Tuesday, October 13, 2015

Roasted Makhana/ Roasted Phool Makahana/Roasted Fox Nuts

First of all Wishing A Shubh Navaratri to all Aps Kitchen Readers.
I have used phool makhana in curries and kheers , While I’ve been Hearing and Seeing Roasted Phool Makhana in various blogs an even hear from a neighbor aunty while my stay in Mumbai.
Today being Navratri I thought it would be apt for the day as in the north and Mumbai people use phool makhana during fasting.

· Ghee – 1 ½ tsp + a few drops
· Cashewnuts – 2 tbsp broken into bits
· Almonds – 10 -12
· Peanuts -2 tbsp(I have removed the skin)
· Lotus seeds/Phool makhana/Fox Nut -2 cups
· Red chilli powder - 1 tsp
· Chaat masala - ½  tsp
· Salt - as needed or Black salt if eaten during Fasting
· Curry leaves- few

Lets Proceed in making :
  •  And Firstly microwave the curry leaves for a few seconds to roast it keep aside.
  • In a pan, heat Ghee and roast Cashews, almonds and peanuts until they turn golden brown and keep aside on a plate.
  •  In the same pan add in the phool makhana  and roast it in medium flame for 6-7 minutes making sure you don’t burn them but they just change the colour and get roasted well. To check whether it is roasted well,take one in your finger and try to crush it, if it crushes well,that means it is roasted well. If u feel it is soft while you press,u have to roast more.
  • After it is roasted well,make a gap in the center of the kadai add a few drops of ghee in it add red chilli powder,turmeric powder,black salt and chaat masala. Crush the curry leaves with your hands and add in it.Keep the flame low else spice powders will burn.
  • Mix the powders well with roasted makhana. Add in the roasted nuts. Mix well Switch off the flame and let it cool for 4-5 minutes .
  • Serve them in a bowl with hot tea or coffee.
  • Or Store it in a Airtight container.
  • Tastes yummy  and crunchy and you need not worry about your weight while you munch on these!

As my Camera lens has to be cleaned i have clicked pictures from Iphone 6
If not making for fasting you can add regular salt.
You can skip adding the nuts if you are allergic to it I have used as my daughter loves munching nuts in such snacks.

Happy Cooking,


Friday, October 9, 2015

Canteen Veg Pulav

Till Grade 10 I carried lunch box as my house was pretty far from school and there was no question of coming back home and relishing hot steaming and yummy food that Amma made and my brother relished just because he was a few minutes away from home. I always wished to go to a near by school. And my dream came true just as I entered 11th. The college was just a few minutes away from my house and I like my brother would come and enjoy the yummy food my mom made :). The time was not far where I started missing my Lunch Box when I saw bunch of classmates having fun and sharing talks gossips, then I wished go back to my lunch box but couldn’t.
We passed from 12th and reached the graduation college, the heart started beating as if I was under some pressure test. All this happened because it was a new college and I had no old friends there is what I had thought and suddenly I come to know I have a neighbor friend who was not only in the same class but same batch, then the heart beat rate gradually slowed down and I was relieved.
It was the same routine for lunch as it was in 11th and 12th as the graduation college was also not that far. But this time I made sure to get a lunch box once a week just to have the fun time. We enjoyed sharing the lunch box had fun.  

There would be some days when my lunch box would get empty within 11 in the morning just because I opened my box to have a bite of snack(such as aloo bonda, aloo rotti , biscuit rotti or so) the aroma would waft to the back bench boys and soon I was asked to share my tiffin. I would happily do so, and soon think about what I would have for lunch. First thing that would come to my mind would be Canteen Pulav. Yes the canteen pulav it wasn’t that yummy though but somehow I relished it may be because I was hungry or some other reason that I never know till date. They would serve merely 2 tbsps of raita for a plate of Pulav yet it was something that we enjoyed asking for more raitha ;). Those were the days I so very miss it, wish I could live it once again.
Coming to today’s dish, I made some experimental pulav and when hubby and I tasted it we just could feel the Canteen kind of taste in there. Far better than our College canteen though but something near to it. So soon I penned down the recipe to post it here.
The pictures are from Iphone, I wanted to post it as soon as possible with this picture because I am one Bullakkad ;).
Here is what we need for canteen pulav,
Rice - 1 cup (I used Sona Masoori)
Water -2 cups
Ghee - 2 tbsp
Onion – 1
Ginger Garlic paste - 1 tsp
Carrot -1
Beans – 10
Green peas - 1/3rd  cup.
Coriander leaves - 2 tbsp (finely chopped).
Salt to taste.

