Ingredients:
Gram dal-1 cup

Maida/All purpose flour-1 cup

Turmeric powder-1tsp

Jaggery - 1/2cup (If you like more sweet you can add bit more also)

Cardamom pods -4(pealed)

oil-5-6 tp

Method:
Making Hurna/Innner dough:
Cook gram dal in cooker with weight for about 20 min(3 siti's)
Take Heavy bottomed pan ,Add gram dal ,jaggery  and cardamom into it .

 Stir it continuously on medium flam .

First Jaggery melts, then it  start gets solidify.

When it is hard enough to grind  .
Switch off the flame
Grind the mixture using grinder,  by putting small -small quantity at a time(In mixture  you can find it  very difficult as it will be to sticky).
Take the dough out of the grinder, and form small balls out of it.

Making Kanik/Outer layer:-Take maida in a container, add turmeric powder and mix it thoroughly using water,and then add oil to it and kneed it thoroughly.It should not be too hard.
The dough should be bit softer than chapati dough.

 Making of puranpoli:
Take small quantity of  dough in hand.Roll it twice,to make small cake out of it.

Take the rolled cake in your hand,place the boll middle of it.

Cover the boll with the maida cake.

Be ready with the maida flour in a container,
Apply maida to the covered boll (Easy to roll it),and roll it to the desire size.

Place tava on a flame ,heat it to the medium hot.
Roast the rolled cake on it.

When one side is roasted turn on to the other side .

Puranpoli is ready to serve.

It will take around 15 min for preparation, can serve for 4.

Ingredients:
Puffed rice: 4 cup
Onion-1
Tomato-2
Shredded coconut-1/2 cup
Phova masala- 6tsp
Jaggery-1/2 cup
Coriander leaves -Chopped into  pieces.

Method:
Cut onion and tomato into small pieces.
Take shredded coconut,jaggery, phova masala and salt and mix it thoroughly.
Add onion , tomato and coriander leaves.

While serving add Puffed rice.

 Mandakki masala is ready to serve.

I learned the recipie for the sev from my father in-law.They use to prepare this formerly in Hotel Satkar in Ratnagiri. Spicy munchies lovers: here is the recipe for you.  

Ingredients:

Gram flour (चण्या पीठ ) : 1/4 kg

Ground nut oil: ~ half liter

Red chili powder - 4 tsp (As per your taste may increase or decrease depending on spice levels you can tolerate)

Salt -1tsp (As per taste)

Ajvain(वोन्वे) Powder -2 त्स्प

Asafoetida powdered-1/4 tsp

Water - As required.

Method:

Take Gram flour,  ~10ml Ground nut oil, red chili powder, Salt, Ajvain(Ove) powder and Asafoetida powder in a container.

Go on putting water little at a time and mix it to form a dough .

Take out what ever stick to your hand and wet your had and kneed it thoroughly.

To check whether the dough is ready,if you press the dough  with your finger it should easily enter in to it (a bit thicker than butter) 

Now take the kara dispenser. (Will typically be part of chakli maker, a mould with smaller holes is fine). Size will depend on the dispenser hole size.

Take oil in a heavy bottomed pan (Kadayi). Heat the oil o medium flame. To check whether the oil is ready for frying, put small piece of dough in. IF teh dough rises up in teh oil quickly, it suggests that oil is ready. 

Take the  small amount of dough in the dispenser and press it above the kadayi.

When you see the oil bobbling had been stopped,turn out to another side.

Continue the same process.

Tikkata karo is ready to serve.

Take around 30 min for preparation.

Can store for 1-2  month.

Ingredients:
Rice-1 cup
Shredded coconut-1 cup
Water-1/2 cup
Turmeric leaves-2-3
Method:
Cook rice in pressure cooker on medium flame. Allow for four whistles (४ सिटी ) to ensure proper cooking of the rice.

Grind shredded coconut in a mixer/grinder  using 1/4th cup water.

Mix cooked rice,grinded coconut and turmeric leaves and brig it to boil

Khiri is ready to serve along with any curry/ghashi.

This  health tonic drink is mainly given during  the 11th day of postpartum period for mother [ aka Balanti]. 

It has been traditional belief that if mother drinks, it will help her regain energy. 

Ingredients:

Dry ginger-5 cm piece.

Turmeric powder-1 tsp

Black Pepper-6-7 pods

Markadani fhal-2 cm piece [You will get this in traditional indian spice shop]

Onion- half a piece chopped into small pieces.

