Thursday, April 28, 2016

Sakkre Khichdi

Sakkre Khichdi or gonvakano (broken wheat) ani Chanadali(chanadal) khichdi as its known is a sweet dish made with broken wheat and roasted channadal with flavourful coconut and cardamom.
During my mamama’s childhoos such khichdi is served during temple functions or made at home during  dhanurmas(month during November/December) or any special occasions. But these days one can make anything when they wish. This was made just like that. Sakkre khichdi is eating with a thick dosa or elaichi banana(kadali kele as we say in Konkani). I have it just like that but this time I ate it with banana’s and it was so Yum.
To make it real healthy we can add Jaggery to replace Sugar and call it Godda Khichdi.
 Here is what we need to make Sakkre Khichdi:
1. Broken wheat – 1 Cup
2. Chick peas Dal –  ½  Cup
3. Sugar – 1 cup (a little extra if you like it little more sweet)
4. Fresh grated coconut – 1 Cup
5. Broken Cashews – A handul
6. Pure ghee – 2-3 Tablespoons
7. Cardamom powder taken from 5-7 cardamom pods

1. Wash and drain water from broken wheat and keep aside.  Grate coconut, peel and powder cardamom keep aside.
2. Place the pressure cooker on medium flame with 1 teaspoon of pure ghee in it. When it melts,. Then, add Bengalgram/chana dal and fry for about 2-3 minutes till it turns golden brown now add the broken wheat and roast it for a while.
3. Add sufficient quantity of water and cook in the pressure cooker as usual for about 30 minutes till both of them are cooked. Once pressure is entirely released, transfer to a deep bottom pan.
 4. Add required quantity of sugar and fresh grated coconut and let the mixture cook on low flame. Stir at regular intervals to mix it well and prevent the bottom from getting burnt.
5. Separately, heat a tadka pan or a small pan and a teaspoon of pure ghee in it and fry the broken cashews.
6. When the khichdi has mixed well with sugar, add the fried cashews and mix well.  Also add cardamom powder and let it cook it for a while. Serve it with a dollop of pure ghee. Enjoy either hot or even lukewarm. Top it with some elaichi bananas and serve.

Replace the sugar with jaggery to make it healthy.
Happy Cooking,

Tuesday, April 26, 2016

Instant Rava Appo/ Instant Rawa Paniyaram

In today’s day everyone loves instant recipe and I am no exeption. It was one such day when I was thinking what to make for M’s snack box and this one was one of my successful experiment.  Ever since I have got my Appe Kayli I am trying new recipes and first one Godu Appo was Super hit. I have made many varieties which i will post gradually. Rawa idli is one of our frequently made breakfast but this time I thought why not use similar recipe and make Appo/Appe/Paniyaram instead and it was a instant hit. I was really happy with the outcome and I am sure if you all try it you will be delighted too.

·1 cup Rava/sooji/semolina
·1 Onion finely chopped
·  3-4 tablespoon curd/yogurt
·  1 teaspoon oil+ oil for greasing pan
·  ¼ th tablespoon Mustard Seeds
· ¼ th tablespoon Urad dal
· Finely chopped green chillies -2 small
· 4-5 Curry Leaves
· Baking soda - a pinch
· Salt to Taste

1.   Heat oil in a kadai. Add urad dal when they turn golden brown add in the mustard seeds when they splatter add green chillies and curry leaves.
2. Now add finely chopped onions.
3.   Cook till the onions are translucent, and allow tadka to cool down.
4.  Take rava in a bowl and add some yogurt.
5. To this add some water and make it a idli batter form.
6.  Now add the onion tadka to this and mix well.
7.   Add baking soda & stir well. Keep it aside for 10 minutes this allows the batter to ferment and the rawa gets soaked well.
8.  Heat the appe kayli/appam skillet and add a drop of oil in each dent.
9.  Now add a spoon full of rava batter we prepared in each dent.
10. Cover the pan with any lid/plate and cook for 5 minutes in a low flame.
11. Flip the appo/appe with help of spoon and cook for another 2 minutes.
12. Instant rava appo/appe/paniyaram are ready. Serve them hot with coconut and coriander  and  Ginger chutney or any chutney of your choice.
Serve it for Breakfast or tea time or Pack it for your kids snack box.
I have decided to add some vegetables next time.
Instead of Baking Soda you can add eno fruit salt and allow it to soak only for 8-10 minutes.

