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CASHEW MANDO/MANDIGE

“Cashew Mando” …..With Deepawali round the corner here i am with a traditional konkani sweet ‘Mando/Mandige’ but with a twist of using cashews in it so i named it Cashew Mando 😃…… tastes awesome with its crunch and sweetness, there is no much difference to the original Mando,tastes similar 😃but loved the flavour of cashews ❤…

Mando are thin deep fried puris ,dusted with a sweet filling then shaped to triangles…..Its very easy to make but tricky at the time of folding as you have to be quick or else it can break if left for sometime .. 

Mando was very common and popular sweet during konkani wedding, without it the sweet box would be incomplete 😃 but now a days you hardly get to taste it or see it…. Its really tasty and economical too, i love it very much 😍 ,i would always wait for the sweet boxes that we would get after having the marriage lunch and wait to open to see these yummy Mandos 😊 ❤

I was inspired to make cashew mando from Anooshri Kaikini a foodie friends post of kajukatli Mando,Thanks to her for letting me know that mando can be given twist too 😊

Homemade is Happiness ❤❤❤

Happy cooking 😊

INGREDIENTS 

• 1cup All purpose flour(Maida)

• a pinch salt

• water to knead tight dough

•oil for deep frying

For Filling

• 1 cup Thin beaten rice (phova)

• 3/4 cup sugar 

• 1/2 tsp cardamom seeds

• 1/2 cup cashewnut

•1 tsp black sesame seeds

METHOD

▪Knead a tight dough from maida salt and water and rest it for 30 min or you can use immidetly

▪Dry roast sesame seeds and add to mixing bowl

▪dry fry cashews till slightly crunch and powder it and remove to a mixing bowl where sesame seeds are kept

▪dry roast phova till it srinks (they get fried fast with heat present in kadai after roasting cashews,so need to swtichon flame) and powder this and add to mixing bowl

•Add sugar and cardamom and make powder, add this to mixing bowl and mix all well

•Now make small balls from maida dough and roll to thin puris using maida for rolling..

▪Heat oil to smoking level and keep flame on medium heat add the flattened puri and fry for 2 second flip and again fry ,here its tricky you must see puris doesn’t get fried more or less it should not be soft either ,it must be correct ,you will understand the technique while frying one or two puris as i did 😃

▪Now remove the fried puris on a absorbing paper and start spreading the sugar mixture as seen in below picture.. This has to be done quickly or else you wont be able to give it shape of Mando..

▪Follow the same processes till your puris are done ,store in an airtight container 

▪Enjoy your home made Mandos with your family and friends 😊

NOTE

They remain fresh for a week if preserved well in an airtight jar 

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Posted by on October 14, 2017 in DEESERTS OR SWEETS, Uncategorized

 

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WHEAT FLOUR LADOOS OR CHURMUNDO

Churmundo/Wheat flour ladoos …… Melt in mouth wheat flour Ladoos,everyone’s favourite 😍😍😍
Here Goodness of  wheat and ghee is combined and formed to balls using sugar powder tastes heavenly… This is a house old traditional recipe of konkanis 😍.. Love it to the core….

Recipe is very very easy ,make it when ever you carve for sweets or sudden guests arrival ❤

“Homemade is Happiness”❤❤❤

Recipe 

•1 cup wheat flour

•3/4 cup sugar 

•1 tsp cardamom seeds

•1/2 -3/4 cup Ghee

• some Raisins

METHOD

▪In a mixi jar add sugar and cardamom and make fine powder

▪Heat kadai add 4 tblsp Ghee, when melts add wheat flour and toss it till u get a good aroma ,wheat flour changes it’s colour slightly at this stage ,this indicates it’s done.

▪Add Raisins toss a sec and switch off gas

▪cool this mixture thoroughly

▪Add sugar powder mix well 

▪Add melted warm Ghee , and form Ladoos …
Tip

▪Wheat flour can be roasted and preserved for sometime (it saves time) , when needed just add sugar powder,Ghee and make ladoos…Just like that 😊😊😊

▪You can add additional melted ghee (little by little)if you are unable to shape it.

▪shape doesnt matter here taste matters👍Go ahead and give it a try today

 
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Posted by on October 12, 2017 in Uncategorized

 

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

 

MTR RESTURANT STYLE BATATE SAAGU

Today I am here with a tried and tested easy recipe of very famous banglore MTR ( Mavalli Tiffin Rooms resturant style Potato saagu….. 

 I got an opportunity to learn this from a foodie friend from a food group ,I was very happy seeing it as i have tasted MTR saagu and love it very much ,it tastes yum, its in the form of semidry with balanced taste….. I planned it very next day for breakfast along with pooris…

And result was just similar to that of MTR style and delicious yet the same time 👌👌👌…

Please give it a try ,it’s very easy and quici8k to make and enjoy with poori or rawa idli😋

Recipe credit to Ambica Kudva 😊thank you Ambica for a delicious side dish recipe,now its got added in my daily menu.. ❤

INGREDIENTS

•2 large or 4 medium sized boiled and mashed potatoes  (roughly)

•1 medium onion chopped finely

•1 medium Tomato chopped finely

•4 Greenchilles

•4Garlic cloves

•a small piece ginger

•1/2 tsp turmeric

 •1/2 tsp dhania powder

•1/2 tsp Red chilli powder

•2 tbsp putani dal (roasted gramdal/pappu)dry roast and make fine powder

•1/2 tsp mustard  

•1 tsp cumin seeds

•1 tsp urad dal

•finely chopped coriander leaves 

•1 tblsp oil

•1 tblsp ghee

•Salt to taste 

METHOD 

▪Make a paste of green chilli, ginger and garlic and keep ready

▪Heat a pan add oil and ghee,wait till its hot

▪Add mustard , jeera and urad dal and allow to pop

▪Now add in onions and toss till golden 

▪Add the green chilli ginger garlic paste fry well till rawness smell goes off 

▪ Add tomatoes, turmeric and chilli powder toss awhile

▪ Add 3/4 cup water and bring it to a boil

▪At the same time take 1/4 cup water add add the Putani dal powder and mix well to make a paste see that no lumps are present and add it to the above boiling mixture. 

▪add salt and mashed potatoes ,boil once till the saagu thickens turnoff gas and garnish with coriander leaves and serve hot with pooris or rawa idlis

NOTES

*Use chillies or chilly powder as per individual spice level

 

 

ONION PAKODA 

Here is a resturant type  ONION PAKODA / PAKORA/FRITTERS recipe for all you dear friends 😍😍😍 …..
From the below recipe you get just perfect restaurant type crispy, delicious non oily onion pakoras…..Just enjoy making this within minutes for evening tea / coffee or club this along with lunch as a sidedish or enjoy it with your guests or friends….

Easy to make  when you like to munch on something when it’s raining or during kitty parties 😊….

#easy #quick #delicious #instant #snack #starter #teatime #pakora #pakoda #onion #crispy #fritters #deepfried #homefood #resturant #cookwithashu 

INGREDIENTS 

• 2 large onions finely sliced  (seperate each layers by squeezing)

•2 finely chopped greenchillies 

•Few chopped curryleaves 

•1/ 2 cup besan / Gramflour

•1/2 cup rice flour 

•Salt to taste 

•1/4 tsp turmeric 

•1 tsp chilly powder 

•a pinch soda (optional ) 

•1/4 tsp ajwain / om seeds 

•1 tsp coriander seeds crushed roughly 

•oil for deep frying 

METHOD 

▪In a wide container add all dry powders and mix well ,now add onions , chillies and curry leaves mix well applying pressure while mixing, this helps onions to release moisture and helps binding all together 

▪If necessary sprinkle water  (but not necessary, but the dough must be tight ,if the mixture contains more moisture then your pakoda will turn soft and soggy )

▪Rest 5 minutes, and again mix applying pressure 

▪Heat oil in a wide kadai to boiling point, then reduce to medium heat and make pakoda by dropping small portion of dough into oil

▪fry all sides till crisp and golden ,remove this to a absorbing paper to remove excess oil…

▪serve hot with mint or coriander Chutney or with ketchup 😊
NOTE 

* Slice onions only at the time of making pakoda, as it leaves it’s own moisture if cut fresh

