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Author Archives: ashwinidk

About ashwinidk

Hello everyone, I am a home maker who loves cooking easy,quick and delicious recipes ... I am a normal cook like you all ,but I love sharing easy and quick recipes which will surely help all of us in our day to day busy life.. Here in my blog you can find easy,quick,delicious tested and tasted recipes ... Cooking different recipes and sharing here has become a part of my life without this I feel something missing.......😊 I love trying and experimenting new recipes.. sometimes some recipes are a hit and some are flop😕...but I keep trying😊... Cooking is not a tough job ,only thing is you must know the 'abcd' of cooking like what goes well with what that's all and to balance the taste if something is more or less ... My view on cooking to others is just start loving food, atomatically you will start cooking....And when you get appreciation for your work(cooking)you are motivated to cook more and more.... so here through my blog 'cookwithashu' I will teach you easy and quick recipes with minimal ingredients which is easily available inside our kitchen... and friends do try recipes and ask me if you have any doubt regarding the recipes before you give it a try and later feedback me after its done..I'll be their to help you all the time... One more thing friends the recipes shared here are all tried and tested,... don't ever think that all recipes are mine.... some recipes may be shared by my friends, relatives,cookbooks or from cookery shows.....Some are our Authentic recipes too ... So please enjoy the recipes cooking .... We are all great cooks in one way or the other.. I like to thank my hubby for loving what ever I cook and always advising me if something wrong in the recipe and having so much patience waiting to eat those delicious food what i cook only after my photography session of the dish sometimes🙆..... HAPPINESS IS HOMEMADE... follow this policy and I am there to help you..... SO HAPPY COOKING ☺

CASHEW MANDO/MANDIGE

“Cashew Mando” …..With Deepawali round the corner here i am with a traditional konkani sweet ‘Mando/Mandige’ but with a twist of using cashews in it so i named it Cashew Mando 😃…… tastes awesome with its crunch and sweetness, there is no much difference to the original Mando,tastes similar 😃but loved the flavour of cashews ❤…

Mando are thin deep fried puris ,dusted with a sweet filling then shaped to triangles…..Its very easy to make but tricky at the time of folding as you have to be quick or else it can break if left for sometime .. 

Mando was very common and popular sweet during konkani wedding, without it the sweet box would be incomplete 😃 but now a days you hardly get to taste it or see it…. Its really tasty and economical too, i love it very much 😍 ,i would always wait for the sweet boxes that we would get after having the marriage lunch and wait to open to see these yummy Mandos 😊 ❤

I was inspired to make cashew mando from Anooshri Kaikini a foodie friends post of kajukatli Mando,Thanks to her for letting me know that mando can be given twist too 😊

Homemade is Happiness ❤❤❤

Happy cooking 😊

INGREDIENTS 

• 1cup All purpose flour(Maida)

• a pinch salt

• water to knead tight dough

•oil for deep frying

For Filling

• 1 cup Thin beaten rice (phova)

• 3/4 cup sugar 

• 1/2 tsp cardamom seeds

• 1/2 cup cashewnut

•1 tsp black sesame seeds

METHOD

▪Knead a tight dough from maida salt and water and rest it for 30 min or you can use immidetly

▪Dry roast sesame seeds and add to mixing bowl

▪dry fry cashews till slightly crunch and powder it and remove to a mixing bowl where sesame seeds are kept

▪dry roast phova till it srinks (they get fried fast with heat present in kadai after roasting cashews,so need to swtichon flame) and powder this and add to mixing bowl

•Add sugar and cardamom and make powder, add this to mixing bowl and mix all well

•Now make small balls from maida dough and roll to thin puris using maida for rolling..

▪Heat oil to smoking level and keep flame on medium heat add the flattened puri and fry for 2 second flip and again fry ,here its tricky you must see puris doesn’t get fried more or less it should not be soft either ,it must be correct ,you will understand the technique while frying one or two puris as i did 😃

▪Now remove the fried puris on a absorbing paper and start spreading the sugar mixture as seen in below picture.. This has to be done quickly or else you wont be able to give it shape of Mando..

