Dhal Makhani - Black Gram Dhal | Punjabi

Method -
1 small cup Black Urad dhal (soak over night)
Next morning  pressure cook it for 4 to 5 whistels

Heat 2 tbspn oil +3 tbspn butter
Add1 tspn cumin seeds
When it splutters add 1  chopped onion
Add  8  pods of garlic cloves finely chopped
+ 2 " ginger chopped
OR
2 tbspn ginger garlic paste can be used
Fry till onion becomes light brown
Add chopped tomatoes ,saute till tomatoes r well mashed
Add 1/2 cup chopped coriander leaves and fry for a while
Add 1 tspn cumin powder +1tspn coriander powder
 Add 1 tspn garam masala powder
Stir all the ingredients for a while
Mash the cooked dhal
Add this to the masala
Add some water and simmer for a few minutes
Add  kasoori methi , 1/2cup cream,  and simmer
Serve hot with roties

Palak Soup

2  small spinach bunches cleaned and washed
2 small carrots peeled and washed
1 big tomato washed
Pressure cook all above for 5 minutes adding little water and grind to a fine paste
Add 2 cups of water and 1 can of chicken broth ( adjust consistency according to your preference)
Heat 2 tbspn oil and fry 1 finely chopped onion until golden brown.
Add this to the soup along with salt to taste, chilly sauce, vinegar and pepper powder according to your liking.
Garnish with croutons and serve.

Cauliflower and Potato Curry

Ingredients :
1 cauliflower, cut in to medium pieces and washed
1 medium sized potato cut into cubes
1 big onion cut length wise
1 medium tomato chopped
4 green chillies slit
1/4 cup chopped coriander leaves
1 tbspn garlic paste or 4,5 crushed garlic pods
1/2 tspn cumin powder
1 tspn coriander powder
1 tspn garam masala powder
1 tspn turmeric powder

Method:
Heat  4 tbsp oil in a kadhai
Add garlic paste and stir for a few seconds, then add chopped onion and fry until it is light brown in colour.
Add green chillies, chopped tomato and fry until you get a sauce like consistency
Add chopped coriander and fry some more.
Add all the masala powders and stir for a bit
Now add the cauliflower and potato pieces and salt to taste.
Keep on stove until done, stirring frequently . Do not over cook. No need to add water as cauliflower leaves off moisture
Serve with chapatis.

Sue's Roast Chicken

Ingredients:

1 medium large whole chicken (preferrably organic or free range chicken)

1-2 sticks of cinnamon

4-5 cloves

4-5 cardamon

5-6 Kafir Lemon Leaves (Or 2-3 Bay Leaves)

1 sprig cilantro

1 bag of red seedless grapes

5-6 cloves of garlic crushed

2 Tbsp garam masala

1 Tbsp oil

2 Tbsp yoghurt

Salt to taste

One large banana leaf for wrapping the chicken (optional)

Kitchen string



Method:
First thaw the chicken completely and then clean the chicken under streaming water thoroughly inside and outside. Next loosen the skin of the chicken. Make a paste with garam masala, salt, oil, yoghurt. Rub it under the skin of the chicken, trying to get it in as far as you can it. Mix grapes with whole spices, cilantro, salt and stuff it into the open cavity. Truss the chicken (see the video on how to truss a chicken). Sprinkle he top of the chicken salt and pepper. Optionally, wrap the whole chicken in the banana leaf. Keep it in refrigerator for about an hour (or overnight). Preheat oven to 425 degrees. Place the chicken on a roasting pan in the middle rack of the oven. Roast it for about 1 hour, until the skin is nicely browned (if you are using banana leaf, unwrap it to check for brownness). Let it stay in the oven for another ~20 min to finish cooking process. Cut into pieces and serve on a platter with grapes around it.


