Pepper Chicken

Pepper Chicken - Vidya Nayak Shenoy

Recipe :

• Marinate chicken with ginger + garlic + green chilli + coriander leaves ( all ground to fine paste ), salt + turmeric pd.. for 1/2 hr.. Now cook the chicken till done.. 
• In a kadai heat 2 tbsp oil add pepper pd n 1 cup curry leaves saute for a while add the chicken stock n bring it to boil when the water is less add the chicken pieces n cook again till it is almost dry..

Chicken Sukha

Chicken Sukha - Nutan Shenoy Kini

Recipe :

• Thinly slice onions. Grate dry coconut (sukha khopra). Dry roast. 
• Marinate chkn with turmeric chilly powder lime juice gg paste thick curds n salt. 
• Keep aside. In a kadhai, add oil. Saute 1 piece cinnamon, 1 black cardamom, 1 bay leaf, 2-3 cloves n 1 green elaichi. When it splutters, add sliced onions. 
• Fry till well-browned. Add 2 tbsp milk when half fried so that the onions dont get burnt brown. Now add sm gg paste. Fry fr 2 min till raw smell disappears. 
• Add the chicken. Mix well. Cover and cook. Turn the flame to hi to burn off any excess water. Add the roasted coconut. Mix. Cover n cook for five min adding kala masala if avlbl or Everest Garam Masala. Mix well. Garnish with chopped coriander leaves n serve with jeera rice or rotis.

Andhra Style Chicken Masala

Andhra Style Chicken Masala - Anitha Shenoy

Recipe :

Ingredients : 

• Chicken-500gms
• Curd-1/2 cup
• Onion- cut lengthwise
• G+G paste-1tbsp
• Coriander powder-1 tbsp
• Jeera powder-1 tsp
• Turmeric-1/2 tsp
• Chilly powder-2tsp
• Garam masala-1 tsp 
• Curry leaves-1 catch
• Pepper powder-2 tsp
• Salt to taste 

Method :

• Add oil in a kadai and fry onions till light brown.. Later add g+g paste.. Fry till raw smell disappears. Add all the powders except for pepper powder. Fry well till it gets well coated with onions. Add curd and salt and allow to cook till oil leaves the sides. 
• Add chicken pieces and little water. Allow the chicken to cook.. Add pepper powder and curry leaves and make the consistency according to your preference. 
• Coriander powder should be more in this recipe and pepper powder and curry leaves are must to get the flavour.

Pithala

Pithala - Prasad Naik

Recipe :

• In a kadhai heat up 2 tbsp of oil, Add Rai, Kadi Patta, fine chopoed Green chillies, fine chopped Onion, 1/2 tsp Haldi & pinch of Hing. Saute till onions are translusent. Add one chopped tomato and saute till it's cooked. Add 2 glass of water and let it boil for 5 minutes. 
• In other pan take one cup of Besan and add 1 glass of water. Disolve the Besan totally and see that no knots are left. Add handfull of chopped coriander in it. 
• Add besan batter slowly in boiling mixture by stiring the mixture all the time till the entire mixture is cooked well and turns viscous. Add salt to taste and ensure that mixture is not too watery or too hard. 
• It should be soft in texture. If you keep it for long, then it gets harder. Put off the gas and garnish with more coriander and Pithala is ready to serve. It can be eaten with Boiled Rice or Any Bhakri. Its Maharashtriaians Delicacy.

Fatafat Oats Healthy Uttapas

Fatafat Oats Healthy Uttapas - Prasad Naik

Recipe : 

• 1 cup plain Oats Add 2 tbsp. each of Dahi and Besan, grind it in mixer to have a Uttapa batter consistancy. Add fine chopped Onion, Green Chillies, Salt and fresh Corander. 
• On non stick pan make small or any size of Uttapa as you wish, greasing the Pan lightly. Cook nicely from both sides. Oats Uttapa ready to eat.

Jeera Chicken

Jeera Chicken - Prasad Naik

Recipe :

• Wash 1kg of Chicken pcs and marinate with 1 cup of Curd, 2 tsp Garam Masala, 2 tsp Red Chilli Powder, 1 tsp Jerra Powder, 1/2 tsp Haldi, 1tsp Salt, 2 tsp Garlic and 1tsp Ginger Paste for one hour. 
• Now make Brown Paste in mixer of 4 Onions and 2 Tomatoes by frying them in 1tsp of Oil and keep it aside.
• Now in Kadhai make a Tadka of 2 Tejpatta, 5 Cloves, 2 Small Sticks of Cinnamon, 5 Black Parer Corn, 2 Badi Elaichi, 5 Choti Elaichi, 2 tsp of Full Jeera Seed in 2 tbsp of Oil. Sauté for a minute till you get nice Aroma.
• Now add Onion Tomato Brown paste and Marinated Chicken. Mix well and close Kadhai with lid and let Chicken Cook for half hour by adding water as per the requirement of Gravy. Your Aromatic Jeera Chicken is ready to serve.

