Thursday, October 30, 2014

Baby Corn Manchurian

What do you do when you have some sudden cravings? Order from any restaurant or make it yourself ? or just think about it and rest back? I love trying it on my own 90% of the times. Sometimes yes I do rest back or order(which happens rarely). This dish was made on one such day when I was having sudden cravings for some Indo Chinese dish.
Luckily I had everything in my pantry so I ended up making Baby corn Manchurian.

Here is what we need for making Baby Corn Manchurian:
For the batter:
  • 1 packet of babycorn
  • 2 tbsp cornflour/corn starch
  • 4 tbsp all purpose flour/maida
  • ¼ th tsp soya sauce
  • ½ tsp ginger garlic paste (optional)
  • ½ tsp black pepper powder
  • water as required
  • salt as required
  • oil for deep frying the babycorn
For the manchurian sauce.
  • 2 spring greens, chopped - reserve some greens for garnishing
  • 2 spring onion bulbs, finely chopped
  • 1 small capsicum/green bell pepper - chopped (optional)
  • 1 green chili, finely chopped
  • ½ inch ginger, finely chopped
  • 4-5 garlic, finely chopped
  • 1 tbsp soy sauce
  • 1 tbsp tomato sauce(optional)
  • 1 tsp black pepper powder
  • 2 tbsp sunflower oil or sesame oil
  • Salt to taste
  • ½ tsp Sugar


For preparing the batter:
  1. Rinse the baby corn in water.
  2. Chop them if they are slightly big.
  3. In a bowl mix all the dry ingredients mentioned under the batter except for baby corn and oil.
  4. Add water and make a thick batter.
  5. Dip the baby corn in the batter and coat them evenly.
  6. Heat oil for frying.
  7. Deep fry the baby corn in hot oil till they are golden brown and crisp.
Now let’s prepare the sauce.
  1. Heat oil in a wok or kadai.
  2. Add the finely chopped spring onions bulbs and stir fry till they become transparent.
  3. Add the ginger, garlic, green chilies.
  4. Stir fry for a minute.
  5. Now add the soy sauce & tomato sauce.
  6. Now add the chopped capsicum.
  7. Stir and mix well.
  8. Add the fried baby corn.
  9. Stir and season with salt, sugar, pepper powder.
  10. Stir again till the sauce gets coated the baby corn evenly.
  11. Serve baby corn Manchurian hot garnished with spring onion greens.

You can use a tsp of red chilly powder instead of using 1 tsp chilli powder in the sauce.        

I add a little soya sauce in the batter that gives a little extra taste to the baby corns.

Monday, October 27, 2014


Its a deleted Post so i have posted the oic as it is J
Sheera is one of our family favorite, but to add to it… my
Dad like the sheera made by Thick sooji/Rawa and the rest of us love it with the fine semolina/rawa…. So here is the difference among us :D


Fine Semolina/ Rawa/Sooji- 1 cup
Sugar – 1 cup
Water -2 cups
Few Strands of Saffron
Ghee – 3-4 tbsp (be generous in adding it as it will taste super especially if it’s the homemade ghee)
Elaichi/Cardamom powder – 1tsp
Cashew nuts broken few
Hot Milk - 1tbsp
Almonds to garnish
Soak saffron strands in hot milk.
Heat ghee in a deep bottom pan and fry broken cashews…. When done fry the rawa until golden brown (by frying it the rawa doesn’t form lumps).
Now add water and boil until the rawa is cooked and water almost evaporated.
Now add sugar,soaked kesar and mix vigorously so that no lumps are formed.
Cook for 5 more minutes, add cardamom powder and remove from flame.

Garnish with roasted Almonds.
Eat it just like that or with Hot Puris or with any thing of your choice. 


