Wednesday, June 14, 2017

Homemade Cherry Yogurt

I make homemade yogurt in the simplest way possible as my kids love both fruit and yogurt.
Here is a simple recipe for Cherry Yogurt

3 cups plain yogurt. For future recipes you can use the plain homemade yogurt to start new batches.
Cherries to taste (I used approx 1 cup pitted dark cherries)
Sugar to taste (I used just a tbsp is good for this recipe as cherry were sweet)

For the puree:
 Blend some pitted and diced cherries to a puree consistency, do not  make into fine paste.


Whisk yogurt till smooth. Add the pureed cherry to the yogurt and mix gentky.
Transfer the mixture into a airtight container with lid, refrigerate it for about 3 hours.
Once the yogurt is chilled, enjoy this healthy recipe, it's delicious, rich and fresh.

Aps Notes:
You can use red cherries too.
Adjust sugar as per your taste, of cherries are sweet reduce the sugar.
Happy Cooking,


Sunday, May 28, 2017

Suran Shashliks

Suran Shashlik
This is one dish I learned from a food group in FB by Shilpa Rao and it was a instant hit at home. Do try if you love experimenting with food just like me and moreover its one super recipes for vegeterians.
1 Big piece of Yam or suran cut in to chunks (Be careful if its itchy)
Salt to taste
1 capsicum cut in to squares
1 white onion or red onion cut in to big squares and separated
For Marination
½ tea spoon red chilli pwd
¼ tsp garam masala pwd
¼ tsp haldi pwd
1 tsp achari masala (If you dont have achari masala add 1/4th tsp each of jeera and dhania powder,fennel seed powder with a hint of chat masala)
1 table spoon dahi/yogurt
Juice of ½  lime

Method :
Parboil the yam till soft but firm. After cooking discard the water.*check notes
After the yam has cooled mix all the above ingredients  mentioned under Marination and arrange on skewer if you don’t have skewer use toothpicks. One capsicum piece, One onion piece, one yam pieceat a time . Let it stay for 30 minutes
Sprinkle little oil on a pan and cook it on all sides. Turning all sides keeeping the flame very slow to avoid shashliks into turning black very soon!
Yummy vegetarian suran Shashliks are ready to eat ....serve with sprinkled chaat masala on top.
Serve it with some Yummy Dahi  Pudina Chutney or pudinachutney

Aps Notes:
You can use any other method to cook the yam/suran like Microwave/pressure cooker.
If the Yams have become very soft please don’t use the same as it will crumble while cooking further and will not stay on the skewer.
If you want another version you can Grill it in oven. (Again Oven time varies, I’ve always preferred gas version for suran.)
The original recipe has tandoori masala in it but I’ve used achari masala which tastes equally good. 
Happy Cooking,

Friday, May 26, 2017

Ambuli Nonche (Version 2)

There are many versions of Ambuli/Raw mango pickle in Amchigele/Konkani community this is one such pickle with roasted spices and its totally lipsmacking. This pickle has no oil in it so there is no fattening agent in it.
Ambuli/ Raw Mangoes- 3 hard n fully matured
To Dry Roast n Powder
 Dry Red chilly –approx. 20 or one big fistful
 Mustard seeds- ¾ th  cup
Rock salt-1 Cup heaped  
Fenugreek seeds/Methi seeds - ¼ th tsp
Asafoetida /Hing ... 2 chickpea size ( I use hing in solid form, if using powder then ¼ tsp  )

Wash and wipe the raw mangoes with clean dry cotton cloth .
Shred the raw mangoes along with skin with a knife.
Dry roast rock salt on sim /low flame for few seconds. When cooled finely powder it in a dry grinder/mixie.
Dry roast fenugreek seeds, then mustard seeds when splutters remove it from flame and let it cool.
In the same pan dry roast red chillies and hing. Allow these to cool.
Now first powder the dry roasted chilly to a very fine powder. Remove it in a clean and dry glass bowl.
Then powder the roasted mustard seeds, roasted hing and roasted methi seeds to a fine powder.
Take it in the same bowl in which we have chilli powder(roasted).
In the same bowl add the shredded raw mango , roasted and  powdered salt , half a cup of boiled and cooled water and mix well .
 Now transfer this in a clean and dry glass jar or a porcelain jar.
The Pickle taste perfect  tangy and spicy after 2 or 3 days.

