Soak sago in water for a few hours. Drain out the water and set aside. Wash and soak poha in milk for a few minutes before preparation. Powder the peanuts. Heat 3 tbsps of oil in a kadai and toss in the mustard, cumin seeds and asafoetida. When they stop spluttering, add the ginger, turmeric, green chillies and onions, fry till onions are soft. Then add the potatoes, curry leaves and salt and fry for 5 minutes. Add sago. Cover tightly and cook without adding water till the potatoes and sago are cooked. Add the poha and continue cooking till the poha gets soft, but not soggy. Remove from fire and sprinkle lime juice on top. Garnish with coriander leaves and coconut. 

Wash sago, drain the water and set aside for half an hour. Heat 2 tbsp. ghee, add the cumin seeds and chillies. When the seeds stop spluttering add the rest of the ingredients except for coconut and coriander leaves. Cover tightly and cook without adding water, till the sago is cooked. Serve garnished with coconut and coriander leaves.

Heat oil in a kadai, add the ground paste and stir fry for 2 minutes. Then add 3 cups water and bring to a boil. Add all other ingredients, stir and boil. Simmer for 15-20 minutes, stirring occasionally. Cook till oil separates and peas are soft. Dress with onion pieces, sev and lemon wedges. Serve steaming hot along with bread or pav.

Squeeze out all the water from the grated cucumber. Mix the lime juice, sugar and salt together in a bowl. Add all the remaining ingredients. Serve at room temperature. Cucumber Koshimbir is a perfect accompaniment to the main
meal.

In a pan, roast together copra, cloves, cinnamon, sesame, coriander and cumin seeds till copra is golden brown. Grind roasted ingredients into a powder.
Heat oil in a cooker for about 3 minutes. Add mustard seeds, and when it crackles, add curry leaves, asafoetida and chillies. Stir for a few seconds. Add Gherkins, stir and fry for about 3 minutes. Add rice. Stir and fry for about 3 minutes. Add powdered spices, salt, cashew nuts and water. Stir well.
Pressure cook on high heat for 5 minutes. Reduce heat and cook for 3 minutes.
Serve hot, garnished with coconut and coriander leaves.

Heat oil and fry mustard and cumin seeds. Add sliced onion and brown.Add chillies and turmeric. After a few
minutes, stir in gram flour and water. Add salt to taste. Cook on low flame till thick and blended. Sprinkle with coriander leaves, add a dash of lime and serve.

Take the flour in a bowl and gradually add 2 1/4 cups (1/3rd the quantity)of water. Mix well. Add oil and knead well to
form a soft dough. Cover the dough with a damp cloth. Keep aside for about 1 hour.
Pour the remaining water (4 1/2 cups) into a cooker. Add the red gram and a pinch of soda, stir and let it cook. Once
cooked, mash the dal thoroughly.
Place the mashed dal in the open cooker on medium heat. Add sugar and cardamom powder. Mix well. Continue cooking until
mixture thickens and leaves the sides of the cooker (approximately 30 minutes), stirring constantly
Remove cooker from heat. When cool, divide mixture into 45 equal portions and form balls of 4cm diameter.
Divide the dough also into 45 equal portions and form balls of 4 cm diameter.
On a floured board, roll a ball of dough into a flat round (about 8 cms.in diameter). Place a portion of dal mixture in the centre
Gather edges of dough and bring up towards centre to enclose dal mixture.Twist slightly and press to close ball.Gently flatten
the ball and coat lightly with flour. With a rolling pin, roll out on a floured board into a round, about 12 cms.in diameter.
Place the 'Puran Poli' on a heated griddle and cook for 1 minute, moving it around to ensure even cooking.
Turn over and similarly cook the other side for 1 minute.
Place puranpolis on serving dish. Spread 1 tsp.ghee on top. Serve hot.