Showing posts from 2015

Kesari Bath / Saffron Flavoured Rice Pudding / Kesari Baat

Happy Deepavali to all Aps Kitchen Reasders. Deepavali/Diwali is a festival of lights, it’s a festival where we rejoice with family and friends, light Deepa/diya’s and celebrate light over darkness and good over evil. Apart from this we enjoy all goodies made at home and from neighbors home too ;). We here actually don’t stock things during Diwali, as I really don’t wait for any occasion to try out any dish, but make sure I prepare some sweet during festivals. So here is Kesari bath/ Saffron flavored rice pudding/ Kesari baat This is served during marriages or functions in mangalore but I personally am not fond of this neither is my husband but I thought this needs to be here in my blog to showcase variety of sweet dishes even though they aren’t my favorite. I followed Kudpi maam’s recipe from KudpiRaj Garam Tawa, there he has added pineapple but I haven’t done that here rest the recipe remains same. Basmati Rice / Jeera rice -1 cup Water -2.5 cups Sugar – ¾ th cup (add according to your s…

Meethe Chawal

Deepavali/Diwali is round the corner and that means some rich food at home especially sweets. We need not buy sweets from shop but can always give a try at home. Today’s recipe is something sweet but is equally easy. It’s meethe chawal. I learnt this from cooking shooking video have made a little changes to it. Hope you like it and try it. Here is what we need:
Ingredients Long grained white rice 1 cupSugar 1 ¼th cup(I used this much as the sugar wasn’t too sweet, adjust accordingly)Green cardamoms pods 4 crushed into powderCinnamon 1" pieceSaffron dissolved in warm water ½  tspGhee 5 tbsp (you can use 3 more tbsp if you aren’t calorie conscious)Dry fruits and nuts chopped finely for garnishing(I used cashew nut, almonds and pistachios)

Method: Soak rice for half an hour.Cook it and drain out the water when it is nearly ready (say 80%) .Now heat the ghee and roast  the nuts (reserve some for garnishing)and add all the ingredients rice, cinnamon, sugar and saffron..When this is done, …

Raw Papaya Halwa

It was one such day when our family went to visit a new temple that was constructed in Mangalore. It was such a beautiful temple. More than the memories of the temple I have a memory of Papaya. Yes papaya we saw a backyard full of huge papayas but all were unripe. We managed to get 2 of them from the in-charge. Soon my Pachi(maasi/mom’s younger sister) decided that she will make halwa out of it and we made faces at her as we had never heard of it. But she was sure about making it. And my mom dad decided to keep it to ripen. The next morning we got a box of Yummy halwa and we were all praising it to be similar to Kashi Halwa which is made of ash gourd. She even suggested us to do the same halwa. But my mom being her sister was sure to get it ripe ;). But unfortunately instead of the papaya getting ripe it went to trash and we ended up regretting for not listening to my pachi. After that my mom has made this Raw Papaya Halwa many times and we have relished it. Now being navaratri days I…

Kadle Upkari/ Peanut Sundal/ Seasoned Peanuts

Kadlo means peanuts. Kadle Upkari/Peanut Sundal is one breakfast items made in some amchi household and even served during festivals like navarati. Ingredients:

Raw Peanuts - 1 cup
Salt to taste
Coconut - 3 tbsp finely grated
Oil - 1 tblspn
Green chillies split -1
Red chillies -2 -3
Mustard Seeds / sasam - 1 tsp
Urad dal / split black gram dal- 1 tsp
Asafoetida / Hingu/ Hing - ¼  tsp
Curry leaves - 1 sprig


Wash and soak peanuts in 5-6 cups of water overnight. The next morning drain the water and add it in the pressure cooker. Add fresh water about 2 times the soaked peanut, to this add salt to taste. Pressure cook it for 4 whistle. Now switch off the flame and let steam release on its own. Open the pressure cooker and drain the water and set peanuts aside.

Heat oil in a kadai. Add in urad dal when turns golden add mustard seeds when they splutter add green chillies broken red chillies,curry leaves and saute for a few seconds. Now add asafoetida and coconut and mix well.

