Tuesday, September 30, 2014


Kerala recipesand our Amchi recipes relate a lot because both of us use coconut in most of our dishes.
Avial is one such keralian dish which I wanted to try from a long time. I made this a long time back when
I saw it in a food group it tempted me so much that I tried it the very next day making sure I have all the
Vegetables ready for making Avial J.

Recipe from Priya and google

Ingredients needed

Ash gourd -3/4 cup
Cucumber - 1 cup
Carrot -1
Drumstick -1
Beans -6-7
Potato -1
Raw plantain -1
Raw Mango - few pieces (5-6 medium size pieces)
Elephant foot yam /Suran-100 grams

For the grinding

Grated coconut - 1 cup
Cumin seeds /Jeera - 1/2 tsp
Green chilly -3

For the seasoning

Coconut oil - 2-3 tsp
mustard seeds- 1 tsp
Curry leaves – few
1 Kashmiri Red Chilly

Pre Preparation 

Peel the skin and cut all the vegetables into 2 inch long piece.

Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside.


Since each vegetable needs different time for cooking, Cook cucumber, plantain and ash gourd together in a pan separately adding salt as they cook in the same time.

Pressures cook the rest of the vegetables adding salt and turmeric powder for 2 whistles. You can cook in open pan also. The vegetables should be soft but not mushy.(Use very less water and cook)

Add the grounded coconut paste and cook for a few minutes. Remove from flame.

Check for salt.
 Heat coconut oil add mustard seeds and when splutters add red chilly and curry leaves.
Temper over the prepared dish.

It is a fantastic side dish for rice.

Happy Cooking,


Saturday, September 27, 2014

Raspberry Smoothie

Weather is getting better here, better doesn’t mean pleasant but the heat isn’t harsh now.
Summer time means ice pops,ice creams, juices, coolers, and salads at my home. On one such hot evening I made this raspberry smoothie using fresh raspberries.

What we need to make Raspberry smoothie
  • 1 cup low-fat  yogurt
  • 1 cup fresh raspberries, freeze these raspberries for an hour before making the smoothie.
  • ¾ cup milk
  • 1 cup ice (about 12 cubes)
  • 1 tbsp Sugar
  • 1 tbsp oats roasted, you can skip the roasting part

  1. Blend all ingredients in a blender until smooth. Serve immediately.
Note :
Add sugar according to your taste. 
You can add full fat yogurt instead of low fat.
Instead of freezing fresh raspberries you can buy frozen ones which i am going to do henceforth.

Happy Cooking,


Thursday, September 25, 2014

Sweet recipes for Navratri and Dussehra

For Recipes click on the pictures.
Laddoo/ Laddu Recipes

Charmbure/ Charmuri Undo        Snowball Laddoo                          Kare Undo
Photobucket     Photobucket

Churmundo/ Wheat flour Laddoo    Malai Laddoo

      Dry Fruit Laddoo

Kheer Recipes

Vermicelli Kheer                       Chiroti Kheer                              Phool Makhana Kheer

 Pear Kheer                                Pumpkin & Red Rice Flakes Kheer by Priya

Some new, some old but in total madewith Love .
Enjoy making it this Navratri.
May god bless each and every one of you Happy Navratri from Aps Kitchen.

Tuesday, September 23, 2014

Sabudana Laddoos/ laddu/ Sago laddu

As navrathri is just a day ahead I wanted to make something sweet so I ended up making these sabudana laddoos again. First I made these for Rakhi and told my amma about these laddoos she made it and my dad loved it. Dad loving it means the dish is perfect J. Amma has made it more than me ;).
I followed this recipe from R a fb friend of mine.
Here is what we need for Sabudana Laddoos:


Sago / Sabudana / Javvarisi / tapioca pearls - 1/2 cup
Sugar - 1/2 cup
Green cardamom - 3 nos.
Cashew nuts - 1 tablespoon
Raisins - 1 tablespoon
Ghee - 1 tablespoon
Hot Ghee - as required to make laddoo ( i used around 3-4 tbsp) *

1) In a heavy bottom pan, dry roast the sabudana(javvarisi) until it changes to light brown colour. Transfer to a plate and cool down.
2) Make a powder of sugar and cardamom using a mixie. Transfer to a mixing bowl.
3) Now, make a smooth powder of roasted sabudana.
4) If you are not able to make smooth powder at single attempt, sift the sabudana powder. You get the sabudana granules. Make a powder of this again and repeat this step till you reach smooth consistency. Add the powdered sabudana  to the mixing bowl in which we took powdered sugar.
5) In another pan, heat ghee and roast the cashews and raisins till the cashews turn golden brown *.
6) Add it to the mixing bowl along with ghee and raisins *. Mix well.
7) Slowly make uniform shaped laddoos. Try making laddoos when the mixture is warm. Otherwise, it is difficult to make laddoo.
8) Store it in a clean, air tight container. Enjoy. 

