Sunday, March 31, 2013

Narayan Kataar / Nan Katai


Naan Katai / Narayan Katar A yummy eggless Indian cookie and its absolutely easy to make with minimum ingredients. And this was the Very first baked goodie I had made in my life... And when all the efforts written gets deleted it really hurts but yes better late than never so here i am blogging it again for all of you.
Narayan Katar is a Konkani word for Naan Katai…. I really donno y is it called so…:D.
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Amma used to make them and give it  to a near by bakery (as they were family freiends:D).  she used to make these goodies especially for me… not to forget for my dad too… but lots for me :P.

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Here is what I used:
3/4th cup wheat flour

3/4th cup powdered Sugar

½ cup ghee (adjust according to the mixture)

1/4th tsp baking soda

Almonds to decorate (optional, Amma never used it though)


Method:
Preheat oven at 180 C.

Add powdered sugar and ghee in a bowl nd mix well until creamy

Now add wheat flour and  Mix gently with hands until it comes together.

Roll it into round lemon sized balls and dab the cookie in between and place a almond on top of it. 

 Bake 12-15 minutes until the katar turns light golden brown in the bottom.

 Remove from oven and let cool on the baking sheet for a minute.

 Transfer to a wire rack to cool.

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Tastes Yum Yum  when you add lozza love in it.

Till later then
Signing of


Thursday, March 28, 2013

Chakuli/ Murukku



It was always a flop show when I prepared chakuli or murukku. There was one or the other mistake but now I have no problem because amma and mamama (grandma) taught me the right way of making chakuli and here is the perfect one.
These Chakli's Were posted long back when I was in India.... I have reposted it as it got Deleted.

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We need:
ü  Rice flour 5 cups
ü  Butter (loni) or shortening ¾ cup
ü  Urad daal 4-5 tea spns
ü  Ajwain  seeds(Carom seeds) - 1 tea spn
ü  Sesame seeds (Til) 1 tea spn
ü  Oil for frying
ü  Water
ü  Salt to taste
Method:
ü  Roast urad daal (without oil) till they turn slightly brownish and powder them.
ü  Add the powder, butter, cumin seeds, sesame seeds and salt to rice flour and mix well. 
ü  Now add milk/water to it slowly mixing it to remove any lumps (Milk makes the chaklis crispier and tastier). 
ü  Make it into dough (like chapathi dough).
ü  Knead the dough well on a flat board, pressing the dough to the board.
ü  Fill the chakli press with the dough and press into chakli shape on a flat board (use a plastic paper on the board to make it easier to lift the chaklis
ü  Heat oil in a kadai and deep fry the chaklis. Take out on a kitchen towel.

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P.S : If the chaklis tend to break while making, try kneading the dough for some more time, if still it doesn’t come out well, add some more milk/water and knead again.
When they are cooled to room temperature, store them in an airtight container.
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Tastes Yum Yum  when u add lozza love in it.
Verdict : Super crunchy and And gets empty within no time 


   
Signing Off,

For More Chrunchy Munchies visit HERE

Sunday, March 24, 2013

Mayo Spread Crackers

I’ve been making something’s so regularly but somehow either don’t get time to take pictures or if taken no time to post. Somehow I get busy with my little one the whole day and the time that I get to browse I feel lazy to write, but today I have decided not to get lazy and get posting One of Our Favorite Recipe.
I made this for a Picnic potluck…where we friends (no Hubby’s allowed) decided to cook a single dish and Enjoy in A Park along with Kids.  I had made this dish within 15 minutes, infact I had no recipe in mind neither prior thought what I was going to cook as I got the news about picnic just the day before around 8 p.m…. the reason being we(Lil M and I) hadn’t been to park almost for a week(in the month of December) as lil one wasn’t keeping well for days, that cough and cold had troubled her badly, and to this my friends had thought they must not disturb The Tired Mommy(that’s Me) and just invited me.
The Inner me wasn’t that happy just to go bare handed So These Mayo Spread Crackers came to my mind on that day.. Mind Me it was a Hit not only among Kids but All my friends loved it J. I have made it so many times at home then on and how could I miss sharing the recipe with u lovely ones!