▪Follow the same processes till your puris are done ,store in an airtight container 

▪Enjoy your home made Mandos with your family and friends 😊

NOTE

They remain fresh for a week if preserved well in an airtight jar 

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Posted by on October 14, 2017 in DEESERTS OR SWEETS, Uncategorized

 

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Easy Seer fish Masala…A spicy version of fish Masala without using coconut  , tastes very hot, lipsmacking and delicious … Easy to make recipe gets cooked within 15 min  😊 (other fish like prawns/sardine/mackerel/ butterfish/croakers/pomfrets can be used)

Homemade is Happiness ❤❤❤

#easy #instant #seer #fish #spicy #masala #nococonut #homefood #cookwithashu 

INGREDIENTS

• 1 large sized seer Fish slice

• 2  tsp chilly powder (i use spicy everest tikkalal)

• 1/4 tsp turmeric powder

• 1 tsp coriander powder 

• a generous amount of asafoetida

• 1/2 tsp thick tamrind paste or use as needed

• 2 – 3 tsp coconut oil

• 1 small onion chopped

• few curryleaves

• water as requied to make a paste

•salt as per taste

METHOD

▪Marinate clean and washed fish with little salt and little turmeric for 5 min

▪Take a small mixing bowl add chilly powder, remaining turmeric,hing and dhania powder mix add water and make a paste 

▪Heat a pan add oil ,add onions curry leaves and fry till onions are translucent add paste along with little more water ,and allow to boil till raw smell goes and oil starts to float on top add fish, salt (if needed) boil closed till fish is cooked, flip fish and cook the other side too..

▪serve with rasam rice /dal rice/milk rice or with curd rice anything of ur choice

NOTE 

*Make masala paste accordingly to the availability of fish,here i have used a large palm sized fish slice..

EASY SEER FISH MASALA

 
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Posted by on October 12, 2017 in FISH

 

WHEAT FLOUR LADOOS OR CHURMUNDO

Churmundo/Wheat flour ladoos …… Melt in mouth wheat flour Ladoos,everyone’s favourite 😍😍😍
Here Goodness of  wheat and ghee is combined and formed to balls using sugar powder tastes heavenly… This is a house old traditional recipe of konkanis 😍.. Love it to the core….

Recipe is very very easy ,make it when ever you carve for sweets or sudden guests arrival ❤

“Homemade is Happiness”❤❤❤

Recipe 

•1 cup wheat flour

•3/4 cup sugar 

•1 tsp cardamom seeds

•1/2 -3/4 cup Ghee

• some Raisins

METHOD

▪In a mixi jar add sugar and cardamom and make fine powder

▪Heat kadai add 4 tblsp Ghee, when melts add wheat flour and toss it till u get a good aroma ,wheat flour changes it’s colour slightly at this stage ,this indicates it’s done.

▪Add Raisins toss a sec and switch off gas

▪cool this mixture thoroughly

▪Add sugar powder mix well 

▪Add melted warm Ghee , and form Ladoos …
Tip

▪Wheat flour can be roasted and preserved for sometime (it saves time) , when needed just add sugar powder,Ghee and make ladoos…Just like that 😊😊😊

▪You can add additional melted ghee (little by little)if you are unable to shape it.

▪shape doesnt matter here taste matters👍Go ahead and give it a try today

 
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Posted by on October 12, 2017 in Uncategorized

 

SPROUT FINGERMILLET ROTI OR RAGI ROTI

Finger Millet roti is rich, healthy and delicious  breakfast and very filling breakfast recipe ..

Finger Millet is very high in calcium,rich in iron and fibre … Overall a rich and good source of food for weight watchers..

Ragi roti/bhakri is an instant recipe which can be made in jiffy 😊 here there is no need of fermenting batter can be made instantly ..

