Tuesday, November 4, 2014


This is a deleted post so everything is posted as it is.
I hate tablets nd even visiting doc for simple cold and cough… I always try taking some home remedy for simple cough and cold….these are best homemade candies for cold or cough or you can just enjoy then even without Cold ;)

I remember those childhood days when we used to get packets of bendi at home and just chew them whenever we feel like eating something sweet n spicy or any time we had sore throat it wud act like a quick soother.
These days its very difficult to find bendi’s at store in Mangalore…. And may be these days kids don’t even know about this……
Mamama made these cutie chews for us.  Love U Mamama J  J.


So if any one of you have sore throat you can make these chews at home….
Here is the recipe for bendi:
Jaggery – 1 cup (Use the jaggery which we use to make laddoos)
Dry ginger powder (freshly ground is really good) – 2 tbsp
Freshly Ground Pepper Powder – 4 Tbsp
Water – ¼ cup
Dissolve  jaggery in water Strain and remove impurities.
Put the dissolved jaggery in a pan and boil it down to a syrup of hard ball consistency.
You are able to roll the syrup in a ball, if a little quantity of syrup is dropped in cold water. Lift the ball out of the water and  drop back into it, if it falls with a sound (tung)on hitting against the plate or kitchen counter of the bowl then the syrup is done.
Now add dry ginger powder and pepper powder and mis well.
Heat for another 5 minutes till thick and remove the syrup on a plate (apply ghee on the plate so that it doesn’t get stuck).
When hot itself make small balls and keep aside.
Roll these balls either in silver foil or plastic wrap and Store it in a Air tight container.


Enjoy the chews when required.
I am sure you guys will try this out and Enjoy!!!! Or If you have a sweet mamama (granny) like mine you can always tell her to make it.... she will always love to J  J J .


Till the next post,
Happy Cooking,
Take Care, Eat Healthy Be healthy,

Monday, October 27, 2014


Its a deleted Post so i have posted the oic as it is J
Sheera is one of our family favorite, but to add to it… my
Dad like the sheera made by Thick sooji/Rawa and the rest of us love it with the fine semolina/rawa…. So here is the difference among us :D


Fine Semolina/ Rawa/Sooji- 1 cup
Sugar – 1 cup
Water -2 cups
Few Strands of Saffron
Ghee – 3-4 tbsp (be generous in adding it as it will taste super especially if it’s the homemade ghee)
Elaichi/Cardamom powder – 1tsp
Cashew nuts broken few
Hot Milk - 1tbsp
Almonds to garnish
Soak saffron strands in hot milk.
Heat ghee in a deep bottom pan and fry broken cashews…. When done fry the rawa until golden brown (by frying it the rawa doesn’t form lumps).
Now add water and boil until the rawa is cooked and water almost evaporated.
Now add sugar,soaked kesar and mix vigorously so that no lumps are formed.
Cook for 5 more minutes, add cardamom powder and remove from flame.

Garnish with roasted Almonds.
Eat it just like that or with Hot Puris or with any thing of your choice. 


Till my next post,
Be sweet to All,
Saying bubye,

Sunday, October 19, 2014

Capsicum Polthein/Capsicum Raitha

Raitha has always been one of our favorite yogurt based dish. I never knew it could be made with Capsicum too until I saw it in a food group in FB by Jaya Venugopal.
This is easy to make and is called Polthein in Konkani or simply call it Capsicum raitha.
I have made it many a times and even used colour capsicumand onion too it just tastes WOW.

Here is what we need
1 big sized capsicum
1 cup yogurt/curds slightly sour
Freshly grated coconut – 1 tbsp
Salt to taste
A tsp oil
For Seasoning:
1 tsp oil
½ tsp mustard seeds,
¼ th tsp urad dal
½ tsp jeera/cumin seeds
1 red chilli broken into bits
A pinch of hing
Curry leaves few

Chop capsicum into small bits. Sauté well in oil(add salt to taste) ,should be crisp, don’t overcook it. Then in the sour curds add 1 table spoon of coconut grating which is optional (I Have skipped it)Add the cooked capsicum in the curd and season with urad dal mustard,jeera,dried red chillies or green chillies,hing,curry leaves.
Serve it with rice or anything of your choice.