Note: This is my family's favorite for holiday dinners. The grapes enhance the taste with just the right blend of moist sweetness and spiciness. The banana leaf (which is completely optional) gives an added layer to retain moisture and gives it a smoky flavor.
By sunita Shenoy

Sue's Black Pepper Crab

Ingredients:
3-4 Dungeness Crabs 
3-4 Tbsp dark soy sauce
1-2 tsp black pepper powder
2 whole red chillies
3-4 green onions chopped (for garnish)
2-3 sprigs of thai basil sliced
5-6 cloves of garlic sliced
2-3 kafir lemon leaves thinly sliced (optional)
1tsp corn starch
3-4 Tsp Olive or Canola oil

Cleaning and cooking the crab: 
I prefer to buy live crabs, but you can also buy pre-cooked and cleaned crabs. First put the live crab in the sink and pour near boiling water on it. leave it covered with a heavy lid for 5 min. Then rinse in cold water. To clean, hold the base of the crab in one hand. Hold the shell at the midpoint, using the index finger and thumb of your other hand, and pull off the back of the shell, also called the apron. Put your thumb in the hole exposed by the shell removal. Pull up to remove the carapace and the intestines. Remove the gills and mandibles. Wash away the viscera. This is the yellow and mushy goo on the crab, also known as "crab butter." Separate all the crab legs. Cut the body to two pieces. Turn the faucet on full blast, and rinse the crab pieces under the stream of water.
Next, steam the crab in a little water in a pot with a lid on. Shut off the heat when the water begins to boil and becomes frothy. Cool and keep aside. Make sure you retain the crab broth. You can do this ahead of time, refrigerate it and use it just before seasoning.

Seasoning: When ready to serve, heat oil in big wok till smoking hot. Add red chillies and garlic to it. Next, add pepper and stir. Next, add soya sauce and stir. Then stir in basil and kafir lime leaves. Add the crab broth, thicken with corn starch. Mix in cooked crab pieces and stir fry till all pieces are nicely coated. Garnish with green onions and serve. You can make many variations to above; such as stir fry sliced white onions and red bell peppers or,  grated ginger and cilantro instead of garlic and basil.

By Sunita Shenoy - Guest blogger 

Tomato Rasam

Method
3 medium size tomatoes
Wash  cook in the cooker
Mash the cooked tomatoes
Add 4 cups of water
 Add 1/4 cup of chopped coriander leaves
Add 1/4 cup of cooked thuvar dhal ( left over dhal)
Add salt to taste
Add 2 to 3 tbspn rasam powder
Stir and simmer for few minutes
Seasoning:
2 tbspn oil heat
Add 1 tspn mustard
 When it splutters Add 2 strings of curry leaves +2 red chillies
Add 1 tspn asafoetida powder
Serve hot with rice.

Pink Masoor Dhal with Palak Fry or with dil

Methodil
1 cup pink masoor dhal - wash 3 to 4 times
 1/2 cup chopped onion
4 to 5 slit green chillies
5,6 cloves of garlic crushed
1/4 cup  chopped coriander leaves
1/2 tspn cumin powder
1 tspn coriander powder
1/2 tspn garam masala
1 tspn cumin seeds
1/4 tspn turmeric powder
a few palak leaves washed
2 chopped tomatoes
3 tbspn oil
Heat oil , add cumin seeds and chopped onion, crushed garlic.
Fry for a while till the onion becomes translucent
Add chopped tomatoes
Fry for a while
Add all the powders mentioned above
Add chopped  coriander leaves
Fry for a while
Add palak leaves and stir
Add masoor dhal and mix
Pressure cook for 2-3 whistles adding 1 1/2 cups  water.
When done remove from the cooker and mix thoroughly
Add salt to taste and simmer for a while adding water to the consistency you require
Serve with rice and  yogurt or with roties .

Instead of palak dil can be used on this recipe. It turns out more superb !

Potato and Tomato Gojju | Konkani

Method-
3 Boiled  Potatoes, peel and mash

3 to 4 chopped green chillies 

1 large tomato boiled in the cooker 

2 tbspn yogurt
1 fistful of chopped coriander leaves

Mash all the above ingredients and mix 

Add salt to taste 

Seasoning -

Heat 2 tbspn oil , splutter 1 tspn mustard, curry leaves 2 bits of red chillies,1 tspn asafoetida.
Add seasoning to potato-tomato mixture and serve.

