Showing posts from March, 2016

Uthhappa/Uthappam - Vegetable Utthappa / Vegetable Uthappam varieties

Utthappa /Uthhappam are nothing but a different style of dosa spread thick on a pan and vegetable Utthappa is topping of plain Utthappa with vegetables of your choice. If you don’t want to add Vegetables then you can serve it as a plain utthappa.
Ingredients needed 

Dosa batter -3 cups To make Utthappa batter we need: Here is what we need: 3 cup rice ( dosa chawal/ Dose Akki/pole tandul)
1 cup split black gram lentil/ Split Urad Dal
1 tsp salt
¼  th cup Poha
oil as required to grease the dosa
For Tomato Onion utthappa (mix all these together) Onion - 1 finely chopped
Tomato -1 finely chopped (remove the seeds)
Coriander leaves finely chopped - very little
Green chillies - 1 finely chopped
For  Corn utthappa (mix all these together) Corn - 3 tbsp
Coriander leaves finely chopped - very little
Green chillies - 1 finely chopped
For Capsicum Uthhappa: (mix all these together) Capsicum finely chopped -4 tbsp I have used yellow, green and orange Onions finely chopped - 2 tbsp Green chillies - 1 fin…

Fruit and Yogurt Parfait

Holi is a festival of colours and when you celebrate holi colourful and yummy dishes are what comes to mind. What if you can make some dish healthy,coulourful and yummy and perfect for this summer? Wishing All Aps Kitchen readers Happy Holi. This is what I decided to make Yogurt fruit Parfait with Beetroot Juice

This is what we need to make Beetroot syrup 1 small beetroot peeled and grated ½ cup water to boil the beetroot Sugar around 3 tbsp Method: Grate beetroot and boil in  water and add sugar to this and keep aside to cool completely.Strain beetroot and sugar water through a sieve.Pour squash into sterilized bottles and store refrigerate.Now to make parfait: Yogurt – ½ cup Fruits of your choice ( I have used apples and kiwi) 1 tbsp nuts (Pistachio and almonds)-optional Jelly – ¼ th cup ( I have used readymade mango jelly powder to make the jelly) Now to assemble the Parfait: In a glass add in 1 tbsp Beetroot squash and layer it with yogurt then fruits and again with a …

Sesame Brittle/ Til Chikki

It had been more than 3 months I tasted this yummy brittle a friend of ours made and since then I was thinking and just thinking of making it, today I finally made it. Brittle in India is also known as chikki.I loved the crunch and the perfect sweetness in the brittle/chikki. Do try this very simple recipe and let me know if you did.

We need: 1 cup white sesame seeds/white til ½ cup coarsely ground almond/almond meal ¾ th cup white sugar ¼ th tsp cardamom seed powder 2 ½ tsp ghee/clarified butter
Method: Heat a pan and dry roast the sesame sees till golden. Make sure they don’t burn, keep it aside for later use. In a large pan heat ghee and add sugar, keep stirring it continuously making sure the sugar syrup doesn’t burn. Once the sugar is completely melted switch off the heat and add in the toasted sesame seeds and almond powder and mix it very well. When the mixture is ready, put the entire mixture over the back of a greased wooden board or a smooth stone surface or a greased thali. Roll it o…

Pancharatna Dosa

Dosa is a staple breakfast in our house is what I can say! Atleast 3 days in a week or sometimes 4 its dosa at home. I make varieties of dosa’s but I have realized I am not able to click pictures in the morning and later it goes off my mind so my blog has no that many varieties of dosa that I make. Saying this I will surely try to include more Dosa recipes in Aps Kitchen. Today’s recipe is learnt from a Fb friend Vidya akka. Its Pancharatna Dosa, its super crispy and yum. Do try it and let me know how you liked it. You can try some of the dosa which i made Here Ingridients needed for Pancharatna Dosa: 1 cup Dosa rice 1 fistful urad dal /black gram dal 1 fistful toor dal/ pigeon pea split 1 fistful moong dal 1 fistful chana dal 1 tbsp fried gram/hurikadale 1 tbsp methi seeds Salt to taste Oil for roasting dosa
Method: Add all the dals in one vessel and add enough water and soak dosa rice separately for around 3-4 hours. Wash and drain the dals and rice. Once soaked grind the Dals with little water in…

Couscous Chitranna

I love Rice varieties and so does my family. I had made Chitranna with Couscous to make it a little healthy and mind me it was Yum. I have posted Masala Chitranna  and Mavinkayi Chitranna here in our Lovely space. Here is what we need: 1 cup couscous
salt to taste
1 tbsp lemon juice
To grind:
a few pinches asafoetida/heeng
1 dried red chillies or according to your spice tolerance
1 green chillies or according to your spice tolerance
2 tbsp shredded coconut

For the tadka/seasoning:
2 tbsp cooking oil
¼ th tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp each urad and chana dals
1-2 dried red chillies, broken
A few curry leaves
2 tbsp peanuts 

Method: In a pot heat 1 and half cups water. Once it start boiling add couscous in it and mix it well. Turn off the heat. Cover it and keep it aside until the liquid has been absorbed and the grain gets fluffy and soft Adjust water accordingly, because there are different varieties of couscous.
Once the couscous is done spread the cooked couscous on…

Achari Kumbh

I love watching food shows, I am sure all foodies do. FoodFood which is a 24*7 food channel and airs all kind of food recipes and I like watching it instead of the draggy daily soaps, this one recipe is from one of the good chef Harpal Singh. I made it immediately as I had mushrooms readily available, its one awesome recipe without much a fuss. So try it and let me know the outcome.
Ingredients: Button mushrooms 25-30 Oil 3 tablespoons (check notes) Asafoetida ¼ teaspoon Cumin seeds (Jeera) 1 teaspoon Onion seeds (kalonji) ½ teaspoon Fennel seeds (saunf) ½ teaspoon Mustard seeds 1 teaspoon Fenugreek seeds (methi seeds) ¼ teaspoon Ginger-garlic paste 2 tablespoons Red chilli powder 1 ½ teaspoons Turmeric powder ½ teaspoon Black salt (kala namak) ½ teaspoon Salt to taste Cucumber for garnishing a few slices Lime juice – 1 tbsp (check notes)
Method: Separate the stems and caps of mushrooms. Heat oil in a kadai or deep pan. Add asafoetida, cumin seeds, onion seeds, fennel seeds, mustard seeds, fenugreek se…

Raisin Chutney/Raisin Pickle

My kids love raisins may be the love the ones that we get in India I can say and that’s because they are soft plump and juicy, so the one that I had got here was just lying in my kitchen pantry and was untouched for months. Yes sometimes I do get nice raisins here but still my daughter M tells me Amma what Ajja(my dad) gets is much more tastier, and I do agree.
My mamama always taught us unless you cannot digest or the food is really rotten do not waste Food, and till date I try following her words. She even said we can through it easily in the trash but have you seen how many people are hungry in this World? Every word she said is true. I teach the same to my kids. So remembering my mamama(mom’s mom) I kept the raisins thinking I would use them soon but what was the question! I thought of halwa, but was skeptical so never attempted and just yesterday while Kudpi Raj maam and I were discussing food he mentioned about his Angoori Chutney and there it was I soaked the raisins immediatel…