Monday, February 20, 2017

Dry Fruit Roll/Date and Nut Roll

Dry fruit roll recipe  no sugar, no jaggery, dry fruits roll is an instant and healthy roll made only with  dry fruits without any sugar or jaggery. The seedless dates are coarsely grounded to act as edible gum and gives natural sweetness to this yummy roll.
This is a very healthy version to all the Indian sweets.
I have made dry fruit laddoo adding dried figs instead of dates and this time I added dates and black currants and No figs. Both are super Yummy and Healthy.
  • 1 cup seedless dates / karjur
  • 3 tbsp black currants
  • ¼ cup pistachios
  • ¼ cup cashews
  • ¼ cup almonds
I have used 1 tbsp of roasted pumpkin seeds while rolling the dry fruit roll(this is totally optional)

 Instructions ( 1 cup =255 ml)
1.       In a blender/small mixie jar take 1 cup of  roughly chopped seedless dates and dry blend around 4-5 pulses.
2.       Blend dates coarsely. keep aside.
3.       Now finely chop cashews, pistachios and almonds.
4.       Now take a kadai and add a tbsp of ghee.
5.       Add all the dry fruits like raisins, cashews, pistachios and almonds.
6.       Fry them on medium flame for 3-4 minutes till they change colour lightly.
7.       Now add coarsely blend dates.
8.       Continue to fry on medium flame smashing dates with a spatula. this helps dates to separate out and mix uniformly with other dry fruits.
9.       Turn off the flame and allow to cool for a minute or 2.
10.   Once mixed well, transfer the burfi into a plate and spread to cool.
11.   While still warm knead the burfi and divide it into three portions.
12.   Take one portion between palms and give a cylindrical shape.
13.   Similarly form cylindrical shapes out of the two other rolls.
14.   Take an aluminium foil and place one portion of the burfi on it and cover with the foil.
15.   Roll tightly in the aluminium foil pressing at the ends.
16.   Twist the foil at the ends to give a firm shape like a toffee.
17.   Roll this on a flat surface to get even cylindrical shape an do the same for the two more also(for one I have sprinkled some roasted pumpkin seeds and then rolled the dry fruit mixture).
18.   Place all the three rolls in refrigerator for 2-3 hours to make it firm to cut into slices.
19.   After 2-3 hours remove the rolls from fridge and remove the aluminium foil. Cut the roll into desired thickness and serve.

Try to chop the nuts using a knife rather than using food processor or a mixer grinder. When the texture is powdery it gets mixed with dates and will not give the taste. When the nuts are chopped to pieces as we  get the feel of them while eating.
Aluminium foil might be a little difficult to remove but not impossible.
Stay healthy eat healthy,
Happy Cooking,

Sunday, February 19, 2017

Green Peas Skin Soup - creamy soup with no cream in it!

Winter calls for hot soups and what if a soup is creamy and yet needs no cream in it, isn’t it interesting? And what if it’s a ingredient that we are going to throw in the trash bin? Still more interesting isn’t it?
This thought came in my mind when Amma spoke told me that she is going to make Green pea skin sabzi, I had thought of the same but the Experimenting mind in me thought of a soup and while browsing to see if anyone had tried it and saw that Tarla Dalal website had the same and it gave me more confidence to try it and here it is.
Green Peas Skin Soup, this is creamy, mild in taste and yum, all those who love creamy and mild soups do try it.

 This is how the Green Pea Skin looks once peeled and membrane(inner skin) removed. 

Here is what we need:
Green Peas skin -4 cups
Onion roughly chopped – 1 medium
Milk -1 cup
Green peas -2 tbsp
Butter – 1 tsp
Olive oil -1 tsp
Black pepper powder – as per taste
Salt to taste
Water as required


  • Take the green peas skin and remove the inner membrane of the skin(for that just fold the skin inward and gently pull the skin) so that its easy for us to grind the skin. 