Here is what we need  Alle Kotambari Palle (Ginger and Coriander leaves Chutney)
1 cup fresh/frozen coconut
 piece ginger
2 tbsp roughly chopped coriander leaves
¼ th tea spn tamarind extract or a peanut sized tamarind
4 green chillies
Grind coconut, ginger, tamarind, coriander leaves salt and chilies to a smooth paste adding required amount of water.
Serve the chutney with dosa or idli.

Note: You can even add mustard seeds and curry leaves tempering.

Happy Cooking,

Friday, April 15, 2016

Panak- Wishing all a Happy Rama Navami

Wishing all readers of Aps Kitchen who are celebrating Ram Navami a Happy Ram Navami.
I have this recipe of Panak in my blog which is specially made on this day. This is just a new picture which I clicked today.
May god fulfill all good wishes and bless you all.

For Panak Recipe refer HERE

 This is a refreshing and a healthy drink which you can enjoy during Summer time.

Happy Cooking, 
Stay Blessed ,

Wednesday, April 13, 2016

Godu Appo - Instant Version / Sweet Paniyaram

When we(my brother and I) were kids we relished appo’s made by amma to the core. The whole house would smell divine with the fragrance of appo, maybe it was the appo or the ghee that would be added to it. Amma has a big appe kayli/appe pan/paniyaram pan in which she could make around 18 appos at a time where I have a smaller one. People make this on special occasions like sankashti, ganahoma, and ganesh chaturthi. Amma used to make it during Ganahoma(a pooja/yajna performed for Lord Ganesha) or any auspicious pooja as Prasad for people and sometimes just as a snack for us. The appo’s amma made were so yummy that some used to even ask them to be made for them to carry way back home and she happily did and enjoyed seeing others happy. She always said the secret behind very tasty appo is right ingredients and lots of ghee, if we get stingy with ghee then the appo gets sweet yes but dry!

Here even though I have used non stick appe kayli I have added enough ghee as I wanted my kids to enjoy the real taste of appo and not tell me amma this is dry ;). This is the first time I am making appo and I am very happy with the results and my elder daughter even said it is similar to cupcakes.
So do try and let me know how you liked it.

1 cup wheat flour
½  cup grated jaggery
¼  cup rawa [semolina]
2 tbsp grated coconut
Fistful of broken cashews
Cardamom powder [ 2 pods used here]
Pinch of soda
Water as required
Ghee to grease the pan moulds before pouring the batter in them


Take the jaggery in a pan and add just a 2-3 spoons of water to immerse the jaggery. Now heat it and melt completely then strain the jaggery solution and allow to cool completely.

Mix jaggery solution, and grated coconut. To this add wheat flour, rawa, broken cashew pieces and elaichi powder. If needed add little more water to make a batter without any lumps and of pouring consistency (just like we get done for cakes). Add soda and give a nice mix. This will help the batter to become fluffy. Keep it aside to rest for 10 mins.

Meanwhile take the appe pan with concave shaped moulds in Konkani we call it as appe kayili. You can see the pan in the below pic.

Add ¼ th tsp ghee in all the moulds and heat it on low flame. Fill in the batter into each mould. Fill upto ¾ th of the mould. Cover with a lid and cook on low flame till they become golden brown and when bottom portion is done carefully flip it with a small spoon add a few drops of ghee again and allow it to cook golden brown in the other side too. Serve it hot, warm or room temperature.
We ate it just like that but some serve with extra ghee( as I have added enough to make appo I do not prefer more on top) or honey.
You can serve it to god as Naivedya or make it just for breakfast or evening snack and even for kids tiffin/snack box.

