Sunday, May 28, 2017

Suran Shashliks

Suran Shashlik
This is one dish I learned from a food group in FB by Shilpa Rao and it was a instant hit at home. Do try if you love experimenting with food just like me and moreover its one super recipes for vegeterians.
1 Big piece of Yam or suran cut in to chunks (Be careful if its itchy)
Salt to taste
1 capsicum cut in to squares
1 white onion or red onion cut in to big squares and separated
For Marination
½ tea spoon red chilli pwd
¼ tsp garam masala pwd
¼ tsp haldi pwd
1 tsp achari masala (If you dont have achari masala add 1/4th tsp each of jeera and dhania powder,fennel seed powder with a hint of chat masala)
1 table spoon dahi/yogurt
Juice of ½  lime




Method :
Parboil the yam till soft but firm. After cooking discard the water.*check notes
After the yam has cooled mix all the above ingredients  mentioned under Marination and arrange on skewer if you don’t have skewer use toothpicks. One capsicum piece, One onion piece, one yam pieceat a time . Let it stay for 30 minutes
Sprinkle little oil on a pan and cook it on all sides. Turning all sides keeeping the flame very slow to avoid shashliks into turning black very soon!
Yummy vegetarian suran Shashliks are ready to eat ....serve with sprinkled chaat masala on top.
Serve it with some Yummy Dahi  Pudina Chutney or pudinachutney


Aps Notes:
You can use any other method to cook the yam/suran like Microwave/pressure cooker.
If the Yams have become very soft please don’t use the same as it will crumble while cooking further and will not stay on the skewer.
If you want another version you can Grill it in oven. (Again Oven time varies, I’ve always preferred gas version for suran.)
The original recipe has tandoori masala in it but I’ve used achari masala which tastes equally good. 
Happy Cooking,
 Aps

Friday, May 26, 2017

Ambuli Nonche (Version 2)

There are many versions of Ambuli/Raw mango pickle in Amchigele/Konkani community this is one such pickle with roasted spices and its totally lipsmacking. This pickle has no oil in it so there is no fattening agent in it.
Ambuli/ Raw Mangoes- 3 hard n fully matured
To Dry Roast n Powder
 Dry Red chilly –approx. 20 or one big fistful
 Mustard seeds- ¾ th  cup
Rock salt-1 Cup heaped  
Fenugreek seeds/Methi seeds - ¼ th tsp
Asafoetida /Hing ... 2 chickpea size ( I use hing in solid form, if using powder then ¼ tsp  )

 Method:
Wash and wipe the raw mangoes with clean dry cotton cloth .
Shred the raw mangoes along with skin with a knife.
Dry roast rock salt on sim /low flame for few seconds. When cooled finely powder it in a dry grinder/mixie.
Dry roast fenugreek seeds, then mustard seeds when splutters remove it from flame and let it cool.
In the same pan dry roast red chillies and hing. Allow these to cool.
Now first powder the dry roasted chilly to a very fine powder. Remove it in a clean and dry glass bowl.
Then powder the roasted mustard seeds, roasted hing and roasted methi seeds to a fine powder.
Take it in the same bowl in which we have chilli powder(roasted).
In the same bowl add the shredded raw mango , roasted and  powdered salt , half a cup of boiled and cooled water and mix well .
 Now transfer this in a clean and dry glass jar or a porcelain jar.
The Pickle taste perfect  tangy and spicy after 2 or 3 days.

Note : Dont touch water while preparing this pickle . Use completely dry spoon , mixie jar n also the glass  container in which the pickle will be stored .
We can do it even with Adoli we call it kochoche in amchigele.  Adoli(This is a curved cast iron blade fitted to a wooden base, to cut with this one needs to sit on wooden base and then cut with the curved blade. It needs lot of experience and i have none.) This is just dap the raw mango on the adoli randomly and then chop this gives tin shredded mango pieces.

Enjoy Making and do let us know how you liked it.

Happy Cooking, 
Aps 

Friday, May 19, 2017

Green Chilli Pickle

Green Chilli Pickle
I have posted this Green chilli pickle but with a accompaniment to Oats Undi. Sop today I am posting a separate post exclusively for green chilli pickle.
Recipe for the Green Chilli Pickle is:


Ingredients
Big Green Chillies – 250 Gms
Lemon Juice – 1 Cup
Yellow Mustard Powder – ¼ Cup
Oil – 3 tbsp
Turmeric – 1 Tsp
Salt – ¼ Cup
Method
Chop the green chillies into a inch size.
Heat the oil to smoking point and let it cool completely.
Mix the green chillies, mustard powder, salt, and turmeric powder together.
Add lemon juice to the green chilli and mix well.
Add the oil and mix well.
Store in a clean, dry, air-tight glass bottle.
Wait for a week before the pickle is Served.
Enjoy your Pickle with accompaniment of your choice.


