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DONNE BIRYANI 

DONNE BIRYANI 

Hello friends, I am here with one more aromatic ,flavourful ,delicious chicken biryani popularly known as “Donne Biryani” ….

This biryani is very famous Street food in and around Bangalore. Here Donne means a big bowl,usually this biryani is served in a arecanut palm leaf bowls, but here i didn’t have such bowl it so have presented it using a normal steel bowl 😉(please excuse but there is no compromise in taste) …

Here are particular rice is used known as jeera samba rice which is available in any stores. This biryani can be made with mutton or chicken both tastes awesome!

This biryani tastes wonderful with its own flavour,aroma and spiciness,….I bet you end up eating more and more😆…

INGREDIENTS 

•500 gms chicken 

•2 1/2 cups jeera samba(washed and soaked 20 -30 minutes,drain water and use)

•1/2 Cup thick Curds

•1 tsp Chilly powder (add as per spice level)

•2 tsp coriander  powder

•1 tsp Cumin powder 

•1/2 tsp pepper powder

•Salt as needed

•1/2 Lime juice

•5 cloves

•3 cardamom

•3 pieces of cinnamon

•1 tsp turmeric 

•2 tsp coconut grated

•a fistful mint/ pudina

•1/2 cup fenugreek leaves /methi

•4-5 green chilles 

•1tsp gingergarlic paste

•1/4 cup chopped coriander leaves 

•1 large onion (2 tsp onion to be used for grinding)

•1/2 cup oil

•1 spring curry leaves

•2 tsp kasuri methi 

•water as required

METHOD

▪Marinate chicken with all the above ingredients like curds ,salt ,chilly powder ,pepper powder, cumin powder,coriander powder and limejuice juice for 30 minutes 

▪Make a fine paste using coconut ,1/2 tsp turmeric, chilles, pudina,methi, gingergarlic paste, cinnamon, cardamom, cloves & 2tsp onions…

•Now take a biryani pot or thick bottom vessel heat oil, add curry leaves, remaining chopped onions fry till golden add kasuri methi,fry awhile add marinated chicken pieces ,toss well and add ground masala and fry well till everything gets combined, add 1/2 cup water close lid and cook till meat is cooked 75%(if using mutton it takes around 20 minutes to cook ;if using chicken it gets cooked within 10 min)

▪when done open lid add water 4 cups, coriander leaves,close and wait for a boil

▪when water starts boiling add washed and soaked rice ,salt and give it a good mix ,check for salt and spices,if necessary add ,close and cook on low flame for 10-12 min and switch off gas,wait for 15 minutes before serving 

▪serve this with ,green salad,lemon wedges and with a boiled egg..

NOTES

▪when you add rice ,please have a look every 8 minutes as there are chances of burning the bottom,so I suggest to cook this biryani in a heavy bottom vessel or cooker vessel will do…

▪any verity of rice can be used but you get that authentic taste from jeera samba rice only…

▪Chicken  or mutton can be used

▪some use potatoes along with the meat

cookwithashu.com

 
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Posted by on June 13, 2017 in BIRYANI

 

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CHANADAAL CHUTNEY

Split Bengalgram or chana daal chutney prepared in Iyengar’s style using hing and coconut in the recipe…

     A very spicy flavourful cutney which goes well with Tatte idli or plain idlis or dosas…

   A very different recipe where there is no use of onions or garlic made..

This recipe was shown in a cookeryshow which i bookmarked and made to serve with my semolina idlis ,which together tasted awesome..

Give this a try and enjoy making and eating 🙂

#easy #quick #sidedish #coconut #chutney #spicy #idli #dosa #instant #cookwithashu

Recipe credit to chef Ranganath

INGREDIENTS

•2 tblsp split bengalgram(chanadaal)

•1 tblsp split blackgram(urddaal)

•2 spring curryleaves

•1/4 tsp asafoetida(hing)

•1/2″ginger

•A small piece tamrind

•8-10 greenchillies (use according to spiciness)

•1/2 cup coconut

•3 tblsp coriander leaves along with tender steam

•Salt to taste

•1 tsp oil for frying 

METHOD

▪Heat kadai add oil addchanadaal fry awhile add urddaal fry both till red and a nice aroma

▪Now add broken chilles fry

▪add all other items one by one fry well for a minute

▪Cool this 

▪Grind to chutney consistency using water..

▪Enjoy with idli or dosas..

NOTE

*don’t make chutney watery let it be thick as seen in picture

 
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Posted by on June 7, 2017 in BREAKFAST RECIPES, CHUTNEY/GOJJU

 

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 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…

 
 

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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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