Broccoli besan stir fry recipe | Broccoli stir fry with chickpea flour | Broccoli besan sabzi | Broccoli stir fry - Easy recipe

Ingredients :

• Broccoli florets 1 bowl
• Finely chopped coriander leaves 1 tablespoon 
• Finely chopped curry leaves 1 tablespoon
• Finely chopped garlic 1 tablespoon
• Finely chopped ginger 1 tablespoon
• Finely chopped green chillies 1 tablespoon
• Olive oil 2 tablespoon
• Jeera 1 teaspoon

Dry ingredients :

• Besan 2 tablespoon
• Red chilli powder 1 teaspoon
• Dhania powder 1 teaspoon
• Jeera powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Turmeric powder 1 teaspoon
• Salt to taste

Recipe video :

Procedure :

• In a bowl mix all the dry ingredients and set aside.
• Heat 2 tablespoon of olive oil in a thick bottomed kadai.
• Add jeera and let them splutter.
• Now add garlic, ginger and chilli pieces, chopped curry leaves and saute for a minute. 
• Next pour in the broccoli florets and fry for a few minutes.
• Cover the lid and let them get roasted for a few minutes. Take care not to over cook them. 
• Once the florets are roasted, add two spoonfuls of besan masala powder and mix well till the florets are coated well.
• Again add another two spoons of powder and mix well.
• Sprinkle a few drops of water so that the florets are well coated and get some moisture.
• Adjust salt.
• Add lemon juice.
• Sprinkle chopped coriander and again cook with a covered led for another three minutes.
• Switch off the heat.
• Garnish with roasted mixed seeds ( optional )
• Serve the roasted heat with tomoto sauce as a snack or starter.
• Or serve it as a side dish with rotis and chapatis.

methi matar malai recipe | quick and easy recipe to make resturant style methi mutter malai | methi malai matar

Serves 4

Ingredients : 

• Finely chopped methi leaves 1 bowl
• Boiled green peas 2 cups
• Chopped onions 4
• Slit green chillies 5-6
• Chopped tomato 1
• Fresh cream 1 cup
• Cooking oil 2 tablespoon
• Garlic ginger paste
• Cashewnuts 1/2 cup
• Jeera 1/2 tablespoon
• Garam masala 1 tablespoon
• Kasuri methi powder 1 tablespoon
• Sugar 1/2 teaspoon
• Salt to taste

Recipe video :

Procedure :

• Heat 1/2 teaspoon oil in a kadai.
• Add 1/4 teaspoon asafoetida.
• Put in the greenpeas and saute for a minute.
• Add water and boil till the greenpeas turn soft. 
• Strain and set aside.
• 
  
• In a thick bottomed kadai heat 1 tablespoon oil.
• Add the chopped onions and saute till they become soft.
• Now add green chillies, garlic ginger paste and chopped tomatoes.
• Saute till everything becomes soft.
• Turn off the heat and let it cool.
• Once it's cool, add half cup of cashewnuts to it and grind to a fine paste.
• In the thick bottomed kadai heat a tablespoon of oil.

• Add the chopped methi leaves and cook till they become soft.
• Now add the ground paste and cook, stirring continuously till everything is mixed and cooked well.
• Now add a cup of water, a cup of fresh cream.
• When it's boiling, add garam masala, kasuri methi, salt and sugar.
• Let it boil for 7 to 8 minutes till the gravy turns thick and creamy.
• Garnish with some more fresh cream and serve with hot chapatis and rotis.

