CASHEW CORNFLAKES MACROONS BY SANCHITA SHENOY

I LOOOOOOOOOOOOOOOOVE MACROONS........!

CASHEW CORNFLAKES MACROONS

Ingredients:

Dry Shredded Coconut – 1/2 cup

Chopped Walnuts – 1/2 cup

Crushed Cornflakes – 1/2 cup

Sugar – 1/2 cup

Egg White of 1 Large Egg

Method:

1. Pre-heat oven to 350 degrees F (approx 180 degrees C)

2. Separate the White from the Yolk (yellow) of a large Egg.

3. Place the White in a bowl.

4. Beat the White for about 30 seconds with an electric mixer till the whites get frothy.

5. Add in the Sugar and beat again till the Sugar incorporates into the White.

6. Fold in the balance of the ingredients – Walnuts, Cornflakes and Coconut.

7. Mix in till incorporated well. Do not over mix.

8. Line a baking tray with parchment paper. Or else lightly oil or butter the tray.

9. Spoon the batter into desired size mounds (do not flatten) and spread on the baking tray.

10. Place the tray in the center of the oven and bake for 12-14 minutes, depending on the size of the Macaroons.

11. Once baked,allow them to rest for 3-5 min and transfer to a cooling rack and allow them to cool for another 10-15 min.

12. Enjoy them or store them in an air-tight container.

TOUCHE SALLI CHUTNEY BY ANURADHA MUDALAGIRI KAMATH

BEST USE OF VEGETABLE WASTE .. CUCUMBER SKIN HAS BEEN USED AS KEY INGREDIENT IN THIS RECIPE...!

TOUCHE SALLI CHUTNEY

CUCUMBER PEEL CHATNI

INGREDIENTS : 

2-3 Tushya sali.

5-6 losune bee, 

1 sanu piyavu,

5-6 tarni mirsang,

1 tb.soyi, 

1 chemche harve jeere,

1 sani chinchamba pakli 

Salt ruchi title

METHOD :

Pura samagri utu barsuche ani ruchi jayi title meet ghalnu mixi vattilyari.....RUCHI RUCHI TOUSHYA SALLI CHATNI TAYYAR.....Jevnaka,polyaka,chapatik lavnu khavcha bhari ruchi jatta.

TOMATO GARLIC BY ANURADHA MUDALAGIRI KAMATH

JHATPAT RECIPE IN KONKANI TO PROMOTE OUR LANGUAGE..!!

TOMATO GARLIC 

INGREDIENTS :

6 sagle losune kando, 
5 tomato, 
2 pivayu,
tiksani jayi title mirsange pitti, 
ruchi jayi title meet ani 
2 tb spoon olive oil. 

METHOD :

Pura losun chike dhadanu tellantu bhajjunu , tantu mirsange pitti ghalnu bhajjunu sindhilalo tomato,pivaya kochholu ,meet ghalnu sim gas kornu sama khatkhato kalyari...RUCHI RUCHI TOMATO GARLIC TAYYAR.....Roti/polo/chapati/jevna sakkadaka layek jatta. (Uddak bilkul ghalchana)

MANGALORE CHICKEN CURRY BY SARITA BHAT

MANGALOREAN FAMOUS DISH KORI ROTI AND CHICKEN CURRY..!

MANGALOREAN CHICKEN CURRY 

SERVE IT HOT WITH KORI ROTIS..!!!

ANDA KEEMA BY SUPRIYA PAI

ANDE KA KEEMA ... I AM SURE ALL WILL LOVE IT..!!

Anda Keema

Ingredients:

3 Eggs (hard boiled), 

2 Elaichi, 

2 Bay leaves, 

2 cloves, 

1" cinnamon, 

1 onion, 

1 tomato, 

1 green chilli chpd finely,  

1 tsp ginger-garlic paste, 

1\2tsp red chilli pwdr, 

1\2tsp haldi pwdr, 

1 tsp dhaniya pwdr, 

1\2tsp jeera pwdr, 

1\2tsp garam masala pwdr, 

1 tbsp dhania patta (for seasoning), 

1 tbsp dhaniya patta for garnishing, 

2 tbsp fresh green peas(boiled), 

salt, 

oil

Method: 

Chop d hard boiled eggs along wid d yolk lengthwise n keep aside. Heat oil in a pan put d dry spices, den add onions, saute, ginger-garlic paste, green chilli, tomatoes, chopped dhania, haldi, jeera n dhania pwdr garam masala pwdr, mattar, toss well n den put 1\2 cup water, bring to a boil, chk salt, n finally add d chpd egg pieces, give a stir, garnish with chopped dhania patta.

Chocolate Fudge cake by Sandhya Kini Mayenkar

Delicious chocolate cake ready in 5 min...!

              Chocolate Fudge Cake

Ingredients:
Milk powder 1 1/2 cup
Cocoa pwd 3 tbsp
Drinking chocolate 1tbsp
Instant coffee powder 1/2 tbsp
Powdered sugar 3 tbsp
Roughly chopped walnuts optional
Vanilla essence 1 tsp
Ghee/ butter 1/2 tsp
Milk 1/2 cup
Water 2 tbsp
Maida 6 tbsp

Method:-
Take a microwave dish which is not wide mouthed. Mix all the dry ingredients well in the dish. Add water to make a thick paste n mix well. ASD milk n vanilla essence. N mix well and microwave on high for a minute. Remove n mix well.
Add butter or ghee mix n microwave on high again. Repeat again.  Its done. You will get a soft chocolate fudge. If you want a firmer texture the microwave on high for another minute. Cool before you cut. Serve with ice cream or combine in any dessert.
I have made exact half the quantity in this picture as per my requirement

ADAI BY SARITHA BHAT

" ADAI " KERALA SPECIAL DOSA DO TRY IT OUT...!!

ADAI