Thursday, July 17, 2014

Sambar Potatoes/ Potato Roast

I love baby potatoes to normal potatoes and a simple roast with rasam and rice is a super combo. So here is a simple recipe of Sambar potatoes.
  • 20  baby potatoes or 6-7 small potatoes or 3 large potatoes
  • ½ tsp mustard seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chilly powder
  • ½ tsp sambar powder
  • a pinch of asafoetida /hing
  • 10-12 curry leaves
  • 2 tbsp  coconut oil or any cooking oil
  • 1 tbsp freshly chopped coriander leaves 

  1. Boil or steam the potatoes till they are just cooked. Peel the potatoes.
  2. Heat oil in a pan. Crackle the mustard seeds first. Then add the curry leaves and sauté for 10-12 seconds.
  3. Add the cooked and peeled potatoes and stir. Add in all the spice powders, asafoetida and salt.
  4. Stir well, so that the masala coats the potatoes well. saute for 5-6 mins on a low flame.
  5. Keep on turning at intervals to ensure even crisping and roasting of the potatoes.
  6. Garnish the roasted potatoes with coriander leaves .
  7. Serve potato roast as a side dish with sambar rice, rasam rice or dal rice.

If using large potatoes then cook them and cut them into cubes.
Do not overcook the potatoes as they can get mushy.
You can increase spice according to your choice.

Wednesday, July 9, 2014

Broccoli Paratha

Ever since my daughter has started schooling I look out for various tiffin varieties.  She doenst like sandwiches much but loves bread and jam roll ups or simple bread and jam. Idli, dosa and chapathi is what she asks for when I ask her what to pack for in her box. Whenever I give her such food she finishes it off happily, she is not a kind of girl who likes biscuits, cakes so I got to go by her choice.
Me(only me here because my brother went to a school near by our house and he used to come home for lunch and me used to travel by bus to school) as a kid had no much option I used to shut our mouth  and take our tiffin box without much tantrums , because my mom had one policy take it or leave it and don’t make all the fuss. Not that she never cooked any of my favorites, she did but I was fussy kid.
Little M loves chapathis, parathas so I look for various stuffing these days. Broccoli being a healthy vegetable I thought why not make them and send it in her tiffin box?
So here is Broccoli Paratha recipe :
For the Dough:
3 cups Atta/Wheat Flour + 2-3 tbsp for rolling the paratha
½ tsp Salt or to taste
Luke warm water for kneading

For the Stuffing:
1 medium Broccoli, grated (approx 2 and ½ -3 cups)
1-2 Green Chillies finely minced (doing this will avoid green chiilies coming in the mouth while enjoying the parathas)
½ tsp Jeera powder /Cumin Powder
1 tsp Dhania powder /Coriander Powder
¾ tsp Amchur powder /Dry Mango Powder
1 small onion finely chopped (adding onion is totally optional)
1 tsp Oil
Salt to taste

Other Ingredients:
 Ghee or oil for applying while cooking the Paratha
Wheat Flour for rolling  and dusting the Paratha

For the Dough:

  1. In a bowl add wheat flour and add salt.
  2. Add warm water little by little as and when required and make soft and pliable dough.
  3. Cover the dough with wet towel and keep it aside for at least half an hour.

For the Stuffing/Filling:

  1. Heat oil in a pan and add finely chopped green chillies for half a minute on medium flame.
  2. Next add  onion and stir when raw smell is gone and onion turn golden brown add grated broccoli and stir fry them for couple of minutes till little moisture is released.
  3. Add cumin powder, coriander powder and dry mango powder and give it a mix.
  4. Turn off the flame and mix in salt to taste. Let the stuffing come to a room temperature. It is important to make sure that the filling is completely cooled before stuffing as it might ooze out from parathas while rolling due to moisture.
Now to make the Paratha:
  1. Knead the dough again for a minute and divide it into 12-14 lemon sized balls.
  2. Dust this dough ball with flour and roll them using a rolling pin into thick rounds around 4 inch.
  3. Place about 1 tbsp of filling in the centre. Cover and seal the ends and roll again, dusting little flour if necessary, roll into thick parathas.
  4. Mean while, heat a griddle on high flame and once heated, lower it to low-medium flame.
  5. Heat a heavy bottom pan on medium heat. Place the rolled out parathas on the pan. Cook till light brown spots appear on one side. Flip the parathas and let brown spots appear on the other side. Then increase heat to medium-high, drizzle about ¼ teaspoon ghee over the parathas and cook till golden, about 30-40 seconds.
  6. Enjoy nutritious paratha with dahi or  your favourite raitha.

