you enjoy it !!!

INGREDIENT’S :

Pumpkin 1kg.
Green chilli 200gm
Garlic 200gm
cooking oil 20ml
turmeric powder 1/2 tsp
Whole mustered 1/2 tsp
Whole cumin 1/2 tsp
salt as per your test.
fresh coriander for garnish

Prep time : 15 minutes.

Cooking time : 30–40 minutes

Serves : 6 — 10

STEP -BY -STEP- RECIPE :

first of all grab all the ingredients. These are the main ingredients which is you can see in this top picture.

wash the pumpkin out side, then cut into half . Take out the seeds properly and diced the pumpkin size around 4cm . Diced them all. All diced peaces washed them again.

Take the green chillis wash properly. Peel the garlic cloves.Crush them all as a big particle.

Make sure don’t make the paste. After that take the deep pan. Add some oil and heated on a medium heat.

Add the whole mustered and whole cumin. When’s it crackle, add crushed chilli and garlic. Add some whole green chillis as well. Fry at list 1-2 minutes. Make sure don’t fry too much or burn the garlic and chilli. After 2 minutes add turmeric powder and salt. Mix them well and cover the lid for 10 minutes. When’s the water releases Add half cup of another water mix well and cover the lid cook at list half an hour.

When’s it cook garnish with fresh coriander and Serve with chapatti , rice and yoghurt Raita and enjoy your meal.. !!!

Some tips: I would like to suggest you can manage spice level as per your test.

This is our original authentic recipe which is we can use lots of chillis and garlic make it very testy and very hot & spicy.

condiments

Simple Cinnamon Plum Jam

Posted on 15th Aug 20205th Sep 2020 by Manisha’s Kitchen

We make fruit jams to preserve seasonal fruit and fruit taste for a long time so we can enjoy any fruit taste any season. I would like to share my homemade Plum Jam recipe. I have used freshly picked plums from one of my friends house. It is very easy to make and store. You can enjoy this any season and gift it to your friends and relatives.

Ingredients for plum Jam:

Fresh plums 2kg
sugar 1kg
cinnamon add to taste.
water 400ml.

prep time ; 5 to 10 minutes

cooking time; 30 minutes

step-by-step-recipe:

Firstly, wash all plums thoroughly. Dry them naturally. Cut the plums around the seed so you can take out the stone easily.

Wash and cut the plums and take out the seeds.

Take a clean deep pan and pour in the 400ml of water and add the plums; cook until soft and juicy.

boil the plums until turns int soft and juicy.

Add the sugar and cinnamon powder. Stir well and cook until the mixture becomes semi thick.

Add sugar and cinnamon powder and cook until semi thick.

Allow it to cool down for a few hours. Take a clean glass jar and carefully pour in the jam and seal it with the lid. Store this in a cool place.

Pour into the clean glass jar. Place into dry cool place.

You can gift this to your friends and relatives.

Mains

Vidarbha style Hot and Spicy “PATODI”

Posted on 9th Aug 20209th Aug 2020 by Manisha’s Kitchen

I am really happy to share the recipe of my favourite Vidarbha dish, patodi in spicy gravy, which is tremendously tasty. In India many people cook different versions of this dish in different states and is usually made in villages. There are two main ways in which patodi is made:

1] Steam patodi into the gravy.

2] Cook raw patodi in gravy.

I am going to share the recipe of the second one. In my mother’s village Tarani in Beed district in Marathwada, my grandma used to make authentic steamed patodi which was very tasty. This recipe was then passed down to my mother which inspired my take on the dish. After my marriage when I came to my village, Pangra in Vidarbha, I created my new and improved version. Here I am going to share my recipe….

INGREDIENT’S:

Besan 1cup
onion two
Garlic
coriander powder 2 tablespoons
cumin powder 2 tablespoons
cumin seeds
turmeric powder half teaspoon
red chilli powder according to your test
salt
cooking oil
Garam masala [fresh roasted spices or any ready made] 2- 3 tablespoons.

prep time: 15 minutes
cooking time 45 minutes
serves: 4-6

Special note: spice or thickness of the gravy can be adjusted to your preference by adding more or less chill powder and less or more water in a gravy when cooking.

step-by-step recipe:

Making patodi:

Take one cup of Besan (gram flour) add some salt, half spoon cumin seeds, pinch of turmeric powder and half spoon chilli powder. Mix well all together add some water and make a thick dough. Keep this aside for a while and start to make gravy.

Making Gravy:

Chop the onion and roast slightly in the pan.

Add garlic and coriander with the roasted onion and make a paste in the grinder.

Take some oil in the deep pan and add the paste and other spices: red chill powder, coriander powder, cumin powder, turmeric powder and garam masala. Fry for 5 to 10 minutes until it browns. Add hot water.

Now take the dough which we made for patodi earlier. Roll on a flat surface and make small diamond shaped pieces. These are called raw besan vadi. After that put all the pieces into the gravy and cook for at least 30 to 40 minutes.

close the lid and cook at list 30 to 40 mins. When the patodi is cook served with rice, naan, Bajari or Jewar roti and salad and enjoy with your family and friends.

Dessert

Mouth Melting Besan And Dink Ladoo!

Posted on 7th Jun 20207th Jun 2020 by Manisha’s Kitchen

Traditionally this sweet comes from India. Many people love to make Besan Ladoo on festivals like Diwali, Dasera, Marriage Ceremonies and so on…. I have loved this Ladoo since I was a child. My mother always made this mouth Melting Ladoo on festivals in a large quantity and kept all these Ladoo in a steel dabba. I have changed my mother’s recipe slightly by adding ingredients such as dink and godambi.

**Delicious 😋 mouth Melting Besan and Dink Ladoo**

so here’s what you need to make this mouth Melting dessert Ladoo!

