Khamang Kakadi (Spicy Cucumber)

Masale Bhat (Spiced Rice)

Mooga Gathi (Curry of Whole Green Gram)

Daal Wange (Brinjal With Daal)

Masoor Palak (Spinach With Lentil)

Narali Bhat (Coconut Rice)

Ingredients:

Cucumber - 3 medium or 2 large
Green Chillies - 1 large or 2 medium
Grated Coconut - 3 tbsp
Pounded powder of Peanuts - 4 tbsp
Asafotida (Hing) - 1 pinch
Mustard (Mohri/Rai) - ¼ tsp
Cumin Seeds (Jeera) - ¼ tsp
Turmeric powder - ¼ tsp
Lemon Juice - ¼ lemon
Oil - 1 tbsp
Sugar - 1 tsp
Coriander Leaves
Salt to taste

Recipe:

Grate the cucumber.
Add salt to it and squeeze the liquid out of it.  That will get rid of bitten taste, if any.
Prepare a mixture of green chillies, coconut and coriander leaves.
Add it to the cucumber.
Add to it the pounded powder of peanuts.
Heat oil and add Asafotida (Hing), Mustard (Mohri/Rai) and cumin seeds (Jeera) to it.
Pour this mixture over cucumber.
Squeeze a little lemon juice on top.

Ingredients:

Rice - 2 small curry bowlful
Chopped Cauliflower - quarter kilo
Peas - 1 small curry bowlful
Grated Coconut - 1 small curry bowlful
Curry Leaves - 5 to 6 pieces
Dry coconut powder - 1 tbsp
White Sesame seeds (Teel) - 1 tbsp
Cloves (Lavang) - 4 pieces
Cardamoms (Ilayachi) - 2 pieces
Cinnamon Sticks (Dalchini) - 2 pieces
Cumin Seeds (Jeera) - ¼ tsp
Dry Red Chillies - 4 to 5 pieces
Ginger - 1 inch
Garlic - 4 Pieces
Cashew Pieces
Sugar
Coriander Leaves
Oil
Salt to taste

Recipe:

Wash rice, drain water and keep for half an hour.
Heat a small amount of oil.
Add to it 4 cloves(Lavang), 2 Cardamoms (Ilayachi), 2 Cinnamon Sticks (Dalchini), 1 Tbs White Sesame seeds (White Teel), 4-5 dry red chillies , little amount of cumin seeds (Jeera) and fry a little.
Pound the fried mixture to a dry powder.
Heat oil and add to it Curry Leaves (Kadhipatta).
Add small chopped cauliflower and peas to it. Fry a little.
Add to the above mixture rice, powder from step 4 above.
Also add to it cashew pieces.
Make a paste of 1 inch Ginger and 4 garlic pieces.  Add to rice.
Add salt to taste, ½ spoon sugar.
Add grated coconut and coriander leaves on top.

Ingredients:

Green Grams (Moog) - 2 small curry bowlful
Turmeric powder - 1 pinch
Cashew Pieces - 10 to 12 pieces
Grated Coconut - 2 small curry bowlful
Green Chillies - 4 large or 6 medium
Tamarind Paste - ¼ tsp
Jaggery (Gud) - ¼ tsp
Asafotida (Hing) - 1 pinch
Mustard (Mohri/Rai) - ¼ tsp
Cumin Seeds (Jeera) - ¼ tsp
Butter(Ghee) - 3 to 4 tbsp
Curry Leaves (Kadhipatta) - 10 to 12 pieces
Coriander Leaves
Salt to taste

Recipe:

One day prior to making this dish, soak the Green Gram into water.
Next day morning, keep the grams tied in a cloth.
In the evening, soak them in warm water and remove the outside skin.
Cook Green Gram , Turmeric powder and cashew pieces in water.
Fry green chillies and grated coconut in oil.Make a paste of this mixture through mixer.
Add the above mixture to the Green Gram.
Add salt to taste, jaggery and tamarind paste to it.
Heat butter(Ghee) and add Asafotida (Hing), mustard seeds (Mohri/Rai), Curry Leaves and cumin seeds (Jeera) to it.
Pour this mixture over Green Grams.
Add coriander leaves on top.

Ingredients:

Brinjals - 2 medium
Red Gram (Tuar Daal) - 1 small curry bowlful
Turmeric Powder - 1 pinch
Chilli Powder - 2 tbsp
Tamarind Paste - ¼ tsp
Jaggery (Gud) - ¼ tsp
Coriander Leaves
1 Onion - ½ large or 1 medium
Garlic pieces - 7 to 8 pieces
Asafotida (Hing) - 1 pinch
mustard seeds (Mohri/Rai) - ¼ tsp
Cumin Seeds (Jeera) - ¼ tsp
Garam Masala - ¼ tsp
Oil
Salt to taste

Recipe:

Cook red gram and turmeric powder in pressure cooker.
Make a paste of 7-8 Garlic pieces.
Finely chop 1 onion.
Cut brinjals into vertical pieces.
Make some tamarind paste.
Finely chop coriander leaves.
Heat oil and add Asafotida (Hing), mustard seeds (Mohri/Rai) and cumin seeds (Jeera) to it.
Add garlic paste, chopped onions ,and brinjal to the above fried mixture.
Add a little water.
When the brinjals are cooked add chilli powder and red gram.
Add water, salt to taste and tamarind paste.
Add jaggery, garam masala and bring to a boil once.
Add coriander leaves on top.

Ingredients:

Lentil (Masoor) - 1 small curry bowlful (Sprouted)
Spinach (Palak) - ½ small curry bowlful
Turmeric Powder - ¼ tsp
Finely Chopped Onion - 1 medium or ½ large
Finely Chopped Tomato - 1
Garam Masala - ¼ tsp
Jaggery (Gud) - ¼ tsp
Chilli Powder - 2 tbsp
Asafotida (Hing) - 1 pinch
mustard seeds (Mohri/Rai) - ¼ tsp
Cumin Seeds (Jeera) - ¼ tsp
Garlic paste - 2 tbsp
Curry Leaves (Kadhipatta)- 10 to 12 pieces
Oil
Salt to taste

Recipe:

One day prior to making this dish, soak lentil into water.
Next day morning, keep lentil tied in a cloth.
In the evening, wash lentil with water.
Heat water and add to it lentil, turmeric powder and one finely chopped onion.
Finely chop spinach and separately cook it a little.
As soon as lentil is cooked, add spinach to it.
Add chilli powder, garam masala,jaggery and Salt to taste.
As soon as spinach is cooked, add one finely chopped tomato.
Heat oil and add turmeric powder, Asafotida (Hing), mustard seeds (Mohri/Rai), cumin seeds (Jeera) ,curry leaves and garlic to it.
Pour the mixture on lentil and spinach.