Saturday, December 31, 2016

Sunny Side Up - Orange Pineapple Juice

It’s the last day of the year and the last post of 2016 at Aps Kitchen, I thought it must be something fresh and seasonal. Now that oranges and carrots are in season what’s better than a refreshing drink with it? I have named the drink  Sunny Side Up.
Here is what we need for Sunny Side Up Juice:

2   cups fresh pineapple chunks
4  oranges, peeled and halved  
1  carrot , trimmed and peeled  and cut into small pieces
Firstly lets make pineapple juice.
  1. Add pineapple chunks to a mixer grinder  jar or a juicer.
  2. Blend on a Medium to Medium-High speed for 50-60 seconds.
  3. Strain the juice to remove the fibre,  and keep it aside.

To make carrot and orange juice:
1.       Squeeze the orange and collect the juice in a mixer grinder/blender, to this add carrot chunks and grind smoothy.
2.       Now strain this and remove the fibre and keep aside.
1.       Take a tall glass and add in the extracted pineapple juice
2.       Place a spoon slanting inside the glass and pour in the orange carrot juice and Serve immediately.

This juice doesn’t require sugar as both pineapple and oranges are really sweet. If pineapple or orange are sour you can add sugar.
Till Next year,
Happy Cooking ,

Friday, December 2, 2016

Sol Kadi/ Birinda Kadi with coconut milk

Sol kadi or Birinda kadi has 2 variations one is without coconut milk which I have already posted Here, and other is with coconut milk which I am posting today.
Both are equally yummy.
Lets get making the Sol Kadi/Birinda Kadi.
Prep. Time: 10 Min’s, Serves: 4


1 ½ cups freshly grated coconut 
1 garlic flake
1 green chilli
½ tsp jeera
8-10 dried kokum petals(if you find fresh then use them it’s just awesome)
Salt to taste

Soak the kokum petals in  ½ c hot cup hot water for 20 minutes.
In a mixer grinder/mixie, add all the ingredients except the kokum which is soaked in water.
Grind these ingredients with 1 cup water. In case the mixture is too dry, add ¼ th cup more water.
Now strain the mixture and extract coconut milk. Discard the solid grated coconut. While extracting coconut milk, add ¼  cup water to make the kadi slightly of thinner consistency.
Now the kokum is almost tender, squeeze the kokum very nicely and extract all the juice from it.
Add the soaked kokum juice to the coconut milk.
Add salt to taste.
Garnish with chopped coriander leaves and serve with rice or just as a refreshing drink.

This is how dried kokum/birinda/sol looks like.

Aps Notes: 
This Sol/kokum kadi is not to be heated as the fat from coconut milk will separate and it will not taste good. 
If using Fresh kokum then the procedure slightly differs. we just need to squeeze the Kokum/birinda in cold water and extract as much as juice possible.
You can even give a tadka/tempering with coconut oil, mustard seeds and curry leaves to the chilled kadi.
Happy Cooking,

Monday, October 31, 2016

Butter Chakkuli/Benne Chakkuli/Butter Murukku

Making butter chakkuli/chakli/murukku was a big challenge to me as the addition of butter had to be right or else the chakkuli would turn too oily or too hard. I have tried it twice in a row and made changes to the chakkuli. While I had added 3 tbsp butter the chakkuli turned out to be too good but oily so I reduced the quantity and the chakkulis were really good.
Lets check how to make butter chakkuli :
2 cups Rice Flour
¼ th cup roasted urad dal flour
Sesame seeds
2 tbsp unsalted and melted Butter, at room temperature
Salt to taste
Oil for deep frying
Roasted Urad Dal Flour: Skinned black lentils  are dry roasted and ground to fine powder. Its available at any Indian Grocery stores. But in case you cannot find it, its pretty easy to make right at home in matter of minutes. Roast urad dal (without oil) till they turn slightly brownish and powder them. Now take the powder and sift it at least twice to get a fine powder.

Rice Flour: I used store bought idiyappam flour which I sifted to get a smooth powder.

