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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 ☺

CHOLE

Chole is a spicy, tangy north indian punjabi side dish for Bhature or puris …

This is also popular as chana masala made with white Chickpeas, onion, tomato and various spice powder.

Here I am using Everest chole masala powder, as it’s handy and just perfect with all ingredients that goes in for chole masala 😊

To get perfect dark brown colour similar to original chole recipe(not exactly) we need to follow two things i.e fry onion paste on medium heat till brown and other is by adding tea decoction while cooking, adding tea decoction adds only colour and doesn’t change any taste or flavour ,if one doesn’t like it can omit the use of it..

Now let’s see how the recipe follows

Recipe

•1 cup Chickpeas
•4 tblsp oil
•1 tsp ghee
•3 Cloves
•1 piece cinnamon
•1 bay leaf
•2 cardamom or 1 black cardamom
•2 onions paste
•3 tomatoes pureed
•1&1/2tsp ginger garlic paste
•1/2 cup tea decoction
•1 tsp coriander powder
•1/4 tsp turmeric
•1 tsp chilly powder(I used tikkalal, use as per spice level)
•2 tsp Everest chole masala powder
•1/4tsp amchur powder
•Salt to taste
•coriander leaves
•1 tsp kasuri methi

TEMPERING

•Ghee

•2 chopped green chilles

•1/4tsp Asafoetida

•few ginger grated or julians

METHOD

*Soak white kabul chana for 10 hours, then pressure cook it for 7_8 whistles

*In a mixing bowl add chole masala, turmeric, chilly powder, dhaniya powder, amchur powder mix with 1/4cup water and make a paste

*Heat pan add oil and ghee, when hot add whole garam masala

*When you get good aroma add onion paste, cook till brown (this takes little time but adds a good taste and colour to chole)

*When done add ginger garlic paste, fry a minute, add powder paste and fry till raw smell disappers

*Add tomato puree and cook on low flame till cooked or oil starts seperating (you can add salt at this stage)

*Add cooked chana along with water, tea decoction, boil well till everything combined and becomes thick

*Add coriander leaves chopped finely

*Add kasuri methi give a good mix, check for salt

*And finally give tampering and enjoy with bhaturas, or poori , or chapatis, or rotis or even with rice

NOTES

*Onion paste: just grind raw onions to fine paste

*Tomato Puree :grind raw tomatoes to fine paste

*Tea decoction made with 1 cup water and 2 tsp tea powder boil till reduced to 1/2cup

*Kasuri methi to be warmed up and then crush it and use, this adds a good flavour

*Serve with lemon wedges and onion rings

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Posted by on March 3, 2019 in Uncategorized

 

MALPUAS

Festivals are on its way friends, why not try some easy and quick sweets to enjoy with your family and friends❤️..
Here are few Malpuas /Malpuris to mark the festivals 😍…. enjoy!

Do give this recipe a try as it’s easy and quick to make with few handy ingredients😊
They are slight crispy with each bite and soft to eat, I love my malpuas / malpuris exactly like this… 😀

Homemade is Happiness ❤❤❤
Recipe is as follows

INGREDIENTS

•1 cup APF(Maida)
•1/2 cup suji (fine semolina)
•1 cup Sugar (I used 3/4th cup)
•1/2 cup thick well beaten curds
•Water as required to make batter
•1/2 tsp cardamom powder
•a pinch salt
•a pinch yellow food colour (optional)

METHOD

•In a bowl or container mix all the above ingredients(except cardamom powder) to make a batter exactly like dosa batter(not too thick nor runny)

•see that there are no lumps in the batter

•Close the bowl and rest for 5- 6 hours

•Just before deep frying add cardamom powder and give a good mix

•Heat oil well, turn the flame to medium heat and pour 1 or 2 laddle full of batter and cook till its light golden and cooked one side, now with the help of 2 spoon slowly flip and cook other side till golden.

