MASALA DOSA'S ALOO SABZI / ALOOGADDE PALYA

MASALA DOSA'S ALOO SABZI / ALOOGADDE PALYA

Ingredients

4-5 Medium sized potatoes boiled and mashed
2 No's Onion thinly sized
1 capsicum sliced
3-4 green chilies slit
3 tbspn boiled green peas
2 tbspn oil
1tspn uradal
1tspn mustard seeds
1 tbspn  chopped coriander leaves
1 tbspn curry leaves
1/2 tspn turmeric powder

Method

1. Heat oil in a pan on a medium flame.
2. add mustard, uradal once it splutters add onion, green chilies and curry leaves.
3. add capsicum once it is done add boiled green peas and stir on for 3-4 minutes
4. add turmeric powder stir for 2min
5 add boiled mashed potatoes mix well and close the lid and let it for 5-6 min.
6. add corriander leaves mix well and switch off the flame.

Served with hot masala dosas/puris.

Stuffed Bhindi / Stuffed Okra / Stuffed Lady finger

Delicious and colorful recipe!! Try this and let me know.

Stuffed Bhindi/Stuffed Okra/Stuffed Lady finger



Ingredients:
500gms Bhindi
2 onions
2 tomatoes
2 green chillies
2tspn. oil
1tspn. chat masala powder
1/2 tspn. garam masala powder

Method:
1. Wash and wipe dry lady fingers. Slit them and keep aside.
2.Make a paste of onions, tomatoes, and green chillies.
3. Heat 1tspn of oil in a non stick pan on a meduim flame, and add the above paste and cook them for 3 min.
4. Add chat masala powder and garam masala powder and cook for 1 min. Let the masala cool
5. Stuff the masala into the slitted ladyfingers.
6. Heat 1tspn. oil in a non stick pan on a meduim flame. Add stuffed lady fingers to it and cook for 10-12 minutes. Stir in between.

Serve it hot.

BEETROOT SABZI / PALYA

BEETROOT SABZI / PALYA

Beets has always been my favourite but, we don't find beetroot here in Tokyo. I got canned beetroot from a Srilankan grocery shop.

This is a very simple recipe, which I learnt from my mother. All you need is

Ingredients:

500gms beetroot - diced

1large siced onion -finely chopped

1tspn fennel seeds

3-4 green chillies/green chillies- corsely chopped

1tbspn. chickpea flour/besan

4-5 curry leaves

1tbspn oil

salt as per taste

1/2 tspn cinnamon powder(Optional)

2tbspn. fresh chopped corriander

Method:

1. In a pan heat oil on a medium flame. Add fennel seeds, chopped onion, green chillies/red chillies and saute for 4 min.

2. Add diced beetroot, salt and cook till it becomes soft.

3. Add chickpea flour/ besan and saute for 3-4min (You can also add cinnamon powder).

4.Garnish with fresh chopped corriander.

Can be served as side dish with rice. Can also be served with pulkas/chapathis.

BHINDI / OKRA / LADIES FINGER - FRY /SABZI

BHINDI / OKRA / LADIES FINGER - FRY / SABZI


Ingredients:
250gms -bhindi/okra -I have cut cross-wise


1large size onion-finely chopped
1tbspn.red chillie powder
1tbspn.oil
1tspn.garam masala
1tspn.amchur powder-optional
salt as per taste
1tbspn. fresh corriander- chopped

Method:
1.In a pan, heat oil on medium flame. Add chopped onion and cook them till they become translucent.
2. Add bhindi/okra and fry till the bhindi gets rid of stickiness.
3. Add salt and red chillie powder and saute for 2-3min.
4. Add garam masala and amchur powder and saute for a minute.
5. Garnish with fresh chopped corriander.

BITTER GOURD / KARELA SABZI

BITTER GOURD / KARELA SABZI/HAGALKAYI PALYA/GOJJU

Bitter gourd - Rich in Vitamin C, potassium, copper, iron and also in phosphorus and sodium, alkaline salts, insulin

It effectively lowers blood sugar.

