Tuesday, September 29, 2015

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 and little tamarind.
Before taking add fried fenugreek mustered and hing and grind into nice paste now add this to cooled beetroot and mix well
 Heat a tadka pan add a tsp of oil, mustard seeds when splutters add in the curry leaves and temper over the beetroot bhartha
Serve  with Hot rice. 

Note: need not to boil the masala this is like our other south Indian kind curries.
 If the curry remains then immediately keep it in refrigerator and use within a day.
Happy Cooking, 
   



Tuesday, September 22, 2015

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

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 consistency.

4. Pour the milkshake into a glass and serve immediately. 



Note:
I have soaked the figs to make it easy to puree but if you don’t have time then you can use them just like that and make sure you chop really small pieces to make the blending easy.
Happy Cooking,
   

Sunday, September 20, 2015

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. Roll them with the desiccated coconut and arrange them in a plate. Refrigerate for 20 minutes to set. You can store them in air tight containers for a week.

Note:
you can use more rose syrup to the mix about 2 tsp more if you want a rich rose flavor, when you do this add a little extra desiccated coconut.
If you want deep pink colour you can even add  a little pink colour, I have skipped this so the light colour to my laddoo’s .
You can even add a few dried rose petals if you have.
Happy Cooking,

   

Wednesday, September 16, 2015

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 plate or clean counter top gather the dough together and begin to knead it.
6.  The dough will be hot when, you begin to knead. So apply some water on your palms knead the dough very well and smooth.
7. Make small balls from the dough. Roll them smooth with your palms making sure there are no cracks.
8. Just sprinkle some drop of water while kneading the dough if you find them dry. Keep the balls covered with a kitchen towel.
9. Keep water for steaming in a steamer or your steaming vessel before shaping the modaks.
10.  Place a muslin cloth over the steamer so that modak’s do not stick to the vessel, if not this you can even grease it with ghee.
11. Take a small lemon sized ball and flatten it with your fingers to a round disc. Apply a drop of ghee on your palms, while flattening.
12. Place the dish in a mould or on your palms and add the filling in middle of the disk.
13. Cover the Kozhukattai and press the sides or cover the mould like this as shown below.
14. Remove the excess dough.
15. You can even leave the dough like that if you have shaped with hands or there's no need to do anything if you have added it in a mould like me.
16. Keep all the Kozhukattai ready before steaming on a plate,
17. Grease the steamer plates with oil or a white muslin cloth and then place the kozhukattai cups in the idly plates. Cook the kozhukattai in cooker or steamer for 10-12mins. Remove the cooked kozhukattai from cooker/steamer and allow it to cool off and then gently take it out.




Yummy Kozhukattai is ready to Serve

Happy Cooking,

  

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, for a more sweeter taste, you can add upto 1 cup of powdered jaggery
·    ¼ tsp cardamom powder
·   ½ tsp sesame seeds
·   ½ tsp ghee or oil

INSTRUCTIONS
Making the sweet filling for ukadiche modak:
1. Heat ghee in a pan. Add sesame seeds, cardamom powder, and sauté for a minute.
2.Add grated fresh coconut and powdered/grated jaggery.
3. Mix well and cook this coconut-jaggery mixture on a low flame. The jaggery will melt first.
4. Stir at times and cook this mixture till the moisture from the jaggery begins to dry. Switch off the flame. Don’t overcook as the jaggery because it will harden. Keep this coconut-jaggery filling aside.
5. Keep the filling aside to cool.


Making the outer cover of the Ukadiche modak:
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 plate or clean counter top gather the dough together and begin to knead it.
6.  The dough will be hot when, you begin to knead. So apply some water on your palms knead the dough very well and smooth.
7. Make small balls from the dough. Roll them smooth with your palms making sure there are no cracks.
8. Just sprinkle some drop of water while kneading the dough if you find them dry. Keep the balls covered with a kitchen towel.
9. Keep water for steaming in a steamer or your steaming vessel before shaping the modaks.
10.  Place a muslin cloth over the steamer so that modak’s do not stick to the vessel, if not this you can even grease it with ghee.
11. Take a small lemon sized ball and flatten it with your fingers to a round disc. Apply a drop of ghee on your palms, while flattening.
12. Place the modak filling in the center.
13. Press the edges as shown in the pic below.
14.  Bring together all the edges and join them. Remove the extra portion of the dough from the top, if you wish to or else just leave it like that. Shape the top like a garlic pod head ;).
15.  Make all the modaks and keep them in a steamer pan making sure to keep at least half inch gap between each modak.
16.  Cover the pan with a lid and steam for 10 to 15 minutes on a low flame..
17.  Once the ukadiche modaks are steamed, drizzle a few teaspoons of ghee on the modaks. the ukadiche modak are ready to be offered to Lord Ganesha, if not just make it for your tummy like the way I did ;).
Note: 
People actually add poppy seeds but here that it is banned i added sesame seeds.
Happy Cooking,
God Bless You all. 


