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Monthly Archives: August 2015

DANGHAR/TAIKILE AMBODO

The leaves which we use here for preparing dangar/ambode are known as tikkilo(in konkani language ) which we get only during rainy season…..
Tikilo is ‘chagate’ leaves in kannada language….
This leaves are just like methi leaves but little bigger in size… abundantly found here and there in rainy season,….Now adays during the rainy season,some stores provide this leaves on demand,…
If you don’t get this leaves don’t worry you can prepare this fillters using other leafy vegetables….
AMBODO/AMBADE is a crispy deep fried item with ground masala and chopped leaves in it….tastes very delicious crispy outside and soft inside….
Various ambodos can be prepared using cabbage,onion…but we use tuvardal instead of urd dal in this..
The same recipe can be used with other leafy vegetables like palak, amarnath leaves, drumstick leaves, mooli/radish leaves, colocasia leaves ..

INGREDIENTS

•2cups chopped leaves of your choice /tikilo (in konkani language)
•1/2cup dosa rice
•1/2Urad dal /tuvardal
•18-22 byadagi redchillies
•Salt 
•a small piece of tamarind
•Hing a pinch
•2tblsp Rice flour
•Oil for deep frying

METHOD

▪Soak rice for atleast one hour.
▪dry roast urad dal till light brown.
▪grind the batter by adding rice, urad dal, red chillies,tamarind, salt,hing and very little water to make it to a very thick paste.
▪Now in a bowl mix both the masala and chopped leaves
▪Heat oil in a kadai. for deep frying
▪Make medium sized balls from the collard greens mixture and flatten a bit.
▪Now coat it with rice flour and deep fry till holden and crisp(fry on medium flame).
▪remove on absorbent paper so that excess oil is removed..
▪Serve hot

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NOTE

* here I have made ambodes of tikilo
* You can replace urd dal and add piegon dal and soak both rice and dal together then grind…here no need of frying the dal..
* here I have used fried urddal ..
*The same recipe can be used with other leafy vegetables like palak, amarnath leaves, drumstick leaves, mooli leaves..

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Posted by on August 29, 2015 in DEEP FRIED ITEMS(VEG), VEG STARTERS

 

BENNE MURUKKU

      An easy murukku recipe,so crispy and tasty try this out easy recipe…..

INGREDIENTS

•2 cups rice flour
•1 cup roasted gram powder(dariya dal/putani/hurigadale/ kadle pappu)
•2 tblsp butter
•2 tsp cumin seeds
•2 tsp sesame seeds/ white til
•A pinch hing/Asafoetida
•2tsp redchillpowder(optional)
•A pinch turmeric
•Salt to taste
• few curryleaves for garnishing
•Water as required to knead the dough
•Oil for deep frying

METHOD

▪In a bowl put all the dry ingredients and mix well
add the butter and mix well
▪Put the water and knead into a soft dough and keep aside..
▪Heat oil in a kadai and heat well and keep in medium flame
▪now in murukku mould (grease its plate),fill the dough and directly press into hot oil (be carefull)
▪deep fry into crisp golden brown murukku
▪ when done add curryleaves deep fry this and add to murukku (this is optional)
▪Store in an airtight container….

NOTE
*heat oil well then keep in medium flame so that murukkus are evenly cooked
*don’t add more butter your murukku won’t comeout good..

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Posted by on August 28, 2015 in DEEP FRIED ITEMS(VEG), SNACKS

 

DATES SEMIYA HALWA

This is a quick sweet, no much time is required in preparing this…..
     In this sweet preparation I have not used ghee but if u add it tastes even more better because always sweet must consist ghee in it..
This halwa can be prepared on festival as pooja prasadam,…as its quick ..

INGREDIENTS

•1/4cup boiled and cooled milk
•3/4 cup roasted fine semiya (wheat)
•3tsp sugar (or more can be added according to swertness)
•2tblsp chopped dates
•2tblsp chopped cashews
•1tblsp ghee (optional )

METHOD

▪ Heat pan add milk, sugar boil till sugar dissolves
▪When it starts boiling add cashews, dates and semiya
▪Cook this on sim till its dry like halwa
▪ atlast add ghee(optional) mix add close lid for 5 minutes…
▪ your instant halwa is ready

NOTE
* here i have not used ghee, you can add to enhance more taste
* can add cardamom powder at the end , I have not used
*I have used less sugar as dates consists sweetness in it..

