Monsoon Magic Recipe#4- Taikile ambado Filed under ( Amchikele Randap/Konkani food, Crunchy Munchy, Fries and Podis, Mangalorean Recipes, Monsoon Magic Recipes, Starters, Tried and tasted )

Remember the Taikile khadi  and Taikile chutney I posted Last year??? Taikilo is a monsoon greens.

Here is one more dish made out of this leaf.

Taikile Ambado: Ambado in Konkani is a fried item. This is our family favourite leaf and dish too.

Here is what we need:

Taikilo washed and chopped finely-2 cups

Rice – 1 cup

2 handful of Toor dal (soak rice and toor dal for 4 hrs)

20 Kashmiri red chilies

Salt to taste

Coconut oil for frying(u can use oil of ur choice I always prefer coconut oil for frying).

Method:

Grind soaked rice, dal and red chilies into a smooth paste. Add as less water. Make a thick paste.

Now mix salt and the ground paste with chopped taikilo. Mix evenly.

Make small balls and flatten it. Keep all the ambado ready for frying.

Heat oil and fry the ambado’s till crisp.

Taikile Ambado is ready to serve.

Taste fantastic with Rice and dal or Rasam.

Tastes Yum Yum  when u add lozza love in it.

Till Later Then,

Crunchy Munchy #6 Kananga Sonto/Sweet Potato Finger Chips Filed under ( Crunchy Munchy, Fries and Podis, Snacks, Vacations )

How many of u love sweet potatoes??? U??? me too J especially just cooked and peeled :D

U saw my post of Kananga Chips/Sweet potato chips here.

Now it’s a sweet potato recipe again Kananga Sonto/Sweet potato spicy finger chips

Here is what we need:

Sweet Potato – 250 gms

Besan /Gram flour- 150 gms ( adjust if its not fully coated)

Hing water – 1 tbsp

Coconut oil to fry

Salt to taste

Chilli powder – 2 tbsp

Black sesame seeds/til-1 tbsp

Method:

Peel sweet potatoes and cut into thick strips (just like how we do for potato finger chips).

Heat oil in a Wok, when hot fry these finger chips in oil only for 5 minutes and allow it to cool.

Now add besan,chilli powder,til,salt and sprinkle a little bit of water(just little to coat the kanang/sweet potato) and mix well.

Make sure each sweet potato strips are well coated.

Now fry these coated sweet potato strips in hot oil(make sure the oil isn’t over heated orelse the strips will get blackish and not get crisp).

Remove on a Paper towel or a big vessel with holes.

Allow it to come to room temperature and store it in a Air tight container.

Enjoy the Kananga Sonto on a breezy evening or any time u wish to!!!

With the 6^th crunchy munchy I end the series here. (this doesn’t mean I have no more crunchy munchy to post but this one is the end of the series. Hoping to post more soon. May be Part 2!!!)

Tastes Yum Yum  when u add lozza love in it.

Bu bye for now,

Crunchy Munchy #5-Ponsa Karo/Jackfruit chips Filed under ( Crunchy Munchy, Fries and Podis, Snacks )

Actually I had thought of ending the Crunchy munchy during the last post but as we made some extra munchies I have 2 extra post coming J. So Enjoy!!!!!

Jackfruit is one of the most loved fruit at my home sweet home. Making these chips is one of the sweet memories of my childhood. I still remember making of this chips when I was 9 My my we almost made 10 kgs of this chips….. from then we never made such lot neither would dream of such!!! Ahh…. We enjoyed the chips then till the last bit of it J J J….. Mamama Amma, C pachi n I was in the making of the chips.

But these days we make a small lot never more than 3 kgs ;) don’t know is it becoz we cant make it or don’t have time to make it just like we did before. How many of u have such Munchies made at home with so much memories??? Did I say I have yeh I do have lots of memories. Without lots of chit chat lets come to the main topic. 

Crunchy Munchy #5-Ponsa Karo/Jackfruit chips

This is how we make this

Raw, but firm and fresh jackfruits, just out of the tree, are used for this.  

