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Monthly Archives: April 2016

TENDER CASHEW STIR FRY

This is a famous konkani side dish called as bibbe upkari served with rice/dal …Usually Tender cashews (bibbo)upkari is prepared in every konkani house during Ugadi festival /Hindu New year or on availability of tender cashews …This you get only during March to April mths..,it is very highly priced, but every konkani member enjoys this whatever the price may be….
   Using Tender cashews lots of dishes can be prepared like it’s used in curries popularly known as Bibbe Humman, spicy curry known as Bibbe song,various stir fries like Ivy gourd / thondekayi / tendle with Tender cashews or along with Potato and tender cashews…
   Even one of my friend suggested a mouthwatering curry which is prepared by Telgu people using tender cashews along with garammasala…must try this and i will share the recipe here…
     But today I am here with simple Bibbe upkari …stir fry using only tender cashews….

INGREDIENTS

• 200 gms tender cashews
•3\4 tsp mustard
•2 slit green chilles
•2 broken red chillies
•2 spring curryleaves
•1 tsp urd dal
•1 tblsp oil
•2 tblsp grated coconut
•a pinch sugar (optional )
•Salt according to taste

METHOD

▪First soak tender cashews in warm water so that its outer peel can be removed easily , then wash under running water and drain and keep aside.
▪Now in a kadai add oil,musturd,let this pop then add  urd dal fry till golden then add curryleaves, broken red chillies and slit greenchilles fry awhile
▪Add tender cashews cook 5/8 minutes  add salt grated coconut and sugat give a good mix and serve.

NOTE
*if tender cashews are not available then use regular cashews soaked in warm water for 30 minutes .
* along with this you can even add
finely cut into long stripes of ivy gourd/thondekayi/tendle, or potatoes along with tender cashews  (this is done when tender cashews are little )

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https://cookwithashu.files.wordpress.com
  

 
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Posted by on April 28, 2016 in Uncategorized

 

SABUDANA DOSA /TAPIOCA PANCAKE

   An easy and instant dosa recipe tastes like akki roti….Enjoy hot with coconut chutney!

INGREDIENTS

• 1cup Tapioca  (sabudana /sago)soaked for 3 hrs
•1 cup wheat rawa
•2 tblsp grated fresh coconut
•2 finely chopped greenchillies
•3 tsp finely chopped corianderleaves
•1/2 onion chopped (optional )
• Few chopped curryleaves
•a pinch sugar
•1/2″ ginger chopped
• Salt to taste

METHOD

▪ Mix all to a thick dosa batter
▪Rest 10 minutes
▪Heat dosa griddle well, pour a laddle full of batter and spread as you like (thin or thick)
▪Drizzle oil at sides and top ,close lid and cook till bottom is done
▪Flip and cook till brown spots appear
▪Now dosa is ready
▪enjoy hot with chutney….

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Sabudana Dosa

 
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Posted by on April 28, 2016 in BREAKFAST RECIPES, DOSAS

 

CHICKEN PULIMUNCHI

  Here is a spicy, tangy flavoured chicken recipe for you all….known as Pulimunchi ..In Tulu language (common language in manglore)puli means Huli/tanginess/Tamrind and munchi means chillies…

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   This is a semi dry consistency gravy or you can say a saucy consistency which is very popular in an around mangalore district…..Now also you can see this in some of the restaurants there… served along with Boiled rice or Neerdosa….I love with neerdosa a mouthwatering combo😋😋😋..
  In this recipe lots of chillies go along with a big size tamrind which is made into paste along with other ingredients….
   You can also make pulimunchi from fish such as sardines, prawns or Mackerel with slight variation in masala where mustard goes in grinding and no garammasala is used and a tadka of mustard curry leaves is given at the end …
Now let’s see how is this prepared with chicken…

INGREDIENTS

•1 kg Chicken cleaned and washed (750/800gms)
•20-25 byadagi chillies (use according to your needs,I used nearly 22)
•1 tblsp full heaped coriander seeds
•1 tsp full heaped cumin seeds
•8 seeds fenugreek seeds  (methi dana)
•1/2 tsp black pepper corns
•Small piece cinnamon (opt)
•2 cloves  (opt)
•5 flakes garlic
•1 lemon sized tamrind soaked in water
•1 tsp turmeric powder
•Salt as needed
•1 medium onion finely sliced
•1 tej patta
•1 tblsp ghee

