Tuesday, October 30, 2012

Guest Blogging - Recipe # 3

Hey Folks!! Did  all of u enjoy the Sea food recipe in my last post?  I am sure U did!
Wow I am feeling so happy that I have already finished 2 posts on Guest Blogging,and this is my 3rd one J
Today I introduce U to my name hmm  Yes Aparna Bhat. Yes My maiden name was the same now just the surname has changed But the name remains the same.
Aparna is a Excellent cook, especially a excellent food designer I must say, she designs yummy food to such a extent that people can just fall over for it J.
She has made a Angry Bird Idly – Can u Imagine of one? Atleast I couldn't until I saw hers.  I wonder how she manages all this. Hat off Aparna!


I came to know Aparna through a food group a month back and to m surprise I even came to know that we are related 
J isn't that a double dhamaka J.
Ok after s o much of intro lets see what Aparna has to say!

Here she writes:
Yippee…. me guest on Aps Kitchen, that’s a wonderful exciting feeling for me.
When I was asked by Aps, I accepted it with some extra time to do so.
I regularly follow her Kitchen and peep in, now and then to check the recipes especially with traditional AMCHI foods [that’s how I landed on her blog via Google aunty]

I came to know her personally just a month back through a food group on Facebook where she is also a member. I love her blog because of the simplicity, lovely clicks, well written recipes and most important the homely feel I get every time I read about any traditional amchi dish.
About myself, am born in Karnataka brought up in Mumbai [that’s how I have influence of Maharashtrian cuisine on my cooking] and presently in Kuwait. Used to hate cooking till one day I was left with no maid and had to dive into cooking …Being a creative person , I started taking interest in presenting the food in different ways…this not only fascinated the kids to eat without any fuss but helped me to develop my culinary skills.

Thanks Aparna [feels as if I m talking to myself: P] for inviting me here! Secondly, I hope this post will open doors to blogging by myself soon!

So here I post a savory treat for your viewers

Cauliflower Batata Vatanyacha Rassa [Maharashtrian cuisine]
This Presentation ought to catch your eyes…. Classy one Aparna


·    2 cups Cauliflower florets washed under running water     and then kept in warm water [ I add a tsp of vinegar to warm water that helps to remove the worms if any]
·  2 medium sized potato peeled and cut them into 1 " cubes
·  1 large onion finely chopped
·  1 medium sized tomato chopped

·   1 cup green peas [I used frozen]
·   1 ½ tsp ginger-garlic paste

·  Dalchini/Cinnamon  - 1 inch long
·   Lavang/Cloves -3
·  Rai/Mustard seeds – ½ tsp
·  Jeera/Cumin seeds – ¾ tsp
·  Hing/Asafoetida - pinch
·  Red chili powder – ½ tsp
·  Coriander powder – ¼ tsp
·  Haldi – ½ tsp
·  Goda Masala  [ I bought this readymade masala from Mumbai , u can substitute with garam masala or try any homemade recipe from the net] – 1 tsp
·   Jaggery -1 tsp
·  Curry leaves – 1 sprig /8-10
·  1 ½ tsp Lemon juice.
Coriander leaves – 2 tbsp chopped for garnishing.  

  • Boil frozen peas, potato cubes separately till they are partially cooked. Keep them aside.
  • Heat oil in a pan. Add cinnamon and cloves as it heats add mustard seeds, cumin seeds. When the seeds splutter add asafoetida and curry leaves. Next add ginger garlic paste, and onions. Sauté them till they turn light brown.
  • Add chopped tomatoes and sauté until they soften, add red chili powder, coriander powder, Haldi, Goda masala/garam masala. Stir it nicely till the oil separates from the mixture.
  • Next add cauliflower florets and sauté for 2-3 mins. The florets should get well coated with spices. Add peas, potatoes and ¾ cup of water and salt [adjust according to the taste]. 
  • Mix well and cook on a medium heat for 5 minutes with covered lid. Add more water as per your desired rassa/gravy consistency. Take care not to overcook the florets and also be gentle when you stir this curry. Finally add jaggery, lemon juice and garnish with fresh coriander leaves.
Serve this dish with hot rice/bread/phulkas or puri.
If you feel the gravy has turned too watery try adding roasted peanut powder
You can also add fresh grated coconut in the gravy along with coriander leaves

For home made Goda masala recipe  u can check this linkhttp://www.scribd.com/doc/72758441/Home-Made-Masalas

Happy cooking!
Thank U so much Aparna for squeezing out time from your busy schedule and writing such a lovely Post J

As usual Adding Lots of Love to this dish makes it Yummy!
As always Its
Saying Bye, and see Ya Soon!

