Thursday, April 28, 2016

Sakkre Khichdi

Sakkre Khichdi or gonvakano (broken wheat) ani Chanadali(chanadal) khichdi as its known is a sweet dish made with broken wheat and roasted channadal with flavourful coconut and cardamom.
During my mamama’s childhoos such khichdi is served during temple functions or made at home during  dhanurmas(month during November/December) or any special occasions. But these days one can make anything when they wish. This was made just like that. Sakkre khichdi is eating with a thick dosa or elaichi banana(kadali kele as we say in Konkani). I have it just like that but this time I ate it with banana’s and it was so Yum.
To make it real healthy we can add Jaggery to replace Sugar and call it Godda Khichdi.
 Here is what we need to make Sakkre Khichdi:
1. Broken wheat – 1 Cup
2. Chick peas Dal –  ½  Cup
3. Sugar – 1 cup (a little extra if you like it little more sweet)
4. Fresh grated coconut – 1 Cup
5. Broken Cashews – A handul
6. Pure ghee – 2-3 Tablespoons
7. Cardamom powder taken from 5-7 cardamom pods

1. Wash and drain water from broken wheat and keep aside.  Grate coconut, peel and powder cardamom keep aside.
2. Place the pressure cooker on medium flame with 1 teaspoon of pure ghee in it. When it melts,. Then, add Bengalgram/chana dal and fry for about 2-3 minutes till it turns golden brown now add the broken wheat and roast it for a while.
3. Add sufficient quantity of water and cook in the pressure cooker as usual for about 30 minutes till both of them are cooked. Once pressure is entirely released, transfer to a deep bottom pan.
 4. Add required quantity of sugar and fresh grated coconut and let the mixture cook on low flame. Stir at regular intervals to mix it well and prevent the bottom from getting burnt.
5. Separately, heat a tadka pan or a small pan and a teaspoon of pure ghee in it and fry the broken cashews.
6. When the khichdi has mixed well with sugar, add the fried cashews and mix well.  Also add cardamom powder and let it cook it for a while. Serve it with a dollop of pure ghee. Enjoy either hot or even lukewarm. Top it with some elaichi bananas and serve.

Replace the sugar with jaggery to make it healthy.
Happy Cooking,

Tuesday, April 26, 2016

Instant Rava Appo/ Instant Rawa Paniyaram

In today’s day everyone loves instant recipe and I am no exeption. It was one such day when I was thinking what to make for M’s snack box and this one was one of my successful experiment.  Ever since I have got my Appe Kayli I am trying new recipes and first one Godu Appo was Super hit. I have made many varieties which i will post gradually. Rawa idli is one of our frequently made breakfast but this time I thought why not use similar recipe and make Appo/Appe/Paniyaram instead and it was a instant hit. I was really happy with the outcome and I am sure if you all try it you will be delighted too.

·1 cup Rava/sooji/semolina
·1 Onion finely chopped
·  3-4 tablespoon curd/yogurt
·  1 teaspoon oil+ oil for greasing pan
·  ¼ th tablespoon Mustard Seeds
· ¼ th tablespoon Urad dal
· Finely chopped green chillies -2 small
· 4-5 Curry Leaves
· Baking soda - a pinch
· Salt to Taste

1.   Heat oil in a kadai. Add urad dal when they turn golden brown add in the mustard seeds when they splatter add green chillies and curry leaves.
2. Now add finely chopped onions.
3.   Cook till the onions are translucent, and allow tadka to cool down.
4.  Take rava in a bowl and add some yogurt.
5. To this add some water and make it a idli batter form.
6.  Now add the onion tadka to this and mix well.
7.   Add baking soda & stir well. Keep it aside for 10 minutes this allows the batter to ferment and the rawa gets soaked well.
8.  Heat the appe kayli/appam skillet and add a drop of oil in each dent.
9.  Now add a spoon full of rava batter we prepared in each dent.
10. Cover the pan with any lid/plate and cook for 5 minutes in a low flame.
11. Flip the appo/appe with help of spoon and cook for another 2 minutes.
12. Instant rava appo/appe/paniyaram are ready. Serve them hot with coconut and coriander  and  Ginger chutney or any chutney of your choice.
Serve it for Breakfast or tea time or Pack it for your kids snack box.
I have decided to add some vegetables next time.
Instead of Baking Soda you can add eno fruit salt and allow it to soak only for 8-10 minutes.

Here is what we need  Alle Kotambari Palle (Ginger and Coriander leaves Chutney)
1 cup fresh/frozen coconut
 piece ginger
2 tbsp roughly chopped coriander leaves
¼ th tea spn tamarind extract or a peanut sized tamarind
4 green chillies
Grind coconut, ginger, tamarind, coriander leaves salt and chilies to a smooth paste adding required amount of water.
Serve the chutney with dosa or idli.

Note: You can even add mustard seeds and curry leaves tempering.

Happy Cooking,

Friday, April 15, 2016

Panak- Wishing all a Happy Rama Navami

Wishing all readers of Aps Kitchen who are celebrating Ram Navami a Happy Ram Navami.
I have this recipe of Panak in my blog which is specially made on this day. This is just a new picture which I clicked today.
May god fulfill all good wishes and bless you all.

