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Monthly Archives: October 2015

BANANA FILTERS/FRY

This is a good evening snack or something good to eat when desired…
Easy to prepare but tastes good only with this ripe kerala banana which is known as NENDRABALE ,this is also used to make banana halwa whichyou get to eat in southindia…

INGREDIENTS

•1 Nendrabale/kerala banana slightly ripe
•1tsp chilly powder
•A pinch hing
•1/4tsp salt
•1tsp ghee /oil

METHOD
▪cut banana into desired shape(round/oval/long slices)
▪mix all dry ingredients in a plate
▪sprinkle the mixture on both sides of banana
▪Heat tawa add ghee/oil spread and fry banana till golden spots on bothsides
▪Tastes good with evening tea

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CHICKEN CREAMY SANDWICH

   A easy and very tempting recipe of sandwich made from small chuncks of boiled chicken pieces  and sweeetcorn in creamy white  sauce…..
   This sandwiches if served cold will be very delicious to eat….I just love this….
  For same recipe boiled egg pieces can be used
   For vegetarians use finely choppped carrots, capsicum and peas…
   Please enjoy this mouthwatering creamy sandwich…

INGREDIENTS
(3 sandwiches can be prepared)
•6 Sandwich bread slices/normal
•1/2 cup boneless chicken pieces
•1/2 medium onion chopped finely
•2tblsp sweetcorn
•2pinch pepper powder(according to your taste)
•Salt a pinch
•2tblsp mayonnaise
•1tblsp fresh cream
•1tsp ghee/ butter
•Butter for tosting bread slices

METHOD

▪clean and wash chicken pieces and cut into small pieces, boil this in water till cooked with a pinch of salt , drain water and keep aside
(You can also boil big chicken pieces and then make pieces/shreads out of it)
▪Grill bread slices or heat a tawa apply butter on both sides of bread slices, frythis till golden brown or according to your preference, remove and keep aside, follow the process with other bread slices also
▪heat pan add ghee, onion snd sweet corn saute for 2-3min and remove
▪now in a widemouth vessel add chicken piece, sauted onion and sweet corn, mayonnaise, cream, salt and pepper beat well till it forms a creamy consistency and refrigrate it for 30 min(for coldness)
▪Now spread this on one tosted slice of bread and close with the other slice of bread
▪Your creamy sandwich are ready to taste
▪serve with ketchup

NOTE
* instead of cream u can also use milk or water
*vegetarians can buy veg mayonnaise and exclude chicken in the recipe
*you can use it without refrigerating it as I love it cold I have done so…
*The same filling can be used inside chapati and can be served as roll, kids will definitely love this

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Posted by on October 31, 2015 in BREAKFAST RECIPES, NON VEG STARTERS

 

EASY RAWA LADOO

Rawa ladoo/laddu is a quick and easy recipe which can be prepared in 15 minutes….a perfect sweet for festive season….
   This recipe is as easy as that anyone can prepare this, there is no need of making sugar syrup or no tension of not forming of ladoo as compared to other ladoo rrcipes…
  This recipe is one of the best recipe which is quick and easy to make rawa ladoos….
  You can make ready rawa ladoos within 15 minutes…..so impress your guests  and family with these quick rawa ladoo …

INGREDIENTS
(Use same measuring cup)
•1 cup semolina / rawa / sooji
•1/2 cup fresh coconut gratings
•3/4 cup sugar
•1tsp cardamom/elachi powder
•1tblsp finely chopped cashew pieces
•1tblsp raisins
•4tsp ghee
•1/4cup or little less warm milk(approx)

METHOD

▪Heat kadai or nonstick pan add ghee, when heated add sooji fry this on medium flame for 5 minutes
▪ add coconut fry well for 2-3min
▪add cashewnut pieces and raisins mix well
▪ add sugar according to taste, I have added 3/4cup
▪mix well for a minute
▪Sprinkle 3-4tsp milk, mix well
▪Now switch off gas
▪Add elachi powder and mix well
▪Now try to shape ladoos, if its dry you can sprinkle little more milk so that it becomes moist and you can shape ladoos easily (shape ladoos when warm)