Stuffed capsicum with gravy recipe | Bharwa Shimla Mirch | stuffed bell pepper in tomato gravy| ಡೊಣ್ಣೆ ಮೆಣಸಿನ ಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ ಪಲ್ಯ

 

Ingredients :

• 5 small capsicums (Simla Mirch)
• 2  tablespoon cooking oil

For the filling :

• 4 medium potato boiled and mashed
• ½ cup carrot finely chopped
• ½ cup onion finely chopped
• 1 teaspoon finely chopped green chilli
• 1 tablespoon finely coriander chopped 
• 1 tablespoon ginger garlic paste
• 2 teaspoon jeera ( cumin )
• 2 teaspoon coriander powder
• 2 teaspoon red chilli powder
• 2 teaspoon garam masala powder
• A pinch of haldi
• 1 tablespoon oil
• 1 tablespoon butter
• Salt to taste

For the gravy: 

• 4 chopped tomatoes 
• 1 cup finely chopped onion 
• 1 tablespoon garlic ginger paste
• ¼ cup of cashew nuts
• 1 teaspoon coriander powder
• 1 teaspoon Kashmiri red chilli powder
• A pinch of haldi
• 1/2 teaspoon sugar
• 1 tablespoon kasuri methi powder
• ½ cup of cream ( optional )
• 2 tablespoon butter
• Salt to taste

Recipe video :

Procedure : 

• Wash the capsicum and pat dry. Now cut the top stem of the capsicum and remove the seeds from inside. 
• Sprinkle very little salt inside all around the capsicum and set aside.

Procedure for the gravy :

• Heat 1 tablespoon butter in a pan.
• Add cashewnuts, saute till they turn golden brown.
• Add onion and saute for 2-3 minute.
• Add garlic ginger paste and sauté for a minute.
• Add tomatoes and cook till tomatoes turn soft and mushy.
• Add sugar, salt, coriander, chilli, haldi and cook for a few minutes.
• Cool the mixture and grind to a smooth paste.
• Heat 1 tablespoon butter in the same pan, add the ground paste and simmer on low heat for 5 minutes after adding the water if required.
• Add kasuri methi powder and garam masala powder and simmer some more.
• And then add fresh cream and adjust the seasoning.

Procedure for the filling :

• Heat oil in a pan.
• Add cumin, then add onion and saute for 2-3 minutes.
• Then add ginger garlic paste and saute for 2 minutes.
• Add carrot and cook till half done.
• Now add salt, haldi, coriander powder, red chilli powder, kasuri methi powder and garam masala powder and cook for few more minutes.
• Add the mashed potatoes, mix everything well adjust water and saute for five more minutes.
• Finally add the chopped coriander.
• Let it cool.

How to proceed with sabzi :

• Fill the stuffing in the prepared capsicums.
• Heat 2 tablespoon oil in a pan. Place the capsicums and cook on low heat.
• Carefully flip the capsicums to cook all around.
• Cover and cook till soft but capsicums don't lose their shape.
• Once the capsicums are cooked, turn off the heat.
• Spread ¾th of the gravy on a serving dish and arrange the capsicums on it.
• Pour the remaining gravy on the capsicums and serve with rotis and chapatis.

Matvadi - Matodi palya recipe / Paruppu usili / clustered beans methi channadal sabzi

 

This is the traditional recipe always prepared in Madhwa Brahmin households. It's a protein rice, healthy and delicious sabzi which goes well not only with rice and chapati but can also be eaten on its own - like a snack.

It's generally prepared with methi leaves - menthe soppu or with cluster beans - gorikayi and tastes delicious with both of them. But since both are my favourite vegetables I have used both of them here as I love methi a lot and can't resist to use it in any possible dish I make.

So here goes the recipe.

Ingredients :

• Channa dal 1 big cup
• Cooking oil 4 tablespoon
• Jeera 2 tablespoon
• Hing 1/2 + 1/2 teaspoon
• Turmeric powder 1/2 + 1/2 teaspoon
• Mustard seeds 1 teaspoon
• Red chillies 6-8
• Fresh grated coconut 1 and1/2 cup
• A pinch of baking soda ( optional )
• Salt to taste

Vegetables :

• Cluster beans ( gorikayi ) 1 bowl
• Finely chopped methi leaves 1 bowl
• Coriander leaves 2 tablespoon
• Curry leaves a handful
• Ginger 1 small piece
• Green chillies 6-8 depending on your preference and taste

Recipe video :

Procedure :

