Thursday, August 29, 2013

Punjabi Chole

I have never tried making Punjabi Chole at home and had always eaten it in restaurants or at get together parties. I still do not know the reason why I had not tried it at home though I have made chole in other method. Last month when I tasted chole in of the get together party I realized it had something missing in it and the very next day I googled for the recipe to try it at home and found  this recipe  in which she has given separate masala for the chole. It is a fool proof recipe and I tried it the very next day and Boy it was a success or say super yum dish. So now on no regrets and i will make this atleast once in a while.
This is how to make Punjabi Chole:

Ingredients for the chole
  • 1 and half cup chickpeas (Garbanzo Beans, Kabuli Chana)
  • 2 medium sized onions chopped
  • 3 medium sized tomatoes chopped
  • 1 tsp ginger paste or coarsely ground ginger
  • ½ tsp garam masala
  • 1 tsp chili powder
  • 1 tsp amchur powder/dry mango powder
  • 2 slit green chillies
  • 1 tbsp oil
  • salt
Spices used for the Punjabi chole masala:
  • 4-5 black cardamoms
  • 1 inch cinnamon
  • 5-6 peppercorns
  • 3 cloves
  • 1 bay leaf
  • 1 and half tsp cumin seeds (jeera)
  • 1 and half tsp coriander seeds (dhania)
  • 1 and half tsp fennel seeds (saunf)
  • 2 red chillies

Lets Start Making Chole

For The Chole masala powder
 In a pan, dry roast all the spices mentioned above till brow on a medium flame. Make sure they only get roasted and not burnt.
Keep on tossing them to get all the spices roasted evenly.
Once they are cooled, grind them into a fine powder.

For the Curry:
v  Wash and soak the chole (chickpeas) in enough water overnight.
v  Add enough amount of water as the chole increase in size after soaking it.
v  In a pressure cooker add the chole, along with the soaked water (Amma tells me not to throw water as the essential nutrients of the skin goes in the water) and pressure cook for 5-6 whistles. The chole should be soft but not overcooked.
v  Now in a pan, add oil. Once the oil is hot, add the chopped onions. Fry till they become transparent.
v  Now add the ginger paste.
v  Once the raw smell of the ginger goes off, and add the chopped tomatoes.
v  To this add the powdered chole spice, red chili powder and green chilies. Sauté for a minute.
v  Now add the cooked chole with a very little quantity of its broth. You can add more broth if you want a more gravy in your dish.
v  Add salt as per taste; Keep the dish on sim for around 8 minutes.
v  At last, add the amchur powder and mix well.
v  Switch off the Flame and Serve with kulchas, bhatura, poori, and rotis. Its tastes good with simple rice too.
  The Recipe actually tells to add salt while booking channa in pressure cooker… but somehow My Amma or even her mom had taught not to add salt while cooking any legumes or beans as it would not get cooked well. So I was a bit skeptical about adding salt. You can add it while cooking or later.
  Sometimes the channa takes more than 6 whistles in that case once the cooker is cooled and you open check if they are soft if not keep it on flame again for 1-2 whistles.
  You can double the amount of Masala Powder and store the remaining in an Air tight container. And it use it twice like I did.
Serves : 4

Till Later then,

Tuesday, August 20, 2013

Doodh Peda- Made in 5 minutes

Today Being Raksha Bandhan/Rakhi and Suttha Punnav (Rig Upakarma i.e  men wearing the holy thread) I thought this sweet is perfect to celebrate this occasion.
So wishing all the men who celebrate Rigupakarma and my brothers A Happy Raksha Bandhan.
We have another reason for celebration this week We will complete 5 years of married life this Thursday and that is a most important reason to celebrate and make this sweet J

But all can enjoy the sweets isn’t it… make it its really simple and can be made in 5 minutes.