Let’s get Cooking:
Heat oil for deep frying at medium-high heat. . 
Next add the sesame seeds and salt and mix to combine. Now add the butter and mix it along with the flour to form breadcrumbs like a texture.
Now slowly add in water, little by little
Until the flour comes together into dough almost like puri dough, while you roll the round it shouldn’t have any cracks. If dry and crumbly, add few additional drops of water..
 Take a chakkuli mould. If you don’t have it, take a zip lock bad make a tiny hole in the corner and make roundels.
Pinch of some dough and place it inside the mould. Now using the top, press the dough through the star shaped hole make concentric circles on a butter sheet or a greased spatula.
Now take this raw chakkuli from butter sheet/parchment paper and drop it in the oil. Drop at least 3 chakkulis at a time.
There will be lots of bubbles, The murukku/Chakkuli is done when the bubbles are just about disappear. Strain the oil well from the chakkulis.
Remove it on paper towels.
Once cooled store in a air tight container.

Aps Notes:
Be careful with water. You want just enough water for the dough to come together.
If too sticky it means you have added excess water and your murukku will keep breaking You would have to add more flour but that might change the taste - so careful on water.
You can do this two ways. You can either press it down directly on top of the oil and break them and make it into murrukku.or make chakkuli like I have mentioned. Actually this is easy if you don’t know how to make chakkulis
Do not add too much butter thinking it will make chakkuli soft, it will be crunchy but too oily!

Happy Cooking, 

Friday, October 28, 2016

Mitai Undo/Boondi Laddoo

Mitai Undo/Boondi Laddoo is famous in mangalore. It is a detectable sweet and can be made easily at home. I make one sweet during Deepavali and this time I made boondi laddoo. I was very skeptical about making it but my friend uncle Kudpi maam helped me and gave tips as to how to make it perfect.
I made laddoos in 2 batches one is in which boondis look intact and another looks like the one in shops. Both taste was awesome and I shared it with my friends and they loved it too.
As I didn’t have perfect boondi jara/ladle I used the perforated ladle that we use to drain fried items. A few boondis have got a kind of tail but don’t worry, while making laddoos they wont make a difference.
Wishing all readers of Aps Kitchen A Happy and Safe DIWALI.
Lets proceed to making of boondi laddoo

 Besan Flour(Chane Peet) - 1 cup
Water -adjust to get a flowing batter just a little thin than Bajji/Phodi Batter
Yellow food color - a tiny pinch (totally optional I didn’t use any)
Cardamom - 3 powdered
Cashews - 1/2 tbsp broken into bits
Pistachio -1/2 tbsp broke into bits
Raisins - 1 tbsp
Ghee+Oil - to deep fry

To make the sugar syrup:
Sugar - 1 and 1/2 cups
Water - 3/4 cup(sugar should be just immersed so adjust accordingly)

1.Add Besan/chickpea flour/chane peet in a bowl and add water little by little and make a thin batter
without any lumps.
2.The batter shoulld be a little thin than bajji batter and free flowing(not too thick not too thin).
3.Next heat oil+ghee (add little more of ghee than oil or just ghee and no oil) and get ready to fry the
4.We need 2 laddles one for pouring boondi and one to remove them.
5.Take a perforated laddle add a ladle of batter over the ladle with the hole holding it just above the oil,
(a inch above the pan) .It will drip down by itself, you can even spread it using the laddle in circular motion(like we make dosa) for quicker process.Turn over to cookon both sides evenly.It should not be crispy just cooked.
6.Wipe off the boondi laddle with a cloth for each batch.Alternatively you can wash the boondi laddle and wipe it clean and then start the next batch.
7.Repeat to finish the entire batter.
8. Drain all bondis on a Paper towel.
9.Once the boondi’s are done keep it aside and lets proceed to making the sugar syrup.

