Soppu Mudde Palya

Soppu Mudde Palya  is a healthy combination of Tur dal with Greens. (Dantina soppu is  Amaranth leaves or red leaves commonly used in most houses ) Tempered with hing and chilies it is nutritious and tasty. Enjoy with rice or chapati.

             Soppu Mudde Palya 

Ingredients

• 1 cup finely chopped green
• Tur Dal-1/2 cup (cooked)
• 1/2 tsp turmeric
• Salt-taste
• Water
• Coconut-1-2 tbsp
• Jeera-1/2 tsp
• Dhania seeds-1/2 tsp
• green chilies-2-3
• Tamarind paste-1/2 tsp
• Jaggery-small piece

Seasoning:

• 1 tsp oil/ghee
• 1 tsp mustard seeds 
• 1/2 tsp jeera
• 1/2 tsp channa dal
• 1/2 tsp urad dal
• hing -pinch
• curry leaves-few
• Red chilly-1-2

• Method :  Cook the greens in water till done. Fry jeera,coriander seeds ,chilies .Next grind these items with coconut . Next in a kadai add oil,prepare the seasoning ,and add greens,cooked dal, tamarind paste,jaggery piece,ground mix and stir. Add salt  and mix well. Cook on low heat for 10-12 mins,stirring in between. Serve hot mudde palya or Dal with Greens with white rice or chapati.

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"A smile is a curve that sets everything straight."Phyllis Diller

Spinach Corn Sandwich

Spinach Corn Sandwich is simple and easy to make. Enjoy as a quick snack or send it as school lunch. An easy way of adding greens to your diet. Spinach or Palak provides healthy nutrients and is rich in iron, vitamins and minerals. It is very important for overall health including skin, hair etc. It is one of the immunity booster foods.

Prep Time: 15mins

Cook Time:20 Mins

Total time:35 mins

Servings: 4

Author: Smita

Spinach Corn Sandwich

Ingredients

• 1 cup cleaned and chopped spinach 
• 1/2 cup steamed corn
• 1 tsp Sandwich masala 
• 1/2 tsp pepper pwd
• 1-2 chilies (opt)
• 1/2 tsp oil
• 8 Bread slices 
• Butter
• Grated cheese
• Salt
• Green Chutney
• Ketchup

Method:In a kadai, heat oil, add palak leaves and stir fry well, once done add salt pepper pwd, add steamed corn  and mix well. Take bread, apply butter and  green chutney, add the palak mix ,add some sandwich masala,add cheese, cover with another chutney-butter spread bread. Serve with  ketchup.


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"Intelligence is the ability to adapt to change."Stephen Hawking

Kadalekalu Soppu Huli

Kabul Kadalekalu Soppu Huli is a healthy nutritious accompaniment for rice.You can enjoy with chapati too. A coconut spice blend with healthy greens and chick peas a must try in your kitchen. Simple yet tasty-southern delight.

Ingredients

• Amaranth leaves / Dantina soppu – 1 cup

  

  Kadalekalu Soppu Huli 

• ( cleaned and chopped)
• Kabul kadle-1/2 cup (cooked)
• Toor dal-1/2 cup (cooked)
• Sambar Pwd-2 tbsp 
• Coconut-1/2 cup
• Tamarind paste-1 tsp
• Salt-for taste
• Seasonings
• Oil-1-2 tsp
• Mustard seeds-1/2 tsp
• Hing-pinch
• Cury leaves-few
• Turmeric pwd-pinch
• Red chillies-1-2 (opt)

Method-  Pressure cook Toor dal and Kabul kadle well. Cook greens in water for 10-15 mins.
Grind coconut and sambar powder and keep it aside. Next in a vessel, mix the dal, kadlekalu and soppu , add tamarind paste, salt and the ground paste , and mix well. Let it boil well for 10 mins, simmer , prepare the seasoning. Add it to the sambar, mix. 

Serve Kadalekalu Soppu Huli hot with rice or chapati with spoon of ghee.

"If you can dream it, you can do it."Walt Disney

Palak Peas Pulao

Palak Peas Pulao is a interesting combination of Green Palak /Spinach with peas blended with spices and coconut. A healthy and nutritous one pot meal. 

Spinach or Palak provides healthy nutrients and is rich in iron, vitamins and minerals. It is very important for overall health including skin, hair etc. It is one of the immunity booster foods.