Till my next post,
Be sweet to All,
Saying bubye,

Sunday, October 26, 2014

Batate song/Saung

Remember the Batate Song picture I had posted along with Barley Dosa?
I just forgot to post it, today its Batate Song here in Aps Kitchen. Batato means Potato and Song is not a English song but meaning of Song is yet not found ;). This goes well with any kind of dosas or even with chapathis or roti or even dal ,rice and this song makes a wonderful combination J.
Here is what we need for batate song:
2 large potatoes
¾th cup chopped onions
1 small tomato finely chopped
1-2 tsp coconut oil
½  tsp tamarind extract or 2 peanut sized tamarind
2 tea spn chili powder or 6-7 red chilies
½ tsp mustard seeds
Curry leaves a sprig
Salt to taste
Coriander leaves to garnish

Boil and peel potatoes. Cut them into small cubes.
If using red chilies, grind them with tamarind to a smooth paste. (Ifusing  chili powder and tamarind directly mix it with tamarind juice).
Heat oil add mustard seeds and when they splutter add curry leaves and sauté for a second, now to it add onion and fry till they are translucent. Add in th tomatoes and sauté them till they are cooked and a little mushy. Add potatoes, chili and tamarind paste and salt to taste.
 Mix well and cook for at least 5 minutes on medium flame.
Garnish with coriander leaves and switch off the flame. 
Serve with Barley dosa or hot steaming dal and rice.

If you make the song at least 2 hours before or overnight also will do it will just taste Awesome.
Adjust the spice according to your choice.

Happy Cooking,

Thursday, October 23, 2014

Carrot Kheer to Celebrate

That it is Diwali today I thought of posting something sweet. So here is Carrot Kheer for all you readers and Wishing you all a Very Happy and Prosperous Diwali J , have a safe one.

Carrots are rich in Vitamin A and this is one such vegetable which
we like to eat raw or in any Desserts.

I’ve tried different kheer like pumpkin kheer, bottle gourd kheer and even fruit kheers. And now it is Carrot kheer. This is very easy and I’ve minimized the amount of milk in it yet it has a rich and creamy texture.

700gm of carrots 
½  litre of milk 
2  tsp of ghee 
A few of cashew nuts and pistachios (any nut of your choice)
A little more than ¼ thcup of sugar * check notes

½ tsp of powdered cardamom 
2 tbsp of condensed milk 

How I Made It:
Firstly peel the carrots and grate them.

Now add this carrots to 1 cup of milk and keep it to boil.

When the carrots have cooked in the milk allow it to cool down.

Meanwhile heat the ghee in a small pan and fry some cashewnuts in it. Keep aside for later use.

Once cooled down add it in a mixer grinder/ blender and puree it into a fine paste.

Now transfer this mixture in a thick bottomed pan and add the remaining milk in it and allow it to cook until it gets thickened a bit.

Once this is done add in the sugar and mix well. Let it come to a rolling boil.

Add cardamom powder and garnish it with fried cashewnuts, pistachios.

Tastes best when Served Chilled.

I have used very less ghee for frying cashews you can add a extra

You can even add raisins fried in ghee, i have skipped it as i do not
like it in kheer.

As the carrots i used were really sweet i have even reduced the amount of sugar in it. You can increase it if you like it a little more sweet.

Once Again Happy Deepavali/Diwali to you and your Family J.

Stay Blessed,

Happy Cooking,


Tuesday, October 21, 2014

Shevo/ Sev/Plain Sev

Shenvo or Shevo as we call it in Konkani is nothing but plain Sev or Ompudi. It’s a yummy snack to munch on and make even during Diwali. My mom made this when I was in Mangalore and this was lying in my drafts, so I thought this is the right time to bring it out ;).

So here is what we need for Shenvo/Shevo
¼ th kg Gram Flour/Chane Peet/Kadale hittu
2 tbsp hot oil
Asafoetida – 3-4 pinches or hing water as required
Oil to deep fry
Salt to taste (approx 1 tsp check taste and then add extra)

Firstly Sieve gram flour.

Now add salt, hing water, and hot oil in the gram flour and mix, now add very little water and make a thick paste.

The paste must be of this consistency.

Meanwhile heat oil in a deep pan.
Now take a Sev acchu/machine and the add the mixture in it and press it in circular motion in the hot oil.

Just like this.
The oil will start bubbling don’t panic.
Fry the Shevo in medium flame so that it gets cooked evenly.

Gradually the bubbling will stop and this is the time when the Sev is almost done.
Remove the Shevo in a  Steel colander or Paper towel.

Once cooled gently crush it. Make sure you don’t powder it. 

Now the Shevo is done, store it in a Airtight container.
Enjoy your Shevo as a evening snack or anytime snack or make it this diwali. 

Happy Cooking,

Sunday, October 19, 2014

Capsicum Polthein/Capsicum Raitha

Raitha has always been one of our favorite yogurt based dish. I never knew it could be made with Capsicum too until I saw it in a food group in FB by Jaya Venugopal.
This is easy to make and is called Polthein in Konkani or simply call it Capsicum raitha.
I have made it many a times and even used colour capsicumand onion too it just tastes WOW.

Here is what we need
1 big sized capsicum
1 cup yogurt/curds slightly sour
Freshly grated coconut – 1 tbsp
Salt to taste
A tsp oil
For Seasoning:
1 tsp oil
½ tsp mustard seeds,
¼ th tsp urad dal
½ tsp jeera/cumin seeds
1 red chilli broken into bits
A pinch of hing
Curry leaves few

Chop capsicum into small bits. Sauté well in oil(add salt to taste) ,should be crisp, don’t overcook it. Then in the sour curds add 1 table spoon of coconut grating which is optional (I Have skipped it)Add the cooked capsicum in the curd and season with urad dal mustard,jeera,dried red chillies or green chillies,hing,curry leaves.
Serve it with rice or anything of your choice.

Happy Cooking,

Friday, October 17, 2014

Mutter Paneer with Jeera Rice

Paneer is my daughter’s favorite compared to both of us, and that is rich in source of milk protein, I have started including it in many dishes and sometimes give Chatpata Paneer(for which recipe will follow soon) . I have always loved paneer next to mushrooms and baby corn. Some Indian restaurants do not serve mushrooms so obviously choice goes to Paneer.
Today’s dish is yummy and very easy to make and loved by all Paneer lovers.
Here is what we need for Mutter Paneer:

Main ingredients:
  • 200 gms paneer/cottage cheese
  • ½  cup peas or mutter/Pes - fresh or frozen
  • ½ tsp turmeric powder
  • ¼ tsp red chili powder
  • ½ tsp garam masala powder
  • 1 tsp coriander powder
  • 1 Bay leaf/ Tej Patta
  • 2  tbsp oil
  • a tbsp coriander leaves finely chopped for garnishing
  • salt as required

Ingredients for masala/To Grind :
  •  2 Big or 3 medium sized ripe red tomatoes roughly chopped
  • 1 medium to large onion roughly  chopped
  • 1 green chili chopped
  • ½ inch ginger roughly chopped
  • 2-3 garlic roughly chopped
  • 1 tbsp chopped coriander chopped
  • 5-6 whole cashews soaked in water for atleast half an hour.
Mutter Paneer with Jeera Rice, cucumber Salad and Buttermilk.

Grind all the ingredients mentioned under To Grind in a mixer jar or  a blender without adding water as tomato and onion will leave the water on itself.
Heat a deep bottom  pan or wok and add 2 tbsp oil in it.
Now add jeera and Bay leaf and when it splutters add in the masala and fry it until the raw smell goes of and oil leave the sides of the pan.
Add turmeric powder, coriander powder, chilly powder and mix well.
Add mutter/peas, a cup of water and salt and mix well and close the lid until peas are cooked(as I have used frozen peas it took only 3 minutes for this).
Now add half a cup of water or more if required and drop in the paneer cubes and garam masala in it and give a gentle stir(do not mix vigorously as the paneer can break).
Cook for 3-4 minutes and check if paneer is cooked, if done remove from flame and garnish with coriander leaves.
Serve hot with Jeera Rice like the way I did or Chapati, roti

For Jeera rice we need:
  • 1 cups basmati rice or Jeerakasala rice
  • 2 tsp cumin/jeera
  • 1 inch cinnamon
  • 1 black cardamom
  • 2 green cardamom
  • 1 bay leaf
  • 2-3 cloves
  • 5-6 black peppercorns
  • 1 or 2 threads of mace
  • 2 cups water
  • 2 tbsp oil or ghee
  • salt as required

Instructions to proceed:

  1. Soak the basmati rice or Jeerakasala in water for 30 minutes.
  2. Drain the rice and keep aside.
  3. Heat a pressure cooker.
  4. Add ghee.
  5. On a low or medium flame when the oil becomes hot, add the cumin and all the whole spices mentioned above.
  6. Let the cumin get browned and the oil fragrant from the spices.
  7. Add the soaked rice.
  8. Stir and saute for 1-2 minutes.
  9. Add salt and 2 cups of water.
  10. Cover the pressure cooker lid  and cook for 2 whistles on medium flame.
  11. When the jeera rice is done, fluff the rice  with a fork and serve jeera rice hot with your favorite side dish.

I have made Jeera rice in Pressure cooker you can make it in normal kadai or deep pan.

Happy Cooking,

Thursday, October 16, 2014

Theek Tukdi

Theek (Spicy)Tukdi or Spicy diamond cuts as it is called is one such snack which my amma makes regularly at home. My dad likes it more than me. As I keep telling my amma makes all kind of snacks and sweets.
Recipe Adapted from Jaya V Shenoy’s Cookbook.

  • ¼ th cup maida/all purpose flour
  • ¼ th cup wheat flour/atta
  • ¼ teaspoon salt
  • ¼ teaspoon owa /ajwain seeds
  • ¼ teaspoon crushed black pepper or red chilli powder ( I used red chilli powder)
  • 1 Tbsp oil
  • 3 tablespoon water
  • oil to fry
  1. Mix maida, wheat flour,salt, ajwain, chilli powder in a bowl.
  2. Heat a  tablespoon of oil ( it must be very hot but not at smoking point) and add it to the mix and mix it really well.
  3. To this add water little by little and make hard dough. And keep it aside.
To make the tukdi:
  1. Heat the oil in a pan for frying on a medium heat.
  2. Divide the prepared dough into 2 parts. Take one part and roll it like a small roti.
  3. Now roll it like a roti/chapati (⅕ of a cm thick)  and prick it with a fork all over  so that it does not fluff up.
  4. Cut into small diamond shapes.
  5. Fry this in the hot oil until it turns golden brown on both sides.( to check the oil is ready, add little dough to the oil, if it has to come up immediately that means the oil is ready to fry) .
  6. Once it is done, remove tukdi from the oil and put it on a paper towel.
  7. Repeat the same procedure for the remaining dough.

Enjoy this as a evening snack with a hot cuppa Tea or Coffee or just have it plain.

One more Recipe for Diwali, so go ahead and make these Theek Tukdi. 

Happy Cooking,

Wednesday, October 15, 2014

Ven Pongal

Pongal always reminds me of Temples. Especially Tirupathi, I was in 9th standard when I first visited Tirupathi. And the first thing we had for breakfast was Pongal, till then I had no Idea what Pongal was.
It is served in every second temple there I can say and I really love it may be that’s because of the divinity of the prasadam.
It is somewhat like our Sheeth ani Mooga Daali Bette but a mushy version yet so yummy with a dollop of Ghee and roasted cashewnuts.
I heard about gothsu a lot so had made Brinjal gothsu to go with Pongal but I like Pongal even without any Side dish.
Recipe Credit : Rak’s Kitchen

 For Pongal We Need:

Sona masoori rice or any white rice
1 cup
Moong dal
1/4 cup
4- 4 n ½  cups
as needed
Ginger chopped
1 tblsp
1 pinch

To Temper :

2 tbsp
2 tsp
Curry leaves
1 sprig
A pinch

Wash rice and dal together. Heat a pressure cooker with a tsp of
ghee. Fry ginger for few seconds. 

Add 4 cups of water,bring to rolling boil. Add the washed rice,dal,salt
and pressure cook for 4 whistles in medium flame .Please wait until
pressure gets released by itself, now open the cooker and mash the
daal and rice well with a masher or spoon(it must get a little mushy).

For seasoning take a tadka pan or small pan add ghee, when hot add
pepper, cashews and fry till it starts golden and then lastly add jeera.
Add curry leaves and asafoetida. Switch of the flame and add it to
pongal and mix well.

The dal and rice in the cooker must not be too thick or too watery, if too watery then heat it for a while until it gets the khichdi consistency. If its too thick add a little water.

You can add in pepper powder if you like it peppery hot.

Happy Cooking,


Sunday, October 12, 2014

Coconut Laddoo

Diwali Is approaching and like any other house even we are getting decked up for the festival of lights. Along with it I have comepleted 250 posts(actually i had completed 200 long back but many posts got deleted so i had to get back again :( ) here and its a big thing for me and I am happy that this year I tried being regular in posting. It has been around 6 years of blogging and I have very less posts, but hope lies within I surely will have many posts within Aps Kitchen turns 7. 
To celebrate both Diwali and 250th post I present you Easy Coconut Laddoo
This Laddoo recipe is the most simple and easy one as it needs only 2 ingredients and can be made within 10 minutes.
I followed nestle milkmaid recipe as the ad that was played on tv tempted me to try this
So why wait go ahead and make this laddoo for your loved ones.

