Mudhu Palya

I was looking for this recipe from a long time,  accurate one infact and found one here. We polished the plate :)

You need the following for making mudhu palya :
Menthesoppu or Spinach -1 bunch
Toor dhal - 1 cup (Togari bele/Split pigeon peas)
Green Chillies -3-4 (adjust according to the spice levels)

Coriander powder/Whole coriander seeds -1 tbsp
Jeera powder/Whole Jeera - 1/2 tbsp
Dry coconut  - 1 tbsp (grated)
Tamarind - the size of a marble (approx 1 tbsp of thick pulp)
Rice flour - 1 tsp
Oil - 1 tsp
Coriander leaves -1 tbsp(chopped for garnishing)

Method :
1. Cook Toor dhal in the pressure cooker and drain.
2. Chop the spinach/methi leaves finely.
3. Grind (without adding water) the green chillies, coriander, jeera and dry coconut in the mixer grinder.
4. Heat a tsp of oil in a pan. Pop mustard seeds and add a little asafoetida.
5. Add the ground mixture, and fry for 1-2 minutes.
6. Now add the finely chopped spinach/methi leaves.Fry for a minute or two till the leaves are wilt. If you are using methi fry the leaves for more time.
7. After about 5-6 minutes, when the water has all evaporated, add the cooked dhal to the mixture.Bring it to boil.
8. Add salt, little jaggery and thick tamarind juice.
9. Mix well and bring it to boil again.
10. Before you switch off the stove, add the rice flour followed by 1 tsp of oil .Mix well.
11. Garnish with coriander leaves.

Best served with hot rice and ghee or chapathis. 

This goes to Sowmya of creative saga for SWC-Cooking with greens event. 

 

Tondekayi Palya/Ivygourd

Ivygourd or Tondekayi tastes good in sambar, stirfried veggie, stuffed and also in yogurt.

You need the following to make this vegetable :

Tondekayi/Ivygourd : 20 (washed and cut into desired shape)
Fresh wet coconut : 2 tbsp (grated)
Green Chillies OR Red Chillies : 3 (adjust acc to your taste)
Cumin : 5-10 seeds
salt
Oil -1 tsp
mustard : few seeds
urad dal : few seeds (split deskinned urad dal)
curry leaves- 2-3
coriander leaves : 1 tbsp (chopped)


Microwave ivygourd with little salt and water till they soft. Pressure cook or cooking it over stove top can also be done if you don't wish to microwave.
Coarse grind coconut, chilli (roast dry red chilli if you are using it), cumin and salt.
Heat oil in a pan, add mustard and let it pop. Add urad dal and saute till it turns red.
Add coarse paste of coconut mixture and sautee for 30 sec, add cooked and drained Ivygourd pieces.
Stir to mix the contents. When the vegetable mixture is warm, remove the pan from stove and garnish it with coriander.
Serve hot as a side dish with rice and dal or with sambar. Goes well with curd rice :)

Honeydew Panaka

Panaka to me always refers to fruit juice which has jaggery in it.

You need the following to make honeydew panaka :

Honeydew : 2 wedges
jaggery: 1/2 cup or according to taste  (powdered)
Powdered Cardamom : 1 big pinch
Water as required

Take all ingredients in a blender and blend to make juice. Remove and serve.

Chapathi Roll for quick lunch

You need the following :

Chapathi : few freshly made

for filling :
Carrot : 1 grated
Onion : 1 chopped into fine pieces
Tomato : 1, pulp removed and chopped into fine pieces. 
pepper powder : 1/4 tsp
green chillies : 1/2 chopped into circles
Olive oil : 1 tsp
salt

Heat olive oil and add chopped green chillies and onion and saute till they change color. Add grated carrots and saute till they are done. Now, add chopped tomato and saute till the skin of tomato wilts. Sprinkle little pepper powder and salt and remove from stove.  You can garnish with coriander.
Make chapathis, spread the above veggie over it and roll it. You can pack it for your lunch or have it for your breakfast.
This veggie also serves as a good spread over your bread.

Akkithari Uppittu/Coconut and Broken rice upma

 Akkithari Uppittu/Coconut and Broken rice upma

You need the following to make this :
Akkithari/Broken Rice : 2 cups (rice granule size must be 3 times bigger than a granule of semolina)
Eerulli/Onions : 2 (medium sized, sliced length wise)
Hasirumenasinakayi/Green Chillies : 8
Karibevu/Curry leaves : 4-5 leaves
Hasikobbari turi/grated wet coconut : 1/2 cup (1cup=100ml )
Enne/Oil : 1 tbsp
Sasive/Mustard : 1/4 tsp
Jeerige/Cumin : 1/4 tsp
Turmeric : a big pinch (optional)
Uddinbele/Urad dal : 1/2 tsp
Kadalebele/Chana dal : 1/2 tsp

Take 1.5 cup of rice and run it in a mixer grinder to make finely broken rice.
Sieve the powder to get only broken rice. Roast the broken rice for 2-3 mins till the mixture gets warm
Heat oil in a vessel you intend to make upma.
Add mustard and when it stops popping, add jeerige/cumin followed by two dals. Chana dal goes in first.
Add green chillies, chopped onions, curry leaves and give a good stir. Mix and add little salt. Let onions change its color. Now add 5 cups of water (1 cup of broken rice=2.5 cups of water) and bring it to boil.
Add salt and mix. Check the taste of boiling water. Add half cup of grated wet coconut.
If salt is added sufficiently, reduce the flame and start adding broken rice/rice semolina. Keep stirring while you add and this prevents lump formation in upma. Let the mixture boil for 1 min. Switch off the stove, cove the upma vessel and proceed to make chutney.

Eerulli kayi chutney / Onion and Coconut chutney

Onion : 1 tbsp (roast it with little oil on a pan)
Wet coconut : 1 cup
Roasted chickpeas : 2 tsp
Coriander : 2 tsp (roast it with little oil on a pan)
Green Chillies : 4 (roast it with little oil on a pan)
salt, tamarind paste(half tsp)

Grind everything to make a smooth paste. Spoon to a cup/bowl and add seasoning/oggarane/tempring

Enjoy uppittu and chutney!

Stuffed Jalepenos

You need the following to make :

Jalepeno Peppers/Long Mirchis : 8
Shredded wet coconut : 1/2 cup
Jeera/Cumin : 1tsp
Roasted Chickpeas : 1 tsp
Green Chillies : 4
Coriander leaves : 1tbsp (chopped)
Salt

Dry grind coconut, jeera, chickpeas with chillies, coriander leaves and salt.
Slit peppers lengthwise and remove seeds from it.
stuff the ground mixture into slit chillies .

Tampering :

Oil : 1/2 tbsp
curry leaves : few
hing : 1 pinch

Heat oil and add hing and curryleaves. Arrange stuffed chillies in the pan and toast them. Reverse them when they start browning at the bottom. When the other side also browns switch off the stove and serve hot with rice.