RSS

Category Archives: VEG STARTERS

Harabara kabab

JACKFRUIT SWEET  FRITTERS 

Ponsa Mulik / Halasina Hannina Mulka /Jackfruit Fritters…… made this yummy sweet bites instantly using sooji (bombay rava), These fritters are crispy outside and soft inside with mild sweetness and influenced flavour of  jackfruit .

The other versions of making this are by adding soaked and ground rice or using rice rawa, i just love them in any ways 😍👌😀

The other version of making these fritters using rice is already in my blog please check the link if any one likes to know the recipe https://cookwithashu.wordpress.com/2015/05/27/jackfruit-moolka-mullik/

Homemade is Happiness ❤❤❤

INGREDIENTS 

•1 cup chopped jackfruit(ripe) 

•2 tblsp fresh grated coconut

•2 pod cardamom (deskinned)

•a pinch salt

•2 tblsp  Jaggery (or as per sweetness depending on jackfruit sweetness) 

•1 cup Bombay rava approximately (sooji /medium rava quantity varries upon the amount that holds to the mixture untill tthe mixture becomes thick and easy to handle and give it a shape)

•few cashewnuts chopped (optional)

•oil for deep frying

METHOD

 ▪Grind jackfruit, coconut, cardamom ,salt, jaggery to fine paste without using water remove this to a bowl 

▪Add Bombay Rawa /sooji , add chopped cashews, mix everything well till combines, make small lemon sized balls from the mixture and deep fry them on medium heat till golden and cooked well inside out..

NOTE 

*In coastal areas we use  coconut oil for deep frying which doubles the aroma and taste but no problem if refined oil is used..😊

*You can even add ripe banana instead of jackfruit  to make same fritters

Advertisements
 

Tags:

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 😊

 
1 Comment

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

 

Tags: ,

INSTANT RAWA IDIYAPPAM/ STRING HOPPERS/OTTU SHAVIGE

INSTANT RAWA IDIYAPPAM/ STRING HOPPERS/OTTU SHAVIGE

Idiyappam is an age old healthy recipe followed for generations …It tastes awesome with coconut jaggery milk or any spicy curries or with veg stew or even with pickle and coconut oil..

It’s also known as string hoppers/semiya/shevai /ottu Shavige 😊

Authentic way of making Idiyappam is very tedious process, involves a lot of procedures like soaking , grinding , cooking the batter then steaming etc….which is time consuming and so many of us turn up without making it 😓 due to busy working life ,eventhough we love it ! …

We go for something instant or quick recipes to enjoy, so today i am here with an instant and more healthier version of ottu shavige where no much work invoved😍, very easy recipe of making Idiyappam/ottu shavige using fine rawa or semolina ,which tastes equally delicious ❤.Soo that now everyone can satisfy there carving to eat ottu shavige along with coconut milk  (you can check my blog for such instant easy,quick and delicious recipes ❤) ..Hope you all will like it 😊

Give this recipe a try and enjoy Idiyappam anytime of the day or even when u have not planned anything for breakfast or on sudden arrival of guests and impress them😊
INGREDIENTS 

•2 cups semolina/rawa

•1-1/2 to 2 cups water(approximately add 11/2 cups first and knead if necessary add water accordingly )

•Salt

•1 tsp ghee/oil

METHOD 

▪Mix all above ingredients and make a dough 

▪Make equal sized balls and steam cook 15 -18 minutes 

Grease the inside part of an Idiyappam maker or Chakuli mould with oil and fill it with the prepared 1 or 2 steamed rawa balls and press it in a circular motion on a plate in the form of long strings in circular motion.

▪Serve with Jaggery coconut milk 

NOTES 

▪This recipe makes around 6 medium Idiyappam 

▪You can use authentic Machine /Chakuli mould for making these Idiyappam 

COCONUT JAGGERY MILK: Grind 1 cup coconut ,soaked 1tsp kus kus,1tsp rice soaked,to fine paste,stain this using water then add jaggery  (as per taste),boil once and add cardamom powder mix and switch off gas ,cool this and serve with Idiyappam (Soak kus kus and rice for an hour ) 

Instant way of making coconut jaggery milk dissolve grated jaggery(use as per sweetness) in 1/4 cup warm water then bring it to room temperature add ready to use coconut milk ,add 1/2 tsp cardamom mix and enjoy.

 

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

 

MUSHROOM GHEEROAST

Here is a Restaurant type classic ghee roast masala which can be easily made at home and enjoyed…..

Gheeroast as i said earlier is a famous manglorian cuisine , they say that the origin of gheeroast masala is from a small town near Udupi/Manglore named Kundapur…

Here the masala is made with ground red chilles and tossed in generous amount of ghee to balance the spiceness and taste….the colour of dish looks firey red,its served as dry for starters or as semi dry gravy and served as a side dish ☺… The classic combo for any gheeroast is manglorian popular neer dosa(recipe in my blog , do check it)..

Various types of ghee roast can be made like fish, prawns, crab,squid,potato,paneer,babycorn,chicken,eggs and so on…. you can see few other gheeroast recipes in my blog ☺ ..

