Preparation time-30 min

Ingredients:

Sago medium size (साबू दाना )-(100grm )1/2 cup

Ghee (तूप)-2tps

Water (उदक )- 3 cup

Sugar (सक्कर )-3/4 cup

Cashew nut (काज्जू बिया ) -5(Broken into 2 pieces)

Raisins  (द्राक्षा )-15

Method:-

In a heavy bottomed pan (Khadayi) ,melt ghee for 2 min.Add Sago and fry it for 5 min.

Add Cashew nut and Raisins and fry once again.(3 min)

In a vessel keep water for boiling.

Add fried sago, dry-fruit mixture to water and boil, until the sago is translucent.

After the boiling has started, sugar should be added. Dont add sugar with sago/dry-fruit mixture at the begining itself as this will cause the sago to remain raw, no matter how much you boil it.
When the porridge cools down, add milk  and cardamom powder. Sago Porridge is ready to eat. Can serve for 4

This ladoo is very nutritious, tasty and healthy. You can prepare these ladoos in two ways: one using sugar powder & other using the "bura" sugar. Using sugar powder to prepare ladoos is more convenient. The advantage of adding bura sugar is that the ladoos will be crisper.
Ingredients (will make 12-15 laddoos)
Maida flour [मैदा  पीठ] 1 cup
Sugar powder [शाक्कर पित्तो ] 1 cup
or
 Sugar[शक्कर ] 1-cupWater [उदका] 1 कप[To prepare Bura sugar ]
Cardamom Powder [य्याला]  1/4 tea spn
melted Ghee (तुपा)1/2 cup
Cloves [लवंगा] 4-5
Method:
The process of making maida ladoos is in two steps: Making bhura sugar and then forming ladoos of them.

In a heavy bottom pan (कडाई), add sugar and water and heat it in a low flame. Stir it constantly. Turn off the heat when you find sugar syrup is getting thicker and crust has started forming on the edge. Continue with the stirring in the same kadayi till all sugar is converted into solid crystalline / crusty form. Use a masher (रावी) and stirrer (चालनी) to grain the sugar. The sugar formed with this process is called bura sugar. If need arises, this bura sugar can be stored for as long as 6 months. 

Prepare  sugar power by using mixture or grinder .

Now we begin with actual ladoo making process. Pour the ghee in Kadayi, add cloves, and heat for a while so that the ghee boils for a short while. Then add maida and stir continuously in low flame (for about 10-15 min), till you can smell the ghee. Switch off the heat, add cardamom powder and stir for a while.

Allow for the mixture to cool down for (10 minutes). Then add sugar powder or  bura sugar to this maida-ghee mixture and form laddu by taking sufficient quantity of this combined mixture  into  hand.

Ingredients:

Cauliflower(फ्लोवेरा )-2 cup(Finely chopped)

Chili Power(मिर्संगी  पित्तो )- 4tps(As tasted)

Lemon juice (लिम्बिया रसु )- 2tps
Salt (मिट )-As  per taste
Mustered seeds (ससम  )-5 tsp
Asafoetida (हिंगू )  -pinch
Turmeric Powder (हलदी पित्तो )-1 tsp
Ground nut oil (शेंगा तेला )- 4tps(Any oil you can which you use for cooking)
Method:
Take chopped cauliflower in a bowl,wash it thoroughly in salted water.Leave it for 5 min.

 Take oil in a pan, add mustered seed and asafoetida, heat it till it starts  spluttering..Take the mixture off the flame and then grind it using mortar and pestle  .

To cauliflower, add  lemon juice,chili power,turmeric powder and girded mixture of mustered seeds and asafoetida.Add salt as per taste.
Cauliflower pickle is ready to serve. 

Ingredients:

Rice flour(तान्डला पीटा ) - 2 ½ cup

Butter (लोणी ) -1/2 cup

White Sesame seeds(तीलू ) - 4 tsp

Coconut water or milk(नारला उदा न दुदा ) -1 cup 

Salt( मीठ ) -2 tps

Ground nut oil  (त्यला )-To fry

Method:

Take butter in a bowl; add rice flour, sesame seeds and salt. Gradually, add coconut water or milk, to form a dough.

Knead the dough thoroughly on a flat surface (by taking small portions at a time). Kneading the dough ensures that chaklis will not break, post frying stage.

Take chakli maker, fill the dough into it and form chakli on a smooth steel / wooden plate or thick plastic sheet, so that you can remove Chakli easily.

Fry this in a kadayi. Chaklis are ready to serve.

If a small quantity of dough remains,you can form Kodbale out of it.

Jalebi preparation requires 3 days and should be planned in advance. This due to the dough fermentation needed for making of jalebis.

Ingredients:

Maida - 4 cups [Day 1]

Water - 2 cups   [Day 1] and 2 cups [Day 3]  

Curd - 2 tps  [Day 1]

Sugar-2 cups   [Day 3]  

Leman juice-1 tps [Day 3]

Groundnut Oil (or any oil as per tastes) - 2 cup [Day 3]

Saffron threads-10-12 ==> (Soak them in warm water) [Day 3]
A dough dispenser [ Can be a ketchup dispenser or small vessel with hole in the center]

Method:
First we describe the method for preparation of the dough.

Day 1: Take the curd in a vessel, add a cup maida to that and go on adding water to form a  thick batter, keep it  in the vessel for 24 hrs for fermentation to take place.

Day 2: Next day add one more cup of maida and water to it so that a thick batter is formed.

Day 3 [Jalebis are made]: Whisk the fermented dough thoroughly, then add saffron threads (soaked in water).