Methi Leaves and Potato Sukke

Method
2 bunches of methi leaves -remove the leaves from the stems
Wash, chop and keep aside.
Skin 2  potatoes and cut in to 1/2"  cubes.
2 big cups of chopped onions
1/2 cup cooked thuvardhal

Heat 3 to 4 tbspn oil
 Splutter 1 tspn cumin seeds
Add chopped onion and fry till translucent
Add chopped potatoes and chopped methi leaves
Add little water to cook it
Add salt to taste
Add 1/2 cup of cooked thuvar dhal
For Masala:
1/2 cup grated coconut
1 to 2 tbspn roasted coriander seed
1/2 tspn tamarind paste
1/2 tspn chillipowder
Grind the above ingredients in to a paste
Add this paste to the cooked methi potato mixture
Stir frequently and keep on medium flame  for a while stirring frequently till it becomes dry .
Serve hot with rice and dhal or with roties .

Long Green String Beans Upkari (simple dish)

Method
1 bunch of long string beans cut in to 1/2" pieces, wash and keep aside.
Heat 2 tbspn oil in a kadai
Splutter 1 tspn mustard seeds+1/2 tspn urad dhal +5,6 methi seeds
Add 3 to 4 red chillies cut in to pieces
Add the cut stringbeans
Add1/4 tpoon turmeric powder
Add salt to taste and little water
Stir frequently and close the kadai  with a lid
Keep on stovee till it is done stirring frequently
When done, sprinkle grated coconut and mix.
Serve with rice and dhal or sambar . This is an easy and simple dish
Instead of string beans , chopped  cauliflower , cabbage , beans etc can be used  to make upkari.

Rajma Chole - Kidney Beans Masala

Method
1cup  kidney beans  (rajma)
2 medium size onions cut in to big cubes
 7 to 8 cloves garlic
 ginger 1 "big
 2 medium size tomatoes
 2 , 3 slit green  chillies
  1/2 cup chopped  coriander leaves
 5 tb oil
 1 spn red chilli powder
2 tbspn coriander powder
 1tspn cumin powder
salt to taste
 2 tspn garam masala powder
 OR
  1  to 2tbspn chole masala powder

Soak kidney beans in water over night
Next morning cook in the pressure cooker adding sufficient water till 2 , 3 whistles

  Heat  little oil  fry onin cubes , garlic and chopped tomatoes for a while till  onion becomes translucent
Grind this in to smooth paste
Heat oil and add this masala stiiring often till the onion  odour goes
 Add the the coriander powder +cumin powder
 Add chillipowder , green chilli slits
 Add garam masala OR chole masala .
 Add chopped coriander leaves
Stir for a while till the masala thickens .
Add the cooked rajma and salt to taste
Add suffiient water according to ur consistency
Simmer for a while .
 Relish with roties or rice and yogurt ,
(In place of ginger garlic , ginger garlic paste can be stirred in the oil for a few seconds and then the masala can be added )

Jumbo Beans Song | Konkani

Method
Soak 1 cup of jumbo beans in  warm water 6 to  8 hours
Peel the skin and keep aside
Heat 3 to 4 tabspn oil
Add 1tspn mustard
When it splutters
Add 1 big  chopped onion
Fry till it becomes light red in color
Add 1 tbspn red chillipowder (Byadgi )OR  spicy chillipowder 1/4 tbspn+1/2 tab spn coriander powder
Add 1/4to 1/2  tbspn tamarind paste
Mix thoroughly
Add the peeled jumbo beans with little water
and keep on stove until it is cooked
Add salt to taste
Relish with Dhal and Rice
     
Jumbo bean dish  can be prepared with garam masala powder and tomatoes in place of chilli powder and tamarind paste .

Green Peas Coconut Curry | Konkani

Method -
1 cup green peas
1 boiled potato cubes
6 to 8 teppal (triphala)
1 medium size cup grated coconut
1 tbspn red chillipowder (if  spicy chilli powder   use  only 1 tspn)
1/2 tspn tamarind paste
Grind coconut with chillipowder +tamarind in to smooth paste
Before removing the masala add  the tepals and grind till the tepals r crushed
Cook the peas in sufficient water
Add  cooked potatoe cubes ( raw potatoe cubes can be added while cooking the  peas
Add salt to taste

Add the masala and water according to your consistency
Simmer for few minutes
Add 1 tbspn coconut oil . Relish with rice .
In place of teppal, asofoetida(hing)  powder can be added to the masala .

Similar recipe is used to prepare dried yellow peas . Dried yellow peas should be soaked in water the previous night . Next day cook this in a pressure cooker with only one whistle or less than one whistle. Do not overcook. Follow the rest of the recipe.