Note : Dont touch water while preparing this pickle . Use completely dry spoon , mixie jar n also the glass  container in which the pickle will be stored .
We can do it even with Adoli we call it kochoche in amchigele.  Adoli(This is a curved cast iron blade fitted to a wooden base, to cut with this one needs to sit on wooden base and then cut with the curved blade. It needs lot of experience and i have none.) This is just dap the raw mango on the adoli randomly and then chop this gives tin shredded mango pieces.

Enjoy Making and do let us know how you liked it.

Happy Cooking, 

Friday, May 19, 2017

Green Chilli Pickle

Green Chilli Pickle
I have posted this Green chilli pickle but with a accompaniment to Oats Undi. Sop today I am posting a separate post exclusively for green chilli pickle.
Recipe for the Green Chilli Pickle is:

Big Green Chillies – 250 Gms
Lemon Juice – 1 Cup
Yellow Mustard Powder – ¼ Cup
Oil – 3 tbsp
Turmeric – 1 Tsp
Salt – ¼ Cup
Chop the green chillies into a inch size.
Heat the oil to smoking point and let it cool completely.
Mix the green chillies, mustard powder, salt, and turmeric powder together.
Add lemon juice to the green chilli and mix well.
Add the oil and mix well.
Store in a clean, dry, air-tight glass bottle.
Wait for a week before the pickle is Served.
Enjoy your Pickle with accompaniment of your choice.

Select your chillies with care they must be fresh, firm, and raw.
Make sure your hands are clean and theres no water as we can store this pickle for a months time in refrigerator.
Enjoy Making!
Happy Cooking!

Avnas Ambe Sasam

Avnas Ambe Sasam is a Amchigele/Konkani dish( Avnas means pineapple and Ambo means mango in Konkani) Fruits like mango,pineapple,grapes, and apple are mixed with coconut mustard(sasam in Konkani) paste.
My mom makes smooth coconut masala/paste whereas many make a little coarse masala/paste. We like it both the ways.

Here is the recipe for Avnas Ambe Sasam:
2-3 slices of Pineapples
2 medium sized mangoes
10 white or black grapes( I did not have so used black currants)
1 apple (optional)
1 cup grated coconut
2 peanut sized tamarind
3-4 red chilies dry roasted
¼ th teaspoon mustard seeds
3 tbsp jaggery or sugar (adjust according to sweetness of mango)
Salt to taste

Cut pineapple slices into thin strips. Similarly peel apple and cut it just like we did with pineapples.
Now peel mango and cut into small cubes.
Slice the grapes into half and add it with the rest of the fruits.
Add black currants or raisins to this and mix well with salt.
For the Masala/paste.
In a mixie/mixer jar add coconut paste, red chilly,tamarind,and jaggery(sugar if not using jaggery) and mustard seeds and grind into a fine paste.
Add this paste to the mixed fruits and mix well with ¼ th cup water.
Check for salt and sweet. Add more if required.
Avnas ambe sasam is ready to serve.
Aps Notes:
If we need to make a coarse avnas ambe sasam then  grind the coconut masala into a coarse paste.
I have added black currants as the grapes were too sour.
We can even add some cashewnuts.
What do we do with the flesh on the mango seed ? just squeeze the pulp in the fruit bowl so you don’t waste a single drop of mango pulp.
Make this and enjoy!
Happy Cooking,

Banana Milkshake

Banana Milkshake
Summer calls for liquid foods. This is one instant energy booster drink for Summers.
We need:
1 large ripe banana
1 cup chilled  milk
1 tbsp honey

Peel and chop banana, add it in a juicer along with milk and honey. Blend till smooth.
Serve immediately
You can add sugar too but I prefer honey due to health benefits.
Enjoy making!
Happy Cooking,

Sunday, May 7, 2017

Phanna Taak/Tadka Chaas/Tempered Buttermilk

A soothing drink for summer that can be making in a jiffy.
Ingredients for Phanna Taak/Tadka Chaas Or Tempered Buttermilk
Buttermilk – 2 Cups
Mustard seeds – 1 tsp
Oil – ¼ th tsp
Dried Red chilly / Red pepper finely chopped – 1
Asafoetida- ¼ th tsp
Curry leaves -10
Salt – ¼  tsp
Black salt – ¼  tsp

Steps to prepare Phanna Taak/Tadka Chaas
Heat oil in a pan. Add mustard seeds, when they start to splutter add curry leaves,red chilly bits, asafoetida  and switch off the flame.
Add this tempering to the buttermilk along with salt, black salt and mix well.
Pour this onto a serving glass.
Phanna Taak/Tadka Chaas is ready. Serve cold and enjoy. 

