Sunday, April 27, 2014

Bisibelebath Powder

Hello and Good Morning with another flavorful post in Aps Kitchen. I am happy that in this month this is my third post and I am trying to be regular here. Hope to continue like this in future. 
During my childhood I just heard about bisibelebath(there was no internet to read the recipe nor anyone to tell the recipe to amma orelse this would not be the statement) and had never tasted it until my MIL made it at home. I had asked her for the recipe she told me how to make it but I needed exact measurements so I had to search for the recipe and ended up watching this videoand mind me it turned out to Awesome J

Here is what we need for the Bisibelebath Powder
  • ¼ cup Chana dal
  • ¼ cup Urad dal
  • ¾ cup coriander seeds
  • 1 tablespoon jeera/ cumin seeds
  • ¾ tsp mustard seeds
  • ½ tsp methi/ fenugreek seeds
  • 1 tablespoon poppy seeds/ gasagase ( I skip this when I make it here as Poppy Seeds are not allowed in UAE but when I had been in India I have added it and it has its own flavor)
  • 10 pieces of 1 inch cinnamon sticks
  • 6 cloves
  • 45 byadgi or kasmiri red chillis
  • 20  red chillies (small ones named as Guntur)
  • 2 tablespoon oil
1)      Heat the pan on a medium high heat.
2)      Add oil, then add all the ingredients except dhania and poppy seeds.
3)      Fry it until th Dal’s turn golden brown.
4)      Once it turns into golden brown color, add dhania and poppy seeds. Fry only for a minute.
5)      Turn off the heat and allow it to cool completely.
6)      Then grind this to a fine powder.
7)       Bisi Bele Bath Powder is ready.

8)      Store it in a Air tight container and use it to make Authentic Bisi Bele bath.

This Makes around 2 cups of powder, In which we can make BBB almost 5 times.
With A Flavoured post its time to say Bye,

Tuesday, April 22, 2014

Mushroom Chilly/Chilly Mushrooms

When it comes to mushrooms the first thing that comes to my mind is Chinese or Indo- Chinese. Mushroom is our family favourite… I guess I have told or will keep telling it whenever there is a mushroom post ;)
Today I am posting a Indo chinese recipe – Mushroom Chilly/Chilly Mushroom

We Need
v  1 packet of white button mushrooms (it normally comes in 250gms pack)
v  1 large capsicum/green bell pepper, cut into square shapes ( I have used ½ green and half yellow)
v  2 tbsp chopped spring onion (white)
v  1 tbsp finely chopped spring onion(green part) for garnishing
v  ½  tbsp ginger finely chopped
v  1 tbsp garlic finely chopped
v  2-3 green chilies slit
v  2 tsp corn flour dissolved in 4 tsp water
v  ½ tbsp soya sauce
v  ½ tbsp vinegar
v  1 cup water( adjust or add more if needed)
v  ½ tsp black pepper powder
v  2 tbsp oil
v  salt to taste

v  sugar to taste(around 1/2tsp)

v  Wash the mushroom in water and chop them.
v  Heat oil in a deep bottom pan.
v  Add the spring onion white and stir them on medium heat till they become translucent.
v  Add in the ginger, garlic and green chilies and stir fry for atleast 2 minutes.
v  Add the mushrooms and stir fry on medium heat till the mushrooms leaves its water this will the whole mixture must dry up.
v  Add soya sauce, pepper powder, salt, sugar, vinegar and stir.
v  Add the capsicum and stir fry for a couple of minutes(You can add it in prior but the reason for adding it later is to keep it crunchy).
v  Add water to the mushrooms and allow it to boil.
v   Now add slowly cornflour paste to this mixture.
v  Keep on stirring and avoid lumps.

v  When the sauce is thick enough remove from heat( I have made it a little more thick by heating it for 2 more minutes)

Serve it hot with some fried rice or plain white rice. J
Till Later Then,

Thursday, April 17, 2014

Chole Tikki Chat

Hello Everybody,
  How are you all?? At my end everything is great and exciting. Exciting because of the arrival of the new one at home. YES you heard it right we are blessed with a little angel and she completed 5 months this month. A new phase with 2 girls growing up just like a wink… the elder one schooling...and the younger one falling on her tummy… Ahhh time flies. It just feels like yesterday I was blesse with darling Manya and now she has turned 3. Soon the younger one will start crawling, its fun I must say. But along with fun things keep me so busy when I am done with one the other one gets ready for all the attention she needs, and that’s the reason I am all away from here.
 I think I must post atleast one dish once a month what say??
I will try my best to post my experimented and yummy dishes here…. J.