 10.Next, make the sugar syrup by placing the sugar (1 ½ cups) and the water (1 cup) in a pan, stir only until the sugar is dissolved. After that let the mixture come to a rolling boil. Check for 1 string consistency by dipping the spoon into the syrup and dab a drop on a small plate. Press this drop of syrup between your index finger and thumb. If it forms a string, without breaking, your syrup is ready. Remove pan from heat. 
11. Transfer the boondis,nuts,raisins into this hot syrup, add the flavouring - cardamom powder and give it a gentle mix - don't use too much pressure or you could crush the boondis.  Let them soak up the syrup until the mixture is cool enough for you to handle. You must shape the laddoos when the mixture is warm and your hands are able to handle the heat.
12. To shape the laddoos, rub all the mixture with your hands firmly, grab a handful of the warm mixture and give it a but firm squeeze. The excess boondis will fall off after which you can press the mixture lightly into a round shape. Place a raisin/nut on top if desired. Continue until all the mixture is used.
13. Once the laddoos are cooled completely cooled transfer it into a airtight box/container.

These tiny little laddoos are made by my sweetie pie MANYA. She was a helping hand and so was my little one ADHYA, she could just get hold of 5 -6 boondi's in her tiny little hands so whatever she did went into her mouth ;).

This is my second batch of laddoos which we just Perfect. In these laddoos I added only raisins.
Aps Note:
If the batter is too thin it wont form shape at all. While making the batter don't add all the water in one go. You may not need all the water mentioned in the recipe, use just enough to get a flowy batter.
Some like clove flavour in the laddo where as I love only cardamom flavour and if yo like add a pinch of clove powder to the sugar syrup while done.
My first batch of boondi had some tails while second laddoos were just like I wanted.
With a Sweet post Wishing all A HAPPY DEEPAVALI.

Happy Cooking, 
Aps Kitchen

Sunday, October 16, 2016

Surna Koot/ Yam fritters in spicy coconut paste

Jaya.V.Shenoy’s Konkani cookbook is very famous for its authentic Amchigele recipes. I am sure all Konkani household people carry her book along when they start staying away from family and have to cook themselves. My mom didn’t have one as she never needed I guess she new almost alal dishes mentioned in the book. I refer to the book only when I can’t reach amma ;). Aps Kitchen has focused on amchigele recipes which will be useful for all who want to learn amchigele recipes.
Surna Koot is one such authentic amchi dish which I will be posting today. Surnu/Surna is Yam/elephant foot, it is fried and then added in a spicy coconut paste. Let’s get cooking!
Here is what we need for Surna koot:
250 grams yam
3/4 cup freshly grated coconut(if you dint get fresh use frozen)
4-5 red chillies
1/4 teaspoon fenugreek seeds
1 teaspoon tamarind
½  teaspoon mustard + ¼ th teaspoon
Small piece of asafoetida
4 tablespoons of coconut oil, preferably (if you do not wish add oil of your choice)
Salt to taste
8-10 curry leaves
Preparing the Yam
Peel the yam and chop the yam into small dices. The pieces of yam shrink on frying, so make sure you don’t cut tiny dices. Keep the dices a little big.
After chopping the yam, wash the yam dices.*check notes
Drain all the water and apply enough salt to the yam and allow it to marinate for an hour or 2

Frying the yam:
Heat a frying pan, add coconut oil(preferably),  Squeeze the yam pieces very well and add these pieces into it and fry them on medium heat.
Do not panic while adding yam in the oil it bubbles and that is normal.
Keep stirring it in intervals.
When the bubbles almost drop down keep and eye on the yam fritters as we don’t want them to burn.
While the yam has almost puffed up and is crisp remove it on a tissue paper/kitchen towel and allow it cool completely.

Preparing the masala:
Heat 1 teaspoon coconut oil(use the one we used for frying yam) in a frying pan. Add fenugreek seeds,coriander seeds, ¼ th tsp mustard seeds, asafoetida, red chillies and fry for few minutes until you get a nice aroma. Cool this completely.
Once cooled grind them into a smooth paste with tamarind and grated coconut using just as much as water required to form a very smooth paste, the koot is usually thick in consistency. 
Transfer the ground masala into a bowl and keep it aside.