Ingredients: 

Palak Peas Pulao

• Palak soppu/ Spinach Leaves- 2cups
•  Green Peas/Moong - 1/4 cup steamed
• Green chillies - 3-4
• Coconut, grated- 1/4 cup
•  Cinnamon - 2 small pieces
• Clove - 1-2
• Jeera/Cumin seeds - 1/2 tsp
•  Pepper - 2-3
• Coriander leaves -1/4 cup
• Rice - 1.5 cups
• Cashews - few
• Salt to taste
• Tej patta/bay leaf-1-2
•  oil - 2 tbsn

Method-Cook the rice and spread on a plate.Clean,Chop and cook the palak . In the mixer add coconut, spinach, jeera, cinnamon, pepper ,green chillies, coriander leaves, clove , add water and grind into smooth paste. Next in a large pan heat oil add jeera , cashews, tej patta and fry well . Next add masala paste and fry ,add  the cooked rice ,peas and mix well.Add salt and mix . Serve hot with dal or raita of your choice.

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"Your diet is a bank account. Good food choices are good investments."Bethenny Frankel

Menthya Soppu Avarekai Rotti

Menthya Soppu Avarekai Akki Rotti is nutritious , wholesome blend of Methi (Fenugreek Leaves) with Avarekai or Lima beans with rice flour making it a healthy breakfast delight.Enjoy this hot flavoured Rotti with chutney.

Ingredients 

          Menthya Soppu Avarekai Akki Rotti

Akki Hittu (Rice Flour)       2 cups 

Methi Leaves          1 bunch finely chopped
Avarekai/ Lima Beans-1/2 cup 

Coriander  leaves          handful chopped

Green chillies            4-5 finely chopped 
(in case you need it spicy)

Cumin seeds             1 tsp

oil                             2Tbsp

Salt                          to taste

Water                       as req
Curds                       2 tsp

Method 

 Mix rice flour with chopped and  washed methi leaves, avarekai ,add salt,chilies,cumin seeds.Add water and mix well add little curds.Cover and leave for some time .(Dough should be of medium softness not too hard or too soft.) Next day ,take a tava ,smear  1tsp of oil around,take the dough and spread around it add water to flatten on the tava.

Keep this on medium heat, add oil around the roti ,cover ,check if done.If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan.

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time.Enjoy hot with butter and chutney /pickle of your choice.

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'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Spinach Sandwich

Spinach Sandwich is simple and easy to make. Enjoy as a quick snack or send it as school lunch. An easy way of adding greens to your diet. Spinach or Palak provides healthy nutrients and is rich in iron, vitamins and minerals. It is very important for overall health including skin, hair etc. It is one of the immunity booster foods.

Ingredients

Spinach Sandwich

• 1 cup chopped spinach 
• 1 tsp Sandwich masala 
• 1/2 tsp pepper pwd
• 1-2 chilies (opt)
• 1/2 tsp oil
• 8 Bread slices 
• Butter
• Grated cheese
• Salt
• Green Chutney
• Ketchup

Method: In a kadai,heat oil, add palak leaves and stir fry well, once done add salt pepper pwd  and mix well. Take bread,apply butter and  green chutney, add the palak mix, add some sandwich masala,add cheese ,cover with another chutney-butter spread bread. Grill in toaster. Serve hot with chutney or ketchup.


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"Intelligence is the ability to adapt to change."Stephen Hawking

Spinach Raita / Palak Ka Raita

Spinach Raita or Palak ka Raita is a interesting combination of palak leaves with mild spices blended in chilled curds. Quick, healthy and colourful side dish for hot parathas or spicy pulao. One more way of adding the greens to your diet. Immunity boosters both Spinach and Yoghurt in your diet.

Spinach Raita / Palak Raita 

Ingredients
Chilled Curds - 1 cup
Spinach/palak leaves - 3/4 cup finely chopped 
(blanched)
Chat Masala -1/4 tsp
Jeera pwd-1/2 tsp (opt)
Salt - to taste

Seasonings
oil-1/2 tsp  (seasoning)
1/2 tsp mustard
1/2 tsp chana dal
1/2 tsp urad dal
1/2 tsp jeera
1-2 green chilies, finely chopped
Few curry leaves
Hing a pinch

Method - Take a bowl, mix the yogurt chopped spinach, chat masala and salt.Heat oil in a small pan. Add the mustard and cumin seeds. Next add the green chillies ,chana dal,urad dal ,curry leaves and hing.Fry for some time.Pour the seasoning over the yogurt.
Enjoy this raita with  pulao or parathas.


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"Don't cry because it's over. Smile because it happened."Dr. Seuss

Kadle Kalu Soppu Palya

Kadle Kalu Soppu Palya  is a healthy combination of kala chana with Greens. (Dantina soppu is  Amaranth leaves or red leaves commonly used in most houses ) Tempered with hing and chilies it is nutritious and tasty. Enjoy with rice or chapati.

