Sunday, June 29, 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. 

Ingredients:

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

Method:
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!


 


Thursday, June 26, 2014

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.

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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.

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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 a mixer, add the red chillies and grind till they become powdery.
Add the mustard, salt and hing and add enough water to grind(Use the salt water which is in the vegetables).
Pulse till it becomes a very smooth paste.
In a big mixing bowl, add the chopped vegetables. Add the ground paste to the vegetables and mix well.
Mix in the lime juice and water if required.
Keep it covered overnight or at least for 5-6 hours for the flavors to get in. (check the taste if reqd add salt and lime juice to adjust spice)
Pour into sterilized jars and keep 

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Tastes Yumm Yumm when u add lotzza love in it.

With a Tangy and spicy note,
Its time to say Bubye,



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 tht its very tasty J J J. She literally enjoyed it and my mom was very happy.

Not to forget Suma had got me some sweet goodies…. Which was Yummm and she even got mango pickle which was lip smacking 
J J J.
I cud not get a click when i was in mangalore... and when I came bac here i was lucky enough to find it in the marketJJJ Soon I made this chutney and m posting it now 
Now Facebook has various food site in vch Konkani Amchi Food is one. There we find Yummy dishes and get various information about food and ancient cooking. 
I heard the Taikilo is also known as Negro Coffee…  and the information was Given by Pravin D Kamath maam  from KAF and was found inAshwini’s Blog.
The first picture is mine it is after removing the stems of the leaves. 
And the second picture(the bunch in hand is Taikilo) is contributed by Pravin maam. Thank U so Maam.


Now ok after so much of this and that here is the recipe for chutney
1 bowl of washed  and drained taikilo
½ cup of scraped coconut
2 tsp of jeera/cumin seeds
Red Chillies – 3
Tamarind a small piece (may be a slice)
Ghee to fry – 1 tbsp
Method:
Heat a pan add ghee and add jeera, red chillies and  coconut and fry till the coconut is semi roasted. Now add  the taikilo leaves and fry until leaves have  changed their color.
Allow it to cool down and then grind it with tamarind into a fine paste.
Transfer it into a bowl add salt and mix well.
Taikile Chutney is ready to Serve.
This chutmey can be made into kadi too… I will post the recipe soon.

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Serve this chutney with dosa or have it as a side for Rice.
Its simpley superb.
If any one of u (non Amchi’s) recognize the leaf then do tell me the name I wud be obliged to know.
Enjoy cooking Enjoy Eating.
Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.
Recently added info...... one of a person has commented on this tht it is also known as Cassia Tora and yeh it is check it out here

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Time to say Buybye
C ya Soon,

Saturday, June 21, 2014

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 :
Ø  1 cup roasted semolina (sooji, rava)
Ø  1 medium sized onion, chopped finely
Ø  1 green chilly, chopped
Ø  ½ tbsp urad dal/spilt and skinned
Ø  ½ inch ginger grated or chopped finely
Ø  Water as required (I used 2 and ½ cup)
Ø  1 tsp mustard seeds
Ø  1 sprig  curry leaves
Ø  7-8 cashewnuts
Ø  A handful of peanuts
Ø  2 tsp sugar (optional)
Ø  1 tbsp Pulioggare powder ( I used MTR Pulioggare powder)
Ø  2 tbsp oil or ghee
Ø  salt as required
Instructions
  1. In a pan dry roast semolina (this process needs to be done only if you are not using roasted semolina)until it changes t light brown n colour.
  2. In a pan, heat oil or ghee.
  3. Add urad dal, cashew nuts and peanuts and once they are golden in color add mustard seeds when they splutter add curry leaves.
  4. Now add onions and fry till they become transparent.
  5. Now add the green chill. Fry for a minute and add 1 tbsp pulioggare powder and fry for few seconds.
  6. Now add water to this mixture and let it come to a boil.
  7. Add salt and sugar. When the water comes to a bubble boil, lower the flame and add the roasted semolina to it.
  8. Keep on stirring while you add the semolina as it can form lumps and make sure you add the semolina slowly as f you would add it at once it can form lumps.
  9. Keep on stirring.
  10. The semolina will absorb water and double in volume and begins to cook.
  11. If the mixture looks to be dry, then you can add some more water.
  12. Reduce the flame and simmer the upma for 3 minutes.
  13. Keep stirring so that the upma does not stick to the pan.
  14. Garnish upma with coriander/cilantro leaves.
  15. You can serve it with Mixture of your choice. It tastes great.

