Wednesday, April 22, 2015

Begun Bhaja/Baingan Bhaja combined with Tomato Salsa

Just while browsing through my recipes I had realized I have posted any Bengali cuisine whereas I make one of them regularly at home. So today i Just while browsing through my recipes I had realized I have posted any Bengali cuisine whereas I make one of them regularly at home. So today I am posting a starter or even you can say it’s a side dish to go along with rice, Begun Bhaja or Baingun Bhaja. Baingan/begun means Eggplant and Bhaja means roasted, so note down how to make it.

Serves: 4
Category: Starter/Side Dish
  • 1 large eggplant (baingan/begun) cut into half inch round slices
  • 1 tsp chili powder
  • ½ tsp turmeric powder/hadli
  • 1 tsp dried mango/amchur powder (optional)
  • rice flour as required to roll the slices
  • salt as required
  • mustard oil or any oil cooking oil for frying
  1. Rinse the eggplant (baingan) well in water. Pat dry with a kitchen towel.
  2. Now slice the eggplant in ½ inch thick roundels.
  3. Soak these slices in salt water for 15-20 minutes, by doing this the baingans will not turn black in colour. Remove and pat dry all the slices.
  4. Now add all the spice powders and salt and mix the slices well. Marinate for atleast 8-10 minutes.
  5. Heat oil in a pan. Take rice flour in a plate. Coat each slice with rice flour.
  6. Now pan fry the baingan slices till crisp and golden brown on both sides.
  7. Drain baingan slices on kitchen tissues.
  8. Serve Begun Bhaja hot with yogurt, salsa and some bread or rotis or rice and dal.

For the Tomato Salsa we need:
  • 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
  • ½ onion, finely diced
  • 1 tbsp  jalapeƱo chilli (stems, ribs, seeds removed), finely chopped
  • Juice of one lime
  • 1tsp olive oil
  • 3 tbsp finely chopped cilantro
  • Salt and pepper to taste
  • Roasted cumin powder to sprinkle(optional)
 Chop up 2 medium sized fresh tomatoes. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands.
 Combine all of the ingredients in a medium sized bowl.
Check the taste if salsa is too hot add some extra tomatoes.
I hope you liked today’s new creation at Aps Kitchen,
Till then Happy Cooking.

Thursday, April 16, 2015

Pumpkin Sago Pudding

I love any kind of kheer or puddings made with the lovely Sago Pearls. I have made Sago Mango Pudding and have used the same recipe but instead of a fruit I have used a Vegetable which is sweetish and one such dish which makes a good combo in sweet dish and that is Pumpkin.
Here is what we need for Pumpkin Sago Pudding:
Pumpkin cooked and pureed – 1 ¼ th cup
Sago - 1/3 rdcup
Sugar - 4 tbsp
Milk(Boiled & Cooled) - ½  cup + ¼ th cup
Condensed Milk - ¼ th cup
Dry fruits chopped to serve
Wash the Sago and cook it water approx 2 cups until done. Strain it and keep the sago aside for later use.
Now heat a deep bottom pan and add in the pumpkin puree and cook for a few minutes(approx 2 minutes).
Add in the condensed milk, sugar and milk and mix well until the sugar is dissolved and it comes to a rolling boil.
Now add the cooked sago and mix well give it a good stir and chill it until you are ready to serve.
Top it with chopped dry fuits and Serve chilled. 
Adding sugar depends on the sweetness of the pumpkin, if the pumpkin on itself is sweet adjust the sweetness.
You can add ½ cup condensed milk instead of Sugar.
You can add saffrom or elaichi powder if you wish to.
Till Later then,
Happy Cooking,

Wednesday, April 15, 2015

Lemon Oats

A easy Breakfast recipe and a Healthy one too.

