Batata Phova / Potato beaten rice

2 cups thick beaten rice (poha) flakes
2 tbsp evoo
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
1/4 cup finely chopped onions
1/4 cup peeled potato cubes
1/8 Roasted Peanut//Cashew
salt to taste
3/4 tsp turmeric powder (haldi)
1/2 tsp ginger
1/2 green chilli chopped or powder
1 tbsp sugar
2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

Place the beaten rice in a sieve and hold it under running water for a few seconds. Press//Toss lightly to drain out all excess water.
After 5 minutes, Add the washed and drained beaten rice, a little salt,  remaining ¼ tsp of turmeric powder, sugar,  mix lightly.

Heat oil in big kadai, add mustard till it pops. Then add onion till it wilts, then add hing potato salt & turmeric. Add little water and cook till potato is done. Reduce flame to medium, add beaten rice .
Cook covered for 1-2 min. Check adjust taste. Add chopped coriander & lemon, toss well.

Guguni Chaat

Soak Yellow Peas over night(6 hrs) and lightly pressure cook it wit h little water, little salt & turmeric.

Chop tomato and saute it with water, till it softens. Add 1/2  bay leaf
Add 1 pinch each  of corriander pwdr, chaat masala,ginger pwdr
Add 2 pich each of cumin pwdr, green chilli pwdr
Add boiled Peas and cook till is hot and thick consistency.

Serve it hot with chopped tomato,onion,cilantro,dash of lemon & Sev or crushed baked-pita chips.

Lemon Rice

Ghee
Jeera
Garlic
channa dal
uradi dal
kadi patta
hing
rice
lemon

Sheeta Phanna - Konkani Tadka Rice

Ghee preferred (traditionally Coconut oil )
mustard,
channa dal
urad dal
chopped green chilli
cashew (optional)
kadi patta
hing
rice
salt
soi

Rice Jaggery Payasu

2-3 Serving

Soak 3 tsp of rice for 10 minute. Boil 1/2 cup water and add soaked rice. Cook till rice cook is done.
Grind 3 tsp of coconut coarsely, add some cooked rice and grind coarsely.  Cook coarsed mixture with jaggery till desired thickness & sweetness. Add 2 tsp of Coconut milk and cardamon powder. Cook 4-5 minutes and serve hot.

Bangde Mackerel Ambat / Mackerel Fish curry

4-5 fish (cat fish /tilapia/ Mackerel suits best  or any other)
1 whole coconut
1 medium onion finely chopped
5-6 red chillies
2 tsp whole coriander seeds
1 tsp turmeric powder
small piece of tamarind
small piece of ginger
1 sprig of kadipatta (curry leaves)
1-2 slit green chilly


Fry the red chillies and coriander seeds in oil until it becomes crisp. Heat small amount of water and then add a small piece of tamarind, mix it properly and drain the water to make tamarind water. Grind fried red chilies, coriander seeds, tamarind water, coconut milk, ginger together. Add required amount of water also Heat oil in a pan, and fry the onions,kadipatta,slit green chilly  & ginger slice until golden brown onion. Add the mixture, turmeric powder and salt to taste. Keep it in high flame until it boils and check tast for salt .

And then add the fish pieces. Again boil it until the fish gets cooked.

(The fish gets cooked very fast. hence boil the mixture first and then add the fish.)

Your mangalore style fish curry is ready. The fish curry tastes very good the next day especially since all the masalas blend into the fish.

Shepu/Dill Leaf Upkari

Chop shepu tenders leaves finely
Heat oil, add garlic, green & bedgi chilli
Then add washed mung dal
Then shepu leaf.
Add little water
WHen done add salt & coconut

Mexican Rice

Soak 1/2 cup of rice in water. Rinse till water runs clear.
Heat oil, add finely chopped onion, cumin & garlic
Add soaked rice & corn. Roast rice for 5 minutes
Add  1/4 cup of El Pato Tomato Sauce (Mexican hot sauce) .'
Add chicken stock 1 cup, bring to boil.
Reduce flame and cook covered.
Adjust salt ...garnish with onion greens 

GuLLa -Green //Vaingan- Purple Eggplant Upkari

Ingredients:

8 green or purple baby brinjals (eggplants) diced into small cubes
8 drumstick pieces
1 tbsp Coconut gratings
Salt to taste
1 jaggery
1 to 1½ cups of water to cook

For seasoning/tadka:

4 tsp cooking oil
1 tsp mustard seeds
1/2 tsp Urad dal
5 to 6 curry leaves
1 Green chilly chopped
2 to 3 red chillies torn into pieces
¼ tsp asafoetida


 Heat oil in a kadai/skillet, when heated through add mustard & urad seeds, when they start to pop add green chilli, curry leaves, red chillies and fry for a minute on a medium heat.

 Add in the chopped brinjal and drumstick, asafoetida and stir fry for about a minute or two. Now add in the water, cover & cook.

When almost half done add the salt, jaggery and coconut gratings and mix again and cover further till done. Make sure you retain some water at then end, the water has more flavor.

Alsande bee Bendi

Ingredients
1 cup black eyed peas soaked over night
Salt to taste

Grind to fine paste
1/2 cup freshly grated coconut
12 byadgi chilies, roasted
1 tsp tamarind pulp
3 tsp boiled black eye pea

Tempering
1 tsp oil
3-4 cloves of garlic, crushed

1. Pressure cook black eyed peas adding 1/2 cup water. Pressure cook for about 2 whistles. Do not overcook else the peas will be very mushy.
2. Grind the masala to fine paste.
3. Put the cooked beans in a saucepan. Add 1/2 cup water. Bring to boil.
4. Pour ground masala in the saucepan. Stir well. Add salt to taste.
5. In a small saucepan, heat oil. Add garlic. Let it turn deep red. Do not burn.
6. Add to the beans curry immediately. Cover with the lid. Switch off the gas.
7. Serve hot with plain rice.