Ingredients:

Coconut shredded-1 cup.

Green chill-3 (Depends on how much spicy you want).

Ginger-5 cm long piece.

Water: 1/2 cup

Salt-As per taste.

Method:

Cut green chill and ginger into small pieces.

Grind shredded coconut, green chill, water and ginger together for 2-3 mins depending on settings and coarse/fine chutney you want .

Add salt as per taste.

This is main beverage in  Uttara and Dakshina kannada. It is very good for health and does not contain any toxic chemicals.

Ingredients for Kashaya Powder/ pitto:

Coriander seeds-4 cup

Coriander seeds in Konkani Kotambari

Fennel seeds-1/4  cup

Fennel seeds in Konkani Badisep

Cumin seeds-1/4 cup

Cumin seeds in Konkani Jire

Methi/Fenugreek seed-1 tsp

Fenugreek seed in konkani Metti

Vayvinga seeds [also called Vadving/Vidang/False Pepper] -1/2 tsp

False Pepper in Konkani Vayvinga

Green Dal-1/4 cup

Green Dal in Konkani Moog

wheat -1/4 cup

Cardamom pods-3

Cardamom pods in Konkani Yela

Method:

Roast Coriander seed first for about 10 min. Then roast all other item for about 10-12 min .

Next grinder the spices using grinder/mixer.

Ingredients to prepare Kashaya:For One person

Kashaya Powder-1 tsp

Water-1/2 cup

Milk-1/2 cup

Sugar-2 tsp

Method:

In a steel bowl, boil water and sugar. When it starts boiling, add  kashaya powder and milk and boil once again.

Kashaya is ready to drink.                       

Kachara Pitha/Koove Peet [Kannada: Kadu Arashina Hittu aka Bitter Turmeric flour] is powder which is prepared from tubers which are  mainly found in forest . "Peeta" in Konkani is synonymous with flour. The Kachara flour is available in traditional "Kirana" stores in India.

Ingredients:

Kachara Pitha -1 cup(100grm)

Water-2 cup

Milk-1 cup

Sugar-1 cup

Saffron thread-3 to 4

Ghee-1 tsp

Method:

Be ready with the greased plate: Apply ghee to the plate as shown below.

In a heavy bottomed pan(kadayi),take kachara pitha,water,milk,sugar and saffron thread and mix it thoroughly  by using your hand.

Switch on the flame ,Start stirring it constantly in a medium flame.

Transfer it into a greased plate.

Allow it to cool down to room temperature.

Using  knife  cut it into desire shape.

Kachara pitha duddholi is ready to serve.

Take around 20 min for preparation.

Serve for 4.

Ingredients:

Tomato -3

Onion- 1

Coconut shredded-1 cup

Coriander leaves- 3-4 twigs

Rice flour-2 cup

Gram flour-1 cup

Salt -As per taste

Water-2 cups

Method:

Cut tomato, onion and coriander leaves into small pieces.

To that add rice flour, gram flour, and salt.

Go on adding water to form a batter.

Place a tava (Plate pan) on the stove. When it becomes hot enough, take a small quantity of batter and spread evenly over it.

When one part is fried to golden brown turn to other side and fry it.

Tomato omlet is ready to serve.

This you can serve along with chutney or podi.

Posu is my favorite from childhood.My mother use to prepare this by using post-partum cow milk (colustrum). I was amazed when I got to know from my sis-in- law Preeta that we can prepare it by using Nestle MilkMaid as well. It meant not being at the mercy of the milkman for my favorite "posu".  I  tried  it on the same day. After eating it, I could not stop myself from writing  the recipe on my blog .

Ingredients:

Milk-1 cup

Curd-1 cup

Nestle MilkMaid -1 cup

Cardamom powder-1/2 tsp

Method:

Take a pressure cooker container .Take milk,curd, MilkMaid and cardamom powder and stir it thoroughly.

Place it in pressure cooker, Don't put pressure regulator (also called as Siti in common parlance)

Cook for about 15 min. Posu is ready to serve.

Preparation time 20 min.

Can serve for 4.

Ingredients:
Crab-6
Red chili- 8
Coriander seed -2tsp
Tamarind extract -1tsp or small tamarind piece on 3cm
Turmeric powder-1tsp
coconut Shedded -1 cup(250 grm)
Water-1/2 cup
Salt-As per taste
Method:
Clean the crabs and keep them side.
Prepare Masala: Saute the red chili and coriander seeds .
To that add shredded coconut,tamarind extract and turmeric powder and grind it  by using 1/2 cup  water in mixture or grinder.

Take a bottomed pan add crab and water ,then allow to cook for about 15-20 min in a  medium flame.

Now add Masala, mix it well and allow it  to boil. Add salt as per taste. 

Crab Sukka is ready to serve.

Fishes like lady fish (Nogli),mackerel(Bangde),Sardinella aurita (Tarli)can be used .

Ingredients:
Fish-15
Red Chili-15
Coconut shedded-3/4 cup
Teppal/ Sichuan pepper-5 to 6
Dried skin of kokum fruit 4 to 5 pieces or  Tamarind extract or small piece of tamarind.
Turmeric powder-1 tsp
Method:
Be ready with cleaned fish.

Grind coconut ,red chili,turmeric powder,dried skin of kokum fruit or tamarind extract in grinder or mixer. When it is almost done with grinding, add sichuan pepper and grind for 10-15 seconds.

Sichuan pepper

Take it out in a container and boil it.
Finally add fish and boil it once again.
Fish curry is ready to serve.

Ingredients:
Maida-1 cup(All purpose flour)
Salt -1 tsp
Water- 1/2 cup
Sugar -1 cup
Sesame seeds-4 tsp
Cardamom powder-1/4 tsp
Method:
Sugar Powder: To prepare sugar powder,roast sesame on medium flame for 3 minutes, constantly stirring the seeds. Next, add the roasted seeds to sugar and grind it in mixer. Finally add add cardamom powder to grinded sugar powder.
Dough: Take maida in a container,  add salt to it. Then go on adding water to form a dough with consistency as shown below.

 Knead the dough thoroughly . Take a small quantity of dough and form a boll.

Roll the bolls in to small thin flat cakes.

Heat the oil for 5 mins. To ensure that oil is hot enough, put in a small piece of dough. It should rise to surface. Fry the rolled cakes. take it out and apply sugar then immediate fold it twice and apply sugar powder once again.

Mando is ready to serve.