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Category Archives: NON VEG CURRY

CABBAGE AND EGG FRANKIE 

Cabbage and Egg Frankie 😊A delicious healthy frankie rolls  made using wheat flour …😍😍😍

Most of the Kids Favourite snacks or breakfast, now as academic year has began all mother’s problem is what to make for kids evening snacks or for their tiffin box ….. Here is a solution for it make this yummy looking proteins rich rolls ,kids will just love them….. ❤

   Usually Frankies are made using maida but I have used multigrain atta for the wraps ,to make it healthier….

 Cabbage a most avoided veggie among kids so this is a better way to make them eat cabbage and I have also used eggs which is kids favourite,you can even add grated cheese to the filling as cheese is kids friend and they will never say no to this yummy looking Frankie roll……a easy way to make any kids eat cabbage😉……Happy cooking ☺

INGREDIENTS 

•Wheat flour dough (I hve used multigrain atta dough),make medium sized balls and roll this to 8″ chapatis and fry this lightly on medium flame applying ghee till light brown spots appear….prepare this in advance and keep aside 

FOR FILLING:

▪ chopped or grated boiled eggs as needed

▪ cabbage grated

▪ amchur powder

▪ salt as to taste

▪chilly powder

▪ mayonnaise

▪ketchup

▪grated cheese 

▪Ghee to grease pan

METHOD

▪Mix mayonnaise and ketchup and keep ready

▪Now take a chapati,spread mayonnaise mixture generously to the full chapati one side, 

▪Now spread on one side of chapati cabbage,eggs as needed to lengthwise,sprinkle salt, chilly powder and amchur powder 

▪grated cheese can be used here,I have not used here

▪now fold both the ends and roll tightly

▪Now grease this and fry this on tawa using medium flame for 2 minutes both sides

▪enjoy with ketchup

NOTE

*Note u can even use carrots grated,cheese for making more healthy

*wash cabbage well before use dip this in vinegar water and then wash so that chemicals are removed..

 
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Posted by on June 7, 2017 in BREAKFAST RECIPES, EGG, NON VEG STARTERS

 

SHAKSHUKA/SHAKSHOKA

SHAKSHUKA……..After seeing all my friends posts on Shakshuka  even I went ahead and made it following my foodie friend Sarita Bhats recipe but I used ingredients and spices as available and made it as per my family liking 😊…….
Shakshuka is a middle Eastern breakfast dish which is served with toasted bread, Here eggs are poached in a sauce of onion ,tomatoes,bell peppers, & other Arabic spices…… A very simple ,delicious and great filling dish…..Perfect for brunch on a lazy Sunday, A must try dish 👌👌👌…thank you Saritakka for ur recipe and introducing us to different country food …😘😘😘

INGREDIENTS 

•2tblsp oil (or olive oil)

•2 small onion chopped (approx 3/4 cup)

•1/4 cup each chopped red ,Yellow ,Greenbell pepper

•10 crushed garlic cloves(peeled)

•1/2-3/4 cup tomato puree (1 large tomato ground to paste)

•3 medium tomatoes chopped

•2 tsp chilly powder(i used everest tikka lal)

•2 tbsp tomato ketchup

• 1 tsp Arabic spice or any Kabsa powder

•1/2 tsp cumin seeds 

▪Salt as to taste

•1/2 cup water

•4-5 eggs

•coriander leaves chopped

▪For kabsa Powder :I used a mixture of 1/2 tsp coarsely powdered fennel seeds,1 tsp coriander powder,1/2 tsp turmeric,1 tsp pepper powder,a pinch cardamom powder  

METHOD 

▪Heat a deep frying pan or sauce pan (pan base must be thick) on medium heat

▪Add oil ,let it heat well ,add onions fry for a few minutes till it turns soft. 

▪Add chopped bell peppers and fry until lightly softened. 

▪Add crushed garlic and fry until raw smell goes off.

▪Add tomato puree and saute well untill oil seperates

▪Add chopped tomatoes, followed by water, cumin ,kabsa powder ,chilli powder,ketchup and salt,give a good mix until all the ingredients are well combined, cover and cook on very low flame for about 10 minutes,or until tomatoes are softened

 ▪ stir the mixture occasionally, once tomatoes are cooked, remove lid and stir again so that they are combined well. 

▪check seasoning and adjust as per taste(salt or chilly). 

▪Make sure the sauce is more or less level in the pan(or add little water to increase sauce if dry).

▪Now drop the eggs making a well in the sauce,see that egg yolk is below the surface of the sauce and white is spread outside. 

▪Repeat with the remaining eggs.

▪Cover the saucepan and cook in very low heat until the egg whites are set takes around 5-8 more minutes. 

▪Remove the lid, sprinkle with coriander leaves and serve immediately. 