You can grind the coconut and jaggery together instead of melting the jaggery and adding coconut separately.
If you are calorie conscious you can just add few drops of oil but once in a while this way is Perfect.
Happy cooking,


Wednesday, April 6, 2016

Huli Gojju Anna

I love rice varieties so I keep experimenting and this one is just a experiment which turned out Yummy. I have named it Huli Gojju anna , here huli means sour which comes from raw mango and tamarind, gojju means something like a chutney and anna means rice. 
Do try it and let me know how you liked it. 
Huli Gojju Anna

1 cup Sona masuri rice or jeerakasala rice
1 small lemon size Tamarind
2 tbsp grated raw mango (it needs to be sour)
3-4 tbsp Groundnuts
1 tbsp  Sambar Powder
2 tbsp grated Jaggery
2-3 tbsp roasted Sesame
½ tsp Turmeric powder
Salt to taste

to temper:
½ tsp Mustard seeds
2 tbsp Chana dal
1 tbsp Urad dal
3 dry kashmiri Red chillies
A pinch of Asafoetida
A sprig of Curry leaves
2-3 tbsp oil

  • Wash the rice and  cook it the way you do. To pressure cook add 2 ¼th cup water and cook. Or use open pan to cook or electric rice cooker. Make sure the grains are not too sticky!
  • Once the rice is done, allow to cool it completely
  • Soak tamarind in ¼th cup of water for 10-15 mins. After it is cooled down remove the pulp and add grated jaggery and mix well until jaggery is melted completely.
  • In a kadai/deep bottom pan heat oil and add groundnuts and fry until they turn slight red,add chana dal,urad dal, crackle the mustard seeds,red chillies,green chillies,roasted sesame seeds 00 and fry for a couple of minutes until done.
  • Add curry leaves,asafoetida and turmeric powder and fry for a minute ,now add the grated raw mango and then add tamarind pulp mixture and mix until the mixture starts to thicken.Add turmeric powder,sambar powder,enough salt to it and mix and cook for another 5 mins until the mixture thickens completely.
  • Now remove it from the stove and mix the required amount of gojju properly to the rice until everything is well blended.Now check the taste of it and add more tamarind mixture or salt according to your taste. If required add more gojju. For me this amount of gojju is required for 1 cup rice.
If you don’t find raw mango then replace small lemon sized tamarind quantity with large lemon sized tamarind it will give same sourness. 

Till my next Post, 
Happy Cooking ,


Sunday, March 27, 2016

Uthhappa/Uthappam - Vegetable Utthappa / Vegetable Uthappam varieties

Utthappa /Uthhappam are nothing but a different style of dosa spread thick on a pan and vegetable Utthappa is topping of plain Utthappa with vegetables of your choice. If you don’t want to add Vegetables then you can serve it as a plain utthappa.

Ingredients needed 

Dosa batter -3 cups
To make Utthappa batter we need:
Here is what we need:
3 cup rice ( dosa chawal/ Dose Akki/pole tandul)
1 cup split black gram lentil/ Split Urad Dal
1 tsp salt
¼  th cup Poha
oil as required to grease the dosa
For Tomato Onion utthappa (mix all these together) Onion - 1 finely chopped
Tomato -1 finely chopped (remove the seeds)
Coriander leaves finely chopped - very little
Green chillies - 1 finely chopped

For  Corn utthappa (mix all these together) Corn - 3 tbsp
Coriander leaves finely chopped - very little
Green chillies - 1 finely chopped

For Capsicum Uthhappa: (mix all these together) Capsicum finely chopped -4 tbsp I have used yellow, green and orange
Onions finely chopped - 2 tbsp
Green chillies - 1 finely chopped
Coriander leaves finely chopped - very little
Tomato Utthappa

Grease your tawa with a little oil. This is done to prevent the utthappa from sticking to the tawa.

Heat a Non stick tawa or an iron skillet, take a ladle of batter and spread it on the tawa in a circle. Utthappa should be thick.

Drizzle a tsp of oil around the utthappa .Small holes will appear on the top as its getting cooked.

