Buns Roti

Method:

1 big cup maida
1/4cup thick butter milk
1/2  cup sugar or( little more sugar if necessary)
1 over ripe banana mashed.
1 tspoon soda bicarb
1 pinch salt
Mix together to make a firm soft dough
If necessary only , can add little more buttermilk to kneed  the dough
Kneed well and keep for 6 to 7 hours .
If u r making in the morning keep it over night.
Divide the dough in to round lemon size  balls .
Roll the balls in slightly  thick puries applying maida on both sides
Heat oil in a pan just like you would  fry puries and fry over a medium flame,
till light brown turning over twice .
Relish with Tea as a snack.

Moong Dhal Dosa

 Method ---
3 measuring cups moong dhal+1 measuring cup rice  soak in water for 4 hours   or previous night if u want to make it for B fast .
next morning wash the  dhal 3 to 4 times and grind it in the grinder in to fine batter
remove from the grinder leaving some batter in the grinder, add 3 " ginger chopped and 4 green chiliies to the remaining batter in the grinder and grind again .Remove and mix with  the batter removed first
add salt to taste .
 add 1 chopped onion , 1/2 bunch of chopped coriander leavesto the batter,
 mix adding water to make  dosa consistency .
    heat the tava on the medium flame , smear it with little oil or ghee uniformly ,when smoking point is reached
pour over it a ladlefull of batter and spread evenly and cook for a while covering it .
uncover it pour little oil or ghee over it  if neededand flip over gently adding little oil over the exposed surface. Remove from the tava when it becomes crispy .
 Relish with co co nut chatny or pickle or MTR chatni powder mixed with coconut oil .                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    
                                                                                                                                                              
                                                                                  

spread on the hot tava 

flipping the other side on the tava

  

batter 

Stuffed Brinjal

Stuffed Brinjals - Before cooking

 Ingredients and method:
6 medium size brinjals ( slit  in 4 parts  partially and keep in the water for a few minutes to remove the bitterness)
1/2 cup coconut gratings
1 tspoon chilli powder
1 tbspoon coriander seeds + 4 cloves roasted in 1 tab spoon heated oil 1/2  t spoon tamarind paste
Grind the above ingredients in to a paste add salt to taste .
Remove and keep aside.

Stuffed Brinjals - Cooked

1 1/2" ginger piece chopped
1 tspoon haldi
3 green chillies chopped
1 medium size onion chopped finely
1 tomato chopped
Mix chopped ginger +chopped onion +chopped green chillies  with masala .

Stuff  the masala in the slit brinals .
Heat 3 tab spoon oil in a pressure pan
 splutter1 t spoon  jeera, add chopped onion , saute for a while till it is soft , add chopped tomatoes and stir till it is mushy .Place the stuffed brinjals in layer above this . Add very little water and cook in the pressure pan or pressure cooker for a few minutes  before the first whistle . Do not over cook
Relish with chapaties . 

Green Mutton Curry

Method
1 kg mutton wash and keep aside.

Masala
1 cup grated coconut
2 large onions chopped
10 to 12 green chillies (as per spice tolerance)
1 bunch coriander leaves
2 medium size tomatoes
8 to 10 cloves
1" cinnamon
3 or 4 small cardamo
3 tb spoon corriander seeds
1 t spoon jeera
1 " ginger
1 tb spoon garlic paste
Roast the spices for 2 , 3 minutes and powder it in the blender
Fry onions  and garlic paste till it is light brown
Add chopped tomatoes and fry little more and keep aside.
Fry coconut gratings and coriander leaves  for 3 to 4 minutes.
Grind this coconut along with all the above  ingredients( also the powdered spices ) in to smooth paste
Mix this masala with washed mutton in a pressure cooker, add salt to taste.
Pressure cook it for 15 minutes/3 whistles  depending on  the quality of mutton
Do not add toomuch  water cos mutton leaves water .
when done  relish with rice or bread
lime juice can be squeezed if necessary