  • Cooking time: 8-9 min
  • Serves: 2
  • Oats - 1 cup, lightly dry roasted atlast for 5 minutes on low flame
  • Water - ¾ th cup or a little more
  • Turmeric powder - ¼ th tsp
  • Lemon juice - 1 ¼ th tbsp
  • Salt to taste
  • Peanuts – a fistful
  • Oil - 2 tsp
  • For tempering:
  • Mustard seeds - ½  tsp
  • Urad Dal/split black gram  - 1 tsp
  • Chana Dal/Bengal gram - 1 ½  tsps
  • Green chilies - 2, slit
  • Curry leaves - 1 spring
  • Hing/Asafoetida - ¼ th tsp
  1. Heat oil in a wok or a deep pan. Once hot add peanuts and roast until crisp but don’t burn it. Add all dals and allow to turn lightly red.Add mustard seeds and allow to splutter. Add green chilies, red chili, curry leaves and asafoetida and mix well.
  2. Add turmeric powder and mix. Add water and salt and bring to a boil.
  3. Add oats and mix well. Reduce flame and cover with a lid. Cook for 4-5 minutes.
  4. Remove lid, add lemon juice and mix well. Cook without lid for 4 more minutesmaking sure you mix it once in a while.
  5. Serve hot with hot cuppa tea or coffee.

Chech if we need more water than mentioned above i have done as I did not want the oats to get dry. Add very little water if needed.
You can add a red chilli in the tadka if you wish it to be a little extra spicy.
Till then Happy Cooking,


Thursday, April 9, 2015

Strawberry Panna Cotta with Strawberry Jelly

Ever since I have made Mango Panna Cotta We Husband and Wife have started loving it. I’ve even tried simple vanilla flavor. And that time I make a simple fruit jelly for M as she is not fond of Panna cotta but loves Jelly.
Last time when we’d been to market we got a good amount of strawberries as we realized its about to vanish from the market and I’d decided to make some strawberry crush. While making this crush I decided to make Strawberry Panna cotta.  We loved it and M loved the jelly part ;).
Here is what we need for the strawberry panna cotta
1 cup full fat cream
1 cup milk
¼ th cup sugar(adjust depending upon how sweet you want)
Around 4 tsp agar agar strips(soaked in ¼ th cup water for at least 15 minutes)
2 tbsp Strawberry Compote

For Strawberry Jelly We Need:
250 gms of strawberries,stemmed and chopped into pcs.
¼ th cup sugar
1 tbsp gms agar agar strips (soaked in 4 tbsp water atleast for 15 minutes)

  1. Combine all the pannacotta ingredients in a medium saucepan and bring to a simmer, stirring it timely, but make sure sugar and agar agar dissolves.. Let cool for 5 minutes.
  2. Now add the strawberry compote and mix well.
  3. Add this mixture in serving glasses or ramekins and refrigerate. *check notes

To make the Strawberry jelly lets make strawberry compote first.
1.       Take  the strawberries and blend it into a smooth paste in a mixer or blender.
2.       Now heat a saucepan and transfer this into the saucepan
3.       Add the sugar in it and let it dissolve.
4.       Keep stirring the sauce until it gets a little thick.
5.       As soon as the sauce gets thick reserve 2 tbsp for the panna cotta and use the rest for jelly.
6.       While the compote is ready add in the soaked agar agar strips and keep stirring till agar stips are completely dissolved.
7.       Remove from flame and let it cool for at least 2 minutes.
To assemble both:
1.       Take out the prepared strawberry panna cotta and layer it with strawberry compote.
2.       Refrigerate until set, at least 3 hours or overnight.
Serve Chilled

While making strawberry compote adjust the sugar according to the sweetness of the strawberries, I had to add a little extra as the strawberries were a little sour.
If you want to layer the Jelly over the panna cotta very fast like I did then keep the glasses or ramekin in freezer for at least half an hour and pour the jelly over the panna cotta and then let it  rest in the fridge (not freezer)for 3 hours.
If you want more of strawberry flavor in your pannacotta  and skip the jelly part you can add the whole strawberry compote to the panna cotta mixture but remember not to add more than 2 tbsp sugar to the milk cream mixture.
In case you want a mould panna cotta slightly grease the dish before pouring the mixture.
You can even drizzle the compote on top while the panna cota is done instead of strawberry jelly(I made the jelly especially for my daughter).
Happy Cooking,

Wednesday, March 25, 2015

Pumpkin Chutney

A simple chutney made with pumpkin without coconut which I have made just similar to this Carrot Chutney I had posted sometime back.
Ingredients (240 ml cup used)
  • 1 cup peeled and chopped pumpkin
  • 3-4 green chilies (slit)
  • ¾ to 1 inch ginger piece
  •  3 garlic pods (optional)
  • ¾ to 1 tsp cumin
  • Salt to taste
  • pinch of turmeric
  • 3 tbsp chana dal
  • 1 tbsp. oil
  • 1 tsp. Tamarind
Seasoning (optional, needed for an Indian touch)
  • 1 tbsp. oil
  • ¼ tsp mustard
  • Pinch of hing
  • ½ broken red chili
  • 1 spring curry leaves

