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...

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, ...

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:...

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...

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...

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...