• Wash and soak the channa dal in water for 2-3 hours.
• Drain the water.
• In a mixie add soaked and drained channa dal, ginger, jeera, hing, turmeric powder, green chillies and 1 cup grated coconut and grind to a coarse paste.
• Put this in a container.
• And put washed and drained cluster beans in another container and steam cook in a cooker to three whistles.
• Let them cool.
• Once the ground masala is cool, break any lumps in it with your hands so that it is loose and separate.
• Heat oil in a thick bottomed kadai.
• Add mustard seeds and let them splutter.
• Add the red chillies, hing, turmeric powder and curry leaves.
• Put in the finely chopped methi leaves and cook over low heat till the methi is cooked and raw smell goes.
• Now add the ground, cooked and separated channa masala and mix well.
• Sprinkle a little water if required.
• Add salt and mix.
• Now cook this over low heat, stirring occasionally so that the methi absorbs all the masala.
• Now add the cooked cluster beans, mix well and cook with a lid covered for a few more minutes.
• Garnish with some more fresh chopped coriander leaves and freshly grated coconut.
• Serve with rotis, chapatis and hot rice and ghee.
• It tastes heavenly with curds rice too!!!

ennegayi recipe | badanekai yennegai | stuffed brinjal recipe | badnekayi ennegai palya

Preparation Time     :     20 minutes

Cooking Time          :     20 minutes

Ingredients           :

Small tender brinjal                    10
Onion                                        4
Fried Groundnut seeds                1 cup
Jeera                                         1 Tablespoon
Jaggery                                     1 Big Lemon size
Tamarind                                   1 Big Lemon size
Red chilli powder                        1 Tablespoon
Sambar powder                          1 Table Spoon
Asafoetida                                 1 pint
Groundnut oil                            4 Tablespoon
Mustard seeds                           ½ Teaspoon
Turmeric Powder                        ½ Tea Spoon
Coriander Leaves                        a few
Curry leaves                              10-15
Salt to taste.

www.chitrannaa.blogspot.in

P.S : Sambar powder can be purchased in the market. But to get the authentic taste and to use regularly, a good quantity of garam masala powder can be prepared at home and can be stored in airtight containers. It will last up to six months. For Sambar Powder recipe visit here.

Instructions :

• Cut onion into thin longish pieces.
• Wash and cut brinjal slitting from the bottom side into a plus shape taking care not to cut it fully.
• In a mixie grind fried groundnut seeds, jeera, tamarind, jaggery, red chilli powder, sambar powder and salt into nice masala powder.
• Fill in this powder into slit brinjals. Set aside the extra powder.
• In a thick bottomed kadai, heat oil and put mustard seeds and let it splutter.
• Add asafoetida and turmeric powder.
• Put in the cut onions and cook for 5 minutes.
• Add the filled brinjals, mix well adding some water and cook over low heat till brinjals are tender taking care to add required water to cook brinjals.
• Once the brinjals are cooked, add some more water for gravy and bring to a boil.
• While boiling, add remaining masala powder, curry leaves and cook till gravy thickens.
• Switch off the heat, put in finely cut coriander leaves and cover the lid.

Serve hot with Jolada Rotti, chapati, akki rottis and pooris.

Happy Cooking :-)

mix veg recipe | mix vegetable | mixed vegetable curry | mix veg curry

Preparation time : 20 minutes

Cooking time      : 20 minutes

Ingredients :

• Potatoes 2 medium
• Carrots 2 medium
• French beans 10
• Cauliflower 1/4 small florets
• Shelled green peas 1/2 cup
• Green capsicum 1 medium
• Oil 3 tablespoons
• Cumin seeds 1 teaspoon
• Curry leaves 10-12
• Onions chopped 2 medium
• Garam masala powder 1/2 teaspoon
• Fresh cream 1/2 cup
• Salt to taste 

Masala paste 

• Onion 1 medium
• Scraped coconut 1/2 cup
• Garlic cloves 8-10
• Ginger 1 inch piece
• Roasted Coriander seeds 2 tablespoon
• Dried red chillies seeded 2
• Green chilli roughly chopped 1
• Salt to taste