Monday, October 29, 2012

Guest Blogging - Recipe # 2

I got a good response through mail for my first guest blogging recipe J. Thanks toPriya Again J
One of my Reader P wanted me to post a recipe with Fish and that too A Authentic Konkani Style. And that is because she is married to a Amchi- A Konkani Guy and she hardly knows any Konkani dishes.
Now that I am A Vegetarian I hardly knew any recipes or say I never know any! But As HE eats it I peep into other Blogs and sites to make it for him. But I normally make make masala for fish fry and allow him to do the rest.
I almost had forgotten about the request P made so she mailed me this month asking if I can  ask my DH if he knew any.. and soon it Lit in my mind that i’ll surely do that soon but not ask Him instead ask one of my FB friend who is a good cook J She Loves cooking too just like me, but she is fond Of Sea Food Unlike me!
Ever since I have been friends with Saigeetha I have seen Lots of recipes from her which are just Wow, moreover Lots of Sea food recipes. So I thought she would be the right choice to share a Authentic Konkani Fish Recipe.
Here is what Sai has to say :
I am Saigeetha .S. Pai, a homemaker and cooking is my passion. I am just working on my blog Geeths Dawath. I love seafood and cook more of it. I love to try different cuisine and experiment it in my kitchen and master it till I learn it. I love to collect recipe books and kitchen gadgets. I enjoy watching cookery shows.
I thank Aparna for inviting me for her guest post .Aps Kitchen is truly very good. What I noticed is she has a pretty good  collection of  recipes with more of health benefits. I just enjoyed exploring her blog. Keep it up Aps!
Coming back to my guest post I will be posting a traditional  Konkani dish on seafood.Pomfret ginger onion known as Pomfret Alle Piyavu in konkani.Alle means ginger and piyavu means onion. This dish goes well with rice. Hope you’ll enjoy it.

Ingredients for the masala:

Pomfret-2 sliced into pieces
Coconut-1 cup
Long Red chillies-7

Short red chillies-5
Tamrind-marble sized
Salt-to taste


Onions-1 chopped very finely
Ginger- 1"chopped finely
Coconut oil- 2tsp


1)Fry both the chillies till crisp.

2) Next grind all the masala ingredients into a fine paste.

3) Add water to adjust the consistency.

4) Add chopped onions and ginger to the gravy and allow it to boil for a little time.

5) Add salt and fish and take a boil.

6)  Once it starts bubbling Switch Off the flame.

7) Lastly add coconut oil over the top of the curry.


We fry the red chillies and store it in a airtight container.

Once you add the fish don't put the spatula as the fish might crumble.

You can just turn the vessel by holding the side handles.

Thank U for sparing time to send me such a super B post Saigeetha J
Tastes Yummy when u add Lozza Love in It
I hope all of u will like this fishy oops Fish Curry! 

Wave Wave till the Next Guest Blogging,

Monday, October 22, 2012

Guest Blogging - Recipe # 1

When it comes to My fellow Bloggers or My fellow culinary friends I eagerly wait to see what’s new in their space! And when we visit such blogs or food spaces we get tempted to try it or 

