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Showing posts from March, 2017

Katachi Amti/Puranachi Amti

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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  pa…

Tambdi Beeye Saarupkari/ Rajma Saarupkari

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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 …

Fruit Chaat

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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

Ubbati/Puran Poli/ Holige

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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…

Theek Rotti-Spicy Poori's Mangalorean Special

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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…

Onion Rings - without Eggs

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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…

Shrikhand - Kesar Elaichi Shrikhand

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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 & se…