Sprouted Green Gram Curry | Konkani Ghashi

Method-
2 cups sprouted moong
(soak whole moong in water 1 full day
 Remove from water and keep over night for sprouting
 if they hav not sprouted keep for one more day )
 Wash and remove the skin by crushing with ur palm
Add sufficient water and pressure cook with one whistle
Add 1 tspn turmeric powder
Add  cooked  cubes of raw jack fruit(skin and cut in to cubes) or cubes of potatoes (optional)
Add salt to taste

 Grind together 1 cup grated coconut
+1/2 tabspn chillipowder +1/2"bit tamarind
in to smooth paste
Add to the cooked sprouted moong
 u can add a few chopped bimbul to this
 Simmer for a few minutes
 Season with 1 tspn mustard
curry leaves and  1/2 tspn asafoetida powder .
Serve with rice  

Dalithoi | Konkani Dhal

Method-
1cup thuvar dhal wash
Pressure cook  adding 21/2   cups water with 4 to 6 whistles (on a medium flame )
  1/4 tspn turmeric powder +2 slit green chillies
when dhal is cooked thoroughly ,remove from flame and  churn it .

Add two tbspn chopped coriander leaves,
1tbspn finely chopped tomatoes(optional)
Add salt to taste and simmer for 2 , 3 minutes
Add sufficient water according to ur consistency

 Heat 1 tbspn oil+1tbspn ghee(or avoid ghee and add 2tbspn oil)

Add 1/2 tspn mustard
When it starts spluttering add curry leaves and 1tspn  asafoetida powder
Season this to the cooked curned dhal . Dhali thoi is ready . serve with rice .
This is a simple easy  konkani recipe .

Sambhar | Konkani Kolombo

Method -
1/4 cup tuvar dhal +1/4 cup moong dhal  wash together .
Pressure cook it adding 1/2 tspn turmeric powder .
when cooked churn the dhal thoroughly .
Add 1big choppped tomatoe 
 1/4 cup chopped coriander leaves
1 cup vegetables ( drumsticks , brinjal , radish , potatoe cut  in to cubes)
 cook them in the dhal  adding sufficient water
Add salt to taste
Add 2 tbspn of sambar masala powder
Simmer adding water to ur consistency
 Heat 2 tbspn oil in a dessert spn
 Add 1 tspn mustard and curry leaves and hing powder when mustard splutters add 1/4 cup chopped onion and fry till they turn light brown color . Add this seasoning in the sambar 

 if I want it more spicy  u can add little chilli powder .add water according to ur consistency and simmer .

Serve hot with rice

Roasted Eggplant - Baigan Ka Bharta

Ingredients and directions: 1 big black eggplant (brinjal) 1 tomato 3 to 4 slit green chilies 2 onions chopped lengthwise 1 tbsp. garlic paste 1/2 tbsp. ginger/garlic paste   Or 5 cloves garlic and 1" ginger mashed 1/4 cup coriander leaves  chopped 1/4 cup green peas boiled with salt to taste 2 to 3 tsp. garam masala 1 tbsp. coriander powder 1 tsp. cumin powder 1 tsp. turmeric powder 3 to 4 tbsp. oil

Brush the eggplant with little oil on all sides
Roast it on the medium flame on the gas stove
Turn frequently on all sides till it is roasted in to black color
When done remove from fire, cool it under the running water and peel the skin when cooled.
Mash the flesh.
Heat oil in a kadai splutter cumin seeds then add slit green chilies.
Add the garlic ginger paste.
Stir till the odor goes off .
Add the onion and sauté till it becomes translucent
Add chopped tomatoes and fry till it is mushy
Add all the powders and stir for a while
Add mashed flesh of the eggplant and cooked peas
Add the chopped coriander leaves and mix well.
Add salt to taste.
Add little water and close it with a lid on a low fire .
When it becomes dry remove from gas and garnish with coriander leaves.
Serve with garam roties.

Mango and Pineapple Dish | Konkani Avnaas Ambe Sasam

Ingredients and directions: 1 big fully  ripe mango, skin and cut into 1/2" small cubes        1/2 fully  ripe pineapple skin and cut in to 1/2"cubes Mix together Add 1 dessert spoon full sugar. Add salt to taste Mix together and keep aside 1 big cup  coconut gratings 2 tsp. chilli powder (or according to your spice tolerance ) 1 small flake tamarind 1 tbsp. mustard slightly roasted in 1 tsp. heated oil Grind together into paste Add this to the pineapple, mango mixture Stir well and relish This is a sweet and sour  dish usually prepared during festivals.