Just like that I have thought of making a series of guest posts where my fellow blogger friends and my friends will contribute their Yummy and delicious recipes.
As it is Navratri and we are all in a spree Of Making sweets and desserts I thought of starting with a Sweet Dish made by your friend Priya.
Priya has a Lovely blog where food is flavorful, aromatic and sinful, she captures and stores all her recipes in her Blog which names Priya’s Versatile Recipes.  As the name says priya’s versatile recipe, she indeed is a versatile cook and has all kind of recipes in her Bloggohouse! I am a follower of her blog ever since I have known her blog, may be I do not comment on every post she feasts but I do check it whenever I find time(I am sure you know the reason behind me being busy ;)).  She is not only a versatile cook but a Super fast Cook and a blogger I must say!  She can blog 2-3 recipes everyday... Hats Off to u Priya!
Let’s see what Priya has to say about herself!
Am a mom, homemaker and a food blogger. Am from Pondicherry in Southern part of India but living in beautiful city called Paris, France. My passion for foods pulled me to start a blog and am blogging successfully since 4years. My blog have many authentic foods, fusion foods and many of my own creations. Definitely my space will be helpful for many beginners as i share many easy, quick, delicious and healthy foods.
She tells Aps Kitchen Is:
Aps kitchen, am visiting her space since a long. If i want to cook from Konkani cuisine i don’t run behind a cookbook, obviously Aparna's space is a wonderful place with plenty of Konkani recipes. Love her authentic foods. My recent favorite from her space is her monsoon magic recipe collections.
Every time she comes up with many wonderful dishes which i rarely crossed in this virtual world.
Seriously i want to try her jackfruit chips and deep fried taro leaves, but unfortunately i couldn’t get both taro leaves and raw jackfruits. Through her space, i came to know that we can make chips with sweet potato and i even tried them. Since ever i tried her chips, i couldn’t stop myself whenever i get sweet potatoes from Indian stores here.
Before visiting her space never heard about Yellu juice, Bibbe upkari and many more recipes. Definitely an incredible space, a treasure i must say it here.

 Aparna keep on going dear with your wonderful authentic foods.

Thank U Priya for spending your precious time and giving me the honor to feature your lovely blog and the unique recipe to all my readers.  And Thank U for the lovely words about my blog J
And here is the Sweet treat she send to all of you!
Pumpkin& Red Rice Flakes Kheer

We need:
1cup Pumpkin puree
1/2cup Red rice flakes
2cups Milk
1/4cup Sweetened condensed milk
1/4cup Sugar
Few pistachio nuts
1tbsp Cardamom powder
2tsp Ghee
Bring boil both milk and sugar together cook until the milk get half reduced in low flame.
Meanwhile heat the ghee in a kadai and roast the red rice flakes and keep aside.
Now add the pumpkin puree condensed milk to th boiled milk and bring again to boil, put the flame in simmer and cook them for few minutes.
Add the roasted red rice flakes, keep the flame in medium high, and cook until they get cooked.
Finally add the cardamom powder to the kheer, stir them well before and switch off the stove.
Serve warm topped with chopped pistachio nuts.
And My tip to Serve this: Tastes Yummy When U add Lots Of love to it J
I hope you are going to love this series and try the recipes too!
Thanks once again Priya J
See you soon with a next Guest
Till then its 
 saying Bubye!

Tuesday, October 16, 2012

Badam Rolls

Shubh Navaratri To all My friends here!
We Indians have Festivals every month, A occasion to celebrate. Navratri is one of the festivals which we celebrate J. About Navratri I have written a lot in My post HERE.
Today is the first day of the celebration So let us start with A Sweet.
Badam Rolls, this was not in mind when I was making it. I actually was on the making of badam burfi as my little darling loves it. I was almost in the end of the procedure my little one interrupted for the natures call and I had to end up with the rolls because I could not spread it on the plate. I even rolled few into Pedas.
It was tasty Indeed! And my daughter enjoyed every bite of it Saying Badam Burfi Yummy!!!!
I got this recipe from one of my FB friend Chandrika Kini
I have followed the same procedure(apart from the spreading and cutting).


Here is what we need:
1 cup Badam Paste ( See Notes )
1 cup sugar (adjust accordingly if u want a bit more sweet )
Saffron strands Few
1 tbsp ghee
Take A Non stick pan and add Badam paste and sugar simultaneously and mix it well.
Keep stirring it until the paste gets thick. Add few saffron strands and mix again.
The colour of the paste slightly changes & small pores appear on the paste the approximate time for you to take it out of the flame (This is a tricky procedure to know if the mixture is done. Make sure u keep stirring until u remove from plate )& pour on to the greased plate.
Now take small portions of it and roll it long (as long as a pencil) and cut pieces of it (it depends on how long u want them to be), make the same with rest of the portion.
Allow it to cool in room temperature.
Now badam rolls are ready to eat!


