RSS

Monthly Archives: February 2017

MUSHROOM GHEEROAST

Here is a Restaurant type classic ghee roast masala which can be easily made at home and enjoyed…..

Gheeroast as i said earlier is a famous manglorian cuisine , they say that the origin of gheeroast masala is from a small town near Udupi/Manglore named Kundapur…

Here the masala is made with ground red chilles and tossed in generous amount of ghee to balance the spiceness and taste….the colour of dish looks firey red,its served as dry for starters or as semi dry gravy and served as a side dish ☺… The classic combo for any gheeroast is manglorian popular neer dosa(recipe in my blog , do check it)..

Various types of ghee roast can be made like fish, prawns, crab,squid,potato,paneer,babycorn,chicken,eggs and so on…. you can see few other gheeroast recipes in my blog ☺ ..

Now lets see this easy and quick Recipe

INGREDIENTS 

•1 pkt Mushrooms (250 gms or can use Tinned ones)

•2 tblsp yogurt/curds

•3/4 tsp turmeric 

•1 tsp ginger garlic paste

•20 dry Red chilles(i used byadgi)

•3 tsp coriander /dhania seeds

•1 tsp cumin/jeera seeds

•1/4 tsp Fennel seeds /Saunf 

•1 small onion

•6 garlic cloves peeled 

•1/2 “ginger

•2 cloves

•a very small piece of cinnamon 

•6 peppercorns 

•1 tsp kasuri methi

•a small gooseberry sized tamrind

•1/4 cup ghee/clarified butter

•few fresh curry leaves

• salt to taste

METHOD 

▪clean and wash mushrooms ,cut them into 4 pieces or as desired

▪Marinate mushroom with yogurt,salt turmeric and gingergarlic paste for 15 minutes or more

▪Heat a pan add few drops of oil , add Saunf, jeera ,coriander seeds,Black pepper toss awhile then add onion,ginger ,garlic,redchilles fry till chilles get crisp (dont burn chilles,just toss in a low flame to avoid burning)

▪cool above fried ingredients, and grind along tamrind using water to very fine paste (make fine paste is very necessary)

▪Heat the pan ,add ghee, add ground masala and cook in medium flame till oil starts separating,add marinated mushrooms , water if u want semi gravy or else no need of adding water if you want to make it dry

▪cook till mushrooms are cooked (*mushroom get cooked fast)

▪Add curry leaves, kasurimethi , salt if required as we have already added for marination give everything a good mix and just boil for a minute or so..

▪Now mushroom gheeroast is ready to relish as a starter or as a side dish..

NOTE

*I have used 2 tblsp ghee here 

*at the time of adding kasurimethi you can add 1/2 tsp garam masala powder 

*the same recipe implies for paneer

Squid gheerost,neer dosa,prawns gheeroast,paneer gheeroast

Advertisements
 
Leave a comment

Posted by on February 28, 2017 in SIDE DISH, VEG STARTERS, VEGETERIAN CURRIES

 

MUSKMELON JUICE

Muskmelon Juice /beverage  is my alltime favourite Drink among all fresh fruit drinks,❤…Its a refreshing and filling drink…

   Now you can find these wonderful muskmelon fruit every where abundantly for a reasonable price so enjoy making this fresh at home and relish ….

  You can even make milkshake out of it all you have to do is add 1/2 cup thick chilled milk instead of water …

You can even make a dessert out of it using coconut milk jaggery known as Harshale in konkani language(recipe already in my blog please check it)….

Recipe is very easy and quick

•few ice cubes

•1 muskmelon chopped into small chunks (wash and peel skin and remove seeds)

•1 1/2 tsp sugar if required(if fruit is not sweet add more)

•little chilled water(optional)

Blend altogether in a juicer or mixer, and your juce is absolutely ready to enjoy chilled!….

 
Leave a comment

Posted by on February 19, 2017 in DRINKS, Uncategorized

 

EGGLESS CHOCOLATE CAKE EITH GANACHE FROSTING

I had seen this recipe in “Bake 123″in food food channel….

Recipe:

1 1/2 cup maida

1/4 cup cocoa powder

1/2 tsp baking soda

2 tsp baking powder 

1/2 cup oil

3/4 cup sugar powder

1 1/2 tp vanilla extract

1 cup milk(room temp)

2 tblsp water

2 tblsp milkmaid or milk powder

Salt a pinch

METHOD

▪In a bowl add maida,cocoa,soda ,mix well n seive 2 or 3 times.