What you need:
1 medium sized raw jackfruit 
Oil - enough for deep frying
Salt - 12 heaped tsp

ü  If using fresh jackfruit, it’s a good idea to oil your knife we use the Adoli( the wooden plank with curved knifeI don’t know wht is it named in English) and hands first before cutting, as the fruit has sticky latex in it.

ü  First cut the fruit into half and remove the centre  from it.

ü  Pull out the flesh fruit bulbs from the pieces and remove the seeds from it.

ü  Cut the fruit into thin long wedges.

ü  Combine salt and water in a small bowl and keep aside.

ü  Heat a deep fryer or a frying pan in medium-high, add enough coconut oil for frying, wait till the oil is heated through, add the cut fruits and fry it stirring constantly.

ü  While frying, add about 1/2 tsp salt water and give it a stir.

ü  Fry until the chips turn golden brown and transfer it to a platter with holes or paper towel.

Note

cut all the fruits evenly for better frying.When adding thesalt water mix, step back as the oil will bubble up making a slight sound but don’t panic, it will settle down in a while.

Tastes Yum Yum  when u add lozza love in it.

Signing Off 

Until then wait for next crunchy munchy!!!

Crunchy Munchy #4 - Corn Chuda/Corn Chivda Filed under ( Crunchy Munchy, Fries and Podis, Snacks )

I am sure all of u are enjoying the Crunchy Munchy posts going on here…  Its been 3 posts till now, here I come with the 4th one J

Crunchy Munchy#4 –Corn Chivda

We need:

• 2 cups Corn Poha/Pressed Maize
• ½ cup Peanuts/ Groundnuts
• Cashews/raisins (optional)
• Fresh Curry leaves
• Oil for Deep frying

 For the Masala Powder

• 1 tsp Red Chili Powder
• 1/4 tsp Turmeric Powder
• 4 tsp Sugar powder
• Salt to taste

Method:

•  In a small bowl mix together the ingredients for the Masala Powder and keep aside
• Deep fry the corn poha part by part.. drain and remove on a paper towel.
• Once the corns r deep fried fry peanuts until crisp, then fry raisins,curry leaves and drain on a paper towel.
• Now mix the fried items all together.
• Take  masala powder and sprinkle over the fried corn poha and mix well. The masala should be added to poha when it is hot as it mixes well.
• Add more masala if needed.

Let this cool and then store in dry airtight containers

Tastes Yum Yum  when u add lozza love in it.

 With the last post of CRUNCHY MUNCHY series  Its time to say bye!!!!

Promise to come with more recipes J

Crunchy Munchy # 3 Charmuri Chuda/Charmuri Chivda Filed under ( Chaats and Tangy food, Crunchy Munchy, Fries and Podis, Snacks )

When u feel like munching something without oil yet something crispy and yumm here is Charmuri Chivda/Chuda for u…

Charmuri is a Konkani word for puffed rice.

Ingredients:

Puffed Rice/Murmura/Kurmura - 7 cups

Peanuts/Groundnuts - 1 cup
Curry Leaves - a sprig (optional)
Red Chilli Powder - 2 tsp
Turmeric/Haldi - 1/4 tsp

Thick sev – 1 cup
Powdered Sugar - 1/2 tsp
Oil - 3 tbsp

Method:
1. Wash curry leaves and pat them dry.
2. Heat oil in a kadai.  Fry the peanuts till colour changes or roast the peanuts in MW oven.
3. Now, in the same kadai add curry leaves.  Saute till crisp now add puffed rice and sauté for a minute.  Then add fried peanuts.

Allow to cool for a while then add thick sev, red chilli powder, turmeric, salt and sugar. 
5. Mix well and chivda is ready. After it cools completely, store it in air tight container.

Tastes Yum Yum  when u add lozza love in it.

Crunchy Munchy #2- Masala Kadlo Filed under ( Crunchy Munchy, Fries and Podis, Snacks )

Till date I never made masala kadle, or chips or even chivda’s all myself instead I just sat besides helping amma with just getting things ready and the MAIN PART i.e EATING ;).

Now that I have got a good opportunity to learn from amma and make it all myself and Amma doing the helping part I feel so good J. Infact I feel great that Amma has learnt to rest J.

So here is the Crunchy Munchy#2- Masala Kadlo/Masala Kadle/Gram flour and spice coated peanuts.

