PINEAPPLE RAITA BY KAVI NAYAK

A DISH TO COMPLIMENT WITH PULAV...!!

PINEAPPLE RAITA

Ingredients- 

1/2 cup finely chopped pineapple ,

1/2 cup pomegranate seeds,

2 tsp roasted cumin powder,

1 tsp red chilly powder,

1 tsp salt,

2 nd hlf cup curd,

2-3 tsp of sugar 

Procedure-

Beat the curd till soften

Put the chilli powder,roasted cumin powder,sugar and salt 

Put the pineapple and pomegranate seeds 

Mix well

Add the remaining pineapple and pomegranate seeds to garnish 

Garnish with coriander leaves and black salt if u like 

Store it in fridge and enjoy it with our family stay cool have a happy weekend

VEG PULAV BY RETHISH PRABHU

BEST COMBINATION WITH PINEAPPLE RAITA AND PAPAD..!!

VEG PULAV

INGREDIENTS :

Carrot , beans, capsicum, green peas,corn -  1/2 cup

Dry fruits (optional)

Basmati Rice - 1 and 1/2 cup

Salt - 1 tsp

Ghee - 2 tsp 

Whole spices mixed - 1 tsp

Chopped Onion - 1/2 cup

METHOD :

Wash n chop the veggies of your choice. Blanch then in boiling salt water separately. Cook rice in cooker. I used the short cut way ...  .... Heat ghee, add whole spices, then add chopped onion, salute for some time. Add rice n veggies. Mix n heat for some time n remove from fire. Serve with raita. Easy , simple n tasty.

SHENGA CHUTNEY PUDI BY VATHSALA KAMATH

YOU CAN PREPARE AND STORE IT FOR ATLEAST 15 DAYS

SHENGA CHUTNEY PUDI

INGREDIENTS: 

2 cups roasted peanuts, 

2 whole garlic 

1/2 Lemon size tamaring

2 tsp Jeera

6 Red chillies 

METHOD 

2 cups roasted peanuts, 2 whole garlic roasted lightly on the same hot tawa, 1/2 lemon size tamarind again lightly heated, jeera 2 tspns, red chillies lightly roasted, salt as per taste. . Put all these ingredients in a blender and grind coursely ! Store in air tight container. Serve with curd. . Tastes yummmmmm 

SHALGHAM KI SABJI BY SUPRIYA PAI

YOU WILL LOVE TURNIP IF YOU PREPARE THIS WAY...!!

SHALGHAM KI SABJI

INGREDIENTS :

Jeera - 1 tsp 

Finely chopped white spring onion - 1 tsp 

Sugar - 1/2 tsp 

finely chopped Ginger - 1 tsp

Green chilli - 1

haldi p, 1\2 tsp 

red chilli p, 1\2tsp 

pepper p, 1\2 tsp 

garam masala powder 1/2 tsp 

kasuri methi  1 tsp 

sliced turnips - 2

Haldi powder - 1/2 tsp

amchur pwder - 1/4 tsp

METHOD :

Heat 1tbsp oil in a pan,put 1tsp jeera, hing, add finely chpd (1tbsp) white portion of spring onions, saute, 1\2tsp sugar,add 1tsp each of finely chpd ginger n garlic, 1 slit green chilli, mix well, add haldi p, 1\2tsp red chilli p, 1\2tsp pepper p, 1\2 tsp garam masala p, toss well, add 1tsp kasuri methi , 2sliced turnips,chk salt, , mix well n pour 1\4cup water, let it cook fr a while, add 1 squared tomato, cook till well blended wid d masala, sprinkle 1\4tsp amchur pwdr,stir, top wid sauteed green chpd spring onions n slit green chillies. 

