Goan Saraswat Traditional Home Cooking: Volume I : Vegetarian Breakfast, Beverages and Sweet Dishes (Goan Saraswat Tradional Home Cooking)

Table of contents :
Disclaimer
About the Author/Book
Dedication
Measurements
Contents
Sheero – semolina sweet pudding/porridge
Upith – semolina spicy pudding/porridge
Shevyacho goad sanjo/sano – sweet vermicelli
Shevyacho tikhat sanjo/sano – spicy vermicelli
Pavacho sanjo/sano – bread stir fry
Sabudanyachi khichdi – tapioca pearls (sago) stir fry/porridge
Batat fov/fonne fov – flattened rice with potatoes
Kalaille fov kandyache – flattened rice with coconut and onions
Kalaille fov masalyache – flattened rice with spices and coconut
Kalaille for hingache – flattened rice with coconut and asafetida
Kalaille fov kelyache – flattened rice with coconut and ripe banana
Rosatle fov – flattened rice with bananas in sweet coconut milk
Kitkitaille fov – flattened rice and sweet coconut milk cake
Dudhatle fov – flattened rice in sweet milk
Dhayatle fov – flattened rice with yoghurt
Samosa – triangular savory pastry
Batat wade – potato stuffed fritters
Biscuit ambade - lentil fritters with coconut and ginger
Goad Ellapey - sweet rice buns
Mooluk (muluk) - banana fritters
Kelyache buns - banana puffs
Puri – fried bread/puffs
Tandlache wade – rice flour puffs/fried bread
Fulke - puffed flat breads
Sakharechi chapatti – wheat flat bread with sugar
Ukadillya Tandlachya pithachyo rotyo – cooked (steamed) rice flour flat bread
Rawyachi bhakri - semolina thick pancake
Gavachya pithachi bhakri – wheat flour thick pancake
Kandyachi bhakri - onion and rice flour thick pancake
Tavashaychi bhakri – cucumber thick pancake
Ukadya tandlachi bhakri – boiled rice thick pancake
Dudhayachi bhakri - yellow pumpkin thick pancake
Uddache patal pole – rice and lentil crepes
Gavachya pithache pole – wheat flour sweet pancakes
Methiyeche pole – fenugreek pancakes
Shepyeche/shepuche pole – dill pancakes
Adsarache pole – tender coconut crepes
Soyeche tandlache pole – fresh coconut crepes
Takache Rawyache pole – buttermilk and semolina pancakes
Maidyache pole – white flour pancakes
Usachya Rosache pole – sugarcane juice pancakes
Idlyo – rice and lentil dumplings
Idli Rawyachyo idlyo – boiled rice semolina and lentil dumplings
Rawyachyo idlyo – semolina and lentil dumplings
Heat ani sui (sanan) – steamed rice cakes/dumplings in jackfruit leaves
Café style batat bhaji – café style potato stir fry
Mugachi goad usali – green gram sweet sir fry
Batat, tomat kandyachi, jiryachya fonnachi bhaji – Cumin tempered potato tomato and onion stir fry
Batatachi tomat kandyachi bhaji – Potato tomato onion stir fry
Tomato salad (bhaji) – tomato and onion stir fry
Zunako - Gram flour porrigde
Tamboli/lasun ani soyechi tambdi chutney – coconut, dry red chillie and garlic chutney
Soy, harvya mirsangechi fonnachi chutney – coconut and green chillie chutney with tempering
Soyechi kothmirechya palyachi chutney – coconut and green coriander chutney
Muddo/muddailli chutney – mashed and smoked coconut chutney
Bukni Hingachi – dry coconut and asafoetida chutney
Bukni Lashanichi – dry coconut and garlic chutney
Ambadyachi chutney/karam, harvi – Andaman mombin (Indian hog plums) chutney, raw
Ambadyachi chutney/karam, shijailli – Andaman mombin (Indian hog plum) chutney, cooked
Ambadyachi chutney (karam) fonnachi - Andaman mombin (Indian Hog plums) chutney, tempered
Bhindache Sarbat – instant garcinia indica (kokum) drink
Kasay – coriander, cumin drink
Panak – lemon juice and jaggery drink
Panne – raw mango drink
Kadu limbu – bitter drink with bitter lemon tree leaves
Kadu kirayte – bitter cleansing plant drink
Dhonas (tandlache) – jackfruit cake with rice flour
Dhonas (gavache) – jackfruit cake with wheat flour
Tavasali – cucumber cake
Satwa – finger mullet pudding
Kacharapithache satwa – arrowroot flour pudding
Sabudanyache satwa – tapioca pearls (sago) pudding
Sabudanyachi lapshi – tapioca pearl (sago) thin porridge
Nachnyache patal satwa – finger millet thin porridge
Laranv – semolina thin porridge
Mugache udak – green gram sweet drink
Kulithachi /kuladachi pithi – horse gram flour thin porridge
Poas – colostrum milk pudding
Chaiboyo – colostrum thin milk pudding
Condensed milk, nallacho roas ani dhayacho Poas – condensed milk, coconut milk and yoghurt pudding
Ukadya tandlacho bhakri/bhobho (1) – boiled rice sweet cake (1)
Pan Pole/rosatle pole – tender coconut pancakes in sweet coconut milk
Patolyo (Rawyachyo) – semolina, wheat flour and coconut sweet dumpling in turmeric leaves
Patolyo (Tandlachyo) – rice and coconut sweet dumpling in turmeric leaves
Kanagachyo nevryo – sweet potato crescents/turnovers with coconut and jaggery stuffing
Puranachyo nevryo – bengal gram stuffed sweet crescents
Sukurunde – bengal gram stuffed sweet fritters
Muthlyo/mutlyo – cocoon shaped rice dumplings with coconut and jaggery stuffing
Ukadille modak – rice dumplings with coconut and jaggery stuffing
Panchkatayeche balls – coconut and jaggery stuffed flat breads
Chibdache rasayan – musk melon with sugar and lemon juice
Nallachya Rosache Chibdache rasayan – musk melon with sweet coconut milk and flattened rice
Aatval – rice, fenugreek seeds and coconut milk sweet porridge
Mugache Kann - green gram sweet porridge
Managane – bengal gram sweet porridge
Tandlacho payas – rice sweet porridge
Kokondudhyacho payas – bottle gourd sweet porridge
Tavashyacho payas – sweet cucumber porridge
Tavashyacho pachako payas – unsweetened cucumber porridge
Goad khichdi – rice and green gram sweet porridge
Kanagachi kheer – sweet potato sweet porridge
Rosatli kanga ani fov – sweet potato and flattened rice in sweet coconut milk
Kanagachya Kishachi kheer – grated and sundried sweet potato porridge
Rasal pansacho payas – ripe jackfruit sweet porridge
Sojichi kheer – broken wheat sweet porridge
Sakhar bhat – sweet rice pilaf
Shevyachi kheer – vermicelli sweet porridge
Nallachya Rosachi Shevyachi kheer – vermicelli and coconut milk sweet porridge
Shirvolyo/Rosatlyo shevyo – vermicelli/rice noodles in sweet coconut milk
Shrikhand – flavoured sweet thick yoghurt
Shrikhand futillya dudhache – flavoured sweet thick yoghurt made with split milk
Aamras – ripe mango sweet pulp/sauce (puree/nectar)
Bhajilli maindoli/mainoli keli – char grilled ripe plantain
Halunde – rice flour pudding
Panchkatai (godachi) – coconut and jaggery sweet mixture
Panchkatai (Sakharechi) – coconut and sugar sweet mixture
Sapaat – semolina sweet pudding
Batatacho Bukat halwo – potato sweet pudding
Kelyacho halwo – nendran banana (Kerala banana) jam
Fruit salad – fruits in flavoured milk

Citation preview

VOLUME I:

Vegetarian Breakfast, Beverages & Sweet Dishes

GOAN SARASWAT TRADITIONAL HOME COOKING Author: Sushmita Neurekar

©Sushmita Neurekar Publisher: Sushmita Neurekar E-mail : [email protected]

• First edition : 17 July 2020

Disclaimer: Goa has two distinct cuisines – The first being Hindu cuisine also known as “saraswat cuisine” and the other is “catholic cuisine” which is highly influenced by the Portuguese cuisine This book is about the cuisine of the Hindu community from Goa also known as the Saraswats. The aim of this book is to document and help preserve the traditional food culture of this community and share it with the world. Goan recipes may vary from person to person or family to family. The modern goan prepares food as per convenience more than the traditional methods which are slightly more time consuming I make no claims on the accuracy or completeness of the contents of this cookbook. I am not responsible for the outcome of any recipe you try from this book. You may not achieve the results desired due to variations in ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. It is advised that you should always use your best judgment This recipe book has been complied by me on best effort basis, and the information is provided “as is.” I make no claims on the accuracy or completeness of the contents of the cookbook. You should examine the contents of ingredients before preparation and consumption of these recipes. All material in this book is provided for your information only. THE INFORMATION IN THE RECIPE BOOK IS MERELY MY OPINION AND DOES NOT REPLACE PROFESSIONAL MEDICAL OR NUTRITIONAL ADVICE. Any cooking advice or nutrition information I have provided is given in good will and good faith. However please consult a doctor or dietician before making major changes to your diet based on this book.

Goan Saraswat traditional home cooking offers a hands on guide to cooking Goan Saraswat food. The recipes originate from all parts of Goa and are drawn from the dishes cooked in Goan homes. This is Sushmita’s personal collection of the authentic recipes she has gathered over the last 35 years and is a tribute to her homeland and to its extraordinary food culture. The stories, memories and recipes in these pages reveal the vast range of techniques, spices and tradition that typify cooking and eating in goa making this much more than a cookbook. Mostly handed down from her mother and grandmother Sushmita’s recipes maintain traditional method of cooking but are suitable for use in the modern kitchen so you experience Goan cuisine in all its authenticity. This book is a warm plate of Goan goodness perfect for serving from all kitchens at home and abroad. Written from the heart this book will appeal to anyone looking to expand their flavor, repertoire or just wanting to dip their toes in the delightful world of Goan cooking.

Dedication This book is primarily dedicated to my beloved mother Tejashri Prabhu Goankar from whom I first learnt to cook. Without her vast knowledge of traditional Goan recipes, experience and guidance this book would not be complete. Apart from my mother, my gratitude and special thanks goes to my husband Neelesh, son Ranjeev and my father Gopal Prabhu Goankar for their positive support and encouragement.

Measurements Conversions ¼ teaspoon (tsp) ½ teaspoon (tsp) 1 teaspoon (tsp)) 1 tablespoon (tbsp) ¼ cup ½ cup 1 cup

1.25 millilitres (ml) 2.50 millilitres (ml 5 milliliters (ml) 15 millilitres (ml) 60 milliliters (ml) 125 millilitres (ml) 250 millilitres (ml)

0.0422 fluid ounce (fl oz) 0.0845 fluid ounces (fl oz) 0.169 fluid ounces (fl oz) 0.507 fluid ounces (fl oz) 2.028 fluid ounces (fl oz) 4.22 fluid ounces (fl oz) 8.45 fluid ounces (fl oz)

VOLUME 1

Sakalchi khaana - Breakfast 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49.

Sheero – semolina sweet pudding/porridge Upith – semolina spicy pudding/porridge Shevyacho goad sanjo/sano – sweet vermicelli Shevyacho tikhat sanjo/sano – spicy vermicelli Pavacho sanjo/sano – bread stir fry Sabudanyachi khichdi – tapioca pearls (sago) stir fry/porridge Batat fov/fonne fov – flattened rice with potatoes Kalaille fov kandyache – flattened rice with coconut and onions Kalaille fov masalyache – flattened rice with spices and coconut Kalaille for hingache – flattened rice with coconut and asafetida Kalaille fov kelyache – flattened rice with coconut and ripe banana Rosatle fov – flattened rice with bananas in sweet coconut milk Kitkitaille fov – flattened rice and sweet coconut milk cake Dudhatle fov – flattened rice in sweet milk Dhayatle fov – flattened rice with yoghurt Samosa – triangular savory pastry Batat wade – potato stuffed fritters Biscuit ambade - lentil fritters with coconut and ginger Goad Ellapey - sweet rice buns Mooluk (muluk) - banana fritters Kelyache buns - banana puffs Puri – fried bread/puffs Tandlache wade – rice flour puffs/fried bread Fulke - puffed flat breads Sakharechi chapatti – wheat flat bread with sugar Ukadillya Tandlachya pithachyo rotyo – cooked (steamed) rice flour flat bread Rawyachi bhakri - semolina thick pancake Gavachya pithachi bhakri – wheat flour thick pancake Kandyachi bhakri - onion and rice flour thick pancake Tavashaychi bhakri – cucumber thick pancake Ukadya tandlachi bhakri – boiled rice thick pancake Dudhayachi bhakri - yellow pumpkin thick pancake Uddache patal pole – rice and lentil crepes Gavachya pithache pole – wheat flour sweet pancakes Methiyeche pole – fenugreek pancakes Shepyeche/shepuche pole – dill pancakes Adsarache pole – tender coconut crepes Soyeche tandlache pole – fresh coconut crepes Takache Rawyache pole – buttermilk and semolina pancakes Maidyache pole – white flour pancakes Usachya Rosache pole – sugarcane juice pancakes Idlyo – rice and lentil dumplings Idli Rawyachyo idlyo – boiled rice semolina and lentil dumplings Rawyachyo idlyo – semolina and lentil dumplings Heat ani sui (sanan) – steamed rice cakes/dumplings in jackfruit leaves Café style batat bhaji – café style potato stir fry Mugachi goad usali – green gram sweet sir fry Batat, tomat kandyachi, jiryachya fonnachi bhaji – Cumin tempered potato tomato and onion stir fry Batatachi tomat kandyachi bhaji – Potato tomato onion stir fry

50. Tomato salad (bhaji) – tomato and onion stir fry 51. Zunko – gram flour porridge

Chutnyo – Chutney 52. 53. 54. 55. 56. 57. 58. 59. 60.

Tamboli/lasun ani soyechi tambdi chutney – coconut, dry red chillie and garlic chutney Soy, harvya mirsangechi fonnachi chutney – coconut and green chillie chutney with tempering Soyechi kothmirechya palyachi chutney – coconut and green coriander chutney Muddo/muddailli chutney – mashed and smoked coconut chutney Bukni Hingachi – dry coconut and asafoetida chutney Bukni Lashanichi – dry coconut and garlic chutney Ambadyachi chutney/karam, harvi – Andaman mombin (Indian hog plums) chutney, raw Ambadyachi chutney/karam, shijailli – Andaman mombin (Indian hog plum) chutney, cooked Ambadyachi chutney (karam) fonnachi - Andaman mombin (Indian Hog plums) chutney, tempered

Beverages 61. 62. 63. 64. 65. 66.

Bhindache Sarbat – instant garcinia indica (kokum) drink Kasay – coriander, cumin drink Panak – lemon juice and jaggery drink Panne – raw mango drink Kadu limbu – bitter drink with bitter lemon tree leaves Kadu kirayte – bitter cleansing plant drink

Godshe - Sweet Dishes 67. 68. 69. 70. 71. 72. 73. 74. 75. 76. 77. 78. 79. 80. 81. 82. 83. 84. 85. 86. 87. 88. 89. 90. 91. 92.

Dhonas (tandlache) – jackfruit cake with rice flour Dhonas (gavache) – jackfruit cake with wheat flour Tavasali – cucumber cake Satwa – finger mullet pudding Kacharapithache satwa – arrowroot flour pudding Sabudanyache satwa – tapioca pearls (sago) pudding Sabudanyachi lapshi – tapioca pearl (sago) thin porridge Nachnyache patal satwa – finger millet thin porridge Laranv – semolina thin porridge Mugache udak – green gram sweet drink Kulithachi /kuladachi pithi – horse gram flour thin porridge Poas – colostrum milk pudding Chaiboyo – colostrum thin milk pudding Condensed milk, nallacho roas ani dhayacho Poas – condensed milk, coconut milk and yoghurt pudding Laadvacho bhobho – cake made with vermicelli sweet ball Ukadya tandlacho bhakri/bhobho – boiled rice sweet cake Ukadya tandlacho chunnacho bhobho/bhakri – boiled rice cake with coconut and jaggery stuffing Pan Pole/rosatle pole – tender coconut pancakes in sweet coconut milk Patolyo (Rawyachyo) – semolina, wheat flour and coconut sweet dumpling in turmeric leaves Patolyo (Tandlachyo) – rice and coconut sweet dumpling in turmeric leaves Kanagachyo nevryo – sweet potato crescents/turnovers with coconut and jaggery stuffing Puranachyo nevryo – bengal gram stuffed sweet crescents Sukurunde – bengal gram stuffed sweet fritters Muthlyo/mutlyo – cocoon shaped rice dumplings with coconut and jaggery stuffing Ukadille modak – rice dumplings with coconut and jaggery stuffing Panchkatayeche balls – coconut and jaggery stuffed flat breads

93. Chibdache rasayan – musk melon with sugar and lemon juice 94. Nallachya Rosache Chibdache rasayan – musk melon with sweet coconut milk and flattened rice 95. Aatval – rice, fenugreek seeds and coconut milk sweet porridge 96. Mugache Kann - green gram sweet porridge 97. Managane – bengal gram sweet porridge 98. Tandlacho payas – rice sweet porridge 99. Kokondudhyacho payas – bottle gourd sweet porridge 100. Tavashyacho payas – cucumber sweet porridge 101. Tavashyacho pachako payas – unsweetened cucumber porridge 102. Goad khichdi – rice and green gram sweet porridge 103. Kanagachi kheer – sweet potato sweet porridge 104. Rosatli kanga ani fov – sweet potato and flattened rice in sweet coconut milk 105. Kanagachya Kishachi kheer – grated and sundried sweet potato porridge 106. Rasal pansacho payas – ripe jackfruit sweet porridge 107. Sojichi kheer – broken wheat sweet porridge 108. Sakhar bhat – sweet rice pilaf 109. Shevyachi kheer – vermicelli sweet porridge 110. Nallachya Rosachi Shevyachi kheer – vermicelli and coconut milk sweet porridge 111. Shirvolyo/Rosatlyo shevyo – vermicelli/rice noodles in sweet coconut milk 112. Shrikhand – flavoured sweet thick yoghurt 113. Shrikhand futillya dudhache – flavoured sweet thick yoghurt made with split milk 114. Aamras – ripe mango sweet pulp/sauce (puree/nectar) 115. Bhajilli maindoli/mainoli keli – char grilled ripe plantain 116. Halunde – rice flour pudding 117. Panchkatai (godachi) – coconut and jaggery sweet mixture 118. Panchkatai (Sakharechi) – coconut and sugar sweet mixture 119. Sapaat – semolina sweet pudding 120. Batatacho Bukat halwo – potato sweet pudding 121. Kelyacho halwo – nendran banana (Kerala banana) jam 122. Fruit salad – fruits in flavoured milk

Sheero (Semolina sweet pudding/porridge) Prep and cooking in: - 40 minutes Serves: - 3-4 Ingredients:1 cup barik rawo/fine semolina ½ cup + 2 tbsp tup/clarified butter 2-3 cloves Pinch of salt Pinch of Kesar/saffron (optional) 2 tbsp cashew nut pieces 2 tbsp raisins 7-8 almonds, soaked, peeled and thinly sliced 2 cup water ¾ cup sugar 1 tsp cardamom powder

Vegetarian with vegan options, soy free

Method:1. Melt ½ cup clarified butter in a large sauce pan. Add cloves and stir for 20 seconds and add semolina, salt, Kesar (optional), cashew nut pieces and raisins. Roast on low heat for 7-8 minutes or till it is well roasted. The semolina should not be browned or burnt. 2. Side by side in another pan keep water for boiling. 3. Once the semolina is roasted, add hot water and mix. 4. Once water gets soaked in semolina and dries up then add sugar and 2 tbsp tup/clarified butter. 5. Mix well, so that the sugar gets spread evenly in the sheero. 6. Add cardamom powder and almond slices. 7. Mix well and turn the heat off and bring together the Shiro to one side of the pan and cover and keep for 5 minutes. 8. Then serve hot. Can be eaten as a breakfast or served as snack.

To make it Vegan:• Replace clarifier butter with non-dairy butter made with organic coconut oil and organic cashews. Tip:• For softer Shiro add 2 ½ cup water instead of 2 cups. • Can add half water and half milk instead of only water. Or can add only milk instead of water. • Can add 1 ripe banana cut in to ¼ cm thick half-moons. Add as soon as the hot water is added to the roasted semolina.

Upith (Semolina spicy pudding/porridge)

Prep and cooking in:-30 minutes Serves: - 3-4 Ingredients:1 cup barik rawo/fine semolina 2 tbsp oil 1 tsp mustard seeds 3-4 methyo/fenugreek seeds ½ tsp cumin seeds ¾ tsp uddachi dal/split black gram skinned 2 pinch hing/asafoetida powder 12-15 curry leaves 2-3 green chilies, split and halved 2 cups Water Salt as per taste 3-4 tsp Sugar or as per taste 2-3 tsp tup/clarified butter 2-3 tbsp fresh grated coconut

Vegetarian with vegan options, soy free

Method:1. Dry roast the semolina in a medium non-stick sauce pan for 5 to 6 minutes or till well roasted. The semolina should not be browned or burnt. 2. Transfer it in a bowl and keep aside. 3. In the same pan in which the semolina was roasted, heat oil. 4. Add mustard seeds, fenugreek seeds, cumin seeds, split black gram skinned, asafoetida powder, curry leaves and green chilies and roast on low heat till mustard seeds splutter. 5. Then add in it 2 cups water, salt, sugar, fresh grated coconut and boil on medium heat. Taste the water and adjust salt, sugar etc. 6. When the water starts boiling, lower the heat to minimum and add little by little the roasted semolina stirring continuously so that no lumps are formed. 7. Cook till the mixture thickens and all the water dries up. Add 23 tsp of tup/clarified butter or oil and mix well. 8. Turn the heat off, bring the mixture to one side of the pan. Cover and keep for 5 minutes and then serve.

To make it Vegan:• Replace clarified butter with oil or non-dairy butter made with organic coconut oil and organic cashews. Tip:• For a softer Upith/pudding add 2 ½ to 2 ¾ cup of water instead of 2 cups. Variations:• Can add onion and tomatoes to the above recipe. Follow instructions till step 4 from the above recipe. Then add 1 large onion, finely chopped and fry in oil till light brown. Then add 1 medium tomato, finely chopped (discard the seeds) and fry till soft. Then follow the rest of the recipe from step 5. Also if using tomato and onion then don’t add curry leaves in the fonn/tempering but garnish with green coriander. • Can also add green peas and carrots after onions are half roasted.

Shevyacho goad Sanjo/sando/sano (Sweet Vermicelli) Prep and cooking in: - 20 minutes Serves: - 2-3 Ingredients:1 cup shevyo/vermicelli Water as per need 1 pinch salt 3-4 tsp Sugar or as per taste ¼ tsp cardamom powder 2 tbsp fresh grated coconut 1 tbsp tup (pure ghee)/clarified butter

Vegetarian with vegan options, soy free

Method:1. Heat water and add in it the shevyo/vermicelli and boil till they are cooked and soft. Don’t overcook. 1-2 minutes boiling in hot water is enough. 2. Then drain them out of water. Add tup/clarified butter, mix and keep aside. 3. Separately mix together large pinch of salt, sugar, fresh grated coconut, and cardamom powder. 4. Mix well and add to the cooked shevyo/vermicelli and serve immediately.