•When malpuas are done remove them using frying laddle and pressing it with the help of spoon so that excess oil is removed ,then put on a absorbing paper for a minute then store or serve topped with chopped dry fruits or chilled rabdi.

•Enjoy this festive with easy to make malpuas garnished with your favourite nuts chopped😊

NOTES

*Each time u make malpuas see that the temperature of oil is hot when you pour batter, latter turn the heat to medium and cook.

*To get perfect shape I made this in a small kadai with minimum oil in it and fried one after the other, later when you are ready ,you can make 4/5 at a time in big kadai.

*Mine first 2 to 3 malpuas didn’t get perfect but latter I got the trick to make it, so don’t loose hope if 2/3 malpua don’t come good, practice makes man perfect friends☺️

Happy cooking !

 
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Posted by on October 13, 2018 in DEESERTS OR SWEETS, Uncategorized

 

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HOMEMADE CHICKEN MASALA POWDER

Homemade Chicken Masala powder….. Very aromatic and comes handy to many recipes 😊
Homemade is Happiness❤️❤️❤️

The measurements what I am sharing is for one time use for 1 kg _ 1.250gms of meat, You can double the quantity for storing the powder but I prefer making it fresh or a day before using it 😊, add extra chilles or chilly powder for spiciness while making curry or sukka or any other meat recipe as the spice level in this masala is medium spicy .

Recipe :
•10 Roasted dry red chilles (I used byadagi)

•1nd 1/2 tblsp roasted coriander seeds (Sabut Dhanya)
•1 tsp roasted cumin (Sabut Jeera)

•5 seeds fenugreek (methi)

•1 tsp fennel seeds(saunf)

•4 petals star anise (chakra phool)

•2″ long cinnamon (dalchini)

•6 cloves (lavang)

•2 cardamom (elachi)

•1 nd 1/2 tsp black pepper (kali Mirch)

•5 flakes garlic with peel

METHOD

Add all the above ingredients in a food processor and make fine or semi coarse powder and use in any chicken curries, sukka , ghee roast or any other meat preparations

 
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Posted by on October 1, 2018 in CHICKEN, MASALA POWDER, Uncategorized

 

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SHETTY’S SPECIAL BANGDA GASHI

We come across so many types of fish curries but of all i love Shetty’s recipes, I believe they make the best fish or chicken curry… They are very particular about their recipes, you can taste them in any Mangalore- Udupi -Kundapur region Resturants or small hotels there….

Here is a household recipe shared by my friend Raksha who is a bunt (Shetty),and a very good cook, even though she makes few recipes her curries or chicken recipes tastes best just like famous restaurant in Mangalore or Udupi… She says their curries tastes yum because they use roasted ingredients, they keep all ingredients like coriander seeds, cumin, Methi all ready dry fried and store as soon as they get it from the market, so it becomes easy to cook as and when desired and she says to follow step by step process in making any curry without making hurry 😊..

They are very famous in making kori ghashi, Neer dosa, chicken sukka, Pulimunchi, fish fries and the list is on…

Here Mackerel/Sardine fish is cooked in spicy coconut masala and to add more flavour a seasoning is added which takes the curry to the next level😋😋😋..now let’s see how to make this Gashi or fish curry

INGREDIENTS

•4 Banguda/Mackerel Fish (cut into 2 or 3 pieces each)

•4 greenchilles slit

•1/2″ ginger chopped

•1 onion chopped

•1 Tomato chopped

•few strands of coriander leaves

•1 string curry leaves

For Grinding

•1/2 coconut grated

•18/15 red chilles (roasted in a tsp oil)

•2 nd 1/2 tsp coriander seeds(dry roast)

•1 tsp Cumin/Jeera(dry roast)

•10 peppers corns(dry roast)

•6 garlic cloves

•Tamrind (2 gooseberry sized)

•1 tsp turmeric

•1/2 onion( raw)

For Tempering

•coconut oil

•1/2 medium onion chopped finely

•few curry leaves(break with hands)

METHOD

•Grind a fine masala using above ingredients mentioned for grinding using water.

