Saturday, March 18, 2017

Katachi Amti/Puranachi Amti

Last week when I made Puranpoli/Ubbati my maharashtrian friend/Neighbor suggested me to make katachi/khatachi amti(kat meaning the water that is save after draining the dal) and gave me some of her kholapuri goda masala and I made it and it was so flavourful and tasty. The recipe of making Amti also was given by her and now I am passing it on to you all.
So here is the recipe for Katachi amti.
Served 3-4
Strained stock of chana dal 2 cup
Dried Coconut grated/ desiccated coconut- ½ cup
Garlic – 2 flakes
Ginger – ½ inch
Tamarind a marble sized piece
Red Chilli Powder 1 tsp
Goda masala  2 tsp
Haldi/Turmeric Powder 1/4 th  tsp
Oil ½ tbsp+ ½ tsp
Mustard seeds (sarson) 1 tsp
Curry leaves (kadipatta) 2-4
Salt To Taste


Grind dried coconut/Sukha kopra, ginger,garlic,red chilli powder,tamarind,goda masala, and turmeric into a very fine paste adding little water.
Now take a deep dish heaat ½ tbsp oil and add the ground paste/masala and roast it for 2 minutes on low flame.
To this roasted  paste/masala add the drained chana dal water and mix well, add salt to taste and give a nice rolling boil. Allow it to cook for 3 minutes on low flame then switch off the flame and temper.
For Tempering :
In a tadka/tempering  pan heat ½ tsp oil add mustard seeds, when it splutters add curry leaves and temper this seasoning on the Amti.
Serve hot with white steamed rice.

Happy Cooking,

Tambdi Beeye Saarupkari/ Rajma Saarupkari

             Saarupkari is the one of the easiest Konkani dishes. This is a simple to make yet delicious. The seasoning can be of 2 varieties one is with mustard seeds and curry leaves and hing  and One more is with Garlic. It is served with plain rice.
Tambdi Bee in Konkani means Rajma.I have posted a picture with Mustard seeds tadka/seasoning, having said that our favourite with garlic seasoning. I had made this on some auspicious day so NO GARLIC.

Ingridients :
Rajma  - 1 cup
Salt to taste
Green chilly -2 small
Asafoetida water-1 tsp or asafoetida powder
Seasoning #1
Coconut Oil-2 tsp *check notes
Dry red chillies-  2 or 3
Mustard seeds
Curry leaves

Wash and soak rajma  in water overnight or for at least 6 hours . Pressure cook them till completely cooked. ( do not overcook and make them mushy ).
In a vessel add the cooked Rajma along with salt and water and 2 green chillies. Add some more water and salt to taste and boil it till  bubbles appear. ( adjust the consistency as required ) . Boil it for 5 more minutes.

 For seasoning :
Heat coconut oil add mustard seeds when they splutter add broken red chillies and curry leaves and temper over the Saarupkari. If using Garlic there is no need to add asafoetida in the Saarupkari.

Version 2 Seasoning :
In a pan add oil and when hot -  add crushed garlic cloves and fry till they turn brown ,then add red chillies broken into two.

All Satvik people make it with Seasoning #1 i.e mustard seeds, curry leaves asafoetida, chilly 

 Happy Cooking, 

Friday, March 17, 2017

Fruit Chaat

Summer is season of fresh tropical and tasty fruits. So let’s make a simple and tasty dish with varieties of fruits.

 Apple cubes - 1, large
  Banana sliced - 1
  Grapes  - ¼  cup, seedless or de-seed (I’ve used red and green seedless grapes)
  Orange segments cut into 2 pcs - 1 cup
  Pineapple cubes- 1 cup
  Black salt - ½  tsp
  Roasted cumin powder - ½  tsp
  Chaat masala powder - ½  tsp
  Black pepper powder - ¼  tsp (freshly ground)
Mint – a few leaves torn with your hands.

Place all the cut fruits in a bowl. Sprinkle black pepper powder, roasted cumin powder, black salt and chaat masala, mint leaves and toss them well.
Cover the fruit bowl and chill in the refrigerator for at least an hour or 2 before serving.
Serve the chilled fruits in serving bowls.
You can serve it as a dessert after lunch/dinner or just as a snack to satisfy hunger pangs.

You can add some nuts also for crunch.

Any fruit of your choice can be used.

Happy Cooking,

Saturday, March 11, 2017

Ubbati/Puran Poli/ Holige

Firstly wishing all Readers of Aps Kitchen a Happy Holi. May your life be filled with colours just like the colours of Holi. With lovely wishes lets celebrate Holi with Ubbati/Puran Poli/HOLIge.
In Mangalore Ubbati is made with maida dough and sugar is added in the hurnu, I used to do the same and had the pictures of them but many pictures got deleted.(reason unkown). Amma says before they used to make ubbatti with God(jaggery) and now the people have started making with sugar as it is economical to jaggery. This is the first time I made ubbati/HOLIge or Puran Poli with jaggery and wheat flour. And for my surprise it came out really good. And the best part is it’s healthy. In Maharashtra they make it with Jaggery and not sugar. 

