Tuesday, April 22, 2014

Mushroom Chilly/Chilly Mushrooms

When it comes to mushrooms the first thing that comes to my mind is Chinese or Indo- Chinese. Mushroom is our family favourite… I guess I have told or will keep telling it whenever there is a mushroom post ;)
Today I am posting a Indo chinese recipe – Mushroom Chilly/Chilly Mushroom

We Need
v  1 packet of white button mushrooms (it normally comes in 250gms pack)
v  1 large capsicum/green bell pepper, cut into square shapes ( I have used ½ green and half yellow)
v  2 tbsp chopped spring onion (white)
v  1 tbsp finely chopped spring onion(green part) for garnishing
v  ½  tbsp ginger finely chopped
v  1 tbsp garlic finely chopped
v  2-3 green chilies slit
v  2 tsp corn flour dissolved in 4 tsp water
v  ½ tbsp soya sauce
v  ½ tbsp vinegar
v  1 cup water( adjust or add more if needed)
v  ½ tsp black pepper powder
v  2 tbsp oil
v  salt to taste

v  sugar to taste(around 1/2tsp)

v  Wash the mushroom in water and chop them.
v  Heat oil in a deep bottom pan.
v  Add the spring onion white and stir them on medium heat till they become translucent.
v  Add in the ginger, garlic and green chilies and stir fry for atleast 2 minutes.
v  Add the mushrooms and stir fry on medium heat till the mushrooms leaves its water this will the whole mixture must dry up.
v  Add soya sauce, pepper powder, salt, sugar, vinegar and stir.
v  Add the capsicum and stir fry for a couple of minutes(You can add it in prior but the reason for adding it later is to keep it crunchy).
v  Add water to the mushrooms and allow it to boil.
v   Now add slowly cornflour paste to this mixture.
v  Keep on stirring and avoid lumps.

v  When the sauce is thick enough remove from heat( I have made it a little more thick by heating it for 2 more minutes)

Serve it hot with some fried rice or plain white rice. J
Till Later Then,

Thursday, April 17, 2014

Chole Tikki Chat

Hello Everybody,
  How are you all?? At my end everything is great and exciting. Exciting because of the arrival of the new one at home. YES you heard it right we are blessed with a little angel and she completed 5 months this month. A new phase with 2 girls growing up just like a wink… the elder one schooling...and the younger one falling on her tummy… Ahhh time flies. It just feels like yesterday I was blesse with darling Manya and now she has turned 3. Soon the younger one will start crawling, its fun I must say. But along with fun things keep me so busy when I am done with one the other one gets ready for all the attention she needs, and that’s the reason I am all away from here.
 I think I must post atleast one dish once a month what say??
I will try my best to post my experimented and yummy dishes here…. J.

Today I will post something yummy,tangy and chatpaty.

I had made chole tikkis for M’s tiffin box(I made them one bite sized) and had a few left overs. Soon I decided to make this chat and got things ready in the afternoon as both the little girls were on the bed fast asleep. And it’s the only time I get to finish my leftover chores or cook something special!
Here’s the recipe for Chole tikki
Chickpeas (kabuli chana),boiled 1 cup
Ginger 1 inch piece
Potatoes,boiled and peeled 2 medium
Fresh coriander leaves,finely chopped 1 tablespoon
Salt to taste
Black pepper powder  1/2 teaspoon
Lemon juice 1 tablespoon
Oil to shallow fry
Bread crumbs as required

Finely chop ginger and put into a bowl. Grate potatoes and add. Add chickpeas and mash lightly. Add coriander leaves, salt, black pepper powder and lemon juice and mix well.

Divide the mixture into equal portions and shape them into tikkis. Heat sufficient oil in a non stick grill pan. Spread rice flour in a plate.

Roll each tikki in bread crumbs and place in the tawa. Cook, turning sides, till the tikkis are golden on both sides. Drain on absorbent paper. Serve hot.
To make Ragda:
250gms Boiled Chick peas
1 tsp Roasted cumin powder
1 tsp Chaat masala
1 Small onion, finely chopped
1/4 inch ginger (grated)
1 Tomato, deseeded, medium chopped
2 Green chillis, deseeded, finely chopped
1/2 tsp Red chilli powder
2 tbsp Chopped coriander leaves
1 tsp Oil

How to make aloo chana chat:
  • Wash chick peas and cook until done.
  • Heat oil in a non stick pan and over moderate heat put the chopped green chilies, onion and ginger and saute for a minute.
  • Put in the chick peas and salt to taste  and toss it, mash the chickpeas slightly.
  • Finally add the tomatoes and toss it on medium heat.
  • Sprinkle cumin powder ,red chilli powder and chaat masala powder.
  • Place the mixture in the bowl and sprinkle fresh coriander.
Other Ingridients :
Sweet Chutney :
1 cup deseeded dates
2 tbsp deseeded tamarind
1/2 cup grated jaggery
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
salt to taste
  1. Wash the dates and tamarind and put them in a pressure cooker.
  2. Add the jaggery and 1 cup of water and pressure cook for 2 whistles.
  3. Allow the steam to escape and then blend in a mixer to a smooth paste.
  4. Strain the mixture through a sieve.
  5. Add 1½ cups of water, chilli powder, cumin seeds powder and salt and mix well.
  6. Refrigerate and use as required.

