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
Salt
Oil


 Method:
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 

Ingredients:
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

Steps
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.

Notes:
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,
Aps

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
Ingredients:
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

Method:

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,
Aps


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

 Method 
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.

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

 Happy Cooking, 
Aps 

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.

INGREDIENTS: 
 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.

METHOD :
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.


NOTES:
You can add some nuts also for crunch.

Any fruit of your choice can be used.

Happy Cooking,
Aps

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
Ingredients
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

Method:
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, 
Aps 

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

 Method:
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!
Aps 


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.
Ingredients:
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

Method:
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!
Aps  

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
Yoghurt-3cups
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)

Method:
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. 




Note:
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,

Aps 

Monday, February 20, 2017

Dry Fruit Roll/Date and Nut Roll

Dry fruit roll recipe  no sugar, no jaggery, dry fruits roll is an instant and healthy roll made only with  dry fruits without any sugar or jaggery. The seedless dates are coarsely grounded to act as edible gum and gives natural sweetness to this yummy roll.
This is a very healthy version to all the Indian sweets.
I have made dry fruit laddoo adding dried figs instead of dates and this time I added dates and black currants and No figs. Both are super Yummy and Healthy.
Ingredients:
  • 1 cup seedless dates / karjur
  • 3 tbsp black currants
  • ¼ cup pistachios
  • ¼ cup cashews
  • ¼ cup almonds
I have used 1 tbsp of roasted pumpkin seeds while rolling the dry fruit roll(this is totally optional)

 Instructions ( 1 cup =255 ml)
1.       In a blender/small mixie jar take 1 cup of  roughly chopped seedless dates and dry blend around 4-5 pulses.
2.       Blend dates coarsely. keep aside.
3.       Now finely chop cashews, pistachios and almonds.
4.       Now take a kadai and add a tbsp of ghee.
5.       Add all the dry fruits like raisins, cashews, pistachios and almonds.
6.       Fry them on medium flame for 3-4 minutes till they change colour lightly.
7.       Now add coarsely blend dates.
8.       Continue to fry on medium flame smashing dates with a spatula. this helps dates to separate out and mix uniformly with other dry fruits.
9.       Turn off the flame and allow to cool for a minute or 2.
10.   Once mixed well, transfer the burfi into a plate and spread to cool.
11.   While still warm knead the burfi and divide it into three portions.
12.   Take one portion between palms and give a cylindrical shape.
13.   Similarly form cylindrical shapes out of the two other rolls.
14.   Take an aluminium foil and place one portion of the burfi on it and cover with the foil.
15.   Roll tightly in the aluminium foil pressing at the ends.
16.   Twist the foil at the ends to give a firm shape like a toffee.
17.   Roll this on a flat surface to get even cylindrical shape an do the same for the two more also(for one I have sprinkled some roasted pumpkin seeds and then rolled the dry fruit mixture).
18.   Place all the three rolls in refrigerator for 2-3 hours to make it firm to cut into slices.
19.   After 2-3 hours remove the rolls from fridge and remove the aluminium foil. Cut the roll into desired thickness and serve.


Note:
Try to chop the nuts using a knife rather than using food processor or a mixer grinder. When the texture is powdery it gets mixed with dates and will not give the taste. When the nuts are chopped to pieces as we  get the feel of them while eating.
Aluminium foil might be a little difficult to remove but not impossible.
Stay healthy eat healthy,
Happy Cooking,
Aps



Sunday, February 19, 2017

Green Peas Skin Soup - creamy soup with no cream in it!


Winter calls for hot soups and what if a soup is creamy and yet needs no cream in it, isn’t it interesting? And what if it’s a ingredient that we are going to throw in the trash bin? Still more interesting isn’t it?
This thought came in my mind when Amma spoke told me that she is going to make Green pea skin sabzi, I had thought of the same but the Experimenting mind in me thought of a soup and while browsing to see if anyone had tried it and saw that Tarla Dalal website had the same and it gave me more confidence to try it and here it is.
Green Peas Skin Soup, this is creamy, mild in taste and yum, all those who love creamy and mild soups do try it.


 This is how the Green Pea Skin looks once peeled and membrane(inner skin) removed. 




Here is what we need:
Green Peas skin(the outer cover of the Green peas) -4 cups
Onion roughly chopped – 1 medium
Milk -1 cup
Green peas -2 tbsp
Butter – 1 tsp
Olive oil -1 tsp
Black pepper powder – as per taste
Salt to taste
Water as required

Method

  • Take the outer cover of  green peas skin and remove the inner membrane of the skin(for that just fold the skin inward and gently pull the skin) so that its easy for us to grind the skin. 


(this is how the inner skin/membrane of the grean pea skin looks like)


  • Heat the butter and olive in a pressure cooker or a deep kadai, add the onions and sauté on a medium flame for a minute.
  • Add the green peas skin and green peas, mix well and allow to cook for 2 minutes
  • Add 1 cup milk and ½ cup of water (approx), mix well and pressure cook for 2 whistles.
  • Allow the steam to escape before opening the lid. Cool completely.
  • When cooled, blend in a mixer grinder/mixie/blender till smooth.
  • Strain the mixture using a strainer and transfer into the same pressure cooker pan.
  • Add the 1 cup of water, salt and pepper, mix well and cook on slow flame for 2 to 3 minutes or until the soup comes to rolling boil keep stirring occasionally.
  • Serve hot sprinkled with some pepper powder.