Here is the recipe for Godda Ubbati /Holige/Puran Poli.
Preparation time : 10 mts
Cooking time : 1 hour
Serves : 4
¼ th  kg/250 gms Wheat Flour
2 pinches of turmeric powder
2 tbsp Ghee
¼ th  kg / 2500 gms Chana Dal
1 tsp Cardamom powder
¼ th kg Jaggery adjust sweet accordingly
Salt just a pinch or two

To Make the Hurnu/Puran
Wash and boil the lentil with water and till it becomes soft. You can pressure cook the dal for 5-6 whistles on medium flame  or until dal gets cooked completely.
After the pressure releases strain the dal using a strainer.(Do  not throw the dal water the next recipe will be using that).
Add cardamom powder and jaggery and grind to make fine paste.
Now heat a kadai and add the chana dal paste and keep stirring it until the moisture is gone (the mixture leaves the sides completely) and it gets dried up completely.If the paste is sticky, keep it on fire to dry up completely. This is called hurnu/Puran.

To make the outer covering/dough
Knead  wheat flour with water and ¼ th tsp salt, a tbsp ghee and 2 pinches of turmeric powder. Do not make it hard.
Prepare equal number of balls from atta dough and puran.
Roll out dough balls to make small pooris.

Now to make the Puran Poli
Stuff these pooris with puran ball.
Roll them again into balls making sure all the sides are sealed.
Roll out to make chapatis. It is called poli.
Heat a griddle and roast each poli.
Serve hot with ghee.

Note :
Add enough water to the chana dal while cooking it must be mushy but not watery.
In Maharashtra they don’t add turmeric  and that’s the only difference in the Poli of both the places.
You can replace Jaggery to Sugar if you prefer to.

Happy Cooking, 

Friday, March 3, 2017

Theek Rotti-Spicy Poori's Mangalorean Special

Taj Mahal is one of the popular restaurant in Mangalore. Its become a tradition for many amchigele men of mangalore to have their round of early morning breakfast in the restaurant followed by evening snacks and theek rotti or spicy rotti being one of their specialty, I was and still not a fan of Taj Mahal Coffee or theek rotti yet I ate them when my mom made.Theek rotti is my dad’s favourite and this post is specially dedicated to him. Theek Rotti is needs no side dish but can be served with potato bhaji  or Bibbe upkari or chutney, even aamras tastes good with it.

 This recipe is shared by my Amma.

 Here is what we need for theek rotti :
Wheat flour-1  ½ cups
Green chilli-2 (adjust according to your spice level)
Peppercorns -1/4 th tsp
Salt- to taste
Sugar-1 tsp
Ghee – 1 tsp
Cumin seeds-1/2 tsp
Water- as required to knead the dough
Oil – to deep fry

Crush the green chillies,peppercorns and cumin seeds coarsely in a mortar and pestle .
Transfer the powder and sugar  into a mixing bowl add a tbsp of water and mix till sugar dissolves..
Add the wheat flour, salt to taste and add water little by little and knead into medium stiff dough.
Make small balls, flatten and roll the rotti of your desired size(just like we do for puri).
Heat oil, deep fry with a slotted spoon, pressing the rottis to puff and fry on both sides adjusting the flame until brown in colour.
Serve it hot just like this or accompaniment of your choice.

Happy Cooking!

Onion Rings - without Eggs

Onion rings are kids and even elders favorites when it comes to deep fried snacks. Here I have posted simple recipe to make these rings without eggs.
2 cups thick brown onion rings
½ cup plain flour (maida)
¼ cup cornflour
½ tsp cayenne pepper powder
½ tsp baking powder
Bread crumbs as required to coat the rings
Salt to taste

Combine the plain flour, cornflour, cayenne pepper, baking powder and salt and mix well.
Add approx. ¾ cup of water in a deep bowl and mix well using a whisk till no lumps remain.
Heat the oil in a deep  pan, dip the onion rings one by one in the batter till they are evenly coated form all the sides  now roll the rings in bread crumbs and deep-fry in hot oil on a medium flame, till they turn golden brown in colour from all the sides. Do not add more than 5 rings to deep fry. Drain on an absorbent paper towel.
Serve immediately as it is or with tomato ketchup.

Aps Notes:
Do try to use brown or white onions to get thick rings, if you don’t find these then try to get large onions of your choice.
Make sure the bread crumbs are coarse if possible make them at home fresh(as I did not have fresh bread I used readily available crumbs).
Adding cayenne pepper is totally optional you need not flavour it and make it plain and add your flavour after the rings are fried.
Happy Coking!

Wednesday, March 1, 2017

Shrikhand - Kesar Elaichi Shrikhand

 This is a thick and creamy dessert  which is very popular in Maharashtra and Gujarat and is one of our family favorites. It’s easy to make and very delicious.
You can find my Strawberry Shrikhand recipe here.
Here is how to make Shrikhand:

We need
Caster Sugar/Powdered Sugar- 1-1 ½ cup (adjust according to taste)
Cardamom powder-1/4 tsp
Saffron-few threads
Milk – ½  tbsp
Pistachio-few chopped
Almond-few (chopped)

Lets make Hung curd first  for this remove the whey from the yoghurt by hanging it in a muslin cloth & tie it so that only the water drains through the cloth & the fat remains, this is called hung curd. Allow it to hang for around 6hrs or overnight.
Take ½ tbsp hot milk and soak the kesar/saffron for around 5 minutes minimum and keep aside for later use.
Remove it from the cloth to a bowl & add in the sugar, saffron milk & cardamom powdera and mix it slowly to get a creamy consistency and remove lumps if any.
Garnish with the chopped Pistachio & serve chilled. 

You can skip Saffron and make it only with cardamom and name it Elaichi Shrikhand. 
You can half the above quantity  or even double and keep yogurt and caster sugar quantity 1:2 approx adjust sugar only after tasting.

Shrikhand tastes good with methi Thepla or simple rotis (my kids love this combo).
Happy Cooking,