Kadlo in Konkani means peanuts/groundnuts. And when u deep fry them coating with all the spices its Just Yummmm…

Rain is on the go and When it pours it feels great to munch on this snack with a hot Cuppa Coffee or Tea J.

This recipe is very simple to make.

 Enjoy the deep fried crunchy peanuts.

So here is what to do for Masala Kadlo

You will need

250 g peanuts
125 g gram flour (besan)
2 tablespoon (25 to 30 ml) water
3/4 teaspoon salt
1teaspoon Kashmiri red chilli powder
1/4 teaspoon hing (asafoetida)
Coconut Oil for Deep frying

Method

1.    Mix peanuts with besan, salt, red chilli powder, and hing.

Sprinkle 2 tbsp water and mix well. Mixture should be thick and well coated on each peanut. 

1.    Heat oil in a frying pan. Reduce heat to medium and fry gram flour coated peanuts in batches (depends on how big ur frying pan is I fried in 2 batches as my frying wok was big enough) until golden color and crisp (Do not fry on high heat. Peanuts will get the brown color immediately and it won't cook inside). 

2.    Drain and place on paper towel so that it absorbs excess oil.

Serve with Tea or Coffee or just munch them without any thingJ.

Last but not the least Tastes Yum Yum  when u add lozza love in it.

With a Crunchy post its time to say bubye!!!!

CRUNCHY MUNCHY #1-Kananga Chips/ Sweet Potato Chips Filed under ( Crunchy Munchy, Snacks, tea time snacks )

Hello to All the readers of Aps Kitchen….. I hope atleast few are remaining…. ;) and this thought arises because of my slow phase of blogging!!!

As u all know my little doll keeps me busy all the day… I know this is a good excuse ;) but mind me I hardly get time to blog…. When I visit others blogs I feel bad tht I can’t leave my comment…. All u who r in my readers n whom I follow… I love ur blogs n peep in once I a while atleast…

So here to go with todays topic…..

As we all love to much on something crunchy wither while watching tv or just when we got nothing to do n so on….

I have decided to put on some CRUNCHY SNACKS…

I ve got bottles of coconut oil at home so Amma n I r on the making of the Crunchy Munchies

I know this adds on to ur Calories…. But u got to burn them too…. Nd so do I do J

Part of the secret of success in life is to eat what you like and let the food fight it out inside. This is my policy sometimes when it comes to tasty food.Hello to All the readers of Aps Kitchen….. I hope atleast few are remaining…. ;) and this thought arises because of my slow phase of blogging!!!

As u all know my little doll keeps me busy all the day… I know this is a good excuse ;) but mind me I hardly get time to blog…. When I visit others blogs I feel bad tht I can’t leave my comment…. All u who r in my readers n whom I follow… I love ur blogs n peep in once I a while atleast…

So here to go with todays topic…..

As we all love to much on something crunchy wither while watching tv or just when we got nothing to do n so on….

I have decided to put on some CRUNCHY SNACKS…

I ve got bottles of coconut oil at home so Amma n I r on the making of the Crunchy Munchies and not only that the next season its gonna rain n we can enjoy these munchies at home... M i ryt???

I know this adds on to ur Calories…. But u got to burn them too…. Nd so do I do J

Part of the secret of success in life is to eat what you like and let the food fight it out inside. This is my policy sometimes when it comes to tasty food.

Lets Start With CRUNCHY MUNCHY #1 – KANAGA CHIPS/ SWEET POTATO CHIPS

Whats Needed

• Coconut  oil, for frying
• 2 large sweet potatoes, washed
• Salt -2 tbsp

Directions

• Firstly mix salt in a cup of water and keep aside
• In a large bottom pan, heat oil
• Thinly slice potato  into round disks, about 1/4-inch thick. After a minute add a tbsp full of salt water into the oil, stirring frequently. Fry until crisp(would take hardly 3 minutes). Remove from oil and drain.

U can store in an airtight container for up to 6 months 

U can store in an airtight container for up to 6 months.

Enjoy with a cup of coffee or Juice or just like that....

Last but not the least Tastes Yum Yum  when u add lozza love in it.

With a Crunchy post its time to say bubye!!!!