Dil Dhal Fry

                          
             DIL DHAL FRY
  1 cup moong dhal wash / pressure cook
2 cups chopped Dil .wash and keepaside
---------------
1 large onion chop
 3 to 4 slit green chillies
1 tab spoon garlic paste OR  5 pods of garlic mashed
 2 medium size tomatoes chopped
--------------------------------
1 tspoon garam masala
1 tspoon coriander powder
1/2 tspoon jeera powder
1/2tspoon haldi powder

------------------------------

Heat3 tab spoon oil in a pan
Fry onion+garlicpaste or mashed garlic in the oil till it becomes light brown add chopped tomatoes and fry till it becomes mushy
add the chopped Dil adding sufficient  water to cook it
addsalt to taste
when it is cooked add all the powders and stir
 add cooked mung dhal . add water according to ur consistency
  simmer for a few minutes .
Relish with Rice or with roties



                                              

Machakat | Konkani

Soak 1 cup urad dhal and 2 cups dosa rice or sona masoori rice for about 3 hours
Wash 3 to 4 times and grind to a coarse paste (slightly coarser than dosa batter)
Keep to ferment over night .
Next day add 1 cup of grated coconut gratings .
Season  1 tspoon mustard , 1 tspoon urad dhal and 1/2 tspoon methi seeds and add to the batter.
Add salt to taste.
Mix the batter thoroughly.
Heat a deep bottom thick kadai adding little oil
Pour 1 big ladle  of batter in it .
Cover the kadai  with a lid and keep on a medium flame for 2 to 3 minutes.
When done flip  this and cook the otherside  adding a  little oil.
Relish with coconut chutney.

Raw Jack Fruit Curry | Konkani Kadge Chakho

Ingredients and Steps
2 cups cut  raw jack fruit cubes (as shown in the pic ). Pressure cook and keep aside .
Masala --
2 cups of coconut gratings
1 t spn chilli  powder (acording to spice tolerence )
1/2" tamarind piece
1 1/2 tb spoon corriander seeds roasted in 1 tb spoon oil
Grind all the above ingredients (not the jack fruit) together to smooth paste.

Heat 3 tb spoon oil in a pan splutter  1 t spoon  mustard seeds , curry leaves and add the masala paste
Add salt to taste .

Mash the cooked raw jack fruit cubes and add to the masala.
 Keep on the gas, add little water mix and stir well,  till becomes a sukka.

Relish with rice and dalitoi (Konkani Daal).

Thalipeet | Rice Flour Pancake

Batter:3 measuring cups rice flour
1 cup finely chopped coriander leaves
1 1/2 cup finely chopped onions
2 cups grated coconut
1 tea spoon turmeric powder
10 finely chopped green chilles (according to taste)
Salt to taste.
Mix all these ingredients with water to make a thick batter.


Method:
Take a sheet of butter paper or plastic sheet and apply cooking oil evenly

Put a fist full of batter on the butter paper and pat it gently to spread it evenly to form a pancake shape.
If you like it to be crispy pat it thin. For soft you can leave it a little thicker

Apply oil to a pre heated tava and flip the butter paper with the pancake.

Carefully remove the butter paper.
                                                                               Let it fry well and then flip it to fry the other side.
                                                                               If needed apply oil.                                                      

You can eat it with butter

Pav Bhaji

Ingredients/method:2 cups green peas ,
2 carrots
4 or5 cauliflower florets
Pressure cook all the above vegetables grind in to smooth paste.
Pressure cook 2 potatoes , peel and mash them
Heat 6 tbspoon oil in a pan, add 1 cup finely chopped onion along with 1 tbspoon ginger garlic paste
Fry till it becomes golden brown .
Add 2 chopped tomatoes, 1/2 cup chopped coriander leaves and fry till it becomes mushy
Add mashed potatoes and vegetables to this.
Add salt to taste .
Add 4 tbspoon pav baji masala (preferably Everest brand) and mix well.
Keep this on the gas add water to ur consistency and simmer for a few minutes.
Serve hot with cheese gratings, chopped onion , chopped coriander and lemon juice
Relish with tava roasted pav with butter .

