Tuesday, October 22, 2013

Gosale Sheere Chutney - Best out of Waste!

How many of you love or like ridge gourd? How many of you peel it and throw the skin? If you do it… from today stop throwing the skin and use it in making this Yummy Chutney!
So what are we waiting for lets proceed with the chutney recipe.

Skin of 2 large ridge gourds, wash and peel the skin1-2 dry red chillies
½ cup coconut fresh or frozen
1 tsp cumin seeds(optional)
Very small lemon sized tamarind
1 tsp oil
Salt to taste

How to prepare chutney:

Heat a tsp of oil in a cooking vessel, add cumin seeds and red chillies and stir fry for a few seconds.
 In the same vessel, add the ridge gourd peels (chop them into small pieces) and fry on medium heat for 4-5 minutes. Add the tamarind to it and leave aside to cool.
 Once cool, grind the cumin-red chillies, coconut the rest of the sauteed ingredients along with tamarind and salt and grind to a smooth chutney consistency.

Isn't this easy?? From today do not throw the peels instead make this and tingle your taste buds!

You can even add tadka to this. (I have not added this time i do sometimes).

Serve with rice or even dosa J

Till Later Then, 


Saturday, October 19, 2013

Experimental Rasam - Turned to be Yumm!!

When Watermelons are not so sweet what do u do? Make juice out of it? Make fruit chat? I too used to do the same until this came into my mind…. Rasam.. yes watermelon rasam…
I had a piece of watermelon lying in the fridge which was not so sweet to relish.. i was wondering what to make with it… juice or chat? But then I had finished of with both just 2 days back so this is what came to my Cooking mind…. How about rasam I thought… If it tastes yum I will post it in my blog orelse we will just manage it silently is what my blogger mind thought.
But to my luck it was not only yummy but my Hubby did not even come to know that there were no tomatoes in the rasam…. And he enjoyed it just like he does for other kind of rasams.

So here is the recipe for you guys too.. If bored with regular rasam then try this!

Makes: Around 2 Cup of Watermelon Rasam.
Seedless Watermelon 1 cup (use it for rasam only if it is not too sweet)
Tamarind Extract 1/2 tsp
Rasam Powder – 2 tsp
Green Chilly 1
Salt to taste
Mustard seeds 1/2 tsp
Curry leaves 5
Oil/ghee -1/4th tsp

Method of preparation:
Remove stem, wash and slice the green chili.
Chop  watermelon and keep aside.
Grind watermelon into juice using a blender.
Heat a sauce pot on low heat.
Add oil and when oil is hot add mustard seeds.
When mustard seeds start to splutter, pour in the watermelon juice, tamarind extract, cumin powder, red chili powder and salt.
Stir and add chopped watermelon.
Serve watermelon rasam with steamed rice.

Notes: Make sure watermelon is not very sweet.

Till Later Then,

Tuesday, October 15, 2013

Homemade Rasam Powder

What is comfort food according to you?? For me us its simple rasam rice and a upkari or dal and upkari. Being brought up in a typical Konkani family I love rasam of any kind. And amma being a lovely cook used does make most (apart from the baked goodies) of the dishes at home. From spice powders to curries to desserts… and rasam powder is one such spice powder which is the best. I never bothered to even see what was the proportion of ingredients she added into making of this fragrant powder. And once I got married I started buying readymade powder for some years but then soon started feeling if amma always made it at home I can atleast give a try and mind me from that day onwards I never buy rasam powder. I make my OwnJ.

So here is what we need for Rasam Powder :

  • Coriander seeds - 1 cup
  • Cumin (jeera) seeds - 1/2 cup
  • Fenugreek (methi) seeds - 2 tablespoons
  • Urad dal/Black gram dal – 1 tsp
  • Byadagi red chillies - 10 to 15 (according to taste)
  • Pepper- 10
  • A pinch of asafoetida 
Heat a pan. Roast all the above ingredients, separately, one at a time, till light brown. Ensure raw smell goes away while roasting.
Remove from the fire. Let the ingredients cool down completely.
Grind all the roasted ingredients alongwith a pinch of asafoetida to a fine powder.
Spread the rasam powder on a plate to cool down.
Once the rasam powder reaches to room temperature, store in an airtight container.
Rasam powder can be stored for more than 3 months in refrigerator.

While preparing rasam once, you can add 2 teaspoons of rasam powder.

Friday, October 11, 2013

Dry Fruit Laddoo

Dry fruits are rich source of vitamins, minerals and fiber. Lets keep the cholesterol and fat part aside sometimes… what say?
I make these laddoo to give my little girl all the essential and natural vitamins every month or once one batch is empty. She enjoys it just like a toffee and so do we J. I make a small batch of around 25 laddoos at a time so that they stay fresh. Its guilt free as you don’t have sugar included in it.
Adding dates(rich in iron) to these also makes it taste yummy… but till now as it was summer I avoided dates in these.