(this is how the inner skin/membrane of the grean pea skin looks like)

  • Heat the butter and olive in a pressure cooker or a deep kadai, add the onions and sauté on a medium flame for a minute.
  • Add the green peas skin and green peas, mix well and allow to cook for 2 minutes
  • Add 1 cup milk and ½ cup of water (approx), mix well and pressure cook for 2 whistles.
  • Allow the steam to escape before opening the lid. Cool completely.
  • When cooled, blend in a mixer grinder/mixie/blender till smooth.
  • Strain the mixture using a strainer and transfer into the same pressure cooker pan.
  • Add the 1 cup of water, salt and pepper, mix well and cook on slow flame for 2 to 3 minutes or until the soup comes to rolling boil keep stirring occasionally.
  • Serve hot sprinkled with some pepper powder.

Here I have removed the inner membrane of the skin as I had decided of making Sabzi first but ended up to make this. If making soup its not compulsory to remove the inner membrane.
I have just garnished the soup with lesser than ¼ th tsp of cream just for a appealing look. I have not added a drop more than this.

Till Next post, 
Happy Cooking, 

Monday, January 2, 2017

Eggless Chocolate Banana Cake - Guest Post by Preethi Shetty

Today I introduce our guest for today Preethi Shetty. She is my very good friend here in Abudhabi . we have been friends for  almost 5 years now. We friends had a potluck lunch where each of us got yummy dishes and Preethi got  this yummy Eggless Chcocolate Banana cake which was yum and moreover loved by my daughter Manya who is not a chocolate cake lover, immediately I asked for the recipe so that I add it here as a Guest post and she was so sweet she did it immediately.
Thank you Preethi for the yummy cake recipe.

Here is what we need :
3 bananas fully ripened
1 ½ cups sugar
1 ½ tsp vanilla extract
3/4th cup oil (non fragrant oil )
½ tsp salt
2 cup all purpose flour
1 ½ tsp baking soda
1 ½ tsp baking powder
3/4th cup unsweetened cocoa powder
½ cup milk (room temperature)
1 cup Water (warm)
1 tsp Butter
For Frosting :
1 cup milk
2 tsp cocoa powder
2 tsp sugar
1 tsp butter
Method :
1.       Preheat oven at 160 degree Celsius.
2.       Grease the baking pan with oil or parchment paper.
3.       Mash the bananas using a fork.
4.       To the mashed bananas add sugar,oil,vanilla extract,milk,warm water and mix well.
5.       Sieve flour,baking sods, baking powder,salt,cocoa powder.
6.       Add the dry ingredients into the wet ingredients and mix well(the mixture will be liquidy but do not worry).
7.       Pour this batter in a greased cake pan.
8.       Bake it for 50 minutes but keep an eye after 35 minutes, a toothpick or skewer inserted must come out clean.

In a deep pot mix all the ingredients mentioned under for frosting and cook it until the mixture thickens.
Allow it to cool down completely and pour it over the cooled banana cake and spead well to coat the cake evenly. Cut into desired shape.
Note: Preethi baked the cake in Gas Oven on Medium Flame so check your oven settings and bake the cake.
Happy Cooking,


Sunday, January 1, 2017

Kaju Katli / Kaju Burfi- Happy New year 2017

Wishing all Aps Kitchen readers a Happy and Prosperous New Year 2017, may all good things happen to you all and good wishes come true.
It’s first day of the year and lets start the New Year with a Sweet dish. It’s Kaju Katli, the first attempt of kaju katli went wrong but I never gave up and the second time it came perfect and third it was Superb and all at home loved it.

So here is the recipe of kaju katli:
Preperation Time: 5 minutes
Cooking time : Approx 15 minute
Makes : 20 pieces
Recipe Inspired from : Veg recipes of India
  • 1 cup cashews
  • ½ cup sugar
  • ¼ cup water
  • ⅛th tsp cardamom powder / elaichi powder
  • 1 tsp ghee, clarified butter 

