Aps Kitchen

Mysore Paak

2012-01-16T09:44:00.004+05:30

Hello Folks,
How are all doing??? Here it’s a very busy schedule…. First it was shifting to the new house, NO internet for a month’s time, Lil M getting adjusted to the environment nd moreover her keeping me very very busy all the day. This hardly gives me time to even browse, Mind me I m not making any excuses but it’s the Fact. I am sure all moms do understand.
U missed my posts???? I m sure u did!!!
Let me start the new year post with a sweet note and a Sweet . Wishing all a Very Happy New year.Now I am in Mangalore for vacation. And today is a Blessed day to all the Mangaloreans and Amchi’s as it’s the Punaha Prathishta of Sri Venkataramana Temple,Carstreet. Blessed are the people who can visit this function and we are one among them.
The sweet I am posting today is Mysore Paak, Recipe adopted is from Zesty Palate
When I saw the pic itself I went flat for it nd decided to make it the same day!!!
But, now what’s this but u all may say it turned out to be the hard version instead of the soft ones nd that’s becoz my lil one got up in between the process ;). But this one also turned out super yummy!!!

Here is the recipe for it:
1 cup besan (bengal gram flour)
1 cup sugar
1 cup ghee (3/4 cup in flour + 1/4 cup while stirring)
1/4 cup water
Method:
Sift the flour and mix 3/4th cup ghee in it
Allow it to rest for 15 minutes. Mix the mixture well nd make sure the recipe is in a pouring consistency.
Now make the sugar syrup by adding 1 cup sugar to 1/4th cup water and boil until it comes to one string consistency.
Add the besan ghee mixture and mix well. And keep on stirring, add remaining ghee and stir again until the mixture is not sticky to the pan. Now pour it into a Greased pan and cool it for 8-9 minutes and give it a shape with a cutter(but before this process could happen my daughter got up and I had to stir the mixture ones again and it turned to be the granulated mysore paak then i managed to get in shape somehow).
So if u want a hard mysore paak stir the mixture for 5 more minutes before pouring it into the greased pan and then pour in the greased pan and cut into the shapes u want

Tastes Yum Yum when u add lozza love in it.

I am sure all of u will try this and let me also know about it as I did. DO it ur version Soft or hard choice is yours. I m sure if u have a lil one at ur home u need someone near by to help u out(I was alone at home tht day that’s y it turned out to be the hard version) orelse it can even turn into a Disaster Mysore Paak ;).
With this lets meet somewhere soon in the next post,

Boiled Peanuts

2011-11-01T09:35:00.017+05:30

Enjoyed the festival of lights??? We too did... infact it was our first deepavali together(G's nd mine too)somehow last few deepavali we were not together.... becoz i had been in mangalore nd last year for delivery!!!.... so this year it had to be extra special not because both of us were together instead we had a extra member to celebrate with us :)..... Nd that G had 5 days leave we totally enjoyed it.
I was away from net,browsing and every extra thing which i did when he wasnt home ;). 3 of us enjoyed a lot. Yes, I feel sad that i couldn't wish any of u here but I m sure all will understand the feeling.
Ok today is something very simple yet interesting!!!!! Cooked Peanuts/Boiled peanuts.
Boiled Peanuts are an acquired taste, but according to southerners, they are totally addictive. Isn’t it???? Peanuts have high calories,Although peanuts, even in their boiled state, contain a high fat content, they are in fact the good fats that dietitians are now urging people to eat in greater abundance. These fats are called monounsaturated fats and have health benefits such as asthma control and a reduced risk of developing Alzheimer's Disease and breast cancer.

So never bother about calories just attack :D

We have lots of memories to go with the raw peanuts…. We used to get the jumbo size kind of peanuts from my Grandma’s place and wait for amma to cook them and we used to just attack on them :D… Many more stories just don’t want to bore all of ya out here :P so lets move on… J J J

INGREDIENTS

· 1 kg of raw peanuts (not the color green, but fresh raw peanuts which are called green peanuts)

· 4 Tbsp table sea salt or 1/4 cup kosher salt

· 4 cups water

METHOD

· Thoroughly rinse raw unshelled peanuts in water.

· Put water, salt, peanuts in a large stockpot or pressure cooker. Cook them until 5 -6 whistles(this will make the peanuts soft nd chewy)..

· Drain the cooked peanuts.

· Eat up watching some movie or chatting with a bunch of ppl or even ur loved ones J J J.

After all the eating nd chatting throw the shells :P(m sure u can see the way we cleaned it ;) )

Tastes Yum Yum when u add lozza love in it.

Till Later Then,

Bubye, Take Care,

Eggless Oreo Brownies

2011-10-10T10:19:00.003+05:30

Hello buddies,

Hope all enjoyed the weekend…… we really had fun especially shopping for the lil girl was total fun…. I must say Girls have so many choices in matter of clothes or clips or any accessories when I was shopping for M I We went nuts looking at the frocks, tops the skirts,etc…… enough of the girly talks lets talk about today’s topic….
I wanted to bake a brownie myself especially a eggless one…. Last time when mom nd dad were here I thought it’s the ryt time and just entered the kitchen to make the Brownies….. nd Oh no She gets up when I start creaming butter…. What to do??? Is my next question … Amma replies back telling don’t worry get her to the kitchen nd u just tell me what to mix n when I will continue…..
So now the credit goes to Amma for mixing up the brownies and baking it JJJ

The recipe is fool proof. It was given to be by one of my friend’s mom …. Thank U it came out Really WOW

So here is the recipe

EGGLESS OREO BROWNIE

Dark chocolate chopped-200gms

butter or margarine-65gms

Condensed milk-1/2cup

plain flour-3/4cup

Oreo biscuits-8 - 10

vanilla essence-1tsp

Butter for greasing

Method:

Melt the dark chocolate and butter with 2 tbsp of water over gentle heat or microwave for 1 minute. Mix well so that no lumps remain.

Remove from the fire add the condensed milk and mix well. Cool to room temperature

Add the flour, chopped Oreo biscuits and vanilla essence and mix well.

Pour this mixture into a greased and dusted tin and sprinkle some biscuit pieces on top.

Bake in a pre-heated oven at 180⁰c for 20-25 mins.

Cool on a wire rack.

When u Serve it along with vanilla ice-cream it tastes Heavenly J

Tastes Yum Yum when u add lozza love in it.
With this yummy brownie post its me saying Bubye

Monsoon Magic Recipe# 9 - Ponsa Mulik/Jackfruit Fritters

2011-09-27T12:21:00.000+05:30

Hello Folks,
How are all ya doing???
Did U all Enjoy my Monsoon Magic Recipes???
M Sure The answer would ofcourse be a Yes!!!!
With my last post I have ended my Monsoon Magic Recipes I wanted to continue it still but that i lacked time i thought i will post some of the recipes Next Year.... Ok??? With this recipe I am ending the first series of Monsoon Magic Recipe

So todays recipe is Ponsa Mulik

We need:
Jackfruit 9-10 deseeded bulbs
1 cup fresh grated coconut
1 cup grated jaggery
1 cup sooji
Pinch of salt
Coconut Oil to deep fry
Method:
Grind jackfruit bulbs, grated coconut and jaggery together adding little water. Add salt and mix well. Add sooji little by little and mix. If you add all of sooji at once, there might be lumps. And also the mixture might get very dry and hard. Make a mixture of thick consistency so you can make small balls.
Heat coconut oil in a deep frying pan. Use a tablespoon to take small portion of the mixture and deep fry in the hot oil until golden brown.

Tastes Yum Yum when u add lozza love in it.

So If u have missed any recipe in this series then here is a Glance of the Monsoon Magic Recipes

Monsoon Magic Recipe#1
Monsoon Magic Recipe#2
Monsoon Magic Recipe#3
Monsoon Magic Recipe#4
Monsoon Magic Recipe#5
Monsoon Magic Recipe#6
Monsoon Magic Recipe#7
Monsoon Magic Recipe#8
With this It is saying Bubye

Monsoon Magic Recipe#8- Janavro ani Keerla Ghashi

2011-09-21T12:36:00.003+05:30

In one of my previous monsoon recipes I told u that soon I will be posting a recipe with fresh bamboo shoot cubes.

So here is the recipe: Janavro ani (ani here means and)keerla ghashi

Janavro is known as avre in kannada and hyacinth beans in English. This beans goes very well with keerlu.