Green Chutney:
2 cups chopped mint leaves
1 cup chopped coriander
1 to 2 tbsp lemon juice
4 to 6 green chillies, roughly chopped
½"piece of ginger
salt to taste
  1. Combine all the ingredients and blend in a mixer to a smooth paste using a little water if required.
  2. Refrigerate and use as required.
Chat masala
Finely chopped onion – 1
Finely chopped tomato
Finely chopped coriander leaves
Chat masala to sprinkle on top

To Assemble :

  1. For one serving, place 2 patties on a plate and pour the ragda over.
  2. Top with all the chutneys. Sprinkle onion,corriander leaves a spoon of chopped tomato and chat masala top.
  3. Serve immediately.
You can even serve it just like this with sweet chutney or make yummy chat out of this.

Many more yummy recipes to come at Aps Kitchen,
Till then take care,

Tuesday, October 22, 2013

Gosale Sheere Chutney - Best out of Waste!

How many of you love or like ridge gourd? How many of you peel it and throw the skin? If you do it… from today stop throwing the skin and use it in making this Yummy Chutney!
So what are we waiting for lets proceed with the chutney recipe.

Skin of 2 large ridge gourds, wash and peel the skin1-2 dry red chillies
½ cup coconut fresh or frozen
1 tsp cumin seeds(optional)
Very small lemon sized tamarind
1 tsp oil
Salt to taste

How to prepare chutney:

Heat a tsp of oil in a cooking vessel, add cumin seeds and red chillies and stir fry for a few seconds.
 In the same vessel, add the ridge gourd peels (chop them into small pieces) and fry on medium heat for 4-5 minutes. Add the tamarind to it and leave aside to cool.
 Once cool, grind the cumin-red chillies, coconut the rest of the sauteed ingredients along with tamarind and salt and grind to a smooth chutney consistency.

Isn't this easy?? From today do not throw the peels instead make this and tingle your taste buds!

You can even add tadka to this. (I have not added this time i do sometimes).

Serve with rice or even dosa J

Till Later Then, 


Saturday, October 19, 2013

Experimental Rasam - Turned to be Yumm!!

When Watermelons are not so sweet what do u do? Make juice out of it? Make fruit chat? I too used to do the same until this came into my mind…. Rasam.. yes watermelon rasam…
I had a piece of watermelon lying in the fridge which was not so sweet to relish.. i was wondering what to make with it… juice or chat? But then I had finished of with both just 2 days back so this is what came to my Cooking mind…. How about rasam I thought… If it tastes yum I will post it in my blog orelse we will just manage it silently is what my blogger mind thought.
But to my luck it was not only yummy but my Hubby did not even come to know that there were no tomatoes in the rasam…. And he enjoyed it just like he does for other kind of rasams.

So here is the recipe for you guys too.. If bored with regular rasam then try this!

Makes: Around 2 Cup of Watermelon Rasam.
Seedless Watermelon 1 cup (use it for rasam only if it is not too sweet)
Tamarind Extract 1/2 tsp
Rasam Powder – 2 tsp
Green Chilly 1
Salt to taste
Mustard seeds 1/2 tsp
Curry leaves 5
Oil/ghee -1/4th tsp

Method of preparation:
Remove stem, wash and slice the green chili.
Chop  watermelon and keep aside.
Grind watermelon into juice using a blender.
Heat a sauce pot on low heat.
Add oil and when oil is hot add mustard seeds.
When mustard seeds start to splutter, pour in the watermelon juice, tamarind extract, cumin powder, red chili powder and salt.
Stir and add chopped watermelon.
Serve watermelon rasam with steamed rice.

Notes: Make sure watermelon is not very sweet.

Till Later Then,

Tuesday, October 15, 2013

Homemade Rasam Powder

What is comfort food according to you?? For me us its simple rasam rice and a upkari or dal and upkari. Being brought up in a typical Konkani family I love rasam of any kind. And amma being a lovely cook used does make most (apart from the baked goodies) of the dishes at home. From spice powders to curries to desserts… and rasam powder is one such spice powder which is the best. I never bothered to even see what was the proportion of ingredients she added into making of this fragrant powder. And once I got married I started buying readymade powder for some years but then soon started feeling if amma always made it at home I can atleast give a try and mind me from that day onwards I never buy rasam powder. I make my OwnJ.

