GREEN LEAVES FRY

 INGREDIENTS:-

1. Mola keera             1 bunch
2. Small onion            1 cup
3. Tomato                   1      
4. Garlic                     20
5. Red chilies             2 broken
6. Chilly powder        1 tsp
7. Turmeric                1/2 tsp
8. Salt                        1 tsp
9. Hing                      1/4 tsp
10. Oil                         1 tbsp     

METHOD:-

• Pluck the leaves, stem and wash for 3 or 4 times.
• Cut into small pieces, cut tomato. Keep onion whole.
• Heat oil in a small cooker, add onion, red chilies and fry.
• Add garlic, chilly powder, turmeric and tomato.
• Fry until the tomatoes cooked, add the cut leaves.
• Add salt and 1/4 cup water and cook for 2 whisles.
• Cool and open the lid and mix, serve with chapati.

PUNJABI PALAK PANEER

 INGREDIENTS:-

1. Palak             2 bunches
2. Paneer           1 packet
3. Onion            2 nos
4. Tomatoes       3 nos
5. Ginger           1"
6. Garlic            10 pods
7. Green chilies  5 nos
8. Cumin seeds  1/2 tsp
9. Fennel seeds  1/2 tsp
10. Turmeric        1/2 tsp
11. Butter             2 tsp
12. Oil                  1/2 cup
13. Salt                 3 tsp
14. Garam masala 1 tsp
15. Hing                1/2 tsp
16. Chilly powder 1 tsp

METHOD:-

• Clean and soak palak for 1 hour, wash for 3 times and drain water completely.
• Grind palak to a smooth paste. Cut 1 onion, tomatoes, paneer to small pieces.
• Grind 1 onion, 1 tomato, ginger, garlic, and chilies separately.
• Heat oil in a pressure pan fry paneer and keep it aside.
• Add cumin and fennel seeds, hing and fry, saute onion till translucent.
• Add tomatoes and fry for a minute, add the ground onion paste, salt, chilly powder, and turmeric.
• Fry till good aroma comes out, and oil separates.
• Add ground palak, water, and cook for 2 whistles.
• Cool down and add fried paneer, butter to it.
• Serve with roti, chapati.

MIXED GREEN LEAVES GRAVY[MAHARASTRA]

INGREDIENTS:-

1. Green leaves             5 types
2. Green chilies            8
3. Tamarind                  lemon size
4. Jaggery                    1 tbsp
5. Bengal gram flour   4 tsp
6. Curd                        1/2 cup
7. Groundnut               1/2 cup
8. Bengal gram            1/2 cup
9. Turmeric                  1/2 tsp
10. Salt                           1 tsp
11. Chilly powder          1 tsp
12. Water                        2 cups

FOR SEASONING:-

1. Oil                            1/2 cup
2. Mustard seeds          1 tsp
3. Jeera                         1 tsp
4. Hing                          1/4 tsp

METHOD

• Soak Bengal gram, groundnut for 5 hours. Soak tamarind and extract the juice.
• Wash green leaves, and cut. Chop chilies.
• Pressure cook Bengal gram, groundnut, green leaves for 3 whistles.
• Mash Bengal gram, groundnut and green leaves, or whip 2 or 3 times with water.
• Heat oil, add mustard and jeera and splutter.
• Add green chilies, hing and add tamarind juice, turmeric, jaggery, salt, and mix.
• Mix Bengal gram flour with curd and add to the tamarind and boil.
• Then add the mashed green leaves mashed, chilly powder.
• Mix and boil until thick. This is Maharastra special gravy on the festival days.

AGATHI SOPPU GRAVY FOR CHAPATI

Agathi means, a kind of spinach, on AMAVASYA day, in south INDIA, We prepare this dish. Because on that day our body gets poisoned, and to get rid of this we should take this rasam. It clears the unwanted waste in the body, it gives us positive energy, clears negative energy, and makes us powerful, and also it is a saying that ancestors blessings will be there for us. So whenever you get this holy spinach, don't forget to cook and prepare this GRAVY.