The keerlu’s are cut into disks or long pieces and stored in bharni/or glass bottles or any big bottle that u have.

My mom usually cuts the keerlu and makes 4 separate batches, 1 is the keerlu disks for preserving, 2^nd Keerla Neeli tender bamboo chops, 3^rd is the tender bamboo tops, and 4^th is cubes which is used just in 3 days.

This dish is made with fresh bamboo shoots.

I’ve told u how to use it yet I am writing it again.

To clean the bamboo shoots, add water until it is slightly above the shoots. The next day throw the water and add fresh water. It can be used on 3rd day after discarding the water and giving it a rinse. This is supposed to remove the bitterness of bamboo shoots

Now to make the Ghashi here is what to do

Soak 1 cup of janavro/hyacinth beans overnight.

Now Pressure Cook these beans adding water until cooked well approx 8 whitsles but this depends on the beans.

Remove the beans and pressure cook the Bamboo shoots also for 8 whistles.

Once the cooker is cooled down mix the beans along with the bamboo shoots and add salt and keep aside.

Now Grind these Items into a semi fine paste

Coconut scraped – 1 large cup

Roasted Red Chilies 7

Tamarind – 2 pea sized.

Add this paste into the cooled and opened cooker itself. (Normally I add the paste in cooker itself and then transfer in a big vessel as it avoids in sticking to the pan or kadai u can transfer in a different vessel also)

Add water as required, Give a boil for 15 minutes and allow the gravy to get along.

Meanwhile heat Oil -2 tsp and add Mustard seeds – 1 tsp when they splatter add few Curry leaves and temper it over the Ghashi.

Switch off flame and Serve hot.

Note: U can even temper it with crushed Garlic

Tastes Yum Yum when u add lozza love in it.

It time to say Bye,

Monsoon Magic Recipe #7- Maddi Humman

2011-09-14T12:06:00.005+05:30

I am so happy that I can post so many monsoon recipes here J. I we back home grew up eating all such monsoon amchi dishes. But these days the young generation have almost forgotten such dishes. The reason to start this Monsoon Magic Recipe is to keep the recipes fresh in our mind or to give the recipes to all who never know such recipes or even to the ones who forgot about this!!!!

Maddi (a Konkani word) also known as Colocassia thick root is one of the monsoon vegetable available in market. While using this one must be very careful, sometimes it can cause itching while cutting it, So apply oil before cutting, still if it happenes so then apply tamarind water on the hands.

Maddi is added to accompany legumes (such as ghashi or coconuit based dishes just like suran) or Humman is made out of this.

Humman is a thick porridge kind,tempered with garlic, and dish is white in color, just because I had kept beetroot along with this in cooker it has got pinkish color.

Here is the Humman recipe:

Maddi cut into cubes -2 cups

Garlic – 10

Red chillies- 3

Oil -1tbsp

Ambado /hog plums-3(Ambado is also a Monsoon Vegetable)

Salt to taste

Method:

Presuure Cook maddi Ambado with 1 cup water for 3 whistles.

Now in a Bottom pan/kadai heat oil and add crushed garlic and fry till brown. Now add red chillies and the cooked maddi and ambado. Add ½ cup or more water if there is no water in the pressure cooked maddi.

Add salt and allow it to boil for next 10 minutes.

Now Switch off the flame.

Serve hot with rice or roti or even chapati.

Tastes Yum Yum when u add lozza love in it.

Will be back with another Yummy Monsoon recipe

Monsoon Magic Recipe#6-Ganti Talasani

2011-09-10T13:43:00.001+05:30

Here in Mumbai Ganesh chaturthi celebrated with a blast. That doesn’t mean elsewhere its not!!!M sureall of u came out of the celebration mood. So lets get back to the simple cooking.

~~Here in my~~ even back in my house Amma does’t make any garlic and onion dishes the whole shravan month until Ganesh chaturthi. I avoid cooking onion and garlic dishes this month but sometimes I cant manage but I strictly so not make dishes with it Sundays, Mondays and Fridays of this Shravan month.

As shravan has come to a end and simple cooking has started here is a simple Monsoon Magic recipe # 6Ganti Talasani

When I posted the Gajbaje recipe I showed u how to make the Ganti/knots. Here is another monsoon recipe with Ganti

Here is the simple and Yummy recipe

Ganti -30 knots

6-8 garlic cloves
3 dry red chillies
1 tsp oil

Salt to taste

Ambado crushed-4(if ambado/hogplums are not available add Bimbul or for sour taste u can add raw mango)

Method:

Pressure cook Ganti along with crushed ambado with 1 cup water for 6 whistles on high flame(if on small flame 3 whistles are enough)

Now in a deep bottom kadai heat oil and add crushed garlic cloves and fry till brown, now add cut red chillies and the cooked ambado, ganti along with the cooked water, and salt to taste.

When it gets a good boil for 5 minutes. Switch off the flame.

Serve with rice.

Tastes Yum Yum when u add lozza love in it.

With more recipes

will be back!!!!

Monsoon Magic Recipe#5 -Keerla Neeli Sukke/Tender bamboo shoots in sweeet and spicy coconut gravy

2011-08-21T11:08:00.006+05:30

Hello to all my friends,
Wishing u all a Happy Krishna Janmashtami, may God shower his blessings on u and your family!!!
Now lets come to today's post, this one was made last nyt so i thought i'll share it with u!!! Last time when I posted This I had missed one item in it.. So I thought I will post it with the missed ingredient.

The method is the same its just that I added jackfruit seeds.

Here is what we need:

Bamboo shoots finely chopped – 1 large bowl

Crushed jackfruit seeds -20
Fresh coconut scraped – ½ cup
Red chillies(fried in 1tsp oil) -5
2 lemon sized jaggery
Urad dal(fried in lil oil) -1tsp
Coriander seeds(fried in oil) -1tsp
Salt to taste
For seasoning:
1tsp oil
Mustard seeds-1tsp
Curry leaves – few

Method:
The one we get in markets in Mangalore look black from outside. Usually the outer layers are removed and then cut we get the fine part chopped which is called keerla Neeli.

In a pressure cooker add bamboo shoots/ keerla Neeli and bikkand/jackfruit seeds with little water and pressure cook for 4 whistles .
Then add jaggery and salt and boil till jaggery melts.
Grind coconut, red chillies, tamarind, fried urad dal and coriander seeds coarsely.
Then add this gravy to the bamboo shoots and boil for 5 minutes.
Heat oil add mustard seeds, when they splatter add curry leaves and season this on the sukke.

Serve as a side dish with rice.

Tastes Yum Yum when u add lozza love in it.

Bubye,

Monsoon Magic Recipe#4- Taikile ambado

2011-08-08T10:44:00.000+05:30

Remember the Taikile khadi and Taikile chutney I posted Last year??? Taikilo is a monsoon greens.

Here is one more dish made out of this leaf.

Taikile Ambado: Ambado in Konkani is a fried item. This is our family favourite leaf and dish too.

Here is what we need:

Taikilo washed and chopped finely-2 cups

Rice – 1 cup

2 handful of Toor dal (soak rice and toor dal for 4 hrs)

20 Kashmiri red chilies

Salt to taste

Coconut oil for frying(u can use oil of ur choice I always prefer coconut oil for frying).

Method:

Grind soaked rice, dal and red chilies into a smooth paste. Add as less water. Make a thick paste.

Now mix salt and the ground paste with chopped taikilo. Mix evenly.

Make small balls and flatten it. Keep all the ambado ready for frying.

Heat oil and fry the ambado’s till crisp.

Taikile Ambado is ready to serve.

Taste fantastic with Rice and dal or Rasam.

Tastes Yum Yum when u add lozza love in it.

Till Later Then,

Monsoon Magic Recipe #3 – Pear Kheer- A reason to celebrate

2011-08-04T10:11:00.000+05:30

Hello Folks!!!

How are all ya doing??? M sure most of them are enjoying the rains…. And some like me even complaint about the rains (that doesn’t mean I don’t like rains I love them but not here ..in this place its worst).

Yesterday my Lil Angel M completed 6 months and this was a good occasion to prepare a sweet. I did not want to prepare regular kheer so I added a Monsoon Fruit into it and gave a new twist to the kheer.

