Showing posts from June, 2014

Coconut Rice

This is a fragrant rice and can be made in a jiffy if you have coconut milk ready.  if you have time you can make fresh coconut milk. 

Rice 1 cup (I used sona masoori/you can use basmati)
Coconut milk 2 cups fresh or canned  ( I used ready available one)
Vegetables (carrots, beans, peas,)
Green chillies 2 slit
Ginger 1" grated
Mint leaves 1 fistful
Jeera/cumin seeds 1 tsp
Fennel seeds 2 tsp
Bay leaves 1
Cloves 3
Cinnamon 1" stick
Cardamom 1 crushed
Ghee/ Clarified butter 3 tbsp

In a pressure cooker, heat ghee. Add all the spices plus chilies.
Fry till they are fragrant.
Add ginger, mint and the vegetables, rice and salt. Give a quick stir.
Then add 2 cups of coconut milk, cover and cook till 1 whistle (i use induction hot plate so I only took 1 whistle on gas flame it varies) or till done.

Enjoy Cooking!

Pickle Mania#2 Kotla Nonche/Mixed Vegetable pickle

This Post was Deleted so i am posting it back as many could not view it.
Thanks for letting me know guys
Hey folks, How r all doing??  This Is One more variety of Pickle using Mixed Vegetable.... Its called Kotla Nonche In Konkani now I don't know what the word kotla means.... but nonche means pickle.

So here is the recipe for the delicious pickle: Raw mango – 2,big-chopped
Cauliflower – 1,small-cut into small florets(if it’s a big one use half of it)
Tindora/Tendli/Ivy Gourd – 10-15chopped
Carrots – 1,chopped
Lime – 5-6
For the masala

Red chilly – 200 gms
(Mamama used both Kashmiri chillies and the round red chillies)
Mustard seeds – 1 tbsp
Hing/Asafoetida – 2 tbsp
Salt to taste (use crystal salt) we almost used 1/2 cup.

Method Boil 2cups of water and add salt in it. Give 2-3 bubble boils. And allow it to cool down. And Wash the vegetables and wipe them with a kitchen towel and chop them into small pieces and add these vegetables to the cooled salt water. (allow to rest for almost 2 hrs).
Later In …

Taikile Chutney

I am Posting a Few recipes which are deleted from my blog - Reason I have no Idea at all.
I am not changing any content here I am just reposting it for all my lovely readers, thanks for taking your precious time and reading this blog.

A good Memory to go with this Chutney…. During those kiddo days I  remember my mamama(mom’s mom) making awesome chutneys of variety of leaves and they used to to taste Heavenly and we(aunt and me) used to relish it so much tht now We(pachi n me) miss it like crazy. She used to grind it on the grinding stone and not the mixer grinder(it wasn there then :P) and tht smoothness wud never come if ground in mixer. But now as mamama is old nd doesn use the stone I don’t get to eat such chutneys… but without forgetting Amma makes it for me now grinding on the stone(on spl request J ) and I relish it. It so happened that when I was in Mangalore Suma had come down to my place with her sweet lil daughter Smera and I remember her relishing this chutney and telling Amma…

Pulioggare Upma - A twist to the regular Upma

Upma was not a favorite dish in our house, but from past 2 years its become a standard breakfast atleast once a month. Reason may be because that is one dish which does not ask you to spend too much time in the kitchen unlike other breakfast dishes.  I had posted vegetable upma around 5 years back and the photos then were not so appealing or say I was just taking baby steps in matter f photography or presentation then. Nevertheless the upma was yummy now I feel must have made it look super. Ok leaving that matter aside lets come to my new innovation item Pulioggare Upma. Yes you heard it right, we normally make pulioggare at home don’t we? And carry a pack of that powder in the fridge so go ahead and make this. This gives a lovely twist to your regular upma.

Here is what we need : Ø1 cup roasted semolina (sooji, rava) Ø1 medium sized onion, chopped finely Ø1 green chilly, chopped ؽ tbsp urad dal/spilt and skinned ؽ inch ginger grated or chopped finely ØWater as required (I used 2 and ½ cup) …

Mirch Ka Salan

I have never attempted Hyderabadi cuisine though I got tempted by the dishes I saw in my fellow bloggers page.  How long could I be without cooking it? I was always tempted to try mirchi ka salan when I saw or even heard about it. This time when I was in Mangalore I had many guinea pigs ( all family members ;)) on whom I could experiment my dish. And fortunately this recipe turned to be really good. Here is what we need to do