 For the Tempering:
Heat oil in a tadka pan, add mustard seeds and when they splutter, add curry leaves Fry for few seconds and put off flame.
Add the seasoning to the ground masala in the bowl and mix well.
While everything is ready we need to add the fried Surnu/yam into the masala/chutney and mix well. The addition of masala is done only half an hour before serving the dish is what Amma tells me always, it just because the yam pieces needs to be a little crunchy yet flavourful and not mushy.
Serve with Dal and rice.

Note:  While cutting or washing the yam sometimes they itch so you can apply lime on your hands before and after cutting and washing them.We can even bake the Salted and Squeezed yam at 180 deg cel for 10-15 minutes or till crisp(make sure you drizzle some coconut oil), I have tried it this way too.

Hope all like this recipe and try it soon :).

I have even made  Surna Kismuri for  which I will post recipe soon 
Till then Happy Cooking, 

Thursday, October 13, 2016

Charmbure Chikki-chilli flavoured and cardamom flavoured/ Murmure ki chikki

I always made Charmbure Undo/Charmure Undo, and always struggle to eat it full because I have weak teeth ;). So this time I decided to make chikki instead of Laddoo/Undo but with a twist. I added this twist after tasting Lindt chilli flavoured chocolate. Yes I just added few chilli flakes. I added chilli flavour to half the batch of chikki and half I made with just cardamom flavour. Addition of chilli flakes give a slight spice between the sweet taste and its Yum.

Here is what we need for Charmbure Chikki (chilli flavoured):
¼ th cup Chikki Jaggery/Antu Bella(check notes if using normal Jaggery/Gud)
Puffed rice /Charmburi/Charmuro- 1 ¼ cups
Chilli Flakes – ¼ th tsp
Ghee - 1 Teaspoon for greasing the board and rolling pin

Roast the charmburi in a heavy bottomed pan over a slow flame till they are crisp and keep them aside.
In a heavy bottomed pan add jaggery and 2 tbsps of water.
Heat on a low flame and keep stirring it continuously.
Once the jaggery turns golden brown in colour, turn off the gas.
Before adding the murmure/charmburo we can check it by adding a little jaggery syrup in water and try making it into a ball and when the ball is hard it means the syrup is perfect.
Now add the roasted Charmburo and chilli flakes in jaggery and mix well until all charmburi are covered with jaggery.
Evenly spread it on a greased tray/or wooden board with a rolling pin as thin as possible. Allow it to cool.
When the mixture is warm make cuts with knife. When it reaches to room temperature break the chikki from the cuts.
Let it cool and store in an air-tight container.

For Cardamom Flavored Charmbure Chikki we need :

¼ th cup Chikki Jaggery/Antu Bella(check notes if using normal Jaggery/Gud)
Puffed rice /Charmburi/Charmuro- 1 ¼ cups
Cardamom powder 2 pinches
Ghee - 1 Teaspoon for greasing the board and rolling pin

Roast the charmburi in a heavy bottomed pan over a slow flame till they are crisp and keep them aside.
In a heavy bottomed pan add jaggery and 2 tbsps of water.
Heat on a low flame and keep stirring it continuously.
Once the jaggery turns golden brown in colour, turn off the gas.
Before adding the murmure/charmburo we can check it by adding a little jaggery syrup in water and try making it into a ball and when the ball is hard it means the syrup is perfect.
Now add the roasted Charmburo and cardamom flavour in jaggery syrup and mix well until all charmburi are covered with jaggery.
Evenly spread it on a greased tray/or wooden board with a rolling pin as thin as possible. Allow it to cool.
When the mixture is warm make cuts with knife. When it reaches to room temperature break the chikki from the cuts.
Let it cool and store in an air-tight container.
These are Cardamom flavoured ones

if you are not using chikki jaggery, but using the normal jaggery then add only 1 tsp of water to the mixture and make a thick syrup as mentioned above.
To check if syrup is ready for making laddoos do a test. For this once the jaggery syrup gets thickened then add a spoon of this syrup in water(normal temperature). And try gathering it with your finger. If it forms into a hard ball then the syrup is ready.
Happy Cooking,

Sunday, October 9, 2016

Baby Corn Golden Fry / Baby Corn Pakoda

Baby corn is Manya’s(my elder daughters favorite) while my younger daughter enjoys it according to her mood. I keep experimenting on baby corn dishes and this one is a keeper when manya asks me for something deep fried.
Let’s get making Golden Fried Baby Corn or Babycorn Pakoda.