Sprinkle the finely chopped tomato and onion mixture evenly on the top. 

After the base is cooked (it will become golden brown in colour) flip it over to the other side and let it get cooked for few seconds.

Your tomato onion utthappa is ready.

Serve it hot with chutney or sambar.

For Corn Utthappa :

Grease your tawa with a little oil. This is done to prevent the utthappa from sticking to the tawa.

Heat a Non stick tawa or an iron skillet, take a ladle of batter and spread it on the tawa in a circle. Utthappa should be thick.

Drizzle a tsp of oil around the utthappa .Small holes will appear on the top as its getting cooked.

Sprinkle the corn mixture evenly on the top. 

After the base is cooked (it will become golden brown in colour) flip it over to the other side and cook for a few seconds.
Your corn utthappa is ready.
Serve it hot with chutney or sambar.

Capsicum Utthappa

Grease your tawa with a little oil. This is done to prevent the uthappa from sticking to the tawa.

Heat a Non stick tawa or an iron skillet, take a ladle of batter and spread it on the tawa in a circle. Uthappa should be thick.

Drizzle a tsp of oil around the uthappa .Small holes will appear on the top as its getting cooked.
Sprinkle the capsicum mixture evenly.

After the base is cooked (it will become golden brown in colour) flip it over to the other side let it get cooked for a few seconds for just a while and capsicum utthappa is ready.

Now drizzle a little oil around the uthappam .Let the other side also get cooked for a few seconds.

Serve it hot with chutney or sambar.

I Served it with Coriander Chutney here is the recipe for it
  • ¼ cup chopped fresh coconut
  • ¼ cup fresh coriander leaves
  • 2 tbsp. chana dal or fried gram
  • ½ tsp. grated ginger or a small piece
  • 1 to 2 green chilies
  • salt as needed
  • tamarind 2 peanut sized
  1. Dry roast chana dal till it begins to emit a aroma. Cool completely.
  2. Add all the ingredients to a blender and blend till smooth. Add tamarind and water as needed.

Serve with idli or dosa
Make this and Enjoy
Till then Happy Cooking, 

Thursday, March 24, 2016

Fruit and Yogurt Parfait

Holi is a festival of colours and when you celebrate holi colourful and yummy dishes are what comes to mind. What if you can make some dish healthy,coulourful and yummy and perfect for this summer?
Wishing All Aps Kitchen readers Happy Holi.
This is what I decided to make Yogurt fruit Parfait with Beetroot Juice

This is what we need to make Beetroot syrup
1 small beetroot peeled and grated
½ cup water to boil the beetroot
Sugar around 3 tbsp
  • Grate beetroot and boil in  water and add sugar to this and keep aside to cool completely.
  • Strain beetroot and sugar water through a sieve.
  • Pour squash into sterilized bottles and store refrigerate.
Now to make parfait:
Yogurt – ½ cup
Fruits of your choice ( I have used apples and kiwi)
1 tbsp nuts (Pistachio and almonds)-optional
Jelly – ¼ th cup ( I have used readymade mango jelly powder to make the jelly)
Now to assemble the Parfait:
In a glass add in 1 tbsp Beetroot squash and layer it with yogurt then fruits and again with a tsp of beetroot syrup and nuts. Repeat the same till we fill the glass and Serve.
In the above said beetroot syrup recipe we can make 4 glasses of Parfait but if you wish to make only a glass of parfait or two you can use it to make juice with this syrup.Fill 1/3 of serving glass with the beetroot squash and remaining by water. Mix up well and serve chill topped with ice cubes. 
you can even make a large quantity of beetroot and sugar to make the beetroot syrup.
Make sure you have the yogurt, syrup and fruits to be chilled so that once you assemble you can serve immediately.
Here I have not used extra Sugar to the parfait as the beetroot syrup has enough sugar and when mixed it makes it Perfect sweet.
Till later then
Happy Cooking,


Tuesday, March 15, 2016

Sesame Brittle/ Til Chikki

It had been more than 3 months I tasted this yummy brittle a friend of ours made and since then I was thinking and just thinking of making it, today I finally made it. Brittle in India is also known as chikki.I loved the crunch and the perfect sweetness in the brittle/chikki. Do try this very simple recipe and let me know if you did.