Happy Cooking,

Friday, October 17, 2014

Mutter Paneer with Jeera Rice

Paneer is my daughter’s favorite compared to both of us, and that is rich in source of milk protein, I have started including it in many dishes and sometimes give Chatpata Paneer(for which recipe will follow soon) . I have always loved paneer next to mushrooms and baby corn. Some Indian restaurants do not serve mushrooms so obviously choice goes to Paneer.
Today’s dish is yummy and very easy to make and loved by all Paneer lovers.
Here is what we need for Mutter Paneer:

Main ingredients:
  • 200 gms paneer/cottage cheese
  • ½  cup peas or mutter/Pes - fresh or frozen
  • ½ tsp turmeric powder
  • ¼ tsp red chili powder
  • ½ tsp garam masala powder
  • 1 tsp coriander powder
  • 1 Bay leaf/ Tej Patta
  • 2  tbsp oil
  • a tbsp coriander leaves finely chopped for garnishing
  • salt as required

Ingredients for masala/To Grind :
  •  2 Big or 3 medium sized ripe red tomatoes roughly chopped
  • 1 medium to large onion roughly  chopped
  • 1 green chili chopped
  • ½ inch ginger roughly chopped
  • 2-3 garlic roughly chopped
  • 1 tbsp chopped coriander chopped
  • 5-6 whole cashews soaked in water for atleast half an hour.
Mutter Paneer with Jeera Rice, cucumber Salad and Buttermilk.

Grind all the ingredients mentioned under To Grind in a mixer jar or  a blender without adding water as tomato and onion will leave the water on itself.
Heat a deep bottom  pan or wok and add 2 tbsp oil in it.
Now add jeera and Bay leaf and when it splutters add in the masala and fry it until the raw smell goes of and oil leave the sides of the pan.
Add turmeric powder, coriander powder, chilly powder and mix well.
Add mutter/peas, a cup of water and salt and mix well and close the lid until peas are cooked(as I have used frozen peas it took only 3 minutes for this).
Now add half a cup of water or more if required and drop in the paneer cubes and garam masala in it and give a gentle stir(do not mix vigorously as the paneer can break).
Cook for 3-4 minutes and check if paneer is cooked, if done remove from flame and garnish with coriander leaves.
Serve hot with Jeera Rice like the way I did or Chapati, roti

For Jeera rice we need:
  • 1 cups basmati rice or Jeerakasala rice
  • 2 tsp cumin/jeera
  • 1 inch cinnamon
  • 1 black cardamom
  • 2 green cardamom
  • 1 bay leaf
  • 2-3 cloves
  • 5-6 black peppercorns
  • 1 or 2 threads of mace
  • 2 cups water
  • 2 tbsp oil or ghee
  • salt as required

Instructions to proceed:

  1. Soak the basmati rice or Jeerakasala in water for 30 minutes.
  2. Drain the rice and keep aside.
  3. Heat a pressure cooker.
  4. Add ghee.
  5. On a low or medium flame when the oil becomes hot, add the cumin and all the whole spices mentioned above.
  6. Let the cumin get browned and the oil fragrant from the spices.
  7. Add the soaked rice.
  8. Stir and saute for 1-2 minutes.
  9. Add salt and 2 cups of water.
  10. Cover the pressure cooker lid  and cook for 2 whistles on medium flame.
  11. When the jeera rice is done, fluff the rice  with a fork and serve jeera rice hot with your favorite side dish.

I have made Jeera rice in Pressure cooker you can make it in normal kadai or deep pan.

Happy Cooking,

Thursday, October 16, 2014

Theek Tukdi

Theek (Spicy)Tukdi or Spicy diamond cuts as it is called is one such snack which my amma makes regularly at home. My dad likes it more than me. As I keep telling my amma makes all kind of snacks and sweets.
Recipe Adapted from Jaya V Shenoy’s Cookbook.

