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 .

Sprouted green moong umbat ( coconut based konkani cuisine)

Method - Soak 1 cup green lentil -(moong) in water previous night
 Next day drain water and keep the container  closed with a lid  24 hours to sprout
Cook this sprouts on the gas , adding sufficient water
. Add some potato cubes when it is half cooked . and cook again till potatoes r done
 Add salt to taste .
Masala
 1 cup of coconut gratings
 1/4 tspn tamarind paste
 2 tspn chillipowder
Grind in to smooth paste .
 1/2 tbspn roasted  coriander seeds can be added to the coconut while grinding ( optional)
Add the masala to the cooked moong
add water according to ur consistency
 and simmer for a while
 Heat 2 , 3 tbspn oil
Add 1/2 cup chopped onion and fry till golden brown
 season this to the moong masala . Serve hot with rice .

Garbanzo beans with raw Jackfruit ( Konkani Chana gashi)

 Method:
Soak  1 cup  white chana  in water overnight
Next morning cook it in the pressure cooker
with few whistles

Peel the thick skin of the raw jack fruit . Cut in to 2" pieces or use canned jack fruit.
Cook  jack fruit pieces with chana again with salt added to taste.

Masala:
Grind 3/4 cup grated coconut with 1 tbsp non spicy  red chili powder ( if spicy 1 tsp )
Add 1/2 tsp tamarind paste
Grind in to smooth paste
 remove from the mixer and add to the cooked chana/jack fruit
Simmer for some time adding little water.
Splutter 1 tsp mustard seeds, few curry leaves, 1/2 tsp asafoetida powder in oil and season the masala.
Mix well and serve hot with rice. Konkani's usually make this for the festivals.
Traditionally, red chana is used for this dish. 

Baked Spanish Mackerel

Directions:
1 big Spanish Mackerel cut in to 1/2 " pieces.
Wash thoroughly, apply 2 tspn salt and keep aside

Masala:
1/2   cup  coconut gratings
4 tbsp chili powder
1/2 tsp tamarind paste
Grind above to paste
Add to this masala 2 tbsp chopped ginger,1 tsp chopped green chilies  2 tbsp chopped onion, salt to taste and mix well.
Apply the coconut masala evenly on both sides of the fish pieces.
Spread a big banana leaf in a baking tray
Apply coconut oil over the leaf
Arrange the fish pieces with masala over this leaf and cover tightly with another banana leaf
Bake in oven @ 450 degree temperature for two hours and then lower the temperature to 250 degrees and keep for an  hour's time until cooked and very dry.
Eat with freshly cooked rice and coconut oil drizzled over the rice. Absolutely yummy!