PALAK SOPPINA PALYA / PALAK SABJI

Ingredients:

Palak leaves/spinach-cleaned,washed and finely chopped (palak soppu)
2tbsps finely chopped -onions
finely chopped or slit lengthwise- green chillies
1/4tsp mustard
1/4 jeera/ cuminseeds
1/2tsp bengal gram
1/2tsp urad dal
few curry leaves
chopped coriander leaves
shredded fresh coconut (optional)
salt to taste
oil as required

Method:

Heat the oil, add mustard, cumin seeds, when they splutter, add bengal gram,urad dal and curry leaves and fry for one minute. Add chopped greeen chillies and onions and fry for few minutes or until the onions are slightly browned. Then add salt and chopped palak leaves and mix well and cover it for few minutes or until leaves are cooked. Stirring occasionally. Remove from the heat. Stir coriander leaves and fresh coconut. Mix well and serve as a side dish or serve with chapati.

PEAS ALOO MASALA/ ALOO MATTAR

Ingredients:

1/2kg potatoes, peeled and cut into 1" pieces
1 onion medium, finely chopped
2-3 green chillis, whole or slit
1 cup peas - fresh or frozen
1tbsp tomato puree or paste
1or2 chinnamon sticks,
ginger 1 inch, crushed or chopped
1/2 tsp turmeric powder1
/4tsp chilli powder
2tsps cumin powder
1/4tsp blackpepper
salt to taste
1 cup water
coriander leaves for garnishing.

Preparation method:

Heat the oil over medium heat and fry the onion, cinnamon and ginger for 3-4 minutes. stirring frequently.Reduce heat to low and add the turmeric, cumin, chilli powder and pepper. stir and fry for 1 minute.Add the potatoes and the green chillies, stir and cook until the spices are blended throughly.Stir in the tomato puree and salt, after 2 minutes add the water, bring to the boil,cover the pan and cook over medium to low heat,then after two minutes, add the peas,cover the pan and cook until the potatoes are tender.Remove the pan from the heat. stir in the coriander leaves. serve with chapati, parota and puris.

GULAB JAMUN

Ingredients for dough:

All purpose flour or maida - 2tbsps
Semolina or soji or rava - 2tbsps
Khova or khoya - 500gms
Baking soda or baking powder - 1/2tsp

Ingredients for Syrup:

Sugar - 21/2 cups
Water - 2 cups
Kewra water (drops) -1/4tsp(optional)
Saffron a pinch or little
Cardmom powder -1/4tsp

Preparation Method:

1. Make the syrup, take a wide and deep saucepan, put sugar and water boil to 7-8 or more minutes till the syrup turns lightly chage the colour. Then add cardmompowder, kewrawater and saffron mix and keep aside.
2. Mix khova, maida and semolina and soda mix all well and add a little water or milk, knead to a smooth,soft dough like consistency. Let it stand for only five minutes.
3. Then form small balls and smoothen by rolling between your palms. Put a little sugar in the centre of each ball,seal and roll into balls again.
4. In a frying pan heat a oil or ghee , then deep fry all balls on a low flame until golden brown or more.Remove the balls with slotted spoon. keep aside.
5. When slightly cool. Put into the sugar syrup.

6. Serve after 30minutes or 1 hour ,hot or cold.

HESARUKAALINA SALAD/SPROUTED SALAD

Ingredients:

Sprouted green gram / molake hesaru kaalu - 1 cup

grated carrots - 2 tbsps

grated coconut - 1tbsp

finely chopped onion - 2 tbsps

finely chopped / paste green chillies

finely chopped coriander leaves

1/4tsp lemon juice

pepper and salt to taste

Method:

Put sprouted gram, onions, green chillies, carrot and coconut into a serving bowl. combine the lemon juice, salt, pepper and coriander leaves. And mix well.

Serve with any meal and papad.

BISI BELE BATH - B CUBE

Ingredients:

Raw rice - 1 cup
toor dal - 1 cup
chopped mixed vegetables,(potatoes,carrots,beans)- 1cup
fresh peas - 1/2 cup
few small onions
oil - 1tbsp
turmeric powder
tamarind pulp-1tbsp
jaggery ,grated or crushed - 1tbsp
salt to taste

Fry and Grind the following all ingredients in a mixie.:

red chillies to taste
coriander seeds-1tbsp
fenugreek seeds-1tsp
cuminseeds - 1tbsp
poppy seeds- 1/2tsp
cardamoms-2
cloves-4
cinnamon-1 stick
pepper corns - 7-8
coconut powder-1/2 cup

For seasoning:
oil
ghee
mustard
hing
cashewnuts
curry leaves
red chillies

Preparation Method:

Cook the dal and rice with chopped mixed vegetables and turmericpowder, small onion, fresh peas and little oil and water. keep it aside.
Heat the oil in a sauce pan and add mustard, hing,cashewnuts, curryleaves and redchillies and fry for 1 minute. Add ground masala paste and fry for 2 minutes. Add tamarind pulp, jaggery and salt and cooked rice and dal and vegetable mixture and add 1 cup water and stir well and cook for few minutes. And stirring occasionally.Remove from fire. Add chopped coriander leaves and fried cashewnuts and 2 tbsps of ghee and mix well.
Serve hot with potato chips or pappad or menasinakaayi bajji. This is one of the very popular dish in the Karnataka.

TOMATO RASAM

Ingredients:

Tomatoes - 4 (large)
oil - 1tbsp
mustard - 1/4 tsp
jeera - 1/4 tsp
curry leaves
a pinch of hing ( asafoetidea)
crushed garlic
tamarind pulp/extract - 1tbsp
chilli powder - 1/2tsp
rasam powder - 1/2tsp
garam masala - 1/4 tsp
salt to taste
chopped coriander leaves

Method:

Grind the tomatoes in a blender.
Heat the oil and add mustard and jeera fry for until they pop, add crushed garlic, curry

leaves, dry red chillies and hing and fry for a minute. Now add the tomatoes puree/mixture, tamarind pulp/extract, salt, chilli powder and rasam powder and water,bring to the boil and add garam masala and mix well and remove from the heat. Add the coriander leaves and stir well. Serve hot with plain boiled rice and pappad.
Allow the drink to cool.A very popular rasam in Karnataka.