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Category Archives: NON VEG STARTERS

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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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

 

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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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 such 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 like aloo /mushrooms/carrots/sweetcorn,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 like to say here that any fish dishes tastes heavenly the next day or 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