  1. Soak tamarind in 2 tbsps. Hot water
  2. Dry roast chana dal and keep aside.
  3. Heat oil in a pan and fry green chilies and garlic.
  4. In the same pan, fry pumpkin  till soft. Squeeze of the tamarind and filter the paste to the hot pan.
  5. When pumkin cool down, pulse cooked pumpkin , green chilies with salt, turmeric, ginger, cumin and roasted chana dal
  6. You can skip seasoning if you don’t prefer. Heat oil in a small pan  add mustard,curry leaves and red chili, saute for a min, add hing and pour this over the chutney.
  7. Enjoy this with Barley dosa,or any kind of dosa, idli or plain rice with a dollop of ghee.
Aps Notes:
You can add white sesame seeds or urad dal instead of chana dal.

 Happy Cooking,


Wednesday, March 18, 2015

Tomato Bath/ Tomato Upma

Tomato Bath
A simple upma with a flavour of tomato in  it.
1 cup rawa
2 medium tomatoes finely chopped
2 cups water
1 tsp mustard seeds
2 tsp urad dal
2 pinches of turmeric powder
Few curry leaves roughly torn
2 green chillies slit
1 tbsp finely chopped coriander leaves
Salt to taste
½ tsp sugar (optional)
Ghee + oil  2 tbsp

Lets start cooking:
In a wide pan heat ghee/oil or ghee+oil.
Add urad dal and when a little golden in colour add mustard seeds.
Once the mustard splutters add slit green chillies and turmeric powder 
and saute for a few seconds.
Add the chopped tomatoes and cook until the fat(oil/ghee) leaves the sides of the pan.
When this is done add 2 cups water,salt and allow it to roll boil.
Now add  rawa and keep mixing without allowing it to form lumps.
Once the rawa absorbs the water and upma gets thick its time to add coriander leaves and remove from the flame.
Serve hot with a cup of tea or coffee.
You can even serve Chivda/chuda or plain sev  on the side.
Aps Notes:
You can dry roast or roast the rawa in a tsp oil if you wish to get a different flavour in your tomato bath , but I WE love it without roasting.
If you are calorie conscious then reduce the amount of ghee or oil in your tomato Bath but it tastes awesome with extra ghee ;).
I even add a handful of green peas to this most of the time you can add any veggies of your choice.
Happy Cooking,

Monday, March 16, 2015

Rawa Idli

Rawa Idli
Just the other day while discussing about food with two friends of mine while in the Park/Garden we ended up to the Rawa Idli Recipe. While she asked me I told her the measurements and  about the usage of soda or eno fruit salt and on my way back home I realised I do not have that recipe up in my blog.
So today I am presenting the simple and humble Rawa Idli recipe.
Here is what we need:
ingredients for rava idli
  • 1 cup sooji/rava/semolina/cream of wheat *
  • ¼ th cup thick dahi/curd/yogurt *check notes
  • ¼ th tsp of baking soda * check notes
  • ½ cup water or more - add accordingly & as required to get a medium consistency batter, which is neither thick nor thin.
  • 1 green chilli finely  chopped*
  • ½ inch ginge finely chopped
  • 10-12 cashews/kaju, chopped
  • Corriander leaved a  few finely chopped
  • a tbsp of frshly grated coconut (optional)
  • salt as required
For tempering:
  • 1-2 tsp oil
  • 1 tsp mustard seeds/rai
  • 1 tsp chana dal/split and husked bengal gram
  • 1 tsp urad dal
  • 10-12 curry leaves/kadi patta,torn 

How to Proceed:

  • in a pan, add 1 tsp oil more and heat it.
  • splutter mustard seeds. then add urad and chana dal and chopped cashew nuts, curry leave. fry till the chana dal become light golden.
  • Now to this add rawa and roast very well until a nice aroma wafts from the mixture.
  • Once done remove from flame and allow it to cool for atleast 10 minutes.**
  •  add curd/yogurt along with chopped ginger, green chilies, finely chopped corriander leaves,baking soda and salt.
  • Add ½ cup water amd mix well.
  • Allow the batter to settle for 10-15 minutes.
  • Once the batter is settled if you find your batter too thick then add a little water with spoon as required and make a batter which is neither thin nor thick just like our idli batter
  • heat water in a steamer, idli cooker or pressure cooker.
  • pour the rava idli batter in greased idli moulds.
  • place the idli stand in the idli cooker, steamer or pressure cooker steam the rava idlis for 10-12 mins or more till a tooth pick inserted in the idlis come out clean.
  • remove the rava idlis from the mould and serve the steaming hot rava idlis with your favorite coconut chutney.
  • For Coconut Coriander Chutney Recipe:
  • 1 cup freshly scraped/grated coconut
  • 2 green chillies(adjust spice accordingly)
  • 3 tbsp roughly chopped coriander leaved
  • a peanut sized tamrind
  • salt to taste

    For Tempering:
  • 1tsp coconut oil
  • 1/4 th tsp mustard seeds
  • 10 curry leaved roughly torn

  • take all the ingredients mentioned(except for the tempering ingredients) into a mixie/ mixer grinder or blender jar by adding 2-3 tbsp water and grind into a smooth paste.
  • remove this in a clean bowl and add salt and mix well. add more water if you want your chutney to be a little thin.
  • in a small tadka pan heat oil add mustard seeds, when splutters add curry leaves and temper over the chutney.
  • serve fresh with your favourite dosa or idli.

  • Aps NOTES:
    you can also add eno or fruit salt in place of baking soda. add upto ¾ to 1 tsp of eno or fruit salt, and if using fruit salt/eno then add it just before steaming the idlis.
    I grind green chillies and ginger as while eating they do not trouble our taste ;).
    I temper and roast the rawa previous night so that the next morning I save time. And if I am making it for afternoon or night I prepare the raw roast atleast a few hours before making the idlis as the mixture has to cool down a  little before adding yogurt.
    You can add ½ cup dahi but I add ¼ th cup of dahi for 1 cup rawa here as the dahi we get here is thick unlike the one we get in India. And while in India I add ½ cup and reduce the water content.
    The rawa what we get here is a little fine version compared to the one that my mom uses in mangalore. So if you find a little more thick rawa than the fine version use that as you  will get a perfect textured Rawa Idli.
    Happy Cooking,

    Saturday, March 14, 2015

    Tomato Chutney/ Thokku /Pickle /Thakkali Thokku

    Tomato Thokku (South Indian Tomato Chutney/ Pickle)
    I had tasted this thokku in my aunts house while we went for Vacations in Goa. She made it yummy and whenever mom asked recipe she said a little bit of this that and its done but somehow mom could not make it and I always had this in my Wishlist. I did it a couple of times and its lipsmacking.
    I have roughly followed recipe from Raks Kitchen

    1 kg ripe and firm tomatoes
    ¼ th cup sesame oil (or vegetable oil)
    1 ½  tsp mustard seeds
    1 tsp roasted fenugreek powder
    10 garlic peeled and crushed (optional)
    1/2 tsp asafoetida
    2 sprigs curry leaves
    2 tsp red chilli powder (adjust according to taste)
    ½  tsp turmeric powder
    Salt to taste
    ½ tsp jaggery

    Wash and pat dry the tomatoes. Chop them up into tiny bit and Keep aside.
    In a heavy bottomed wok or deep pan, heat the sesame oil. Add the mustard seeds. When they splutter, add asafoetida. Stir a couple of times and add the garlic and saute it till brownish in colour then add curry leaves and the chopped/ chunky tomatoes.
    Mix well, and add the turmeric and chilli powders and stir well. Add the salt and ½  tbsp powdered jaggery. Add a little more jaggery if you feel your Thokku is a little too tangy or you can even skip this if you don’t like a sweetish flavor. Mix well and let it come to a boil. Turn down the heat to medium and let the mixture cook down until most of the liquid has evaporated and the oil surfaces the sides. Add the fenugreek powder, mix and let the Thokku cook for another couple of minutes say about 5-6 more minutes in a medium heat.
    Let the Thokku cool to room temperature. Transfer to sterile bottles.
     This can be kept  at room temperature for about a week but I prefer keeping it refrigerated (just in case the Thokku hasn’t reduced the water content)
    This recipe makes 2 medium size bottles of Tomato Thokku.( 200gms bottle).
    Aps Note:
    You will get a vibrant red colour if you use kashmiri chilli powder. But the chilli powder that I used did not give that colour so it’s a mild red.
    You can add sambhar masala to this if you wish to, I have skipped it as I did not want the sambhar powder flavor in the chutney.
    Adding garlic is totally optional, I did as I love the garlicky flavour.
    Happy Cooking,

    Tuesday, March 10, 2015

    Tendle Bibbe Upkari/Ivy gourd and Tender cashew stir fry

    Now that its Tender Cashew Season I thought of reposting my deleted post... I have just copied my old post without any changes.

