Chicken Masala

Time Required: 2 Hours
Servings: 8
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Ingredients:

• 1 Kg Chicken
• A bunch of Coriander Leaves
• 20 Garlic Cloves
• 10 Green Chilies
• Piece of Ginger – 1.5 inch
• 1 small Coconut
• 10 Red Chilies
• Tamarind (small piece)
• 1/2 tsp Turmeric Powder
• 2 tsp Coriander seeds
• 1 cup Curd
• 8 Onions
• 2 tsp Kus Kus
• 4-5 Pepper Corns
• Small piece of Cinamon
• 5-6 cloves
• 1 Dagadphool
• 1 Jayapathri
• Water
• Ghee and Oil
• Salt according to your taste

Method:

1. Wash and clean Chicken Pieces.
   
2. Grind Coriander leaves, Garlic, Ginger, Green Chilies into a smooth paste.
3. Use this green masala to marinate the Chicken. Add Curd and mix it well. Leave it for 40 minutes.
   
4. Take grated Coconut in a kadai and saute it for 10 minutes. Fry Red Chilies and Coriander Seeds in little oil.
5. Grind Coconut, Red chilies, Turmeric powder, Tamarind and Coriander seeds. Let this masala be little coarse.
   
6. Saute chopped Onions in little Ghee.
7. Fry Kus kus, Pepper corns, Cinamon, Cloves, Dagadaphool and Jayapathri. Add half portion of sauted Onions and fried garam masala items to the ground masala and grind it once again.
   
8. Add the marinated Chicken pieces to the remaining portion of sauted Onions and pressure cook it (3 whistles).
   
9. Once the chicken is cooked add the ground Masala, and Salt. Bring it to boil.
10. Tasty and spicy Chicken Masala is ready!
    

Tomato Curry (Konkani: Tomato galna Dali Ambut)

Time Required: 30 Minutes
Servings: 6
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Ingredients:

• 2 Tomatoes
• 1/4 cup of Toor Dal
• 1 cup grated Coconut
• 4-5 Red Chilies
• Pinch of Turmeric Powder
• Small piece of Tamarind
• 1 1/2 tsp Coriander Seeds
• Water
• Salt according to your taste

Seasoning:

• 2 tbsp Oil
• 1 tsp Mustard
• Asafoetida
• Curry Leaves

Method:

1. Cook Toor Dal in the Cooker (3-4whistles).
2. Wash and cut Tomatoes.
3. Add chopped Tomatoes in the Cooker containing the cooked Dal.
   
4. Cook it.
   
5. Put the grated Coconut in the Mixer/Grinder.
6. Add Red Chilies, Coriander Seeds, Turmeric, Tamarind, and Water. Grind till it becomes a smooth paste.
   
7. Add the ground masala to the Tomato and Dal mixture.
8. Add Salt and allow it to boil for 2-3 minutes on medium flame.
9. Take Oil in a Kadai and add Mustard and Asafoetida. Allow the Mustard to splutter and then add Curry Leaves.
10. Add the seasoning to Tomato Curry.
    
11. Tasty Tomato Curry (Konkani: Tomato galna Dali Ambut) is ready!
    

Rice Flour Sweet Dish (Konkani: Tandula Peeta Patholi)

Time Required: 1 Hour
Servings: 4
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Ingredients:

• 1.5 Coconut
• 1 cup Jaggery (liquid/Solid)
• 2 cups Rice flour
• 15 Turmeric leaves
• Salt
• 2 spoons Sugar
• Water

Method:

1. Mix grated Coconut and Jaggery in a Kadai and keep it on the flame till it mixes well and Jaggery becomes slightly sticky.
   
2. Now clean Turmeric leaves and keep aside.
   
3. Add Rice flour, Sugar, and Salt to a bowl. Add Water till it becomes a thick paste.
   
4. Apply this paste on the turmeric leaves so that it forms a thin layer on the leaves and then add the Coconut-Jaggery mixture in the center.
   
5. Fold the Turmeric leaves and steam them for 30 minutes.
   
6. Tasty Rice Sweet Dish (Konkani: Tandula Peeta Patholi) is ready!
   

Wheat Sweet Dish (Konkani: Gava Peeta Patholi)

Time Required: 1 Hour
Servings: 4
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Ingredients:

• 1.5 Coconut
• 1 cup Jaggery (liquid/Solid)
• 2 cups wheat flour
• 15 Turmeric leaves
• Salt
• 2 spoons Sugar
• Water

Method:

1. Mix grated Coconut and Jaggery in a Kadai and keep it on the flame till it mixes well and Jaggery becomes slightly sticky.
   
