CURRIED EGGS

4 eggs
1 tbsp ginger- garlic paste

2 green chillies(cut to slices)
5-6 curry leaves
2 red dry chillies
1 big onion(chopped)
1/2 cup tomato puree
1 tsp chilly powder
1 tsp coriander powder
1 tsp curry powder( or sambar powder)
1/4 tsp haldi
1 cup fresh coriander( chopped)
3tbsp oil
Salt

Boil the eggs, peel n cut each egg to 2 pieces.(u can also roast boiled eggs on a tava adding little oil)
Heat oil in a pan n add onions,
Fry till transparent. Add ginger garlic paste n fry till brown.
Then add together green chillies, red chillies n curry leaves.
Saute briefly n add all masala powders, followed by tomato puree.
Saute till it gives out oil.
Add water, salt n fresh coriander. Cover n bring to a boil. Slide in boiled egg pieces n cook for 2 min. Serve hot with steamed rice.

SUGARLESS BANANA ICE-CREAM

I usually prepare this when many bananas ripe altogether n no one wants to eat.....

Peel off ripe bananas n cut to rounds. Spread on a tray n freeze for 2 hours. Then put all the pieces in mixie n make it to smooth paste adding 3 tbsp of milk(do not add more) OR 2tbsp fresh cream.
Freeze again for 2 hours n enjoy this sugarless ice cream unlimited...

KONKANI STYLE CAULI-PHODI

oil for deep frying
1 medium sized cauliflower[cut to florets]--wash put 1 tsp salt n mix. keep aside.

masala for marinating:----

1/2 cup dosa rice[soak in water for abt an hour]
10 red dry chillies[soak in hot water for 1/2 hour]
1tbsp coriander seeds
1tbsp gram flour
1 small piece hing
salt
Grind all the masala ingredients n marinate cauli with this paste. keep aside for 15 min .Deep fry.

DRUMSTICK-LEAVES AMBODE

Icup dosa rice+1/4 cup tur dal (soak together in water for an hour)
10-15 red dry chillies(soak in hot water for 1/2 hour)
1tbsb udad dal ( roast in coconut oil until brown)
1 bunch drumstick leaves(chopped)
Salt

Onion(opt)(finely chopped)
Oil for frying

Except the leaves n onion, grind rest of the ingredients to fine paste.
Mix leaves n onions, divide it to small balls n slightly flatten.
Slide in each of the flattened balls in hot oil n deep fry till golden.

U can follow same recipe using methi leaves as well.

If u add 2tsp grated coconut when grinding n exclude udad dal, u can spread the dough on tava to make spicy dosas.

LADY'S FINGER STIR-FRY

Bhenda upkari
Lady's finger- stirfry
Konkani style
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1/2 kg lady's finger

1 tbsp coconut oil
3-4 dry red chillies
1 tsp mustard seeds
1 tbsp freshly grated coconut
Salt to taste.

Wash lady's finger n wipe off moisture with a clean cloth.
Cut to thin rounds, sprinkle salt, mix n keep aside.
Heat oil n add mustard, when splutters, add red chillies n stir briefly.
Add lady's finger n cover. Cook in low flame until veggie is soft n done.
Turn off heat, sprinkle grated coconut n serve hot as side dish....

CHICKPEAS/GARBANZO BEAN IN MILD COCONUT GRAVY

Garbanzo beans/chickpeas in mild gravy
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1 onion(sliced)
2 onions(chopped)
1 cup chick peas(soaked n cooked)

1 big tomato(chopped)
2 red dry chillies(roasted)
1tbsp grated coconut
1tsp jeera Seeds
1/2 tsp garam masala pwdr
1/4tsp haldi
Chilly powder(opt)
3-4tbsp oil
1/2 bunch fresh coriander(chopped)

Heat 1tbsp oil n add jeera seeds. When crackles, add sliced onions n haldi . saute briefly. Add grated coconut n saute a little n turn off the heat. Let it cool. Then put all the roasted ingredients in the mixy along with red dry chillies n grind to a fine paste....masala is ready.

Then, in a pan heat the remaining oil n add chopped onions n saute till brown. Add
Chilly powder n garam masala n saute . Add tomatoes n sprinkle water , cover n cook till tomatoes get mushy. Add the masala paste n saute for 2 minutes. Add salt , cooked chick peas n half of chopped coriander . Let it boil. Garnish with remaining fresh coriander n serve with puri or chapathi....

POTATO SONG

Potato/Batata song( can b cooked in 2 ways)
Spicy konkani dish

1. With coconut
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1tbsp grated coconut
4-5 red dried chillies(roasted)
(increase or decrease the no. Of chillies as per taste)
1 1/2 tsp coriander seeds
2tsp tamarind pulp

Grind all the above ingredients to fine paste. Keep aside.

Heat oil in a wok n add cubed onions(2 big),saute till transparent. Add boiled and roughly mashed or cubed potatoes n saute briefly.
Finely add masala paste n salt. Add little water n boil.

2. Without coconut
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heat oil in a wok, add 2 onion( cubed) n 1-2 tsp red chilly powder. Saute this till transparent in a low flame. Then add chopped tomatoes(1big)n little water, cover n cook in a low flame till tomatoes r mushy.
Add boiled n cubed potatoes n salt. Mix n add water , if required. Heat for 3 minutes.

Sliced garlic ( 4-5) is a optional ingredient to this dish n can b added along with onions.

BREAD MASALA

Bread Masala
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3 onions (1onion chopped finely for garnishing)
2 tomatoes
1tbsp khus khus

15 to 20 cashew nuts(half for grinding n half for garnish)
Cinnamon stick 1 inch
3 or 4 cloves
1 inch ginger
5 to 6 garlic
2 green chillies
1 tbsp tomato sauce
1tbsp cream
1tsp sugar
1tsp or tbsp garam masala
Coriander leaves
Orange food colour
Pav or plain bun
Salt
1 tbsp oil
Method
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1. Make onion paste n fry in oil
2.Add ginger -garlic-green chilly paste
3.Add clove n cinnamon Powder
4.Make tomato purée n add
5.Add khus khus n cashew nut paste
6.Add tomato sauce,orange colour,cream,sugar,garam masala,salt.
Bring it to boil n sim cook for 5 minutes.
Add coriander leaves(half)
While serving cut pav into 4 parts(cubes) n shallow fry in butter
Add to this masala.
Put this in the plate ntop it with onion,cashews,coriander leaves.n serve hot.

KHAARA HAPPALA KISMURI

Khaara happala kismuri
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3-4 khaara happala
1 big onion(finely chop)
2tsp coconut oil

1-2 tbsp freshly grated coconut
1 green chilly(optional)(finely chop)
Pinch of salt

Over the gas flame or on hot charcoal, roast the happalas, using a coconut fibre, rub oil on both sides of roasted happala.

In a wide container, add chopped onions, green chillies n pinch of salt. Mix well.

Now crush the happalas into onion mixture n add coconut oil over it..... Serve immediately.