Carrot Cabbage Palya {Udupi Brahmin Style Curry}

For this week theme on BM I'm showcasing "Karnataka Dishes". Today I'm sharing a recipe from "Udupi Cuisine". Enjoy the dishes & don't miss the updates. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.

Palya is a Karnataka style side dish. This curry is easy to make & taste delicious with the blend of ingredients we use in making them. 
I'm sharing Udupi brahmin style palya here. It's little different from the other palya's I make, but the taste was tempting & we loved it. I love to mix & match veggies when making palya's, but you can just go with single veggie at a time. Green beans, cabbage, carrots, cluster beans, Ivy gourds are my favorite veggies & love to make comforting palya with them. 
Enjoy this comforting no onion no garlic dish.

Adapted from here.
Prep Time-10mins 
Cook Time-30mins
Serves-2People
Pairs with rice & chapati.
Ingredients 
2Cups chopped cabbage 
1Cup chopped carrots 
2Tbs oil 
1Tsp mustard 
1Tsp jeera/cumin 
2Red chili's broken in to half 
1/2Tsp hing 

Few curry leaves 

Salt to taste 
To grind 
3Tbs grated coconut
2Red chili's 
1/2Tsp mustard seeds

1/2Tsp turmeric 

2Tbs tamarind pulp 
Directions 
- Heat pan with oil. Add mustard, jeera & red chili's to it. Once the mustard starts jumping add hing & curry leaves. 
- Next add in cabbage & carrot to pan along with salt. Close pan with lid & cook for 10mins on low heat. Check carrots if it's cooked well. If not cook veggie's with a closed lid for 5mins more. 
- Mean while grind grind the ingredients under grind coarsely. Once the veggies are cooked well add in the grind mixture to pan. 
- Mix them & adjust taste if needed. Cook on low heat for 5mins & switch off heat. 
- Palya is ready to serve. 

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Beetroot Sukka

Sukka is a Mangalorean side dish. This dish is a blend of dal, spices & coconut mixture. In my research for a Mangalorean dish I discovered that Sukka is mainly a non-vegetarian dish & has different versions too. 
The version I tried is very similar to the curry I use to have in Bangalore restaurants. At that time for me any curry that is sprinkled generously with coconut was a palya & nothing else. Eventually when food blogging became part of my life I was enlightened with all the different versions of them. I came across two versions of this recipe & tried to re create the dish with my sweet memories from Bangalore. 
I like to grate carrots & beetroots as they cook fast rather than when they are chopped. I'm against to boiling vegetables as they loose the nutritional values so went a head with grated beetroots as they cook fast, but you can use chopped pieces to make this curry. This curry is comforting & delicious. You would love to make it many more times for sure. Enjoy!!!

Adapted from here & here.
Prep Time-8hrs + 10mins {soaking dal+prepping}
Cook Time-20mins
Serves-2People
Pair this curry with rice & chapati. 
Ingredients 
2Cups grated or chopped beetroot
2Tbs black channa dal/kala chana {soaked overnight}
1Tsp tamarind pulp
1Tsp jaggery
Salt to taste
For seasoning/Tadka/Popu
3Tsp oil
1Tsp mustard
Few curry leaves
2Red chili's broken in to half
To grind 
1/2Cup {fresh or dried}
1Tsp coriander seeds
3Garlic cloves
2Tsp jeera
4Red chili's
Directions
- As mentioned above soak chana overnight.
- Heat pan with oil. To that add mustard, red chili's & curry leaves. Once the mustard starts jumping add in soaked chana to pan. Cook with a close lid for 5mins.
- Add in beetroot & enough salt. Cook with a closed lid for 10mins.
- Meanwhile dry roast coriander seeds, jeera & red chili's to brown in color. Cool them before grinding.
- Grind garlic & roasted ingredients to smooth powder. Next add in coconut & grind coarsely.
- By now beetroot would be cooked perfectly. Mix tamarind & jaggery to curry.
- Next add in grind mixture to pan & mix them well. Cook on low heat for 5 mins. Switch off heat.
- Sukka is ready to serve.