Bay leaf - 1
Cinnamon -1“ piece
Cloves -2
Cardomom - 2
Green chillies 2 (slit)

Spice Powders needed:
Chilli powder - 1 tsp.
Garam masala - ½  tsp.
turmeric powder – 1/4th  tsp.

  • Soak the rice in  water for 30 minutes.
  •  Cut the carrot into small cubes, and cut the beans into ½ inch pcs and onions lengthwise.

  •  Take a pressure a cooker or a large bottom pan, add Ghee when it is hot add bayleaf, cinnamon, cloves, cardamom and slit green chillies.
  • When you get nice aroma from spices, and when green chillies turns pale, add onions and Ginger garlic paste.
  • When onions turns slightly brown colour, add chopped carrots, beans and peas.
  • Sauté in a medium flame for 5 minutes.
  • Add all spice powders (chilli powder, garam masala and turmeric powder) & salt  mix well,  add coriander leaves and sauté for 2 more minutes.
  • Add rice with water. Mix well.
  • When water starts boiling, cover the cooker lid and put the weight, and cook on low flame for 10-12 minutes or 1 whistle.
  • Then switch off the flame, remove the pressure cooker from the stove and give a standing time of 15 minutes, rice gets well cooked with the heat of cooker. Then remove the lid.
  • Serve hot with Raitaa of your choice.
You can use basmati rice if you wish to but as I cook one pot dishes regularly I do not use basmati always.
Happy Cooking,


Thursday, October 1, 2015

Achari Rajma Pulav

As I have always said we love One Pot meal I always look for new recipes. This one recipe is from chef harpal which I have altered a little by changing the beans from Chickpea to Rajma and a little in the masala.
A very easy dish and tastes yummy too.


1 tbsp mango pickle (or any pickle you have in hand)
1 cup rice ( I used normal basmati rice they weren’t that long)
1 tomato, cut in small wedges
2 tbsp olive oil
1 tsp cumin seeds
few whole spices( 2 bay leaves, two star anise, a piece of cinnamon stick and 2 green cardamom pods)
1 medium onion, thinly sliced
2 garlic cloves, finely minced
1 cup soaked and cooked Rajma (any variety rajma is fine)
½  tsp turmeric powder (haldi)
½  tsp chilli powder
½  tsp garam masala (optional)
salt to taste

Method of Preparation:

Wash and soak rice for 10 to 15 minutes.

Put 2 cups of water or cooking liquid to boil.

In the pressure cooker, heat oil. Add bay leaves, cumin seeds, star anise and cinnamon and cardamom. Saute for a minute.
 Once they start to crackle, add sliced onions and garlic. Let them turn a little brown for few minutes.

Add cooked Rajma, mango pickle, tomatoes, turmeric powder, chilli powder and garam masala (if using). Saute for 3-4 minutes. Adjust salt. Then the drained rice goes in and sauté for few more minutes.

Add the hot water/cooking liquid and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.

Lightly fluff it with a fork.

Serve hot with Raitha 

Note: If you are using freshly boiled rajma beans for this recipe, reserve the cooking liquid or just use normal water. 
I have used Priya Mango Pickle you can use any variety.

Happy Cooking, 

Tuesday, September 29, 2015

Beetroot Bhartha

I make various Amchi dishes but this one is from a Fb food group recipe by Shamala Bhat which was a yummy recipe and healthy too. This is a no fuss side dish no long hours of cooking and can be made easily. The only time taken is for the beetroot to cool down so you can cook the beetroots in the morning and make the curry just befor lunch.
Here is what we need for Beetroot Bhartha
Beetroot -2 ( Grated )
Grated coconut -2 cups
Dried red chilli ( byadgi or kashmiri) 4-5 fried
Tamarind small marble size,
Fenugreek ( methi) seeds 1/2ts
Hing (asafoetida) 2 pinch
Salt to taste
Oil – 1 tsp for tempering + ½ tsp for roasting
Mustard seeds 2 tsp
Urad dal – 1 tsp
A sprig or 2 of curry leaves

First great the beetroot and boil along with salt until it becomes tender and keep it aside to cool.
Mean while in kadai take ½ tsp oil and roast red chilly take out and in the same oil add fenugreek, ½  tsp mustard and hing until its turns golden brown .
 Now grind the nice masala of grated coconut, red chilly and little tamarind.
Before taking add fried fenugreek mustered and hing and grind into nice paste now add this to cooled beetroot and mix well
 Heat a tadka pan add a tsp of oil, mustard seeds when splutters add in the curry leaves and temper over the beetroot bhartha
Serve  with Hot rice. 

