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.