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Posted by on August 28, 2015 in DEESERTS OR SWEETS

 

STRING HOPPERS /SHEVAY/SHEMIYA WITH SWEET JAGGERY COCONUT MILK

   This is trational konkani recipe prepared on festivals or in functions….where shevay/Semiya is prepared at home using ground rice batter then boiled it to thick lump then steamed and then made into shevay and served with coconut jaggery milk….. it involves lots of work and needs lots of patience but final output is a delicious mouthwatering combo ☺…
   Here to prepare this a particular machine is used where the prepared rice dough is kept and pressed to rice noodles…This is called shevay danthe in konkani language or semiya machine …this equipment is easily available in the market or else you can also use our regular chakuli maker with noodle plate in it (plate with lots of holes)…

INGREDIENTS

•3 cups boiled rice
•1 cup soona masoori rice
•Salt

METHOD

▪Wash and soak both the rice together for 8 hrs
▪Grind it to smooth paste by adding water in grinder
▪Add Salt
▪let the consistency  of the batter be little thin then the regular dosa batter..
▪Transfer this batter in a heavy bottomed greased (apply a tsp of oil so the batter won’t stick)   kadai 
▪heat this on high to medium flame ,keep on stirring till it becomes  a  big lump …
▪Divide  this lump into small balls or any shape like oval but see its easy to enter inside the mould (make balls when little cooled)
▪Steam these balls in idli  steamer for 20 -30minutes.
▪Check these balls by inserting  a knife,if it comesout clean then it is ready
▪Immediately take single balls put inside greased shevai mould and start making shevai keep a plate below while pressing…
▪immediately close the idli steamer lid don’t allow  the balls to cool otherwise your shevai wont be proper
▪when removing balls dip your hands in cold water so that your hand doesn’t burn or else you can use spoon to take balls but be quick and careful
▪repeat this with remaing rice balls…

NOTE
* when shevai is ready spread this on a wet cloth (squeeze excess water)….this helps shevai to stand into strings..
*If you are using only 1 kg sona masoori rice then add 1 medium coconut while grinding no need of using boiled rice then and rest all the procedure remains same

* i prefer the above  boiledrice method very easy to make ..
*serve this shevai with pickle & coconut oil, or with any spicy curry (cashew /potato humman), or with coconut jaggery milk…

FOR PREPARING SWEET COCONUT MILK
•1/2coconut grated
•Jaggery according to sweetness
•1/2tsp Elachi powder
•A pinch salt

METHOD
▪ add grated coconut to mixy jar with water and remove its milk with the help of filter,…this is thick milk
▪Now again add the coconut extract with little water and again filter this to get thin coconut milk
▪Discard the coconut extract (which is in filter) use only its milk
▪Now mix both with jaggery, salt and elachi powder mix till jaggery dissolves
Serve this with shevay…

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BUTTER GARLIC PEPPER PRAWNS

A quick, easy , delicious, mouthwatering starter recipe…..its awesome continental dish in which shrimps/ prawns are fried with butter, garlic and pepper…. which gives a good aroma to the dish, here in this recipe we don’t use any other types of spices as it changes its taste…
     Its a non spicy lipsmacking dish…..which is very much loved by kids,and even elders love this … the same recipe can be used for chicken also….
  Try this quick,easy recipe of prawns in my way…

INGREDIENTS

•15 jumbo/tiger prawns ( devein and washed )
•1/2lime juice
•Salt
•11/2tsp pepper (or adjust to individual taste )
•3tsp butter
•1tsp oil
•1/2tsp maida(optional )
•1tsp cornflour
•5flakes garlic finely chopped
•3tsp onion finely chopped
•1tsp spring onion finely chopped (used only green)
• 2tblsp water

METHOD

▪first marinate Shrimps/prawns with lime juice, salt and 1tsp pepper powder for 15-20 minutes
▪ After marination time sprinkle cornflour to this, mix well till it coats well
▪heat a pan add 1tsp oil and add 1tsp butter add marinated prawns fry for 3 minutes or till it changes colour to light orange..
▪Remove this to a plate and keep aside
▪In the same pan add remaining butter just when it melts add garlic, fry till you get a nice aroma
▪Add onions fry till translucent(onions should be crispy)
▪Now add remaining pepper powder,maida, salt if needed
▪Mix well add little water so to get a saucy texture, mix and boil once
▪Now add fried prawns mix well till all sauce coats to the prawns well…
▪Garnish with spring onion greens and enjoy your delicious butter garlic pepper prawns…
NOTE
* Use freshly crushed pepper you can use more if desired
*let butter melt lightly

