Wednesday, April 22, 2015

Begun Bhaja/Baingan Bhaja combined with Tomato Salsa

Just while browsing through my recipes I had realized I have posted any Bengali cuisine whereas I make one of them regularly at home. So today i Just while browsing through my recipes I had realized I have posted any Bengali cuisine whereas I make one of them regularly at home. So today I am posting a starter or even you can say it’s a side dish to go along with rice, Begun Bhaja or Baingun Bhaja. Baingan/begun means Eggplant and Bhaja means roasted, so note down how to make it.

Serves: 4
Category: Starter/Side Dish
  • 1 large eggplant (baingan/begun) cut into half inch round slices
  • 1 tsp chili powder
  • ½ tsp turmeric powder/hadli
  • 1 tsp dried mango/amchur powder (optional)
  • rice flour as required to roll the slices
  • salt as required
  • mustard oil or any oil cooking oil for frying
    Rinse the eggplant (baingan) well in water. Pat dry with a kitchen towel.
    Now slice the eggplant in ½ inch thick roundels.
    Soak these slices in salt water for 15-20 minutes, by doing this the baingans will not turn black in colour. Remove and pat dry all the slices.
    Now add all the spice powders and salt and mix the slices well. Marinate for atleast 8-10 minutes.
    Heat oil in a pan. Take rice flour in a plate. Coat each slice with rice flour.
    Now pan fry the baingan slices till crisp and golden brown on both sides.
    Drain baingan slices on kitchen tissues.
    Serve Begun Bhaja hot with yogurt, salsa and some bread or rotis or rice and dal.

    For the Tomato Salsa we need:
    • 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
    • ½ onion, finely diced
    • 1 tbsp  jalapeƱo chilli (stems, ribs, seeds removed), finely chopped
    • Juice of one lime
    • 1tsp olive oil
    • 3 tbsp finely chopped cilantro
    • Salt and pepper to taste
    • Roasted cumin powder to sprinkle(optional)
     Chop up 2 medium sized fresh tomatoes. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands.
     Combine all of the ingredients in a medium sized bowl.
    Check the taste if salsa is too hot add some extra tomatoes.
    I hope you liked today’s new creation at Aps Kitchen,
    Till then Happy Cooking.

    Thursday, April 16, 2015

    Pumpkin Sago Pudding

    I love any kind of kheer or puddings made with the lovely Sago Pearls. I have made Sago Mango Pudding and have used the same recipe but instead of a fruit I have used a Vegetable which is sweetish and one such dish which makes a good combo in sweet dish and that is Pumpkin.
    Here is what we need for Pumpkin Sago Pudding:
    Pumpkin cooked and pureed – 1 ¼ th cup
    Sago - 1/3 rdcup
    Sugar - 4 tbsp
    Milk(Boiled & Cooled) - ½  cup + ¼ th cup
    Condensed Milk - ¼ th cup
    Dry fruits chopped to serve
    Wash the Sago and cook it water approx 2 cups until done. Strain it and keep the sago aside for later use.
    Now heat a deep bottom pan and add in the pumpkin puree and cook for a few minutes(approx 2 minutes).
    Add in the condensed milk, sugar and milk and mix well until the sugar is dissolved and it comes to a rolling boil.
    Now add the cooked sago and mix well give it a good stir and chill it until you are ready to serve.
    Top it with chopped dry fuits and Serve chilled. 
    Adding sugar depends on the sweetness of the pumpkin, if the pumpkin on itself is sweet adjust the sweetness.
    You can add ½ cup condensed milk instead of Sugar.
    You can add saffrom or elaichi powder if you wish to.
    Till Later then,
    Happy Cooking,

    Wednesday, April 15, 2015

    Lemon Oats

    A easy Breakfast recipe and a Healthy one too.

