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.

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....