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Monthly Archives: July 2015

MUSHROOM CHETTINAD

Chettinad is a place name in tamilnadu…
   Chettinad masala is a famous spicy hot masala powder used in many dishes such as mushrooms, potates, paneer or in non veg recipes…. you can make gravy out of it or can be used for preparing dry items..
   Here I have used this masala with mushroom which is a fantastic treat for mushroom lovers..
   This Chettinad masala is spicy and hot powder and mashroom is such a vegetable which is low in fat, rich in vitamin D…when  both are mixed in one dish its taste is just awesome….
so don’t miss to try this mouthwatering recipe…

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INGREDIENTS

•10 button mushrooms  (1 packet)
•1 big onion sliced
•1 big tomato
•1tsp gingergarlic paste
•1tsp tamrind juice
•2tblsp coriander leaves
•1 tblsp oil
•1/2tsp mustard
•5-6 curryleaves

Chettinad masala powder

•1/2cup grated coconut
•6-7 red chillies
•3 cloves
•1 piece cinnomon
•2 cardamom
•1 tsp poppy seeds
•1tsp pepper corns
•1/2tsp fennel seeds
•1tsp coriander seeds
•1/2tsp jeera
•1/2tsp turmeric powder
•1 spring curryleaves 

METHOD

▪ wash mushrooms under running water and slice mushrooms
▪slice onions, chop tomatoes
Dry fry all ingredients mentioned for  making chettinad masala powder
▪Heat a pan add oil ,musturd seeds, let it splutter then add onions fry well add curryleaves, gingergarlic paste, fry well.
▪add masala powder saute well
▪Add tomatoes, add water 1/4glass close lid and cook till tomatoes are jucy..
▪At this stage add tamarind water…
▪add mushrooms mix well close lid and cook till mushrooms are cooked
Add salt and coriander leaves toss and serve..

NOTE
*slice mushrooms as shown in picture 1
* you can add chilly powder if liked more spicy
*always use salt after mushrooms are cooked because if added  begore it makes mushrooms chewy..
* you can prepare this powder and store in a airtight container.
*this chettinad masala can be used for potatos, paneer..

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Posted by on July 31, 2015 in SIDE DISH, VEGETERIAN CURRIES

 

PATRODE/ COLOCASIA LEAF ROLL

Its a popular dish among coastal Karnataka, mainly popular dish among konkanis they call it PATRODE
We get these leaves all through the year but during rainy season we can see this colocasia leaves growing abundantly everywhere (not in cities)…
Making colocasia leaves roll is a easy procedure and very tasty to eat (I love when its hot with coconut oil on top)….
Many types of ground masala are used for preparing this but here I am sharing southindian konkani style of preparing this.. Its very famous in every konkani’s house but nowadays its not much liked by the new generation …
One thing i must say where ever konkanis see these leaves they just grab it…
Sometimes the leaves are itchy for throat so we use tamarind alot while preparing this…this makes leaves non itchy..
Many dishes can be prepared from colocasia leaves rolls like it can be fried, usli can be made and even can be used in a gravy called ‘patrade gashi’ all tastes absolutely delicious….

INGREDIENTS

•20-25 colocasia leaves(patra/patrade leaves)
•1cup dosa rice
•1/2cup moong/green gram
•1cup coconut grated
•25 roasted byadagi chillies
•A pinch hing
•2 marble size tamarind
•Salt
•1/2 tsp jaggery (optional )

METHOD

▪ Remove its steam and wash colocasia leaves then keep aside till all water is dried up
▪Soak moong and rice together for 1-2hours
▪Now grind coconut, red chillies, hing, salt, tamarind with little water to a paste
▪Now when the coconut paste is ready to this add rice and green gram with little water and ground to paste( let the rice be little coarse while grinding)
▪Remove this to a vessel don’t add water let it be thick paste so that it can easily spread on the leaves
▪Now place colocasia leaves facing fornt side down , and apply coconut masala on its backside
▪Apply masala lighting not thickly
▪Now place one more leaf above it as shown in picture and spread masala in the same way….do this using 5-6 leaves.
▪Now roll this tightly (as we roll the bed) place this roll in a vessel
▪Heat a steamer or cooker and place this inside and steam cook for 15-20 minutes or more
▪Cool and cut into slices and serve with coconut oil on top

Note
*when u apply masala see that you keep big leaves first then medium ones later by this your roll will come perfectly…
*2tsp coriander seeds can be used while grinding for extra flavour…
* if the leaves are tender ones then tastes very very tasty..