So here is the recipe

Pear – 1 (remove the skin and seed and chop them)

Sugar – ½ cup adjust according to taste

Rawa – ½ cup

Milk -1 n ½ cup

Cardamom powder

Almonds and cashews – roasted

Ghee – 1 tbsp

Saffron strands few

Method:

Heat a tsp milk and dissolve saffron strands in it and keep aside.

First microwave the pear with 1 tbsp sugar for 3 minutes (If u do not have a microwave then sauté the pear in same way for 5 minutes and keep aside.

Now in a deep bottom pan add 1 tbsp ghee and roast the rawa until light golden color(by doing this rawa does not stick to each other) this takes hardly 2-3 minutes.

Now add milk 1 cup milk and cook the rawa for 5-10 minutes. When the rawa is cooking add the remaining milk along with saffron mixture and sugar and stir well.

Boil for 5-10 minutes well in low flame and keep stirring as the kheer has chances of sticking in the bottom of the pan.

Now add the pear pieces and boil for 5 more minutes and switch the flame off.

Now add cardamom powder,almonds, and cashew nuts. Serve hot or cold according to ur choice.

Isnt it Easy and new???

With this recipe Its time to end todays post

Tastes Yum Yum when u add lozza love in it.

Bubye,

Monsoon MagicRecipe #2 -Keerlu ani moong ghashi(sprouted moong nd bamboo shoots in spicy coconut gravy)

2011-07-25T11:14:00.002+05:30

This Post was In the draft from pretty long time or say from a yr….. when I was abroad I never got fresh bamboo shoots but here in India we do get it during Monsoon… So I thought this is a best time to post during this Monsoon Magic recipe series….
I prepared this Dish when I was in Abroad and we got bamboo shoots all the 365 days BUT preserved!!!

As I told in before post bamboo shoots are one among our fav’s I make varieties of dishes with it….

Now here is one among that

Bamboo shoots cubed -2 cups( I used preserved ones here with fresh ones I will post recipe soon)

Sprouted Moong beans -1 cup (deskin the moong beans after soaking)

Coconut scraped – 1 large cup

Red Chilies 7

Tamarind – 2 pea sized

For tempering

Oil -2 tsp

Mustard seeds – 1 tsp

Curry leaves few

Method:

Cook Moong beans in a deep bottomed vessel, add bamboo shoots.salt(add less salt as the preserved bamboo shoots have salt in it) and cook for 5 minutes.

Meanwhile roast red chillies and grind it with coconut and tamarind to a fine paste.

Add it to the moong and bamboo vessel.

Give it a good boil for 10 minutes .

Switch off flame.

In a mini kadai heat oil add mustard seeds when the splatter add curry leaves and ad it to the ghashi.

Yummy moong and bamboo ghashi is ready

Serve it with Rice. Or roti also will do the choice is yours.

The recipe with fresh bamboo will be coming soon @ Aps Kitchen

Tastes Yum Yum when u add lozza love in it.

Will be back with another Yummy Monsoon recipe!!!!!

TIll then Its Saying Bubye

MONSOON MAGIC RECIPE #1- GAJBAJE

2011-07-18T12:28:00.000+05:30

Remember my last post where I spoke about monsoon magic???? Yeh u heard it right the next few posts will be related to Monsoon vegetables. The vegetables or fruits that we get during Rainy season!!!!

Yeh It’s raining for a couple of days already. Watching the rain brings back some childhood memories. Wow! I feel like ancient saying that. I remember when I was a young girl back in Mangalore I loved jumping around in my shorts in the muddy water, making paper boats and putting them in the rain water, coming back from school having a hot Cup of filter coffee biscuits or bonda’s or anything tht my mamama (till I was 10) and Amma(later on) prepared for me J.

Ah!!!!! I miss those days yep the school days where we used to put back our umbrella’s in the bag drench in the heavy rains splash our legs in the muddy water, or just arrive 5 minutes late during the assembly all becoz the bus was not on time becoz of the rains!!!! Yes the Rains!!! I love it!!!! I not here in Mumbai but back in mangalore the ~~rains here are horrible~~ sorry the roads and the muddy water is horrible rains r the same everywhere isn’t it??? LOL

I love the monsoon veggies Do u???

My Mamama always tells us that during her childhood she never even saw Beans, or Cauliflower…… can u believe it? The vegetables what they saw was Magge(yellow cucumber) bamboo shoots, colocasia leaves n so on….

Now we have so many vegetables yet I find there’s a lesser variety!!! ;)

Last Monday was Ashaad Ekadashi and during that day we fast the whole day. Our Amchi fast Is filing the stomach with lots of varieties but no onion garlic or anything made of rice and outside food. Sometimes I feel is it a fast??? Its feast ;).

On Ashaad Ekadashi we make Gajbaje(this is made with all the monsoon vegetables) and its so yummy that I wait for rainy season just to eat this dish sometimes……

So here is today’s Monsoon Magic Recipe #1 – Gajbaje ( I have posted the recipe earlier but they did not have few items in it as I was out of India now that I m here I m posting the recipe in detail with all items in it J)

My before post it Here

What we need:
1cup magge pieces,
1cup yam(suran)pieces,,

1 cup tender breadfruit pcs
3-4 any thick green bhaji stems/green amaranth stem(denthu)
2 cups ganti(patrado panna ganti/colocasia leave knots approx 20),
1 potato cubed,
1 cup tender bamboo(kirlu)pieces,

1 raw banana deskinned and cubed

Curshed and deskinned jackfruit seeds/bikkand -25

Hog plums/ Ambado-4-5 crushed

salt

The Method to make Ganti/colocassia knot is shown below

To grind
1coconut scraped approx 2 cups
1 roundi red chillis(whole)
2 tbsp roasted urad dal

little oil,(coconut oil,)
1tspoon mustard seeds(rai)

tamarind 2 pea sized

kadipatta/curryleaves

Method:

1. Take little oil in a pan ,fry urad dal till little brown ,add whole red chilles.fry for few seconds.
2.Grind grated coconut,tamarind, & above fried urad dal&red chillies
3.in pressure cooker add all hard vegetables and once a whistle comes switch of f the gas and when cools down and then add the soft vegetables and pressure cook for a whitsle more switch off gas after .(you can cook vegetables in the vessel instead of cooker).
4. Add ground coconut masala in it & boil it till it get mixed with all vegetables.
5. Make tadka of oil, mustard seeds ,& curry leaves. Add it in above curry. Curry should be semi dry .

Tastes Yum Yum when u add lozza love in it.

Will be back with another Yummy Monsoon recipe

A Afternoon thali

2011-07-14T13:19:00.001+05:30

Life is so busy with the lil one, She has completed 5mo this 3^rd and with that she has learnt new tricks nd I need to keep an extra eye on the girl!!! After all she has become a big girl a 5 month old girl ;).

Sitting and browsing on net is like a dream these days. As amma is here I find a lil bit of time to browse or blog!!! But sob sob this is only for a week more as she will leave next week L L L
I apologise if I’ve missed ur posts or not commented on it!!! I m sure u all can understand me very well!!!Life is so busy with the lil one, She has completed 5mo this 3^rd and with that she has learnt new tricks nd I need to keep an extra eye on the girl!!! After all she has become a big girl a 5 month old girl ;).

Ok without much a do lets start todays topic – fooooood

Here is a thali I prepared last week.

As Mangoes are on the go I decided to make my fav Aamras and to go with it I made poori.

Side dish was Kuvale Sasam (recipe will be posted soon)

To go with rice it was Daalitoy

Starter was Cauliflower bajo

And dessert was brownies which I will upload soon….

For Aamras

To Make Aamras i just pureed the 3 ripe alphonso mangoes and added 1/4^th cup sugar, added some Elaichi powder and Kesar.

For Poori here is what we need

Atta – 2-3 cups

Maida /Apf 2-3tbsp optional
Salt to taste
Water – as required to knead the dough[about 1 cup]

Oil – to deep fry

Method

Mix salt with atta, APF and add water and make a firm dough.
Knead the dough for a few minutes till the surface becomes smooth.
Poori dough should be firmer than chapathi dough or else it will soak up lotsa oil.
Pinch off small balls of the dough, flatten with a rolling pin and deep fry them in hot oil, till they puff up and become golden brown.

