Showing posts from 2016

Sunny Side Up - Orange Pineapple Juice

It’s the last day of the year and the last post of 2016 at Aps Kitchen, I thought it must be something fresh and seasonal. Now that oranges and carrots are in season what’s better than a refreshing drink with it? I have named the drink  Sunny Side Up. Here is what we need for Sunny Side Up Juice:

Ingredients 2   cups fresh pineapple chunks 4  oranges, peeled and halved   1  carrot , trimmed and peeled  and cut into small pieces
Method: Firstly lets make pineapple juice. Add pineapple chunks to a mixer grinder  jar or a juicer.Blend on a Medium to Medium-High speed for 50-60 seconds.Strain the juice to remove the fibre,  and keep it aside.
To make carrot and orange juice: 1.Squeeze the orange and collect the juice in a mixer grinder/blender, to this add carrot chunks and grind smoothy. 2.Now strain this and remove the fibre and keep aside. Assembly: 1.Take a tall glass and add in the extracted pineapple juice 2.Place a spoon slanting inside the glass and pour in the orange carrot juice and Serve imm…

Sol Kadi/ Birinda Kadi with coconut milk

Sol kadi or Birinda kadi has 2 variations one is without coconut milk which I have already posted Here, and other is with coconut milk which I am posting today. Both are equally yummy. Lets get making the Sol Kadi/Birinda Kadi. Prep. Time: 10 Min’s, Serves: 4

Ingredients: 1 ½ cups freshly grated coconut  1 garlic flake 1 green chilli ½ tsp jeera 8-10 dried kokum petals(if you find fresh then use them it’s just awesome) Salt to taste

Soak the kokum petals in  ½ c hot cup hot water for 20 minutes. In a mixer grinder/mixie, add all the ingredients except the kokum which is soaked in water. Grind these ingredients with 1 cup water. In case the mixture is too dry, add ¼ th cup more water. Now strain the mixture and extract coconut milk. Discard the solid grated coconut. While extracting coconut milk, add ¼  cup water to make the kadi slightly of thinner consistency. Now the kokum is almost tender, squeeze the kokum very nicely and extract all the juice from it. Add the soaked koku…

Butter Chakkuli/Benne Chakkuli/Butter Murukku

Making butter chakkuli/chakli/murukku was a big challenge to me as the addition of butter had to be right or else the chakkuli would turn too oily or too hard. I have tried it twice in a row and made changes to the chakkuli. While I had added 3 tbsp butter the chakkuli turned out to be too good but oily so I reduced the quantity and the chakkulis were really good. Lets check how to make butter chakkuli : 2 cups Rice Flour ¼ th cup roasted urad dal flour Sesame seeds 2 tbsp unsalted and melted Butter, at room temperature Salt to taste Oil for deep frying Roasted Urad Dal Flour: Skinned black lentils  are dry roasted and ground to fine powder. Its available at any Indian Grocery stores. But in case you cannot find it, its pretty easy to make right at home in matter of minutes. Roast urad dal (without oil) till they turn slightly brownish and powder them. Now take the powder and sift it at least twice to get a fine powder.
Rice Flour: I used store bought idiyappam flour which I sifted to get a…

Mitai Undo/Boondi Laddoo

Mitai Undo/Boondi Laddoo is famous in mangalore. It is a detectable sweet and can be made easily at home. I make one sweet during Deepavali and this time I made boondi laddoo. I was very skeptical about making it but my friend uncle Kudpi maam helped me and gave tips as to how to make it perfect. I made laddoos in 2 batches one is in which boondis look intact and another looks like the one in shops. Both taste was awesome and I shared it with my friends and they loved it too. As I didn’t have perfect boondi jara/ladle I used the perforated ladle that we use to drain fried items. A few boondis have got a kind of tail but don’t worry, while making laddoos they wont make a difference. Wishing all readers of Aps Kitchen A Happy and Safe DIWALI. Lets proceed to making of boondi laddoo \
 Besan Flour(Chane Peet) - 1 cup
Water -adjust to get a flowing batter just a little thin than Bajji/Phodi Batter Yellow food color - a tiny pinch (totally optional I didn’t use any) Cardamom - 3 powdered Cashews…