INGREDIENTS:-

1. Agathi soppu              1 cup
2. Tur dhal                      1 cup
3. Water                          4 cups
4. Tomato                       5 nos
5. Sambar powder          1 tbsp
6. Curry masala              1 tsp
7. Garlic                          1 pod
8. Small onion                10
9. Chilly powder             2 tsp
10. Turmeric                     1 tsp
11. Castor oil                    1 tsp
12. Salt                             1 1/2 tsp

FOR SEASONING:-

1. Badaga                    1 tsp
2. Red chilies              2 broken
3. Curry leaves            few
4. Hing                        1/4 tsp
5. Coriander leaves     for garnishing

METHOD:-

• Soak the leaves for 1/2 an hour and drain the water.
• In a pressure cooker, add tur dhal, turmeric, water, castor oil, Agathi leaves, sambar powder, curry masala powder, onion, garlic, and chilly powder.
• Cook for 3 whistles, open the lid after the pressure settles down.
• Add salt and boil once, off the stove, cool down.
• Whip once in a mixy, Add seasoning, and garnish with coriander leaves.
• Serve with chapati, cut onion, lemon.

.

NOTE:-

• Refer sambar powder, curry masala from this blog.

DRUMSTICK LEAVES PORUPPU

INGREDIENTS

1. Lentil                    1 cup
2. Castor oil              1 tsp
3. Water                     5 cups
4. Small onion           10
5. Garlic                     10 pods
6. Badaga                   1 tsp
7. Turmeric                1 tsp
8. Cumin powder       1 tsp
9. Sambar powder      1 tbsp
10. Chilly powder         2 tsp
11. Tomato                   2
12. Drumstick leaves    1 cup
13. Salt                          3 tsp

FOR SEASONING

1. Badaga                 1 tbsp
2. Hing                     1/4 tsp
3. Curry leaves         few
4. Red chilies            4
5. Oil                         1 tbsp

METHOD

• Pressure cook lentils adding castor oil, water, and, turmeric for 3 whistles.
• Wash drumstick leaves for three times, cut onion, tomatoes, and peel garlic.
• Open the lid and mash the dal, add water if necessary.
• Add drumstick leaves, onion, tomatoes, chilly powder, sambar powder, cumin powder, garlic, salt, and Badaga.
• Stir and cook for 2 whistles, After the pressure settles down,
• Open the lid and stir for 3 or 4 times.
• Heat oil and add bandage, curry leaves, red chilies, and hing.
• Pour over the poruppu and mix.
• Serve with ghee, sesame oil, rice, mudde.

DRUMSTICK GRAVY

INGREDIENTS

1. Drumstick boiled water     5 cups
2. Onion                                 1 big
3. Tomatoes                            2 nos
4. Tamarind water                  1/2 cup
5. Coriander powder              2 tsp
6. Turmeric                            1 tsp 
7. Salt                                     2 tsp
8. Sambar powder                  2 tbsp
9. Coriander leaves                for garnishing

FOR SEASONING

1. Oil                                  2 tbsp
2. Badaga                           1 tbsp
3. Curry leaves                   few
4. Hing                               1 tsp

METHOD

• Heat oil add seasoning and fry Badaga to light brown.
• Fry curry leaves, hing, add onion, tomatoes, and fry.
• Add tamarind water, turmeric, chilly powder, coriander powder, and boil.
• Stir in drumstick water, salt, sambar powder, and boil for 5 minutes on low flame.
• Check salt, gravy should be thin, if it is thick add water.
• Boil until the oil floats. Garnish with coriander leaves,
• Serve with RICE MUDDE, and drumstick curry.   

Huli soppu[ Pulicha keera, Gonkura ]

Ingredients

1. Huli Soppu               1 bunch
2. Small onion              10
3. Garlic                       10 pods
4. Red chilies                10
5. Water                        3 cups
6. Sambar powder        1 tbsp
7. Salt                           2 tsp

For seasoning

1. Badaga                    1 tbsp
2. Small onion            10
3. Curry leaves            little
4. Oil                           3 tbsp
5. Hing                        1/4 tsp

Method

• Wash the Soppu for 3 or 4 times.
• Pressure cook for 1 whistle adding onion, garlic, red chilies.
• Cool and drain the water, grind or mash the Soppu.
• Cut onion, Heat oil in a Kadai, add Badaga, hing, onion, curry leaves and fry.
• Add the mashed Soppu, water, and boil.
• Add sambar powder and cook for 5 minutes or until the oil comes up.

