Jhunka ( Besan with Spring Onion Curry )

Ingredients:
3/4 cup besan
1 cup chopped spring onion
1/4 cup chopped onion
1/2 cup chopped coriander leaves
3 cloves garlic mashed or 1 tbspn ginger garlic paste
1 chopped tomatoes
1 tspn cumin seeds
1 tspn turmeric powder
4 to 5 tbspn oil

Method

Heat oil
Add cumin seeds
Add chopped onion
Add 4  to 5chopped green chillies
Stir for a while
Add chopped tomatoes and stir till it becomes mushy
Add turmeric powder
Add chopped spring onions
Stir for a while
Add chopped coriander leaves
Add  salt to taste
Add  3/4 the cup water
simmer till water dries up
Ten add(sprinkle) the besan evenly without any lumps , while adding besan go on stirring to prevent lumps
Stir continuously till the paste becomes very dry and leaves the sides of the pan
Serve with rotis.

Brinjal and Potato Curry 2

Method:
6 long purple brinjal cut in to 3  long thick strips
2 to 3 medium size potatoes remove skin and cut in to lengthwise strips
Wash brinjal and potatoes
 Apply 1 tbspn salt and keep for an hour 
Squeeze the brinjal and potatoes  tightly to remove the water
Heat 3 tbspn oil + 1/2 tbsn ghee
Splutter 1 tspn mustard, 3 red chili bits
Add 1 tbspn ginger garlic paste and fry for a while
Add 1 onion chopped lengthwise  and fry till it becomes translucent
Add 1 tbspn  coriander powder, 1/2 tbspn cumin powder, 1tspn turmeric powder and stir

Add the squeezed brinjal and potatoes
Stir and cook covered on a medium heat.
When cooked fully remove from stove.
 Relish with dhal /rice

Carrot / Cucumber kosambari ( Indian Salad )

Method
 2  fistful of moong dhal soak in water for 2,3 hours
Chop 3 to 4 carrots thinly  length wise
Remove the skin of the cucumber and chop similar to carrots
1 small onion chopped
1/2 green pepper chopped
Crush the soaked moong dhal coarsely in a blender
Mix all the above chopped stuffs

Add salt to taste. 

1 tspn sugar ( optional)
1 or 2  tspn lemon juice
Season with mustard , cumin seeds and asafoetida and curry leaves
Mix thoroughly and serve with rice and dhal

Cabbage thoran ( Dry Dish )

Method
Chop one small cabbage into legthwise pieces
Wash and keep aside
Soak 1 fistful of thuvar dhal for 2  hours ( optional)
Chop one big onion or two medium onions into fine legthwise pieces similar to cabbage pieces
Chop 3 to 4 green chillies ( according to ur spice tolerence)
Heat 3 tbspoon oil in a kadai
Add 1 tspn mustard and 1/2 tspn cumin seeds
When it splutters add 2 pods of mashed garlic
Stir for a while
Add the chopped onion and a few curry leaves
Fry for a while till onion becomes transulent
Add 1 tspn coriander powder
1 tspn jeera powder , 1/2 tspn turmeric powder , 1 tspn asofoetida powder
Stir fr a while
Add the chopped cabbage, draing all the water
Add salt to taste and cook covered on a medium flame stirring frequently. 
When done relish with roties  or with dhal and rice!

Vermicelli upma

Method:
2  medium cups  Bambino vermicelli
Heat 3 tbspn oil and 2 tbspn ghee in a flat bottom kadai
Add 1 tspn Mustard + 1 /2 tspn urad dhal
When it splutters add 4 green chillies slits and a
a few curry leaves
Add few cashew nut bits
Add the  vermicelli to this and stir  fr few minutes
Boil 3 cups water and add to the above fried vermicelli
Add salt to taste and 2 , 3t spns sugar and
mix nicely
Close with a lid on a medium flame .
when it becomes  dry remove from flame and add some coconut gratings and stir well . relish with tea or coffee .

