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