Kala masala is the one-spice-fits -all "masala" which is used in Maharastrian food.We use this in most of the "bhajees" . Kala masala has a long shelf-life as well.
The materials and preparation are given below:

Ingredients:
Coriander seeds (कोथिंबीर)-200 gm

Coriander seeds in Konkani Kotambari

Clove (लवंग )-25 gm

Clove in Konkani Lavang

Cinnamon (दालचिन)-25 gm

Cinnamon in Konkani Dalchini

Poppy seed (खसखस )-25 gm

Poppy seed in Konkani Kasakasa

Fennel seed (बडीशेप )-25 gm

Fennel seed in Konkani Badisep

Cumin seed  (जीरा)-25 gm

Fennel seed in Konkani Jire

Caraway seed (काळ जीरा )-25 gm

Caraway seed in Konkani Kale jire

Nutmeg  (जैफल)-25 gm

Nutmeg in Konkani Jaypala

Dagad phool/ Black stone  Flower  (दगड फुल)-25 gm

Dagad phool/ Black stone  Flower

Black Cardamom (मसाला येला)- 25 gm

Black Cardamom in Konkani Masala yala

Asafoetida  (हिंग)-25 gm

Asafoetida in Konkani Hingu

Cinnamon leaf (तमान पत्री)-25gm

Cinnamon leaf in Konkani Tamana patra

Pepper (मिर्याकाना)- 25 gm

Pepper in Konkani Miryakana

Star Anise (नक्षत्र ) -25gm

Star Anise in Konkani Nakshatra

Method:
Roast coriander seeds first and then roast all other items.Then grind it using mixture or grinder.

  

My favorite from childhood. so, I thought of starting non-vegetarian section by putting this as a first item. It will take around 20 min for preparation.

Ingredients:

Prawns-15

Red chilly powder-1/2 cup

Garlic bulb-1 (10-12 clove)

Turmeric powder-1 tsp

Tamarinds extract -3 tsp or a small piece of tamarind

Water-1 cup

Oil- 4 tsp (coconut oil or one which you use for cooking)

Salt –as per taste

Method:

Be ready with cleaned prawns( Peeled ,Deveined ,Tail-off).

Add tamarind extract, turmeric powder and red chilly powder and salt in to water,mix it thoroughly .

In a heavy bottomed pan add oil, sauté  crushed garlic in oil. Add the above mixture and boil.

Now add prawns and boil once again.

Prawn pickle is ready to serve

Ingredients:

Prawns-15

Wheat Suji/ rava-As required

Red chilly powder-1/2 cup

Garlic bulb-1 (10-12 clove)

Turmeric powder-1 tsp

Tamarinds extract -3 tsp or a small piece of tamarind or Kokum syrup (Salty one)-3 tps

Oil- 4 tsp ( one which you use for cooking) or oil for deep fry 

Salt –as per taste

Method:

Be ready with cleaned prawns( Peeled, Deveined ,Tail-off).

To prawns add, tamarind extract or kokum syrup, turmeric powder and red chilly powder salt and crushed garlic, mix it thoroughly. Keep this mixture for an hour(Taste good then preparing it instantly).

Then roast it on a flat pan by applying rava or deep fry it in a heavy bottomed pan.

Prawn fry is ready to serve

Ingredients:

Nogli Fish: 6 (cleaned and cut into pieces )

Red chilly powder-1 cup

Mustered seeds-4 tsp

Turmeric powder-1 tsp

Tamarinds extract -3 tsp or a small piece of tamarind

Water-2 cup

Oil- 4 tsp (coconut oil or one which you use for cooking)

Salt –as per taste

Method:

Be ready with cleaned and cut pieces of Nogli fish.

Add tamarind extract, turmeric powder and red chilly powder and salt in to water, mix it thoroughly .

In a heavy bottomed pan add oil, put  mustered seasoning . Add the above mixture and boil.

Now add fish and boil  it once again.

Lady Fish Curry is ready to serve

The fishes like lady fish (Nogli),mackerel(Bangde),Sardinella aurita (Tarli)can be fried using this method.

Ingredients:

Fish pieces-15

 Wheat Suji/ rava-As required

Red chilly powder-1/2 cup

Garlic bulb-1 (10-12 clove)

Turmeric powder-1 tsp

Tamarinds extract -3 tsp or a small piece of tamarind or Kokum syrup (Salty one)-3 tps

Oil- 4 tsp ( one which you use for cooking) or oil for deep fry

Salt –as per taste

Method:

Be ready with cleaned fish.

