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Monthly Archives: April 2015

EGG CURRY WITHOUT COCONUT

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This is a thick gravy without coconut and tastes like butter masala…this curry can be served with rice,roti,gheerice,..Even vegetarians can use paneer instead of eggs..

INGREDIENTS

▪6 boiled eggs
▪2 medium onions
▪2 tomatoes chopped
▪1″ ginger
▪8-10 flakes garlic
▪1tsp kus kus
▪10 cashewnuts
▪2 tsp chilly powder
▪1tsp garam masala pwdr
▪1tsp kasurimeti
▪salt according to taste
▪1/2tsp sugar
▪1/2tsp turmeric powder
▪1tsp butter
▪1oil

METHOD

▪First grind tomatoes, 1onion, ginger, garlic, chilly powder, kus kus, cashewnut to a fine paste and keep aside.
▪give slits to  boiled eggs.
▪Now heat a pan add 1tsp butter &1tsp oil add 1 finely chopped onion, fry well then add turmeric powder, ground masala ,1/2 glass water salt boil well add sugar, boiled eggs again cook 5 more minutes switch off gas add kasurimeti mix and serve….

▪NOTE
▪Adjust chilly powder according to your taste.
▪I always use Everest tikkalal chilly powder in my recipes.
▪you can use paneer instead of eggs.
▪you can even use boiled chicken.
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Posted by on April 29, 2015 in EGG, NON VEG CURRY

 

CHICKEN SUKKA

Who don’t  love chicken sukka isn’t it? ..
Here i have used a homemade sukka powder which I have mentioned before in this blog..( http://wp.me/p5M7RU-3F)
This is a perfect manglore style sukka which is very famous in south kannera weddings ,restaurants and hotels…
Here I have used a bunts recipe given by my neighbour who are very famous in preparing this type of dish,u can see this chicken sukka in most of their functions which is served with appum ,toddy idli or neer dosa….
This is a coconut based semi dry dish which goes well with white rice, boiled rice, ganji/porridge, neer dosa, dal, appum, idli..
This is all time favourite for me ..

INGREDIENTS

•1kg chicken cleaned and washed
•2 tblsp ghee /coconut oil
•2 springs curryleaves
•1 tsp mustard
•4 flakes crushed garlic
•1 onion finely chopped
•1/2 tsp turmeric
•Salt according to taste
•1/2 grated coconut (once crushed in mixer)

METHOD

▪Heat pan add ghee, mustard when it starts to pop add curry leaves, crushed garlic and onions fry well
▪Now add chicken, turmeric and fry till chicken is cooked well
▪Now add sukka powder (CHICKEN SUKKA POWDER – http://wp.me/p5M7RU-3F) ,salt and coconut mix well and cook on medium flame for 10 minutes with lid closed till dry
▪chicken sukka ready to serve with neer dosa..

NOTE

*for vegetarians add ivy gourd chopped and boiled black channa instead of chicken then follow the same recipe to prepare any vegetable sukka….
*grind coconut once in mixer to coarse paste using 1tblsp water,if you like to have it without grinding its absolutely fine
*coriander leaves chopped can be added to enhance more taste..

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Posted by on April 28, 2015 in CHICKEN, MASALA POWDER, NON VEG CURRY

 

CHICKEN SUKKA POWDER

This powder is so easy and quick to prepare that you need not buy it from stores now onwards …..
Its just a perfect recipe given by a neighbour who is a bunt ,its so perfect that i have stopped buying Sukka powder from stores now….in this recipe ingredients are so simple and handy which are easily available inside our kitchen…
This powder is used for preparing chicken sukka, which is most famous dish of bunts in and around manglore or south kannera….
This can be preserved in airtight containers and can be used when needed…this powder can also be used for making vegetables like potatoes and beans, ivy gourd nd channa ,can also be used for fish like marvai,crab etc but use litter lesser quantity of powder..
With this recipe 1kg chicken sukka can be pepared…

INGREDIENTS

•10/12 byadige red chillies
• 4 tsp coriander seeds
•2 tsp black pepper
•1/4 tsp methi
•1tsp jeera
•1small cinnamon(optional)
•2 cloves(optional)
•10 flakes garlic peeled
•a gooseberry sized tamrind

METHOD

▪Dry fry all the above ingredients  then make powder out of it then add 10 flakes of garlic, tamrind a gooseberry size, and again make coarse powder as seen in picture….
▪Now your sukka powder is ready to use or store this in a airtight container and use this when required…

NOTE

*store in a dry airtight container after cooled
*from above measurements you can prepare 1kg chicken sukka
*here I have not added cinnomon and cloves but if you need you can add,actual recipe doesn’t hold this..

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Posted by on April 28, 2015 in MASALA POWDER

 

FRUIT SALAD

Fruit salad a easy dessert for all of us isn’t it….I thought to share this recipe as many of us prepare in many ways ..but i want to share my way of preparing this ..prepare this easy and quick recipe and impress the quest with this simple dessert….

