Showing posts from September, 2014


Kerala recipesand our Amchi recipes relate a lot because both of us use coconut in most of our dishes. Avial is one such keralian dish which I wanted to try from a long time. I made this a long time back when I saw it in a food group it tempted me so much that I tried it the very next day making sure I have all the Vegetables ready for making Avial J.
Recipe from Priya and google
Ingredients needed

Ash gourd -3/4 cup
Cucumber - 1 cup
Carrot -1
Drumstick -1
Beans -6-7
Potato -1
Raw plantain -1
Raw Mango - few pieces (5-6 medium size pieces)
Elephant foot yam /Suran-100 grams

For the grinding

Grated coconut - 1 cup
Cumin seeds /Jeera - 1/2 tsp
Green chilly -3

For the seasoning

Coconut oil - 2-3 tsp
mustard seeds- 1 tsp
Curry leaves – few
1 Kashmiri Red Chilly

Pre Preparation 
Peel the skin and cut all the vegetables into 2 inch long piece.

Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside.


Since each vegetable needs different time for cooking, Cook cucumber, plantain and ash g…

Raspberry Smoothie

Weather is getting better here, better doesn’t mean pleasant but the heat isn’t harsh now. Summer time means ice pops,ice creams, juices, coolers, and salads at my home. On one such hot evening I made this raspberry smoothie using fresh raspberries.

What we need to make Raspberry smoothie Ingredients 1 cup low-fat  yogurt1 cup fresh raspberries, freeze these raspberries for an hour before making the smoothie.¾ cup milk1 cup ice (about 12 cubes)1 tbsp Sugar1 tbsp oats roasted, you can skip the roasting part

Preparation Blend all ingredients in a blender until smooth. Serve immediately.Note :
Add sugar according to your taste.  You can add full fat yogurt instead of low fat. Instead of freezing fresh raspberries you can buy frozen ones which i am going to do henceforth.

Happy Cooking,

Sweet recipes for Navratri and Dussehra

For Recipes click on the pictures. Laddoo/ Laddu Recipes
Sabudana Laddoo

Charmbure/ Charmuri Undo Snowball LaddooKare Undo

Churmundo/ Wheat flour LaddooMalai Laddoo

Dry Fruit Laddoo

Kheer Recipes

Vermicelli Kheer     Chiroti Kheer Phool Makhana Kheer

Pear Kheer Pumpkin & Red Rice Flakes Kheer by Priya

Some new, some old but in total madewith Love . Enjoy making it this Navratri. May god bless each and every one of you Happy Navratri from Aps Kitchen.

Sabudana Laddoos/ laddu/ Sago laddu

As navrathri is just a day ahead I wanted to make something sweet so I ended up making these sabudana laddoos again. First I made these for Rakhi and told my amma about these laddoos she made it and my dad loved it. Dad loving it means the dish is perfect J. Amma has made it more than me ;). I followed this recipe from R a fb friend of mine. Here is what we need for Sabudana Laddoos:


Sago / Sabudana / Javvarisi / tapioca pearls - 1/2 cup
Sugar - 1/2 cup
Green cardamom - 3 nos.
Cashew nuts - 1 tablespoon
Raisins - 1 tablespoon
Ghee - 1 tablespoon
Hot Ghee - as required to make laddoo ( i used around 3-4 tbsp) * Method:

1) In a heavy bottom pan, dry roast the sabudana(javvarisi) until it changes to light brown colour. Transfer to a plate and cool down.
2) Make a powder of sugar and cardamom using a mixie. Transfer to a mixing bowl. 3) Now, make a smooth powder of roasted sabudana.
4) If you are not able to make smooth powder at single attempt, sift the sabudana powder. You get the sabudan…

Tendle Talasani

Here finding good ivy gourd is not easy. Either its ripened or not fresh. So whenever we get these cute gourd we just don’t think to buy it. Here is a yummy and simple recipe with Ivy gourd. Tendle as we call it in Konkani is tempered in lots of garlic and chillies. And the yummy stir fry is ready. Recipe for Tendle Talasani