Procedure : 

• Cut all the vegetables into 2 inch cubes. Heat 3 tablespoons oil in a pressure cooker.
• For the masala roughly chop onion, add coconut, garlic, roughly chopped ginger,
• roasted coriander seeds, dried red chillies, green chilli and salt and grind to a fine
• paste with little water.
• Add cumin seeds, curry leaves and onions to the pressure cooker and fry lightly coloured.
• Add potatoes, carrots, beans, cauliflower and ground masala and mix well. 
• Rinse the mixer jar with a little water and add.
• Add salt, green peas, capsicum and garam masala powder and mix well. 
• Close the cooker and cook under pressure till 1 whistle is given out. 
• Lower heat and cook for
• 5-6 minutes.
• Open the lids of the cooker when the pressure reduces completely add fresh cream
• and serve hot with roti or chapati.

Aloo Rasedar | Aloo Tomato Gravy with Hyacinth bean | Aloo Tomato Avarekalu Curry | Aloo tamatar ki sabzi

Serves 6

Ingredients :

1. Boiled potato cubes 4 cups
2. Hyacinth bean ( Avarekalu )
3. Finely chopped onion 3 cups
4. Finely chopped tomato 4 cups
5. Finely chopped capsicum 1 cup
6. Slit green chillies 5
7. Finely chopped Dill leaves 1/4 cup
8. Coriander leaves
9. Curry leaves
10. Cooking oil 2 tablespoon
11. Garlic ginger paste 1 tablespoon
12. Coriander powder 1 tablespoon
13. Jeera powder 1 tablespoon
14. Red chilli powder 1 tablespoon
15. Turmeric Powder 1 teaspoon
16. Kasuri methi 2 tablespoon
17. Garam masala powder 2 tablespoon
18. Salt to taste

Recipe video : 

Procedure :

• Cook cubed potatoes and Avarekalu ( Hyacinth bean ) separately and keep aside.
• In a thick bottomed kadai heat oil.
• Add chopped onion and saute till they turn golden and soft.
• Add garlic ginger paste and saute further.
• Next add chopped tomatoes.
• Cook, stirring regularly till the tomatoes turn soft and mushy.
• Take out a small portion from this and grind it into a fine paste.
• Add chopped Dill leaves.
• Add chopped capsicum and fry.
• Add the ground paste and fry.
• Now add turmeric powder, red chilli powder, garam masala powder, jeera powder, dhania powder, kasuri methi and fry till the gravy turns aromatic.
• Next add the boiled potatoes and Hyacinth bean and mix well.
• Add water and salt.
• When it's boiling, add curry leaves and cover the lid.
• Let it simmer for ten minutes when all the spices blend and the gravy thickens.
• Serve hot with pooris and chapatis.

Vegetable Sagu | Mixed veg sagu | vegetable saagu Recipe

Healthy and tasty Recipe for mixed Vegetable Sagu with crunchy capsicum and Hyacinth bean ( Avarekalu ).

Ingredients :

One cup each of cut vegetables of your choice like beans, potato, carrot, chayote.

One cup of cut capsicum.
onion and tomatoes.
One cup Avarekalu - Hyacinth bean
Green chillies 6 to 8
Coriander leaves a few
Curry leaves a few
Mint leaves a few
Ginger a little piece
Grated coconut 1/2 cup

RECIPE VIDEO :

Cinnamon 1 small piece
Clove 2-3
Cooking oil 3 tablespoon
Roasted gram - Hurigadale 2 tablespoon
Mustard seeds 1 teaspoon
Hing 1/4 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste.

Procedure :

• Heat 1 tablespoon oil in a kadai.
• Add chopped onions, chillies, mint leaves and coriander leaves and saute.
• After a few minutes add tomatoes and saute till the tomatoes become mushy. 
• To this add the grated coconut and switch off the gas.

• Put all the above in a mixer.
• Add cinnamon, cloves, ginger and roasted grams.
• Grind everything nicely into fine paste and set aside.

• Cook all the hard vegetables along with Avarekalu in cooker to two three whistles so that they don't become too soft.

