Garlic chutney goes very well with all kinds of dosas especially coconut dosa ( pan polo) I like this chutney especially because the ingredients are fried in ghee and it gives this chutney a different taste. You can even spread this chutney on bread toasted with ghee.

What you will need:
14-16 pods of garlic
1 cup grated fresh/frozen coconut
6-8 dried red chillies
small amount of tamarind
2 tsp ghee (clarified butter)
salt to taste

How to prepare:
Heat a teaspoon of ghee and fry the garlic and keep aside.
Heat another teaspoon of ghee and fry the red chillies and then add the grated coconut. Fry until the coconut turns slightly brown.
Grind together red chillies, coconut and tamarind into a paste. Do not add too much water. Now add the fried garlic and salt and grind until smooth.

This is the traditional way of making pulav and it takes a little longer than the quick fix pulavs. But whenever we have friends over for dinner, I usually prepare this as it smells really good and tastes just great. You can make this pulav with plain rice also and it tastes just as good, but basmati rice gives a different aroma to this preparation. I do not like adding potatoes to this pulav, but you can add it if you like.

What you will need:
2 cups white basmati rice
1.5 cups of vegetables ( carrot, beans, peas and cauliflower )
a small bunch of coriander leaves
few mint leaves (optional)
6-7 cashews
4 green chillies
Whole garam masala (cinnamon sticks, bay leaves, cloves, cardamom , mace blades)
1" ginger
2 pods of garlic
2 medium sized onions sliced
1/2 cup of fresh/frozen coconut
1/4 cup ghee/oil
salt to taste

How to prepare:
Wash the basmati rice, drain the water and keep it aside.
Grind coconut, green chillies , ginger, garlic , mint and coriander leaves into a smooth paste.
Heat the ghee/oil in a pan and all the whole garam masala and the cashews.
Now add the onions and fry them until they are slightly brown. Now add the green paste and fry until the raw smell goes away.
Add the rice and fry for 2 minutes. Now add the vegetables and after 2 minutes add 4 cupts of water. Cover and cook until done. Serve hot with raitha or kurma.

This is one of my favourite dosas as it tastes so good and is very easy to prepare. Also unlike the other dosas, I don't have to leave it overnight for fermentation. This dosa tastes best when served with garlic chutney. It is also served with spicy fish curry. The picture shows the dosa with hinga (asafoetida) chutney

What you will need:
1 cup white rice
1 cup grated coconut or half cup coconut milk
salt to taste

How to prepare:
Soak the rice for 2-3 hours. Grind the rice along with grated coconut. If using coconut milk, grind the rice and mix the coconut milk to it. Make sure you grind the rice into a smooth paste. Add enough water so that the consistency of the batter is not very thick. Heat the flat pan, then grease it with oil and then pour the batter onto the pan. This dosa is fried only on one side.

After the first side is done, fold the dosa in half from the centre.

Fold one more time and the dosa is ready.

What you will need:

How to prepare:

Sanna polo, unlike the other dosas is not served for breakfast. Instead, it is eaten as a side dish with rice and dal. I like this dosa spicy, the spicier the better!! The mix can also be refrigerated for a couple of days. If you freeze the batter, it will remain fresh for upto 10 days.
What you will need:
1/2 cup toor dal
1/2 cup rice
10 fried dry red chillies
tamarind about the size of a lime
1/2 cup grated coconut, fresh or frozen
1/2 cup onion chopped
1/2 cup cabbage chopped
salt to taste

How to prepare:
Soak toor dal and rice for about 2 to 3 hours. Drain the water and then grind it into a paste along with red chillies, tamarind, coconut and salt. Do not add too much water while grinding. To this mixture add onion and cabbage and mix well. Heat the pan. Take a small amount of the mixture and spread it on the pan with your hands. After about 2 minutes, turn around the pancake and fry on the other side.
Serve hot. This dish is usually served for lunch or dinner as a side dish with rice and curry.

Instead of the cabbage, you can add twice the amount of onion to make this pancake.

Chane ghashi is one of the most popular konkani dish. It is always on the menu, be it for a wedding or for dinner after a function at the devasthan (temple). The same dish is prepared with roasted coconut( soyi bhajjile chane ghashi) and it tastes entirely different. I will try to post that recipe soon.
What you will need:
1 cup chick-peas ( soaked overnight )
1 can raw jackfruit ( you can use potatoes or yam (soornu) instead)
1 cup grated coconut, fresh or frozen
6-7 fried red chillies
small piece of tamarind
1 tbsp oil
1/2 tsp mustard seeds
some curry leaves
salt to taste

How to prepare:
Soak the chickpeas overnight. Usually the black channa is used to prepare this curry. You can use canned chick-peas instead. Cook the soaked chick-peas well. I use the pressure cooker to cook them. Cook the vegetable separately (raw jackfruit or potatoes) with a little salt. Grind together the coconut, red chillies and tamarind into a smooth paste. Add the ground masala to the cooked chick peas. Also add the cooked vegetable and salt and bring it to a boil. Head oil and add mustard seeds. When they crackle, add the curry leaves and then add it to the chick peas. Serve hot with rice.

What you will need:
2 cups butterfruit ( jeevkadgi) cut into small pieces
1 cup grated coconut, fresh or frozen
2 medium onions
8 fried red chillies
2 tsp coriander seeds
small piece of tamarind(or 1 tsp tamarind paste)
6 tsp oil
1 tsp mustard seeds
salt to taste

How to prepare:
Cook the butterfruit pieces with a little salt and set aside. Cut the onions into thin slices and keep aside. Grind coconut, red chillies and tamarind into a paste. The paste does not have to be very smooth. Then add the coriander seeds and grind again. Head oil in a pan and add mustard seeds. When the mustard seeds begin to cracke, add the sliced onions and saute for a minute. After the raw smell of the onion goes away, add the ground masala and some salt and fry for a minute. Now add the cooked butterfruit. This dish is semi-dry, so do not add a lot of water. Cook the mixture for about 5 minutes. Serve hot with rice.

Appetizers

Breakfast
Batat phovu / Poha (Flattened rice with potatoes)
- Dosa
Ragi Dosa
Tausha / Magge Doddakka (Cucumber Pancake)
Udidu Mooga polo (Urad and moong dal dosa)
Panpolo (Neeru dosa or coconut pancakes)

Breads

Chutneys / Bhaji
Garlic Chutney
Batate bhaji (Potato Bhaji)

Side Dish
- Paneer
Palak Paneer(Spinach with cottage cheese)
Matar Paneer(Green peas with cottage cheese)
- Butterfruit(Jeevkadgi)
Jeevkadgi butti (Butterfruit in coconut gravy)
- Cabbaage
Sanna polo (Cabbage-onion pancake)
- Chana
Chane ghashi with kadgi (Black chickpeas with jackfruit in coconut gravy)
- Kadgi(Jackfruit)
Kadgi chakko (Raw jackfruit with coconut, red chillies and jaggery)
- Okra/Bhindi
Kadai Bhindi (Okra with capsicum,onion and tomatoes)
- Others
Valval /Yogiratna /Avial (Vegetables in coconut sauce)

Rice
Green Vegetable Pulao

Rasam and Dal
Dal Rasam (Lentil sauce prepared in rasam style)

Non-Vegetarian
- Chicken
- Fish
Quick and Spicy fish curry
Alle Piyavu Fish (Fish in coconut onion-ginger gravy)
- Shrimps

Dessert
Sheera / Sooji halwa (Rawa pudding)