We need : Ingredients:
Ivy gourds(tendli) 2 cups Red chili long ones 4-5 Oil 1 tbl spn *  Garlic cloves 7 (10-12 if Indian garlic is used) crushed Salt to taste
Method: Wash the ivy gourds/ tendle and remove the ends of ivy gourds and crush them slightly. Add salt to these and allow to rest for atleast half an hour. After half an hour squeeze the tendle/ivy gourd and keep aside for later use. In a Kadai/Wok heat oil add crushed garlic and fry them till golden brown. When done add in broken red chillies and stir for a second or 2 until the chillies get crisp. Now add in the squeezed and crushed garlic and mix well. Just sprinkle some water and allow it to cook covered. Stir in…

Carrot Chutney

Hello Everyone,
How are you all?? Here I am with a lip smacking chutney recipe which needs no coconut. Carrot Chutney

For this we need: 2 carrots peeled and cut into slices 1 onion peeled and sliced 2 cloves of garlic 6 red chiilies (long) ½ tsp methi seeds/fenugreek seeds A small pc of hing or ¼ th tsp hing powder 1 tsp urad dal seeds/split black gram 1 tsp oil Salt to taste To temper 1 tsp oil 1 tsp mustard seeds Curry leaves a sprig Method : In a pan/kadai heat oil and add methi seeds,urad dal and roast until it turns brownish in colour now add the red chillies, hing and roast until the chillies are crisp, now add in garlic cloves and onion slices and fry them until the raw smell if totally gone. Once this is done add in sliced carrots, salt to taste and fry it until the carrots are tender and cooked. Remove from flame and allow it to cool down a little. Once done pour the whole mixture to a mixer jar/blender and puree it smooth. Check for salt if required more add in a little extra.
Now in a tadka p…

Limbiya Saaru/Lemon Rasam

Hello Everyone,
Today I am just posting a picture of a recipe which I have already posted long back – that is Limbiya Saaru/Limbiya Rasam to compliment this picture I am posting  a food art.
Ever since I am in a cooking site in FB I have seen so many yummy recipes and met wonderful people out there. 

In that particular site they have particular themes and people post their recipes as per the theme. On 11th of every month they have Food Art and deco theme where all talented foodies post their artistic food. Peeping in there I too got provoked and started trying my hands on it. The very first thing I did was cucumber garnish(I will post it someday) and got praises and lovely comments from fellow foodies. More than that my little girl was so happy to finish her salad that I thought I must keep trying my hands on it and here is my humble attempt to make Lemon Mouse a non destructive mouse ;).

Hope you all like this, Happy Cooking.

Tiffin/snack Box Idea - Bi coloured Paratha and Chequered Paratha

Hello Everyone, 
How are you all doing??  Here everything is going on great. M’s school has started and I am off my lazy mode. Packing healthy food is what I look for. I try adding up veggies in paratha,idli or even dosa. Sometimes yes she gets to eat her favorite fried food i.e Baby corn fingers. I don’t go searching for recipes to pack for her Tiffin box as she is not a fussy kid. Lovely girl I am bless with, but sometimes she demands for something colourful or her favorite juice or sometimes her favorite candy which I do not give as its not allowed to pack in her snack/tiffin box. One fine day as I was just browsing I found Pari’s chequered paratha and it caught my eyes. I make palak parathas as well as beetroot parathas but this one was eye catching so I decided to make it as soon as possible. I was so excited to make this paratha, not because M would be eat it happily but the excitement on her face looking at something new could never be explained. Unfortunately I had to rush on …

Barley Dosa with Batate Song

I am just trying to post breakfast recipes in my blog. Including health in breakfast is what I am looking for now. Barley is one such ingredient which I had never tasted till I made this dosa. Though I had heard about the benefits of barley water I we never knew that we could include this in our daily diet until I saw Pavithra’s barley dosa. Later after googling I found many recipes for barley such as salads, soups which I will be trying.