  1. Firstly, in a small mixer/mixie jar or dry grinder add 1 cup cashews and grind to smooth powder. Keep aside. *check notes
  2. Now in a non stick pan, take ½ cup of sugar along with ¼ cup of water.
  3. Keep the flame on low and keep on stirring to form syrup.
  4. Stir the sugar syrup till it forms 1 string consistency.
  5. Add the cashew powder into the sugar syrup.
  6. Remember to keep the flame on low all the time and give a good mix.
  7. Once the cashew paste turns to dough leaving the pan add a tsp of ghee. Continue to mix till the ghee melts completely and dough starts leaving the pan.
  8. Switch off the stove.
  9. Transfer the cashew dough on to a sheet of butter paper.
  10. Grease your hand with little ghee and knead the dough for 30 seconds.
  11. Once you get smooth dough, cover with another sheet of butter paper.
  12. With your hands press the dough.
  13. Then roll the dough with a rolling-pin, adjusting the thickness according to your choice.
  14. Cut the edges so that you can get perfect diamond shapes, do not worry kids are always waiting to eat these pieces or you can pop them in your mouth too ;).
  15. Now cut the dough into diamond shape or the shape you wish.

  •  you can also store it for 3-4 days at room temperature.
  • Grind the cashews in one single pulse and do not grind in intervals as cashew will release oils.
  •   Keep the cashews in room temperature if your cashews are in the fridge as they are  moist and this will not make perfect kaju katli.
  •  Do not over knead, as cashews will start releasing oil.
  • Do not boil the sugar syrup after you attain 1 string consistency. as it turns burfi hard and brittle.
  • this is a calorie rich dish but eating once a while and work out will burn your calories.
Have a Blessed Year ahead!
Happy Cooking,

Saturday, December 31, 2016

Sunny Side Up - Orange Pineapple Juice

It’s the last day of the year and the last post of 2016 at Aps Kitchen, I thought it must be something fresh and seasonal. Now that oranges and carrots are in season what’s better than a refreshing drink with it? I have named the drink  Sunny Side Up.
Here is what we need for Sunny Side Up Juice:

2   cups fresh pineapple chunks
4  oranges, peeled and halved  
1  carrot , trimmed and peeled  and cut into small pieces
Firstly lets make pineapple juice.
  1. Add pineapple chunks to a mixer grinder  jar or a juicer.
  2. Blend on a Medium to Medium-High speed for 50-60 seconds.
  3. Strain the juice to remove the fibre,  and keep it aside.

To make carrot and orange juice:
1.       Squeeze the orange and collect the juice in a mixer grinder/blender, to this add carrot chunks and grind smoothy.
2.       Now strain this and remove the fibre and keep aside.
1.       Take a tall glass and add in the extracted pineapple juice
2.       Place a spoon slanting inside the glass and pour in the orange carrot juice and Serve immediately.

This juice doesn’t require sugar as both pineapple and oranges are really sweet. If pineapple or orange are sour you can add sugar.
Till Next year,
Happy Cooking ,

Friday, December 2, 2016

Sol Kadi/ Birinda Kadi with coconut milk

Sol kadi or Birinda kadi has 2 variations one is without coconut milk which I have already posted Here, and other is with coconut milk which I am posting today.
Both are equally yummy.
Lets get making the Sol Kadi/Birinda Kadi.
Prep. Time: 10 Min’s, Serves: 4


1 ½ cups freshly grated coconut 
1 garlic flake
1 green chilli
½ tsp jeera
8-10 dried kokum petals(if you find fresh then use them it’s just awesome)
Salt to taste

Soak the kokum petals in  ½ c hot cup hot water for 20 minutes.
In a mixer grinder/mixie, add all the ingredients except the kokum which is soaked in water.
Grind these ingredients with 1 cup water. In case the mixture is too dry, add ¼ th cup more water.
Now strain the mixture and extract coconut milk. Discard the solid grated coconut. While extracting coconut milk, add ¼  cup water to make the kadi slightly of thinner consistency.
Now the kokum is almost tender, squeeze the kokum very nicely and extract all the juice from it.
Add the soaked kokum juice to the coconut milk.
Add salt to taste.
Garnish with chopped coriander leaves and serve with rice or just as a refreshing drink.

This is how dried kokum/birinda/sol looks like.