EGG MASALA FRY BY ASHA KIRAN

ITS SUPERRRRRRRRRRRR DELICIOUSSSSSSSSS

EGG MASALA FRY

INGREDIENTS :

Dry Red Chillis - 10 

Onion - 1 Big

Salt - 1 spoon

Garlic - 1 

coriander leaves - 2 strings

METHOD :

sukhi mirsanga,l piyavu,meeta,losuna harve ghalnu gandashe masolu vattuka.tika depending upon you.Pantu tele davornu tantu masolu layak kornu bhajuka magire sijjayelo egg ghalnu kotambari pallo ghalka.

KODBALE BY VATHSALA KAMATH

AN KONKANI SNACKS ... TASTES HEAVENLY WITH A CUP OF TEA OR COFFEE..!!

KODBALE

INGREDIENTS

Rice Flour - 1 Glass
Unsalted Butter - 1/2 spoon
Raw Milk - 2 spoon

METHOD :

take one glass of rice flour for that add half spoon of unsalted butter and some milk salt to taste and make a hard dough and then roll into shape of kodubalen and deep fry untill red. Here milk used should be raw milk before boiling.. Enjoooooooyyy maadi 

VERMECELLI BHATH BY ADITRI SHIVRAYA PAI

IF YOU HAVE WANT TO TRY SOMETHING WITH VERMICELLI BATH THEN THIS IS PERFECT ONES...!!

VERMECELLI BHATH 

INGREDIENTS :

1)vermicelli - 1 packet ( 150g )
2 ) water - as needed
3 ) salt - as needed
-----------------------------------
4)oil - 1 tblsp
5 ) ghee- 1tbsp
6 ) cinnamon - 1"stick
7 )Bayleaf- 1 small
8 ) fennel seeds - 1tsp
9 ) Cardamom -4
10) onion - 1 large, finely chopped
11 ) greenchillies - 1, finely chopped
12) curry leaves - 1spring
13) ginger - 1tbsp, grated
14) tomato - 1 large, finely chopped
15 )carrot -1, finely chopped
16 )beans -10, finely chopped
17)peas- 1/2 cup
18) chillypowder - 1tsp
19)coriander powder - 1tbsp
20)turmermic powder - 1tsp
21) garam masala - 1tsp
22)jeera powder - 1tsp
23)salt - to taste
24)water- 1cup
25) lemon juice - as needed

METHOD :

Boil ..vermicelli with salt for 5 to8 minutes .once it is cooked, drain it & set aside.
Heat oil & ghee in a large kadai. Add in cinnamon, Bayleaf, cardamom, fennel seeds & saute for 30sec.
Now add in onions, green chillies, ginger, curry leaves & cook for couple of minutes.
Once the onions is wilted, add in the veggies & saute for 5 to 8 minutes.
Once the raw smell is gone add in the tomatoes &frozen peas. Mix well & cook for 2 minutes.
Now add in all the spice powders & salt. Mix well & cook for a minute.
Now add in some water & mix well. Cover the kadai & cook this for 10 minutes till everything is cooked & tender.
There should be some sauce left in the kadai. Because when you add the cooked semiya it absorbs all the masala. If there is not water or saucy kind of stuff left in the kadai. Add in some more water.
Now add in the cooked semiya & toss well with the masala. Stir for couple of minutes , so the semiya gets heated all the way through.
Cover& simmer for 5 minutes .Squeeze in some lemon juice & mix well.
Serve hot...

UNDYOH BY NIVEDITA KARNAD

All vegetables take 1/4 kg.
Veges list:
Surti papdi, potatoes, sweet potatoes, yam, brinjals.

Prep: After washing and peeling potatoes, sweet potatoes and yams, dice them into bite size pcs. Cut the stems of brinjal and make slits. Clean and split the surti papdi.

Masala: dry roast a handful of sesame seeds and a handful of peanuts seperately. Grind them together. Make another wet paste of coriander leaves, imli, salt, green chillies and jaggery. Mix these both masalas together.

Fill the masala inside the slit brinjal and the rest of masala apply on all otger vegetables.