You can skip meals and indulge this as it gives full energy equal to that of rice

INGREDIENTS 

• 1 cup Fingermillet flour (ragi flour)

• 1/4 cup Rice flour (or can be added till 1/2 cup)

• 1 finely chopped onions

• 2 finely chopped greenchillies 

• 2 tblsp coriander leaves chopped 

• 1 tsp chopped curryleaves 

• 1/4 cup sprouted moong

• 2 tbsp grated coconut 

• salt to taste

• water to make dough

• oil as required while frying rotis

METHOD

▪Mix all ingredients to a soft dough

▪grease a dosa pan with oil then take a handful of dough and spread evenly and keep on medium  heat,drizzle oil on top and close  lid and cook till the base gets cooked ,flip roti and cook other side till done..

▪follow with remaining dough to make rotis or you can even use a greased sheet and make roti and then fry it on tawa

▪Serve with butter or Chutney or can be enjoyed as it is ..

NOTES 

*Always grease tawa well before spreading roti 

*wet your hands with water for spreading roti (wetting hands will make dough to easily spread evenly)

*One can avoid onions during fasting 

*i had sprouts so i have added it to make it healtgy its optional

*grated carrots also can be added for making more healthy and Tasty 

*The same recipe can be made only with rice flour or ragi flour 

 
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Posted by on October 4, 2017 in BREAKFAST RECIPES, DOSAS

 

MIXED RICE DOSA 

This is a famous konkani styled dosa made using two types dosa ,tastes awesome with a good flavour and taste… This dosa is populary known as Surai Ukde polo in konkani language..😀 Surai means sona masoori or dosa rice and Ukde means boiled rice also known as red or matta rice….

The dosa batter doesn’t need any fermentation but you need to soak rice for around 4 hours before grinding so that it can be broken easily ,the batter can be ground coarse or fine . If u coarse grind the batter then u need to make slightly thick dosa but i prefer to make it as per my family choice fine and make medium thick dosa.

Here i have served dosa with coconut jaggery mix  known as choorn tastes best with this or this dosa can be relished with any chutney or pickle of our choice or even with butter

INGREDIENTS 

•1 cup sona masoori 

•1 cup red rice 

•1 cup grated coconut 

•Salt to taste

•Oil to drizzle 

METHOD 

▪Wash and soak both rice together for around 3-4 hours 

▪Grind rice along with coconut gratings to fine batter using water

▪Remove to container add salt and mix well

▪Heat dosa griddle  well,simmer the flame and pour laddle full of batter and slightly spread or pour batter as u do while making neer dosa

▪Drizzle oil and cook closed on medium heat till the base is cooked

▪Flip dosa and cook other side till golden spots appear 

▪Serve with chutney of your choice or with Jaggery coconut mix

Coconut Jaggery mix: 

Freshly grated coconut (only white part),jaggery grated as per sweetness,a pinch salt and 2 pinch cardamom powder,mix everything well till combined .

NOTE l

Tip for beginners  :As there is no use of urd dal the batter sticks to the pan as u spread so always see that you keep flame on low heat then try to spread dosa evenly and then higher the flame to cook well..

 
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Posted by on September 25, 2017 in BREAKFAST RECIPES

 

EGG WITH POTATO CURRY

An Aromatic Egg curry recipe with no oil or no garam masala ,yet a fingerlicking curry ❤.. Its a bunt style preparation ,i simply loved it with my plate of hot steamed rice 😍

Its filled with lots of Flavour and taste ,i really wonder how🤔…. Using of pototo is something which adds plus point to the dish, How? ..Both an egg lover and egg hater can enjoy this dish to the fullest at the same time 😍 as my family do,my elder son likes eggs ,no potatoes and younger loves potato ,no eggs …i will always be in delima what to make 😓 so here is an end to it now 😍….

This curry is perfect with Parota ,neer dosa, chapati or even with steamed rice or matta rice (red rice) 😊….

