PARVAL SABJI

method -
 1/2 kg parval
remove skin and wash
 Cut length wise into 2 or 3 pieces
2 small potatoes , peel cut legthwise and wash
Cut 1 big onion lengthwise
 Heat 3 to 4 tbspn oil in a kadai
 Splutter 1 tspn mustard , a few curry leaves
Add cut onions and 1 tbspn garlicpaste + 1 " ginger chopped finely + 5 slit green chillies
 fry for a while
Add potatoes and fry for a while
 Add parval , fry for 5 to 10  minutes till they become soft
Add 1 tbspn coriander powder , 1 tspn cumin powder , 1 tspn turmeric powder ,
and 1 tbsn redchilli powder , 11/2 tbsn amchur powder , 1 tspn asafoetida powder(optional)
1 tspn garam masala
chopped coriander leaves
 Mix and stir well
keep on the gas fire till done
 Serve hot with rice dhal or with roties

Mussel Fry

 1pound with shell 

Steam in a big vessel adding water 

 Remove the shell 

 Remove the stomach waste ( a small dirt pouch at the side of the mussel)

wash with water 

Masala -

 3 tbspn chillipowder ( according to ur spice tolerence)

2 tspn asafoetida powder 

Salt to taste 

  Mix and make a paste together  

Apply this masala to the mussels 

Dip these in  3 tbspn rice floor mixed with sooji 

Deep fry in the oil . Serve hot 

Masoor dhal and Moong dhal fry

Method
1/2 cup Masoor dhal +1/2 dhal thuvardhal
Wash and cook in the pressure cooker adding 3 cups of water
Heat 2 to 3 tbspn oil in a kadai
Add 1 cup finely chopped onion +4 pods of mashed garlic +1"ginger chopped finely
Add 4 to 5 slit green chillies
Fry till it becomes golden brown
Add1 chopped tomatoes and fry till it becomes mushy
 Add 1/4 cup of  chopped coriander leaves
Add 1tspn coriander powder + 1/2 tspn cumin powder +2 tspn amchur powder +1/2 tspn haldi powder and stir for a while
Add the cooked dhal adding sufficient quantity of water
simmer for a while
Serve with rice or roties

Aloo Methi Dish

Method
1 bunch of methi leaves
 remove leaves from the stems
 Wash thoroughly 2 , 3 times
 Chop and keep aside
2 Potatoes , peel wash
 Cut in to cubes
 Chop 1 big onion
 Heat 2 , 3 tbspn oil in a kadai
Splutter 1 tspn jeera
 Add 1 tspn asofotida
 Add 1 tspn turmeric powder
Add few curry leaves
stir fr a while
Add chopped onion and 1 tbspn ginger garlic paste
 Stir till onion becomes transulent
Add 1 chopped tomatoe
Stirr till tomatoe becomes soft
Add 1 tspn coriander powder
 Add 1 tspn garam masala
 Add 1 tspn red chilli powder
 stirr for a while
Add potatoe cubes and mix
close with a lid strirring frequently
keep on the gas till potaoes r cooked
Add salt to taste
 Add chopped methi leaves
 Add little water and salt to taste
when methi leaves are cooked remove from gas
Serve hot with roties

Muttor Paneer

Method -
3/4 cup green pease
1 /4 cup paneer cubes
Cook muttor and keep aside
 Fry paneer cubes in little butter or oil in light brown color
Masala -
 1 big cup chopped onion
 Heat 3 tbspn oil
Add the chopped onion + 1 tbspn ginger garlic paste
Fry till it becomes mushy
Add 1 big tomato puri
 Fry for a while along with onion  masala
Add 1/2 cup chopped coriander leaves
fry for a while
 Add 1tbspn coriander powder 1tspn cumin powder + 2 tspn garam masala powder
1/2 tspn turmeric powder
 2 tspn chilli powder ( can add more according to ur spice tolerence )
Add the cooked pease + fried paneer cubes to the masala
 Add little water to make a thick gravy
simmer for few minutes
 Serve hot with roties .

Okra with Mushroom Coconut Masala (Bhenda Sagle with Alambe )

Method -
    1 pound okra + few mushrooms
wash and dry in a towel
Cut in to 1/2"pieces
1/2 cup grated coconut
 1 tbspn coriander seeds 1/2 tspn urad dhal
 1/4 tspn methi seeds .
 1 tbspn oil
heat oil roast all the ingredients in light brown colour
 grind coconut gratings with 1 tspn chillipower , i small ball of tamarind and the roasted ingredients in to smooth paste
heat 1 tbspn oil
add1tspn  mustard and few curry leaves
when it slputters add bendi and mushroom
Add little water and cook the same
 add salt to taste
after it is cooked add the masala with little water . Stirr on the gas till it is suka .
serve hot with rice and dhal

Bangada red curry ( Raja Panna upkari -Konkani seafood dish)

Method
 1/2 kg bangada  clean , apply salt and haldi and keep for some time
 Wash thoroughly 5 to 6 times
 In  a kadai heat 4 to 6 tbspn oil
 Add one big cup finely chopped onion
 Fry till golden brown
 Add 3 tbspn byadgi red chillipowder and 4 cloves of mashed garlic ( optional)
 Stir for a while on low fire
 Add 2 tspn tamarind pulp
 Stir again . Add little water
 Add salt to taste
 add the washed bangada
 and simmer on low fire . Toss them gently on the other side
close with a lid .
 when the bangadas r cooked remove from fire .
 cooking time is 3 to 5 minutes . 

Yellow Dhal

Method -
1 cup thuvar dhal wash and cook in the cooker adding sufficient water
 1/2 cup chopped tomatoes
 1 " chopped ginger
3 to 4 chopped green chillies
1/2 tspn asafoetida powder
5 to 6 curry leaves
 chopped corriander leaves
1 tbspn corriander powder
1/2tspn turmeric powder
 Heat 4 tbspn oil in a kadai
 add chopped tomatoes , ginger and chopped green chillies
 Fry till oil leaves
Add rest of the ingredients and mix
Add cooked dhal
 Add water according to ur consistency
 add salt . Yelish with rice . 

Horse gram cakes(- konkani kulith idlies )

Method
 1 cup uraddhal soak in water   for  4to 5 hours . 1cup idli rava wash and keep aside
 1/2 cup horse gram soak in water for 3 hours .
 Wash urad dhal and grind in to fine paste adding sufficient water
 Add washed idli rava and mix thoroughly
 Wash soaked horsegram and grind in to paste
add this paste to the idli batter mix thoroughly
add salt to taste
 Next day steam idlies in the idli moulds
 relish hot with chatni powder and coconut oil .
         Horse gram paste can be added next day to the fermented idli batter .

King Fish Coconut based Tepal Curry -

Method-
5 to 6 big  pieces of king fish
 Wash several times
 Apply little salt and keep aside

 Grind 2cups of grated coconut in to smooth paste  with 3to4 tspn spicy  chilli powder +(1/2tspn byadgi chillipowder optional)(according to ur spice tolerence)
1 /2 cup of tepal soak in water for a few minutes
 Crush them in the mixer and drain the water discarding the tepal .
 Add this water to the masala . Simmer masala adding 7 to 8 cocums
Add the kingfish to the masala and simmer adding sufficient quantity of water according to ur consistency
.Add salt to taste
 Care should be taken the fish pieces should not disintigrate in the masala
Add 2 tbspn coconut oil . Relish with rice .
Variation -in place of tepal add chopped ginger , chopped onion and green chillies  while simmering the masala .