We need:

Anjeer/ Dried Fig – 3/4th cup
Badam Chopped – 1/4th cup
Pista Chopped – 1/4th cup
Cashew Pieces – 1/4th cup
Walnut pieces – 2-3 tbsp

1 tsp+ 1/2 tsp ghee (optional)

Method :
1.       Chop Anjeer into small pcs and blend it in a mixer coarsely.
2.       Take a pan with 1 tsp of ghee and roast all the dry fruits in it.
3.       Take another pan with ½ tsp of ghee and add anjeer mixture and heat for 3 mins on a medium flame with a spatula till the moisture is gone.
4.       Once the moisture is gone, then add roasted dry fruits and mix well for 2 mins.
5.       Now close the flame and let it cool for 3-4 mins.
6.       Put little bit of ghee in both hands to make small balls of this mixture.
Now stack them in a air tight box and ENJOY J.

Add lotzza Love in it and make the dish Healthy,
As its Navratri now you can make this for Prasad too!
You can skip ghee while roasting the nuts and dry roast it, but you need little ghee to grease you hands.
Add lotzza Love in it and make the dish Healthy,

Monday, October 7, 2013

Uppara Vada

Being grown in a temple surrounding and my dad being there most of the time we knew about the prasadams distributed in and around temple.
This is such a recipe which was sold in the temple only during Navaratri times and now being one of the days in Navaratri I wished to post this recipe for all of u
It tastes yummy and a perfect tea time snack too

We need:
Rice flour - 1/2 cup
Roasted urad dal 1/4th cup(hurnu)
2 ripe bananas
1 tsp of jeera/cumin seeds
salt to taste
Coconut oil for frying ( you can use oil of your choice)

Mash ripe bananas well and add the flours to it then add cumin seeds and salt and mix well add very little water(as required) and knead it into a soft dough (like the vada or thattai consistency)
Now take a small ball of it (just like u take for puri) and pat it over a plastic cover or butter sheet and make small puri's out of it.
Once done with flattening all the dough.
Fry it in oil (on medium heat) till it changes brown in color and gets crisp.

Enjoy Making them!
Happy Navaratri to all Aps Kitchen Readers.
May God grant you all the Happiness and Prosperity in your Life.


Monday, September 30, 2013

Chettambado/Chettambade/Masala Vada

Sometimes cravings come all of a sudden, and it happened to my hubby one such time (it happens many a times :P) where he wanted to eat Chettambado/Chettambade/Masala Vada when he saw them in Lulu but I told him lets make it home and he can enjoy as many as he wants and so can our little girl.
I am not a big fan these ambades but My daughter  Hubby love it.

Here is what we need :

  • 1 and half cup chana dal (yellow split peas)
  • 1 or 2 long mild red chillies (kashmiri)
  • 3 - 5 whole peppercorns
  • 1 green chilli chopped finely( I used only one according to our spice level and I have ground it finely as the little girl of mine would also enjoy it without asking me to remove the chillies in between)
  • 1 sprig of curry leaves,chopped roughly
  • Salt to taste
  • Coconut pieces cut thinly into small pieces or Grated coconut -2 tbsp
  • Oil to deep Fry (we use coconut oil)


Soak the dal in enough water for atleast 3-4 hours.
Then drain the dal well and grind coarsely with the red chilli, peppercorns, without adding water. Do not grind it into smooth paste as you want pieces of dal when you make ambado.

Remove the ground dal in a bowl, and add the chopped green chillies, curry leaves, coconut and mix thoroughly, then season with the salt to your taste.

Shape into small balls, then flatten slightly using your hands (chette (flat) ambado (vada), hence known as chettambado)

Heat coconut oil well and  drop in the chettambado, and deep fry until they turn golden and crisp. Take them out of the hot oil once done and drain on tissue paper. The chettambado’s should be crispy on the outside and chewy (but cooked) inside.

Serve hot with a cup of tea or coffee and Enjoy!

Do not fry the ambado’s on a high flame as it will turn to look done but will not be done from inside.

U can even add onions to this but it is totally optional.

Thursday, September 26, 2013

Rajma Masala / Rajma Chawal

 Rajma/Kidney beans is such a bean which has a different kind of taste. Adding just salt and chilli powder can also make rajma curry interesting. I love our typical Konkani dish Rajma Bendi first when it comes to this bean, then comes saarupkari and later adds the north Indian variety.
Most of the time I make our amchi dish with this bean as it’s the preferred variety at our place. I love it more than hubby (he is not so fond of it) so it was not cooked regularly here. Now that little M loves the bean I have got a company to eat it J so the Not Cooked Regularly statement has changed: D.
This time its Rajma Chawal one of the best and well known combo by every Indian.
This dish is very simple and yummy. 

