Showing posts from 2014

Hurigadale Dosa/ Hurigadale mini Dosa's

A breakfast here is most of the time dosa or idli or any south Indian Breakfast, may be poha or anything that will fill our stomach. I feel good that I don’t get muesli or cornflakes on my breakfast table always, may be that is healthier option but our south Indian breakfasts are no less to these. Whenever I ask ‘M’ what does she want for tiffin box most of the time her answers will be Dosa, Idli or chapathi or Paratha, tikki, she never voluntarily asks for sandwiches but I do 2 varieties of them one is with mushrooms and cheese, the other is corn and cheese. She eats these happily. Recently I have tried giving her some food that she could eat with spoon at school like Usli, poha (but not regularly). This is one such Dosa recipe which I made just to empty the fried chana/Hurigadale in kannada/hurkadlo in konkani/putani in kannada which hubby had got and was just lying in the shelf from a long time.
Here is what we need for Hurigadale Dosa: ½ cup Urad Dal ¼th cup Putani/Hurigadale/hurkadlo 1…

Homemade Mixed Fruit Jam

Homemade food always stands on the top list when compared to store bought one’s. Jam is such a thing that I had never ventured into till quite a long time of marriage. I tried this one when my blogger friend Priti had posted it in her blog Indian Khana. I made it the very next week and have made it many a times from then. It is very easy to make and yummy too.

We need: Apple - 1
Ripe Banana - 2
Orange - 1
Strawberries -5
Prunes - 10
Seedless Black Grapes - 1 Cups
Sugar - 1 ¼ th Cups Or More if needed
Lemon Juice - ½  tbsp or Citric Acid - ¼  tsp

Method: 1.Peel, core and chop apple, strawberries, prune, orange and banana. 2.In a blender or mixer grinder/mixie add all the fruits and blend until smooth. [I got 3 ½ cup Puree] 3. Heat a deep bottom pan and add the fruit puree to a pan, add sugar, stir and cook on medium flame to bring it to a boil. Simmer the flame and keep stirring in regular intervals it until it thickens. 4.Once jam starts to thicken, add lemon juice/citric acid and mix well. 5. Cook …

Saat - A Flaky Mangalorean Sweet

Mom is the best cook in the whole world… isn’t it? I have told about my mom’s food in n number of posts I can keep praising her food every time I speak about our Amchigele cooking. She is a expert to cook any kind of dish from sweets to savories or any kind of side dishes…. Its just Amazing to see her to make things perfect without any stress. There are just a few dishes that she has given up and one among that is jalebi which I want to master by the time my kids grow ;). Saat is one such sweet that amma makes perfect. Making saat is not east as the deep frying, the flaky texture,the sugar consistency and the bottom everything must be perfect. And amma does is just perfect. Saat is a  cousin of badusha I can say, the difference is there is a sugary chip below the sweet which is very much liked among the kids, This is actually a sugary sweet in Mangalore made of Maida flour & rolled in sugar syrup with a hint of cardamom. I am not a big fan of this blandish sweet though its one of m…

Undi -Tempered Rice Dumpling

Remember the Carrot Chutney I served with Undi’s?? I had promised to post the recipe soon but somehow it got stuck in drafts, not delaying it I am going to post it today. Undi  is a Amchi /Konkani delicacy which is made for breakfast. It is very healthy and filling. Here is what  we need for Undi 1 full cup rice (the one we use for idli/dosa). ¼ th cup coconut, freshly scraped/grated(only the white part avoid getting the black portion) ¼ th tsp methi seeds ¼ th tsp mustard seeds 1 tbsp oil (we use coconut oil for such delicacies) Salt to taste.
Method: Soak rice for 2 hours in water. Later wash the rice and drain it completely. In a mixer grinder or grinder add the coconut along with little water and grind finely into a smooth paste. To this add the soaked and drained rice and grind until the rice turns to rawa consistency (idli rawa consistency) and keep aside. In a deep pan heat oil, add methi seeds,mustard seeds, when it splutters add the ground rice rawa paste to this along with ¼ th cup of wa…

Chakkuli Masala

What do you do when you have chakkuli/murrukku in lot?? I never have them in lot many a times but it was when my hubby had come back from India my mom send a lot of nanchanae tinglodu/ragi murrukku(homemade) and my in-law’s sent some rice chakkuli’s(not homemade), so we were loaded with Chakkuli at home. We enjoyed all the homemade ones as they are irresistible, but I had a pack of other murrkku lying in the shelf (may be we had a overdose of them) so soon I decided on making this Chakkuli Masala. I started making this after tasting this in Carstreet, Mangalore.

We need: Chakkuli - 5 -6 Onion - 1 medium, finely chopped Tomato - 1 medium, finely chopped Few sprigs of coriander leaves finely chopped Coconut oil – 1 tsp Chilli powder – ¼ th tsp Salt to taste( we require very little as chakkuli’s have salt) Juice of lemon/lime – 1 tsp

Method: Break the chakkuli into small pieces and keep aside. Add all the remaining ingredients one by one into a mixing bowl and mix very well. To this mixture add broken…

Salted Cucumber Lassi/ Kheera Lassi

Cucumber Lassi or Kheera Lassi is a cool and refreshing drink to enjoy when you wish to have something cool and healthy.

Cucumber - 10 to 12 (i used baby cucumbers)
Yogurt / Thick Curd - 2 cups
Green Chilli - 1(chopped finely)
Ginger - 1/2 inch
Coriander leaves - few
Salt - as per taste
Roasted Jeera powder -  1 tsp (optional)
Chat masala - for garnishing (optional)


1. Wash and clean the cucumber. Remove its skin and cut into small pieces.
2. In a blender, add the chopped cucumber, curd / yogurt, ginger, green chillies, coriander leaves and salt. Blend till it is smooth. 3. Garnish with roasted jeera powder and chat masala. Note:
Garnishing with jeera powder and chat masala is totally optional, adding both enhances the flavor.
Enjoy Cooking,

Caterpillar Salad

Last time i had posted this Lemon Mouse which was so cute that my daughter was very happy and told me to create more of things like that. So i created this little caterpillar with Cucumber slices and cherry tomatoes.For the eyes i kept peppercorns. My little girl enjoyed watching it and even eating her favorite cucumber by telling Amma it was so cute.
Enjoy Making
Enjoy Cooking,

Phova Chetni/Phova Chutney with Chane Upkari

Phova Chetni/Chutney and Chane Upkari There are a few amchi breakfasts that are very easy to prepare and the accompaniment with that particular one is absolutely Yummy. Phova(beaten rice flakes, thin variety) Chutney is one such dish is combined with Chane(black garbanzo beans) Upkari . As a kid I did not like such breakfasts but as said time changes everything or may be I am getting my No no’s to Yes Yes  because I got to behave like a very good mom in front of my daughters so that they don’t refuse such food. And luckily ‘M’ doesn’t. This is even called Bajil in tulu.

Here is what we need for Phova Chetni- this is a typical method of making this dish, I have a instant version too which I will share soon. 1 and ½ cup thin variety phovu/ poha(beaten flat rice) Coconut – ½ cup freshly grated 3 red chillies roasted 2 tsp coriander seeds  1 tsp Jeera(cumin seeds) ¼ th tsp turmeric powder A peanut sized tamarind ball ½ lemon sized jaggery ½ tsp mustard sees Curry leaves few strands 1 tbsp coconut oil Salt…

No Onion Garlic Pulav/Pulao with No Onion Garlic Baby Corn Masala

I normally make no onion garlic pulao/pulav as it can be eaten even during such days when we avoid onion and garlic. To pair with this no onion garlic pulav I made Baby corn masala which is again without onion and garlic. Ingredients for the Pulao/Pulav: 2 cups basmati rice 2 cups mixed vegetables (Beans, Carrot, Peas)  4 cups water 1 inch piece of cinnamon  3-4 cloves 2-3 green cardamom 1 bay leaf 1 star anise ¼ th tsp jeera(cumin seeds) ½  tsp black cumin seeds (shahi jeera)  2 green chilies, slit 1 tbsp fried/roasted cashew nuts  Salt to taste  Oil + Ghee – 2 tbsp 2 tbsp of finely chopped coriander leaves   Method for making Pulav:  Wash and soak rice for 30 minutes in 4 cups of water as mentioned above *.  Drain the water and keep it aside. Heat oil + ghee in a wide pan. Once ghee is melted, add shahi jeera,jeera and the whole spices one by one. Sauté it on low flame till you get nice aroma. Add slit green chilies. Follow it with the chopped vegetables and saute it nicely for 5 minutes on med…

Duddali - Kuve Pitta Duddali /Arrowroot Halwa

Duddali is a Amchi delicacy made with Kuve peet – A pure arrowroot powder. Kuve peet is considered as a coolent for the body during excess heat. Mostly it is made during summer, but you can enjoy it during any time of the year. Here is what we need for Duddali Ingredients:

Pure Arrowroot powder(kuve peeta)- 1/2 cup *Sugar- 1/2 cupMilk- 1/2 cupWater- 1 ½  cupsCardamom pods- 2A few saffron strands soaked in hot milk(I tbsp milk) *optionalGhee- For greasing * see notes Method: Take arrowroot powder in a bowl and add 4 times of water to it and mix well.  Now allow this mixture to rest for an hour. The powder settles at the bottom leaving clear water at the top. Now slowly drain the water without throwing the soaked powder. Then add 1 ½  cups of water to the thick white paste and mix well. Now add this diluted paste to a kadai or wok along with milk and sugar. Mix well and start heating this mixture on a medium heat. Once the mixture gets heated, it starts t…

Idli with Sambar

For a South Indian a perfect breakfast is either Idli – Sambar, Idli-Chutney or Dosa and chutney. I have started posting various breakfast dishes here and today it is Standard breakfast of every South Indian. Idli – Sambar. Here is what we need for Idli:  1 cup Urad dal 2 cup Rice 1 big fistful poha * check notes

Method: 1.Firstly wash the urad dal at least 3 times and soak the urad dal and poha/flattened rice together for 4-5 hours. 2.In a separate vessel wash and soak rice for 4 hours. 3.Drain the water from the urad dal and keep the water for later use, similarly drain water completely from rice and throw away this water. 4.Add this urad dal in a mixer grinder or a tilting grinder and grind into very smooth paste adding water little by little, stirring the batter with clean hand or spatula. 5.Take ¾th of the batter out in a clean vessel. 6.Add in the rice to the remaining ¼ th of the batter directly in the mixer grinder and grind it well until the rice comes to a idli rawa consistency. This p…

Mushroom Sandwich - Tiffin/snack box recipe

Mornings are always busy here, I guess it’s the same story with every school going kids mom. From cooking for the snack box or lunch box, packing it, getting the kid ready and list never ends until they are gone to school. Many used to ask me for snack box ideas and I used to never bother about it much as I had no schook going kid then, but as soon as M started schooling I decided to put up some snack box pictures on my FB page Aps Kitchen. I have always balanced the tiffin box by adding one snack item, a fruit and sometimes nuts and juice. This is one such dish which my daughter likes and it stays moist even after 2 hours of making.
Here is what we need for Mushroom Sandwich: Mushrooms- 4 finely chopped 1 garlic clove minced ½ tsp olive oil 2 tbsp mozzarella cheese 4 slices of bread ( I have used multigrain and seed bread) Salt to taste * ¼ th tsp black pepper powder * Butter to brush over the sandwiches A little Italian seasoning (optional)

Method: Firstly heat a wok and add olive oil in it. Now …

Karathe Ambade Raitho

Karathe Ambade Raitho The name of this dish is not common among the Amchi’s or say this is my own creationJ. The actual recipe is Sweet hog plum Raitho which is in Jaya.V.Shenoy’s book . I have twisted it and added other veggies like Karathe which means bitter gourd, alsando which means long beans, batato which is potato and ambado which meand Hog plums and made this dish. Here is what we need: 1 large karathe/Bittergourd, deseeded and cut into strips 10 long beans/alsando, washed and cut into 2 inch pcs 1 medium potato, peeled and cut into medium chunks 4 hog plums slightly crushed Jaggery (size of one small orange) A pc of asafoetida (a peanut sized) or ¼ th tsp asafoetida powder 1 cup freshly grated coconut 9 red chillies (roasted in little oil) A few curry leaves ½ + ½   tsp mustard seeds 2 tsp coconut oil (you can use oil of your choice) Salt to taste

Method: First apply salt to the bitter gourd for about 1 hour and then squeeze them and keep aside. Meanwhile in a small pan heat 1 tsp oil and fr…