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Posted by on September 27, 2019 in Uncategorized

 

JACKFRUIT SWEET DOSA

Ponsa polo (Jackfruit sweet Dosa)….. 😋😋😋
Homemade is Happiness ❤❤❤

#cookwithashu #jackfruit #sweet #dosa #foodfood #traditional #breakfast #GSB #recipe #goodfood #loveforoldtraditionalfood

Recipe :

•1 cup soaked dosa rice ( soaked for 2 hrs)
•20/22 Jackfruit segments
•Jaggery as required for sweetness(I used nearly 1/2 cup)
•1/2 cup fresh coconut gratings (can add little more)
•3 cardamom pod
•A pinch salt
•Ghee or oil for frying

METHOD

In a mixer jar first grind jackfruit segment, jaggery, coconut and cardamom to fine paste, to this add soaked rice (drain water completely), salt and grind till rice becomes to fine rawa consistency or u can even make smooth paste, remove this to a container add little water to dilute it to get idly batter consistency … Heat dosa griddle, pour a ladle full of batter, lightly spread, drizzle ghee at sides and cook closed till bottom is golden, flip dosa and cook other side for few mins ..Enjoy dosa with butter or honey 😍
Happy cooking 😊

 
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Posted by on July 26, 2019 in Uncategorized

 

CHOLE

Chole is a spicy, tangy north indian punjabi side dish for Bhature or puris …

This is also popular as chana masala made with white Chickpeas, onion, tomato and various spice powder.

Here I am using Everest chole masala powder, as it’s handy and just perfect with all ingredients that goes in for chole masala 😊

To get perfect dark brown colour similar to original chole recipe(not exactly) we need to follow two things i.e fry onion paste on medium heat till brown and other is by adding tea decoction while cooking, adding tea decoction adds only colour and doesn’t change any taste or flavour ,if one doesn’t like it can omit the use of it..

Now let’s see how the recipe follows

Recipe

•1 cup Chickpeas
•4 tblsp oil
•1 tsp ghee
•3 Cloves
•1 piece cinnamon
•1 bay leaf
•2 cardamom or 1 black cardamom
•2 onions paste
•3 tomatoes pureed
•1&1/2tsp ginger garlic paste
•1/2 cup tea decoction
•1 tsp coriander powder
•1/4 tsp turmeric
•1 tsp chilly powder(I used tikkalal, use as per spice level)
•2 tsp Everest chole masala powder
•1/4tsp amchur powder
•Salt to taste
•coriander leaves
•1 tsp kasuri methi

TEMPERING

•Ghee

•2 chopped green chilles

•1/4tsp Asafoetida

•few ginger grated or julians

METHOD

*Soak white kabul chana for 10 hours, then pressure cook it for 7_8 whistles

*In a mixing bowl add chole masala, turmeric, chilly powder, dhaniya powder, amchur powder mix with 1/4cup water and make a paste

*Heat pan add oil and ghee, when hot add whole garam masala

*When you get good aroma add onion paste, cook till brown (this takes little time but adds a good taste and colour to chole)

*When done add ginger garlic paste, fry a minute, add powder paste and fry till raw smell disappers

*Add tomato puree and cook on low flame till cooked or oil starts seperating (you can add salt at this stage)

*Add cooked chana along with water, tea decoction, boil well till everything combined and becomes thick

*Add coriander leaves chopped finely

*Add kasuri methi give a good mix, check for salt

*And finally give tampering and enjoy with bhaturas, or poori , or chapatis, or rotis or even with rice

NOTES

*Onion paste: just grind raw onions to fine paste

*Tomato Puree :grind raw tomatoes to fine paste

*Tea decoction made with 1 cup water and 2 tsp tea powder boil till reduced to 1/2cup

*Kasuri methi to be warmed up and then crush it and use, this adds a good flavour

*Serve with lemon wedges and onion rings

 
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Posted by on March 3, 2019 in Uncategorized

 

MALPUAS

Festivals are on its way friends, why not try some easy and quick sweets to enjoy with your family and friends❤️..
Here are few Malpuas /Malpuris to mark the festivals 😍…. enjoy!