Aps Notes: 
This Sol/kokum kadi is not to be heated as the fat from coconut milk will separate and it will not taste good. 
If using Fresh kokum then the procedure slightly differs. we just need to squeeze the Kokum/birinda in cold water and extract as much as juice possible.
You can even give a tadka/tempering with coconut oil, mustard seeds and curry leaves to the chilled kadi.
Happy Cooking,

Monday, October 31, 2016

Butter Chakkuli/Benne Chakkuli/Butter Murukku

Making butter chakkuli/chakli/murukku was a big challenge to me as the addition of butter had to be right or else the chakkuli would turn too oily or too hard. I have tried it twice in a row and made changes to the chakkuli. While I had added 3 tbsp butter the chakkuli turned out to be too good but oily so I reduced the quantity and the chakkulis were really good.
Lets check how to make butter chakkuli :
2 cups Rice Flour
¼ th cup roasted urad dal flour
Sesame seeds
2 tbsp unsalted and melted Butter, at room temperature
Salt to taste
Oil for deep frying
Roasted Urad Dal Flour: Skinned black lentils  are dry roasted and ground to fine powder. Its available at any Indian Grocery stores. But in case you cannot find it, its pretty easy to make right at home in matter of minutes. Roast urad dal (without oil) till they turn slightly brownish and powder them. Now take the powder and sift it at least twice to get a fine powder.

Rice Flour: I used store bought idiyappam flour which I sifted to get a smooth powder.

Let’s get Cooking:
Heat oil for deep frying at medium-high heat. . 
Next add the sesame seeds and salt and mix to combine. Now add the butter and mix it along with the flour to form breadcrumbs like a texture.
Now slowly add in water, little by little
Until the flour comes together into dough almost like puri dough, while you roll the round it shouldn’t have any cracks. If dry and crumbly, add few additional drops of water..
 Take a chakkuli mould. If you don’t have it, take a zip lock bad make a tiny hole in the corner and make roundels.
Pinch of some dough and place it inside the mould. Now using the top, press the dough through the star shaped hole make concentric circles on a butter sheet or a greased spatula.
Now take this raw chakkuli from butter sheet/parchment paper and drop it in the oil. Drop at least 3 chakkulis at a time.
There will be lots of bubbles, The murukku/Chakkuli is done when the bubbles are just about disappear. Strain the oil well from the chakkulis.
Remove it on paper towels.
Once cooled store in a air tight container.

Aps Notes:
Be careful with water. You want just enough water for the dough to come together.
If too sticky it means you have added excess water and your murukku will keep breaking You would have to add more flour but that might change the taste - so careful on water.
You can do this two ways. You can either press it down directly on top of the oil and break them and make it into murrukku.or make chakkuli like I have mentioned. Actually this is easy if you don’t know how to make chakkulis
Do not add too much butter thinking it will make chakkuli soft, it will be crunchy but too oily!

Happy Cooking, 

Friday, October 28, 2016

Mitai Undo/Boondi Laddoo

Mitai Undo/Boondi Laddoo is famous in mangalore. It is a detectable sweet and can be made easily at home. I make one sweet during Deepavali and this time I made boondi laddoo. I was very skeptical about making it but my friend uncle Kudpi maam helped me and gave tips as to how to make it perfect.
I made laddoos in 2 batches one is in which boondis look intact and another looks like the one in shops. Both taste was awesome and I shared it with my friends and they loved it too.
As I didn’t have perfect boondi jara/ladle I used the perforated ladle that we use to drain fried items. A few boondis have got a kind of tail but don’t worry, while making laddoos they wont make a difference.
Wishing all readers of Aps Kitchen A Happy and Safe DIWALI.
Lets proceed to making of boondi laddoo

 Besan Flour(Chane Peet) - 1 cup
Water -adjust to get a flowing batter just a little thin than Bajji/Phodi Batter
Yellow food color - a tiny pinch (totally optional I didn’t use any)
Cardamom - 3 powdered
Cashews - 1/2 tbsp broken into bits
Pistachio -1/2 tbsp broke into bits
Raisins - 1 tbsp
Ghee+Oil - to deep fry

