CHATPATA BABY POTATOES BY RADHIKA PAI

CHATPATA BABY POTATOES

INGREDIENTS :

Baby potatoes - 100 gms

Tamarind - 2 tsp

chilli powder - 1 tsp

Hind - 1/4th tsp

Mustard seeds - 1 tsp

Amchur Powder - 1 tsp

Coriander leaves - 2 tsp

METHOD :

Cook the baby potatoes in the cooker...but dont overcook , pierce it with a fork and dip it in salt water for sum time ,then drain the water fully and marinate these potatoes in tamrind extract,salt ,chilli powder and hing water for an hour , now in a pan add oil ,mustard seeds ,chilli powder and fry it till the chilli powder turns a little black ,now add the potatoes,little amchur powder,and coriander leaves and roast it for sum time ...goes well with chapathis and phulkas..

PRAWNS PASANDA BY SUPRIYA PAI

PRAWNS PASANDA

Ingredients:
500 gms prawns, de-veined, (marinated with 1tsp lemon juice,
salt,
1\2tsp red chilli pwdr,
1\2tsp pepper p,
1\2tsp garam masala pwdr,
a few kasuri methi)fr 2hrs.

Ingredients fr masala:
2 tomatoes Chopped finely,
10 cashewnuts,
4 cloves,
1 elaichi,
4 peppercorns.

Ingredients fr paste:
2 big onions chpd finely

Ingredients fr tempering:
1 bay leaf,
3\4tsp shah jeera,
1 tbsp ginger-garlic paste,
1n 1\2tsp dhania pwdr,
1 tsp jeera pwdr,
1 tsp garam masala pwdr,
1 tsp sugar,
1\2tsp red chilli pwdr,
2 tbsp fresh cream,
a handful of finely chopped cilantro n coriander leaves ,
kasuri methi

Method:

Heat 1tbsp oil in a pan, add marinated prawns, stir fry till it changes colour n keep aside. Meanwhile boil d masala ingredients till tomatoes r mushy, cool, grind n keep aside. In another pan, heat oil, add d chpd onions, fry till brown, cool n make a paste. In a pan pour 1tbsp ghee, add d bay leaf, shahjeera, ginger-garlic paste, fry till raw smell faints, add d spice pwdrs(tempering ingrd),toss well, add d tomato masala paste, den d onion paste, mix well, add d fried prawns, chk salt, stir well, cook fr a while on medium flame, add a tsp of kasuri methi, gv a quick stir, add fresh cream, garnish wid chpd cilantro n coriander leaves. 

KERALA STYLE PRAWNS BY RADHIKA PAI MAROOR

 
                                                          KERALA STYLE PRAWNS 

INGREDIENTS : 

Coconut Oil - 5 tsp 
Green Chillies - 10
Curry Leaves - 1 string 
Turmeric powder - 1 tsp 
Shallots - 4 
Prawns - 15 
Salt - 1 tsp 
Scrapped Coconut - 2 tsp 

METHOD :

In a pan put some coconut oil , then lot of green chilies,curry leaves,shallots ,turmeric powder,prawns and salt and saute it for sum time till the prawns r cooked without adding water..now finally ..dont grate the coconut ,but scrape it with a knife and cut it into small pieces and add it to the prawns ... believe me it cums out yummy .with traditional flavours.

KARELA KI SABJI BY YOGITHA KAMATH

MY MOUTH WAS WATERING WATCHING SUCH A BEAUTIFUL DISH... !!

KARELA KI SABJI

INGREDIENTS:
2 medium size karela,
1 big onion,
1 medium tomato,
handful peanuts dry roasted on tava
1 tsp salt
2 tsp Jaggery
1 tsp chilly powder
1 tsp turmeric powder
1 tsp maggie masala
1 tsp Amul butter
1 tsp big heap besan
1 tsp Jeera

Method:

Chop kerela, onion & tomato finely.add little salt for chopped kerela & keep for few minutes to remove its bitterness. Take a kadai, add oil ,few jeera,later add chopped onion, tomato & sqeezed chooped kerela fry well on slow fire.later add all d masala, salt & jaggery accordingly.add about 1 big tbspoon besan., mix well.later add water to make a thick shaky gravy, to this u can add fried peanuts for yummy taste.when boils comes.turn d flame. Add corriander if u want.serve hot with roti.njoi eating

PIYUSH BY SHARVARI GOLE PAI

Mumbai's favourite.... Piyush..
(made with kananga, sugar, jaiphal and curd/buttermilk)
Super delicious....