Corn Salad

Method
1 cup frozen corn OR fresh shredded corn
Boil in little water for a few seconds until cooked
Add
1/2 cup chopped onion
1  tab spn lemon juice
3 to 4 chopped  green chillies
1//4 cup chopped coriander leaves
Salt to taste
Mix these ingredients with cooked  corn  and serve as a side dish.

Stuffed Brinjal Masala

Method -
1/2 kg small brinjals slit
Wash and keep in water for few minutes
Drain the water and keep aside
1 large or 3 medium size onion chopped in to big pieces
2 tomatoes sliced
3 to 4 cloves
1"cinnamon
1tbspn coriander seeds
1 tspn cumin seeds
3 to 4 pepper corns

Heat 1 tspn oil
 coriander and cumin seeds
Fry for  few secondsand keepaside
heat 1 tbspn oil in a kadai
Add the onion and  tomatoes and cloves dalchini ,
add 1/4 cup grated coconut
fry for a while-about 3 to 5 minutes


Remove from fire and add 1 tbspn red chillipowder, 1 tspn tamarind paste  and  grind in to paste
Add salt to taste +slit green chillies finely ,chopped ginger
1/4 cup    chopped coriander leaves+ 1  tspn turmeric powder
Add little jaggery (optional)
Mix thoroughly
Fill the slit brinjals with masala
Heat 2 tbspn oil- Splutter 1/2 tspn mustard  seeds and Curry leaves
Add the stuffed brinjals and the rest of the remaining masala
Add little water and pressure cook them for 2 whistles . Mix and relish with chapaties.

Carrot Salad

Method -
1/2 kg Carrots -peel the skin and wash
Cut into thin strips or chop into tiny pieces
1/2 Bell pepper washed and  chopped
3 green chillies chopped
1 fistful chopped coriander leaves
1 chopped onion
Heat  1 tspn oil
Splutter 1 tspn cumin seeds
Add chopped green chillies, onion , bell pepper
Stir for a while over the fire
Add chopped  coriander
Add 1/2 tspn turmeric powder
Add 1 tspn sugar (optional)
Add the chopped carrots and stir for a few seconds on stove
 Salt to taste
 Stir and mix
 Add 1 tbspn lemon juice .and mix . Relish with dhal, sambar and rice  

Mushroom Pulav

Method -
2 packets button mushrooms
Wash and keep aside
Boil water with salt to taste and lemonjuice
Chop the mushrooms into thick slices, add to boiling water and remove from fire. Keep aside for some time with lid closed.
Drain the water and retain it for cooking rice.
 .
2 cups basmati rice, wash and cook in 2 cups of water and 2 cups of  water retained from boiling the mushrooms.
Add salt to taste
Coconut milk can be added in place of 1 cup of water ( optional)

Heat 4 tabspn oil
Add
 2 cups of chopped onions
 2 tbspn garlic ginger paste
 5 to 6 slit green chillies
Fry for a while
Add 2 chopped tomatoes
 1 tbspn cashew nuts
 1 tbspn dry raisins
 4 to 5 cloves
 1" big cinnamon
4 green elachies
 4 black pepper
 3 to 4 bay leaves
 1/2 tspn turmeric powder+1 tspn garam masala
1/2 cup chopped red and yellow bell pepers (optional)
1/2 cup chopped coriander leaves +Mint leaves

 Fry all these ingredients for a while till it becomes a thick masala (Gravy)
Add the cooked rice layer by layer ( one layer of masala and one layer of rice )
Keep this on stove on low fire for 5 minutes and turn off.
Mix thoroughly before serving. Relish with onion raita .

Mutton Chops

Method -
1/2 kg mutton chops -wash several times and keep aside
1 bunch of coriander leaves +7 to 8 green chillies (according to the pungency of the chillies)
Wash and grind to a smooth paste adding very little water

Marinate mutton chops with this coriander paste and keep for some time. Cook these marinated chops in the pressure cooker for two whistles ,
if water leaves after cooking and the pieces r already cooked , remove the chops from the cooker and keep aside

Stir the masala on fire until dry  and the remaining water evaporates.
Then add the mutton chops to the thick paste and mix well .
Add 1/2 tbspn lemon juice and salt to taste- mix well

Beat 3 to 4 eggs in a bowl
Dip each marinated cooked  chop in the egg mixture and shallow fry on both sides .
Repeat this with all the chops
Relish with onion rings. Yummy!