Cut the broccoli along with the stem( not the very bottom portion).
Adding onion is totally optional I have made it both the ways it tastes great.
I cut bite size pieces of these parathas so that my little girl can enjoy it without any mess.

C ya,

Enjoy Cooking,


Thursday, July 3, 2014

Bisibelebath - A wholesome meal

BisiBeleBhath is a a wholesome meal on itself. Remember the BBB powder I posted a while back? Make your own BBB powder and then make bisibelebath and enjoy with generous amount of ghee topped on it.

§  ½ cup toor dal/pigeon peas
§  ¾ cup white rice
§  ¼ tsp turmeric powder
§  3 tbsp Bisibelebath Powder
§  Small marble size jaggery
§  Small lemon size tamarind soaked in water(1½ tbsp extract)
§  1 tbsp ghee
§  10 to 15 curry leaves
§  ½ cup shredded fresh coconut
§  Salt to taste

For seasoning:
§  2 tbsp ghee or oil (you can reduce the amount but ghee gives you awesome flavor)
§  ½ tbsp mustard seeds
§  Pinch of hing/asafoetida

Vegetables needed:
§  ¼ cup dried green peas(soak it overnight, yield ½ cup peas)
§  Green beans/French Beans cut into 2 inch pc – 1 cup
§  1 big carrot cut into small cubes
§  1 medium size onion chopped
§  2 small potatoes peeled and cut into cubes

Method :
1.     First wash the dal and rice.
2.     Add 2 cups of water to the washed rice in a pressure cooker and cook until rice is done or 2 whistles.
3.     To the washed dal, add all cut vegetables along with the peas. Add around 3 cups of water and also the turmeric powder.
4.     Pressure cook dal along with the vegetables. (let it get 3 whistles keeping it on a medium heat )
5.     Let the pressure ease on its own, then open the pressure cooker

For masala:
1.     Grind the coconut, the BBB powder and soaked tamarind to a fine paste.(add water if needed)
2.     Transfer this paste to pressure cooker and add water, salt, jaggery and curry leaves.
3.     Let it boil for few minutes.
4.     Now add cooked dal and the vegetables.
5.     Mix well and let it boil for few more minutes. Keep stirring in between.
6.     Finally, add rice and mix well. Now add a tablespoon of ghee.

1.     Heat the remaining 2 tbsp ghee in a ladle.
2.     Add hing and mustard seeds. Let it pop.
3.     Put this on the bisi bele bath and mix well.

Enjoy the Bisibele Bath with Boondi, potato chips or with raitha.
I could only get one click as tigers were roaring in my stomach I had no patience for more :P. And i did not want to delay this post.

Enjoy Cooking,

Sunday, June 29, 2014

Coconut Rice

This is a fragrant rice and can be made in a jiffy if you have coconut milk ready.  if you have time you can make fresh coconut milk. 


Rice 1 cup (I used sona masoori/you can use basmati)
Coconut milk 2 cups fresh or canned  ( I used ready available one)
Vegetables (carrots, beans, peas,)
Green chillies 2 slit
Ginger 1" grated
Mint leaves 1 fistful
Jeera/cumin seeds 1 tsp
Fennel seeds 2 tsp
Bay leaves 1
Cloves 3
Cinnamon 1" stick
Cardamom 1 crushed
Ghee/ Clarified butter 3 tbsp

In a pressure cooker, heat ghee. Add all the spices plus chilies.
Fry till they are fragrant.

Add ginger, mint and the vegetables, rice and salt. Give a quick stir.

Then add 2 cups of coconut milk, cover and cook till 1 whistle (i use induction hot plate so I only took 1 whistle on gas flame it varies) or till done.

Enjoy Cooking!