After roasting the cashews you can roast the sabudana powder again allow it to cool and then add powdered sugar. Amma made it like this, she says it gives a extra flavor.
You can fry the raisins in ghee if you wish to. I don’t like the plumpy raisins so I have avoided this step.
Just adjust the ghee while rolling the laddoos.You may require a little more than mentioned.
You can eat these laddoos on Vrat days too J.
Happy Cooking,


Sunday, September 21, 2014

Tendle Talasani

Here finding good ivy gourd is not easy. Either its ripened or not fresh. So whenever we get these cute gourd we just don’t think to buy it.
Here is a yummy and simple recipe with Ivy gourd. Tendle as we call it in Konkani is tempered in lots of garlic and chillies. And the yummy stir fry is ready.
Recipe for Tendle Talasani

We need :
Ivy gourds(tendli) 2 cups
Red chili long ones 4-5
Oil 1 tbl spn *
 Garlic cloves 7 (10-12 if Indian garlic is used) crushed
Salt to taste

Wash the ivy gourds/ tendle and remove the ends of ivy gourds and crush them slightly.
Add salt to these and allow to rest for atleast half an hour.
After half an hour squeeze the tendle/ivy gourd and keep aside for later use.
In a Kadai/Wok heat oil add crushed garlic and fry them till golden brown.
When done add in broken red chillies and stir for a second or 2 until the chillies get crisp.
Now add in the squeezed and crushed garlic and mix well.
Just sprinkle some water and allow it to cook covered.
Stir in in between making sure that ivy gourds do not burn.
Fry them until slight crisp, remove from flame.
Serve hot with dal and rice or Rasam and rice. 

Add more chillies if you love your dish spicy.
check for salt if necessary add it when the ivy gourd is cooking.
Add 2 tbsp oil if you are not much concious like me ;)

Happy Cooking,

Saturday, September 20, 2014

Carrot Chutney

Hello Everyone,
How are you all?? Here I am with a lip smacking chutney recipe which needs no coconut.
Carrot Chutney

For this we need:
2 carrots peeled and cut into slices
1 onion peeled and sliced
2 cloves of garlic
6 red chiilies (long)
½ tsp methi seeds/fenugreek seeds
A small pc of hing or ¼ th tsp hing powder
1 tsp urad dal seeds/split black gram
1 tsp oil
Salt to taste
To temper
1 tsp oil
1 tsp mustard seeds
Curry leaves a sprig
Method :
In a pan/kadai heat oil and add methi seeds,urad dal and roast until it turns brownish in colour now add the red chillies, hing and roast until the chillies are crisp, now add in garlic cloves and onion slices and fry them until the raw smell if totally gone. Once this is done add in sliced carrots, salt to taste and fry it until the carrots are tender and cooked. Remove from flame and allow it to cool down a little.
Once done pour the whole mixture to a mixer jar/blender and puree it smooth.
Check for salt if required more add in a little extra.
Now in a tadka pan /small pan heat a tsp oil add mustard seeds, when they splutter add curry leaves and temper over the chutney.

I served this with Undi, you can enjoy it with any kind of dosa or Idli.
Adjust chillies according to your spice level.

If you like it tangy you can add a tsp of tamarind paste.

Will post the Undi Recipe Soon,
Enjoy Cooking,


Tuesday, September 16, 2014

Limbiya Saaru/Lemon Rasam

 Hello Everyone,
Today I am just posting a picture of a recipe which I have already posted long back – that is Limbiya Saaru/Limbiya Rasam to compliment this picture I am posting  a food art.
Ever since I am in a cooking site in FB I have seen so many yummy recipes and met wonderful people out there. 