PIYUSH

INGREDIENTS :

Sweet potato - 1 

Buttermilk or chilled curd - 2 cup

Nutmeg Powder - 1 tsp 

Almonds - 4

METHOD :

U will need 1 boiled, peeled and mashed sweet potato add it in a mixer.. then add 2cup chilled curd or buttermilk and sugar.. the consistency should be like lassi.. grind well. Lastly add nutmeg powder.. serve chilled. It tastes yum

PALAK IDLIS BY MINAL KAMATH SHENVI

AN INNOVATIVE IDLI RECIPE HERE...!

PALAK IDLIS 

INGREDIENTS:

Urad Daal - 1 Cup 

Rava - 2 cup 

Salt - 1 tsp 

Palak leaves - 1 bunch

METHOD :

For idli batter u have to take 1 cup urad daal n soak for 5-6 hours then grind it n keep for fermentation over night.... Next morning add 2 cup rava n salt n mix well... Let batter be tight why because we will have to add palak puree ..take generous amount of palak leaves n make a puree of it...n mixed that into the batter ....leave the batter for approximately 30 min so as to rava/soji ll absorb all the moisture.... Then set in idli moulds n steam it for 15 min

One note:

If its wheat / upma rava then mix it next morning to the urad daal batter... If its rice rava then mix it at night n let both get fermented over night....

PRAWN ALFREDO PASTA BY SUPRIYA PAI

THIS RECIPE IS POSTED ON SUPRIYA'S BIRTHDAY... SO HAPPY BIRTHDAY DEAR..!

PRAWN ALFREDO PASTA 

INGREDIENTS :

Pasta - 100 gms 

Prawns - 10 

Parsley leaves - 2 tsp 

Basil Leaves - 2 tsp chopped

Pepper powder - 1 tsp 

Olive oil - 1 tsp 

Garlic - 3 cloves 

Chicken broth - 1/2 Cup 

Cheese - 20 gms 

Chilli flakes - 1 tsp 

METHOD :

Boil pasta (of ur choice), drain, sprinkle salt n 1 tbsp oil n keep aside. Marinate prawns wid salt, lime juice, chopped parsley and 1 tsp pepper powder for an hour. Heat 1 tbsp olive oil in a pan add 2 tbsp finely chopped garlic, a handful of finely chopped parsely and basil leaves, saute, then add the marinated prawns, stir fry till cooked, den pour chicken broth(1\2cup)\, give a stir, add previously prepared white sauce, the remaining chopped greens, 1\2 tsp pepper powder, cook to a thick consistency, Top with grated cheese n chilli flakes ( u can even add parmesan cheese while cooking)

LAL MURG BY RADHIKA PAI MAROOR

LAL MURG 

NANDAN / KERALAN CHICKEN BY RADHIKA PAI MAROOR

EGG BIRYANI BY AARTI PAI

EGG BIRYANI 

INGREDIENTS :

Basmati rice - 1/2 kg 

Oil - 3 tsp 

Ghee - 3 tsp 

Onion - 5 

Tomatoes - 2 

Ginger - 1 Inch 

Garlic - 1 pod

Coriander - 1 bunch 

Mint (Pudina) - 1 bunch 

Turmeric powder - 2 tsp 

Chilli Powder - 2 tsp 

Biryani - 2 tsp 

Salt - 2 tsp 

Eggs - 5 

METHOD :

Rice: take long grained basmati rice soak it for around 20 mins. Keep water in a vessel and bring it to boil..add rice to it..let the rice cook for around 7 mins...when rice is almost done strain and remove all the water.

For biryani masala: take a kadhai with approx 3 tbsp oil and 3 tbsp ghee add around 4-5 big sized sliced onions, 2 big tomatoes finely chopped, ginger-garlic-coriander-mint (pudina) paste. Add 2 tbsp curds..haldi, chilli powder, salt, any biryani masala.. fry till the masala starts leaving oil.

Boil eggs separately...peel them and make 2 halves..

Take a pan or a biryani vessel put a layer of rice add lil ghee on all sides add the masala layer place eggs on it ...now add another layer of rice..u can repeat the layers..add some ghee on the top layer...garnish it with finely chopped coriander + mint leaves and crispy fried onions...heat it in the microwave for 5 mins before serving or u can keep the biryani vessel covered with a lid on a hot tava for abt 10 mins before serving. Enjoy it with cucumber raita..tastes aswesome 

EGG FRITTERS BY SURESH KABADAR

Egg-cellent Egg Fritters for evening tea.....!!!