Making: heat oil in a pressure cooker....add hing, rai and ajwain. Add all veges including brinjals etc. Mix well and add little water...pressure cook for two whistles.

For muthiya: take 1/3 rd cup chane ka atta, and 1/2 cup wheat flour. Mix dhana jeera powder, salt and red chilli powder. Mix well with water and oil just like any other atta. Make cylenders of abour an inch and fry well.

Add when vegetables are cooked.

Serve with sev and onion garnish.

Chinese Potato Stir Fry Masala...Kooka stir fry by supriya pai

INGREDIENTS:
kook
2tbsp oil
1tsp mustard seeds
curry leaves
a pinch of hing
1 chpd onion
6cloves chpd garlic
2 slit green chillies
1\2tsp haldi p
1tsp red chilli p
1\2tsp pepper p
1finely chpd tomato
salt
lemon


METHOD:
Wash kook thoroughly and pressure cook(wid skin) up to 4 whistles, later peel out the skin and apply salt n keep aside. Heat 2tbsp oil in a pan, add 1tsp mustard seeds, curry leaves, a pinch of hing p,1 chpd onion, 6cloves chpd garlic, 2 slit green chillies, saute, put 1\2tsp haldi p, 1tsp red chilli p, 1\2tsp pepper p,1finely chpd tomato, mix well, chk salt , fry well on high flame tossing continuously fr abt 8 mins, sprinkle lemon, switch of flame

CHAKLI BY SHOBHA P SHENOI

INGREDIENTS:
Rice flour – 2.5 cups [Roasted]
Urad dal flour – ½ cups [Roasted]
Butter – 1 tbsp
Cumin seeds – 1 tsp...
Asafoetida powder- 1/4 tsp
Red chili powder – 1 tsp
Sesame seeds – 1 tsp
Water-1.5 cups (to make dough)
cooking oil to fry
Salt as per taste

METHOD:
 Combine rice flour, urad dal flour, sesame seeds, cumin seeds, red chili powder, asafoetida powder, butter and salt.
Mix together well and add water very slowly to make dough. Knead well to make it like roti dough.
With the help of chakli press, make chaklies on a piece of wax paper, so it will be easier to transfer it to the oil. It takes some practice to make the shape.
Heat cooking oil for frying the chaklis.
Carefully with the help of flat spatula, transfer chaklies to the oil.
Deep fry the chaklies till it is crisp and golden in color.
Drain it on paper towel and let it cool down. Store it in a air tight container.

SPICY THAI NOODLES BY AKSHATHA PRABHU

THAIWANESE CUISINE SPICY THAI NOODLES INDIAN STYLE..!

SPICY THAI NOODLES

INGREDIENTS :

Seeds of Red chilli

1 tsp Soya sauce

1 tsp honey 

1 tsp salt

1 tsp sugar

1 tsp vinegar

1/2 tsp peppercorns 

1 tsp Oil 

1 tsp crushed Garlic 

1 tsp Sliced Ginger 

1 cup mixed vegetables ( carrot, beans, cabbage)

Noodles 

Chopped Spring onion 

Finely chopped peanuts

METHOD :

In a pan add the seeds of red chilli. Saute it for a minute or two. Strain it and add soya sauce, honey, salt, little sugar, vinegar and crushed peppercorn to the oil. In a pan add crushed garlic,sliced ginger,saute vegetables like carrot, beans and cabbage. Add the earlier prepared oil mixture. Add boiled noodles and give it a good toss. Garnish with finely chopped spring onions and peanut.

