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Showing posts from September, 2015

Beetroot Bhartha

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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

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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

Method:

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

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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

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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

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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…

Semolina Potatoes / Roast Semolina Potatoes

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I love to try potato dishes and this particular one I found in youtube. Recipe by Anushruti I had almost forgotten about it until Sushma had posted it in a food group. I tried it and its simply awesome. I had packed it in my daughters snack box since she loves potatoes and mind me she told everyone in the building my mom has made yummy roast potato… this made me more happy and worth the effort.
Ingredients 

10-12 Baby potatoes

3 tbsp Fine semolina/ Rawa

1 tsp Red Chilli powder

A generous pinches of hing (actual recipe doesn’t use it but using gives a nice flavor)

2 tbsp of coriander leaves

salt to taste

2 tbsp oil 
Method  Cook the Baby potatoes till we can insert a fork easily. Peel off the skin and keep aside.Heat oil in a non stick pan and roast the potatoes till crisp but do not burn, later add salt and keep aside for later useHeat pan on a med flame and roast the semolina for 2-3 mins till it gets golden brown.In a non stick pan heat oil, add in the hing when sizzles add red chilli powder …

Ginger & Lime Rasam / Ginger and Lime Soup

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I always look out for new recipes that go with rice and this one recipe I got from Divine taste with Anushruti in Youtube. I got so very tempted to try it that I prepared it the very next moment I watched the video. Even my daughter liked the Rasam a lot. Now that means a lot because if she gives a approval then it really means it Did taste Awesome.
Thank you Anushruti for the Awesome Rasam Recipe.  
Serves 4-5 Ingredients: 1/3rd cup split pigeon peas/ toor/tuvar dal
2 tsp freshly grated ginger
1 tsp peppercorns
1 tsp cumin seeds
1 green chili
1/2 tsp turmeric powder
1/2 tsp asafetida powder
3 cups water
Salt to taste
Juice of 2 limes (if using big Lemon then juice of one large one is enough) Method: Wash the dal well and add it to pressure cooker with 3 cups of water. Assemble the ginger, pepper, cumin, chili, turmeric and asafetida and grind to a fine paste in a mixie grinder or blender(if you have mortar and pestle you can do it with that). Add the ground paste to the dal and pressure co…

Oats Puliyogare- A healthy Recipe

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Who doesn’t like yummy food if yummy can be healthy then it’s an added benefit. I have made Oats Upma, Lemon Oats, kheer so I thought of experimenting and making Oats Puliyogare. I am sure you all will like it. Ingredients: ½ cup Oats¾ cup Water1 tsp. Oil (preferably sesame)10 Peanuts2-3 Curry Leaves tore into two pieces1 tsp mustard seedsPinch of Salt1 tsp. Puliogare Gojju A pinch of Asafoetida


Preparation: Lightly toast oats in a sauce pan for 2 minutes making sure they don’t burn. To this add water and cook until the oats are cooked.In a separate pan, heat sesame oil and roast peanuts until light brown.Add mustard seeds when they splutter add curry leaves, salt and asafoetida and lightly roast them for a few seconds.Add puliogare gojju and cook for a minute. Turn off the heat.Pour the prepared oats to the Gojju mixture and mix well.Switch on the flame and heat this oats Puliogare for about 2 minutes.Turn off the stove and Serve hot.
Note: The puli…

Puliyogare Gojju/Puliogare Gojju

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Hello All,
Today’s recipe is something that I wanted to make from past 4-5 years and the urge this started only after my Mil stopped making Puliyogare Powder and started using MTR Puliyogare powder. Till then she gave us the powder and later somehow she didn’t want to make and told MTR one is good and I felt the same and continued buying MTR from then. I always have stock of this powder at home they are a savior. This was yesterday when I ran out of MTR Puliyogare mix and knew I had to go all the way travelling a km to get this powder so I decided to make this. I thought of making Gojju instead of powder because it would be easy adding all ingredients at once, so here is Puliyogare Gojju recipe for you all. Preparation time: 40 minutes Yeilds – 400 gms



Ingredients: Tamarind (about lemon sized or paste can be used)Jaggery powdered-2-3tspBengal gram Dal/Chana Dal – 2 tbspBlack Gram Dal/Urad dal-2 tbspCoriander seeds/Dhania/Kottambari beeja – 50 gmsMustard  seeds/Sasam/Saasive – 2 tspFenugre…