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Showing posts from 2018

Chilli Garlic Sauce

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I love making sauces and preserved at home. Isn’t homemade the best? Today’s recipe is versatile it can be used in vegetables or any meat preperations too or for that matter it can be added to make schezuan fried rice. G had it with dosa and chapathi too and told me it makes a good combination. Recipe for Chilli Garlic Sauce is just down here!


Ingredients : Garlic -2 heads/2 bulbs Red chillies –dried/ fresh- 20-25 White vinegar 2-3 tbsp Sugar 1 ts or Jaggery powder-1 tsp Peanut sesame oil 2-3tbsp Salt to taste Soy Sauce-1 tbsp


Method: Firstly soak the red chillies overnight or for atleast 2 hours. Meanwhile peel the Garlic and finely chop it. If you have a garlic crusher you  can do with that too. Once the chillies have completely softened add it in na blender/mixie jar and grind it into a very smooth paste and keep it for later use. Heat a pan add oil , when oil it moderately hot add chopped garlic and sauté till it turns golden brown in colour. Now add the red chilli paste and sauté it for 2 minutes …

Idli Usli- Version 1

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A simple evening snack made with Idli.


Ingredients:
Left over Idli – 4 Onion finely chopped – 1 medium Coriander leaves finely chopped -1 tbsp Green chillies slit -2 Freshly scraped coconut – 2 tbsp Hing water – 1 tsp | Hing powder – 2 pinches Coconut oil – 1 tsp Salt to taste Method: 1.In a bowl add scraped coconut,salt,green chillies, hing, andonion, now mix it well.
2.Now crush the idlis with your hands and add it in the bowl. To this add coriander leaves and mix well with your hands.
3.Add coconut oil just before serving and mix.
Serve immediately. *check notes  Aps Notes: Do  not  miss adding coconut oil(yes! Without heating-raw), this enhances the flavor of usli. Here I have added 2 tbsp of raw mango pieces to give it a crunch and flavor. This is totally optional. There is another method of making idli usli which is generally made for morning breakfast which I will upload sometime soon. Enjoy Cooking, Happy Cooking! Aps

Mushroom Masala

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Mushroom Masala is a very simple and easy dish that can be served with Chapathis/Rotis.
Mushrooms-8-10 Onions 3
Ginger garlic paste- 1/4th   tsp Tomatoes -2 Green Chillies1-2 Bay leaf -1 Red chilli powder 1/4th Tsp Coriander powder -1/4thtsp Cumin powder -1/4thtsp Garam masala- 2 pinches Kasoori Methi/dried fenugreek leaves -1/4th tsp Oil -1 tbsp

METHOD: Wash and clean the mushrooms. Roughly chop the 2 onions and in a pan add ½ tbsp oil and add the onions,ginger garlic paste and green chilli and sauté it till onions turn golden brown. To this add half of thechopped tomato and mix well. Cook for around 2-3 minutes. Add red chilli powder, coriander powder, cumin powder. Allow this mixture to cool and grind it into a smooth paste. In a pan add ½ tbsp oil an add the bay leaf , jeera/cumin seeds and chop 1 onion finely and add to this. Saute till the onions turns light pink there’s no need for it to turn brown. To this add the remaining chopped tomatoes. Add the ground onion and tomato masala and mix well. Add …

Masala Bhutta|Chatpata Bhutta|Grilled Corn on the Cob - Stovetop method

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Simple snacking is the best. No fancy items no much preparations and your snack item is ready within minutes!. Bhutta a.k.a Masala grilled corn is one such snack which I’ve loved ever since childhood. Though we didn’t get sweetcorn in Mangalore then it is available since many years now. Mom and I would take the kernels off the cob and store them in freezer for later use and some used to go in the cooker just to cook and eat and some would get grilled like this! We did have coal  grilling then but here at home it’s a little difficult so I am penning  down the stove top method.
Here is what we need: 1 sweet corn 1 lime, cut into half Chilli powder add according to your spice level Salt to taste 2 pinches of chaat masala (optional)
Method Remove the corn husk. Grill the corn over a medium  low flame (for about 5-7 minutes), rotating until all sides are well charred. Mix salt, chilli powder and chaat masala in a small bowl. Dip a wedge of lime in the spice mixture and rub the lime and spice mixture …

Baby Corn Manchurian and Manchurian Rice

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Generally Manchurian rice is made with Vegetable manchurians and rice, but I have replaced Vegetable Manchurian with baby corn manchurian.  This recipe is healthy as I haven’t deep fried the baby corns. Follow the recipe and make a healthy meal. 
Serves : 4
RICE INGREDIENTS 2 cups cooked rice 1 cup Red and Green Capsicum, finely diced 1 small Onion, finely chopped 1/4 cup Chopped spring onions 2 teaspoon Garlic, finely chopped 1.5 teaspoon Chili Garlic sauce 2.5 - 3 teaspoon Soy sauce 1.5 teaspoon Tomato Ketchup 1/2 teaspoon black pepper powder Salt to taste 2 tablespoon  sesame oil 3 teaspoon Cornflour Mixed with enough water to make a thin paste

