BREAD PAKODA BY AKSHATHA PRABHU

INGREDIENTS:
besan
chilli powder
turmeric
jeera(slightly crushed- this will give out all the flavours it has)
chopped coriander leaves
bread

METHOD:
In a bowl mix in besan, chilli powder, turmeric, jeera(slightly crushed- this will give out all the flavours it has), chopped coriander leaves and mix well. Cut bread in to half and dip it in the batter and fry. Serve with tomato sauce.

One of the best winter snacks...

UKKARAI BY SHOBHA P SHENOI

Ukkarai...Rice flour & Moong Dal Sweet..

INGREDIENTS:
Split Yellow Moong Dal / Pasi paruppu – ½ cup
Fine Rice Flour / Arisi Mavu – 1 cup
Jaggery / Vellam / Sarkarai – 2 cup
Ghee – ½ cup
Water – 4 cup
Cashews – 3 tblspn (optional)




METHOD:
Wash Moong Dal and let it dry in a colander.
Heat 1 tsp of ghee and roast rice flour till it turns into light golden colour and you get nice aroma. Remove this to a bowl.
Heat 1 tsp of ghee and roast moong Dal till it turns into light golden colour and you get nice aroma. Add 2 cups of water and bring it to a boil. Now simmer this till the dal is cooked.
Now in a separate sauce pan add 2 cups of water and bring it to a boil. Take it off the heat and add jaggery in this water. Mix well so that the jaggery gets dissolved.
Pour this jaggery water through a sieve over the cooked dal and mix well. Bring this to a boil.
Slowly add in the roasted rice flour and mix well. Stir everything together untill its gets combined well.
Add in the ghee and mix well..Cook everything for 5 mins mixing continuously. The cooked mixture will leave the sides of the pan.

CHICKEN KURMA DRY BY ANJANA KAMATH

Chandini chowk special chicken kurma dry

INGREDIENTS:
oil
3 onions
1tbsp garlic ginger paste
4 chopped green chillies
turmeric pd
garam masala pd
1/2 kg chicken
coriander leaves
1/2 bowl curd
coriander leaves


METHOD:
In a pan heat oil add 2 onions chopped, 1tbsp garlic ginger paste, 4chopped green chillies, turmeric pd, garam masala pd add 1/2 kg chicken fry it add coriander leaves, 1/2 bowl curd cover and cook for 10 min,put lil water and cook in high flame, lastly add coriander leaves, chopped green chillies and1 onion chopped just mix it and off the gas. 

CHICKEN CURRY BY AKSHATHA PRABHU

INGREDIENTS:
chicken
salt
oil
ginger garlic paste
onions
tomatoes
red chilli powder
turmeric powder
dhania jeera powder
curd
garam Masala

METHOD:
In a pan add chicken and little salt and cook it thoroughly. In the same pan add oil, ginger garlic paste and saute for while. Add finely chopped onions and let it turn golden brown. Add the tomatoes and let it cook. Add red chilli powder, turmeric powder, dhania jeera powder and mix well. Add the cooked chicken and let it simmer for a while. In the end add a little curd and garam Masala and give it a good mix. Serve hot with Roti's/Rice.
This is something that is loved by everyone in my family. Its simple, tasty and can be done fast.

CRAB CHILLI BY SOUMYA KAMATH

INGREDIENTS:
crab
ginger garlic paste
chilli sauce
red chilli paste
soya sauce
tomato ketchup
corn flour
oil
ginger
garlic
onion
sugar
spring onions

METHOD:
Mix crab with ginger garlic paste, chilli sauce, red chilli paste, soya sauce, tomato ketchup mix well now add corn flour and shallow fry... In same oil add lot of fresh chopped ginger and garlic, finely chopped half onion , add chilli sauce, soya sauce, little tomato ketchup, half spoon sugar now add half glass of water let it boil .. Add fried crabs ...mix 1 tblspoon of corn flour with water add it now cook till oil comes out and it becomes thick .. Sprinkle spring onions on top

DUDHIYA ELCHIKKERY BY RETHISH G PRABHU

INGREDIENTS:

moog
pumpkin
salt
coconut
4-5 red chillies
turmeric powder
coconut oil
add mustard seeds
jeera
curry leaves
grated coconut


METHOD:
Cook handful moog. Then add chopped pumpkin cubes with little water. Cook till half done. Then add salt. Grind grated coconut, 4-5 red chillies n turmeric powder to a coarse paste. Add the paste. Cook till fully cooked. Heat coconut oil add mustard seeds,jeera, curry leaves and grated coconut. Fry till coconut is brown in colour. Take care not to burn the coconut, as they burn easily. Keep on stirring till they are brown. Pour over elchikkery n mix.

KELYA SASSAM BY RETHISH G PRABHU

INGREDIENTS:
ripe bananas, small yellow ones 4-5 
few black n green grapes
few chopped green chillies
salt n sugar
thick yoghurt
coconut oil
add mustard seeds
jeera
curry leaves


METHOD:
Chop 4-5 small bananas, add few black n green grapes. Add few chopped green chillies. Add salt n sugar and mix properly with hands. Then add whisked thick yoghurt. Then put phanna - heat coconut oil, add mustard seeds, jeera, curry leaves. Pour over sassam. Serve chilled or in room temperature