PHULKA AND MOOLI LEAVES SABJI/ MULANGI SOPPINA PALYA

INGREDIENTS

2-3 radish along with the leaves
1/2 tsp cummin/jeera
1/4 tsp turmeric powder /haldi
1-2 tsp red chilli powder
2 tbsp besan/bengal gram flour
salt to taste
oil

METHOD

• Heat 1 tbsp oil. Add jeera.
• Add finely chopped radish along with the leaves.
• Stir fry for a few secs.
• Add salt,haldi powder and red chilli powder. 
• Cover and allow to cook on a slow flame.
• When the radish becomes soft, add the besan flour and mix well. 
• Allow to cook for a min.
• Squeeze a few drops of lime juice and serve with rotis .

FOR THE PHULKAS

Phulkas are flattened wheat breads which are cooked on direct fire.

They are very light and easy to digest compared to tawa rotis and parathas.

HOW TO MAKE PHULKAS

rolled out ball

put on heated tawa

flip and allow to brown on one side

flip and put on fire

READY :)

• Mix salt and water to whole wheat flour and knead into a medium soft dough.
• Apply oil and knead again.
• Keep aside for 15-20 mins.
• Make small balls of the dough.
• Roll out into a uniform thin circle .
• Take care to avoid creases while rolling.
• Heat a tawa/girdle and put the phulka on it.
• Flip it to the other after a sec and allow it to roast well to a light golden colour.
• Now remove the tawa from fire and put the phulka directly on fire with the uncooked side facing the flames with the help of tongs.
• The phulka bloats and puffs up.
• Remove from fire and apply ghee.
• The diet conscious can skip the ghee. :)
• Serve the phulkas hot with any side dish of your choice.
• You can also serve some sliced onions mixed with lemon juice and salt to enhance the taste .

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PALAK DAL / SPINACH IN LENTIL

INGREDIENTS

1/2 CUP TOOR DAL/ YELLOW  LENTIL
1 BUNCH PALAK LEAVES/SPINACH
1 LARGE ONION
2 MEDIUM SIZED TOMATOES
1" PIECE GINGER
1/2 tsp JEERA/ CUMIN
1/2 TSP MUSTARD
1/2 TSP RED CHILLI POWDER
1/4 TSP HALDI POWDER
1/4 TSP HING
2-3 TBSP OIL
SALT TO TASTE

METHOD.

• Boil the dal till soft and mash well.
• Heat oil in a pan.
• Add jeera and mustard.
• When the mustard splutters, add chopped onions and crushed/grated ginger.
  
• When the onion turns transparent ,add chopped tomato,salt and fry till the oil separates from the sides. 
• Add haldi and chilli powder and saute for a min.
  
• Add the chopped palak  and mix well.
  
•  Cook till the palak becomes soft.
• Do not add water. 
  
• Now add the cooked dal along with some water and boil well till you get the required thickness.
  
  
  
  
  
  
  
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This dal can be served with Rotis or plain steamed rice.

MASALEDAR LOBIA/ SPICY BLACK EYED PEAS

INGREDIENTS

1cup lobia/black eyed peas
1" piece cinnamon
3-4 cloves
1-2 tej patta/bay leaf

2medium sized onions
2 small tomatoes
1 green chilli


1/2 tsp haldi/turmeric powder
1 1/2 tsp dhania powder/coriander powder
red chilli powder as per your taste
salt to taste
3tbsp oil


METHOD

• Boil the lobia and keep aside.
• Heat oil in a kadai and add the cloves,cinnamon and bay leaves.
  
• Add the green chilli and saute for a min.
• Add the chopped onions and fry till they turn pink.
  
• Add the chopped tomatoes along with salt.
  
• Fry well till the oil starts oozing out.
• Now add turmeric,coriander powder and chilli powder. 
  
• Fry well. The oil is now oozing out.
  
• Add the boiled peas to the above paste and boil well.
  
• Serve with rotis .
  

CUCUMBER IN TIL GRAVY

INGREDIENTS

1 medium sized cucumber
3 tbsp sesame (til) ground to powder
2 tbsp coriander powder
1/2 tsp chilli powder
1/8 tsp turmeric powder

FOR TEMPERING
2 tsp oil
1/4 tsp cumin (jeera)
1/2 tsp mustard
a pinch oh hing (asafoetida)
1/8 tsp turmeric powder (haldi)

PREPARATION

• Chop the cucumber into cubes.( Do not remove the skin)
• Heat oil in a pan and temper with jeera, mustard and hing.
• Add the chopped cucumber and salt and stir fry for a few secs.
• Add the dry ingredients, mix well and cover a lid and allow to cook on low flame.
• Keep stirring at intervals to avoid the masala from sticking to the bottom of the pan.
• (Add a little water if required.)
• Remove from the stove when the cucumber is cooked and oil starts floating on top.
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RidgeGourd Hot Chutney/ Heerekai Bisi Chutney/TURAYI KI CHUTNEY

INGREDIENTS

1 medium sized ridge gourd
1 cup boiled toovar dal/pigeon peas
2-3 green chilies
3 tbsp grated coconut
3 tbsp chopped coriander leaves
a pinch of turmeric/ haldi
salt to taste

FOR TEMPERING
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp udad dal/ black gram dal
a pinch of hing
a few curry leaves

• PREPARATION
• Scrap the skin of ridge gourd and chop into medium sized pieces
• Boil the ridge gourd along with green chilies
• Boil the dal with a pinch of turmeric with just enough water to cook it.
• Allow it to cool.
• Grind the ridge gourd,green chilies, coconut,coriander leaves and salt.
  