METHOD

▪ Marinate chicken with salt and turmeric for 30 minutes or more..
▪Heat a pan add dry roast chillies, methi seeds, jeera, dhania,garlic,black pepper, cinnamon and cloves
▪Grind all above fried items to fine powder then add soaked tamrind along with its water a fine paste (can add more water if necessary)
▪ Heat a kadai add ghee ,onions ,tejpatta and fry well add marinated chicken cook for 5 minutes
▪Add ground masala give a good mix and let this cook till oil starts separating
▪Now add water (use water which is used to remove excess masala from mixi jar)
▪check salt, add if necessary  (we have already added salt to chicken for marination )
▪ Give a good boil
▪ Enjoy with neer dosa or boiled rice..

NOTE
* coconut oil / ghee/refined oil anything can be used but I used ghee for a good taste and to balance the spiceness. .

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Chicken Pulimunchi

 

 
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Posted by on April 27, 2016 in CHICKEN

 

BANANA RASAYANA / SRIKARNE/HARSHAALE/DESSERT

   This is most popular dessert prepared mostly in Mangalore and Udupi during summer ….Now also you can find this lovely dessert in some of the hotels in villages in an around mangalore district….
   Konkani’s call this kele Harshale/Rasayan(kele means banana in konkani language ) usually this is prepared to keep body temperature cool…
  This is very easy to prepare with less ingredients, Some serve this along with neer dosa, idyappam  but I love this to drink or eat this chilled as it is..

INGRIDIENTS

•5 ripe Elakki bananas or any ripe banana
•1 cup fresh coconut
•1/4  to 1/2 cup grated jaggery (add according to your sweetness )
•1 tsp cardamom powder
•2 tblsp roughly chopped cashews

METHOD

▪ chop banana and refrigerate for a while
▪Grind coconut along with water to fine paste
▪Stain this using a stainer to get thick coconut milk,use only milk
▪add jaggery, stir well till jaggery dissolves
▪add chopped banana, cashews and elichi powder mix well till combined
▪Refrigerate this for sometime
▪Serve chilled…

Note

▪ I have used saffron strands for garnishing purpose otherwise it’s not necessary
▪Use this as a dessert,drink or along with neer dosa /sevai
▪ You can use any ripe banana but I prefer Elakki bananas
▪some use sugar instead of jaggery
▪ instead of bananas you can add chopped muskmelon it’s known as Chibada(muskmelon ) Harshale
▪you can add 2 tblsp thin beaten rice while serving ..
▪the coconut extract after removing milk can be used in making steamed rice balls (undi / kadbu )along with fresh coconut…so don’t throw it… Check recipe here
http://wp.me/p5M7RU-mI

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Banana Harshale

 
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Posted by on April 20, 2016 in DEESERTS OR SWEETS, DRINKS

 

PALAK RICE

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INGREDIENTS

•1 thick bunch cleaned palak
•5 green chillies
•10 pudina leaves
•2 tblsp coriander leaves
•1 tsp cumin seeds
•1 piece cinnamon sticks
•5 cloves
•1 onion
•1 tsp gingergarlic paste
•1 tsp garammasala powder
•1 cup washed and soaked rice
•1/2 cup chopped spring onion greens(optional )
•Salt to taste
•1 tbsp Oil
•1 cup assorted vegetables like carrot, peas,beans, potatoes,…

METHOD

▪ Blanch palak along with green chillies, Pudina , coriander leaves till soft, drain water and reserve water for later use ..
▪Grind this blanched palak to paste
▪Heat cooker add oil add cumin seeds cinnamon ,cloves fry till cumin seeds pop..
▪Add onion sliced fry well
▪add in ginger garlic paste fry till raw smell disappears
▪Add assorted vegetables fry well
▪add palak puree cook well along with vegetables for 3 minutes
▪Add garammasala powder
▪Add soaked rice fry for a minute or two
▪Add reserved water(measure this and use ) and add normal water as required to cook rice b…. (usually 1 rice:1 3/4 water)boil this
▪Add salt and spring onion greens and close lid
▪Cook for 2 whistles
▪ Enjoy !

