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EGG WITH POTATO CURRY

An Aromatic Egg curry recipe with no oil or no garam masala ,yet a fingerlicking curry ❤.. Its a bunt style preparation ,i simply loved it with my plate of hot steamed rice 😍

Its filled with lots of Flavour and taste ,i really wonder how🤔…. Using of pototo is something which adds plus point to the dish, How? ..Both an egg lover and egg hater can enjoy this dish to the fullest at the same time 😍 as my family do,my elder son likes eggs ,no potatoes and younger loves potato ,no eggs …i will always be in delima what to make 😓 so here is an end to it now 😍….

This curry is perfect with Parota ,neer dosa, chapati or even with steamed rice or matta rice (red rice) 😊….

Learnt this simple recipe from a very dear bunt friend Raksha Shetty .. 

INGREDIENTS 

•4 Eggs

•1 large /Medium pototo (washed and cubed with peel or without)

•1 medium Onion chopped/sliced

•1 cup grated coconut 

•12 fried badgi chilles(as per need)

•4 seeds Fenugreek 

•11/2 tsp coriander seeds 

•1/2 tsp cumin seeds 

•8-10 peppercorns 

•Small piece cinnamon (opt)

•2 cloves(opt)

•6 flakes garlic 

•A small gooseberry size tamrind 

•Turmeric

•coriander leaves chopped finely for garnish 

METHOD 

▪Heat a pan add 2 drops oil ,and fry coriander seeds, cumin, Methi, cinnamon, cloves, pepper, garlic till a good aroma … remove this to grinding jar
▪Add tamrind ,fried chilles, turmeric , coconut to grinding jar along with enough water and grind masala to very fine paste. 

▪In a pan add potatoes,water and boil till done add onion salt and boil awhile add ground masala and simmer the gas and allow to boil well with closed lid ,when it starts to bubble check salt ,drop eggs(break eggs directly) one by one and turn flame to medium ,close lid and cook till eggs get cooked

▪Garnish with freshly chopped coriander leaves and relish with hot rice or anything of your choice..

NOTES

*Curry consistency is medium thick not runny ,you check below picture for reference 

*i have used cinnamon and cloves here but as per my friends suggestion there is no need of it 😊

*Its always better to break egg  in a bowl first then drop in the curry one by one ,sometimes spoilt egg can’t be detected by outside and by doing this the risk is reduced 😀 a tip to be noted dear friends 🖒Happy cooking !…

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Posted by on September 18, 2017 in EGG, Uncategorized

 

Nankhatai/Narayan katar 

A melt in mouth Eggless cookies….. This easy to make crunchy sweet cookies were my child favourite and my Mom’s speciality cookies ,she used to make it very often when guests visted us or for distribution during some celebration or birthdays….

As Gowri Ganesha festival is on its way and I was wondering what to make to munch with my relatives and friends and suddenly i saw this post of nankatais by one of my foodie friend and tempted me to make this easy recipe…. I then called my mom for recipe and quickly pendowned the recipe and started making as the ingredients were very few and handy except vanaspati but got it and made dough at night and rested it well and baked it in the morning…. Within few minutes cookies where ready 😊I am happy to see them perfect crisp crunchy ❤❤❤

Recipe is as under

​Recipe

•1 cup all purpose Flour (Maida)

•1/2 cup Gram flour

•1 cup sugar powder

•1/2 tsp cardamom powder 

•2 generous pinch cooking soda

•A pinch salt

•3/4 cup vanaspati (Dalda)
METHOD 

▪Heat pan and add vanaspati,when it starts melting switch off flame and allow it to completely melt in its own heat present and allow it to cool..

▪Sieve  Maida, gramflour, salt and soda 

▪Now to the vanaspati pan add sugar powder and mix vigorously till a smooth paste see that no lumps are formed to this then add flour mixture,cardamom powder and mix to a stiff dough ,cover it and rest it for 8 hrs

▪After the resting time you can see the dough getting hard,again crumble it with fingers and knead well and make large marble size balls or any shape as per your likings and press gently with the help of ur palm 

▪place them on a baking tray with enough space in between each nankatai and bake them in a preheated oven at 180deg for 20-25 minutes or till done..

NOTES

*1/2 cup unmelted Ghee can be used instead of Vanaspati but using Vanaspati gives perfect bakery style crunch to cookies…

*for beautiful colour one can add 1/4 tsp of turmeric powder to the melted vanaspati …

*i usually add cardamom plus sugar and make powder 

*Timings from one oven to another oven may varry so keep checking after 15-20 minutes

 
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Posted by on August 23, 2017 in DEESERTS OR SWEETS

 

DESI MURGH 

Are you searching for some spicy desi style chicken then here is an end to it,here is my version of  Desi Murgh ,which I make when I fall short of time or when I like to taste something chat Patankar,its semi dry in texture and tastes extraordinary, a fingerlicking recipe!

