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Showing posts from October, 2014

Baby Corn Manchurian

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What do you do when you have some sudden cravings? Order from any restaurant or make it yourself ? or just think about it and rest back? I love trying it on my own 90% of the times. Sometimes yes I do rest back or order(which happens rarely). This dish was made on one such day when I was having sudden cravings for some Indo Chinese dish. Luckily I had everything in my pantry so I ended up making Baby corn Manchurian.

Here is what we need for making Baby Corn Manchurian: Ingredients For the batter: 1 packet of babycorn2 tbsp cornflour/corn starch4 tbsp all purpose flour/maida¼ th tsp soya sauce½ tsp ginger garlic paste (optional)½ tsp black pepper powderwater as requiredsalt as requiredoil for deep frying the babycornFor the manchurian sauce. 2 spring greens, chopped - reserve some greens for garnishing2 spring onion bulbs, finely chopped1 small capsicum/green bell pepper - chopped (optional)1 green chili, finely chopped½ inch ginger, finely chopped4-5 garlic, finely chopped1 tbsp soy sauce1…

Sheera

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Its a deleted Post so i have posted the oic as it is J
 Its SHEERA…
Sheera is one of our family favorite, but to add to it… my
Dad like the sheera made by Thick sooji/Rawa and the rest of us love it with the fine semolina/rawa…. So here is the difference among us :D




Fine Semolina/ Rawa/Sooji- 1 cup Sugar – 1 cup
Water -2 cups Few Strands of Saffron Ghee – 3-4 tbsp (be generous in adding it as it will taste super especially if it’s the homemade ghee) Elaichi/Cardamom powder – 1tsp Cashew nuts broken few
Hot Milk - 1tbsp Almonds to garnish Method:
Soak saffron strands in hot milk. Heat ghee in a deep bottom pan and fry broken cashews…. When done fry the rawa until golden brown (by frying it the rawa doesn’t form lumps). Now add water and boil until the rawa is cooked and water almost evaporated. Now add sugar,soaked kesar and mix vigorously so that no lumps are formed. Cook for 5 more minutes, add cardamom powder and remove from flame.

Garnish with roasted Almonds. Eat it just like that or with Hot Puris o…

Batate song/Saung

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Remember the Batate Song picture I had posted along with Barley Dosa? I just forgot to post it, today its Batate Song here in Aps Kitchen. Batato means Potato and Song is not a English song but meaning of Song is yet not found ;). This goes well with any kind of dosas or even with chapathis or roti or even dal ,rice and this song makes a wonderful combination J. Here is what we need for batate song: Ingredients:
2 large potatoes ¾th cup chopped onions 1 small tomato finely chopped 1-2 tsp coconut oil ½  tsp tamarind extract or 2 peanut sized tamarind 2 tea spn chili powder or 6-7 red chilies ½ tsp mustard seeds Curry leaves a sprig Salt to taste Coriander leaves to garnish



Method:
Boil and peel potatoes. Cut them into small cubes. If using red chilies, grind them with tamarind to a smooth paste. (Ifusing  chili powder and tamarind directly mix it with tamarind juice). Heat oil add mustard seeds and when they splutter add curry leaves and sauté for a second, now to it add onion and fry till they are t…

Carrot Kheer to Celebrate

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That it is Diwali today I thought of posting something sweet. So here is Carrot Kheer for all you readers and Wishing you all a Very Happy and Prosperous Diwali J , have a safe one.