Chana In Thick Gravy

Chana In Thick Gravy - Prasad Naik

Recipe :

• Soak Channa overnight, wash and pressure cook in a Pressure Cooker by adding 4 glasses of water and salt with 3 whistles, keep the Channa Stock Separate and Boiled Channa Separate.
• Now in a Kadhai make 4 Onions Brown with 1 tbsp of Oil, add 2 Fine Chopped Tomatoes and 2 tbsp of Coriander Seeds. Sauté till Tomatoes are cooked well. Now this mixture grind to paste and keep separate.
• Now in same Kadhai take 2 tbsp of Oil, 2 Tejpatta, 2 Clove, 1 inch Dalchini & 5 Black Papper Corn. Fry them well till you get an aroma. Add 2 tsp of Garlic Paste, 1 tsp of Ginger Paste, 1 tsp of Garam Masala, 1 tsp of Red Chili Powder,1/2 tsp of Haldi & sauté for a minute. 
• Then add the Onion Tomato Coriander Seed grounded paste and Cooked Channa with 2 glasses of Channa Stock. Sauté and mix everything well & close the lid till you get one boil. Then add 2 Kokums only, as you have added 2 Tomatoes in the beginning. Take one more boil till you get a thickness to Gravy. 
• Your Channa in thick Gravy is ready to serve by garnishing with Fresh Coriander.

Paneer Makhni in Red Bell Pepper Cups

Paneer Makhni in Red Bell Pepper Cups - Preeti Prasad

For the recipe, Please check this link, 

https://preethicuisine.wordpress.com/2015/06/13/paneer-makhni-in-grilled-red-bell-pepper-cups/

Ponous Buns

Ponous Buns - Mohini Kamath

Recipe :

• 10 pik kal ponsa Gharo.1 tsp jeera 1 tbs pepper freshly crushed,salt to taste,1 pav maida 2 pinches of backing powder, grind the Gharo in the mixy mix all rest of the things mix with 2 tbsof hot oil.keep it for 2 hours make small buns & deep fry it enjoy with some chatny or Dalithoy.

Simple Zatpat Rava Uttapa

Simple Zatpat Rava Uttapa - Prasad Naik

Recipe : 

• In a bowl take 2 tbsp of Rava and to make it crisp add 1 tbsp of Rice Flour, Add Fine Chopped Onion- Green Chillis-Fresh Coriander and 1/2 tsp Ajwain and Salt to taste. 
• Mix everything by adding water and make it thin batter. Keep it for 10 min for Rava to absorb water and become little soft. Now on Non- Stick Tawa spread coconut oil and spread the batter in round shape adjusting the mixture. 
• Roast it from both the sides till Golden Brown and Your Simple Zatpat Garma Garam Rava Uttapa is Ready. I had it with Mulgapuddi Powder (Readymade From Gokul) adding Ghee.

Fresh Garlic-Lasnichi Spicy-Zanzanit Chatni

Fresh Garlic-Lasnichi Spicy-Zanzanit Chatni - Prasad Naik

Recipe : 

• Grated Dry Coconut, Garlic Pods, Roasted Bedgi Mirchi and Salt.
• Grind all four Ingridants to a coarse powder in a mixer and your Garlic- Lasnichi Spicy-Zanzanit Chatni is Ready.

Jawala ( Dry Baby Prawn) Bharva Baigan

Jawala ( Dry Baby Prawn) Bharva Baigan - Prasad Naik

Recipe : 

• Take 1 Cup of Cleaned Jawala in a bowl and keep aside. First slit Brinjol - Baigan in 4 parts without breaking the tip. Dip them in Haldi and Salt water for 15 minutes, take them out and keep them aside. 
• Masala : Preparation- 4 Onions long slit, 2tsp Jeera Powder,2 tsp Ginger Paste, 2 tsp Amchur (Dry Mango Powder) 2tsp Garlic Paste, 2 tsp Garam Masala, 1 tsp Red Chilli Powder, 1tsp Salt, 1 cup Chopped Fresh Coriander, 1 tsp Oil 1 Cup Jawala - Dry Baby Prawns. 
• All to be mixed and Stuff in Baigan. In Kadhai put 2 tbsp of Oil and fry 1 Chopped Onion and sauté the it till Onions are brown. Add Masala Filled Slit Baigan into Kadhai. 
• Add 1Cup Water along with leftover Stuffing Masala in Kadai for Baigan to cook well. Close the Kadhai with lid for 10 minutes. Then toss the Baigan softly on other side. Cook till Baigan becomes soft and nice. 
• Your Jawala (Dry Baby Prawn)Bharva Baigan is ready to serve.