▪If the shakshuka sits for too long, or is left covered, the egg yolks will become solid or there are chances of bottom burning …

NOTE

▪use spices as per individual taste

▪cook eggs as per your likings as some love fully cooked poached eggs some semi cooked

▪I kept my Shakshuka little saucy as per my family likings ,you can make it dry as per your choice

▪Bell peppers can be reduced or omitted if one doesn’t like it…

 
 

CASHEW CHICKEN FRY…

Here is an lovely chicken fry recipe for all chicken lovers for those who love chicken in spicy,chatpata village style:)….. This can be made in jiffy very delicious in taste ,i can say lip smacking recipe…..

My family loves chicken in any form ,so i keepon trying new recipes ,so that we all can enjoy it….

I prefer chicken only if its done in Desi style, i even don’t prefer deepfried chicken but love the indian version of it like chilliy,urval ,manchuris,pepper dry…

This ultimate mouthwatering recipe was shared by my friend ,which i loved very much (just my type recipe,spicy ,indianised,perfect to go with dal rice😋)  i have changed the recipe according to my family taste ☺…

Lets have a look to the recipe

INGREDIENTS

•1 large onion ground to paste

•few curry leaves

•1 tsp ginger garrlic paste

•few finely chopped corianderleaves

•2 tblsp refined oil

•few cashewnuts

•1 tsp ghee

FOR MARINATING CHICKEN

•700 gms chicken on bone

•5-6 slit greenchilles or more as per likings

•1 tsp Gingergarlic paste 

•1 tsp ghee

•2 tsp chilly powder

•1 tsp turmeric 

•1 tsp garam masala

•salt as required 

•1/2;lime juice

FOR MAKING A FRESH POWDER(make coarse powder)

•2 tsp coriander seeds

•1/4 tsp fennel seeds

•10-12 cashewnuts

•1″ cinnamon 

•6 cloves

•3 cardamom

•8 corns pepper 

METHOD

▪Step 1

First Marinate chicken with the ingredients mentioned above for marination for 30 minutes 

▪Step 2

Make a pwder using all ingredients above i.e using coriander seeds , feenel ,black pepper,cardamom ,cashews ,cloves and cinnamon ….

▪Step 3

Heat pan add oil , add curry leaves , coriander leaves,saute awhile and add onion and gingergarlic paste and saute till raw smell goesoff..

▪Step 4

Now add marinate chicken and fry for 2 minutes, add 1/4 cup water ,close lid and cook till chicken is cooked..

▪Step 5

When chicken is cooked add the coarse powder , give a good mix and cook for 5 more minutes..

▪Step 6

While serving give a tempering of ghee , cashews and curry leaves (fry cashews till golden to enjoy that crisp taste)

NOTE

*Add salt, chillies ,chilly powder as per individual taste 

*can use coriander leaves for garnishing too

*Can reduce oil as we use ghee in marination also

*Vegetarians can try with potatoes,mushrooms, soyachunks and gobi… (but reduce the spices)


 

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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 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,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 must say any fish dishes may be its gheeroast or curry tastes heavenly 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

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

 

SEER FISH TAWA MASALA FRY

Here is a hotel style tawa fried recipe for all sea food lovers which can be followed by anyone… This involves no grinding no much ingredients…

These tawa fried fish are absolutely mouthwatering, lipsmaking 😋😋😋…

They are very easy and quick to make ,if your fish is matinated well before …

I had come across this recipe in some famous manglore fish joints… but was never getting the taste as theirs but after several trys and enquires with friends , i found a recipe similar to theirs ☺…

I am sure this recipe will be liked by everyone and enjoyed to the fullest…

  I have tried preparing fish masala fry in different ways by grinding, or some times even prepared using powders but this one is simple and ultimate and very quick  🙂 i am very sure that this tawa fry recipe will steal the hearts of your guests and family and you will be surely complimented…

The same recipe can be made with Pomfret(already in the blog ), Mackerel  but goes best for pomfret and seer/kingfish…

Lets see the recipe

INGREDIENTS

(Here I am sharing recipe for 3 large slices of Anjal/seer fish)

•2 /1/2 tblsp everest tikkalal chilly powder(can add as per spice level )
•1 tblsp limejuice
•Salt
•1 tsp Tamrind paste (diluted in 1/4 cup water)
•3/4 tsp gingergarlic paste
•1 tsp Turmeric powder
•1 tblsp oil
•1 tblsp ghee
•Lemon wedges for serving
•few curryleaves

METHOD

▪ wash fish and drain all water
▪Marinate this with limejuice, salt and turmeric-1/2tsp for a hour or so(the more marination,more tastier)
▪Now heat a pan add oil and ghee 
▪Add chilly powder, turmeric let it fry till chilly powder changes its colour to dark red
▪Now add tamarind paste, gingergarlic paste mix well add fish ,salt(add only if necessary as we have already added for marination)
▪add little water allow this to cook (if necessary )
▪Now turn other side and cook till you get roast effect
▪add curry leaves cook a minute and enjoy
▪Serve with lemon wedges

NOTE

* cook this on low to medium heat…
* I always use Everest tikkalal chilly powder in my recipes, if you can use any chilly powder and you can increase or decrease the amount of chilly powder and tamrind paste or limejuice depending on individual taste
*I have used Dabar Hommade Tamarind paste or you can use a gooseberry sized tamrind soaked in water..