To make it Vegan:• Replace clarified butter with non-dairy butter made with organic coconut oil and organic cashews or oil. Tip:• Instead of boiling 1 cup vermicelli, roast them in 1 tbsp clarified butter or non-dairy butter, on low heat till they are lightly fried. Then add in them 1 ½ cup of hot water, pinch of salt, 3-4 tsp sugar, 2 tbsp of fresh grated coconut and ¼ tsp cardamom powder. Cook everything on low heat till the vermicelli get cooked and the mixture turns dry. Turn the heat off and keep covered for 2 minutes and then serve.

Shevyacho Tikhat sanjo/sando/sano (Spicy vermicelli)

Prep and cooking in: - 30 minutes Serves: - 2-3 Ingredients:1 cup shevyo/vermicelli 1 ½ cup water 1 tbsp + 2 tsp tup (pure ghee)/clarified butter 1 tsp cumin seeds 2 green chilies split and halved 10-12 curry leaves 3 tbsp fresh grated coconut 1 tbsp chopped green coriander Salt to taste 2 -3 tsp Sugar

Vegetarian with vegan options, soy free

Method:1. Fry vermicelli in 1 tbsp clarified butter till they are lightly fried. Don’t over fry and burn. Keep aside 2. In another cooking pan heat 2 tsp clarified butter and add cumin seeds, green chilies and curry leaves and fry till cumin seeds crackle. 3. Once the tempering is done add in it 1 ½ cup water and bring it to boil and add salt, sugar, fresh grated coconut and green coriander. 4. Once the water starts boiling add fried vermicelli and cook on low heat till the vermicelli are cooked and soft and all water gets evaporated. 5. Once ready turn the heat off and keep covered for 2 minutes and then serve.

To make it Vegan:• Replace clarified butter with oil or non-dairy butter made with organic coconut oil and organic cashews.

Pavacho sanjo /sando/sano (Bread stir fry)

Prep and cooking in: - 30 minutes Serves: - 3-4 Ingredients:4-5 pav/Portuguese bread or 6-8 slices of bread 2 medium onions chopped or sliced 2-3 green chilies, roughly chopped ½ tsp cumin seeds ¼ tsp turmeric powder Salt to taste 1-2 tsp sugar or to taste 2-3 tbsp fresh grated coconut Green coriander for garnish 3-4 tbsp tup (ghee)/clarified butter or 3-4 tbsp oil

Vegetarian, vegan, soy free

Method:1. Either cut bread in to small pieces or put in mixer grinder and grind in to large crumbs. 2. Chop finely onions. Can also slice them instead of chopping. 3. Separately mix coconut, turmeric powder, sugar and salt and cumin powder (optional), and green coriander. 4. To prepare the sando, heat ghee or oil in a large sauce pan. 5. Once the ghee is hot add cumin seeds and fry till they slightly change their colour. 6. Then add onions and green chilies and fry on medium heat till onions turn light brown. 7. Then add crumbed or cut bread and mix well and fry on medium heat till bread starts to crisp a little. Can sprinkle some water if bread is too dry. 8. Then add the coconut mixture and mix well and serve.

To make it Vegan:• Use basic bread made with flour, water, salt, yeast etc. and not with milk or egg free bread. • Use oil instead of clarified butter. Tip:• Can mix turmeric powder, salt, sugar, fresh grated coconut and green coriander with the bread pieces. Also sprinkle some water over this mixture if bread used is too dry. Then first fry onions and green chilies and then add the bread mixture and continue to crisp on low heat till done.

Sabudanyachi khichdi

(Tapioca pearls (sago) stir fry/porridge) Prep and cooking in: - soaking + 20 minutes Serves: - 3-4 Ingredients:1 cup medium size Sabudane/tapioca pearls (sago), 1 medium potato 1 tbsp tup/clarified butter 1 tsp cumin seeds Green chilies 2 8 -10 kadipatta/curry leaves 2 tbsp Peanuts crushed or 2 tbsp fresh grated coconut 1 tsp sugar or as per taste Salt as per taste

Vegetarian with vegan options, gluten free, soy free

Method:1. Wash once and then soak sabudane/tapioca pearls. Add water about ½ cm above the level of pearls and soak overnight or for at least 6-7 hours. 2. Roast peanuts, remove shells and crush in to a coarse powder and keep aside. 3. Peel and cut potatoes in to ¼ cm thick triangles/slices. 4. To prepare the khichdi, heat clarified butter in a medium sauce pan and add cumin seeds and curry leaves. Once cumin seeds splutter, add green chilies and potato pieces. Add a pinch of salt and mix well and cook covered on low heat till potato are soft. 5. Then add the soaked Sabudane, salt, sugar and peanuts and mix well and cover and cook for 3-4 minutes. Serve garnished with green coriander. 6. Can add fresh grated coconut instead of peanuts in this khichdi. Add coconut with green coriander.

To make it Vegan:• Replace clarified butter with oil.

Batat fov/fonne fov (Flattened rice with potatoes) Prep and cooking in:-30 minutes Serves: - 3-4 Ingredients:2 cups fov/white flattened rice, medium thick 1 medium potato boiled 1 tbsp oil 12-15 curry leaves Large pinch of hing/asafoetida ½ - ¾ tsp mustard seeds ¼ tsp cumin seeds 2 green chilies split and halved 2 tsp sugar or as per taste Salt to taste ¼ tsp turmeric powder 3-4 tbsp fresh grated coconut 2 tbsp chopped green coriander (optional) Tip:•

•

Vegetarian, vegan, gluten-free, soy-free

Method:1. Boil potato in salt water, peel and cut in to 1 cm thick cubes and keep aside. 2. Wash flattened rice, only once or twice depending on the thickness of the fov. If the fov are very thick then wash twice otherwise wash only once and then drain out of water. Mix with salt, sugar and turmeric powder keep aside. 3. Heat oil in a large sauce pan and add mustard seeds, cumin seeds, asafoetida, curry leaves and green chilies. (Use either curry leaves in tempering or use green coriander for garnish. Traditionally curry leaves are used). 4. Once mustard seeds splutter add potatoes. Mix for 30 seconds and add marinated fov and mix and continue to cook for 1-2 minutes. 5. Garnish with fresh grated coconut and chopped green coriander and serve.

Can use raw potato instead of boiled potato. Just peel the raw potato and cut in to thin quarter slices (½ cm thick slices) and add in the tempering along with little salt and cover and cook on low heat till soft. Then add marinated fov. Can marinate washed “fov” with ½ tsp cumin powder along with other ingredients instead of cumin seeds in tempering.

Variation:• Batat fov kandyache/flattened rice with potatoes and onions:Add 1 medium size chopped or sliced onion and green chillie in the tempering. Don’t add asafoetida, mustard seeds and cumin seeds. Can apply cumin powder to the fov/flattened rice. Fry onions till light brown and add the raw potato slices or boiled potato cubes. Once potatoes are cooked add the marinated fov/flattened rice and mix. And garnish with fresh grated coconut and green coriander.

Kalaille fov Kandyache (Flattened rice with coconut and onions)

Prep and cooking in: - 15 minutes Serves: - 3-4 Ingredients:2 cups fov/flattened rice, medium thick 1 medium size onion, finely chopped 1-2 green chilies, split and halved 3-5 tbsp fresh grated coconut 2-3 tbsp chopped green coriander Salt to taste 1-2 tsp sugar or to taste

Vegetarian, vegan, gluten-free, soy-free

Method:1. Mix fov/flattened rice with finely chopped onion, green chillie, green coriander, fresh grated coconut, sugar and salt. 2. Sprinkle little water (about 2-3 tsp) and mix well. Crush green chillie in the mixture to release its spiciness. 3. Taste and adjust salt and sugar and serve. 4. This is a perfect evening snack and tastes best with a hot cup of tea or coffee.

Kalaille fov masalyache (Flattened rice with spices and coconut) Prep and cooking in:-20 minutes Serves:-3-4 Ingredients:2 cups fov/flattened rice, thick, 1 tsp dry coriander seeds, 2 dry red chilies, ¼ tsp cumin seeds, 2 cloves, 4-6 tbsp fresh grated coconut Salt to taste 2-3 tsp sugar or to taste

Vegetarian, vegan, gluten-free, soy-free

Method:1. Grind coriander seeds, dry red chilies, cumin seeds, and cloves. Either crush or grind in mortar and pestle or grind in a mixer grinder. Add very little water about 1 tbsp or so while grinding. 2. Then add coconut in it and run mixer only once. 3. Wash the flattened rice only once or twice with room temperature water. The rice flakes are very brittle and can disintegrate easily if washed frequently. Drain out of water. 4. Then mix the coconut and spice mixture with salt and sugar and add in the washed fov/flattened rice, mix well and serve.

Variation:• Can boil 1 medium size potato, peel, cut in to cube and add in the prepared dish, mix and serve. • Can give fonn/tempering of 10-12 curry leaves, pinch of hing/asafoetida and ¼ tsp mustard seeds and add in the above prepared dish and serve.

Kalaille fov hingache (Flattened rice with coconut and asafetida)

Prep and cooking in: - 10 minutes Serves: - 3-4 Ingredients:2 cup fov/flattened rice, thick 4-6 tbsp fresh grated coconut, 3-4 green chilies roughly chopped Salt to taste 3-4 tsp sugar or as per taste ¼ - ½ tsp hing/asafoetida

Vegetarian, vegan, gluten-free, soy-free

Method:1. Mix fresh grated coconut, green chilies roughly chopped or split, salt, sugar and asafoetida powder. 2. Add mixture in the fov/flattened rice. 3. Sprinkle some water over the fov and mix well. 4. Crush the green chilies lightly while mixing with hand. 5. Serve as a breakfast dish or as an evening snack with tea or coffee.

Kalaille fov kelyache (Flattened rice with coconut and ripe banana) Prep and cooking in: - 10 minutes Serves:-3-4 Ingredients:1 ½ cup fov/flattened rice, thick 1 - 1 ½ tbsp jaggery or as per taste Pinch of salt, 2-3 tbsp fresh grated coconut 1 medium size ripe banana

Vegetarian, vegan, gluten-free, soy-free

Method:1. Wash the dhave fov/white flattened rice flakes. Don’t wash too much. Wash only once or twice. Drain out of water. 2. Then mix in it jaggery, pinch of salt, fresh grated coconut and the ripe banana cut in to 1 cm thick half-circles. 3. Mix well and serve. Can eat for breakfast or as a snack when hungry.

Variations:• Kalaille fov Mogyache(chibadache)/flattened rice with vellery:Use moge/ripe vellery instead of banana in the above recipe. Use about ½ cup pieces cut in to 1 inch cubes.

Rosatle fov (Flattened rice with bananas in sweet coconut milk) Prep and cooking in:-30 minutes Serves: - 4-6 Ingredients:1-1 ½ cup dhave fov/flattened white rice flakes, medium thick 4-5 cup fresh coconut milk Jaggery as per taste ½ tsp cardamom powder 2-3 ripe bananas, cut in to 1 centimeter thick slices

Vegetarian, vegan, gluten-free, soy-free

Method:1. Prepare coconut milk. Grind 2 ½ cups fresh grated coconut with 2 ½ cups of water. Strain and extract thick coconut milk. Grind again the coconut pulp with 2 ½ cup water and extract thin coconut milk. The prepare milk should be 5 cups. 2. Mix jaggery and cardamom powder in coconut milk till jaggery dissolves. Or grind jaggery along with the coconut. This will help the jaggery to dissolve faster. Taste and adjust sweetness. Prepared milk has to be sweet. 3. Add banana pieces. Keep coconut milk and banana mixture in fridge if it is prepared 3-4 hours before serving. 4. 10-15 minutes before serving, wash the flattened rice only once with water. Drain well and add the fov in the prepared coconut milk, mix and serve.

Kitkitaille Fov

(Flattened rice and sweet coconut milk cake) Prep and cooking: - 30 minutes Serves: - 3-4 Ingredients:Left over rosatle fov/flattened rice in sweet coconut milk Haldichi pana/turmeric leaves as per need

Vegetarian, vegan, soy-free

Method:1. “Kitkitaille Fov” is prepared by cooking the left over flattened rice in sweet coconut milk. This is usually done because the coconut milk does not remain fresh for long in raw condition. Once cooked it can last for 2 days hence it is cooked. 2. Take a kaad ashille taat/round steel plate with raised edges and line it with turmeric leaves. Pour the left over rosatle fov/flattened rice with sweet coconut milk in it. 3. Place this on rannicho ujo/wood fire and cover with another plate and put hot burning coals over this second plate and cook till it sets. 4. Or take an aluminium or steel utensil or cake tin and line it with turmeric leaves and pour rosatle fov in it. 5. Heat a flat tawo/griddle (pan) on gas burner and place this utensil on it. Cover with another plate and cook till it sets and dries and turns in to a cake. 6. Then cool and cut in to desired shape and serve. Will last for 2 days in fridge.

Dudhatle fov (Flattened rice in sweet milk) Prep and cooking in: - 10 minutes Serves: - 3-4 Ingredients:½ cup dhave fov/white flattened rice, medium thick 1 cup milk or as per need 2-3 tsp Sugar or as per taste ¼ tsp cardamom powder To make it vegan:• Use non-dairy milk.

Vegetarian with vegan options, soy free, gluten-free

Method:1. Mix milk with sugar and cardamom powder. Stir and taste and adjust sweetness. 2. 10-15 minutes before serving, wash the flattened rice only once or twice with room temperature water, drain out and keep aside. 3. Just before serving mix washed flattened rice with flavoured milk and serve.

Dhayatle fov (Flattened rice with yoghurt) Prep and cooking in: - 10 minutes Serves: - 3-4 Ingredients:½ cup dhave fov/white flattened rice, medium thick 1 cup dahi/curd (yoghurt) 1 green chili, finely chopped 2-3 tbsp green coriander, chopped 1 ½-2 tbsp fresh grated coconut 1 tsp ginger, finely chopped 1-2 tsp sugar or as per taste Salt as per taste To make it Vegan :• Use non-dairy yoghurt.

Vegetarian with vegan options, soy free

Method:1. Mix curd with green chilies, green coriander, coconut, ginger, salt and sugar. Taste and adjust salt and sugar. 2. 10-15 minutes before serving, wash the flattened rice only once or twice with room temperature water and keep aside. 3. Just before serving mix washed rice flakes in the yoghurt mixture and serve.

Samosa (Triangular savory pastry)

Prep and cooking in: - 3 hours for dough +40 minutes Serves: - 20 samosas Ingredients:Oil for deep frying Sauce or chutney Ingredients for the dough:1 cup maida/all-purpose flour (white flour) 1 ½ tbsp oil Salt to taste Water as per need Ingredients for vegetable stuffing:½ cup cubed potato (½ cm big cubes) ½ cup carrot pieces (½ cm big cubes) ½ cup valpapdi/ French beans (½ cm big pieces) 1 heaped cup finely chopped onion 1 tbsp finely chopped small garlic cloves 2 tsp finely chopped green chillie 1 ½ -2 tbsp oil ½ tsp mustard seeds ¼ tsp turmeric powder ½ - ¾ tsp chillie powder ¾ -1 tbsp tamarind paste ¼ tsp sugar Salt to taste 2-3 tbsp chopped green coriander

Vegetarian, vegan, soy-free

Method:1. To prepare the dough mix flour with salt. Then heat oil and pour in the flour, mix and rub well. Then add water as per need (little less than ¼ cup) and make a tight (stiff/ghatt) dough and keep covered for 3 hours. 2. To prepare the stuffing heat water with salt. Once it starts to boil add potato cubes. When the cubes are half cooked add carrot and beans and cook till potatoes are cooked. Then drain the vegetables, out of water and keep aside. 3. Separately heat 1 ½ -2 tbsp oil in a medium sauce pan and add mustard seeds. Once mustard seeds crackle, add chopped onions and fry till light brown. Then add chopped garlic and green chilies and fry for 2 minutes and turn the heat off. 4. Add in the fried onion mixture, the cooked vegetables, turmeric powder, chillie powder, tamarind paste, sugar and chopped green coriander. Mix, taste and if required add salt. 5. Separately make a paste/slurry with 2 tbsp all-purpose flour and little water and keep aside. 6. To prepare the samosa/savory triangular pastry prepare first the outer cover. Divide the dough in to 10 equal portions. Then take one portion, shape in to a ball and roll in to a thin flat disk, about 6 inches in diameter. 7. Lightly toast the flat roti/disk on a hot flat griddle. Roast for 5 seconds on each side. Don’t over fry. Then cut from the middle in to halves or half-moons. 8. Shape this half-moon in to a cone. Fill the cone with the stuffing and seal the edges with the flour-water paste/slurry and close the mouth of the triangle, so that the stuffing does not come out while frying. 9. Then deep fry on medium low heat till golden brown and crisp. Serve with sauce or chutney.

Variation:• Potatoes and onion stuffing:Boil 2 ½ cup potatoes (cut in to ½ inch cubes) in salt water or boil 3-4 medium size potatoes and then cut in to ½ inch cubes. Slice or chop 1 cup onion. Fry onions in 2 tbsp oil till light red and add 1 ½ tbsp finely chopped ginger, 1 ½ tbsp finely chopped green chillie and fry for 2 minutes and then add cubed potatoes, salt, ½ tsp turmeric powder. Mix and cook till done. Cool the mixture and fill in samosa Patti/flattened half-moons made with dough and deep fry and make samosas.

Batat vade (Potato stuffed fritters)

Vegetarian, vegan, soy-free Prep and cooking in: -1 hour Serves: - 20 fritters (batat wade) Ingredients:Oil for deep frying Chutney or sauce Ingredients for the stuffing:4 medium potatoes (3 cups) 3 big onions (1 ½ cup) 10-12 medium spicy green chilies 1 cup green coriander 1 tbsp crushed garlic 1 tbsp ginger garlic paste ½ tsp turmeric powder 2-3 tbsp oil 1- 1 ½ tsp mustard seeds Salt to taste Ingredients for the batter:2 ½ -3 cup besan/gram flour ¼ tsp hing/ asafetida, 1 tsp vovon/carom seeds, ½ tsp cumin seeds, ¼ tsp turmeric powder ½ tsp soda bicarbonate Salt to taste Method:Tip:•

1. Boil potatoes till soft, (don’t cook in pressure cooker but slow cook) peel and cut in to 1 cm cubes and keep aside. 2. Finely chop onions, green chilies and green coriander and keep aside. 3. Hea 4. t oil in a fry pan and add mustard seed. When they splutter then add the onions and fry on medium heat till golden brown. Then add green chilies and crushed garlic along with gingergarlic paste and fry for 2 minutes and then turn off the heat. 5. Add potatoes, salt, turmeric powder and green coriander in the fried onions. Mix properly, taste and adjust salt. Form in to lime size balls and keep aside (2-3 tbsp stuffing for each ball). 6. To prepare the batter, mix besan with asafetida, crushed carom seeds, crushed cumin seeds, turmeric powder, soda bi carbonate and salt. Add water as per need and prepare a thick batter. 7. To prepare the batat vada/fritter, heat oil in a kail/deep fry pan. Once the oil is hot reduce flame to medium. Add a drop of batter in the hot oil. If it floats to the top then the oil is ready. Don’t make the oil too hot. 8. Then dip the stuffing balls in prepared batter, coat well and gently slide in the hot oil. Fry on medium heat till crisp and golden. 9. Serve as a snack with chutney or sauce.

Instead of soda bi carbonate can add 1 ladle of hot oil in the batter. Add hot oil just before preparing the fritters. This will make the fritters crispy.

Biscuit ambade (Lentil fritters with coconut and ginger)

Prep and cooking in:-4 hours soaking + 20 minutes Serves: - 5-6 Ingredients:1 ½ cup uddachi dal/split black gram skinned 20 -25 curry leaves 3-4 tbsp, ¼ cm pieces of fresh coconut 2 tbsp chopped green chilies 2-3 tbsp finely chopped ginger, 1 ½ - 2 tsp Salt or as per taste Oil for deep frying

Vegetarian, vegan, soy-free

Method:1. Soak urad dal/split black gram skinned, for 4 hours and then grind, by adding ¾ cup or little less water. Ground batter has to be very thick, even thicker than a cake batter. 2. Mix curry leaves, chopped ginger and chopped green chilies, coconut pieces and salt in the prepared batter. 3. To prepare the fritters, heat oil in a kail/deep fry pan on medium heat. Drop about a teaspoon of batter per fritter, in hot oil and deep fry. Deep fry in batches, all the batter in to golden and crisp fritters. 4. Serve hot with green coconut chutney or tomato sauce.

Goad Ellapey (Sweet Rice buns)

Prep and cooking in: - soaking + 30 minutes Serves: - 3-4 Ingredients:1 cup rice ¼ tsp methyo/fenugreek seeds (optional) ½ cup tender coconut or fresh grated coconut 1 1 ½ tbsp Jaggery as per taste ¼ cup thick fov/beaten rice flakes 2 ripe bananas 2 tbsp cashew nut pieces Salt as per taste Tup (pure ghee)/clarified butter or oil as per need

Vegetarian, vegan, soy-free

Method:1. Wash rice and soak with fenugreek seeds for 6 hours. Then grind with tender coconut or fresh grated coconut and some jaggery. Transfer in to a bowl and mix with fov/beaten rice flakes. 2. Then add in this mixture bananas cut in to small pieces, cashewnut pieces and salt. Mix well and keep aside. 3. Heat the “ellapey griddle” (ellapey kail). It’s a flat griddle with depressions in it, sort of like a cupcake trey. 4. Grease it with ghee or oil. Add a small amount of mixture in the griddle holes, fill up to about half the hole. Don’t fill to the top as once they start to cook, they will double in size and may spill over. 5. Cover with a lid and cook for 2 minutes on medium heat. Then turn over and continue to cook on the other side for 2 minutes. Take out from the griddle and serve.

Mooluk/muluk (Banana fritters)

Vegetarian with vegan options, soy-free Prep and cooking in:-30 minutes Serves: - 18-20 fritters (muluk) Ingredients:1 cup ripe banana pulp 6 tbsp barik rawo/fine semolina 4 tbsp jaggery 2 tbsp pieces of fresh coconut (½ cm big) Pinch of salt 1 tbsp cashew nut pieces Dalda/hydrogenated vegetable oil or Tup/clarified butter for deep frying

Method:1. For this recipe use bananas which are over ripe. 2. Mash banana and mix with jaggery, coconut pieces, cashewnut pieces, salt and semolina. 3. Mix well and keep aside for 15 minutes at least. This will help semolina to soak up excess liquid and become soft. 4. Then drop one by one, about a spoon full of batter in medium hot hydrogenated vegetable oil or clarified butter and deep fry all the fritters till golden brown and serve. 5. 1 cup pulp will make about 18-20 muluk (Mooluk)/fritters.

To make it Vegan:• Use oil instead of hydrogenated vegetable oil or clarified butter. Tip:• Can add 2 tbsp fresh grated coconut if coconut pieces are not available. Variation:• Rasal Panasachi muluk (Mooluk)/ripe pulpy jackfruit fritters:Use rasal panas/juicy pulpy jackfruit flesh for this recipe. For 1 cup pulp may need little more than 6 tbsp of semolina. Mix first 6 tbsp and if requires add a little more. This is because the jackfruit mash will be runnier (juicy/watery) then the banana mash. Either pass the jackfruit flesh through a sieve or grind in mixer grinder and use. Except for the semolina rest of the quantity and procedure is same as mentioned in the above recipe.