I have realized that I have written so much after a long time, lol. Before u ask me to Stop let me move on to the recipe.
I used eye measurements u can do the same if u wish to, but I have given the measurements below.
Mayonnaise – 1 cup
Corn Kernels(fresh or frozen)- 1/4th cup
Diced Green Capsicum – 3 tbsp
Diced Tomatoes(deseeded) – 3 tbsp *(see notes)
Finely chopped onion – 1 small
Tomato ketchup – 1 tbsp
Salt a pinch
Rice Crackers- 1 packet *(see notes)


Lets Start Cooking
Firstly Cook corn kernels.
In a bowl add 1 cup mayonnaise then add cooked corn kernels, capsicum, tomatoes, and onion one by one and mix well. Add the tomato ketchup, salt and mix it again.
In A Plate arrange Rice crackers and spread 1 spoon of mixture over every cracker.
Serve Immediately.




Along with us the tiny little one also enjoyed these.
Notes:
Ø  Make sure the Tomatoes aren’t over ripe. This can make the mixture a little watery after somewhile.
Ø  If u don’t find rice crackers then u can use any kind of salt biscuits or any crackers of your choice.
Ø  I have made mine with salt biscuits like Monaco too that also tasted Wow.
Ø  If you want to make more of this then just double the quantity and make this as a spread for your sandwich. 


Enjoy these Crunchy Snacks with A Sip of Coffee or Serve it as a Starter for Kids Parties  or picnic (like the way I made) or any way u wish
With this its time to say Bye,




Wednesday, March 20, 2013

Pickle Mania# 5 Adgai


Hey All!!!!! Hope all of ya enjoyed ur weekend …….. I did too… We had fun this weekend…..

I loved any kind of Pickle that Amma made…. I cud never eat spicy food…. But when it comes to  pickle I cud enjoy tht ne time…. Nd dad wud always tell “Tukka he teek jaina ve??? Varlele kaucha natak” i.e. U can eat so much of this nd u have fuss towards other things :D…. But now I miss all those things… Now I got to do it all myself nd enjoy Amma’s food when m on vacations…. This time when amma had come I told her to adgai so tht I cud enjoy it till months…. (I knew to make it though).   I wanted Amma to make it for me 

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In Saudi Canada nd many other places apart from India Kadgi is available through out the year but in cans, imported. Now it being Jackfruit season and When I saw fresh one here couldn’t resist. 
Here is the way we make pickle or Adgai...

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  • We need:
  • 500 gms Kadgi/Raw Jackfruit
  • 3 Raw Mangoes cut into small cubes
  • Crystal salt – ½ cup
  •  Water – 1 cup
To dry roast nd grind:
  • 4 tbsp Mustard seeds
  • 2 tbsp Coriander seeds
  • 1 tsp Fenugreek Seeds (Methi)
  • 1 tsp Asafetida powder (Hing)
  • ½” turmeric piece or ½ tsp turmeric powder
  • 20-25 Kashmiri Red Chillies


Method:  

  • Remove outer rind of the Kadgi, discard and cut into small pieces.
  •  Wash and place them in a bowl(do not add water in the bowl because we have to just steam them) and then place it in a a pressure cooker  with sufficient water and cook for 10 minutes.
  • Add salt to a clean dry steel vessel, add enough water and bring it to a rolling boil. Turn the heat off and let it cool. 
  • Now add the cut raw mangoes in the salt water(it shud atleast soak for a hrs timeto absorb salt).
  •  Dry roast individually all the spices and transfer to a blender.
  • After 10 minutes turn the cooker off and let it cool. Take Kadgi out.
  • Grind all the roasted spices in just enough salt water (the salt water which we made)to make a paste. 
  • Transfer the kadgi pieces and raw mango pcs into a clean dry vessel and add the masala. Add left over little salt water to the blender and pulse it couple of times to get the remaining masala adhering to the blender. Add that to the vessel as well.
  • Transfer the pickle into a clean and dry bottle.
  • A days’ time is enuf to absorb salt nd spice.