▪In other bowl whisk oil,sugar,vanilla using electric beater

▪Add milk,2 tblsp milkmaid  and mix.

▪To this add flour mixture little by little in 3 portions add water and beat well .

▪preheat microwave at 170 degrees for 10 minutes

▪grease and dust a cake tin,pour batter and bake cake for 30 -35 minutes (or more bake till toothpick comes out clean)..let the cake untouched for 10-15 mins.
▪cool completely to demould it …

▪Now your cake is ready for our next froasting process

 
Leave a comment

Posted by on February 14, 2017 in Uncategorized

 

SQUID GHEE ROAST

Ghee Roast is a popular manglorian Delicacy…Its feiry red, tangy and spicy with a flavor of aromatic ghee…

Ghee Roast is the one such dish which is loved from all kids to elders….
Squid are also known as calamari/Bandaas… This fish has no thorns or bones in it so one can enjoy it easily ….

This must be cooked properly otherwise it will turn rubbery while eating,thats why most of the people don’t like squid/Bandaas…

 Its very simple to make yet delicious to taste,if done in proper way and cooked correctly ..😍❤

 Ghee Rost can be made with vegetables like aloo /mushrooms/carrots/sweetcorn,paneer,chicken,eggs,fish/prawns or even with mutton,this ghee roast masala is versatile can be used with anything…👍👌

 The ingredients used here are very handy and can be made very easily….

I like to say here that any fish dishes tastes heavenly the next day or with a duration of time after its prepared , if you make it in the morning enjoy it in the evening, by doing this tastes doubles,i know we can’t wait for it 😜but can enjoy it instantly no problem 😊 ….

This is a keeper recipe,on guests sudden arrival or during get together as it saves time at the same time tastes the best! 

Now lets see how to make this easy peasy mouthwatering Ghee roast…😍

INGREDIENTS

•250 gms squid chopped into rings

•22 byadgi chillies

•gooseberry sized tamrind

•10 garlic flakes peeled

•1/2 tsp cumin/Jeera

•1/2 tsp turmeric

•salt as to taste

•1/4 cup ghee

•2 springs curry leaves

•hot water to soak chilles

METHOD

▪clean and wash squid well , add turmeric and salt and rest

▪Soak red chilles in water along with tamrind (see that all chilles are immersed well ) for 30 minutes 

▪Drain water from chilles and preserve this water for later use

▪Grind chilles along other ingredients like garlic ,turmeric ,jeera to fine paste using preserved water

▪Heat a tick bottom kadai /pan add ghee,heat well add ground paste and cook till oil seperates.. this is to be done in medium heat

▪Now add squid,boil this in medium heat closed for about 15 – 20 min or till squids are cooked

▪add curry leaves,salt if required , give a good mix and enjoy..

NOTE

*End 5 minutes can be cooked openin high flame to make it dry

*Never overcook squid , it will turn rubbery

*one can even cook marinated squid in pressure cooker for 21 whistle then add to make desired dish…

*can marinate squid with salt , turmeric and 1 lime juice but add a small piece of tamrind while grinding or tamrind can be omitted

▪This is perfect combo to neer dosa/as a dish..

▪alternative to squid you can use paneer ,chicken, potato, eggs..

cookwithashu

 
Leave a comment

Posted by on February 11, 2017 in FISH, NON VEG STARTERS, Uncategorized

 

BREAD UPMA /USLI

Bread Upma…

Here is a simple and an easy recipe which can be made instantly……Best recipe for using breads laying untouched….

Simple to make Delicious in taste.. Making Bread upma is a brilliant idea to finish of stale bread or bread which is about to expire ;):mrgreen:

Here is a excellent recipe which can be made in jiffy…❤

INGREDIENTS 

•1 PKT Bread cut into pieces 

•2 medium onions chopped 

•2 medium tomatoes chopped 

•4 slit greenchillies 

•1 tsp gingergarlic paste 

•1/4 tsp turmeric 

•1/2 tsp chilly powder 

•1/2 tsp garammasala powder 

•1/2 tsp cumin powder 

• 1 tsp dhania powder 

•2 tblsp oil 

•1 tsp mustard seeds

•1/2 tsp cumin seeds 

•1/4 cup water 

• 2tblsp Chopped coriander leaves 
SERVING 

▪Fine Nylon Sev
METHOD 
▪ Heat a wide wok, add oil when hot add mustard seeds let this splutter add jeera let this pop well add onions, greenchillies fry transluscent 

▪Add gingergarlic paste saute awhile 

▪Add all spice powders saute till a good aroma 

▪add in chopped tomatoes, saute for 3 minutes 

▪Add water boil well till thick

▪add salt give a good mix

▪now add bread peices, coriander leaves mix well till everything gets combined 

▪Serve hot with sev sprinkled on top 
NOTE 

* you can even add sprouts,eggs to the recipe.. 