Ingredients

• 1 cup kala chana(kadlekaalu)

  

            Kadle Kalu Soppu Palya

• 1 cup finely chopped greens
• 1/2 tsp turmeric
• Salt-taste
• Water
• Bhath pwd-2 tbsp
• Coconut-1-2 tsp

Seasoning:

• 1 tsp oil/ghee
• 1 tsp mustard seeds 
• 1/2 tsp jeera
• 1/2 tsp channa dal
• 1/2 tsp urad dal
• hing -pinch
• curry leaves-few
• Red chilly-1-2

• Method :  Cook the greens in water till done. In a kadai and add greens and cooked kala chana add bhath pwd , coconut and mix. Add salt  and mix well. Cook on low heat for 5-10 mins. Heat oil in a pan,add the seasoning items ,once done add to the sabzi. Serve Kadle Kalu Soppu Palya hot with white rice or chapati.

"A smile is a curve that sets everything straight."Phyllis Diller

Dodda Patre Tambuli /Dodda Patre Soppu Raita

Dodda Patre Tambuli  ( Coleus aromaticus )  is special herb used for medicines for cough etc.The same is used here to make Raita or tambuli in Kannada.It is called as Patharchur in Hindi or Pan Ova in Marathi.

Ingredients

• Dodda Patre leaves : 8 to 10
•  (washed and chopped)
• Jeera : 1 tsp
• Kala Miri-3-4
• Green chilly :1 
• Curds : 1 Small cup
• Fresh Coconut : 1 tbsp (grated)
• Salt : to taste
• Seasoning
• Oil-1tsp
• Curry leaves : few
• Mustard-1/2 tsp
• Hing-pinch

Method : In a pan heat oil add jeera,pepper once done add the dodda patre leaves and fry them for 2-3 mins .Next grind the above along with coconut and chilly with little water to a fine paste.Add this mix to curds.Add salt and mix well.Next season with items mentioned under seasoning.Serve with hot rice.



"I can't change the direction of the wind, but I can adjust my sails to always reach my destination. "Jimmy Dean

Baby Corn Palak Sabzi

Baby Corn Spinach Sabzi is a awesome combination of healthy Spinach (Palak) and Baby Corn, deliciously flavoured with various spices. Enjoy with your favorite Indian Breads. Spinach or Palak provides healthy nutrients and is rich in iron, vitamins and minerals. It is very important for overall health including skin, hair etc. It is one of the immunity booster foods.

Baby Corn Palak Sabzi

Ingredients:

1 Simla Mirch (capsicum)

cut into big squares

1 cup Baby corn (steamed and chopped)
1 cup spinach (boiled)

1 onion, chopped

1/4 tsp ginger garlic paste

1 tomato

1-2 green chillies chopped

1/2 tsp jeera

1/2 tsp red chilli pwd

1/4 tsp turmeric pwd

1/2 tsp dhania jeera pwd

1/2 garam masala

1/2 tsp kasuri methi(Everest)

salt to taste

1 tbsp oil

Roasted cashews-few

Method- In a kadai, add little oil ,fry capsicum, baby corn and keep it aside. 
Grind spinach with green chilies into fine paste. 
Next in a pan, heat oil, add jeera, chopped onions, next, add ginger-garlic paste and saute for 2-3 mins. 
Add the tomatoes, masala pwds, ground paste  and fry well. 
Add little water and cook for 1-2 mins. 
Next add the fried capsicum, baby corn, salt, kasuri methi and mix. 
Simmer for 2-3 mins till the gravy blends well. 
Serve hot with rice or hot chapatis.






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"Whenever you find yourself on the side of the majority, it is time to pause and reflect."Mark Twain 

Methi Peas Bhath / Menthya Soppu Batani Bhath

Methi Peas Rice / Menthya Soppu Batani Bhath  is easy and perfect one pot meal. Stir fried Methi leaves or Fenugreek leaves with peas blended with bhath powder in rice tastes delicious.

Enjoy this healthy greens with raita or papad.

Methi Peas Bhath / Menthya Soppina Batani Bhath

Ingredients

• 1 cup rice
•  1/2 cups of peas (steamed)
• 1 cup of methi leaves (cleaned/chopped)
• 1/2 tsp. mustard
• 1/2 tsp.chana dal
• 1/2 tsp. urad dal
• Hing-Pinch
• Curry leaves-few
• Turmeric pwd-pinch
• 2 tbsp. oil
• Salt to taste
• 2 tbsp. Bhath Powder
• Dry grated coconut-1 tbsp

Method: Cook rice and Spread it on a plate.Heat oil add mustard seeds, after it splutters ,add chana dal,urad dal,hing,curry leaves, turmeric and fry until golden brown.Add the Methi Leaves and stir fry well.Next add the steamed peas,bhath powder, salt and mix well.Add rice, and mix well.Garnish with coconut.Serve hot with raita or papad or enjoy just like that.

