Showing posts from December, 2017

Beetroot Sukka

A easy and tasty side dish to go with rice or chapathi.
Course:side dish  Cuisine:karnataka, south indian Servings :4 portion

Method: Get all the ingredients listed under "For frying" ready. Heat a pan, and dry fry* coriander seeds, whole pepper, fenugreek, fennel seeds, cumin seeds. When they are almost fried, add the dry red chillies. Remove it from flame. In same pan add a little oil, garlic and half of the sliced onions. Fry till the onions start turning brown. Switch off and let the mixture cool down. Add ¼ th  grated coconut, tamarind, and grind the mixture to a semi smooth paste in a blender. Meanwhile wash, peel and chop the beetroot into bite size pieces. Heat some oil in a deep pan, and fry the remaining onions to golden brown. To this add chopped beetroots curry leaves, salt and fry on a high flame for another 2 minutes while stirring occasionally. Add the ground paste, stir well, reduce to a low flame. Add ½ cup water Cook with the lid closed for 10 minutes. Open the lid If the co…

Purple Cabbage and Feta Salad

During Summers we feel like eating something light! And if it’s a salad we are the most happiest people on earth. Today I am posting a purple cabbage and feta cheese salad its very easy to make.
Ingredients : 3 cups purple cabbage shredded thinly. ½ cup onions finely sliced 3 tbsp crumble feta cheese 1 tbsp finely chopped parsley Dressing- ¼ th cup greek yogurt½ tsp apple cider vinegar½  tsp vinegar1 tsp sugarSalt and pepper, to taste
In a large bowl add in the shredded cabbage, sliced onions chopped parsley. In a small bowl mix all the items mentioned in dressing and add it to the shredded cabbage. Now mix it well and add in the crumbled feta cheese and serve immediately. 

Happy Cooking, Aps

Beetroot Soup - with coconut milk

Now that winter has begun here you will get to see some winter recipes in Aps Kitchen. Today we will make Beetroot Soup. I generally make Tomato and Beetroot soup but this time I combined beetroot with coconut milk which is classy. Let’s get making!

1 tablespoon olive oil1 large yellow onion, diced3 cloves garlic, finely chopped1 tablespoon finely chopped ginger3 large red beets, peeled and cut into 1/4-inch pieces5 cups vegetable stock, divided1 cup thin coconut milk1/2 teaspoon fine sea salt1/4 teaspoon freshly ground black pepperParsley (optional)Crusty bread/croutons to serve (optional)  Method:
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes.  Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency.  Stir in coconut milk, salt an…