1 tin (400g)- Sweetened Condensed Milk
350 gm (around 5 cups)-Dessicated Coconut *
How to make
  1. Keep aside 1 cup of grated coconut, add in Sweetened Condensed Milk and remaining grated coconut into a thick bottomed kadai and mix well. Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.
  2. Once heated, cook on a slow fire till the mixture starts leaving the sides of the kadai (approx 5 minutes), remove from fire and let it cool.
  3. Cool and roll into laddoos with hands. Roll in the reserved grated coconut.
  4. Store it in a airtight container.
  5. Use these laddoos within a weeks time.
Makes around 20 -22 laddoos  small sized laddoos.
You can use fresh coconut too but the laddoo made with fresh coconut needs to be consumed within 2 days or kept in refrigerator as it can spoil soon.

Have a safe and Eco Friendly Diwali,


Thursday, October 9, 2014

Kashmiri Pulao/ Kashmiri Pulav - No Onion Garlic

Kashmiri Pulao/ Kashmiri Pulav is a very mildly sweet and aromatic pulav unlike the redular pulav/pulao. It’s a easy one pot dish to make which can be eaten just like this or served with raitha or any kind of spicy side dish. Its all your choice.
We like ours just like that, but I made some simple raitha with Roasted jeera flavor for my daughter as she likes yogurt a lot.
Here is how to Cook Kashmiri Pulao/Pulav

We Need:

Ø     2 Cups - Basmati Rice ( I have not used very long grain basmati rice)
Ø     3 tbsp - Ghee or Oil
Ø     1 - Dried Bay Leaf
Ø     2 inch - Cinamon Stick
Ø     4 - Cloves
Ø     1 - Star Anise
Ø     1 - Small Mace
Ø     2 - Green Cardamom
Ø     1 tsp - Caraway Seeds/Shahjeera
Ø     1 tsp - Roasted Fennel Seeds Powder
Ø     3 3/4 Cups ofWater
Ø     Salt to taste

For Assembley :

Ø     1 tbsp - Ghee or Oil
Ø     25 - Cashewnuts
Ø     10 to 15 - Almonds
Ø     1 tbsp - Raisins
Ø     ½  Cup - Green Peas
Ø     ½ cup carrots cut into cubes
Ø     ½  Cup - Chopped Pineapple *
Ø     ¾ th Cup – Black Seedless  Grapes *

1)    Wash and soak rice for 20 to 30 minutes after that drain water and keep aside, Meanwhile chop pineapple and cut black grapes and keep aside for later use. Now  In a wide pan or wok heat ghee or oil add all whole garam masala/spices and sauté for 1 minute.
2)    Now add caraway seeds (shah jeera), roasted fennel powder (saunf powder) and sauté for 1 minute.
3)    Add rice and sauté for 3-4 minutes in medium flame.
4)    Add water, salt mix everything, cover and cook rice until done. Or cook the same in pressure cooker or rice cooker until rice is done.
5)    Meanwhile cook peas on stove top or microwave for 4 minutes or until peas is cooked.
6)    Cook carrots or steam them until done. Do not overcook the carrots.
7)    Heat 1 tbsp ghee in a pan or wok, add cooked peas and sauté for a minutes and do the same add cooked carrot with stirring it, keep aside. In a same pan add almonds, cashews and fry until golden brown, add raisin and sauté for few seconds, Drain dry fruits from the ghee and keep aside.
8)    Once rice gets cooked separate it with a fork or spatula gently to separate grains, transfer in another large bowl/plate or in same pan or large wok, add roasted dry fruits, sautéed peas and carrots and mix well (keep side little for garnishing). Add all fruits (keep side little for garnishing) and mix well.

9)    Garnish with remaining dry fruits and fruits and serve.

Normally they add pomegranate seeds to this pulav/ pulao but as I did not have them I skipped it. Add ¼ th cup of pomegranate seeds to the pulav if using.
You can use green grapes or red grapes its your choice.
You can add chopped apples too.  We can call it Fruit and Nut pulav too.

Till Later Then,
Happy Cooking,