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Lima Beans Subzi(Palya), Garlic Rasam (Saaru) with Avocado Boats
2008-06-04 14:20:00 Come Sunday and this is a regular meal at our house. I have been making this for almost 3 years now and strangely none of us are tired of eating the same old stuff. One week I use Lima Beans and the other week I use Black Eyed Beans. I also make oven baked potato ...
By: RedChillies
Gobi Palya - Pureed cauliflower with curry leaves and shallots
2008-04-18 06:56:00 I recently had my husband's cousin visiting us, I had settled for making dosa's since I felt this would make all of us happy, then I recieved instructions from his wife on ensuring that the starch/sugar levels in the diet should be modified to make sure that they were low, due to health reasons.Well, since the dosa batter was already fermented and this was the traditional rice lentil variety, I was really left with salvaging the potato filling that I was planning to make. Would a cauliflower work? Well, guess what it makes fairly decent paliya. I had omited the turmeric and I liked the pale color of this dish, so I probably will end up repeating this sans turmeric.Cauliflower Paliya - Pureed cauliflower with curry leaves and shallotsServes 6Ingredients1 small head of cauliflower2-3 cloves garlic2 shallots1 tsp salt2 tbsp oil1/2 tsp cumin seeds1/2 tsp mustard seeds1/4 tsp fenugreek seeds1 tsp channa dal1 tsp urad dal2-3 whole red chillies, crushed1/8 tsp asafetidaA few curry leave...
Tomato Saaru & Pepper-Carrot Palya
2007-10-12 00:38:00 "Food, like a loving touch or a glimpse of divine power, has that ability to comfort." -Norman Kolpas Our senses hold some of our most potent memories. Touching the silk or smelling herbal soap, aroma of ground coffee brewing in coffee maker or sizzling of curry leaves in oil sends me back in time to my Ajji’s
By: Monsoon Spice
ALU CABBAGE PALYA
2007-07-12 06:29:00 INGREDIENTS:2 Cups grated Cabbage1 Big potato cut into small pieces and cooked in microwave1 Onion finely chopped1/2 cup peas frozen1/2 cup grated coconut- fresh/frozen3 Green chilies2 Red chilies1 tsp Mustard1 tsp Jeera seeds1/2 tsp Turmeric Powder2 Strings Curry leaves- chopped1 tsp Red chili PowderMETHOD:In a kadai tamper mustard seeds + jeera seeds+ green chilies.To this add onion and fry till transparent and then add cabbage and fry for some more time. Do not over cook cabbage. Let it remain crisp.Now add cooked potato pieces and peas. To this add turmeric and chili powder and grated coconut. Cook tossing slowly for a one more min.Serve hot with rice or chapathi.Enjoy!!!
By: Recipe Junction
Sweet 'n Sour Badane Palya
2007-06-18 22:24:00 Brinjal, often described as ‘the king of vegetables’ … You either love it or hate it! Luckily I fall into the Brinjal lover category and so does my Appa. When we were kids, sometimes after school hours my sister and I would go to my dad’s clinic for routine dental check up and wait in his office till he finished his work. We both would sit in his office which had a glass partition and watch Appa
By: Monsoon Spice
Sweet 'n Sour Badane Palya
2007-06-18 22:24:00 Brinjal, often described as ‘the king of vegetables’ … You either love it or hate it! Luckily I fall into the Brinjal lover category and so does my Appa. When we were kids, sometimes after school hours my sister and I would go to my dad’s clinic for routine dental check up and wait in his office till he finished his work. We both would sit in his office which had a glass partition and watch Appa
By: Monsoon Spice
Peas-Cauliflower Palya
2007-05-13 22:53:00 ?Cauliflower is nothing but cabbage with a college education.?-Mark TwainThe whole weekend it was raining cats and dogs when actually it is ?supposed? to be Spring, almost beginning of Summer here in UK!!! As usual, the weekend was cloudy, windy and gloomy. We ended up staying at home, cuddled under blankets and watched movies one after another. After our usual junk food eating sessions in Friday, we craved for something homely and comforting. When it comes to comfort food, nothing can compete with simple Tomato Rasam Rice and Palya. Apart from usual palya which is nothing but a stir fried vegetables tempered with urad dal, chilli and mustard Amma used to make special Peas-Cauliflower Palya. This is a special dish because each floret is cooked in a tangy tomato puree and sweet coconut cream which gives it a unique flavor. Loaded with antioxidants, fiber and crunch, cauliflower has been my favorite vegetables for as long as I can remember. For a kid who used to run miles away when it...
By: Monsoon Spice
Dill Saaru(Rasam), Dill Potato Palya and Amma's Kai Tuttu
2007-03-14 17:12:00 Most of my friends and people who know me tell me, ?You are so strong S. You know how to deal with worst situations?. This always makes me think again and again. Am I that strong? Can I cope up with any worst things and survive? No, I am definitely not that strong. If I am strong, then I inherited it by default. I inherited it by genes from one strong woman, my mother. I am blessed to have been raised by a woman who is never afraid to show her unconditional love. She never backs down from anything or anyone. She has given us courage, unconditional love, identity of our own, pride and ability to stand on our own feet in this not so kind world, not just nourishing food.There is no greater love than the love of a Mother. There are times, even now, when I don?t feel well and I pick up the phone and call her. As soon as I hear her voice I revert to a child and as always in her loving way, she makes everything alright for me with her love. If anyone to ask me who my role model is, I would...
By: Monsoon Spice
Tondekai/Tindora-Tender Cashew Nuts Palya
2007-02-23 20:48:02 Palyas in Karnataka are dry vegetable subjis which are served as side dish. Usually palyas can be made using any vegetables of your choice. They are very simple to cook with minimum ingredients and spices. There is one palya which has always been my favourite dish. It is usually made and served for special occasions. The main ingredients here are Tender Cashew Nuts and Tondekai (Tindora). The sweetness of tender cashews with crunchy tondekai makes this palya special.Sometime back when I was chatting with my mother she told me she has prepared this palya. First thing which came to my mind was how she managed to get tender cashews in this time of the year as they are available from April in my native. Then she told me how to make this palya which will equally taste as good as tender cashew-tondekai palya which I am now going to share with you all. It was really great experience for us who always thought there was no way we can get hold of tender cashews in any super market, be canned ...
By: Monsoon Spice
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