EGG FRITTERS 

Here is the simple method of making this dish :Egg Fritters

INGREDIENTS :

Potato - 1
Salt - 1 tsp
Pepper - 1 tsp
Egg - 4
Maida - 2 tsp
Bread crumbs - 5 tsp

METHOD :

Cook a potato , peel and mash it. Add salt & pepper to taste and then cool it.. Now coat entirely a boiled and peeled cooled egg with the mashed potato mix . Roll it in some maida, then in beaten egg and finally in bread crumbs . Keep it in the fridge for about 30 mts to cool. Then, fry it in medium hot oil till golden brown.

HOME REMEDIES BY SURESH KABADKAR

Household Remedies for Common Ailments …..for today’s theme…

1. Simple gargling solution very effective for sore throat ( A glass of hot water, with salt, turmeric and vinegar, dissolved in it.) Repeat 3 times a day !

2. Cough syrup more soothing than the commercial one ( A spoonful of Honey, with crushed Ginger and Garlic in it ). Repeat 3 times a day after the gargle !

Turmeric and Vinegar in the gargle water are anti-septic and Salt heals the soreness in the throat, along with the hot water.

Honey, Garlic and Ginger are supposed to be antibacterial and can fight the Streptococcus (or Strep throat) bacteria effectively . These can tackle even stubborn virus which is anti-biotic resistant.

PRAWNS PHANNA UPKARI BY ANJANA KAMATH

DELICIOUS PRAWNS RECIPE 

PRAWNS PHANNA UPKARI

INGREDIENTS :

Red chillies - 15

Garlic cloves - 2

Tamarind - 2 tsp 

Onion - 2 

Prawns - 25 

Desicated coconut - 2 tsp 

Oil - 2 tsp 

Salt - 1 tsp 

METHOD :

Grind 15 red long chillies roasted, 2 cloves of garlic and tamarind into a fine waste. in a pan add little more oil 2 onions chopped, little brown add masala fry till oil leaves add 25 prawns add little water cook till prawns cooks add 2 tbsp of coconut.

EGG GHEE ROAST BY SAPNA NAYAK

ONE OF THE EASIEST RECIPES ONE SHOULD TRY ON.....

EGG GHEE ROAST 

INGREDIENTS 

Ginger - 1 Inch 

Garlic - 1 Pod

Onion - (Optional ) - 1

Curry Leaves - 2 strings

Turmeric powder - 1 tsp 

Egg - 4 

Ghee Roast Masala - 3 Tsp 

Lemon - half 

Ghee - 8 Tsp

Salt - 1 tsp 

METHOD :

Take 4 tsp ghee add ginger , garlic , curry leaves and onion fry till it becomes brown . Add Turmeric powder and ghee roast masala.

Boil eggs after removing the shell add 1 tsp ghee roast masala. fry in ghee. 

Add these fried eggs in that curry . Add salt and lemon. Add 3 tsp Ghee on top of the curry. You can make it dry too.

Best served with Rice and roti.

MULTIPLE DISHES WITH KUVALE BY SURESH KABADKAR

Just for your info, here is the method these 4 items were made: 

Recipe of 4 items : Juice, Milkshake, Chutney & Tambli

1. Use the seeds, pith and peel of one Ash Gourd. Grind 3/4th of the seeds and pith together. Use half of this for the juice and the rest for the milkshake. To the first half, add sugar, a pinch of cardamom pdr and a little lemon juice and enough water to make 2 medium sized glasses of juice. 
2. To the other half add enough milk, sugar to taste and a little vanilla to make 2 glasses of milkshake. Top the shake with a blob of sweetened cream.
3. Roast the remaining seeds and peel with a little oil or ghee till the raw smell goes. Grind with 4 or 5 green chillis and 5 to 6 heaped Tbs of grated coconut to a smooth paste. Take 1/4th of this in a small bowl and add some lemon juice and salt to make the chutney. 
4. To the remaining 3/4th add about 4 Tbs of yogurt , salt, lemon juice and enough water to make it a pouring consistency for the tambli . Season with fried cumin seeds and a pinch of hing Or mustard seeds, curry leaves and a pinch of hing. You are most welcome !