Guacamole DIP

Method
 2 ripe  Avocados
skin and mash into smooth paste
Add 3 chopped green chilllies.
Add 2 medium sized chopped tomatoes
Add 2 tbspn  chopped coriander leaves
Add 1tspn cumin powder
Add 1clove minced garlic
Add 2 tbspn chopped onion
Add salt to taste
Add few drops of lemon juice
Mix thoroughly
Serve as Dip with Tortilla Chips.

Masoor and Moong Dhal Fry with Methi leaves -

Method -
1/2 cup Masoor dhal(pink) +1/2 cup Moong dhal
Mix together wash and cook in the pressure cooker
1/2 cup chopped onion
11/2 tbspn garlic ginger paste
1 cup chopped methi leaves or ( frozen methi leaves )
1/4 cup chopped coriander leaves
1/2 cup chopped tomatoes
3 to 4 tbspn oil
Heat oil in a kadai
Add onion , ginger garlic paste and fry until onion is transulent
Add coriander leaves fry for a while
Add chopped tomatoes and fry till it is mushy .
Add chopped methi leaves and fry for a while
Add little water to cook the methi  leaves and pinch of turmeric powder
Add the cooked dhal adding sufficient water
according to your consistency
Simmer for a while and add salt to taste.
Serve hot with roties or rice.

Bhendi Masala Fry

Method-
!/2 kg small frozen bindi or fresh bindi ( Okra )
1/4 cup legnth wise chopped onion
2 to 3 pods mashed garlic
 1  tabspn coriander powder \
1 tspn cumin powder
 1/2 tspn guram masala powder
1/2 tspn amchur powder
1/2 tspn turmeric powder
1/4 tspn red chilli powder
salt to taste
3 tbspn oil
 Heat oil in a kadai . Add onion
add mashed garlic
Fry for a while till onion becomes transulent
Add all the powders stir for a while .
 Add bindi (Okra )
salt to taste and stir for a while

Close it with a lid and keep on medium fire
 stirring  frequently  for some time .
 when it is cooked remove from fire serve hot with chapaties

Vegetable Fried Rice

Method:
3 cups cooked rice (basmati or Brown basmati rice )
1 cup  sliced spring onion
1/2 cup length wise sliced green capsicum
1/2 cup cut vegetables ( carrot , cauliflower , beans)
2 Fistful of peas
(Frozen vegetables can be added)
2 eggs
3 tbspn oil
Heat oil in a flat kadai
Add spring onions, then fry for a while.
Add capsicum, then fry for a while.
Add vegetables, then fry for a while.
Add little water to cook the vegetables
Add salt to taste
Add eggs and scramble in the vegetables .
Add 3 tablespoons of soy sauce + 1 tablespoon of vinegar
Mix thoroughly.
Mix the cooked rice.
Stir for a while on medium fire.
When done, serve hot.

Raw Banana Curry

Method -
1 big raw banana
skin and chop in to tiny cubes
 Wash and add salt to taste and keep for 10 to 15 minutes. after 15 minutes squeeze them and remove the water and keep aside
 chop 1 big or 2 medium size onion
Heat 3 tbspn oil in a kadai and
add 1/4 tspn mustard
when it splutters add 1/4 tspn jeera
add 4 slit green chillies

Add the chopped onion+  4 pods of garlic mashed or chopped finely+ 1"mashed or chopped ginger  and fry for a while till onion  becomes succulant
add 1/2 tspn coriander powder +1tsp garam masala powder+ a pinch of turmeric powder=if necessary 1/2 tspn chillipowder  and mix and stir
Add 3 tabspn chopped coriander leaves
Add 1 medium tomato chopped finely
stir for a while
Add the squeezed banana cubes(if necessary adding  little water )
Cook  till done . Serve with roties

Raw Banana Koot - Konkani Cuisine

Method -
1raw banana .Skin and chop in to tiny cubes
Wash and apply 1 tspn salt and keep aside for 1 hours time .
Masala - 2 tbspn grated coconut
2 tspn chillipowder
1/2 "tamarind
2 tspn coriander seeds +1/4 tsp methi seeds +little as +1 pinch mustard seeds
Grind all these ingredients with coconut +chillipowder+tamarind to a smooth paste
Heat oil in a kadai
 Squeeze the salted banana cubes to remove the salt water . Fry them  little by little on both sides  in the heated oil till it becomes crisp
Fry the remaining  banana cubes in the similar manner and
keep aside
while consuming last moment add these fried banana cubes in the masala . Add salt to taste and mix adding little water according to ur consistency
 Season with Mustard and curry leaves+ little asafoetida and serve withe rice and dhal .