In that particular site they have particular themes and people post their recipes as per the theme. On 11th of every month they have Food Art and deco theme where all talented foodies post their artistic food.
Peeping in there I too got provoked and started trying my hands on it. The very first thing I did was cucumber garnish(I will post it someday) and got praises and lovely comments from fellow foodies. More than that my little girl was so happy to finish her salad that I thought I must keep trying my hands on it and here is my humble attempt to make Lemon Mouse a non destructive mouse ;).

Hope you all like this,
Happy Cooking.

Saturday, September 13, 2014

Tiffin/snack Box Idea - Bi coloured Paratha and Chequered Paratha

 Hello Everyone, 
How are you all doing??  Here everything is going on great. M’s school has started and I am off my lazy mode.
Packing healthy food is what I look for. I try adding up veggies in paratha,idli or even dosa. Sometimes yes she gets to eat her favorite fried food i.e Baby corn fingers. I don’t go searching for recipes to pack for her Tiffin box as she is not a fussy kid. Lovely girl I am bless with, but sometimes she demands for something colourful or her favorite juice or sometimes her favorite candy which I do not give as its not allowed to pack in her snack/tiffin box.
One fine day as I was just browsing I found Pari’s chequered paratha and it caught my eyes. I make palak parathas as well as beetroot parathas but this one was eye catching so I decided to make it as soon as possible. I was so excited to make this paratha, not because M would be eat it happily but the excitement on her face looking at something new could never be explained.
Unfortunately I had to rush on and make these paratha’s as the small sister woke up just at the crucial time. I did not bother much about perfection as I had to finish of the cooking , pack it get M ready and entertain the little girl who was just rolling near my legs without crying like a pussy cat.

 Pari has got it perfect. Mine looks amateur. Nevertheless M loved it saying Amma tu kitle chanda khan pura kartha(you make such beautiful dishes). And the smile on her face paid for the little effort I took J.
For our lunch I made simple 2 coloured parathas.
Without much a do lets get on to the recipe here is what we need:
For Green Dough
A  handful of spinach leaves
A little coriander leaves
A tsp of roasted jeera powder *
2cups whole wheat flour (add more or less as required)
Salt to taste
For Pink dough
1 beetroot washed, peeled and chopped roughly
2 tsp sugar *
A tsp roasted jeera powder
2 cups whole wheat flour (add more or less as required)
Salt to taste
Other Ingredients
 Cooking oil or Ghee for roasting
Wheat flour for rolling
Above is M's tiffin box which has dahi,chequered paratha,and guava
Wash the Spinach, blanch it and puree it into a fine paste along with coriander leaves without using water. In a large bowl add in the paste, salt to taste, jeera powder and first add about a cup of flour mix  in rest of the flour with the paste making sure the dough doesn’t stick to your hands *.Cover the dough and rest it for about 15 minutes.
Make the pink dough in the similar way as the green dough*.
Now to make the chequered paratha:
Take equal sized pink and green dough and smoothen them to make balls.
Roll a green and a red ball separately using wheat flour not a thin* flatbread.
Place the two coloured flatbreads over each other and cut around the edges to give a square shape. Remove the cut edges* and place them over each other.
Cut equidistant strips of the flatbreads.
Remove the top horizontal strip.( I made a mistake here is what I realized after clicking the parathas for sure I will correct my mistake and post it here soon J.)
Put one horizontal strip of green colour on the vertical strips of pink colour. Place one end of the horizontal strip under the first vertical strip and apply water on it so that they stick. Now push the horizontal strip under the alternative layer and finish up with all the strips.
Complete the entire flatbread in the similar way.
Place a Tawa/griddle on the stove to heat.
Lift the flatbread gently and transfer to the hot griddle/Tawa. Roast it on the hot griddle on both the sides using some Ghee(I used ghee as it is for my little girl you can use oil too), till it’s cooked and brown spots are seen.
Pack them for your Kids tiffin and make them happy J.
Serve it with raita,pickle or sabzi of your choice J.

To Make Bi coloured Simple Parathas:
Roll in both the dough length wise and twist one with other and pinch small balls out of it and roll into parathas like we make normal parathas.

In the actual recipe it calls for green chilli but I have skipped it completely and replaced it with Jeera powder.
I have added sugar to beetroot mixture you can skip it over.
Actual recipe has carrot in the pink dough which I have skipped as i ran out of carrots in my pantry.
I have blanched the beetroot and then pureed it and this step is completely optional you can grind the beetroot just as it is but I felt the parathas had a sweetish texture because of cooked beetroots.
This needs lots of patience and takes time. So make sure you have both of then ;).
For step wise recipes check Pari's blog from where i tried this.