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Today you are you! That is truer than true! There is no one alive who is you-er than you! Dr. Seuss

Sabsige Soppina Akki Rotti

Sabsige Soppina Akki Rotti is nutritious, wholesome blend of n rice flour making it a healthy breakfast delight. Enjoy your greens and stay healthy! 

Akki Rotti is a favorite breakfast item in Karnataka. We can use various vegetables and make it. This one is made from Sabsige soppu aka Dill Leaves .

Ingredients 

Sabsige Soppina Akki Rotti

Rice flour       2 cups 

Dill Leaves          1 bunch finely chopped

Cilantro leaves          handful chopped

Green chillies            7-8 finely chopped

Jeera/Cumin seeds             1 tsp

oil                             2Tbsp

Salt                          to taste

Water                       as req

Method 

 Mix Rice flour(akki Hittu)  with chopped and  washed dill leaves, add salt,chilies, cumin seeds.

Add water and mix well add little curds.

Cover and leave overnite.(Dough should be of medium softness not too hard or too soft.) 

Next day ,take a tava ,smear  1tsp of oil around, take the dough and spread around it add water to flatten on the tava.

Keep this on medium heat, add oil around the roti ,cover, check if done.

If you want more crispy leave it a little longer. 

Once done rotti it comes out easily from pan.

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time.

Enjoy hot Sabsige Akki rotti with butter and chutney /pickle of your choice.

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'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Menthya Soppina Matodi Palya

Menthya Soppina Matodi Palya /Matwadi palya (Methi leaves/Fenugreek Leaves) is a South Indian speciality. A sabzi of simple greens with a mix of lentils (chana dal) coconut and spices. It is tasty and spicy.

Menthya Sappina Matodi Palya

Ingredients:

• Methi leaves-1 cup
•  finely chopped
• (cleaned and washed)
• Channa dal - 1 cup
• Grated coconut - 1/4 cup
• Red chillies -5-6
• Ginger grated- 1 tsp
• Jeera-1 tsp
• Salt to taste

For seasoning:

• Oil- 2-3 tbsp
• Mustard seeds-1/2 tsp
• Urad dal -1/2 tsp
• Chana dal-1/2 tsp
• Hing-a pinch
• Turmeric -1/4 tsp
• Red Chillies-1-2
• Curry leaves-3-4

Method: Soak the channadal for 2 -3 hours along with jeera.Drain the water.Grind it along with coconut,ginger,chillies. Add very less water for grinding. The mix should be coarse. Meanwhile heat oil in a pan and add all the items in the seasonings, add the methi leaves and mix. Cover it with a lid. Once the vegetable is done add the ground paste, salt and mix well. Let it cook on low heat for 10-15 mins. Keep stirring in between. Serve this matodi palya / Paruppu usli hot with plain Rasam rice or chapati.


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"The art of being wise is the art of knowing what to overlook."
William James 

Avarekai Soppu Palya

Avarekai Soppu Palya  is a healthy combination of Lima beans/Surti Papdi with Greens. (Dantina soppu is  Amaranth leaves or red leaves commonly used in most houses ) Tempered with hing and chilies it is nutritious and tasty. Enjoy with rice or chapati.

Avarekai Soppu Palya

Ingredients

• 1 cup boiled Avarekai(lima beans)
• 1 cup finely chopped greens
• 1/2 tsp turmeric
• Salt-taste
• Water
• Sambhar pwd-2 tbsp
• Coconut-1-2 tsp
• Tamrind paste-1/2 tsp

Seasoning:

• 1 tsp oil/ghee
• 1 tsp mustard seeds 
• 1/2 tsp jeera
• 1/2 tsp channa dal
• 1/2 tsp urad dal
• hing -pinch
• curry leaves-few
• Red chilly-1-2

• Method :  Cook the greens in water till done. Grind coconut with sambar pwd . Next Add greens, avarekai add the ground paste and mix. Add salt, tamrind paste and mix well. Cook on low heat for 5-10 mins. Heat oil in a pan, add the seasoning items, once done add to the sabzi. Serve hot with white rice or chapati.

(you can add little boiled avarekalu while grinding and then add to the gravy)


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"A smile is a curve that sets everything straight."Phyllis Diller

Spinach Tomato Pulao

Spinach Tomato Pulao is one pot meal with a healthy combinations of spinach in tomato mix of spices. Simply spicy and tasty and nutritious. Spinach or Palak provides healthy nutrients and is rich in iron, vitamins and minerals. It is very important for overall health including skin, hair etc. It is one of the immunity booster foods.