Kelyache buns (Banana puffs)

Vegetarian with vegan options, soy-free Prep and cooking in: - fermentation+ 20 minutes Serves: - 10 small buns Ingredients:1 small banana (2 tbsp mash) 3 tbsp cup dahi/yoghurt 2 tbsp sugar 2 pinch salt 2 pinch turmeric powder ½ tsp baking soda (bicarbonate of soda) ½ tsp cumin seeds Maida/all-purpose flour as per need (about 1 cup) Oil for deep frying

Method:1. Mash banana by hand till all chunks disintegrate. 2. Then add yoghurt, sugar, salt, turmeric powder, cumin seeds and baking soda and mix well with hand till a smooth batter is obtained and sugar is completely melted. 3. Then add little by little maida and mix well. About little less than 1 cup flour will be needed. Add so much maida that a thick dough is formed just like for chapatti/flat bread. 4. Cover and keep for overnight fermentation or minimum 5 hours fermentation. 5. Then divide the dough in to 10 equal portions. Roll out in to 3-4 inch broad disks and deep fry one by one on medium low heat till golden brown and serve.

To make it Vegan:• Use non-dairy yoghurt. Tip:• Mash the banana by hand, till all bits get mashed completely.

Puri (Fried bread/puffs)

Vegetarian, vegan, soy-free Prep and cooking in:-1 hour Serves:-36 Puryo/fried puffs Ingredients:2 cup gavache pith/wheat flour ½ cup maida/all-purpose flour 1 tbsp fine semolina 2 tsp oil ¼ tsp powdered sugar (optional) Salt to taste

Method:1. Mix wheat flour with all-purpose flour, semolina, oil, powdered sugar and salt. Add water as per need and knead in to a hard (tight/stiff) dough (pith ghatt kalavap) and keep aside for minimum 15 minutes. 2. Divide the dough in to 36 portions, shape in to round balls. Roll out either by applying oil or dusting with wheat flour or allpurpose flour, in to a thin disk about 4 inch in diameter. 3. Deep fry in batches (2-3 at a time) in medium hot oil till puffed up, golden brown and crisp. Serve with curries.

Variation:• Puri/fried puffs (bread) recipe no. 2:Use 2 cup Wheat flour, 1 cup maida/all-purpose flour, Salt, 1-2 tbsp hot oil, ¼ tsp powdered sugar (optional), water as per need, oil for deep frying . Mix together wheat flour, all-purpose flour and salt and keep aside. Then heat oil till almost smoking point and pour in the flour mixture. Mix well and cover tightly and keep aside for 5 minutes. Add water as per need and knead in to a tight dough (ghatt pith kalavap). Divide the dough in to 45-48 small balls. Then roll out either by dusting with wheat flour or all-purpose flour or apply some oil and roll out in to puri, about 4 inch in diameter. Deep fry in medium hot oil till golden brown and crisp and serve with curries.

Tandlache vade (Rice flour Puffs/fried bread)

Prep and cooking in:-1 ½ hour Serves: -20-22 vade/puffs Ingredients:2 cup tandlache pith/fine rice flour ¼ cup uddache pith/flour of split black lentils skinned or ¼ cup uddachi dal/split black gram skinned Salt as per taste ½ cup thick Coconut milk ½ cup +2-3 tbsp Warm water or as per need 2 pieces of banana leaves or piece of thick foil Oil for deep frying

Tip:•

Vegetarian, vegan, soy-free

Method:1. For this recipe use either split black gram skinned flour or split black gram skinned. 2. If using split black gram, then soak them for ½ an hour in water and then drain out of water and grind in to a fine but thick paste by adding very little water (suki vatap). 3. Separately grind ½ cup fresh grated coconut with ½ cup water and extract thick coconut milk and keep aside. 4. Mix rice flour with lentils flour or lentils paste and salt. Add thick coconut milk. Mix and add some warm water as per need and knead in to a stiff dough just like flat breads dough. 5. Heat banana leaf on a hot fry pan and soften it a little. Use this softened leaf to make puffs. Or use a piece of thick foil instead of banana leaf or can form it on the palm of your hand. 6. Divide the dough in to 22 equal portions and shape into balls. Place one ball on softened banana leaf and spread with hand in to a 2 ½ -3 inch flat disk which is slightly thicker than fried puff. 7. Heat oil in a deep frying pan and carefully slide the vade in hot oil and fry on medium heat till golden brown. Drain out on a kitchen paper. Repeat process for all the vade. 8. Serve with any vegetable curry. This vade usually are served at feasts prepared during festival like chavat/ Ganesh Chaturthi etc.

To roll out the vado, place a ball of dough on banana leaf or foil and then gently pat with 3 middle fingers, simultaneously rotating the banana leaf or foil in circular motion. This helps the dough to spread in a round even disk. Lift gently off the leaf or foil, flatten and make even and then gently slid in hot oil and fry. Variation:• Gharge (Dudhayache) vade/rice and yellow pumpkin puffs or fried bread:Add Grated yellow pumpkin about 1- 1 ½ vati (¾ cup) in the above recipe and make fried bread. Add grated pumpkin in the flour and then knead the dough.

Fulke (Puffed flat bread) Prep and cooking in: - 1 hour Serves: - 9 fulke/flat breads Ingredients:1 ½ cup gavache pith/wheat flour ¼ tsp salt 1-2 tsp oil (optional) ½ cup water or as per need

Tip:•

Vegetarian, vegan, soy-free

Method:1. “Fulke” are flat breads which are puffed up. They are not fried in oil or clarified butter like other flat breads and hence are easy to digest. 2. Prepare dough. Mix flour with salt. Can add little oil too. Add about ½ cup water and knead in to a soft stiff dough. (Depending on the quality of flour, quantity of water can vary from ½ cup to a little more or less than ½ cup). 3. Leave aside covered to rest for 10 -15 minutes (optional). Knead again and then divide in to 9 equal parts. Shape in to round smooth balls and keep aside. Then flatten one ball, dust with wheat flour and roll out in to a thin disk, about 7 inch in diameter. 4. Heat a tawo/flat pan, place the rolled out flat bread on it and roast on low heat on both sides till some boils and light golden dots appear on it. With the help of tongs (chimto) place directly on high flame. The flat bread will start to puff up. Then flip it on the other side and allow it to puff up completely. Take it off heat and serve with spicy curries or stir fries etc.

Keep the gas flame on low, while roasting the flatbread on pan and keep the gas flame on high, when roasting it directly on flame.

Variations:• Use this dough to make chapatyo/oiled flat breads, parathe/folded or stuffed flat bread, Sakhrechyo chapatyo/sugar stuffed flat breads etc.

Sakharechi chapatti (Wheat flatbread with sugar) Prep and cooking in: - 30minutes Serves: - 6 chapatyo/flat breads Ingredients:1 cup chapateche pith/flat bread dough Wheat flour for dusting Sugar as per need Tup (pure ghee)/clarified butter or oil as per need

Vegetarian, vegan, soy-free

Method:1. Divide dough in to 6 portions. Shape in to balls and keep aside. Flatten one ball, dust with wheat flour and roll out in to a 4 inch diameter disk. 2. Spread some ghee/oil over the side facing upwards. Sprinkle generously some sugar over the buttered side. Fold from the middle, so that a half moon is formed and the stuffing is inside. Spread some more ghee/oil over the side facing upwards and fold again so that a triangle is formed. 3. Dust with wheat flour and roll out in to a thin triangle shaped 6-7 inch broad flat bread. 4. Heat a flat fry pan, place stuffed flat bread on it and pour some ghee/oil from the sides and fry on medium heat on both sides till it starts getting golden specs (dots) and is crispy. Serve as a snack or as breakfast.

Variations:• Can stuff chunn/sweet coconut stuffing inside the flat bread:Divide 1 cup dough in to 12 potions. Roll out 2 disks, about 4 inch in diameter. Then spread the stuffing made with fresh grated coconut, sugar/jaggery, and cardamom powder, on one disk and cover it with another disk. Dust with wheat flour and roll out in to a 6-7 inch diameter flat bread. Then fry just like Sakharechi chapatti/flat bread with sugar. •

Can stuff sweet Shiro/sweet semolina pudding inside the flat bread:This type of flat bread is called as sanjori. Divide 1 cup dough in to 6 portions. To prepare this, roll out 1 disk, about 4 inch in diameter. Spread Shiro/semolina sweet pudding over it. Fold like half-moon, and spread some more ghee or oil on half-moon. Fold in to triangle. Dust with wheat flour and roll out in to a 6-7 inch diameter flat bread. Then fry just like Sakharechi chapatti/flat bread with sugar. Can stuff in between 2 flat breads too just like coconut stuffing.

Ukadillya Tandlachya pithachyo rotyo (Cooked/steamed rice flour flat bread)

Prep and cooking in: - 40 minutes Serves: - 8 rotyo/flat breads Ingredients:1 cup tandlache pith/rice flour, (fine) 1 cup water Salt to taste, 2 tsp oil

Vegetarian, vegan, soy-free

Method:1. Heat water with salt and oil. Once water is hot turn off the heat and add rice flour and mix well, cover and keep. 2. Once the mixture is cooled down then knead it well. If the mixture is too dry, then wet hand with some water and continue to knead till the dough becomes soft. 3. Then divide dough in to 8 portion, dust with rice flour and roll out gently 1 portion in to a round thin flat 6-7 inch broad disk. 4. Place the disk over a hot flat fry pan and cook on medium heat. Once some boils and light browns specs appear on the underside, flip and continue to cook on the other side. Then with the help of a rotiyecho chimto/tongs, place flat bread directly on flame and let it puff up. Then remove from fire and keep aside. Same way prepare all the flatbreads. Serve with spicy curries.

Rawyachi Bhakri (Semolina thick pancake) Vegetarian with vegan options, soy-free

Prep and cooking in: - 30-40 minutes Serves: - 4 Ingredients:2 cup rawo (barik)/semolina (fine) 3-4 green chilies, roughly chopped, 2-3 tbsp green coriander or 12-15 curry leaves roughly chopped ¾ -1 tsp cumin powder 4-5 tbsp fresh grated coconut 2 tsp sugar or as per taste Salt as per taste Oil as per need

Method:1. Mix semolina with green chilies, green coriander or curry leaves, coconut, sugar and salt. Add some water and mix and make a thick mixture. The prepared mixture has to be as thick as a cake batter. Allow the mixture to rest for at least 10 minutes. 2. Heat flat fry pan and grease with oil. Divide the batter in to 4 equal portions. Place one portion of batter in the centre of the pan and spread in to a ¼ cm thin round disk, about 6-7 inch in diameter. 3. Spread batter with wet hands. This way the batter will spread evenly with a smooth top surface which in turn will help “bhakri” to cook and crisp evenly. 4. Put some oil form the sides, cover and cook on medium low heat till bhakri turns slightly crisp and golden on the underside. Due to the use of semolina the bhakri won’t turn too golden. Only some golden specs will appear. 5. Flip, add more oil from the sides and cook till crisp on the other side as well. Serve with a dollop of loni/homemade white butter or store bought butter.

To make it vegan:• Use non-dairy butter. Variation:• Can add finely chopped ½ tomato to the above recipe. • Can add finely chopped 1 onion to the above recipe.

Gavachya pithachi bhakri (Wheat flour thick pancake)

Prep and cooking in: - 30-40 minutes Serves: - 4 Ingredients:2 cup gavache pith/wheat flour 5-6 tbsp fresh grated coconut Salt as per taste 4-6 tbsp jaggery or as per taste 3-4 green chilies, cut in to big pieces Oil as per need Water as per need Butter (optional)

Vegetarian, vegan, soy-free

Method:1. Mix wheat flour with salt, grated coconut, green chilies and jaggery. Add water as per need and prepare a thick batter. 2. Heat a flat fry pan and grease with oil. Divide the prepared batter in to 4 equal portions. Place one portion in the center of the pan and spread in to a ¼ cm thin round disk, about 6-7 inch in diameter. 3. Spread batter with wet hands. This way the batter will spread evenly with a smooth top surface, which in turn will cook and crisp the bhakri evenly. 4. Put some oil form the sides and cook covered on medium heat till bhakri turns slightly crisp and golden on the underside. Flip it, add little more oil and cook open till crisp on the other side as well. 5. Serve with a dollop of butter (optional) over the hot bhakri.

Variation:• Can add thinly sliced banana in the batter and make bhakri/pancake as shown in below picture.

Kandyachi Bhakri (Onion and rice flour thick pancake)

Prep and cooking in: - 30-40 minutes Serves: - 4 Ingredients:2 cup barik tandlache pith /rice flour (medium fine) 2 medium onions, finely chopped (¾ -1 cup) 1 tsp cumin powder (optional) Salt as per taste 3-5 green chilies, chopped 4-5 tbsp fresh grated coconut 3-4 tbsp chopped green coriander or 12-15 curry leaves chopped 2-2 ½ tsp sugar or as per taste Oil as per need Butter (optional)

Vegetarian, vegan, soy-free

Method:1. Mix rice flour with chopped onions, coconut, and green coriander or curry leaves, green chilies, salt, cumin powder and sugar. Add water (1 ¼ -1 ½ cup) as per need and make a thick batter. The mixture has to be as thick as a cake mixture. Keep aside for 10-15 minutes. 2. To prepare the bhakri/pancake, divide prepared batter in to 4 parts. Take 1 portion of batter and place it in the centre of a hot tawo/flat fry pan and then with wet hands spread it evenly in to a thin round disk. 3. Pour some oil form the sides, cover and cook on medium heat till bhakri turns crisp and golden on the underside. Flip it, add little more oil on the sides and cook till crisp on the other side as well. 4. Put a spoon full butter (optional) on the hot bhakri and serve for breakfast or as a tea time snack.

Variation:• Can use ½ rice flour and ½ rawo/semolina instead of only rice flour. • Can add turmeric powder for colour. • Can use coconut oil to fry the bhakri/pancake. • Eat with loni/homemade butter (white butter), instead of commercially available butter. • Can add very thinly sliced potatoes in the above mixture and cover and cook on low heat till done.

Tavashyachi Bhakri (Cucumber thick pancake)

Vegetarian with vegan options, soy-free

Prep and cooking in: - 30-40 minutes Serves: - 2 Ingredients:1 cup kishille tavshe/grated cucumber 1-2 green chili split and halved ¾ cup Gavache pith/wheat flour or as per need 4 tsp jaggery or to taste 2-3 tbsp fresh grated coconut, Salt as per taste Tup (pure ghee)/clarified butter as per need

Method:1. Grate cucumber and mix with green chillie, jaggery, coconut and salt. Mix everything and add wheat flour and little water and prepare a thick batter. The mixture has to be as thick as a cake mixture. 2. To prepare the “bhakri”, heat tawo/flat fry pan, grease with clarified butter. Divide batter in to 2 or 3 portions and put one portion in the center of the pan and spread with wet hands. 3. Then drizzle some clarified butter form the sides. Cook for 3-4 minutes or till the bhakri turns slightly crisp and golden on the underside. Flip it, add little more clarified butter from the sides and cook till crisp on the other side as well. 4. Serve it, as it is or with some more clarified butter or butter.

To make it Vegan:• Use dairy free butter or oil instead of clarified butter.

Ukdya tandlachi bhakri (Boiled rice thick pancake) Prep and cooking in: - overnight soaking + 30-40 minutes Serves: - 2-3 Ingredients:1 cup ukde tandul/boiled rice ½ cup fresh grated coconut Salt to taste Banana leaves Loni/homemade butter or Honey or Kakai/sugar cane syrup

Tip:•

Vegetarian, vegan, soy-free

Method:1. Soak boiled rice overnight or for at least 8 hours. In the morning wash and grind in to a very thick paste. Then add fresh grated coconut and salt and grind again in to a very fine but very thick paste. Paste has to have the thickness of a bhart/mash. 2. To prepare the bhakri, wet hands and take about ½ cup batter and form a ball. Place on banana leaf and spread with wet hands in to a round bhakri. Cover with another banana leaf. 3. Place carefully on a hot flat fry pan. Cover with a lid and cook on medium heat till the banana leaf browns from the underside. Then flip and continue to cook. Remove the top browned banana leaf. 4. Once the second leaf also browns flip and remove the leaf. Crisp well and serve with either loni/homemade white butter or honey or Kakai/sugarcane juice syrup.

If banana leaf is not available then spread directly on a greased flat fry pan. Pour some oil from sides, cover and cook till golden on under side. Then flip and pour some more oil from sides and continue to cook till golden and crisp from both sides and serve. But for an authentic taste use only banana leaf.

Dudhayachi Bhakri (Yellow pumpkin thick pancake) Vegetarian with vegan options, soy-free Prep and cooking in: - 30-40 minutes Serves: - 2 -3 Ingredients:1 cup dudhi/yellow pumpkin, grated 1 cup barik tandlache pith/rice flour (fine) Salt as per taste 2-3 tbsp fresh grated coconut 1 green chillie roughly chopped 4-5 kelichi pana/banana leaves 3-4 tbsp loni/homemade butter or butter or ghee

Method:1. Prepare first batter. Grate pumpkin and mix with rice flour, salt and grated coconut. Add water and make a thick mixture. The mixture has to be as thick as a cake mixture. 2. If using banana leaf then heat it lightly directly on heat and soften it. Wet hands and take about ½ cup batter and form a ball. Place on banana leaf and spread with wet hands in to a ½ cm thin round bhakri/pancake. Cover with another banana leaf. 3. Place carefully on a hot flat tawo/flat fry pan. Cover with a lid and cook on medium flame till the banana leaf browns from the underside. Then flip and continue to cook the bhakri/pancake. Remove the browned banana leaf from the top. 4. Once the second leaf also browns flip and remove the leaf. Crisp well and serve with loni/homemade butter, or butter or ghee. Can sprinkle some sugar on top if wanted.

To make it vegan:• Use non-dairy butter. Tip:• If banana leaf is not available then spread directly on a greased flat fry pan. Pour some oil from sides, cover and cook till golden on under side. Then flip and pour some more oil from sides and continue to cook till golden and crisp from both sides and serve.

Uddache patal pole (Rice and lentil crepes)

Prep and cooking in: - overnight soaking + 30 minutes Serves: - 4-5 Ingredients:2 cup rice, 1 cup uddachi dal/split black gram Skinned Salt to taste Water as per need Oil as per need

Tip:•

Vegetarian, vegan, soy-free

Method:1. Wash rice and split black gram skinned together and soak for minimum 8-9 hours. Then grind in to smooth but thick batter of pouring consistency. Ferment overnight or at least for 8 -10 hours. 2. Next day morning add salt in the batter and mix well. 3. To prepare the pole, heat a flat fry pan on medium heat. Lightly grease it with oil. 4. Then pour ½ cup or about a ladle of batter in the centre and spread evenly in to a thin round pancake (crepe). Add some more oil on the side of the spread polo and cover and cook till it turns golden and crisps on the underside. Then flip and cook till golden and crisp on the other side as well. 5. Serve for breakfast with chutney or tondak/spicy curry etc.

For soft and crispy crepes add 1 tsp fenugreek seeds. Soak them with rice and lentils and grind.

Variations:• Can drizzle some clarified butter or non-dairy butter and sprinkle some sugar on the prepared polo. Tastes very good. • Can also add finely chopped onion, ginger, coriander, chillie, coconut in the batter and make pole/pancakes. Or sprinkle the mixture of onion, ginger, green chillie, coriander and coconut over the spread polo and cook. • Can make thick pole/thick pancakes. Don’t flip the polo and crisp it only on one side and serve.

Gavachya pithache pole (Wheat flour sweet pancakes) Prep and cooking in: - 30 minutes Serves: - 7-8 pole/pancakes Ingredients:2 cup wheat flour 4-6 tbsp jaggery/sugar or as per taste 2-3 green chilies split and halved 4-5 tbsp fresh grated coconut Salt to taste Oil as per need Water as per need

Vegetarian, vegan, soy-free

Method:1. Mix wheat flour with salt, green chilies, coconut and jaggery or sugar. (Jaggery is traditionally used but it will make the pancake stick to the griddle while frying. Use a non-stick pan if using jaggery). Add water and make a thick batter but of pouring consistency. 2. To prepare the pancakes, heat a flat fry pan and grease it with oil. Once the pan is hot, reduce heat to minimum. Pour ½ cup of batter in the centre and spread with the help of a ladle. Spread as thin as possible. These pancakes do not turn out as thin as uddache pole/rice and lentils crepes. 3. Pour about 1 -2 tsp oil on the sides and cook covered on low heat till golden from underside. Then flip and continue to cook open till golden on the other side as well and serve.

Methiyeche pole (Fenugreek pancakes) Prep and cooking in: - overnight soaking + 30 minutes Serves: - 3-4 Ingredients:1 ½ cup rice 1 tbsp methyo/fenugreek seeds ½ cup fresh grated coconut Salt as per taste Oil as per need Tup/clarified butter as per need Sugar as per need

To make it vegan: Use non-dairy butter.

Vegetarian with vegan options, soy-free

Method:1. Wash and soak rice and fenugreek seeds for at least 6 hours. Then grind with coconut, in to a smooth batter. The batter should be thick but of pouring consistency. 2. Keep in fridge and Ferment overnight or for at least 8 hours. Then take it out of the fridge and mix well. Add salt as per need and again mix properly. 3. To prepare the pole/pancakes, heat a flat fry pan, grease it with little oil and then spread ½ - ¾ cup of batter on it, in to a circular 6-8 inches broad, pancake and which is about ½ cm thick. 4. Cover the pan with a lid and cook on medium low heat. When it becomes golden brown from underneath then flip it and continue to cook on the other side till done. 5. To serve drizzle with clarified butter (pure ghee) and sprinkle sugar and serve. 6. Serve for breakfast, or to a lady who has just delivered a baby. It is believed that the fenugreek seeds have healing powers as well as it helps in lactation.

Shepyeche/shepuche pole (Dill Pancakes) Prep and cooking in: - overnight soaking + 30 minutes Serves: - 3-4 Ingredients:1 ½ cup rice, 1 bunch shepuchi Bhaji/dill, ½ cup fresh grated coconut, Salt as per taste, Sugar as per need Oil as per need

To make it vegan: Use non-dairy butter.

Vegetarian with vegan options, soy-free

Method:1. Soak rice for 8 hours. Then grind with fresh dill and coconut. Prepare a thick batter of pouring consistency. 2. Keep overnight for fermentation in the fridge. In the morning add salt and mix well. 3. To prepare the pancakes, heat a flat griddle, grease with little oil and pour a ladle full batter and spread in to a circular ½ cm thick and 6 to 8 inches broad disk. Cover and cook on medium low heat. When it becomes golden brown from underside then flip it and continue to cook on the other side till done. 4. To serve, sprinkle some clarified butter (pure ghee) and sugar over the pancake and serve.