Thursday, June 26, 2014

Pickle Mania#2 Kotla Nonche/Mixed Vegetable pickle

This Post was Deleted so i am posting it back as many could not view it.
Thanks for letting me know guys
Hey folks,
How r all doing?? 
This Is One more variety of Pickle using Mixed Vegetable.... Its called Kotla Nonche In Konkani now I don't know what the word kotla means.... but nonche means pickle.


So here is the recipe for the delicious pickle:
Raw mango – 2,big-chopped
Cauliflower – 1,small-cut into small florets(if it’s a big one use half of it)
Tindora/Tendli/Ivy Gourd – 10-15chopped
Carrots – 1,chopped
Lime – 5-6

For the masala

Red chilly – 200 gms
(Mamama used both Kashmiri chillies and the round red chillies)
Mustard seeds – 1 tbsp
Hing/Asafoetida – 2 tbsp
Salt to taste (use crystal salt) we almost used 1/2 cup.


Boil 2cups of water and add salt in it. Give 2-3 bubble boils. And allow it to cool down.
And Wash the vegetables and wipe them with a kitchen towel and chop them into small pieces and add these vegetables to the cooled salt water. (allow to rest for almost 2 hrs).
Later In a mixer, add the red chillies and grind till they become powdery.
Add the mustard, salt and hing and add enough water to grind(Use the salt water which is in the vegetables).
Pulse till it becomes a very smooth paste.
In a big mixing bowl, add the chopped vegetables. Add the ground paste to the vegetables and mix well.
Mix in the lime juice and water if required.
Keep it covered overnight or at least for 5-6 hours for the flavors to get in. (check the taste if reqd add salt and lime juice to adjust spice)
Pour into sterilized jars and keep 

Tastes Yumm Yumm when u add lotzza love in it.

With a Tangy and spicy note,
Its time to say Bubye,

Taikile Chutney

I am Posting a Few recipes which are deleted from my blog - Reason I have no Idea at all.
I am not changing any content here I am just reposting it for all my lovely readers, thanks for taking your precious time and reading this blog.

A good Memory to go with this Chutney…. During those kiddo days I  remember my mamama(mom’s mom) making awesome chutneys of variety of leaves and they used to to taste Heavenly and we(aunt and me) used to relish it so much tht now We(pachi n me) miss it like crazy. She used to grind it on the grinding stone and not the mixer grinder(it wasn there then :P) and tht smoothness wud never come if ground in mixer. But now as mamama is old nd doesn use the stone I don’t get to eat such chutneys… but without forgetting Amma makes it for me now grinding on the stone(on spl request J ) and I relish it.
It so happened that when I was in Mangalore Suma had come down to my place with her sweet lil daughter Smera and I remember her relishing this chutney and telling Amma tht its very tasty J J J. She literally enjoyed it and my mom was very happy.

Not to forget Suma had got me some sweet goodies…. Which was Yummm and she even got mango pickle which was lip smacking 
J J J.
I cud not get a click when i was in mangalore... and when I came bac here i was lucky enough to find it in the marketJJJ Soon I made this chutney and m posting it now 
Now Facebook has various food site in vch Konkani Amchi Food is one. There we find Yummy dishes and get various information about food and ancient cooking. 
I heard the Taikilo is also known as Negro Coffee…  and the information was Given by Pravin D Kamath maam  from KAF and was found inAshwini’s Blog.
The first picture is mine it is after removing the stems of the leaves. 
And the second picture(the bunch in hand is Taikilo) is contributed by Pravin maam. Thank U so Maam.

Now ok after so much of this and that here is the recipe for chutney
1 bowl of washed  and drained taikilo
½ cup of scraped coconut
2 tsp of jeera/cumin seeds
Red Chillies – 3
Tamarind a small piece (may be a slice)
Ghee to fry – 1 tbsp
Heat a pan add ghee and add jeera, red chillies and  coconut and fry till the coconut is semi roasted. Now add  the taikilo leaves and fry until leaves have  changed their color.
Allow it to cool down and then grind it with tamarind into a fine paste.
Transfer it into a bowl add salt and mix well.
Taikile Chutney is ready to Serve.
This chutmey can be made into kadi too… I will post the recipe soon.