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Green Peas Cutlets

Green Peas Cutlets are a easy to make snack or appetizer. They can be served as a party starter or can be enjoyed as a teatime snack too. Cutlets can be deep-fried or can be pan-fried, so in this recipe I pan-fried them to keep them light on tummy with no compromise in taste. So here I'm sharing a simple recipe for yummy cutlets, which will make your taste buds happy. 

For this week theme on BM we are showcasing "North Indian Party Starters". I'm starting this marathon with "Paneer Tikka" recipe. Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.

Prep Time-30mins
Cook Time-15mins
Serves-10Cutlets, 5People
Ingredients 
2Small potatoes 
1Big carrot finely chopped 
1/2Cup green peas
1Onion Finely chopped 
3Garlic cloves minced 
15Mint leaves chopped 
1/4Cup breadcrumbs + 1/4Cup breadcrumbs to coat the patties
1Tsp chili powder {adjust as needed}
2Tsp garam masala 
2Tsp amchur powder 
Salt to taste 
1Tbs oil
Oil for frying cutlets {pan frying}
Directions 
- Steam boil potatoes. Peel the skin off & keep them aside.
- Heat a pan with 1tbs oil. To that add onions & garlic mince. Cook them till onions are little soft. 
- Add in carrots & green peas to pan. Stir them with onions & cook them on low heat with a closed lid for 10mins. If carrots are cooked perfectly then switch off heat or cook for few more until carrots are cooked. Switch off heat & allow them to cool.
- In a bowl add potatoes, veggie mix & mint leaves. Smash them to a smooth paste with no lumps. 
- Add in 1/4cup breadcrumbs, chili powder, garam masala, amchur powder & enough salt. Mix them well & balance the salt & chili powder if needed. Divide the mix in to 10 equal balls. 
- Take 1/4cup of breadcrumbs in a bowl. Now take a ball of mix & press it to get a circle shape. Coat it with the breadcrumbs on both sides. Repeat the same with rest of the balls.
- Mean while heat pan with little oil. Place the patties in frying pan as many as it fits & cook them on each side till they are little crisp. 
- Remove them on to a plate & repeat with rest of them. 
- Enjoy this cutlets along with ketchup, green chutney, sweet mango chutney or any of your choice one's. 
Note
- Add in a 1Tsp of cumin coriander powder for much added flavor. 
- I used extra hot chili powder, so adjust the chili powder as needed.
- I added the breadcrumbs to make stiff patties. 

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Paneer Tikka

For this week theme on BM we are showcasing "North Indian Party Starters". I'm starting this marathon with "Paneer Tikka" recipe. Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.

Paneer Tikka is a delicious appetizer or a starter dish for any kind of occasion. I made a individual piece tikka's, which are easy to serve. Paneer tikka's are basically made in tandoori oven's when they are served at restaurants & not having a tandoori oven will not stop one to make them at home. Few easy ways to make them are you can pan fry them on stovetop, grill them in oven & can also barbecue them to attain the restaurant style taste. Marinating time plays a big role in making delicious tasting tikka's. The longer the veggies & paneer sit in marinade the better they taste.

Prep Time-45mins {marinade+prepping}
Cook Time-10-15mins
Serves-4to6people 
Pairs well with mint chutney, sweet mango chutney or green chutney.
Ingredients 
12Big pieces of paneer cut in cubes 
1Small chopped in to big pieces 
1bell pepper chopped in to big pieces 
For marinade
1Cup thick curd 
1&1/2Tsp chili powder
1Tsp chat masala powder 
1Tsp garam masala powder
1/2Tsp turmeric
Salt to taste 
12New toothpicks
Directions 
- In a bowl mix all the marinade ingredients. Adjust salt & spice's if needed. 
- Add in chopped veggies & paneer. Mix the well & make sure the marinade has covered the veggies & paneer. Allow it to sit for minimum of 30mins & it can extend up to 2hrs. 
- Screw veggies & paneer as shown in the picture. I used 2onion's, one paneer piece & capsicum. Repeated the pattern with rest of the ingredients. 
- Heat a non-stick pan & slightly oil it. Add the screw's to pan one by one & leave some space in between for them to cook perfectly.
- Rotate the skewers to evenly cook them on all sides. Once they are cooked perfectly, add rest of the skewers to pan & cook them perfectly on all sides. 
- Paneer tikka's are ready to serve. 
Note 
- You can add cumin coriander powder to the spice mix for an added flavor.