So here is what we need for Rasam Powder :

  • Coriander seeds - 1 cup
  • Cumin (jeera) seeds - 1/2 cup
  • Fenugreek (methi) seeds - 2 tablespoons
  • Urad dal/Black gram dal – 1 tsp
  • Byadagi red chillies - 10 to 15 (according to taste)
  • Pepper- 10
  • A pinch of asafoetida 
Heat a pan. Roast all the above ingredients, separately, one at a time, till light brown. Ensure raw smell goes away while roasting.
Remove from the fire. Let the ingredients cool down completely.
Grind all the roasted ingredients alongwith a pinch of asafoetida to a fine powder.
Spread the rasam powder on a plate to cool down.
Once the rasam powder reaches to room temperature, store in an airtight container.
Rasam powder can be stored for more than 3 months in refrigerator.

While preparing rasam once, you can add 2 teaspoons of rasam powder.

Friday, October 11, 2013

Dry Fruit Laddoo

Dry fruits are rich source of vitamins, minerals and fiber. Lets keep the cholesterol and fat part aside sometimes… what say?
I make these laddoo to give my little girl all the essential and natural vitamins every month or once one batch is empty. She enjoys it just like a toffee and so do we J. I make a small batch of around 25 laddoos at a time so that they stay fresh. Its guilt free as you don’t have sugar included in it.
Adding dates(rich in iron) to these also makes it taste yummy… but till now as it was summer I avoided dates in these.

We need:

Anjeer/ Dried Fig – 3/4th cup
Badam Chopped – 1/4th cup
Pista Chopped – 1/4th cup
Cashew Pieces – 1/4th cup
Walnut pieces – 2-3 tbsp

1 tsp+ 1/2 tsp ghee (optional)

Method :
1.       Chop Anjeer into small pcs and blend it in a mixer coarsely.
2.       Take a pan with 1 tsp of ghee and roast all the dry fruits in it.
3.       Take another pan with ½ tsp of ghee and add anjeer mixture and heat for 3 mins on a medium flame with a spatula till the moisture is gone.
4.       Once the moisture is gone, then add roasted dry fruits and mix well for 2 mins.
5.       Now close the flame and let it cool for 3-4 mins.
6.       Put little bit of ghee in both hands to make small balls of this mixture.
Now stack them in a air tight box and ENJOY J.

Add lotzza Love in it and make the dish Healthy,
As its Navratri now you can make this for Prasad too!
You can skip ghee while roasting the nuts and dry roast it, but you need little ghee to grease you hands.
Add lotzza Love in it and make the dish Healthy,

Monday, October 7, 2013

Uppara Vada

Being grown in a temple surrounding and my dad being there most of the time we knew about the prasadams distributed in and around temple.
This is such a recipe which was sold in the temple only during Navaratri times and now being one of the days in Navaratri I wished to post this recipe for all of u
It tastes yummy and a perfect tea time snack too

We need:
Rice flour - 1/2 cup
Roasted urad dal 1/4th cup(hurnu)
2 ripe bananas
1 tsp of jeera/cumin seeds
salt to taste
Coconut oil for frying ( you can use oil of your choice)

Mash ripe bananas well and add the flours to it then add cumin seeds and salt and mix well add very little water(as required) and knead it into a soft dough (like the vada or thattai consistency)
Now take a small ball of it (just like u take for puri) and pat it over a plastic cover or butter sheet and make small puri's out of it.
Once done with flattening all the dough.
Fry it in oil (on medium heat) till it changes brown in color and gets crisp.

Enjoy Making them!
Happy Navaratri to all Aps Kitchen Readers.
May God grant you all the Happiness and Prosperity in your Life.


Monday, September 30, 2013

Chettambado/Chettambade/Masala Vada

Sometimes cravings come all of a sudden, and it happened to my hubby one such time (it happens many a times :P) where he wanted to eat Chettambado/Chettambade/Masala Vada when he saw them in Lulu but I told him lets make it home and he can enjoy as many as he wants and so can our little girl.
I am not a big fan these ambades but My daughter  Hubby love it.