   

POTATO SHALLOT CURRY BY RETHISH PRABHU

POTATO SHALLOT CURRY

INGREDIENTS :

100 Gms Shallots 

1 tsp Chopped garlic

1 tsp Chopped Ginger

1 tsp Green Chillies

250 gms Baby Potatoes

1 tsp Coconut Oil

1 tsp Mustard Seeds

2 Strings Curry Leaves

half cup coconut Milk 

METHOD :

Chop shallots, garlic, ginger n green chillies lengthwise. Pressure cooker potatoes or baby potatoes. Deskin n chop in cubes. Heat coconut oil , add mustard seeds. Then add curry leaves, saute for some time. Then add chopped shallots, when translucent, add chopped garlic , ginger n green chillies. Saute further, then add chopped tomatoes, then add salt n coriander powder, add potatoes n little water , cover n cook further. Then add thick coconut milk. Gravy can be semi dry or watery as per your requirement. Serve hot with rice, chapati, appam or neer dosa.

KERALA STYLE JACK FRUIT CURRY BY LALANA SHENOY

KERALA SPECIAL DISH MADE WITH JACK FRUIT..!!

KERALA JACK FRUIT CURRY

INGREDIENTS :

2 bowl coconut, 

5 green chillies,

little tamarind,

1 tsp jeera 

1 tsp mustard seeds

2 strings curry leaves

METHOD :

Cut and cook jack fruit. 

grind 1 bowl coconut, 5 green chillies,lil tamarind,lil jeera into a fine paste.

dry roast 1 bowl of finely grated coconut till brown and keep aside. 

Add the ground masala to the jack fruit and cook. add roasted coconut bring to a boil. take coconut oil in a pan . when hot add mustard seeds and curry leaves. add this to the jack fruit mix.

CHICKEN IN TOMATO GRAVY BY AKSHATHA PRABHU

ALL LOVES TO TRY DIFFERENT CHICKEN CURRIES...! LETS TRY OUT THIS TODAY.

CHICKEN IN TOMATO GRAVY

Chicken in tomato gravy 

INGREDIENTS :

250 Gms Chicken 

1 tsp Haldi Powder

1 tsp Red Chilli Powder 

1 tsp Salt 

3 tomatoes 

1 tsp Coriander seeds

few lavang , peppercorns 

1 tsp Saunf

4 Bay Leaves

2 tsp tomato puree

1 tsp Coriander leaves

1 tsp spring onion

METHOD :

Marinate the chicken with haldi, red chilli powder, salt and keep aside. Blend in tomatoes, coriander seeds, lavang, peppercorns, saunf and make a fine puree. In a pan add oil and let the bay leaves splutter. Add the chicken and cook it. Add the tomato puree and Cook till the raw Smell wears off. Garnish with coriander leaves/spring onions. Best served with rice/chapathi/Roti's.

PRAWNS TAVA FRY BY LALANA SHENOY

PRAWNS TAVA FRY 

Prawns tava fry.

INGREDIENTS :

200 gms Prawns 

25 byadagi chillies,

1 tb sp roasted corriander seeds 

1/4 tsp jeera,

1/4 tsp methi seeds 

2 pods garlic, 

small piece ginger,

salt  

vinegar.

1 tsp Coconut Oil 

2 string curry Leaves

METHOD :

Clean the prawns wash and keep aside.

take 25 byadagi chillies, 1 tb sp roasted corriander seeds ,1/4 tsp jeera,1/4 tsp methi seeds 2 pods garlic, small piece ginger,salt and vinegar. grind this into a smooth paste.

take coconut oil in a pan add curry leaves and the paste. fry till oil separates. add water and cleaned prawns.cook till done. dry the masala. along wirh the prawns on high flame till it covers the prawns completely and oil separates. eat with daal rice .

POTATO BHAJUN UPKARI BY ASHWINI SHENOY

VERY SIMPLE RECIPEEEEEEEEEEEEEEE ALL SHOULD TRY IT ONCE..!