Note: need not to boil the masala this is like our other south Indian kind curries.
 If the curry remains then immediately keep it in refrigerator and use within a day.
Happy Cooking, 

Tuesday, September 22, 2015

Dry fruit Milkshake

While someone asks me had coffee?? I always reply evenings I don’t drink coffee or tea except for holidays or weekends and that is because sometimes I have a small nap in the afternoons ;) . Yes you hear me right no coffee or tea in the evenings, I don’t know the reason but I woukd prefer a fresh juice or a milkshake or plain milk instead or sometimes nothing. I make sure kids get their required nutrients and blend something yummy yet healthy. This milkshake is full of nutrients so do try and enjoy!

Serves -2

Chilled Milk: 1.5 to 2 cups
Pitted Dates: 8-10
Dried Figs : 4 (soaked in hot water atleast for half an hour so that it gets easy to blend)
Almonds: 20
Cashew Nuts: 20


1. Chop the dates and soaked figs into small pieces and set aside.

2. Grind the cashews and almonds to a powder to this add the chopped dates and figs little milk and grind until smooth paste.

3. Then add the chilled milk and blend it again for a few seconds. Add more milk if you want thinner consistency.

4. Pour the milkshake into a glass and serve immediately. 

I have soaked the figs to make it easy to puree but if you don’t have time then you can use them just like that and make sure you chop really small pieces to make the blending easy.
Happy Cooking,

Sunday, September 20, 2015

Rose Coconut Laddoo

It was one such time when I wanted to experiment something sweet I started looking in my pantry and found Mapro Rose Syrup which was almost getting empty or say just 2 tsps were remaining… I couldn’t use it to make rose milk  and nearby I found some desiccated coconut, so coconut laddoo I thought about.
The recipe is very simple and requires only 3 ingredients

 Dessicated coconut - 1 1/2 cup and ¼ th cup for coating the laddoo’s
½ cup condensed milk
2 tsp rose syrup
¼ th tsp Cardamom powder
Ghee to grease your palms(just a few drops)
Heat a pan in medium-low flame add desiccated and roast for 50 seconds to 1 minute. There is a tendency for it to burn if you roast too much, add in condensed milk, rose syrup and mix well until mixture leaves the sides of the pan, add in cardamom powder and mix well. Transfer it to a bowl and allow it to cool a bit. Add in the condensed milk, rose syrup, cardamom powder and mix well. When it cools down (about 4 minutes) and able to handle grease your palms with some ghee and start taking tsp of mixture and roll them into balls. Roll them with the desiccated coconut and arrange them in a plate. Refrigerate for 20 minutes to set. You can store them in air tight containers for a week.

you can use more rose syrup to the mix about 2 tsp more if you want a rich rose flavor, when you do this add a little extra desiccated coconut.
If you want deep pink colour you can even add  a little pink colour, I have skipped this so the light colour to my laddoo’s .
You can even add a few dried rose petals if you have.
Happy Cooking,


Wednesday, September 16, 2015

Sweet Kozhukattai

I just posted Modak a while back so now posting Sweet Kozhukattai which is also a different cuisine from ours. I had the outer filling ready and made only the hurna/poornam which is similar to the modak filling.
I adapted the recipe from Subbu’s Kitchen.
Here is what we need for Sweet Kozhukattai
For the outer covering:
· 1 cup rice flour (make sure the flour is glutenous or homemade, here i used iddiyappam flour it works well)
·  1 cup water 
·  A few drops of oil
·   a pinch of salt

