Girmit | North Karnataka

Method  --
2 , 3 big cups  puffed rice -warm  in the oven  to make it crisp
2 big chopped onion
 5 to 6 slit green chillies
 1 tspn turmeric powder
 1 cup chopped coriander leaves
 1 big chopped tomatoes
3 tbspn putani powder
 Heat 1 dessert spn oil in a flat kadai
 Add the chopped onion and fry along with slit  green  chillies   till it becomes soft light brown
Add turmeric and stir
 Add chopped coriander leaves
salt to taste
 Add chopped tomatoes
Stir for a few seconds and keep this aside to cool .
 After this is cooled , add the crisp puffed rice and the putani powder and mix thouroughly when it is time to relish .
Relish before it becomes soft .

Mushroom Red Curry | Konkani Phana Upkari

Method -
 1 pckt mush room wash and cut each into 4
 1 tbspn tamarind pulp or 2 chopped tomatoes
 2 tbspn byadgi  mirchi  powder  or 1tbspn kashmiri chilli powder according to ur spice tolerance
 2 cups finely  chopped onion
 3 to 4 cloves garlic mashed
 2 dessertspn oil
 Heat oil in a kadai
 Fry chopped onion and mashed garlic till it becomes golden dark brown
 Add chilli powder stir a while
Add tamarind pulp and mixand stir for a while
 If chopped tomatoes r added stir  till the tomatoes become mushy
 Add mushroom and very little water
 Salt to taste
 Cook on a medium fire . If the water still remains  keep on the fire stirring  till the water dries .
        1 tspn garam masala powder can be added to the  masala  while frying the masala   according to individual taste

Fish Curry | Kerala

Method  -
1 cup finely chopped onion
4 pods garlic skinned and chopped fine
 2 " ginger chopped
 a few curry leaves
 3 tbspn tamarind pulp or 4 to 5 cocums
5 to 6 fish pieces ( any type of fish)
 Heat 1 dessertspn oil in a kadai
 Add chopped onion chopped garlic + chopped ginger and curry leaves
 Fry all the ingredients on a medium fire till it becomes dark brown in color
Add  2 to3 tbspn red chillipowder ( preferably byadgi or kashmiri chillipowder  according to ur spice tolerance)
Mix well
 Add tamarind pulp or cocum
Stir well
Add 1/2 cup water and simmer for a while
Add the fish pieces after washing 4 to 5 times till the smell goes )
 Add salt to taste and keep on fire for a while till fish is done
 Relish with rice 

Puran Poli | Konkani Ubbati

Method -
Filling of the Puran poli -
1 cup Chana dhal soak in water for 4 to5 hours
Wash and drain from water
Cook it in the cooker adding little water(with 1or 2 whistles)
Keep on the low fire and stir till water evaporates
 Add 1 1/2 cups jaggory powder
 stir continuosly till it becomes dry
 Remove from gas and grind this in to smooth paste
 Add cardomom powder
 mix well
Outer covering -
 2 cups maida+1/2 cup wheat flour)
Add sufficient water + 1 tspn turmeric powder and  knead well to a dough like  chapati dough is made
Make small balls .
spread it in to small puri
 Fill this with  the small ball of  sweet chana dhal paste(filling)
 Fold the outer covering of the puri tightly on all sides
 Slightly flatten this and spread it like chapati with chapati rolling pin
 Heat the tava and fry this on both sides . when done relish with spreading ghee over it!

Stuffed Bitter Gourd - Karela

 Method -
3 karelas( or 4-5 small karelas
Scrape the rough edges  from  the karelas
Slit from outside
Remove the seeds and wash the karelas 
Apply salt all over the karelas on both sides
Keep for 2 hours .
Squeeze the karelas to remove the bitter water

For filling-
Heat  2 tabspn oil in a kadai
Add  1/2 cup of chopped onion
Fry for a while till it becomes light brown
Add 1 chopped tomato
Stir till it becomes mushy
Add 1 tspn coriander powder + 1/2 tspn cumin powder + 1 tspn turmeric powder +2 tspn chillipowder
1tspn garam masala powder + salt to taste little sugar ( optional)
1 fistful of  chopped coriander leaves
Stir all the ingredients together for a few seconds
Add 2 tbspn water -
When it is boiling add 1 or 2 tbspn besan
Sstir well 
When this becomes a thick paste remove from fire
Mix well .
Stuff into the slit of the karela and tie with a thread .
Spread a silver  foil on a baking   tray
Apply 2 tbspn  oil on the foil
Keep the stuffed karelas in the tray and bake it in oven at 250 degrees
After some time lower the temperature (just as baked capsicum is baked )
Turn  the karelas so both sides get cooked evenly
When it turns brownish color and is cooked remove from the oven and relish .
Very yummy! After it is completely done it doesnt taste bitter !

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 .