Tips
Select your chillies with care they must be fresh, firm, and raw.
Make sure your hands are clean and theres no water as we can store this pickle for a months time in refrigerator.
Enjoy Making!
Happy Cooking!
Aps

Avnas Ambe Sasam

Avnas Ambe Sasam is a Amchigele/Konkani dish( Avnas means pineapple and Ambo means mango in Konkani) Fruits like mango,pineapple,grapes, and apple are mixed with coconut mustard(sasam in Konkani) paste.
My mom makes smooth coconut masala/paste whereas many make a little coarse masala/paste. We like it both the ways.



Here is the recipe for Avnas Ambe Sasam:
2-3 slices of Pineapples
2 medium sized mangoes
10 white or black grapes( I did not have so used black currants)
1 apple (optional)
1 cup grated coconut
2 peanut sized tamarind
3-4 red chilies dry roasted
¼ th teaspoon mustard seeds
3 tbsp jaggery or sugar (adjust according to sweetness of mango)
Salt to taste


Method:
Cut pineapple slices into thin strips. Similarly peel apple and cut it just like we did with pineapples.
Now peel mango and cut into small cubes.
Slice the grapes into half and add it with the rest of the fruits.
Add black currants or raisins to this and mix well with salt.
For the Masala/paste.
In a mixie/mixer jar add coconut paste, red chilly,tamarind,and jaggery(sugar if not using jaggery) and mustard seeds and grind into a fine paste.
Add this paste to the mixed fruits and mix well with ¼ th cup water.
Check for salt and sweet. Add more if required.
Avnas ambe sasam is ready to serve.
Aps Notes:
If we need to make a coarse avnas ambe sasam then  grind the coconut masala into a coarse paste.
I have added black currants as the grapes were too sour.
We can even add some cashewnuts.
What do we do with the flesh on the mango seed ? just squeeze the pulp in the fruit bowl so you don’t waste a single drop of mango pulp.
Make this and enjoy!
Happy Cooking,
Aps

Banana Milkshake

Banana Milkshake
Summer calls for liquid foods. This is one instant energy booster drink for Summers.
We need:
1 large ripe banana
1 cup chilled  milk
1 tbsp honey

Method:
Peel and chop banana, add it in a juicer along with milk and honey. Blend till smooth.
Serve immediately
Note:
You can add sugar too but I prefer honey due to health benefits.
Enjoy making!
Happy Cooking,
Aps

Sunday, May 7, 2017

Phanna Taak/Tadka Chaas/Tempered Buttermilk

A soothing drink for summer that can be making in a jiffy.
Ingredients for Phanna Taak/Tadka Chaas Or Tempered Buttermilk
Buttermilk – 2 Cups
Mustard seeds – 1 tsp
Oil – ¼ th tsp
Dried Red chilly / Red pepper finely chopped – 1
Asafoetida- ¼ th tsp
Curry leaves -10
Salt – ¼  tsp
Black salt – ¼  tsp

Steps to prepare Phanna Taak/Tadka Chaas
Heat oil in a pan. Add mustard seeds, when they start to splutter add curry leaves,red chilly bits, asafoetida  and switch off the flame.
Add this tempering to the buttermilk along with salt, black salt and mix well.
Pour this onto a serving glass.
Phanna Taak/Tadka Chaas is ready. Serve cold and enjoy. 

Note:
You can even add green chilies if desired.
You can add grated ginger, cumin seeds, mint leaves (these are my favorite)*
If you do not have buttermilk at home, then dilute 1 cup beaten thick yogurt with water and then add the spices.

Happy Coooking, 
Aps

Saturday, May 6, 2017

Chane Pitta Khadi/ Khadi / Besan Barfi

During Amchigele marriages the standard sweet is Mithai Undo/Boondi Laddoo and Chanepitta Khadi( a konkani sweet), but now people have changed increased the sweets or sometimes even give one big Laddo (which they call tirupathi laddoo/dry fruit mithai undo). Khadi is one of my favourite sweet when it comes to marriage sweets.
I never ventured in making khadi, whereas amma makes almost all kind of sweets at home, so I thought there’s no better teacher than Amma. When she visited us this march I decided to learn the making of khadi and she taught me very well. And Anu (Dad)cut the pieces. He cut the pieces because he is very precise when it comes to cutting, each piece matches the other. 
We enjoyed making it as well as eating it. Making khadi was a family fare.