POTATO UPKARI

INGREDIENTS :

Potatoes - 200 gms 

Salt - 1 tsp 

Mustard seeds - 1tsp 

Red chilli - 2 

Oil 1 tsp 

METHOD :

Cut the potatoes in triangle shape it should be thin slices.. I used chips machine for cutting. wash throughly in water drain it... add salt keep it aside for 10 mins... take a kadai put oil , add mustard, chillies squeeze the potatoes and out then fry well

SESAME PRAWNS BY SUPRIYA PAI

DELICIOUSSSSSSSSSSSSSSSSSSSSSSSS PRAWNS RECIPE

SESAME PRAWNS

INGREDIENTS :

250gms medium sized deveined prawns

1 tbsp ginger-garlic paste,

1 tsp red chilli sauce, 

1 tsp soya sauce, 

1 tsp green chilli sauce,

salt,

1\2tsp lemon juice

1 tbsp sesame oil

1 tbsp sunflower oil, 

2 tbsp chpd white portion of spring onions

2 finely chpd green chillies, 

1 tbsp finely chpd ginger+garlic, 

Sauce

1tsp tomato sauce, 

1tsp red chilli sauce, 

1tsp garlic sauce,

1tbsp cornflour paste(mixed in water), 

salt, 

garnish wid sauteed garlic,

1tsp roasted sesame n spring onions.

METHOD :

Marinate 250gms medium sized deveined prawns in 1tbsp ginger-garlic paste,1tsp red chilli sauce, 1tsp soya sauce, 1tsp green chilli sauce, salt,1\2tsp lemon juice fr an hr. Heat 1tbsp sesame oil+1tbsp sunflower oil, add 2tbsp chpd white portion of spring onions,2 finely chpd green chillies, 1tbsp finely chpdginger+garlic, saute,add marinated prawns, fry well , add 1tsp tomato sauce, 1tsp red chilli sauce, 1tsp garlic sauce, toss well, add 1tbsp cornflour paste(mixed in water), gv a stir, chk salt, garnish wid sauteed garlic,1tsp roasted sesame n spring onions.

CHICKEN SCHEZWAN BY AKSHATHA PRABHU

CHICKEN SCHEZWAN 

Chicken Schezwan 

INGREDIENTS :

1 tsp Red Chilli Powder 

1 tsp Salt

1 tsp garam masala 

Oil for frying

2 tsp Tomato Ketchup 

1 tsp Chopped Garlic

1 tsp Soya sauce

finely chopped spring onions

1 tsp Sesame seeds

METHOD :

Marinate chicken with cornflour, red chilli powder, salt, garam Masala and shallow fry.

In a pan add tomato ketchup, chopped garlic, soya sauce and reduce it. Add the cooked chicken and give it a good stir. Garnish with chopped spring onions and sesame seeds.

Happy eating! 

PANEER MANCHURIAN BY AKSHATHA PRABHU

INGREDIENTS:
paneer
ginger garlic paste
salt
red chilli powder
little maida
tomato sauce
soya sauce
chopped spring onions

METHOD:
Cut paneer and put them in warm water for about 15 minute. This will ensure that the paneer remains soft even after the cooking process. Squeeze the water and add ginger garlic paste, salt, red chilli powder, a little maida. Mix well using little water and fry them. In another pan add tomato sauce, soya sauce and reduce it till a nice thick consistency is obtained. Add the fried paneer to it and garnish with chopped spring onions

For all those people craving for something spicy and something fast, this is a sure shot winner.

PANEER GHEE ROAST BY LALANA SHENOY

PANEER GHEE ROAST AND CHAPATHI

INGREDIENTS:
20 byadagi chillies
garlic pods
ginger
cumin seeds
salt
vinegar
ghee
paneer cubes

METHOD:
soak 20 byadagi chillies in water and cook it till soft. let it cool. then grind this into a smooth paste along with garlic pods,ginger,cumin seeds, salt and vinegar. take ghee in a pan fry this paste till ghee separates and paste is fried. add water and paneer cubes.cook till done. eat with chapathi or ghee rice

1234 BURFI BY VATHSALA KAMATH

INGREDIENTS:
Kadale hittu /Besan 1 cup
thuppa /ghee 2cups
halu /milk 3 cups
sakkare/sugar 4 cups.