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Posted by on August 25, 2015 in NON VEG RECIPES, NON VEG STARTERS

 

KORI ROTI MASALA(NATTI STYLE)

Its a delicious ,lipsmacking chicken masala made in natti style using coconut milk and ground masalas served with a particular type of rice roti….
Kori Roti Masala is a Traditional dish of bunts community ,this particular combo of rice roti and chicken masala is served in every funtions and parties among them…
Here Roti is very crispy, very thin, brown or light brown in colour .. these rotis are not our regular wheat flour roti or rice flour roti, chapati, it is made using rice paste on a long hot tawa, spread very thinly then this is dried in sunlight for more crispyness..but now lots of technology(machines) have been introduced to prepare this so no worries in preparing this at homes ,you can buy them from any stores its easily available now….
When these crisp rice rotis are served with thin chicken masala , its tastes is awesome..
There is a procedure to eat this ….
first place roti in your plate crush them lightly then pour chicken masala on it and enjoy this heavenly combo….

INGREDIENTS

•1/2kg chicken
•1tsp oil
•1tsp ghee
•1″ cinnomon
•2 cloves
•2 cardamom pods
•1 bayleaf/tejpatta
•6 garlic crushed
•2medium onion sliced
•1/2tsp turmeric
•1 spring curryleaves
•1 cup coconut milk
•Salt

FOR GRINDING MASALA
•2 tblsp Oil
•4 tsp coriander/dhania seeds
•5 byadagi chillies
•5 guntur chillies
•1tsp cumin/jeera
•8 seeds fenugreek/methi seeds
•5-6 blackpepper corns
•6 garlic crushed
•1 medium onion chopped
•1 spring curryleaves
•1/2tsp turmeric
•A small piece of tamarind

METHOD

▪wash chicken and keep aside
▪ heat a pan add oil, and fry all the ingredients adding one by one mentioned under except tamarind grinding on medium flame till you get good aroma
▪ cool the above and grind this to fine paste using water.
▪In a vessel add oil +ghee heat it, add cinnomon, cloves, cardamom, tejpatta, crushed garlic, saute all awhile
▪Add onions sliced, salt fry till light brown
▪Now add cleaned chicken fry till half cooked.
▪Add turmeric, curryleaves, ground masala, mix well
▪Add a glass of water, salt, boil well with lid closed for 5-6minutes or till chicken is cooked
▪Add coconut milk again boil 5 more minutes with closed lid till it boils
▪Serve with kori roti…

NOTE
* rice roti is store bought
*if you want can garnish with fresh coriander leaves

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Posted by on August 17, 2015 in NON VEG CURRY, NON VEG RECIPES

 

BREAD MASALA TYPE 1

This is a yummy street food which we get to eat,even in some hotels this tasty bread masala is available…. A perfect recipe for bread lovers…
Bread masala is made with bread pieces and using simple masala,this is just like bread upma…
      you can also prepare this recipe with leftover bread which is laying untouched in the fridge…
     Bread masala can be eaten for breakfast or teatime snack….but eat this immediately after preparing as bread becomes soft and pasty if kept for long time….
  I prepare bread masala in two ways , here is one recipe,which is easy, tasy and quick….
Both are lipsmacking recipe try this and enjoy…

INGREDIENTS

•1tblsp ghee
•1/2 tsp mustard
•2 tblsp cashewnut
•4 medium sized chopped onions
•2 medium tomatoes
•2tblsp chopped coriander leaves for garnishing
•some raw onion chopped for garnishing
•Salt
•One loaf bread chopped into pieces

FOR A MASALA PASTE
•2tblsp grated coconut
•2cloves garlic
•4 fried byadagi chillies
•1″ cinnomon
•1tsp coriander seeds

METHOD

▪ Grind all the ingredients mentioned under masala paste to coarse paste uding little water.
▪ Heat kadai add ghee, add mustard let it pop
▪ Add cashews, onion fry till pinkish
▪Now add tomatoes fry well till its jucy
▪Add masala, salt mix well for 2 minutes
▪ add bread pieces fry well till it coats well with the onion masala
▪Serve this immediately garnished with chopped onion and coriander leaves chopped..

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Posted by on August 16, 2015 in BREAKFAST RECIPES