  • ¼ th cup maida/all purpose flour
  • ¼ th cup wheat flour/atta
  • ¼ teaspoon salt
  • ¼ teaspoon owa /ajwain seeds
  • ¼ teaspoon crushed black pepper or red chilli powder ( I used red chilli powder)
  • 1 Tbsp oil
  • 3 tablespoon water
  • oil to fry
  1. Mix maida, wheat flour,salt, ajwain, chilli powder in a bowl.
  2. Heat a  tablespoon of oil ( it must be very hot but not at smoking point) and add it to the mix and mix it really well.
  3. To this add water little by little and make hard dough. And keep it aside.
To make the tukdi:
  1. Heat the oil in a pan for frying on a medium heat.
  2. Divide the prepared dough into 2 parts. Take one part and roll it like a small roti.
  3. Now roll it like a roti/chapati (⅕ of a cm thick)  and prick it with a fork all over  so that it does not fluff up.
  4. Cut into small diamond shapes.
  5. Fry this in the hot oil until it turns golden brown on both sides.( to check the oil is ready, add little dough to the oil, if it has to come up immediately that means the oil is ready to fry) .
  6. Once it is done, remove tukdi from the oil and put it on a paper towel.
  7. Repeat the same procedure for the remaining dough.

Enjoy this as a evening snack with a hot cuppa Tea or Coffee or just have it plain.

One more Recipe for Diwali, so go ahead and make these Theek Tukdi. 

Happy Cooking,

Wednesday, October 15, 2014

Ven Pongal

Pongal always reminds me of Temples. Especially Tirupathi, I was in 9th standard when I first visited Tirupathi. And the first thing we had for breakfast was Pongal, till then I had no Idea what Pongal was.
It is served in every second temple there I can say and I really love it may be that’s because of the divinity of the prasadam.
It is somewhat like our Sheeth ani Mooga Daali Bette but a mushy version yet so yummy with a dollop of Ghee and roasted cashewnuts.
I heard about gothsu a lot so had made Brinjal gothsu to go with Pongal but I like Pongal even without any Side dish.
Recipe Credit : Rak’s Kitchen

 For Ponga We Need:

Sona masoori rice or any white rice
1 cup
Moong dal
1/4 cup
4- 4 n ½  cups
as needed
Ginger chopped
1 tblsp
1 pinch

To Temper :

2 tbsp
2 tsp
Curry leaves
1 spring
A pinch

Wash rice and dal together. Heat a pressure cooker with a tsp of
ghee. Fry ginger for few seconds. 

Add 4 cups of water,bring to rolling boil. Add the washed rice,dal,salt
and pressure cook for 4 whistles in medium flame .Please wait until
pressure gets released by itself, now open the cooker and mash the
daal and rice well with a masher or spoon(it must get a little mushy).

For seasoning take a tadka pan or small pan add ghee, when hot add
pepper, cashews and fry till it starts golden and then lastly add jeera.
Add curry leaves and asafoetida. Switch of the flame and add it to
pongal and mix well.

The dal and rice in the cooker must not be too thick or too watery, if too watery then heat it for a while until it gets the khichdi consistency. If its too thick add a little water.

You can add in pepper powder if you like it peppery hot.

Happy Cooking,


Sunday, October 12, 2014

Coconut Laddoo

Diwali Is approaching and like any other house even we are getting decked up for the festival of lights. Along with it I have comepleted 250 posts(actually i had completed 200 long back but many posts got deleted so i had to get back again :( ) here and its a big thing for me and I am happy that this year I tried being regular in posting. It has been around 6 years of blogging and I have very less posts, but hope lies within I surely will have many posts within Aps Kitchen turns 7. 
To celebrate both Diwali and 250th post I present you Easy Coconut Laddoo
This Laddoo recipe is the most simple and easy one as it needs only 2 ingredients and can be made within 10 minutes.
I followed nestle milkmaid recipe as the ad that was played on tv tempted me to try this
So why wait go ahead and make this laddoo for your loved ones.

1 tin (400g)- Sweetened Condensed Milk
350 gm (around 5 cups)-Dessicated Coconut *
How to make
  1. Keep aside 1 cup of grated coconut, add in Sweetened Condensed Milk and remaining grated coconut into a thick bottomed kadai and mix well. Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.
  2. Once heated, cook on a slow fire till the mixture starts leaving the sides of the kadai (approx 5 minutes), remove from fire and let it cool.
  3. Cool and roll into laddoos with hands. Roll in the reserved grated coconut.
  4. Store it in a airtight container.
  5. Use these laddoos within a weeks time.
Makes around 20 -22 laddoos  small sized laddoos.
You can use fresh coconut too but the laddoo made with fresh coconut needs to be consumed within 2 days or kept in refrigerator as it can spoil soon.