To make the sugar syrup:
Sugar - 1 and 1/2 cups
Water - 3/4 cup(sugar should be just immersed so adjust accordingly)

1.Add Besan/chickpea flour/chane peet in a bowl and add water little by little and make a thin batter
without any lumps.
2.The batter shoulld be a little thin than bajji batter and free flowing(not too thick not too thin).
3.Next heat oil+ghee (add little more of ghee than oil or just ghee and no oil) and get ready to fry the
4.We need 2 laddles one for pouring boondi and one to remove them.
5.Take a perforated laddle add a ladle of batter over the ladle with the hole holding it just above the oil,
(a inch above the pan) .It will drip down by itself, you can even spread it using the laddle in circular motion(like we make dosa) for quicker process.Turn over to cookon both sides evenly.It should not be crispy just cooked.
6.Wipe off the boondi laddle with a cloth for each batch.Alternatively you can wash the boondi laddle and wipe it clean and then start the next batch.
7.Repeat to finish the entire batter.
8. Drain all bondis on a Paper towel.
9.Once the boondi’s are done keep it aside and lets proceed to making the sugar syrup.

 10.Next, make the sugar syrup by placing the sugar (1 ½ cups) and the water (1 cup) in a pan, stir only until the sugar is dissolved. After that let the mixture come to a rolling boil. Check for 1 string consistency by dipping the spoon into the syrup and dab a drop on a small plate. Press this drop of syrup between your index finger and thumb. If it forms a string, without breaking, your syrup is ready. Remove pan from heat. 
11. Transfer the boondis,nuts,raisins into this hot syrup, add the flavouring - cardamom powder and give it a gentle mix - don't use too much pressure or you could crush the boondis.  Let them soak up the syrup until the mixture is cool enough for you to handle. You must shape the laddoos when the mixture is warm and your hands are able to handle the heat.
12. To shape the laddoos, rub all the mixture with your hands firmly, grab a handful of the warm mixture and give it a but firm squeeze. The excess boondis will fall off after which you can press the mixture lightly into a round shape. Place a raisin/nut on top if desired. Continue until all the mixture is used.
13. Once the laddoos are cooled completely cooled transfer it into a airtight box/container.

These tiny little laddoos are made by my sweetie pie MANYA. She was a helping hand and so was my little one ADHYA, she could just get hold of 5 -6 boondi's in her tiny little hands so whatever she did went into her mouth ;).

This is my second batch of laddoos which we just Perfect. In these laddoos I added only raisins.
Aps Note:
If the batter is too thin it wont form shape at all. While making the batter don't add all the water in one go. You may not need all the water mentioned in the recipe, use just enough to get a flowy batter.
Some like clove flavour in the laddo where as I love only cardamom flavour and if yo like add a pinch of clove powder to the sugar syrup while done.
My first batch of boondi had some tails while second laddoos were just like I wanted.
With a Sweet post Wishing all A HAPPY DEEPAVALI.

Happy Cooking, 
Aps Kitchen

Sunday, October 16, 2016

Surna Koot/ Yam fritters in spicy coconut paste

Jaya.V.Shenoy’s Konkani cookbook is very famous for its authentic Amchigele recipes. I am sure all Konkani household people carry her book along when they start staying away from family and have to cook themselves. My mom didn’t have one as she never needed I guess she new almost alal dishes mentioned in the book. I refer to the book only when I can’t reach amma ;). Aps Kitchen has focused on amchigele recipes which will be useful for all who want to learn amchigele recipes.
Surna Koot is one such authentic amchi dish which I will be posting today. Surnu/Surna is Yam/elephant foot, it is fried and then added in a spicy coconut paste. Let’s get cooking!
Here is what we need for Surna koot:
250 grams yam
3/4 cup freshly grated coconut(if you dint get fresh use frozen)
4-5 red chillies
1/4 teaspoon fenugreek seeds
1 teaspoon tamarind
½  teaspoon mustard + ¼ th teaspoon
Small piece of asafoetida
4 tablespoons of coconut oil, preferably (if you do not wish add oil of your choice)
Salt to taste
8-10 curry leaves
Preparing the Yam
Peel the yam and chop the yam into small dices. The pieces of yam shrink on frying, so make sure you don’t cut tiny dices. Keep the dices a little big.
After chopping the yam, wash the yam dices.*check notes
Drain all the water and apply enough salt to the yam and allow it to marinate for an hour or 2

Frying the yam:
Heat a frying pan, add coconut oil(preferably),  Squeeze the yam pieces very well and add these pieces into it and fry them on medium heat.
Do not panic while adding yam in the oil it bubbles and that is normal.
Keep stirring it in intervals.
When the bubbles almost drop down keep and eye on the yam fritters as we don’t want them to burn.
While the yam has almost puffed up and is crisp remove it on a tissue paper/kitchen towel and allow it cool completely.

Preparing the masala:
Heat 1 teaspoon coconut oil(use the one we used for frying yam) in a frying pan. Add fenugreek seeds,coriander seeds, ¼ th tsp mustard seeds, asafoetida, red chillies and fry for few minutes until you get a nice aroma. Cool this completely.
Once cooled grind them into a smooth paste with tamarind and grated coconut using just as much as water required to form a very smooth paste, the koot is usually thick in consistency. 
Transfer the ground masala into a bowl and keep it aside.

 For the Tempering:
Heat oil in a tadka pan, add mustard seeds and when they splutter, add curry leaves Fry for few seconds and put off flame.
Add the seasoning to the ground masala in the bowl and mix well.
While everything is ready we need to add the fried Surnu/yam into the masala/chutney and mix well. The addition of masala is done only half an hour before serving the dish is what Amma tells me always, it just because the yam pieces needs to be a little crunchy yet flavourful and not mushy.
Serve with Dal and rice.

Note:  While cutting or washing the yam sometimes they itch so you can apply lime on your hands before and after cutting and washing them.We can even bake the Salted and Squeezed yam at 180 deg cel for 10-15 minutes or till crisp(make sure you drizzle some coconut oil), I have tried it this way too.

Hope all like this recipe and try it soon :).

I have even made  Surna Kismuri for  which I will post recipe soon 
Till then Happy Cooking, 

Thursday, October 13, 2016

Charmbure Chikki-chilli flavoured and cardamom flavoured/ Murmure ki chikki

I always made Charmbure Undo/Charmure Undo, and always struggle to eat it full because I have weak teeth ;). So this time I decided to make chikki instead of Laddoo/Undo but with a twist. I added this twist after tasting Lindt chilli flavoured chocolate. Yes I just added few chilli flakes. I added chilli flavour to half the batch of chikki and half I made with just cardamom flavour. Addition of chilli flakes give a slight spice between the sweet taste and its Yum.

Here is what we need for Charmbure Chikki (chilli flavoured):
¼ th cup Chikki Jaggery/Antu Bella(check notes if using normal Jaggery/Gud)
Puffed rice /Charmburi/Charmuro- 1 ¼ cups
Chilli Flakes – ¼ th tsp
Ghee - 1 Teaspoon for greasing the board and rolling pin

Roast the charmburi in a heavy bottomed pan over a slow flame till they are crisp and keep them aside.
In a heavy bottomed pan add jaggery and 2 tbsps of water.
Heat on a low flame and keep stirring it continuously.
Once the jaggery turns golden brown in colour, turn off the gas.
Before adding the murmure/charmburo we can check it by adding a little jaggery syrup in water and try making it into a ball and when the ball is hard it means the syrup is perfect.
Now add the roasted Charmburo and chilli flakes in jaggery and mix well until all charmburi are covered with jaggery.
Evenly spread it on a greased tray/or wooden board with a rolling pin as thin as possible. Allow it to cool.
When the mixture is warm make cuts with knife. When it reaches to room temperature break the chikki from the cuts.
Let it cool and store in an air-tight container.