You can even add green chilies if desired.
You can add grated ginger, cumin seeds, mint leaves (these are my favorite)*
If you do not have buttermilk at home, then dilute 1 cup beaten thick yogurt with water and then add the spices.

Happy Coooking, 

Saturday, May 6, 2017

Chane Pitta Khadi/ Khadi / Besan Barfi

During Amchigele marriages the standard sweet is Mithai Undo/Boondi Laddoo and Chanepitta Khadi( a konkani sweet), but now people have changed increased the sweets or sometimes even give one big Laddo (which they call tirupathi laddoo/dry fruit mithai undo). Khadi is one of my favourite sweet when it comes to marriage sweets.
I never ventured in making khadi, whereas amma makes almost all kind of sweets at home, so I thought there’s no better teacher than Amma. When she visited us this march I decided to learn the making of khadi and she taught me very well. And Anu (Dad)cut the pieces. He cut the pieces because he is very precise when it comes to cutting, each piece matches the other. 
We enjoyed making it as well as eating it. Making khadi was a family fare.

Ghee - ¾ th cup
Sugar 2 cups
Chane Peet/gram flour/Besan 1cup
Cardamom powder- ¼ th tsp
Water- 1 cup
Cashew nuts cut into tiny bits – ½  cup

Fry besan in ghee until it gives a good aroma (20-25 minutes minimum) and remove on a plate.
 Now add Sugar and water and make it into 1 and ½  string consistency.
To this add roasted chane peet/gram flour and mix well.
Now add the cashew nut bits,
Stir continuously  till the blend thickens almost forming a soft lump.
Now add cardamom powder and mix well.
Transfer a blend to a greased (with ghee)plate.
 Cut into square pieces when warm.

You can add almonds too but in this I love only cashew nuts.
Happy Cooking,

Crispy Potato and Garlic Rice

As promised in my last post a dish to be made with crispy potato bites is Crispy Potato and Garlic rice. A kind of Indo Chinese dish experimented at Aps Kitchen turned out to be delicious.

Here is what we need:

2 cups Basmati rice, cooked
1 cup Green Capsicum, cubed into small pieces
1.5 teaspoon Chili Garlic sauce
2.5 - 3 teaspoon Soy sauce
3 tbsp garlic finely chopped
3 tbsp onions finely chopped
2 tbsp spring onions
1 tsp celery
2 green chillies
1.5 teaspoon Tomato sauce/ketchup
¼ th tsp vinegar
1/2 teaspoon Crushed chili flakes
1 tbsp spring onion greens
Salt to taste
1 tablespoon  oil +1 tbsp sesame oil

Soak rice in water for 20 minutes and then cook it until done. Make sure the rice is not at all mushy!
Spread the rice on a plate and allow it to cool a bit.
While the rice is cooling lets get cooking the dish, heat a pan add cooking oil and sesame oil.
To this add finely chopped garlic and when it gets golden brown add spring onions, green chillies,celery and onions and sauté until cooked.
Add in the capsicum and make sure they cook but are crunchy.
Now time to add the sauces, add tomato sauce,soy sauce,chilli garlic sauce, vinegar and mix well and stir it for a minute.
Add the crispy potatoes (saving 3 tbsp for later use)and toss well so that all sauces get coated well to the potatoes.
Now add the cooked rice and salt to taste(be careful while adding salt as all the sauces have salt in it) and mix well making sure the rice doesn’t break. Keep covered for 3-4 minutes.
Add spring onion greens, 3 tbsp crispy potatoes and some garlic chips and Serve immediately with any Indo chinese side dish or just as it is.
You can add extra green chillies if you wish for a spicy dish.
To make garlic chips slice the garlic and fry them crisp with 1 tbsp oil. And you can use the same oil to make the rice.
The recipe link for CRISPY POTATOES iis being given Here .
Happy Cooking,