Here chicken is cooked with desi masalas which blends perfectly and gives an excellent taste to the dish.. No grinding ,no marination and can be made in jiffy 😊

Enjoy this as a side dish or even as a starter😍❤

Let’s see the recipe

INGREDIENTS 

•1 kg chicken  (clean and washed)

•3 large onions sliced

•1 tblsp  ginger garlic paste 

•6 slit greenchilles 

•2 tsp chilly powder 

•1tsp turmeric 

•1tsp tsp dhania powder 

•1/2 tsp cumin powder 

•1tsp tsp garam masala 

•Salt to taste

•2 tsp pepper powder (add as per likings)

•1/2 cup coriander leaves chopped 

•1/2 -1 cup water

•2 tblsp Oil 

METHOD 

▪Heat a kadai add oil,when heated add onions and chilles fry golden 

▪Add gingergarlic paste toss for 30 sec and then all spice powder toss well till raw smell disappears 

▪Add chicken toss everything well till mixed ,add 1/2 cup water and cook closed till 3/4 done

▪Add salt ,coriander leaves ,pepper powder and cook further till semi dry or dry as you like .

▪Serve as a side dish to dal or rasam rice

NOTE

*Can add extra water if necessary 

*add chilles/chilly powder as per likings

*lime juice can be added

 
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Posted by on July 19, 2017 in CHICKEN, NON VEG STARTERS

 

INSTANT RAWA IDIYAPPAM/SPRING HOPPERS/OTTU SHAVIGE

Idiyappam is an age old healthy recipe followed for generations …It tastes awesome with coconut jaggery milk or any spicy curries or with veg stew or even with pickle and coconut oil..

It’s also known as string hoppers/semiya/shevai /ottu Shavige 😊

Authentic way of making Idiyappam is very tedious process, involves a lot of procedures like soaking , grinding , cooking the batter then steaming etc….which is time consuming and so many of us turn up without making it 😓 due to busy working life ,eventhough we love it ! …

We go for something instant or quick recipes to enjoy, so today i am here with an instant and more healthier version of ottu shavige where no much work invoved😍, very easy recipe of making Idiyappam/ottu shavige using fine rawa or semolina ,which tastes equally delicious ❤.Soo that now everyone can satisfy there carving to eat ottu shavige along with coconut milk  (you can check my blog for such instant easy,quick and delicious recipes ❤) ..Hope you all will like it 😊

Give this recipe a try and enjoy Idiyappam anytime of the day or even when u have not planned anything for breakfast or on sudden arrival of guests and impress them😊
INGREDIENTS 

•2 cups semolina/rawa

•1-1/2 to 2 cups water(approximately add 11/2 cups first and knead if necessary add water accordingly )

•Salt

•1 tsp ghee/oil

METHOD 

▪Mix all above ingredients and make a dough 

▪Make equal sized balls and steam cook 15 minutes 

Grease the inside part of an Idiyappam maker or Chakuli mould with oil and fill it with the prepared 1 or 2 steamed rawa balls and press it in a circular motion on a plate in the form of long strings in circular motion.

▪Serve with Jaggery coconut milk 

NOTES 

▪This recipe makes around 6 medium Idiyappam 

▪You can use authentic Machine /Chakuli mould for making these Idiyappam 

COCONUT JAGGERY MILK: Grind 1 cup coconut ,soaked 1tsp kus kus,1tsp rice soaked,to fine paste,stain this using water then add jaggery  (as per taste),boil once and add cardamom powder mix and switch off gas ,cool this and serve with Idiyappam (Soak kus kus and rice for an hour ) 

Instant way of making coconut jaggery milk dissolve grated jaggery(use as per sweetness) in 1/4 cup warm water then bring it to room temperature add ready to use coconut milk ,add 1/2 tsp cardamom mix and enjoy

 

MTR RESTURANT STYLE BATATE SAAGU

Today I am here with a tried and tested easy recipe of very famous banglore MTR ( Mavalli Tiffin Rooms resturant style Potato saagu….. 

 I got an opportunity to learn this from a foodie friend from a food group ,I was very happy seeing it as i have tasted MTR saagu and love it very much ,it tastes yum, its in the form of semidry with balanced taste….. I planned it very next day for breakfast along with pooris…

And result was just similar to that of MTR style and delicious yet the same time 👌👌👌…

Please give it a try ,it’s very easy and quici8k to make and enjoy with poori or rawa idli😋

Recipe credit to Ambica Kudva 😊thank you Ambica for a delicious side dish recipe,now its got added in my daily menu.. ❤

INGREDIENTS

•2 large or 4 medium sized boiled and mashed potatoes  (roughly)

•1 medium onion chopped finely

•1 medium Tomato chopped finely

•4 Greenchilles

•4Garlic cloves

•a small piece ginger

•1/2 tsp turmeric

 •1/2 tsp dhania powder

•1/2 tsp Red chilli powder

•2 tbsp putani dal (roasted gramdal/pappu)dry roast and make fine powder

•1/2 tsp mustard  

•1 tsp cumin seeds

•1 tsp urad dal

•finely chopped coriander leaves 

•1 tblsp oil

•1 tblsp ghee

•Salt to taste 

METHOD 

▪Make a paste of green chilli, ginger and garlic and keep ready

▪Heat a pan add oil and ghee,wait till its hot

▪Add mustard , jeera and urad dal and allow to pop

▪Now add in onions and toss till golden 

▪Add the green chilli ginger garlic paste fry well till rawness smell goes off 

▪ Add tomatoes, turmeric and chilli powder toss awhile

▪ Add 3/4 cup water and bring it to a boil

▪At the same time take 1/4 cup water add add the Putani dal powder and mix well to make a paste see that no lumps are present and add it to the above boiling mixture. 