NOTE
* with this recipe I made 15 small sized ladoos..
*ladoos become hard outside moist inside when cooled or within few minutes
*these ladoos can be reserved outside for 2-3 days, then need to be refrigrated
*use the same cup for measuring

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Posted by on October 29, 2015 in DEESERTS OR SWEETS

 

COCONUT BURFI

 

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One of the favourite sweets of many is this coconut burfi….
     This savoury is easy to prepare and tastes heavenly,here I have used fresh coconut which adds additional taste to the burfi, it can also be prepared with kopra/ desiccated coconut also…..
I have even prepared this burfi using cashewnut powder and with dry coconut which also tastes yum
   Try this easy method and relish this savoury at your home during festivals…

INGREDIENTS

•1full medium coconut grated(don’t use brown part)
•3/4cup sugar(or accordingly to sweetness )
•1cup water
•2tsp ghee
•1tsp Cardamom powder
•Kesar strands for decorating (optional )

METHOD

▪Take a thick bottom or non stick pan add sugar and water mix well till sugar dissolves completely and starts bubbling (as shown in pic 1)
▪Keep stirring continuosly, cook till a single string consistency ( If you take a drop between your thumb and index finger you can see a single string forming as shown in pic 2).
▪At this stage add coconut.
Combine and keep stirring till bubbles start forming at the edges. (Pic 3)
▪At this stage add ghee and cardamom powder and give a quick stir.
▪After 3-5mins it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan (as seen in pic 4)
▪At this stage switch off the gas.
▪Grease a plate/tray with ghee and keep it ready.
▪Transfer the mixture to the greased tray and cut into squares and garnish with kesar strands,when its still warm.(once it sets its difficult to cut)
▪Cool down completely then store it in airtight container.
▪With this recipe you can make 18-20 burfis of medium pieces

NOTE

*While scrapping the coconut take care not to scrap till the brown sides otherwise you burfi wont look white in colour.
*If you like ur burfi to be very fine then grind the coconut once in mixie till coarse,here I have not done I have used as it is.

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coconut burfi

 
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Posted by on October 29, 2015 in DEESERTS OR SWEETS

 

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CHICKEN SALNA TAMILNADU DELICACY

     Chicken Salna is a side dish to paratha/parota which is prepared in a South Indian style.
       This is a delicacy of Tamil Nadu….
  Chicken salna a aromatic curry which is a famous street food in Tamil Nadu with which parota is served.

Chicken curry with  freshly roasted spices like cumin, fennel seeds, pepper corns along with onions, tomatoes,  coconut are roasted along with cashewnuts.
The same recipe can be used for making vegetarian salna by using potatoes instead of chicken..
    Do give this a try and enjoy Tamil Nadu style curry at your place ,best served with parotta,appam, idli gheerice or chapati.

INGREDIENTS

•1 kg Chicken piece, washed and drained
•1 medium onion sliced
•1 medium tomato chopped
•3 greenchilles
•2springs curryleaves
•2tblsp oil
•2tblsp coriander leaves for garnishing

For salna masala
(Fry all in oil for 5-6 minutes adding one by one)
•2 pieces cinnomon
•5cloves
•3 cardamom
•1tsp kus kus/poppy seeds
•1tsp black pepper
•1/2 tsp cumin seeds
•1tsp sauf/fennel seeds
•10/15 cashewnut
•2 medium onions sliced
•2medium tomatoes
•1″ ginger
•10 flakes garlic
•2springs curryleaves
•1tsp chilly powder
•1/2tsp turmeric powder
•1tsp dhania powder
•1/2 cup coconut