For Baby Corn Manchurian 10 baby corns washed and cut into 4 pieces each 1 tablespoon Soy sauce 1/2 teaspoon Chili Garlic sauce Sugar – 1/4th tsp Salt to taste 2 tsp oil For baby corn Manchurian batter 2 tablespoon Cornflour 2 tbsp rice flour 1 tsp soya sauce Few garlic flakes finely chopped Chilli powder -1/4th tsp Salt to taste

First let us prepare the rice Soak the r…

Mushroom Paratha - Indo Chinese style

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This is a Simple Paratha recipe unusual from regular Indian Paratha’s. I’ve not used any indian spice for this Paratha. Mushroom is a good source of vitamin D so for vegetarians like me do include mushrooms in your diet. Some do not like the flavour of mushroom but once you start to eat you will like it gradually. But be careful some mushrooms aren't edible so buy only in Vegetable vendors or supermarkets.
Here is how we can make the Mushroom Paratha!
Ingredients : Wheat Flour / Atta – approx. 2 cup + more to dust Salt to taste Water as needed Oil/Butter as needed to fry paratha Oil – 1 tsp Onion – 1 medium size chopped finely Green Chillies – 1 chopped finely Ginger – 1 tsp grated Garlic – 1 tbsp chopped finely Spring Onion – ½  cup chopped finely Mushrooms – 200 grams chopped finely Soya sauce- 1 tsp Black Pepper Powder – 1 tsp Red chilli sauce – 1 tsp Tomato Ketchup – 3 tsp Salt to taste
Method: In a pan add 1 tsp oil add in ginger and garlic and sauté till raw smell is gone. Add in the onions and s…

Ambuli Pachodi - Raw Mango mixed with spice and coconut oil

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Ambuli Pachodi is one famous street food in Mnagalore. Now that Raw mangoes are available in market it’s the perfect time to relish this if you are avid mango lover like me Us! The recipe is very simple and requires minimal ingredients. Ingredients: Raw Mango, preferably Totapuri or any mango that isn’t too sour- 1 Red Chilli Powder- To Taste Salt- To taste Hing water 2 drops or hing powder a pinch Coconut Oil-1 tsp

Method: Wash the raw mango and then chop it into small pieces. Transfer it into a deep bowl. To this add salt, chilli powder.Mix well. Finally add the coconut oil and give it a good mix.  Ambuli Pachadi is ready to Serve!




Aps Notes: If you can bear the sourness of raw mango then make it with the mangoes that are readily available in your region. Totapuri actually gives a lovely flavor to this pachodi. Enjoy Making, Happy Cooking! Aps

Pav Bhaji - A famous Mumbai Street Food

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A Famous Street food from Mumbai is Pav Bhaji. Its very easy to prepare if you have all the ingredients available.

 While mom used to prepare it she never adding cauliflower, but from the time I’ve known cauliflower is a must in this dish I’ve never missed it.
This Dish can be packed in kids tiffin Box too and kids will love it. Let’s see what we need to make this Yummy Pav Bhaji,


Ingredients  for Pav Bhaji 2 Tbsp Oil 1 Large Onion, finely chopped 2 tsp ginger garlic paste 2 Green chillies (slit lengthwise) 1 Green  Bell pepper, finely chopped 3 Tomatoes, finely chopped 1/2 Cup  cauliflower, boiled 1 Cup Potatoes-peeled, boiled and mashed 1/2 Cup Green peas, boiled and mashed 3 tsp Pav Bhaji Masala 1 tsp Red chili powder Butter – 1 tsp Coriander leaves -2 tbsp To taste Salt 1/2 tsp Lemon juice Pav’s/Buns to serve Extra Butter to brush over the Pav Chopped onions to serve with the bhaji
Method to Make Pav Bhaji: Heat oil in a pan. Add onions, ginger garlic paste and green chillies and sauté till raw smell goe…

Potato Poppers - Snack Box Recipes

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Recently I got many requests to start a snack box series for kindergarten as well as primary kids. And I am going to post recipes as and when possible. Many complain that their kid does not finish the snack/tiffin box, here I have a some tips. 1.Please do not overload the tiffin thinking the kid will finish it at school. 2.No one knows the kids appetite better than a mother so pack the food accordingly. 3.Do not repeat the same all days, this is being told as I’ve seen and heard that some kids get standard almost every day like dosa,bread,chapathi and nothing else. If not everyday try to change the menu and experiment something new. I know some of you work and do not have time but you can always do the prepping like chopping the vegetables, cooking pasta (making the sauce the next day) and such small things the day before. 4.Do not pack readymade food everyday ! I know many do not but such treats must be given once  in a while to school not regularly. 5.Pair the snack/tiffin along with som…

Kele Phodi/Raw banana rawa fry/Raw banana fritters

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Kele Phodi is a deep fried dish made with any variety of raw banana which is crispy outside and soft inside. This is a simple starter that can be served along Dal, Rice.