We need:
1 cup white sesame seeds/white til
½ cup coarsely ground almond/almond meal
¾ th cup white sugar
¼ th tsp cardamom seed powder
2 ½ tsp ghee/clarified butter

Heat a pan and dry roast the sesame sees till golden. Make sure they don’t burn, keep it aside for later use.
In a large pan heat ghee and add sugar, keep stirring it continuously making sure the sugar syrup doesn’t burn.
Once the sugar is completely melted switch off the heat and add in the toasted sesame seeds and almond powder and mix it very well.
When the mixture is ready, put the entire mixture over the back of a greased wooden board or a smooth stone surface or a greased thali. Roll it out thinly using a greased rolling pin.
Cut them into diamond or square shapes immediately.
Gently break the slab into pieces.
Allow it to cool completely. Once cooled, store in an air-tight container.
Enjoy making it.
Happy cooking

Monday, March 14, 2016

Pancharatna Dosa

Dosa is a staple breakfast in our house is what I can say! Atleast 3 days in a week or sometimes 4 its dosa at home. I make varieties of dosa’s but I have realized I am not able to click pictures in the morning and later it goes off my mind so my blog has no that many varieties of dosa that I make. Saying this I will surely try to include more Dosa recipes in Aps Kitchen. Today’s recipe is learnt from a Fb friend Vidya akka. Its Pancharatna Dosa, its super crispy and yum. Do try it and let me know how you liked it.
You can try some of the dosa which i made Here
Ingridients needed for Pancharatna Dosa:
1 cup Dosa rice
1 fistful urad dal /black gram dal
1 fistful toor dal/ pigeon pea split
1 fistful moong dal
1 fistful chana dal
1 tbsp fried gram/hurikadale
1 tbsp methi seeds
Salt to taste
Oil for roasting dosa

Add all the dals in one vessel and add enough water and soak dosa rice separately for around 3-4 hours.
Wash and drain the dals and rice.
Once soaked grind the Dals with little water into a fine paste. Keep adding little by little water as required while grinding.
Remove this batter in a large bowl.
Now grind the rice into fine batter adding water little by little.
Add this mixture in the dal batter.
Add salt to this and mix well and ferment for 8-10 hours.
After 8 hours heat the dosa pan. Add a ladle full of batter and spread it in circular motion (you can also make thick soft dosas without spreading the batter too much).
Now add oil (if using) and close the lid for half a minute. Then the dosa starts to turn brown in colour.
Now take out the dosa and serve it with your favourite dip. I have served with Plum chutney for which recipe will follow soon.
So why wait try these crispy dosa and enjoy!

Till then 
Happy Cooking,

Couscous Chitranna

I love Rice varieties and so does my family. I had made Chitranna with Couscous to make it a little healthy and mind me it was Yum.
I have posted Masala Chitranna  and Mavinkayi Chitranna here in our Lovely space.
Here is what we need:
1 cup couscous
salt to taste
1 tbsp lemon juice

To grind:
a few pinches asafoetida/heeng
1 dried red chillies or according to your spice tolerance
1 green chillies or according to your spice tolerance
2 tbsp shredded coconut

For the tadka/seasoning:
2 tbsp cooking oil
¼ th tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp each urad and chana dals
1-2 dried red chillies, broken
A few curry leaves
2 tbsp peanuts 

In a pot heat 1 and half cups water.
Once it start boiling add couscous in it and mix it well. Turn off the heat. Cover it and keep it aside until the liquid has been absorbed and the grain gets fluffy and soft
Adjust water accordingly, because there are different varieties of couscous.
Once the couscous is done spread the cooked couscous on a platter to cool. Fluff with fork to separate the grains. Keep aside.
Make a smooth paste with the "to grind" ingredients, with very little water approx 1 tbsp water.
In a wide pan, heat oil add peanuts and fry for a few seconds. Add remaining ingredients one by one and fry until the dals turns golden brown in colour. Now add in the turmeric powder and just mix it.
Add the ground paste and fry for a minute. Add in cooked couscous and salt to taste and mix well. At the end add in the lemon juice and mix well. Switch off the flame immediately.
Serve hot.  