For cauliflower bajo :

15-20 cauliflower florets

1/4^th cup besan

A pinch asafoetida
1/2 tea spn chilli powder
Salt
Oil

Wash the florets well in haldi water

Now mix all ingredients with cauliflower florets and fry in hot coconut oil until golden brown or crisp.

U can make this even during Evening Coffee.

Tastes Yum Yum when u add lozza love in it.

Keep Waiting!!!

Coming Up – Monsoon Recipes

Crunchy Munchy #6 Kananga Sonto/Sweet Potato Finger Chips

2011-07-10T15:09:00.001+05:30

How many of u love sweet potatoes??? U??? me too J especially just cooked and peeled :D

U saw my post of Kananga Chips/Sweet potato chips here.

Now it’s a sweet potato recipe again Kananga Sonto/Sweet potato spicy finger chips

Here is what we need:

Sweet Potato – 250 gms

Besan /Gram flour- 150 gms ( adjust if its not fully coated)

Hing water – 1 tbsp

Coconut oil to fry

Salt to taste

Chilli powder – 2 tbsp

Black sesame seeds/til-1 tbsp

Method:

Peel sweet potatoes and cut into thick strips (just like how we do for potato finger chips).

Heat oil in a Wok, when hot fry these finger chips in oil only for 5 minutes and allow it to cool.

Now add besan,chilli powder,til,salt and sprinkle a little bit of water(just little to coat the kanang/sweet potato) and mix well.

Make sure each sweet potato strips are well coated.

Now fry these coated sweet potato strips in hot oil(make sure the oil isn’t over heated orelse the strips will get blackish and not get crisp).

Remove on a Paper towel or a big vessel with holes.

Allow it to come to room temperature and store it in a Air tight container.

Enjoy the Kananga Sonto on a breezy evening or any time u wish to!!!

With the 6^th crunchy munchy I end the series here. (this doesn’t mean I have no more crunchy munchy to post but this one is the end of the series. Hoping to post more soon. May be Part 2!!!)

Tastes Yum Yum when u add lozza love in it.

Bu bye for now,

Crunchy Munchy #5-Ponsa Karo/Jackfruit chips

2011-07-05T13:52:00.000+05:30

Actually I had thought of ending the Crunchy munchy during the last post but as we made some extra munchies I have 2 extra post coming J. So Enjoy!!!!!

Jackfruit is one of the most loved fruit at my home sweet home. Making these chips is one of the sweet memories of my childhood. I still remember making of this chips when I was 9 My my we almost made 10 kgs of this chips….. from then we never made such lot neither would dream of such!!! Ahh…. We enjoyed the chips then till the last bit of it J J J….. Mamama Amma, C pachi n I was in the making of the chips.

But these days we make a small lot never more than 3 kgs ;) don’t know is it becoz we cant make it or don’t have time to make it just like we did before. How many of u have such Munchies made at home with so much memories??? Did I say I have yeh I do have lots of memories. Without lots of chit chat lets come to the main topic.

Crunchy Munchy #5-Ponsa Karo/Jackfruit chips

This is how we make this

Raw, but firm and fresh jackfruits, just out of the tree, are used for this.

What you need:
1 medium sized raw jackfruit
Oil - enough for deep frying
Salt - 12 heaped tsp

ü If using fresh jackfruit, it’s a good idea to oil your knife we use the Adoli( the wooden plank with curved knifeI don’t know wht is it named in English) and hands first before cutting, as the fruit has sticky latex in it.

ü First cut the fruit into half and remove the centre from it.

ü Pull out the flesh fruit bulbs from the pieces and remove the seeds from it.

ü Cut the fruit into thin long wedges.

ü Combine salt and water in a small bowl and keep aside.

ü Heat a deep fryer or a frying pan in medium-high, add enough coconut oil for frying, wait till the oil is heated through, add the cut fruits and fry it stirring constantly.

ü While frying, add about 1/2 tsp salt water and give it a stir.

ü Fry until the chips turn golden brown and transfer it to a platter with holes or paper towel.

Note

cut all the fruits evenly for better frying.When adding thesalt water mix, step back as the oil will bubble up making a slight sound but don’t panic, it will settle down in a while.

Tastes Yum Yum when u add lozza love in it.

Signing Off

Until then wait for next crunchy munchy!!!

Crunchy Munchy #4 - Corn Chuda/Corn Chivda

2011-06-18T15:05:00.000+05:30

I am sure all of u are enjoying the Crunchy Munchy posts going on here… Its been 3 posts till now, here I come with the 4th one J

Crunchy Munchy#4 –Corn Chivda

We need:

2 cups Corn Poha/Pressed Maize
½ cup Peanuts/ Groundnuts
Cashews/raisins (optional)
Fresh Curry leaves
Oil for Deep frying

For the Masala Powder

1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
4 tsp Sugar powder
Salt to taste

Method:

In a small bowl mix together the ingredients for the Masala Powder and keep aside
Deep fry the corn poha part by part.. drain and remove on a paper towel.
Once the corns r deep fried fry peanuts until crisp, then fry raisins,curry leaves and drain on a paper towel.
Now mix the fried items all together.
Take masala powder and sprinkle over the fried corn poha and mix well. The masala should be added to poha when it is hot as it mixes well.
Add more masala if needed.

Let this cool and then store in dry airtight containers

Tastes Yum Yum when u add lozza love in it.

With the last post of CRUNCHY MUNCHY series Its time to say bye!!!!

Promise to come with more recipes J

Crunchy Munchy # 3 Charmuri Chuda/Charmuri Chivda

2011-06-09T15:15:00.001+05:30

When u feel like munching something without oil yet something crispy and yumm here is Charmuri Chivda/Chuda for u…

Charmuri is a Konkani word for puffed rice.

Ingredients:

Puffed Rice/Murmura/Kurmura - 7 cups

Peanuts/Groundnuts - 1 cup
Curry Leaves - a sprig (optional)
Red Chilli Powder - 2 tsp
Turmeric/Haldi - 1/4 tsp

Thick sev – 1 cup
Powdered Sugar - 1/2 tsp
Oil - 3 tbsp

Method:
1. Wash curry leaves and pat them dry.
2. Heat oil in a kadai. Fry the peanuts till colour changes or roast the peanuts in MW oven.
3. Now, in the same kadai add curry leaves. Saute till crisp now add puffed rice and sauté for a minute. Then add fried peanuts.

Allow to cool for a while then add thick sev, red chilli powder, turmeric, salt and sugar.
5. Mix well and chivda is ready. After it cools completely, store it in air tight container.

Tastes Yum Yum when u add lozza love in it.

Crunchy Munchy #2- Masala Kadlo

2011-06-05T23:23:00.000+05:30

Till date I never made masala kadle, or chips or even chivda’s all myself instead I just sat besides helping amma with just getting things ready and the MAIN PART i.e EATING ;).

Now that I have got a good opportunity to learn from amma and make it all myself and Amma doing the helping part I feel so good J. Infact I feel great that Amma has learnt to rest J.

So here is the Crunchy Munchy#2- Masala Kadlo/Masala Kadle/Gram flour and spice coated peanuts.

Kadlo in Konkani means peanuts/groundnuts. And when u deep fry them coating with all the spices its Just Yummmm…

Rain is on the go and When it pours it feels great to munch on this snack with a hot Cuppa Coffee or Tea J.

This recipe is very simple to make.

Enjoy the deep fried crunchy peanuts.

So here is what to do for Masala Kadlo

You will need

250 g peanuts
125 g gram flour (besan)
2 tablespoon (25 to 30 ml) water
3/4 teaspoon salt
1teaspoon Kashmiri red chilli powder
1/4 teaspoon hing (asafoetida)
Coconut Oil for Deep frying

Method

1. Mix peanuts with besan, salt, red chilli powder, and hing.

Sprinkle 2 tbsp water and mix well. Mixture should be thick and well coated on each peanut.

1. Heat oil in a frying pan. Reduce heat to medium and fry gram flour coated peanuts in batches (depends on how big ur frying pan is I fried in 2 batches as my frying wok was big enough) until golden color and crisp (Do not fry on high heat. Peanuts will get the brown color immediately and it won't cook inside).

2. Drain and place on paper towel so that it absorbs excess oil.

Serve with Tea or Coffee or just munch them without any thingJ.

Last but not the least Tastes Yum Yum when u add lozza love in it.

With a Crunchy post its time to say bubye!!!!

