Showing posts from May, 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 …

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  )
 Method: 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…

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:

Ingredients Big Green Chillies – 250 Gms Lemon Juice – 1 Cup Yellow Mustard Powder – ¼ Cup Oil – 3 tbsp Turmeric – 1 Tsp Salt – ¼ Cup
Method 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.

Tips 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! Aps

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

Method: 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, r…

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

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. 
Note: 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,  Aps

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 r…

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
1 cupcrispy potatoes

Method: 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 …

Crispy Potato Bites

A newly experimented dish and a tasty one do try it and enjoy! Ingredients 4 large potatoes,peeled and cubed.2 tablespoons rice flour1 tablespoons corn flour1½ teaspoons chili powder½ teaspoon turmeric powder¼ teaspoon garlic powder * check notessalt3-4 tablespoons oil for shallow frying
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.Meanwhile take all the spice powders,rice flour and corn flour in a mixing bowl. Mix well.Heat oil for shallow frying.Add the spiced potatoes and the flours and mix well.Add the potato cubes and shallow fry until golden brown.Remove and serve crisp potatoes as starter or with rice and dal.
Notes 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, Aps