•Now in a mud pot or cooking pan add masala, 2 cups water (or as req), ginger, green chilles, boil well, fish add tomatoes, boil for 5 minutes add curry leaves ,coriander leaves, salt boil 3 more mins and remove from heat

•Now in a tadka pan add oil, when hot add onions fry till red, turnoff flame and add curry leaves.

•Enjoy with Neer dosa or Matta(red rice/boiled rice/Kerala rice)..

NOTE

*I prefer to fry ingredients just before making

*5 seeds of methi or fenugreek seeds can be added to make masala

*The recipe can be used with Sardines or Anjal /king fish.

*Best served with boiled rice/matta rice or Neer dosa

 
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Posted by on September 26, 2018 in Uncategorized

 

PATRANI MACCHI

Patrani Macchi a Parsi speciality dish where fish is cooked in green chutney and wrapped in banana leaves tastes awesome ..There are two methods of making it one is by steaming the wrapped fish or by cooking it in a pan closed as I have adopted here in making patrani Macchi , tastes absolutely delicious😋..

This fish tastes wonderful with influence of spicy green coconut masala, which traditionally made with a paste of coconut, coriander leaves, garlic, ginger, greenchilles, turmeric, cumin and lime juice but today I have come up with a more tastier version of it 😊

I have used Mackerel fish here , the recipe recipes tastes heavenly with pomfret fish too.
Homemade is Happiness❤️❤️❤️

INGREDIENTS

•3 Mackerel fish(washed and cleaned)

•3 Banana leaves (as much required to wrap the fish)

•A tsp oil

•1 /2 tsp Turmeric

•Salt

•2-3 tblsp Lime juice

GREEN MASALA( to be Pan fried in a tsp oil then made into paste)

•1 cup coriander leaves

•2 tblsp coconut

•5 green chilles

•2 tblsp mint leaves

•5 pepper corns

•6-8 flakes garlic

•A small piece ginger

•1 small piece cinnamon

•2 cloves

•1 tsp cumin(or little more)

•1/2 onion

METHOD

•clean, wash fish and marinate with turmeric, little salt and 2 tsp lemon juice for 5 minutes

•Now again marinate it with the green masala,add salt(as req for masala) and remaining lime juice and refrigerate for an hour

•Cut banana leaf into required pieces, place the marinated fish in the middle and wrap it from both the ends and seal it with a toothpick

•Heat pan add a tsp oil and place the wrapped fish and cook closed for 5 minutes, flip and cook again for 5 more minutes and your patrani Macchi is ready to serve

•The other method is steaming, place them in a steamer or cooker and steam cook for 5-10 minutes

NOTE

*Give slit to fish so that fish gets well marinated.

*frying the ingredients and use of cinnamon,cloves, black pepper corns and onions can be omitted as the original recipe doesn’t say but adding this gives extra wow taste 😊

 
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Posted by on September 25, 2018 in FISH, NON VEG STARTERS, Uncategorized

 

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EGG KORMA

Korma is our family favourite recipe either made with eggs or chicken😋
Korma which is also known as kormaa, qorma, khorma, kurma in different regions ..Different recipes are followed for making this gravy some use yoghurt , coconut milk, cream etc ☺️.. I make using coconut and with goodness of many other spices in it..
A great accompaniment to Parotta or Ghee rice, or to any other Indian flat breads…. but for me it’s absolute delight with Ghee rice…😋😋😋
Homemade is Happiness❤️❤️❤️
Check recipe here for chicken korma
http://wp.me/p5M7RU-lo

INGREDIENTS

•5 to 6 boiled Eggs(give slits or prick it with fork)
•1 medium onion finely chopped
•1 tblsp ghee
•1 tblsp oil
•1 bay leaf
•1 tsp coriander leaves
• Salt as needed