For Batter:
Besan/Gram Flour – 1 tablespoons
Corn flour - 2 tablespoons
Rice Flour - 1 tablespoon
Red chilli powder - 1 teaspoon / to taste
Chaat Masala – ½ teaspoon
Garam Masala – ¼ th tsp
Salt - to taste
For Deep Frying:
Oil - for deep frying

Firstly slit baby corns into 4 pieces that it vertically and horizontally. You can even cut the baby corns into 2 pieces.
In a mixing bowl add rice flour, corn flour, besan, garam masala, red chilli powder,salt ,chaat masala and mix well.Add water to form a paste(similar to pakoda batter).
Heat oil in heavy bottomed deep pan.
Dip the baby corns into the batter and make a thin coat of batter on it.
When the oil is hot enough, gently put babycorns into oil and deep fry till they turn golden colour or cooked.
When done transfer these fired baby corns on tissue or kitchen towel to drain excess oil.
Serve hot with or without any dip.
As Manya and I love it as it is I do not serve with any sides
Enjoy making and Eating :)

Aps Notes:
I even make a healthier version of this and that is by making the batter a little more thin and roasting it on Tawa. For this we need to blanch the baby corn first and then dip in the batter and tawa roast.
I have not added ginger garlic paste here as I made it in mid of Navaratri(its even good for satvik guests), you can add 1 tsp ginger garlic paste if you wish to.
Happy Cooking,

Saturday, October 8, 2016

Nut and Seed Chikki / Nut and Seed Brittle / Dry Fruit Chikki

A filling nut and seed brittle to enjoy!

 We need:
¾ th cup white sesame seeds/white til
¼ th cup pumpkin seeds
¼ th cup toasted almonds
¼ th cup finely chopped and toasted cashewnuts
¼ th cup toasted pistachios
¼ th cup almond meal
1½ cup white sugar
½  tsp cardamom seed powder
2 ½ tsp ghee/clarified butter

First let’s grease a wooden board and rolling pin and keep aside.
Heat a pan and dry roast the sesame sees till golden. Make sure they don’t burn, keep it aside for later use.
In the same pan dry roast pumpkin seeds and add it over the sesame seeds.
In a mixie/food processor add the ¼ th cup almond and coarsely grind it making sure they don’t turn into fine powder. Mix this to sesame seeds and pumpkin seeds.
In a mixie/food processor add the ¼ th cup pistachio and coarsely grind it making sure they don’t turn into fine powder. Mix this to sesame seeds and pumpkin seeds.
To this nut and seed mixture add finely chopped and toasted cashewnuts and almond meal.
In a large pan heat ghee and add sugar, keep stirring it continuously making sure the sugar syrup doesn’t burn.
Once the sugar is completely melted it turns to amber colour switch off the heat and add in the toasted nut and seed mixture and mix it very well.
When the mixture is ready, put the entire mixture over the back of a greased wooden board or a smooth stone surface or a greased thali. Roll it out thinly using a greased rolling pin.
Cut them into diamond or square shapes immediately.
Gently break the slab into pieces.
Allow it to cool completely. Once cooled, store in an air-tight container.
Enjoy making it. And enjoy munching.

