Mackerel Curry using Ginger and Onion (Konkani: Bangade Ambut – Aalle ani Kando)

Time Required: 30 Minutes
Servings: 5
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Ingredients:

• 4 Mackerel (Cut and Cleaned)
• 1 Onion
• 1 1/2 cup grated Coconut
• 7-8 Red Chilies
• Pinch of Turmeric Powder
• Small Piece of Tamarind
• Coriander Seeds
• Ginger (small Piece)
• Water
• Salt according to your taste

Method:

1. Clean Mackerel pieces thoroughly.
   
2. Put the grated Coconut in the Mixer/Grinder.
3. Add Red Chilies, Turmeric, Tamarind, Coriander Seeds, and water.
4. Grind it till it becomes smooth masala. At the end add Ginger and Onion and grind it 2-3 minutes.
   
5. Pour the ground masala in a Kadai.
6. Put Mackerel pieces in the masala and add little water.
7. Add Salt.
8. Allow it to boil on the medium flame for 5 minutes.
9. Tasty Mackerel Curry using Ginger and Onion (Alle Kando galana Bangade Ambut) is ready!
   

Poha using Sugar and Green Chillies (Konkani: Sakkare/Valli Mirsangi Pova)

Time Required: 10 Minutes
Servings: 3
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Ingredients:

• 3 cups thin Pova
• 1 cup grated Coconut
• 2 Green Chilies
• 2 tbsp Sugar
• Salt according to your taste

Method:

1. Take grated Coconut in a bowl.
2. Add chopped Green Chilies, Sugar, and Salt. Mix it well.
   
3. Add Pova and mix it.
4. Sweet Poha (Sakkare Pova) is ready.
5. Poha using Sugar and Green Chillies (Konkani: Sakkare/Valli Mirsangi Pova)
   

Sweet Poha using Jaggery (Konkani:Goda Pova)

Time Required: 10 Minutes
Servings: 3
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Ingredients:

• 3 cups thin Pova
• 1 cup grated Coconut
• 2 tbsp liquid Jaggery or 1/4 cup Jaggery
• 1/2 tsp Ghee

Method:

1. Take grated Coconut in a bowl.
   
2. Add Jaggery and Ghee. Mix it well.
   
3. Add Pova and mix it.
4. Sweet Poha (Goda Pova) is ready!
   

Holige / Obbattu (Konkani: Puran Poli)

Time Required: 1.5 Hours
Servings: 7
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Ingredients:

• 1/2 Kg Maida Flour
• 1/2 Kg Jaggery
• 1/2 Kg Chana (Bengal Gram) Dal
• 2 tbsp Oil
• 1 tbsp Ghee
• 1 Glass Water
• 1 tbsp Sugar
• Pinch of Turmeric
• Salt according to your taste

Method:

1. Put Chana Dal in a vessel and wash it.
2. Add water to Chana Dal and cook it. It takes about 20 minutes.
   
3. Once Chana Dal cooks drain the remaining water.
   
4. Add Jaggery to the Chana Dal and keep it on flame till the Jaggery dissolves and mixes properly with Chana Dal.
   
5. Switch on the grinder and go on adding the hot Chana Dal and Jaggery mixture. Within 5-10 minutes it becomes a smooth dry paste (as shown in the picture). Transfer it into a vessel. Note: Do not add water.
   
6. Put a glass of water in a Kadai. Add Sugar, Salt, and Ghee. Keep it aside for 2 minutes so that the contents dissolve.
7. Add Maida flour and Turmeric and knead the dough.
8. Once the dough is ready, add 1 tbsp of Oil and kneed again. Apply little Oil to the dough and keep aside for half an hour.
   
9. Shape them into small balls.
10. Place a ball of dough on your palm, apply little Oil to your fingers, and spread it with your fingers on your palm (as shown in the picture).
11. Place a ball of the Chana Dal and Jaggery mixture (Konkani: Hurna) in the center and cover it from all the sides with the dough (as shown in the picture).
    
12. Roll it like a Chapati.
    
13. Heat a non stick Tawa and cook the Pooran Poli on both the sides. Delightfully yummy Holige/Obbattu (Konkani: Puran Poli) is ready! Serve it with Milk and Ghee.
    

Moong Dal Kheer (Konkani: Mooga Dali Payas)

Time Required: 35-40 Minutes
Servings: 4
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Ingredients:

• 1 cup Moong Dal
• 1 cup Coconut Milk
• 1 cup Jaggery
• 1 tsp Ghee
• 2 1/2 cups Water
• Dry Fruits – Raisins, Cashews, and Almonds

Method:

1. Soak Moong Dal in water for 15 minutes.
   
2. Take two cups of water in a vessel. Add soaked Moong Dal and little Ghee.
3. Add the soaked Moong Dal, Cashews, and Almonds.
4. Cook Moong Dal till it becomes soft.
   