Now lets see this easy and quick Recipe

INGREDIENTS 

•1 pkt Mushrooms (250 gms or can use Tinned ones)

•2 tblsp yogurt/curds

•3/4 tsp turmeric 

•1 tsp ginger garlic paste

•20 dry Red chilles(i used byadgi)

•3 tsp coriander /dhania seeds

•1 tsp cumin/jeera seeds

•1/4 tsp Fennel seeds /Saunf 

•1 small onion

•6 garlic cloves peeled 

•1/2 “ginger

•2 cloves

•a very small piece of cinnamon 

•6 peppercorns 

•1 tsp kasuri methi

•a small gooseberry sized tamrind

•1/4 cup ghee/clarified butter

•few fresh curry leaves

• salt to taste

METHOD 

▪clean and wash mushrooms ,cut them into 4 pieces or as desired

▪Marinate mushroom with yogurt,salt turmeric and gingergarlic paste for 15 minutes or more

▪Heat a pan add few drops of oil , add Saunf, jeera ,coriander seeds,Black pepper toss awhile then add onion,ginger ,garlic,redchilles fry till chilles get crisp (dont burn chilles,just toss in a low flame to avoid burning)

▪cool above fried ingredients, and grind along tamrind using water to very fine paste (make fine paste is very necessary)

▪Heat the pan ,add ghee, add ground masala and cook in medium flame till oil starts separating,add marinated mushrooms , water if u want semi gravy or else no need of adding water if you want to make it dry

▪cook till mushrooms are cooked (*mushroom get cooked fast)

▪Add curry leaves, kasurimethi , salt if required as we have already added for marination give everything a good mix and just boil for a minute or so..

▪Now mushroom gheeroast is ready to relish as a starter or as a side dish..

NOTE

*I have used 2 tblsp ghee here 

*at the time of adding kasurimethi you can add 1/2 tsp garam masala powder 

*the same recipe implies for paneer

Squid gheerost,neer dosa,prawns gheeroast,paneer gheeroast

 
Leave a comment

Posted by on February 28, 2017 in SIDE DISH, VEG STARTERS, VEGETERIAN CURRIES

 

BREAD UPMA /USLI

Bread Upma…

Here is a simple and an easy recipe which can be made instantly……Best recipe for using breads laying untouched….

Simple to make Delicious in taste.. Making Bread upma is a brilliant idea to finish of stale bread or bread which is about to expire ;):mrgreen:

Here is a excellent recipe which can be made in jiffy…❤

INGREDIENTS 

•1 PKT Bread cut into pieces 

•2 medium onions chopped 

•2 medium tomatoes chopped 

•4 slit greenchillies 

•1 tsp gingergarlic paste 

•1/4 tsp turmeric 

•1/2 tsp chilly powder 

•1/2 tsp garammasala powder 

•1/2 tsp cumin powder 

• 1 tsp dhania powder 

•2 tblsp oil 

•1 tsp mustard seeds

•1/2 tsp cumin seeds 

•1/4 cup water 

• 2tblsp Chopped coriander leaves 
SERVING 

▪Fine Nylon Sev
METHOD 
▪ Heat a wide wok, add oil when hot add mustard seeds let this splutter add jeera let this pop well add onions, greenchillies fry transluscent 

▪Add gingergarlic paste saute awhile 

▪Add all spice powders saute till a good aroma 

▪add in chopped tomatoes, saute for 3 minutes 

▪Add water boil well till thick

▪add salt give a good mix

▪now add bread peices, coriander leaves mix well till everything gets combined 

▪Serve hot with sev sprinkled on top 
NOTE 

* you can even add sprouts,eggs to the recipe.. 

*any bread can be used,but tastes awesome with milk bread..

 
 

GOBI KURKURE

​GOBI KURKURE…

An easy ,quick ,instant crispy  fritters recipe using cauliflower  is here…..These fritters can be made for kitty parties or can be enjoyed during teatime or when on sudden arrival of guests or you can even enjoy this as a side dish with your regular lunch menu…..so gohead and give this a try and enjoy.. ☺

INGREDIENTS 

•2- 3Cups gobi/cauliflower florets 

•1 small onion chopped

•few curry leaves

•1 tsp ginger chopped

•1 tsp finely chopped greenchilles

•2 tblsp gramflour

•1 tblsp cornflour

•1/4 tsp asafoetida/hing

•2 tsp chilly powder (as per taste)

•1/4 tsp turmeric 

•1/4 cumin/jeera powder

•1/4 tsp garam masala powder

•1 tsp coriander seeds

•1 1/2 tblsp roasted gram dal /daliya (putana)

•salt as per taste

•oil for deep frying

METHOD

▪First check florets,then add this to water with salt and rest 30 minutes,this helps to kill insect or impurities present in florets 

▪Drain water and keep this in a colander to drain excess water

▪Take a mixi jar add gram flour,cornflour,salt,chilli powder,turmeric, hing,jeera powder,garam masala  and roasted gramdal grind to fine powder

▪To this add coriander seeds and grind for one pulse (just crush coriander seeds)

▪Now in a wide bowl add chopped onion ,chilles,curry leaves,ginger gobi mix well to this add the powder mix and mix 

▪Now sprinkle water lightly and mix with slight pressure so that it get mixed well 

▪Heat oil , keep this in medium flame and add florets one by one and deep fry till crisp flipping all sides

▪Now Gobi kurkure is ready to relish….

 
Leave a comment

Posted by on December 9, 2016 in SNACKS, VEG STARTERS