METHOD:
Take Besan, ghee and sugar all together. To this add hot milk and keep all four together for boiling in a thick bottomed vessel. Cook till it starts leaving the sides. . Once the mixture starts becoming thick, reduce the flame and keep stirring to avoid from getting burnt. . Once done, transfer it to a pre greased plate.

easy simple recipe tasty recipe is ready ..

Murgir Jhol (Bengali Chicken Curry) with Gobindo Bhog Rice by supriya pai

METHOD:
Marinate 500gms curry cut chicken in 1\2cup yoghurt(mixed with 1\2tsp haldi pwdr, 1tsp red chilli pwdr,1tsp dhania pwdr, 1\2tsp jeera pwdr, 1\2tsp sugar, salt, 1\2tsp garam masala pwdr)along with 2 potatoes(cut in halves) for an hr. Ingredients for seasoning: 2onions(paste), 2 bay leaves, 2dry red chilli, 1tbsp ginger-garlic paste, puree of 2 tomatoes, 2elaichi, 1"cinnamon, 3cloves, 3 slit green chillies.2tbsp mustard oil\refined oil, (The curry needs 2 b cooked in a pressure cooker), Heat oil in d cooker body, add the chillies, dry spices, bay leaves, onion paste, saute till brown, then add ginger-garlic paste, fry fr a while, add tomato paste, mix well, add marinated chicken,potatoes, chk salt, add a cup of water n pressure cook up to 5 whistles till soft n cooked, switch off flame. Top with slit green chillies, dhania patta,.
( Fr an authentic Bengali flav use mustard oil)

EGG AMRITHSARI BY ANJANA KAMATH

INGREDIENTS:

oil
1 tsp ginger garlic paste
3onions
2 tomatoes
1cup grated reddish
1small capsicum finely chopped
turmeric
red chilly pd
kitchen king pd
salt
chopped boiled eggs
coriander leaves.

METHOD:
 In a pan add oil 1 tsp ginger garlic paste, 3onions, 2 tomatoes, fry it add 1cup grated reddish, 1small capsicum finely chopped, fry it add turmeric, red chilly pd, kitchen king pd, salt fry it in low flame, add chopped boiled eggs. And garnish with coriander leaves

STUFFED MUSHROOMS BY PRATIBHA RAO

For one packet mushrooms. . About 13 -15
separate the stems and chop fine
one spring onion separated and chopped fine
1 Green chilli chopped
2-3 flakes garlic chopped
1tsp besan
1 tsp tomato/ chilli sauce. . combined or any one depending upon how spicy you want.
I tsp cheese spread
I cube cheese grated
red chilli flakes
heat oil. Add garlic. Green chillies. sauté. Add onion whites saute.
Add the stems. sauté til water evaporates adding a little besan . Then add the onion greens. cheese spread and sauce.
stuff this in the mushrooms. Top with grated cheese
sprinkle chilli flakes.
grill at about 180* for 10-12 mins. till cheese melts.
Note: don't really need salt in this ad the cheese spread sauces and cheese all contain salt. so check before putting salt

JAMBUL BY SOBHA SHENOI

A SIMPLE SWEET DISH WHICH IS PREPARED BY KERALA KONKANIS

JAMBUL

Ingredients:
White rawa-2cups,
sugar-2cups,
cardamom powder-1/2tsp,
salt a pinch, and
oil for frying.

Method:

Boil 4cups of water and1/2cup of sugar together.
Add rawa and keep stirring till the rawa is cooked. Let it get cooled.
Mash it well. Make small jamun shaped balls (jambuls) and fry in oil on a medium fire, till golden brown. In a kadai put 1 cup of water and the balance sugar and boil to make one thread consistency syrup. Remove from fire. Add cardamom powder and the fried jambuls .Mix well. Sprinkle 2 teaspoons of powdered sugar and mix well.

When it gets cooled, the jambuls are ready with a sugar coating.

