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Category Archives: NON VEG CURRY

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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

 

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

 

DESI MURGH 

Are you searching for some spicy desi style chicken then here is an end to it,here is my version of  Desi Murgh ,which I make when I fall short of time or when I like to taste something chat Patankar,its semi dry in texture and tastes extraordinary, a fingerlicking recipe!

Here chicken is cooked with desi masalas which blends perfectly and gives an excellent taste to the dish.. No grinding ,no marination and can be made in jiffy 😊

Enjoy this as a side dish or even as a starter😍❤

Let’s see the recipe

INGREDIENTS 

•1 kg chicken  (clean and washed)

•3 large onions sliced

•1 tblsp  ginger garlic paste 

•6 slit greenchilles 

•2 tsp chilly powder 

•1tsp turmeric 

•1tsp tsp dhania powder 

•1/2 tsp cumin powder 

•1tsp tsp garam masala 

•Salt to taste

•2 tsp pepper powder (add as per likings)

•1/2 cup coriander leaves chopped 

•1/2 -1 cup water

•2 tblsp Oil 

METHOD 

▪Heat a kadai add oil,when heated add onions and chilles fry golden 

▪Add gingergarlic paste toss for 30 sec and then all spice powder toss well till raw smell disappears 

▪Add chicken toss everything well till mixed ,add 1/2 cup water and cook closed till 3/4 done

▪Add salt ,coriander leaves ,pepper powder and cook further till semi dry or dry as you like .

▪Serve as a side dish to dal or rasam rice

NOTE

*Can add extra water if necessary 

*add chilles/chilly powder as per likings

*lime juice can be added

 
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Posted by on July 19, 2017 in CHICKEN, NON VEG STARTERS

 

CHICKEN KHOLAPURI MASALA 

Chicken Kholapuri Masala/ Curry…. All Maharashtrian recipe are very famous for their verity of non veg dishes.. 😊 Among several dishes Chicken kolhapuri is one such dish which tastes awesome 👌👌👌 ..It’s rich, thick spicy gravy which goes perfectly well with all types of rotis or naan or plain rice or flavoured rice  ( like ghee or jeera rice)…..

The uniqueness of this dish is roasting of all spices and then used in grinding masala which gives more flavour to the dish ,the main role here plays the kopra and poppy seeds which adds extraordinary taste to the dish 😋…

Kholapuri Masala consists of various spices in it but here i have kept it simple but taste wise just perfect do give it a try and enjoy with your loved ones 😍😍😍

Ingredients for marination

•1 kg chicken cleaned and washed

•1 tblsp ginger garlic paste 

•1 tsp turmeric powder 

•3 tsp chilly powder (or more as per taste)

•1/2 cup yogurt 

•Salt 

Ingredients for grinding masala

•12 byadgi chilles

•1/2 kopra /dry coconut 

•1 tsp black pepper corns

•1 tblsp  coriander seeds

•1 tsp poppy seeds/ kus kus

•5 cashewnuts 

•Few curry leaves

•1 onion chopped

•1 tomato chopped 

For making Gravy

•2 tblsp Oil

•1 onion chopped 

•1 tomato chopped 

•2 Greenchilles chopped

•Coriander leaves chopped 

•1 tsp Limejuice (opt)

METHOD 

▪Marinate chicken with above ingredients for 30 minutes 

▪Heat a pan add a tsp oil and roast chilles along with coriander seeds ,pepper till raw smell disappears,remove this to a plate

▪Now to the same pan add kopra and fry till red,add kus kus and fry till pops (see that kus kus won’t burn) add this to already fried chilly plate,allow to cool

▪Add onion fry them till translucent and switch off flame and add cashews and let them get fried with the heat present in the pan

▪Now add fried chilles ,coriander seeds,pepper, kus kus,coconut curry leaves and make powder to this add cashews,onion fried and tomatoesand grind fine using water

▪Heat a thick kadai or pan add oil,heat well add in onions chopped fry translucent then add in tomatoes,salt fry well add chicken and toss well and allow it to cook well ..

▪when chicken is almost cooked add the ground masala,green chilles chopped and cook till oil seperates (check salt,as salt is added during marination)add coriander leaves,lime juice mix and switch off flame and enjoy..

NOTES

•Here i used Everest tikka lal chilly powder which is spicy and gives beautiful colour to the ,you can use any other chilly powder as per your taste

•you can even roast cinnamon,cloves ,nutmeg,star anise,cardamom and grind along with other ingredients but I like this version of mine..

•You can even use readymade Kholapuri masala/garam masala to the dish

•If you grind above masala coarse instead of fine it becomes Kholapuri sukka

•Instead of chicken you can even use eggs, potatoes or mixed vegetables of your choice..

 
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Posted by on July 14, 2017 in CHICKEN

 

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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 lovely 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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