PRAWNS LEMON AND CORIANDER BY ANJANA KAMATH

PRAWNS LEMON AND CORIANDER 

INGREDIENTS :

Oil - 3 tsp 

Spring onion - 1 small bundle 

Ginger - 1 Inch 

Garlic - 1 pod 

Green chillies - 2 

Prawns - 25 

Pepper powder - 1 tsp 

Salt - 1 tsp 

Coriander leaves - small bundle

Lime - 1/2

METHOD :

In a pan add oil fry a while and little green parts of spring onion, not brown add chopped ginger, garlic, green chilly 1tsp each add 25 prawns, pepper pd, salt, 5 min fry it till prawns cooked, lastly garnish with coriander leaves , spring onion greens and squeeze 1/2 lime.

AMBLI APPEHULI BY JAYANTI SHANBHAG

VERY EASY RECIPE TO COOK AND SUPER TASTY DISH..........!

AMBLI /RAW MANGOES APPEHULI

INGREDIENTS :

Raw mangoes - 3 Big 

Green chillies - 2 

Salt - 1 tsp

Hing - 1/4 tsp

Cumin seeds - 1 tsp 

Garlic cloves (Optional)

Oil - 1tsp 

METHOD :

1.Cook raw mangoes for 1/2 hour after cooling remove the skin and grind or mash it to make a thick pulp.

2. Add sufficient water to the pulp and add salt.

3. Take Oil in a pan  add green chillies season it by hing n cumin seeds if u like can give garlic seasoning too.

MOROCCAN PANCAKE BY ADITRI PAI

MOROCCAN PANCAKE

INGREDIENTS :

2 cup rawa, 

1.5 cup maida , 

1 egg , 

dry yeast small 

salt to taste. 

METHOD :

Dry yeast mix in small warm water and keep it. All other ingredients put in mixer along with yeast and grind well. Add water as needed. After grinding keep batter aside at least for 30 minutes. Use non stick dosa pan, and take like dosa. ( just pour the batter and leave it no need to spread and cover). Cook in medium flame.

PEPPERI CHICKEN BY ARTHI VEDPRAKASH

PEPPERI CHICKEN 

INGREDIENTS:

Oil - 5 tsp
Green chillies - 20
Garlic cloves - 2 pods
Chicken boneless - 1 Kg
Lemon juice - 3 tsp
Pepper corns - 1 big tsp
Corriander leaves - small bundle
Pudina leaves - little



METHOD :

Take a kadai put oil add green chilly slits saute it next add chopped garlic saute it. ....nicely squeeze the chicken & add to it cook until it's soft. ..later add salt, 2 to 3 lemon juice on top. ..lastly add crushed pepper, mix well, add coriander leaves and pudina leaves before serve. ..for 1 kg chicken we have added almost 20 green chillies re. garlic also some 2 big pods. ...pepper 1 big table spoon.

KANDYA CHUTNEY PITTI BY RAJASHREE ACHARYA KAMATH

KANDYA CHUTNEY PITTI

INGREDIENTS : 

Dried Coconut (Khobra) - 2 cups

Garlic cloves - 1/4 cup 

chilly powder - 1/4 cup or 8- 10 dry red chillies

Tamarind - 1 small pc

Onion - 1 

Salt - 1 tsp

METHOD :

Take around 2 cups grated dry coconut (Khobra) & dry roast it. Keep aside. Grind together 1/4 cup garlic cloves, 1/4 cup chilly powder or 8-10 dry red chillies, small piece of tamarind, salt to taste & 1 small onion. It will be somewhat wet due to the raw onion. Don't add water at all while grinding. Then add the roasted coconut & grind giving pulses to a uniform mix. Remove from the mixie on a plate & leave it for around 15-20 min before filling in a dry bottle.

Note: If you grind in the regular way, after adding the coconut, the chutney may turn out to be a mass instead of a powder. So grinding by giving pulses is important. This chutney lasts for about 3 weeks, less than that of the garlic version, 'cos the onion added is raw.

MUSHROOM PULAV BY ANJANA KAMATH

SIMPLE AND EASY RECIPE TO TRY OUT WITH MUSHROOMS...!