To this sea…

Bhenda Huli - Ladies Finger in tangy gravy

During my childhood dad always said kids become smart if they eat Bhend aka ladies finger and I loved this veggie not because anu told us this I just liked it. I say the same to my daughter and she likes it too I am sure not because I tell her that but she likes Bhindi/bhend/ladies finger in anyform. This is one such recipe which amma used to make and I just loved it and after my marriage when I made it for Hubby he was in love with this dish. I make this dish once or twice a month atleast as we love this with Daalitoy. Huli means tangy and this one is my mom’s version of huli so lets see how to make it. Here is what we need: ¼  kg Lady's Finger, chopped 4 tsp sambar powder 1 tbsp Tamarind Paste 1 medium tomato cut into small cubes 2-3 tsp Oil(I have used coconut oil) 1 green chilli(add more according to your spice level) ¼ th tsp urad dal ¼ th tsp mustard seeds Few sprig of curry leaves Salt to taste Coriander leaves to Garnish

Method: Heat a wok/kadai  and add in the urad /split blackgram d…

Rawa Laddoo

Today being second day of navaratri I am sharing a sweet dish with all of you. Rawa laddoo

Makes : 35 small size laddoos
2 cups semolina (rawa/rava)
 1 cup fresh grated coconut (you can also use frozen)
2tbsp desiccated coconut to roll the laddoos
¼ th cup ghee
1 ½  cups sugar
1 cup water
7 to 8 cardamom pods, ground into powder
20 cashews cut into tiny bits roasted

Method: In a large bowl, mix the semolina and coconut, cover and keep aside for atleast ½ to 1 hour so that the rawa plumps a bit. In a wok/kadai, heat the ghee on a medium flame. Put in the semolina-coconut mixture, reduce the flame and roast until the semolina turns golden, atleast 20 minutes. Now reduce the flame to low. While doing this make sure not burn or brown the semolina. Transfer the contents to a wide plate and allow it cool to room temperature. In a kadai add in the sugar and water into the wok and stir on medium heat until the sugar melts. Lower the heat once the sugar melts, and get to a one string consistency. To test if…

Roasted Makhana/ Roasted Phool Makahana/Roasted Fox Nuts

First of all Wishing A Shubh Navaratri to all Aps Kitchen Readers. I have used phool makhana in curries and kheers , While I’ve been Hearing and Seeing Roasted Phool Makhana in various blogs an even hear from a neighbor aunty while my stay in Mumbai. Today being Navratri I thought it would be apt for the day as in the north and Mumbai people use phool makhana during fasting.
·Ghee – 1 ½ tsp + a few drops
·Cashewnuts – 2 tbsp broken into bits
·Almonds – 10 -12
·Peanuts -2 tbsp(I have removed the skin)
·Lotus seeds/Phool makhana/Fox Nut -2 cups
·Red chilli powder - 1 tsp
·Chaat masala - ½  tsp
·Salt - as needed or Black salt if eaten during Fasting
·Curry leaves- few

Lets Proceed in making :  And Firstly microwave the curry leaves for a few seconds to roast it keep aside.In a pan, heat Ghee and roast Cashews, almonds and peanuts until they turn golden brown and keep aside on a plate. In the same pan add in the phool makhana  and roast it in medium flame for 6-7 minutes making sure you don’t burn …

Canteen Veg Pulav

Till Grade 10 I carried lunch box as my house was pretty far from school and there was no question of coming back home and relishing hot steaming and yummy food that Amma made and my brother relished just because he was a few minutes away from home. I always wished to go to a near by school. And my dream came true just as I entered 11th. The college was just a few minutes away from my house and I like my brother would come and enjoy the yummy food my mom made :). The time was not far where I started missing my Lunch Box when I saw bunch of classmates having fun and sharing talks gossips, then I wished go back to my lunch box but couldn’t. We passed from 12th and reached the graduation college, the heart started beating as if I was under some pressure test. All this happened because it was a new college and I had no old friends there is what I had thought and suddenly I come to know I have a neighbor friend who was not only in the same class but same batch, then the heart beat rate grad…

Achari Rajma Pulav

As I have always said we love One Pot meal I always look for new recipes. This one recipe is from chef harpal which I have altered a little by changing the beans from Chickpea to Rajma and a little in the masala. A very easy dish and tastes yummy too.


1 tbsp mango pickle (or any pickle you have in hand)
1 cup rice ( I used normal basmati rice they weren’t that long)
1 tomato, cut in small wedges
2 tbsp olive oil
1 tsp cumin seeds
few whole spices( 2 bay leaves, two star anise, a piece of cinnamon stick and 2 green cardamom pods)
1 medium onion, thinly sliced
2 garlic cloves, finely minced
1 cup soaked and cooked Rajma (any variety rajma is fine)
½  tsp turmeric powder (haldi)
½  tsp chilli powder
½  tsp garam masala (optional)
salt to taste

Method of Preparation:
Wash and soak rice for 10 to 15 minutes.

Put 2 cups of water or cooking liquid to boil.