Friday, May 5, 2017

Crispy Potato Bites

A newly experimented dish and a tasty one do try it and enjoy!
  • 4 large potatoes,peeled and cubed.
  • 2 tablespoons rice flour
  • 1 tablespoons corn flour
  • 1½ teaspoons chili powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon garlic powder * check notes
  • salt
  • 3-4 tablespoons oil for shallow frying


  1. Peel the potates and  Cut into bite size cubes and wash it with cold water twice to remove the starch. Now dry on a kitchen towel.
  2. Meanwhile take all the spice powders,rice flour and corn flour in a mixing bowl. Mix well.
  3. Heat oil for shallow frying.
  4. Add the spiced potatoes and the flours and mix well.
  5. Add the potato cubes and shallow fry until golden brown.
  6. Remove and serve crisp potatoes as starter or with rice and dal.

1. If you do not eat garlic then add asafoetida powder.
2. You can serve with a lemon wedge.
3. While frying do it in batches and do not over crowd the pan

The next recipe will be with these crispy potatoes, Till then!

Happy Cooking,

Friday, April 28, 2017

Kadgi Manchurian/Tender Jackfruit Manchurian/ Gujje Manchurian

My dad always told me that (Ram Lunch a restaurant in Mangaluru) sold Chakko ( a Konkani delicacy) in name of gujje Manchurian and I always laughed as I didn’t see it myself ;) , I always wondered how this manchurian would taste!
 Now I can say it’s just wonderful. The combination of traditional veggie in a indo chinese gravy is just awesome. This was made when my parents got me a tender jackfruit for us. I got very good reviews about my dish from family and friends so it had to take place in our blog J.
"Tender Jackfruit/Kadgi Manchurian" Required Ingredients and preparationprocedure,given here. Try it  yourselves  and give your valuable opinion.

Here is the recipe for Kadgi/Tender Jackfruit/gujje manchurian :
1.Raw Tender  Jackfruit  -1 cup cut into bit sized chunks
2.Onion- 2 finely chopped
4.Ginger and garlic chopped - 1tsp
5.Green chilies  -2 -3 cut into slits
6.Soya sauce -1tsp
7.Redchilly sauce -1tsp
8.Tomato sauce -1tsp
9.Vinegar- ½ tsp
10. Salt to taste
11. Cornflour -2 tsp
12.Spring Onion greens- 2 tbsp

For the batter: *check notes
Maida 1 tbsp
Rice Flour – 2 tbsp
 Cornflour= 2 tbsp
Gramflour -2 tbsp
  Salt 1/2tsp
Red chilly sauce 2tsp
Soya sauce 1tsp
Ginger and Garlic paste 1tsp.

1. Steam cook jackfruit chunks until cooked(but make sure it is not mushy). You can even pressure cook it without adding water to the jackfruit just for one whistle.
2. cool the tender  jackfruit chunks.
3.Dip the pieces in the batter and deep fry till crisp,drain on kitchen tissue.  
4.Heat a deep pan on high heat add 1 And 1/2 tsp oil
5.Add chopped Ginger and garlic immediately and sauté.
6.Add chopped onion,and green chillies. Add salt so that onions cook quickly.
7.Mix well and fry until raw smell is gone.
9. Add Green chilly sauce ,Soya sauce and add tomato sauce
10.Take 2 tsp Cornflour mixed with 4 tsp water and add to it and stir quickly add the fried jackfruit pieces and sauté for 2 minutes on high flame.
12.Switch off the flame.
14.Garnish with spring onion leaves. Enjoy

This is my secret of making the manchurian batter. Adding the sauces to the batter makes the fried pieces more tastier.
You can even add green chilli sauce instead of red chilli sauce.
Make sure you cook the jackfruit pieces, in case you don’t cook the jackfruit pieces will not absorb the sauces easily.
Till Next post, 
Happy Cooking,

Monday, April 24, 2017

Baby Corn Tikka - Tawa Method, served with Dahi Pudina Chutney

Baby corn tikka is one such starter which is loved by almost all. How about making it on Tawa? Believe me it’s one of the easiest method to make it. I pack this for my daughters snack box and she relishes it just like we do.
Let’s see how to make it
Ingredients :
Baby corn - 10
Corn flour - 2 tbsp
Kashmiri Chilly powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Cumin seed powder - 1/2 tsp
Coriander seed powder - 1/2 tsp
Chaat Masala – 1 tsp