Serve this chutney with dosa or have it as a side for Rice.
Its simpley superb.
If any one of u (non Amchi’s) recognize the leaf then do tell me the name I wud be obliged to know.
Enjoy cooking Enjoy Eating.
Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.
Recently added info...... one of a person has commented on this tht it is also known as Cassia Tora and yeh it is check it out here


Time to say Buybye
C ya Soon,

Saturday, June 21, 2014

Pulioggare Upma - A twist to the regular Upma

Upma was not a favorite dish in our house, but from past 2 years its become a standard breakfast atleast once a month. Reason may be because that is one dish which does not ask you to spend too much time in the kitchen unlike other breakfast dishes.
 I had posted vegetable upma around 5 years back and the photos then were not so appealing or say I was just taking baby steps in matter f photography or presentation then. Nevertheless the upma was yummy now I feel must have made it look super.
Ok leaving that matter aside lets come to my new innovation item Pulioggare Upma. Yes you heard it right, we normally make pulioggare at home don’t we? And carry a pack of that powder in the fridge so go ahead and make this.
This gives a lovely twist to your regular upma.

Here is what we need :
Ø  1 cup roasted semolina (sooji, rava)
Ø  1 medium sized onion, chopped finely
Ø  1 green chilly, chopped
Ø  ½ tbsp urad dal/spilt and skinned
Ø  ½ inch ginger grated or chopped finely
Ø  Water as required (I used 2 and ½ cup)
Ø  1 tsp mustard seeds
Ø  1 spring  curry leaves
Ø  7-8 cashewnuts
Ø  A handful of peanuts
Ø  2 tsp sugar (optional)
Ø  1 tbsp Pulioggare powder ( I used MTR Pulioggare powder)
Ø  2 tbsp oil or ghee
Ø  salt as required
  1. In a pan dry roast semolina (this process needs to be done only if you are not using roasted semolina)until it changes t light brown n colour.
  2. In a pan, heat oil or ghee.
  3. Add urad dal, cashew nuts and peanuts and once they are golden in color add mustard seeds when they splutter add curry leaves.
  4. Now add onions and fry till they become transparent.
  5. Now add the green chill. Fry for a minute and add 1 tbsp pulioggare powder and fry for few seconds.
  6. Now add water to this mixture and let it come to a boil.
  7. Add salt and sugar. When the water comes to a bubble boil, lower the flame and add the roasted semolina to it.
  8. Keep on stirring while you add the semolina as it can form lumps and make sure you add the semolina slowly as f you would add it at once it can form lumps.
  9. Keep on stirring.
  10. The semolina will absorb water and double in volume and begins to cook.
  11. If the mixture looks to be dry, then you can add some more water.
  12. Reduce the flame and simmer the upma for 3 minutes.
  13. Keep stirring so that the upma does not stick to the pan.
  14. Garnish upma with coriander/cilantro leaves.
  15. You can serve it with Mixture of your choice. It tastes great.

Enjoy Cooking,

Tuesday, June 17, 2014

Mirch Ka Salan

I have never attempted Hyderabadi cuisine though I got tempted by the dishes I saw in my fellow bloggers page.  How long could I be without cooking it? I was always tempted to try mirchi ka salan when I saw or even heard about it. This time when I was in Mangalore I had many guinea pigs ( all family members ;)) on whom I could experiment my dish. And fortunately this recipe turned to be really good.
Here is what we need to do

Ingredients :
  • 5-6 Large Green Chilies (i have used Bajji Mirchis) - slit them without removing stems and remove the seeds
  • Marble sized tamarind ball - soaked in water for atleast 15 minutes
  • 1 tbsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp jaggery
  • Salt to taste
  • 3 tbsp gingelly oil or (you can use any oil of your choice)
  • 1 tsp mustard seeds
  • 10 curry leaves

For Masala:

  • 2 large onions - chopped
  • 1/4 tsp fenugreek seeds/methi
  • 1/2 tbsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 tbsp sesame seeds (til)
  • 1 tsp poppy seeds ( I added it when I was in India but here in the UAE we do not get poppy seeds so I do not add it, instead I add a tsp more of til, it makes not much a difference)
  • 1/4 cup roasted peanuts (remove skin after roasting)
  • 1/4 cup fresh or frozen grated coconut

Method :