In the pressure cooker, heat oil. Add bay leaves, cumin seeds, star anise and cinnamon and cardamom. Saute for a minute.  Once they start to cr…

Beetroot Bhartha

I make various Amchi dishes but this one is from a Fb food group recipe by Shamala Bhat which was a yummy recipe and healthy too. This is a no fuss side dish no long hours of cooking and can be made easily. The only time taken is for the beetroot to cool down so you can cook the beetroots in the morning and make the curry just befor lunch. Here is what we need for Beetroot Bhartha Beetroot -2 ( Grated )
Grated coconut -2 cups
Dried red chilli ( byadgi or kashmiri) 4-5 fried
Tamarind small marble size,
Fenugreek ( methi) seeds 1/2ts
Hing (asafoetida) 2 pinch
Salt to taste
Oil – 1 tsp for tempering + ½ tsp for roasting
Mustard seeds 2 tsp
Urad dal – 1 tsp
A sprig or 2 of curry leaves
First great the beetroot and boil along with salt until it becomes tender and keep it aside to cool. Mean while in kadai take ½ tsp oil and roast red chilly take out and in the same oil add fenugreek, ½  tsp mustard and hing until its turns golden brown .  Now grind the nice masala of grated coconut, red chilly …

Dry fruit Milkshake

While someone asks me had coffee?? I always reply evenings I don’t drink coffee or tea except for holidays or weekends and that is because sometimes I have a small nap in the afternoons ;) . Yes you hear me right no coffee or tea in the evenings, I don’t know the reason but I woukd prefer a fresh juice or a milkshake or plain milk instead or sometimes nothing. I make sure kids get their required nutrients and blend something yummy yet healthy. This milkshake is full of nutrients so do try and enjoy!

Serves -2 Ingredients:

Chilled Milk: 1.5 to 2 cups
Pitted Dates: 8-10
Dried Figs : 4 (soaked in hot water atleast for half an hour so that it gets easy to blend)
Almonds: 20
Cashew Nuts: 20


1. Chop the dates and soaked figs into small pieces and set aside.

2. Grind the cashews and almonds to a powder to this add the chopped dates and figs little milk and grind until smooth paste.

3. Then add the chilled milk and blend it again for a few seconds. Add more milk if you want thinner consiste…

Rose Coconut Laddoo

It was one such time when I wanted to experiment something sweet I started looking in my pantry and found Mapro Rose Syrup which was almost getting empty or say just 2 tsps were remaining… I couldn’t use it to make rose milk  and nearby I found some desiccated coconut, so coconut laddoo I thought about. The recipe is very simple and requires only 3 ingredients
 Dessicated coconut - 1 1/2 cup and ¼ th cup for coating the laddoo’s
½ cup condensed milk 2 tsp rose syrup ¼ th tsp Cardamom powder Ghee to grease your palms(just a few drops) Heat a pan in medium-low flame add desiccated and roast for 50 seconds to 1 minute. There is a tendency for it to burn if you roast too much, add in condensed milk, rose syrup and mix well until mixture leaves the sides of the pan, add in cardamom powder and mix well. Transfer it to a bowl and allow it to cool a bit. When it cools down (about 4 minutes) and able to handle grease your palms with some ghee and start taking tsp of mixture and roll them into balls.…

Sweet Kozhukattai

I just posted Modak a while back so now posting Sweet Kozhukattai which is also a different cuisine from ours. I had the outer filling ready and made only the hurna/poornam which is similar to the modak filling. I adapted the recipe from Subbu’s Kitchen. Here is what we need for Sweet Kozhukattai For the outer covering: · 1 cup rice flour (make sure the flour is glutenous or homemade, here i used iddiyappam flour it works well) ·  1 cup water  ·  A few drops of oil ·   a pinch of salt

Making  of the Kozhukattai: 1. In a sauce pan or deep bottom pan add the water, and salt. Keep it on the stove top, let this mixture come to a rolling boil. 2. Reduce the flame and add the rice flour gradually. Quickly stir the rice flour. 3. Stir till all the rice flour is mixed completely with water, here the mixture will look lumpy but that’s how it is. 4. Switch off the stove. Remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes. 5. Now take all the dough in a plat…

Modak/ Ukadiche Modak - Ganesh Chathurthi Recipe

Happy Ganesh Chathurthi to all Aps Kitchen Reader’s.
This is the first time I am making something apart from our cuisine. I just made this for my Daughter as she loves watching Ganesha and whenever she watches him eat modaks she requests me to make it and I keep delaying it just because it’s a tedious job.
I tried only 7 modaks and rest of the dough I shaped Kozhukattai for which I will post recipe a little later. Unfortunately i had only one remaining for the click because the others were in my kids tummy. I clicked these pictures with my Iphone as the camera battery just got empty. And I did not want to miss posting this. I for Sure will click better pictures and post here,  Here is what we need for making modak. For the outer modak covering: ·1 cup rice flour (make sure the flour is glutenous or homemade, here i used iddiyappam flour it works well) ·1 cup water 
·  A few drops of oil ·a pinch of salt
For the inner sweet filling: ·1 cup fresh grated coconut ·¾ cup powdered or grated jaggery…