• Now in a thick bottomed kadai heat oil.
• Add mustard seeds and let them splutter.
• Add hing and turmeric powder.
• Add capsicum and saute for two minutes.
• Next add all the cooked vegetables and the ground masala.
• Adjust water, add salt and let it boil.
• Add curry leaves and cook on low heat till everything mixes well and the gravy thickens.

• Serve with hot pooris and chapatis.

zunka recipe | jhunka recipe | marathi zunka recipe | dry pitla | pitla recipe

chitrannaa.blogspot.com

Serves 2

Ingredients :

Finely chopped onion 1 
Finely chopped Tomato 1
Chilli paste 1 teaspoon
Finely chopped coriander leaves
Curry leaves

Besan 1 cup
Groundnut oil 1 tablespoon
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste

RECIPE VIDEO :

Procedure :

• Take one cup of water and add one tablespoon of besan and mix well so that there are no lumps in it.
• Heat oil in a thick bottomed kadai.
• Add mustard seeds and let them splutter.
• Next add hing and turmeric powder.
• Put in the chopped onions and chilli paste and saute it for a minute.
• Next add chopped tomatoes.
• Mix well and saute for a few minutes.
• Next add very little water, cover the lid and cook till onions and tomatoes become very soft.

• Then add required quantity of water, salt and let it boil.
• While the water is boiling, add curry leaves and chopped coriander leaves.
• Reduce the heat and start putting in the besan little by little as the Jhunaka thickens.
• When it's still in a little liquid consistency add the besan mixed water slowly and keep mixing it well.
• Adjust the water and/or the besan to a consistency so that the Jhunaka thickens to your liking.
• Keep stirring as you cook for five minutes on low heat.
• Garnish with chopped coriander and serve with piping hot rice and ghee.
• It tastes just amazing.

Jhunaka tastes very well with Jowar rotis and chapati also.

dry aloo gobi recipe | aloo gobhi ki sabji | aloo gobi masala dry

chitranna.blogspot.com

Ingredients :

• Potato cubes of 5 potatoes
• Cauliflower florets of 1 medium size cauliflower

• 2 tablespoon oil

• 2 teaspoon jeera
• 1 tablespoon  kasuri methi
• 1 onion, finely chopped
• 1 tablespoon ginger garlic paste
• 3 chilli, slit
• ¼ tsp turmeric
• ½ teaspoon kashmiri red chilli powder
• Salt to taste
• 1 tomato, finely chopped
• 2 tablespoon garam masala powder
• 2 tablespoon coriander, finely chopped

• INSTRUCTIONS

• Cook potatoes separately.
• In a bowl of hot water and turmeric soak cauliflower florets till they turn soft. Then remove water.

• • In a large kadai, heat 3 tsp oil and saute 1 tsp cumin and 1 tsp kasuri methi until they turn aromatic.
  • Add 1 onion and saute well.
  • further, add 1 tomato and saute until tomatoes turn soft and mushy.
  • Now add 1 tsp ginger garlic paste, 3 chilli and saute for a minute.
  • Keeping the flame on low add turmeric, chilli powder, garam masala powder and salt.
  • Saute on low flame, until the spices turn aromatic.
  • Now add cooked aloo and gobi.
  • Mix gently without breaking them and keep on low flame for five minutes.
  • Add coriander leaves. mix well.
  • Serve with hot rotis and pooris.

  
  

Muddipalya recipe | Muddi Palya Recipe | Palak Spinach Menthe soppu Muddi Palya | Mudpalya recipe

chitrannaa.blogspot.com

Muddi Palya...

You just utter this word in the presence of anyone from North Karnataka and watch the reaction. Our face will glow with happiness and we have to have this in our very next meal. It is irresistible. For us it is not just a dish, it is a ritual, a journey, a celebration!

What is so special about this muddi palya? With due apologies to people of every other region, it is not soppina palya, nor soppina tovve. And no, sorry what you guys do at your home is not muddi palya. A muddi palya is a muddi palya is a muddi palya. Period.

