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Category Archives: NON VEG CURRY

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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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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LEMON CHICKEN 

Easy and quick Lemon Chicken 👌👌👌…. Enjoy making this on a holiday or any time as it can be made in jiffy, involves less work , less ingredients and easily made at home !

Simple yet delicious lip smacking restaurant style dish , proves to be a great starter or as a side dish to main course 😀..

Lemon chicken is mildly spiced with a thick sauce influenced with the aroma of lime, which makes the dish more yummy and fabulous ……There are many ways of making it. Some deep fry marinated chicken and add to seasoning and the other method is by using boiled marinated chicken then added to seasoning ,both tastes good in their own ways 😊 i here have opted for boiled chicken as it becomes tender, juicy and more tasty and kids will just love it as my elder son does😊😍….

Happy cooking and Happy eating 🍋🍗

Homemade is Happiness ❤❤❤

Recipe follows like this

INGREDIENTS 

▪250 gm chicken (cleaned and washed)

▪1 tsp ginger garlic paste

▪1/2 lime (4 tsp approx)

▪1 1/2 tblsp thick yogurt /thick curds

▪5-6 cloves garlic chopped finely

▪1 medium onion finely chopped

▪ 5 chilles cut into slant or chopped

▪1 small capsicum cut into thick strips 

▪1/2 tsp Turmeric powder

▪few springs of finely chopped coriander leaves 

▪salt as per taste

▪1 tsp cornflour (or little more if thick sauce is desired)

▪ 1 tblsp oil

▪1 tsp butter

METHOD

▪Marinate chicken with 2 tsp lime juice, gingergarlic paste, curds, 2 green chilles chopped, turmeric, white pepper powder (optional, i have not used) and salt for 30 minutes. Later pressure cook this till done for 1 or 2 whistles

▪Heat pan add butter + oil, once heated turn the flame high add garlic chopped, onion finely chopped , toss till good aroma , add in remaining green chilles chopped, capsicum strips ,salt as required for seasoning toss well on high flame add boiled chicken (don’t add stock preserve it for mixing cornflour) mix well check seasoning add if necessary add

▪Add cornflour slurry (1 tsp cornflour mixed with 1/4 cup chicken stock), cook till sauce thickens (adding slurry can be avoided, but if u love restaurant style then u need to add )

▪finally add coriander leaves and 2 tsp lime juice and its done….

▪yummy Lemon Chicken is ready to serve

NOTE

* add chilles as per ur taste, lime juice as per liking, this recipe is mild spicy and lime flavour dominates the dish 

*dont add water while pressure cooking chicken (just sprinkle water if needed)

*dont over cook onion seasoning till soft let it be crunchy 

*i had spicy chilles so used 5 altogether, you can add more if one likes

* pepper powder can be added but i have not used

 
 

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CHICKEN GREEN GHEEROAST

Ghee roast is a famous mangalorean delicacy, its fiery red in colour with a perfect balance of tanginess ,spicyness and mild flavours of spices. Here ghee is used in large amount to cook the meat or veggies along the masalas till semi dry so the name “ghee roast” ❤
Usually we all have seen and tasted ghee roast in red masala which tastes heavenly and loved by almost all 😍…. But few months back i came across this amazing green ghee roast in one of the famous mangalorian resturant and i fell in love with it,it was so yum that the taste still lingers in my mouth . I just couldn’t stop eating it😋…. i just wanted to make it and enjoy at home ,so what i did is i started guessing ingredients with each bite, …and a recipe just followed in my mind ,then i gooled for this green masala ghee roast but couldnt find it anywhere, then after months i just decided to make using my knowledge on ghee roast as the taste was still fresh in my mind 😃 and i succeeded successfully in my experiment 💃…,i wont say it exactly matches the one I tasted in resturant but nothing less to it 😃 ,i learnt something new ,my family loved and enjoyed it and i was very happy😊.. now this recipe is a hit among my friends and family members too😃

Homemade is Happiness ❤❤❤

Recipe is as follows

INGREDIENTS

• 1 kg Chicken(boiler chicken)

• 1 tblsp gingergarlic paste 

• 3tblsp yoghurt (thick beaten curds)

• 2 tsp chilly Powder

• 1tsp turmeric

• 3 onions(2 for paste and 1 chopped finely for tempering)

• 1 bunch coriander leaves

• 2 tblsp Mint leaves(pudina)

• 8 -10 green chilles +2 chopped for tempering 

• 6 leaves spinch(palak)

• 1 spring curry leaves

• 1 tsp Black pepper corns

• 1″cinnomon(chake)

• 5 cloves (lavang)

• 1 star anise (flower)

• 8-10 cashews soaked in warm water or milk

• Salt as to taste

• 3/4-1/2  cup ghee (can reduce to 1/4 cup or use ghee +oil)

METHOD

▪Marinate chicken with salt, gingergarlic paste, chilly powder, curds, turmeric for nearly 30 minutes .

▪After marination time boil chicken without adding any water for few minutes or till chicken is 3/4 cooked.

▪Make paste of 2 onions and set aside

▪Now make another fine paste(green masala) of spinach, mint, coriander, cinnamon, cloves, staranise, pepper, green chilles, curryleaves & soaked cashews .

▪Now heat a thick bottom kadai add ghee and finely chopped onions,green chilles and fry traslucent,add onion paste and fry till it changes colour to brown .

▪Add the green masala,and cook till ghee starts seperating(cook in medium flame for a better taste) and raw smell disappears 

▪Add cooked chicken,salt if required and mix well and cook till everything conbines and chicken gets cooked

▪when chicken is cooked turn the flame to high and fry it till it brcomes semi dry 

▪Enjoy this as a starter or a sidedish .

NOTES

▪I have not used any artificial colour here if one likes can use green colour to make more attractive 

▪Lime juice can be added if one likes but i haven’t used but served with lemon wedges

▪Use same masala with mutton, prawns ,eggs, mushroos ,babycorn ,potatoes ,soya chunksor any veggies

▪ 2 tsp of cream can be added for making it even more rich 

▪Suggestions on this recipe are welcome as its my own recipe 😊

 
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Posted by on February 15, 2018 in CHICKEN, NON VEG STARTERS, SIDE DISH, VEG STARTERS

 

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Quote

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