Thank you Pavithra for this recipe it is super hit here J.

Adapted from dishesfrommykitchen

Here is what we need: 1 cup urad dal 3 cups barley * 1 tsp methi seeds Salt to taste Water to grind the batter Method:
1. Wash and soak the barley for 5 to 6 hrs. 2. Wash and soak the Urad dal and methi seeds together for 3 hour. 3. Grind the urad dal finely and foamy. 4. Grind the Barley to a very fine batter. 5. Mix both the batter well by adding salt and ferment it overnight. 6. Pour ladle full of batter in the middle of hot skillet move the ladle clockwise spreading to…

Lunch Box Idea - Potato Soya Tikki/Cutlet

I am a happy mom when Manya comes back from school and tells me Amma today I loved the food you packed for me or they were Yummy J. I am sure all you mom’s out there feel the same. It just happened to me today when M returned back from school washed her hands and legs hugged her little sister and came to me running to tell that the tikki’s I gave her were Yummy and Super J. Then she slowly told me that she spilled a little ketchup on her uniform… soon I replied it’s ok manya  but was the tikki/cutlet super and yummy or you told me so because you spilled ketchup?  No amma it was really yummy I wanted one more but you just gave me 4… Awwww wasn’t that sweet of her. I packed just 4 thinking she might get one back just like that because she has a small appetite just like her parents ;).
Ok getting back to today’s recipe its Potato and Soya Cutlets/Tikki, I made these without following any particular recipe. For making the Tikkis ├╝Soya granules  ( Meal Maker granules  ) – ½  cup* ├╝Potato - 2 n…

Sada Dosa/Plain Dosa

I was just checking my posts and noticed that I had only 3 dosa recipes one is PanPolo/Neer Dosa(avery old post), Udid Rulava Polo (which had got deleted due to some issues) and Palak PanPolo . So I thought why not post one which is the most simple among all.This picture was lying in my drafts from a long time.( I have a electric stove top so the dosa colour is not like as on stove top). Sada Dosa which means Simple Dosa.
To go with the Dosa I made Potato bhaji for which recipe is Here As I was making it for dosa I have avoided Jeera. And rest is the same.

Here is what we need: 3 cup rice ( dosa chawal/ Dose Akki/pole tandul)
1 cup split black gram lentil/ Split Urad Dal
1 tsp salt
1 tbsp Poha *
oil as required to grease the dosa

Method: How to make plain/ sada dosa:
Soak rice, dal and methi for atleast 4 hours.Soak 1 tbsp poha for atleast 5 minutes.Then grind them to a fine thin(not runny) batter by adding little water.Add salt to it and leave it covered for 10 hours or…

Udid Rulava Polo with Gajbaje

This Is a deleted Post and i have made no changes in this. 
Udidh Rulava Polo (Urad Dal and semolina Crepe) 

Soak 1 cup Urad dal for 5-6 hrs and Grind it into a fine paste and allow it to ferment overnight. 
The next morning mix 2 and half cups of semolina rawa in the Urad dal batter add salt to taste ans mix well (keep the batter semi thick) 
Heat a gridle/tawa sprinkle some oil and spread a ladle full of batter and fry both sides until brown. 
Remove from pan and serve it vth ur favourite side dish. 

Here is how I prepared gajbaje: 

3 Phagil/ kantolas/ wild gourd (diced) 
 Phagil/Kantola/Potol/wild Gourd 
1 Raw Banana peeled and diced 
Bamboo shoots diced – 1 cup ( I used this more as we love it) 
Surnu/suran/elephants foot peeled and diced – 1/4th cup 
Magge/ Yellow Cucumber – ½ cup (diced) 
Ambado/Amte Kayi/Ambhazanga/Ambrella – 1 crushed 
Jackfruit Seeds- A handfull peeled and boiled 
Salt to taste 
Wash all the veggies, boil them and keep aside. 

For the Gravy- 
Fresh coconut grated – 2 cups