PALAK PORUPPU

INGREDIENTS

1. Palak                   1 bunch
2. Small onion        10
3. Garlic                  10
4. Jeera                    1 tsp
5. Tur dal                1 cup
6. Green chilies       10
7. Water                   4 cups

FOR SEASONING

1. Badaga                     1 tbsp
2. Coriander powder    1 tbsp
3. Hing                         1/2 tsp
4. Oil                            2 tbsp

METHOD

• Wash dal and palak. Boil water in a cooker.
• Add Dal, Palak, Onion, Garlic, Jeera, Chilies.
• Cook for 2 whistles, cool down.
• Add seasoning and whip 2 times in a mixy or by whipper.
• Serve with rice, ghee, mudde.

NOTE:-

• Substitute any Greens instead of PALAK.

Sabbasige Soppu Bassaru

Ingredients

1. Sabbasige soppu                           1 bunch
2. Alasande kalu[black eyed peas]     1 cup 
3. Tamarind                                       lemon size
4. Turmeric                                        1/2 tsp
5. Salt                                                1 tsp
6. Water                                            4 cups  
7. Oil                                                 1 tbsp
8. Mustard seeds                               1/2 tsp
9. Urad dhal                                      1/2 tsp
10. Curry leaves                                  little
11. Hing                                              a pinch 
12. Red chilies                                     2 whole                                    

For grinding

1. Coconut                  1 tbsp
2. Onion                     1 roast on fire
3. Coriander seeds      1 tbsp
4. Jeera seeds              1 tsp
5. Pepper seeds           1 tsp
6. Garlic                       9 flakes
7. Red chilies               10

• Fry the above by adding little oil. 
• Cool and add some cooked peas and soppu.

Method

• Wash, drain, and cut soppu[leaves].
• Dry fry the peas until it changes its color and a good aroma comes out.
• Boil it adding water, turmeric for 1 whistle.
• Add soppu and cook till done
• Drain water completely and keep it for palya.[side dish]
• Soak tamarind in a cup of water and take the extract.
• Heat oil and add seasoning,hing, curry leaves and red chilies to it.
•  Add tamarind extract and bring to boil and add the grounded masala.
• Mix well and add salt, turmeric boil for 15 minutes.
• Serve with Ragi mudde and palya.

mola keerai gojju

Ingredients

1. Mola keerai                   2 bunch
2. Garlic flakes                  15
3. Small onion                   10
4. Chilly powder                1 tsp
5. Turmeric powder           1/2 tsp
6. Salt                                 1/2 tsp
7. Oil                                  1 tbsp

For Seasoning

1. Mustard seeds                1/2 tsp
2. Urad dhal                       1/2 tsp
3. Bengal gram dhal           1 tsp
4. Asafoetida                     a pinch

Method

• Clean and wash green leaves.
• Heat oil in a pressure cooker, add seasoning.
• Splutter mustard seeds and add onion, garlic.
• Add turmeric, chilly powder and salt.
• Close the lid and cook for 1 whistle.
• Open and mash little. Serve with chappatis.

Methi leaves dhal poruppu

Ingredients

1. Tur dhal                     1 cup
2. Fenugreek leaves     2 cups
3. Ginger                        1"
4. Garlic                         6
5. Castor oil                   1/2 tsp
6. Turmeric                    1/2 tsp
7. Jeera seeds                1 tsp
8. Coriander seeds         1 tsp
9. Small onion                 10
10. Green chilies 10
11. Water                          2 cups
12. Oil                               1 tbsp
13. Badaga                       [optional] 
14. Salt                              2 tsp

Method

• Boil water in a pressure cooker and add dhal, turmeric, castor oil.
• To that add fenugreek leaves, onion, chilies, ginger, and garlic.
• Cook for 2 whistles.
• Heat oil fry Badaga, jeera and coriander seeds.
• Cool and add to the dhal and mash or grind for a minute.
• Serve with ghee, rice, and ragi mudde.