KORI SUKHA BY GOWRI SHENOY

METHOD:
For net weight 1 kg chicken
7tbsp coriander seeds, pinch of methi seeds fry well
Fry one medium onion
When cool s add to mixy along with 1/2 spn turmeric powder ,20:25 as ur taste mix of byadagi chili and small red dry chili roasted, inch of tamarind, 9 cloves of garlic seeds grind well.
Now fry 3 finely chopped onion in kadai add paste fry awhile now add chicken and cook till it tenders.
Now take 3spn jeera seeds fry well add 5:6 roasted byadagi chili few cloves of garlic grind without water.
In a pan heat coconut oil add fry curry leaves take 1 1/4 cup grated coconut fry along cury leaves add jeera garlic red chili powder to coconut fry well till u get nice aroma allow to cool wen done grind dry fr 2:4 seconds in mixy.
Now check chicken when done add salt to taste
Now add grinded coconut cook till water evoporate
When done garnish with coriander leaves

PULINJI BY RETHISH G PRABHU

INGREDIENTS:
ginger
green chillies
coconut oil
mustard seeds
curry leaves
red chillies 
tamarind pulp
jaggery 


METHOD:
Chop ginger n green chillies finely. Heat coconut oil, add mustard seeds, then curry leaves n red chillies . Then add chopped ginger n green chillies . Then shallow fry till they are crisp . Then add salt , lemon sized soaked tamarind pulp or water , jaggery n let it boil in low flame till you get thick consistency . If you wish to preserve it, make it thick , else you can keep it watery.

BADANEKAYE ENNEGAYE BY ASHA KIRAN

INGREDIENTS:
8 small brinjals
3tbsp oil
half coconut grated
3tbsp sambar pd
salt 
2tsp red chilli pd
I tbsp tamarind juice
2tbsp roasted peanuts crushed roughly
little chopped fresh coriander leaves.
 
METHOD
In a bowl mix all the ingredients of the stuffing nicely without adding water.Wash and slit brinjals making cross cuts a little more than half way.Fill the paste in brinjals.Take a pan pour oil,add 2 onion finely chopped,fry till it turns into brown.Add brinjals little water to remaining masala and pour above the brinjal. Cover the lid cook till it becomes soft.If you want add little water,cook in a low flame. Serve hot with chapati or jolada rotti.

POHA KACHORI BY RAJASHREE ACHARYA KAMAT

INGREDIENTS- 
11/2 cup boiled & grated Potato
6 slices of Bread
1/2 cup Poha (Any variety willdo. But I found the thinner one better)
1 tblsp Lemon juice
1/2 + 1/2 tsp Red Chilli powder
1/2 tsp Chaat Masala
1 tblsp chopped Cilantro
Salt to taste 
Oil to deep fry.

PROCEDURE- For the dough,prepare bread crumbs from the bread slices.Add them to the Potato+ 1/2 tsp chilli powder+ salt, knead together to form a dough.
For the stuffing, soak the Poha for 10 min, strain it & squeeze. Keep aside. Add Cilantro, Chaat Masala,1/2 tsp red chilli powder & salt to it & mix. Make tiny marble sized balls from this & keep aside.Grease your palms with oil, take a lemon sized portion of the dough, roll it into a ball & then press in the centre to form a bowl. Put the stuffing inside & close the bowl carefully. First roll it into a ball & then gently press to give shape of kachori. Heat oil for deep frying. Make 3-4 kachoris at a time & then fry them till golden. When they are being fried, prepare the next set of kachoris.
Serve hot with ketchup.

POHA CUTLETS BY RAJASHREE ACHARYA KAMAT

INGREDIENTS: 
1 cup Poha
3 slices of Bread
2 boiled potatoes
2 tblsp refined flour or Maida
2 tblsp chopped coriander leaves
1 inch grated ginger
2 green chillies finely chopped
salt
1/4 tsp red chilli powder
1/4 tsp pepper powder.
PROCEDURE:
1. Wash poha under running water & keep them soaked for 5 min.
2. Peel the potatoes & mash them.
3. Add 4-5 tblsp water to the Maida & make a slurry. Add 2 pinches salt & pepper powder to it & mix properly.
3. Prepare crumbs from the 3 bread slices.
4. Add the soaked poha to the mashed potatoes. Add the red chilli powder, salt to taste, chopped green chilles,grated ginger & Coriander leaves to it & propely mix all.
5. Take a small portion of the mixture & shape it into a cutlet. Dip it in the Maida slurry & roll it in the bread crumbs immediately. Shape it properly, so that the cutlet gets evenly coated with the bread crumbs. Keep aside.
6. Prepare all cutlets in the similar way.
7.These cutlets can be either deep fried or shallow fried.Enjoy with the dip of your choice.
Here, I have shallow fried the cutlets.

