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Showing posts from March, 2015

Pumpkin Chutney

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A simple chutney made with pumpkin without coconut which I have made just similar to this Carrot Chutney I had posted sometime back. Ingredients (240 ml cup used) 1 cup peeled and chopped pumpkin3-4 green chilies (slit)¾ to 1 inch ginger piece  3 garlic pods (optional)¾ to 1 tsp cuminSalt to tastepinch of turmeric3 tbsp chana dal1 tbsp. oil1 tsp. TamarindSeasoning (optional, needed for an Indian touch) 1 tbsp. oil¼ tsp mustardPinch of hing½ broken red chili1 sprig curry leaves

Instructions Soak tamarind in 2 tbsps. Hot waterDry roast chana dal and keep aside.Heat oil in a pan and fry green chilies and garlic.In the same pan, fry pumpkin  till soft. Squeeze of the tamarind and filter the paste to the hot pan.When pumkin cool down, pulse cooked pumpkin , green chilies with salt, turmeric, ginger, cumin and roasted chana dalYou can skip seasoning if you don’t prefer. Heat oil in a small pan  add mustard,curry leaves and red…

Tomato Bath/ Tomato Upma

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Tomato Bath A simple upma with a flavour of tomato in  it. 1 cup rawa 2 medium tomatoes finely chopped 2 cups water 1 tsp mustard seeds 2 tsp urad dal 2 pinches of turmeric powder Few curry leaves roughly torn 2 green chillies slit 1 tbsp finely chopped coriander leaves Salt to taste ½ tsp sugar (optional) Ghee + oil  2 tbsp

Lets start cooking: In a wide pan heat ghee/oil or ghee+oil. Add urad dal and when a little golden in colour add mustard seeds. Once the mustard splutters add slit green chillies and turmeric powder  and saute for a few seconds. Add the chopped tomatoes and cook until the fat(oil/ghee) leaves the sides of the pan. When this is done add 2 cups water,salt and allow it to roll boil. Now add  rawa and keep mixing without allowing it to form lumps. Once the rawa absorbs the water and upma gets thick its time to add coriander leaves and remove from the flame. Serve hot with a cup of tea or coffee. You can even serve Chivda/chuda or plain sev  on the side. Aps Notes: You can dry roast or roast t…

Rawa Idli

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Rawa Idli Just the other day while discussing about food with two friends of mine while in the Park/Garden we ended up to the Rawa Idli Recipe. While she asked me I told her the measurements and  about the usage of soda or eno fruit salt and on my way back home I realised I do not have that recipe up in my blog. So today I am presenting the simple and humble Rawa Idli recipe. Here is what we need: ingredients for rava idli 1 cup sooji/rava/semolina/cream of wheat *¼ th cup thick dahi/curd/yogurt *check notes¼ th tsp of baking soda * check notes½ cup water or more - add accordingly & as required to get a medium consistency batter, which is neither thick nor thin.1 green chilli finely  chopped*½ inch ginge finely chopped10-12 cashews/kaju, choppedCorriander leaved a  few finely choppeda tbsp of frshly grated coconut (optional)salt as requiredFor tempering: 1-2 tsp oil1 tsp mustard seeds/rai1 tsp chana dal/split and husked be…

Tomato Chutney/ Thokku /Pickle /Thakkali Thokku

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Tomato Thokku (South Indian Tomato Chutney/ Pickle) I had tasted this thokku in my aunts house while we went for Vacations in Goa. She made it yummy and whenever mom asked recipe she said a little bit of this that and its done but somehow mom could not make it and I always had this in my Wishlist. I did it a couple of times and its lipsmacking. I have roughly followed recipe from Raks Kitchen
Ingredients: 1 kg ripe and firm tomatoes ¼ th cup sesame oil (or vegetable oil) 1 ½  tsp mustard seeds 1 tsp roasted fenugreek powder 10 garlic peeled and crushed (optional) 1/2 tsp asafoetida 2 sprigs curry leaves 2 tsp red chilli powder (adjust according to taste) ½  tsp turmeric powder Salt to taste ½ tsp jaggery


Method: Wash and pat dry the tomatoes. Chop them up into tiny bit and Keep aside. In a heavy bottomed wok or deep pan, heat the sesame oil. Add the mustard seeds. When they splutter, add asafoetida. Stir a couple of times and add the garlic and saute it till brownish in colour then add curry leaves a…

Tendle Bibbe Upkari/Ivy gourd and Tender cashew stir fry

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Now that its Tender Cashew Season I thought of reposting my deleted post... I have just copied my old post without any changes.
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….We get them in North Kanara too but the taste completely differs.
When the matter comes of tender cashews I remember my Mamama buying them in a good quantity 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 cashe…

Apple Banana Milkshake

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A simple milkshake which is filling and a instand thirst quencher and is nutritious too. Today I am going to share recipe of Apple Banana Milkshake. Here is what we need: 1 apple Peeled and chopped 1 banana peeled and chopped 2 tbsp sugar * ¼ th cup milk or a little more


Method: Put all the ingredients in a Blender or Mixer and blend them well. Now pour them into 2 large glasses and serve. Note: You can replace Sugar with honey which is a healthy option. You can add chilled milk but I have used milk at room temperature. Instead of milk you can add 2 big scoops of vanilla ice cream which will make the shake more yummy. Chop the apples at the apple at the end as they tend to turn black, if chopped first add ¼ th tsp salt in cold water add the choppped apples and remove after 5 minutes this helps the apples to retain its normal colour. With this I end up today’s post. C ya soon. Happy Cooking,

Carrot Burfi - A Indian Dessert

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Wishing all the wonderful ladies a Happy Women's Day :). To celebrate this day I present Carrot Burfi. 
Carrot halwa is one of the classic indian dessert  as we all know. When this halwas is simmered for a few extra minutes and placed on a greased plate it turns to be Carrot Burfi. My Ammsta makes Carrot Khadi a little harder to this and i was supposed to do it but stopped here as both my kids woke up ;).  Here is the recipe for CARROT BURFI



Ingredients: 2 cups carrot shredded2 cups milk1/3rd  cup cream½  cup sugar2 tablespoons clarified butter or ghee¼ th teaspoon cardamom powder2 tablespoons chopped pistachio to garnishMethod
In a large non stick  pan bring the milk, cream and carrots to boil over medium high heat.  Do stir occasionally, making sure the mixture does not burn. After milk comes to boil reduce the heat to medium.Let carrot cook for about 40 minutes(making sure you keep stirring the mixture), until carrot mix be…

Thandai - A Spiced Milk

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First of all Aps Kitchen Wishes all the readers A Happy Holi. There is no such memories about holi for us as in mangalore especially  we konkani’s do not celebrate it like the way others do. Just on the holika dahan the boys take a big palm tree and burn it and a few boys colour each other. That is it what I know about Holi in mangalore, We do have a holi or as we call it Okkul function in Mangalore which comes during the Car Festive/Teru/Rath time and even there the ladies do not play Holi, but after marriage when we stayed in Mumbai I came to know how holi is celebrated with pomp and fun(till then I had seen how it is celebrated only in TV or Movies). I so very missed the fun so many years. Now coming to todays recipe Thandai, it is a rich spiced milk which is made especially during Holi. I never made this drink before. But thought of making it while I watched a viedo in youtube Ruchkar Mejwani. There she has explained it very well and even has told how we can make a thandai syrup. I h…