BITTER GOURD FRITTERS BY RAJASHREE ACHARYA KAMATH

BITTER GOURD / KARATE SALI FRY

INGREDIENTS :

200 gms - Bittergourd

Oil

1/2 tsp Salt

1/2 tsp Chilli powder

2 tsp Semolina (rawa)

2 tsp Maida 

METHOD :

Remove the outer rough skin of the Bittergourd. Cut them into slender, long pieces. Apply salt to these pieces & leave aside for 1/2 an hour.

Heat oil for deep frying. 

Remove the pieces from the salt water formed & press them in betn your palms to remove max. salt water. Spread them on a plate for 10 min & allow them to dry. 

Prepare a mixture of Chilli powder, Semolina (Rava) & li'l All purpose flour (Maida). Adjust the qty of chilli powder acc to taste. Roll the pieces in this mixture & deep fry till golden.

This can be served as a side dish..

DIMSUM BY AKSHATHA PRABHU

CHINESE DISH PREPARED BY MOST OF NEPALESE EVERY WEEK..!

DIMSUM

INGREDIENTS :

Outer dough

1 Cup Maida

1/2 tsp Salt 

Little Water 

Fillings :

1/4 cup finely chopped Cabbage 

1/4 cup finely chopped Onion

1/4 cup finely chopped Carrots 

1/2 tsp Garam masala 

1/2 tsp Dhania powder

1/2 tsp Jeera Powder 

Salt

METHOD :

Knead maida,salt with little water. Now in a pan make a quick filling by sauting cabbage, onions and carrots. Add the dry spices like garam Masala, dhania jeera powder. Add salt. Now roll the knead in to small thin portions. Fill it with the prepared fillings and steam it for 5-10 mins. Serve hot 

RED PASTA BY VATHSALA KAMATH

ITALIAN PASTA WITH INDIAN TOUCH...!!

RED PASTA 

Ingredients

1 1/2 cups cooked pasta

2 cups blanched and finely chopped tomatoes

2 tbsp olive oil

2 bayleaves (tejpatta)

6 to 8 black peppercorns (kalimirch)

1/2 cup finely chopped onions

1 1/2 tsp finely chopped garlic (lehsun)

1/2 cup finely chopped capsicum ( Optional )

salt to taste

3 tbsp tomato puree

1/2 cup tomato ketchup

1 tsp dried oregano

1 1/2 tsp dry red chilli flakes (paprika)

1/2 tsp sugar (optional)

1/4 cup fresh cream

For The Garnish

1 tbsp fresh cream

1 tbsp grated processed cheese

For Serving

garlic bread

Method 

1. Heat the olive in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for 30 seconds.

2. Add the onions and garlic and sauté on a medium flame for 2 minutes.

3. Add the capsicum and sauté on a medium flame for another 1 to 2 minutes.

4. Add the tomatoes and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.

5. Remove the bayleaves and discard them.

6. Add the tomato purée, tomato ketchup, oregano, chilli flakes and sugar, mix well and cook on a medium flame for 1 minute.

7. Add the cream, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.

8. Add the pasta, toss gently and cook on a medium flame for 2 more minutes, while stirring continuously.

9. Garnish with fresh cream and cheese and serve immediately.

HONEY GLAZED CHICKEN RECIPE BY AKSHATHA PRABHU

HONEY GLAZED CHICKEN 

Honey glazed chicken recipe

INGREDIENTS: 

Chicken 1 kg 

Red chillies 10 bedgi and 3 spicy chillies

Honey 2 tsp

Garam masala - 1 tsp

Turmeric powder - 1 tsp 

Green chilli paste - 1 tsp 

Curry leaves few

Spring onion

Oil 

Salt

METHOD :

Marinate the chicken with redchillis paste, salt, honey, garam Masala, turmeric powder and green chilli paste.In a pan add oil, curry leaves and saute. Add the chicken and saute for a while. Let the chicken Cook. Garnish with chopped spring onions.

Enjoy it with Hot noodles or fried rice...!!