▪For grinding masala
(You can fry this spices or use raw I usually fry)
•3/4 cup grated fresh coconut
•1 inch ginger
•7-8 garlic flakes peeled
•4-5 greenchilles (adjust more or less to your taste)
•1 inch cinnamon
•5 cloves
•2 cardamom pod
•1 tsp kus kus
•1/2 tsp fennel seeds
•1 tblsp roasted gram dal/putani/daliya dal(or 5 cashewnut)
•1/4 cup pudina leaves
•1/4 cup coriander leaves
•1/2 onion chopped
•1 tomato chopped
•1/4tsp turmeric

METHOD

▪ Grind all ingredients mentioned above to smooth paste using water
▪Now heat a wide wok add oil +ghee (you can reduce the qty of oil and ghee)
▪Add tej patta, onion fry them till pinkish
▪Add ground masala, water as needed(don’t add to much water,let the consistency be thick)
▪cook well till oil starts to float on top or till good aroma add boiled eggs
▪check salt , add if necessary
▪garnish with coriander leaves and turnoff the flame ur korma is ready to serve

NOTE
* keep gravy thick for wonderful results.
*Same recipe can be adopted for potatoes, soya chunks, chicken, mixed veggies, mushrooms, ..
*Ground Masala paste can be used to make vegetable or egg pulao tastes very delicious
*Check recipe here for chicken korma
http://wp.me/p5M7RU-lo

 
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Posted by on September 25, 2018 in dosa, EGG, Uncategorized

 

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KATHAL PEPPER ROAST

My maiden attempt in making tender Raw Jackfruit more intresting 😊 however its one such vegetable which is versatile with which you can tryout many dishes and loved by many as its a great substitute to chicken or mutton ….

Today i made Kathal Pepper Roast adopting master chef Sanjeev Kapoors recipe of Mutton pepper roast recipe I saw this recipe today morning in his cookery show and thought why not substitute mutton for kathal / raw jackfruit and my idea worked it tasted awesome with flavours and spiciness of pepper  ….

So guys here is one more addition of recipe to our lovely veggie Kadgi / Kathal / raw jackfruit ….😍😍😍

Homemade is Happiness ❤❤❤

Recipe as follows:

INGREDIENTS 

•2 cups Tender raw jackfruit (choose a matured jackfruit with yet soft seeds)

•1 large onions sliced

•20-25 curry leaves 

•4 diagonally chopped green chilles

•1 tsp fresh ginger garlic paste 

•2 tsp coconut pieces

•1/4 tsp turmeric

•1 tbsp coriander seeds 

•1″ cinnamon 

•5 cloves

•1 tsp fennel seeds

•1 tblsp black pepper corns

•1 tsp lime juice (optional, origanal recipe has no lime juice but i have used it for tangyness)

•2 tblsp oil

•1/2 tsp mustard seeds

METHOD 

▪Peel raw jackfruits skin (its thorny green part and cube them to bite size pieces)

▪sprinkle water and pressure cook with salt for a whistle or it can be even boiled directly in a container but see that the kathals are not overboiled

▪ cool and slitly mash it

▪ mean time when kathal is getting cooked you can dry roast ingredients like coriander seeds, pepper corns cinnamon, cloves and fennel seeds till a good aroma 

▪when above ingredients are cooled make a powder out of it and keep aside

▪Now heat a pan add oil add mustard seeds wait them to pop add curry leaves toss awhile add sliced onions and greenchilles saute well till caramelized add turmeric , gingergarlic paste and fry till raw aroma goes add boiled kathal,coconut pieces, and give them a good mix

▪Add salt and freshly ground powder and saute well add 1/2 cup water close lid and boil for simetime so that all the masalas are combined with kathal 

▪Now cook open on high flame till dry ,add lime juice give a good mix and enjoy with dal rice 

NOTE 

Same recipe holfs good for Mushrooms, babycorn,  potatoes, chicken, mutton, boiled hard eggs .. one recipe so many dishes😀

 
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Posted by on April 24, 2018 in KATHAL PEPPER ROAST, SIDE DISH

 

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