    • Cooking time: 8-9 min
    • Serves: 2
    • Oats - 1 cup, lightly dry roasted atlast for 5 minutes on low flame
    • Water - ¾ th cup or a little more
    • Turmeric powder - ¼ th tsp
    • Lemon juice - 1 ¼ th tbsp
    • Salt to taste
    • Peanuts – a fistful
    • Oil - 2 tsp
    • For tempering:
    • Mustard seeds - ½  tsp
    • Urad Dal/split black gram  - 1 tsp
    • Chana Dal/Bengal gram - 1 ½  tsps
    • Green chilies - 2, slit
    • Curry leaves - 1 sprig
    • Hing/Asafoetida - ¼ th tsp
    1. Heat oil in a wok or a deep pan. Once hot add peanuts and roast until crisp but don’t burn it. Add all dals and allow to turn lightly red.Add mustard seeds and allow to splutter. Add green chilies, red chili, curry leaves and asafoetida and mix well.
    2. Add turmeric powder and mix. Add water and salt and bring to a boil.
    3. Add oats and mix well. Reduce flame and cover with a lid. Cook for 4-5 minutes.
    4. Remove lid, add lemon juice and mix well. Cook without lid for 4 more minutesmaking sure you mix it once in a while.
    5. Serve hot with hot cuppa tea or coffee.

    Chech if we need more water than mentioned above i have done as I did not want the oats to get dry. Add very little water if needed.
    You can add a red chilli in the tadka if you wish it to be a little extra spicy.
    Till then Happy Cooking,


    Thursday, April 9, 2015

    Strawberry Panna Cotta with Strawberry Jelly

    Ever since I have made Mango Panna Cotta We Husband and Wife have started loving it. I’ve even tried simple vanilla flavor. And that time I make a simple fruit jelly for M as she is not fond of Panna cotta but loves Jelly.
    Last time when we’d been to market we got a good amount of strawberries as we realized its about to vanish from the market and I’d decided to make some strawberry crush. While making this crush I decided to make Strawberry Panna cotta.  We loved it and M loved the jelly part ;).
    Here is what we need for the strawberry panna cotta
    1 cup full fat cream
    1 cup milk
    ¼ th cup sugar(adjust depending upon how sweet you want)
    Around 4 tsp agar agar strips(soaked in ¼ th cup water for at least 15 minutes)
    2 tbsp Strawberry Compote

    For Strawberry Jelly We Need:
    250 gms of strawberries,stemmed and chopped into pcs.
    ¼ th cup sugar
    1 tbsp gms agar agar strips (soaked in 4 tbsp water atleast for 15 minutes)

    1. Combine all the pannacotta ingredients in a medium saucepan and bring to a simmer, stirring it timely, but make sure sugar and agar agar dissolves.. Let cool for 5 minutes.
    2. Now add the strawberry compote and mix well.
    3. Add this mixture in serving glasses or ramekins and refrigerate. *check notes

    To make the Strawberry jelly lets make strawberry compote first.
    1.       Take  the strawberries and blend it into a smooth paste in a mixer or blender.
    2.       Now heat a saucepan and transfer this into the saucepan
    3.       Add the sugar in it and let it dissolve.
    4.       Keep stirring the sauce until it gets a little thick.
    5.       As soon as the sauce gets thick reserve 2 tbsp for the panna cotta and use the rest for jelly.
    6.       While the compote is ready add in the soaked agar agar strips and keep stirring till agar stips are completely dissolved.
    7.       Remove from flame and let it cool for at least 2 minutes.
    To assemble both:
    1.       Take out the prepared strawberry panna cotta and layer it with strawberry compote.
    2.       Refrigerate until set, at least 3 hours or overnight.
    Serve Chilled

    While making strawberry compote adjust the sugar according to the sweetness of the strawberries, I had to add a little extra as the strawberries were a little sour.
    If you want to layer the Jelly over the panna cotta very fast like I did then keep the glasses or ramekin in freezer for at least half an hour and pour the jelly over the panna cotta and then let it  rest in the fridge (not freezer)for 3 hours.
    If you want more of strawberry flavor in your pannacotta  and skip the jelly part you can add the whole strawberry compote to the panna cotta mixture but remember not to add more than 2 tbsp sugar to the milk cream mixture.
    In case you want a mould panna cotta slightly grease the dish before pouring the mixture.
    You can even drizzle the compote on top while the panna cota is done instead of strawberry jelly(I made the jelly especially for my daughter).
    Happy Cooking,