Till then,
Happy Cooking,

Wednesday, September 10, 2014

Barley Dosa with Batate Song

I am just trying to post breakfast recipes in my blog. Including health in breakfast is what I am looking for now.
Barley is one such ingredient which I had never tasted till I made this dosa. Though I had heard about the benefits of barley water I we never knew that we could include this in our daily diet until I saw Pavithra’s barley dosa. Later after googling I found many recipes for barley such as salads, soups which I will be trying.

Thank you Pavithra for this recipe it is super hit here J.

Adapted from dishesfrommykitchen

Here is what we need:
1 cup urad dal
3 cups barley *
1 tsp methi seeds
Salt to taste
Water to grind the batter

1. Wash and soak the barley for 5 to 6 hrs.
2. Wash and soak the Urad dal and methi seeds together for 3 hour.
3. Grind the urad dal finely and foamy.
4. Grind the Barley to a very fine batter.
5. Mix both the batter well by adding salt and ferment it overnight.
6. Pour ladle full of batter in the middle of hot skillet move the ladle clockwise spreading towards the edges of the skillet.
7. Grease with a tsp of oil when it gets slightly brown at the bottom flip over the other side.

Serve crisp Barley dosa with your favorite dip like chutney sambar, Batate Song(I served my dosa with this) or Batate Bhaji

*      Note:
If you are using a stone grinder or tilting grinder you can add 4 cups of barley.
If you are using mixer grinder like me just keep the amount of barley to 3 cups.

Batate Song/ Potato Song will be coming soon up here....

Monday, September 8, 2014

Lunch Box Idea - Potato Soya Tikki/Cutlet

I am a happy mom when Manya comes back from school and tells me Amma today I loved the food you packed for me or they were Yummy J. I am sure all you mom’s out there feel the same.
It just happened to me today when M returned back from school washed her hands and legs hugged her little sister and came to me running to tell that the tikki’s I gave her were Yummy and Super J. Then she slowly told me that she spilled a little ketchup on her uniform… soon I replied it’s ok manya  but was the tikki/cutlet super and yummy or you told me so because you spilled ketchup?  No amma it was really yummy I wanted one more but you just gave me 4… Awwww wasn’t that sweet of her. I packed just 4 thinking she might get one back just like that because she has a small appetite just like her parents ;).

Ok getting back to today’s recipe its Potato and Soya Cutlets/Tikki, I made these without following any particular recipe.
For making the Tikkis
ü  Soya granules  ( Meal Maker granules  ) – ½  cup*
ü  Potato - 2 no , Boiled, peeled and Mashed
ü  Red chilli powder – 1  tsp (adjust the spice according to your taste, as I made it for 3.5 yr old I kept it less spicy) *
ü  Garam Masala Powder – ¼ th tsp
ü  Salt - to taste
ü  Lime juice – ¼ th tsp 
ü  Roasted jeera powder- ¼ tsp
ü  2 tbsp bread crumbs
ü  1 tbsp coriander leaves finely chopped.
ü  Salt to taste

Other Ingredients :
ü  Bread Crumbs for coating
ü  Oil to shallow fry

Soak soya granules in hot water for atleast 30-35 minutes. Squeeze the water very well and keep aside for later use. *
Cook potato, peel it and mash it well.
In a large bowl add in the squeezed soya granules, mashed potato and all the other ingredients listed above except for the Other Ingredients.
Mix it well and make small lime sized balls and flatten it with your palms, do this with all the mixture prepared.
Take a clean plate add some bread crumbs in it and roll each tikki/cutlet in it and keep for later use.
Heat a flat pan/ griddle.
Add a little oil (I used only a tsp) place the rolled tikki’s/ cutlet over the pan and shallow fry.
When one side gets browned flip it over and roast it over the other side until done. (Add oil if you find the tikki’s dry)
Your tikki’s are ready to go in the Tiffin/snack box or served as evening snack or even as a starter J
Serve it with tomato ketchup.

 Above is Manya's Tiffin box which include Potato Soya. Tikki/cutlet, tomato Ketchup,nectarines, walnuts and raisins.

