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Monthly Archives: May 2015

NILGIRI CHICKEN CURRY

This is a rich andra style chicken curry, it has mild flavours but awesome taste…its just like chicken kurma but ingredients are different from that of kurma..I got this recipe from a cookery show…goes well with gheerice ,dosas, paratha, chapati’s, puris…

INGREDIENTS

1/2kg chicken
1medium onion chopped
1 tomato chopped
5 greenchilles
1/2bunch pudina
1/2cup coconut grated
10/12 cashewnuts
1tej patta
3 cardamoms
4cloves
1tsp gingergarlic paste
1/2tsp turmeric powder
1tsp cumin powder
1 tblsp coriander powder
1tsp garammasala powder
Salt according to taste
2tsp Oil

METHOD

1) grind pudina, cashews, coconut with little water to a fine paste
2) heat a kadai /pan add oil add tejpatta, cloves, cardamom fry this add onions fry till transperent add tomatoes ,gingergarlic paste fry welltill tomatoes are soft ,now add turmeric, garammasala, salt, cumin powder, coriander powder fry awhile add chicken mix  and close lid and cook till chicken are cooked now add ground masala boil well and serve…

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Posted by on May 28, 2015 in CHICKEN, NON VEG CURRY

 

CHOCHOCHIP BROWNIES

This recipe I found in my cookery book while I was searching for brownie recipe for my sons birthday as he had demanded a brownie for his birthday, had no time to search other recipes and the   ingredients mentioned in this where available in my kitchen so gave a try to this chocochip Brownie…..Belive me its a awesome recipe….just melts in the mouth..my son was happy with this and wanted more..Try this and enjoy..

INGREDIENTS

1cup all purpose flour ( maida )
1 tsp baking powder
1/2 tsp baking soda
4tblsp coco powder
1/4tsp salt
2 eggs
1/2cup oil
3/4  cup sugar (I have used little less then 3/4cup)
1tblsp vanilla extract
2tblsp choco chips

METHOD

1) first preheat microwave at 170 degrees(mine is IFB)
2) seive all dry ingredients except chocochips 3times..
3) now in a big bowl add oil and sugar beat this well till sugar dissolves then add eggs beat well
4) now mix the dry ingredients into wet ingredients mix well no need to beat, just fold the mixture so that it get mixed well to a paste (do not over mix)
5) grease 8″ square cake mould  with butter and dust all purpose flour , tap it once
6) now pour the batter add choco chips on top…tap once
7) now bake this at 170 degrees for 25-30 min..cool this and enjoy

NOTE
*microwave temperature may vary from microwave to other
*once check the cake after 25min…
*its not a dry cake as we use chocochips

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Cakes and desserts

 
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Posted by on May 28, 2015 in CAKES, DEESERTS OR SWEETS

 

BABYCORN FRITTERS

This is a deep fried babycorn which is crispy spicy and tasty fritters….justtry this and enjoy

INGREDIENTS

12 babycorns washed andcut into half
Paste
1tsp everest tikkalal chilly powder
1/2tsp salt
1tsp gingergarlic paste
Prepare a paste out of this and apply to  babycorn and let it rest for 10-15 min.

FOR OUTER COVERING

1tblsp cornflour
1tblsp maida
1tsp rice flour
2tblsp gram flour
1/2tsp jeera powder
1/2tsp chilly powder
Salt
Hing a pinch
Mix all the above to a thick batter using water..
Now dip already marinated babycorns in this and deep fry till golden…serve this with a toothpick at the end with tomato ketchup…

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Posted by on May 27, 2015 in VEG STARTERS

 

JACKFRUIT MOOLKA / MULLIK

This is sweet dish prepared druing jackfruit season…this is a deep fried item which has extraordinary taste with a mild flavour of cardamom…this is autentic konkanis speciality dish which is prepared during jackfruit season in everyones home…

INGREDIENTS

•1 cup jackfruit chopped
•3/4 cup grated coconut
•1cup soaked rice
•2-3 pods of cardamom (use seeds)
•1/2 cup jaggery
•2 tsp cashewnut pieces (optional )
•A pinch salt

METHOD

▪Soak rice for 2 hrs
▪Drain and grind soaked rice to coarse paste adding little water(must be dry paste)remove this to a bowl
▪Grind jackfruit, coconut, jaggery, cardamom, salt to a fine paste..remove this to the rice bowl…
▪Now mix both well with cashewnut pieces and make balls and deep fry this till golden….