5. Take the grated Coconut and add little water and grind it. Squeeze the ground mixture to get Coconut Milk.
   
6. Once Moong Dal is cooked, add Jaggery and mix it. Keep it on a low flame for 3-4 minutes.
7. Add Coconut Milk and mix it. Keep it on the flame for 2 minutes.
   
8. Hot and tasty Moong Dal Kheer (Mooga Dali Payas) is ready! Serve it hot or refrigerate to serve it cold.
   

Sesame Seed Ladoos (Konkani: Tila Laado)

Time Required: 30 Minutes
Servings: 30 small-sized Ladoos
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Ingredients:

• 1/2 cup Til (Sesame Seed)
• 1/2 cup liquid Jaggery
• 1/4 tsp Cardamom Powder
• 1 tsp Ghee

Method:

1. Roast Til in a Kadai for 10 minutes over the low flame till it turns golden brown.
   
2. Transfer it to a plate.
   
3. Add Jaggery in the Kadai and bring it to boil.Sprinkle little Cardamom Powder.
   
4. Put a small drop of hot Jaggery in a plate of water. It should not dissolve in water and you should be able to make a small Peda in the water itself.
   
5. If you can make a peda in the water, then switch off the gas and add Til and Ghee. Keep mixing till it cools down a bit.
   
6. Start making Ladoos.
7. Nutritious and tasty Sesame Seed Ladoos (Til Ladoos) are ready!
   

Rice Roti using Banana Leaves (Konkani: Mumbri)

Time Required: 30 Minutes
Servings: 3
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Ingredients:

• 2 cups Rice Flour
• 1 1/2 cups grated Coconut
• 3 tsp sugar
• 1 tsp Ghee
• 3 Banana Leaves
• 1 1/2 glass of Water
• Salt according to your taste

Method:

1. Clean Banana leaves and cut them as shown in the picture.
   
2. Take Rice Flour in a vessel.
3. Add grated Coconut, Sugar, Salt, and Ghee.
4. Add little Water and start mixing. If more water is required, then add some more water. The consistency should be like thick Dosa batter.
   
5. Take some of the Rice Flour mixture and put it on the Banana Leaf and close it with another (shown in the picture).
   
6. Put this on hot Tawa. After sometime turn it on the other side.
   
7. Now remove the leaves and apply Ghee on one side and then turn on the other side and apply ghee on the other side too.
   
8. Rice Rotis (Mumbris) are ready! Have this with liquid Jaggery and Ghee or Chutney Powder.

Urad Dal Dosa (Konkani: Udada Dali Pole)

Time Required: 20 Minutes
Servings: 3
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Ingredients:

• 1 cup Urad Dal
• 1/4 cup Rava (Semolina)
• 1/4 cup Chiroti Rava
• Oil/Ghee
• Water
• Salt according to your taste

Method:

1. Wash Urad Dal.
   
2. Soak Urad Dal in water for 6-7 hours (or overnight).
3. Drain water and grind it till it becomes a smooth batter. Transfer the batter into a vessel.
   
4. Add Rava, Chiroti Rava, Salt, and required amount of water. Mix it well.
   
5. Urad Dal Dosa (Udada Dali Pole) batter is ready.
6. Make thin dosas using Oil/Ghee. Cook on both the sides.
   
7. Yummy Crisp Dosas are ready.Serve this with Coriander Leaves Chutney.
   

Coconut Dosa (Konkani: Soyi Pole/ Kannada: Neer Dosa)

Time Required: 20 minutes
Servings: 3
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Ingredients:

• 1 cup Dosa Rice
• 1 cup grated Coconut
• Oil/Ghee
• 1 glass Water (to make batter liquidy)
• Salt to taste

Method:

1. Soak Dosa Rice for 4-5 hours (soak it in the night if you want to make Dosa in the morning).
2. Take soaked Dosa Rice in the mixer.
3. Add grated Coconut and little water.
4. Grind the contents till it becomes a smooth batter.
   
5. Transfer the batter into a vessel.
6. Add Salt and water. Mix it well. The consistency of the batter should be watery (Do not make the batter thick).
7. Coconut Dosa (Soi pole) batter is ready.
8. Heat the non-stick Pan and pour the batter in a circular motion. Put Oil/Ghee around it. Cook on both the sides.
   
9. Soft Dosa is ready! You can serve them with Jaggery (liquid) and Ghee, Sweet Coconut Milk, or Chutney.
   

Egg Omelet

Time Required: 10 Minutes
Servings: 2
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Ingredients:

• 2 Eggs
• 1 Onion
• 2 Green Chilies
• Coriander Leaves
• Turmeric Powder (pinch)
• Salt according to your taste

Method:

1. Break Eggs in a vessel.
2. Add finely chopped Onion, Coriander Leaves, Green Chilies, Turmeric Powder and Salt.
3. Beat it.
   
4. Take a non-stick Pan with little Ghee. Heat it.
5. Pour half of the mixture on the heated Pan.
6. Cook it for 2 minutes on low flame and then turn on the other side.
   
7. Allow it to cook for 2 minutes.
8. Egg Omelet is ready! Serve it with slices of Bread.