Spinach Tomato Pulao

Ingredients

• 1 cup rice (cooked)
• 1 cup chopped spinach
• 1/4 cup steamed peas
• 1/4 cup onions finely chopped
• 1 cup tomatoes finely chopped
• 1/2 tsp ginger garlic paste
• 2 tsp Pulao masala
• 1 tsp chilli powder
• 1 tbsp butter
• 1 tsp jeera
• salt to taste
• Few coriander leaves

Method-  Cook rice and spread it on a plate to cool. In a kadai, heat butter, add the jeera, when the jeera is done, add ginger garlic paste, chilies and sauté for 1-2 mins. Next add the chopped onions and sauté. Add the tomatoes and cook till it becomes mushy, next add the masala pwds, and fry for 1-2 mins. Add the spinach and simmer for 5 mins on low heat, add cooked rice, peas, salt and mix well. Serve hot with  raita of your choice.



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"To be trusted is a greater compliment than being loved."George MacDonald 

Spinach Aloo Palya / Palak Aloo Sabzi

Spinach Aloo Palya / Palak Aloo Sabzi is made from simple potatoes blended in Bhath powder- with palak, a South Indian variety. Tasty, spicy and delicious. A healthy green delight for Indian Breads.

Palak Aloo Sabzi

Ingredients

• 1 cup spinach (cleaned and chopped)
• 2 potatoes (boiled)
• 1/2 tsp Mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/2 tsp jeera
• Hing-pinch
• Turmeric-pinch
• 2-3 tsp Bhath pwd
• Few Curry leaves
• 2 tbsp Oil
• Salt to taste

Method: Mash the boiled potatoes.Heat Oil in pan,add mustard, chanadal, uraddal, jeera, hing, tumeric, curry leaves, and fry for some time. Add the chopped spinach and fry well next add the boiled potatoes and mix. Add the bhath pwd, salt and mix well, fry for some time till the sabzi blends well. Add coconut if req. Serve hot with chapati or rasam rice.

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Spinach Dal / Dal Palak

Spinach dal or Dal Palak is a healthy combination of Moong Dal with Spinach or palak tempered with hing ,jeera and chilies.Nutritious and tasty.Enjoy with rice or chapati.

Ingredients

Spinach Dal

• 1 cup moong dal 
• 1 cup chopped spinach
• 1/2 tsp turmeric
• Salt-taste
• Water
• Lemon Juice-1/2 tsp
• Coconut-1-2 tsp(opt)

Seasoning:

• 1 tsp oil/ghee
• 1 tsp mustard seeds 
• 1/2 tsp jeera
• 1/2 tsp channa dal
• 1/2 tsp urad dal
• hing -pinch
• curry leaves-few
• Green chillies 3-4 chopped

• Method : Pressure cook dal with turmeric and oil.Blend the dal .Cook spinach in water till done.Add spinach ,dal add water if req.Add salt and mix well.Cook on low heat for 5-10 mins.Heat oil in a pan,add the seasoning items ,once done add to the dal.Add lemon juice.Serve hot with white rice or chapati.

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"Get your facts first, then you can distort them as you please."Mark Twain 

Aloo Palak Gravy

Aloo Palak Gravy (Potatoes with spinach blended with spices) a healthy ,nutritious side dish for chapati or Rotis. Enjoy your meal with the "greens".

Ingredients
2 cups boiled spinach
1 cup chopped potatoes
1/2 onion chopped
1/2 tomatoes

                Aloo Palak Gravy

1 tsp jeera
1 tsp ginger garlic paste
1 tsp garam masala
2-3 green chillies
1/2 tsp dhania jeera powder
1/2 tsp red chilli pwd
1/2 tsp turmeric powder (haldi)
3 tbsp oil
Salt

Roasted cashews-few

Method-

Heat the oil in a pan, fry the potatoes and keep aside.

Grind the spinach,chillies into fine paste.

In a kadai, heat oil, add the cumin seeds, add ginger garlice paste, onion and saute.

Add tomatoes and fry for 1-2 mins.Add the masala pwds and mix well.

Next add the ground spinach paste, fried potatoes, salt and mix well till the gravy blends well,

cover and cook on low flame for 2-3 mins.

Garnish with kasuri methi. Serve Aloo Palak Gravy hot with chapatis or rotis.


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“Yesterday is history, tomorrow is a mystery, today is a gift of God, which is why we call it the present.” 
― Bil Keane