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palak rice

 
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Posted by on April 20, 2016 in RICE ITEM, VEGETERIAN RECIPES

 

PLAIN PALAK

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Plain Palak…..Are you looking for a quick side dish recipe then here it is,
a great accompaniment to roti or flavoured rice…..A simple yet delicious delicious recipe…..
INGREDIENTS
• 2 big bunch spinach / palak washed
• 2 green chillies
• 1 tblsp melon seeds
• 1/2″ ginger
• 1/2 onion sliced
• 1/2 onion chopped finely
• 2 tomatoes pureed
• 2 finely chopped greenchillies
• 1 tblsp ginger garlic paste
• 1 tsp garam masala powder
• 1/2 tsp chilly powder
•1 tsp kasuri methi
• 1/2 tsp cumin seeds
• a pinch sugar(or1/4 tsp depending on your liking)
• salt
• 1 tblsp cream (optional )
•2 tsp oil
•1 tblsp butter

METHOD

▪Blanch palak in water along with 2 greenchillis, melon seeds ,ginger and 1/2 sliced onions till onions are soft… immediately stain water and wash this under running cold warter add and set aside for a while  and cool and then grind this to paste..
▪Heat kadai add oil and ghee, add cumin seeds let this pop
▪ add onions ,gingergarlic paste, greenchillies and saute well
▪ Add chilly powder saute this awhile
▪ Add tomato puree and cook till oil starts leaving sides
▪Now add palak puree and cook till a good boil or till the raw smell disappears
▪Add salt ,sugar ,garam masala powder mix well ..
▪At the end add cream and kasuri methi mix and serve with jeera rice, peas pulav,ghee rice or Rotis…

NOTE
* If melon seeds are not available use 10-12 cashews
* add green chillies according to your taste

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Plain palak

 
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Posted by on April 16, 2016 in SIDE DISH

 

CHOCOCHIP CHOCOLATE CUP CAKES

ChocoChip Chocolate Cup Cakes….A perfect tea time snack or for kids tiffin box it’s just perfect….
     A easy, quick and perfect recipe which I have tried many times…
   Vanilla lovers can Omit the choclate powder and make this into vanilla cup cakes…
  Here I have used choco chips, but this is completely a optional…. so try this as you like and enjoy with your kids…

INGREDIENTS

•3/4 cup sugar powder (or use as needed)
•choco chips as required
•Dry Ingredients
▪1 cups all purpose Flour /Maida
▪1/2 tsp baking powder
▪1/2 tsp cooking soda (baking soda)
▪1/4 tsp salt
▪2 tblsp choclate powder(or1/4 cup)
•Wet ingredients
▪1eggs (at room temperature )
▪1/2cup warm milk
▪1/4 cup refined oil
▪1/2 tsp vanilla essence

METHOD

▪Grease muffin/cup cake moulds or use butter papper for lining .
▪Preheat oven at 200 deg c.
▪Combine all dry ingredients then sieve thrice so that everything mixes evenly,keep aside.
▪Now combine all wet ingredients  like eggs,oil,milk in a big container and blend using a electric or hand blender till forthy.
▪Now add sugar powder, vanilla essence and blend till sugar dissolves in wet mixture
▪Add in dry ingredients in parts (3 times)to the wet mixture.
▪Mix well using blender or by cut and fold method
▪see that no lumps are formed
▪Now fill mixture 3/4 in greased cups,sprinkle 10/12 choco chips on top in each moulds and bake for 20-25 minutes in the preheated oven….

NOTE

▪In baking the most important thing is to keep everything at room temperature
▪Always Preheat your microwave /oven
▪Baking time may varry in different ovens so check after 18-20 minutes using a toothpick inserted in the middle of the cake, if it comes out clean then it’s ready or else bake further till done…

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ChocoChip Chocolate Cup Cakes

 
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Posted by on April 13, 2016 in CAKES