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Monthly Archives: February 2015

TEMPLE RASAM

Temple rasam or devastana saaru means a rasam which is prepared in temples for prasadam (rice),….
I found this recipe from other blog ‘Authentic food delights’ ….When I tried this recipe of her it was just as perfect as I had tasted the rasam in temples….
Rasam means there must be use of pulses but in this there is no use of any pulses but also its taste is just perfect…
Usually we use rasam powder to prepare any rasam or saar but in this recipe every ingredients is fried and then ground to paste….This is the reason for Aromatic rasam..
I usually prepare this rasam on festive day because I think its just perfect to prepare ..
Do this recipe and enjoy with your family..

INGREDIENTS

•3 medium Sized Tomatoes (chopped)
•11/2 tblsp coconut grated
•11/2 tsp coriander seeds
•1 tsp urad dal
•1/2 tsp pepper corns
•8-10 methi seeds
•Generous pinch of Asafoetida (hing)
•1/4 tsp turmeric powder
•4 red chillies (I have used •2byadagi and 2guntur)
1• small seed size tamarind
•1tblsp jaggery ( according to taste)
•1Springs curry leaves
•1tsp oil
•4 cups water
•Salt

FOR SEASONING /TADKA

•1/2 tsp mustard seeds
•2 tblsp coriander leaves
•1red chilly broken
•1 spring curryleaves
•1tblsp oil
•1tsp ghee

FOR GARNISHING
•Coriander leaves chopped

METHOD

▪Heat a pan add oil,add coriander seeds, methi, uraddal, pepper, hing, red chillies fry well on medium flame till chillies are crisp and you getnice aroma….
▪Now to this add coconut, turmeric, curryleaves fry 2more minutes
▪Add 2 tomatoes chopped fry till they are mushy
▪Cool this aand grind this to paste with tamrind and jaggery to a smooth paste…
▪Boil water along with remaining tomatoes, when it starts boiling add ground mixture boil well
▪Add salt and give tadka…
▪For tadaka add ghee and oil heat it add mustard seeds let it pop then add coriander leaves, red chillies and curry leaves…
▪Garnish with lots of coriander leaves.

NOTE
*you can make this thick or watery both tastes awesome…
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Posted by on February 28, 2015 in RASAMS AND SOUPS

 

APPOS OR PADDU

A easy and healthy popular breakfast.
This will be small ball sized which is crisp outside and soft inside….you can make this plain or with onion chillies in the mixed in batter…both tastes delicious
Here a thick batter is ground using rice and dal then it’s left to ferment then only you can enjoy this..so this includes a long process can’t be made instantly but it’s very easy and delicious once you start preparing….
This Appos are also known as Paniyaram /paddu in kannada….A special pan is used to cook this called as paniyaram skillet ( appe pan/kayli)..This is easily available in stores in various brands,even in local market you get to see iron skillet…
You can see the picture of the particular skillet used for preparing Appos…Recipe is as follows

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INGREDIENTS

• 4 cups dosa rice or sonamasoori rice
•1cup urd dal
•1 tblsp Channa dal ( bengalgram )
•1cup pova or beaten rice or pressed rice
•1 tsp methi seeds /fenugreek seeds
•Salt as needed for batter

METHOD

▪Soak rice , dal and Methi altogether for 4 hours
▪Soak beaten rice seperately for 4 hrs
▪Grind both using wet grinder to fine paste using little
▪consistency of the batter must be that of idli batter (thick)
▪leave this batter to ferment atleast 7 -8 hrs
▪after fermentation you can see a raise in batter add salt and mix well
▪ Now heat griddle well and lower the flame and add oil in each compartments and pour 2 tblsp batter in each compartments
▪cook closed and flip and cook both sides till crisp..
▪Enjoy with coconut chutney

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Posted by on February 27, 2015 in BREAKFAST RECIPES

 

PRAWNS GHEE ROAST

A LOVELY RECIPE WITH PRAWNS AND GHEE IS HERE FOR ALL PRAWNS LOVERS …A TASTY DELICIOUS GHEEROAST FROM PRAWNS….A MOUTHWATERING DISH I CAN SAY , WHO DONT LOVE GHEEROAST ;ANYTHING IN GHEEROAST WHEATER CHICKEN, MUSHROOM, PRAWNS,POTATOES… TASTES ULTIMATE TRY THIS RECIPE….

