Monday, May 25, 2015

Capsicum Chutney

Recently I have been trying no coconut chutneys just to give a change to regular chutneys. And this one chutney recipe is passed to me by my good friend and blogger Suma. So without much a do lets write doen the recipe here.
INGREDIENTS.
2 Capsicums
2 Onion
1 tsp Ginger
3 Cloves of Garlic
2 Green chilly
2 tsp Oil
Salt to taste
INGREDIENTS TO TEMPER
2 tsp Coconut oil
1 tsp Mustard seeds.
½  tsp Jeera
Few Curry leaves.
Pinch of hing
 

METHOD:
Cut capsicum and onion into small pieces. Heat oil in a kadai. Add green chilly followed by ginger and garlic. Once it is semi fried, add capsicum and onion  at once and continue frying for about 2 min or till its well cooked. Stir occasionally. Keep it aside and let it cool. Grind to a smooth paste adding little water. Tranfer that into a bowl.
For tempering:
Heat oil in a pan. Add mustard seeds and jeera, Then add curry leaves and hing and switch off the flame. Pour this tadka on the chutney. Mix well and serve.
Enjoy with hot Idlis or Dosas. I enjoyed it with Varai/Samo/Sama idlis for which I will post recipe soon.
Happy Cooking,


Sunday, May 24, 2015

Masala Chitranna


Hello to all readers. How are you all??? Been a long time since I was here. I miss being here, but I get so occupied with things that somehow I postpone my post. Today I finally decided to post a new recipe which I tried from a cookery show oggarane dabbi. This show is very famous in dakshina kannada district. i do not get it here but I happened to watch it while watching some other recipe in youtube long back. We normally make chitranna/lemon rice, but this is a new version of making lemon rice known as Masala Chitranna.
Here is what we need:
INGREDIENTS:
1 and ½  Cups Rice
Salt to taste
2 tbsp Lemon Juice

FOR SEASONING:
¼ tbsp oil
1 tsp Mustard Seeds
1 tbsp Chana Dal
½  tbsp Urad Dal
Fist full of Peanuts
2 sprigs of Curry leaves (10-15)
To be Ground into Paste:
4-5 green chillies (depending on the spiciness you need)*
2 tbsp coconut grated/freshly scraped or frozen
¼  (10 to 12 twigs) cup of Coriander leaves
½  tsp Jeera
2” Ginger pieces
2 Cloves Garlic

METHOD:
Wash Rice and with a tsp of oil, cook rice with the right amount of water until done making sure rice doesn’t get sticky.
Remove it from the container and spread it on a large plate or something similar, to cool down, Just seperate it through so it is nice and fluffy. We do not want the rice to get mushy.
For the paste:
Grind everything under the  masala/paste  to be grinded into a smooth paste.
 Take a Large wok or pan heat the oil add mustard seeds, once it splutters add peanuts sauté for a minute then add the dals until they change colour to light golden.
Then add the paste and saute for 2 minutes.
Once that is done, then add the  masala paste and mix well.
Bring the flame to low then add the required quantity of salt and Lemon Juice mix well then add the cooked rice, combine together by mixing gently.

Taste it and adjust salt accordingly allow it to just cook for 2 minutes with a closed lid and in a low flame.

Switch of the stove and mix it once again. Serve it hot and Enjoy .
NOTES:
 I use Sona Masoori, you can use basmati too.

You can use left over rice too if you have some.
** My Green chillies were not very spicy so I added 4 or else here it can never exceed 2 ;).
Till my next post,
Happy Cooking,
  



Sunday, May 10, 2015

Soya Chunks Biryani

Rice items are always on our top list. Today’s recipe I have adapted from a cooking show ruchkar mejwani where she has added chicken which I have replaced with soya chunks.
Serves: 3
Ingredients:

1 cup Basmati Rice
250 gms soya chunks
4 cups Water
Salt to taste
1/2 tsp Black Pepper
Saffron Strands
Coriander-Ginger-Garlic paste (2 tbsp coriander leaves,1”ginger, 2 garlic if using small hen use 4)
2 small Onions pureed
2 Tomatoes pureed
1 tbsp Cumin Seeds Powder
1 tbsp Coriander Seeds Powder
1 tbsp Garam Masala
1 tbsp Kashmiri Red Chilli Powder
1 tsp Biryani Masala ( I have used Everest biryani masala)
1 tbsp Coriander Leaves
100 gms Curd
Ghee -2tbsp