1¾ cups Milk Powder
1 Can Condensed Milk – 395 gms
2 tbsp Butter
6 Small Cardamoms peeled and powdered
A small pinch of Saffron  dissolved in 1 tbsp warm milk
Dry fruit/nut of your choice (I used pistachios, u can use any of your choice)


Ø  Take a microwave safe deep bowl and melt the butter by microwaving it.
Ø  Once the butter is melted, add milk powder and condensed milk and whisk them well. Make sure that they are combined well and there are no lumps formed..
Ø  Place the bowl of mixture in the microwave and cook it on high power for a minute.
Ø  Remove the bowl and mix them well with a help of a sturdy spoon.
Ø  Place the bowl back in the microwave and cook on high power for another minute.
Ø  Again take it out of the microwave and mix in cardamom and saffron milk. Mix it well and place it back in a microwave for another 1 minute on high power.
Ø  Remove a small amount and form small balls of the mixture.  If not done then mix it well and microwave again for 30 seconds to a minute.
Ø  Let it cool for a while(say 2 minutes) so that it becomes easy to handle and  make sure not burn your hands.
Ø  Make small rounds with hands, as the traditional pedas are done. Press a piece of your favorite nut in the centre and place these pedas in a Air tight box/ container

My microwave took 4 minutes for me to make this. If your MW takes a longer time then keep it for 30 seconds more and check if not done do the same again until u can make a small ball of the mixture without the mixture sticking your hands.
U can add fat free milk powder too but the one with fat u get the rich flavor.

Saffron is optional.
You can make it for any festival and as its quick and easy to make u need not worry too :D

Monday, August 19, 2013


Hello all, hope u had a great weekend we to did... infact its the 2nd day of the week for us and we r waiting for the weekend eagerly as its celebration time for us J.

Some food pictures attract one so much that you feel like eating it right away. Same did this picture do to me! I wanted to gulp it right away but there was no way that I could get it anywhere here or make it the moment I saw. So I had to wait for a day and made it the very next day. I kept all the things ready in the morning so that I don’t miss a single thing. But I had a few doubt’s which Prathibha cleared the very moment I asked her.
Thank U Prathy for the recipe as well as guiding me when I was in a doubt.
It was so yum that I we(even my lil one) could not resist eating it. I made puri’s also at home as we could have as much as we want and my little one also was eating them, I wanted to make it at home healthy and fresh.
We finish off the whole batch of puri’s and pani too ;) I know you may think crazy people but mind me it’s such a tempting thing that we cannot resist, and is contagious too as when one eats or sees it they get tempted.
Without much ado let me pen down the recipe for all of you who want to try this!

For Puris:
50 puris recipe here 

For Bangarpet Pani:
1 litre of Drinking Water
10 pods of Garlic, with skin(* see notes)
6 Green chillies (*see notes)
2 " fresh Ginger
2 " Cinnamon stick
10 Black peppercorns
1 tbsp Saunf/fennel seeds
2 tsp Black salt/kala namak
2 tsp Lemon salt/Citric acid crystals (*see notes)
2 tsp chopped Coriander leaves
2 tsp Sugar
Salt to taste

For Green peas-Potato Stuffing:

1 cup dried Green peas
2 medium Potatoes
Salt to taste

For Carrot-Onion mixture:
2 Carrots  peeled and grated
1 Onion finely chopped
2 tbsp Coriander leaves finely chopped

Grind cinnamon,blacksalt,peppercorns,saunf,lemon salt and regular salt to a coarse powder.
Add green chillies, chopped ginger and garlic pods and turn in whipper mode to a slight coarse masala,it should not become paste. So take care not to run for long time.
Drop the mixture in a potli (muslin cloth) and make it into a potli and drop it in 1 litre water and keep it aside for 4-5 hrs until the water is infused with the spices from the potli. Now take out the potli and add sugar to it and mix well.
In a small bowl take coriander and add 1/4th cup water and slightly press coriander with hands until you get the flavor of coriander infused into the water. Strain the water and discard all the coriander and add this coriander flavored water to the pani.
Now check the taste of pani and add extra water (you might need to add 1/4th ltr water approx)to it to suit your taste buds. Adjust the salt, sugar and lemon salt as per your taste. Balance the spices (green chilli,sugar,salt)according to your taste.

