Val Val or Yogiratna-(Vegetables in coconut milk)

Method -
2 cups chopped pumpkin (skinned and cut into big cubes )
1 cup chopped  ash gourd ( skinned and cut into big cubes)
1/2 cup potatoes  cubes
1/2 cup tender cashew nuts ( Bibbo-soak in water for 3 hours and skin them) )OR cashew nuts ( soak in water for 3 hours)
1/2 cup chopped ridge gourd ( skin and chop into big pieces)
3  string beans ( alsando) cut in to 1 " strings



Cook all these vegetables adding little water
Add salt. They get cooked very soon. Do not overcook.

Add two cans of coconut milk OR 1 can of coconut milk according to gravy required )
Mix and simmer for a while
Gravy  should be slightly thicker consistency
Seasoning:
Heat 2 tbspn  coconut oil or canola oil
1 tspn mustard+ 1/2 tspn Cumin seeds
when it splutters add curry leaves  , 3 slit red chilies +1 tspn
asafoetida powder
Add this seasoning in to the curry
( If ready coconut milk is not available , take extract of ground grated coconut and add).
This is a Konkani festival dish. Very delicious! Can be eaten with rice or without rice (like a soup) 

Spinach Stir Fry ( Spinach upkari)

Method -
2 bundles Spinach ( Palak)
Clean wash thoroughly 3 , 4 times to remove all dirt from leaves and chop in to big pieces along with stems
Mash 4 to 5 pods garlic
Mash 11/2 " ginger and slit 5 to 6 gtreen chillies
 Splutter 1 tspn mustard and 1/2 tspn cumin seeds in 2 tbspn heated oil in a kadai
 Then Add mashed ginger and mashed garlic pods and slit green chillies
ad the washed palak
Add 1/2 tspn  salt  to taste
 cover it and cook till it is done tossing frequently
 Do not pour water as the leaves water when cooked .
when water evoporates and the leaves r cooked remove from gas and relish .

Spinach Dhal coconut based Curry ( Konkani Vali Ambat)

Method -1 big bunch of Spinach-Malabar spinach  ( Vali in konkani -this spinach is different from the palak )
Wash and chop finely
Wash and  cook 1 big cup thuvar dhal in the pressure cooker adding 2 big  cups of water with 4 whistles)

 Masala-
 1/2 big  cup grated coconut +2 tspn chillipowder +1/4tspn tamarind paste
 Grind in to paste
Cook the chopped spinach in the cooked dhal
 Add salt to taste .
 Add masala
Add water according to ur consistency
 Simmer for 5 minutes
Chop one big onion
 Heat 3 tbspn oil in a kadai
 Fry the chopped onion to golden brown
 Add this onion  seasoning in the spinach masala
 Serve hot with rice .
 Optional - Add dry shrimp while simmering the masala OR add potato cubes in the masala while simmering 

Baby Spinach Salad

Method:

In a large bowl, mix together:

1 pound baby spinach
1/2 cup dried cranberries
1 cup chopped apple
1 cup chopped strawberries
2 tbsps feta cheese
1/2 cup cherry tomatoes
1/2 cup chopped walnuts


Toss with Kraft balsamic vinaigrette(salad dressing) and serve!

To make Vinaigrette at home:

Combine: 1/4 cup balsamic vinegar; 1/2 cup olive oil; 1 clove minced garlic, salt, ground pepper and  brown sugar. Beat the dressing together with a whisk and adjust seasonings to taste.

Potato Spicy Red curry( Konkani Potato Song )

Method:
2 large potatoes - boil in the pressure cooker for 4 whistles.
Peel them and chop in to 1/2 "cubes, after cooled
1or 2 large onion cut in to cubes
Heat 3 to 4 tbspn oil in a kadai
Splutter 1 tspn mustard
Add the chopped onion and fry till it is translucent
Add 2 tbspn red chilli powder  ( or less according to ur spice tolerance )  and
3/4th or ,1/2 tspntamarind paste  (according to the quantity of chillipowder u added )
.Mix and cook on low flame. Then add 1 tbspn coriander powder and mix
Add the potatoe cubes, little water and salt to taste
Keep on the fire for a few minutes stirring frequently
Remove from fire when all water evaporates and curry is well blended.
Relish with rice and dhal(dhalithoi) OR chapaties .

Dry Shrimp Kosombari (Chutney)

Method:
1 cup dry shrimp remove the head and fry in two tbspn coconut oil till it becomes crisp
1/4 cup of coconut
1 tbspn coriander seeds, 1 tspn cumin seeds, crush in the mixer into powder
Add coconut gratings and grind again
Mix this with one big chopped onion , 7 to 8 finely  chopped green chillies
Salt to taste
Mix this chutney with fried shrimps and drizzle with coconut oil.
Relish!
Variation: Add Sambhar powder with  grated coconut and chopped green chillies and mix withe fried shrimps .

Quinoa Pulao

Method:
1 cup quinoa: wash and cook in 2 cups of water
Heat 2 tbspn oil +1tbspn butter
Add 1 medium onion chopped lengthwise
Add 3 slit green chillies
 Add 1 tbspn ginger garlic paste
Fry till the onion becomes translucent
Add 1 tbspn garam masala
Add chopped coriander leaves
 Fry for a while
Add mixed frozen vegetables and salt to taste .
Stir fry till vegetables are cooked
Add the cooked quinova , mix  and strir for a while
Add 3 tbspn grated cheese (optional)
Mix thoroughly . keep on fire for a few minutes
Decorate on the top with roasted cahewnuts and raisins
Serve hot  .