For Panak Recipe refer HERE

 This is a refreshing and a healthy drink which you can enjoy during Summer time.

Happy Cooking, 
Stay Blessed ,

Wednesday, April 13, 2016

Godu Appo - Instant Version / Sweet Paniyaram

When we(my brother and I) were kids we relished appo’s made by amma to the core. The whole house would smell divine with the fragrance of appo, maybe it was the appo or the ghee that would be added to it. Amma has a big appe kayli/appe pan/paniyaram pan in which she could make around 18 appos at a time where I have a smaller one. People make this on special occasions like sankashti, ganahoma, and ganesh chaturthi. Amma used to make it during Ganahoma(a pooja/yajna performed for Lord Ganesha) or any auspicious pooja as Prasad for people and sometimes just as a snack for us. The appo’s amma made were so yummy that some used to even ask them to be made for them to carry way back home and she happily did and enjoyed seeing others happy. She always said the secret behind very tasty appo is right ingredients and lots of ghee, if we get stingy with ghee then the appo gets sweet yes but dry!

Here even though I have used non stick appe kayli I have added enough ghee as I wanted my kids to enjoy the real taste of appo and not tell me amma this is dry ;). This is the first time I am making appo and I am very happy with the results and my elder daughter even said it is similar to cupcakes.
So do try and let me know how you liked it.

1 cup wheat flour
½  cup grated jaggery
¼  cup rawa [semolina]
2 tbsp grated coconut
Fistful of broken cashews
Cardamom powder [ 2 pods used here]
Pinch of soda
Water as required
Ghee to grease the pan moulds before pouring the batter in them


Take the jaggery in a pan and add just a 2-3 spoons of water to immerse the jaggery. Now heat it and melt completely then strain the jaggery solution and allow to cool completely.

Mix jaggery solution, and grated coconut. To this add wheat flour, rawa, broken cashew pieces and elaichi powder. If needed add little more water to make a batter without any lumps and of pouring consistency (just like we get done for cakes). Add soda and give a nice mix. This will help the batter to become fluffy. Keep it aside to rest for 10 mins.

Meanwhile take the appe pan with concave shaped moulds in Konkani we call it as appe kayili. You can see the pan in the below pic.

Add ¼ th tsp ghee in all the moulds and heat it on low flame. Fill in the batter into each mould. Fill upto ¾ th of the mould. Cover with a lid and cook on low flame till they become golden brown and when bottom portion is done carefully flip it with a small spoon add a few drops of ghee again and allow it to cook golden brown in the other side too. Serve it hot, warm or room temperature.
We ate it just like that but some serve with extra ghee( as I have added enough to make appo I do not prefer more on top) or honey.
You can serve it to god as Naivedya or make it just for breakfast or evening snack and even for kids tiffin/snack box.

You can grind the coconut and jaggery together instead of melting the jaggery and adding coconut separately.
If you are calorie conscious you can just add few drops of oil but once in a while this way is Perfect.
Happy cooking,


Wednesday, April 6, 2016

Huli Gojju Anna

I love rice varieties so I keep experimenting and this one is just a experiment which turned out Yummy. I have named it Huli Gojju anna , here huli means sour which comes from raw mango and tamarind, gojju means something like a chutney and anna means rice. 
Do try it and let me know how you liked it. 
Huli Gojju Anna

1 cup Sona masuri rice or jeerakasala rice
1 small lemon size Tamarind
2 tbsp grated raw mango (it needs to be sour)
3-4 tbsp Groundnuts
1 tbsp  Sambar Powder
2 tbsp grated Jaggery
2-3 tbsp roasted Sesame
½ tsp Turmeric powder
Salt to taste

to temper:
½ tsp Mustard seeds
2 tbsp Chana dal
1 tbsp Urad dal
3 dry kashmiri Red chillies
A pinch of Asafoetida
A sprig of Curry leaves
2-3 tbsp oil

  • Wash the rice and  cook it the way you do. To pressure cook add 2 ¼th cup water and cook. Or use open pan to cook or electric rice cooker. Make sure the grains are not too sticky!
  • Once the rice is done, allow to cool it completely
  • Soak tamarind in ¼th cup of water for 10-15 mins. After it is cooled down remove the pulp and add grated jaggery and mix well until jaggery is melted completely.
  • In a kadai/deep bottom pan heat oil and add groundnuts and fry until they turn slight red,add chana dal,urad dal, crackle the mustard seeds,red chillies,green chillies,roasted sesame seeds 00 and fry for a couple of minutes until done.
  • Add curry leaves,asafoetida and turmeric powder and fry for a minute ,now add the grated raw mango and then add tamarind pulp mixture and mix until the mixture starts to thicken.Add turmeric powder,sambar powder,enough salt to it and mix and cook for another 5 mins until the mixture thickens completely.
  • Now remove it from the stove and mix the required amount of gojju properly to the rice until everything is well blended.Now check the taste of it and add more tamarind mixture or salt according to your taste. If required add more gojju. For me this amount of gojju is required for 1 cup rice.
If you don’t find raw mango then replace small lemon sized tamarind quantity with large lemon sized tamarind it will give same sourness. 

Till my next Post, 
Happy Cooking ,