CRUNCHY MUNCHY #1-Kananga Chips/ Sweet Potato Chips

2011-05-26T14:12:00.002+05:30

Hello to All the readers of Aps Kitchen….. I hope atleast few are remaining…. ;) and this thought arises because of my slow phase of blogging!!!

As u all know my little doll keeps me busy all the day… I know this is a good excuse ;) but mind me I hardly get time to blog…. When I visit others blogs I feel bad tht I can’t leave my comment…. All u who r in my readers n whom I follow… I love ur blogs n peep in once I a while atleast…

So here to go with todays topic…..

As we all love to much on something crunchy wither while watching tv or just when we got nothing to do n so on….

I have decided to put on some CRUNCHY SNACKS…

I ve got bottles of coconut oil at home so Amma n I r on the making of the Crunchy Munchies

I know this adds on to ur Calories…. But u got to burn them too…. Nd so do I do J

Part of the secret of success in life is to eat what you like and let the food fight it out inside. This is my policy sometimes when it comes to tasty food.Hello to All the readers of Aps Kitchen….. I hope atleast few are remaining…. ;) and this thought arises because of my slow phase of blogging!!!

So here to go with todays topic…..

As we all love to much on something crunchy wither while watching tv or just when we got nothing to do n so on….

I have decided to put on some CRUNCHY SNACKS…

I ve got bottles of coconut oil at home so Amma n I r on the making of the Crunchy Munchies and not only that the next season its gonna rain n we can enjoy these munchies at home... M i ryt???

I know this adds on to ur Calories…. But u got to burn them too…. Nd so do I do J

Part of the secret of success in life is to eat what you like and let the food fight it out inside. This is my policy sometimes when it comes to tasty food.

Lets Start With CRUNCHY MUNCHY #1 – KANAGA CHIPS/ SWEET POTATO CHIPS

Whats Needed

Coconut oil, for frying
2 large sweet potatoes, washed
Salt -2 tbsp

Directions

Firstly mix salt in a cup of water and keep aside
In a large bottom pan, heat oil
Thinly slice potato into round disks, about 1/4-inch thick. After a minute add a tbsp full of salt water into the oil, stirring frequently. Fry until crisp(would take hardly 3 minutes). Remove from oil and drain.

U can store in an airtight container for up to 6 months

U can store in an airtight container for up to 6 months.

Enjoy with a cup of coffee or Juice or just like that....

Last but not the least Tastes Yum Yum when u add lozza love in it.

With a Crunchy post its time to say bubye!!!!

Carrot Milk

2011-05-10T22:14:00.001+05:30

I can keep On Complaining about summer always....... I got stories to narrate what happened to me this summer.....
Any kind of juices makes me fell cozy not to forget I ask for more!!!! more is a small word here ;)
One such day when all of us were deciding on the juice menu we found lots of carrots lying in the fridge...
Soon the carrots were grated for carrot halwa..... now dont ask me we ver speaking about the drink ;).
Yeh this is a drink which doesn't need any effort.

All at home enjoyed the chilled milk and was worth praising my efforts :)
Here is how we made it....
On the making of carrot halwa..... Here goes the recipe of carrot halwa....

For the carrot Halwa I used 1 ltr milk.. I added half liter more and allowed the milk to absorb carrot flavor... Once the carrots got cooked I started rremoving the excess milk and Added sugar as required and Chilled the Carrot Milk....
This is the way to of 2 in one cooking A Dessert n A cool Drink ;)

last but not the least Tastes Yum Yum when u add lozza love in it.
With a lovely post its time to say bubye!!!!

Daal Palak

2011-04-25T09:36:00.001+05:30

Today I m short of words don’t know y though lets get on to topic directly today…. Here is a simple side dish with dal and palak.

Ingredients:

• ¼ cup Masoor dal
• 2 bunches of Spinach (palak)
• 2 Tomatoes (cut into small pieces)
• 2 Onions (chopped)
• 1½ tsp Ginger-Chili Paste
• 1 tbsp Mustard Oil
• Salt (to taste)
• ½ tsp Cumin Seeds

How to make Dal Palak:

•	Chop the palak into fine pieces and cook with sufficient quantity of water.
•	Wash dal and cook it with turmeric powder in a pressure cooker.
•	Heat oil in a frying pan and add few cumin seeds.
•	Allow spluttering, add onions and fry till they become golden brown.
•	Add ginger-chili paste to it and again fry for a minute.
•	Mix tomatoes and cook for 3-4 minutes.
•	When tomatoes are cooked, add palak and cooked dal. Now add a little water and salt. Boil the mixture for a few minutes.
•	Remove from heat.

This is a very easy and simple dish…

Enjoy making

Tastes Yum Yum when u add lozza love in it.
With a lovely post its time to say bubye!!!!

Kesar Peda

2011-04-23T21:07:00.001+05:30

Hello Folks!!!!

How are all doing??? My angel is doing good and m enjoying each and every second of motherhood…and still in mom’s place enjoying her food J….. this means I cook once in a blue moon ;) So m sure I don’t need to make reasons y m not here…. :P Manya keeps me busy all the time….

I have decided to peek into blogs atleast once in a while….

This time the post is to celebrate again J

So here is a Sweet Again dedicated to my Brother Sudarshan…. After all the struggle he got what he wanted :D

Kesar Peda:

Recipe source : Amma

Ingredients:
1 liter - milk Or 200 g - mawa (khoya)
100 g - sugar
ï¿½ tsp - cardamom powder
few strands of saffron

Method

· Boil the milk and start stirring from the very beginning to make thick mawa

· When the mawa thickens add sugar. .(If u use ready mawa then skip this procedure)

· When the sugar is added the mawa will slightly loosen. Hence heat on a low flame.

When sufficiently thick add cardamom powder, and paste of saffron.( Tip To Make Saffron Paste: Soak a few strands of saffron in a tbsp. of water or milk for about 5 minutes.Grind with a metal or stone pestle..)

· Mix well and allow it to cool down.

· Knead (rub) the mawa well.

· Form pedas.

Tastes Yum Yum when u add lozza love in it.
With a lovely post its time to say bubye!!!!

Our Princess has Arrived

2011-04-08T23:15:00.002+05:30

Hey folks all who were wondering about m disappearance here is waiting a sweet news… Our Dream Girl has arrived on the 3^rd of February and we have named her Manya. Our lives have changed forever and I am are currently enjoying the task of motherhood.

For the Kheer we Need:
100gms soft white Makhanas(Lotus Seeds)

1 tsp ghee
5 cups milk
4 tbsp sugar or as desired
1 tbsp shredded almonds
1 tbsp grated pistachios
1 tsp green cardamom seeds (crushed)

How to make kheer:

Cut makhanas into halves and put it in a saucepan along with ghee.
Fry over a low heat for about 5 minutes.
Add milk and sugar and stir well.
Leave to simmer for about 1 hour, until milk reduces to half and of a creamy consistency.
During this period stir from time to time so that milk does not sticks to the bottom of pan.
Now add almonds and pistachios and leave for further 10 minutes
Sprinkle crushed cardamom.
Serve the makhana kheer hot or cold, as desired.

Tastes Yum Yum when u add lozza love in it.
With a lovely post its time to say bubye!!!!

Creamy Avacado Whip

2011-01-15T13:00:00.001+05:30

CreamyAbCThe First taste of Avacado was when I was 13….. We never knew what was it until my Pacchi (mom’s younger sis) got it for us from Coorg…. And that is when I fell in love with this fruit…..

From then we started getting it every year when she came to Mangalore… And the session of getting it continues till date….

We either make Avacado Whip or Avacado Milk Shake that is what all prefer at home.

When my hubby first came home(my place) my mom just asked him if he wud have the dessert he had a reaction yuck… I don’t like avocado.. … But mom told leave all the fuss just taste it n then he replies…. Mayi Is this really Avacado???? And tells I ate something else I guess this is so yummy from then He too fell in love with this fruit…… So how about sharing the simple recipe with all ya…. I am sure all who do not like avocado also will fall in Love with it J J J

So here is a simple dessert made with Avacado Loved by all….

1 avocado, peeled and pitted
1/2 cup milk(with ceam)
1/4 cup white sugar

Directions

1. Mash avocado with an electric mixer , or use a food processor. Blend in the milk, sugar until smooth. Chill for about 20 minutes before serving.

Tastes Yum Yum when u add lozza love in it.