    When it comes to Authentic Konkani food there are so many varieties that one gets confused which one to choose…. Especially when it comes to the Ugadi feast its totally a Bliss…..
    Bibbe Upkari is one among it….. We get fresh and tender cashew nuts during Ugadi. They are Available in South Kanara and mind me we just can gulp them away after peeling….We get them in North Kanara too but the taste completely differs.
    When the matter comes of tender cashews I remember my Mamama buying them in a good quantity and drying them in Sun so that she could use it when she needs it….. Those childhood days were a bliss indeed…. Mamama  used to pack them in a cotton cloth and stitch all the corners so that the kids do not eat the cashews just like this (as it was meant to be heat ). But I always had made a small corner hole where I cud put my petty finger and pull out the cashews…. :P :P :P. It was total fun…….. I miss those days….
    Now Mamama gets it only during function prepares it there n then and empties it..  And even my fingers are not tht petty :D.
    Here we don’t get tender cashews so we have to depend on the regular cashews which we get in Dry Fruit shops….  I soak the regular cashews for almost 6-7 in water and then use it for curries and upkari… It tastes similar to the tender cashews….. But the tender ones r total Yummm….
    Bibbe Upkari can be done just with bibbo(cashews) or along with Tendle(ivy gourd). I made it with Ivy Gourd/Tendle

    So after all the history here is the recipe:


    Cashew nuts – 250 gms (soak in water for 7 hrs) (if u get tender cashew no need to soak just peel the skin)
    Tendle/tindora/Ivy Gourd – 100 gms slit and cut into 4 pieces(long)
    Mustard seeds – 2 tsp
    Red chillies – 3-4
    Salt to taste
    Grated Coconut- 4 -5 tbsp
    Oil – 1 tbsp
    Heat oil in a deep bottom pan.
    Add  mustard seeds and when splatters add cut red chillies.
    Now add Tendle/ivy gourd , 1/4th cup of water, and close it with the lid for 5 minutes.
    Now open the lid and add cashews, salt and grated coconut.
    Close the lid and allow it to cook until tendle and bibbo is cooked. (if water evaporates add a bit more).
    Now turn of the flame and Serve.


    Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.

    Tastes Awesome with hot Puris or Rotis.
    Till I come back Again
    Signing Off,

    Monday, March 9, 2015

    Apple Banana Milkshake

    A simple milkshake which is filling and a instand thirst quencher and is nutritious too. Today I am going to share recipe of Apple Banana Milkshake.
    Here is what we need:
    1 apple Peeled and chopped
    1 banana peeled and chopped
    2 tbsp sugar *
    ¼ th cup milk or a little more

    Put all the ingredients in a Blender or Mixer and blend them well.
    Now pour them into 2 large glasses and serve.
    You can replace Sugar with honey which is a healthy option.
    You can add chilled milk but I have used milk at room temperature.
    Instead of milk you can add 2 big scoops of vanilla ice cream which will make the shake more yummy.
    Chop the apples at the apple at the end as they tend to turn black, if chopped first add ¼ th tsp salt in cold water add the choppped apples and remove after 5 minutes this helps the apples to retain its normal colour.
    With this I end up today’s post.
    C ya soon.
    Happy Cooking,


    Saturday, March 7, 2015

    Carrot Burfi - A Indian Dessert

    Wishing all the wonderful ladies a Happy Women's Day :). To celebrate this day I present Carrot Burfi. 
    Carrot halwa is one of the classic indian dessert  as we all know. When this halwas is simmered for a few extra minutes and placed on a greased plate it turns to be Carrot Burfi. My Ammsta makes Carrot Khadi a little harder to this and i was supposed to do it but stopped here as both my kids woke up ;). 
    Here is the recipe for CARROT BURFI

    • 2 cups carrot shredded
    • 2 cups milk
    • 1/3rd  cup cream
    • ½  cup sugar
    • 2 tablespoons clarified butter or ghee
    • ¼ th teaspoon cardamom powder
    • 2 tablespoons chopped pistachio to garnish