1.       Firstly take 2 cups of water and heat it. Add washed/peeled baby corn and blanch it just for 2 minutes.
2.       Drain it and run under cold water, keep aside for later use.
3.       Mix the corn flour, chilly powder, garam masala, cumin powder, coriander powder and chaat masala all together in a bowl.
4.       Now apply this batter on the baby corn and leave it aside in a closed bowl for at least half an hour(I normally leave it for 2 hours) .*check notes.
5.       Now keep them on the dosa pan and roast it by smearing oil on top  it. Keep turning the baby corns so that all the sides get roasted evenly. Serve it hot with a dahi pudina chutney.
Baby corn tikka is ready to eat. :)

 Dahi Pudina Chutney 

1) 1/2 cup fresh mint leaves
2) 1/2 cup fresh cilantro/coriander leaves
3) 250 grams/ ¼ th cup hung curd.
4) 2-3 green chilies (moderately spicy)
5) 2 cloves of garlic
6) ¼ th tsp roasted cumin seeds powder/bhuna jeera powder
7) 1 tsp salt
8) pinch of black salt

1) In a grinder jar put mint leaves,Coriander leaves, garlic,Green Chilies.
2) Grind these ingredients into a fine paste(Try not to add water, in case needed add just a tbsp).
3) Whisk the hung curd in a large bowl.
4) Now add green chutney to whisked curd. Add roasted cumin seeds powder, black salt and salt.
5) Mix all the ingredients evenly.
Serve with Tikka.

If you are going to pack it for your kids/or even your tiffin box then you can do the process 1-4 i.e apply masala to the blanched baby corns and refrigerate it. Next morning you can tawa roast it. This way you will not run out of time.

Do try and let me know how you liked it.
Till then,
Happy Cooking,

Saturday, March 18, 2017

Katachi Amti/Puranachi Amti

Last week when I made Puranpoli/Ubbati my maharashtrian friend/Neighbor suggested me to make katachi/khatachi amti(kat meaning the water that is save after draining the dal) and gave me some of her kholapuri goda masala and I made it and it was so flavourful and tasty. The recipe of making Amti also was given by her and now I am passing it on to you all.
So here is the recipe for Katachi amti.
Served 3-4
Strained stock of chana dal 2 cup
Dried Coconut grated/ desiccated coconut- ½ cup
Garlic – 2 flakes
Ginger – ½ inch
Tamarind a marble sized piece
Red Chilli Powder 1 tsp
Goda masala  2 tsp
Haldi/Turmeric Powder 1/4 th  tsp
Oil ½ tbsp+ ½ tsp
Mustard seeds (sarson) 1 tsp
Curry leaves (kadipatta) 2-4
Salt To Taste


Grind dried coconut/Sukha kopra, ginger,garlic,red chilli powder,tamarind,goda masala, and turmeric into a very fine paste adding little water.
Now take a deep dish heaat ½ tbsp oil and add the ground paste/masala and roast it for 2 minutes on low flame.
To this roasted  paste/masala add the drained chana dal water and mix well, add salt to taste and give a nice rolling boil. Allow it to cook for 3 minutes on low flame then switch off the flame and temper.
For Tempering :
In a tadka/tempering  pan heat ½ tsp oil add mustard seeds, when it splutters add curry leaves and temper this seasoning on the Amti.
Serve hot with white steamed rice.

Happy Cooking,

Tambdi Beeye Saarupkari/ Rajma Saarupkari

             Saarupkari is the one of the easiest Konkani dishes. This is a simple to make yet delicious. The seasoning can be of 2 varieties one is with mustard seeds and curry leaves and hing  and One more is with Garlic. It is served with plain rice.
Tambdi Bee in Konkani means Rajma.I have posted a picture with Mustard seeds tadka/seasoning, having said that our favourite with garlic seasoning. I had made this on some auspicious day so NO GARLIC.

Ingridients :
Rajma  - 1 cup
Salt to taste
Green chilly -2 small
Asafoetida water-1 tsp or asafoetida powder
Seasoning #1
Coconut Oil-2 tsp *check notes
Dry red chillies-  2 or 3
Mustard seeds
Curry leaves

Wash and soak rajma  in water overnight or for at least 6 hours . Pressure cook them till completely cooked. ( do not overcook and make them mushy ).
In a vessel add the cooked Rajma along with salt and water and 2 green chillies. Add some more water and salt to taste and boil it till  bubbles appear. ( adjust the consistency as required ) . Boil it for 5 more minutes.