Here is what we need :

  • 1 and half cup chana dal (yellow split peas)
  • 1 or 2 long mild red chillies (kashmiri)
  • 3 - 5 whole peppercorns
  • 1 green chilli chopped finely( I used only one according to our spice level and I have ground it finely as the little girl of mine would also enjoy it without asking me to remove the chillies in between)
  • 1 spring of curry leaves,chopped roughly
  • Salt to taste
  • Coconut pieces cut thinly into small pieces or Grated coconut -2 tbsp
  • Oil to deep Fry (we use coconut oil)


Soak the dal in enough water for atleast 3-4 hours.
Then drain the dal well and grind coarsely with the red chilli, peppercorns, without adding water. Do not grind it into smooth paste as you want pieces of dal when you make ambado.

Remove the ground dal in a bowl, and add the chopped green chillies, curry leaves, coconut and mix thoroughly, then season with the salt to your taste.

Shape into small balls, then flatten slightly using your hands (chette (flat) ambado (vada), hence known as chettambado)

Heat coconut oil well and  drop in the chettambado, and deep fry until they turn golden and crisp. Take them out of the hot oil once done and drain on tissue paper. The chettambado’s should be crispy on the outside and chewy (but cooked) inside.

Serve hot with a cup of tea or coffee and Enjoy!

Do not fry the ambado’s on a high flame as it will turn to look done but will not be done from inside.

U can even add onions to this but it is totally optional.

Thursday, September 26, 2013

Rajma Masala / Rajma Chawal

 Rajma/Kidney beans is such a bean which has a different kind of taste. Adding just salt and chilli powder can also make rajma curry interesting. I love our typical Konkani dish Rajma Bendi first when it comes to this bean, then comes saarupkari and later adds the north Indian variety.
Most of the time I make our amchi dish with this bean as it’s the preferred variety at our place. I love it more than hubby (he is not so fond of it) so it was not cooked regularly here. Now that little M loves the bean I have got a company to eat it J so the Not Cooked Regularly statement has changed: D.
This time its Rajma Chawal one of the best and well known combo by every Indian.
This dish is very simple and yummy. 

Here is the recipe for all of you:


1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours)
1 teaspoon grated ginger
1 onion finely chopped
 4 cloves garlic minced
2 slit green chillies
2 tomatoes chopped finely (u can even puree it if you wish)
1 teaspoon turmeric powder
1 teaspoon roasted cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 tablespoon oil/butter
2 tablespoons chopped coriander leaves
1 teaspoon oil
Salt to taste

Wash and soak rajma overnight or for atleast 8 hours (this bean takes long time to soak and cook)
Cook the soaked rajma in about 3 cups of water in a pressure cooker or pot until the rajma is soft, tender and cooked(do not overcook). Take 5 whistles minimum (mine got done) Takes about 20 minutes, depending on the age of the beans.
Heat oil/butter to a heavy bottomed pan, add grated ginger, finely chopped or minced garlic and green chillies; allow them to crackle for a few seconds until the raw smell disappears. Add finely chopped onion and sauté for 3 to 4 minutes on low heat until the raw smell goes away.
Stir in tomatoes, turmeric powder, cumin powder and sauté until tomatoes begin to start bubbling for a about 2 to 3 minutes.
Stir in the cooked rajma along with the water it contains and salt to taste and simmer for about 15-20 minutes. At the end add garam masala powder and simmer for 5 more minutes. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more or less water. Finally garnish with coriander leaves.
 Serve hot with steamed rice.


Till Later then,

Sunday, September 22, 2013

Cheese Paratha - Lunch box recipes

Remember my post about Paneer paratha which I had posted 2 weeks back??? We all loved it at home and I made Cheese Paratha.

My little one loves cheese and she loved this paratha too and now on I have added this to my cooking menuJ.

How to make Cheese Paratha
For the dough:
2 cups whole wheat flour/atta
Salt to taste
For the Cheese stuffing:
200 Gms Cheese
1 or 2 green chilies, finely chopped * refer note
1 tsp chat masala powder
2 tbsp freshly chopped coriander leaves *refer note
Salt or rock salt as required (add less salt as cheese does not hold much salt)

Butter or oil for frying the paratha

Preparing the dough:
Make smooth dough with the whole wheat flour and enough water.
Cover and keep aside.
Preparing the stuffing:
Grate or crumble the paneer with your hands.
Mix the chat masala powder, green chilies and salt with the Cheese.
Keep aside.

Filling Ready to be stuffed into the dough

Preparing the parathas:
Take a ball from the dough
Roll them into small rounds about 2 to 3 inches in diameter.
Place the Cheese filling on the round and seal them into a ball
With some dusting flour sprinkle on the rolling board or kitchen platform, roll the stuffed paratha
Heat the griddle/tawa.
Fry the parathas on the griddle with butter or oil till they are evenly browned and well cooked.
In this way make all the paneer parathas.

Serve paneer paratha hot with yogurt or butter or your favorite pickle.