    1. In a large non stick  pan bring the milk, cream and carrots to boil over medium high heat.  Do stir occasionally, making sure the mixture does not burn. After milk comes to boil reduce the heat to medium.
    2. Let carrot cook for about 40 minutes(making sure you keep stirring the mixture), until carrot mix become like a lumpy dough. Keep stirring and at the same time keep scraping the sides. 
    3. Add sugar, Cook for about 20 minutes stirring continuously. Mix should be consistency of soft dough, add ghee, cardamom and keep stirring for about another 10 minutes.
    4. The mixture will form into a single lump.
    5. Transfer mixture to the greased plate and press firmly into a square shape
    6. For garnishing just sprinkle pistachio all over and press firmly with the spoon.
    7. Now just give slight cuts about ½ inch square pcs.
    8. Let the burfi sit for at least two hour before removing the slice from the plate.

    Happy Cooking, 

    Thursday, March 5, 2015

    Thandai - A Spiced Milk

    First of all Aps Kitchen Wishes all the readers A Happy Holi.
    There is no such memories about holi for us as in mangalore especially  we konkani’s do not celebrate it like the way others do. Just on the holika dahan the boys take a big palm tree and burn it and a few boys colour each other. That is it what I know about Holi in mangalore, We do have a holi or as we call it Okkul function in Mangalore which comes during the Car Festive/Teru/Rath time and even there the ladies do not play Holi, but after marriage when we stayed in Mumbai I came to know how holi is celebrated with pomp and fun(till then I had seen how it is celebrated only in TV or Movies). I so very missed the fun so many years.
    Now coming to todays recipe Thandai, it is a rich spiced milk which is made especially during Holi. I never made this drink before. But thought of making it while I watched a viedo in youtube Ruchkar Mejwani. There she has explained it very well and even has told how we can make a thandai syrup.
    I have made it just like that except for adding Khus Khus as it is banned here in UAE  and have skipped cucumber seeds that she has mentioned. I have added cashew nuts to it instead.
    2 tbsp Fennel Seeds (Badishep)
    1 tsp Black Pepper
    20 Cashewnuts
    20 Almonds
    20 Pistachios
    Saffron a few strands
    250 gms Sugar(approx 1 cup)
    Water( ½ cup)
    Soak Almonds, Pistachios in a bowl for atleast 1-2 hours in warm water. Similarly in another small bowl soak the cashewnuts .**
    Now throw the water and peel the skin from almonds and pistachios.
     In a pan fennel seeds, black pepper roast  them ingredients well without oil.
    Grind these ingredients along with saffron strands in a mixer grinder to make fine powder and keep aside.
    In the same jar add soaked cashew badam and pistachios and make it into a fine paste
    Now lets  make the sugar syrup, in a pan add water & sugar. Once the sugar melts and water comes to a boil, add the spice powder, cashew almonds pistachios paste.
    Mix all the ingredients very well and once the concentrate gets a good boil switch off the gas/flame. The concentrate for thandai is ready. Let the concentrate cool completely,

    In a serving glass, add 2-3 tbsp of the concentrate. Then add chilled milk.
     Thandai is ready to be served.

    I have skipped  cucumber seeds and khus khus here so I have added cashew nuts.
    I have soaked cashew nuts seperately because we can utilize the water which we have soaked to grind the paste.
    Saffron is optional I have added it you can omit it.
    You can add white pepper instead of black pepper.

    Happy Cooking,

    Tuesday, February 17, 2015

    Varai Pulav/Pulao-Vrat Pulao

    Fastings can be feasting too if you make yummy dishes. We Konkanis have little restrictions compared to the North Indian fasting.
    Our rule is simple do not eat resturant food, no onion garlic, no rice that’s it.
    Varai is a Konkani  and Marathi name for Barnyard Millet.Sama ke chawal, or samvat rice or Mordhna are the hindi names for Barnyard millet. So I have used this millet and made a Pulav/Pulao which both the South Indians and North Indians can make.
    Here is what we Need/ for the dish