To Prepare Masala/Paste :
  •  In a pan dry roast fenugreek seeds, coriander seeds, cumin seeds, poppy seeds, peanuts and coconut for a minute or two(make sure you don’t burn them).
  • Heat tbsp oil in a pan and fry chopped onions till they turn translucent and soft. Remove from the heat and keep it aside to cool.
  • Grind the roasted onions along with roasted ingredients in a mixer grinder toa very smooth paste. Add water only  if necessary. Keep it aside for later use.
To Prepare the gravy :
  • Heat the oil in a kadai or deep bottom pan. Fry deseeded chilies till they acquire a roasted touch. Remove from the oil and keep it aside.
  • In the same oil add mustard seeds and curry leaves.. Add ginger-garlic paste and ground masala. Sauté for a while.
  • Add turmeric powder, red chili powder and jaggery. Stir well and add fried chilies. Add salt to taste and cook it covered on low flame for 3 minutes or so.
  • Add water (around ¾ th to 1 cup)and cook it covered till oil separates and gravy becomes little thick.
  • Remove from the heat.
  •  Serve hot with Hyderabadi biriyani or rice.( We ate it with plan white rice).

Enjoy Cooking,

Saturday, June 14, 2014

Udid Rulava Idli / Rulava Idli - Urad and Rawa Idli

Its been so many years of blogging and I have no Idli recipe(even very less breakfast items) in my blog. Being a typical South Indian I had to post atleast one by now, so here is one of the easiest idli recipes. I assure you in coming days I will post many of the breakfast items made at Aps Kitchen.
Easy because you need no rice and grinding only the urad dal is a must.
Many of the Amchis  make these idlis during Upvaas (certain days like Ekadashi, Sankashti or any such day when rice is not being eaten). My amma makes it every now and then she doesn’t wait for any such days.
So lets get cooking.

We need:
 2 cup sooji/rava (the one used for upma) * see notes
1 cup 
urad dal

Soak urad dal in water for about 5hrs. Grind it to a very smooth batter. (There will be some air bubbles on top when it is finely ground. Also when you touch the batter, it feels very smooth). Add salt and mix again.
Take the rava in a clean towel and tie a knot around it. Keep this in a cooker and steam (without whistle) for about 10mins.
Cool the rava to room temperature and just rub it with your hands to remove lumps if any.
Now add the rava to the Urad batter mix with a spoon. Keep aside overnight  or 8 hours for fermentation.
After fermentation  grease idli dish and pour the batter in it and steam it in a steamer or Pressure Cooker without weight/ whistle.
Serve hot with Sambar or Chutney of your choice.

There is no need to Steam the rava (amma doesn’t do it  if she is in hurry) its not compulsory but steaming the idli gives a lovely texture to the idlis.
Some even dry roast the rava before adding so you can do that too.
If you are using tilting grinder instead of mixer then the quantity of rawa can be increased as urad dal batter doubles up than in grinder.
See you soon,

Wednesday, June 11, 2014

Matri/Mathri - A Rajasthani Snack

I We at home like fried snacks… who doesn’t love them? Some like me eat and then work out, some crib about fried food and then eat, some eat and feel the guilt, and few just look at them and enjoy ;).

You can make these deep fried crisps and enjoy!


2 cups All Purpose flour / Maida
1/2 cup Sooji /semolina
1 tsp salt
1/2 tsp ajwain/ vonvon(in konkani)/carom seeds
4 tbsp oil
3/4 cup lukewarm water (use as needed)
Oil to fry


  1. Mix all dry ingredients, except oil for deep frying and water.
  2. Then water little by little kneading into nice dough(make sure its not to soft or neither too hard but must be stiff).
  3. Cover and keep for 15 minutes.
  4. Break into small portions; roll in 1" wide rounds.
  5. Keep a little thicker than puris. Prick with a fork at least 2 to 3 places to avoid from puffing.
  6. Finish for all dough.
  7. Heat oil in a frying pan; add some matri at a time.
  8. Fry till lightly golden, flip side and repeat, fry till they turn crisp(do not fry on high heat as the matris will brown but not be crisp)
  9. Drain on a paper towel and cool.
  10. Store in an airtight container.

This quantity yields 40 matris 

Some serve this with spicy pickle, but I like to munch these just like that. 

Enjoy and Happy Cooking!