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.