Pathravado | Konkani

Ingredients and Directions: 14 medium size arvi leaves (7 leaves in each roll), remove stems and clean Soak the following for 6 to 7 hours or previous night:         1/2 cup thuvar dhal         1/4 cup rice 1 tbsp chili powder 1 small marble size lump tamarind Salt to taste 1 & 1/2 tspn asafoetida powder 1/2 cup coconut gratings Grind all together to a smooth paste
	Take a wooden board or a flat plate. Place the biggest arvi leaf with inner surface (light green side) facing up and stalk towards you. Smear the surface of the leaf with some prepared masala (about 1 1/2 tbsp) evenly. Place another leaf over this and repeat the process  of evenly spreading the masala over each leaf. With  7 masala coated leaves, make one roll. Repeat the process for the second set of leaves.
Fold in the edges about  2" firmly on both sides and roll it from the stalk end to the tip. If u want it to look neat and clean tie it with a thin thread (optional). Steam it in the idli steamer or in the cooker without the whistle weight   till it is cooked . To check whether it is cooked prick it with tip of the spoon .  If it is not sticky it is done
	When done  slice it like a loaf of bread and serve it with little  coconut  oil sprinkled and spread over it evenly. Relish as a side dish with rice and dhal
If  there are left over pieces , You can shallow fry them . OR Chop the pathravoda in to small cubes. Heat little oil in a pan add chopped onion and fry till brown . Add the pathravado  cubes and stir for a while  and make usal (upkari) If the masala remains and if it is thin , add some besin, chopped onion, chopped cabbage OR chopped palak to the masala, make small round flattened balls and deep fry as vadas.

Chana Chole

Ingredients and Directions: 2 cups white chana (garbanzo beans). Soak in the warm water the  previous night or Soak at least for 6 to 7 hour with two tea bages to get the black color for the masala. Wash and cook in the pressure cooker with a few whistles. 2 tomatoes finely chopped (or tomato puree) 3 medium size onion finely chopped 1 tbspn garlic paste 1 tspn ginger  paste 1/4 tspn turmeric powder 1 tbspn coriander powder 1 tspn cumin powder 3 tbspn chole masala powder 1 tbspn kasuri methi 3 tbspn chopped coriander leaves OR few strands of coriander leaves blended with 3, 4 green chillies.

Heat oil in a kadai
Add the ginger garlic paste and fry till the raw odour goes
Add the chopped onion and fry till they become brown
Add the chopped tomatoes or tomatoe puri
Fry till it becomes mushy
Add all the above powders and stir for two three minutes till the oil leaves
Add the cooked chana along with sufficient water used for cooking
Simmer for 5 minutes till it gets the thick gravy
Garnish with cut tomatoes  onion cut in to round rings . Fry slit green chillies in little oil with a pinch of turmeric.
Relish with chana batura, roties or plain puries.

Jhunka | Lingayat

Ingredients and Directions: 1 cup chopped spring onion 1/4cup chopped onion 1/2 cup chopped coriander leaves 6 green chillies chopped 4 cloves of garlic mashed 1tbspn coriander + cumin powder 1/4 tspn turmeric powder 1/2 tbspn garam masala 4 tbspn oil 1/4 tspn cumin seeds 1 small tomatoe chopped finely 1/2 small cup basin

Heat oil in a pan add the  cumin seeds .
When it splutters add the mashed garlic and saute for a while
Add the chopped green chillies
Add the chopped onion and fry for a while
Add the chopped spring onion
Stir for a while
Add little water to cook it
Add all the powders and mix
Add 1/4 cup of water and simmer it.Add salt to taste
When the water boils, sprinkle basin over the water and stir continously OR
to avoid lumps make a paste of 1/2 small cup of basin with little water and add to the boiling water
stir and toss continously till it  becomes thick .
After it cools it thickens and is ready to be served with roties.

Bhel and Pani Puri

BHEL PURI:

Khatta meetha theeka chutney:

3 tbspn coriander seeds
1 tbspn cuminseeds
8 green chillies (according to your spice taste )
1 small cup  seedless dry dates (if  dates are not available jaggery powder can be used)
2 tbspn black salt powder or chat masala powder
Few strands of coriander leaves
Few mint leaves
2 tbspn tamarind pulp
Grind together in to smooth paste adding  little water.

In a plate pour 1 cup puffed rice
1 fist full chopped onion
1 tabspn chopped coriander leaves
2 to 3 tbspn(according to ur taste ) khattameetateekha chutney
1/4 cup crispy sev
Mix all these ingredients, serve with crushed papdies or(crushed puries ) and thin sev, garnish with finely chopped coriander leaves.

Khatta/Meetha/Teekha Chutney

PANI PURI:

Use the  Khattameethateekha chutney.
Add 4  to 5 glasses of water to this above chutney to make it pani puri water
Add 1/2 packet of  panipuri masala powder, chopped coriander leaves  and mix it thoroughly .
Boil potatoes, peel them and chop in to tiny pieces . You can also use half cooked moong with little haldi powder or half cooked white vatana instead of potatoes.
Make small holes in the middle of puris , fill it with potatoes or cooked mung or vatanas
Pour pani puri water and relish it !