    • 1 cup Varai or sama or vrat ke chawal or barnyard millet
    • 1 tsp cumin seeds
    • ½ inch cinnamon stick
    • 2 green cardamoms
    • ½ cup carrots peled and cubed
    • ½ cup beans cut into 1” pcs**
    • 2-3 cloves
    • 3-4 whole black pepper
    • ½ inch ginger + 1 green chili (crushed in a mortar-pestle)
    • 8-10 whole cashews
    • 8-10 almonds
    • 2 tbsp oil or ghee
    • 2.5 to 3 cups water
    • 1 tbsp chopped coriander for garnish
    • rock salt/sendha namak as required
    • lemon juice and lemon wedges ifr equired
    1. Rinse the Varai/ barnyard millet a couple of times in water like the way we rinse rice.
    2. Soak it in enough water for 20-30 minutes.
    3. Heat oil or ghee.
    4. Roast  the cashews and almonds and keep aside.
    5. Now In the same pan with ghee add all the whole spices - cumin, cinnamon, cloves, cardamom and black pepper.
    6. Saute till the oil become fragrant and the cumin crackles.
    7. Add the crushed ginger-green chili and saute for half a minute on a low flame.
    8. Ad the cubed carrots, beans and saute for 3-4 minutes on a low flame.
    9. Drain the sama rice and add it to the mixture and stir well.
    10. Add water & salt and cook till the water is absorbed and the millet grains are cooked.
    11. When serving the Varai pulav, garnish with the dry fruits and coriander leaves.
    12. When serving you can also sprinkle some lemon juice in the pulao. 
    13. Serve it with Cucumber and tomato raitha or plain yogurt.

    Many do not use Beans during fasting. Where as we do not have such restrictions.
    You can also pressure cook the pulav for 3 whistles and it will be done.
    Happy Cooking,

    Sunday, February 15, 2015

    Oats Undi with Green Chilli Pickle

    I have already posted traditional Undi recipe Here. This is a version which does not need coconut.
    I learnt it from a food group in FB, it was posted by dear Archana Shenoy a wonderful blogger too.
    Here is the recipe for Oats Undi:

    Oats – ¼ th cup
    Rice Rawa – ½ cup
    Water – 1 ¼ th cup approx
    Salt to taste
    For Tempering:
    Coconut Oil or any cooking oil
    ½ tsp jeera
    ½ mustard seeds
    ¼ th methi seeds
    ½ tsp urad dal
    1 red chilli broken ito tiny pcs
    1 spring curry leaves torn into pcs 

    Wash rice rawa and keep aside.
    Heat oil in a Kadai add the ingredients mentioned under tempering one by one last being curry leaves.
    Now add in the water and salt.
    When water boils add oats and stir well.
     Now rice rawa and stir it well and make sure it forms no lumps.
    Keep stirring until it combines and gets semi thick, switch off the flame and allow it to cool down a little.
    When the mix is being able to handle grease your hands with water and make small balls of these and just make a small impression with your index finger in the middle of the undi.
    Place it in the Steamer and steam for 10-12 minutes.
    Serve these Undis with Pickle or Chutney of your Choice.
    I have Served it with Green Chilli Pickle


    Recipe for the Green Chilli Pickle is:
    1. Big Green Chillies – 250 Gms
    2. Lemon Juice – 1 Cup
    3. Mustard Powder – ¼ Cup
    4. Oil – 3 tbsp
    5. Turmeric – 1 Tsp
    6. Salt – ¼ Cup
    1. Chop the green chillies into a inch size.
    2. Heat the oil to smoking point and let it cool completely.
    3. Mix the green chillies, mustard powder, salt, and turmeric powder together.
    4. Add lemon juice to the green chilli and mix well.
    5. Add the oil and mix well.
    6. Store in a clean, dry, air-tight glass bottle.
    7. Wait for a week before the pickle is Served.
    8. Enjoy your Pickle with accompaniment of your choice.
    • Select your chillies with care they must be fresh, firm, and raw.

    Till Later Then,
    Happy Cooking,

    Unicorn - Food Art

    As you all know i have started a section of Food Art where i am laying my hands on presenting my food on plate a little artistically. 
    Today I have made a Unicorn... Yes you heard it right a Unicorn
    What I used here:
    Green Pear
    Shredded Carrots
    Black Olive Slices
    Sweet Corn

    What I Did:
    I cut the pear into half placed it on a plate.
    Placed the shredded Carrots as hair.
    Sliced olives and used for eyes and nose.
    And corn for the horn.
    Tada Edile Unicorn is ready.

    Happy Cooking,