These are the 10 best kokani dishes

Method Of Prepartion:

Separately fry the the red chilies, peppercorns, fennel seeds, cinnamon and cumin.
Grind them with chopped coconut into a thick paste and keep the masala  aside.
Wash the crab and steam them for 10 minutes in medium heat. If you are using already cooked crab you still have to steam for 5 minutes.Â
After that remove from heat (if you like crab with shell skip this step) remove the shell.
Heat 2 tbsp of oil in a pan, add the onions, fry them till it becomes translucent.
Now add the pressed garlic, little salt and the above ground masala and mix it well.
Now add the tomatoes, curry laeves, turmeric powder and the required remaining salt into it.
Let them cook  for about 4-5 minutes in medium heat with lid covered.
When the masala smell goes off, add the crab meat (removed from shell) gently mix it with the masalas and add water to your liking for gravy consistency (about 1/2 cup) or you can just make it dry. Finally add a tbsp of oil on top of  it.

Method
prepare the leaves by washing thoroughly with water and trimming the thick veins on the back.
Soak the rice and daal for 4 to 5 hours and grind to a paste.
Grind the coconut, chillies, tamarind and hing to a chutney consistency.
Mix 2 pastes and add salt to taste.
Rub the paste on back of one leaf then layer the second leave and rub more paste.
Roll the layered leaves and steam it in the way you would steam idlis.

Preheat oven to 350 degrees F (175 degrees C).
Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.

Wash and pressure cook the tendli
When it cools, mash it coarsely with a serving spoon.
Add salt, green chillies, grated coconut and mix well
Temper with mustard, curry leaves and hing
Serve with rice and curry of your choice

Preparation time: 20 minutes

If the tendli is not ripe and sour, you can add tamarind.

Method

Wash and soak the poha in water for 5 minutes. Squeeze the water out of the poha and set it aside.
Heat some oil in a kadai and add the onions, green chillies and curry leaves. Fry till the onion turns translucent.
Add turmeric powder and the potato pieces. Add salt and cook on a very low flame till the potato becomes soft.
Finally add the poha, grated coconut and mix evenly.
Add some lemon juice to taste

Preparation time: 20 minutes

Ingredients

Moong (green gram) – 1 cup
Green chillies – 2
Red chillies – 2
Garlic – 6 to 7 medium pods crushed
Salt
Ghee/Oil – for seasoning

Method

Pressure cook the moong till it is soft and mushy.
Transfer the moong to a vessel, add salt and slit green chillies to
it and let it cook for a while.
Heat some ghee or oil (or coconut oil), add the crushed garlic and fry it well. Add the red chillies and fry it well. Add this seasoning to the moong saaru and give it a boil.
Serve with rice and any sidedish…. yummy.

Preparation time: 20 minutes

Ingredients

Cleaned shrimp – 1 cup
Rava – 2 tablespoons
Tamarind – size of a marble
Chilli powder – 4 tablespoons
Tumeric powder – half teaspon
Garlic (optional)
Oil
Salt to taste

Method

Cook the shrimp with some water till the shrimp changes colour and is well cooked (abt 10 minutes)
Meanwhile make a paste of the tamarind with a little water. Add the chilli powder, turmeric and salt to it and mix it to a fine paste. You can also add 2 cloves of crushed garlic at this stage.
Coat each shrimp with rava and shallow fry on a pan with a generous amount of oil.
Serve with onion and lime wedges.

Preparation time: 20 minutes

Ingredients:
1 and 1/2 cups maida(all purpose flour)
1 tea spn gram flour (besan)
3/4 cup curd or yogurt or buttermilk
1 tea spn finely chopped ginger
1 tea spn finely chopped green chilies
3-4 leaves curry leaves
A pinch asafoetida(optional)
1/2 tea spn baking soda
1 tea spn sugar
Salt
Oil

Method:
Mix all the ingredients (except oil) into a dough, dough should not be very be very thick or very thin. Leave the dough for around 30mins.
Make small balls of the dough and drop into hot oil. Deep fry.
Serve hot with chutney.

Clean the chicken pieces, rub salt and chili powder to the pieces and marinate for at least 30 minutes. Can marinate it for 1-2 hours but no marination is also fine with this recipe. Since I am a marination freak, I marinated the chicken pieces for ½ hour.
Wash rice and soak it in water.
In a wide pan, heat ¾ cups of oil, fry the onions until golden brown, add ginger garlic paste and sauté until raw smell of the ginger garlic paste is gone.
Add green chilies, coriander powder, turmeric and stir so that all the spices are mixed well.
Add tomatoes, give it a good stir, cover and cook until tomatoes are tender and mushy. About 2-3 minutes.
Remove the cover, stir the curry mixture well, add chicken pieces and garam masala. Mix well, cover and cook until chicken is tender. This should take about 8-10 minutes. Remove the cover and cook until most of the liquid is evaporated.

Take a bowl and pour 3 cups of water in it. Put black chick peas in the water and soak them overnight.
In the morning, cook the chick peas in the pressure cooker, until soft.
When done, remove from flame and let steam pass out of the cooker.
Take a frying pan and heat oil in it.
Put mustard seeds in it and when the seeds start to crackle, add curry leaves, green chilies and asadoetida to it.
Put cooked chick peas, salt and sugar in it and cook for about 6 minutes.
Garnish it with coconut and serve.

Read more at http://www.indobase.com/recipes/details/chana-usli.php#Eb6ycOj1cQOzhMWd.99

Ingredients

Rice – 3 cups
Boiled rice (Red/White) – 1 cup
Grated coconut – 1.5 cups
Salt to taste

Method

Soak the rice (both the types) for about 4 hours
Now grind the rice with the grated coconut to a smooth paste (like dosa batter)
Steam this batter in little moulds like idlis. Infact, it can be cooked exactly like idlis.
Now grease the shevai-press and press the shevai when the batter is hot. If the batter gets cold, it becomes very hard to press.

This shevai is usually eaten with chutney or mango pickles. In this case, coconut oil is added to the shevai. If you have a sweet-tooth, shevai can also be had with goDa – rossu.

Pressure cook the daal in water for 3 whistles and set aside.
Boil the vegetables along with salt in sufficient amount of water separately either in the microwave or the stovetop. Make sure it is not overcooked. Keep aside.
In a small pan, heat oil and roast the red chillies and coriander seeds.
Now make the coconut masala, by grinding coconut along with roasted red chillies, salt, tamarind, water and roasted coriander seeds. The masala should be made into a very fine paste. Add more water if required.
Heat a sauce pan and add the coconut paste, cooked daal together. Boil until the raw smell of coconut is gone. Check for taste and adjust the seasonings if required.
In the meanwhile heat oil in a small pan (use the same one for roasting redchillies and coriander seeds). Add the chopped onion, curry leaves, red chillies and cook unitl the onion turns light brown.
Put this tadka over the boiling daal, switch of the gas and cover with lid. Serve hot with rice or rotis.