Shrimp Biryani

Ingredients and method:

3 measuring cups basumati rice wash

- add 5 measuring cups of water and salt to taste and cook the rice 85%

Masala

Grind together in to a smooth paste:

1 big onion , 1 tomato, one fistful coriander leaves, 2 tb spoon chilli powder (or to your taste)

3 to 4 green chillies

10 cloves

1 " dalchini ( cinnamon)

4 small elaichi (cardamum)

Add 1 tb spoon sindhi shan biryani masala if necessary .( optional)

Chop 2 large onions length wise and fry this in 5 tb spoon oil + 1 tb spoon ghee in to golden dark brown

remove half of this and keep aside .

Add the masala paste to the rest of the fried onions and stir for a while till the water evaporates .

Add the shrimps and cook till it is done

Add salt to taste

In a flat double bottom vessel, heat ghee or oil and add a layer of cooked rice, and then a layer of shrimp masala with chopped corriander leaves alternately . Garnish the final layer of rice with the fried onions .

Cover and keep the vessel on gas on  very low flame for 3 to 4 minutes.

Mix together and serve with onion raita.

Sear Fish Curry | Konkani

Another mouth watering sea food delicacy 

Ingredients:

Sear / King fish - 1/2 k.g (6 to 7 small pieces)

Grated coconut - 1 cup

Chilli powder -2 tbspn *

Green chillies - 3, slit

Onion - 1, chopped

Ginger - 1" piece, chopped
Salt to taste

Tamarind - 1 small marble size ball
Coconut Oil - 1 tbsp


Method:

1. Wash fish thoroughly in water

2. Apply some of the chopped onion, chopped ginger and salt to the fish pieces.

3. Grind coconut with chillipowder and tamarind to a fine paste.

4. Remove from the grinder and add rest of the chopped onion and ginger to it and simmer for 5 minutes.
5. Add water according to ur consistency and salt to taste.
6. Add fish pieces in the gravy and simmer for a few secs .
7. Add coconut oil top after removing from flame.

Note:
1. Instead of tamarind, add 2-3 Kokum (Garcinia Indica) while simmering the masala.
2. Chilli powder is mentioned as 2 tbsp as Byadgie (less spicy) chilli powder is used here. If using a spicy chilli powder, 1 tbsp would be sufficient.
3. Fish curry can be made with Teppal (Sichuan Pepper) also. In that case, onion and ginger must be omitted. Instead 12 to 13 Teppals should be added when you are about to remove the masala paste from the grinder. Simmer this Teppal masala fro some time with sufficient water and then add fish. cook till the fish is cooked. Drizzle coconut oil on top after removing from flame.

Crab Curry | Thai

This recipe is from Geeta Pachhi's daughter - Sunita Shenoy

Ingredients:
Crabs - 5 to 6 medium sized
Red bell pepper - 1 (cut length wise)
Yellow bell pepper -1
Onions - 2, medium sized (cut length wise)
Oil - 3 tbsp
Thai curry paste (ready made paste is available)
Coconut milk (thick) - 1 cup
Sat to taste

Method:
1. Wash crabs several times removing the dirt and the yellow of the crabs.
2. Cook them with salt and keep aside
3. Heat oil in a big pan. Add lengthwise slit onion and bell pepper and fry till they become soft and transparent.
4. Add thai paste according to ur taste and coconut milk as per desired consistency and simmer for 5 seconds.
5. Then add cooked crabs in this and stir for a few minutes. (Add basil or lemon grass leaves optional)
6. Serve with rice.

Shrimp Red Curry | Konkani Sungat Phanna Upkari -

Yet another dish from Geeta Pachhi's kitchen that's sure to tingle tongues and win hearts!!!

