Bhendi fry (Ladies finger)

  (bhendi) 500gm
asafoetida   a pinch
cumin seds   1/2 tsp
onion medium   1
chilli powder  1/2 tsp
corriander powder 1/2 tsp
garam masala powder 1/2tsp
amchur powder    (dried mango powder) 1/4tsp
corriander leaves 2tblsp

Wash the bhendi well and wipe it with a towel. Cut the bhendi in lond 1/2 inch diagonal pieces.
Heat the oil in a kadai, add the asafoetida and cumin seeds when they begin to change colour ,add the onion.Saute till light brown.Add the bhendi and cook,stirring continously over low heat till lightly browned.
sprinkle the salt,shilli powder,corriander powder,garam masala powder and amchur over the bhendi and toss well.Cook for one minute longer.Serve immediately,garnished with corriander leaves.

Banana Fritters

bananas 2
maida   
sugar
salt
curd


Mash the banans well with a fork and then add the maida slowly add some sugar and salt and keep the consisency thick .Add a table spoon of curd .Take a kadai and add oil once it is hot add a tablespoon of this batter in the hot oil. Keep it on slow fire .Once it is fried on one side turn it.Let it become light brown in colour.It can be fried and kept in a box and eaten the next day but it is best when it is hot.A nice tea time snack .

Sardine gravy

This is called in konkani " Vour Pondha" Oozo .This is made in a clay pot and on top they cover it and  live coals are put on top so it is cooked from top and bottom.Since we cannot do it like this it can be done in the cooker.

10  mackerals or sardines
chillies  20
jeera      1/2 tsp
turmeric  1/2 tsp
ginger     an inch
pepper corns  4 to 5
tomato   1

Grind all the above ingredients adding little vinegar .Take around 4 big onions and cut it into rounds  2 green chillies and 1pod of garlic .In the cooker add some oil and fry the onions and once it  softens add the chillies and garlic .Let it fry for some time , now add the ground masala and keep frying it . Add some water after washing the mixer, and keep the consistency medium. Now add 3 big tomatoes cut in rounds and add some salt . Let it boil for some time check for salt and sournes. It should be spicy and sour . Now add the fish and close the cooker and keep it for 15mins .After 15mins open the cooker and check for salt and vinegar.Serve hot with boiled rice.
 

Button mushrooms with cashew paste and yogurt

Fresh button mushroom  600 gms.
corriander leaves chopped  1cup
cardamoms green    5
cloves                      5
cinnamon                 1 inch stick
bay leaf                    1
mace                         a pinch
boiled onion paste   2/3 cup
ginger paste             4tsp
garlic  paste             4tsp
green chillies           4
red chilli powder     1tsp
corriander powder    1/2 tsp
yoghurt                     11/2 cup
salt
cashew nut paste       3tblsp
ginger cut in thin strips  11/2inch

Blanch the mushrooms in hot water for two minutes. Drain.
Heat the oil in a kadai, add the green cardamom ,cloves ,cinnamon,bay leaf and mace and saute over medium heat till fragrant.
Add the boikled onion past and saute for two to three minutes. Add the ginger and garlic past and continue to saute for a while. Add the green chillies and saute for half a minute.
Add the chilli powder and corriander powder and stir for half a minute.
Remove from heat and stir in the yogurt and salt. Return the pan to the heat. Add around three-fourth cup of water and bring to a boil. Lower heat and simmer for two to three minutes.
Add the mushroom and three-fourth cup of corriander leaves and simmer for two or three minutes. Transfer to a serving dish and garnish with remaining corriander leaves and giniger strips.
Serve hot with steamed rice or rotis.