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INGREDIENTS

•20-22 PRAWNS

•20-25 RED CHILLIES (BYADIGE RED CHILLIES)

•10/12 FLAKES GARLIC

•1TSP TURMERIC

•1 LIMEJUICE

•5 TBLSP GHEE

•SALT ACCORDING TO TASTE
METHOD

▪ MARINATE PRAWNS IN LIMEJUICE ,SALT AND TURMERIC FOR 1 HOUR AND KEEP IN REFRIGARATOR.

▪SOAK RED CHILLIES IN WARM WATER FOR 1 HOUR THEN DRAIN AND KEEP ASIDE THE WATER OUT OF IT.

▪NOW GRIND SOAKED RED CHILLIES WITH GARLIC TO FINE PASTE USING THE CHILLY WATER IN WHICH CHILLIES WHERE SOAKED

▪ NOW TAKE A THICK BOTTOM KADAI ADD NEARLY 1 CUP GHEE ADD ABOVE MASALA PASTE BOIL WELL TILL OIL COMES OUT

▪ADD MARINATED PRAWNS ADJUST SALT COOK FOR 5-8 MINUTES OR TILL PRAWNS ARE COOKED..

*NOTE PRAWNS GET COOKED FAST.

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Posted by on February 27, 2015 in FISH, NON VEG CURRY, NON VEG STARTERS

 

POMFRET RED MASALA FRY

THIS MASALA CAN BE USED TO ALL FISH FRIES WHETHER YOU TAWA FRY OR DEEP FRY..

INGREDIENTS

•10/12 RED CHILLIES
•1 TSP TURMERIC POWDER
•10 FLAKES GARLIC
•SALT ACCORDING TO TASTE

METHOD
 ▪GRIND ALL THE ABOVE INGREDIENTS TO FINE PASTE MARINATE FISH AND ▪REFRIDGARATE  FOR ONE HOUR  THEN ROLL EACH PIECE ON RAWA (PREFERABLY CHIROTI RAWA) BOTH SIDES AND TAWA FRY USING COCONUT OIL…

*EVEN U CAN ROLL THE MARINATED FISH ON RICE FLOUR FOR FRYING…

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Posted by on February 27, 2015 in FISH, NON VEG STARTERS

 

SABUDANA KICHIDI

This is one of my favourite breakfast, this is also prepared during fasting but onions are not be added but rest all procedure remains same…
Before I was making this but was not getting sabudana like perals it would become a mass or mushy….but now I have learnt to make this perfect…..all trick lies in soaking of sabudana…..

INGREDIENTS

•1 CUP SABUDANA
•1/4  GROUNDNUTS
•1 BIG ONION CHOPPED
•1 BOILED POTATO CUBED
•3-4 GREENCHILLES SLIT
•1/2TSP TURMERIC (OPTIONAL)
•2 TBLSP OIL
•1TSP JEERA
•1/2 TSP MUSTARD SEEDS
•1-2 SPRINGS CURRY LEAVES
•2 TBLSP CORIANDER LEAVES CHOPPED
•1TSP LIME JUICE