Ingredients:
Shrimp - 1 kg

Chilli powder - 3 tbspn

Onion - 2 big onions, sliced

Garlic cloves - 3, mashed

Tamarind pulp - 2 tbspn

Oil - 5 tbspn (preferably coconut oil)

Method:
1. Peel the shrimp and devein them.Wash thoroughly in the water 5 to 6 times.

2. Add the shrimp heads cleaning them thoroughly (optional). Keep aside.

3. Heat oil. Add chopped onion, mashed garlic and fry till they become brown in color.

4. Add the chilli powder and tamarind pulp and stir for 1 minute.
5. Add the washed shrimps. After a while the shrimp gets cooked and the water comes out from the shrimp , add salt to taste.

6. Simmer till all the water evaporates and the curry becomes dry.

7. Serve with rice and dal

Note:

Chilli powder is mentioned as 3 tbsp as Byadgi (less spicy) chilli powder is used here. If using a spicy chilli powder, add as per spice tolerance.

Baked Stuffed Green long green capsicum | Maharashtrian cuisine

Ingredients:

Long green capsicum - 6 nos, slit lengthwise and remove the seeds if the seeds are spicy

Peanuts - 100g (roast and remove the skin and grind to a paste)

Tamarind pulp - 1 tbsp

Jaggery powder - 2 tbsp

Coriander leaves - 1 cup, finely chopped

Garam masala powder - 2 tbsp

Chilli powder - 1 tbsp

Onion - 1 large sized, chopped

Turmeric powder - 1 tsp

Salt to taste

Oil - 4 tbsp

Cumin seeds - 1 tsp

Method:

1.Mix all the ingredients with peanut paste. Stuff capsicums with this paste. If any masala is remaining spread over the sides of the capsicums.

2. Heat oil in a pressure cooker. Splutter cumin seeds in it.

3. Add the stuffed capsicum in layers add little water may be 1/4 small cup or less  , pressure cook till one whistle .

4. Or, keep this in a tray over the foil  and cover it another piece of foil fully and bake it till done.

5. Serve hot with rotis or Jolad (Jowar) rotis.

Spinach with Cottage Cheese | Punjabi Palak Paneer

Ingredients:
Spinach / Palak - 1 big bundle or 3 small bundles, clean and wash thoroughly

Paneer - 200 g

Green chillies - 3

Cloves - 3or 4

Onion - 2 medium size , chopped

Ginger - 1" piece, chopped

Garlic cloves - 4-5, mashed or ground (Garlic paste 1 tbsp)

Tomato - 1 medium sized, chopped

Salt to taste

Oil - 3 tbsp

Method:

1. Pressure cook spinach with green chillies, cloves, half of the chopped onions, ginger. Cool and grind this in to paste.

2. Heat oil in a pan.Fry chopped onion, garlic or garlic paste and tomato and saute till it becomes mushy.

3. Add the ground spinach paste, salt and stir for a while adding little water according to ur consistency.

4. Add the paneer cubes and mix. Serve hot with rotis.

Sprouted Green Gram Curry | Maharastrian Usal

Ingredients:

Sprouted Green Gram / Moong - 1 cup
Green chillies - 4, chopped
Oil - 4 tbsp
Ginger garlic paste - 1 tbsp
Tomato - 1 big, chopped
Garam masala powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Cumin powder - 1 tsp
Coriander leaves - 1/2 cup chopped
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Salt to taste


Method:

1. Heat oil in a pan and fry chopped onion, ginger garlic paste and green chillies.
2. When half brown add chopped tomatoes and fry till it becomes mushy.
3. Add garma masala powder, coriander powder, cumin powder, red chillii powder, turmeric powder, salt and 1/2 of the coriander leaves and stir for a while.
4. Add the sprouted moong to it, add some water to cook it. Cook till it is dry.
5. Add rest of the coriander leaves. Serve hot with chapaties

Bangade Raja Dhoddak - Baked Fish in dry coconut masala

This dish is a renowned dish of Geeta Pachhi's and the picture says it all!