Isn’t it Simple and Yummy!!!!!!!!!!

With a Super dessert saying

Bubye,

Beetroot Kosambari

2011-01-11T12:15:00.002+05:30

For me or say us eating A big bowl of Salad is equal to a full meal :P

But these days I have my lunch as well as a Big Bowl of Salad….

This is a Simple salad which can be made easily and is just Superb.

Beetroots are rich in iron & other minerals. Beetroots are very good to relieve constipation & are very good for obesity. Its fibre contents promotes healthy cholesterol levels, helps to build red blood cells.

Here is what we Need:

1 large Beetroot
1 Medium sized onion
1 Green chilly
1/4 Cup of coconut
Small piece of lemon
Coriander leaves for garnishing
Salt as per taste

Method

Peel and Grate the beetroot and keep aside.
Then add coconut, green chilly(chopped) to the beetroot with little salt & mix well.
Chop the onions finely & add to the beetroot mixture.
Squeeze the lemon & add salt as per taste.
Finally garnish the salad with coriander leaves.

And Serve.

It has been long time i participated in any event... So here is my turn to participate.
This is going to Pari's Event Only Salads hosted by our dear blogger Prathy Of The Chef and Her Kitchen.

Last but not the least I wud love to say that Aps met Apy of ApyCooking.... I had a really good time meeting her :) . I wanted to meet her lil chubby kid, but couldnt make it... But there is always A Next time :).
Hope to meet many more Bloggers soon....
Tastes Yum Yum when u add lozza love in it.

With A healthy Post Its Time to say bubye,

Best Of 2010

2010-12-30T21:32:00.000+05:30

An optimist stays up until midnight to see the new year in. A pessimist stays up to make sure the old year leaves.

So lets leave all the old bad memories back and cherish on the happy moments to come.
Feat to the eyes from 2010...

Like birds, let us,
leave behind what we don’t need to carry,
GRUDGES SADNESS PAIN FEAR and REGRETS.
Life is beautiful, Enjoy it.

]

Keep the smile,
leave the tear,
Think of joy,
forget the fear,
Hold the laugh,
leave the pain,
Be joyous ,
Coz its new year!
HAPPY NEW YEAR

Good resolutions are simply checks
that men draw on a bank
where they have no account.
Happy New Year.

\

For last year’s words belong to last year’s language

And next year’s words await another voice.
And to make an end is to make a beginning.
Happy New Year 2011

Years come and go,
but this year I specially wish 4 u
a double dose of health n happiness
topped with loads of good fortune.
Have a great year ahead!
HAPPY NEW YEAR 2011!!!

2011 is at the door…
Remember
Life is short, break the rules,
Forgive quickly,
love truly,
laugh uncontrollably,
and
never regret anything that made you smile.

With all such New year Quotes and Wishes Its Me Aps Wishing u A Very Happy and Prosperous New Year 2011

Merry Christmas!!!!!!

2010-12-24T23:52:00.001+05:30

Its Season Greetings to All My Lovely friends...
I know I am a kind of lazy in blogging and the reason is also genuine when Mom Cooks for u and u enjoy it the daughter obviously gets lazy :D
Being Studied in a Convent I know in detail how Christmas Is celebrated many memories to go with Christmas..
It is that time of the year again, when you are thankful for everything merry and bright. May this Christmas be a delight! Wishing you a Merry Christmas!

With The Lovely Wish I Promise to Come back again with something new.
Wishing All A great Holiday,

Avale kadi

2010-12-07T15:21:00.000+05:30

Hey!!! Hope all are doing Fit and fine!!!

Last week was Superb!!! I just loved every day of it… :D And this week its back to normal… Missing miy sweet heart but at the same time enjoying Amma’s cooking. Last night I was just womdering If U guys have forgotten me or missed me??? M sure Missed me!!!!!

So here I am with a interesting and a Authentic Amchi dish.

My Mamama made it when we were in Mumbai… but I couldn’t post the recipe then.. And when Amma made it for lunch yesterday I thought I must not postpone publishing this recipe.

Avale Khadi/ Gooseberry Khadi

We need:

Gooseberry – 3

Fresh scraped coconut- 1 small cup

Red chillies – according to spice(I used 3)

Garlic – 10

Oil/ghee – 1 tbsp

Method:

Cook gooseberry until done.

Now deseed them and grind it along with coconut and roasted red chillies into a very fine paste.

Remove this mixture into a deep bottom vessel, liquefy it into a thick rasam or daal consistency and heat it.

Add salt to the khadi.

In a small pan heat oil/ghee and fry crushed garlic. And temper it on the khadi.

Boil it for 3 minutes and switch of the flame.

Hot Avale khadi is ready to serve.

Tastes Super with White Rice.

Tastes Yum Yum when u add lozza love in it.

Till my next post miss me,

Bubye,

Magge Kolmbo/ Yellow cucumber Sambar

2010-11-30T02:40:00.000+05:30

Hey Guys!!! How are all Doing???

I am sure by now all the FB frenz and my lovely blog frenz know the reason for my disappearance!!!!

And becoz of this I cannot be regular in Blogging for some time… and M enjoying Amma’s cooking.

So here is something tasty and one of my favorite.

Here is what we need:

To dry roast for Sambar powder:

Urad dal - 2 tsp
Coriander seeds - 2 tsp
Jeera - 1/2 tsp
Methi seeds - a pinch
Haldi - a pinch
Red chillies - 5 or 6
Hing/asafoetida - 1/2 tsp

Dry roast all the ingredients in a kadai till light brown.Switch off the flame and let it cool.

Grind into fine powder.

Now for the dish:

Yellow cucumber/Magge – 1 full washed and cut into cubes

Onion – 3 peeled and cut into cubes

Tomato – 2 cut into cubes

Toor dal – ½ cup

Salt to taste

Tamarind Juice – 2 tbsp

For Seasoning:

Oil/ghee - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1-2 sprigs
Coriander leaves - 3 tbsp,finely chopped

Method:

Cook toor dal in a pressure cooker.

Cook Magge and onion and tomato together(takes almost 10 min or u can even pressure cook ) in a vessel adding salt in it.

Now Add the ground sambhar masala and a little water,let it boil.
Add the dal and mix.

Add salt to taste if necessary and let it boil.
Add the coriander leaves and let it simmer for another 10 minutes.

Prepare the seasoning by adding oil/ghee.
Splutter mustard seeds, add the curry leaves. And add it to the Kolmbo.

Tastes Super Yum with white rice.

Tastes Yum Yum when u add lozza love in it.

Will soon be back with lovely dishes till then,

Signing Off,

Mixed Vegetable Pickle/ Kotla Nonche

2010-11-21T10:13:00.000+05:30

Hey folks,

How r all doing?? Being in Mangalore I am doing good… but at the same time missing my hubby….then My Moms tight hug makes my Day!!!! As I always keep telling my mom prepares lovely pickles.. but this time I got to say this is not amma’s made…. Its mamama made(granny) J J J. It was equally good. And she made it for us when she was in Mumbai and both of us(G and Me) relished it.

So here is the recipe for the delicious pickle:

Raw mango – 2,big-chopped
Cauliflower – 1,small-cut into small florets(if it’s a big one use half of it)
Tindora/Tendli/Ivy Gourd – 10-15chopped
Carrots – 1,chopped
Lime – 5-6

For the masala

Red chilly – 200 gms
(Mamama used both Kashmiri chillies and the round red chillies)
Mustard seeds – 1 tbsp
Hing/Asafoetida – 2 tbsp
Salt to taste (use crystal salt) we almost used 1/2 cup.

Method

Boil 2cups of water and add salt in it. Give 2-3 bubble boils. And allow it to cool down.

And Wash the vegetables and wipe them with a kitchen towel and chop them into small pieces and add these vegetables to the cooled salt water. (allow to rest for almost 2 hrs).
Later In a mixer, add the red chillies and grind till they become powdery.
Add the mustard, salt and hing and add enough water to grind(Use the salt water which is in the vegetables).
Pulse till it becomes a very smooth paste.
In a big mixing bowl, add the chopped vegetables. Add the ground paste to the vegetables and mix well.
Mix in the lime juice and water if required.
Keep it covered overnight or at least for 5-6 hours for the flavors to get in. (check the taste if reqd add salt and lime juice to adjust spice)
Pour into sterilized jars and keep

Tastes Yum Yum when u add lozza love in it.

