Friday, April 18, 2014

Kannadiga Recipes : Soppu Saru | Soppina Saaru | Greens Curry

In bangalore, quite a few variety of leafy vegetables are available. For my recipe I have used Spinach(palak soppu), Methi ( Menthe soppu), Dill leaves ( Sabbassige soppu), Amaranath leaves (dantina soppu) and two more local soppu. We can as well use any of the two available greens for this dish.

Preparation Time: 45 minutes

Servings: 4

  • 1 each small bunch Green leafy vegetables explained above.
  • 1/4th cup Toor dal
  • 4 -5 Green chillies
  • 1 big Onion cut into cubes
  • 1 big Tomato cut into cubes
  • 1 medium size Tamrind
  • 1 whole Garlic, separated and cleaned
  • 1 tea spoon Turmeric powder
  • 1 table spoon Garam masala/ Sambar powder
  • 1/2 tea spoon Mustard seeds
  • Oil for seasoning
  • 1 strand Curry leaves
  • 2 Red chillies
  • Salt as per taste

  • Soak toor dal for around 2 hours in water.
  • Clean and wash all the greens and keep it aside.
  • In a pressure cooker, add soaked toor dal, all the greens, green chillies, onion, tomato, garlic, turmeric powder, tamarind.
  • Pressure cook it for 1 whistle.
  • Once the cooker cools down, transfer the contents of cooker to blender.

  • Don't blend it to smooth paste. Grind it coarsely as shown in picture.
  • Finely transfer the contents of blender to a kadai.
  • Add salt, garam masala / sambar powder and chilli powder if needed.
  • Mix it well and let it cook for 4 - 5 minutes.
  • In a separate small pan, add oil, mustard seeds, curry leaves and red chillies.
  • Add this seasoning to the curry and serve hot soppu saru with hot rice or ragi mudde.

Monday, April 7, 2014

Quick Lauki Ki Sabzi | Bottle Gourd And Black Eyed Peas Curry Recipe - A Side Dish For Chapathi Or Roti

The above thali has 2 chapathis, bottle gourd curry and Kerala style Karimeen Pollichathu. Below is a very quick and tasty recipe of bottle gourd.

Preparation Time: 30 minutes

Servings: 2

  • 2 cups of Bottle gourd(Lauki) cut into small pieces
  • 1/4th cup Black eyed peas
  • 1 big Onion finely chopped
  • 1 medium Tomato finely chopped
  • 1/2 tea spoon Mustard seeds
  • 1/2 tea spoon Cumin seeds
  • 1 strand Curry leaves
  • 1 tea spoon Chilli powder
  • 1 tea spoon Garam masala
  • Oil for seasoning
  • Salt as per taste

  • Cook black eyed peas in cooker and keep it aside.
  • Heat oil in a kadai, add mustard seeds and cumin seeds.
  • When it starts spluttering, add curry leaves and onion. Fry it till the onion becomes light brown.
  • Now add bottle gourd pieces, add little water, close the lid and let it cook for 7 - 8 minutes.
  • Add finely chopped tomato and cooked black eyed peas.
  • Add chilli powder, garam masala , salt. Mix well.
  • Cook for another 7 - 8 minutes.
  • Lauki ki sabzi is ready.

Tuesday, April 1, 2014

Mushroom Masala Gravy | Punjabi Style Mushroom Makhanwala | Mushroom Makhani Curry Recipe

Preparation Time: 50 minutes

Servings: 4

  • Butter as required
  • 2 packets( 18 - 20 in number) of Mushrooms
  • 3 medium Onions
  • 1 big Tomato finely chopped
  • 3 - 4 Green chilllies
  • 1 table spoon Ginger garlic paste (I have used Garlic pods and ginger piece while grinding)
  • 2 strands of Coriander leaves
  • 1 tea spoon Cumin powder
  • 1 tea spoon Coriander powder
  • 1 table spoon Chilli powder
  • Cream if required
  • Salt as per taste