Have a safe and Eco Friendly Diwali,


Thursday, October 9, 2014

Kashmiri Pulao/ Kashmiri Pulav - No Onion Garlic

Kashmiri Pulao/ Kashmiri Pulav is a very mildly sweet and aromatic pulav unlike the redular pulav/pulao. It’s a easy one pot dish to make which can be eaten just like this or served with raitha or any kind of spicy side dish. Its all your choice.
We like ours just like that, but I made some simple raitha with Roasted jeera flavor for my daughter as she likes yogurt a lot.
Here is how to Cook Kashmiri Pulao/Pulav

We Need:

Ø     2 Cups - Basmati Rice ( I have not used very long grain basmati rice)
Ø     3 tbsp - Ghee or Oil
Ø     1 - Dried Bay Leaf
Ø     2 inch - Cinamon Stick
Ø     4 - Cloves
Ø     1 - Star Anise
Ø     1 - Small Mace
Ø     2 - Green Cardamom
Ø     1 tsp - Caraway Seeds/Shahjeera
Ø     1 tsp - Roasted Fennel Seeds Powder
Ø     3 3/4 Cups ofWater
Ø     Salt to taste

For Assembley :

Ø     1 tbsp - Ghee or Oil
Ø     25 - Cashewnuts
Ø     10 to 15 - Almonds
Ø     1 tbsp - Raisins
Ø     ½  Cup - Green Peas
Ø     ½ cup carrots cut into cubes
Ø     ½  Cup - Chopped Pineapple *
Ø     ¾ th Cup – Black Seedless  Grapes *

1)    Wash and soak rice for 20 to 30 minutes after that drain water and keep aside, Meanwhile chop pineapple and cut black grapes and keep aside for later use. Now  In a wide pan or wok heat ghee or oil add all whole garam masala/spices and sauté for 1 minute.
2)    Now add caraway seeds (shah jeera), roasted fennel powder (saunf powder) and sauté for 1 minute.
3)    Add rice and sauté for 3-4 minutes in medium flame.
4)    Add water, salt mix everything, cover and cook rice until done. Or cook the same in pressure cooker or rice cooker until rice is done.
5)    Meanwhile cook peas on stove top or microwave for 4 minutes or until peas is cooked.
6)    Cook carrots or steam them until done. Do not overcook the carrots.
7)    Heat 1 tbsp ghee in a pan or wok, add cooked peas and sauté for a minutes and do the same add cooked carrot with stirring it, keep aside. In a same pan add almonds, cashews and fry until golden brown, add raisin and sauté for few seconds, Drain dry fruits from the ghee and keep aside.
8)    Once rice gets cooked separate it with a fork or spatula gently to separate grains, transfer in another large bowl/plate or in same pan or large wok, add roasted dry fruits, sautéed peas and carrots and mix well (keep side little for garnishing). Add all fruits (keep side little for garnishing) and mix well.

9)    Garnish with remaining dry fruits and fruits and serve.

Normally they add pomegranate seeds to this pulav/ pulao but as I did not have them I skipped it. Add ¼ th cup of pomegranate seeds to the pulav if using.
You can use green grapes or red grapes its your choice.
You can add chopped apples too.  We can call it Fruit and Nut pulav too.

Till Later Then,
Happy Cooking,


Tuesday, October 7, 2014

Adraki Mushroom with Palak

 I we love Palak in any form, here we include Hubby, the 3.5 year old daughter, and me. May be it a stir fry, Palak Paneer,Palak Rice or even Palak pan Polo. Isn’t is great feeling when your little girl eats greens without any fuss. Touch wood :D.

Here is another palak dish which I made to go along with Pumpkin Paratha.
I have Pumpkin Paratha recipe in my blog here. The picture is revisited J .

Here is the Recipe of Adraki Mushroom :

2 bunches palak
1 packet of mushrooms –washed and cubed
2 onions - 1 sliced and another one finely chopped
1 tomato, chopped
1 - 2 green chillies
1” chopped ginger
1 tsp cumin seeds
1 tsp fennel seeds
A Pinch of turmeric powder
¼ th tsp hing
2 tbsp besan - make a paste with water
salt, sugar according to taste
½  tsp garam masala
1 " ginger  - cut into fine juliennes for garnish
Salt to taste
Sugar a tsp


Wash, rinse spinach/palak in running water. Remove the thick portion of the stem. [You can follow any method to clean it but make sure to clean it well from all dirt]. Roughly chop the leaves. Blanch it in hot water with sugar. Now drain and put the leaves in a bowl containing ice cold water {adding ice cold water helps to retain the green color}.