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Posted by on July 28, 2015 in VEG STARTERS, VEGETERIAN RECIPES

 
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RICE KESARI BHAAT

Kesari Bhaat is a sweet savoury of southindia very easy to prepare….
This is well known sweet in every family I can say..
Recipe is do simple that anyone can prepare this delious sweet
This is nothing but rice cooked in kesar milk which makes the dish very rich..
when guests are around or during festivals first thing that strike to mind is this simple rice kesari bhaat…

INGREDIENTS

•1cup basmati rice
•2cups hot water
•1cup milk
•3/4 cup sugar
•1tsp kesar/saffron (soaked in warm 2tblsp milk)
•Few nuts fried in ghee (raisins nd cashews)
•2tsp ghee(or more can be added)
•1tsp cardamom powder
•8-10badam (soaked in warm water, peeled)cut into juliennes…

METHOD

▪wash basmati rice well in tap water ,soak this rice in drinking water for 15-20 min, after 15 min drain water and use, soaking makes rice long..
▪soak kesar in 2 tblsp warm milk
▪fry fry fruits of your choice in ghee till golden
▪ Heat kadai add ghee then add drained rice fry well till u get nice aroma
▪Add water and milk close lid and cook till rice is 90% cooked (keep an eye in between, so that it doesn’t burn if necessary add water/milk)
▪At this stage add sugar ,mix well till sugar dissolves(don’t mix too much otherwise rice be broke)
▪ switch off the flame
▪Add keasar milk, cardamom powder and fried nuts of your choice
▪Garnish with lots of badam juliennes (this gives extra crunchy taste)…

NOTE
*can also be done with cooked rice ,no need of adding water/ milk when done with leftover cooked rice…
*can do with sona masoori rice also…but if done with basmati it will be richbut tastes same…
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Posted by on July 28, 2015 in DEESERTS OR SWEETS

 
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GREEN CHUTNEY FOR SANDWICHES

This chutney used in sandwiches or serve this chutney with tikkis, kababs,chicken/paneer tikka or even chats …..

INGREDIENTS

•1 bunch cilantro/coriander leaves
•handful of mint leaves
•4-5 green chillies
•3 – 4 big garlic cloves
•1/2 onion chopped
•2tsp peanuts/ groundnuts
•salt to taste
•2tsp lime juice.
▪Grind all the above ingredients with very little water to form a smooth paste…

NOTE

* you can also use badam /roasted gram instead of peanuts. This is used in order to get smooth consistency while spreading on the bread
*few curryleaves can also be added while grinding
*this chutney can also be used in chats with little chat masala on top..
* for making sandwiches spread this chutney on bread butter… to get better taste place slices of onion, tomato and cucumber.. and toast it or serve cold..
*can be stored in a airtight container for a long time in refrigerator…

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Posted by on July 28, 2015 in CHUTNEY/GOJJU

 

HOTEL STYLE MIXED VEGETABLE SAAGU/KORMA/KURMA

Mixed Vegetable Sagu/korma/kurma, popular by different names….

This vegetable saagu /korma/kurma is a thick,aromatic, popular South Indian spiced curry or side dish ususlly clubbed with parotta, poori, chapathi ,rawa  idli, dosas, idiyapaam, appam, or even with gheerice….Its a versatile side dish…

Its a popular side dish in almost all resturants/hotels in Karnataka…

This is coconut based thick creamy gravy with mild blend of spices in it along with lots of vegetables in it….. 

I personally like this with pooris or parota a good combination I can say…

Here i have blanched vegetables in a container, you can even pressure cook this for 2 whistles to save time…
This mildly spiced aromatic gravy is a real treat and if you eat one time you will fall in love with this one….
I have found a perfect mixedHotel style Vegetable saagu recipe from my friend’s mom…’Rekha aunty’…thanks to her for this mouthwatering recipe….

  This recipe comes handy during get-togethers or parties 🙂 or on any occasions …. a delicious recipe will be prepared in minimum time..
INGREDIENTS

•2cups mixed vegetables chopped into 1″cubes (carrot, beans, potato, cauliflower…or any vegetables on availability but these are the vegetables used commonly)
•Salt as per taste 

FOR GRINDING MASALA
•1big piece cinnamon
•3cloves
•4 cardamom
•11/2tblsp roasted gram/putani
•1tblsp khus khus/poppy seeds
•4-5cashews
•3greenchilles (more or less can be added depending on spiciness in chilles)
•1small onion
•2tblsp coriandaer leaves
•1cup coconut graed
•1/4tsp turmeric powder

METHOD

▪ grind the above ingredients mentioned under grinding with little water to a fine paste..
▪In a wide vessel add water boil it add vegetables and salt boil this till vegetables are cooked..(dont over cook)
▪water level must be just above the vegetables close lid and cook….
▪Note Vegetables get cooked fast as they are finely chopped
▪Now to this add above ground masala , water if necessary boil well . (Sagu is little thick in consistency)
▪check salt as we have already added to veggies add if necessary 
▪Now mixed veg sagu is ready to taste with pooris or anything of your choice..