  • Cut mushrooms in small cubes as shown in picture.
  • Cut 1 onion into big cubes.
  • Grind the onion, green chillies, ginger, garlic and 1 strand coriander leaves in blender to smooth paste and keep it aside.
  • Chop the 2 remaining onion into small pieces.
  • In a kadai, put oil/butter and fry the finely cut onion till it becomes light pink.
  • Then add finely chopped tomatoes and fry.
  • Now add cumin powder, coriander powder, chilli powder, salt, ground masala and mix well. Dont add water as after adding mushroom the gray becomes more liquid.
  • Add mushroom, mix well. Close the lid and let it cook for another 10 minutes.
  • At the end sprinkle remaining finely chopped coriander leaves.
  • Also add cream(if required), butter (if required) while serving.

Thursday, March 27, 2014

Indian Desserts : Cantaloupe sweetdish | Konkani Chibbada Hashale | Chibda Phovu

Chibbad is a kind of sweet melon. It is known as Karbooj in Hindi and Cantaloupe in English. This fruit is a seasonal fruit  and a good variety chibbad just dissolves in mouth and the flesh of it becomes like rava, This sweet dish is very famous in Konkani people.

Preparation Time: 10 minutes

  • 1 medium size Chibbad(Cantaloupe) cut into small cubes
  • 1 ½ cup grated Coconut(preferably tender one)
  • 1 cup Jaggery
  • 4-5 Cardamom peeled and powdered
  • ½ cup Phovu(Avalakki in Kannada, thin, optional)

  • Wash poha in water and soak it for some time.
  • Grind grated coconut and jaggery to smooth paste.
  • Now mix cubes of chibbad, the above prepared paste, cardmon and phovu.
  • Serve chilled.

 PS:  The coconut to be used in this should be as tender as possible. The tender coconut makes this dish more tasty.

Kerala Style Karimeen Pollichathu Recipe

Preparation Time: 60 minutes

Servings: 2


For the marinate
  • Karimeen 2 in number
  • 2 table spoon Chilli powder
  • 1/2 table spoon Turmeric powder
  • 1/2 table spoon Pepper powder
  • Salt as per taste
  • Oil to fry
  • Banana leaf for wrapping

For the Masala gravy  
  • 1 big Tomato finely chopped
  • 1 big Onion finely chopped
  • 2 table spoon Ginger garlic paste
  • 2 Green chillies finely chopped
  • 1/2 table spoon Pepper powder
  • 1/2 table spoon Coriander powder
  • 1 tea spoon Garam masala powder
  • 3 table spoon Thick coconut milk (optional)
  • 1 strand Curry leaves
  • A small bunch of Coriander leaves finely chopped
  • Salt as per taste
  • Oil to fry

  • Cut and clean the fish.
  • Peal the skin of the fish completely or make diagonal slits on them. This helps in marinating the fish.
  • Make a paste of chilli powder, turmeric powder, pepper powder and salt.
  • Apply this paste to the fish all around, and keep aside for an hour, to get the fish marinated.

 For the Masala
  • Put oil in a kadai, add green chillies, ginger garlic paste and curry leaves.
  • Fry till the raw smell disappears.
  • Now add chopped onion till it turns to light brown.
  • Now add tomatoes and rest of the powders given above.
  • Finely sprinkle coriander leaves.

  • Fry the marinated fish on a hot tawa, in oil till it is half done. Cover the fish with lid and fry both the sides of the fish.
  • Now Clean a medium size(the size should be enough to cover the fish completely) banana leaf.
  • Place a layer of the above masala on banana leaf.
  • Now place the fried fish.
  • Apply another layer of the masala above the fish as shown in picture.
  • Carefully wrap the leaf and tie it.
  • Heat a tawa, put little oil.
  • Keep the above wraped fish on it, and fry both the sides.
  • Cover it with a lid for a nice aroma.

PS: One can add lemon juice while preparing Masala if you like. or one can add lemon juice at the end, while eating.

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