Showing posts from October, 2015

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…