Batata gojju

boil potato, peal & chop chunky Mash with 2 tsp Soi, hingu extra, 2-Green chilli, Salt ,2tsp Yogurt, little tamrind water,Little water to thick chunky texture Tadka Oil, Mustrad, 1 Bedgyi, Chopped Curry leaf

Sanna Khotto

1/2 cup Cup rice 1/2 cup Moong dal 1 cup Sooi tamarind hingu extra 12 bedgyi chilli 1. Blend coarse with little water 2. Steam 20+ minute, check till fork comes out clean

Pathrado

Rice- 1/2 cup Whole green gram/Moong- 1/2 cup Grated coconut- 1/2 cup Roasted red chillies- 7-8 Tamarind- A small ball Asafoetida extra- 1/4 tsp Jaggery 1/8 tsp Salt- To taste

Moong dal vadi sabji

Ingredients:-
1 cup Moong vadi
1 potato cut into chuncks
1 chopped medium onion
1 or 2 medium chopped tomatoes
2tbsp. of oil
1tsp cumin seeds
pinch of asafoteida(optional)
salt to taste
1tsp turmeric powder
1and 1/2 tsp. coriander powder
1tsp garam masala
1/2 tsp. red chilli powder
Salt to taste
Water for the gravy.

Method and preparation:-
Step1-Heat 2tbsp. of oil in a pressure cooker and fry the moong vadis on low heat until they turn golden brown in color.Take them out in a paper towel so that excess oil can be removed.
Step2-Now in the same pressure cooker add 1tsp of oil and cumin seeds when oil is hot.Add hing, chopped onion and saute them well.
Step3-Add chopped tomatoes and all the above mentioned powder spices.Mix well and cook till the tomatoes leave some oil.
Step4-When both tomatoes and onion are dried up  add water into it.
Step5-Add potatoes and vadis and pressure cook for 2 whistles.If you are living in area which has hard water you might require more whistles.

dal fry

1. Tuvar Dal 1/2 cup

2. Chick peas Dal 1Table spoon

3. Green gram Dal 1 Table spoon

4. Masoor Dal 1 Table spoon


Ingredients of Seasoning:

1. Onion (medium) 2

2. Tomato(optional) 1

3. Green chillies 2

4. Ginger chopped 1/4 Teaspoon

5. Garlic cloves chopped 1/4 Teaspoon

6. Corriander leaves 2 Teaspoon

7. Chilli powder 1/4 Teaspoon

8. Turmeric powder 1/2 Teaspoon

9. Garam Masala powder 1/4 Teaspoon

10. Cumin seeds 1/2 Teaspoon

Shrimp Vindaloo

1 Kg Shrimp
2 Big Onions
1 big tomato
Salt as per taste
 
15 Kashmiri Chillies,
4 - 6 Garlic flakes,
1" Ginger
2 Teaspoons of Jeera,
1 and a 1/2" Haldi,
1" piece of Cinnamon
3 - 6 Peppers
3 - 6 Cloves
Vinegar

sungta kholu

Small shrimp - 1/2 pound, cleaned.
Red Onion - 1 big, finely chopped
Garlic - about 6-7 cloves (since the cloves are big here). Else with indian garlic its about 12 cloves
Ginger - 1 inch, thinly chopped
Red chilli powder - 2 tsps or more, if you can handle the heat.
Haldi - 1/4 tsp
Tamarind pulp - 2 tsps. I have used tamarind water. See note below.
Curry leaves - 4
Oil - 2 tblspns
Salt - as per taste

Method

- Wash the shrimp and keep aside.
- Heat oil in a kadhai. Add the finely chopped onions,curry leaves, ginger and garlic and fry well.
- Add the prawns to the kadhai, fry till color changes and the shrimp are boiled.
- Then add the haldi powder, red chilli powder, tamarind pulp, and salt and mix well and cook till done.
- Serve hot with rice and dal.

beetroot upkari

Peel beetroot skin and chop to thin pieces
Heat coconut oil, add urad dal, mustard , crushed red chilly & chopped curry leaves
Add chopped beetroot, sale & jaggery
Cook  closed till done ..stir ocasinally
Garnish with grated coconut

Kichadi

Soak rice & yellow mung dal in 1:1 in water for 30min
Rinse and pressure cook it  for 20 min, with turmeric, 11/2 tsp ginger,1 tsp black pepper, 3 red chilly broken & salt
Garnish with deep fried onion
Serve hot with beetroot upkari & GosaLe Saali chutney