MUSHROOM PULAV

INGREDIENTS :

Mushroom - 100 Gms

Tejpatta - 2

Cloves - 5 

Cinamon -2 

Cardamom - 4 

Onions - 3 

Turmeric powder - 1/2 tsp 

Coriander powder - 1/2 tsp 

Garam masala powder - 1/2 tsp 

Biryani powder - 1/2 tso 

Curd - 1/2 tsp 

Rice - 2 cup 

Water - 4 Cup 

Salt - 1 tsp

METHOD :

In a cooker add oil tej patta, cloves, cinamon, cardamom 3onions, turmeric pd, coriander pd, garam masala pd or biriyani pd, salt, mushroom, 1/2 cup curd, 2 cup rice, 4cup waterand cook for 2 whistles

Its ready to be served with yogurt raita.

SUKRUNDO BY SUPRIYA PAI

KONKANI DELICACY

SUKRUNDO 

Ingredients:

Raw rice-1cup,
Chana dal-1cup,
sugar-1 1/2 cups,
cardamom powder-1tsp,
salt-1/2tsp and
oil for frying.

Method:

Soak rice for about 3 hrs and grind with salt to make a smooth batter.
In a pressure cooker cook dal to a smooth and soft texture.
Add sugar to the ground dal and cook till it becomes thick. Add cardamom powder and mix well.
Make balls, dip each ball in the batter and deep fry till the outer layer becomes crisp.

KORI GASHI BY SUPRIYA PAI

DELICIOUS CHICKEN CURRY WHICH IS FAMOUS IN MANGALORE

KORI GHASHI 

INGREDIENTS For 1kg chicken ( curry cut )...........

Ingredients : (masala roast) , 

1onion sliced,

7dry red chillies, 

10 peppercorns, 

1 n 1\2tbsp whole dhania, 

1\2tsp jeera,

1\2tsp methi,

1\2tsp haldi powder,

1 small pod of garlic, 

3 cloves, 

1"cinnamon,

1 n 1\2tsp poppy seeds,

1small grated coconut,

Tamarind , 

oil\ghee 

Gravy ingredients: 

1 onion chpd finely, 

2 tomatoes chpd finely,

200 ml coconut milk , 

oil\ghee n 1 sliced onion for tempering .

Method: Heat 1tbsp ghee in a pan n fry all d ingredients for roasting(in dat order), roast coconut for about 10 mins till aroma.Grind all of these to a fine paste with 1 cup water. Meanwhile, heat a tbsp of ghee in another pan , add sliced onions, fry, add chopped tomatoes and cook till mushy n to this add in the ground paste, check salt , add chicken n cook till almost done, den pour d coconut milk n bring to a boil. Temper with sliced onions(1 used a tbsp of coconut oil to temper), tastes yum recipe do try it out.

POTATO GOJJU BY SAPNA NAYAK

Potato Gojju or chutney

INGREDIENTS :

Potato - 2

Shallots - 3 

Green chilli - 2

curry leaves - 4

mustard seeds - 1/2 tsp 

Salt - 1/2 tsp 

Turmeric powder - 1/2 tsp 

Oil 2 tsp 

METHOD :

1. Boil Potatoes and smatch it in a bowl.

2. Take oil 1 tsp add finely chopped shallots ,green chillies and then add smatched potatoes.

3. Add turmeric powder cook for a while. After it cools grind it to fine paste.

4. In a small pan add oil 1 tsp , mustard seeds and curry leaves. 

CAPSICUM TAMBULI BY ANJANA KAMATH

Capsicum tambuli for summer season....!!

CAPSICUM TAMBULI 

INGREDIENTS :

1 Tsp Ghee
1 tsp Jeera
1 Big Capsicum
1/4 cup coconut
2 Green chillies
Pinch hing
1/2 cup Curd
1 Red chilli
1 tsp Salt

METHOD :

 In 1tsp ghee fry1tsp jeera add 1 big finelly chopped capsicum. Fry till capsicum become soft add little coconut just fry for a while.now allow mixture to cool.then add pinch of hing ,salt green chilly.grind this with the help of thick curd.season with jeera n red chilly.

RAW MANGO PACHADI BY RETHISH PRABHU

Today's lunch : Rice, Raw mango pachadi, Raw banana ukkeri, Kerala papads, Pudina chutney, Karmbala edigae Mangalore style ( store bought).