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Tastes Yum Yum  when u add lozza love in it.
P.S- some ppl even steam mango so tht they absorb the spices soon… but this makes the pickle mashy… so I add them just like tht they will remain crunchy for long time…
U can enjoy the pickle with Rice nd Daal, or even dosa’s  or ppl like me can enjoy a spoonful just like tht :D

Enjoy till I m back with something more,



Sunday, March 17, 2013

Pickle Mania #4 -Ambadi Ani Loshne Nonche / Tender Hog Plums and Garlic Pickle

Hello Everybody!!!!!
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As I keep telling my mom makes awesome pickes…. She has a good pantry for pickles. Where I relished each nd every one.
Whenever I feel like making ne pickle I just call her nd ask for the recipe. She always has it on her tongue but all eye measurements :P
Its tender hog plum/Ambadi season now and we had to make a make a pickle now…. This is not my Moms recipe its My Darling Mamama’s recipe she makes black color pickle awesome…..
I had made this one a month back and its all empty so I was craving for more nd tht too this time I wanted my Mamama to make it for me…
She literally was doing a pickle after 5 yrs…. Yeh u heard it ryt 5 long yrs…  Nd mind me it was the same yum taste….
I could not take a click of her pickle as we have finished it off.. :
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One who loves tangy pickles nd loads of garlic will love this pickle.
Here is the recipe:
Hog plums/ Ambadi – 30-35
Garlic peeled, crushed and fried in 1 tsp oil – 20
Red chillies 250gms
Mustard seeds – 3 tbsp
Turmeric piece – 1 “
Sea Salt as required (I used a cup)
Hing/asafoetida – a peanut sized ball or 1 tbsp of hing powder
Method:
Wash the Ambadi, and dry them with a clean cloth, Now Cut the hog plums into halves.(Make sure they are tender)
Dry roast mustard seeds, chillies, turmeric, hing in a deep bottom pan and make a fine powder out of this.
Now in the same pan Add the cut hog plums and add salt to it and roast until salt melts off.
Now switch off the flame and allow it to cool.
Once the Ambadi cools down add the ground pickle powder and mix well. No need to add water as the pickle will leave its own water.
Store it in a air tight container and relish it when u need.
The pickle is to be relished after 2 days as the hog plums and garlic will absorb the salt nd spice.
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Tastes Yum Yum  when u add lozza love in it.

If u don’t find hog plums/Ambadi, not to worry u can try this with raw star fruit or only vth Garlic, or even with Raw mangoes.
I m sure all of u will like this nd atleast will try ne variety of it.
Lots more varities of pickle to come here!!! Keep waiting J
JJJ
Will c ya soon,J
Time to say bye,

Wednesday, March 13, 2013

Pickle Mania#3 - KeerlAmbade Nonche/ Bamboo shoots and Amberella pickle

Keerlu Ambade Nonche/ Bamboo shoot and Hog Plums(amtekayi) Pickle 
Nonche/Pickle……this word always remembers us about Amma. There r no words to explain how it tastes…… Amma is a great cook I must say. May be it from the starting pickle to the end of a dessert she is just cooks delicious yummy scrumptious….no words to explain. She is so good at taste tht u just give her the dish she tells whts there in it :). Amma prepapres varieties of pickles…. My mouth waters when ever I think of pickles. U kno I still have the pickle amma sent wards with Guru(b4 marriage)… Its almost a yr nd still tastes the same. Any time my hubby calls amma he has to say Mayi ur pickle was awesome….. I still relish it :). 
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Not only my hubby even my FIL loves Amma’s pickle. Some of our family frenz also ak amma to pack pickles for them nd she does it happily. Ok now after all praises il come down to the recipe. This nonche stays for more than 4-5 months. Actually small ambado or amtekayi is used for this pickle… but I as we don’t get it here I m using big ambado. 
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In the olden days Handi (Red or Black clay pottery), or Imrit-Baan /Bharni(in Konkani)(Glazed Porcelain Jars) were used to store pickles in dry cool and dark place. In United Stated, you can use Pickling Crocks made of stoneware. 
The jars must be opaque, it prevents discoloration of pickles by sun-light. 
The jars should have a well fitted lid. 
Store in a dry cool and dark place. Moisture is the main cause for spoilage. 

