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
*************************
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
**********************
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
**********************

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
************************
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
************
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
*******
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
*****************************
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.

CHAKKULI MADE EASY

Pressure cook 1cup udad dal with 1/2 cup water.
Use a potato masher n mash the cooked dal thouroughly.

Add rice flour(1 1/2 cup), 1 tbsp black sesame seeds, 1 tbsp jeera seeds, salt and 2 tbsp saltless butter. Knead the dough to chapathi dough consistency.
U can use the traditional chakkuli maker
OR
Use a cake decorater, to press chakkuli....will b much easier n quicker.
Deep fry in coconut oil n enjoy..

FRUITTY YOGHURT PARAFAIT

FOR THE FRUIT MIX 

[TRY TO USE RIPEN SWEET FRUITS, SO THAT U NEED NOT ADD EXTRA SUGAR.]

1cup mixed fresh fruits[i used orange,apple,kiwi,grapes,banana n strwberries][cut to small cubes]

2drops vanilla essence

sugar as per ur requirement.

Mix all together in a bowl and refrigerate for 1-2 hours or until chilled.

FOR THE YOGHURT MIX

1 cup yoghurt

1tbsp brown sugar[or as per taste]

3 drops vanilla essence

1/4 cup fresh cream

Put all ingredients in a whipping bowl and whip till thick and fluffy. 

Refrigerate for 1-2 hours or until chilled.

POUND CAKE

Readily available 1 pound cake, choice of ur flavour[i used blueberry].

Cut to small cubes.

In a serving cup, make layers of  few cubes of pound cake, then fruit mix and add 1tbsp yoghurt mix. 

Repeat this until the cup is full. Try to finish off the layers with fruit mix .

Serve chilled, placing a piece of strawberry on the edge of the cup.

LADY'S FINGER IN COCONUT GRAVY[SEMI-DRY]

Bhenda sagle(bhende kai )

1/2 kg bhendekai
2 medium size onions( cut to cubes)
1 tsp mustard seeds
5/6 curry leaves
1 cup grated fresh coconut
8-10 red dry chillies(roasted)(as per ur spice requirement)
Small piece of tamarind
1/2 tsp methi seeds
2 tbsp coriander seeds
Coconut oil 3-4 tbsp+ 1 tsp
Small piece jaggery( optional)
Salt

Wash bhendekai n wipe with a clean cloth. Cut to bite size piece( abt 1/2"). Keep aside

In a small thick kadai, heat 1tsp coconut oil over medium flame.
Add methi seeds n saute briefly, then add coriander, lower the flame n roast until it gives out aroma.Switch off n keep aside.

Grind grated coconut+red dry chillies+tamarind+1/4 cup water to a coarse semi- dry paste(try not to add much water)
When almost done add roasted methi seeds n coriander n grind for 2 more minutes. Masala is ready.

In a large kadai, heat 3-4 tbsp coconut oil, add mustard seeds, wen crackles, add curry leaves. Saute briefly.
Add onions and fry till transparent on medium flame.
Add bhendekai and little salt, cover n cook on a low flame.
Stir occasionally.
When the vegetable is cooked add masala jaggery n salt(if required) mix well.
Cover n cook for 3 minutes.
Serve hot as side dish.

Note- u can follow the recipe without onions also.
Also u can prepare this with gulla n brinjal.

POHA CHUTNEY

Konkani style poha chutney with onion
[Avalakki chutney]

1cup freshly grated coconut
2 tsp sugar

Salt to taste
2 1/2 cup poha(thin)
Small piece Hing(soaked in little water)
3-4 green chillies
1 medium size onion(finely chop)
3 stalk fresh coriander(chop finely)
1 tsp coconut oil
Put sugar, salt, n green chillies in a mixie n crush coarsely.
Put this in a wide pan along with grated coconut....use ur hand and mix well until it gives out moisture....
Add poha, hing and coconut oil.. Mix well.
Press the mixture and bring them together. Close and keep for 10 minutes.
Finally garnish with chopped onions and fresh coriander... Serve immediately.... Enjoy

KERALA KONKANI STYLE BLACK LEGUMES BENDHI [KAALI TORI BENDHI]

Kaali tori bendhi.....(black legumes curry)(kerala konkani style)

1:Pressure cook 1 cup black tori and 1big potato(peeled).

2:Add 1tbsp tamarind pulp and salt, mix n keep aside.

3:Masala:-- Grind together 1 tbsp grated coconut+10-12 roasted dry red chillies+1/2 tsp haldi powder... To fine paste.

4: Heat 3 tbsp oil, add 5-6 crushed garlic n fry till brown.

5: Add masala paste n fry for 5 min.

6: Cooked black legumes mix and bring to a boil.

Serve hot with rice....

