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Monthly Archives: March 2015

ONION DOSA

  This is a filling yummy breakfast recipe …super soft and tasty ,try this with chutney ..

INGREDIENTS

•11/2 cup dosa rice
•2tblsp urd dal
•1cup beaten rice (thick phova)
•1 onion chopped roughly
•Coriander leaves few strings

METHOD

▪Soak dosa rice and urd dal for 3hours ,
▪soak phova for 2 hours seperatley with enough water then drain water and grind all together to idli batter consistency.
▪Now remove this and ferment 8 hours
▪At the time of making dosa add salt, onion & coriander leaves chopped mix all well.
▪Now heat dosa griddle add  a big laddle of batter spread thislittle
▪apply oil on sides then cook with lid closed cook both sides ▪enjoy this with coconut chutney

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Posted by on March 31, 2015 in BREAKFAST RECIPES, DOSAS

 

GREEN PEAS CURRY

Here I am using konkani’s traditional recipe for this recipe. Its a mild spicy curry. Konkani’s call this batani ambat…Do try this

INGREDIENTS

•1 cup green peas fresh or frozen or even dried variety can be used but soak overnight and pressure cook till soft
•1medium sized potato or m’lore cucumber- 1/2 cut into cubes
•1medium onion chopped
•1/2 cup coconut grated
•5/6 fried red chillies
•Turmeric a pinch
•Tamarind a small piece
•Salt
•Oil for seasoning
•1 small onion for seasoning
•2flakes garlic crushed(optional ) 

METHOD
▪grind masala with coconut, redchillies, turmeric,salt and tamarind with water to smooth paste
▪If you are using dried variety of peas then u have to soak this overnight then pressure cook this with potato
▪If using fresh then add water to a vessel then add potato cubes or cucumber , boil awhile then add onion chopped cook for 5-8 min 

 ▪add green peas boil till green peas are cooked then add ground masala paste cook well and salt if necessary

▪ in a small pan prepare a seasoning of oil when heated add onions chopped, add crushed garlic and fry till golden in colour.

NOTE
* i have used coconut oil for seasoning which gives a good aroma,refined oil also can be used
*garlic can be omitted original recipe doesn’t have garlic
*other vegetables like green piegon peas,riged gourd,palak,manglore spinach, can be used..

peas Curry 
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Posted by on March 31, 2015 in VEGETERIAN CURRIES

 

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RAW MANGO CHUTNEY

This is side dish which is usually served with rice and dal or rasam or sambar. It has mixed taste of tangyness and even spicy.  I love this with rice and konkani’s dal.Recipe is as follows

INGREDIENTS

•1 medium sized raw mango
•4/5 greenchilles
•4/5 flakes garlic
•Salt
•1/2 coconut grated

METHOD

▪Peel the skin of raw mango then chop this remove its seed..keep aside
▪Now in a mixer add coconut, greenchilles, salt and grind this to a paste then add raw mango ,garlic and grind twice..
▪ your chutney is done..

NOTE
* some use red chillies instead of greenchilles, here I have used greenchilles

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Posted by on March 31, 2015 in CHUTNEY/GOJJU

 

DAL / KONKANI’S STYLE DALITOY

This is a simple ,yet delicious thick dal served with rice /buns/chapati /idlis……😊

In konkani language (coastal area)its called dalitoy. This is every konkanis favourite….During festivals or during konkani marriages or during any functions or temple feast this is a must in the menu without this the meal is incomplete for us 😍😍😍…

All can prepare this konkani dal but taste and texture always varry from eachone, even though same recipe is followed with exact measrements,they say na practice makes man perfect its like that in making this dalitoy 😀 ……but i can say no one can ever compete konkanis in making this dal like they make….

The Tadka in the dal of hing and coconut oil adds additional flavour and taste to this simple dal, it adds magic i can say😃

I love dal even if it is served everyday ,its my soul food dal rice and pickle is heaven for me,i enjoy it completely…

Now lets see how to prepare this dal, its simple and tasty too…

INGREDIENTS

▪ 1cup pigeon pea/ toordal /arhar dal soaked for 1/2an hour
▪ 2/3 springs curryleaves
▪ 1 red dry chilly broken
▪ 2 greenchilles slit
▪ 1″ginger chopped or crushed
▪ A pinch turmeric
▪ Salt according to taste
▪ 1 tsp cocont oil (or can use refined oil or ghee)
▪ 1/4 tsp hing(everest hingraj)

METHOD

▪ In a cooker add dal enough water so that dal is immersed add turmeric, greenchilles, 1spring curryleaves and crushed ginger close lid and take 3/4 whistles so that dal is mashed well,

▪ when cooled open lid and see whether dal is cooked properly or not otherwise  cook once again till mushy ,

▪when cooled open lid and mash dal with a laddle or masher, add salt little water if it is too thick or as required ,boil well.

