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Showing posts from October, 2016

Butter Chakkuli/Benne Chakkuli/Butter Murukku

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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

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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

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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

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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

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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.

Ingredients:
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

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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

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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

Ingredients:
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…