Today I will post something yummy,tangy and chatpaty.

I had made chole tikkis for M’s tiffin box(I made them one bite sized) and had a few left overs. Soon I decided to make this chat and got things ready in the afternoon as both the little girls were on the bed fast asleep. And it’s the only time I get to finish my leftover chores or cook something special!
Here’s the recipe for Chole tikki
Chickpeas (kabuli chana),boiled 1 cup
Ginger 1 inch piece
Potatoes,boiled and peeled 2 medium
Fresh coriander leaves,finely chopped 1 tablespoon
Salt to taste
Black pepper powder  1/2 teaspoon
Lemon juice 1 tablespoon
Oil to shallow fry
Bread crumbs as required

Finely chop ginger and put into a bowl. Grate potatoes and add. Add chickpeas and mash lightly. Add coriander leaves, salt, black pepper powder and lemon juice and mix well.

Divide the mixture into equal portions and shape them into tikkis. Heat sufficient oil in a non stick grill pan. Spread rice flour in a plate.

Roll each tikki in bread crumbs and place in the tawa. Cook, turning sides, till the tikkis are golden on both sides. Drain on absorbent paper. Serve hot.
To make Ragda:
250gms Boiled Chick peas
1 tsp Roasted cumin powder
1 tsp Chaat masala
1 Small onion, finely chopped
1/4 inch ginger (grated)
1 Tomato, deseeded, medium chopped
2 Green chillis, deseeded, finely chopped
1/2 tsp Red chilli powder
2 tbsp Chopped coriander leaves
1 tsp Oil

How to make aloo chana chat:
  • Wash chick peas and cook until done.
  • Heat oil in a non stick pan and over moderate heat put the chopped green chilies, onion and ginger and saute for a minute.
  • Put in the chick peas and salt to taste  and toss it, mash the chickpeas slightly.
  • Finally add the tomatoes and toss it on medium heat.
  • Sprinkle cumin powder ,red chilli powder and chaat masala powder.
  • Place the mixture in the bowl and sprinkle fresh coriander.
Other Ingridients :
Sweet Chutney :
1 cup deseeded dates
2 tbsp deseeded tamarind
1/2 cup grated jaggery
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
salt to taste
  1. Wash the dates and tamarind and put them in a pressure cooker.
  2. Add the jaggery and 1 cup of water and pressure cook for 2 whistles.
  3. Allow the steam to escape and then blend in a mixer to a smooth paste.
  4. Strain the mixture through a sieve.
  5. Add 1½ cups of water, chilli powder, cumin seeds powder and salt and mix well.
  6. Refrigerate and use as required.

Green Chutney:
2 cups chopped mint leaves
1 cup chopped coriander
1 to 2 tbsp lemon juice
4 to 6 green chillies, roughly chopped
½"piece of ginger
salt to taste
  1. Combine all the ingredients and blend in a mixer to a smooth paste using a little water if required.
  2. Refrigerate and use as required.
Chat masala
Finely chopped onion – 1
Finely chopped tomato
Finely chopped coriander leaves
Chat masala to sprinkle on top

To Assemble :

  1. For one serving, place 2 patties on a plate and pour the ragda over.
  2. Top with all the chutneys. Sprinkle onion,corriander leaves a spoon of chopped tomato and chat masala top.
  3. Serve immediately.
You can even serve it just like this with sweet chutney or make yummy chat out of this.

Many more yummy recipes to come at Aps Kitchen,
Till then take care,