Surna Koot/ Yam fritters in spicy coconut paste

Jaya.V.Shenoy’s Konkani cookbook is very famous for its authentic Amchigele recipes. I am sure all Konkani household people carry her book along when they start staying away from family and have to cook themselves. My mom didn’t have one as she never needed I guess she new almost alal dishes mentioned in the book. I refer to the book only when I can’t reach amma ;). Aps Kitchen has focused on amchigele recipes which will be useful for all who want to learn amchigele recipes. Surna Koot is one such authentic amchi dish which I will be posting today. Surnu/Surna is Yam/elephant foot, it is fried and then added in a spicy coconut paste. Let’s get cooking! Here is what we need for Surna koot: INGREDIENTS:- Ingredients: 250 grams yam
3/4 cup freshly grated coconut(if you dint get fresh use frozen)
4-5 red chillies
1/4 teaspoon fenugreek seeds
1 teaspoon tamarind
½  teaspoon mustard + ¼ th teaspoon
Small piece of asafoetida
4 tablespoons of coconut oil, preferably (if you do not wish add oil of…

Charmbure Chikki-chilli flavoured and cardamom flavoured/ Murmure ki chikki

I always made Charmbure Undo/Charmure Undo, and always struggle to eat it full because I have weak teeth ;). So this time I decided to make chikki instead of Laddoo/Undo but with a twist. I added this twist after tasting Lindt chilli flavoured chocolate. Yes I just added few chilli flakes. I added chilli flavour to half the batch of chikki and half I made with just cardamom flavour. Addition of chilli flakes give a slight spice between the sweet taste and its Yum.
Here is what we need for Charmbure Chikki (chilli flavoured): ¼ th cup Chikki Jaggery/Antu Bella(check notes if using normal Jaggery/Gud) Puffed rice /Charmburi/Charmuro- 1 ¼ cups Chilli Flakes – ¼ th tsp Ghee - 1 Teaspoon for greasing the board and rolling pin
Directions:  Roast the charmburi in a heavy bottomed pan over a slow flame till they are crisp and keep them aside. In a heavy bottomed pan add jaggery and 2 tbsps of water. Heat on a low flame and keep stirring it continuously. Once the jaggery turns golden brown in colour, tu…

Baby Corn Golden Fry / Baby Corn Pakoda

Baby corn is Manya’s(my elder daughters favorite) while my younger daughter enjoys it according to her mood. I keep experimenting on baby corn dishes and this one is a keeper when manya asks me for something deep fried. Let’s get making Golden Fried Baby Corn or Babycorn Pakoda.

For Batter:
Besan/Gram Flour – 1 tablespoons
Corn flour - 2 tablespoons
Rice Flour - 1 tablespoon
Red chilli powder - 1 teaspoon / to taste
Chaat Masala – ½ teaspoon
Garam Masala – ¼ th tsp
Salt - to taste For Deep Frying:
Oil - for deep frying
Method: Firstly slit baby corns into 4 pieces that it vertically and horizontally. You can even cut the baby corns into 2 pieces. In a mixing bowl add rice flour, corn flour, besan, garam masala, red chilli powder,salt ,chaat masala and mix well.Add water to form a paste(similar to pakoda batter). Heat oil in heavy bottomed deep pan. Dip the baby corns into the batter and make a thin coat of batter on it. When the oil is hot enough, gently put babycorns into oil and deep fr…

Nut and Seed Chikki / Nut and Seed Brittle / Dry Fruit Chikki

A filling nut and seed brittle to enjoy!
 We need:
¾ th cup white sesame seeds/white til ¼th cup pumpkin seeds ¼ th cup toasted almonds ¼th cup finely chopped and toasted cashewnuts ¼ th cup toasted pistachios ¼ th cup almond meal 1½ cup white sugar ½  tsp cardamom seed powder 2 ½ tsp ghee/clarified butter

Method: First let’s grease a wooden board and rolling pin and keep aside. Heat a pan and dry roast the sesame sees till golden. Make sure they don’t burn, keep it aside for later use. In the same pan dry roast pumpkin seeds and add it over the sesame seeds. In a mixie/food processor add the ¼ th cup almond and coarsely grind it making sure they don’t turn into fine powder. Mix this to sesame seeds and pumpkin seeds. In a mixie/food processor add the ¼ th cup pistachio and coarsely grind it making sure they don’t turn into fine powder. Mix this to sesame seeds and pumpkin seeds. To this nut and seed mixture add finely chopped and toasted cashewnuts and almond meal. In a large pan heat ghee and add sug…

Masala Kadlo / Microwave Masala Peanuts

Masala Kadlo/Masala Peanuts takes me back to my childhood. Amma used to make loads of them and we enjoyed eating them while watching tv or even while studying sometimes. They were deep fried and not guilt free like the one I am going to post now. But during childhood who bothered about Deep fried food, I think that was what we loved the most then! Even now we love deep fried isn’t it? But maybe when we talk about health we start avoiding deep fried regularly. This snack is really guilt free and you will not miss deep fried snack too :).
This recipe was given by my friend Roopa and i've been making it since then, maybe 4 years now. Lets get cooking

