Buns Roti

Method:

1 big cup maida
1/4cup thick butter milk
1/2  cup sugar or( little more sugar if necessary)
1 over ripe banana mashed.
1 tspoon soda bicarb
1 pinch salt
Mix together to make a firm soft dough
If necessary only , can add little more buttermilk to kneed  the dough
Kneed well and keep for 6 to 7 hours .
If u r making in the morning keep it over night.
Divide the dough in to round lemon size  balls .
Roll the balls in slightly  thick puries applying maida on both sides
Heat oil in a pan just like you would  fry puries and fry over a medium flame,
till light brown turning over twice .
Relish with Tea as a snack.

Moong Dhal Dosa

 Method ---
3 measuring cups moong dhal+1 measuring cup rice  soak in water for 4 hours   or previous night if u want to make it for B fast .
next morning wash the  dhal 3 to 4 times and grind it in the grinder in to fine batter
remove from the grinder leaving some batter in the grinder, add 3 " ginger chopped and 4 green chiliies to the remaining batter in the grinder and grind again .Remove and mix with  the batter removed first
add salt to taste .
 add 1 chopped onion , 1/2 bunch of chopped coriander leavesto the batter,
 mix adding water to make  dosa consistency .
    heat the tava on the medium flame , smear it with little oil or ghee uniformly ,when smoking point is reached
pour over it a ladlefull of batter and spread evenly and cook for a while covering it .
uncover it pour little oil or ghee over it  if neededand flip over gently adding little oil over the exposed surface. Remove from the tava when it becomes crispy .
 Relish with co co nut chatny or pickle or MTR chatni powder mixed with coconut oil .                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    
                                                                                                                                                              
                                                                                  

spread on the hot tava 

flipping the other side on the tava

  

batter 

Stuffed Brinjal

Stuffed Brinjals - Before cooking

 Ingredients and method:
6 medium size brinjals ( slit  in 4 parts  partially and keep in the water for a few minutes to remove the bitterness)
1/2 cup coconut gratings
1 tspoon chilli powder
1 tbspoon coriander seeds + 4 cloves roasted in 1 tab spoon heated oil 1/2  t spoon tamarind paste
Grind the above ingredients in to a paste add salt to taste .
Remove and keep aside.

Stuffed Brinjals - Cooked

1 1/2" ginger piece chopped
1 tspoon haldi
3 green chillies chopped
1 medium size onion chopped finely
1 tomato chopped
Mix chopped ginger +chopped onion +chopped green chillies  with masala .

Stuff  the masala in the slit brinals .
Heat 3 tab spoon oil in a pressure pan
 splutter1 t spoon  jeera, add chopped onion , saute for a while till it is soft , add chopped tomatoes and stir till it is mushy .Place the stuffed brinjals in layer above this . Add very little water and cook in the pressure pan or pressure cooker for a few minutes  before the first whistle . Do not over cook
Relish with chapaties . 

Green Mutton Curry

Method
1 kg mutton wash and keep aside.

Masala
1 cup grated coconut
2 large onions chopped
10 to 12 green chillies (as per spice tolerance)
1 bunch coriander leaves
2 medium size tomatoes
8 to 10 cloves
1" cinnamon
3 or 4 small cardamo
3 tb spoon corriander seeds
1 t spoon jeera
1 " ginger
1 tb spoon garlic paste
Roast the spices for 2 , 3 minutes and powder it in the blender
Fry onions  and garlic paste till it is light brown
Add chopped tomatoes and fry little more and keep aside.
Fry coconut gratings and coriander leaves  for 3 to 4 minutes.
Grind this coconut along with all the above  ingredients( also the powdered spices ) in to smooth paste
Mix this masala with washed mutton in a pressure cooker, add salt to taste.
Pressure cook it for 15 minutes/3 whistles  depending on  the quality of mutton
Do not add toomuch  water cos mutton leaves water .
when done  relish with rice or bread
lime juice can be squeezed if necessary

Dil Dhal Fry

                          
             DIL DHAL FRY
  1 cup moong dhal wash / pressure cook
2 cups chopped Dil .wash and keepaside
---------------
1 large onion chop
 3 to 4 slit green chillies
1 tab spoon garlic paste OR  5 pods of garlic mashed
 2 medium size tomatoes chopped
--------------------------------
1 tspoon garam masala
1 tspoon coriander powder
1/2 tspoon jeera powder
1/2tspoon haldi powder