A COMPLETE MEAL WITH SPECIAL DISH RAW MANGO PACHADI

INGREDIENTS :

Raw mango - 1
slit green chillies - 3-4
coconut dessicated - 1/2 bowl
Jeera - 1/2 tsp
shallots - 4

METHOD :

Very simple n tasty. This was really tender n sour mango.
Remove the mango skin n chop in small pieces. I made in clay vessel, add little water, 3-4 slit green chillies , chopped mango n cook by covering. When half cooked, add salt, cove n cook. Grind to a fine paste coconut n jeera. Then add to the curry. Let boil n remove from flame. Heat coconut oil, add mustard seeds, curry leaves then add chopped shallots. Let the shallots be brown. Pour over the Pachadi. Curry ready to be served.
So do try it friends, it's really easy n very tasty.

MOONG DAL DOSA BY RESHMA BHAT

BEST MORNING BREAKFAST DOSAAAAAAAAAAAAA

MOONG DAL DOSA 

INGREDIENTS :

Ratio for 2 of rice 3/4 cup of urid dal 

1/4 cup of mong dal 

1 Tea spoon of mentya.(fenugreek seeds) 

1 tsp Ricepuff/ churmuri

METHOD FOR DOSA :

Soak all together in water for 6-8 hrs then wash well n grind with little ricepuff (mandakki/churmuri) n leave it overnight mrg add salt as per taste make dosas ...

METHOD FOR BHAJI:

 For batate baji boil potatoes with salt ... heat oil in khadai add mustard, jeera , karbev, chilly slit n onion fry till tender n soft add haldi powder, salt n add boiled n mashed potatoes n garnish with fresh coriander. ............

METHOD FOR CHUTNEY"

For chutney fry chilly in little oil grind chilly , salt, grated coconut, little amt of tamrind if want coriander ( optional)

Its ready to be served...!!!!

SHEVAI UPMA BY RAJASHREE ACHARYA KAMATH

SHEVAI UPMA 

INGREDIENTS 

Vermicelli - 1 cip

Oil - 1 tsp 

Mustard seeds 1 tsp 

cumin seeds - 1 tsp 

Hing - 1 pinch

chopped garlic - 2 tbsp 

Curry Leaves - 5 

Onion - 1 

Turmeric powder - 1/2 tsp 

Carrots - 1 

Salt - 1 tsp 

Peanut - 1/4 cup

Corriander leaves - 2 tsp 

METHOD :

Dry roast 1 cup Vermicelli (Sevai) till golden. Next, heat 1 tblsp oil in a pan, add 1/2 tsp mustard seeds, 1 tsp cumin seeds & 1 pinch Hing. Saute them & add 2 tblsp chopped garlic. Saute till the garlic becomes golden in colour. Then add 4-5 curry leaves & 1 onion finely chopped. Saute till the onion gets translucent. Add 1/2 tsp Turmeric powder & mix. Add 1 chopped carrot, mix, cover & cook till the pieces are tender. Next add some fresh green peas & mix. Then add the roasted Sevai & mix all nicely. Add 11/2 cup hot boiling water over it. Stir & add salt to taste & li'l sugar. Mix, cover & cook for 2-3 min till all the water gets absorbed by the sevai. If you like, you can mix 1/4 cup roasted peanut powder at this point & mix in. Simmer for a few min. Garnish with Coriander leaves & serve.

KARIPATTA CHUTNEY PUDDI BY ANU NAYAK

KARBEVACHE/CURRY LEAVES CHUTNEY PUDDI

INGREDIENTS

curry leaves - 20
Red chillis Bedgi - 8
Tamarind - 1 inch
Salt - 1 tsp
Desicated Coconut - 1/2 cup

Method: Grind all the above incredients and its ready to be served.

KELYA MULUKU BY SURESH KABADKAR

I have tasted many muluku's but this is the best one with banana's..!

KELYA MULUKU

Kelya Muluka ( makes 8 to 9)

Ingredients : 

1 big banana ; 

1 Tbs heaped milk pdr ( optional) ; 

6 cashew nuts broken into tiny bits (optional) ; 

4 heaped Tbs powdered sugar ; 

2 cardamons powdered ; 

1 big pinch salt ; 

2 to 3 slices of day or two old bread.

Method: 

Make bread crumbs of the bread in a mixie just pulsing a few times ( does not have to be fine). Mash the banana in a bowl till smooth. Add all the ingredients , except the bread crumbs , and mix. Add the bread crumbs last and fold into the mix with a spoon. ( Becos the heat of the hand makes the mixture more liquidy). Take spoonfuls of the batter and shape into balls and fry 3 or 4 at a time in medium hot oil , turning often, as they tend to get burnt very quickly. Take out and drain them on a paper towel.