Ingredients:

Sear / mackarel fish - 4-5 big pieces wash and ,apply little salt and keep aside

Coconut gratings - 1 cup
Red chilli powder - 4 tbsp (according to ur spice taste can add more or less)

Tamarind - marble size ball
Salt to taste
Teppal / Sichuan pepper - 1 tbsp, deseeded

Method:
1. Grind coconut, red chilli powder,tamarind and salt into a paste adding little water (should not b watery)

2. While removing, add the tepal and grind for a few minutes till the teppals are crushed a little bit.

3. Apply this masala over the fish on both the sides. (If using mackarel, stuff the masala inside the fish)
4. Line a baking tray with aluminium foil or banana leaves applying little coconut oil on it.

5. Spread the stuffed fish layer by layer on this foil or banana leaves. Cover the fish again with foil or banana leaves.
6. Keep this in the oven at 450 degrees first and slowly reduce the heat as and how the fish gets cooked and the masala turns light brown in color.
7. Baking time will be one hour or more.

Note:

Some people may not be knowing teppal or sichuan pepper. In that case, instead of teppal, after the masala is done add the chopped onion + chopped ginger + chopped garlic +chopped green chillies (add less chilli powder to the masala ) to get the flavour for the masala and apply this masala over the fish and bake it.

Masoor Dal Ambati

Ingredients:

Masoor dal - 1 cup sprouted (soak masoor dal in water over night, remove from water and keep for another 12 hours till it gets sprouts)

Garam masala powder - 1 tsp (optional)

Onion - 1/2 cup finely chopped

Salt to taste

Grind together:

Grated coconut - 1 cup

Red chilli powder - 1 tbsp

Tamarind - 1 small piece

Coriander seeds - 1 tbsp roasted in 1 tbsp heated oil till it turns brown

Method:

1. Cook the sprouted masoor dal in pressure cooker till 1 whistle.

2. Add ground masala in the cooked masoor dal adding garam masala, salt and little water according to ur consistency.

3. Simmer for few minutes

4. Season with chopped onion and serve with rice or roties .

Shrimp Coconut Curry | Konkani

Ingredients: Shrimp - 1/2 kg, deshelled, deveined and cleaned Coconut gratings - 1 cup Red chilli powder - 1 tbsp or according to your spice tolerance Asafoetida(Hing) - 1tbsp (I use LG Hing) according to your  hing tolerance) Tamarind - 1 small marble sized Salt to taste Coconut oil - 2 tbsp

Method:
1. Grind together coconut, red chilli powder and tamarind to a fine paste.
2. Simmer this masala for a few minutes .
3. Add the washed shrimps in the simmering masala adding very little water because the water leaves out as soon as the shrimps r added. Simmer till the shrimps are cooked.
4. Add salt to taste and asoefotida powder. Drizzle coconut oil in the simmering masala.
5. Stir well and serve withe rice.

Ash Gourd Curry | Konkani Kuvale Puli Koddel

Ingredients and Directions: Ash gourd - 3 or 4 cups, skin peeled and cut into 1" cubes Jaggery powder - 2 to 3 tbsp Curry leaves - 10 - 12 sprigs Tamarind - marble sized ball (or 1 tbsp tamarind pulp) Salt to taste Cook with ash gourd cubes very little water along with jaggery powder, curry leaves, tamarind and salt. (Do not cook fully )

For the masala:
Grated coconut - 1 cup
Chilly powder - 2 tsp
Turmeric powder - a pinchUrad Dal / Black Gram Dal - 1 tbspoon roasted in 1 tbsp oil till it is brown.Grind in to coarse paste. Add this masala in the cooked ash gourd cubes and simmer for few minutes till the pieces are fully cooked.
For tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Asafoetida / hing powder - 1 tsp
Curry leaves - 10-12 sprigs
When the curry becomes thick, season this with oil, mustard seeds, asafoetida / hing powder and curry leaves.
Serve with rice and dal.