Method:
- Take a deep vessel, add water, salt, black pepper & saffron strands. Let the mixture come to a boil. Then add basmati rice to the water and let it cook.
- Soak the soya chunks in water for atleast 15 minutes. Then squeeze and keep it aside.
- For marination, in a bowl, add soya chunks, Coriander-Ginger-Garlic paste, cumin seeds powder, coriander seeds powder, garam masala, red chilli powder, coriander leaves, salt & curd. Mix all the ingredients well. Let the marinated soya chunks rest for 15-20 mins.
- Meanwhile lets cook the rice.
- Add some oil to 5 cups of hot water and cook the rice until ¾ th done. Mix well. Strain the rice using a strainer and let it cool down for 5-10 mins. Once the rice is cooled down spread it over a plate.
- In the meanwhile, take a pan and add ghee. Once the ghee is hot add ½ tbsp(remaining we will use for garnish) coriander leaves, onion-tomato puree and mix well. Then add the marinated soya and mix well.
- Add fried onion & cover it with a lid. Let the mixture cook for some time.
- Layer the rice onto the soya chunks and spread the saffron and milk mixture over the rice and allow it to cook on a low flame for 10 more minutes on a  medium flame,making sure the rice is not overcooked,.
- Garnish it with coriander leaves, fried onions and serve with raitha of your choice.


Note:
You can add any vegetables of your choice.
Here I have not used onios fried in oil instead I have roasted them in microwave to make it healthy. I will post the recipe as soon as possible.
You can use oil instead of ghee.
Enjoy making this easy biryani.
Happy Cooking,

  


Bread Dosa/ Bread Utthappam

Hello all! How are you all? Long time I have posted any recipe being busy with the growing kid and the big one going to a new grade a new school. My schedule has totally changed since a month, so it’s difficult to post here in my lovely space.
Now that Manya’s Tiffin packing has started again I have to Invent or say experiment new recipes. She not being fussy I have no worries yet she doesn’t prefer sandwiches in her Tiffin so my experiment will end up to idli, dosa, tikki’s and other things. This dosa was made when I had some top and bottom sides of bread.
Here is what we need:
Bread slices (white or brown): 4 *check notes
Rava (semolina): 1cup
Rice flour: ¾ th cup
Yoghurt: ¾ th cup
Onion: 1
Green chillies: 2
Red chilli: 1
Ginger: 1/2″ piece
Mustard seeds: 1tsp
Urad dal: 1tsp
Salt to taste
Oil

Let’s Start Making Dosa:
ü  Soak the bread in water and remove squeezing out all the water.
ü  Make a smooth paste along with the rava, rice flour and yoghurt.
ü  Grind this in the mixer along with the red and green chilli and keep aside.
ü  Chop the onions finely.
ü  Heat some oil in a pan and season with the mustard seeds and urad dal.
ü  Add the onions and ginger and fry until the onions are transparent.
ü  Add this to the bread rava mixture along with salt. Add water to make it into a semi thick or spreading consistency.
ü  Heat a tawa and spread a ladleful of the batter on it. Add a little oil and cook on both sides until nicely brown.
ü  Serve with Pickle or chutney of your choice.
Notes:
I have used the top and bottom slices of the bread but you can use the normal slices too. If you don’t want a brownish colour for the batter then you can remove the sides of the bread too. But I’d suggest you to add it as you will use the sides.
If you make sandwiches regularly and cut the edges of the bread slices then save these edges and you can use these instead of bread. You need to have 1 cup of  bread edges,  rest of the recipe remains the same.
I have added corn once instead of onions, you can add any vegetable of your choice.
Happy Cooking,
  



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
INSTRUCTIONS
  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:
Ingredients
  • 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
  • ½ onion, finely diced
  • 1 tbsp  jalapeño 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)
Method
 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
 
Method:
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. 
Note:
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
Ingredients
  • 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
Method
  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.


Note:
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)

Method:
  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


Notes:
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


Instructions
  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:
Note:
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

    Method:
  • 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

    Ingredients:
    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
     



    Method:
    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:

    Photobucket

    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
    Method:
    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.

    Photobucket

    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
    Bubye,
    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



    Method:
    Put all the ingredients in a Blender or Mixer and blend them well.
    Now pour them into 2 large glasses and serve.
    Note:
    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



    Ingredients:
    • 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
    Method

    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,