For Cardamom Flavored Charmbure Chikki we need :

¼ th cup Chikki Jaggery/Antu Bella(check notes if using normal Jaggery/Gud)
Puffed rice /Charmburi/Charmuro- 1 ¼ cups
Cardamom powder 2 pinches
Ghee - 1 Teaspoon for greasing the board and rolling pin

Roast the charmburi in a heavy bottomed pan over a slow flame till they are crisp and keep them aside.
In a heavy bottomed pan add jaggery and 2 tbsps of water.
Heat on a low flame and keep stirring it continuously.
Once the jaggery turns golden brown in colour, turn off the gas.
Before adding the murmure/charmburo we can check it by adding a little jaggery syrup in water and try making it into a ball and when the ball is hard it means the syrup is perfect.
Now add the roasted Charmburo and cardamom flavour in jaggery syrup and mix well until all charmburi are covered with jaggery.
Evenly spread it on a greased tray/or wooden board with a rolling pin as thin as possible. Allow it to cool.
When the mixture is warm make cuts with knife. When it reaches to room temperature break the chikki from the cuts.
Let it cool and store in an air-tight container.
These are Cardamom flavoured ones

if you are not using chikki jaggery, but using the normal jaggery then add only 1 tsp of water to the mixture and make a thick syrup as mentioned above.
To check if syrup is ready for making laddoos do a test. For this once the jaggery syrup gets thickened then add a spoon of this syrup in water(normal temperature). And try gathering it with your finger. If it forms into a hard ball then the syrup is ready.
Happy Cooking,

Sunday, October 9, 2016

Baby Corn Golden Fry / Baby Corn Pakoda

Baby corn is Manya’s(my elder daughters favorite) while my younger daughter enjoys it according to her mood. I keep experimenting on baby corn dishes and this one is a keeper when manya asks me for something deep fried.
Let’s get making Golden Fried Baby Corn or Babycorn Pakoda.

For Batter:
Besan/Gram Flour – 1 tablespoons
Corn flour - 2 tablespoons
Rice Flour - 1 tablespoon
Red chilli powder - 1 teaspoon / to taste
Chaat Masala – ½ teaspoon
Garam Masala – ¼ th tsp
Salt - to taste
For Deep Frying:
Oil - for deep frying

Firstly slit baby corns into 4 pieces that it vertically and horizontally. You can even cut the baby corns into 2 pieces.
In a mixing bowl add rice flour, corn flour, besan, garam masala, red chilli powder,salt ,chaat masala and mix well.Add water to form a paste(similar to pakoda batter).
Heat oil in heavy bottomed deep pan.
Dip the baby corns into the batter and make a thin coat of batter on it.
When the oil is hot enough, gently put babycorns into oil and deep fry till they turn golden colour or cooked.
When done transfer these fired baby corns on tissue or kitchen towel to drain excess oil.
Serve hot with or without any dip.
As Manya and I love it as it is I do not serve with any sides
Enjoy making and Eating :)

Aps Notes:
I even make a healthier version of this and that is by making the batter a little more thin and roasting it on Tawa. For this we need to blanch the baby corn first and then dip in the batter and tawa roast.
I have not added ginger garlic paste here as I made it in mid of Navaratri(its even good for satvik guests), you can add 1 tsp ginger garlic paste if you wish to.
Happy Cooking,

Saturday, October 8, 2016

Nut and Seed Chikki / Nut and Seed Brittle / Dry Fruit Chikki

A filling nut and seed brittle to enjoy!

 We need:
¾ th cup white sesame seeds/white til
¼ th cup pumpkin seeds
¼ th cup toasted almonds
¼ th cup finely chopped and toasted cashewnuts
¼ th cup toasted pistachios
¼ th cup almond meal
1½ cup white sugar
½  tsp cardamom seed powder
2 ½ tsp ghee/clarified butter