Notes: To Make Badam Paste Soak Badam/Almonds (around 35) in mild hot water for around 1 hour. Peel the Skin and grind it with little milk(just to grind the Badam/almonds not more) and few saffron strands.
U can use as many almonds u wish to. Its just that if the almond paste and the sugar(1:1) weighs equally the sweetness will be perfect! 
Tastes Yummy When U add lotzza Love In It
With Sweet Note Wishing U all Again A Happy Navratri May God Bless U all
Signing of for now,

Wednesday, October 10, 2012

Go Green Again- Palak/Spinach Rice

How many of ur Kids Do not like greens………. My toddler comes in the same catgory! So I add it In Pulav/ Rice or even Dosa…..
This is a very simple Rice Which need minimal ingredients and can be made in a Jiffy!

PhotobucketWe Need :
 1 bunch(big, if using small bunch then use 2 it will almost give us 1 cup of puree) Palak/ Spinach Leaves- Blanched and Pureed (check notes for blanching and pureeing of palak) 
1 cup rice (soak it for ½ an hour and drain) 
1 tbsp ginger garlic paste
 1 tbsp biryani masala ( I use Everest) 
Salt to taste
 1.5 cup water 
1 green chilli 
1 tbsp ghee 
Finely chopped coriander leaves to garnish 
Method : Heat ghee in a pressure cooker and add ginger garlic paste and sauté till raw smell is off. Now add biryani masala and green chilli and fry for 2 seconds. Then add the drained rice and just fry it for a while (this method helps in keeping the cooked rice grains neat and avoids stickiness) Then add the palak puree, salt and water and mix well. Cover the pressure cooker lid along with the weight and let it for 2 whistles. Switch off flame and keep aside. Once pressure goes off from the cooker remove and garnish with finely chopped coriander leaves. 
Serve with raitha of your choice.

  And here she comes to sit in the background and pick the flower. I must say clicking a snap having a lil one at home ... Phew!!!!Photobucket
NOTE: 1. Wash palak/spinach leaves and boil it in hot water for 3 minutes then switch off the flame and strain the leaves and run it under cold water(normal water). Once the water is drained out Puree it in a mixer jar until fine paste.
2. If u are giving it to a toddler (who has not got all her/his teeth just like mine)then keep aside a small portion(after removing the rest for U) of the above rice again in the pressure cooker and add a ½ cup of water and take 2 extra whistles. This helps the rice to soften and U can even mash it if required.
3. U can even add chopped garlic and ginger if u wish to.
4. I just added one green chilly as we eat less spice and I made it for the little one too. 
5. U can use extra ghee/oil too.Photobucket

Tastes Yummy When U add lotzza Love In It
With A Green Post,
Signing of for now,

Monday, October 1, 2012

Go Green- Palak Pan Polo

See I m here again within a week! This makes me feel happy too and I am sure it makes u feel good too!

Feel good?? U may ask me why? I have got u a  innovative and a healthy recipe!
Last week I got a mail from a lady saying she wants Pan polo recipe and she even asked me if I could give her a healthy dosa version! So here is one for Her and U all!
Simple as ever!


Palak Pan Polo
We Need:
1 cup white rice (preferably dosa rice)
2 tbsp scraped coconut
Salt to taste
Palak/Spinach puree 1 cup
Blanch Palak and Grind it into fine puree without adding water.
Soak rice overnight.
Next day grind rice with 2 tbsp coconut and Palak Puree to very fine batter
Add water to the batter to make it into thick liquid batter.
Then add salt and mix well.
Heat dosa pan & spread the batter in such a way that u r spilling it all over the Pan. Just add little oil after spreading the dosa
Keep for just a minute, and then fold in a triangle shape & remove over a plate and Serve hot along With Honey or Red Chutney or Kotla Nonche or starfruit pickle.

Note: I had a huge amount of palak so I had a Big vessel of puree from which I measured 1 small cup.
          Adding extra coconut or palak puree may get you sticky dosas/polo.


I m sure S u are happy with this version of dosa.
This is useful for kids who do not eat greens, as they love dosa’s and the color will surely attract them!

Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.

With a Healthy note its time to say Bu bye,