Baingan masala, Andhra style

Baingan masala, Andhra style - Anitha Shenoy

Recipe :

• If you get small ones the give a slit, shallow fry the brinjals and keep aside. 
• In a mixie jar add dhania seeds 1tbsp, Jeera-1/2 tsp, coconut 1 tbsp, fenugreek seeds few, peanuts-1tbsp,khus-khus-1tsp,Sesame seeds-1/2tsp, ginger,garlic and red chillies.. Add a tsp of oil in the same jar,add water and grind to a fine paste. 
• Apply this to the fried brinjals.. Take a kadai add little oil, add 1 bay leaf then leave all the brinjals and the remaining masala... Add salt and cook in low flame till done.
• Add garam masala powder in the end and garnish with coriander leaves. I didn't have coriander leaves so not added here. Check the spice as need to add little more chillies in the dish. Enjoy with roti.

Brinjal in white gravy

Brinjal in white gravy - Ananya Ashwin Pai

Recipe :

• Peel and fine chop gulla. take same amout of chopped onion. Add some water and keep it for boiling with some salt. 
• Once it comes to boil, add a masala of coconut, slightly roasted green chilli, tamarind and water. 
• Put the masala and then mix well. Let it to cook again. Adjust the salt. in a other pan fry the onion till golden brown and put over the boiling curry. Mix well and its ready to serve.

Soya Sweet Corn Sandwich

Soya Sweet Corn Sandwich - Prasad Naik

Recipe : 

• Boil Soya chunks in one glass of water, add 1 tsp Vinegar, 2 tsp Garam Masala, 5 Pods of Garlic, Small pc Ginger, 2 Green Chillies, Fresh Coriander,1/2 tsp Salt. 
• Once this mixture gets dry, then add 1tsp Garlic paste and grind entire thing in a mixer coarsely. 
• Take out the mixture in a bowl and add Boiled Sweet Corn. Spread it on a bread slice and then Roast in Electric Sandwich Toast Maker or on Tava as you wish. Garnish as you like and your Soya Sweet Corn Sandwich is ready to serve.

Bharva Mirchi (Stuffed Chillis)

Bharva Mirchi (Stuffed Chillis) - Prasad Naik

Recipe : 

• Wash dry and slit the Big Chillis. Deseed them and keep them aside. 
• In a bowl make a stuffing. Take 2 tbsp of Besan,3 tsp of Coriander Powder, 2 tsp of Jeera Powder, 1 tsp of Red Chilli Powder, 1tsp Garam Masala, 2tbsp of Crushed Roasted Peanuts and Half cup Chopped Fresh Corriander. Mix everything well and stuff in Slit Chillis. 
• Roll the Chillis in mixture of Rava and little qty of Rice flour, Shallow fry on Tava and your Bharva Mirchi (Stuff Chilli's) are Teady to serve.

Kaala Vattana Ussal with thick Gravy

Kaala Vattana Ussal with thick Gravy - Prasad Naik

Recipe :

• Soak the Vattanas in water overnight, next day wash, Boil with water in a pressure cooker by giving 10 whistles adding 1/2 tsp of salt as these Vattanas are hard to cook. After cooling keep it separate.
• In Kadhai take 2 tbsp of oil, add 2 chopped Onions, 4 Green Chillies, 10 Kadipatta, 1 tsp each of Rai Jeera and Grated Ginger. Make Onions soft and add 2 fine chopped Tomatoes. 
• Sauté for a while and add 1tsp Red Chilli Powder, 1/2 tsp Haldi, 1tsp Garam Masala and 2 tsp Coriander Powder. Mix well and lid the Kadhai for 5 minutes.
• Now add the Soaked Vattama with 2 Glasses of water, mix well and add 3 tbsp of Goda Masala which is black in colour and 1/2 tsp of Salt. Let it all cook for 5 minutes and entire mixture is cooked well. Then add 1 tsp Imli Paste. Put off the gas.
• Now add 1 cup of Roasted Brown Grated Coconut so that it it forms a thick Brown Gravy and your Kaala Vattana Ussal with thick Gravy is ready to serve.