INGREDIENTS

Milk 2cups
2tblsp custard powder (any flavour)
3tsp sugar
1tsp honey
Fresh fruits chopped of your choice like kiwi, pomegranate, black grapes ,mangoes, apple, etc…
Dry fruits (optional )

METHOD

Boil milk-11/2cup, add sugar let sugar get dissolved then add custard mixture (custurd pwd &1/2cup milk mixed well) mix this well till thick, now allow this to cool..Now to this add fresh fruits and nuts chopped of your choice , honey mix and serve chilled…

Note
Here I have used mango, apples, grapes, cherries, banana, papaya, …
Dry fruits used are cashews and raisins

Tip
You can eat this as it is or with a scoop of vanilla ice cream along with this tastes awesome…

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Posted by on April 10, 2015 in DEESERTS OR SWEETS

 

PRAWNS BIRYANI

Prawns /Jhinga/Sungata biryani is a onepot meal cooked using spices, masalas, rice and prawns cooked altogether in cooker….so it can be cooked fast and a quick delicious biryani gets prepared within few minutes..
I always prefer easy and quick recipes and which are delicious too…
I love preparing pulavs, biryanis for lunch or dinner or when guests are around because it saves my time and a delicious dish gets prepared within minutes ….
when preparing biryanis only thing is your rice must be perfectly done….so use water according to measurements….
Always use prawns deveined(with the help of fork remove the black thread present inside the prawns ) otherwise its not good for health…
Here is a easy recipe for prawns biryani which is very tasty and quick to prepare…
I have one more recipe for prawns biryani in which I have tawa fried prawns and used in preparing biryani ,which is one more delicious recipe check here for the recipe http://wp.me/p5M7RU-bp…
Here I have prepared it in a simple way, so that all can enjoy ..

INGREDIENTS

•2 cup basmathi/sonamasoori
•1 medium onion chopped
•2 tomatoes chopped
•1bayleaf
•5 greenchilles
•1/2cup pudina
•1/4cup coriander leaves
•2 piece cinnomon
•6-8 cloves
•1tsp kas kas
•1/2tsp jeera
•1tsp shah jeera
•2tblsp oil
•4 glass water
•1/2onion for grinding
•1″ginger
•6flakes garlic
•1/2tsp Turmeric

MARINATE (20-25 minutes)
•20-25 tiger prawns (cleaned,devein and washed)
Salt
•1/4 tsp Turmeric
•1/2tsp lime juice

METHOD

▪First make a paste of onion, greenchilles, jeera, 1piece cinnamon, 4 cloves, kus kus, ginger, garlic, turmeric, coriander leaves and pudina.
▪ Now heat cooker add oil,shah jeera, add remaining cinnamon, cloves, bayleaf fry awhile
▪add onions fry till translucent add tomatoes fry till mushy add above ground paste fry well till it leaves oil
▪Now add marinated prawns fry awhile add washed rice fry awhile.
▪add water(1-2ratio)…salt according to taste boil and close the lid
take 2whistles….done serve this with cucumber / onion raitha..

NOTE

*If using basmathi rice then wash the rice,add water and soak for 30min , this makes the grain long when cooked but drain water and use..
* if using basmathi rice then reduce the water i.e 1cup rice then use 11/2 cup water
*if using basmathi rice then take 2 whistles
*note this tip always when you are cooking with basmathi rice…..
*try one more recipe for prawns biryani where Prawns are tawa fried http://wp.me/p5M7RU-bp

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Posted by on April 10, 2015 in BIRYANI, NON VEG RECIPES

 

EGGLESS CARAMEL CUSTURD

A jatpat dessert for all of you…its so easy, quick, less ingredients, less time consuming dessert….so try this eggless caramel custard quick recipe

INGREDIENTS

2Tblsp custurd powder
500 ml boiled milk
3tblsp Sugar (use according to your sweetness)
Cherries for decorating

For caramelizing

2tblsp sugar
1tsp water

METHOD

Take 1/2cup milk mix custurd powder to a paste and keep adide…
Now add this to warm milk with sugar and switch on gas mix both well till sugar dissolves and see that milk becomes thick like a paste…
Now leave this to cool awhile.
For preparing caramel syrup.
    Take a saucepan heat it add sugar and water heat this on high flame till sugar dissolves and becomes golden in colour. Switch off the gas. Now spread caramel in a mould/vessel then pour the custurd and leave this to set in freezer for 20 min then remove and keep in fridge then demould and serve garnished with cherries..

Note
*see that while preparing custurd there is no lumps in it
*while preparing caramel syrup dont make dark brown or black because this changes the taste to bitter..

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Posted by on April 9, 2015 in DEESERTS OR SWEETS

 

EGGLESS CHOCLATE CAKE

  Who doesn’t love cake isn’t it?…here is the recipe for all of you without using eggs…its fluffy, spoongy &has a awesome taste do try this nd let me know, leave a feedback friends..

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INGREDIENTS

11/2 cups all purpose flour ( maida )
3 tblsp coco powder
1tsp baking soda
11/2tsp baking powder
1/2tsp salt
Seive all this together twice so that everything is mixed properly….keep this aside

1cup warm milk
1cup sugar
1tsp vanilla essence
2 tblsp lime juice
1/2cup oil
Butter for greasing

METHOD

Now in a big bowl first add milk, sugar mix both till sugar dissolves then add oil ,lime juice and vanilla extract mix well then add flour mixture little by little mix well , use a hand beater so that the mixture is mixed properly and becomes fluffy and smooth without lumps in the batter. Now grease a cake mould using butter then pour the mixture in it(only 3/4of the mould to be filled with the batter, so that it has enough space to raise up) tap its sides so that no bubbles are formed . Now bake this in oven at 220degree for 25 min.

*NOTE BAKING TIME MAY VARRY FROM OVEN TO OVEN SO KEEP CHECKING AFTER 20MIN
*THIS CAN BE EVEN DONE IN MICROWAVE CONVECTION MODE BUT USE SMALL MOULDS …I USE 220 DEGREE FOR 10 MINUTES IF NOT DONE AGAIN CONTINUE COOKING FOR 5MORE MINUTES…

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Posted by on April 8, 2015 in CAKES, DEESERTS OR SWEETS