Jowar Roti | North Karnataka

Method-
1/2 k.g jowar  floor
Add boiling water to the flour
Mix this with a spoon
 Kneed this thoroughly like  the chapati dough
The more u kneed the more soft the roties would become
Make small portions of the dough in to small balls
 Spread some flour on  kitchen platform..
Keep this rounded dough over this flour
Apply some flour on ur palm
 Pat this dough with ur palm evenly into thin chapati like.
 Heat the roti tava ( a special tava is needed for these roties)
 Remove this roti from the kithen  plat formm  slowly without breaking and  place this thin jowar roti on the heated tava
Dip a small piece of thin cloth in cold water
squeeze little water from the cloth all over the roti kept on the heated tava
keep for a sec and then reverse this roti on the tava
 keep for some time on the tava
 then again reverse it . After this it can be fried over the gas directly .

when done relish with jowar roti dishes .

Fried Smelts and Shrimp

Ingredients and Directions: 1/2 kg small fish smelt or indian silver fish (Belangie) 2 tbsp chilly powder or more  or less according to ur spice tolerance Salt to taste 2 tsp. asafoetida powder 1/2 tsp. tamarind paste Wash fish thoroughly applying little turmeric powder  to get rid of the smell Apply salt to taste and mix and toss them Apply chilly powder, asafoetida powder, 1 tsp. oil heated and cooled and mix again In a plate mix  some rice powder and fine rava sooji Roll the fish in this mixture on all sides to get a coating and keep for some time

Heat sufficient oil in a kadai and put the coated fish . Lower the heat to medium flame and fry the fish on both sides till they r crispy . Serve hot. The same batter can be used for frying shrimps

Haldi Leaf Patholi | Konkani

Method
10  haldi  leavves 
1/2   cup rice  soak in water for a couple of hours . Wash and drain water
 Grind the rice with 1 fist ful of grated coconut and 1  fist ful of soaked beaten rice  
in  to smooth paste 
For  filling-
1cup  grated coconut
1/2 cup jaggory powder

:5 to 6 cardmom powder -mix together thoroughly
Take one haldi leaf
Spread one portion of  the rice paste evenly in the middle of the leaf
Lay a line of coconut sweet mixture in the center of the rice paste
Fold the leaf length wise
Repeat  this on all the leaves
Keep thse folded leaves in layers in a idli steam vessel and steam them till done ( till the color of the leaves change in to pale yellow .
when cooled , remove the leaves and  relish with ghee .

                                                                                             

                                                                                                                                                                

                                 

Paan Polo Neer Dosa

Method=
1 cup sona masoori  rice +boiled rice oR 2 cups only sona masoori rice
soak  in waterfor 3  hours  . w
Wash the rice nicely and drain the water
 Grind it with 1 cup coconut gratings in to smooth paste  adding sufficient water 
Add salt to taste .
 Make the batter very thin adding more warm water .
 Keep for 2 hours during summer
In winter grind over night and next morning spread dosas
Heat the tava
Spread little ghee or oil over the tava
 Pour one dessert spn of  the batter evenly over the tava tilting it on all sides
 Close with a lid
 when it is done ,turn the dosa on the other side and fry for a while
 Relish with coconut chatni or with chicken / mutton / fish curry.

Bread Upma

Method-
1//2  loaf  bread cut in to small cubes
Heat 1 dessert spn oil in a kadai
Add 1 tspn mustard
When the mustard splutters add 1 tspn urad dhal , 4 slit green chillies + a few curry leaves , a pinch of turmeric powder
when urad dhal becomes light brown
Add   and   fry 1 cup chopped onion till light brown
Add salt to taste and 1 tbspn sugar
Add the bread cubes and  stir
Sprinkle little water and stir again
 Keep on the low flame stirring now and then
 Add some grated coconut when done and serve hot .