Serves : 4 Ingredients needed: Raw Banana -4 Red chilli powder – 2 tbsp, adjust spice accordingly Teaspoon of hing water or 1/4th tsp of hing powder Salt to taste Rawa/Semolina/Sooji – to roll the banana’s Oil to deep fry
Method: In a large bowl add water. Peel banana’s and cut them into wedges, add these wedges in the bowl of water this method helps in preventing the bananas from turning black.  When all the banana’s are ready, drain the water from the bowl. To the banana wedges add hing,salt,and red chilli powder and marinate it for atleast an hour. Meanwhile in a plate add the Semolina/Rawa as needed to coat the banana’s. Once the  marination is done coat all the banana’s making sure all the wedges are evenly coated. Heat oil for frying. Now add in banana wedges one by one in  hot oil and deep fry in medium heat until done. Once th…

Tomato Soup - Simple and Creamy

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Tomato soup is one of our family favourites. The first soup I ever tasted was Tomato! I guess it’s the same with my kids too and this fruit somehow creates a brightness in any dish. The tomato soup recipe is very simple and creamy. I do not add extra cream but yes I’ve used some for garnishing in this picture.



Ingredients: 1 tbsp olive oil 1large or 2 small carrot, peeled and chopped 3 garlic cloves, finely chopped 600 gms of tomatoes washed and quatered 1 tsp light brown sugar 1 bay leaf 500ml vegetable stock(optional) or use plain water 1 tsp cornflour mixed with 2 tbsp water 2 tbsp fresh thyme leaves

Method: Heat 1 tbsp olive oil in a large saucepan over a medium heat. Add the bay leaf,  carrot and garlic, cover with a lid and cook for 8-10 minutes, until softened and starting to colour. Add the qautered tomatoes, sugar  stir well to combine then cover the pan and cook for 10 minutes until the tomatoes start to soften. Once the tomatoes are tender allow the mixture to cool  Take out the bay leaf  …

Dahiwale Paneer- Paneer cooked in silky smooth yogurt gravy.

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Dahiwale Paneer is a easy side dish to go with Chapathi/Paratha/Jeera rice.

Ingredients: Paneer cut into 1 inch cubes-200 gms Dahi/Yogurt  well beaten– 1 ½ cups Onions sliced-1 cup Green cardamom -4 Black cardamom-5 Cinnamon stick -1 inch Bay leaf-1 Black pepper -1 tsp Jeera/cumin seeds – 1 tsp Turmeric powder – 1/4th tsp Jeera powder -1/4th tsp Chilli powdaten yogurt maand keep er -1 tsp(adjust spice accordingly) Coriander powder – 2 tsp Ginger garlic paste- 1 tsp Cashewnut paste- 1 tbsp Cream – 1 tbsp( optional, I did not use) Kasuri methi powder – ½ tsp Coriander leaves finely chopped Oil -1tbsp

Method: In a wok add add oil when heats add bay leave, cardamom, black cardamom, jeera, cinnamon stick and black pepper and fry for a second. Now add in the sliced onions and fry till dark brown(do not burn). When onions are brown add in ginger garlic paste and fry until the raw smell has gone. To this add coriander powder,turmeric powder,jeera powder, red chilli powder and mix well and fry for a few seconds. Now…

Vegetarian Omelette

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If you do not want to eat eggs any day and want to eat an omelette  then this is perfect dish for you. It makes a tasty breakfast for whole family and its Vegan! I used to make this omelette before but it was a webit thicker than this. Ever since I made this method its just perfect. Serves :3 Method credit: cookingshooking website


 Here is the recipe to make vegetarian omelette.
Ingredients:
1 cup Gram flour/ besan/chickpea flour 1 tbsp wheat flour ¼ th cup finely chopped onions 2 tbsp finely chopped tomatoes 1 tbsp finely chopped coriander leaves 3 green chillies finely chopped A pinch of baking soda Salt to taste Water approximately 2 cups Oil to drizzle for frying dosa
 Method:
In a large bowl add 1 cup chickpea flour and wheat flour and baking soda to this add water little by little(adjust water accordingly) and make into a smooth batter making sure it has no lumps. Whip the batter well. The batter must be a runny batter i.e if you drop the batter  on the pan it must be easy to swirl, the consis…

Pineapple Saffron

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Hello Aps Kitchen Readers! May this year 2018 bring lots of Happiness and good health in your life. This is a cool recipe that I adapted from KudpiRaj Maam. It is indeed yummy.



Ingredients:
Pineapple chunks 1 cup Sugar ¼ th cup(adjust according to the sweetness of pineapple) Saffron –little less than a pinch Method:
In a small bowl add a tbsp. hot water and soak saffron in it and keep aside for later use. In a mixer grinder/blender add in the pineapple chunks and churn it well to get a nice juice. Now strain the pineapple juice. ‘ In a pan add in the sugar and 1/4th cup water and dissolve the sugar completely. Now add in strained juice and mix well. Boil it for approximately 8-10 minutes making sure the juice thickens and does not stick to the bottom of the pan. When it is just done add the soaked saffron and its water in the pineapple juice and mix well, allow this to cool at room temperature. When cooled add in popsicle/icecandy mould and freeze for 6-8 hours or overnight. Enjoy making this!

Notes…