Note:
Here I have removed the inner membrane of the skin as I had decided of making Sabzi first but ended up to make this. If making soup its not compulsory to remove the inner membrane.
I have just garnished the soup with lesser than ¼ th tsp of cream just for a appealing look. I have not added a drop more than this.

Till Next post, 
Happy Cooking, 
Aps 



Monday, January 2, 2017

Eggless Chocolate Banana Cake - Guest Post by Preethi Shetty

Today I introduce our guest for today Preethi Shetty. She is my very good friend here in Abudhabi . we have been friends for  almost 5 years now. We friends had a potluck lunch where each of us got yummy dishes and Preethi got  this yummy Eggless Chcocolate Banana cake which was yum and moreover loved by my daughter Manya who is not a chocolate cake lover, immediately I asked for the recipe so that I add it here as a Guest post and she was so sweet she did it immediately.
Thank you Preethi for the yummy cake recipe.

Here is what we need :
3 bananas fully ripened
1 ½ cups sugar
1 ½ tsp vanilla extract
3/4th cup oil (non fragrant oil )
½ tsp salt
2 cup all purpose flour
1 ½ tsp baking soda
1 ½ tsp baking powder
3/4th cup unsweetened cocoa powder
½ cup milk (room temperature)
1 cup Water (warm)
1 tsp Butter
For Frosting :
1 cup milk
2 tsp cocoa powder
2 tsp sugar
1 tsp butter
Method :
1.       Preheat oven at 160 degree Celsius.
2.       Grease the baking pan with oil or parchment paper.
3.       Mash the bananas using a fork.
4.       To the mashed bananas add sugar,oil,vanilla extract,milk,warm water and mix well.
5.       Sieve flour,baking sods, baking powder,salt,cocoa powder.
6.       Add the dry ingredients into the wet ingredients and mix well(the mixture will be liquidy but do not worry).
7.       Pour this batter in a greased cake pan.
8.       Bake it for 50 minutes but keep an eye after 35 minutes, a toothpick or skewer inserted must come out clean.



Frosting:
In a deep pot mix all the ingredients mentioned under for frosting and cook it until the mixture thickens.
Allow it to cool down completely and pour it over the cooled banana cake and spead well to coat the cake evenly. Cut into desired shape.
Note: Preethi baked the cake in Gas Oven on Medium Flame so check your oven settings and bake the cake.
Happy Cooking,

Aps

Sunday, January 1, 2017

Kaju Katli / Kaju Burfi- Happy New year 2017



Wishing all Aps Kitchen readers a Happy and Prosperous New Year 2017, may all good things happen to you all and good wishes come true.
It’s first day of the year and lets start the New Year with a Sweet dish. It’s Kaju Katli, the first attempt of kaju katli went wrong but I never gave up and the second time it came perfect and third it was Superb and all at home loved it.

So here is the recipe of kaju katli:
Preperation Time: 5 minutes
Cooking time : Approx 15 minute
Makes : 20 pieces
Recipe Inspired from : Veg recipes of India
Ingredients
  • 1 cup cashews
  • ½ cup sugar
  • ¼ cup water
  • ⅛th tsp cardamom powder / elaichi powder
  • 1 tsp ghee, clarified butter 


Instructions
  1. Firstly, in a small mixer/mixie jar or dry grinder add 1 cup cashews and grind to smooth powder. Keep aside. *check notes
  2. Now in a non stick pan, take ½ cup of sugar along with ¼ cup of water.
  3. Keep the flame on low and keep on stirring to form syrup.
  4. Stir the sugar syrup till it forms 1 string consistency.
  5. Add the cashew powder into the sugar syrup.
  6. Remember to keep the flame on low all the time and give a good mix.
  7. Once the cashew paste turns to dough leaving the pan add a tsp of ghee. Continue to mix till the ghee melts completely and dough starts leaving the pan.
  8. Switch off the stove.
  9. Transfer the cashew dough on to a sheet of butter paper.
  10. Grease your hand with little ghee and knead the dough for 30 seconds.
  11. Once you get smooth dough, cover with another sheet of butter paper.
  12. With your hands press the dough.
  13. Then roll the dough with a rolling-pin, adjusting the thickness according to your choice.
  14. Cut the edges so that you can get perfect diamond shapes, do not worry kids are always waiting to eat these pieces or you can pop them in your mouth too ;).
  15. Now cut the dough into diamond shape or the shape you wish.

notes:
  •  you can also store it for 3-4 days at room temperature.
  • Grind the cashews in one single pulse and do not grind in intervals as cashew will release oils.
  •   Keep the cashews in room temperature if your cashews are in the fridge as they are  moist and this will not make perfect kaju katli.
  •  Do not over knead, as cashews will start releasing oil.
  • Do not boil the sugar syrup after you attain 1 string consistency. as it turns burfi hard and brittle.
  • this is a calorie rich dish but eating once a while and work out will burn your calories.
Have a Blessed Year ahead!
Happy Cooking,
Aps