For Peas potato mixture
Soak peas overnight and wash those couple of times and arrange it in a bowl in the cooker. Cover it with lid.
Pressure cook the 1 cup green peas with 2 cups water for around 6 whistles(the peas take long time to cook generally so 6 must be enough if not done then keep it for a while more). Once cooker cools down. Remove excess water (keep a little water to mix) and keep the peas aside.
Pressure cook the potatoes for 3 whistles (depending on how long the potatoes take to cook).
Remove the skin of potatoes and mash it roughly, do not make it like a paste.
Add the potatoes to the peas mixture and again heat this mixture on stove. Add salt to it and mix well and cook it only for a single boil. Switch off the flame. Keep the potato-peas mixture slightly thinner as it gets thickened over time.

For Carrot mixture:

Mix grated carrots with finely chopped onions and coriander in a bowl until it is mixed properly. Keep it aside for later use.

 How to assemble and gulp the Bangarpet Pani Puri:
Take each puri and poke it gently to make a small whole on one side and stuff with a little peas-potato mixture and little carrot-onion mixture and dip it in the spicy pani and just gulp as many as you want.

Note :
You can keep the Pani in the refrigerator if you need or serve it at room temperature.
It is important to keep the peas potato mixture warm to get the perfect Bangarpet pani puri taste.
I loved the cool pani( I had kept it in fridge) and warm mixture combi.
In the actual recipe she has added about 20 garlic pods(as she used Indian Garlic) but I have used 10 as I used the big sized garlic pods available here.
I have even reduced the spice (green chillies) as we can’t stand too much spice and even the garlic will have the spiciness of its own.  So add green chillies according to your spice level.
If u don’t get citric acid crystals or lemon salt then u add the same amount of lemon juice(I don’t know if it tastes same but can come near to this)
You will know how to balance the taste once u start making it.
If the water tastes spicy you can add a little extra water to balance the taste.

With This Unique recipe its time to say Bye,

Orange Pani Puri
Pani Puri

Thursday, August 15, 2013

Orange Pani Puri

As Promised in my last post here I am With a Unique Pani recipe for the Pani puri.
How many of you love Pani puri ???  I guess there would be no NO’s but only Yes’s for this question. I we can skip dinner for pani puri, it is such a thing which attracts us like a magnet and calls us to finish it off if there are any puri’s remaining at home. It did with us this time too. I had made a huge amount of Puri’s this time and I thought why not give a twist to our regular Pani puri? So I just saw what was in my pantry and found the shiny bright oranges in my fruit basket and decided to make Orange Pani and the Regular pani. Yes u heard me right Orange Pani Puri.
Its one such Chaat which kids can eat without any fuss as it has a sweet flavor in it and is not spicy!

And that it is INDEPENDENCE DAY today and this includes all 3 colors of our national flag i decided to post it today.
Wishing all Aps Kitchen readers a Very Happy Independence Day!

I had seen this Idea in Master Chef India last year where in the Chef’s used different juices to create pani. 
Here is my version of it!

For The Puri’s Refer HERE
For Orange juice ka pani              
1.Orange juice-1 n ½ cup * Refer Notes
2.Salt to taste       
3.Roasted cumin powder- ¼th teaspoon   
4.Paani puri masala-1 teaspoon
5. Pudina chopped – 2 teaspoon
6.Lemon juice of ½ lemon( I used of ¼ lemon as they were very big in size)             
7. Amchur powder-1/4 teaspoon

Other Ingredients for filling
1. Soaked moong boiled- ¼ th cup
2. 1 tsp roasted jeera/cumin powder
3. ½  tsp Chaat Masala
4. Salt to taste
5. Finely chopped coriander leaves
6. 1 onion finely chopped


In a wide bowl take Mix all the above ingredients well and make sure everything gets incorporated well.
For the filling mix ingredients 1-4 well.

