Eating raw veggies are considered to be very good for health. "Kosambaris" or wet salads are one in which raw vegetable are used. I initially hated eating radish in curries due to the smell, but this is some-what obviated in kosambari form. My Aayi prepares this by grating radish , while my mother in-law uses small pieces of radish.  Either way will work fine. It will take around 30 min for preparation.Can serve for 4.

Ingredients:

Radish-4

Onion-3

Shredded coconut-1/2 cup

Coriander leaves-4

Salt- As per taste

Curd-1/2 cup

Green chili-2

Method:

Cut or grate radish, coriander, green chillies and onion

If you don't like the smell of radish, rub the radish with salt then wash it .

Take the grated veggie mixture in a container, then add curd and salt as per taste.

Mullangi Kosambari is ready to serve.

   My favorite.. from childhood.My Aayi (Mother) use to prepare this once in 15 days.She used to tell us that eating dill leaves is very good for health.Some people who dislike the taste of sheppu in morning can have  it   for evening snack. It will take around 30 min for preparation .Can serve for 4

Ingredients:

Sheppu or Dill leaves - 40 leaves (~200 gms)

Shredded coconut-1 cup

Sooji rava or idli rava -1/2 cup

Jaggery-1 cup

Water-As required

Salt-1/4 tsp

Ghee-1/2 tsp

Method:

Clean Dill, separate the stem from leaves.

Cut dill  leaves in to small pieces.

Grind Dill leaves, jaggery, shredded coconut will little water.

Add rava to form a batter.

Take Pressure cooker container, grease it with ghee. Pour the batter in to container.

Now place the container in a pressure cooker .Don't put pressure regulator (aka सिटी ).

Place it for 20 min.

Sheppu Idli is ready to serve.

Curry leaf sticks are very useful for building baskets or any place in cooking where "stitching" is needed.  

Aaliv or garden cress seed ladoo are very nutritious. These ladoos are mainly given to post-natal women to strengthen their bones and help regain the energy. Aaliv seeds are red in color as small as sesame .


Ingredients:
Aaliv / garden cress seeds-1 cup

Solid jaggery -3 cup
Coconut water -1 cup
Shredded coconut- 1 cup
Ghee-2 tsp


Method:
Soak aaliv seeds in coconut water for about 4 hr.

Take ghee in a heavy bottomed pan, add jaggery to it and keep it on medium flame. When the jaggery starts melting, add aaliv seeds and stir continuously.
When it mixes up well, add shredded coconut and keep on heating on a medium flame.

When you find it is thick enough, with some viscosity left, turn off the flame and allow the mixture to cool down .

Take a small quantity of  the mixture and form ladoo out of it using your palm.
Aaliv ladoos are ready to serve.

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Ingredients:

Carrot (गाजर)-10

Milk-1 cup
Sugar-2 cup
Condensed milk (e.g. Nestle Milkmaid) -1 cup
Cashew nut-10 cut into pieces
Raisins-10
Peeled Almond-10 (Tip: steam the almonds or soak the in water so that peeling is easy)
Saffron threads: 5-6
Method:
 Peel and grate the carrots.

Add milk, cashews ,raisins, almond to the grated carrot and cook it with milk by placing it in  pressure cooker for about 15 min(1 siti).

Take a heavy bottomed pan, add pressure cooked carrot mixture, sugar, Condensed milk, Saffron threads in it and keep it on low-medium flame. Stir it once .Allow it to cook for about 15 min .

Carrot halva is ready to serve.

Navil kosu is  very good for health .In my child hood, I did not have much liking for it. Now that I have become health conscious,  I  have started consuming it.Here is the recipe in which navil kosa tastes good.
Ingredients:
Kohlrabi/Navil kosu: 6-7
Oil-3-4 tsp(ground nut or coconut)
Mustard seeds - 2tsp
Cumin seeds-1 tsp
Red chilli powder - 3tsp (Depend on how much spicy you like)
Water -1/2 cup
Method:
Kohlrabi pealed and cut into pieces.

Take a heavy bottomed pan,put a seasoning of mustered and cumin in oil .

Add red chill powder,kohlrabi,and water .

Close the lid.
Cook it for 15-20 min on mediun flame till all water dries up and  check whether kohlarbi is well sauteed.

Kohlarbi side-dish is ready to serve.

Earlier before marriage, I used to hate veg dishes made using tepall (aka sichuan pepper). But ,when I ate dhoddaka, I started loving it. Dhoddak is basically a dry curry tradionally made in earthern pots and baked on woord fire. You can make dhoddak using  isvon (queen fish), tarle (Sardinella aurita ). I have prepared using tarle since I could not find bangde. But the recipe is the same for all

Ingredients:
Fish-5
Shredded coconut-1/2 cup
Red chili-10-12
Tamarind piece or exract-1tsp 5cm piece

Kokum fruit dry skin-4 (Optional) (आम - सोल )

Sichuan pepper(teppala/तेप्ला )-7 

Turmeric powder-1tsp

Turmeric leaves-3 (Optional)

Water -1 चूप

Method:
 Be ready with cleaned and cut fish pieces.