Make Sugar syrup:

In a pan add sugar with water and lemon juice. Heat the mixture on a medium flame for 10-15 mins. Keep on checking the sugary syrup for consistency as decribed below.

To check whether sugar syrup is ready, take small quantity of the syrup in between fingers. If you notice that sugar has sticky consistency and form treads in between fingers, the sugar syrup is ready as shown below.

Making Jalebis: Heat the oil in a flat pan. To test for the right temperature, drop a small amount of water into the oil. If it sizzles, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis. 

Now hold the ketchup dispenser over the hot oil or I have used the cup which a hole and form randomly coiled circle. Squeeze out several at a time.

Fry till light golden and then remove and put directly into the sugar syrup.

Allow to soak for 2-3 minutes and then remove.

Serve warm,around 50 jalebis can be formed.

Ingredients:

Milk(दूद )-1 cup

Sugar(सक्कर ) -1/5 cup ( for 1 liter milk 1 cup sugar (~200 gm) is required )

Saffron threads (केसर )- 4 to 5

Cardamom Powder (एला  )-1/4 tps

Grated pista and almond-3&4(optional)

Method :

In  a heavy bottomed pan add milk, sugar ,saffron threads and cardamom powder. Heat it on a high flame. When the milk starts boiling, lower the flame and keep stirring constantly. 

When you notice that the milk has started to become very thick, switch off the heat and stir for a short time (2 mins). 

   
Now the milk solid is ready to be formed into any shape. Garnish the milk solid with pista and almonds.Form in to small round blobs and thumb press in the blob center.The peda is ready!!!

Ingredients:

Vermicelli(शेवय )-1 cup

Water (उदा )- 4 cup

Milk(ढूध )-1 cup

Ghee(तुपा )-2 tps

Cashew nut (काज्जू बीय )- 5 -6 (each cashew nut split in two)

Raisin(द्राक्षा )-14

Saffron threads(केसर  ) -6 (optional)

Cardamom power ( एला पीट्टो ) 1 tsp

Method:

Take ghee in a heavy bottomed pan, fry Cashew nut, Raisin and Saffron threads (For 2 min).

Add Vermicelli and fry it, till it turns to brown (For about 5 min).

Take water in a seperate vessel and boil it.

Add fried vermicelli -dry-fruit mixture to water and boil (For about 5 min).
Only after the vermicelli has boiled sufficiently (i.e. after 5 mins), should sugar be added. Adding sugar at the beginning will cause the vermicelli to remain in more raw form.

When the porridge cools down, add milk  and cardamom powder. Vermicelli Porridge is ready to eat. Can serve for 4

The "puris" or fried bread made from mashed bananas is a staple in the coastal regions of Karnataka and Kerala.  

Ingredients:

Banana(क्याळे )-2 : preferably the ripe to very ripe (पीक्किले ) ones

Jaggery (गोडा )-3/4 cup

Sugar ( सक्कर )-1/4 cup

Curd(दह्या )-1/2 cup

Salt  ( मीठ ) 1-1/2 tea spoons or as [per taste

Wheat flour (गवा पिता )-1/2 cup

Maida flour (मैदा  पीठ ) -As required 

Soda-1tsp (optional)

Method:

Smash the bananas, then add jaggery, sugar, curd , salt and soda. Mix it thoroughly by your hand [Caution:  Avoid using a grinder / mixer for same as the mixture becomes very watery]. Add wheat flour and maida to the above mentioned mixture and form the dough.

Rub the dough thoroughly and make dough balls as shown bellow.

Roll the small dough balls into flat cakes and deep fry them. 

Around 50 bansa can be formed

Banana bansa are ready to serve along with Chutney

Also know by Ganva-Guli, churmur-undo in other Konkani dialects

This laddu is very nutritious, tasty and healthy. The laddu being very soft breaks easily while eating. So take care: enjoy it slowly.

Ingredients:

Wheat flour 2 cup(गवा पिट  )

Powdered sugar 1 cup
Cardamom Powder (लवंग )1/4 tea spn
Ghee (melted)1/2 cup

Method:

In a heavy bottomed pan, add 4 tsp of ghee and roast the wheat flour with on low flame till it the flour is light brown and you can smell the aroma of ghee. The whole roasting typically takes about 10-15 mins. Keep stirring constantly from start to avoid the flour being charred. Once roasting is complete, switch off the heat. Stir for some more time or transfer it to another cold pan. Cool the flour to room temp and then add powdered sugar and cardamom powder. Next add the remaining  melted ghee in this sugar-flour mixture and form laddus using your palm.

 The flour sugar mixture itself has long shelf life and can be stored to make laddus at leisure. Just add the ghee wherever you need to make laddus and enjoy them.

                               

Very easy and tasty recipe. In Konkani Soyi ( सोयी ) means shredded coconut and khadi (खड़ी) means burfi.

Ingredients:

Coconut shredded ( सोयी ) - 1 cup

Sugar- 11/4 cup

Cardamom Powder-1/4 tsp

Milk-1/2 cup

Ghee -1 tsp

Method:
Grease  a steel plate with ghee and keep it ready.

Take heavy bottomed pan and add  coconut, sugar, milk and cardamom powder. Keep the pan at low flame. Keep stirring constantly from start to avoid the mixture being charred. When u find that it is losing water and becoming dessicated, transfer it to greased plate [ You will see white colored rim forming on the khadayi]. Spread it evenly over plate.

Allow it to cool. Now with knife,  cut it into desire shape.