Jaggery- 5 cm square grated in to pieces.

Water : 1 cup

Preparation:

Boil all the ingredients in a vessel for about 15 min .

Kashaya is ready

Fenugreek porridge is considered to be very good for lactation. It is mainly given after 11th day of postpartum period.

Overnight preparation is required

Ingredients:

Fenugreek seeds/Metti : half cup

Rice- quarter cup

Shredded coconut- one cup

Jaggery or sugar- quarter cup

Water - 2 cups

Method

Soak fenugreek seed in water a day before.

Next day, cook the overnight soaked fenugreek seeds with rice for 20 min in a pressure cooker on a high flame. For pressure cooking, add half-inch water in the vessel. Allow for three whistles (siti). Then turn off the flame.

Once cooled down (3-4 minutes), remove the vessel from pressure cooker.

Grind shredded coconut and add to the above cooked  mixture and boil.

When it starts boiling, add jaggery  or sugar and boil once again.

Fenugreek porridge is ready to serve.

Kokam kadi or sol (spelled as "soul") kadi is a good digestive drink, and is a perfect combination with non-vegetarian items; especially the sea food. The item is a must have in Konkani cuisine, especially during the hot, humid summers. This can be had for lunch or dinner. The primary ingredient is the kokam fruit, found predominantly in western coastal regions of India. 

For preparation, you may use the dry skin of kokum soaked in water or raw fruit concentrate called as Kokam aagal. I use kokam aagal in my preparation.

Ingredients:

Shredded coconut-1/2 cup

Garlic cloves-6-8

Green chili - 2

Kokum agal or kokum fruit extract- 5tsp

Water-5 cup

Method:

Grind shredded coconut, garlic clove and green chili with little water.

Take out the cocunut milk from the above gridded mixture using cotton cloth or channi(jali)

Add kokum extract to it. The mixture will have a pinkish hue.

Add remaining water.

Sola kadi is ready to serve.

Hatvan is a famous traditional Konkani recipe which is given to postpartum mother (aka बाळांती ) along with ghee, to regain the energy and strengthen the bones. It tastes like Chyawanprash. Even normal people [including men :)] can have one spoon  of Hatvan daily  with ghee. For 500 gm of hatvan you need.


Ingredients:
Dry ginger/सूंठी -250 gm

Poppy seeds/खस्खासो -100 gm

Withania somnifera/अश्वगंधा -50 gm

White or black sesame seed  (काळो तीळू )-25 gm 

Small Caltrops/नेगीळ  मुल्ळू -25 gm

Cumin seeds/जीरा -10 gm

दगड  फुल / Black stone Flower -4 gm

Cinnamon  (दालचीन)-5 gm

Cinnamon leaves  (पतरी )-10 gm

Nutmeg  (जैफ्हला )-1/2

मायफळ /Oak gall-(In picture it is looks big in size, but it is small (the diameter will bearound 5 cm))

  Malacca bean  / गजगो : 2 (Shelled) Kannada: Gajagakayi, Hindi: Kanja, Karanju, English : Fever nut, Bonduc nut, Physic nut.Marathi: Gajaga, Sagargoto.  
(Childern use this to play  as  well  ).

Katkurvani - small piece of 5 cm

Markadani पाला [ no  suitable  english  translation  found  ]- small piece o f 5 cm

Chalbija-२ [ no  suitable  english  translation  found ]

य्येकांनदा  /Sweet Flag-1 piece of 5 cm, Hindi -Bach, Gorabach, Kannada-: Baje,Bajegda

Maakar miri-4-5(which resembles like pepper will a small stick on it) .

Fennel seed/बडीसेप -10gm

Ajwain/वोव्य्नेन - 5 gm

Black cummin/शाही  जीरा -3gm

Star arise  / Nakshatra-1

गोड्कास्था / licorice -1 piece of 5 cm

Dinka/ edible gum -10

Ipli -4  (In picture it is looks big in size, but it is small (around 5 cm))

You can get most of the above spices in a tradional indian spice shops.


Dry all these spices in sun light for two days so that any residual moisture evaporates.
Crush some of the hard spices into pieces and grind them all  into fine powder.


Hatvan Preparation:

Take  4 glasses of coconut milk in a kadayi (Heavy bottomed pan ).

Add 2 cups of jaggery. Keep the flame on medium settings and go on stirring till it gets  into thick viscous form.


Hatvan is ready. Once the mixture cools down, store it in a vessel . 



To store it for long times (years down the line), refrigerate teh same in deep freezer.

 

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