In addition to sharing unique and easy recipes, Aruna assists her audience by explaining the use of neem sticks to preserve pulses, storing curry leaves in the fridge for an extended period, cooking in a mud pot, and creating a DIY hair conditioner with basic home ingredients. Her dedication to work, while balancing her granny duties, perfectly illustrates that age is just a number. Let’s hear more about her insights into this winter season and beyond.
As a prominent food blogger, your recipes have garnered a lot of attention. Can you share what ignited your passion for food, and how it led you to become a food blogger?
When I first got married, I didn’t know how to cook. I felt lost and had to start from the basics. Learning a lot from my mother and mother-in-law, I eventually gained confidence in the kitchen. After my daughter got married, I traveled to the States to teach her cooking. It was during this experience that I realized many people struggle with cooking. Motivated to help, I began sharing cooking hacks and recipes, and that’s how it all began!
What have been the most rewarding aspects of your journey into food blogging?
The most rewarding aspect of my journey is that people actually try out my recipes and provide feedback and compliments. When I started, I didn’t get much traction. Now, I have a lot of followers, and it motivates me to do more.
As we approach December and the colder months, what are some of your favorite comforting winter food recipes?
My comforting winter recipes include Gajar ka Halwa, Beetroot Poriyal, and Sarson ka Saag.
How do you infuse your personal touch or experiences into the recipes you create, especially those designed for the winter season?
One strategy I adopt is incorporating seasonal vegetables like Delhi Carrots and peas, which are exclusively available during the winter.
When developing winter recipes, how do you balance traditional comforting dishes with innovative twists to keep things exciting?
In the process of crafting winter recipes, I meticulously balance traditional comforting dishes with innovative twists to maintain an element of excitement. I reimagine classic Indian recipes such as Dal, Biryani, or Gajar Ka Halwa, infusing them with a modern twist through experiments with unique spices, ingredients, or presentation styles. Throughout the creation of winter recipes, I am committed to honoring our culinary traditions while also embracing new flavors and techniques.
Is there a particular ingredient you find essential or love working with when creating winter recipes?
I thoroughly enjoy incorporating dry fruits into my winter recipes. They contribute a wonderful texture and natural sweetness to dishes, all while being packed with nutrients.
Are there specific culinary influences or chefs that have inspired your approach to winter cooking and blogging?
I’ve been an avid follower of Chef Sanjeev Kapoor’s work, turning to his books and recipes for inspiration over the years.
How do you approach creating recipes that cater to diverse tastes and dietary preferences, especially during the holiday season?
When crafting recipes to cater to diverse tastes and dietary preferences during the holiday season, I prioritise incorporating a variety of flavours and striking a balance between indulgent and healthy options. This ensures that everyone can savour a delicious and satisfying meal.
For our readers eager to try your winter recipes at home, do you have any tips or advice to make the cooking process more enjoyable and successful?
- Prep ahead.
- Experiment with flavours.
- Involve your family members.
- Enjoy the process.
How do you infuse both Telugu and North Indian culinary influences into your winter recipes?
In blending Telugu and North Indian culinary influences into my winter recipes, I strive for a harmonious balance. For instance, when preparing a North Indian gravy, I’ll also include a Telugu-based pachadi to cater to both sides of the family. While I don’t strictly create fusion food, many of my dishes seamlessly incorporate both Telugu and North Indian influences.
Can you share a winter dish that represents a beautiful fusion of South and North Indian flavors, and why it’s a favorite in your household?
Makke ki roti and sarson ka saag.
Winter is synonymous with indulgent desserts. What are some of your favorite sweet treats or desserts that bring warmth and joy during the holiday season?
- Dry fruit Laddo
- Chikki
- Panjiri
Beetroot Poriyal recipe
Ingredients:
250gms Beetroot
90gms Onions
30 gms Grated coconut
3 green chillies
2 red chillies
3 garlic cloves
3 stick curry leaves
Masala mix – urad dhal, channa dhal, mustard seeds (mix together)
Salt to taste
Method :
- Wash and peel the beetroot, then chop it into small pieces.
- Heat peanut oil in a Kadai and add masala, crushed garlic, red chillies, curry leaves, chopped onions, and green chillies. Fry it lightly.
- Add the chopped beetroot and salt. Fry it on medium flame.
- Cover with a lid and cook for 10-15 minutes.
- Finally, add fresh grated coconut.
Tip: Use fresh beetroot and use it immediately after chopping to avoid bitterness in taste.
- use less oil and add salt later to avoid moisture. Enjoy!
Instagram:
www.instagram.com/mucherla.aruna