Do give this recipe a try as it’s easy and quick to make with few handy ingredients😊
They are slight crispy with each bite and soft to eat, I love my malpuas / malpuris exactly like this… 😀

Homemade is Happiness ❤❤❤
Recipe is as follows

INGREDIENTS

•1 cup APF(Maida)
•1/2 cup suji (fine semolina)
•1 cup Sugar (I used 3/4th cup)
•1/2 cup thick well beaten curds
•Water as required to make batter
•1/2 tsp cardamom powder
•a pinch salt
•a pinch yellow food colour (optional)

METHOD

•In a bowl or container mix all the above ingredients(except cardamom powder) to make a batter exactly like dosa batter(not too thick nor runny)

•see that there are no lumps in the batter

•Close the bowl and rest for 5- 6 hours

•Just before deep frying add cardamom powder and give a good mix

•Heat oil well, turn the flame to medium heat and pour 1 or 2 laddle full of batter and cook till its light golden and cooked one side, now with the help of 2 spoon slowly flip and cook other side till golden.

•When malpuas are done remove them using frying laddle and pressing it with the help of spoon so that excess oil is removed ,then put on a absorbing paper for a minute then store or serve topped with chopped dry fruits or chilled rabdi.

•Enjoy this festive with easy to make malpuas garnished with your favourite nuts chopped😊

NOTES

*Each time u make malpuas see that the temperature of oil is hot when you pour batter, latter turn the heat to medium and cook.

*To get perfect shape I made this in a small kadai with minimum oil in it and fried one after the other, later when you are ready ,you can make 4/5 at a time in big kadai.

*Mine first 2 to 3 malpuas didn’t get perfect but latter I got the trick to make it, so don’t loose hope if 2/3 malpua don’t come good, practice makes man perfect friends☺️

Happy cooking !

 
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Posted by on October 13, 2018 in DEESERTS OR SWEETS, Uncategorized

 

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HOMEMADE CHICKEN MASALA POWDER

Homemade Chicken Masala powder….. Very aromatic and comes handy to many recipes 😊
Homemade is Happiness❤️❤️❤️

The measurements what I am sharing is for one time use for 1 kg _ 1.250gms of meat, You can double the quantity for storing the powder but I prefer making it fresh or a day before using it 😊, add extra chilles or chilly powder for spiciness while making curry or sukka or any other meat recipe as the spice level in this masala is medium spicy .

Recipe :
•10 Roasted dry red chilles (I used byadagi)

•1nd 1/2 tblsp roasted coriander seeds (Sabut Dhanya)
•1 tsp roasted cumin (Sabut Jeera)

•5 seeds fenugreek (methi)

•1 tsp fennel seeds(saunf)

•4 petals star anise (chakra phool)

•2″ long cinnamon (dalchini)

•6 cloves (lavang)

•2 cardamom (elachi)

•1 nd 1/2 tsp black pepper (kali Mirch)

•5 flakes garlic with peel

METHOD

Add all the above ingredients in a food processor and make fine or semi coarse powder and use in any chicken curries, sukka , ghee roast or any other meat preparations

 
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Posted by on October 1, 2018 in CHICKEN, MASALA POWDER, Uncategorized

 

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SHETTY’S SPECIAL BANGDA GASHI

We come across so many types of fish curries but of all i love Shetty’s recipes, I believe they make the best fish or chicken curry… They are very particular about their recipes, you can taste them in any Mangalore- Udupi -Kundapur region Resturants or small hotels there….

Here is a household recipe shared by my friend Raksha who is a bunt (Shetty),and a very good cook, even though she makes few recipes her curries or chicken recipes tastes best just like famous restaurant in Mangalore or Udupi… She says their curries tastes yum because they use roasted ingredients, they keep all ingredients like coriander seeds, cumin, Methi all ready dry fried and store as soon as they get it from the market, so it becomes easy to cook as and when desired and she says to follow step by step process in making any curry without making hurry 😊..