You can make the same with Rice and procedure remains the same.

Sunday, March 13, 2016

Achari Kumbh

I love watching food shows, I am sure all foodies do. FoodFood which is a 24*7 food channel and airs all kind of food recipes and I like watching it instead of the draggy daily soaps, this one recipe is from one of the good chef Harpal Singh.
I made it immediately as I had mushrooms readily available, its one awesome recipe without much a fuss. So try it and let me know the outcome.

Button mushrooms 25-30
Oil 3 tablespoons (check notes)
Asafoetida ¼ teaspoon
Cumin seeds (Jeera) 1 teaspoon
Onion seeds (kalonji) ½ teaspoon
Fennel seeds (saunf) ½ teaspoon
Mustard seeds 1 teaspoon
Fenugreek seeds (methi seeds) ¼ teaspoon
Ginger-garlic paste 2 tablespoons
Red chilli powder 1 ½ teaspoons
Turmeric powder ½ teaspoon
Black salt (kala namak) ½ teaspoon
Salt to taste
Cucumber for garnishing a few slices
Lime juice – 1 tbsp (check notes)

Separate the stems and caps of mushrooms.
Heat oil in a kadai or deep pan. Add asafoetida, cumin seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and sauté on low heat.
Add ginger-garlic paste and mix lightly.
Now add mushroom caps and stems and mix. Cook on medium high heat.
Add red chilli powder, turmeric powder, black salt, salt and mix well.
 Cook till almost dry.
Add lime juice and mix.
Transfer into a serving bowl and garnish with cucumber slices. Serve hot.

Aps Notes:
The actual recipe calls for Mustard oil but I was really skeptical about the taste so I have used sunflower oil.
I have used lime juice but you can add vinegar instead.
Happy Cooking,


Tuesday, March 1, 2016

Raisin Chutney/Raisin Pickle

My kids love raisins may be the love the ones that we get in India I can say and that’s because they
are soft plump and juicy, so the one that I had got here was just lying in my kitchen pantry and was untouched for months. Yes sometimes I do get nice raisins here but still my daughter M tells me Amma what Ajja(my dad) gets is much more tastier, and I do agree.
My mamama always taught us unless you cannot digest or the food is really rotten do not waste Food, and till date I try following her words. She even said we can through it easily in the trash but have you seen how many people are hungry in this World? Every word she said is true. I teach the same to my kids. So remembering my mamama(mom’s mom) I kept the raisins thinking I would use them soon but what was the question! I thought of halwa, but was skeptical so never attempted and just yesterday while Kudpi Raj maam and I were discussing food he mentioned about his Angoori Chutney and there it was I soaked the raisins immediately and decided to make the same.

He has made it with fresh grapes which were sour and I have made with Raisins which were sweet so I had to balance the taste and add tamarind to give it a tangy taste.
This can be relished with Dosa, chapathi or even a spread on your toast.You can call it a chutney or a pickle call as you wish but do try it. So why wait just go ahead and try this recipe either with fresh grapes or raisins choice is yours.
This chutney tastes a little near my plum pickle(which is sleeping in my draft and i will post it soon) but the addition of roasted ginger and peppercorns give it a New flavor.
This Picture is clicked from my iPhone (as i will not have my camera with me for a month or so)but i had to post it as the blogging bug in me was insisting me to ;).

Lets see how to make Grape Chutney/Grape Pickle.
What we need:
Raisins - 400 gms
Black salt – ¼ tsp
Jaggery(powdered or grated) – 2 tsp
Thick Tamarind pulp – 4 tbsp (depends on how sour you want your chutney to be)
To be roasted
·         Mustard – 1 tsp
·         Nigella /Onion seeds/kalonji -2 tsp
·         Fennel seeds – 2 tsp
·         Fenugreek seeds – ¼ tsp
·         Jeera – ½ tsp
·         Black peppercorns – 2 tsp
·         Byadgi or Kashmiri red chillies – 5 -6
·         Turmeric powder – ¼ tsp
·         Ginger – 2 inch pc cut into thin strips
Salt to taste
Oil – 3tsp
Wash the raisins thoroughly and soak them in water (1:2 ratio that is 1 ratio raisins then 2 water as the raisins with fluff up) for an and hour or 2. This helps the raisins plump and helps in chopping.
After they have gotten soft and plum drain the water and chop them into tiny bits or run in a food processor making sure its not a paste.
While all this is done heat a pan and add ½ tsp oil in it and roast all the spices mentioned under To be Roasted one by one starting from black peppercorns and ending with sliced ginger strips. Fry the ginger till they get crisp or dehydrated.
Now allow this mixture to cool down completely and then crush them in a mortar and pestle and if you don’t have one pulse in mixer grinder coarsely.
Heat the remaining oil in a deep pan and add chopped raisins, tamarind pulp, jaggery, black salt and salt to taste.
Saute it for a minute till all mixture gets mixed well and is mushy.
Now add in ground masala and mix well.
Add in a very little water maybe 2 tbsp(*check notes) and cover the pan for 2-3 minutes and simmer the flame. Stir in between a minute.
By now the mixture must have gotten dry and looks like a thick mass. Check for salt and if everything is right it is the time to switch off the flame.
Allow the mixture to cool down and then transfer to a Sterile Airtight Glass Jar or any airtight jar available.
Keep the mixture in room temperature for 24 hours then shift it to the refrigerator and enjoy it.

Aps Notes:
The actual recipe has not used Nigella seeds but I love the flavor of Panchporan mix so I have use nigella/onion seeds.
I have used a extra spoon of peppercorns as i love its flavor and skipped a few red chilies.  
If using Fesh grapes the addition of water isn’t required much so make sure the mixture doesn’t get charred as we are using raisins and jaggery both there are chances of it. If you feel the mixture is getting extremely dry then sprinkle a tsp of water at times.
If the raisins you use are soft then you can soak them only for an hour.
If using fresh grapes and they aren’t sour then follow the same recipe.
Adjust the spice,sweet and sour according to your taste.
Enjoy Making,
Happy Cooking,


Saturday, February 27, 2016

Amritsari Gobi Pakoda

Gobi aka Caulifower Pakoda or Bajo(it’s the amchigele version of pakoda) is one of our favourite deep fried snack/starter and when something innovative or say tempting pictures are posted in FB then who can resist. Today’s recipe is one of those. Amritsari Gobi Pakoda, name itself is tempting isn’t it? Do try it and enjoy.
Recipe Source : Authentic Food Delights
Here is what we need:

2 cups of cauliflower cut into florets

2 onions finely chopped

2 tbsp Coriander leaves finely chopped

 Generous pinch of Ajwain 

1 tbsp grated ginger 

2 tbsp corn flour 

3 tbsp Rice flour 

5 tbsp Gram flour

4-5 Green chillies minced or finely chopped

1/4 tsp haldi/turmeric powder 

Salt to taste 

Oil for deep frying

In a large mixing bowl add chopped onion, washed cauliflower florets, salt and mix well add coriander leaves, ajwain, ginger, minced green chillies and mix well.
Now add corn flour, rice flour, gram flour/besan, turmeric powder and give a good mix add very little water and give a good mix it will become sticky. Don't make it like we make for other pakoda or bajji i.e. mixture should be dry and not watery. 
Heat oil when it hot then reduce the flame to medium sim and deep fry.
Serve with Dip of your choice and Enjoy!
Kids enjoyed with Ketchup and we had it just like that.
Do try and let me know how you liked it.

The original recipe has used 2 tbsp cornmeal but I haven’t because I did not have it in my pantry instead I added 1 tbsp gram flour and 1 tbsp rice flour.

Happy Cooking,