First let’s grease a wooden board and rolling pin and keep aside.
Heat a pan and dry roast the sesame sees till golden. Make sure they don’t burn, keep it aside for later use.
In the same pan dry roast pumpkin seeds and add it over the sesame seeds.
In a mixie/food processor add the ¼ th cup almond and coarsely grind it making sure they don’t turn into fine powder. Mix this to sesame seeds and pumpkin seeds.
In a mixie/food processor add the ¼ th cup pistachio and coarsely grind it making sure they don’t turn into fine powder. Mix this to sesame seeds and pumpkin seeds.
To this nut and seed mixture add finely chopped and toasted cashewnuts and almond meal.
In a large pan heat ghee and add sugar, keep stirring it continuously making sure the sugar syrup doesn’t burn.
Once the sugar is completely melted it turns to amber colour switch off the heat and add in the toasted nut and seed mixture and mix it very well.
When the mixture is ready, put the entire mixture over the back of a greased wooden board or a smooth stone surface or a greased thali. Roll it out thinly using a greased rolling pin.
Cut them into diamond or square shapes immediately.
Gently break the slab into pieces.
Allow it to cool completely. Once cooled, store in an air-tight container.
Enjoy making it. And enjoy munching.

Aps Notes:
There is no need to add sesame and pumpkin seeds instead replace the seeds with toasted and finely chopped nuts. I will be doing this soon :).
Enjoy Cooking,

Friday, October 7, 2016

Masala Kadlo / Microwave Masala Peanuts

Masala Kadlo/Masala Peanuts takes me back to my childhood. Amma used to make loads of them and we enjoyed eating them while watching tv or even while studying sometimes. They were deep fried and not guilt free like the one I am going to post now. But during childhood who bothered about Deep fried food, I think that was what we loved the most then! Even now we love deep fried isn’t it? But maybe when we talk about health we start avoiding deep fried regularly.
This snack is really guilt free and you will not miss deep fried snack too :).
This recipe was given by my friend Roopa and i've been making it since then, maybe 4 years now.
Lets get cooking

3 cups Raw Peanuts
¾ th cup Chickpea Flour/Besan/Gram Flour, sift to remove lumps(adjust accordingly) *check notes
1 tbsp Oil (optional)
Water as required
Salt to taste
2 tsp Red Chilli Powder
½ tsp Haldi/Turmeric Powder
1 tsp Chaat Masala powder(Optional but recommended)
¼ tsp Hing/Asafoetida

Firstly, add the peanuts in a colander and wash in running water. Transfer the peanuts in a large bowl and add red chilli powder,salt,chaat masala powder,hing,turmeric,oil and salt to taste. Now keep this aside for an hour. *check notes
After an hour add chickpea flour and toss the peanuts to get even coating.
Now grease a large Microwave safe plate and grease it with some oil.
Spread the masala peanuts evenly in the plate.
Put the plate in microwave and microwave them for 2 minutes on high. Take the plate out and mix the peanuts gently for uniform cooking. Use a fork/spoon to mix the peanuts and remove lumps if any.
Place the plate back in microwave and cook them for 3 minutes, taking out at every minute  to mix the peanuts and remove any lumps using fork. I suggest to use oven mittens as the plate will be extremely hot and can burn your hands.
You come to know that the peanuts are done when we get a popping sound like we get when mustard seeds crackle (not necessary all crackle,but when a few do you check on the peanuts immediately). You might feel the peanuts are soft but when cooled they come to right texture. Even in case you’ve taken the peanuts early you need not worry pop them in the microwave again for 2 more minutes.
 Store it in a airtight container when completely cooled .

Enjoy Masala Kadlo.

Aps Notes:
You can add 1 ½ cup of chickpea flour instead of ¾ th cup of flour this gives a thick coating to the peanuts, I like a nice thin coating over the peanuts so I make it this way.
To make garlic flavoured peanuts add 1 tbsp of garlic paste or finely chopped garlic to the peanut mixture.
Adding oil is totally optional I do not add oil always, it always depends on the mood it actually doesn’t make a big difference.
You can MW them in a large bowl too it takes 10 minutes in total while roasting in a bowl. But I personally feel it gets lumpy while in bowl(maybe not all do ;) ).
Always keep an eye on the peanuts after 5 minutes.

If you want to check deep fried version check in my blog Here
Happy Cooking,