* Note:
You can use meal maker/soya chunks too. Add in 10 soya chunks in hot water squeeze them and pulse them in mixture before adding it to the mixture.
You can soak soya and squeeze it the previous night and refrigerate.
I made the whole mixture the previous night and refrigerated it as I have to get her tiffin/snack box ready by 7.
Adjust the spice according to your taste, add 2 finely chopped green chillies if you are making it for elders.
As I made it for little one’s tiffin box I made lime sized balls you can make bigger sized tikki’s too J.
As it is made without onion and garlic you can eat it on any day you wish to.

You can coat it with Oats instead of bread crumbs.

With a healthy post coming soon,
Happy Cooking,


Saturday, September 6, 2014

Sada Dosa/Plain Dosa

I was just checking my posts and noticed that I had only 3 dosa recipes one is PanPolo/Neer Dosa(avery old post), Udid Rulava Polo (which had got deleted due to some issues) and Palak PanPolo . So I thought why not post one which is the most simple among all.This picture was lying in my drafts from a long time.( I have a electric stove top so the dosa colour is not like as on stove top). Sada Dosa which means Simple Dosa.
To go with the Dosa I made Potato bhaji for which recipe is Here As I was making it for dosa I have avoided Jeera. And rest is the same.

Here is what we need:
3 cup rice ( dosa chawal/ Dose Akki/pole tandul)
1 cup split black gram lentil/ Split Urad Dal
1 tsp salt
1 tbsp Poha *
oil as required to grease the dosa

How to make plain/ sada dosa:

  • Soak rice, dal and methi for atleast 4 hours.
  • Soak 1 tbsp poha for atleast 5 minutes.
  • Then grind them to a fine thin(not runny) batter by adding little water.
  • Add salt to it and leave it covered for 10 hours or overnight for fermentation.
  • Now heat a non stick tawa and spread a ladle full of the batter on the whole of the pan in circular motions.
  • Grease all the corners with oil.
  • Serve them hot with  Potato Bhaji or hot sambhar and chutney.

  • Put little water on the tawa and wipe it with a clean cloth before making each dosa this helps the dosa to come out clean and crisp.
  • Adding Poha is totally optional. I add it as I use mixer grinder and not the stone grinder. If using stone grinder or tilting grinder you can skip this process.
Till Later then,

Happy Cooking,

Thursday, September 4, 2014

Udid Rulava Polo with Gajbaje

This Is a deleted Post and i have made no changes in this. 
Udidh Rulava Polo (Urad Dal and semolina Crepe) 

Soak 1 cup Urad dal for 5-6 hrs and Grind it into a fine paste and allow it to ferment overnight. 
The next morning mix 2 and half cups of semolina rawa in the Urad dal batter add salt to taste ans mix well (keep the batter semi thick) 
Heat a gridle/tawa sprinkle some oil and spread a ladle full of batter and fry both sides until brown. 
Remove from pan and serve it vth ur favourite side dish. 

Here is how I prepared gajbaje: 

3 Phagil/ kantolas/ wild gourd (diced) 
Photobucket Phagil/Kantola/Potol/wild Gourd 
1 Raw Banana peeled and diced 
Bamboo shoots diced – 1 cup ( I used this more as we love it) 
Surnu/suran/elephants foot peeled and diced – 1/4th cup 
Magge/ Yellow Cucumber – ½ cup (diced) 
Ambado/Amte Kayi/Ambhazanga/Ambrella – 1 crushed 
Jackfruit Seeds- A handfull peeled and boiled 
Salt to taste 
Wash all the veggies, boil them and keep aside. 

For the Gravy- 
Fresh coconut grated – 2 cups 
Fried Urad Dal – 1 tsp 
Fried Red Chillies – 12 (if they r spicy use 9-10) 
Grind all the ingredients into a fine paste. 

For seasoning- 
Oil – 1 tbsp 
Mustard seeds – 1tbsp 
Curry leaves -10-12 
Now in a large vessel add all the veggies and keep them on flame, add the masala(for gravy),salt to taste, and get it a good boil once u c lozza bubbles remove from flame. 
Heat oil add mustard seeds once they splatter add curry leaves and season it on the Gajbaje. Now the Lovely Dish is ready to serve. 

If u want to make a dish Tasty then add lozza Love into it.
Happy Cooking!