Adsarache Pole (Tender Coconut crepes)

Prep and cooking in: - overnight soaking + 30 minutes Serves: - 4-5 Ingredients:1 ½ cup rice ¾-1 cup adsar/tender coconut flesh Salt as per need Oil as per need

Tip:• • • • •

Vegetarian, vegan, soy-free

Method:1. Wash and soak rice at night. Grind in the morning with tender coconut flesh. Add water as per need and grind in to a fine pourable batter. The prepare batter should be slightly thinner than normal dosa batter. 2. Add salt, mix well and immediately make pole/crepes. 3. Heat a non-stick flat fry pan and add ½ tsp oil, spread all over the pan and then wipe it off with a kitchen paper. 4. Reduce heat to low setting and pour a ladle full (½ cup) batter in the centre of pan, lift and rotate pan on all sides so that the batter spreads naturally. Spread as thin as possible in to a circular disk. Cover and cook on high heat for 2 minutes or till done. Also don’t flip them while frying. 5. Serve with lashnichi chutney. (Chutney recipe, in chutney section).

Wipe the pan with kitchen paper every time before spreading the polo/crepe. Can use ½ cup fresh coconut if tender coconut is not available. But traditionally tender coconut is used. Can keep the prepared pole/crepes mixture batter in fridge and use next day. Also if there are any leftover prepared pole/crepes, then next day heat them in a steamer and serve. Don’t allow the tawo/pan to be too hot or the batter will turn in to a lump and won’t be able to make thin pole/crepes.

Soyeche tandlache pole (Fresh coconut crepes) Prep and cooking in: - soaking + fermentation + 10 minutes Serves: -3-4 Ingredients:2 level cup rice 1 heaped cup fresh grated coconut Salt as per taste Oil as per need Water as per need

Tip:• • •

Vegetarian, vegan, soy-free

Method:1. Soak rice for 2 hours and grind with coconut. Add water as per need and grind in to a fine pourable batter. The prepare batter should be quite thin. Ferment the mixture for at least 3-4 hours. 2. Add salt and prepare very thin pole/crepes. 3. Heat a non-stick flat fry pan and pour a ladle full or about ½ cup batter in the centre of pan, lift and rotate pan on all sides so that the batter spreads naturally. Spread as thin as possible in to a circular disk. Cover with a lid and cook without adding any oil. Also don’t flip them while frying. 4. Prepare or breakfast and serve with red coconut and garlic chutney. Or prepare these pole/crepes in advance and serve with shagoti/chicken or mutton spicy curry.

Can use tender coconut instead of mature fresh grated coconut. Keep left over batter in the fridge and use it next day. Also if there are any leftover prepared pole/crepes, then next day heat them in a steamer and serve.

Takache Rawyache pole (Buttermilk and semolina pancakes)

Prep and cooking in: - 30 minutes Serves: - 3-4 Ingredients: 1 cup barik rawo/semolina (fine) 1 ¼ to 1 ½ cup Aambat tak/sour butter milk 3 tbsp rice flour, 2 green chilies chopped 1 tbsp chopped green coriander or 15-20 curry leaves 1 medium size onion chopped (½ cup) 1 tsp chopped ginger 2 tbsp fresh grated coconut 1 tsp or little less salt Oil as per need Tip:•

Vegetarian, vegan, soy-free

Method:1. Soak semolina in 1 cup water for 30 minute. 2. Then mix with fresh grated coconut, rice flour and aambat taak/sour buttermilk, finely chopped onions, finely chopped green chilies, finely chopped ginger, and salt. Also add either green coriander or curry leaves. Curry leaves give better taste and flavour to the pancakes. 3. Heat a flat griddle or a non-stick flat pan. Keep the heat on medium low. Pour ½ tsp oil and grease the pan. Spread it with a kitchen paper or tissue paper so that oil spreads evenly. 4. Then once the pan is hot, pour a ladle full (½ cup) batter on a hot greased tawo/griddle, spread gently in to round disk about 6-7 inch in diameter. 5. Pour little oil on the sides and cook till crisp on under side. Then flip and cook on the other side till done and serve.

If the mixture turns too runny then add little rice flour to thicken the mixture.

Maidyache pole (White flour pancakes)

Prep and cooking in: - 20 to 30 minutes Serves: - 4-5 pole/pancakes Ingredients:1 cup maida/unbleached allpurpose flour (white flour) 1 medium size chopped onion 1-2 green chilies roughly chopped 5-6 curry leaves 1 tsp grated ginger 2-3 tbsp fresh grated coconut Salt to taste Oil for frying

Vegetarian, vegan, soy-free

Method:1. Mix Maida/un bleached all-purpose flour with onion, sugar, green chilies, chopped curry leaves, ginger, fresh grated coconut and salt. 2. Add enough water to make a thick batter of pouring consistency. 3. Heat tawo/flat fry pan and grease it with little oil. 4. Then pour a ladle full (½ cup) of batter and spread it in to a thin round pancake. 5. Pour little oil on the sides. Cover and cook. 6. Then once golden on the underside, flip it and cook on the other side. 7. Once crispy and ready serve with chutney or sauce.

Usachya Rosache pole (Sugarcane juice pancakes) Prep and cooking in: - overnight soaking + 30 minutes Serves: - 3-4 Ingredients:½ litre usacho roas/sugarcane juice 1 ½ cup rice ½ cup fresh grated coconut 2 tsp methyo/fenugreek seeds ¼ tsp turmeric powder Salt as per taste Oil as per need Tup/clarified butter as per needed and sugar or Honey or Kakai/sugar cane syrup

Vegetarian with vegan options, soy-free

Method:1. Wash rice and fenugreek seeds and soak in sugar cane juice in the morning or at least for 8 hours. 2. Grind in the evening with coconut (tender coconut tastes better) and turmeric powder. If required add some water and grind in to a thick batter. The batter has to be thick but of pouring consistency. Then ferment overnight in the fridge. In the morning add salt and mix. 3. To make the pole, heat a flat fry pan and lightly grease with oil. Then gently spread ½ cup of batter it in to a thick pancake. Allow the batter to spread naturally in to ½ cm thick and 6 to 8 inches broad pancake. 4. Cover and cook till done. Don’t flip. Serve drizzle with some clarified butter and sugar or serve with Kakai/sugar cane syrup or honey.

To make it Vegan:• Use non-dairy butter and sugar or maple syrup instead of clarified butter or honey. Variation:• Usachya Rosache pole/sugarcane juice pancakes (2nd recipe) Wash 1 pelo/glass rice and 2 tbsp fenugreek seeds and soak for 4 hours. Then drain out of water and grind with sugarcane juice (as per need), ¼ tsp turmeric powder and ½ cup fresh grated coconut. Then add some grated jaggery over the ground batter. Don’t mix the jaggery but sprinkle over it. Cover and ferment overnight on kitchen counter. Next day morning add salt, mix and make small pancakes. For greasing use pure ghee to make pole.

Idlyo (Rice and lentil dumplings) Prep and cooking in: - soaking +overnight fermentation + 40 minutes Serves: - 4-6 Ingredients:1 ½ cup rice 1 ½ cup uddachi dal/split black gram skinned ½ tsp methyo/fenugreek seeds Salt to taste Water as per need Oil as per need

Vegetarian, vegan, soy-free

Method:1. Wash and soak together rice, lentils and fenugreek seeds for at least 8 hours. Either soak in the afternoon and grind at night or soak at night and grind in the morning. 2. Grind in to a very thick batter. The batter has to be quite thick like cake batter. Then cover and keep for fermentation in a warm place. Ferment overnight or for at least 8-10 hours. 3. To prepare the idlyo/dumplings, add salt to the batter as per taste. Mix well and pour in greased moulds and steam for 15 minutes. 4. Serve with coconut chutney (recipe in chutney section) and sambhar/lentils curry (recipe given in lentils curry section).

Idli Rawyachyo idlyo (Boiled rice semolina and lentil dumplings) Prep and cooking in: - soaking +overnight fermentation + 40 minutes Serves: - 3-4 Ingredients:1 cup uddachi dal/split black gram skinned 1 cup idli rawa/coarsely ground boiled rice Salt to taste Water as per need Oil as per need

Tip:•

Vegetarian, vegan, soy-free

Method:1. Wash and soak dal/lentils for at least 8 hours. Then grind in to a thick batter by adding water as per need. 2. Mix ground paste with idli rawa. Add water as per need and make a thick batter. Stir after ½ an hour, because the idli rawa will absorb water and make the batter too thick. 3. Add again water as per need and prepare the desired consistency (cake batter consistency). Then cover and ferment overnight or for at least 8-10 hours. 4. To prepare the idlyo/dumplings, add salt to the batter as per taste. Mix well and pour in greased idly moulds and steam for 15-20 minutes. Serve with chutney and sambhar/lentils curry.

For this recipe idly Rava used is from Goa. If using any other type of idli rawa then follow the instructions mentioned on the packet.

Rawyachyo idlyo (Semolina and lentil dumplings) Prep and cooking in: - soaking +overnight fermentation + 40 minutes Serves: - 4-6 Ingredients:1 cup uddachi dal/split black gram skinned 3 cup bhajillo rawo/roasted semolina ½ tsp fenugreek seeds (optional) Salt to taste Water as per need Oil as per need

Tip:• •

Vegetarian, vegan, soy-free

Method:1. Wash and soak dal/ lentils and fenugreek seeds (optional) for at least 8 hours. Then grind in to a thick batter by adding water as per need. 2. Dry roast semolina, cool and add in the ground paste. Add water as per need and make a thick batter. Stir again after ½ an hour or so because the semolina will absorb water and make the batter too thick. Add again water as per need and prepare the desired consistency (cake batter consistency). 3. Then cover and ferment for at least 8-10 hours. 4. To prepare the idlyo/rice dumplings, add salt to the batter as per taste. Mix well and pour in greased idly moulds and steam for15-20 minutes or till done. Serve with chutney and sambhar/lentils curry.

If idly mould are not available then pour in a greased steel or aluminium container and steam. Then cut in to desired shape and serve. During winter the best place to ferment is the microwave. To do that place a cup full of water in microwave and heat it. Then take it out and place the utensil with batter in the warm microwave and cover and leave it in for fermentation.

Heat ani Sui (Sanan) (Steamed rice cakes/dumplings in jackfruit leaves) Prep and cooking in: - soaking + overnight fermentation + 1 hour Serves: - 4-6 Ingredients:1 cup uddachi dal/split black gram skinned 1 ½ cup Tandlacho Kano/coarse rice powder or broken rice Salt as per taste 1 patraval/Plate made of fresh jack fruit leaves (optional)

Vegetarian, vegan, soy-free

Method:1. Soak urad dal in the morning. At night, grind in to fine but thick batter. Batter has to be as thick as cake batter. 2. Mix coarse rice flour in the batter and ferment overnight on kitchen counter or in a warm place. 3. Next day use the batter to prepare “sanan” for lunch. Just before using add salt and mix well. 4. To steam the sanan/dumpling, use the special utensil known as “sanan Kando” or use any other double boiler. Take a cake tin or a utensil that will fit inside the double boiler/steamer. 5. Place a “patraval” at the base of this utensil. (Patraval is a flat plate made with jackfruit leaves. Toothpicks made from the rib of the coconut leaf are used to hold these leaves together and form in to a flat disk/plate). “Patraval” is used so that it gives a distinct flavour to the dumpling. 6. Or make cones out of jackfruit leaves. Each leaf is turned in to a cone and to hold the cone shape, it is pricked with toothpicks made up of coconut leaf ribs. 7. Now pour batter either over the “patraval” till half the level of the baking utensil to prepare a single large cake shaped dumpling. 8. Or fill the cones up to half level with the batter. Carefully place them on the “patraval” and then steam them till done. 9. Once the steam starts coming from the steamer continue to cook on high heat for 15 minutes and then turn the heat off. 10. To serve peel the outer leaf and serve the inside conical shaped white sanan/dumpling. 11. Or take out the cooked sanan/big cake shaped dumpling and cut in to desired shape and serve. 12. These rice cakes or idli or Sanan are usually served with “nallacho god roas”/sweet coconut milk or “Chanyache tondak”/spicy dried white peas curry. 13. Next day cut the left over dumplings in to smaller desired shapes and shallow fry in oil, on a flat griddle and serve with chutney or any tondak/spicy curry.

Café style Batat bhaji (Café style potatoes stir fry)

Prep and cooking in: -30 minutes Serves: - 3-4 Ingredients:3 big potatoes, boiled (2 ½ -3 cup) Ingredients for marination:1 ½ tsp cumin seeds coarsely ground 3 green chilies cut in to small rings 4-5 tbsp green coriander, chopped ½ tsp turmeric powder Salt to taste Ingredients for tempering:4-6 tbsp tup/clarified butter 2 tbsp oil ½ - ¾ tsp mustard seeds, ½ - ¾ tsp cumin seeds, 2 pinch hing/asafoetida 2-3 green chilies cut in to rings 1 tbsp green coriander chopped

Vegetarian with vegan options, soy-free

Method:1. Boil potatoes in salt water, peel and cut in to 1 cm cubes. 2. Marinate potato cubes with coarsely ground cumin seeds, green chilies, green coriander leaves, turmeric powder and salt mentioned under marination. 3. Separately heat clarified butter and oil mentioned under tempering, in a big sauce pan. 4. Once clarified butter and oil mixture is hot add mustard seeds, cumin seeds, asafoetida, green chilies and green coriander and fry on medium heat. 5. When mustard seeds splutter, then add marinated potatoes and mix well. 6. Add water about ¼ cup or as per need. Don’t make it too thin or runny. 7. Add little clarified butter and continue to cook for 3 to 4 minutes. 8. Once ready serve with goan pav/Portuguese bread or puri/fried flat bread (as shown in the above picture).

To make it vegan:• Use only oil instead of clarified butter. Tip:• Don’t boil the potatoes in a pressure cooker or they will get overcooked and mushy and will change the texture and taste of the prepared dish. • Cut the potatoes as small as possible to give the prepared curry the café look. • Add lot of oil or tup/clarified butter in this stir fry. This will make it taste exactly the way it tastes in cafés. • Serve it along with patal Chanyache tondak/dried white pea’s spicy curry, just the way it is served in cafés as mix bhaji (stir fry and spicy curry combination) and unde (pav)/Portuguese bread.

Moogachi goad usali (Green gram sweet stir fry) Prep and cooking in: - 30 minutes Serves: - 3-4 Ingredients: 1 cup moog/green gram 2 green chilies split and halved, 3-4 tbsp fresh grated coconut, 1 tbsp jaggery or as per taste, ¼ cup water or as per need, Salt to taste

Vegetarian, vegan, oil free, soy-free

Method:1. Wash and mix green gram with green chilies, fresh grated coconut, jaggery, salt and water. 2. Cover and cook on low heat. If required add more water and cook till green gram is properly cooked and soft. 3. Once ready it should be dry and no water should be left in it. 4. This stir fry is usually eaten for breakfast and is sweet to taste.

Batat, tomat, kandyachi Jiryachya fonnachi bhaji (Cumin tempered Potato, tomato and onion stir fry)

Vegetarian, vegan, soy-free

Prep and cooking in: - 1 hour Serves: - 4-6 Ingredients:4 medium potatoes (2 ½ cup) 3-4 medium onions (1 ½ -1 ¾ cup) 4-5 green chilies 2 medium tomatoes (½ - ¾ cup) 2-3 tbsp oil 1 tsp cumin seeds ½ tsp turmeric powder Salt to taste 2-3 tbsp chopped Green coriander

Method:1. Boil potatoes in salt water, peel and cut in to 1 inch cubes. Chop finely onions and tomatoes. Cut chilies in to tick rings. 2. Heat oil in a large sauce pan and add cumin seeds and let them splutter on low heat. 3. Then add onions and fry till light brown on medium heat. 4. Then add green chilies, tomatoes and turmeric powder. Mix well and cover and cook till tomatoes become soft. 5. Add potato cubes, salt and mix well for 2-3 minutes. 6. Then add about ¼- ½ cup of water, mix and continue to cook on low heat for 5-6 minutes. Lightly mash the potatoes to thicken the gravy. 7. Garnish with green coriander and serve with bread or wheat flat breads.

Variation:• Add goan Samar powder for better taste and flavour.

Batatachi tomat kandyachi bhaji (Potato tomato onion stir fry) Prep and cooking in: - 40 minutes Serves: - 3 – 4 Ingredients:3 medium potatoes, 2 small tomatoes 3 medium onions 4 green chilies 4 small garlic cloves (1 big) (optional) 2-3 tbsp oil ¼ tsp mustard seeds (optional) ½ tsp turmeric powder Salt as per taste Green coriander for garnish

Vegetarian, vegan, soy-free

Method:1. Peel potatoes and cut lengthwise in to 4 parts each. Then slice each part in to ½ cm thick slices. Dip in water and keep. 2. Slice onions and green chilies. Also roughly chop tomatoes and keep aside. 3. To prepare the stir fry heat oil in a large sauce pan and add mustard deeds. Once mustard seeds splutter add the sliced onions and fry till onions turn light brown. 4. Then add sliced green chilies and crushed garlic and fry for 1 minute. 5. Then add chopped tomatoes and turmeric powder and mx well and cover and cook on low heat till tomatoes are half cooked. 6. Then drain potato slices out of water and add in the tomato onion mixture along with salt cook on high heat for 1 minute. 7. Then lower the heat to minimum and cover and cook on low heat till potatoes are cooked. 8. Once ready turn the heat off, garnish with green coriander and serve with bread of chapatti/wheat flat breads.

Tomato Salad/bhaji (Tomato and onion stir fry)

Prep and cooking in: - 20 minutes Serves: - 3 - 4 Ingredients:3 medium size ripe tomatoes (1 ¼ -1 ½ cup) 2 medium size onions (¾ -1 cup) 3-4 green chilies split and halved 5-6 small garlic cloves crushed (1 big) 1 ½ tbsp oil 3 cloves 5 pepper corns 2 tbsp chopped green coriander ½ tsp turmeric powder 1 ½ tbsp oil Salt to taste ½ tsp sugar or as per taste

Vegetarian, vegan, soy-free

Method:1. Slice tomatoes and onions and keep aside. 2. Heat oil in a medium sauce pan and add sliced onions and fry on medium heat till light brown. Don’t brown them or over fry. Also they should be crunchy and not be too soft after frying. 3. In this then add green chilies, garlic, cloves and peppercorns. Fry for 40 seconds or 1 minute. 4. Then add sliced tomatoes, turmeric powder, salt, sugar and green coriander. Cook covered on low heat till tomatoes become soft. 5. If the prepared dish is too dry then add little water (2-4 tbsp) because this dish has to have little gravy in it. Serve with pav/Portuguese bread or Puryo/fried puffs.

Zunako (Gram flour porridge)

Prep and cooking in: - 30 minutes Serves:-3-4 Ingredients:2 tbsp oil 10-15 curry leaves 1-2 green chilies split and halved 5 medium sized onions 2-3 small vaingi/aubergines (¼ large) or 2 drum sticks 1 medium potato (optional) 2 green chilies ½ cup besan/gram flour or as per need Water as per need Salt as per taste Ingredients for the curry paste:3-4 dry red chillie 5 black peppers 2-3 cloves ½ inch piece cinnamon 1 tsp coriander seeds Pinch of cumin seeds, 1 medium onion sliced ½ cup fresh grated coconut ½ tsp turmeric powder 1 tsp tamarind paste

Vegetarian, vegan, soy-free

Method:1. Slice onion long and slightly thick. Peel and cut potatoes (optional) in to 1 inch long and ¼ cm thick slices, cube vainge/aubergine in to cubes, peel and cut drumsticks in to 1 ½ inch long pieces and keep aside. 2. For curry paste fry one by one on medium heat, the ingredients mentioned under it. Heat oil and fry first red chilies. Then fry together peppercorns, cloves and cinnamon. Then fry together coriander and cumin seeds. Then fry first onions till light brown. On that add coconut and fry both together till coconut turns light brown. Cool, add turmeric powder, tamarind paste and water as per need and grind everything in to a fine paste. 3. Separately mix ½ cup besan, in ½ cup water and pass through a sieve to get a smooth, lump free paste and keep aside. 4. To prepare the zunko, heat oil in a kail/deep fry pan (wok) and add curry leaves and green chilies. Fry on medium heat for 30 seconds and add thickly sliced onions and sauté till they are translucent. 5. Then add the vegetables and some water and cover and cook till they are cooked. 6. Then add the curry paste, salt and mix well. Simmer on medium low heat for 2-3 minutes. 7. Then add little by little the chickpea flour paste (or lumps will form) and mix and cook till chick pea flour is cooked and the mixture thickens to desired consistency. 8. Serve with chapatti or Tandlachi bhakri/rice flour flat breads.

Tip:•

If you like a soft zunko then keep the prepared zunko little runny like a thick gravy consistency. Because after 30 minutes of cooking, it will become stiff. Or can cook the vegetable and curry mixture in advance and then 15 minute before serving cook with besan paste and serve. • The onions and vegetables and curry paste quantity has to be more than the chickpea flour. This makes the curry tastier. • Don’t make the prepared mixture too stiff. Keep it little soft, tastes better. • If you want the onions to have a crunch then, separately half cook the vegetables and then add to the onions and continue to cook till done. Variation:• Can add fried 5-6 small cloves of garlic, while making the curry paste. • For tempering use either curry leaves, green chilies with garlic combination or only curry leaves and green chilies combination. If using garlic in tempering then don’t add in the curry paste.

Tamboli/Lasun ani soyechi Tambdi chutney (Coconut, dry red chilies and Garlic chutney)

Vegetarian, vegan, oil free, soy-free Prep and cooking in: - 10 minutes Serves: - 3-4 Ingredients:1 cup fresh grated coconut 5 dry red chilies 5-6 small cloves of garlic 1 ½ tsp tamarind Salt as per taste ½ tsp sugar (optional)

Method:1. Grind coconut with garlic, red chilies, tamarind, sugar (optional) and salt in to a fine but thick paste by adding water as per need. 2. Taste and adjust salt, sourness. 3. Serve with Adsarache pole (pan pole/Ukadya tandlache pole)/coconut crepes, rice pancakes etc.

Tip:• Sugar is not added in traditional recipes. But if added, it makes the chutney tastier. Variations:• Make tamboli/chutney without garlic:Just grind coconut with tamarind, red chilies and salt and make chutney. • Alyachi tamboli/coconut, dry red chilies and ginger chutney: Replace garlic with ginger in the above recipe. Add ½ inch piece of ginger.

Soy, Harvya mirsangechi Fonnachi chutney (Coconut and green chili chutney with tempering)

Prep and cooking in: - 10 minutes Serves: - 3-4 Ingredients:1 cup fresh grated coconut 2-3 green chilies ¾ -1 tsp tamarind paste ½ tsp sugar Salt as per taste Ingredients for fonn/tempering:2 tsp oil ¼ tsp mustard seeds, 5-6 methyo/fenugreek seeds ½ tsp uddachi dal/split black lentils skinned 1 dry red chillie, broken Tip:•

Vegetarian, vegan, soy-free

Method:1. Grind fresh grated coconut with, green chilies, tamarind, sugar and salt. Add water as per need and grind in to a fine but thick chutney. 2. Prepare fonn/tempering. Heat oil in a small cooking pan and add mustard seeds, fenugreek seeds, broken dry red chili and uddachi dal/split black gram. Fry on low flame till mustard seeds splutter. 3. Then turn off the heat and pour the ground chutney in the fonn/tempering. 4. Mix well and serve with idli/rice and lentils dumplings or pole (dosa)/rice crepes.

For better taste use 4-5 tarvatyo mirsango/Putche pari (Portugali) chilies instead of green chilies.