Mirchi Bajji | North Karnataka

Method : 4 long green chilies. Wash and make slit in the middle. Remove seeds if they are spicy. In a small bowl take 3  tbsp.  gram flour (besan). Add 1 tsp. coriander powder , 1/2 tsp. turmeric powder, 1/2 tsp. cumin powder salt to taste. Make a thick paste and fill  the slit of  the chilies. In a big bowl take two big  cups of besan, 1 tbsp. red chilly powder and  1 tbsp. asafetida powder. Add salt to taste +1/2 tsp. soda powder or baking powder. Mix all the ingredients and make a thick batter adding sufficient water. Heat  3 cups oil in a flat bottom kadai. Dip the chilly in the thick batter on both sides (should be fully coated with batter ) Deep fry tossing both sides frequently.  When it turns brown and crispy remove and place on a kitchen paper to drain excess oil. Relish with tea as a snack ! If the chilies are too thick like cubanels,   they can be cut in to two halfs lengthwise,  dip in the batter and fry,

Tender Cashewnut with Gherkins | Konkani Bibya Upkari

after cooking 

Method -
 1/4 k.g tendle(gherkin)  cut length wise wash and keep
 1/2 k.g tender cashew nuts ( Bibo)
 Soak Cashew nuts with skin in the water previous night
 Next day remove the skin of the cashew nuts
 Heat 3 tabspn oil in a kadai
 Splutter 1 tspn mustard in the oil adding a few bits of red chillies
Add 1/2 tbspn asafoetida powder in the seasoning
Add the tendle(gherkin)  with little water  , stir and close it with lid

before cooking 

 Keep on the low fire to cook
 when it is half cooked add the cashew nuts
 Add salt to taste . again stir and close with lid and cook on the low firwe
 From time to time sprinkle little water if it is dry .
 Remove from fire when it is cooked .
 add 3 tbspn grated coconut and mix . servbe with rice and dhal .

King Fish Fry | Konkani Vison Fry

5 big pieces of king fish.
Method:

• Wash  thoroughly and keep aside. Apply salt to taste, evenly on the fish on both sides .
• Make a paste of   3 tbspn kashmiri chillipowder + 1/2 tbspn asafoetida powder + 1 tspn  lemon juice with little water.
• Apply this paste evenly over the fish on both sides.
•  Dip the fish in fine rava on both sides pressing hard so that the coating does not come off while frying.

• Heat  3 tbspn  oil in a kadai and fry the fish on both sides till it becomes brown in color. Serve hot with onion and tomato rings.

Kokum Khadi | Goan Sol Khadi

Kokam kadi when done

Method -
Soak a fist full of  kokums  in water for 2 hours.
Squeeze kokam in the water  and discard squeezed kokam,
Add 1 can of coconut milk to the kokam extract. Dilute this with   water.
Add  2 to 3 mashed cloves of  garlic,  3 to 4 green chilies.
Add salt to taste
Add  chopped cilantro leaves as per taste.


Soaked kokams in the water

Note: To make goan style kadi, you can substitute coconut milk with fresh coconut water and add very little coconut milk.

Crab Curry | Konkani

Ingredients: Medium size crabs - 6, if they r too big cut it into half One half of full big coconut - grated Green chillies - 6, slit Red chilli powder - 2-3 tbsps Tamarind - a small ball Ginger - 2" piece, finely chopped Turmeric powder - a pinch For seasoning: Oil - 2 tsp Mustard seeds - 1 tsp Curry leaves - 5-6 or Onion - 1 medium sized, chopped

Method:
1. Grind coconut with tamarind and red chilli powder in to smooth paste. Keep aside.
2. Wash the crabs 4 to 5 times. Remove the yellow stuffs from its shell while washing.
3. Cook crabs adding little water with chopped onions, chopped ginger, slit green chillies and salt.
4. Add the masala paste and simmer. Don't add too much water to avoid becoming too much watery.
5. Then season with mustard seeds and curry leaves or season it with chopped onion. That's all.