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Bulgar Pilaf ~ Turkish Dish

Bulgar Pilaf is a traditional Turkish dish consists of durum wheat or dalia, veggies & spices to flavor it up. It is a healthy dish that consumes less time & efforts in making it. Bulgar Pilaf is served as a side dish to kebabs or any  

Bulgar, the main ingredient or the hero of this recipe tastes nutty in flavor & it is also very high fiber. Bulgar is sold par-boiled & dried in stores which makes it easy to cook. In Turkey the coarsen bulgar is used in making pilaf & the soft grounded makes a tasty tabbouleh salad & a delicious kibbeh.

There is a middle eastern restaurant that we love to visit on regular basis & they serve tofu kebabs along with bulgar pilaf & a Mediterranean salad. I felt this recipe was tasting very similar to the pilaf they serve. Enjoy this filling dish.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44. 

Prep Time-10mins | Cook Time-20mins (max) | Serves-2people

Ingredients

1/2Cup bulgar wheat
1Cup water
1Small onion chopped
1Garlic minced
1Carrot chopped
1Bell pepper chopper
1Tbs tomato paste
1inch cinnamon stick
1Tsp fresh black pepper / chili powder {Used red chili powder}
Salt to taste
2Tbs oil
Cilantro & lemon for garnish
Directions
- Heat pan with oil. To that add onions, garlic & cinnamon stick. Cook till onions are translucent.
- Next add in carrots & bell pepper. Stir it once.
- Next add in bulgar & fry for few seconds.
- Then add in tomato paste, water, salt & chili powder. Mix them & close with a lid.
- Cook on low flame till the bulgar is cooked completely. Adjust taste if needed. Switch off heat.
- Garnish with cilantro & lemon.
- Serve with raita of your choice.
Note
- You can replace wheat to bulgar.
- Customize this with your choice of veggies.

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Tortilla De Patatas | Spanish Omelette

Tortilla De Patatas is a Spanish potato omelette, a speciality of Spain, which is filling & tempting. This is a picnic dish in Spain, which is served in to bite size cubes & served with cock tail sticks, but you can also make this dish for breakfast & as brunch for lazy weekends.
Potatoes & onions are the vegetables I used as it was authentic. You can add your choice of finely chopped vegetables in additions to potatoes & onions. 
We Indians love our food to be little spicy & when it comes to me I love food much spicier than the normal limits. Tortilla De Patata is very mild in taste, so to satisfy my taste buds I added a pinch of chili powder along with black pepper to make it spicy.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44. 

Adapted from here.
Prep Time-10mins | Cook Time-20mins | Serves-3people
Ingredients
2Potatoes thinly slices
1medium onion chopped
6Egg whites 
Few cilantro leaves chopped
2Tsp Black Pepper / chili powder for taste { Adjst as needed}
Salt for taste

2Tbs oil for potatoes & onion + 1Tbs oil for omelete 
Directions 
- Thin slice potatoes as shown in the picture. 
- Heat a non-stick pan with oil. To that add potatoes & onions. 
- Cook on medium heat for few minutes, then check if potatoes are cooked by pricking them with a tooth peck. 
- Once potatoes are cooked perfectly, switch off heat & keep aside. 
- Mean while break eggs in to a big bowl while separating yellow from whites.
- Add enough salt & pepper & whisk it lightly. 
- Add cooked onions & potatoes to the egg mixture along with coriander leaves. Mix in well. Adjust salt & pepper if needed.
- Heat a non-stick wide pan with oil & add the egg mixture to it. 
- Cook on low heat till a nice crust is formed. Now flip carefully & cook other side too.
- Do a tooth pick check & if it comes out clean switch off heat. 
- Transfer it to a plate. Cut in to pieces & serve. 
Note
- I made 2 mini omelette's with this recipe. 

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