Sambar

Ingredients

vegetables

potato-1

tomato-1

onion-1

carrot -1 small

bringal-1

ladies finger -3 

turmeric -1tsp

toor dal -1/4 cup

smabar powder-4 to 5 tsp

water 

salt

Preparation

Cook toor dal in a pressure cooker

Cut all the vegitables and cook with salt and turmeric

Mix sambarpowder in little water .

Mix both coooked vegetables and cooked toor dal and 

sambar paste.

Boil it for 5 mints.

In a hot kadai add little oil ,mustard seeds,curry leaves.

Add this to above sambar.

Enji curry

Ingredients

Ginger chopped -1 cup

Green chilles chopped -1cup

Turmerind paste -1 cup

Jaggery-1 lemon like length

oil -2 tsp

salt

for seasoning

oil,mustard,curry leaves

Preparation

In a kadai add little oil,ginger and green chillies

Salute for few minutes until it become brown.

Grind this in a mixi.

Mix tramerind paste and jaggery.

Add little water in it and boil .

Mix the ginger-greenchilli paste 

Boil it for some time and  add required salt. 

In a kadai heat oil,mustard and curry leaves.

Mix all.

Tomato Salad

Ingredients

• Tomato
• Coconut Oil
• Mustard
• Chilly Flakes

Preparation

• Cut tomato into small pieces and add salt
• In a kadai add oil, mustard and chili flakes
• Add tomato pieces and mix well

Mixed Vegetable Salad

Ingredients

• Onion, Carrot, Cucumber, Tomato, Palak, Corriander leaves
• Green chilies
• lemon-1 slice
• Salt to taste
  

Preparation

• Grate carrot
• Remove seeds of cucmber
  
• Cut onion, tomato, cucumber, palak and corriander leaves into very small pieces
• Cut green chilies
  
• add lemon juice and salt and mix well. 

Brinjal Curd Curry

Ingredients

• Onion, Brinjal (eggplant)
• Curd
• Chilies Flakes
• Asafoetida
• Green Chillies
• Ginger
• Garlic
• Curry Leaves
• Turmeric Powder
• Coconut oil
• Mustard
• Cumin Seeds

Preparation

• Cut brinjal into small pieces, apply salt, chilly-flakes and asafoetida and keep aside for 15 minutes
• Stir-fry the brinjal pieces in coconut oil. When it is nearly cooked, add little turmeric powder, transfer to another vessel and keep aside
• Add little oil in a pan and then add mustard, cumin seeds, sliced green chillies, sliced ginger and garlic, sliced onion and curry leaves one by one, to make the spice mix.
• Add the spice mix to fried brinjal and add curd and salt as required.

Note: This curry can be served with rice or chapathis. You can saute few tomato slices too along with brinjal for a different taste.

Beetroot/Carrot salad

Ingredients

• Beetroot-1
• Carrot-1
• Curd-1 cup
• Coconut oil-1 spoon
• Mustard-1/2 spoon
• Jeera -1/4 spoon
• Green chilies-2
• Curry leaves

Preparation

• Grate beetroot / carrot
• Add some salt and curd mix well
• In a pan put coconut oil
• Add mustard, jeera, green chilies and curry leaves
• Mix this with the above

Onion-Tomato salad

Ingredients

• onion-1
• tomato-1
• curd-1 cup
• pepper powder-1 spoon
• green chilies-2
• salt

Preparation

• Cut onion and tomato into small peaces
• Add curd, pepper powder/green chillies and some salt to the above pieces
• Mix well

Coconut Chutney

Ingredents

• Coconut grated-1/2 cup
• Pottu kadala-1/4 cup
  
• Green chilies-4 to 5
• Curry leaves
• Turmerind-very small piece
• Cummin seeds
• Coconut oil
• Mustard
• Salt to taste

Preparation

• Grind coconut,pottu kadala(optional),green chilies,curryleaves and turmerind in a mixi
• Take coconut oil in a pan
  
• Add mustard,cummin seeds and curryleaves
• Mix this with above grind mixture and add required salt

Banana Baji

Ingredients

• Raw banana


• Basin (channa) flour


• Chilli powder


• Asafotedia


• Oil to fry


• Salt to taste

Preparation

• Slice the banana and add salt


• To prepare batter, mix basin flour, chilli powder, asafotedia and salt with water to make a smooth paste


• Dip the sliced banana into batter and fry in oil till it becomes brown in color


• The bajjas can be eaten hot

Salted Leamon

Ingredients

Leamon

salt

turmeric powder

Preparation

Boil some water with some salt and cool it.

