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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

 

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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MUSKMELON JUICE

Muskmelon Juice /beverage  is my alltime favourite Drink among all fresh fruit drinks,❤…Its a refreshing and filling drink…

   Now you can find these wonderful muskmelon fruit every where abundantly for a reasonable price so enjoy making this fresh at home and relish ….

  You can even make milkshake out of it all you have to do is add 1/2 cup thick chilled milk instead of water …

You can even make a dessert out of it using coconut milk jaggery known as Harshale in konkani language(recipe already in my blog please check it)….

Recipe is very easy and quick

•few ice cubes

•1 muskmelon chopped into small chunks (wash and peel skin and remove seeds)

•1 1/2 tsp sugar if required(if fruit is not sweet add more)

•little chilled water(optional)

Blend altogether in a juicer or mixer, and your juce is absolutely ready to enjoy chilled!….

 
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Posted by on February 19, 2017 in DRINKS, Uncategorized

 

EGGLESS CHOCOLATE CAKE EITH GANACHE FROSTING

I had seen this recipe in “Bake 123″in food food channel….

Recipe:

1 1/2 cup maida

1/4 cup cocoa powder

1/2 tsp baking soda

2 tsp baking powder 

1/2 cup oil

3/4 cup sugar powder

1 1/2 tp vanilla extract

1 cup milk(room temp)

2 tblsp water

2 tblsp milkmaid or milk powder

Salt a pinch

METHOD

▪In a bowl add maida,cocoa,soda ,mix well n seive 2 or 3 times.

▪In other bowl whisk oil,sugar,vanilla using electric beater

▪Add milk,2 tblsp milkmaid  and mix.

▪To this add flour mixture little by little in 3 portions add water and beat well .

▪preheat microwave at 170 degrees for 10 minutes

▪grease and dust a cake tin,pour batter and bake cake for 30 -35 minutes (or more bake till toothpick comes out clean)..let the cake untouched for 10-15 mins.
▪cool completely to demould it …

▪Now your cake is ready for our next froasting process

 
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Posted by on February 14, 2017 in Uncategorized