NOTE

* you can use ripe bananas instead of jackfruit
*instead of soked rice u can use bombay rawa(fine wheat rawa )to the 2nd step mentioned above. (2nd pic is made with rawa)
*jaggery can be added more if jackfruit is less sweet in taste..

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This is the picture of moolka using bombay rawa
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CHANNADAL VADA/CHATAMBODE

This is a awesome snack which is tasty and crispy prepared using channadal…. This is a deep fried item which is served with evening tea or coffee or even with lunch..

INGREDIENTS

•1Cup channadal/bengalgram
•2 greenchilles
•2 dry red chillies
•2 springs curryleaves
•1″ ginger
•1 tsp coconut pieces
•1 medium onion chopped finely (optional )
•1 tsp cumin seeds(jeera)
•1 tsp riceflour
•A pinch hing
•Salt
•Bread crumbs(optional )
•Oil for deep frying

METHOD

▪Soak channadal for 2-3 hours..
▪drain all water from channadal and add this to mixer with ginger ,curryleaves, greenchilles, red chillies grind this without water to coarse mixture  (tari tari mixture)..
▪ Now to the above mixture and all other ingredients mentioned such as jeera,riceflour,  coconut pieces, hing, salt, onions (optional ) mix all well ▪make small balls out of it, and press this with both pams little to give slight flat shape…
▪now roll this in bread crumbs (optional for extra crispyness) and deep fry on medium flame till golden in colour or done…
▪serve with ketchup if required

NOTE
*to this recipe you can add dil leaves(sabsige sopu) finely chopped it gives extra flavour and taste to this..
*drumstick leaves also can be added
*the original recipe doesn’t have bread crumbs its my addition…for extra crispyness without it also tastes awesome

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Posted by on May 27, 2015 in DEEP FRIED ITEMS(VEG), SNACKS

 

PUFFED RICE USLI

This is one of the easiest breskfast recipe…I love to prepare this ..Puffed rice is nothing but Mandakki what we call in kannada…This recipe is also called as mandala, susla..etc with different names, this is mostly prepared in hubli, dharwad…Have a look at this tasty and easy recipe.

INGREDIENTS

•Puffed rice according to ur need (say 1big bowl)
•1medium onion chopped
•5 greenchilles slit(use according to your taste )
•Curry leaves a few leaves
•3 tsp Oil
•/2 tsp Musturd
•1 tsp jeera
•1/2tsp turmeric powder
•1 tsp channadal
•2 tsp ground nut
•1/2lime juice
•Salt
•2 tblsp coriander leaves chopped
•3 tsp roasted gram powder (putani/daliyadal powder)

METHOD

▪First soak puffed rice in water for 8-10 minutes then squeeze water from it and assemble in a plate …
▪Heat kadai add oil ,musturd let it splutter then add jeera ,channadal fry then add curryleaves, greenchilles,turmeric, onions  ground nut & fry well till onions are pinkish then add salt fry well add puffed rice  mix it for few seconds add roasted gram powder coriander leaves mix well and switch off the gas, now add lime juice and enjoy this with tea or coffee …

Note
*Tomatoes can be added instead of limejuice but add tomatoes after onions are fried..
*always use chillies, salt according to your family taste…
*I love this little spicy..

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Posted by on May 27, 2015 in BREAKFAST RECIPES

 

POTATO SABJI/BHAJI

This is a side dish to puris, chapati’s, ..this is simple recipe that all know…but I am sharing here my way of doing this easy sabji..

INGREDIENTS

•2 medium potato cubed
•1big onion sliced
•3 greenchilles slit
•2flakes garlic crushed (optional )
•1 piece ginger chopped
•1 tomato chopped
•2tsp oil
•1tsp mustard
•1tsp jeera
•2tsp bengalgram (channadal)
•Curry leaves a few leaves
•Salt
•Coriander leaves

METHOD

▪Heat a pan add oil, musturd let it pop then add jeera fry a few seconds till a good aroma comes then add channadal fry till light golden then add curryleaves, greenchilles, onions fry till pinkish then add in tomatoes cook well till mushy
▪add boiled potato cubes, ginger, garlic and water(sufficient for potatos to cook) close lid and cook till potatoes are cooked well
▪let all water evaporate add salt and coriander leaves chopped and serve with puris or chappatis…
▪potato bhaji ready….

NOTE
*always when you cut potatoes put them in a bowl of water so that it retains its colour otherwise it will turn brown in colour.
*I always use boiled potatoes then make pieces and use it so that it saves time..

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Posted by on May 27, 2015 in SIDE DISH