How to assemble:
Take a Puri make a small whole fill the potato mixture, add a few onions and coriander leaves and then dunk them in Orange Pani.

And right it goes into your mouth J.
Enjoy making them and make it for your friends and let them enjoy too!

  • If you are using readily available orange juice then there is no extra effort required. But if you are using fresh orange juice like the way I did then take 5 oranges cut them in between and remove juice with the help of a juicer. 
  • If u do not have juicer at home u can take the seeds individually and then remove the skin of ach of them and seed if any and blend it in a blender and then strain and use it.

With a new recipe will be back soon,


Monday, August 12, 2013

How to make Puri's for Pani Puri

I have been making Puri’s for pani puri from a quite long time. It was 4 and half years back I had tried making them when we were in Jeddah. But whenever in India I never took efforts to make them but get from store as it would be stress free enjoyment. But being here in UAE and having no many chat corners we satisfy our needs to the core at home. We do have some chat joints here (not like in SA) but homemade is the best and healthy too J. My hubby likes the pani that I make these days.. Now does this mean he dint like it before??? Nah its that I have adapted my own recipe and make pani which is a big hit these days at my place.

So without much ado let’s get Cooking see what we need.
For The Puris
1/2 cup fine semolina (rava)
1/2 tbsp plain flour (maida)
3 tbsp soda water (bottled)
salt to taste

For the puris
  1. Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
  2. Divide the dough into 40 equal portions and roll each portion into 1½ circles( I have used electronic roti maker as I am very bad at rolling round puri’s)
  3. Deep fry in a kadai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
  4. Remove, drain on absorbent paper . Your Puffed up Puri's are ready for Chaat.

Store in an air-tight container or a zip lock bag or air tight plastic bag like the way i did . To See what i have made using these puri's stay tuned! Obviously not the regular pani puri but something New!
Till my Next Post,

Thursday, August 8, 2013

Palak Paneer Rice

What do u do when you have left over curry? Reheat and use the same?? I used to before but now a days I feel bored to use the same sometimes. So this week when I made palak paneer for dinner and it was left over the next day I used my cooking girl brain and made Palak Paneer rice.
And mind me it tasted Super and a new recipe got added to my recipe list.

Here is how I made it:
We need
·         Sona Masoori or Basmati Rice, uncooked – 1 cup [Soak in water for 10 minutes, remove water for later use]
·         Ginger-Garlic paste – 1 tsp
·         Tomato purée -1/4th cup
·         Green Chilli -1
·         Biryani masala/ pulav masala – 1 tbsp
·         Left over Palak Paneer curry – 1 cup
·         Black peppercorns, Bay leaves, Cloves, Cinnamon sticks, Star anise
·         Salt  to taste


  1. In a pressure cooker, heat oil and add the ginger-garlic paste, 4 peppercorns, 1 bay leaves, 1 star anise, and 1 small stick of cinnamon. Sauté for 1-2 minutes. Add green chilly and Mix well.
  2. Add the palak paneer(left over), tomato purée, to the above and cook properly for 4-5 minutes on a low flame. Add the pre-soaked uncooked rice, stir well, and add ¾ th cup of water. Add biryani masala, salt to taste. Stir well and covered until the rice is done( I took only 1 whistle as I use electric hot plate it takes a bit long than the gas stove) .
  3.  Once cooled down mix well and serve just like that or with raitha J.