3 cups Raw Peanuts
¾ th cup Chickpea Flour/Besan/Gram Flour, sift to remove lumps(adjust accordingly) *check notes
1 tbsp Oil (optional)
Water as required
Salt to taste
2 tsp Red Chilli Powder
½ tsp Haldi/Turmeric Powder
1 tsp Chaat Masala powder(Optional but recommended)
¼ tsp Hing/Asafoetida

Method: Firstly, add the peanuts in a colande…

Boondi Raitha - Deep fried Chickpea balls in spiced yogurt

Boondi has is always a family favorite may it be spicy or sweet. Amma made yummy ones at home and we enjoyed them. Until 25 years I had just eaten boondi, laddoo,sweet boondi ! I tasted boondi raitha only at a friend’s party and completely loved it. Since then I love to eat and make boondi raitha. I’ve got readymade salted boondi for raitha till now(maybe in near future I will start making it too) but this time a friend of mine suggested to get Spicy Boondi as there is no necessity to add any spice later on and that was a brilliant idea.
Here I will write how I make with Raitha with Salted boondi and what to do while we have masala boondi.
Ingredients: ½ cup plain salted boondi (if using masala boondi add only chat masala and very little salt)
1 cup curd/dahi/yogurt
½ cup water
¼ h tsp chaat masala
¼ th tsp red chilli powder.
¼ th tsp roasted jeera powder
salt to taste or Black salt taste
Method: Whisk the yogurt and water in a bowl. Add the boondi and mix.add all the spice powders, salt. Mix t…

Avocado Chapathi/Paratha

Avocado is one healthy fruit which is incredibly nutritious and can lower cholesterol. It can be used for beauty purposes too. Today I have experimented a new recipe after only making milkshake and juice till now. Avocado chapathi comes out to be more soft even after few hours of cooking because of buttery texture of avocado.

Serves : 3-4
Preparation time : 30mins Ingredients:
1 avocado (mashed)
3 cups wheat flour
Salt to taste
Water to mix the dough

Method:In a large bowl add mashed avocado, salt and wheat flour. To this add water little by little and make a soft pliable dough. Now  pinch lemon sized balls,dust it in flour and roll into a flat round. Heat a tawa/griddle and roast both the sides on tawa. Enjoy hot Chapathi’s with Curry of yur choice and Boondi Raitha. 

Note: If you are not making it for your kids then you can add finely chopped green chillies, this will give a good spice to the Chapathi Happy Cooking, Aps

God Phovu/Godu Phovu -Sweet Poha

Its been a while I wrote something her so before shravan ends I thought of posting a prasadam which is called God Phovu or Godu Phovu which means poha in jaggery and coconut mix.  Last year I have posted layi Phovu which is similar and this one is whithout Layi/Aralu, for which recipe is Here

The recipe is very easy and here is what we need: Ingredients:
Thin Poha/Thin Beaten Rice/Thin Flattened Rice - 200 gms approx
Grated coconut or desiccated coconut - 2 cups
Jaggery - 2 cups – grated or powdered
Water - 1 cup normally the jaggery and water consistency is 2:1
Green Cardamom powder - 1 tsp Method: Heat a pan/kadai , add 1 cup water and the grated jaggery and allow to melt. Once the jaggery has melted and has almost come to string consistency then add the grated coconut and mix well. Now switch off the flame and allow to cool. Once the jaggery and coconut mixture has cooled for completely, slowly add in the poha/phovu checking the texture of the panchakajjaya, mix well and the green cardam…

Eggless Dates and Walnut Cupcakes - eggless, butterless

One fine day while I was watching a video I saw a Milkmaid cake Pop on the screen and immediately I checked it as it was eggless and butterless and I immediately tried as I had all the ingredients available,but wanted to try a healthier version of it so made the cake totally with whole wheat flour. It turned out to be Yum and this verdict was not just mine but my Hubby’s as well as Dad’s and kids who are the best at TASTE VERDICT. The first time I used the batter to make Cupcake and second time I made cake in a tin both results were equally Yum. So here is what we need : 2 tbsp-Walnut Chopped 1/2 tin approx 200g-Sweetened Condensed Milk(I used NestlĂ©) 1/3rd cup (80 ml)-Milk 100g-Dahi (Curd) 10-12 (100g)-Dates Chopped 1/2 cup -Oil 1 cup (80g)-Wheat Flour(the one we use for chapati)
1 tsp-Baking Powder
Preheat the oven to 180°C,  Line the cupcake moulds with cupcake liners or grease the tin with oil and flour OR grease a 4x6 inch cake tin and dust with some extra flour or li…