Monday, September 30, 2013

Chettambado/Chettambade/Masala Vada

Sometimes cravings come all of a sudden, and it happened to my hubby one such time (it happens many a times :P) where he wanted to eat Chettambado/Chettambade/Masala Vada when he saw them in Lulu but I told him lets make it home and he can enjoy as many as he wants and so can our little girl.
I am not a big fan these ambades but My daughter  Hubby love it.


Here is what we need :

  • 1 and half cup chana dal (yellow split peas)
  • 1 or 2 long mild red chillies (kashmiri)
  • 3 - 5 whole peppercorns
  • 1 green chilli chopped finely( I used only one according to our spice level and I have ground it finely as the little girl of mine would also enjoy it without asking me to remove the chillies in between)
  • 1 sprig of curry leaves,chopped roughly
  • Salt to taste
  • Coconut pieces cut thinly into small pieces or Grated coconut -2 tbsp
  • Oil to deep Fry (we use coconut oil)





Method:

Soak the dal in enough water for atleast 3-4 hours.
Then drain the dal well and grind coarsely with the red chilli, peppercorns, without adding water. Do not grind it into smooth paste as you want pieces of dal when you make ambado.

Remove the ground dal in a bowl, and add the chopped green chillies, curry leaves, coconut and mix thoroughly, then season with the salt to your taste.

Shape into small balls, then flatten slightly using your hands (chette (flat) ambado (vada), hence known as chettambado)

Heat coconut oil well and  drop in the chettambado, and deep fry until they turn golden and crisp. Take them out of the hot oil once done and drain on tissue paper. The chettambado’s should be crispy on the outside and chewy (but cooked) inside.

Serve hot with a cup of tea or coffee and Enjoy!


Note:
Do not fry the ambado’s on a high flame as it will turn to look done but will not be done from inside.

U can even add onions to this but it is totally optional.


Thursday, September 26, 2013

Rajma Masala / Rajma Chawal

 Rajma/Kidney beans is such a bean which has a different kind of taste. Adding just salt and chilli powder can also make rajma curry interesting. I love our typical Konkani dish Rajma Bendi first when it comes to this bean, then comes saarupkari and later adds the north Indian variety.
Most of the time I make our amchi dish with this bean as it’s the preferred variety at our place. I love it more than hubby (he is not so fond of it) so it was not cooked regularly here. Now that little M loves the bean I have got a company to eat it J so the Not Cooked Regularly statement has changed: D.
This time its Rajma Chawal one of the best and well known combo by every Indian.
This dish is very simple and yummy. 


Here is the recipe for all of you:

Ingredients

1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours)
1 teaspoon grated ginger
1 onion finely chopped
 4 cloves garlic minced
2 slit green chillies
2 tomatoes chopped finely (u can even puree it if you wish)
1 teaspoon turmeric powder
1 teaspoon roasted cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 tablespoon oil/butter
2 tablespoons chopped coriander leaves
1 teaspoon oil
Salt to taste



 Method
Wash and soak rajma overnight or for atleast 8 hours (this bean takes long time to soak and cook)
Cook the soaked rajma in about 3 cups of water in a pressure cooker or pot until the rajma is soft, tender and cooked(do not overcook). Take 5 whistles minimum (mine got done) Takes about 20 minutes, depending on the age of the beans.
Heat oil/butter to a heavy bottomed pan, add grated ginger, finely chopped or minced garlic and green chillies; allow them to crackle for a few seconds until the raw smell disappears. Add finely chopped onion and sauté for 3 to 4 minutes on low heat until the raw smell goes away.
Stir in tomatoes, turmeric powder, cumin powder and sauté until tomatoes begin to start bubbling for a about 2 to 3 minutes.
Stir in the cooked rajma along with the water it contains and salt to taste and simmer for about 15-20 minutes. At the end add garam masala powder and simmer for 5 more minutes. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more or less water. Finally garnish with coriander leaves.
 Serve hot with steamed rice.

   

Till Later then,


Sunday, September 22, 2013

Cheese Paratha - Lunch box recipes


Remember my post about Paneer paratha which I had posted 2 weeks back??? We all loved it at home and I made Cheese Paratha.

My little one loves cheese and she loved this paratha too and now on I have added this to my cooking menuJ.