Enjoy Cooking,


Tuesday, June 17, 2014

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 seeds
  • Marble sized tamarind ball - soaked in water for atleast 15 minutes
  • 1 tbsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp jaggery
  • Salt to taste
  • 3 tbsp gingelly oil or (you can use any oil of your choice)
  • 1 tsp mustard seeds
  • 10 curry leaves

For Masala:

  • 2 large onions - chopped
  • 1/4 tsp fenugreek seeds/methi
  • 1/2 tbsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 tbsp sesame seeds (til)
  • 1 tsp poppy seeds ( I added it when I was in India but here in the UAE we do not get poppy seeds so I do not add it, instead I add a tsp more of til, it makes not much a difference)
  • 1/4 cup roasted peanuts (remove skin after roasting)
  • 1/4 cup fresh or frozen grated coconut

Method :

To Prepare Masala/Paste :
  •  In a pan dry roast fenugreek seeds, coriander seeds, cumin seeds, poppy seeds, peanuts and coconut for a minute or two(make sure you don’t burn them).
  • Heat tbsp oil in a pan and fry chopped onions till they turn translucent and soft. Remove from the heat and keep it aside to cool.
  • Grind the roasted onions along with roasted ingredients in a mixer grinder toa very smooth paste. Add water only  if necessary. Keep it aside for later use.
To Prepare the gravy :
  • Heat the oil in a kadai or deep bottom pan. Fry deseeded chilies till they acquire a roasted touch. Remove from the oil and keep it aside.
  • In the same oil add mustard seeds and curry leaves.. Add ginger-garlic paste and ground masala. Sauté for a while.
  • Add turmeric powder, red chili powder and jaggery. Stir well and add fried chilies. Add salt to taste and cook it covered on low flame for 3 minutes or so.
  • Add water (around ¾ th to 1 cup)and cook it covered till oil separates and gravy becomes little thick.
  • Remove from the heat.
  •  Serve hot with Hyderabadi biriyani or rice.( We ate it with plan white rice).

Enjoy Cooking,

Saturday, June 14, 2014

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 cup 
urad dal
Salt

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 whistle) for about 10mins.
Cool the rava to room temperature and just rub it with your hands to remove lumps if any and keep it aside for later use.
Now aUrad batter must be kept aside overnight  or 8 hours for fermentation.
After fermentation  add in the rawa and mix very well just 5 minutes before making idlis. 
Now grease idli dish and pour the batter in it and steam it in a steamer or Pressure Cooker without weight/ whistle.
Serve hot with Sambar or Chutney of your choice.
·      

   Notes:
There is no need to Steam the rava (amma doesn’t do it  if she is in hurry) its not compulsory but steaming the idli gives a lovely texture to the idlis.
Some even dry roast the rava before adding so you can do that too.
If you are using tilting grinder instead of mixer then the quantity of rawa can be increased as urad dal batter doubles up than in grinder.
See you soon,

Wednesday, June 11, 2014

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!




Ingredients:

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

Method:

  1. Mix all dry ingredients, except oil for deep frying and water.
  2. Then water little by little kneading into nice dough(make sure its not to soft or neither too hard but must be stiff).
  3. Cover and keep for 15 minutes.
  4. Break into small portions; roll in 1" wide rounds.
  5. Keep a little thicker than puris. Prick with a fork at least 2 to 3 places to avoid from puffing.
  6. Finish for all dough.
  7. Heat oil in a frying pan; add some matri at a time.
  8. Fry till lightly golden, flip side and repeat, fry till they turn crisp(do not fry on high heat as the matris will brown but not be crisp)
  9. Drain on a paper towel and cool.
  10. Store in an airtight container.




This quantity yields 40 matris 

Some serve this with spicy pickle, but I like to munch these just like that. 


Enjoy and Happy Cooking!


 

Sunday, June 8, 2014

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
Coriander Seeds – 1  tsp roasted
Cumin Seeds – ½ tsp roasted
Fenugreek Seeds – ¼ th tsp roasted
Garlic flakes - 12-16
Tamarind - Cherry size ball soaked in little water

Baby corn  - ½  Kg after cleaning and outer cover removed.
Refined vegetable oil – 2 tbsp
Pure Ghee/clarified butter – 3 tbsp * see notes
Chopped Coriander leaves -A handful



Method:
Marinate baby corn with the ingredients mentioned To marinate. Keep it marinated for atleast an hour in the refrigerator.
 Grind the To Grind ingredients into a fine paste.
 Heat oil in a deep bottom pan. Roast the marinated baby corn till they cook. Drain and keep aside.
 In the same oil, roast the ground masala till oil leaves the sides and raw smell disappears. Add salt to taste and marinated roasted baby corn. Mix well and keep for 2-3 minutes on slow flame. Add ghee, mix and cover with a lid. When the masala gets thick, transfer to serving dish, garnish with chopped coriander leaves and serve with hot rotis or chapathis.



Notes:
You can add more chillies if  you wish to make it more spicy.
The actual recipe is adapted from prawn ghee roast but I have recreated it with baby corn, you can use paneer too.
You can use 5 tbsp ghee instead of using 2 tbsp oil and 3 tbsp ghee.
Adding a little ghee at the end retains the flavor of ghee.
Make sure the gravy is thick.
For all those weight watchers please do not faint thinking about the ghee that is added in it. Make it for your loved ones who are not weight watchers ;) . 
Happy Cooking,


 

Sunday, June 1, 2014

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.

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 cubes and serve Chilled.