 For seasoning :
Heat coconut oil add mustard seeds when they splutter add broken red chillies and curry leaves and temper over the Saarupkari. If using Garlic there is no need to add asafoetida in the Saarupkari.

Version 2 Seasoning :
In a pan add oil and when hot -  add crushed garlic cloves and fry till they turn brown ,then add red chillies broken into two.

All Satvik people make it with Seasoning #1 i.e mustard seeds, curry leaves asafoetida, chilly 

 Happy Cooking, 

Friday, March 17, 2017

Fruit Chaat

Summer is season of fresh tropical and tasty fruits. So let’s make a simple and tasty dish with varieties of fruits.

 Apple cubes - 1, large
  Banana sliced - 1
  Grapes  - ¼  cup, seedless or de-seed (I’ve used red and green seedless grapes)
  Orange segments cut into 2 pcs - 1 cup
  Pineapple cubes- 1 cup
  Black salt - ½  tsp
  Roasted cumin powder - ½  tsp
  Chaat masala powder - ½  tsp
  Black pepper powder - ¼  tsp (freshly ground)
Mint – a few leaves torn with your hands.

Place all the cut fruits in a bowl. Sprinkle black pepper powder, roasted cumin powder, black salt and chaat masala, mint leaves and toss them well.
Cover the fruit bowl and chill in the refrigerator for at least an hour or 2 before serving.
Serve the chilled fruits in serving bowls.
You can serve it as a dessert after lunch/dinner or just as a snack to satisfy hunger pangs.

You can add some nuts also for crunch.

Any fruit of your choice can be used.

Happy Cooking,

Saturday, March 11, 2017

Ubbati/Puran Poli/ Holige

Firstly wishing all Readers of Aps Kitchen a Happy Holi. May your life be filled with colours just like the colours of Holi. With lovely wishes lets celebrate Holi with Ubbati/Puran Poli/HOLIge.
In Mangalore Ubbati is made with maida dough and sugar is added in the hurnu, I used to do the same and had the pictures of them but many pictures got deleted.(reason unkown). Amma says before they used to make ubbatti with God(jaggery) and now the people have started making with sugar as it is economical to jaggery. This is the first time I made ubbati/HOLIge or Puran Poli with jaggery and wheat flour. And for my surprise it came out really good. And the best part is it’s healthy. In Maharashtra they make it with Jaggery and not sugar. 

Here is the recipe for Godda Ubbati /Holige/Puran Poli.
Preparation time : 10 mts
Cooking time : 1 hour
Serves : 4
¼ th  kg/250 gms Wheat Flour
2 pinches of turmeric powder
2 tbsp Ghee
¼ th  kg / 2500 gms Chana Dal
1 tsp Cardamom powder
¼ th kg Jaggery adjust sweet accordingly
Salt just a pinch or two

To Make the Hurnu/Puran
Wash and boil the lentil with water and till it becomes soft. You can pressure cook the dal for 5-6 whistles on medium flame  or until dal gets cooked completely.
After the pressure releases strain the dal using a strainer.(Do  not throw the dal water the next recipe will be using that).
Add cardamom powder and jaggery and grind to make fine paste.
Now heat a kadai and add the chana dal paste and keep stirring it until the moisture is gone (the mixture leaves the sides completely) and it gets dried up completely.If the paste is sticky, keep it on fire to dry up completely. This is called hurnu/Puran.

To make the outer covering/dough
Knead  wheat flour with water and ¼ th tsp salt, a tbsp ghee and 2 pinches of turmeric powder. Do not make it hard.
Prepare equal number of balls from atta dough and puran.
Roll out dough balls to make small pooris.

Now to make the Puran Poli
Stuff these pooris with puran ball.
Roll them again into balls making sure all the sides are sealed.
Roll out to make chapatis. It is called poli.
Heat a griddle and roast each poli.
Serve hot with ghee.

Note :
Add enough water to the chana dal while cooking it must be mushy but not watery.
In Maharashtra they don’t add turmeric  and that’s the only difference in the Poli of both the places.
You can replace Jaggery to Sugar if you prefer to.