How to make Cheese Paratha
Ingredients:
For the dough:
2 cups whole wheat flour/atta
Water
Salt to taste
For the Cheese stuffing:
200 Gms Cheese
1 or 2 green chilies, finely chopped * refer note
1 tsp chat masala powder
2 tbsp freshly chopped coriander leaves *refer note
Salt or rock salt as required (add less salt as cheese does not hold much salt)

Butter or oil for frying the paratha




Instructions
Preparing the dough:
Make smooth dough with the whole wheat flour and enough water.
Cover and keep aside.
Preparing the stuffing:
Add in the Cheese in a bowl.
Mix the chat masala powder, green chilies and salt with the Cheese.
Keep aside.


Filling is now Ready to be stuffed into the dough

Preparing the parathas:
Take a ball from the dough
Roll them into small rounds about 2 to 3 inches in diameter.
Place the Cheese filling on the round and seal them into a ball
With some dusting flour sprinkle on the rolling board or kitchen platform, roll the stuffed paratha
Heat the griddle/tawa.
Fry the parathas on the griddle with butter or oil till they are evenly browned and well cooked.
In this way make all the paneer parathas.

Serve paneer paratha hot with yogurt or butter or your favorite pickle.




Thursday, September 19, 2013

Pudina Chutney - For Sandwiches, Tikka or Kebab



Sandwiches are the most easy Junks to make in a Jiffy if you have things handy. Especially if you have this chutney ready you can make it within half the time than what it takes.
I normally make Veg sandwich at home which all the three of us love to. My daughter loves chutney cheese sandwich in which she parts the bread slices eats the cheese first and then the bread :D.
I make this chutney less spicy as little girl also eats it along with us and Mint also has its own spice.


Here is a simple recipe for Mint Chutney which can be used for Sandwiches, or sides for Tikka’s or kebabs.
Fresh Coriander leaves 1/2 cups
Fresh mint leaves 1 cup
Grated fresh coconut 1tbsp.( optional, i did not use)
Green chilies 2 or more
Salt as per taste
Lemon juice 1 tbsp
Garlic pod 1 peeled

Wash the leaves and transfer them in mixer/blender and blend all ingredients (adding lemon juice not only gives a tangyness but also keeps the green color in tact)to a fine paste.


U can reverse the mint and corriander proportion too if u dont like too much minty flavor!

Ciao till my next post,
 

Monday, September 16, 2013

Palak Tambli

 Rice being a staple food for us South Indians we need a side to go along with rice. Most of the time I make rasam, dalitoy sarupkari, khadi’s , Sambhar the list goes on yet I feel we have a short list, And decides to make something new which I had seen in many kannadiga’s blogs but not yet tried  and it is  tambli. So today i am posting Palak Tambli. 
Tambli is normally made of a paste with coconut and yogurt and tempered with ghee, mustard seeds and chillies but you can skip coconut if you do not wish to eat coconut that day but the taste totally differs. 
So today is a version without coconut and just yogurt/curds.


Ingredients:
1 cup spinach
1 cup thick yogurt
1/2 tea spn cumin seeds
4-5 black peppers
2 green chillies
1/2 tea spn mustard seeds
4-5 curry leaves
Ghee/oil
Salt
Method:
Heat oil and add cumin seeds, pepper, green chillies, spinach, salt. Cook for 5-6mins. Cool to room temperature. Grind it to a smooth paste.
Mix yogurt and water (to bring to gravy consistency). Mix very well.
Heat ghee and add mustard seeds, curry leaves and add this seasoning to tambli.

Serves : 3-4
Preparation time : 15mins

 

Thursday, September 12, 2013

Karmbi Nonche /Brined raw mango pickle

Pickle is such a thing which can always make me salivate for more! Any kinds of pickles can make the same to me. I still remember Amma making bottles of them and me being the first one to check if its ready to use. Even after hundreds of no I couldn’t stop from checking it.  Especially the Raw mango pickles and the ivy gourd ones, even if the pickle was not ready I used to dig in a spoonful of it and wash the r.mango or ivy gourd and eat them (you call me insane I never mind :D ).

Just like Amma used to make them and I used to relish it now my daughter does it… Yes the same washing  raw mangoes or tendli/ivy gourd business. But the only difference is I do it for her ;). She too loves pickles raw mangoes and tendli the way I we do. I feel so happy when I make pickles at home thinking that I am not the category who crib on such lengthy procedures and then continue on the pickle making thing.
After lot of talking and praising myself I am posting a Version of Raw mango pickle which in Konkani is known as Karmbi Nonche.  Karmbi means brined raw mango pieces. The raw mangoes and washed and cut into small bite size cubes and then brined in salt water for 2-3 days and then used to make pickle.
So here is what we need and how to make it:


So here is what we need and how to make it:


Ingredients:

Raw mangoes 2 big ( cubes will come around to more than 2 cups)
Salt 1/2 cup
Water boiled and cooled to room temperature- less than 1/4th cup
Mustard seeds 2 tea spns
Turmeric powder -1/2 tsp
Asafoetida powder 1/4 tea spn or Asafoetida granules(big sized) 2
Red Chillies – 12 Short (Adjust spice according to your taste buds) * Refer Notes
Lemon/Lime juice- 1 tbsp (this would be necessary only if the raw mangoes are not sour)
Method:
Wipe the mangoes with clean cloth to remove any traces of water. Cut them into bite size pieces and add salt and water(boiled and cooled). Keep aside for 1-2 days. This is called 'Karmbi'.
On the third day grind  red chillies,mustard seeds, asafoetida,turmeric powder by adding very little salt water into a very smooth paste( the brined water which we used for brining raw mangoes, do not use any other water and there should not be any traces of water in any of the vessels used to make pickle. Water spoils the pickle soon).
Add the ground masala to mangoes and mix well.
The first day this pickle should taste a bit salty, as the later days the spices and salt will get balanced equally
Store in air tight container, refrigerate and consume within a month ( here it does not remain for so long ;)) or till the Mangoes do not turn squishy and soft.

*Notes:
U can use 10 short and 5 long chillies also.
If you find the mentioned chillies less then adjust accordingly or you can use 12 chillies and in case of extra spice requirement you can add chilli powder also.
Make sure the jar you use to store pickle is clean and dry orelse the pickle will spoil.

It’s the same while grinding the pickle masala or karmbi, do not use normal water always use boiled water cooled at room temperature.
 

Saturday, September 7, 2013

Kesar Rabri

A simple meal or a maharaja meal can be special by a yummy dessert. Now that Ganesh Chathurthi is coming day after so I am posting one such dessert which can be made on special occasions or even on such days when you  just feel like eating something yummy and sweet.


Here is what we need:
Milk 4 cups
Sugar     -2 tablespoons
Saffron/ Kesar a few strands
Green cardamom powder-1 teaspoon
Sliced Almonds a few

Sliced Pistachios a few

Method:
Blanch the almonds and pistachios, peel and slice them thinly.
Dissolve the saffron strands in 1 tbsp hot milk.
Bring the milk to the boil then cook slowly, stir frequently and let the cream thicken at the edge of the pan. Now add the dissolved saffron and sugar, cardamom powder in it and switch of the flame once the sugar is dissolved and done.
Garnish with almonds and pistachios.

Allow it to cool down completely then Serve.


Note:
Make sure you keep stirring the milk as it has chances of getting stuck  in the bottom of the pan if yu don’t do so.
The whole process takes more than 1 hour.
You can refrigerate this rabri, as it tastes Super when served Chilled
Wishing All the Readers of Aps Kitchen A Happy Gowri Ganesha Habba/ Ganesha Chathurthi.

You can also make these,
     Photobucket
Photobucket    
Photobucket CIMG1766  Photobucket

Photobucket

For all These recipes Click on the Picture.

Happy feast to all,
  

Thursday, September 5, 2013

Gobi Urval

Blogging has made me A bit tension free sometimes, reason being less thinking of what to cook when I don’t have any Idea as to what I should prepare. Most of the time it leaves me salivating or just thinking about the dish ;). Same did this dish do to me when I first saw it in Sai’s Blog. She had posted a lovely recipe of Paneer Urval and I kept on thinking to make it.  One fine day when I thought of making it I realized that I am short with paneer/ cottage cheese so I made it with Gobi/Cauliflower.
So here is my recipe for Gobi Urval.
Ingredients to be marinated:

Gobi – 200 gms (around 2 cup florets cleaned and washed)
Ginger garlic paste-1 tsp
Turmeric powder-1/4 tsp
Salt – to taste

Ingredients to be ground:
Fried long chillies(kashmiri will do)-5-6
Garlic-5 flakes
Ginger-2” pc
Tamarind-a small peanut sized ball

Ingredients to be fried:
Long red chillies-5-6 no s
Cashewnuts-10-15 cut into bits
Curry leaves-20 -25 leaves
Oil-2 tsp

Other ingredients:
Onions- 2-3 chopped
Tomato -2 pureed
Oil-2- 3 tspTomato sauce-2 tsp


Method:
  1. Grind the ingredients mentioned under to be ground and keep it aside.
  2. Marinate the Gobi with the ingredients mentioned under ingredients to be marinated and add even a tsp of ground paste to this it tastes Super Yummy
  3. Take a pan, heat oil and fry the ingredients mentioned under to be fried and keep it aside.
  4. In the same pan heat oil, fry onions until it changes color, add the remaining ground masala, tomato puree and fry until raw smell disappears and the oil leaves the sides of the pan.
  5. Add marinated Gobi florets, tomato sauce, and cover and cook until done.
  6. Garnish with fried ingredients and stir for few minutes and Serve Hot.
While eating do not throw away the curry leaves eat them along with the gobi it tastes Super yum!