Similar preparation can be made with Yam cubes ( Soorn )

Madki Usal (Mot )

Method -

! cup madaki soak in water previous night and 

 next day morning drain water and keep for sprouting for 24 hours
Chop 1 big onion or two medium onion
Slit 4 to 5 green chillies
 Mash 5 to 6 pods garlic
1/4 cup chopped coriander leaves
 1 tab spn coriander powder
 1 tspn jeera powder
 1 tspn garam masala
 1/4 tsp turmeric powder
1 tspn red chillipowder
1 chopped tomatoe
 Fry chopped onion + mashed garlic in oil
when the onion turns light brown color add chopped tomatoe
 and fry till it becomes soft
 Add all the above powders and stir
 Add salt to taste , chopped coriander leaves and mix well
 Add the sprouted madaki and stir well adding 1/2 cup water . cook till it is done adding water little by little .
Serve hot with roties .

Bread Fruit Bajas | Konkani

Method -
 Remove the skin of the bread fruit
 make this in to two halves
 Remove the hard portion from the middle
 Cut in to thin slices
Wash and keep aside
 Batter -
Take 1 cup of Besin
mix with salt , 1/2 tspn chillipowder , 1 tspn asafoetida ,
Add sufficient water and mix thoroughly to make a thick batter
 Heat 2 or 3dessert spn full oil in a kadai
Dip  the bread fruit slices on both sides to get a coating and deep fry  on a medium flame till it turns in to light brown colour. 
Serve hot with Tea or coffee. 

Idli in jack fruit leaf moulds | Konkani Khotto

 

 Method -
1 big cup urad dhal
11/2 cups idli rava wash and keep aside
 Soak the dhal  in water in the morning
for  6 hours
Wash the dhal 4 to 5 times
 Grind it in the grinder or in the mixer adding sufficient water
 when the batter becomes smooth remove it from the grinder
Wash thoroughly  11/2 cups of idli rava and add to this batter
Allow this to ferment over night
 In winter heat the oven to make it warm .
 Keep the idli batter in a vessel in the warm oven over night to ferment it
. Next morning fill the jack fruit leaf moulds and steam them in the idli  steamer for 15 minutes .
 At the time of relishing remove the idlies from the moulds and serve it with spicy coconut chatny or with mutton or fish curry .

jack fruit leaves mould -method

Pin $ equal size jack fruit leaves in the middle
pin then up in to a tumbler shape

Tapioca Curry | Kerala

1 kg Tapioca
Wash and cook in the cooker with 2 whistles

After cooling , remove the skin and cut in to 1//2"thin and  1/2" long pieces

Heat 1  dessert spn oil in  a kadai

 Add 1 tspn mustard +a few curry leaves
Add 3 to 4 chopped green chillies
Add little turmeric powder
 Add the cut tapioca pieces
 Add salt to taste and little water
 stir well
 Masala -
 1/2 cup grated coconut
 Grind in to coarse paste
   3   to4 roasted  red chillies or 2 tspn chillipowder
Add 1/2"tamarind
  Mix
 Add this paste to the cooked tapioca and mix well adding little water . Keep on the fire till water dries . Relish--  yum...

Girmit | North Karnataka

Method  --
2 , 3 big cups  puffed rice -warm  in the oven  to make it crisp
2 big chopped onion
 5 to 6 slit green chillies
 1 tspn turmeric powder
 1 cup chopped coriander leaves
 1 big chopped tomatoes
3 tbspn putani powder
 Heat 1 dessert spn oil in a flat kadai
 Add the chopped onion and fry along with slit  green  chillies   till it becomes soft light brown
Add turmeric and stir
 Add chopped coriander leaves
salt to taste
 Add chopped tomatoes
Stir for a few seconds and keep this aside to cool .
 After this is cooled , add the crisp puffed rice and the putani powder and mix thouroughly when it is time to relish .
Relish before it becomes soft .

