Soppina Palya | Seasoned Leafy and Green Vegetables

Soppina Palya  is a traditional and authentic vegetarian recipe from Karnataka cuisine served as an accompaniment to Bas Saaru. It is prepared with different kinds of vegetables like beans, cabbage and leafy vegetables like spinach, dill and sprouts like green gram, horse gram; and several others. It is seasoned with onions, green chilis, garlic, mustard and cumin seeds. It is considered as highly nutritious and healthy recipe; and also it is staple diet of many farmers in southern part of Karnataka.

The recipe is quiet simple and easy to make.

Ingredients

1 cup Toor Dal

2 Cups of  Cabbage, roughly chopped

2 cups of beans, cut into 1 inch thickness

1 bunch of Dill, roughly chopped

1/2 Onion, finely chopped

2-3 Green Chilies, cut length wise

2-3 Red Chilies

3-4 cloves of Garlic

1 tsp Mustard seeds

1 tsp Cumin seeds

Salt

1 tsp Oil

Method

• Wash toor dal a couple of times in water. In a pressure cooker, add toor dal, cabbange, beans, and dill. Cook for 15 minutes. After cooker has cooled, drain excess water and which will be used to make Bas Saaru

• In a pan, heat oil, add mustard seeds and cumin seeds. When it starts to sizzle, add garlic, green chilies, red chilies and onions. Saute until onions turns transparent

• Add cooked vegetables. Adjust salt to taste and mix well

• Serve hot with Bas Saaru and steamed rice or ragi ball

Bas Saaru | Vanchina Charu | Vegetable Stock Curry

Bas Saaru is prepared from vegetables, sprouts and lentil stock. It is a traditional and authentic recipe of southern part of Karnataka. Bas Saaru is a healthy and a humble recipe served with ragi ball (mudde) or steamed rice and soppina palya (seasoned leafy vegetables). 

The broth is made from lentils like toor dal,  leafy and green vegetables like  cabbage, dill, spinach, beans; and sprouts like green gram, horse gram etc. It is seasoned with pepper, cumnins, onions, garlic, curry leaves,  tamarind pulp, turmeric powder and sambhar powder. It is a protein packed recipe and a staple diet among farmers in Karnataka. 

Ingredients

For the broth

1 cup Toor Dal

2 cups of Cabbage, roughly chopped

2 cups of Beans, cut into 1 inch pieces

1 bunch of Dill, roughly chopped

4-5 cups of water

For the masala

1 onion, cubed
2-3 Garlic cloves

Curry leaves

1/2 tsp Pepper corns

1/2 tsp cumin

1 tsp sambhar powder

1/2 tsp turmeric powder

2-3 sprigs of Cilantro

1 marble size tamarind
1 small piece of jaggery or 1/2 tsp Sugar

Salt

Method

• In a pressure cooker, add toor dal, cabbage, beans, dill and water. Cook for 15 minutes. After cooker has cooled, drain excess water into a bowl and keep vegetables aside 

• In a pan, roast cumin and pepper corn. Saute a minute or two. Finely grind them into smooth powder

• In the same pan, heat oil, add onions, garlic, cilantro and curry leaves. Saute until onions turns slightly brown color. After it has cooled, grind these ingredients smoothly along with a scoop of cooked vegetables

• In a separate bowl, extract tamarind pulp using warm water. Soak in warm water for few minute and mash it with your  hands. Discard if there are any fibers or skin

• Now, add this stock back to pressure cooker, add ground onion- garlic puree, roasted pepper-cumin powder, sambhar powder and turmeric powder. Also, add tamarind pulp. You can adjust thickness of gravy by adding water

• Add jaggery and adjust salt as per taste. Simmer for 10 to 15 miniutes

• Serve hot with seasoned vegetables and steamed rice or ragi ball

Semiya Payasam | Vermicelli Kheer | Vermicelli Pudding

Semiya Payasam is one of the easiest dessert recipes in Indian cuisine. It is prepared with lightly roasted vermicelli (Indian noodles) simmered in warm milk and topped with dried fruits and nuts. 

I had a potluck in office and the theme was fruit - dessert lunch. I was looking for ideas to make Indian dessert something which can be made fresh in morning. So, my husband suggested me to make semiya payasam and haven't made this recipe for a while. I decided to make this recipe using full fat milk, if I am making just for me and my husband; then I would use skimmed milk.

Ingredients

1 ltr Milk (full fat or skimmed milk)

1 - 1 1/2 cup of Sugar 

1/4 tsp Cardamom powder

1 Cup Vermicelli

1/2 cup dry fruit and nuts ( cashew nut, raisins, almond and pistachios )

2 tsp ghee

Method

• In a heavy bottom vessel, add milk and bring it to boil. Turn heat to low.  Add sugar and cardamom powder. Stir well
• In a pan, lightly roast vermicelli and keep it aside
• In the same pan, add 2 tsp of ghee; and dried fruit & nuts. Roast until it turns golden brown
• Now slowly add vermicelli to milk and simmer for 5- 8 minutes until vermicelli is cooked
• Add dried fruits and nuts with ghee. Mix well
• Serve hot or chilled 

Lemon Chili Kebab

Kebabs  are trademark recipes of my brother Nagdev and he is supposed to be master chef in my family. This recipe- Lemon chili kebab is a new addition to his signature recipes of kebabs. 

I have always cherished kebab recipes, and this recipe in particular is completely different form other recipes, because of lemon flavor which overpowers other ingredients. It is zesty, toothsome and a delicious appetizer. Meat lovers will truely fall in love with this recipe.