Aps Notes:
There is no need to add sesame and pumpkin seeds instead replace the seeds with toasted and finely chopped nuts. I will be doing this soon :).
Enjoy Cooking,

Friday, October 7, 2016

Masala Kadlo / Microwave Masala Peanuts

Masala Kadlo/Masala Peanuts takes me back to my childhood. Amma used to make loads of them and we enjoyed eating them while watching tv or even while studying sometimes. They were deep fried and not guilt free like the one I am going to post now. But during childhood who bothered about Deep fried food, I think that was what we loved the most then! Even now we love deep fried isn’t it? But maybe when we talk about health we start avoiding deep fried regularly.
This snack is really guilt free and you will not miss deep fried snack too :).
This recipe was given by my friend Roopa and i've been making it since then, maybe 4 years now.
Lets get cooking

3 cups Raw Peanuts
¾ th cup Chickpea Flour/Besan/Gram Flour, sift to remove lumps(adjust accordingly) *check notes
1 tbsp Oil (optional)
Water as required
Salt to taste
2 tsp Red Chilli Powder
½ tsp Haldi/Turmeric Powder
1 tsp Chaat Masala powder(Optional but recommended)
¼ tsp Hing/Asafoetida

Firstly, add the peanuts in a colander and wash in running water. Transfer the peanuts in a large bowl and add red chilli powder,salt,chaat masala powder,hing,turmeric,oil and salt to taste. Now keep this aside for an hour. *check notes
After an hour add chickpea flour and toss the peanuts to get even coating.
Now grease a large Microwave safe plate and grease it with some oil.
Spread the masala peanuts evenly in the plate.
Put the plate in microwave and microwave them for 2 minutes on high. Take the plate out and mix the peanuts gently for uniform cooking. Use a fork/spoon to mix the peanuts and remove lumps if any.
Place the plate back in microwave and cook them for 3 minutes, taking out at every minute  to mix the peanuts and remove any lumps using fork. I suggest to use oven mittens as the plate will be extremely hot and can burn your hands.
You come to know that the peanuts are done when we get a popping sound like we get when mustard seeds crackle (not necessary all crackle,but when a few do you check on the peanuts immediately). You might feel the peanuts are soft but when cooled they come to right texture. Even in case you’ve taken the peanuts early you need not worry pop them in the microwave again for 2 more minutes.
 Store it in a airtight container when completely cooled .

Enjoy Masala Kadlo.

Aps Notes:
You can add 1 ½ cup of chickpea flour instead of ¾ th cup of flour this gives a thick coating to the peanuts, I like a nice thin coating over the peanuts so I make it this way.
To make garlic flavoured peanuts add 1 tbsp of garlic paste or finely chopped garlic to the peanut mixture.
Adding oil is totally optional I do not add oil always, it always depends on the mood it actually doesn’t make a big difference.
You can MW them in a large bowl too it takes 10 minutes in total while roasting in a bowl. But I personally feel it gets lumpy while in bowl(maybe not all do ;) ).
Always keep an eye on the peanuts after 5 minutes.

If you want to check deep fried version check in my blog Here
Happy Cooking, 

Tuesday, September 27, 2016

Boondi Raitha - Deep fried Chickpea balls in spiced yogurt

Boondi has is always a family favorite may it be spicy or sweet. Amma made yummy ones at home and we enjoyed them. Until 25 years I had just eaten boondi, laddoo,sweet boondi ! I tasted boondi raitha only at a friend’s party and completely loved it. Since then I love to eat and make boondi raitha. I’ve got readymade salted boondi for raitha till now(maybe in near future I will start making it too) but this time a friend of mine suggested to get Spicy Boondi as there is no necessity to add any spice later on and that was a brilliant idea.

Here I will write how I make with Raitha with Salted boondi and what to do while we have masala boondi.

½ cup plain salted boondi (if using masala boondi add only chat masala and very little salt)
1 cup curd/dahi/yogurt
½ cup water
¼ h tsp chaat masala
¼ th tsp red chilli powder.
¼ th tsp roasted jeera powder
salt to taste or Black salt taste

Whisk the yogurt and water in a bowl. Add the boondi and mix.add all the spice powders, salt. Mix the the raita well.
Serve with Avcado Paratha or Pulao/Pulav of your choice.

I have used Masala boondi so I haven’t added any spice powder apart from Chat Masala and a very little black salt.
Hope I will make Boondi soon.
Till then Happy Cooking,

Monday, September 26, 2016

Avocado Chapathi/Paratha

Avocado is one healthy fruit which is incredibly nutritious and can lower cholesterol. It can be used for beauty purposes too.
Today I have experimented a new recipe after only making milkshake and juice till now.
Avocado chapathi comes out to be more soft even after few hours of cooking because of buttery texture of avocado.