Carrots are rich in Vitamin A and this is one such vegetable which we like to eat raw or in any Desserts.
I’ve tried different kheer like pumpkin kheer, bottle gourd kheer and even fruit kheers. And now it is Carrot kheer. This is very easy and I’ve minimized the amount of milk in it yet it has a rich and creamy texture.
Ingredients:
700gmofcarrots
½  litreofmilk
2  tspofghee
A fewofcashew nuts and pistachios (any nut of your choice)
A little more than ¼ thcupofsugar* check notes
½ tspofpowdered cardamom
2 tbspofcondensed milk

How I Made It: Firstly peel the carrots and grate them.
Now add this carrots to 1 cup of milk and keep it to boil.
When the carrots have cooked in the milk allow it to cool down.
Meanwhile heat the ghee in a small pan and fry some cashewnuts in it. Keep aside for later use.
Once cooled down add it i…

Shevo/ Sev/Plain Sev

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Shenvo or Shevo as we call it in Konkani is nothing but plain Sev or Ompudi. It’s a yummy snack to munch on and make even during Diwali. My mom made this when I was in Mangalore and this was lying in my drafts, so I thought this is the right time to bring it out ;).


So here is what we need for Shenvo/Shevo ¼ th kg Gram Flour/Chane Peet/Kadale hittu 2 tbsp hot oil Asafoetida – 3-4 pinches or hing water as required Oil to deep fry Salt to taste (approx 1 tsp check taste and then add extra)
Method: Firstly Sieve gram flour.

Now add salt, hing water, and hot oil in the gram flour and mix, now add very little water and make a thick paste.


The paste must be of this consistency.

Meanwhile heat oil in a deep pan. Now take a Sev acchu/machine and the add the mixture in it and press it in circular motion in the hot oil.

Just like this. The oil will start bubbling don’t panic. Fry the Shevo in medium flame so that it gets cooked evenly.


Gradually the bubbling will stop and this is the time when the Sev is almos…

Capsicum Polthein/Capsicum Raitha

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Raitha has always been one of our favorite yogurt based dish. I never knew it could be made with Capsicum too until I saw it in a food group in FB by Jaya Venugopal. This is easy to make and is called Polthein in Konkani or simply call it Capsicum raitha. I have made it many a times and even used colour capsicumand onion too it just tastes WOW.


Here is what we need 1 big sized capsicum 1 cup yogurt/curds slightly sour Freshly grated coconut – 1 tbsp Salt to taste A tsp oil For Seasoning: 1 tsp oil ½ tsp mustard seeds, ¼ th tsp urad dal ½ tsp jeera/cumin seeds 1 red chilli broken into bits A pinch of hing Curry leaves few
Recipe:
Chop capsicum into small bits. Sauté well in oil(add salt to taste) ,should be crisp, don’t overcook it. Then in the sour curds add 1 table spoon of coconut grating which is optional (I Have skipped it)Add the cooked capsicum in the curd and season with urad dal mustard,jeera,dried red chillies or green chillies,hing,curry leaves. Serve it with rice or anything of your choice.






Ha…

Mutter Paneer with Jeera Rice

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Paneer is my daughter’s favorite compared to both of us, and that is rich in source of milk protein, I have started including it in many dishes and sometimes give Chatpata Paneer(for which recipe will follow soon) . I have always loved paneer next to mushrooms and baby corn. Some Indian restaurants do not serve mushrooms so obviously choice goes to Paneer. Today’s dish is yummy and very easy to make and loved by all Paneer lovers. Here is what we need for Mutter Paneer:

Main ingredients: 200 gms paneer/cottage cheese½  cup peas or mutter/Pes - fresh or frozen½ tsp turmeric powder ¼ tsp red chili powder ½ tsp garam masala powder1 tsp coriander powder1 Bay leaf/ Tej Patta2  tbsp oila tbsp coriander leaves finely chopped for garnishing salt as required

Ingredients for masala/To Grind :  2 Big or 3 medium sized ripe red tomatoes roughly chopped1 medium to large onion roughly  chopped1 green chili chopped½ inch ginger roughly chopped 2…

Theek Tukdi

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Theek (Spicy)Tukdi or Spicy diamond cuts as it is called is one such snack which my amma makes regularly at home. My dad likes it more than me. As I keep telling my amma makes all kind of snacks and sweets. Recipe Adapted from Jaya V Shenoy’s Cookbook.