Boil lemon for 10 to 15 minuts with salt and turmeric powder.

let it cool .Remove the leamon from water and put it in above salt water,lemon can be stored like this for long period of time

we can also use this lemon for making pickles simply by adding chilli powder and hig

Payam Pori

Ingredients

Banana-2

Rice Powder-1 measure

Mida-1/4 measure

cooking oil to fry

Salt to taste

Prepartation

Cut the banans as long slices

to make batter mix rice powder,mida and salt with some water

take banana pieces one by one and dip in the batter and deep fry

Fry until the bubles in oil stop

Ud-dha Appo and Meerya Udda

Ingredients

• Raw rice - 2 cup
• Urad dal - 3/4 cup
• Coconut oil - As needed
• Salt for taste

Preparation

• Soak the rice for 5 to 6 hour in water and Urad Dal for 1 hour
• Grind both in grinder and mix together to form the batter
• Add a little salt with the batter and keep it for fragmentation for 1 night
• Heat unniappam chatti (A special vessel used for frying appams) Add a little oil and put batter and close the lid for some time
• After some time, open the lid and overturn the appams, cook for a few more minute
• Take out the appam from chatti, serve with any curry (You can use Meerua Udda, a Konkani dish, the recipe for which is given below)

Note: You can add chopped chopped green chillies, curry leaves and ginger to the appam batter for better taste

Meerya Udda

Ingredients

• Red chillies - 10
• Tamarind
• Coconut oil - 2 teaspoon
• Mustard seeds - 1/2 spoon
• Urad Dal - 1/2 teaspoon
• Curry leaves - As needed
• Salt to taste

Preparation

• Fry red chilies in 1 spoon oil for some time stirring regularly, until they turn a little brown
• Grind the red chilies and tamarind in a mixie with a little water to make a fine paste
• Fry the mustard, urad dal and curry leaves in a little oil in a frying pan
• Add the chilly-tamarind mixture to the pan, add more water, boil for some time
• Meerya Udda is ready! You can serve it with Ud-dha Appo

Bitterguard Fried

Ingredients

• Bitter guard - 1 big one
• Rice powder - 1/2 cup
• Red chili powder - 1/2 teaspoon
• Asafoetida - 1 pinch
• Salt for taste
• Oil to fry

Preparation

• Cut the bitter guard into round slices
• Apply some salt, chilli powder and asafoetida and keep aside for some time
• Apply some rice powder and keep aside for 15 minutes
• Fry in oil.

Rontos and Thoy

Ingredients

• Rice powder - 2 cup
• Boiled water - 1 cup
• oil - as needed for frying
• Slat for taste

Preparation

• Add rice powder, a little oil, water and some salt and keep aside for 1/2 hour
• Mix well to make it a dough.
• Divide the dough into lemon size balls
• Take two plastic sheets, apply oil on one side of each, place the rice balls on one paper (on the side where oil is applied), place other sheet over it, and then press using a steel plate so that the rice ball spreads neatly into a fine circle
• Fry it in oil. Fry both sides
• Serve hot with any curry. You can use Thoy (another Konkani dish) with Rontoso, and they go very well together (Please see the recipe below)

Thoy

Ingredients

• Thoor dal - 1/2 cup
• Green chilies - 2
• Coconut oil - 2 teaspoon
• Mustard - 1/2 teaspoon
• Red chillies - 2
• Curry leaves - As needed
• Water - 1/2 cup
• Turmeric powder - 1 teaspoon
• Slat for taste

Preparation

• Cook toor dal, green chilies, pinch of turmeric and water in a pressure cooker
• Take a frying pan, add some oil and fry mustard, red chillies and curry leaves
• Add this to the cooked dal mixture
• Add salt to taste
• Simmer it for a few more minutes so that everything gets mixed properly

Tomato Rice

Ingredients

• Rice -1 cup
• Mustard - 1/2 teaspoon
• Urad dal - 1 teaspoon
• Bengalgram dal - 1 teaspoon
• Tuemeric powder - 1 teaspoon
• Ginger (chopped) - 1 teaspoon
• Green chilies - 3 big ones
• Curry leaves - 3 teaspoon
• Coriander leaves chopped - As per need
• Salt for tast

Preparation:

• Cook rice (don't overcook), drain the water from rice.
• Cut the tomatoes. Cut the green chillies into two lengthwise, but don't cut completely so that they remain as looking full
• In a frying pan, heat oil and add the above ingredients one by one (mustard, urad dal, bengalgram dal, ginger pieces, green chiliies, curry leaves, turmeric powder
• Add rice and then tomato and stir well for few seconds
• Garnish with coriander leaves.