Heat oil in a deep bottom pan/wok. Add sliced onions, chopped ginger pieces and fry it for a minute. Drop chopped tomatoes in the pan and sauté it until the tomatoes turn soft. Switch off the flame and allow the mixture to cool. Transfer the mixture to mixer vessel and blend it with blanched palak, chopped green chilly to a smooth paste.

Next heat oil in the above pan again, add cumin seeds and as they crackle, add fennel seeds and sauté it for few seconds. Add hing, turmeric powder, finely chopped onions and sauté it till they turn translucent. Add the mushroom cubes, stir in well and then add smooth palak paste. Add the besan/gram flour paste, mix it well. Add salt, sugar and cook it covered for 5 minutes on medium flame. The curry will thicken now; add water to adjust the consistency as per your preference. Add garam masala, give a good stir and switch off the flame after one minute. Cover the pan with lid.

 Garnish with the reserved ginger julienne and serve it warm as side dish.
 Goes very well with Pumpkin Paratha or roti or Simple Jeera rice Or any Chapathi of your choice.

You can add 2 garlics finely chopped as soon as you add the oil in the wok/pan.
Adjust the green chillies according to your spice level.I have not added much as we like it mild.

Happy Cooking,

Saturday, October 4, 2014

Punjabi kadhi/Punjabi Khadi

Kadhi/khadi had always been on my cooking wishlist. And finally I have made it. I wanted to make Punjabi khadi first and then some other day move on to Gujrathi khadi.
Here is what we need for Punjabi Khadi/Kadhi:

Besan/gram glour/kadlehittu - 1 1/2 Tbsp
Yoghurt - 1/4 cup (Use low fat if you are prone to occasional guilt flutters)
Onion -1 sliced
Salt for taste
Turmeric powder - 1/2 tsp
Hing a pinch
Water - 1 cup

For Tempering
Garlic - 1 clove ( finely chopped)
Red chili - 1-2
Jeera - 1 tsp ( I like a lot of jeera in the kadhi, you can reduce it to 1 tsp if you are not so in love with jeera)
Oil - 2 tsp + 1 tsp

In a bowl, beat besan and curd together till there are no lumps and it forms a smooth paste. Add salt and turmeric powder and keep it aside
Heat 2 tsp oil in a pan and when hot add the sliced onions to the pan and saute it until golden brown.
 Now add hing and the besan mixture and keep stirring. Add water and stir together.
Reduce the flame, cover the pan and cook the kadhi for 10 minutes. Taste and adjust the salt now.
Transfer the kadhi to a bowl.
Heat 1 tsp oil in a tempering pan or a tadka pan and add jeera, garlic and red chili in that order and pour it over the kadhi.
Garnish with Coriander leaves.
Serve hot with steamed rice or jeera rice.

Thursday, October 2, 2014

Watermelon Juice - A perfect thirst quencher

We always prefer eating fresh fruits to juice. Especially when it comes to oranges, watermelons and apples. Generally I just cut the green part of watermelon  arrange it in a bowl or plate and not bother about the seeds as I just throw them as and while eating them.
I have made watermelon juice harldly 4-5 times in so many years as they were so sweet that it never went into making juice. Whenever they weren’t sweet I ended up making salads or juice, I used to deseed these and make juice but a friend of mine told me there is no need to do this just pulse it a few times and the juice gets ready.
Watermelon juice is not a rocket science but I wanted my blog to have a few juice recipes so here it is for you all J.

We need:


3 cups watermelon chunks with rind and seeds removed*
1 tsp lemon juice*
5-6 mint leaves
Sugar as per taste *
1/4 tsp of black pepper powder*

 In a blender, take watermelon chunks, add lemon juice and pulse it until smooth. Check the consistency and adjust it with required amount of water. Add sugar, salt, pepper powder and mint leaves. Strain the juice if you have not deseeded the watermelon just like I did. 
Pour the juice in glass, garnish if you want with watermelon pieces if you wish to or mint leaves. Serve it chilled or add ice cubes before serving.

Adding pepper powder,lime juice is totally optional.
I have not deseeded the watermelon as they had very little seeds in it.

Add Sugar according to the sweetness according to the sweetness of the Watermelon.
Happy Cooking,