 Ingredients:
Ghee - ¾ th cup
Sugar 2 cups
Chane Peet/gram flour/Besan 1cup
Cardamom powder- ¼ th tsp
Water- 1 cup
Cashew nuts cut into tiny bits – ½  cup


 Method:
Fry besan in ghee until it gives a good aroma (20-25 minutes minimum) and remove on a plate.
 Now add Sugar and water and make it into 1 and ½  string consistency.
To this add roasted chane peet/gram flour and mix well.
Now add the cashew nut bits,
Stir continuously  till the blend thickens almost forming a soft lump.
Now add cardamom powder and mix well.
Transfer a blend to a greased (with ghee)plate.
 Cut into square pieces when warm.

Note:
You can add almonds too but in this I love only cashew nuts.
Happy Cooking,
Aps



Crispy Potato and Garlic Rice

As promised in my last post a dish to be made with crispy potato bites is Crispy Potato and Garlic rice. A kind of Indo Chinese dish experimented at Aps Kitchen turned out to be delicious.

Here is what we need:

2 cups Basmati rice, cooked
1 cup Green Capsicum, cubed into small pieces
1.5 teaspoon Chili Garlic sauce
2.5 - 3 teaspoon Soy sauce
3 tbsp garlic finely chopped
3 tbsp onions finely chopped
2 tbsp spring onions
1 tsp celery
2 green chillies
1.5 teaspoon Tomato sauce/ketchup
¼ th tsp vinegar
1/2 teaspoon Crushed chili flakes
1 tbsp spring onion greens
Salt to taste
1 tablespoon  oil +1 tbsp sesame oil


Method:
Soak rice in water for 20 minutes and then cook it until done. Make sure the rice is not at all mushy!
Spread the rice on a plate and allow it to cool a bit.
While the rice is cooling lets get cooking the dish, heat a pan add cooking oil and sesame oil.
To this add finely chopped garlic and when it gets golden brown add spring onions, green chillies,celery and onions and sauté until cooked.
Add in the capsicum and make sure they cook but are crunchy.
Now time to add the sauces, add tomato sauce,soy sauce,chilli garlic sauce, vinegar and mix well and stir it for a minute.
Add the crispy potatoes (saving 3 tbsp for later use)and toss well so that all sauces get coated well to the potatoes.
Now add the cooked rice and salt to taste(be careful while adding salt as all the sauces have salt in it) and mix well making sure the rice doesn’t break. Keep covered for 3-4 minutes.
Add spring onion greens, 3 tbsp crispy potatoes and some garlic chips and Serve immediately with any Indo chinese side dish or just as it is.
Notes:
You can add extra green chillies if you wish for a spicy dish.
To make garlic chips slice the garlic and fry them crisp with 1 tbsp oil. And you can use the same oil to make the rice.
The recipe link for CRISPY POTATOES iis being given Here .
Happy Cooking,
Aps 

Friday, May 5, 2017

Crispy Potato Bites

A newly experimented dish and a tasty one do try it and enjoy!
Ingredients
  • 4 large potatoes,peeled and cubed.
  • 2 tablespoons rice flour
  • 1 tablespoons corn flour
  • 1½ teaspoons chili powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon garlic powder * check notes
  • salt
  • 3-4 tablespoons oil for shallow frying

Method:

  1. Peel the potates and  Cut into bite size cubes and wash it with cold water twice to remove the starch. Now dry on a kitchen towel.
  2. Meanwhile take all the spice powders,rice flour and corn flour in a mixing bowl. Mix well.
  3. Heat oil for shallow frying.
  4. Add the spiced potatoes and the flours and mix well.
  5. Add the potato cubes and shallow fry until golden brown.
  6. Remove and serve crisp potatoes as starter or with rice and dal.

Notes
1. If you do not eat garlic then add asafoetida powder.
2. You can serve with a lemon wedge.
3. While frying do it in batches and do not over crowd the pan

The next recipe will be with these crispy potatoes, Till then!

Happy Cooking,
Aps