We people from North Karnataka can have muddi palya everyday, with every meal of the day, on every occasion and every function and even weddings.

And incidentally I should mention here that it is a great combination with jolada rotti. In fact if you have a debate as to what is the best combination with jolada rotti -  whether ennegai palya or muddi palya, then I am sure the result would be vertically split with everyone voting for both!

And when the ignorants who don't really appreciate the beauty of a North Karnataka meals ask me how can we eat a jolada rotti, it's so bland, I pity them. Because as the people from North Karnataka know how to add spice to life, similarly they also know how to eat jolada rotti! In a North Karnataka home, the rotti is never eaten with a single side dish. It has to be combined with palya, chatni, chatnipudi, uppinakai, benne, mosaru and then a few slices of onion and cucumber. Now tell me how can you call it bland!

When we were young, amma would frequently make muddi palya. It had to be eaten with jolada rotti, then with tuppa anna - with piping hot rice and ghee, and then with saranna - with bassaru made from the same combination of lentils and greens, and finally with curd rice - mosaranna. And by any chance if there is any leftover muddi palya, it has to be equally divided among all the children in the night. No cheating there. It is like dividing the property!!!

But unfortunately it is missing from the scene on a wedding day even in North Karnataka. A few years ago I went to my relative's wedding to Raichur. The only attraction of going to a North Karnataka wedding was to eat a proper wedding meals - maduve oota with muddi palya, made from the famous Bellary cooks.

After the dhare when I heard that it's a buffet lunch and not the baale ele oota - not a meals on plantain leaves, alarm bells started ringing in my mind. In fact I started to panic, what with the very purpose of travelling 500 kilometers being defeated. Alas! My worst fears came true when I saw poori saagu, vegetable pulav on the table. I was almost in tears. Since then I have stopped travelling to the weddings!

So what, you may ask, get it cooked in the functions in your home. Oh please! Do you think I didn't try? That's another long story.
I started it with my son's choula ceremony, some 28 years ago. Being a naive youngster that I was, I told them " please do muddi palya ".
For a moment they stared blankly at me and when I said " bele and menthe soppu" they cut me short and said " ok madam, we know. We know. We will do. "
When after all the guests left, I sat expectantly for lunch, I was horrified to see dry "soppina palya" - in typical Bangalore style. It was similar to what we call hindi palya in North Karnataka.

And then in my gruha pravesha, again I told the cooks that I want muddi palya. I explained to them in detail what a muddi palya is. But then men are men. While I was explaining, it was clearly visible from the look on their face that they being professional cooks were not liking being told what to cook and how to cook.
I kept my fingers crossed and sat for lunch expectantly. There was no trace of lentils, bele, in my muddi palya. I glared at the cook who had come to serve it. My husband, knowing my fetishes about the dish and my disappointment, put his hand on my hands, trying to console me. Who knows, he may have been worried that either I would throw my plantain leaf at the cook or may be I myself would run away without eating.

Then finally during my daughter's wedding last year, I decided to give a final try of having it on Devara Samaradhane day.
I had planned it meticulously this time, pre wedding, when the cook arrived home for discussion. I had prepared the muddi palya at home and held it before him. I was like the never say die trivikrama.
The cook looked irritated and said of course he knows the soppina tovve. Grrrrrrr...

On the Devara Samaradhane day, I sat for lunch along with my family and the guests. After rice and ghee, the cooks served - what's that????
It looked like sambar but had no vegetables, and tasted like tovve with very little soppu...
The relatives from Bangalore side were eating it with a dismayed look on their face. Of course it tasted good but they could not actually place it's name. And the family from North Karnataka looked at each other, not knowing whether you laugh or to cry.

So now I have made it a point here, through this write up and this recipe, to popularise THE AUTHENTIC NORTH KARNATAKA STYLE MUDDI PALYA among one and all.
Who knows, may be one day I would be pleasantly surprised in a function when I am served with THE MUDDI PALYA.