Chikoo Ghotala

Chikoo Ghotala - Nutan Shenoy Kini

Recipe :

• Blend 6 chikoos after deseeding them. Blend 1/2 kg fresh yoghurt with it. Finally blend 1 395 gms tin Milmaid (not mithai mate plz). After blending well pour in closed aluminium icecream trays n place in freezer for 5 hours. 

Coorgi Chutney

Coorgi Chutney - Jyoti Nayak Kamath

Recipe :

• Coconut,green chillies to taste,2 cloves of garlic,a small onion,a small piece of tamarind,2 T coriander seeds ,a pinch of jeera and salt to taste,grind all coarsely

Prawn Balchao

Prawn Balchao - Prasad Naik

Recipe :

• Marinate peeled & Cleaned Prawns with 1 tbsp of Ginger Garlic paste, 1/2 tsp of Salt and keep aside for 15 minutes. On non-stick Tava spread marinated Prawns without oil on slow fire till entire marinade is coated on Prawns and water of GG paste is separated and evaporated. 

For Masala Paste: 

• Take 12 Badgi Mirchi, 5 Cloves,1inch Cinnamon, 20 pods of Garlic and 1 tsp each of Rai and Jeera. Now grind all these ingridants in a mixer by adding 2 tbsp of Vinegar and 1 glass of water.

Method : 

• Now in a Vessel heat 2 tbsp of oil by adding 2 big grated Onions till they are soft. Then add 4 grated Tomatoes and sauté till oil separates. Add 1 tsp Salt and 1 tsp of Sugar to give caramelized colour. 
• Now add the Grounded Masala paste and the Prawn with a glass of water. Keep staring till the gravy is thicken for 10 minutes and your Prawn Balchao is ready to serve.

Potato Corn Tikkis

Potato Corn Tikkis - Roopa Suraj

Recipe :

• Boil potatoes n mash them add salt n all spice powder,Steam cook sweetcorn kernels toss them in butter adding little pepper/chillipowder,salt n allspice powder.
• Take little amount of mashed potato make a hollow and put a spoon of corn mixture close it with the potato mix n shape them as u like,just moist the shapes with water or corn/maida batter roll in bread crumbs keep in freezer.Before preparing just remove it from the freezer and tava fry it/shallow fry or deep fry. I shallow fried it...serve hot with sauce..

Babycorn Capsicum Masala

Babycorn Capsicum Masala - Shilpa Bhakta

Recipe:

• In a pan take oil add little jeera chopped garlic n ginger saute till raw smell goes 
• Then add chopped onions(2) saute till brown then add chilli powder 1tsp,turmeric powder 1/4 tsp,little coriander n cumin powder saute it n add chopped tomato (2 small) saute till they r mashed. 
• Then add 8-9 cashew nuts saute for a whule.. When little cooled grind it to paste.
• Again take oil in a pan add jeera clove cardomom n cinnamon saute it add diagonally cut babycorn n cook with little water then add capsicum cook a bit add the paste n if required add water..cook for a while add salt..

Baby Potato & Green Peas Vindalu

Baby Potato & Green Peas Vindalu - Prasad Naik

Recipe : 

• In a Kadhai saute 4 Chopped Onions, 3 Green Chillies, Fine Chopped 1inch Ginger &10 Pods Garlic with 1tbsp of Oil. 
• Add whole spices like 4 Cardamom, 1tsp each of Jeera & Saunf, 10 Black Pepper Corns, 1tsp Sugar to caramalise Onion and Cinnamon. Saute till mixture becomes golden brown. 
• Now add Vindaloo Ready Made paste as shown in picture.Saute well till the oil separates. Add 2 big Chopped Tomatoes and cook well till the Tomatoes are mushy then add Boiled Baby Potatoes and Green peas.
• The Vindalu paste has some salt content so add Salt as per taste. To enhance the taste added 1tsp Vinegar. Addd water according to the consistency of the gravy required. 
• Bring to a gentle boil and cook on low flame for a few minutes. Garnish with Chopped Fresh Coriander and your Baby Potato-Green Peas Vindalu is ready to serve.

Kurumulaku Prawns / Kerala style Prawn pepper roast

Kurumulaku Prawns / Kerala style Prawn pepper roast - Nandini Kini

For the recipe, Please follow this link, http://kiniskitchen.blogspot.in/2015/06/kurumulaku-prawns.html