Here is the recipe for all of you:


1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours)
1 teaspoon grated ginger
1 onion finely chopped
 4 cloves garlic minced
2 slit green chillies
2 tomatoes chopped finely (u can even puree it if you wish)
1 teaspoon turmeric powder
1 teaspoon roasted cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 tablespoon oil/butter
2 tablespoons chopped coriander leaves
1 teaspoon oil
Salt to taste

Wash and soak rajma overnight or for atleast 8 hours (this bean takes long time to soak and cook)
Cook the soaked rajma in about 3 cups of water in a pressure cooker or pot until the rajma is soft, tender and cooked(do not overcook). Take 5 whistles minimum (mine got done) Takes about 20 minutes, depending on the age of the beans.
Heat oil/butter to a heavy bottomed pan, add grated ginger, finely chopped or minced garlic and green chillies; allow them to crackle for a few seconds until the raw smell disappears. Add finely chopped onion and sauté for 3 to 4 minutes on low heat until the raw smell goes away.
Stir in tomatoes, turmeric powder, cumin powder and sauté until tomatoes begin to start bubbling for a about 2 to 3 minutes.
Stir in the cooked rajma along with the water it contains and salt to taste and simmer for about 15-20 minutes. At the end add garam masala powder and simmer for 5 more minutes. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more or less water. Finally garnish with coriander leaves.
 Serve hot with steamed rice.


Till Later then,

Sunday, September 22, 2013

Cheese Paratha - Lunch box recipes

Remember my post about Paneer paratha which I had posted 2 weeks back??? We all loved it at home and I made Cheese Paratha.

My little one loves cheese and she loved this paratha too and now on I have added this to my cooking menuJ.

How to make Cheese Paratha
For the dough:
2 cups whole wheat flour/atta
Salt to taste
For the Cheese stuffing:
200 Gms Cheese
1 or 2 green chilies, finely chopped * refer note
1 tsp chat masala powder
2 tbsp freshly chopped coriander leaves *refer note
Salt or rock salt as required (add less salt as cheese does not hold much salt)

Butter or oil for frying the paratha

Preparing the dough:
Make smooth dough with the whole wheat flour and enough water.
Cover and keep aside.
Preparing the stuffing:
Add in the Cheese in a bowl.
Mix the chat masala powder, green chilies and salt with the Cheese.
Keep aside.

Filling is now Ready to be stuffed into the dough

Preparing the parathas:
Take a ball from the dough
Roll them into small rounds about 2 to 3 inches in diameter.
Place the Cheese filling on the round and seal them into a ball
With some dusting flour sprinkle on the rolling board or kitchen platform, roll the stuffed paratha
Heat the griddle/tawa.
Fry the parathas on the griddle with butter or oil till they are evenly browned and well cooked.
In this way make all the paneer parathas.

Serve paneer paratha hot with yogurt or butter or your favorite pickle.

Thursday, September 19, 2013

Pudina Chutney - For Sandwiches, Tikka or Kebab

Sandwiches are the most easy Junks to make in a Jiffy if you have things handy. Especially if you have this chutney ready you can make it within half the time than what it takes.
I normally make Veg sandwich at home which all the three of us love to. My daughter loves chutney cheese sandwich in which she parts the bread slices eats the cheese first and then the bread :D.
I make this chutney less spicy as little girl also eats it along with us and Mint also has its own spice.

Here is a simple recipe for Mint Chutney which can be used for Sandwiches, or sides for Tikka’s or kebabs.
Fresh Coriander leaves 1/2 cups
Fresh mint leaves 1 cup
Grated fresh coconut 1tbsp.( optional, i did not use)
Green chilies 2 or more
Salt as per taste
Lemon juice 1 tbsp
Garlic pod 1 peeled

Wash the leaves and transfer them in mixer/blender and blend all ingredients (adding lemon juice not only gives a tangyness but also keeps the green color in tact)to a fine paste.

U can reverse the mint and corriander proportion too if u dont like too much minty flavor!

Ciao till my next post,

Monday, September 16, 2013

Palak Tambli

 Rice being a staple food for us South Indians we need a side to go along with rice. Most of the time I make rasam, dalitoy sarupkari, khadi’s , Sambhar the list goes on yet I feel we have a short list, And decides to make something new which I had seen in many kannadiga’s blogs but not yet tried  and it is  tambli. So today i am posting Palak Tambli. 
Tambli is normally made of a paste with coconut and yogurt and tempered with ghee, mustard seeds and chillies but you can skip coconut if you do not wish to eat coconut that day but the taste totally differs. 
So today is a version without coconut and just yogurt/curds.