Grind shredded coconut,red chili,turmeric powder, tamarind using l/4 cup of water.

When you are done with grinding , add sichuan pepper and kokum dry skin and grind once again.

Then add fish and turmeric leaves and remaining water.

Place it over gas stove ( medium flame )for about 25-30 min.till all water dries up. The adventurous ones can place the curry in an earthen pot for 1 hour on wooden flames.

Dhoddak is ready to serve.

Ingredients:
Smelt/ Belanji / Motiyala -25 fish
Red dry chili - 6
Green chili - 3-5
Onion-2
Oil-2 tsp
Coriander seed -2tsp
Tamarind extract -1tsp or small tamarind piece on 3cm
Turmeric powder-1tsp
Coconut Shredded -1 cup(250 grm)
Water-1 to 1 1/2 cup
Salt-As per taste
Method:
Clean the smelt and keep them side.

Cut onion  and green chili into small pieces.
Prepare Masala: Saute the red chili and coriander seeds .
To that add shredded coconut,tamarind extract and turmeric powder and grind it finely  by using 1/2 cup  water in mixer or grinder.

Fry Onion in oil till it turns to brown color.
Add masala ,salt and remaining water and boil it.
Finally add fish and boil  it once again

Belanji curry is ready to savor!!!

Ingredients:
Kohlrabi - 4
Red chili - 8
Coriander seed - 2tsp
Tamarind extract -1tsp or small tamarind piece of ~3cm
Turmeric powder-1tsp
Coconut Shredded -1 cup(250 grm)
Water-11/4  cup
Salt-As per taste
Onion-2
Oil-coconut
Method:
Cut kohlrabi in to small pieces and cook it by using 3/4 cup water using pressure cooker. Ensure that the cooker whistle/pressure regulator is in place. The kohlrabi is  cooked when three whistles are heard.

Cut Onion in to small pieces.

Prepare Masala: Saute the red chili and coriander seeds .
To that add shredded coconut,tamarind extract and turmeric powder and grind it  by using half-cup  water in mixer or stone grinder.

Take a heavy bottomed pan . Fry onion to light brown .
Add pressure-cooked kohlrabi along with the water left in pressure cooker and masala .
Heat on medium flame,  for around 15 mins, so that water in masala dries up. Please don't add extra water.

Kohlrabi sukke is ready.

"तील गोड खाया गोड गोड ब्लोया ",
Ingredients:
Sesame(तीळू ) -1/2cup
Jaggery (गोड)-1/2 cup
Desiccated coconut (खोब्रे)-1/4
Ground nut-1 cup
Fried gram (पुताने)-1 cup
Sankrati kalu (तीळ  गुळ ) -1/2 cup (Made of sugar, available in market)
Method:
First the upper brown layer has to be peeled off the ground-nut. For this, wet your hands and mash the ground-nut in a bowl or on a flat surface. Using wet hands will ensure that skin peels off more easily. Next roast the ground-nut on high flame for 10 min.

Roast fried gram for 5 min on high flame.

Cut desicatted coconut in to small thin pieces,as shown in the picture.

Roast sesame seed to light golden brown color. It might take around 5 min.

Cut jaggery in to small pieces.

Take every thing in a container and mix it throughly. Sankranti Kalu is ready to be distributed and savored.

The famous Konkani recipe. Idlis are prepared by using small cups made of jack fruit leaves.The chlorophyll from jack fruit leaves imparts  flavor  ,which will give special taste to idlis. For 20 cups,  you need around 80 jack fruit leaves.The idlis so prepared is served along with sambar or chutney. The preparation has to be started a day in advance, since the batter has to be fermented.


Ingredients:
Jack fruit leaves - 80
Urad dal-1 cup
Dry thin sticks - For "sewing" the jack-fruit cups: Mainly coconut leaves sticks or curry leaves sticks.
Rice rava /suji (Idli rava)or wheat rava -2 cup
Water (1/2 to 1 cup) to prepare batter


Method for jack fruit basket:

4 leaves are required to form 1 cup.
Take two leaves first

Take one more leave in between and connect it using sticks.

Take one more leaves on other side and connect it using sticks

Take two leaves at a time and connect it using stick,make sure that all the edges are fully closed there is no hole in between.

Cut it as shown below.

If only a single leaf is left, fold it in a cone shape

Preparing the batter: Grind urad dal, along with rava and water. Add salt as per taste. Leave the grinded mixture in a vessel for 12 hours so that fermentation of the batter can take place.

Pour the batter in to jackfruit leaf cup .Cook it in  pressure cooker for about 15-20 min. Don't use pressure regulator. Remove the idlis, after allowing for the vessel to cool down. Enjoy the hot , steaming and Eco-friendly Idlis!!!