ALOO-CHAAT/ALOO-CHANA CHAAT and SALAD

GREEN CHUTNEY--grind together to paste-- a bunch of fresh coriander+3 green chillies+1tsp jeera seeds+2 garlic pods+salt+1/2 bunch mint leaves(opt)

TAMARIND CHUTNEY----Put 150 gms jaggery and 1/2 cup water in a sauce pan and boil. when it becomes slightly thick, add 2tbsp tamarind pulp to it and boil again. Then add 1 tsp roasted jeera powder, salt, 1/2 tsp black salt and 1tsp red chilly powder. mix well. turn off the heat.

2 big potatoes[boiled and cut to cubes]

1big onion[finely chop]

1medium size tomato[finely chop]

fresh coriander[finely chop]

1tsp green chutney[or as per taste]

1tsp tamarind chutney[or as per taste]

1tsp yoghurt

a pinch of red chilly powder

chaat masala powder

sev mixture[ready made]

puffed rice

In a serving plate spread few pieces of boiled potato cubes. Spread 1tsp green chutney and 1tsp tamarind chutney over it. Then spread 1tsp yoghurt, sprinkle a pinch each of chaat masala and red chilly powder. sprinkle little puffed rice , little chopped onions and chopped tomatoes.

Sprinkle sev mixture and fresh coriander. and serve.

ALONG WITH POTATOES U CAN ALSO USE 1/2 CUP BOILED CHICK[CHANA]

ALOO-CHANA SALAD----In a salad bowl, put boiled potato cubes+boiled chick peas+salt+red chilly powder+ chaat masala+finely chopped onions+finely chopped tomatoes+finely chopped green chillies + finely chopped fresh coriander+1tsp lime juice

Mix all together gently and serve as appetizer.

BABYCORN PEPPER CHILLY ROAST

300 gms babycorn [washed]

2tbsp oil

1tsp ginger-garlic paste

3-4 green chillies[cut to slices]

1 small onion[finely chopped]

1 small tomato[finely chopped]

1tsp chilly powder

1 1/2 tsp pepper powder

fresh coriander[opt][finely chopped]

small pinch of clove powder[powder made from 1 clove]

salt

1. Put babycorn in a sauce pan along with a cup of water and salt . Boil n cook till almost done. Strain n keep aside.
2. Mix chilly powder and haldi powder in water to paste consistency and keep aside.
3. Heat oil in a pan, add onions and fry till transparent.
4. Add ginger-garlic paste, and saute till brown.
5. Add chilly-haldi paste and tomatoes. sprinkle litlle water, cover and cook in alow flame till tomatoes are mushy.
6. Add babycorns and litlle salt[if required] and mix well.
7. Add green chilly slits, mix and heat in a medium flame for 2 minutes.Turn off heat.
8. Finally sprinkle pepper powder, fresh coriander and clove powder. mix.
9. Serve hot with roti or as side dish.

INSTEAD OF BABYCORN U CAN USE PRE-BOILED POTATOES N FOLLOW THE SAME RECIPE...

AVOCADO DIP/SAUCE

1ripe avocado[pitted , peeled and cut to small chunks]

1garlic pod

1tbsp fresh coriander

1/4 cup yoghurt

1/4 cup water

2tsp lime juice

salt

Whip all the ingredients in a blender and refrigerate.

Serve with grilled and fried foods or with potato wafers and doritos.

GUAVA CHUTNEY

1big guava[less ripen][or 2-3 small]cut roughly to small pieces

2 green chillies[roughly chop]

6-7 black pepper corns

1'' ginger[roughly chop]

1tsp roasted jeera seeds

1 1/2tsp lemon juice

1/4 tsp black salt

salt to taste

1/2 cup  fresh coriander[roughly chopped]

Put all the ingredients in a mixie and grind to fine paste.
Serve with stuffed paratas.

JAMAICAN CARROT JUICE

2-3 carrots

sugar[if necessary to adjust sweetness]

1/2 cup condensed milk

1/4 tsp nutmeg powder

1/4 tsp vanilla essence

3cups water

Wash n cut carrots to small pieces. Put it in a mixie and grind to a fine paste, adding 1/2 cup of water.

Squeeze the pulp through a fine strainer. Repeat this process for 2 more times.Transfer the thick carrot juice in a large container, mix in condensed milk, nutmeg powder and vanilla. Add sugar or water  as per  your taste. 

Serve chilled adding a few ice-cubes.

GINGER ALE

2cups ginger[peeled and roughly chopped]

12 pieces lemon[yellow colour] zest[approx 1'' each]

1 1/2 cups sugar

club soda

ice cubes.

In a sauce pan, put together ...ginger, lemon zest and about 4 cups of water , cover and boil on a high heat.

Then boil in a low heat , uncovered for 10 minutes.

Add sugar and stir continously. Continue heating until it is reduced to 3 cups.

Using a fine strainer, seperate solids from liquid and discard solids.

Cool the syrup and pour the syrup in a glass container n seal tightly. Refrigerate for 2 to 3 hours or until chilled.

For each glass, mix 1/4 cup of ginger syrup , pour 1 cup club soda and few ice cubes and serve chilled.