Ingredients

For kebab

250 gms Chicken breasts, cut into strips

1/2 tsp of Ginger- Garlic paste

1/2 cup Corn flour

1 egg beaten

1/2 tsp salt

1/2 tsp Chili powder

1/4 tsp pepper powder

1/2 lemon

Oil for deep frying

For seasoning

4 tsp oil

1 tsp ginger juliennes

1 tsp garlic minced

3 green chilies, cut lengthwise

1 sprig of curry leaves

Juice of 1 lemon

Method

• In a large mixing bowl, mix ginger-garlic paste, corn flour, salt, juice of half lemon, chili powder and pepper powder. Add beaten egg and mix well
• Heat oil for deep frying
• Dip chicken strips in batter and gently leave it in oil. Fry until it turns brown. Drain excess oil using absorbent paper
• In wok, heat oil, add ginger, garlic, green chilies and curry leaves. Fry until it is crisp
• In high heat, add fried chicken strips, pinch of pepper  and lemon juice. Stir constantly for 2-3 minutes
• Serve hot with onion rings and lemon wedges 

Raw Banana Kofta Curry

I always wanted to try North Indian style curry using raw banana. I had been formulating this recipe for a while. The idea for this recipe st-ricked me when I made Vada Curry. In Vada Curry, vadas are made in advance and they are dunked in gravy.  So using this concept, why not try making koftas using raw bananas? Some of the ingredients are very much similar to vada curry. 

This is a simple and straightforward recipe. Its a spicy vegetarian curry made with deep fried raw banana dumplings soaked in cashew-coconut curry mix.

Ingredients

For the Kofta

1 Raw banana

1 small onion, finely chopped

4 tsp Chickpea Flour

2 Green Chilies, finely chopped

3 Sprigs of Cilantro, finely chopped

1 small piece of ginger, finely chopped

1/4 tsp pepper powder

salt

Oil for deep frying

For the gravy

1 small stick of cinnamon

2 Cardamom

2 Cloves

1 small piece of Ginger, minced

1 Onion, finely chopped

1 Tomato, finely chopped

1/4 tsp Garam masala

1/2 tsp Coriander powder

1/2 tsp Paprika

1/2 tsp Red chili powder

10 Cashew nut, soaked in water for 1 hour

1 Cup of Coconut milk

Salt

3 tsp Oil

Cilantro

Method

Making Koftas

• In a large pot, cook raw banana in water for 15 minutes. Remove the skin and shred banana

• In a mixing bowl, add shredded banana, onions, chickpea flour, green chilies, cilantro, pepper, ginger and salt. Mix well. Take a small portion of this mix and roll it into balls about 1 1/2 thick

• In  the meantime, heat oil for deep frying. Gently leave raw banana balls in oil and fry in medium heat until it turns brown

• Use absorbent paper and drain excess oil

Making Curry

•  In a blender, make a smooth paste of soaked cashew nut. Add very little water if required

• Heat oil in the same pot for cooking banana. Add cinnamon, cardamom, cloves and ginger. Saute for a minute and then add onion. fry until onions turns transparent

• Add tomatoes, garam masala, coriander powder, red chili powder, and paprika. Saute until tomatoes are completely cooked

• Add cashew nut paste, coconut milk and 1 cup of water. Adjust salt as per taste. Simmer for 10- 15 minutes until oil separates out from gravy. Add cilantro

• Add koftas to the grave just 10 minutes before serving

• Serve hot with Naan or chapathis

Garlic Pepper Chicken

Garlic Pepper Chicken  is a trademark recipe of my dad and I want to honor my dad on occasion of Father's Day by dedicating this recipe on Shruchi's Kitchen. At home,  its a family tradition to make this recipe at least once a month. It is my favorite chicken recipes of all, and would love to eat it with just steamed rice. 

My dad's favorite ingredients are garlic and pepper; and infusion of these two ingredients brings out magnificent flavors in this recipe. I am always first in line whenever my dad cooks at home and I have admired my dad's  style of cooking; that's one of the reason why I started Shruchi Kitchen.

Ingredients

500 gms Chicken

1 Pod of Garlic, peeled and crushed

4 Green chilies, finely chopped

4-6 sprigs of Cilantro, finely chopped

2 medium sized Onions, thinly sliced

1 tsp Black peeper powder
1 cup Water

Salt

4 tsp Oil

Method

• In a large pot, heat oil, add garlic , chilies, cilantro and onions. Fry until onions turns transparent

• Add Chicken and pepper powder. Cook for 15 minutes and cover the pot

• Add  water and adjust salt as per taste. Cook for another 20 minutes in medium heat

• Turn off heat. Serve hot with steamed rice

Raw Banana Kebabs

Raw banana kebabs  is a new recipe which I learnt from my dad. My Dad's style of cooking is -  simple ingredients with magnificent flavors. 

This is a very simple kebab recipe. Raw bananas are coated with spiced batter, which is then deep fried and served with freshly sliced onions. 

Ingredients

1 Raw Banana, (peel just outer layer of skin) cubed

1 1/2 tsp Corn Flour

1/2 tsp Rice flour

1/4 tsp Red Chili powder

1/4 tsp Paprika

1/4 tsp Pepper

1/2 tsp Ginger- Garlic paste

Salt

Oil for deep frying

Chat Masala

1 Onion, thinly sliced

Juice of 1/2 lemon

Method

• In a large mixing bowl, mix corn flour, rice flour, red chili powder, paprika, pepper, ginger - garlic paste and adjust salt as per taste. Sprinkle little water and make a smooth batter; not too think not thick

• Add raw banana cubes

• Heat oil for deep frying
• Gently leave raw bananas one by one in hot oil. Fry in medium heat evenly until it turns brown

• Drain excess oil using absorbent paper
• Sprinkle some chat masala and lemon juice on top and serve hot with sliced onions