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We need 
Keerlu – diced into small pieces – 1/4th cup 
Ambado(in konkani)/Amte Kayi(in kannada)/Ambhazanga(In malayalam)/Hog Plums into small pieces – 1/4th cup 
Red chillies – 25-30 ( adjust according to spice) 
Salt – use acc to taste ( I used 1/4th cup) 
Mustard seeds – 1 tsp 
Haldi – ½ tsp 
Juice of 3 lemon (use 5 if they r small in size) 
Method: 
Add 1 cup of water for for 1/4th cup of salt and boil it until it gives gud bubbles. Once it cools down add bamboo shoots (if u r using fresh onces then dice nd keep it in water for 2 days as the smell has to go off…if u use canned one then just wash them no need to soak in water) and ambado. 
Rest it for more than 2 hrs 
Now grind red chillies, mustard seeds, haldi, into a very fine paste (add the salt water itself to grind). 
Now add the paste in the bamboo shoot nd ambado. 
Add lime juice and mix well. 
Allow it to rest at room temperature for 2 days…then u can store it in the fridge. (make sure u don’t put we hands in the pickle…bcoz if u do so pickle myt spoil soon). 
U can store it for long long time. 
Amma used to store it in Glazed porcelain jar. 

I also heard that amtekayi is also cald as hog plums. 

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Signing of 
 

Tuesday, March 12, 2013

Buns- Hot Cross Buns - One a Penny 2 a Penny Hot Cross Buns


The Slogan "No one can eat just one" goes very well with these................ Its one of my favorite .. breakfast item.....  Amma used to give the responsibility of mixing and frying the buns To Me J
J J and it was like a big task which I did.... sometimes i used to run away telling I will not mix the peet ( dough) let bro do it I will roll them and fry them that was what i used do.... 

She Taught me Cooking at the Age of 11 itself............. I mean the basics of kitchen.......... as years passes by i started my experiments.............. And mom always gave a Chef opinion as to what was missing and the exact mix of flavors and so on............
I m so Thankful to her for teaching me the A-Z of kitchen.......... because i was never hesitant when i was alone myself to cook..... Thanks Amma. Love U.
The credit of teaching not only goes to Amma it even goes to my Mamama( mom's mom)........ She took care of me soo sooo much and I love her tooooooooooo much.......

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Now to todays topic...........  Mangalore Buns...........
When I speak about buns I remember the Rhyme.... Hot cross Buns Hot cross buns... one a penny 2 a penny hot cross buns.. I remember almost all rhymes taught during KG classes :D 
These Buns are not like the normal baked buns....... they are fried...It tastes nearly to doughnuts.... It tastes Heavenly when dunked in hot cuppa Coffee and enjoyed.......... Dad nd I love it that way!!!
It can even eaten with green chutney or Daali toy!!! (vch is not of my taste with buns)
They are sweet, soft and fluffy.... totally Yum
Now to the recipe:

1 cup Maida/All purpose flour
1 ripe Banana, medium sized
3-4 tbsp Curd/Yogurt
3 tbsp Sugar(u can increase the qtty if u want sweet)
1/4 - 1/2 tsp Baking soda
1/2 tsp Salt
Ghee - 2 tbsp
Oil for deep frying
Method:
1.     Mash the banana completely with your hands, add ghee in it; Add the rest of the ingredients, except oil, and make a dough; The dough should be of the chapati dough consistency.(Be very careful while adding yogurt; Yogurt gives out some water and tends to make the dough watery. So make sure u add spoon by spoon becoz it has mashed bananas too).
2.   Cover and set aside for 4-5 hours.
3.   Heat oil in a frying pan on low-medium heat; A tiny ball of dough dropped into the oil should rise immediately - That's when the oil is ready.
4.   Pull out ping pong sized balls of dough and pat them in between your palms to make pooris out of the dough; You could also use rolling pin to make the pooris.
5.    Drop the pooris in oil and deep fry on both sides until they turn brown; Note: While deep frying, press and keep them inside the oil  at the start, just like  you would do for  pooris 
6.   Remove from oil and drain on paper towels.
7.    Now dunk in coffee nd enjoy  vch is the best thing to do or enjoy with daalitoy, sambar, or chutney!!!!!

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Soft Fluffy nd Sweet
Tastes Yum Yum when u add lozza lovein it.
Time To Say Bubye,
Take Care,


Thursday, March 7, 2013

Pickle Mania#1 Karmbala Nonche/ Starfruit Pickle


Its taking a long time for me to retrieve my deleted posts and when i was checking which posts i have missed out i found out that all the pickle posts in Aps kitchen have flew away so I have decided to make a series of Pickle Mania and post all the deleted posts as well as newly created Pickles @ Aps Kitchen. This is a starfruit pickle in which I decided to drop in some cauliflower in it…I have made this many times as of now and I am sure you too will fall in love with it as we did.

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And mind me I loved the taste and the pickle too… it was empty within weeks…. J
And my taste buds were all awake by this taste.
Here is the recipe for the Pickle.
Star fruits- 5 (washed and cut into cubes)
Cauliflower 4 florets- washed and cut into very small flowers.
Sea salt – 1 cup
Water – ½ cup

For the Pickle masala:
Red Chillies Long – 10
Red chillies short – 25
Mustard seeds – 3 tsp
A small pc of turmeric (2 peanut sized)- roasted
2 peanut sized hing (if u r using hing powder 1 tsp)- roasted

Method:
Heat ½ cup of water and add salt into it and boil until it gets 3-4 bubble boils…
Once cooled down add star fruit and cauliflower.
Now Grind the Pickle masala into a very fine paste.to add water to make it fine paste use the boiled salt water itself in which the star fruit and cauliflower is soaked). Do not add extra water.
Now add this masala to the star fruit and cauliflower and mix well….. there is no need to add lime as the star fruit is too sour.. (if star fruit is not sour then u can add juice of ½ lime).

Rest the pickle out for 2 days and then refrigerate. 
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Yummy spicy and Tangy Pickle is ready to Serve.
Tastes Yummy when added Lotzza Love in It  J
With a Spicy note its time to say Bubye,

Monday, March 4, 2013

Avaale Khadi/Amla Rasam

I had posted this recipe long time back but as all of u know i had lost all my amchi posts so i have decided to  post all of them one by one. And today its Avale Khadi 

So here I am with a interesting and a Authentic Amchi dish.

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Avale Khadi/ Gooseberry Khadi
We need:
Gooseberry – 3
Fresh scraped coconut- 1 small cup
Red chillies – according to spice(I used 3)
Garlic – 10
Oil/ghee – 1 tbsp
Method:
Cook gooseberry until done.
Now deseed them and grind it along with coconut and roasted red chillies into a very fine paste.
Remove this mixture into a deep bottom vessel, liquefy it into a thick rasam or daal consistency and heat it.
Add salt to the khadi.
In a small pan heat oil/ghee and fry crushed garlic. And temper it on the khadi.
Boil it for 3 minutes and switch of the flame.
Hot Avale khadi is ready to serve.
Tastes Super with White Rice.

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Till my next post miss me,
Bubye,