Cauliflower Upkari ( Cauliflower Konkani Stir Fry)

Method:

1 medium size cauliflower
Cut into medium florets
Wash in hot water thoroughly
Heat 3 tbspn oil in a flatbottom kadai
Add 1 tspn mustard seeds + 1/4 tspn jeera
When it splutters add 1/2 tspn red chillipowder+ 1/2 tspn asofoetida powder and 1/2 tspn turmeric powder
Stir little then add the cauliflower florets and mix well Add salt to taste and sprinkle little water and  mix well again .
 Close with a lid and keep on the medium flame stirring frequently .
 Do not over cook
 when the florets  become crunchy to taste remove from fire / relish with rice and dhal

Californean Silver Fish Fry

Method
 8 fish  , clean and wash thoroughly applying turmeric powder
Apply salt to taste all over the fish
 5 tbspn red chillipowder + 1 tbson asofoetida powder
Add water and make a thick paste
Apply this paste evenly to the fish on both sides
Keep for a while
 Mix 3 tbspn rice powder and 3 tbspn sooji
Dip each fish in this on both sides adequetly
 Heat oil in a kadai and deep fry the fish
Serve with rice and dhal with onion rings 

black eyed dry beans(lobia) curry no 1 recipe

  Method
i cup black eyed dry beans
wash and pressure cook with 3 to 4 whistles
adding sufficient water
Heat  4 tbspn oil in a kadai
Add 1 tspn jeera
Add one big chopped  tomatoe +1" ginger grated
Add 3 to 4 chopped green chillies
Fry stirring frequently till it leaves the oil and tomato becomes mushy
Add 1 tbspn coriander powder +1tspn turmeric powder +1tspn asofotida powder + 1tspn jeera powder +few curry leaves +         chopped coriander leaves and fry fr few seconds
Add the cooked dry beans adding sufficient water according to ur consistency
. Add salt to taste .
 simmer for a few minutes and serve with rice .(this is a satvic recipe without onion and garlic )u can add mashed garlic to the onion while frying which is optional)

No 2 RECIPE -

Soak 1 cup lobia in water over night
Drain water next day and keep one full day and one night to sprout them( optional  without sprout also u can prepare this dish , with sprout tastes better )
 Next morning cook it in pressure cooker with 3 to 4 whistles
masala -
 1 /4 cup grated coconut , 1 " ginger
 3 green chillies +1 big tomatoe
gring to paste
Heat oil in a kadai, splutter cumin seeds
Add chopped oinion and stirr till it becomes transulent
 Add the masala
Add 1 tspn turmeric power + ! tspn coriander powder + 1 tspn garam masala + 1/2 tspn asafoetida
 mix stirri till it leaves oil
add the cooked lobea
Add sufficient water according to ur consistency  and salt to taste and simmer fr some time 

Moong dhal palak fry

Method:
i cup moong dhal wash 
pressure cook with 3 whistles adding sufficient water 
1 small bundle palk wash and chop in to big pieces along withe stems 
Heat 3 tbspn oil in a kadai 
Add 1 tspn jeera few curry leaves 1 tbspn ginger garlic paste + i big chopped onion 
1 big tomatoes chopped OR 2 tbspn amchoor powder 
fry onion for a while till it becomes transulent 
add
1/2 tspn turmeric powder 
1 tb spn coriander powder 
1 tspn garam masala powder 
1/2 cup chopped coriander leaves 
stirr for few seconds

add chopped palak 
cook adding sufficient water 
add salt to taste 
simmer for a while 
relish with roties or rice 

Sweet Rice Dosa - konkani surnali

Method
 3 cups rice wash and soak in 3 cups buttermilk  in the morning
 1 cup pova soak in water before grinding the rice
 1 tspn methi seends soak along with rice
2 cups jaggory powder according to ur sweet tolerence
  Next morning grind the rice and pova  in the butter milk
add 1 tspn turmeric powder and a pinch  of salt  while grinding
 keep this paste overnight to fermant
In winter preheat and warm  the oven fr 100degrees  then keep the paste in oven  overnight fr fermenting .
 Next morning spread one big spoon of batter on the heated dosa tava adding little butter on top and around this spread .
 close it with a lid and keep on the medium flame . when then  flip this on the other side keep on the flame till it is done
 relish this with butter .