Ingredients: ¼ th cup maida/all purpose flour¼ th cup wheat flour/atta¼ teaspoon salt¼ teaspoon owa /ajwain seeds¼ teaspoon crushed black pepper or red chilli powder ( I used red chilli powder)1 Tbsp oil3 tablespoon wateroil to fryMethod: Mix maida, wheat flour,salt, ajwain, chilli powder in a bowl.Heat a  tablespoon of oil ( it must be very hot but not at smoking point) and add it to the mix and mix it really well.To this add water little by little and make hard dough. And keep it aside.To make the tukdi: Heat the oil in a pan for frying on a medium heat.Divide the prepared dough into 2 parts. Take one part and roll it like a small roti.Now roll it like a roti/chapati (⅕ of a cm thick)  and prick it with a fork all over  so that it does no…

Ven Pongal

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Pongal always reminds me of Temples. Especially Tirupathi, I was in 9th standard when I first visited Tirupathi. And the first thing we had for breakfast was Pongal, till then I had no Idea what Pongal was. It is served in every second temple there I can say and I really love it may be that’s because of the divinity of the prasadam. It is somewhat like our Sheeth ani Mooga Daali Bette but a mushy version yet so yummy with a dollop of Ghee and roasted cashewnuts. I heard about gothsu a lot so had made Brinjal gothsu to go with Pongal but I like Pongal even without any Side dish. Recipe Credit : Rak’s Kitchen


 For Pongal We Need:
Sona masoori rice or any white rice 1 cup Moong dal 1/4 cup Water 4- 4 n ½  cups Salt as needed Ginger chopped 1 tblsp Asafoetida 1 pinch







Coconut Laddoo

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Diwali Is approaching and like any other house even we are getting decked up for the festival of lights. Along with it I have comepleted 250 posts(actually i had completed 200 long back but many posts got deleted so i had to get back again :( ) here and its a big thing for me and I am happy that this year I tried being regular in posting. It has been around 6 years of blogging and I have very less posts, but hope lies within I surely will have many posts within Aps Kitchen turns 7. 
To celebrate both Diwali and 250th post I present you Easy Coconut Laddoo This Laddoo recipe is the most simple and easy one as it needs only 2 ingredients and can be made within 10 minutes. I followed nestle milkmaid recipe as the ad that was played on tv tempted me to try this So why wait go ahead and make this laddoo for your loved ones.

Ingredients 1 tin (400g)- Sweetened Condensed Milk 350 gm (around 5 cups)-Dessicated Coconut * How to make Keep aside 1 cup of grated coconut, add in Sweetened Condensed M…

Kashmiri Pulao/ Kashmiri Pulav - No Onion Garlic

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Kashmiri Pulao/ Kashmiri Pulav is a very mildly sweet and aromatic pulav unlike the redular pulav/pulao. It’s a easy one pot dish to make which can be eaten just like this or served with raitha or any kind of spicy side dish. Its all your choice. We like ours just like that, but I made some simple raitha with Roasted jeera flavor for my daughter as she likes yogurt a lot. Here is how to Cook Kashmiri Pulao/Pulav


We Need:
Ø2 Cups - Basmati Rice ( I have not used very long grain basmati rice) Ø3 tbsp - Ghee or Oil Ø1 - Dried Bay Leaf Ø2 inch - Cinamon Stick Ø4 - Cloves Ø1 - Star Anise Ø1 - Small Mace Ø2 - Green Cardamom Ø1 tsp - Caraway Seeds/Shahjeera Ø1 tsp - Roasted Fennel Seeds Powder Ø3 3/4 Cups ofWater Ø Salt to taste

For Assembley :
Ø1 tbsp - Ghee or Oil Ø25 - Cashewnuts Ø10 to 15 - Almonds Ø1 tbsp - Raisins ؽ  Cup - Green Peas ؽ cup carrots cut into cubes ؽ  Cup - Chopped Pineapple *