▪add salt and mashed potatoes ,boil once till the saagu thickens turnoff gas and garnish with coriander leaves and serve hot with pooris or rawa idlis

NOTES

*Use chillies or chilly powder as per individual spice level

 

 

ONION PAKODA 

Here is a resturant type  ONION PAKODA / PAKORA/FRITTERS recipe for all you dear friends 😍😍😍 …..
From the below recipe you get just perfect restaurant type crispy, delicious non oily onion pakoras…..Just enjoy making this within minutes for evening tea / coffee or club this along with lunch as a sidedish or enjoy it with your guests or friends….

Easy to make  when you like to munch on something when it’s raining or during kitty parties 😊….

#easy #quick #delicious #instant #snack #starter #teatime #pakora #pakoda #onion #crispy #fritters #deepfried #homefood #resturant #cookwithashu 

INGREDIENTS 

• 2 large onions finely sliced  (seperate each layers by squeezing)

•2 finely chopped greenchillies 

•Few chopped curryleaves 

•1/ 2 cup besan / Gramflour

•1/2 cup rice flour 

•Salt to taste 

•1/4 tsp turmeric 

•1 tsp chilly powder 

•a pinch soda (optional ) 

•1/4 tsp ajwain / om seeds 

•1 tsp coriander seeds crushed roughly 

•oil for deep frying 

METHOD 

▪In a wide container add all dry powders and mix well ,now add onions , chillies and curry leaves mix well applying pressure while mixing, this helps onions to release moisture and helps binding all together 

▪If necessary sprinkle water  (but not necessary, but the dough must be tight ,if the mixture contains more moisture then your pakoda will turn soft and soggy )

▪Rest 5 minutes, and again mix applying pressure 

▪Heat oil in a wide kadai to boiling point, then reduce to medium heat and make pakoda by dropping small portion of dough into oil

▪fry all sides till crisp and golden ,remove this to a absorbing paper to remove excess oil…

▪serve hot with mint or coriander Chutney or with ketchup 😊
NOTE 

* Slice onions only at the time of making pakoda, as it leaves it’s own moisture if cut fresh

*if necessary just sprinkle water to bind it ,adding to much water pakodas become soggy 

*see below picture for perfect idea of dough consistency

 

PAKODA WALE MURGH

Last night made chicken with the leftover onion Pakoda…. Leftover ka makeover giving it a twist with chicken 😜 …

Any fritters or deep fried dishes should be relished as soon as its made or else it gets soggy and we don’t feel like having it 😐, ….as I had guests at home at teatime I made onion pakoda (check recipe for onion pakoda here http://wp.me/p5M7RU-vv   ) for them ,it was excess and no one was in the mood to finish it off 🙄 ,and me don’t wanted it to go waste or throw it , so I planned it to use with chicken and serve it in the dinner and believe me no one could recognise it was onion pakodas used in chicken😜….. A delicious chicken onion pakoda dish was made with the leftover😀😀😀

 I can say innovative recipe at its best so I gave it a classy name “Pakoda wale Murgh” 😍😍😍….

Relish this  fully dry or semi dry along with rice as a side dish ..

Hope you all enjoy the recipe and give it a try 😊😍

INGREDIENTS 

•8/10 Leftover onion pakodas crumbled 

•1/2 kg chicken cleaned and washed

•1tsp gingergarlic paste 

•Pepper powder as desired 

•1/2 tsp Cumin powder 

•1 tsp Chilly powder

•1/2 tsp Turmeric 

•3/4 tsp Garam masala powder 

•Salt as needed

•Coriander leaves chopped 

METHOD 

▪In a kadai add chicken,salt ,chilly powder,turmeric,ginger garlic paste and  1 cup water and boil chicken till done ..

▪To this add all spice powder and fry well add crumbled pakodas and give a good mix till everything gets combined,if necessary sprinkle water and cook

▪Add chopped coriander leaves ,give a good mix and enjoy it completely dry or semi dry which ever you like

▪serve as a side dish to dal rice or rasam rice…

NOTE

*NO ONIONS OR OIL IS USED WHILE MAKING THE DISH AS PAKODAS ARE MADE OF ONIONS AND DEEP FRIED 

*lime juice can be added at the end for tangyness

*Check Onion Pakoda recipe here http://wp.me/p5M7RU-vv

 
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Posted by on July 14, 2017 in Uncategorized