Happy Cooking, 

Friday, March 3, 2017

Theek Rotti-Spicy Poori's Mangalorean Special

Taj Mahal is one of the popular restaurant in Mangalore. Its become a tradition for many amchigele men of mangalore to have their round of early morning breakfast in the restaurant followed by evening snacks and theek rotti or spicy rotti being one of their specialty, I was and still not a fan of Taj Mahal Coffee or theek rotti yet I ate them when my mom made.Theek rotti is my dad’s favourite and this post is specially dedicated to him. Theek Rotti is needs no side dish but can be served with potato bhaji  or Bibbe upkari or chutney, even aamras tastes good with it.

 This recipe is shared by my Amma.

 Here is what we need for theek rotti :
Wheat flour-1  ½ cups
Green chilli-2 (adjust according to your spice level)
Peppercorns -1/4 th tsp
Salt- to taste
Sugar-1 tsp
Ghee – 1 tsp
Cumin seeds-1/2 tsp
Water- as required to knead the dough
Oil – to deep fry

Crush the green chillies,peppercorns and cumin seeds coarsely in a mortar and pestle .
Transfer the powder and sugar  into a mixing bowl add a tbsp of water and mix till sugar dissolves..
Add the wheat flour, salt to taste and add water little by little and knead into medium stiff dough.
Make small balls, flatten and roll the rotti of your desired size(just like we do for puri).
Heat oil, deep fry with a slotted spoon, pressing the rottis to puff and fry on both sides adjusting the flame until brown in colour.
Serve it hot just like this or accompaniment of your choice.

Happy Cooking!

Onion Rings - without Eggs

Onion rings are kids and even elders favorites when it comes to deep fried snacks. Here I have posted simple recipe to make these rings without eggs.
2 cups thick brown onion rings
½ cup plain flour (maida)
¼ cup cornflour
½ tsp cayenne pepper powder
½ tsp baking powder
Bread crumbs as required to coat the rings
Salt to taste

Combine the plain flour, cornflour, cayenne pepper, baking powder and salt and mix well.
Add approx. ¾ cup of water in a deep bowl and mix well using a whisk till no lumps remain.
Heat the oil in a deep  pan, dip the onion rings one by one in the batter till they are evenly coated form all the sides  now roll the rings in bread crumbs and deep-fry in hot oil on a medium flame, till they turn golden brown in colour from all the sides. Do not add more than 5 rings to deep fry. Drain on an absorbent paper towel.
Serve immediately as it is or with tomato ketchup.

Aps Notes:
Do try to use brown or white onions to get thick rings, if you don’t find these then try to get large onions of your choice.
Make sure the bread crumbs are coarse if possible make them at home fresh(as I did not have fresh bread I used readily available crumbs).
Adding cayenne pepper is totally optional you need not flavour it and make it plain and add your flavour after the rings are fried.
Happy Coking!

Wednesday, March 1, 2017

Shrikhand - Kesar Elaichi Shrikhand

 This is a thick and creamy dessert  which is very popular in Maharashtra and Gujarat and is one of our family favorites. It’s easy to make and very delicious.
You can find my Strawberry Shrikhand recipe here.
Here is how to make Shrikhand:

We need
Caster Sugar/Powdered Sugar- 1-1 ½ cup (adjust according to taste)
Cardamom powder-1/4 tsp
Saffron-few threads
Milk – ½  tbsp
Pistachio-few chopped
Almond-few (chopped)

Lets make Hung curd first  for this remove the whey from the yoghurt by hanging it in a muslin cloth & tie it so that only the water drains through the cloth & the fat remains, this is called hung curd. Allow it to hang for around 6hrs or overnight.
Take ½ tbsp hot milk and soak the kesar/saffron for around 5 minutes minimum and keep aside for later use.
Remove it from the cloth to a bowl & add in the sugar, saffron milk & cardamom powdera and mix it slowly to get a creamy consistency and remove lumps if any.
Garnish with the chopped Pistachio & serve chilled. 

You can skip Saffron and make it only with cardamom and name it Elaichi Shrikhand. 
You can half the above quantity  or even double and keep yogurt and caster sugar quantity 1:2 approx adjust sugar only after tasting.

Shrikhand tastes good with methi Thepla or simple rotis (my kids love this combo).
Happy Cooking,