Frankly, there is a method of not just cooking but eating muddi palya. You don't pour it on rice like sambar. It has its own place in the plantain leaf. On the left side. Right after chatni and Kosambari. You put piping hot rice in the middle. Then put the ghee. From that you take a little portion, put some muddi palya on it,  mix it and savour it!

After all this preamble, I was forced to write down the recipe here. No. There is absolutely no idea of me having the cooks try this in any of my future functions. Another reason why I am writing this recipe is because my daughter's friend Shravya studying in US wanted to try this. So not just in India, I am trying to export and selling my idea abroad.

So please understand this. This is the recipe of muddi palya. Not soppina palya nor soppina thovve. Remember. Yeh nahi khaya to kuch nahi khaya....

And the most important thing. Muddi Palya can be prepared from a variety of soppu or greens. Each soppu will have a distinct unique awesome taste. But my personal preference, in the order of priority, is methi or menthe soppu, palak soppu or spinach, dill leaves or sabbasige soppu and then Red spinach - dantina soppu. Menthe soppu or methi leaves undoubtedly tastes heavenly.

So here goes the recipe...

You may also try our following North and South Indian Subzi recipes :

Fried Baby corns and capsicum mixed veg curry

Bitter gourd fry

Mixed Vegetable Curry

VEGETABLE MAKHANWALA

ALU MATAR

NAVRATAN KORMA

Preparation Time 10 minutes
Cooking Time       45 minutes

Ingredients :

(Another anecdote here : The ratio of tur dal and methi leaves again is debatable. My father always demanded more greens and less daal while mother preferred both in equal quantity. Me? Here I was always with my mom!
As for as your cooking is concerned, you start with the given measurements and then choose your own ratio from the next time )

• Tur dal -  togari bele                      2 cups
• Finely chopped methi leaves          1 bowl
• Finely chopped coriander leaves    1 tablespoon
• Curry leaves                                   15
• Finely chopped green chillies        1 tablespoon - depends on your taste
• Thick tamarind juice                      1 tablespoon
• 
  
• Groundnut oil                                1 tablespoon
• Mustard seeds                               1 teaspoon
• Asafoetida                                     1/4 teaspoon
• Turmeric powder                          1 teaspoon
• Salt to taste

Procedure :

• Wash the greens thoroughly.
• Put the tur dal and finely chopped methi leaves in a vessel, add enough water just to cover them and pressure cook for 4  whistles.
• Let it cool.
• In a thick bottomed kadai, heat the groundnut oil. Add the mustard seeds and when they splutter add asafoetida, turmeric powder and lower the heat and then add finely chopped chillies.
• Now add the thick tamarind juice. Then add the stock from the cooked dal and methi. If there is no stock, you can add normal water also.
• When it starts boiling, add the curry and the coriander leaves and let it boil over low heat for 2-3 minutes.

A POINT TO REMEMBER HERE.
WHENEVER WE DO RASAM, SAMBAR OR MUDDI PALYA, BEFORE ADDING ANY OTHER MASALA, IT IS VERY IMPORTANT TO BOIL THE TAMARIND JUICE WITH CORIANDER AND CURRY LEAVES TOGETHER. IT GIVES A GREAT FLAVOUR.

• Meanwhile mash the cooked tur dal and methi with a ladle.
• Add this to the kadai and mix well.
• Add salt.
• Lower the heat and cover it partially with a plate.
• Let it simmer for about 5 to 8 minutes over low heat till all the aromas of all the ingredients are thoroughly mixed.
• Keep mixing in between.
• Then again mix well and put off the gas.
• Serve with rotis, chapatis, phulka and rice.
• If you are eating it hot, eat with a spoon of desi ghee.
• If you are eating it cold, add a spoon of groundnut oil. It tastes just amazing.

I know now everyone reading this is heading to buy soppu!

Don't forget to share this recipe with your friends and family and also give me the feedback.