   



Tuesday, September 15, 2015

Semolina Potatoes / Roast Semolina Potatoes

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 
  1. Cook the Baby potatoes till we can insert a fork easily. Peel off the skin and keep aside.
  2. 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 use
  3. Heat pan on a med flame and roast the semolina for 2-3 mins till it gets golden brown.
  4. In a non stick pan heat oil, add in the hing when sizzles add red chilli powder and fry well on very low flame please take care not to burn the spice here then add 1/2 tsp coriander leaves and fry for a min then add roasted potato and fry well till all the potatoes are coated well with Red chilli powder.
  5. Now add the roasted semolina and toss them you will notice that the semolina sticks on the potatoes very well . Keep it on low flame for 3-4 mins .
  6. Toss well and serve.
 Note: 
i have used regular chilli powder if you use kashmiri chilli powder it will give you a reddish colour.
You can serve it as a starter or side dish with Dal and Rice
You can use regular potatoes also but need to cut big cubes / chunks of it. 
Happy Cooking, 
Aps 

Wednesday, September 9, 2015

Ginger & Lime Rasam / Ginger and Lime Soup

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 cook for 4-5 whistles on medium flame or until done.
Turn off the heat, and wait for the pressure to release.
Once the pressure is released mix well with a whisk and add salt and boil for 2 minutes. Now switch off the stove/flame and put in the lime juice and serve hot with Rice, or Serve it as a Soup.

 Note:
I have added only 3 cups of water because I wanted a little thick rasam(the actual recipe used 4 cups of water).
Apart from that I have made no other changes in the recipe.
Happy Cooking,
  



Tuesday, September 1, 2015

Oats Puliyogare- A healthy Recipe

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 Oats
  • ¾ cup Water
  • 1 tsp. Oil (preferably sesame)
  • 10 Peanuts
  • 2-3 Curry Leaves tore into two pieces
  • 1 tsp mustard seeds
  • Pinch of Salt
  • 1 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 puliogare Gojju has peanuts but I like the crunch so I added few more.
Oats and water measurement I used is 1:1¾ , if you want it a little dry use 1:1 n half proportion( i was skeptical so used a little more) check with the oats you use.
To make rice puliyogare you can cook rice and add rice instead of Oats. I will post the rice version soon.
Stay Healthy
Happy Cooking,
 


Puliyogare Gojju/Puliogare Gojju

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-2-3tsp
  • Bengal gram Dal/Chana Dal – 2 tbsp
  • Black Gram Dal/Urad dal-2 tbsp
  • Coriander seeds/Dhania/Kottambari beeja – 50 gms
  • Mustard  seeds/Sasam/Saasive – 2 tsp
  • Fenugreek seeds – ½  tsp
  • Dry red chillies - 10
  • Copra/ Shredded dry coconut(you can use desiccated coconut if you don’t find these)- 6 tsp
  • Black til (if not available use white) /sesame seeds - 50-60 gms
  • Sesame Oil -5 tsp
  • Curry leaves-few sprigs
  • Asafoetida 2 pinches
  • Groundnuts- 5tbsp
  • Turmeric – ½  tsp
  • Salt to taste



How to make Puliyogare gojju:
  1. Prepare tamarind juice and keep it aside. Make sure it is not too runny.
  2. Now fry urad dal, chana dal for a minute then add coriander seeds, fenugreek seeds, black sesame seeds, dry chillies on a low flame until you get a good aroma.
  3. Grind the roasted ingredients in to a fine powder. Keep it aside.
  4. Take a saucepan and add oil to it and let it heat until hot.
  5. Add peanuts and roast them then add mustard seeds when they splutter add curry leaves, turmeric powder to the saucepan.
  6. After few mins add the tamarind juice and mix well.
  7. To that add jaggery and required amount of salt and let it boil for 5 minutes.
  8. Now add in the pre prepared spice powder and asafoetida.
  9. Mix well and let it cook for some time on a low flame stirring every now and then till it releases a layer of oil on the sides. Now the Puliyogare Gojju is ready.
  10. Store it in a airtight container. And keep refrigerated.
Note:
Add extra chillies if required as I used the spicy variety I used only 10. In case you feel the Gojju needs spice then you can add chilli powder also or add while making Puliyogare.
Make sure you use clean spoon while using the Gojju, if done so it can stay good for more than 2 weeks.
Happy Cooking,