Soy, kothmirechya palyachi chutney (Coconut and green coriander chutney)

Prep and cooking in: - 10 minutes Serves: - 3-4 Ingredients:1 cup fresh grated coconut 2-3 fresh green chilies 1 cup fresh green coriander 2 small garlic cloves (½ big) ½ inch piece of ginger 1 tsp tamarind Salt as per taste Tip:• •

Vegetarian, vegan, oil free, soy-free

Method:1. Grind coconut with green coriander, green chilies, garlic, ginger, tamarind, salt and sugar. Add little water and grind in to a fine but thick paste. 2. Serve with bhaji (pakodas)/fritters or pole (dosa)/crepes or spread on a slice of bread and make chutney sandwich.

Can skip garlic and use only ginger in the above recipe. Or can skip ginger and add only garlic in the above recipe. For better taste, add ½ tsp sugar in the above recipe.

Muddo/muddailli chutney (Mashed and smoked coconut chutney) Prep and cooking in: - 20 minutes Serves: - 4-5 Ingredients:1 cup fresh grated coconut ½ tsp red chili powder Salt as per taste ½ tsp tamarind 1 small onion, finely chopped 1 piece of coconut shell 1 tsp coconut oil

Tip:• •

Vegetarian, vegan, soy-free

Method:1. Add chili powder, tamarind pulp and salt in fresh grated coconut and mix well with hand. 2. Then smoke the mixture. Keep a piece of coconut shell directly on flame and burn it. Once it starts burning (ignited) place on top of the coconut mixture. Pour coconut oil over the burning coconut shell. Once smoke starts coming, cover the smoking shell with coconut mixture and keep for 1-2 minutes. Then take out the shell and discard it. 3. Now add the finely chopped onion in the smoked coconut mixture and mix well and serve with bhakri/pancakes.

Can also fry onion in little coconut oil and then add to the coconut mixture. Also if coconut shell piece is not available to smoke the mixture then heat a flat metal (steel) spatula. Once it is very hot, put some coconut oil over it and cover it with the coconut mixture, the same way it’s done with smoking shell.

Bukni Hingachi (Dry coconut and asafoetida chutney) Prep and cooking in: - 10 minutes Serves: - 3-4 Ingredients:10-12 peppercorns ¼ tsp mustard seeds 8-10 methyo/fenugreek seeds ½ pea size hing/asafoetida rock 1 cup suki soy/dry grated coconut 1 ½ Tamarind paste 1 tsp jaggery/ sugar or as per taste 2 tsp red chili powder, ¼ tsp turmeric powder Salt to taste 2 tsp til/white sesame seeds Tip:• • •

Vegetarian, vegan, soy-free

Method:1. Dry roast peppercorns, mustard seeds, fenugreek seeds and keep aside. 2. Heat ½ tsp oil, roast asafoetida rock till it changes colour. Then cool and powder with roasted mustard seeds, fenugreek seeds and peppercorns. 3. Then coarsely grind coconut with above spice powder, chili powder, turmeric powder, tamarind, salt and jaggery/sugar. Once ready taste and adjust salt and sweetness. 4. Roast sesame seeds and add to the coconut mixture and mix. Cool and store in air tight glass jars. 5. Serve with bhakryo/rice thick pancakes, rotyo/wheat flat breads.

Can add cashewnut pieces in the above chutney. Can add garlic, to this chutney. Just peel and fry 8-10 small garlic cloves (2-3 big) in little oil and grind along with the coconut. For better taste grate fresh coconut and dry in sunlight till completely dry and then use.

Bukni Lashanichi (Dry coconut and garlic chutney)

Prep and cooking in: - 10 minutes Serves: - 3-4 Ingredients:1 cup suki soy/dry grated coconut 1 onion of garlic, small cloves (6-8 big cloves) (optional) 1 ½ Tamarind Pinch of hing 1 tsp sugar, 2 tsp red chili powder, ¼ tsp turmeric powder Salt to taste

Vegetarian, vegan, soy-free

Method:1. This dry chutney is usually prepared before the onset of monsoon. It goes very well with Bhakryo/pancakes, bhaji/fritters etc. can be served as a side dish with the main course as well. 2. To prepare the chutney dry grind garlic with tamarind, sugar, chili powder, turmeric powder, and salt. Adjust ingredients as per taste. The mixture should be sour and spicy and slightly sweet. Then add dry grated coconut and grind in to a coarse mixture. Transfer in an air tight jar and store. Serve with bhakri/flatbreads or batat vade/potato fritters. 3. If wanted then can prepare this chutney without garlic.

Ambadyachi chutney (karam) harvi (Andaman mombin/Indian Hog plum chutney, raw)

Vegetarian, vegan, oil free, soy-free

Prep and cooking in: - 20 minutes Serves:- 3-4 Ingredients:3-4 ambade/Indian hog plums 1 cup fresh grated coconut ½ tsp mustard seeds 2-3 dry red chilies 2 tsp jaggery or as per taste Salt as per taste

Tip:•

Method:1. Dry roast mustard seeds and grind with coconut, red chilies, salt and jaggery. Add little water and grind in to a fine but thick chutney/paste. 2. Peel and cut little flesh from hog plums. Also crush them if they have a hard centre. 3. Add some cut flesh to the chutney and grind in to a fine paste. 4. Then separately mash and add rest of the hog plums. Mix and serve as an accompaniment with Puryo/fried puffs, potato stir fry, fonne fov/flattened rice with potatoes etc. 5. This chutney is usually prepared during “Diwali festival” (festival of lights).

Can use raw mango pieces if ambade/hog plums are not available.

Ambadyachi chutney (karam) shijailli (Andaman mombin/Indian Hog plum chutney, cooked)

Prep and cooking in: - 20 minutes Serves: - 3-4 Ingredients:3-4 ambade/Indian hog plums 1 cup fresh grated coconut ½ tsp mustard seeds 2-3 dry red chilies 2 tsp jaggery or as per taste Salt as per taste

Vegetarian, vegan, oil free, soy-free

Method:1. Dry roast mustard seeds and grind with coconut, red chilies, salt and jaggery. Add little water and grind in to a fine but thick paste. 2. Peel and cut hog plums. If they have got a hard centre then crush them a little. Then boil them in little water till soft. 3. Discard water and mix the hog plums with the ground chutney and cook for 4-5 minutes on low heat and serve. 4. This chutney is usually prepared during “Diwali festival” (festival of lights).

Ambadyachi chutney (karam) fonnachi (Andaman mombin/Indian Hog plums chutney, tempered) Prep and cooking: - 30 minutes Serves: - 5-6 Ingredients:6-8 ambade/hog plums Ingredients for chutney/mash:1 cup fresh grated coconut ½ - ¾ cup jaggery 1 tbsp chillie powder ½ tsp turmeric powder Salt as per need Ingredients for tempering:2 tsp oil ½ tsp mustard seeds Pinch of hing/asafoetida 7-8 pepper corns crushed

Vegetarian, vegan, soy-free

Method:1. Wash and peel hog plums and then crush and slightly flatten them and keep aside. 2. Separately grind coconut with, chillie powder, jaggery, salt, and turmeric powder. Add water as per need and grind in to a coarse chutney/paste. 3. Mix crushed hog plums with the chutney and cook on low heat till the hog plums are cooked. Add water if needed while cooking. Once ready turn the heat off. 4. Temper the prepare mash. To do that heat 2 tsp oil and add in it asafoetida, mustard seeds and crushed pepper corns. Once the mustard seeds splutter take off heat and pour in the prepared karam. Mix well and serve.

Bhindache Sarbat (Instant Kokum/garcinia indica drink) Prep and cooking in: - soaking +10 minutes Serves: - 2 Ingredients:3 taaji bhinda/fresh garcinia indica 4 cups water 6-7 tbsp sugar or jaggery or as per need 1-1 ½ tsp salt or to taste ¼ tsp cardamom powder or ½ tsp pepper powder or Crushed ginger

Method:1. Wash and break or cut bhinda/garcinia indica in to 6-8 pieces and put in a big bowl. Use both outer shell and seeds. 2. Add water, salt, and sugar or jaggery and mix well and soak for at least 5-6 hours. 3. Stir properly and adjust salt and sweetness. 4. Flavour the Sarbat/drink by adding either cardamom powder or pepper powder. 5. Then strain it and serve.

Kasay (Coriander, cumin drink) Prep and cooking in: - 10 minutes Serves: - 3-4 Ingredients:1 pelo (glass) dry coriander seeds 2 tsp cumin seeds 4 cup water Sugar to taste (optional) Milk as per preference (optional)

Method:1. Dry roast coriander seeds and cumin seeds. Cool and powder and use as per need. 2. To prepare the “kasay”/drink, mix 2 tbsp powder in 4 cup water and boil. Can add sugar as per taste. 3. Boil for 5 minutes and then turn off the heat. Strain the drink and serve. 4. Can add milk or drink it as it is.

Variation:• Can add 2 tbsp badishep/fennel seeds while preparing the powder. Roast and powder. • Can add 1 tbsp whole wheat grains while making the powder. Roast and powder. This helps thicken the drink.

Panak (Lemon juice, jaggery drink)

Prep and cooking in: - 15-20 minutes Serves: - 3-4 Ingredients:4-5 tbsp Jaggery or as per taste 2- 2 ½ tbsp Lemon juice or 8-9 Bhindachi solan/garcinia indica ½ tsp Pepper powder 2 tbsp Ginger 3 cups Water 1 tsp Salt or as per taste

Vegetarian, vegan, soy-free

Method:1. This drink is served in temples as “Prasad” after puja (prayers). 2. Crush ginger and mix with, jaggery, lemon juice, pepper powder, water and pinch of salt. 3. Stir till jaggery melts. Taste and adjust ingredients. Strain and serve. 4. If using bhindachi solan/ garcinia cambogia instead of lemon juice, then soak them in water for 30-60 minutes and then add more water and other ingredients like, jaggery, pepper powder, salt and crushed ginger and prepare this drink. Strain and serve.

Panne (Raw mango drink)

Prep and cooking in: - 1hour Ingredients:1 karel/big raw mango or 3 medium harvi tora/raw mangoes Large pinch of salt Sugar or jaggery as per need ½ tsp cardamom powder 1 pinch Kesar/saffron (optional)

Vegetarian, vegan, soy-free Method:1. Usually karel/big raw mango is used for this recipe. 2. Peel and pressure cook the mango by adding some water about 1 cup. Remove 3 whistles on high heat and then turn off the heat. 3. Then cool and grind the cooked mango flesh in mixer grinder/ blender. 4. Add sugar or jaggery depending on the sourness of the mango. Add also cardamom powder and Kesar/saffron (optional) 5. Add water and make desired consistency or keep thick. 6. While serving if needed dilute by adding water and serve.

Kadu limbu (Bitter drink with bitter lemon tree leaves) Prep and cooking in: - 10 minutes Serves: - 2 Ingredients:2 fist full kadu limbache pana/bitter lemon leaves Pinch of Shankar chap hing/asafoetida stone 4 pepper corns ¼ tsp of vovon/carom seeds Salt to taste

Vegetarian, vegan, soy-free

Method:1. This drink is prepared during the festival known as “padvo”. 2. Grind together kadu limbache pana/leaves of bitter lemon tree, “Shankar chap” (brand name) hing/asafoetida rock, peppercorns, carom seeds and salt. Put in mixer and grind by adding water. 3. Then strain and drink. The above quantity is enough to make 1 small pelo/small glass. 4. Drink on empty stomach. 5. Can add little lemon juice for taste.

Kadu kirayte (Bitter cleansing plant drink) Prep and cooking in: - overnight soaking +5 minutes Serves: - 2 Ingredients:1 fist of Kirayte (kiraitem)/bitter cleansing plant (Andrographis Paniculata/Indian Echinacea) Water as per need

Vegetarian, vegan, soy-free

Method:1. At night heat some water. Then wash and soak kirayte in this warm water and cover and soak overnight. 2. In the morning strain the water and drink it. This bitter water is very good for health.

Variation:• To reduce bitterness, can add Perichyo akryo/tender front leaves of guava tree, Limbache pana/lemon tree leaves, Mogryachyo akryo/tender leaves of Jasmin flower plant etc., along with leaves of Kirayte (kiraitem)/bitter cleansing plant (Andrographis Paniculata/Indian Echinacea) in the hot water, to prepare this drink.

Dhonas (Tandlache) (Jackfruit cake with rice flour) Prep and cooking in: - 2 hours Serves: - 6-8 Ingredients:50 rasal Panasache ghare/soft juicy jackfruit flesh, deseeded ¼ kg jaggery 1 ½ cup rice (aatvo or ubho pelo/glass) 1 cup fresh grated coconut Salt to taste 3-4 tbsp Cashewnut pieces 7-8 haldichi pana/turmeric leaves (optional)

Tip:•

Vegetarian, vegan, soy-free

Method:1. Wash rice. Drain all water and mix with jackfruit flesh, salt, jaggery and coconut. Mix properly with hand (muddovn ghevap). Then grind everything in to a coarse mixture. Rice has to be coarse. Don’t grind too fine. 2. Transfer in a pan and add cashew nut pieces and mix. 3. Take a deep pan or a round cake tin, which will fit in a pressure cooker and grease it with clarified butter (ghee). 4. Pour the mixture in this greased pan and cover it with turmeric leaves (optional) and cook in pressure cooker or double boiler. Let the cooker blow 2-3 whistles on high heat. Then turn the heat off and let the cooker cool down. 5. Once cooled take out the cooked cake and cool completely de mould on a plate. Cook in microwave or an oven till it turns light brown on both bottom and top of the cake. 6. To cook in microwave, first cook for 6-7 minutes. Then flip and continue to cook on other side for 5 minutes. 7. To cook in oven don’t de mould but bake as it is, inside the utensil it was cooked in. Bake for 10 -12 minutes at 180 degrees centigrade or till it browns a little from sides. 8. To serve cut in to 3 inch cubes and serve.

Traditional way to cook Dhonas on wood fire:In earlier days or traditionally this was cooked on wood fire. To cook on wood fire, a “parat”/deep plate made of tambe/copper or pital/bronze was used (don’t use steel plates). This deep plate was lined with either keliche paan/banana leaf or haldichi pana/turmeric leaves. The mixture was poured in this plate lined with leaves. Then the poured mixture was covered with banana or turmeric leaves. And this plate was place directly on low burning wood fire. Then again over the top leaves covering the batter a copper or bronze plate or lokndacho tawo/cast iron flat griddle was kept and it was filled with red hot coals. With this method the Dhonas was cooked from both sides. There was heat from underneath and from top too. Then it was cooked on low burning coals for 45 minutes at least or till the batter set and hardened and till “Dhonas” turned brownish.

Dhonas (gavache) (Jackfruit cake with wheat flour) Vegetarian with vegan options, soy-free

Prep and cooking in: - 2 hours Serves: - 6-8 Ingredients:50 rasal Panasache ghare/juicy soft jackfruit flesh, deseeded 1 ½ cup gavacho rawo (Halduvo)/broken wheat (cracked wheat) (yellow) 2 tbsp tup (ghee)/clarified butter ¼ kg jaggery ¼ cup cashew nut pieces Salt to taste 1 cup fresh grated coconut 7-8 haldichi pana/turmeric leaves (optional)

Method:1. Roast the broken wheat in tup/clarified butter for 5 minutes or till done. 2. Grind coarsely jackfruit flesh, coconut, salt and jaggery. Transfer in a pan and add roasted and cooled broken wheat and cashew nut pieces. Mix well with hand. 3. Pour the mixture in greased (Tup/clarified butter) cooker pan or cake tin. Cover the mixture with turmeric leaves (optional). Cook till cooker blows 2-3 whistles on high heat. Turn off the heat. 4. Cool and open the cooker. Take out the cooked cake cool and de mould on a plate. Cook in microwave or an oven till it turns light brown on both sides. 5. To cook in microwave, first cook for 6-7 minutes. Then flip and cook on other side for 5 minutes. 6. To cook in oven bake directly as it is inside the mould (cake tin) for 10 -12 minutes at 180 degrees centigrade. Or till it browns a little from sides. 7. Cut in to 3 inch cubes and serve.

To make it Vegan:• Use non-dairy butter instead of clarified butter.

Tavasali (Cucumber cake)

Prep and cooking in: - 2 hours Serves: - 6-8 Ingredients:1 ¼ cup motho rawo (gavacho rawo/rawo)/broken wheat (cracked wheat) (200 grams) 1 tbsp tup/clarified butter 3 cup grated cucumber (½ kg) ¾ -1 cup jaggery as per taste 1 cup fresh grated coconut ¼-1 cup water as per need ¼ tsp salt 1 tsp green cardamom powder 3-4 tbsp roughly chopped cashew nuts (optional) 4 turmeric leaves (optional)

Vegetarian with vegan options, soy-free

Method:1. Melt tup/clarified butter and roast motho rawo/ broken wheat on low heat for 5-6 minutes. Turn off the heat and allow it to cool down. 2. Mix roasted and cooled broken wheat with grated cucumber, coconut and ¼ -1 cup water depending on the cucumber used and cook covered on low heat till the broken wheat softens a little. 3. Add jaggery and salt. Mix and cook on high heat, stirring continuously till the mixture becomes semi dry. Taste and adjust sweetness. Turn off the heat and add cardamom powder, cashewnuts pieces and mix. 4. To cook in a microwave grease a microwave pan with clarified butter and line with the turmeric leaves (optional). Pour the mixture in the greased baking dish and spread evenly. Pour 1 -2 tsp tup/clarified butter on top of the batter too. Cook for 10-15 minutes or till it is dry and not wet in the centre. Then turn the cooked cake on a plate and continue cooking for another 5 minutes or till it is hardened and set. 5. To cook in oven pour the batter in cake tin and bake for 10 -12 minutes at 180 degrees centigrade. Or till it browns a little from sides. 6. To serve cool and cut in to 3 inch cubes and serve.

To make it Vegan:• Use non-dairy butter instead of clarified butter. Tip:• Traditional way to cook Tavasali on wood fire:In earlier days or traditionally this was cooked on wood fire. To cook on wood fire, a “parat”/deep plate made of tambe/copper or pital/bronze was used (don’t use steel plates). This deep plate was lined with either keliche paan/banana leaf or haldichi pana/turmeric leaves. The mixture was poured in this plate lined with leaves. Then the poured mixture was covered with banana or turmeric leaves. And this plate was place directly on low burning wood fire. Then again over the top leaves covering the batter a copper or bronze plate or lokndacho tawo/cast iron flat griddle was kept and it was filled with red hot coals. With this method the Tavasali was cooked from both sides. There was heat from underneath and from top too. Then it was cooked on low burning coals for 45 minutes at least or till the batter set and hardened and till “Tavasali” turned brownish.

Satwa (Finger millet pudding)

Prep and cooking in: - 1 hour Serves:-6-8 Ingredients:1 cup nachne/finger millet 1 ½ cups fresh grated coconut 1 ½ cup jaggery or as per taste 2 Pinch salt 1 tbsp tup (pure ghee)/clarified butter 1 ½ -2 tsp cardamom powder or 2 turmeric leaves (optional) 3 cups Water 2 tbsp cashew pieces 2 tbsp raisins (optional)

Vegetarian with vegan options, soy-free

Method:1. Wash properly the nachne/finger millet and grind with coconut. Add water as per need and grind. Then strain through a fine sieve or muslin cloth and separate the milk from pulp. Then grind again the pulp by adding water as per need and get second extract. Total water needed will be 3 cups. 2. Then mix and re-strain both the extracts again through muslin cloth. Discard the pulp and use the milk. 3. In the prepared milk add jaggery, salt and stir till jaggery dissolves. The mixture has to taste slightly sweeter than normal because once cooked it will become less sweet. 4. Add either cardamom powder or turmeric leaves for flavour. 5. Also add cashewnut pieces, raisins and 1 tbsp pure ghee. 6. Cook mixture on medium low heat, stirring continuously till thick. When ready the mixture will turn slightly dark, glossy and thick like a pudding. Then take it off heat and pour in moulds while it is still hot. 7. Cool and serve at room temperature or chill in refrigerator and serve.

To make it vegan:• Use non-dairy butter instead of clarified butter. Tip:• Can grind jaggery along with the finger millet and coconut, rather than adding it later. • Traditionally to prepare satwa the finger millet was soaked overnight and then ground. Finger millet was ground first by adding water and strained and left to rest. This helped for the thin water to separate from the thick paste. The thin water was discarded and the thick paste was used. Then coconut was ground separately and thick milk was extracted and added to the finger millet paste. No clarified butter was added while cooking the pudding but the moulds were greased with it and then the thick sweet pudding was poured in them and set.

Kacharapithache Satwa (Arrowroot flour pudding)

Prep and cooking in: - 30-40 minutes Serves: - 4-6 Ingredients:½ cup Kacharache Pith/arrowroot powder 2 cup full cream milk or 2 cup coconut milk ½ cup Sugar, powdered ½ tsp cardamom powder or 2 turmeric leaves ½ tsp tup/clarified butter + to grease the tin.

Vegetarian with vegan options, soy-free

Method:1. Grease a flat bottom tin or a bowl or individual small serving bowls with little clarified butter and keep aside. 2. Powder sugar and keep aside. 3. To prepare the pudding mix arrowroot powder with milk, powdered sugar (helps to dissolve faster), cardamom powder and stir till the powder gets properly mixed there are no lumps in the mixture.. 4. Pour in a medium sauce pan add ½ tsp clarified butter and cook on medium heat stirring continuously till the mixture turns thick, as shown in the below picture. 5. Can add turmeric leaves instead of cardamom powder for flavour. Add turmeric leaves while cooking the pudding. 6. Once ready take it off heat and pour in greased moulds, cool and then serve. Can be served chilled or room temperature.

To make it vegan:• Use coconut milk instead of dairy milk. Also use non-dairy butter instead of clarified butter.

Sabudanyache satwa (Tapioca pearls (sago) pudding)

Prep and cooking in: - soaking +30 minutes +cooling Serves: - 5-6 Ingredients:1 cup sabudane/tapioca pearls (sago) ½ cup sugar 1 cup thin coconut milk 1 cup thick coconut milk 2-3 tsp tup (pure ghee)/clarified butter 1 tsp cardamom powder Pinch of salt 2 tbsp each dry fruits like cashew nut pieces, raisins, soaked almond slivers (optional)

Vegetarian with vegan options, soy-free

Method:1. Wash once and then soak sabudane/tapioca pearls for at least 4 to 5 hours. To do that add water, ½ inch above the level of pearls and cover and keep aside. 2. Separately grind 1 cup fresh coconut with 1 cup water and extract 1 cup thick coconut milk and keep aside. Then grind the same coconut pulp with 1 cup water and extract 1 cup thin coconut milk and keep aside. 3. Grease a flat bottom bowl or steel container with pure ghee and keep aside. 4. Prepare the pudding. Transfer the soaked tapioca pearls in a non-stick sauce pan. Add 2-3 tbsp water and thin coconut milk extract and cook till the pearls are cooked and soft. 5. Then add sugar, pinch of salt, thick coconut milk, dry fruits and cook on medium low heat till the mixture thickens. 6. The thickness of the mixture has to be more than nachnyache satwa/finger millet pudding consistency. The thicker the mixture the better it will set. 7. Lastly add cardamom powder and mix and turn off the heat. Pour the hot mixture in greased container and allow to set and cool down. Cut in to desired shape and serve.

To make it Vegan:• Use non-dairy butter instead of clarified butter.

Sabudanyachi lapshi (Tapioca pearls (sago) thin porridge) Prep and cooking in: - soaking + 10 minutes Serves: - 1½ cup lapshi/porridge Ingredients:2 tbsp sabudane/tapioca pearls ½ cup water or as per need 1 cup milk or as per need 2 tsp sugar or to taste

Vegetarian with vegan options, soy-free

Method:1. Wash once and then soak sabudane/tapioca pearls for 1 ½ -2 hours. Add water about ½ cm above the level of sabudane and soak. 2. Then cook on low heat with ½ cup water till they become soft. Can add some more water if required. 3. Once the sabudane are soft then add milk and sugar and cook for 2 minutes and prepare a thin porridge (soup/drink) and serve. 4. Can add ¼ tsp cardamom powder for flavor. But in authentic recipe it is not added.

To make it Vegan:• Use non –dairy milk like almond milk etc.

Nachnyache patal satwa (Finger millet thin porridge) Vegetarian, vegan, soy-free Prep and cooking in: - 40 minutes Serves: - 1-2 Ingredients:¼ cup nachne/finger millet Water as per need 1-2 tbsp Jaggery as per taste or Salt

Method:1. Wash well the nachne/finger millet and then grind in mixer by adding water. Then strain it through a muslin cloth or a fine sieve. 2. Add water and cook on low heat till the porridge is cooked. 3. Then add either, jaggery and a pinch of salt or add only salt and serve as a drink. 4. Can add milk or non-dairy milk, but in authentic recipe milk is not added in this drink. This patal satwa/drink is very good for health.

Laranv (Semolina thin porridge)

Prep and cooking in: - 15 minutes Serves: - 1-2 Ingredients:2-3 tbsp barik rawo/semolina (fine) ½ cup water or as per need ½ tsp tup (ghee)/clarified butter 1 cup milk or as per need 2 tsp sugar or as per taste

Vegetarian with vegan options, soy-free

Method:1. Heat clarified butter in a medium sauce pan and add semolina and roast on low heat for 3-4 minutes or till roasted smell comes. Don’t burn the semolina. 2. Then add water (about ½ cup) and cook till the semolina is cooked and soft. If required add some more water. 3. Once soft add milk and sugar and prepare a thin porridge. If the porridge becomes too thick then add some more milk. Serve hot like a drink or soup.

To make it Vegan:• Use non-dairy milk instead of dairy milk. Also can skip the clarified butter and dry roast the semolina on low heat or follow the recipe mentioned in the variation section with non-dairy milk. Variation:• Do not roast semolina with clarified butter. Just mix it in milk along with sugar and cook on low heat stirring continuously till the porridge is cooked. • Can add ¼ tsp cardamom powder to the prepared drink too. But In authentic recipe it is not added.

Mugache udak (Green gram sweet drink) Prep and cooking in: - 30 minutes Serves: -2-3 Ingredients:1 muth moog/fist full green gram (¼ cup) Jaggery as per taste Water as per need

Vegetarian, vegan, oil free, soy-free

Method:1. Wash green gram and grind in mortar and pestle (vanar vatap). The prepared paste has to be very fine. 2. Transfer paste in a big utensil and add jaggery and mix well till jaggery dissolves. Then add water as per need and prepare a thin drink. Pour in glasses and serve. 3. This drink is prepared during “fasts” (upasak kartat). It is quite filling and one does not feel hungry after drinking this and can fast for longer hours. 4. Also in earlier days this was given to relieve menstrual pain.

Kulithachi/kuladachi pithi (Horse gram flour thin porridge) Vegetarian, vegan, oil free Prep and cooking in:-30 minutes Serves:-2-3 Ingredients:½ cup kulithachi pith/horse gram flour 2 cups coconut milk ½ cup jaggery or as per taste Salt to taste Water as per need

Method:1. To make this porridge, flour made from Kulith/horse gram is used. To do that dry roast Kulith/horse gram and then powder and use. Can use ready-made flour from the market as well. 2. To prepare kulithachi pithi/horse gram flour porridge, dry roast horse gram flour on low heat for 4-5 minutes or till done and then allow it to cool. 3. Grind 1 cup fresh grated coconut with 2 cup water. Strain and extract 2 cup coconut milk and keep aside. 4. Mix the cooled flour with 2 cups of water. Mix well, add Jaggery and pinch of salt and cook on low heat stirring continuously. 5. When mixture begins to thicken add coconut milk. Cook for 1 -2 minutes and turn off the heat. 6. When ready it should be of soup or porridge consistency.

Poas (Colostrum milk pudding) Prep and cooking in: - 1 hour Serves: - 4-6 Ingredients:½ liter tanne doodh (chick)/colostrum milk (tender milk) 1 ½ cup thick coconut milk or ½ liter milk Jaggery as per taste 1-2 Pinch turmeric powder 1 tsp cardamom powder or 1 tsp Cumin powder or 2-3 turmeric leaves

Vegetarian, soy-free

Method:1. For ½ liter tender milk use thick coconut milk extracted from ½ a coconut or 1 ½ cup fresh grated coconut. 2. To extract coconut milk grind coconut with 1 ½ cup water and extract 1 ½ cup thick coconut milk. 3. Then mix chick/colostrum milk, with coconut milk, jaggery and turmeric powdered. For flavour use either turmeric leaves or cardamom powder or cumin powder. 4. Dissolve jaggery in the milk and taste and adjust sweetness. 5. Pour in a steel dabbo/container with lid. Shut properly and cook in a pressure cooker. Let cooker blows 3-4 whistles on high heat then turn the heat off and let the cooker cool down. 6. But if the container does not have a lid and has to be cooked open then don’t use weight (whistle) while cooking in the pressure cooker. 7. Or can cook in a double boiler. In double boiler cook on medium heat for at least 25-30 minutes. 8. Cool and cut in to 2 inch cubes and serve chilled or at room temperature.

Variation:• Tannya dudhachya pithyacho Poas/pudding with Colostrum milk powder milk and coconut milk:Prepare 2 cups colostrum milk (as mentioned on the packet). Grind 2- 2 ½ cups fresh grated coconut with 2 cup water and extract 2 cup thick coconut milk and mix with colostrum milk, jaggery as per taste, 1 tsp cardamom powder and 2 pinch turmeric powder. Pour the mixture in a container and steam in a steamer. Can cook in a pressure cooker but don’t use whistle/weight. This Poas cooks within 10 -15 minutes. So check in between with a skewer or knife while cooking, just like how a cake is checked and see if it is set and hardened. Then turn off heat, cool, cut and serve.

Chaiboyo (Colostrum thin Milk pudding) Prep and cooking in: - 10 minutes Serves: - 2 Ingredients:1 cup (6th day) tanne doodh/colostrum milk or Fresh Milk which is split Jaggery as per taste 1 haldiche paan/turmeric leaf or ½ tsp cardamom powder

Vegetarian, soy-free

Method:1. “Chaiboyo” are prepare from either the tender milk which is taken on fifth or sixth day after a cow or buffalo has given birth. Or when milk splits after it is boiled. 2. To prepare the pudding mix tender milk or split milk, with jaggery and turmeric leaf or cardamom powder. 3. Cook till small cluster of solid milk are formed and the water is separated from milk. Once ready it will be watery and have small pieces of Poas/pudding floating in it.

Condensed milk, nallacho roas ani dhayacho Poas (Condensed milk, coconut milk and yoghurt pudding) Vegetarian, soy-free Prep and cooking in: - 30 minutes Serves: - 4-6 Ingredients:1 tin sweetened condensed milk 1 ¼ cup dahi/yoghurt 1 cup thick coconut milk 1 tsp cardamom powder or ½ tsp cumin powder 1-2 pinch turmeric powder 1 egg (optional)

Tip:• •

Method:1. Grind 1 cup fresh grated coconut with 1 cup water and extract 1 cup thick coconut milk and mix with condensed milk, yoghurt and turmeric powder. For flavour add either cardamom powder or cumin powder. 2. Can add 1 egg. This will help in making the pudding firm. 3. To give the pudding authentic taste add turmeric leaves and little jaggery (optional). 4. Pour in a steel dabo/container with lid. Shut properly. Cook in pressure cooker till it sounds 3-4 whistles on high heat. Cool and cut in to desired shape and serve.

Can replace coconut milk with 1 cup full fat milk in the above recipe. For a perfect set Poas add 1 egg. Mix well with the condensed milk, yoghurt and then add milk or coconut milk and rest of the ingredients and mix and then steam.

Laadvache bhobho (Cake made with Vermicelli sweet ball) Prep and cooking in: - 1 hour Serves: - 3-4 Ingredients:1 big kadiyacho ladoo/gram flour vermicelli sweet ball ½ cup fresh grated coconut ½ cup jaggery Tup/clarified butter as per need To make it Vegan: Use non- dairy butter.

Vegetarian with vegan options, soy-free

Method:1. Soak ladoo/sweet ball in water. Once it softens discard the water and grind the soft ladu with coconut and jaggery. Taste and adjust sweetness. 2. Grease a cooker pan or cake tin with tup/clarified butter. Pour the mixture in it and cook in a pressure cooker. Allow the cooker to blow 3 whistles on high heat then turn off gas. 3. Cool and cut in to pieces and serve.

Ukdya Tandlachi bhakri/bhobho (1) (Boiled rice sweet cake) Prep and cooking in: - overnight soaking +30 minutes Serves: - 5-6 Ingredients:1 cup ukde tandul/par boiled rice 1 cup fresh grated coconut 1 cup jaggery ¼ tsp salt or as per taste ½ tsp Cardamom powder Tup/clarified butter as per need

Vegetarian with vegan options, soy-free

Method:1. Wash and soak rice for at least 8 hours or overnight. 2. Then grind with coconut and jaggery and salt. 3. Add water and grind into a thick batter (bhakrichy or bhajyachya pitha itle daat). Like a very thick cake batter. 4. Taste and adjust sweetness. Mix cardamom powder. 5. Grease a cooker pan or round cake tin with tup/clarified butter. Pour the mixture in it and cook. Allow the cooker to blow 3 whistles on high heat then turn off gas. Cool cut in to pieces and serve.

To make it vegan:• Use non-dairy butter. Tip:• For better taste use a slightly tender coconut or coconut which is not too mature. • For flavour can use cumin seeds instead of cardamom powder. Or can use turmeric leaves for flavor. • Can add cashew nut pieces or coconut pieces. Variation:• Ukdya tandlachi bhakri (bhobho)/ par boiled rice sweet cake (2) Roast 1 cup boiled rice on low heat. Cool, powder and pass through a sieve and separate the finer powder from coarser powder and keep aside. Grind 1 cup fresh grated coconut and ½ tsp cardamom powder with very little water (¼ cup) in to a fine paste and keep aside. Grease a round plate with raised edges or a round tin with pure ghee and keep aside. Boil 2 cups water with 1 cup jaggery, ¼ tsp salt or as per taste, coconut paste and 2 tbsp of cashewnut or coconut pieces. Once water starts to boil reduce heat to minimum and add little by little 1 cup fine rice flour and keep stirring continuously till the mixture thickens. There should not be any lumps formed in the mixture. Once the mixture thickens pour it in the greased plate or tin and allow it to set. Once it’s slightly cooled, then cut in to 1 cm thick slices and serve. •

Ukadya tandlacho chunnacho bhobho (bhakri)/Boiled rice cake with coconut and jaggery stuffing:Wash and soak 1 cup rice overnight for at least 8 hours in water. Then grind with 1 cup fresh grated coconut and ¼ tsp salt and water as per need in to a very thick batter (bhakrichy pitha itle daat) or like a very thick cake batter. Mix cardamom powder and keep aside. Separately prepare chunn/stuffing. Mix 1 ½ cup fresh grated coconut with 1 cup jaggery, 1 tsp cardamom powder, and pinch of salt and 2 tbsp cashewnut pieces (optional). Cook on low heat for 8-10 minutes and keep aside. Grease with clarified butter, a cooker pan or round cake tin (which will fit inside the pressure cooker). Pour first some rice batter, then spread generously some chunn over it. Pour some more rice batter over the chunn. Then spread again generously with the rest of the stuffing. Then lastly pour the rest of the rice batter over the stuffing. Thus prepare a layered cake. Cook in pressure cooker. Allow the cooker to blow 3 whistles on high heat then turn the heat off and let the cooker cool down. Once cooled open the cooker, demould the bhobho (bhakri), cut in to pieces and serve.

Pan Pole/Rosatle Pole (Tender coconut pancakes in sweet coconut milk) Prep and cooking in: - 4-6 hours soaking + 1 ½ hours Serves: - 3-4 Ingredients:1 ½ cup rice, 1-2 adsaran/tender coconuts, Salt as per taste, Oil as per need For sweet coconut milk:2 ½ cup fresh grated coconut, Jaggery as per need, Salt as per taste, Water as per needed

Tip:•

Vegetarian, vegan, soy-free

Method:1. Soak rice for 4-6 hours. 2. Prepare sweet coconut milk: - Grind 2 ½ cup coconut with 2 cups water. Strain through a sieve and extract 2 cups thick milk and keep aside. Then grind again the same coconut pulp with 2 cups of water and extract thin coconut milk. The prepared coconut milk should be around 4 cups. Also the milk should not be too thin. 3. Mix prepared milk with salt, cardamom powder and 3-4 tbsp jaggery and stir till jaggery dissolves. Taste and adjust the sweetness. 4. If sweet coconut milk is prepared too early then keep it in the fridge. Or prepare it about 1 hour before serving the dish. 5. Prepare the pole/pancakes: - Grind soaked rice with tender coconut flesh. If the tender coconut cream/flesh is too thin then use 2 coconuts. If the flesh is a bit thick then use 1 coconut. But never use the tender coconut flesh which is too thick or mature. Add water as per need and blend in to a smooth pourable batter. 6. Add salt, mix and immediately make tiny pole/pancakes, about 3 inch broad (size of a bangle) and ½ cm thick. Serve with sweet coconut milk. 7. To serve either soak the prepare pancakes in the sweet coconut milk and then serve. Or prepare pancakes and keep aside and when serving, place some in a bowl and pour sweet coconut milk over them and serve.

These pan pole should not be prepare too much in advance. It’s best to prepare them 15 -30 minutes before serving. Prepare only as per desired quantity and serve.

Patolyo (Rawyachyo) (Semolina, wheat flour and coconut sweet dumplings in turmeric leaves)

Prep and cooking in:-1 hour Serves: - 4-6 Ingredients:15-18 haldichi pana/turmeric leaves Ingredients for the outer layer:½ cup rawo/semolina Wheat flour as per need Salt as per need Water as per need Ingredients for chunn/stuffing:1 cup fresh grated coconut ¾ cup jaggery ½ tsp cardamom powder ¼ cup cashew nut pieces Pinch of Salt

Vegetarian, vegan, oil free, soy-free

Method:1. Firstly prepare the stuffing. Mix coconut, jaggery, cashew nut pieces, pinch of salt, cardamom powder and cook on medium heat till jaggery melts and the mixture becomes dry. 2. Wash properly haldichi pana/turmeric leaves, wipe dry and cut at both ends (1 inch) and keep aside. 3. Prepare batter for outer layer of the “patoli”. Soak semolina in some water for 2 hours. Then mix with salt and enough wheat flour till it becomes like a thick bhajiyeche pith/fritters batter. 4. To prepare the “patoli” Place the turmeric leaf with plain surface facing upwards. Place some batter in the centre of the leaf and spread it thinly and outwards and cover the entire leaf with it. 5. Spread prepared “chunn” in the centre of this spread batter. Fold the leave gently and press the edges to seal it. Fill all the leaves similarly and keep aside. 6. To steam the Patolyo keep challan/a deep round but flat bottomed utensil with holes in a pressure cooker. Place in such a way that the Jali/holes are facing upwards. Place Patolyo over it and steam on medium heat for 25-30 minutes. 7. Then peel the outer turmeric leaves and serve.

Variation:• Gharyachyo (panasachyo) patolyo/ jackfruit, semolina and wheat flour sweet dumplings in turmeric leaves:Recipe same as above but instead of soaking semolina in water soak it with ½ cup of jackfruit pulp. Use rasal panas/juicy soft jackfruit flesh. • Tavashyacho patolyo/cucumber, semolina and wheat flour sweet dumplings in turmeric leaves:Recipe same as above but instead of soaking semolina in water soak it with ½ cup grated cucumber.

Patolyo (Tandlachyo) (Rice and coconut sweet dumplings in turmeric leaves) Prep and cooking in: - overnight soaking + 1 ½ hours Serves: - 4-6 Ingredients:15-18 haldichi pana/turmeric leaves Ingredients for outer layer (batter):1 cup rice 5 tbsp fresh grated coconut or tender coconut Salt as per taste Ingredients for chunn/stuffing:1 cup fresh grated coconut ¾ cup jaggery ½ tsp cardamom powder ¼ cup cashew nut pieces Pinch of salt

Vegetarian, vegan, oil free, soy-free

Method:1. Prepare batter. Wash and soak rice at night. In the morning grind with coconut or tender coconut. Add very little water and grind in to a fine but thick batter. Add some salt and mix well. 2. Prepare the stuffing. Mix coconut, jaggery, cashew nut pieces, pinch of salt, cardamom powder and cook on medium heat till jaggery melts and the mixture becomes dry. 3. Wash properly turmeric leaves, wipe dry and cut at both ends (1 inch) and keep aside. 4. To prepare the “patoli” Place the turmeric leaf with plain surface facing upwards. Spread thinly some rice batter on this plain surface and cover the entire leaf with it. 5. Spread prepared “chunn” in the centre of this spread batter. Fold gently the stuffed leaf and press the edges to seal it. Fill all the leaves similarly and keep aside. 6. To steam the Patolyo keep challan/a deep, round but flat bottomed utensil with holes (sieves without handle) in a pressure cooker. Place this with Jali/holes facing upwards in the cooker and place Patolyo over it and steam. Don’t use whistle/weight while steaming. Steam for 25-30 minutes on medium heat. 7. Then peel the outer turmeric leaves and serve.

Variation:• Tandlachya pithachyo patolyo/rice flour stuffed pancakes (dumplings) is turmeric leaves:To prepare the outer layer boil 2 cup water. Add salt and ½ tsp tup/clarified butter. When water starts to boil add 2 cups of fine rice flour and mix properly with water. Turn the heat off and then cool slightly and knead well. Make small balls and spread as thinly as possible on the turmeric leaves. Fill prepared filling in the centre of this spread outer coating. Then fold the leaves, steam and serve.

Kanagachyo Nevryo (Sweet Potato crescents/turnovers with coconut and jaggery stuffing)

Prep and cooking in: - 1 hour 20 minutes Serves: - 8 nevryo/crescents Ingredients:½ kg dhavi kanaga/white sweet potatoes ¼ cup gavache pith/wheat flour 2-3 pinch salt or as per taste Tup/clarified butter for shallow frying Ingredients for the chunn/filling:1 cup fresh grated coconut ½ cup jaggery/sugar 2 tbsp cashew nuts pieces ½ tsp cardamom powder pinch of salt

Vegetarian with vegan options, soy-free

Method:1. Boil sweet potatoes in a big cooking pot. Cover with enough water and cook on low heat for 30 minutes or until done. They should be mushy to the touch but not overcooked. Drain and let them cool. 2. To prepare the filling, mix grated coconut, cashew nut pieces, salt, cardamom powder, and jaggery. Cook on medium heat for 7-10 minutes or till done and keep aside. 3. Once cooled peel and grate the sweet potatoes. For a smoother pulp, pass the grated potato through a metal sieve. Remove all the threads. Add little salt and wheat flour and mix well and form a dough. The dough will be a little sticky but it should not be too sticky. 4. Divide the dough in to 8 portions. Also divide stuffing in to 8 portions. To spread Keep the dough ball on a piece of plastic, cover with another plastic and spread with a rolling pin and flatten in to a puri/round thin disk which is about 10 to 12 cm in diameter. 5. Remove the top plastic and spoon a little filling on one side of the puri and with the help of the plastic fold over into a crescent. Make ridges with a fork, press lightly and keep aside. 6. Heat tawo/flat fry pan (skillet) and fry the nevryo/crescents. Drizzle little ghee and fry on medium low heat on both sides till it turns golden brown. Drizzle with some more ghee and serve.

To make it vegan:• Use oil or non-dairy butter. Tip:• Use only white sweet potatoes for this recipe. Red sweet potatoes are less tasty and less dense, hence will need to add more wheat flour to the dough and this in turn will make nevryo doughy. • Don’t cook sweet potatoes in pressure cooker. They will be overcooked and too mushy. So will need to add more flour to the dough and this in turn will make nevryo doughy.

•

The prepared nevryo tastes better after 3-4 hours of preparation or even next day. Lasts for 2-3 days in fridge.

Puranachyo Nevryo (Bengal gram stuffed sweet crescents)

Prep and cooking in: - 1 ½ hours Serves: - 20 nevryo Ingredients:1 cup chanyachi dal/split Bengal gram skinned ¾ cup jaggery ½ cup fresh grated coconut ¾ tsp cardamom powder Pinch of salt Oil for deep frying Ingredients for the paten/outer shell (dough):1 ¼ cup Maida/all-purpose flour or as per need Salt as per taste Water as per need

Vegetarian, vegan, soy-free

Method:1. Soak dal/bengal gram for 5-6 hours or overnight, wash and pressure cook with 1 ¼ cup water. Let the cooker blow 2 whistles on high heat and 1 on low heat. Then turn the heat off and let cooker cool down. 2. Strain the cooked dal and transfer in medium non-stick sauce pan. Mix with jaggery, salt and coconut and cook till jaggery melts and the mixture become dry. Stir continuously or else the mixture will stick to the pan and burn. When dry turn the heat off, add cardamom powder and cool the mixture. 3. Separately mix all-purpose flour and salt and water (about ½ cup or less) as per need and prepare a dough as for chapatti. Knead well and keep aside. 4. Divide the dough in to 20 portions. Also divide stuffing in to 20 portions. Spread each dough ball in to a round, thin, 5-6 inch broad disk. Place 1 stuffing portion in the centre of the disk. Apply water on the edge of the disk. Close in the shape of half moon and seal properly. Cut the edges with a chinnakatne/crescent cutter or a knife. 5. Then deep fry in oil on medium heat till golden brown. Drain out of oil and serve. They can remain fresh for 2 days.

Sukurunde (Bengal gram stuffed sweet fritters)

Prep and cooking in: - soaking + 1 hour Serves: - 20 Sukurunde/fritters Ingredients:1 cup chana dal/split Bengal gram skinned ¾ cup jaggery ½ cup fresh grated coconut Pinch of salt Cardamom powder Oil for deep frying Ingredients for the batter:1 cup Rice flour or as per need or 1 cup Besan/gram flour or as per need Salt as per taste Water as per need

Vegetarian, vegan, soy-free

Method:1. Soak dal/bengal gram for 5-6 hours or overnight, wash and pressure cook with 1 ¼ cup water. Let the cooker blow 2 whistles on high heat and 1 on low heat. Then turn the heat off and let cooker cool down. 2. Strain the cooked dal and transfer in medium non-stick sauce pan. Mix with jaggery, salt and coconut and cook till jaggery melts and the mixture become dry. Stir continuously or else the mixture will stick to the pan and burn. When dry turn the heat off, add cardamom powder and cool the mixture. See that the stuffing is very dry before turning the heat off. 3. Make lime size round balls and keep aside. 4. Prepare the batter. Mix either rice flour or besan/gram flour with little salt and some water. Make a thick batter as for bhaji/fritters (pancakes). Dip the sweet balls in the batter and deep fry on medium heat till golden. 5. These Sukurunde/sweet fritters are usually served for feasts prepared during festivals.

Variations: • Can use moog/green gram whole or yellow moong dal/split green gram skinned, instead of chana dal/split Bengal gram skinned in the preparation of the stuffing. • Can use maida/all-purpose flour or wheat flour for batter.

Muthlyo/mutlyo (Cocoon shaped rice dumplings with coconut and jaggery stuffing)

Prep and cooking in: - 1 hour Serves: - 25-30 Muthlyo/dumplings Ingredients:2 cup tandlache pith/rice flour 2 cup water Pinch of salt Tup (pure ghee/clarified butter for frying Ingredients for chunn/stuffing:1 ½ cup fresh grated coconut ¾ cup jaggery/sugar 3 tbsp cashew nuts pieces ¾ tsp cardamom powder 2 pinch of salt

Vegetarian with vegan options, soy-free

Method:1. Boil water with pinch of salt. Once water is hot turn the heat off. Add rice flour, mix and cover and keep aside for 2-3 minutes. Then knead it well in to a soft dough. 2. Prepare chunn/stuffing. Mix coconut with jaggery, nuts, cardamom powder and salt and cook till jaggery melts and the mixture become dry. 3. To prepare the Muthlyo/dumplings, take rice dough about 1 tbsp or about the size of a lime. Shape in to a ball and then spread it with fingers on the palm of your hand. If it sticks to hand then apply little ghee to palm before spreading. Can also apply little ghee and spread with a rolling pin. 4. Put some stuffing in the centre and close the dumpling. Once ready the filling has to be completely covered with the outer dough cover and the dumpling shape has to be slightly elongated. They should look like big cocoons. 5. Then place them in a cake tin or a cooker pan and steam in a pressure cooker. Don’t apply weight/shitti (whistle). Steam on medium heat for 15-20 minutes. 6. To serve, either serve as they are or shallow fry in ghee and serve.

To make it vegan:• To serve, either serve as they are or shallow fry in oil or non-dairy butter.

Ukadille modak (Rice dumplings with coconut and jaggery stuffing)

Prep and cooking in: - 1 hour Serves: - 25-30 modak/dumplings Ingredients:2 cup tandlache pith/rice flour 2 cup water Pinch of salt Ingredients for chunn/stuffing:1 ½ cup fresh grated coconut ¾ cup jaggery/sugar 2 tbsp cashew nuts pieces ½ tsp cardamom powder pinch of salt

Vegetarian, vegan, soy-free

Method:1. Boil water with pinch of salt. Once water is hot turn the heat off. Add rice flour, mix and cover and keep aside for 2-3 minutes. Then knead it well in to a soft dough. 2. Prepare stuffing. Mix coconut with jaggery, nuts, cardamom powder and salt and cook till jaggery melts and the mixture become dry. 3. To prepare the modak, take rice dough about 1 ½ tbsp or about the size of a lime. Shape in to a ball and then spread it with fingers on the palm of your hand in to a round disk. Can apply little ghee or oil on the balls and spread with the help of a rolling pin. 4. Put some stuffing in the centre of this disk. Bring the edges together so that the stuffing is sealed in the middle. Close the edges and form in to ball with a conical point protruding at the top. 5. Then place them in a cake tin or a cooker pan and steam in a pressure cooker. Don’t apply weight/shitti (whistle). Steam on medium heat for 15-20 minutes and serve.

Panchkatayeche balls (Coconut and jaggery stuffed flat breads) Prep and cooking in: - 20 minutes Serves: - 6-8 balls Ingredients:Chapateche pith/Wheat flour dough Tup (pure ghee)/clarified butter as per need Left over chunn/coconut and jaggery stuffing

Vegetarian with vegan options, soy-free

Method:1. This dish is prepared when there is some left over chunn/stuffing from naivedya (offering to god) etc. 2. Though it is called a “ball” but it is shaped like a stuffed chapatti. 3. To prepare the ball, take a lime size ball of dough and spread in to a 5 cm broad, thin round disk. Place 1 tbsp full of chunn/stuffing in the center of the disk and bring the edges of the disc together and close in such a way that the stuffing is enclosed inside it and a ball is formed. (just like a stuffed paratha/flat bread) 4. Dust this with wheat flour and roll out in to a 3-4 inch diameter disk. Fry on hot flat tawo/griddle (flat pan) till golden brown on both sides. 5. Either add some tup/clarified butter or oil while frying or can spread some non-dairy butter later on top of the prepared stuffed flat bread and serve.

To make it Vegan:• Use oil or non-dairy butter. Tip:• Can prepare 2 flat breads and then spread the stuffing on one flat disk and cover with another and then roll out and fry the chapatti/flat bread. • Recipe for chunn: - 1 cup fresh grated coconut, ½ cup jaggery/sugar, 2 tbsp cashew nuts pieces, ½ tsp cardamom powder, pinch of salt. Mix together coconut, jaggery, nuts, cardamom powder and salt and cook till jaggery melts and the mixture become dry. Cool and use this filling. • Recipe for wheat flour dough:1 cup wheat flour, 1 tsp oil, salt to taste (¼ tsp), water as per need. Mix wheat flour, oil and salt together then add water as per need and knead in to a dough.

Chibdache rasayan (Musk melon with sugar and lemon juice) Prep and cooking in: - 30 minutes Serves: - 4-6 Ingredients:1 chibad/goan musk melon 3-4 tbsp Sugar or as per taste Pinch of salt ½ Lime juice or as per taste

Vegetarian, vegan, oil free, soy-free

Method:1. Chibad/piel de sapo or Santa clause melon (Christmas melon), is a variety of melon “cucumis melo inodorus”. It is an oblong shaped melon available during monsoon season in Goa. It smells like a musk melon, but is different, in texture and taste. It has a white flesh with slight orange tinge and is sweet, tender and juicy. 2. To prepare “rasayan” peel the skin from the ripe chibad/musk melon, remove seeds and then cut the flesh into 1 inch cubes. 3. Mix melon pieces with some sugar as per taste (3-4 tbsp), pinch of salt and juice of ½ a lime. 4. Stir and mix till the fruit starts to disintegrate and a thick syrup is formed. But see that some pieces of fruit are still intact. 5. Taste and adjust sweetness, sourness and salt and serve.

Nallachya Rosache Chibdache rasayan (Musk melon with sweet coconut milk and flattened rice) Prep and cooking in: - 30 minutes Serves: - 4-6 Ingredients:1 chibad/goan musk melon 4-5 cup fresh coconut milk Jaggery as per taste ½ tsp cardamom powder ¼ cup fov/beaten rice (flattened rice) Salt to taste

Vegetarian, vegan, oil free, soy-free

Method:1. Peel, remove seeds and cut chibad/musk melon flesh in to small pieces. 2. Wash only once the fov/flattened rice and keep aside. 3. To prepare the coconut milk, grind about 2 ½ cups of fresh grated coconut with 2- 2 ½ cups of water. Strain and extract 2-2 ½ cup of thick coconut milk. Grind again coconut pulp with 2-2 ½ cup water. Strain and extract 2-2 ½ cup of thin coconut milk. 4. Mix both the coconut milk extracts along with 4-5 tbsp of jaggery and cardamom powder. Stir till jaggery dissolves. Or can grind jaggery along with the coconut. This will help the jaggery to dissolve faster. 5. Taste and adjust sweetness. Prepared milk has to be quite sweet. 6. Add pinch of salt along with little fov/flattened rice and musk melon pieces. Mix and serve.

Aatval (Rice, fenugreek seeds and coconut milk sweet porridge) Prep and cooking in: - soaking + 1 hour Serves: - 6-8 Ingredients:1 ½ tbsp methyo/fenugreek seeds 1 ½ cup dhave tandul/white rice Water as per need 1 cup grated jaggery or as per taste 1 cup thick coconut milk 1 cup thin coconut milk ¼ tsp salt 2 haldichi pana/turmeric leaves

Vegetarian, vegan, oil free, soy-free

Method:1. Soak methi/fenugreek seeds for 4-5 hours. 2. Wash rice and transfer in pressure cooker pan. Mix with fenugreek seeds, turmeric leaves and 4 ½ cup water. (1 cup rice = 3 cup water) and pressure cook. Let cooker blow 2-3 whistles on high heat. Then turn the heat off and let cooker cool down. 3. Add jaggery and salt in the cooked rice and mix well and keep aside. 4. Separately grind 1 ½ cups of fresh grated coconut with 1 cup water. Strain and extract 1 cup thick coconut milk. Grind again the same coconut pulp with 1 cup of water and extract thin coconut milk. Keep both milk separate. 5. Add thin coconut milk extract in the cooked rice and cook till jaggery melts. If the porridge looks too thick then add little more water. 6. Then turn the heat off and after 5 minutes add thick coconut milk. 7. Traditionally this is served with donatli ambli/pickled raw mango. This “aatval” is especially prepared on the occasion of “barso”/naming ceremony of new born baby.

Mugache Kann (Green gram sweet porridge)

Prep and cooking in: - 1 hour Serves: - 4 Ingredients:½ cup whole moong/green gram 1 ½ cups water 1 cup thick coconut milk 1 cup thin coconut milk ¾ -1 cup jaggery or as per taste 2-3 tbsp cashew nut pieces 2-3 tbsp raisins 2 haldichi pana/turmeric leaves or ½ tsp cardamom powder

Tip:•

Vegetarian, vegan, oil free, soy-free

Method:1. Dry roast green gram on low heat till slightly browned and a roasted aroma can be smelled. Crush them with a pestle or coarsely grind in a mixer grinder. Run mixer twice for just 2 seconds each and coarsely grind. Transfer in a flat plate and shake and discard the shells (fapudap). 2. Cook crushed green gram with 1 ½ cup water and turmeric leaves in a pressure cooker. Let cooker blows 2 whistles on high heat, then cook on low heat for 5 minutes. Then turn the heat off. 3. Prepare coconut milk. Grind 1 ½ cups of fresh grated coconut with 1 cup water and extract 1 cup thick coconut milk. Grind again the same coconut pulp with 1 cup water and extract 1 cup thin coconut milk and keep both milks separate. 4. Mix thin coconut milk, jaggery, cashew nut pieces, and raisins in the cooked green gram and cook till jaggery melts. Taste and if required add some more jaggery. If turmeric leaves are not available then add cardamom powder, for flavour. 5. Turn off the heat and let it rest for 5 minutes. Then add the thick coconut milk, mix and serve.

Can add milk instead of coconut milk in the above recipe. But for an authentic taste add coconut milk.

Managane (Bengal gram sweet porridge)

Prep and cooking in: - 2 hours Serves:-6-8 Ingredients:½ cup chana dal/split Bengal gram skinned ½ cup Sabudane/sago (tapioca pearls) ½ cup wheat flour 1 ¼ - 1 ½ cup jaggery or as per taste, 1 cup thick coconut milk 1 cup thin coconut milk ¼ tsp Salt 15 -20 cashew nuts broken in to pieces, 30-35 raisins 2 tbsp, thinly sliced, ½ inch long, fresh coconut pieces (optional) 2 turmeric leaves or 1 tsp cardamom powder

Vegetarian, vegan, oil free, soy-free

Method:1. Soak Bengal gram for 1-2 hours in water. Wash and pressure cook with 2 cups of water. Let cooker blow 2-3 whistle on high heat. Then lower the heat and continue to cook for 5 minutes and turn the heat off. 2. Separately wash once sabudane/sago and add water, ½ inch above the level of sago and soak for ½ -1 hour. 3. Grind 2 cups of fresh coconut with 1 cup water. Strain and extract 1 cup thick milk. Grind again the same coconut pulp with 1 cup water and extract 1 cup thin coconut milk and keep both milks separate. 4. In a large sauce pan mix soaked sago with 4 cups water and cook on medium heat. Stir in between and cook till they start to float on top. 5. Add cashew nuts, raisins and coconut pieces. 6. Mix wheat flour in ¼ or ½ cup water and prepare a smooth paste. Strain the mixture to get a lump free paste. 7. Add little by little this paste to the cooking sago stirring continuously. Use only as per desired thickness. 8. Now add cooked chana dal, jaggery and cook till jaggery dissolves. Taste and if needed add salt. To give kheer the authentic flavour, add turmeric leaves along with jaggery. 9. Add thin coconut milk and continue to cook for 2-3 minutes. Then turn the heat off. 10. Wait for five minutes and then add the thick coconut milk, mix and serve. 11. If turmeric leaves are not available then add cardamom powder, for flavour.

Tandlacho Payas (Rice sweet porridge) Prep and cooking in: - soaking + 1 hour Serves: - 6-8 Ingredients:1 ½ cup rice (1 pelo/glass) ¼ cup sabudane/sago pearls (1 muth/fist) 2 tbsp tup (ghee)/clarified butter 4-5 cloves 1 inch piece of cinnamon Water as per need ¼ cup cashew nut pieces ¼ cup raisins ¾ cup jaggery/sugar 1 cup thick coconut milk 1 cup thin coconut milk 2-3 turmeric leaves or 1 tsp cardamom powder ¼ tsp salt (optional)

Vegetarian, vegan, oil free, soy-free

Method:1. Wash once sago pearls and then soak in ½ cup water for 1 -2 hours. 2. Wash rice and then drain properly all the water from it and keep aside. 3. Heat ghee in a pressure cooker pan and add cloves and cinnamon. Fry for 15-20 seconds and add rice and fry gently so that it does not break. 4. Add sago pearls, cashew nuts, raisins and 4 ½ cup water in the rice (1 cup rice = 3 cup water). 5. If using turmeric leaves, then add them now or if using cardamom powder then add it later. 6. Pressure cook everything. Let the cooker blow 3 whistles on high heat. Then turn the heat off and let cooker cool down. Once cooled open it and add jaggery/sugar and salt (optional) mix and keep aside 7. Prepare coconut milk. Grind 1 ½ cups fresh grated coconut with 1 cup water. Strain and extract 1 cup thick coconut milk. Grind the same coconut pulp again with 1 cup of water and extract 1 cup thin coconut milk. Keep both milk separate. 8. Mix thin coconut milk in cooked rice and cook for 2-3 minutes or till jaggery melts. Then turn the heat off. 9. Wait for five minutes and then add the thick coconut milk. If turmeric leaves were not used earlier then add cardamom powder now. Mix and serve.

Variation:• Can use 2 cups fresh milk instead of coconut milk. And if using milk instead of coconut milk then don’t add salt in the payas (kheer)/porridge.

Kokondudhyacho Payas (Bottle gourd sweet porridge) Prep and cooking in: - 1 hour Serves: - 5-6 Ingredients:1 medium size kokondudhi/bottle gourd 1 muth Moog/fist full green gram (¼ cup) 1 tbsp sabudane/sago pearls Salt as per taste

1 cup thick coconut milk 1 cup thin coconut milk

¾ cup jaggery or as per taste 2 haldichi pana/ turmeric leaves or 1 tsp Cardamom powder 2 tbsp raisins (optional) 2-3 tbsp cashew nut pieces

Vegetarian, vegan, oil free, soy-free

Method:1. Peel bottle gourd and then chop it in to very small pieces (kochavap). Can grate it too but won’t give the same look and feel as a chopped bottle gourd. 2. Dry roast moog/green gram on low heat till slightly browned and a roasted aroma can be smelled. Then mix with 1 cup water and pressure cook. Let cooker blow 2 whistles on high heat, then reduce heat to low and cook for 5 minutes and then turn the heat off. 3. Wash only once the sago, add water ½ cm above the level of sago and soak for ½ -1 hour. 4. Prepare coconut milk. Grind 1 ½ cups fresh grated coconut with 1 cup water. Strain and extract 1 cup thick coconut milk. Grind again the same coconut pulp with 1 cup of water and extract 1 cup thin coconut milk. Keep both milk separate. 5. Cook bottle gourd with 1 ½ cup water on low heat till cooked. 6. Then add sago pearls, jaggery, cashenut pieces, raisins, cooked green gram, pinch of salt and turmeric leaves or cardamom powder and continue to cook till jaggery melts and sago is cooked. Stir in between so that sago does not stick to the bottom of the pan. If required add some more water. Taste and adjust sweetness etc. 7. Add thin coconut milk and continue to cook for 2-3 minutes and then turn the heat off. 8. Wait for five minutes and add thick coconut milk, mix and serve.

Tavashyacho Payas (Cucumber sweet porridge)

Vegetarian, vegan, oil free, soy-free

Prep and cooking in: - 1 hour Serves:-5-6 Ingredients:½ cup rice 1 cup Kochailly tavshe/chopped cucumber ¾ cup jaggery

1 cup thick coconut milk 1 cup thin coconut milk Salt to taste 2 turmeric leaves or 1 tsp cardamom powder 2 tbsp raisins (optional) 2-3 tbsp cashew nut pieces

Method:1. If tavshe/cucumber is junn/mature then first peel and deseed it. Then chop it very finely (kochavap). But if the cucumber is tender then no need to peel or deseed. Just chop very finely. 2. Wash and soak rice for 1 hour then pressure cook with 1 ½ cup water. Remove 2 whistles on high heat. 3. Grind 1 ½ cups of fresh grated coconut with 1 cup water. Strain and extract 1 cup thick coconut milk. Grind again the same coconut pulp with 1 cup of water. Strain and extract 1 cup thin coconut milk. Keep both milk separate. 4. Cook cucumber with 1 cup thin coconut milk till cooked. 5. Add jaggery, cashenut pieces, raisins, cooked rice, salt, haldichi pana or cardamom powder and continue to cook till jaggery melts. Stir in between so that jaggery and rice does not stick to the bottom of the pan. Add more water if required. Taste and adjust sweetness and salt. Then turn the heat off. 6. Wait for five minutes and add thick coconut milk, mix and serve.

Tavashyacho pachako payas (Unsweetened cucumber porridge) Prep and cooking in: - 1 hour Serves:-5-6 Ingredients:Grains form Tandlachi kansa/rice paddy ½ cup rice 1 cup Kochailly tavshe/chopped cucumber Few Grains form Tandlachi kansa/rice paddy

1 cup thick coconut milk 1 cup thin coconut milk Salt to taste 2 turmeric leaves or 1 tsp cardamom powder

Vegetarian, vegan, oil free, soy-free

Method:1. This “pachako payas” is cooked during a festival known as kansachi puja (when the first crop of the year is offered to god). During this puja the tandlachi Kansa/rice paddy are offered to god and some of the grains from this paddy are used in making this payas. Also there is no sweetness added in this porridge. That is why this is called as “pachako payas”. 2. To prepare the porridge firstly chop cucumber. If the cucumber is mature then peel and deseed it. But if the cucumber is tender then don’t peel or deseed. Just chop very finely (kochavap). 3. Grind 1 ½ cups fresh grated coconut with 1 cup water. Strain and extract 1 cup thick coconut milk. Grind again the pulp with 1 cup of water and extract 1 cup thin coconut milk. Keep both milk separate. 4. Extract some grains from tandlachi kansa/rice paddy and keep aside. 5. Wash and soak rice for 1 hour then cook with some 7-8 crushed grains of rice paddy and 1 ½ - 2 cup water till rice is cooked. 6. Cook cucumber with 1 cup thin coconut milk, haldichi pana or cardamom powder, cooked rice and salt. Cook everything for 56 minutes. Stir in between so that rice does not stick to the bottom of the pan. Add more water if required. 7. Then turn the heat off. Wait for five minutes and add thick coconut milk, mix and serve.

Goad khichdi (Rice and green gram sweet porridge) Prep and cooking in: - 1 hour Serves: - 4-5 Ingredients:1 cup Rice ¾ cup moog/green gram whole 3 cup water 1 cup jaggery ¼ cup fresh grated coconut ½ cup tup (ghee)/clarified butter Pinch of salt 2 turmeric leaves (optional)

Vegetarian, soy-free

Method:1. This khichdi/sweet porridge is usually prepared on “sathi disa”/6th day after a baby is born. 2. To prepare the khichdi/porridge, dry roast green gram till roasted aroma comes and keep aside. 3. Wash well the rice and mix with roasted green gram and 3 ½ - 4 cups water and cook in pressure cooker. Let cooker blow 2 whistles on high heat and 1 whistle on low heat then turn the heat off and let cooker cool down. 4. Once cooled transfer the contents in a large sauce pan. While the mixture is still hot, add jaggery, clarified butter, fresh grated coconut, pinch of salt and cook on medium heat, till jaggery melts and mixture becomes runny. Continue to cook till mixture dries up. Then turn the heat off. 5. Eat it with some more clarified butter drizzled on top of the served khichdi.

Kanagachi kheer (Sweet potato sweet porridge) Pre and cooking in: - 2 hours Serves: - 4-5 Ingredients: 4 Sweet Potato, 1 tbsp barik rawo/fine semolina 1 tsp tup/clarified butter 1 ½ tbsp Sabudane /sago 1 cup thick coconut milk 1 cup thin coconut milk ½ cup grated Jaggery or as per taste Pinch of salt or as per need. 2 tbsp Raisins (optional) 2-3 tbsp cashew nut pieces 2 Turmeric leaves for flavor or ½ tsp cardamom powder

Tip:•

Vegetarian, vegan, oil free, soy-free

Method: 1. Peel and cut sweet potatoes in to ¼ cm thick and 1 inch broad slices. 2. Roast semolina in clarified butter and keep aside. 3. Wash only once sabudane/sago pearls. Add water 1 cm above the level of sago and soak for 1 hour. 4. Grind 1 ½ cups of fresh grated coconut with 1 cup water. Strain and extract 1 cup thick coconut milk. Grind again the same pulp with 1 cup water and extract 1 cup thin coconut milk. Keep both milk separate. 5. Mix sweet potatoes, roasted semolina, soaked sago, raisins and cashewnut pieces with 1 ½ cup water and cook on low heat. 6. Once the sweet potatoes get cooked then add jaggery. Stir and cook till jaggery melts. Add salt if needed. 7. To give the kheer the authentic flavour, add the turmeric leaves along with jaggery. 8. Now add the thin extract of milk and continue cooking for 2-3 minutes. Then turn the heat off. 9. Wait for five minutes and add thick coconut milk, mix and serve. 10. If turmeric leaves are not available then add cardamom powder, for flavour.

Can add milk instead of coconut milk to prepare this kheer. But if milk is added then don’t add salt.

Rosatli kanga ani fov (Sweet potato and flattened rice in sweet coconut milk) Prep and cooking in: - 1 hour Serves: - 3-4 Ingredients:4 medium kanga/sweet potatoes ¼ cup fov/beaten or flattened rice 4-5 cup fresh coconut milk Jaggery as per taste ½ tsp cardamom powder

Vegetarian, vegan, oil free, soy-free

Method:1. Wash only once the fov/flattened rice and keep aside. 2. Boil sweet potatoes and then peel and cut in to ¼ cm thick and 1 inch broad slices and keep aside. 3. Grind about 2 ½ cups fresh grated coconut with 2- 2 ½ cups of water. Strain and extract thick coconut milk and keep aside. Grind again same coconut pulp with 2-2 ½ cup water. Strain and extract thin coconut milk. 4. Mix both the coconut milk extracts along with 4-5 tbsp of jaggery and cardamom powder. Stir and mix till jaggery dissolves. 5. Taste and if required add some more jaggery. Prepared coconut milk has to be quite sweet. 6. Mix soaked fov/flattened rice, boiled sweet potato pieces

and cardamom powder in the coconut milk, mix and serve.