METHOD

▪Grind the roasted ingredients to a fine paste adding little water,set this aside.
▪Heat oil in a heavy bottomed vessel or in cooker,add oil once heated add onions sliced fry till brown or slightly change in colour.
▪Add tomatoes chopped saute for 3mins or till they turn mushy.
▪Add chicken saute this well
▪ Now add curryleaves, greenchilles slit mix well
▪Add above ground masala, water (according to thickness needed) boil
▪Add salt and close lid, cook for 2 whistles….
▪Garnish with coriander leaves

NOTE
*Original Salna is a watery gravy dish so ensure there is enough water …but I like this to be little thick so I have added minimum water..
*If you don’t like to use cashews you can use roastedgram 2tblsp (dalia/putna/pappu)or can also use roasted peanuts 2tblsp 
* For vegetarian version of the salna, you can add cubed 2 potatoes instead of chicken but reduce the  quantity of redchilli powder, pepper corns, and greenchilles….
*here I have used pressure cooker to prepare the recipe
*amount of oil can be reduced

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CHICKEN SALNA

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

 

EGG KEEMA BIRYANI

I love biryani’s or pulav’s so I keep on making varitions in my rice recipes when ever I prepare. …so here is one more easy delicious biryani recipe where raw egg is made into burji first then into biryani…. try this recipe you will enjoy eating more biryani…recipe is as follows

INGREDIENTS
•4 eggs
•2cups rice
•2 onions sliced
•1 tomato sliced
•1/2 tspTurmeric
•1 tblsp Dhania powder
•1/2tdp cumin powder
•1/2tsp chilly powder
•1tsp garammasala powder
•Salt as per taste
• 2tblsp Oil
•2 piece cinnomon
•4 cloves
•3 cardamoms
•1tsp shah jeera
•2tblsp curds
• 1tsp ghee

For grinding(grind to paste using water)

•4greenchilles
•1/4cup coriander leaves
•2tblsp pudina leaves
•6-7 garlic flakes
•1″ ginger

METHOD

▪Heat cooker pan add oil, add shahjeera, cardamom, cinnamon and cloves fry
▪Add onions fry till brown
▪Add tomatoes mix well
▪Add above green paste cook till oil ozeeses out
▪Add all dry powders and saute well till mixed
▪Now add in eggs ,mix well till burji consistency is formed and mixed well completely with the masala
▪Now add washed rice fry well
▪Add  water 31/2cups and boil,check salt
▪add ghee
▪Close lid and take two whistles on medium flame
▪Serve with raitha

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EGG KEEMA BIRYANI

 
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Posted by on October 20, 2015 in BIRYANI, NON VEG RECIPES

 

RAGI UTTAPAM

  A healthy southindian breakfast using ragi flour and urddal batter….
  I have spread this thickly to make uttappam, the same batter can be used to make thin dosas, spread the batter thinly and cook both sides….done ur dosas are ready with the same batter
  So choice is your to make dosas or uttappam….

INGREDIENTS

•1/2 cup urddal/split black gram
•1cup ragi flour
•1/2cup rice flour
•Salt as needed
•Water to make batter
•Oil to drizzle

For vegetable mixture (mix all in a bowl)
•1greenchilly finely chopped
•1 grated carrot
•2 tblsp chopped coriander leaves
•1 finely chopped onions
•A pinch salt

METHOD
▪ soak urddal for 2 hours then grind to fine paste and ferment this for 6 hours
▪ mix all the ingredients mentioned under vegetable mixture and keep aside
▪now mix ragi flour, rice flour, salt, and urddal batter to a thick batter using water as required and set aside for 10 minutes
▪heat dosa griddle, pour a laddle full of batter lightly spread spread vegetable mixture 1-2tsp on top drizzle oil on top and sides and cook with lids closed on low flame
▪ cook both sides till done
▪Serve with chutney

NOTE
* this recipe can be made instant also, no need to ferment urddal batter grind and use immediately but add a pinch of soda to the batter…
▪here I have made uttappam using fermented urddal batter
▪ the same batter can be used to make thin dosas also for that you have to dilute the batter little and spread the batter well and take dosas..

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ragi Uttapam

 
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Posted by on October 20, 2015 in DOSAS

 

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