BITTER GOURD / KARELA SABZI/HAGALKAYI PALYA/GOJJU

Ingredients:

2 meduim sized bittergourd- finely diced

1 medium sized onion-finely chopped

4-5 garlic pods- corsely chopped

2 medium sized tomatoes-finely chopped

1tbspn. sambar powder/1tspn.chillie powder and 1tspn.corriander powder

1tspn. garam masala powder

1tspn. mustard seeds

1tbspn. oil

salt as per taste

fresh chopped corriander for garnishing

Method:

1. wash bitter gourd Cut and remove the seeds. Smear salt, turmeric and 1tspn of lemon juice and set aside for 1/2 hr. Wash again and drain.This procedure will reduce the bitterness of the vegetable.

2. Heat oil in a pan on medium flame, add mustard seeds once it splutters add chopped onion, garlic and saute them till translucent.

3. Add bitter gourd, add salt and cook them till it becomes soft.

4. Add sambar powder and saute.

5. Add chopped tomatoes and cook for 6-7 minutes.

6. Add garam masala and cook for 2min

Garnish with fresh chopped corriander

Serve it hot with chapatis/phulkas or rice.

Variations:

If you want it sweet and sour -you can add 1tspn -tamrind juice and jagerry

BAINGAN BARTA

BAINGAN BARTA


Ingredients:
1 large sized round brinjal/eggplant



1 meduim sized onion-chopped
3 medium sized tomatoes chopped
2 green chillies chopped
1tspn ginger chopped
1tspn red chilli powder
1tspn garam masala powder
2tbspn oil
1tspn cumin/jeera seeds
fresh corriander chopped
salt as per taste

Method:
1. Brush brinjal/eggplant with oil and roast them over low flame using forceps. Roast them till the skin starts peeling and starts shrinking. once it is cool, put it in water and remove the skin and mash them or corsely grind it.


2.Heat oil in a pan on a medium flame. Add cumin seeds allow to splutter, add chopped onions and saute till translucent.
3.Add chopped ginger, green chillies and saute.
4.Add mashed brinjal/eggplant, add red chilli powder, chopped tomatoes, salt as per taste and cook for 7-8min over medium flame.
5.Add garam masla powder and cook for 3min
6.Garnish with fresh chopped corriander.
Note:My mother adds goda masala/maharastrian masala-tastes real good!
Serve it hot with any Indian bread.

CARROT SABZI/PALYA

CARROT PALYA



Ingredients:
2 meduim sized carrot-grated
1 meduim sized onion finely chopped
3-4 green chillies-remove seeds and slit
3-4 curry leaves
1tspn.channa dal
1tspn mustard seeds
1tbspn oil
salt as per taste
fresh corriander chopped for garnishing

Method:
1. Heat oil in a pan on meduim flame, add mustard seeds, once it splutters add channa dal once it turns light brown add chopped onions, green chillies and saute.
2. Add grated carrot, salt and cook for 5-6 minutes
3. Once the carrot is cooked garnish with fresh chopped corriander

Serve it hot with chapatis/phulkas. Can also be served as side dish with rice.

BEANS SABZI/PALYA

BEANS PALYA

Ingredients:
250 gms. French beans
1 meduim sized onion chopped
3-4 green chillies/red chillies
1tspn channa dal/urdhal (optional)
1tbspn. oil
1tspn. mustard seeds
2tbspn. grated coconut
fresh corriander chopped
salt as per taste


Method:
1.Finely dice french beans.
2. Heat oil in a pan on meduim flame.
3. Add mustard seeds,once it splutters add chopped onion, chillies and saute till onion turns transulent.
4.Add beans,salt and cook for 7-8min. (Dont over cook)
5.Garnish with fresh chopped corriander and grated coconut.

Serve it as a side dish with rice.

CABBAGE SABZI

Cabbage Sabzi
In kannada, cabbage sabzi is known as yele kosina palya. Most of the marriages and functions in bangalore will have this sabzi in the menu.
This is quite simple and easy. Here goes the recipe!



Ingredients:
1/4 Cabbage shredded
3-4 green chillies -remove the seeds and slit
1/2tspn mustard
1tspn. urdhal
1tbpsn. oil
salt as per taste
fresh chopped corriander

Method:
Heat oil in a pan on a medium flame.
Add mustard once it splutters add urdhal when it turns light brown add slitted green chillies and saute.
Add shredded cabbage add salt as per taste and cook for 7-8 minutes.
Garnish with fresh chopped corriander.
Can be served as side dish with rice /Serve it hot with chapatis/phulkas