▪ give seasoning of oil mustard , hing , curryleaves and red chillies… and your konkani way of dal is ready to be served…

Note
* tastes best with steamed rice, idlis…

*it should be little thick not watery..then only tastes best

*this is not spicy dal but one can use chilles as per taste…

*serve dal and rice along with fryyums,papad or any vegetable stir fry/sukka ,pickles or one can enjoy with fish fries or chicken too
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Posted by on March 31, 2015 in VEGETERIAN CURRIES

 

JATPAT PANEER GHEE ROAST

  This is simple and quick recipe of mine. When ever uninformed guests at home u can prepare this  only if paneer is available

INGREDIENTS
•2tblsp ghee
•1 cup paneer(10/15 cubes)
•2 tsp chilly powder
•A pinch turmeric
•2 tblsp curds
•1/2tsp jeera powder (opt)
•1/2tsp garammasala (opt)
•1tsp kasuri methi
•Salt according to taste

METHOD

▪  First heat a kadai add ghee add chilly powder ,turmeric fry awhile
▪ add paneer cubes fry well add jeera powder, garammasala, curds, salt nd fry on high flame then atlast add kasurimeti mix and serve.

NOTE
* for the same recipe you can use boiled potatoes also..

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Posted by on March 31, 2015 in SIDE DISH, VEG STARTERS

 

PADANGI USLI /GREEN GRAM USLI

    This is a easy and quick breakfast recipe or this usli is prepared during festive time because in this there is no use of onion or garlic even rice or rice item is not used, its a satvik food, this can even taken on fasting days also.
It has great health benefits also, greengram helps in cooling our body so mainly this this type food or drink made out of this is taken during hot seasons . …

INGREDIENTS

•1 cup green gram soaked for a day
•1/4 cup coconut
•3 greenchilles chopped
•1/2″ ginger chopped
•1 -2 tblsp sugar
•Salt little

METHOD

▪Soak greengram for 4-5 hrs then remove its water and tie this gram in a muslin cloth overnight and leave.
▪next morning you can see sprouts out of this .
▪ put this in a vessel and boil till soft or pressure cook for two whistles.
▪When cooled remove water and use the boiled grams.
▪To this add grated coconut, greenchilles, ginger,salt, and sugar mix it and enjoy this simple usli..

NOTE
*the water drained from boiled green gram can be used for making rasam out of it by giving a seasoning of garlic and red chillies boil well and enjoy with steamed rice..

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Posted by on March 31, 2015 in BREAKFAST RECIPES

 

CURRYLEAVES CHICKEN DRY

This is a starter dish or even can be used for sides with rice..

INGREDIENTS

•1 kg chicken
•15 flakes garlic
•1/2 tsp turmeric
•1″ginger
•7/8 greenchilles
•1/4 cup Pudina
•1/4 cup coriander leaves
•1cup curry leaves
•2 tblsp  curds
•1/2 limejuice
•2 tblsp cornflour
•1tsp pepper powder
•1tsp garam masala
•2 medium onions
•Curry leaves for garnishing -2/3 springs
•Cashewnut-1/4cup for •garnishing
•2 tblsp ghee
•Salt according to taste

METHOD

▪Grind 1onion curryleaves, greenchilles, pudina, coriander leaves, ginger, garlic, turmeric, salt, pepper, garammasala, curds, cornflour, lime juice, grind to paste then add to chicken and keep 1/2-1 hour for marination….
▪Heat kadai add ghee add onions fry till transperent then add curryleaves and cashews a pinch salt fry till onions are brown and remove this on a plate
▪Now in the same kadai add the marinated chicken cook till chicken is cooked then fry on high flame till dry then garnish with above onion mixture and mix and your curry leaves chicken dry is ready..

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