2. Now clean Turmeric leaves and keep aside.
   
3. Add Wheat flour, Sugar, and Salt to a bowl. Add Water till it becomes a thick paste.
   
4. Apply this paste on the turmeric leaves so that it forms a thin layer on the leaves and then add the Coconut-Jaggery mixture in the center.
   
5. Fold the Turmeric leaves and steam them for 30 minutes.
   
6. Tasty Wheat Sweet Dish (Konkani: Gava Peeta Patholi) is ready! These are more tastier and softer than Rice Patholis. You can have these if you are fasting as these are made of wheat and not with Rice Flour.
   

Prawns Side-Dish (Konkani: Sungta Sukke)

Time Required: 30 Minutes
Servings: 4
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Ingredients:

• 1/4 Kg Prawns
• 1 large Potato
• 2 Onions
• 1 cup grated Coconut
• 4-6 Red Chilies
• 1/4 tsp Turmeric Powder
• Small Piece of Tamarind
• 1 tbsp Coriander seeds
• Water
• Oil
• Salt according to your taste

Method:

1. Pour Oil in a Kadai and saute Onions till they become translucent.
2. Add Potatoes and little water. Allow the potatoes to cook.
   
3. Add Prawns and cook for 2-3 minutes.
   
4. Grind grated Coconut, Red Chilies, Turmeric, Tamarind, and Coriander seeds till it becomes little coarse masala.
   
5. Add the ground masala.
6. Add some more water and allow it to boil. Add Salt.
   
7. Prawns Side-Dish (Konkani: Sungta Sukke) is ready!
   

Carrot Halwa (Konkani: Gajjara Halwo)

Time Required: 30 Minutes
Servings : 4
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Ingredients:

• 4 large Carrots
• Sugar as per taste
• 1/2 cup Milk
• 1 tsp Ghee
• Dry Fruits – Cashews, Almonds, and Raisins

Method:

1. Wash Carrots thoroughly and grate them.
2. Measure the grated Carrots using a cup. You have to take equal or less (according to your taste) quantity of sugar as that of grated Carrots.
3. Pour Ghee in a non-stick kadai and add Raisins, Cashews, and Almonds. Fry for a min.
4. Then add grated carrots and saute it for 2 minutes.
   
5. Add hot Milk and allow it to cook for 3-4 minutes.
6. Add Sugar and keep stirring in between. Keep on low flame.
   
7. Once the mixture becomes dry switch the gas off.
   
8. Carrot Halwa (Gajjara Halwo) is ready! Serve it hot or refrigerate and serve it cold.
   

Curry using outer covering of Pomegranate (Konkani: Daliba Sali Tamboli)

Time Required: 15 Minutes
Servings: 3
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Ingredients:

• Outer covering of Pomegranate
• 1/2 cup grated Coconut
• 2 Green Chilies
• 1 glass Butter Milk
• 1 tbsp Cumin
• 1 tbsp Ghee
• Water
• Salt according to your taste

Method:

1. Cut the outer covering of Pomegranate into small pieces.
2. Pour Ghee in a Kadai. Add Pomegranate cover pieces and Green chilies. Fry it for 5 minutes.
   
3. Transfer these pieces in the Mixer. Add Butter Milk, ½ tbsp Cumin, grated Coconut, and Salt.
4. Grind it.
   
5. Pour little Ghee and add Cumin and chili (if required). Add this seasoning to the ground mixture.
   
6. Add water to make it little thin.
7. Boil the mixture. Do not boil it too much.
8. Healthy and tasty Curry using outer covering of Pomegranate (Daliba Sali Tamboli) is ready. It is extremely good for High BP patients.
   

Ankre Tamboli

Time Required: 15 Minutes
Servings: 4
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Ingredients:

• 1 cup Ankre (all kinds of leaves)
• 1 cup grated Coconut
• 2 Green Chilies
• 1 tbsp Cumin
• Small piece of Tamarind
• Asafoetida (small piece)
• 5-6 Pepper
• Ghee
• Water
• Salt according to your taste

Method:

1. Pour little Ghee and fry Green chilies and Asafoetida.
   
2. Pour little more ghee in a kadai and add all kinds of leaves (Ankre). Fry for 2 minutes.
   
3. Remove the leaves and fry Pepper and Cumin.
   
4. Add all these in the mixer. Add grated Coconut, Tamarind, salt and water. Grind this mixture.
5. Tasty and Healthy Ankre Tamboli is ready!