HARIYAALI MURG BY ARTHI VEDPRAKASH

INGREDIENTS:

mint leaves 1 bunch
little coriander leaves
green chillies
garlic cloves
ginger
saboot garam masala
chicken
curds
salt 
lemon juice
oil
tejpatta
onions 
tomatoes

METHOD:
mint leaves 1 bunch, little coriander leaves, green chillies, garlic cloves, ginger, saboot garam masala, grind all these into a fine paste, first marinate the chicken with curds, salt lemon juice & little paste keep it for 1 hour
take a kadai put oil, tejpatta, onions saute till its transculent, add tomatoes make a fine paste, add the grinded paste & saute until the oil lvs the masala
shallow fry the marinated chicken & add to the gravy

MUSHROOM SUKKE BY RAJASHREE ACHARYA KAMAT

INGREDIENTS:
mushrooms
1 tsp red chilli powder
1/2 tsp ginger garlic paste
1/2 tsp turmeric
1/2 tsp roasted cumin powder
1/2 tsp garam masala
1 tsp lime juice
2 tsp salt
oil
curry leaves
chopped garlic 

METHOD:
Recipe:
Wash & cut mushrooms to get 1 cupful. Marinate these pieces with 1 tsp red chilli powder, 1/2 tsp gg paste, 1/2 tsp turmeric, 1/2 tsp roasted cumin powder, 1/2 tsp garam masala, 1 tsp lime juice & 2 tsp salt. Keep for 15-20 min.
Heat a li'l oil & fry 1 strig of curry leaves & keep aside.
In a kadhai,heat oil and put the marinated mushrooms.
Saute for 5 minutes ,add chopped garlic and cook.
Add the fried curry leaves & mix.
Serve hot with Rice or even Rotis.

GREEN PEAS STUFFED ALOO TIKKI BY NANDINI PAI

INGREDIENTS:
medium potatoes
2 tbsp-corn flour
1 tsp salt
1/2 tsp baking powder
Filling-
1/2 cup fresh or frozen green peas
1/2 tsp jeera
2 pinches of asafoetida( hing)
1/2" ginger finely chopped
1 greenchilli finely chopped
1 tsp coriander powder
1/2 tsp chat masala
1/2, tsp garam masala
1 tbsp coriander leaves finely chopped
1/2 tsp salt
METHOD:
Boil green peas drain the water and mash it roughly
Heat oil in pan add jeera,hing,add green chili,add ginger, add green peas, add garam masala,coriander powder,salt coriander leaves cook on low heat...remove from the fire and keep aside.allow it to cool.
Boil peel and grate potatoes,sprinkle corn flour,salt baking powder mix well.
Divide potatoe mixture in to 8 equall parts.Take one ball of mashed potatoes.place a tbsp full of green peas mixture in the centre and seal well from all the sides to cover the filling..
Shallow fry the tikkies with oil on low medium flame till golden and crisp on both sides.serve hot with imli ki Chuteny.
Methi imli ki Chuteny-
1/2 cup seedless imli( tamarind)
3/4 cup jaggery
1/4 tsp saunf powder
1/2 tsp saunth powder( dry ginger powder)
1/2 tsp jeera powder
1/4 tsp garam masala
1/4 tsp kala namak
Wash tamarind 2 to 3 times.soak it in 2 cups of water for 10 minutes.
Add red chilli powder and bring it to a boil,simmer for 2 munutes
Remove from the fire and strain.
Mash well to extract all the juice.
Add all the other ingredients and mix well.Boil. simmer for 5-7 minutes till thick.Remove Green peas stuffed allo tikki-5 medium potatoes
2 tbsp-corn flour
1 tsp salt
1/2 tsp baking powder
Filling-
1/2 cup fresh or frozen green peas
1/2 tsp jeera
2 pinches of asafoetida( hing)
1/2" ginger finely chopped
1 greenchilli finely chopped
1 tsp coriander powder
1/2 tsp chat masala
1/2, tsp garam masala
1 tbsp coriander leaves finely chopped
1/2 tsp salt
Boil green peas drain the water and mash it roughly
Heat oil in pan add jeera,hing,add green chili,add ginger, add green peas, add garam masala,coriander powder,salt coriander leaves cook on low heat...remove from the fire and keep aside.allow it to cool.
Boil peel and grate potatoes,sprinkle corn flour,salt baking powder mix well.
Divide potatoe mixture in to 8 equall parts.Take one ball of mashed potatoes.place a tbsp full of green peas mixture in the centre and seal well from all the sides to cover the filling..
Shallow fry the tikkies with oil on low medium flame till golden and crisp on both sides.serve hot with imli ki Chuteny.
Methi imli ki Chuteny-
1/2 cup seedless imli( tamarind)
3/4 cup jaggery
1/4 tsp saunf powder
1/2 tsp saunth powder( dry ginger powder)
1/2 tsp jeera powder
1/4 tsp garam masala
1/4 tsp kala namak
Wash tamarind 2 to 3 times.soak it in 2 cups of water for 10 minutes.
Add red chilli powder and bring it to a boil,simmer for 2 munutes
Remove from the fire and strain.
Mash well to extract all the juice.
Add all the other ingredients and mix well.Boil. simmer for 5-7 minutes till thick.Remove from the fire and cool.
Store in a bottle in the refrigerator. the fire and cool.
Store in a bottle in the refrigerator.

VAATLI DAAL BY RAJASHREE ACHARYA KAMAT

INGREDIENTS:
1 cup Chana dal
oil 
Mustard seeds
hing
green chillies
curry leaves
salt
coconut
coriander leaves
lemon wedge

Recipe:
Soak 1 cup Chana dal for 5-6 hrs. Then, drain the water & preferably grind it on the traditional grinder made of stone. Now a days, people don't keep it. So, you can also grind it in the mixer, but not like chutney, at one stroke, but by giving pulses.By this way, the dal is coarsely ground to the reqd consistency.
Further, heat oil & prepare a tempering of Mustard seeds, hing, green chillies & curry leaves.Add the dal over it & mix it with the tempering. Add salt & mix. Cover the kadhai & let it cook on sim for 5 min. Garnish with grated coconut & coriander leaves & its ready to serve with a lemon wedge. ( Seasonally, grated raw mango can also be added. )