NOTE
* you can cook vegetables in cooker for two whistles…. don’t overcook vegetables become mushy  which is not desirable..
*can use roasted red chillies instead of greenchilles while grinding , this changes the colour of the dish to reddish.

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Posted by on July 28, 2015 in SIDE DISH, VEGETERIAN CURRIES

 

CHICKEN MASALA

A simple thick chicken curry using dry spice powders with little coconut….
   I have also used onion paste, tomato puree in this..which makes the curry rich and thick…
     A easy and quick recipe I can say…
  Serve this with rice, roti, bread,chapati,gheerice,paratha,dosas,idli or anything….

INGREDIENTS

•1kg chicken
•2 onions
•2tomatoes
•1 tblsp gingergarlic paste
•1/2tsp turmeric powder
•1tsp chilly powder
•1tblsp dhania powder
•1 tsp jeera powder
•2tsp garammasala powder
•1-2 greenchilles (according to the need)
•2tblsp coriander leaves
•3 tblsp grated coconut
•1tsp pepper powder
•2 tblsp oil
•1spring curryleaves
•2tsp Coriander leaves chopped(used at the end)
•water as required
•Salt

METHOD

▪ Roughly chop onions and make paste out of it..
▪Heat a pan add oil add onion paste fry on medium flame for 5 minutes.
▪Add curryleaves fry well
▪Meanwhile in the same mixy jar add coconut, gingergarlic paste,  turmeric,chillypowder, dhania powder, garammasala,  jeera powder coriander leaves, make a paste neednot be very fine..
▪Add this to onion which is getting fried, mix once altogether and fry well.
▪Add chicken mix well
▪Add 1glass water (or more according to thickness of gravy) boil ,close lid and let the chicken get cooked…
▪By the time chicken is getting cooked add roughly chopped tomatoes to the same mixy jar and grind to paste…
▪Now add this to 3/4cooked chicken with salt and pepper powder…
▪Close lid and cook till oil starts separating..
▪Add coriander leaves mix and serve with anything that you like..

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NOTE
* you can use leftover chutney to this recipe along with other spices..
*if you fell it spicy can add limejuice…
*adjust chilly and pepper powder to your family taste.. because some like more spicy and some little spicy..

 
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Posted by on July 27, 2015 in CHICKEN, NON VEG CURRY

 

KHAMAN DHOKLA

khaman Dhokla a delicious traditional snack  of Gujrat….this is prepared in an instant….
      This is a steamed cake prepared using a batter of besan and curds…its very Soft and fluffy ….No fermentation no grinding… Peparation time is just 5min and vooking time is 15min wiyhin 20 min a perfect gujrathi snack is ready..
     

INGREDIENTS

•1cup gramflour/chickpea flour
•1tsp semolina/rawa
•2 tblsp curds
•1tsp limejuice
•2tsp eno fruit salt
•2pinch sugar(optional )
•1/4tsp turmeric
•1tsp ginger greenchilly paste (optional )
•Salt
•3/4cup water
•2tblsp oil

Sugar syrup

•1tblsp sugar
•4tblsp hot water

Tempering

•1tblsp oil
•3/4 tsp mustard seeds
•1/2tsp jeera
•1 finely chopped greenchilles
•2pinch asafoetida/hing
•1/2tsp seasme seeds (optional)
•1spring curryleaves
•2tblsp chopped coriander leaves
•2tblsp grated coconut

METHOD

▪ mix sugar with hot water till sugar dissolves keep aside ,let it cool..
▪ first mix all above items like beasan, sugar, eno ,salt, oil turmeric, semolina , ginger greenchilly paste then add, limejuice,  water and curds whisk well to a thick idli batter without any  lumps(if necessary add more water to form smooth batter)….
▪Grease a mould or a round plate and pour the batter and steam cook for 15 minutes….
▪Remove from steamer cool awhile spread sugar syrup
▪ Now prepare a seasoning from all above mentioned tempering items excluding chopped coriander leaves and coconut..
▪Spread this over Dhokla or the cake
▪Garnish with coriander leaves and grated coconut
▪Cut into square pieces and ▪serve with pudina chutney….

NOTE
* here I have not used seasme seeds, its optional..
*its optional to use 1small piece ginger and 1greenchilly paste…
*pudina chutney recipe
1cup pudina,2tsp coriander leaves, 2 greenchilles, 1tsp groundnut, salt and 1/2tsp limejuice grind to fine paste..

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Posted by on July 27, 2015 in BREAKFAST RECIPES