Anjal tawa fry

 
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Posted by on December 4, 2016 in EGG, FISH, NON VEG STARTERS

 

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MACKEREL FISH GHASHI  USING AJWAIN MASALA 

    Here is a perfect southcanara bunt Hotel style Mackerel fish curry recipe using ajwain masala…..

Here in southcanara you find this type of fish curry common in most of hotels which tastes spicy ,delicious,aromatic ..Usually this curry is served with matta rice (usually known as red/boiled rice ) or neer dosa….

This curry is completely different from konkani fish curries….here in this recipe we use ajwain, jeera , black pepper in coconut masala along with other ingredients ..

The recipe is as follows 

INGREDIENTS 

• 5 medium mackerel fish cleaned 

•1 medium onion sliced into halves

•2 chopped /slit greenchilles 

•1″ginger chopped 

•20-25 long dry red chillies ( use as per taste )

•1 tsp turmeric powder 

•1 cup grated coconut 

•1 large tblsp coriander seeds 

•8 pepper corns 

•1/2 tsp cumin seeds 

•1/2 tsp ajwain  (om seeds )

•5 flakes peeled garlic 

•1 gooseberry sized tamrind  soaked in water

•Salt to taste 

•1 tsp oil

METHOD 

▪Give slit to fish ,apply salt and 1/4 tsp turmeric and rest till your masala is ready 

▪ Heat a pan add oil and fry coriander seeds, black pepper, redchillies and ajwain till raw smell goes and a good aroma is smelled (don’t burn while frying do this in medium flame,if you burn the ingredients then you curry won’t smell or taste good )

▪Now grind coconut,cumin seeds,turmeric and  fried ingredients to smooth paste using water ,now add soaked tamrind along with water and garlic and again grind for two pulse or till garlic is crushed

▪Remove the ground masala to a wide pan add water as required, boil (don’t make the curry watery ) 

▪when the curry starts boiling add onions , greenchillies and ginger boil some time (5-8 min)

▪Add fish , boil well till fish is cooked 

▪check salt add if necessary 

NOTE 

* The ground masala must be very smooth in texture 

* Chillies used here are Byadagi, so the colour is beautiful red

*you can reduce tamrind pulp to half and use chopped tomatoes at the time of boiling 

*don’t burn the ajwain at the time of frying otherwise your curry doesn’t tast good…

*same recipe can be used for making sardines  fish Ghashi ( Butai fish) which tastes even more delicious 

Mackerel fish curry /ghashi 

 
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Posted by on July 27, 2016 in FISH, NON VEG CURRY

 

PRAWNS PULAV 

PRAWNS PULAV 

Here is an easy and quick pulav or biryani recipe made using prawns……A simple yet delicious rice recipe….
INGREDIENTS 

•1 onion chopped 

• 1 tomato chopped 

•8 flakes garlic crushed 

•1 inch ginger crushed

•4 slit greenchillies 

•2 pieces cinnamon 

• 4 cardamom pod 

• 5 cloves

• 2 bay leaf 

•1 tsp shah jeera 

•1/2 tsp Fennel seeds 

•1/2 cup roughly chopped 

•1/2 cup coriander leaves chopped 

•2 cups rice (soaked 20 min)

•31/2 cup water 

•salt as required 

•2 tblsp oil

FOR MARINATION

•15-20 medium sized prawns cleaned

•1 tsp chilly powder 

•1 tsp turmeric powder 

•1 tsp gingergarlic paste 

•1/2 cup beaten curds 

•1/4 tsp cumin powder 

•1 tsp coriander / dhania powder 

•3/4 tsp garammasala powder 

•1/4 tsp salt

METHOD 

▪Marinate Prawns with all the ingredients mentioned under marination for 20-30 minutes 

▪Heat cooker add oil add all whole spices fry till a good aroma 

▪Add crushed ginger garlic saute till golden

▪Add onions fry well till brown, add tomato, pudina , coriander leaves saute well till tomatoes turn mushy…

▪Add marinated prawns fry awhile till slight colour change 

▪Add drained rice fry for few seconds, and add water boil

▪Add salt as per taste, close lid and take 2 whistles 

▪ Enjoy prawns pulav with onion raitha…

NOTE 

* can use leftover chutney along with the other ingredients before adding rice ..

*can make the paste of pudina , greenchillies and coriander leaves together and use in the recipe .

Prawn Pulav 

 
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Posted by on July 18, 2016 in BIRYANI, FISH

 

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