Making  of the Kozhukattai:
1. In a sauce pan or deep bottom pan add the water, and salt. Keep it on the stove top, let this mixture come to a rolling boil.
2. Reduce the flame and add the rice flour gradually. Quickly stir the rice flour.
3. Stir till all the rice flour is mixed completely with water, here the mixture will look lumpy but that’s how it is.
4. Switch off the stove. Remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes.
5. Now take all the dough in a plate or clean counter top gather the dough together and begin to knead it.
6.  The dough will be hot when, you begin to knead. So apply some water on your palms knead the dough very well and smooth.
7. Make small balls from the dough. Roll them smooth with your palms making sure there are no cracks.
8. Just sprinkle some drop of water while kneading the dough if you find them dry. Keep the balls covered with a kitchen towel.
9. Keep water for steaming in a steamer or your steaming vessel before shaping the modaks.
10.  Place a muslin cloth over the steamer so that modak’s do not stick to the vessel, if not this you can even grease it with ghee.
11. Take a small lemon sized ball and flatten it with your fingers to a round disc. Apply a drop of ghee on your palms, while flattening.
12. Place the dish in a mould or on your palms and add the filling in middle of the disk.
13. Cover the Kozhukattai and press the sides or cover the mould like this as shown below.
14. Remove the excess dough.
15. You can even leave the dough like that if you have shaped with hands or there's no need to do anything if you have added it in a mould like me.
16. Keep all the Kozhukattai ready before steaming on a plate,
17. Grease the steamer plates with oil or a white muslin cloth and then place the kozhukattai cups in the idly plates. Cook the kozhukattai in cooker or steamer for 10-12mins. Remove the cooked kozhukattai from cooker/steamer and allow it to cool off and then gently take it out.

Yummy Kozhukattai is ready to Serve

Happy Cooking,


Modak/ Ukadiche Modak - Ganesh Chathurthi Recipe

 Happy Ganesh Chathurthi to all Aps Kitchen Reader’s.

This is the first time I am making something apart from our cuisine. I just made this for my Daughter as she loves watching Ganesha and whenever she watches him eat modaks she requests me to make it and I keep delaying it just because it’s a tedious job.

I tried only 7 modaks and rest of the dough I shaped Kozhukattai for which I will post recipe a little later.
Unfortunately i had only one remaining for the click because the others were in my kids tummy. I clicked these pictures with my Iphone as the camera battery just got empty. And I did not want to miss posting this. I for Sure will click better pictures and post here, 
Here is what we need for making modak.
For the outer modak covering:
· 1 cup rice flour (make sure the flour is glutenous or homemade, here i used iddiyappam flour it works well)
·  1 cup water 
·  A few drops of oil
·   a pinch of salt

For the inner sweet filling:
·   1 cup fresh grated coconut
·    ¾ cup powdered or grated jaggery, for a more sweeter taste, you can add upto 1 cup of powdered jaggery
·    ¼ tsp cardamom powder
·   ½ tsp sesame seeds
·   ½ tsp ghee or oil

Making the sweet filling for ukadiche modak:
1. Heat ghee in a pan. Add sesame seeds, cardamom powder, and sauté for a minute.
2.Add grated fresh coconut and powdered/grated jaggery.
3. Mix well and cook this coconut-jaggery mixture on a low flame. The jaggery will melt first.
4. Stir at times and cook this mixture till the moisture from the jaggery begins to dry. Switch off the flame. Don’t overcook as the jaggery because it will harden. Keep this coconut-jaggery filling aside.
5. Keep the filling aside to cool.

Making the outer cover of the Ukadiche modak:
1. In a sauce pan or deep bottom pan add the water, and salt. Keep it on the stove top, let this mixture come to a rolling boil.
2. Reduce the flame and add the rice flour gradually. Quickly stir the rice flour.
3. Stir till all the rice flour is mixed completely with water, here the mixture will look lumpy but that’s how it is.
4. Switch off the stove. Remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes.
5. Now take all the dough in a plate or clean counter top gather the dough together and begin to knead it.
6.  The dough will be hot when, you begin to knead. So apply some water on your palms knead the dough very well and smooth.
7. Make small balls from the dough. Roll them smooth with your palms making sure there are no cracks.
8. Just sprinkle some drop of water while kneading the dough if you find them dry. Keep the balls covered with a kitchen towel.
9. Keep water for steaming in a steamer or your steaming vessel before shaping the modaks.
10.  Place a muslin cloth over the steamer so that modak’s do not stick to the vessel, if not this you can even grease it with ghee.
11. Take a small lemon sized ball and flatten it with your fingers to a round disc. Apply a drop of ghee on your palms, while flattening.
12. Place the modak filling in the center.
13. Press the edges as shown in the pic below.
14.  Bring together all the edges and join them. Remove the extra portion of the dough from the top, if you wish to or else just leave it like that. Shape the top like a garlic pod head ;).
15.  Make all the modaks and keep them in a steamer pan making sure to keep at least half inch gap between each modak.
16.  Cover the pan with a lid and steam for 10 to 15 minutes on a low flame..
17.  Once the ukadiche modaks are steamed, drizzle a few teaspoons of ghee on the modaks. the ukadiche modak are ready to be offered to Lord Ganesha, if not just make it for your tummy like the way I did ;).
People actually add poppy seeds but here that it is banned i added sesame seeds.
Happy Cooking,
God Bless You all. 


Tuesday, September 15, 2015

Semolina Potatoes / Roast Semolina Potatoes

I love to try potato dishes and this particular one I found in youtube. Recipe by Anushruti I had almost forgotten about it until Sushma had posted it in a food group. I tried it and its simply awesome. I had packed it in my daughters snack box since she loves potatoes and mind me she told everyone in the building my mom has made yummy roast potato… this made me more happy and worth the effort.


10-12 Baby potatoes

3 tbsp Fine semolina/ Rawa

1 tsp Red Chilli powder

A generous pinches of hing (actual recipe doesn’t use it but using gives a nice flavor)

2 tbsp of coriander leaves

salt to taste

2 tbsp oil 
  1. Cook the Baby potatoes till we can insert a fork easily. Peel off the skin and keep aside.
  2. Heat oil in a non stick pan and roast the potatoes till crisp but do not burn, later add salt and keep aside for later use
  3. Heat pan on a med flame and roast the semolina for 2-3 mins till it gets golden brown.
  4. In a non stick pan heat oil, add in the hing when sizzles add red chilli powder and fry well on very low flame please take care not to burn the spice here then add 1/2 tsp coriander leaves and fry for a min then add roasted potato and fry well till all the potatoes are coated well with Red chilli powder.
  5. Now add the roasted semolina and toss them you will notice that the semolina sticks on the potatoes very well . Keep it on low flame for 3-4 mins .
  6. Toss well and serve.
i have used regular chilli powder if you use kashmiri chilli powder it will give you a reddish colour.
You can serve it as a starter or side dish with Dal and Rice
You can use regular potatoes also but need to cut big cubes / chunks of it. 
Happy Cooking, 

Wednesday, September 9, 2015

Ginger & Lime Rasam / Ginger and Lime Soup

I always look out for new recipes that go with rice and this one recipe I got from Divine taste with Anushruti in Youtube. I got so very tempted to try it that I prepared it the very next moment I watched the video. Even my daughter liked the Rasam a lot. Now that means a lot because if she gives a approval then it really means it Did taste Awesome.
Thank you Anushruti for the Awesome Rasam Recipe.  

Serves 4-5
1/3rd cup split pigeon peas/ toor/tuvar dal
2 tsp freshly grated ginger
1 tsp peppercorns
1 tsp cumin seeds
1 green chili
1/2 tsp turmeric powder
1/2 tsp asafetida powder
3 cups water
Salt to taste
Juice of 2 limes (if using big Lemon then juice of one large one is enough)
Wash the dal well and add it to pressure cooker with 3 cups of water.
Assemble the ginger, pepper, cumin, chili, turmeric and asafetida and grind to a fine paste in a mixie grinder or blender(if you have mortar and pestle you can do it with that).
Add the ground paste to the dal and pressure cook for 4-5 whistles on medium flame or until done.
Turn off the heat, and wait for the pressure to release.
Once the pressure is released mix well with a whisk and add salt and boil for 2 minutes. Now switch off the stove/flame and put in the lime juice and serve hot with Rice, or Serve it as a Soup.

I have added only 3 cups of water because I wanted a little thick rasam(the actual recipe used 4 cups of water).
Apart from that I have made no other changes in the recipe.
Happy Cooking,

Tuesday, September 1, 2015

Oats Puliyogare- A healthy Recipe

Who doesn’t like yummy food if yummy can be healthy then it’s an added benefit. I have made Oats Upma, Lemon Oats, kheer so I thought of experimenting and making Oats Puliyogare.
I am sure you all will like it.
  • ½ cup Oats
  • ¾ cup Water
  • 1 tsp. Oil (preferably sesame)
  • 10 Peanuts
  • 2-3 Curry Leaves tore into two pieces
  • 1 tsp mustard seeds
  • Pinch of Salt
  • 1 tsp. Puliogare Gojju
  • A pinch of Asafoetida

  • Lightly toast oats in a sauce pan for 2 minutes making sure they don’t burn. To this add water and cook until the oats are cooked.
  • In a separate pan, heat sesame oil and roast peanuts until light brown.
  • Add mustard seeds when they splutter add curry leaves, salt and asafoetida and lightly roast them for a few seconds.
  • Add puliogare gojju and cook for a minute. Turn off the heat.
  • Pour the prepared oats to the Gojju mixture and mix well.
  • Switch on the flame and heat this oats Puliogare for about 2 minutes.
  • Turn off the stove and Serve hot.

The puliogare Gojju has peanuts but I like the crunch so I added few more.
Oats and water measurement I used is 1:1¾ , if you want it a little dry use 1:1 n half proportion( i was skeptical so used a little more) check with the oats you use.
To make rice puliyogare you can cook rice and add rice instead of Oats. I will post the rice version soon.
Stay Healthy
Happy Cooking,

Puliyogare Gojju/Puliogare Gojju

Hello All,

Today’s recipe is something that I wanted to make from past 4-5 years and the urge this started only after my Mil stopped making Puliyogare Powder and started using MTR Puliyogare powder. Till then she gave us the powder and later somehow she didn’t want to make and told MTR one is good and I felt the same and continued buying MTR from then. I always have stock of this powder at home they are a savior.
This was yesterday when I ran out of MTR Puliyogare mix and knew I had to go all the way travelling a km to get this powder so I decided to make this. I thought of making Gojju instead of powder because it would be easy adding all ingredients at once, so here is Puliyogare Gojju recipe for you all.
Preparation time: 40 minutes
Yeilds – 400 gms

  • Tamarind (about lemon sized or paste can be used)
  • Jaggery powdered-2-3tsp
  • Bengal gram Dal/Chana Dal – 2 tbsp
  • Black Gram Dal/Urad dal-2 tbsp
  • Coriander seeds/Dhania/Kottambari beeja – 50 gms
  • Mustard  seeds/Sasam/Saasive – 2 tsp
  • Fenugreek seeds – ½  tsp
  • Dry red chillies - 10
  • Copra/ Shredded dry coconut(you can use desiccated coconut if you don’t find these)- 6 tsp
  • Black til (if not available use white) /sesame seeds - 50-60 gms
  • Sesame Oil -5 tsp
  • Curry leaves-few sprigs
  • Asafoetida 2 pinches
  • Groundnuts- 5tbsp
  • Turmeric – ½  tsp
  • Salt to taste

How to make Puliyogare gojju:
  1. Prepare tamarind juice and keep it aside. Make sure it is not too runny.
  2. Now fry urad dal, chana dal for a minute then add coriander seeds, fenugreek seeds, black sesame seeds, dry chillies on a low flame until you get a good aroma.
  3. Grind the roasted ingredients in to a fine powder. Keep it aside.
  4. Take a saucepan and add oil to it and let it heat until hot.
  5. Add peanuts and roast them then add mustard seeds when they splutter add curry leaves, turmeric powder to the saucepan.
  6. After few mins add the tamarind juice and mix well.
  7. To that add jaggery and required amount of salt and let it boil for 5 minutes.
  8. Now add in the pre prepared spice powder and asafoetida.
  9. Mix well and let it cook for some time on a low flame stirring every now and then till it releases a layer of oil on the sides. Now the Puliyogare Gojju is ready.
  10. Store it in a airtight container. And keep refrigerated.
Add extra chillies if required as I used the spicy variety I used only 10. In case you feel the Gojju needs spice then you can add chilli powder also or add while making Puliyogare.
Make sure you use clean spoon while using the Gojju, if done so it can stay good for more than 2 weeks.
Happy Cooking,

Sunday, August 30, 2015

Instant Rawa Uttappam/Instant Rawa Utthappa/Rawa onion Utthappam

A Quick Dosa recipe which can be made while you are not in a mood to grind the batter. Make it and Enjoy.
  Semolina/Rava/Sooji - ¼ cup
   Curd/Plain Yogurt – ¼  cup
   Salt to taste
   Baking soda - a pinch

   Toppings *check notes
   Onion - 1 small size finely chopped
   Green chilli -1 finely chopped or green chilli paste 1tsp
   Tomato - 1 seeded and finely chopped
   Coriander leaves - 2 tbsp finely chopped
   Oil for making uthappams

Finely chop onion, tomatoes, coriander leaves and green chillies.When made for kids you can add green chilly paste(reduce the qtty)
In a bowl, mix together rava, curd and salt. Add little water, mix well and let it sit for 20-30 minutes.
Later if the batter is too thick, you can add more water to bring it to utthapam batter consistency (neither too thick nor watery).
Add a pinch of baking soda or cooking soda and mix well. Mix all the topping together to the utthappa batter.
Grease  Dosa Pan with oil and pour one ladleful of batter and spread very little needn't spread all over like we do for other dosa’s, cover and cook on low flame  and drizzle with oil. 
After 2 minutes flip and cook or the other side as well.
Serve with any chutney of your choice :) 

The topping can be added on the top of the utthappam’s but I have added it to the batter itself because my daughter will otherwise pick and separate the onions ;).
Adjust spice accordingly.
Happy Cooking,


Thursday, August 27, 2015

Kanda Poha

What to cook for breakfast everyday is still a question here, sometimes I plan sometimes I get stuck. Kanda poha is very easy to make but hubby and M are not much fond of it so I make it very rarely. But I wanted this recipe in my blog so finally its here.
Here is what we need:
  • 2 cups (abt 150grams/5.5oz) thick Poha (flattened rice)
  • 1 large Onion, finely chopped
  • 1 tsp Mustard seeds
  • ½  tsp Asafoetida powder
  • 1 tbsp oil
  • ½  tsp Turmeric
  • 1-2 Green chilies, or as per taste, thinly sliced
  • few sprigs of Curry leaves
  • 2 tbsp Cilantro/coriander leaves finely chopped
  • Salt to taste
  • 1 tbsp Lemon juice

Add the poha in a colander and rinse it under running water(tap water).
Meanwhile lets prepare for the seasoning, heat a pan add oil when oil has heated add mustard seeds as they splutter add curry leaves, green chillies, onions and fry the onions till translucent.
When done add turmeric and give it a stir.
By this time the poha might have turned soft, If poha takes long time to soften then remove the seasoning from the stove.
Once the poha has softened add it to the seasoning while the pan is on the stove.
Add salt to taste and mix well.
Cover and steam the poha for 2-3 minutes on a low flame.
Stir after a minute and add coriander leaves and lemon juice and switch off the stove.
And keep it covered for about 2 minutes.
Serve Kanda Poha hot with tea or coffee.

 When we press between the fingers it gets mashed, we get to know that poha is done

Below is a picture where I made a variation of Kanda Poha with tomatoes and peanuts.
To make it add groundnuts first to the oil and roast it and then add mustard seeds.
And after frying onions add tomatoes and remaining procedure is same.
This pic is taken from my Iphone.
Happy Cooking,

Tuesday, August 25, 2015

Avala Rasam / Avla Rasam / Nellikai Rasam/ Gooseberry Rasam

A newly experimented Rasam with Gooseberry. A easy recipe, full of flavours and Vitamin C.
I always make this Avale Khadi which uses coconut in it but this one has no coconut so a little more healthy.
3 medium sized Gooseberries (pressure cooked for 2 whistles or until soft)
¼ cup Toor dal (cooked)
1tsp Rasam powder
1 Tomato (pureed)
10 Garlic cloves (crushed)
1tsp Lemon juice
1tsp Ghee
Few coriander leaves
3 Dry red chillies

Remove the seeds from the cooked gooseberries and grind a thick puree.
Now take this puree,pureed tomato,cooked toor dal,coriander leaves,salt and rasam powder  in a deep pan.
Add enough water to make it thin.
Keep it on the stove and boil it for 5-7 minutes or until it bubble boils.
Meanwhile,Heat the ghee, add the crushed garlic dry red chillies, fry until they turns brown but don’t burn it.
Add immediately the already prepared gooseberry-dal mixture to the tempered spices, now put off the stove.
Add the lemon juice and give a stir, serve with rice.

If you do not eat garlic then season it with Mustard seeds and curry leaves. 

Happy Cooking,