Ingredients for Besan and Dink Ladoo

1/2 kg Gram flour (Besan)
1/2 kg brown sugar
500g butter(Ghee)
50gm or half cup Dink ( Gond, gum Arabic)
100 gm Almond
100gm Cashew nuts
50gm Godambi . (Ker beej)
10 gm Green Cardamon.

prep time: 30 minutes
cooking time: 45minutes
30 to 40 Ladoos

step-by-step recipe

roast the Besan ( Gram flour) in a pan until light brown. Keep all roasted Besan in a big dish.

After that deep fry Dink (Gond, gum Arabic) in a fryer or in a pan. Quickly remove when they start to expand so that they are not over cooked.

step by step all dry fruits and brown sugar should be grinded to a powder and mixed with the roasted besan.

Then, add cardamon powder and mix it well.

Melt the butter( Ghee) in a pan .

Let the butter cool down and pour slowly, bit by bit, on top of all the mixed ingredients until it becomes soft and easy to form round balls. You can add extra butter or ghee if you need.

Make round Ladoo and pinch Almond or Cashew on top on Ladoo.

Enjoy your mouth Melting Besan Dink and dry fruits Ladoo😋

Keep this in a secure container and enjoy yourself and feed your guests.

Curries, Mains

Aromatic Lamb Bhuna

Posted on 23rd Apr 2020 by Manisha’s Kitchen

Lamb Bhuna originates from the Bengal region of India and is a hot thick curry made from fresh spices. I first started making this dish whilst working at a previous job and quickly fell in love with it, tweaking the recipe slightly in order to make it my own.

so here’s what you need to make this aromatic lamb bhuna.

Ingredients for Lamb Bhuna

For the fresh masala:

10 – 15 black peppercorns
8 -12 green cardamom
6 – 10 cloves
4 – 6 tablespoons white poppy seeds
2 small sticks cinnamon
4 -6 tablespoons whole cumin
4 – 6 tablespoons whole coriander seeds
half cup dried coconut
whole red chilli (amount is optional)

For the curry paste:

5 large onions
small bunch of coriander (chopped)
10 cloves of garlic
ginger
salt to taste
1 – 2 tablespoons red chilli powder

Prep time: 15 minutes
Cooking time: 1 hour 15 minutes
Serves: 6 – 8

Special notes: Both the spice and thickness of the curry can be adjusted to your preference by adding more or less chilli powder and less or more water to the pan when cooking.

Step-by-step recipe

For the fresh masala:

First of all, lightly roast the whole spices on a pan.

Once roasted grind it to a powder and keep it to one side.

For the curry paste:

Roast the sliced onion, garlic, ginger and coriander until it starts to brown.

Roast onion,garlic,ginger and coriander.

Add the mixture to a blender to make a paste.
Add some oil to a large pan and, when hot, pour in the paste. Once the paste turns brown add the whole spices masala powder, salt and chilli powder (to taste) also add some whole red chilli’s . Stir well.

Add the Red chillis and onion, garlic, ginger, coriander paste.

After that add Lamb or (mutton) and stir well. After 5 mins add hot water and cook well till the lamb becomes tender. Bhuna curry is supposed to be thick so don’t add to much water.

Serving suggestions: When all is ready place the curry in to the serving dish and garnish with coriander. Serve with rice, naan or chapati and enjoy Aromatic Spicy Lamb Bhuna.

Mains

Splendid Spaghetti Bolognese

Posted on 14th Sep 201915th Sep 2019 by Manisha’s Kitchen

Spaghetti is a healthy and very delicious dish. Not just only in Italy but it is famous around the world. I love Italian fresh herbs and various types of ingredients which makes this dish splendid and flavour full. Spaghetti is one of my favourite dishes as it is simple to make and gives you a nutritious meal. When I came to England in 1999 I learned this recipe from my in-laws. I started to make different versions of the dish and tried to learn different Italian dishes. Now i’m a spaghetti lover. So my aim is to make you fall in love with Spaghetti Bolognese!!! “Squistito”. “Delizioso”!!!

so here’s what you need to make this splendid spaghetti bolognese.

Ingredients for Spaghetti Bolognese

500g of spaghetti
500g of mince (lamb, chicken or beef)
300g of mushrooms
400g peeled tomatoes
300g passata
2 to 3 green capsicums
2 small onions
10 cloves of garlic
Mixed Italian herbs
Parmesan cheese
Fresh basil leaves
Olive oil
Black paper
Salt

Prep time: 15 mins
Cooking time: 30 mins
Serves: 4 to 6

Special notes : Vegetarians can substitute the mince with soybean mince.

Step- by-step recipe

Begin by boiling some water in a saucepan and add a teaspoon of salt. Add the spaghetti to the water and allow it to cook.

Meanwhile, fry the mince on a pan until all the fat has separated. Once it has separated, get rid of the fat and keep the lean mince aside.

Start frying garlic and onion in olive oil and then add some mixed Italian herbs. After about 30 seconds, add the green capsicums and mince.

Cook the garlic, onion, capsicum and mince together.

Pour in the chopped tomatoes and passata and mix in well. Allow this to cook for 10 minutes.

Add in the mushrooms and basil leaves. Mix it in well and let it simmer.

Once the spaghetti has cooked, drain the water and put the spaghetti in a separate dish.

Pour a little bit of olive oil on the spaghetti to ensure that it doesn’t stick together.

Add pepper to taste in the bolognese sauce.

Serving suggestions: You can serve this dish with the spaghetti and bolognese sauce separate or mixed together. This dish dish tastes even better when topped with parmesan cheese.

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Ingredients for plum Jam:

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Ingredients for Besan and Dink Ladoo

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Ingredients for Lamb Bhuna

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Ingredients for Spaghetti Bolognese

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