Learnt this simple recipe from a very dear bunt friend Raksha Shetty .. 

INGREDIENTS 

•4 Eggs

•1 large /Medium pototo (washed and cubed with peel or without)

•1 medium Onion chopped/sliced

•1 cup grated coconut 

•12 fried badgi chilles(as per need)

•4 seeds Fenugreek 

•11/2 tsp coriander seeds 

•1/2 tsp cumin seeds 

•8-10 peppercorns 

•Small piece cinnamon (opt)

•2 cloves(opt)

•6 flakes garlic 

•A small gooseberry size tamrind 

•Turmeric

•coriander leaves chopped finely for garnish 

METHOD 

▪Heat a pan add 2 drops oil ,and fry coriander seeds, cumin, Methi, cinnamon, cloves, pepper, garlic till a good aroma … remove this to grinding jar
▪Add tamrind ,fried chilles, turmeric , coconut to grinding jar along with enough water and grind masala to very fine paste. 

▪In a pan add potatoes,water and boil till done add onion salt and boil awhile add ground masala and simmer the gas and allow to boil well with closed lid ,when it starts to bubble check salt ,drop eggs(break eggs directly) one by one and turn flame to medium ,close lid and cook till eggs get cooked

▪Garnish with freshly chopped coriander leaves and relish with hot rice or anything of your choice..

NOTES

*Curry consistency is medium thick not runny ,you check below picture for reference 

*i have used cinnamon and cloves here but as per my friends suggestion there is no need of it 😊

*Its always better to break egg  in a bowl first then drop in the curry one by one ,sometimes spoilt egg can’t be detected by outside and by doing this the risk is reduced 😀 a tip to be noted dear friends 🖒Happy cooking !…

 
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Posted by on September 18, 2017 in EGG, Uncategorized

 

Nankhatai/Narayan katar 

A melt in mouth Eggless cookies….. This easy to make crunchy sweet cookies were my child favourite and my Mom’s speciality cookies ,she used to make it very often when guests visted us or for distribution during some celebration or birthdays….

As Gowri Ganesha festival is on its way and I was wondering what to make to munch with my relatives and friends and suddenly i saw this post of nankatais by one of my foodie friend and tempted me to make this easy recipe…. I then called my mom for recipe and quickly pendowned the recipe and started making as the ingredients were very few and handy except vanaspati but got it and made dough at night and rested it well and baked it in the morning…. Within few minutes cookies where ready 😊I am happy to see them perfect crisp crunchy ❤❤❤

Recipe is as under

​Recipe

•1 cup all purpose Flour (Maida)

•1/2 cup Gram flour

•1 cup sugar powder

•1/2 tsp cardamom powder 

•2 generous pinch cooking soda

•A pinch salt

•3/4 cup vanaspati (Dalda)
METHOD 

▪Heat pan and add vanaspati,when it starts melting switch off flame and allow it to completely melt in its own heat present and allow it to cool..

▪Sieve  Maida, gramflour, salt and soda 

▪Now to the vanaspati pan add sugar powder and mix vigorously till a smooth paste see that no lumps are formed to this then add flour mixture,cardamom powder and mix to a stiff dough ,cover it and rest it for 8 hrs

▪After the resting time you can see the dough getting hard,again crumble it with fingers and knead well and make large marble size balls or any shape as per your likings and press gently with the help of ur palm 

▪place them on a baking tray with enough space in between each nankatai and bake them in a preheated oven at 180deg for 20-25 minutes or till done..

NOTES

*1/2 cup unmelted Ghee can be used instead of Vanaspati but using Vanaspati gives perfect bakery style crunch to cookies…

*for beautiful colour one can add 1/4 tsp of turmeric powder to the melted vanaspati …

*i usually add cardamom plus sugar and make powder 

*Timings from one oven to another oven may varry so keep checking after 15-20 minutes

 
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Posted by on August 23, 2017 in DEESERTS OR SWEETS