Ingredients : 5-6 Large Green Chilies (i have used Bajji Mirchis) - slit them without removing stems and remove the seedsMarble sized tamarind ball - soaked in water for atleast 15 minutes1 tbsp ginger-garlic paste1/4 tsp turmeric powder1/2 tsp red chili powder1 tsp jaggerySalt to taste3 tbsp gingelly oil or (you can use any oil of your choice)1 tsp mustard seeds10 curry leaves
For Masala:

2 large onions - chopped1/4 tsp fenugreek seeds/methi1/2 tbsp coriander seeds1/2 tsp cumin seeds2 tbsp sesame seeds (til)1 tsp poppy seeds ( I added it when I was in India but here…

Udid Rulava Idli / Rulava Idli - Urad and Rawa Idli

Its been so many years of blogging and I have no Idli recipe(even very less breakfast items) in my blog. Being a typical South Indian I had to post atleast one by now, so here is one of the easiest idli recipes. I assure you in coming days I will post many of the breakfast items made at Aps Kitchen. Easy because you need no rice and grinding only the urad dal is a must. Many of the Amchis  make these idlis during Upvaas (certain days like Ekadashi, Sankashti or any such day when rice is not being eaten). My amma makes it every now and then she doesn’t wait for any such days. So lets get cooking.

We need:  2 cup sooji/rava(the one used for upma) * see notes
1 cupurad dal
Method: Soak urad dal in water for about 3hrs. Grind it to a very smooth batter. (There will be some air bubbles on top when it is finely ground. Also when you touch the batter, it feels very smooth). Add salt and mix again.
Take the rava in a clean towel and tie a knot around it. Keep this in a cooker and steam (without …

Matri/Mathri - A Rajasthani Snack

I We at home like fried snacks… who doesn’t love them? Some like me eat and then work out, some crib about fried food and then eat, some eat and feel the guilt, and few just look at them and enjoy ;).
You can make these deep fried crisps and enjoy!

2 cups All Purpose flour / Maida
1/2 cup Sooji /semolina
1 tsp salt
1/2 tsp ajwain/ vonvon(in konkani)/carom seeds
4 tbsp oil
3/4 cup lukewarm water (use as needed)
Oil to fry
Mix all dry ingredients, except oil for deep frying and water.Then water little by little kneading into nice dough(make sure its not to soft or neither too hard but must be stiff).Cover and keep for 15 minutes.Break into small portions; roll in 1" wide rounds.Keep a little thicker than puris. Prick with a fork at least 2 to 3 places to avoid from puffing.Finish for all dough.Heat oil in a frying pan; add some matri at a time.Fry till lightly golden, flip side and repeat, fry till they turn crisp(…

Baby corn Ghee Roast - A spicy gravy

Ever since I heard about paneer ghee roast of Maharaja Restaurant (a famous one in Mangalore) I wanted to taste it. And it happened one certain day and since then I just love it. It is spicy and Gheeeyyyy (my own word ;)) goes well with rotis, chapathis or even puri.

Most of the time during my second pregnancy I craved to eat spicy and tangy food, but unfortunately could not as I cannot resist too much spice.  And in one such days (when I was in Mangalore for delivery) I craved to eat Homemade Ghee roast and not Paneer, but baby corn. Pregnancy I say can get you to such cravings which you have never ever thought of. Soon my brother (he had come to mangalore for vacation then) went to the market and got me 3 packets of baby corns and happy me started making this Spicy gravy.

Recipe credit: Kudpi Raj Maam

To Marinate: Lemon - 1 Squeezed
 Curds – ¼ th Cup
 White Pepper powder - 1 tbsp
 Turmeric powder – ½  tsp
 Salt - To taste

To Grind:

Red long (Kashmiri)chillies - 12 roasted * see notes Corian…

Sago Mango Pudding/ Mango Sago Pudding

One of the not so fancy yet Yummy desserts is Sago Mango Pudding. As said Mango is our Family favorite. Here are the Mango recipes made in Aps Kitchen. Mango Pannacotta Ambe Gojju Homemade Mango Ice Cream Mango Ice Candy Mango Yogurt Mango Yogurt Ice Cream
Ripe Mango – 1 large Milk – 1 cup Water – 1 cup to soak and 1 cup to boil Condensed milk – 1/4th cup Sago seeds – 1/4th cup Saffron strands few Elaichi powder/cardamom powder – 2 pinch Sugar if required (I did not add extra as the mango itself was sweet) Method: Puree Mango in a mixer jar into a fine paste.( I used only a littlepart of the mango for puree rest I diced and added as I loved to bite the mango pcs). Soak sago seeds in water for about an hour. Then cook it in 1 cup water until translucent. Add the condensed milk and 1 cup milk and mix well. Once boiled add mango puree, saffron and elaichi powder and mix well. After it gets a good boil remove from flame and switch off the flame.

Cool it before serving add the remaining mango …