They are very famous in making kori ghashi, Neer dosa, chicken sukka, Pulimunchi, fish fries and the list is on…

Here Mackerel/Sardine fish is cooked in spicy coconut masala and to add more flavour a seasoning is added which takes the curry to the next level😋😋😋..now let’s see how to make this Gashi or fish curry

INGREDIENTS

•4 Banguda/Mackerel Fish (cut into 2 or 3 pieces each)

•4 greenchilles slit

•1/2″ ginger chopped

•1 onion chopped

•1 Tomato chopped

•few strands of coriander leaves

•1 string curry leaves

For Grinding

•1/2 coconut grated

•18/15 red chilles (roasted in a tsp oil)

•2 nd 1/2 tsp coriander seeds(dry roast)

•1 tsp Cumin/Jeera(dry roast)

•10 peppers corns(dry roast)

•6 garlic cloves

•Tamrind (2 gooseberry sized)

•1 tsp turmeric

•1/2 onion( raw)

For Tempering

•coconut oil

•1/2 medium onion chopped finely

•few curry leaves(break with hands)

METHOD

•Grind a fine masala using above ingredients mentioned for grinding using water.

•Now in a mud pot or cooking pan add masala, 2 cups water (or as req), ginger, green chilles, boil well, fish add tomatoes, boil for 5 minutes add curry leaves ,coriander leaves, salt boil 3 more mins and remove from heat

•Now in a tadka pan add oil, when hot add onions fry till red, turnoff flame and add curry leaves.

•Enjoy with Neer dosa or Matta(red rice/boiled rice/Kerala rice)..

NOTE

*I prefer to fry ingredients just before making

*5 seeds of methi or fenugreek seeds can be added to make masala

*The recipe can be used with Sardines or Anjal /king fish.

*Best served with boiled rice/matta rice or Neer dosa

 
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Posted by on September 26, 2018 in Uncategorized

 

PATRANI MACCHI

Patrani Macchi a Parsi speciality dish where fish is cooked in green chutney and wrapped in banana leaves tastes awesome ..There are two methods of making it one is by steaming the wrapped fish or by cooking it in a pan closed as I have adopted here in making patrani Macchi , tastes absolutely delicious😋..

This fish tastes wonderful with influence of spicy green coconut masala, which traditionally made with a paste of coconut, coriander leaves, garlic, ginger, greenchilles, turmeric, cumin and lime juice but today I have come up with a more tastier version of it 😊

I have used Mackerel fish here , the recipe recipes tastes heavenly with pomfret fish too.
Homemade is Happiness❤️❤️❤️

INGREDIENTS

•3 Mackerel fish(washed and cleaned)

•3 Banana leaves (as much required to wrap the fish)

•A tsp oil

•1 /2 tsp Turmeric

•Salt

•2-3 tblsp Lime juice

GREEN MASALA( to be Pan fried in a tsp oil then made into paste)

•1 cup coriander leaves

•2 tblsp coconut

•5 green chilles

•2 tblsp mint leaves

•5 pepper corns

•6-8 flakes garlic

•A small piece ginger

•1 small piece cinnamon

•2 cloves

•1 tsp cumin(or little more)

•1/2 onion

METHOD

•clean, wash fish and marinate with turmeric, little salt and 2 tsp lemon juice for 5 minutes

•Now again marinate it with the green masala,add salt(as req for masala) and remaining lime juice and refrigerate for an hour

•Cut banana leaf into required pieces, place the marinated fish in the middle and wrap it from both the ends and seal it with a toothpick

•Heat pan add a tsp oil and place the wrapped fish and cook closed for 5 minutes, flip and cook again for 5 more minutes and your patrani Macchi is ready to serve

•The other method is steaming, place them in a steamer or cooker and steam cook for 5-10 minutes

NOTE

*Give slit to fish so that fish gets well marinated.

*frying the ingredients and use of cinnamon,cloves, black pepper corns and onions can be omitted as the original recipe doesn’t say but adding this gives extra wow taste 😊

 
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Posted by on September 25, 2018 in FISH, NON VEG STARTERS, Uncategorized

 

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