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Category Archives: SIDE DISH

KATHAL PEPPER ROAST

My maiden attempt in making tender Raw Jackfruit more intresting 😊 however its one such vegetable which is versatile with which you can tryout many dishes and loved by many as its a great substitute to chicken or mutton ….

Today i made Kathal Pepper Roast adopting master chef Sanjeev Kapoors recipe of Mutton pepper roast recipe I saw this recipe today morning in his cookery show and thought why not substitute mutton for kathal / raw jackfruit and my idea worked it tasted awesome with flavours and spiciness of pepper  ….

So guys here is one more addition of recipe to our lovely veggie Kadgi / Kathal / raw jackfruit ….😍😍😍

Homemade is Happiness ❤❤❤

Recipe as follows:

INGREDIENTS 

•2 cups Tender raw jackfruit (choose a matured jackfruit with yet soft seeds)

•1 large onions sliced

•20-25 curry leaves 

•4 diagonally chopped green chilles

•1 tsp fresh ginger garlic paste 

•2 tsp coconut pieces

•1/4 tsp turmeric

•1 tbsp coriander seeds 

•1″ cinnamon 

•5 cloves

•1 tsp fennel seeds

•1 tblsp black pepper corns

•1 tsp lime juice (optional, origanal recipe has no lime juice but i have used it for tangyness)

•2 tblsp oil

•1/2 tsp mustard seeds

METHOD 

▪Peel raw jackfruits skin (its thorny green part and cube them to bite size pieces)

▪sprinkle water and pressure cook with salt for a whistle or it can be even boiled directly in a container but see that the kathals are not overboiled

▪ cool and slitly mash it

▪ mean time when kathal is getting cooked you can dry roast ingredients like coriander seeds, pepper corns cinnamon, cloves and fennel seeds till a good aroma 

▪when above ingredients are cooled make a powder out of it and keep aside

▪Now heat a pan add oil add mustard seeds wait them to pop add curry leaves toss awhile add sliced onions and greenchilles saute well till caramelized add turmeric , gingergarlic paste and fry till raw aroma goes add boiled kathal,coconut pieces, and give them a good mix

▪Add salt and freshly ground powder and saute well add 1/2 cup water close lid and boil for simetime so that all the masalas are combined with kathal 

▪Now cook open on high flame till dry ,add lime juice give a good mix and enjoy with dal rice 

NOTE 

Same recipe holfs good for Mushrooms, babycorn,  potatoes, chicken, mutton, boiled hard eggs .. one recipe so many dishes😀

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Posted by on April 24, 2018 in KATHAL PEPPER ROAST, SIDE DISH

 

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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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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

 

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

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

 

RAW BANANA FRITTERS

​Raw Banana Fritters…..crispy and spicy fritters served for lunchtime or teatime…. An easy and snack or sidedish made in jiffy when sudden guests arrive or when you like something to munchon…

They are also popularly known as podis….The same recipe can be used for lots of other veggies which i have mentioned at the end of the recipe….Do try this simple recipe where ingredients are very much handy…..

Happy cooking Friends ☺

Recipe as follows 

Ingredients 

•1 large raw banana, (peel outer skin using peeler and cut 6mm pieces )

•1/4 cup Rice flour (or as required)

•1 tblsp cornflour

•1 tblsp chilly powder (i used tikkalal)

•1/4 tsp asafoetida /Hing

•1 /4 tsp turmeric 

•salt as per taste

•water as needed to make thick batter
METHOD
▪In a wide container add banana discs and wash well

▪In another container add all ingredients mentioned above and make a thick paste

▪add banana discs, coat well ..

▪Heat oil in a kadai for deep frying

▪When oil is very hot turn flame to medium heat and add banana pieces one by one , (dont add to many pieces at a time )

▪Leave it without touching for 1-2 min then flip and cook otherside , just few seconds before taking out fritters fry it on high flame to get that crispy crunchy bite…

▪Repeat same with other leftover marinated pieces

▪serve during lunch time or teatime…

NOTE

*I have cut pieces in slant way to make it appealing, you can cut it in any desired shape…

*Adding too many pieces in a small kadai may result in soggy fritters.

*Same recipe can be used for Drumsticks,bittergourd,Potato,breadfruit, okra,yam,Teasel/ kantola/phagil,Brinjal ,brined Jackfruit,brined Bamboo, Ivy gourd 

cookwithashuhttp://www.cookwithashu/

 

LEMON TAMBALI OR CHUTNEY

Lemon Tambali/Chutney ….
Tambali are coconut gravy/chutney type  which is prepared without cooking and usually served mixed with buttermilk or yogurt..A simple yet Delicious side dish  served with hot rice..☺

This type of tambalis are common in malnad , Western Ghats of Uttar Kannada region to keep the body temperature  cool… Here you can enjoy mixed flavour of Tanginess from lime and spicyness from chilles….In all its a beautiful blend of tastes…

Enjoy this as a gravy only to rice along with fried Fryyum/pappads or Fish fries…

I learnt this recipe from my mom in law…who is a amazing cook,i love her recipes very much,whatever she makes tastes delicious….😍❤ After marriage she was the one who taught me how to cook , love her 😙..

INGREDIENTS 

•1 whole lemon 

•4-5 green chilles(depending on spicyness)

•1 cup fresh coconut

•1/2 cup beaten yogurt (optional)

•4 garlic cloves

•a pinch turmeric

▪For Tempering

•1 tsp oil

•2 broken dry red chilles

•1/2 tsp mustard 

• few curry leaves

METHOD

▪fry green chilles in few drops oil till spots appear on chilles.

▪Roast whole lemon on open stove top till the outer skin is burnt

▪cut lime into half ,and extract its juice (discard seeds if any)

▪Now grind all above ingredients along collected lime juice to fine chutney consistency

▪Remove to a container , add salt , Yogurt mix and refrigerate 

▪Give Tempering at the time of consumption

▪Enjoy this with Rice ,chilli Papads or fish fries..

NOTE

*Self life of this Tambali is less compered to other curries so refrigerate after use

*adding yogurt or buttermilk is optional,i have not added here …

lemon Tamboli

 
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Posted by on January 12, 2017 in CHUTNEY/GOJJU, SIDE DISH, Uncategorized