  

Sunday, September 1, 2013

God Layi Povu along with the significance of Choodi Pooja

As a kid I grew up eating all kind of naivedya items and learnt to make the easy ones soon. This is one such Panchakadayi or panchakajjaya which I learnt to make from my school days. I enjoyed eating it after pooja but my favorite was the sugar based ones.
Today being the last day of Choodi I thought I must not delay in posting this so I am posting the Jaggery (called as God )based panchakadayi/panchakajjaya which I made for Chudi Pooja.
Choodi Pooja, is performed during shravan month of every year on Fridays and Sundays by married ladies. A newly married woman performs her first Choodi Pooja in the presence of many elderly women, separately in her husband’s home and her parents' home.
'Choodi'  which means a tied bundle. The story behind Choodi pooja goes like this, It is woven around the demon king Jalandhara. His wife Vrinda devi was an embodiment of chastity and fidelity her qualities had prevented the protector of the worlds Maha Vishnu from vanquishing the demon king Jalandhara and break his hegemony over pious people of the world. So Maha Vishnu appears before her in the form of Jalandhara when the demon king had gone out for official engagements.  Maha Vishnu then makes his move and outrages Vrinda’s fidelity towards her husband. Having the last umbrella of protection over Jalandhara  Vishnu later engages him in a war and defeats him and saves the world from falling under the rule of demons.

The legend in its later part suggests that the befallen queen of Jalandhara comes to know about the reason behind her husband’s defeat in the war prays to Lord Vishnu and cleanse herself from the sins she had committed by betraying her husband unknowingly. Lord Vishna suggests her that she should perform Choodi Pooja which features poojas being offered to the Tulasi goddess with 11 types of flowers and a natural fibre from the plantain tree  (which is known as vaayu in Konkani) to tie them together and offer it to Tulasi.
A women will be dressed up in saree and  arrange her pooja  thali  with -chudi flower,haldi kumkum,little uncooked rice, Prasad for naivedya freshly prepared at home, veedo(arecanut/betel nut piece in betel leaves), insence stick, arti and  a steel  pot filled with water.


This pictue is of the Choodi's i made here

A standard Choodi requires many flowers and herbs to be collected, as mentioned here -
1. Ratnagandhi
2. Ratha Phool
3. Shevnthe/Sevantige  
4. Kaaylya Dolo (Crow's Eye)
5. Anwaali
6. Aarati Phool
7. Kangani Phool
8. Shanka Pushpa
9. Mithaai Phool
10. Majra Nankut( Cat’s Nails)
11. Wild Grass (Dibrankoru)
12. Plantain yarn (Vaayu) for tying.
(Information from dad,amma  and net)
But these days getting all these flowers in city as the mother nature is being troubled in most of the places to build apartments and here getting the basic flowers is a big difficulty so ladies just get the flowers which are available in their place and tie Choodi and perform the pooja accordingly.
With all this explanation lets move on to the recipe for God laayi Povu.


Ingredients:

Thin Poha/Thin Beaten Rice/Thin Flattened Rice - 200 gms
Layi/ Puffed Paddy – 50 gms (you can see the pictures HERE)
Grated coconut or desiccated coconut - 2 cups
Jaggery - 2 cups – grated or powdered
Water - 1 cup normally the jaggery and water consistency is 2:1
Green Cardamom powder - 1 tsp

Method:
Heat a pan/kadai , add 1 cup water and the grated jaggery and allow to melt. Once the jaggery has melted and has almost come to once string consistency then add the grated coconut and mix well. Now switch off the flame and allow to cool.
Once the jaggery and coconut mixture has cooled for completely, slowly add in the poha and laayi/aralu/puffed paddy little by little checking the texture of the panchakajjaya, mix well and the green cardamom powder and mix again. 

Serve it just like this or as naivedyam.

Notes
If the jaggery mixture  is too sticky you may have to add in more of poha to the mixture.
The end result must not stick on to your fingers neither be too dry.
While serving you could mix in ghee and serve and this is totally optional.
Make sure u don’t add too much of water orelse the Paank(jaggery mixture will turn to be runny).
Add the poha first(little by little ) and then the Laayi(puffed paddy).


Serves 4
Let God Bless all of you with Pink of health and wealth,