Mushroom Red Curry | Konkani Phana Upkari

Method -
 1 pckt mush room wash and cut each into 4
 1 tbspn tamarind pulp or 2 chopped tomatoes
 2 tbspn byadgi  mirchi  powder  or 1tbspn kashmiri chilli powder according to ur spice tolerance
 2 cups finely  chopped onion
 3 to 4 cloves garlic mashed
 2 dessertspn oil
 Heat oil in a kadai
 Fry chopped onion and mashed garlic till it becomes golden dark brown
 Add chilli powder stir a while
Add tamarind pulp and mixand stir for a while
 If chopped tomatoes r added stir  till the tomatoes become mushy
 Add mushroom and very little water
 Salt to taste
 Cook on a medium fire . If the water still remains  keep on the fire stirring  till the water dries .
        1 tspn garam masala powder can be added to the  masala  while frying the masala   according to individual taste

Fish Curry | Kerala

Method  -
1 cup finely chopped onion
4 pods garlic skinned and chopped fine
 2 " ginger chopped
 a few curry leaves
 3 tbspn tamarind pulp or 4 to 5 cocums
5 to 6 fish pieces ( any type of fish)
 Heat 1 dessertspn oil in a kadai
 Add chopped onion chopped garlic + chopped ginger and curry leaves
 Fry all the ingredients on a medium fire till it becomes dark brown in color
Add  2 to3 tbspn red chillipowder ( preferably byadgi or kashmiri chillipowder  according to ur spice tolerance)
Mix well
 Add tamarind pulp or cocum
Stir well
Add 1/2 cup water and simmer for a while
Add the fish pieces after washing 4 to 5 times till the smell goes )
 Add salt to taste and keep on fire for a while till fish is done
 Relish with rice 

Puran Poli | Konkani Ubbati

Method -
Filling of the Puran poli -
1 cup Chana dhal soak in water for 4 to5 hours
Wash and drain from water
Cook it in the cooker adding little water(with 1or 2 whistles)
Keep on the low fire and stir till water evaporates
 Add 1 1/2 cups jaggory powder
 stir continuosly till it becomes dry
 Remove from gas and grind this in to smooth paste
 Add cardomom powder
 mix well
Outer covering -
 2 cups maida+1/2 cup wheat flour)
Add sufficient water + 1 tspn turmeric powder and  knead well to a dough like  chapati dough is made
Make small balls .
spread it in to small puri
 Fill this with  the small ball of  sweet chana dhal paste(filling)
 Fold the outer covering of the puri tightly on all sides
 Slightly flatten this and spread it like chapati with chapati rolling pin
 Heat the tava and fry this on both sides . when done relish with spreading ghee over it!

Stuffed Bitter Gourd - Karela

 Method -
3 karelas( or 4-5 small karelas
Scrape the rough edges  from  the karelas
Slit from outside
Remove the seeds and wash the karelas 
Apply salt all over the karelas on both sides
Keep for 2 hours .
Squeeze the karelas to remove the bitter water

For filling-
Heat  2 tabspn oil in a kadai
Add  1/2 cup of chopped onion
Fry for a while till it becomes light brown
Add 1 chopped tomato
Stir till it becomes mushy
Add 1 tspn coriander powder + 1/2 tspn cumin powder + 1 tspn turmeric powder +2 tspn chillipowder
1tspn garam masala powder + salt to taste little sugar ( optional)
1 fistful of  chopped coriander leaves
Stir all the ingredients together for a few seconds
Add 2 tbspn water -
When it is boiling add 1 or 2 tbspn besan
Sstir well 
When this becomes a thick paste remove from fire
Mix well .
Stuff into the slit of the karela and tie with a thread .
Spread a silver  foil on a baking   tray
Apply 2 tbspn  oil on the foil
Keep the stuffed karelas in the tray and bake it in oven at 250 degrees
After some time lower the temperature (just as baked capsicum is baked )
Turn  the karelas so both sides get cooked evenly
When it turns brownish color and is cooked remove from the oven and relish .
Very yummy! After it is completely done it doesnt taste bitter !