*any bread can be used,but tastes awesome with milk bread..

 
 

RAW BANANA FRITTERS

​Raw Banana Fritters…..crispy and spicy fritters served for lunchtime or teatime…. An easy and snack or sidedish made in jiffy when sudden guests arrive or when you like something to munchon…

They are also popularly known as podis….The same recipe can be used for lots of other veggies which i have mentioned at the end of the recipe….Do try this simple recipe where ingredients are very much handy…..

Happy cooking Friends ☺

Recipe as follows 

Ingredients 

•1 large raw banana, (peel outer skin using peeler and cut 6mm pieces )

•1/4 cup Rice flour (or as required)

•1 tblsp cornflour

•1 tblsp chilly powder (i used tikkalal)

•1/4 tsp asafoetida /Hing

•1 /4 tsp turmeric 

•salt as per taste

•water as needed to make thick batter
METHOD
▪In a wide container add banana discs and wash well

▪In another container add all ingredients mentioned above and make a thick paste

▪add banana discs, coat well ..

▪Heat oil in a kadai for deep frying

▪When oil is very hot turn flame to medium heat and add banana pieces one by one , (dont add to many pieces at a time )

▪Leave it without touching for 1-2 min then flip and cook otherside , just few seconds before taking out fritters fry it on high flame to get that crispy crunchy bite…

▪Repeat same with other leftover marinated pieces

▪serve during lunch time or teatime…

NOTE

*I have cut pieces in slant way to make it appealing, you can cut it in any desired shape…

*Adding too many pieces in a small kadai may result in soggy fritters.

*Same recipe can be used for Drumsticks,bittergourd,Potato,breadfruit, okra,yam,Teasel/ kantola/phagil,Brinjal ,brined Jackfruit,brined Bamboo, Ivy gourd 

cookwithashuhttp://www.cookwithashu/

 

SWEET AND NORMAL PANCAKES USING MANGLORE CUCUMBER

Godi anni Cheppi Surnali Maggi Ghalnu is what called in konkani Language…..

Sweet and Normal Pancakes using  Manglore cucumber drizzled with honey,butter and served with chutney…
Here you can see two verities of pancake made using same batter ….The pancake with little yellowish in colour is sweeter version served with fresh butter and drizzled with honey … The other one is the normal pancake served with spicy coconut chutney…. so enjoy eating, double damakka with one batter :)☺😍❤….

INGREDIENTS

•2 cup dosa rice

•1/4  cup urd dal

•1 tsp methi

•1 cup poha/puffed rice

•1/4 cup coconut (opt)

•1 small cucumber peeled ,deseed and chopped finely

▪oil or ghee to drizzle

METHOD

▪First grind cucumber to paste without water,to this add remaining ingredients and grind to fine thick idli batter consistency ,

▪ferment well(min 8 hours) add salt and mix well

▪Heat a dosa griddle well , turn the flame to medium and pour a big laddle and spread lightly (this dosas are made thick or if you like spread it) 

▪ drizzling oil or ghee ,cook closed for even cooking….(cook one side )

▪Remove and serve hot with coconut chutney

Lets see how to make Sweet Pancakes using same batter

INGREDIENTS

•Few laddles of above batter 

•Jaggery as per sweetness

•a big pinch turmeric

•ghee to drizzle

METHOD

▪Add desired amount of grated jaggery according to sweetness to the batter and make thick dosa as said above , drizzle ghee and cook with lid closed for few minutes or till the crust is golden 

▪serve with butter and honey drizzled(opt)

NOTE

*1/4 tsp cooking soda/fruit salt/eno can be added to batter if batter doesn’t raise the next morning ,add cooking soda just before making dosa i…but this is optional,i never use this but some who live in cold region may need this …

*this dosa are usually cooked one side…..or if u like can  cook both sides on problem..

*Usually this dosas are thick but you can spread thin to make it crisp also using normal batter but for sweet dosa its preferred to be thick and spongy  ..


 

 

Tags: