Thursday, July 21, 2011

Monsoon MagicRecipe #2 -Keerlu ani moong ghashi(sprouted moong nd bamboo shoots in spicy coconut gravy)


This Post was In the draft from pretty long time or say from a yr….. when I was abroad I never got fresh bamboo shoots but here in India we do get it during Monsoon… So I thought this is a best time to post during this Monsoon Magic recipe series….
I prepared this Dish when I was in Abroad and we got bamboo shoots all the 365 days BUT preserved!!! 

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As I told in before post bamboo  shoots are one among our fav’s I make varieties of dishes with it….
Now here is one among that
Bamboo shoots cubed -2 cups( I used preserved ones here with fresh ones I will post recipe soon)
Sprouted Moong beans -1 cup (deskin the moong beans after soaking)
Coconut scraped – 1 large cup
Red Chilies 7
Tamarind – 2 pea sized
For tempering
Oil -2 tsp
Mustard seeds – 1 tsp
Curry leaves few

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Method:
Cook Moong beans in a deep bottomed vessel, add bamboo shoots.salt(add less salt as the preserved bamboo shoots have salt in it) and cook for 5 minutes.
Meanwhile roast red chillies and grind it with coconut and tamarind to a fine paste.
Add it to the moong and bamboo vessel.
Give it a good boil for 10 minutes .
Switch off flame.
In a mini kadai heat oil add mustard seeds when the splatter add curry leaves and ad it to the ghashi.
Yummy moong and bamboo ghashi is ready
Serve it with Rice. Or roti also will do the choice is yours.

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The recipe with fresh bamboo will be coming soon @ Aps Kitchen


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Will be back with another Yummy Monsoon recipe!!!!!
TIll then Its Saying Bubye

Monday, July 18, 2011

MONSOON MAGIC RECIPE #1- GAJBAJE

Remember my last post where I spoke about monsoon magic???? Yeh u heard it right the next few posts will be related to Monsoon vegetables. The vegetables or fruits that we get during Rainy season!!!!  
 Yeh It’s raining for a couple of days already. Watching the rain brings back some childhood memories. Wow! I feel like ancient saying that. I remember when I was a young girl back in Mangalore I loved jumping around in my shorts in the muddy water, making paper boats and putting them in the rain water, coming back from school having a hot Cup of filter coffee biscuits or bonda’s or anything tht my mamama (till I was 10) and Amma(later on) prepared for me J.
Ah!!!!! I miss those days yep the school days where we used to put back our umbrella’s in the bag drench in the heavy rains splash our legs in the muddy water, or just arrive 5 minutes late during the assembly all becoz the bus was not on time becoz of the rains!!!! Yes the Rains!!! I love it!!!! I not here in Mumbai but back in mangalore the rains here are horrible sorry the roads and the muddy water is horrible rains r the same everywhere isn’t it??? LOL
I love the monsoon veggies Do u???
My Mamama always tells us that during her childhood she never even saw Beans, or Cauliflower…… can u believe it?  The vegetables what they saw was Magge(yellow cucumber) bamboo shoots, colocasia  leaves n so on….
Now we have so many vegetables yet I find there’s a lesser variety!!! ;) 

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Last Monday was Ashaad Ekadashi and during that day we fast the whole day. Our Amchi fast Is filing the stomach with lots of varieties but no onion garlic or anything made of rice and outside food. Sometimes I feel is it a fast??? Its feast ;).
On Ashaad Ekadashi we make Gajbaje(this is made with all the monsoon vegetables) and its so yummy that I wait for rainy season just to eat this dish sometimes……
So here is today’s Monsoon Magic Recipe #1 – Gajbaje ( I have posted the recipe earlier but they did not have few items in it as I was out of India now that I m here I m posting the recipe in detail with all items in it J)
My before post it Here
What we need:
1cup magge pieces,
1cup yam(suran)pieces,,
1 cup tender breadfruit pcs
3-4 any thick green bhaji stems/green amaranth stem(denthu)
2 cups  ganti(patrado panna ganti/colocasia leave knots approx 20),
1 potato cubed,
1 cup tender bamboo(kirlu)pieces,
1 raw banana deskinned and cubed
Curshed and deskinned jackfruit seeds/bikkand  -25
Hog plums/ Ambado-4-5 crushed
salt

The Method to make Ganti/colocassia knot is shown below


aps
To grind
1coconut scraped approx 2 cups
1 roundi red chillis(whole)
2 tbsp roasted urad dal
little oil,(coconut oil,)
1tspoon mustard seeds(rai)
tamarind 2 pea sized
kadipatta/curryleaves
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Method:

1. Take little oil in a pan ,fry urad dal till little brown ,add whole red chilles.fry for few seconds.
2.Grind grated coconut,tamarind, & above fried urad dal&red chillies
3.in pressure cooker add all  hard vegetables and  once a whistle comes switch of f the gas and when cools down and then add the soft vegetables and pressure cook for a whitsle more switch off gas after .(you can cook vegetables in the vessel instead of cooker).
4. Add ground coconut masala in it & boil it till it get mixed with all vegetables.
5. Make tadka of oil, mustard seeds ,& curry leaves. Add it in above curry. Curry should be semi dry .


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Will be back with another Yummy Monsoon recipe


Thursday, July 14, 2011

A Afternoon thali

Life is so busy with the lil one, She has completed 5mo this 3rd and with that she has learnt new tricks nd I  need to keep an extra eye on the girl!!! After all she has become a big girl a 5 month old girl ;).
Sitting and browsing on net is like a dream these days. As amma is here I find a lil bit of time to browse or blog!!! But sob sob this is only for a week more as she will leave next week L L L
I apologise if I’ve missed ur posts or not commented on it!!! I m sure u all can understand me very well!!!
Life is so busy with the lil one, She has completed 5mo this 3rd and with that she has learnt new tricks nd I  need to keep an extra eye on the girl!!! After all she has become a big girl a 5 month old girl ;).
Sitting and browsing on net is like a dream these days. As amma is here I find a lil bit of time to browse or blog!!! But sob sob this is only for a week more as she will leave next week L L L
I apologise if I’ve missed ur posts or not commented on it!!! I m sure u all can understand me very well!!!

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Ok without much a do lets start todays topic – fooooood
Here is a thali I prepared last week.
As Mangoes are on the go I decided to make my fav Aamras and to go with it I made poori.
Side dish was Kuvale Sasam (recipe will be posted soon)
To go with rice it was Daalitoy
Starter was Cauliflower bajo
And dessert was brownies which I will upload soon….

For Aamras

To Make Aamras i just pureed the 3 ripe alphonso mangoes and added 1/4th cup sugar, added some Elaichi powder and Kesar.


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For Poori here is what we need
Atta – 2-3 cups
Maida /Apf 2-3tbsp optional
Salt to taste
Water – as required to knead the dough[about 1 cup]

Oil – to deep fry
Method

Mix salt with atta, APF and add water and make a firm dough.
Knead the dough for a few minutes till the surface becomes smooth.
Poori dough should be firmer than chapathi dough or else it will soak up lotsa oil.
Pinch off small balls of the dough, flatten with a rolling pin and deep fry them in hot oil, till they puff up and become golden brown.



For cauliflower bajo :
15-20 cauliflower florets
1/4th cup besan
A pinch asafoetida
1/2 tea spn chilli powder
Salt
Oil

Wash the florets well in haldi water
Now mix all ingredients with cauliflower florets and fry in hot coconut oil until golden brown or crisp.
U can make this even during Evening Coffee.
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Keep Waiting!!!
Coming Up – Monsoon Recipes 

Sunday, July 10, 2011

Crunchy Munchy #6 Kananga Sonto/Sweet Potato Finger Chips


How many of u love sweet potatoes??? U??? me too J especially just cooked and peeled :D
U saw my post of Kananga Chips/Sweet potato chips here.
Now it’s a sweet potato recipe again Kananga Sonto/Sweet potato spicy finger chips

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Here is what we need:
Sweet Potato – 250 gms
Besan /Gram flour- 150 gms ( adjust if its not fully coated)
Hing water – 1 tbsp
Coconut oil to fry
Salt to taste
Chilli powder – 2 tbsp
Black sesame seeds/til-1 tbsp

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Method:
Peel sweet potatoes and cut into thick strips (just like how we do for potato finger chips).
Heat oil in a Wok, when hot fry these finger chips in oil only for 5 minutes and allow it to cool.
Now add besan,chilli powder,til,salt and sprinkle a little bit of water(just little to coat the kanang/sweet potato) and mix well.
Make sure each sweet potato strips are well coated.
Now fry these coated sweet potato strips in hot oil(make sure the oil isn’t over heated orelse the strips will get blackish and not get crisp).
Remove on a Paper towel or a big vessel with holes.

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Allow it to come to room temperature and store it in a Air tight container.
Enjoy the Kananga Sonto on a breezy evening or any time u wish to!!!
With the 6th crunchy munchy I end the series here. (this doesn’t mean I have no more crunchy munchy to post but this one is the end of the series. Hoping to post more soon. May be Part 2!!!)

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Bu bye for now,


Tuesday, July 5, 2011

Crunchy Munchy #5-Ponsa Karo/Jackfruit chips


Actually I had thought of ending the Crunchy munchy during the last post but as we made some extra munchies I have 2 extra post coming J. So Enjoy!!!!!
Jackfruit is one of the most loved fruit at my home sweet home. Making these chips is one of the sweet memories of my childhood. I still remember making of this chips when I was 9 My my we almost made 10 kgs of this chips….. from then we never made such lot neither would dream of such!!! Ahh…. We enjoyed the chips then till the last bit of it J J J….. Mamama Amma, C pachi n I was in the making of the chips.
But these days we make a small lot never more than 3 kgs ;) don’t know is it becoz we cant make it or don’t have time to make it just like we did before. How many of u have such Munchies made at home with so much memories??? Did I say I have yeh I do have lots of memories. Without lots of chit chat lets come to the main topic. 

Crunchy Munchy #5-Ponsa Karo/Jackfruit chips

This is how we make this
Raw, but firm and fresh jackfruits, just out of the tree, are used for this.  
What you need:
1 medium sized raw jackfruit 
Oil - enough for deep frying
Salt - 12 heaped tsp
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ü  If using fresh jackfruit, it’s a good idea to oil your knife we use the Adoli( the wooden plank with curved knifeI don’t know wht is it named in English) and hands first before cutting, as the fruit has sticky latex in it.
ü  First cut the fruit into half and remove the centre  from it.
ü  Pull out the flesh fruit bulbs from the pieces and remove the seeds from it.
ü  Cut the fruit into thin long wedges.
ü  Combine salt and water in a small bowl and keep aside.
ü  Heat a deep fryer or a frying pan in medium-high, add enough coconut oil for frying, wait till the oil is heated through, add the cut fruits and fry it stirring constantly.
ü  While frying, add about 1/2 tsp salt water and give it a stir.
ü  Fry until the chips turn golden brown and transfer it to a platter with holes or paper towel.

Note
cut all the fruits evenly for better frying.When adding thesalt water mix, step back as the oil will bubble up making a slight sound but don’t panic, it will settle down in a while.




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Signing Off 
Until then wait for next crunchy munchy!!!