*if necessary just sprinkle water to bind it ,adding to much water pakodas become soggy 

*see below picture for perfect idea of dough consistency

 

PAKODA WALE MURGH

Last night made chicken with the leftover onion Pakoda…. Leftover ka makeover giving it a twist with chicken 😜 …

Any fritters or deep fried dishes should be relished as soon as its made or else it gets soggy and we don’t feel like having it 😐, ….as I had guests at home at teatime I made onion pakoda (check recipe for onion pakoda here http://wp.me/p5M7RU-vv   ) for them ,it was excess and no one was in the mood to finish it off 🙄 ,and me don’t wanted it to go waste or throw it , so I planned it to use with chicken and serve it in the dinner and believe me no one could recognise it was onion pakodas used in chicken😜….. A delicious chicken onion pakoda dish was made with the leftover😀😀😀

 I can say innovative recipe at its best so I gave it a classy name “Pakoda wale Murgh” 😍😍😍….

Relish this  fully dry or semi dry along with rice as a side dish ..

Hope you all enjoy the recipe and give it a try 😊😍

INGREDIENTS 

•8/10 Leftover onion pakodas crumbled 

•1/2 kg chicken cleaned and washed

•1tsp gingergarlic paste 

•Pepper powder as desired 

•1/2 tsp Cumin powder 

•1 tsp Chilly powder

•1/2 tsp Turmeric 

•3/4 tsp Garam masala powder 

•Salt as needed

•Coriander leaves chopped 

METHOD 

▪In a kadai add chicken,salt ,chilly powder,turmeric,ginger garlic paste and  1 cup water and boil chicken till done ..

▪To this add all spice powder and fry well add crumbled pakodas and give a good mix till everything gets combined,if necessary sprinkle water and cook

▪Add chopped coriander leaves ,give a good mix and enjoy it completely dry or semi dry which ever you like

▪serve as a side dish to dal rice or rasam rice…

NOTE

*NO ONIONS OR OIL IS USED WHILE MAKING THE DISH AS PAKODAS ARE MADE OF ONIONS AND DEEP FRIED 

*lime juice can be added at the end for tangyness

*Check Onion Pakoda recipe here http://wp.me/p5M7RU-vv

 
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Posted by on July 14, 2017 in Uncategorized

 

ANDHRA STYLE GHEE PESARATTU 

dosaAndhra style Ghee Pesarattu with Allam Chutney ….A delicious andhra style breakfast which can be made in jiffy if green gram is soaked in advance…..No fermentation required to make dosa….

A very healthy Dosa ,perfect for morning breakfast….😊

Enjoy making and eating…..

#easy #instant #delicious #greengram #healthy #andhracusine #pesarattu #allamchutney #cookwithashu 
Recipe 
•1 1/4 cup green gram/ moong

•2 tbsp raw rice

•3/4 tsp cumin

•2 green chilles

•1/2 “ginger

•Few strings fresh coriander leaves

•Salt 

•1 medium Onion + 2 tblsp coriander leaves chopped finely

•Chilly powder to sprinkle

•Ghee + oil to drizzle
METHOD
▪Soak  rice and green gram for 6 hrs or over ngt

▪Next day drain water and grind with green chilles,few strings coriander leaves,ginger and jeera to slitly coarse paste using water add salt mix and rest 30 min or can use immediately but I rest batter for sometime…

▪the batter must be this consistency 

▪Heat dosa griddle well ,sprinkle water for even heat pour a ladde full of batter and spread as thin as u can(do this in low heat) ,sprinkle onion mixture, chilly powder and drizzle Ghee at sides and on top ,press lightly on top using spatula so that onion mixture sticks well cook on medium heat till crisp and bottom turns golden… 
▪usually this dosa is cooked one side

▪Remove to a serving plate and enjoy with coconut chutney or allam chutney… 

Tip

*Can use sprouted green gram also for more benefits

*Can use Ghee or oil to drizzle

*You can even toss onions in oil and sprinkle if you don’t like raw..

*raw rice can be avoided or can be increased to 1/2 cup

 
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Posted by on May 13, 2017 in dosa, DOSAS, Uncategorized