With a Tangy and spicy note,

Its time to say Bubye,

Bonda Lime

2010-11-15T11:50:00.000+05:30

Coconut water is the juice of young tender coconuts and is a natural energy drink. It is delicious, refreshing and very nutritious and has tremendous health benefits. Coconut water is naturally sweet, ingratiating, promoting proper digestion, and naturally helps clearing our urinary paths, and lubricating our body systems. India is one of the leading producers of coconuts in the world producing 13 billion nuts per annum.

Bonda or Shiyala/tender coconut gets back my childhood memories… where we used to fight for the Malai and even the Karki( the layer after the malai) oh those where the days when we used to wait for Dad to remove the malai from the tender coconut.

The weather is meant to be cold from October…. But m sure many are wondering here in the coastal areas if its October really???? As its still hot …. Phew….

So here is something Natural to quench the thirst.

Bonda Lime - A coconut juice cocktail made with bonda ,(i.e. tender coconut in tulu, a local language in Mangalore), lime and the tender malai.

1 Tender coconut (select the one with thin malai)
2 tbsp sugar
Juice of 1 lime

1 glass of water

Method:

In 1 glass of water add 2 tbsp sugar and lime juice and mix well… Now add tender coconut and scraped malai into this and mix well…

Bonda Lime is ready to serve.

Tastes Yum Yum when u add lozza love in it.

Signing Off with a Cool Note,

Rangeela Chawal

2010-11-09T13:24:00.000+05:30

I m kinda lazy to cook these days and the main reason is My Amma…. Now m sure all are wondering is there any relation to laziness and my mom…. It relates so much…. These days Amma is been cooking and m enjoying her delicacies…. That has made me lazy to cook…..

That doesn’t mean I don’t cook I do but rarely…. Nd about blogging I am less active…. and that’s y my dear friends I cannot visit each and every blog and drop a comment of appreciation… But all thanks to u sweet people who mail me or ping me and ask me how am I??? And so on……

Lets come up to today’s recipe……

Whenever I think of Capsicum the only thing I can think is using them in a stir fry, tikka bajjis, or rice…. I rarely add them in curries and subjis.. that’s becoz no one prefers them much in subjis….

Rice - 1 cup
Capsicum(yellow, green and red) - 1/2 of each
Cumin seeds/Jeera- 2 tsp
Ginger - 1/2 inch pieces
Garlic - 4 pods
Green Chillies -2 slit
Salt - for taste

Method:

Dice capsicum into cubes and keep it aside. Now in a pan heat one tsp of oil and crackle cumin seeds/Jeera. Add fnely copped ginger garlic to it and fry. Once done add the chopped capsicum,green chilly and salt and sauté for five min. Add rice,to this and fry till everything gets mixed well. Colorful capsicum rice is ready to eat. Serve it hot with raitha of your choice. J J J. I served it with capsicum onion raitha……

Tastes Yum Yum when u add lozza love in it.

I love the capsicum a bit crunchy. So I just boil them half way.

With a sizzling recipe…. It’s time to say

Bubye,

Cya All Soon,

Celebrate This Deepavali With Some Sweet - Kuch Meetha Ho jaye

2010-11-01T15:11:00.005+05:30

Its just a 4 days for Deepavali… and m sure all are busy preparing sweets and savories for this Deepavali…. I m posting the wishes and a sweet today itself as I may not be able to blog for some time.

Deepavali is the festival of Lights. The word 'Deepavali' is made up of two simple words. 'Deepa' means light and 'Avali' means a row. Hence 'Deepavali' means a row of lights. The festival is associated with many legends and beliefs. One of them is to commemorate the killing of Narakasura, a notorious demon, by Lord Krishna. Narakasura, because of his previous store of virtue, had been granted a boon at the moment of his death. He asked that his death might ever be, commemorated as a day of feasting. Hence Deepavali is known as 'Naraka Chaturdashi.

So this Deepavali, as you shop for Diyas, ponder upon its flame's spiritual nature. It will not only beautify and brighten your home, but will remind you of the transformations that it is meant to bring within.

Wishing All A Very HAPPY DEEPAVALI

Ingredients: (for around 30 small chiroti)

For The Chiroti:

½ cup All purpose Flour

½ cup Rawa (very fine rawa)

Butter (unsalted and at room temperature)

Coconut Oil & Ghee for frying( use half oil nd half ghee)

For the Payasam:

Chiroti - 10

Milk - 2 Liters( Full Cream milk tastes best)
Ghee- 1 teaspoon

Rawa -1/4^th cup
Granulated Sugar(adjust according to taste) - 1 Cup
A few strands of saffron, dissolved in warm milk
Cardamom powder 1/4 teaspoon
Cashew nuts roasted in ghee few

Almonds to garnish

Method:
In a bowl mix rawa, semolina, and mix together. Mix it well. Add water and make soft dough. (Like a chapati dough) Let the dough sit for 5 hours.
Once the dough is ready roll the dough by dusting some flour. Make 3 Chapati from one ball. Roll as thin as possible. But don not pressure more. We are going to layer them on top of each other

On first layer (first chapati) brush some butter, layer another chapati over it. Repeat the same process applying butter/ ghee.
Once they are ready, roll completely. Cut into small sizes as shown in pieces. Repeat the same process with rest dough.
Roll them gently without much pressure.
Fry them on medium heat in Ghee/ Oil on both the side. Till they turn a light brown color. They will puff up.( the rest of the chiroti can be stored in a air tight container for the next use.. or dipped into sugar syrup and it will turn into a Phenori).

Now for the paysa:

Heat ghee in a pan add rawa and roast it well. Add milk bring to a boil. Keep stirring in between, making sure the milk does not get burnt over at any point. Add the crushed chiroti to the milk and simmer for about 15 minutes, now add the sugar, saffron, cardamom and the fried cashew nuts. Stir well till the sugar dissolves. Serve warm or chilled garnished with saffron strands and almonds.

Have a Happy and Safe Deepavali.

With a sweet note,

Signing Off,

Masala Chips Chat

2010-10-27T13:45:00.004+05:30

It’s a kinda cooking blues these days… ;)... I just peep into all blogs nd crave for the food.... Sorry that i couldn't leave comments over there.... I will soon get back to all ur blogs dearies.

But yeh cooking something delicious I m always Game!!!!.

How about using sweet potato chips and making something yummy…. How about a chat????? Sounds new na…..

I got this idea long time back….. If both the chutneys are ready it can be made in a Jiffy….

For the Sweet Chutney:

200 grams dates
100 grams tamarind
1/2 cup jaggery
1/2 teaspoon chilli powder
1/2 teaspoon roasted cumin seed powder
1/4 teaspoon black salt
salt to taste

Method:

1.Remove seeds from the dates and tamarind, wash it, add 1 teacup of water and jaggery. Leave for 2 hours.
2.Cook in pressure cooker for 4-5 whistles.Allow the mixture to cool.
3.Thereafter, blend in a liquidiser and strain the pulp.
4.Add chilli powder, cumin seed powder, black salt and salt.
5.Mix all the ingredients properly and store this chutney in air tight container.
4.Use as required.

For the Spicy/Green Chutney

2 cups chopped fresh coriander leaves

1 cup fresh pudina/mint leaves

2-3 green chillies (adjust acc to spice)

2 tbsp lemon juice

2 tbsp water

1 1/2 tsp sugar

Pinch of salt

1 Wash pudina and coriander leaves thoroughly and allow the water to drain.
2 Grind the pudina, mint leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbsps water.
3 Remove into a bowl. Refrigerate until use. Goes well for chaats like Pani Puri, hot snacks like Samosa or as a spread for sandwich.

