AKRUT CHATNI POWDER

AKRUT CHATNI POWDER ( WALNUT) - Anuradha Mudalagiri Kamath
Recipe..
10-15 walnuts pieces..lightly fried.Add red chillies and little tamarind with salt to the fried walnuts and keep till it cools down.Once its cool,powder the mix into the mixer and the chutney powder is ready to consume.

Paneer Bonda

Paneer Bonda - Anu Nayak

Recipe:
Besan,corn flour,garam masala pwder,chilly powder,salt and kasoori methi(optional)..mix all the above ingredients into batter by adding water then 
dip paneer pieces into the batter and make bondas.

Karibeva Chutney

Karibeva Chutney - Anu Nayak
Recipe:
Fry curry leaves,fry coconut and red chillies and keep it aside,add hing,tamarind and salt to the above fried coconut and curry leaves.Grind all to a chutney consistency

Pikkile Phaagil Bhajun Chutney

Pikkile Phaagil Bhajun Chutney - Rajani Dinesh Kamath

Recipe: 
Prick a stick or skewer to the ripped pagil and roast on gas stove...Keep it aside
Make a paste from coconut,tamarind and red chillies to a paste and bfr finishing ass the ripped pagil and grind to a coarse paste and transfer the chutney to a serving bowl.

Chicken Starter

Chicken Starter - Vidya Nayak Shenoy

( Thanks to Saigeetha for the recipe .. for Madhukantha..for the osm click and to Nandiniakka for the inspiring post..)

Prawns -25,tiger prawns or medium prawns(35-40)
Chilly powder - 3 tsp
Turmeric powder -1/4 tsp
Ginger garlic paste -2 tsp
Roasted cumin seeds powder -1tsp
Lime -1, juice
Tamarind pulp -2 tsp
Salt - t0 taste
Other ingredients:
Curry leaves -6-7 sprigs or handful or more
Cashewnuts -15,broken
Oil - 3 tbsp approx
Garlic -15,finely chopped(I used the garlic press)
Method:
Marinate the prawns with the ingredients mentioned in the list for an hour or overnight.
Heat oil in pan and roast the curry leaves,transfer it in a bowl and keep it ready.
In the same oil roast cashews,transfer it in a small bowl and keep it ready.
Again in the same oil add the marinated prawns,mix it well.
Add finely chopped garlic to the prawns.
Keep it on high flame and keep adjusting the flame as required.

Crush 3/4th of the roasted curry leaves and add it to the prawns.
Add few cashews and cook the prawns until done.
Cook until the oil leaves the sides and it becomes dry.

Lastly add the reserved curry leaves and cashewnuts.
Serve it hot.