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

Ingredients:

• 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

 Method:

• 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.

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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

Ingredients:

• 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

Method:

• 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.

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

Preparation Time: 50 minutes

Servings: 4

Ingredients:

• 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

Method:

• 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.

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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

Ingredients:

• 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)

 Method:

• 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.

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Kerala Style Karimeen Pollichathu Recipe

Preparation Time: 60 minutes

Servings: 2

Ingredients:

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

Method:

• 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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