- Dalithoy
- Kooka / Batata Ghassi
- Chevli & Surnu galnu Dhevi Ghassi
- Ovrya Humman
- Attanya Humman
- Jeevo Papayaphala Pattal Sukkein
- Betti Ghassi
- Koduvi Ghassi
- Ventiye Ghassi
- Rhumbad Galnu Elchikeri
- Karthiya Pachatti
- Choniya Daali Humman
- Cabbage Olle Sukkein
- Ponsa Elchikerri
- Avale Kadi
- Bikkand Galnu Ghassi
- Kooka /Batata Dhevi Ghassi
- Tallele Phedi (Pieces ) Galnu Ghassi
- Thambidi Bhajje Ambatti ( Red Amaranth Curry)
- Gabbya Olle sukkein
- Ovro Surnu Ghalnu Ghassi
- Kattalli Bhajjille Ghassi
- Ponsa Gidigi / Kadgi Dhevi Ghassi
- Pickalle Ambya Humman
- Gudhugo / Jeev Kadgi Ghassi
- Gud Gud Alambe Ambat
- Kuvale Ambat
- Shelu Saaru
- Happolu Ambat
- Happla Guli Sassam
- Keerla Neeli Sukke ( with bikkand & Ambado)
- Bibbe Saungh
- Piyava ghashi
- Dhavi tori ghashi
- Saalla Ghashi
- Beansa Beeye Ambat
- Vaali Ambat ( Malabhar Spinach Curry )
- Vaali, Papayaphala Ambat
- Ponsa Elchikerri (version 2)
- Bhajji Ambat with urida(udida) vodis
- Thori (black pigeon peas ) Thadsayillele
- Tingalavre pej upkari
- Karate Goon – Version – 2
- Jeevkadgi/ Gudugo Ambat ( Bread fruit Curry
- Jeev kadgi teppala ambat (Bread fruit curry)
- Tambdi beeye saarupkari (Rajma)
- Jeevkadgi Gashi ( Mangalore Version )
- Varn ( Dal and coconut based thoy)
- Karathe Koddel
- Teppla Ambat( potato and drumsticks)
- Red Tingalvaro Hinga Ghassi
- Dharmbya Sola Ghassi
- Mooga(muga) Thoy
- Kirlaile Kulitha Ambat
- Udida Voda(i) Ambat
- Gulla Kolmbo
- Alsande / chavli koddel
- Bhajji Bendi ( red Amaranth curry )
- Double Beans Songh
- Daalithoy…with ginger
- Magge Bendi (without garlic)
- Vodi/odi Ambat ..version-2(traditional recipe)
- Kadgi Uppat – Raw jack fruit curry
- Bhenda alle piyava ghashi
- Ghosale Ambat
- Gajbaje..(Version 2 ..ashtami preparation)
- Cauliflower Ambat
- Karathe Ambade Gashi
- Dhavi Randai
- Bhenda Kolombo
- Chana Ambat
- Batata Piyava Songh (version 2)
- Pholsu
- Methi Tambali
- Kulitha Koddel
- Palak Alwathi
- Bagde (red chavli) Koddel
- Ghosale Alle Piyava Ghassi
- Magge Bikkand Thambura
- Mulangi Ambat / Radish Ambat
- Bangbale Kele Ghassi
- Nonchambya Ghassi
- Dhudiya Kolyache Sasam
- Keerla Neeli Ambat (fresh bamboo shoot ambat)
- Godu Ambade Sukke
- Donne Mirsange Puddi Sagle
- Venti Bhajji Randhayi
- Ambe Upkari / Humman
- Valval / Yogirathna
- Ganti Thalasani
- Vaali Tingalavre Bendi
- Soyi Bhajjilli Ghassi
- Gulla,Mashingasangh and Batate Sukke
- Gajbaje
- Batate Humman
- Alwathi
- Bhenda Sagle
- Half-Ripe Papaya Amshe Koddel
- Bikkanda Sagle
- Ambadya Gassi
- Dudhya Kolmbo
- Valval
- Duddhi Elchikeri
- Moonga Elchikeri
- Surna Pachatti
- Channa Gashi
- Tingalavre Saungh
- Thambdi Bhajji Ambat
- Patharvodya Gassi
- Magge Tamboor
- Salambe Koddel
- Karathe Ambya Ghassi
- Tendule Anik Tingalavoro Ghassi
- Sagli Masoori Randai
- Tingalavre Kolmbo
- Kulitha Kadi
- Thakka Ambat.
- Pulichikeri
- Puli Koddel
- Kirlaile Mooga Ghashi Batata Ghalnu
- Koot Humman
- Kodiyalchi Chana Soyi Bajjili Ghashi
- Chevli & Surnu Ghassi
- Kuwale Dhanven Ambat.
- Tomato Kadi
- Batato Piyava Song
- Karathya Dhave Humman
- Mashinga Saange Ghassi
- Ambey Daali Saaru
- Palaka Daali Ambat
- Tomato Saaru(without coconut)
- Jeere-Meere Kadi
- Valee Ambat
- Takka Kadi / Buttermilk Kadi
- Karathe Gunu
- Kali Tori Sukke
- Batate Vaghu
- Vaingana Puddi Sagle
- Cabbage-Dali Ambat
- Jeev Batani Ambat
- Tingalavre Bendi (without garlic)
- Batato / Potato Thoi
- Karathe Ambuli Rosu
- Godu Ambya Ghassi
- Soyi Bajjile Ghashi Mashingasanga anik Batato Ghalnu
- Tendle-Bibbe Ambat
- Ambya Sasam
- Channa Saaru
- Bhenda Ghashi
- Butter beans/Vaal songh
- Devasthana Saru (Amchi Kodial)
- Kokum Saaru version – 1
- Dali Ambat
- Jainavare Gashi with Teppal/Sichuan pepper
- Jeev Thori Ambat
- Batani – Jeevkadgi(bread fruit) ghashi
- Kirlayil Bagde Ambat / sprouted red chavli ambat
- Maggae anik Kajubeye Daali Ambat
Konkani Khann Anik Jevan 
hello usha akka, can you explain the traditional way to perform seemantha. gurbini kappad.
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