------------------------------

Heat3 tab spoon oil in a pan
Fry onion+garlicpaste or mashed garlic in the oil till it becomes light brown add chopped tomatoes and fry till it becomes mushy
add the chopped Dil adding sufficient  water to cook it
addsalt to taste
when it is cooked add all the powders and stir
 add cooked mung dhal . add water according to ur consistency
  simmer for a few minutes .
Relish with Rice or with roties



                                              

Machakat | Konkani

Soak 1 cup urad dhal and 2 cups dosa rice or sona masoori rice for about 3 hours
Wash 3 to 4 times and grind to a coarse paste (slightly coarser than dosa batter)
Keep to ferment over night .
Next day add 1 cup of grated coconut gratings .
Season  1 tspoon mustard , 1 tspoon urad dhal and 1/2 tspoon methi seeds and add to the batter.
Add salt to taste.
Mix the batter thoroughly.
Heat a deep bottom thick kadai adding little oil
Pour 1 big ladle  of batter in it .
Cover the kadai  with a lid and keep on a medium flame for 2 to 3 minutes.
When done flip  this and cook the otherside  adding a  little oil.
Relish with coconut chutney.

Raw Jack Fruit Curry | Konkani Kadge Chakho

Ingredients and Steps
2 cups cut  raw jack fruit cubes (as shown in the pic ). Pressure cook and keep aside .
Masala --
2 cups of coconut gratings
1 t spn chilli  powder (acording to spice tolerence )
1/2" tamarind piece
1 1/2 tb spoon corriander seeds roasted in 1 tb spoon oil
Grind all the above ingredients (not the jack fruit) together to smooth paste.

Heat 3 tb spoon oil in a pan splutter  1 t spoon  mustard seeds , curry leaves and add the masala paste
Add salt to taste .

Mash the cooked raw jack fruit cubes and add to the masala.
 Keep on the gas, add little water mix and stir well,  till becomes a sukka.

Relish with rice and dalitoi (Konkani Daal).

Thalipeet | Rice Flour Pancake

Batter:3 measuring cups rice flour
1 cup finely chopped coriander leaves
1 1/2 cup finely chopped onions
2 cups grated coconut
1 tea spoon turmeric powder
10 finely chopped green chilles (according to taste)
Salt to taste.
Mix all these ingredients with water to make a thick batter.


Method:
Take a sheet of butter paper or plastic sheet and apply cooking oil evenly

Put a fist full of batter on the butter paper and pat it gently to spread it evenly to form a pancake shape.
If you like it to be crispy pat it thin. For soft you can leave it a little thicker

Apply oil to a pre heated tava and flip the butter paper with the pancake.

Carefully remove the butter paper.
                                                                               Let it fry well and then flip it to fry the other side.
                                                                               If needed apply oil.                                                      

You can eat it with butter

Pav Bhaji

Ingredients/method:2 cups green peas ,
2 carrots
4 or5 cauliflower florets
Pressure cook all the above vegetables grind in to smooth paste.
Pressure cook 2 potatoes , peel and mash them
Heat 6 tbspoon oil in a pan, add 1 cup finely chopped onion along with 1 tbspoon ginger garlic paste
Fry till it becomes golden brown .
Add 2 chopped tomatoes, 1/2 cup chopped coriander leaves and fry till it becomes mushy
Add mashed potatoes and vegetables to this.
Add salt to taste .
Add 4 tbspoon pav baji masala (preferably Everest brand) and mix well.
Keep this on the gas add water to ur consistency and simmer for a few minutes.
Serve hot with cheese gratings, chopped onion , chopped coriander and lemon juice
Relish with tava roasted pav with butter .

Shrimp Biryani

Ingredients and method:

3 measuring cups basumati rice wash

- add 5 measuring cups of water and salt to taste and cook the rice 85%

Masala

Grind together in to a smooth paste:

1 big onion , 1 tomato, one fistful coriander leaves, 2 tb spoon chilli powder (or to your taste)

3 to 4 green chillies

10 cloves

1 " dalchini ( cinnamon)

4 small elaichi (cardamum)

Add 1 tb spoon sindhi shan biryani masala if necessary .( optional)

Chop 2 large onions length wise and fry this in 5 tb spoon oil + 1 tb spoon ghee in to golden dark brown

remove half of this and keep aside .

Add the masala paste to the rest of the fried onions and stir for a while till the water evaporates .

Add the shrimps and cook till it is done

Add salt to taste

In a flat double bottom vessel, heat ghee or oil and add a layer of cooked rice, and then a layer of shrimp masala with chopped corriander leaves alternately . Garnish the final layer of rice with the fried onions .

Cover and keep the vessel on gas on  very low flame for 3 to 4 minutes.

Mix together and serve with onion raita.