Saturday, December 31, 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.
  1. Add pineapple chunks to a mixer grinder  jar or a juicer.
  2. Blend on a Medium to Medium-High speed for 50-60 seconds.
  3. 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 immediately.


Note:
This juice doesn’t require sugar as both pineapple and oranges are really sweet. If pineapple or orange are sour you can add sugar.
Till Next year,
Happy Cooking ,
Aps



Friday, December 2, 2016

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





Procedure:
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 kokum juice to the coconut milk.
Add salt to taste.
Garnish with chopped coriander leaves and serve with rice or just as a refreshing drink.


This is how dried kokum/birinda/sol looks like.



Aps Notes: 
This Sol/kokum kadi is not to be heated as the fat from coconut milk will separate and it will not taste good. 
If using Fresh kokum then the procedure slightly differs. we just need to squeeze the Kokum/birinda in cold water and extract as much as juice possible.
You can even give a tadka/tempering with coconut oil, mustard seeds and curry leaves to the chilled kadi.
Happy Cooking,
 Aps