Kanagachya Kishachi Kheer (Grated and sundried sweet potato porridge) Prep and cooking in: - 10 minutes Serves: - 2-3 Ingredients:½ cup Kanagacho Kish/grated and sundried sweet potato 1-1 ½ cup milk Sugar as per taste ¼ tsp cardamom powder To make it vegan:• Use non-dairy milk.

Vegetarian with vegan options, oil free, soy-free

Method:1. Boil milk with 1 tbsp sugar or as per taste and add Kanagacho Kish/grated and sundried sweet potato. 2. Once the Kish softens turn the heat off. 3. Add cardamom powder for flavour and serve.

Rasal pansacho payas (Ripe Jackfruit sweet porridge) Prep and cooking in: - 2 hours Serves:-6-8 Ingredients:1 cup basmati Rice 3 cup water 2 ½ - 3 ½ cup rasal Panasache ghare/ soft, juicy, ripe, Jackfruit flesh (jaca- mole in Brazil) (deseeded) ½ cup Jaggery or as per taste Salt as per taste 4 tbsp cashew nuts pieces 1 ½ cup fresh grated coconut 2-3 turmeric leaves or 1 tsp cardamom powder

Tip:•

•

Vegetarian, vegan, oil free, soy-free

Method:1. Remove seeds from ghare/jackfruit flesh and then grind the flesh. Pass the ground pulp through a strainer and separate its honey/juice from its pulp. (if ground in mixer then usually there is no pulp left) 2. Separately wash rice at least 3 times and then soak for ½ an hour. 3. Grind coconut with 1 cup water. Extract 1 cup thick coconut milk and keep aside. 4. Drain all the water from soaked rice. Then mix rice again with 3 cups of water and cook on medium heat till very soft and just ½ cup water is left in it. 5. Once the rice is cooked add jaggery, pinch of salt, cashew nut pieces and jackfruit honey (thick juice) and cook on low heat till jaggery melts. 6. Keep stirring as jaggery tends to stick to the bottom of the pan. 7. If using turmeric leaves instead of cardamom powder then add that too along with jaggery. Taste and adjust sweet ness. 8. Once the jaggery melts turn the heat off and wait for 5 minutes and then add the thick coconut milk. Mix and serve.

Traditionally to extract honey from the rasal Panasache ghare/ jackfruit flesh, they were put in a chalani/metal strainer and stirred and pressed against the strainer with hand. And this way the thick honey was separated from the pulp If hard barakayeche ghare/hard jack fruit flesh (jaca-dura in Brazil) is used instead of juicy one (jacamole in Brazil) then grind then before use. Add little water and grind in to a fine paste and then strain the thick juice from the pulp. Discard the pulp and use the thick juice. But the payas/porridge might not turn out the same as when prepared with rasal/juicy jackfruit.

Sojichi Kheer (Broken wheat sweet porridge) Vegetarian with vegan options, soy-free Prep and cooking in: - soaking + 1 hour Serves: - 4-6 Ingredients:¾ cup soji or gavacho rawo/broken wheat or wheat semolina 1-2 tbsp tup/clarified butter 2 cloves (optional) ½ inch cinnamon piece (optional) ¼ cup sabudane/sago pearls 2 tbsp bhajillyo kaju biyo/cashew nut roasted on fire 2 tbsp raisins 2 haldichi pana/turmeric leaves or 1 tsp cardamom powder ½ litre milk ½ cup sugar/jaggery or as per taste To make it vegan:• Use non-dairy butter .

Method:1. Wash once sabudane/sago and soak in ½ cup water for 1 hour. 2. Heat tup/clarified butter, add cloves and cinnamon (optional) and fry for 10 seconds. Add soji/broken wheat and roast on low heat till it changes colour and roasted aroma can be smelled. 3. Then add 3 cups water (soji 1 cup = 4 cup water). Stir and cook on low heat. When soji is half cooked, add soaked sago pearls and turmeric leaves. Keep stirring as it might stick to the bottom of the pan. If required add more water. 4. Add raisins and bhajillyo kaju biyo/cashew nuts which are roasted on fire, along with either turmeric leaves or cardamom powder. 5. For sweetness add either sugar or jaggery. Mix and stir till it melts. If required add some more sweetness as per preference. 6. Separately boil ½ litre milk and add to the kheer/porridge. Mix and serve.

Sakhar Bhat (Sweet rice pilaf)

Prep and cooking in:-30-40minutes Serves: - 5-6 Ingredients:1 ½ cup basmati rice 1 ladle tup (ghee)/clarified butter (4-5 tbsp) +1 tbsp 1 ½ cup sugar 4 ½ cup water 2 green cardamoms, crushed 4 green cardamoms, powdered 4 cloves 2 pieces of cinnamon (½ inch pieces) ½ cup almonds, soaked, peeled and cut in to thin slivers ½ cup cashew nuts, whole ½ cup raisins Pinch of keshar/saffron (optional) 2 tbsp milk (optional) (to soak saffron) or 2 drops orange yellow food colour

Vegetarian, soy-free

Method:1. Wash basmati rice and then strain on a jali/strainer for 10 minutes. 2. Melt ghee in a big sauce pan and add crushed cardamoms, cloves and cinnamon. With the help of a wooden spoon fry on low heat for 10-15 seconds. 3. Then add rice and fry a little. Fry gently with the help of the wooden spoon so as not to break the rice. 4. Then add 4 ½ cup room temperature water (1 cup rice = 3 cups water). Increase heat to medium-low. Add almond slivers, cashew nuts and raisins. Semi Cover the pot and cook. If the pot is completely covered then the rice and liquid will spill over. 5. If using keshar/saffron then soak it in some milk for 10 minutes. Then add it in the cooking rice. Or add 2 drops of orange yellow food colour to the rice. 6. Once the rice is cooked and the water disappears (will take about 15-20 minutes) then add sugar and cardamom powder. Also add 1 tbsp ghee and mix gently. See that the rice does not break. 7. Turn the heat off and cover and keep the “Sakhar bhat” for some time, may be for 20- 30 minutes and then serve as a sweet dish. 8. This dish is usually prepared for meals served during festivals or wedding feasts.

Shevyachi kheer (Vermicelli sweet porridge) Prep and cooking in: - 40 minutes Serves: - 4-6 Ingredients:1 cup roasted shevyo/vermicelli 1 tbsp tup/clarified butter ½ liter milk or as per need Sugar as per taste 2 tbsp raisins 2 tbsp broken cashew nut pieces 2 tbsp sliced almonds ½ tsp cardamom powder.

Vegetarian, soy-free

Method:1. Heat tup (ghee)/clarified butter in medium sauce pan and add shevyo/vermicelli and fry on low heat till they change colour. Don’t over fry or burn. 2. Then add 1 ¼ cup water (or can add milk) and cashew nut pieces, raisins and almond slices and cook till vermicelli become soft. 3. Then add sugar, milk and cardamom powder and continue to cook for 3-4 minutes and serve.

Nallachya Rosachi Shevyachi kheer (Vermicelli and coconut milk sweet porridge) Prep and cooking in: - soaking + 40 minutes Serves: - 4-6 Ingredients:1 cup homemade shevyo/vermicelli 1 ½ tbsp tapioca peals 1 cup thick coconut milk 1 cup thin coconut milk 1 tbsp tup/clarified butter Jaggery as per taste Pinch of salt 2 tbsp raisins 2 tbsp broken cashew nut pieces 1 tsp cardamom powder

Vegetarian with vegan options, soy-free

Method:1. Wash sago, only once. Then add water ½ inch above the level of sago and soak for ½ an hour. 2. Grind 1 ½ cup coconut with 1 cup water. Strain and extract 1 cup thick coconut milk. Grind again the same pulp with 1 cup water and extract 1 cup thin coconut milk. Keep both milk separate. 3. Heat tup (ghee)/clarified butter in medium sauce pan and add vermicelli and fry on low heat till they change colour. Don’t over fry or burn. Add 1 cup water and cook till they are half cooked. 4. Then add thin coconut milk, soaked sago pearls, cashew nut pieces, raisins and cook till vermicelli and sago pearls are cooked. Taste and adjust sweetness. If needed add some water. 5. Add cardamom powder, mix and turn off the heat. After 5 minutes add thick coconut milk, mix and serve. 6. This kheer/sweet porridge, tastes better if served warm or at room temperature.

To make it vegan:• Use non-dairy butter. Tip:• Add sabudane/tapioca pearls to this kheer/sweet porridge made with coconut milk or it will split. • Can use readymade roasted or regular shevyo/vermicelli or can use homemade vermicelli. Homemade vermicelli taste better in this preparation. Traditionally homemade shevyo/vermicelli are used.

Shirvolyo (Rosatlyo shevyo) (Vermicelli/rice noodles in sweet coconut milk) Prep and cooking in:-soaking + 1 hour Serves: - 4-6 Ingredients:1 cup rice (white) ¼ cup adsar/tender coconut cream (malai) Salt as per taste Ingredients for sweet coconut milk:2 cup fresh grated coconut ¼ cup Jaggery or as per need Salt as per taste Water as per need

Tip:•

Vegetarian, vegan, oil free, soy-free

Method:1. Wash rice and soak for at least 4-6 hours. So if this dish is being prepared for lunch then soak rice at 6 or 7 am in the morning. 2. Drain properly the rice and then grind it with, soft flesh of tender coconut and little salt. Add some water if required and grind in to a fine but thick batter. The batter has to be as thick as idli batter or like a thick cake batter. 3. Transfer it in a big utensil and steam till it is cooked. Then while it is still hot put it in a shevyache daate/vermicelli or noodle making machine and make small portions of vermicelli in a small round circle on banana leaf or greased plate. 4. Separately grind coconut with 2 cups water. Strain and extract 2 cups thick coconut milk. Grind again the same coconut pulp with 2 cups water and extract 2 cups thin coconut milk. The prepared coconut milk should be around 3-4 cups. Also the milk should not be too thin. 5. In the prepared milk add pinch of salt and 3-4 tbsp jaggery and mix properly till the jaggery dissolves. Taste and adjust sweetness. If it’s prepared too early then keep it in the fridge or prepare this about 1 hour before serving the dish. 6. While serving, place some shevyo/vermicelli in a bowl and pour some sweet coconut milk over it and serve.

If the prepared vermicelli remain, then dry in sunlight till crisp. Then to use, deep fry in oil like “Saandge” (wafers), sprinkle with sugar and serve as a tea time snack.

Shrikhand (Flavoured sweet thick yoghurt) Prep and cooking in:-overnight + 15 minutes Serves:-6-8 Ingredients:2 kg full fat dahi/yoghurt (curd) 650 grams sugar 1-2 tsp cardamom powder 1 pinch of Kesar/saffron Dry fruit pieces (pista, almond)

Vegetarian, soy-free

Method:1. Tie the yoghurt in a muslin cloth and hang overnight, so that all the excess water from the yoghurt gets drained out and very thick ball of yoghurt can be obtained. 2. In the morning add sugar, cardamom powder, pistachio pieces and almond pieces in the thick yoghurt and mix well with a spoon. 3. Shrikhand is ready to serve. Serve it with chapatti/flat bread, puri/fried puffs or eat it as it is.

Shrikhand futillya dudhache (Flavoured sweet thick yoghurt made with split milk) Prep and cooking in: - 1 hour + 15 minutes Serves:-2-4 Ingredients:Split milk 1-2 tbsp dahi/yoghurt Sugar as per taste ½ tsp Cardamom powder 1 pinch of Kesar/saffron Dry fruit pieces (pistachio, almond)

Vegetarian, soy-free

Method:1. When the milk gets split, add to it little dahi/yoghurt (curd). Mix well and tie it in a muslin cloth and hang till all the water from it drains out. Keep at least for 1 hour. 2. Then put the thick ball of milk (known as chakko in Konkani) in a mixer grinder along with cardamom powder and sugar and grind till smooth Shrikhand is formed. 3. Transfer in a bowl, mix with pista, almond pieces, chill and serve.

Aamras (Ripe mango sweet pulp/sauce (puree/nectar))

Prep and cooking in: - 10 minutes Serves: - 3-4 Ingredients:4 medium size ripe mangoes Sugar as per need ¼ tsp cardamom powder Little milk (optional) Tip:•

Vegetarian, vegan, oil free, soy-free

Method:1. Peel mangoes and separate flesh from the seed. Mix mango flesh with sugar as per taste (2 tsp to 2-3 tbsp) and cardamom powder and grind in to a smooth puree. If the pulp is too thick then can add little milk (2-3 tbsp) in it. Aamras is ready to serve. 2. Serve with puri/fried puffs or chapatti/flat breads. Taste better if served chilled.

If there is no mixer grinder (blender) then, mash pulp with hand till there are no lumps left in the puree.

Bhajilli Maindoli (mainoli) keli (Char grilled ripe plantains) Prep and cooking in:- 30 minutes Serves: - 3-4 Ingredients:3-4 pikilli Maindolyi (mainoli) keli/ ripe plantains Tup (pure ghee)/clarified butter as per need

Vegetarian with vegan options, soy-free

Method:1. For this recipe use ripe Maindolyi keli/ripe plantains. Should be as ripe as the ones used for Kelyacho halwo/banana jam. 2. Place unpeeled bananas in the hot nonstick pan and cover and cook on low heat, turning in between and roast till bananas are blackened from all sides. 3. Or roast one by one the whole banana directly on medium-low flame, rotating it in between, till its skin is blackened. 4. Once ready the banana flesh will swell and make the outer skin split a little. 5. Take it off heat. Peel and discard the burnt skin and serve with some pure ghee drizzled over it.

To make it vegan:• Once cooked serve as they are without the drizzled clarified butter or with coconut jaggery mixture. Tip:• Can serve the roasted bananas stuffed with Panchkatai/coconut, jaggery mixture (recipe in this book).

Halunde (Rice flour pudding)

Vegetarian with vegan options, soy-free

Prep and cooking in: - drying + 1 hour Serves: - 5-6 Ingredients:1 cup Tandlacho Kano/coarse rice powder (rice semolina) 2-3 tsp tup (ghee)/clarified butter 1 cup sugar or as per taste 3 ¼ cup coconut milk Pinch of salt 1 ½ tsp cardamom powder

Method:1. Prepare tandlacho rawo. Wash 1 pelo/glass rice and dry on muslin cloth till completely dry. Then grind in to rice flour. Should be like fine semolina. Use 1 cup Tandlacho rawo/coarse rice flour for this recipe. 2. Grind 1 ½ cup fresh grated coconut with 3 ¼ cup water and extract 3 ¼ cup coconut milk and keep aside. 3. Roast rice semolina with pinch of salt in clarified butter on low heat, till slight roasted aroma comes or for 5-7 minutes. Once done it should not be browned or burnt. 4. Then add coconut milk, mix well and cover and cook on low heat till the mixture dries up. 5. Then add sugar and mix and cook till the mixture dries up again. Add cardamom powder, mix and turn the heat off. Cover and keep for 10-15 minutes. 6. To serve, grease steel bowls or moulds with some pure ghee. Fill mould with prepared pudding. Turnover and de mould them. Decorate with raisins or almond slivers or cashewnuts etc. and served.

To make it vegan:• Grease the bowl with non-dairy butter or oil.

Panchkatai (godachi) (Coconut and jaggery sweet mixture) Prep and cooking in: - 30 minutes Ingredients:2 nallachi soy/2 whole coconuts freshly grated ¾ kg jaggery 2-3 tbsp bhajilli chanyachi dal/ roasted split Bengal gram skinned 2 tbsp bhajilli moogachi dal/roasted split green gram skinned 3-4 tbsp cashewnut pieces 1 tsp cardamom powder 2 tbsp tup (ghee)/clarified butter

Vegetarian with vegan options, soy-free Method:1. “Panchkatai” is a sweet mixture (crumble) consisting of coconut, jaggery etc. and which is prepared as an offering to the gods. 2. To prepare Panchkatai, dry roast very lightly roasted Bengal gram and roasted green gram. 3. Mix the roasted grams with fresh grated coconut, grated jaggery, cashewnut pieces and cardamom powder. 4. Melt ghee in a medium sauce pan and add the mixture and mix and cook on medium heat till jaggery melts or for 5-6 minutes. 5. Once ready transfer in a bowl and serve as Prasad/offering to god.

To make it vegan:• If preparing this to use in any other recipe then can skip clarified butter. But if this is prepared as an offering to god then clarified butter has to be used. Tip:• Can add either one of the dal/lentils, instead of both. • Mostly the cashewnut pieces used are the ones which are roasted at home on fire.

Panchkatai (Sakharechi) (Coconut and sugar sweet mixture) Prep and cooking in: - 10 minutes Ingredients:2 nallachi soy/2 whole coconuts freshly grated 2 cup sugar or as per taste 2-3 tbsp bhajilli chanyachi dal/ roasted split Bengal gram skinned 2 tbsp bhajilli moogachi dal/roasted split green gram skinned 2-3 tbsp cashewnut pieces 1 tsp cardamom powder 2 tbsp tup/clarified butter

Vegetarian, soy-free

Method:1. “Panchkatai” is a sweet mixture (crumble) which is prepared as an offering to the gods. 2. To prepare Panchkatai, dry roast very lightly, the roasted Bengal gram and roasted green gram. 3. Mix the roasted grams with fresh grated coconut, sugar, cashewnut pieces, clarified butter and cardamom powder. 4. Mix well and transfer in a bowl and serve as Prasad/offering to god.

Sapaat (Semolina sweet pudding) Prep and cooking in: - 1 hour Ingredients:3 ¼ cup barik rawo/fine semolina 2 ¼ cup tup (pure ghee)/clarified butter 4 ¼ cloves 2 ¼ cup sugar 2 ¼ banana 1 ¼ tsp cardamom powder 7 ¼ cup milk 1 ¼ measure saffron 1 ¼ cup chopped dry fruits like almonds, cashewnuts and whole raisins

Tip:•

Vegetarian, soy-free Method:1. Sapaat/semolina sweet pudding is especially made as an offering during “satyanarayan puja”. 2. To prepare this pudding the proportion used has to have a one whole and one quarter proportion (savva maap urpak jai). 3. To prepare the pudding, chop bananas and keep aside. Soak saffron in little milk and keep aside. 4. Heat 2 cups ghee in a large sauce pan and add cloves and fry for 10 second. Then add semolina and fry on low heat till semolina is well roasted and roasted aroma comes. Do not burn the semolina. 5. Side by side keep milk for heating. 6. Once the semolina is roasted, add in it the hot milk, dry fruit pieces, banana pieces, cardamom powder and saffron. Mix and cook on low heat till the mixture starts to thicken up. 7. When 90 percent water dries up add sugar and ¼ cup ghee which was kept aside and mix well. The mixture will turn liquid and then again start to solidify. 8. Once Sapaat is ready, turn off the heat. Bring Sapaat to one side of the pan and tighten it with the help of the ladle. Cover and keep for some time. The Sapaat is ready for the offering.

It’s very important to use 1 ¼ measurement proportion in preparation of this Prasad. Any measure can be used, like glass measure, steel utensil measure etc. but then all the other ingredients have also to be measured accordingly. Can use bigger glass to measure semolina and bit smaller to measure ghee and sugar etc. but have to add that ¼ extra.

Batatacho Bukat Halwo (Potato sweet pudding) Prep and cooking in: - 1 hour Serves: - 4-6 Ingredients:1 kg potatoes ¾ kg sugar ½ cup ghee 1-2 tsp cardamom powder ½ -1 cup chopped dry fruits like badam, pista, raisins

Vegetarian, soy-free

Method:1. Wash and boil the potatoes. Cool, peel and grate them. 2. In a large sauce pan, mix grated potatoes with tup/clarified butter and sugar and cook on medium heat till desired thickness. 3. Add cardamom powder for flavour. 4. Add chopped dry fruit pieces, mix and serve.

Kelyacho halwo (Nendran Banana (Kerala banana) jam) Prep and cooking in: - 40 minutes Serves: - 8-10 Ingredients:6 maindoli (moira) keli/nendran bananas (ripe plantains)(1.3kg) 2- 2 ½ cup sugar 1 cup water tup/clarified butter as per need 1 ½ -2 tsp cardamom powder

Vegetarian, soy-free

Method:1. Use ripe maindoil (Moira)keli/nendra Bananas for this recipe. The outer skin of the bananas should be blackish but when peeled the banana should be firm and fully ripe and intact. Don’t use the bananas which are raw or over ripe and very mushy. 2. To prepare the halwo/jam, peel and cut ripe bananas in to 1 cm thick slices. 3. Heat cooking pan add 2-3 tbsp of clarified buttre and shallow fry on high heat the sliced banans in batches, till light brown specs appear on them. Drain from clarified butter and keep aside. 4. Then in the same pan mix sugar and water. Cook till sugar melts. 5. When the syrup starts to boil add in it the fried banana pieces and cook on medium heat for 5 minute. Stir in between. 6. After 5 minutes turn the heat off. Add cardamom powder and mix. 7. Cool completely and store in air tigh jars. Serve with chaptti/wheat flat bread or, can be eaten just as it is, like a sweet dish.

Tips:• When the banan slices are fried in clarified butter they will retain their shape and will not break and disintgrate in the syrup. • For a mushy kelyacho halwo roasta all the pieces together, in ghee till they swell and turn bright orange in colour. Then add sugar and water directly in them and cook covered on low heat till banans cook. Add cardmom powder, cool and store. Will last for 15-20 days in fridge.

Variation:• Kelyacho halwo/banana jam second version:Proportion same as above. Just deep fry the banana slices till dark golden brown. Due to the sugar in them they carmalise and turn dark. Prepare eaktari pak/sticky sugar syrup. To do that, mix sugar and water and boil till thick. To test if the syrup is turned perfect, take a drop of syrup between the thumb and finger. When you press the syrup between two fingers and then separate the fingers, one sticky string of syrup will appear. In Konkani it is known as “eaktar”. That means the syrup is ready. Add bananas in this syrup and continue to cook for 8-10 minutes. Turn the heat off, add cardamom powder in the jam and mix gently. Cool and store in airtight jars. Serve with chapatti or eat it as a sweet dish. This halwo/jam lasts for 1 to 1 ½ month.

Fruit salad (Fruits with flavoured milk)

Prep and cooking in: - 40 minutes Serves: - 4-5 Ingredients:1 cup Papaya 1 cup Apple 1 ½ cup Banana ½ cup Grapes 1 cup sweet lime segments 1 cup chiku (chickoo)/sapodilla (noseberry) 2 tbsp raisins 2 tbsp cashew nut pieces Milk as per need Sugar as per taste ½- 1 tsp Cardamom powder To make it vegan:• Use non-dairy milk.

Vegetarian with vegan options, soy-free

Method:1. Cut fruit in desired shape from 1 cm cubes to ½ inch cubes. 2. The most important fruit for this fruit salad is banana and papaya. These fruits give thickness to the fruit salad. 3. Add sugar, milk, raisin, cashewnuts and cardamom powder in chopped fruits. And mix till sugar dissolves. 4. Taste and if required add more sugar. Once ready it will look almost like a fruit custard consistency. 5. Serve this chilled as a sweet dish.