1 cup spinach
1 cup thick yogurt
1/2 tea spn cumin seeds
4-5 black peppers
2 green chillies
1/2 tea spn mustard seeds
4-5 curry leaves
Heat oil and add cumin seeds, pepper, green chillies, spinach, salt. Cook for 5-6mins. Cool to room temperature. Grind it to a smooth paste.
Mix yogurt and water (to bring to gravy consistency). Mix very well.
Heat ghee and add mustard seeds, curry leaves and add this seasoning to tambli.

Serves : 3-4
Preparation time : 15mins


Thursday, September 12, 2013

Karmbi Nonche /Brined raw mango pickle

Pickle is such a thing which can always make me salivate for more! Any kinds of pickles can make the same to me. I still remember Amma making bottles of them and me being the first one to check if its ready to use. Even after hundreds of no I couldn’t stop from checking it.  Especially the Raw mango pickles and the ivy gourd ones, even if the pickle was not ready I used to dig in a spoonful of it and wash the r.mango or ivy gourd and eat them (you call me insane I never mind :D ).

Just like Amma used to make them and I used to relish it now my daughter does it… Yes the same washing  raw mangoes or tendli/ivy gourd business. But the only difference is I do it for her ;). She too loves pickles raw mangoes and tendli the way I we do. I feel so happy when I make pickles at home thinking that I am not the category who crib on such lengthy procedures and then continue on the pickle making thing.
After lot of talking and praising myself I am posting a Version of Raw mango pickle which in Konkani is known as Karmbi Nonche.  Karmbi means brined raw mango pieces. The raw mangoes and washed and cut into small bite size cubes and then brined in salt water for 2-3 days and then used to make pickle.
So here is what we need and how to make it:

So here is what we need and how to make it:


Raw mangoes 2 big ( cubes will come around to more than 2 cups)
Salt 1/2 cup
Water boiled and cooled to room temperature- less than 1/4th cup
Mustard seeds 2 tea spns
Turmeric powder -1/2 tsp
Asafoetida powder 1/4 tea spn or Asafoetida granules(big sized) 2
Red Chillies – 12 Short (Adjust spice according to your taste buds) * Refer Notes
Lemon/Lime juice- 1 tbsp (this would be necessary only if the raw mangoes are not sour)
Wipe the mangoes with clean cloth to remove any traces of water. Cut them into bite size pieces and add salt and water(boiled and cooled). Keep aside for 1-2 days. This is called 'Karmbi'.
On the third day grind  red chillies,mustard seeds, asafoetida,turmeric powder by adding very little salt water into a very smooth paste( the brined water which we used for brining raw mangoes, do not use any other water and there should not be any traces of water in any of the vessels used to make pickle. Water spoils the pickle soon).
Add the ground masala to mangoes and mix well.
The first day this pickle should taste a bit salty, as the later days the spices and salt will get balanced equally
Store in air tight container, refrigerate and consume within a month ( here it does not remain for so long ;)) or till the Mangoes do not turn squishy and soft.

U can use 10 short and 5 long chillies also.
If you find the mentioned chillies less then adjust accordingly or you can use 12 chillies and in case of extra spice requirement you can add chilli powder also.
Make sure the jar you use to store pickle is clean and dry orelse the pickle will spoil.

It’s the same while grinding the pickle masala or karmbi, do not use normal water always use boiled water cooled at room temperature.

Saturday, September 7, 2013

Kesar Rabri

A simple meal or a maharaja meal can be special by a yummy dessert. Now that Ganesh Chathurthi is coming day after so I am posting one such dessert which can be made on special occasions or even on such days when you  just feel like eating something yummy and sweet.

Here is what we need:
Milk 4 cups
Sugar     -2 tablespoons
Saffron/ Kesar a few strands
Green cardamom powder-1 teaspoon
Sliced Almonds a few

Sliced Pistachios a few

Blanch the almonds and pistachios, peel and slice them thinly.
Dissolve the saffron strands in 1 tbsp hot milk.
Bring the milk to the boil then cook slowly, stir frequently and let the cream thicken at the edge of the pan. Now add the dissolved saffron and sugar, cardamom powder in it and switch of the flame once the sugar is dissolved and done.
Garnish with almonds and pistachios.

Allow it to cool down completely then Serve.

Make sure you keep stirring the milk as it has chances of getting stuck  in the bottom of the pan if yu don’t do so.
The whole process takes more than 1 hour.
You can refrigerate this rabri, as it tastes Super when served Chilled
Wishing All the Readers of Aps Kitchen A Happy Gowri Ganesha Habba/ Ganesha Chathurthi.

You can also make these,
Photobucket CIMG1766  Photobucket


For all These recipes Click on the Picture.

Happy feast to all,