METHOD

    ▪WASH SABUDANA 2-3TIMES UNDER RUNNING WATER THEN SPRINKLE OR ADD VERY LITTLE WATER CLOSE LID AND LEAVE OVERNIGHT .
▪NEXT MORNING MIX ALL THE SABUDANA ONCE AND IF NECESSARY SPRINKLE SOME MORE WATER..
▪GROUNDNUT FRIED AND REMOVE ITS SKIN AND RUN ONCE IN MIXER SO THAT THEY ARE LIGHTLY CRUSHED. KEEP THIS ASIDE.
▪  HEAT PAN ADD MUSTARD, JEERA LET IT SPLUTTER THEN
ADD CURRYLEAVES, GREENCHILLES, FRY WELL ADD ONIONS CHOPPED , FRY TILL PINKISH IN COLOUR
▪ADD POTATO FRY AWHILE AT THIS STAGE IF U WANT U CAN ADD TURMERIC AT THIS STAGE..
▪ADD SABUDANA, SALT  FRY 2-3 MINUTES ADD CHOPPED CORIANDER LEAVES, PEANUTS CRUSHED MIX ALL WELL….
▪AT THE END ADD LIMEJUICE…

NOTE :
*ALL DEPENDS ON SABUDANA QUALITY SOMETIMES IF ITS NOT GOOD  WHAT EVER YOU DO SABUDANA DOESN’T’t BECOME LIKE A PERAL.
*SOAK SABUDANA AS MENTIONED ABOVE TOAKE IT PERFECT.
*THIS CAN ALSO BE DONE WITHOUT ONIONS ON FASTING DAYS BUT AT THE END ADD 1TSP SUGAR AND COCONUT GRATINGS INSTED OF LIME JUICE AND REST ALL METHOD REMAINS SAME
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Posted by on February 27, 2015 in BREAKFAST RECIPES

 

GUJRATI DAL

INGREDIENTS
1/2CUP TUVAR DAL
3 TOMATOES
3 GREENCHILLES
1/2 CUP GROUNDNUTS
1/2 ” GINGER
1/2TSP JEERA
1/2TSP CHILLY POWDER
1/2TSP TURMERIC
1 LIMEJUICE
SALT TO TASTE
   FIRST BOIL TUVARDAL IN COOKER WITH TURMERIC TILL PASTE AND KEEP ASIDE
   HEAT PAN ADD OIL, JEERA FRY AWHILE THEN ADD TOMATOES FRY TILL TOMATOES ARE MASHED NOW TO THIS ADD CHILLY POWDER ,SALT, GROUNDNUTS COOK FOR 2-3 MINUTES NOW ADD THE PASTE OF GREENCHILLES AND GINGER BOIL WELL FOR 2 MINUTES ADD CHOPPED CORIANDER AND SWITCH OFF GAS THEN ADD LIME JUICE AND SERVE ..
      THIS DAL GOES WELL WITH ROTIS,  CHAPATHIS, PULKAS, GHEE RICE, JEERA RICE AND ALSO WITH SOME DOSAS..

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Posted by on February 27, 2015 in SIDE DISH, VEGETERIAN CURRIES

 

Soya chunks curry

INGREDIENTS
SOYA CHANKS -1CUP
1 POTATO
2 BUNCHES PALAK( BOILED 5 MINUTES IN WATER AND STAINED)
2/3 GREENCHILLES   
4/5 CLOVES
1″ CINNAMON
5 SEEDS BLACK PEPPER,
1TSP KUS KUS
1TSP DHANIA POWDER
1 ” GINGER
6-8 FLAKES GARLIC
1/4CUP PUDINA
1SMALL ONION
2 TOMATOES 
5 CASHEWNUTS
GRIND ALL THE ABOVE EXCEPT SOYA AND POTATO TO FINE PASTE..
HEAT PAN ADD OIL ADD ONION-1 CHOPPED, POTATO CHOPPED OR LONG SLICED FRY WELL WITH CLOSED LID TILL COOKED ADD TURMERIC ABOV ABOVE MASALA PASTE BOIL WELL ADD SOYA CHUNKS ( SOAKED IN WARM WATER FOR HALF AN HOUR AND SQUEEZE WATER ) ADJUST SALT AND SERVE GARNISHED WITH CORIANDER LEAVES CHOPPED…SERVE THIS WITH RICE, ROTI, CHAPATHIS… E

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Posted by on February 27, 2015 in SIDE DISH, VEGETERIAN CURRIES