Happy cooking!

baby corn masala recipe | baby corn gravy | baby corn curry | baby corn mixed veg curry

chitrannaa.blogspot.com

The fried baby corns and capsicum taste absolutely delicious in any north Indian dishes. So I have incorporated both these to make very very tasty and delicious sabji that goes very well with parthas, rotis naans and kulchas. I am sure you would also like this lip smacking curry. I have first hand experience. Believe me, you have to set aside something for yourself because no matter how much quantity you make, there will be shortage because it would be so delicious and not just with parathas, I had my family going on eating it as if it is the main course!  

Preparation Time 30 minutes

Cooking Time 45 minutes

Ingredients :

Baby corns  1 packet (12-15 numbers)
15        Beans
2-3       Carrot
2          Potatoes
2          Capsicum
3          Onions
4          Tomatoes
Coriander leaves
Curry leaves
Slit chillies 6
Garlic ginger paste 1 tablespoon

1 tablespoon red chilli powder (depends on your taste)
1 tablespoon garam masala powder
1 tablespoon coriander powder
1 tablespoon kasoori methi powder

3 tablespoon cashew nuts
1 tablespoon poppy seeds

You may also like our other delicious breakfast recipes here :

Instant Raagi Gundpongal / Paddu / Paniyaram

Rava Dosa

Sabudana Khichdi - Sabbakki Uppittu

Rava Pongal

PESARATTU

Preparation :

• Soak the cashews and poppy seeds into water for half an hour.
• Blanch the tomatoes and make tomato puree.

• How to blanch tomatoes :

• Take the tomatoes and with a knife cut the four sides only skin deep. It should just mark a plus sign on the tomatoes. Don't cut deep. You should just cut the skin so that it's easy to remove the skin when they are blanched.

• In a thick bottomed kadai boil tomatoes for five minutes and let them cool.
• Once the tomatoes are cool, remove the skin.
• Grind the tomatoes in the mixie jar to a fine puree.

• Cut all the vegetables into 2 inch long pieces.
• Cook to two whistles the cut beans, potatoes and carrots.
• Heat groundnut oil in a thick bottomed kadai.
• Deep fry the baby corns, capsicum and onion till golden brown and set aside.
• Now adjust the oil in the kadai to three tablespoon.
• Add garlic ginger paste and fry for two minutes.
• Now add the tomato puree and cook it till the oil separates.
• Now add coriander powder, garam masala powder, red chilli powder, curry leaves and cook for five minutes.
• Then add the cashew poppy seeds paste and adjust water and let it come to a boil.
• Now add all the cooked vegetables, salt and a pinch of sugar, mix well and let it simmer for a minute or two.
• Finally add the fried baby corn and capsicum pieces and let us simmer for a minute more.
• Garnish with coriander leaves, add a dollop of butter and serve hot with lachha parathas.
• This tastes awesome with rotis, chapatis and pooris.

bitter gourd stir fry recipe | hagalkayi palya | karela stir fry recipe

chitrannaa.blogspot.in

Prep time                        10 mins

Cooking time                   20 mins

Serves                            4

Ingredients :

Bitter Gourd thinly sliced circles               4
Thinly sliced onions                                 3
Sour curds                                             1 cup
Sambar powder                                      2 tablespoon
Turmeric powder                                    1 teaspoon
Jaggery powder                                     1 tablespoon
Oil                                                        4 tablespoon
Mustard seeds                                       1 teaspoon
Jeera                                                    2 teaspoon
Grated coconut                                      2 tablespoon
Chopped coriander leaves
Curry leaves
Hing
Salt to taste

Preparation :

• Soak the bitter gourd slices in sour curds for 20-30 minutes.
• Heat oil in a kadai, add mustard and jeera seeds, hing, turmeric powder and curry leaves.
• Add sliced onions and fry till golden brown, stirring occasionally taking care not to burn them.
• Squeeze the bitter gourd from the curds and add.
• Also add salt, sambar powder.
• Cook on a medium flame covered with a lid and stirring occasionally.
• Add a little oil if you prefer and keep frying till the bitter gourd turn golden brown.
• Turn off the fire and add jaggery powder.
• Garnish with coriander and grated coconut. 
• Serve with rotis / chapati and rice.