Serves : 3-4
Preparation time : 30mins
1 avocado (mashed)
3 cups wheat flour
Salt to taste
Water to mix the dough

Method:In a large bowl add mashed avocado, salt and wheat flour. To this add water little by little and make a soft pliable dough.
Now  pinch lemon sized balls,dust it in flour and roll into a flat round.
Heat a tawa/griddle and roast both the sides on tawa.
Enjoy hot Chapathi’s with Curry of yur choice and Boondi Raitha. 

If you are not making it for your kids then you can add finely chopped green chillies, this will give a good spice to the Chapathi
Happy Cooking,

Saturday, August 27, 2016

God Phovu/Godu Phovu -Sweet Poha

Its been a while I wrote something her so before shravan ends I thought of posting a prasadam which is called God Phovu or Godu Phovu which means poha in jaggery and coconut mix. 
Last year I have posted layi Phovu which is similar and this one is whithout Layi/Aralu, for which recipe is Here

The recipe is very easy and here is what we need:
Thin Poha/Thin Beaten Rice/Thin Flattened Rice - 200 gms approx
Grated coconut or desiccated coconut - 2 cups
Jaggery - 2 cups – grated or powdered
Water - 1 cup normally the jaggery and water consistency is 2:1
Green Cardamom powder - 1 tsp
Heat a pan/kadai , add 1 cup water and the grated jaggery and allow to melt. Once the jaggery has melted and has almost come to string consistency then add the grated coconut and mix well. Now switch off the flame and allow to cool.
Once the jaggery and coconut mixture has cooled for completely, slowly add in the poha/phovu checking the texture of the panchakajjaya, mix well and the green cardamom powder and mix again. 
Serve it just like this with simple upma or plain or as naivedyam.

While serving you could mix in ghee and serve and this is totally optional.
Make sure u don’t add too much of water orelse the Paank(jaggery mixture will turn to be runny).


Saturday, June 25, 2016

Eggless Dates and Walnut Cupcakes - eggless, butterless

One fine day while I was watching a video I saw a Milkmaid cake Pop on the screen and immediately I checked it as it was eggless and butterless and I immediately tried as I had all the ingredients available,but wanted to try a healthier version of it so made the cake totally with whole wheat flour. It turned out to be Yum and this verdict was not just mine but my Hubby’s as well as Dad’s and kids who are the best at TASTE VERDICT.
The first time I used the batter to make Cupcake and second time I made cake in a tin both results were equally Yum.
So here is what we need :
2 tbsp-Walnut Chopped
1/2 tin approx 200g-Sweetened Condensed Milk(I used Nestlé)
1/3rd cup (80 ml)-Milk
100g-Dahi (Curd)
10-12 (100g)-Dates Chopped
1/2 cup -Oil
1 cup (80g)-Wheat Flour(the one we use for chapati)
1 tsp-Baking Powder

Preheat the oven to 180°C,  Line the cupcake moulds with cupcake liners or grease the tin with oil and flour OR grease a 4x6 inch cake tin and dust with some extra flour or line with parchment paper and keep aside.

Boil the milk in a sauce pan, remove from heat and add the dates and cool.

 Puree the dates in a blender, add the oil into the blender and process again until all the oil is incorporated and mixture becomes thick. Add Sweetened Condensed Milk and the dahi and blend well. Transfer the mixture into a bowl.

 Sieve wheat flour and baking soda well, fold the wheat flour into the date mixture and sprinkle the chopped walnuts and mix well.

Pour into the prepared cake tin  or cup cake moulds and bake in preheated oven for 22-27 minutes or till toothpick inserted will come out clean.  Cool for 5 minutes on a wire rack 

How to makeRemove the cake onto a serving dish.

Sprinkle some icing Sugar on top of cupcakes and Serve

If using cake tin cool and then Slice and serve.

Happy Cooking,