Note: you can add curd or lemon juice instead of tomato.

Puliogare (Tamarind Rice)

Ingredients

• Raw rice - 1 cup
• Fenugred (methi) seeds - 1/2 teaspoon
• Red chili - 4 to 5
• Coconut oil - 4 teaspoon
• Mustard - 1/2 teaspoon
• Urad Dal - 1 teaspoon
• Bengalgram Dal - 1 teaspoon
• Groundnut fried - 3 teaspoon
• Turmeric powder - 1/2 teaspoon
• Ginger chopped - 1 teaspoon
• Curry leaves-3 spoon
• Asafoetida-1/2 spoon
• Tamarind concentrate-1/2 cup
• Salt for taste

Preparation:

• Cook rice  (don't overcook), drain all water
• Fry methi and 2 red chillies in little oil, and then grind it to fine powder using a mixie.
• In a hot frying pan add coconut oil and add the other ingredients one by one (mustard, urad dal, bengalgram dal, green chillies, ginger pieces, curry leaves, turemeric powder and remaining red chillies).
• When everything is properly fried, add the tamarind concentrate and asafoetida
• Add rice and salt to taste, mix well and serve hot.

Masala Cheese Bread (Bruschetta)

Ingredients

• Garlic Bread- 1 piece
  
• Onion, Tomatoes, Capsicum, Olives (optional).
• Cheese
• Maggi Pizza mazza/sauce
• Pepper powder - as required
• Olive oil - 1/2 teaspoon
• Salt for taste

Preparation:

• Chop finely the above vegetables add  little salt.
  
• Add a little Olive oil and keep aside.
• Grate the cheese
  
• Spread the pizza sauce on bread.
• Spread some grated cheese.
• Mix above chopped vegetables and spread it on the bread and apply some more cheese
• Place the bread on nonstick pan and close the lid and cook until cheese melts.
• Apply pepper powder and serve hot
• 
  

Green Salad

Ingredients

• Macroni - 1 quantity
  
• 1/4 quantities of (at least four of) the following vegetables: broccoli, green peas, cabbage chopped, french beans, baby corn, zucchini, cawli flower
  

For Salad Dressing:

• Lemon juce - 2 teaspoon
  
• Mustard powder - 1 teaspoon
  
• Pepper powder - 1 teaspoon
  
• Olive oil - 4 teaspoon
  
• Salt for taste
  

Preparation:

• To prepare the dressing, add all the ingredients for salad dressing and mix well.
  
• Cook macaroni for 10-15 minutes.
  
• Drain excess water and rinse in cold water.
  
• Add a little oilve oil and keep aside.
  
• Cook all the vegetables together with a little salt and keep aside (don't overcook, keep the raw taste of the vegetables).
  
• Add the above salad dressing to the cooked vegetables, and salt to taste, and mix all together.
  

Valan Puli Achchar (Pickle)

Ingredients

• Valan Puli (?) (10 numbers)
  
• Dried red chillies (20 numbers)
• Mustard seeds (1/2 teaspoon)
• Methi (Fenugreek) seeds (1/2 teaspoon)
• Gingelly Oil (2 teaspoon)
• Salt (as required)

Procedure:

• Remove the sharp edges of the valan puli and cut into long pieces (6 pieces each from one puli).
• Apply salt on the pieces as required and keep aside overnight.
• Dry the pieces under sun for a day and saute in a little oil under low flame for 1 minutes (keep stirring). Keep it aside for cooling (Take care not to add any waterdrops in this, or else the pickle would get damaged easily).
  
  
  
  
  
• Take mustard seeds and methi seeds in a pan, and saute in very little oil under low flame methi seeds become brown in color. Keep aside.
• Take the dry chillies and saute with very little oil under low flame until they are little brownish - Keep stirring to avoid them from overcooked.
• Mix the sauted methi, mustard and chillies and grind in a mixie to a very smooth dry powder. 
• Mix it with the valan puli prepared earlier, and add additional salt as per your requirements.
• Your pickle is ready!

Note: With the above mentioned ingredients, you would be able to make around 1/2 cup of pickle.