• Then add the cooked dal and grind.
  
• Heat a pan of oil and add mustard.
• When it splutters add the udad dal
• After a few secs add hing and curry leaves.
  
• Add the ground paste and lower the flame.
  
• When it just begins to boil , remove from flame and serve with rotis or chapatis
  

KADAI PANEER

This is a very tasty side dish for rotis or parathas.
Very simple and quick to make.

INGREDIENTS:

2 medium sized onions

2 capsicums

2 firm ripe tomatoes

1 cup paneer cubes (cottage cheese)

1 green chilli slit lengthwise

1tsp jeera (cumin)

2 tsp ginger garlic paste

3 tsp tomato sauce

1 tsp garam masala powder

1/2 tsp chilli powder

A pinch of turmeric powder

2tbsp ghee (It can be replaced with oil)

2tbsp oil

salt to taste

PREPARATION METHOD

• Chop the vegetables into large cubes
• Heat the oil and ghee in a pan. Add jeera , ginger garlic paste and fry.
• Add chopped onions and the green chilli.
• Saute till the onion begins to get transparent.
• Now add the paneer cubes and mix well.
• Add the tomatoes and tomato sauce.
• Add garam masala,chilli powder and turmeric powder and mix well. 
• Allow to cook for a min
• Add salt and mix well.

Kadai Paneer is ready to be served!!!

Precautions:

Do not add salt at the beginning as the tomatoes will  start releasing water.

The vegetables should be cooked but yet be firm and not mushy .

Cook on a medium flame and do not stir too much.

SEEME BADANE TOVE

Seeme Badanekayi is also known as Chow Chow.  It is known as CHOYOTE SQUASH in English.
I use it frequently for making pallya , tove and majjige huli.
Here I am sharing the recipe for making tovve.
Tovve is a lentil curry  with or without vegetables.
It has no spices and requires a simple tempering.
It is a good side dish for rotis.

INGREDIENTS
1 medium sized chow chow/choyote squash
Peel the skin, remove the seed and then chop into small cubes.
1/4 cup moong dal/green gram dal
2-3 green chilies
1 small tomato
1/2 tsp mustard
1/4 tsp jeera/cumin
1/4 tsp haldi/ turmeric powder
a pinch of hing/asafoetida
a sprig of curry leaves
salt to taste.

METHOD
Heat 2tsp of oil. 

Add mustard, jeera hing, curry leaves and chopped green chilies. 

Add the washed daal and stir for a min. 

Add the chopped vegetable, tomato, haldi and salt. 

Add a cup of water and pressure cook till the lentils/dal become soft. 

The dal should not get overcooked and form a paste!

Garnish with chopped coriander leaves.

Can be served with rice or  rotis.

Other vegetables like ridge gourd, snake gourd  or cucumber can be used in this recipe.
If you are not using a pressure cooker, boil the dal and vegetables separately and then temper them and boil.

TOMATO IN COCONUT GRAVY

INGREDIENTS
3 ripe and firm tomatoes chopped into large cubes
1 tbsp udad dal (black gram )
1 tsp mustard seeds
1/2 tsp methi seeds (fenugreek)
3-4 red chilies
1/4 tsp hing (asafoetida)
2 tsp tamarind paste
3-4 tbsp grated coconut
1/4 tsp of turmeric powder(haldi)
salt to taste

METHOD
In a drop of oil, fry all the ingredients. Add tamarind paste and coconut and grind to a paste
In a pan heat 1/2 tsp oil. Add mustard and hing powder. When they splutter add the ground paste and the tomatoes. Add about a cup of water and salt and boil for 10 mins.

MIXED VEGETABLE KURMA

INGREDIENTS

2 cups chopped vegetables like beans,carrot,green peas and potatoes. Do not peel the potatoes. Wash them well and chop along with the skin.
1/4 tsp jeera(cumin)
3/4 cloves(lavang)
1" piece cinnamon(dalchini)
1 tsp poppy seeds(khus khus)
2/3 green chiilies
2/3 cloves garlic
1" piece ginger
1 small onion
1/4th cup grated coconut
2tsp roasted gram(putana)
A handful of fresh coriander leaves
salt to taste

METHOD
Boil the vegetables along with a little salt and keep aside. In a drop of oil, fry the cloves,cinnamon,cumin and poppy seeds.Grind the above fried spices along with the other ingredients to a fine paste.
Add this paste to the boiled vegetables along with a pinch of turmeric and salt as per taste. Mix well.
Bring to a boil. When it just starts boiling , remove from flame.
This tastes well with rotis and puris.

The kurma should not be boiled too much after adding the ground masala. If boiled too much, the oil from the coconut gets separated.

NOTE

I have used very mild spices. If you like it spicy ,you can increase the quantity of ginger, garlic and green chilies as per your taste and flavour.