My favorite from childhood. so, I thought of starting non-vegetarian section by putting this as a first item. It will take around 20 min for preparation.

Ingredients:

Prawns-15

Red chilly powder-1/2 cup

Garlic bulb-1 (10-12 clove)

Turmeric powder-1 tsp

Tamarinds extract -3 tsp or a small piece of tamarind

Water-1 cup

Oil- 4 tsp (coconut oil or one which you use for cooking)

Salt –as per taste

Method:

Be ready with cleaned prawns( Peeled ,Deveined ,Tail-off).

Add tamarind extract, turmeric powder and red chilly powder and salt in to water,mix it thoroughly .

In a heavy bottomed pan add oil, sauté  crushed garlic in oil. Add the above mixture and boil.

Now add prawns and boil once again.

Prawn pickle is ready to serve

Ingredients:

Prawns-15

Wheat Suji/ rava-As required

Red chilly powder-1/2 cup

Garlic bulb-1 (10-12 clove)

Turmeric powder-1 tsp

Tamarinds extract -3 tsp or a small piece of tamarind or Kokum syrup (Salty one)-3 tps

Oil- 4 tsp ( one which you use for cooking) or oil for deep fry 

Salt –as per taste

Method:

Be ready with cleaned prawns( Peeled, Deveined ,Tail-off).

To prawns add, tamarind extract or kokum syrup, turmeric powder and red chilly powder salt and crushed garlic, mix it thoroughly. Keep this mixture for an hour(Taste good then preparing it instantly).

Then roast it on a flat pan by applying rava or deep fry it in a heavy bottomed pan.

Prawn fry is ready to serve

Ingredients:

Nogli Fish: 6 (cleaned and cut into pieces )

Red chilly powder-1 cup

Mustered seeds-4 tsp

Turmeric powder-1 tsp

Tamarinds extract -3 tsp or a small piece of tamarind

Water-2 cup

Oil- 4 tsp (coconut oil or one which you use for cooking)

Salt –as per taste

Method:

Be ready with cleaned and cut pieces of Nogli fish.

Add tamarind extract, turmeric powder and red chilly powder and salt in to water, mix it thoroughly .

In a heavy bottomed pan add oil, put  mustered seasoning . Add the above mixture and boil.

Now add fish and boil  it once again.

Lady Fish Curry is ready to serve

The fishes like lady fish (Nogli),mackerel(Bangde),Sardinella aurita (Tarli)can be fried using this method.

Ingredients:

Fish pieces-15

 Wheat Suji/ rava-As required

Red chilly powder-1/2 cup

Garlic bulb-1 (10-12 clove)

Turmeric powder-1 tsp

Tamarinds extract -3 tsp or a small piece of tamarind or Kokum syrup (Salty one)-3 tps

Oil- 4 tsp ( one which you use for cooking) or oil for deep fry

Salt –as per taste

Method:

Be ready with cleaned fish.

To fish pieces add, tamarind extract or kokum syrup, turmeric powder and red chilly powder salt and crushed garlic, mix it thoroughly. Keep this mixture for an hour(Taste good then preparing it instantly).

Then roast it on a flat pan by applying rava. or deep fry it.

Fish fry is ready to serve 

Ingredients:
Ground nut (शेंगा बिया )-1/2 kg
Jaggery(गोडा )- 1/4 kg Ghee(तुपा )-3 tsp or 1 cup sugar (सक्कर )and 1 cup water(उदा ).
Note :You can't use all the jaggery here, the special jaggery called chikki gula which you can find in Maharashtra can be used because of its more  .
Method:

For pealing the ground nut:

Mash the peanut with wet hand .then roast it.(If you mash with your wet had it will be easy for roasting).

Roast it for around 5 min ,separate the outer layer by rubbing it. then crush it into small pieces.

Be ready with greased plate.
Take jaggery and ghee in kadayi (Heavy bottomed pan) and heat .

To check whether jaggery  is ready, take small quantity and put it into water.If you find that it has become hard, this means that jaggery is ready.

Now add ground nut pieces into it.

Then spread it equally on greased plate.When it cools down cut it into equal pieces of desire shape by using knife.

Ground nut burfi is ready to eat.

Take around 15 min for preparation

Ingredients:

Onion (कांदो )-1

Green chill(ओले मिर्संगा )-2

Coconut shredded (कंतिले सोयी  )-1/2 cup

Rice flour(तन्दाला पीटा )- 1 ½ cup

Water(उदा ) –As required

Banana leaves(केलि पाना )-Cut in to square pieces(15-15 cm)

Oil(तेला )-5tsp(Which you use for cooking)

Method:

Cut onion and green chill into small pieces, and then add shredded coconut and rice flour. Mix it thoroughly using water, to form a dough. Now grease the banana sheet will oil and spread the dough evenly on the sheet, and place it on pan (tava) .

If you won’t get banana leaves you can directly spread the dough on  pan (tava).Be care full while spreading it directly on tava  your hand might get burned so, keep the tava on low flame.
Onion roti is ready to serve.

Ingredients:

Colocasia leaves:10

 White Rice-1/2 cup

Toor dal-1/4 cup

Gram dal-1tsp

Methi seeds-1/4 tps

Urad dal-4 tsp

Tamarind -1 tsp

Coconut shredded-3/4 cup

Coriander seeds-3tsp

Jaggery-4 tsp

Red chill-8

Salt –As per taste

Oil-Coconut oil-4tsp
Asafoetida-Small Crystal 

Method:

Soak toor dal and rice in water for around 20 min.
Drain out water.

Sauté urad dal, methi, gram dal ,coriander seeds,red chill and Asafoetida. Next, add the sautéed mixture and drained toor dal and rice and grind them using small quantity (~1/4th cup) of water added in. To the grinned mixture, add jaggery and salt and mix it well. The masala paste is ready now.
Remove the veins of  colocasia leaves and crush the remainant veins on the leaf with pestle (This will make it easy to role the leaves)

Apply the masala on leaves.

Place the leaves side by side and apply the masala.

Fold it once on all the side

Then role it.

Cut it into pieces and place it in a pressure cooker  vessel without pressure regulator (siti).It will take around 15 min.

If masala remains you can fill that into capsicum  and green chill.

Switch off the flame and allow it to cool for about 10 min (If you remove early it will be soft)

Cut it into equal pieces using knife. This can be served by putting edible oil on it.

Or you can roast on a flat pan it by applying suji /fine wheat rava on it.

It will take around 50 min for preparation.

Rotti is very tasty and spicy .If you are wishing to eat some spicy food this is the best option to have, as it won’t take more than 30 min for preparation.Same preparation can be used to prepare Shankarpalli as well.

Ingredients:

Maida (All purpose flour )(मैदा )-1 ½ cup

Water(उदक )-1/4 cup

Chilly Powder( मिर्संगी पित्तो )-4 tsp (As per taste)

Sesame seeds(तिला )-3 tsp

Butter( लोनी )-1 tsp

Asafoetida-Small Crystal of 1 cm( हिंगू )

Method:

Take asafoetida in container and crush it, then add chilly powder, sesame seeds and butter mix it thoroughly.

Now add 2 tsp of water and form a batter.

Add maida to the batter. Go on adding water, to form a dough .

Take a small quantity of dough, knead it and form bolls.

Roll the balls into flat cakes.

Heat the oil and deep fry them.

Tikkata rotti is ready to serve .

Shankarpali: Roll the dough by taking more at a time ,cut it into diamond shape by using knife.

Deep fry them.

 

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.