I have used 3/4th cup of water because there is 1 cup of Palak Paneer gravy remaining and 1/4th cup of tomato puree also. As the ratio of pulav or rice is 1:2 (1 cup rice : 3/4th cup water+1/4th cup tomato puree+1 cup palak paneer curry)
From next time dont worry to recreate your Side dish to a new dish You can even pack this for lunch in the Lunch Box J

Bye for now,


Monday, August 5, 2013

Palak Paneer

 Palak Paneer is one such North Indian dish which I have been eating and Loving since the time my Aunt used to make it for us from our childhood. And when I grew up I learnt the recipe and make it at home Its of such side dishes which takes in limited ingredients in it.

So here is the recipe for all of u those who love palak



2 bunches palak 
200 gms paneer (Frozen ones, soften them by soaking it in Luke warm water)
2-3 green chili 
1 large Onion , finely chopped
Grated ginger and garlic 2 tsp
Cumin powder ½  tsp
Coriander powder ½  tsp
Garam masala 1 tsp 
cream 2 tbsp
Lemon Juice- 1 tsp

Salt as per taste
½ -2 tbsp oil 


Bring the frozen paneer cubes to room temperature. Wash, rinse the spinach very well. Remove the thick portion of the stem

Blanch the spinach it in hot water. Now drain and put the leaves in a bowl containing cold water. Blend the blanched palak with green chilies to make it into a smooth puree.
Dice paneer into one inch by one inch by half inch pieces.
Heat oil in a deep pan/kadai. Add finely chopped onion, grated ginger garlic and sauté it till the raw smell goes off and onion turns golden brown. Add coriander powder, cumin powder and sauté  it again on low flame for few seconds taking care not to burn it.

Add the spinach puree , salt and garam masala and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot with rotis or rice.

Have a lovely Week Ahead,

Thursday, August 1, 2013

Mavinkayi Chitranna/ ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ

Its Mango season still and here in the Middle East raw mangoes
are available almost throughout the year but not the crisp and hard ones as we get now. Off season it’s a kind of soggy or half ripe. The reason may be because of freezing them. Yet I get them and enjoy it with a little chilly powder and salt or chutney. And during seasons I have them at home until it vanishes ;) and I even make Kalambo and then Chutney out of this.
Today’s recipe is also about raw mango and its Mango Chitranna or Mavinkayi Chitranna aka Raw Mango Rice. One of my friend here had asked me to post lunch box recipes for kids and as said i have done it 
JThis is perfect for Lunch Box for kids or elders. 

Chitranna ಚಿತ್ರಾನ್ನ  the name is so different but still no one at home knows why is it called so. My Hubby calls it Picture rice and that’s because Chitra means Picture: P and one of my Aunts names is also Chithra
he sometimes calls her Picture Aunty too: P. Ok leaving all that jokes apart I will post the recipe of the
day. Mavinkayi Chitranna


White Rice 2 cups ( I use Sona Masoori as I even give my little girl and its easy to digest than the basmati, u can use basmati too)
Oil 2 tbsp
Mustard seeds ½  tsp
Peanuts ½  cup
Green Chillies – 5 ( I used 5 as they were not much spicy u can adjust as per your spice) * refer notes
Curry leaves few
Turmeric powder ¼ th tsp
Salt to taste
Finely chopped raw Mango – ½ cup * refer notes

For garnishing
Grated Mango 1 tbsp
Coriander leaves finely chopped a handful


Clean, wash and cook rice in enough water( I pressure cook for one whistle and then drain immediately, you can cook it directly in a cooking pot) . Take care that the grains remain separate.
 In a deep pan, heat some oil. Add peanuts and allow it to turn crisp (do not make them black or burn them) once done add mustard seeds, when they crackle add urad dal, slit green chillies and curry leaves. Add turmeric powder. Add cooked rice, salt, and mix well. Cook it for 5 minutes over low flame. Garnish with some more grated mango and finely chopped coriander leaves.

* Note:
Make sure your rice grains are separate.
If the raw mango that you are using is not sour then u can add a tsp of lemon juice too.
U can add a dried red chilli too when u are giving the tempering for extra spice.