Pineapple Saffron

Hello Aps Kitchen Readers! May this year 2018 bring lots of Happiness and good health in your life. This is a cool recipe that I adapted from KudpiRaj Maam. It is indeed yummy.

Pineapple chunks 1 cup Sugar ¼ th cup(adjust according to the sweetness of pineapple) Saffron –little less than a pinch Method:
In a small bowl add a tbsp. hot water and soak saffron in it and keep aside for later use. In a mixer grinder/blender add in the pineapple chunks and churn it well to get a nice juice. Now strain the pineapple juice. ‘ In a pan add in the sugar and 1/4th cup water and dissolve the sugar completely. Now add in strained juice and mix well. Boil it for approximately 8-10 minutes making sure the juice thickens and does not stick to the bottom of the pan. When it is just done add the soaked saffron and its water in the pineapple juice and mix well, allow this to cool at room temperature. When cooled add in popsicle/icecandy mould and freeze for 6-8 hours or overnight. Enjoy making this!


Beetroot Sukka

A easy and tasty side dish to go with rice or chapathi.
Course:side dish  Cuisine:karnataka, south indian Servings :4 portion

Method: Get all the ingredients listed under "For frying" ready. Heat a pan, and dry fry* coriander seeds, whole pepper, fenugreek, fennel seeds, cumin seeds. When they are almost fried, add the dry red chillies. Remove it from flame. In same pan add a little oil, garlic and half of the sliced onions. Fry till the onions start turning brown. Switch off and let the mixture cool down. Add ¼ th  grated coconut, tamarind, and grind the mixture to a semi smooth paste in a blender. Meanwhile wash, peel and chop the beetroot into bite size pieces. Heat some oil in a deep pan, and fry the remaining onions to golden brown. To this add chopped beetroots curry leaves, salt and fry on a high flame for another 2 minutes while stirring occasionally. Add the ground paste, stir well, reduce to a low flame. Add ½ cup water Cook with the lid closed for 10 minutes. Open the lid If the co…

Purple Cabbage and Feta Salad

During Summers we feel like eating something light! And if it’s a salad we are the most happiest people on earth. Today I am posting a purple cabbage and feta cheese salad its very easy to make.
Ingredients : 3 cups purple cabbage shredded thinly. ½ cup onions finely sliced 3 tbsp crumble feta cheese 1 tbsp finely chopped parsley Dressing- ¼ th cup greek yogurt½ tsp apple cider vinegar½  tsp vinegar1 tsp sugarSalt and pepper, to taste
In a large bowl add in the shredded cabbage, sliced onions chopped parsley. In a small bowl mix all the items mentioned in dressing and add it to the shredded cabbage. Now mix it well and add in the crumbled feta cheese and serve immediately. 

Happy Cooking, Aps

Beetroot Soup - with coconut milk

Now that winter has begun here you will get to see some winter recipes in Aps Kitchen. Today we will make Beetroot Soup. I generally make Tomato and Beetroot soup but this time I combined beetroot with coconut milk which is classy. Let’s get making!

1 tablespoon olive oil1 large yellow onion, diced3 cloves garlic, finely chopped1 tablespoon finely chopped ginger3 large red beets, peeled and cut into 1/4-inch pieces5 cups vegetable stock, divided1 cup thin coconut milk1/2 teaspoon fine sea salt1/4 teaspoon freshly ground black pepperParsley (optional)Crusty bread/croutons to serve (optional)  Method:
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes.  Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency.  Stir in coconut milk, salt an…

Stuffed Paav/ Stuffed bun

Kids wanted me to bake something new and savory so this one was made for them. I wish to replace flour with wheatflour maybe soon ill try!
Recipe for Stuffed Paav Ingredients for Paav Plain Flour / Maida - 1 Cup Milk - ⅓ Cup + 1½ TBSP Sugar - ½ Tbsp Instant Yeast - 1 Tsp Salt - ½ Tsp Milk Powder - 1 Tbsp Vegetable Oil - 1 Tbsp More Flour for dusting. Sesame Seeds - As required to sprinkle on top Milk & Butter -For Brushing
Ingredients for bhaji/stuffing 1 Tablespoon oil 1 teaspoon mustard seeds 6 dried curry leaves 2 green chilies, chopped into fine pieces 3 medium potatoes, boiled, peeled and cubed 1 large onion, finely chopped ¼ teaspoon turmeric powder juice from ¼ lime 2 tbsp fresh coriander leaves, chopped salt, to taste INSTRUCTIONS

Lets get making Paav Buns: Start by proofing the yeast, to do so In a mixing bowl add the Warm Milk, followed by sugar. Mix really well, then add the Instant Yeast. Stir and keep aside for 10 mins in a warm spot like a turned off microwave or oven. Add the flour, sa…

Bread Croutons - Baked

Winter has arrived and making soups have started in my house. Tomato soup is one of the family favorite soups. Adding croutons and enjoying them gives a extra taste to the soup and when croutons are homemade and Baked it makes the soup yet more healthy isn’t it? I use this croutons for soups/salads and even pulao. So let’s learn how to make croutons.

INGREDIENTS: 4 heaping cups cubed brown/multi grain or any choice of your bread( i have used brown bread) 2 tbsp extra virgin olive oil 1/4th  teaspoon sea salt
DIRECTIONS: Preheat the oven to 375 degrees Fahrenheit. In a large bowl, combine the bread and salt. Drizzle olive oil over bread while stirring. Stir well until bread is coated by all ingredients and olive oil is absorbed. Spread the bread cubes into an even layer on a sheet pan. Don’t crowd the pan. Bake for 10 minutes on both sides for 180 deg celcius or until golden brown and crisp. Enjoy with accompaniment of your choice. 

Notes:  If you’re using fresh bread, they’ll take a little longe…

Alsande beeyye saarupkari

Alsande beeye saarupkari is a  pot side dish which is easy to prepare and comfort food. Saaru meaning rasam and upkari means sabzi/side dish. Lets learn to make this easy recipe.

2 cups black eyed beans/lobhiya/ alsadne bee
2 tomatoes finely chopped
2 pods crushed garlic
2 slit green chillies
6-8 red chillies broken into pieces
Salt to taste
2 tsp coconut oil(you can use any oil of your choice)


PROCEDURE: Wash  and pressure cook alsande bee along with tomatoes  in 2 cups water for 4-5 whistles.Transfer it in a vessel, add salt to taste,slit green chillies and boil it for 5- 10 minsOnce it is boiled, remove from the flameIn a small pan take oil,add crushed garlic, and fry till garlic becomes brown colour, now add red chillies broken and roast it for a few seconds.Add this tempering to the cooked beans and mix wellServe hot with hot rice!

Here My thali consists of typical mangalorean food which has Surna(elephant foot) kismuri,Surna koot, saarupkari, rice and papad. I will upd…