To fish pieces add, tamarind extract or kokum syrup, turmeric powder and red chilly powder salt and crushed garlic, mix it thoroughly. Keep this mixture for an hour(Taste good then preparing it instantly).

Then roast it on a flat pan by applying rava. or deep fry it.

Fish fry is ready to serve 

Ingredients:
Ground nut (शेंगा बिया )-1/2 kg
Jaggery(गोडा )- 1/4 kg Ghee(तुपा )-3 tsp or 1 cup sugar (सक्कर )and 1 cup water(उदा ).
Note :You can't use all the jaggery here, the special jaggery called chikki gula which you can find in Maharashtra can be used because of its more  .
Method:

For pealing the ground nut:

Mash the peanut with wet hand .then roast it.(If you mash with your wet had it will be easy for roasting).

Roast it for around 5 min ,separate the outer layer by rubbing it. then crush it into small pieces.

Be ready with greased plate.
Take jaggery and ghee in kadayi (Heavy bottomed pan) and heat .

To check whether jaggery  is ready, take small quantity and put it into water.If you find that it has become hard, this means that jaggery is ready.

Now add ground nut pieces into it.

Then spread it equally on greased plate.When it cools down cut it into equal pieces of desire shape by using knife.

Ground nut burfi is ready to eat.

Take around 15 min for preparation

Ingredients:

Onion (कांदो )-1

Green chill(ओले मिर्संगा )-2

Coconut shredded (कंतिले सोयी  )-1/2 cup

Rice flour(तन्दाला पीटा )- 1 ½ cup

Water(उदा ) –As required

Banana leaves(केलि पाना )-Cut in to square pieces(15-15 cm)

Oil(तेला )-5tsp(Which you use for cooking)

Method:

Cut onion and green chill into small pieces, and then add shredded coconut and rice flour. Mix it thoroughly using water, to form a dough. Now grease the banana sheet will oil and spread the dough evenly on the sheet, and place it on pan (tava) .

If you won’t get banana leaves you can directly spread the dough on  pan (tava).Be care full while spreading it directly on tava  your hand might get burned so, keep the tava on low flame.
Onion roti is ready to serve.

Ingredients:

Colocasia leaves:10

 White Rice-1/2 cup

Toor dal-1/4 cup

Gram dal-1tsp

Methi seeds-1/4 tps

Urad dal-4 tsp

Tamarind -1 tsp

Coconut shredded-3/4 cup

Coriander seeds-3tsp

Jaggery-4 tsp

Red chill-8

Salt –As per taste

Oil-Coconut oil-4tsp
Asafoetida-Small Crystal 

Method:

Soak toor dal and rice in water for around 20 min.
Drain out water.

Sauté urad dal, methi, gram dal ,coriander seeds,red chill and Asafoetida. Next, add the sautéed mixture and drained toor dal and rice and grind them using small quantity (~1/4th cup) of water added in. To the grinned mixture, add jaggery and salt and mix it well. The masala paste is ready now.
Remove the veins of  colocasia leaves and crush the remainant veins on the leaf with pestle (This will make it easy to role the leaves)

Apply the masala on leaves.

Place the leaves side by side and apply the masala.

Fold it once on all the side

Then role it.

Cut it into pieces and place it in a pressure cooker  vessel without pressure regulator (siti).It will take around 15 min.

If masala remains you can fill that into capsicum  and green chill.

Switch off the flame and allow it to cool for about 10 min (If you remove early it will be soft)

Cut it into equal pieces using knife. This can be served by putting edible oil on it.

Or you can roast on a flat pan it by applying suji /fine wheat rava on it.

It will take around 50 min for preparation.

Rotti is very tasty and spicy .If you are wishing to eat some spicy food this is the best option to have, as it won’t take more than 30 min for preparation.Same preparation can be used to prepare Shankarpalli as well.

Ingredients:

Maida (All purpose flour )(मैदा )-1 ½ cup

Water(उदक )-1/4 cup

Chilly Powder( मिर्संगी पित्तो )-4 tsp (As per taste)

Sesame seeds(तिला )-3 tsp

Butter( लोनी )-1 tsp

Asafoetida-Small Crystal of 1 cm( हिंगू )

Method:

Take asafoetida in container and crush it, then add chilly powder, sesame seeds and butter mix it thoroughly.

Now add 2 tsp of water and form a batter.

Add maida to the batter. Go on adding water, to form a dough .

Take a small quantity of dough, knead it and form bolls.

Roll the balls into flat cakes.

Heat the oil and deep fry them.

Tikkata rotti is ready to serve .

Shankarpali: Roll the dough by taking more at a time ,cut it into diamond shape by using knife.

Deep fry them.