Now for the Chat:

· Sweet Potato Chips – 20 -25

250 gm Kabuli Chana
3 Potatoes
1 tsp Cumin Powder
1 tsp Chaat Masala
1 small Onion
¼ inch Ginger piece (grated)
1 Tomato
2 Green Chilies
1/2 tsp Red Chili Powder
2 tbsp Chopped Coriander Leaves
1 tsp Oil
Salt to taste
Sweet chutney as reqd
Spicy chutney as reqd
Thick yogurt
fried moong daal

Method

Soak Channa for atleast 3- 4 hrs.
Boil the chana for 20 minutes. Wash the boiled chana and drain the water. Now boil potatoes, peel it and cut it into small cubes.
Chop onion and tomato finely . Remove seeds from Green chili and chop it finely. Roast cumin powder.
Heat oil in a non stick pan and put green chili, ginger, onion into it for a minute. Now add Chana and potato and toss till they turn slightly brown.
Add tomato and toss it over moderate heat. Now sprinkle cumin powder, red chili powder and chaat masala. And switch off the flame
Now crush the chips (around 10 chips are enuf for a plate)and put them on the plate….
Pour aloo channa gravy on it… Now pour thick curds on it.
Soon add sweet and spicy chutney over it and
Sprinkle chaat masala,fried moong daal and a bit of chilli powder
And serve immediately

Tastes Yum Yum when u add lozza love in it.

Tips:

1.This chutney can be used for all types of chaat such as bhel puri, sev puri, ragda patties, khasta kachori, pani puri and any other type of chaat.

2.Sweet chutney can be stored in the refrigerator for 1 week and can be freezed in the fridger for 2 weeks. But for storing the chutney, do not make it too liquid. Keep the pulp thick.

Enjoy the Yummy ChaatJ J J.

With a swet and spicy post its time to say,

Bubye,

Broccoli Soup

2010-10-21T15:08:00.006+05:30

Its been long time I blogged…. I m a kind of busy these days.. but if one asks me doing what I haveno answer….. :P

May be I have turned to be a bit lazy…… :D… Ok for a lazy dizzy evening how about something quick and easy or say something very healthy and which can be made in a jiffy ?????

So here is a healthy soup

What we need and how to make :

Broccoli – 1 (wash and remove the florets)

Onion – 1 finely chopped

Garlic – 3-4 finely chopped

Milk - 1 cup

Water - 1 cup

Salt and pepper to taste

Butter – 1 tsp

Italian seasoning as per taste

Method

In a deep bottom pan add a tsp of butter and sauté onions and garlic.

When the they turn golden brown add broccoli florets Italian seasoning (a tsp or less)and fry for 2 or 3 minutes

Add 1/2 cup of water and let it cook for 5 minutes.

Switch off the flame and allow it to cool

Blend in the mixer into a fine puree.

Put it back into the pan add milk and cook it for another 5-10 minutes.

Add salt and pepper to taste.

Tastes Yum Yum when u add lozza love in it.

Signing off,

Methi Thepla

2010-10-06T11:01:00.001+05:30

Whenever I think of Cooking especially some simple dishes I don’t have any kind of fuss… and may be the reason is it takes only few minutes to get into it….

Whenever I get mails or requests from either anonymous people or even friends or may be FB friends telling me that they tried my dishes and it came out really yum…. I feel so fascinated…. And I keep repeating the same to Guru. And the talk starts like this..

A: U know I got a mail from so n so that she tried my dish and it came out super..

G: yeh those r fool proof dishes na dear.

A: But still trying is gr8 nave and over that telling me is so sweet…

I end the talk and go back to my work after 10 minutes…

A: I m really fascinated U kno…

G: y???

A: I told u I got a mail…

G: oh tht one u told me once…. Y r u repeating

A: but still it feels gr8 nd I feel like telling it over and over..

And so goes my fascinating talks….

Sometimes when I get mails or my friends tell me about it I feel y not u guys comment in my blog instead of pinging me…. It would not take xtra time of urs….;). I kno this is kinda being selfish for comments…. ;).

I too peep out into blogs and comment heartily if I really liked the dish…

I have even told if I have tried them out…..

Ok now to today’s hot topic….

Rotis or Chapathis really don’t electrify me as the rice items do…. There r selected varities which is almost done now and then in my house…. Now Methi thepla is added to the menu….

The first time I ate this was when my SIL made it.... and soon When I had seen it in Parita’s world I was wanting to try it…. And I did it the next week itself… But I cud get the clicks now….. I never made any changes in the ingredients but have tried a different method.

So here is the Recipe for Methi Thepla:

1 cup fresh fenugreek/Methi leaves finely chopped
1 1/2 cups of whole wheat flour (Atta)
1 tbsp oil
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander seeds powder
1 tsp cumin seeds powder
lemon sized ball of jaggery
Salt to taste
Water as required

Procedure:-

Heat a pan add oil, coriander powder, red chili powder, cumin powder and turmeric powder, fenugreek leaves, salt, jaggery, mix well for 5 to 8 mins until jaggery has dissolved.(I did this to remove the bitterness of methi). Allow it to cool.
After 15 mins, add the whole wheat flour in this mixture and knead into a soft dough using water as required. The dough should have consistency similar to roti dough.
Make lemon sized balls and using a rolling pin roll them into circles.( I know mine haven't come in perfect circles I m still in learning process in tht matter).
Fry theplas until done on both sides(I did not add oil to it while frying).
Serve them With curd, pickle Or even Shrikand As I ate it with this and it tasted Super.

Tastes Yum Yum when u add lozza love in it.

Till I come back Again with something New,

Til Juice/ Yellu Juice

2010-10-04T22:05:00.001+05:30

Hello Everybody!!! Hope all ya had a great weekend….. Mine was superb…. And today it’s such a tiring day…. I did nothing but just Drink, Eat, and sleep yet I was Tired, irritated and Grumpy: P.

My sweetie pie mamama made some natural drink to burn the heat(mind me it’s too hot these days) ….

And It was just super and yum J J J

And that’s Til Juice

Here is what we need :

White Sesame/Yellu- 100 Gm

Elaichi Powder/Cardamom powder- 1 tsp
Grated Jaggery - 100 gm
Method:
Wash and Soak sesame in water for 10 minutes. Grind this in mixer.
After the seeds are grinded properly, add the jaggery and grind it properly. Add required quantity of water while grinding.
Filter the grinded ingredients using tea filter. Add more water to liquefy and make it into a juice consistency. Its tastes Super. Sesame seeds are very rich in calcium.
It really tastes great when chilled and served.

Tastes Yum Yum when u add lozza love in it.

It is very easy to prepare and also very tasty.

This makes 3 glasses of juice.

Till later then,

Saying Chill MaadiJ J J J J.

Bibbe Upkari

2010-09-30T12:59:00.001+05:30

When it comes to Authentic Konkani food there are so many varieties that one gets confused which one to choose…. Especially when it comes to the Ugadi feast its totally a Bliss…..
Bibbe Upkari is one among it….. We get fresh and tender cashew nuts during Ugadi. They are Available in South Kanara and mind me we just can gulp them away after peeling….

When the matter comes of tender cashews I remember my Mamama buying them in a good qtty and drying them in Sun so that she could use it when she needs it….. Those childhood days were a bliss indeed…. Mamama used to pack them in a cotton cloth and stitch all the corners so that the kids do not eat the cashews just like this (as it was meant to be heat ). But I always had made a small corner hole where I cud put my petty finger and pull out the cashews…. :P :P :P. It was total fun…….. I miss those days….

Now Mamama gets it only during function prepares it there n then and empties it.. And even my fingers are not tht petty :D.

Here we don’t get tender cashews so we have to depend on the regular cashews which we get in Dry Fruit shops…. I soak the regular cashews for almost 6-7 in water and then use it for curries and upkari… It tastes similar to the tender cashews….. But the tender ones r total Yummm….

Bibbe Upkari can be done just with bibbo(cashews) or along with Tendle(ivy gourd). I made it with Ivy Gourd/Tendle

So after all the history here is the recipe:

Cashew nuts – 250 gms (soak in water for 7 hrs) (if u get tender cashew no need to soak just peel the skin)

Tendle/tindora/Ivy Gourd – 100 gms slit and cut into 4 pieces(long)

Mustard seeds – 2 tsp

Red chillies – 3-4

Salt to taste

Grated Coconut- 4 -5 tbsp

Oil – 1 tbsp

Method:

Heat oil in a deep bottom pan.

Add mustard seeds and when splatters add cut red chillies.

Now add Tendle/ivy gourd , 1/4^th cup of water, and close it with the lid for 5 minutes.

Now open the lid and add cashews, salt and grated coconut.

Close the lid and allow it to cook until tendle and bibbo is cooked. (if water evaporates add a bit more).

Now turn of the flame and Serve.

Tastes Yum Yum when u add lozza love in it.

Tastes Awesome with hot Puris or Rotis.

Till I come back Again

Bubye,

Signing Off,