Cabbage Soppina(Leaves) Palya

Ingredients:
8 - 10 tender Cabbage Leaves (Soppu)
1 large Onion
Salt to taste
Pinch of Turmeric powder
2 - 3 Green Chillies
2 - 3 tsp grated Coconut
Grape sized Jaggery
2 strands of Curry leaves
1/2 tsp Mustard seeds
1 tsp Black gram seeds
3 - 4 tsp Oil

Recipe:

Chop cabbage leaves and onion into small pieces as shown in the picture below. Cut green chillies into medium sized pieces as shown in the picture below.

Add mustard seeds, black gram seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies and chopped onion and fry them for around 2-3 minutes.

Then add chopped cabbage leaves, turmeric powder, salt, jaggery and cook well by adding sufficient amount of water.

Once the water content is almost dried, add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 minutes.

It goes well with Rice/Chapathis.

Zucchini Palya

Ingredients:
2 medium sized Zucchini
1/4 tsp Turmeric powder
1/3 tsp Chilly powder
Grape sized Jaggery
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1 strand of Curry leaves
1 - 2 broken Red Chilly pieces
2 tsp Oil

Recipe:

Chop the Zucchini into medium sized thin pieces as shown in the picture below.

Add black gram seeds, mustard seeds, broken red chillies, oil in a pan/heavy bottomed vessel and heat. Once it starts spluttering, add curry leaves and add the chopped zucchini. Add turmeric, jaggery, chilly powder, salt and mix them well. Cook them well by covering the lid by without adding any water in medium flame.

Once the water content is evaporated and its cooked, add grated coconut and mix well. Keep the playa in low flame for about 2-3 mins.

Mix well before serving. It goes well with Rice/Chapathi.

Bolu Darale(Bolu Peere / Luffa Gourd / Sponge Gourd) Palya

Ingredients:
3 medium sized Bolu Darale / Bolu Peere / Luffa Gourd
3 - 4 tsp Grated Coconut
1/4 - 1/2 tsp Chilly powder
Big Pinch of Turmeric powder
Grape sized Jaggery
Salt to taste
3/4 tsp Black Gram Seeds
1/2 tsp Mustard Seeds
1 strand Curry leaves
1 - 2 tsp Oil

Recipe:

Peel the skin of sponge gourd and chop it into longer thin pieces(1 inch sized) as shown in the picture below.

Put mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves and fry for few seconds.

Add turmeric powder, chopped sponge gourd, chilly powder, jaggery salt and mix them well.

Sprinkle few drops of water and cook them well by covering a lid.

Add grated coconut into mixer for about 1 min by adding little amount of water and keep it aside.

Once the water content is almost dried, add ground coconut to Palya and mix it well.

Keep the Palya in low flame for about 2 mins. It goes well with Rice, Chapathis and Rotti.

Pathrode Rava Fry

Ingredients:
1 Pathrode Roll
1/4 cup Rice flour
1/4 cup Semolina / Bombay Rava (Preferred: Small)
2 tsp Corn flour
1/4 tsp Turmeric powder
Salt to taste
Big pinch of Asafoetida powder
1/2 - 3/4 tsp Chilly powder
Coconut Oil

Recipe:
Cut the Pathrode Roll into medium sized thin pieces as shown in the picture below.

Put rice flour, semolina, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.

Roll the pathrode pieces over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava, place the Pathrode pieces and apply little oil over the pieces shown in the picture below.

Turn both the sides of Pathrode pieces frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It can be eaten as is or can be served along with rice and any kind of mild Thove/Dal or Rasam.

Kesuvina Dantu Palya / Colocasia Stems Subji

Ingredients:
15 - 20 medium sized Kesuvina Kaalu(Dantu) / Colocasia Stems
1 medium sized Onion
4 - 5 tsp grated Coconut
5 - 6 Green Chillies
3/4 - 1 tsp Tamarind powder / Unde Huli Hudi
Grape sized Jaggary
Pinch of Turmeric Powder
Salt to taste
1 tsp Black Gram Seeds
1 tsp Mustard Seeds
5 - 6 Curry Leaves
2 - 3 tsp Oil

Recipe:

Remove the outer skin of colocasia stems and chop them into 1/2 - 3/4 inch sized pieces as shown in the picture below. Cut the green chillies into two pieces and onion into medium sized thin pieces as shown in the picture below.

Put mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chillies, onion and fry them about 3-4 mins in meidum/low flame.

Add chopped colocasia stems, turmeric powder, salt, tamarind powder, jaggary and fry them for about 1-2 mins in medium flame.

Cook the Palya in low/medium flame by covering a lid without adding any water. Once colocasia stem is cooked, add grated coconut and mix well.

Keep the Palya in low flame for about 2 mins. It goes well with Rice, Chapathis.

Gujje (Tender Raw Jackfruit) Tava Fry

Ingredients:
12 - 15 slices of Tender Raw Jackfruit / Gujje
1/4 cup Rice flour
1/4 cup Semolina / Bombay Rava (Preferred: Small)
1/4 tsp Turmeric powder
Salt to taste
Big pinch of Asafoetida powder
1/2 - 3/4 tsp Chilly powder
Oil

Recipe:
Remove the outer skin and innermost part of tender raw jackfruit and cut it into medium sized thin pieces as shown in the picture below.

Put little amount of water, salt in a vessel and bring it to boil. Add the jackfruit slices and cook them for about 3-4 mins. Drain the water and keep it aside.

Put rice flour, semolina, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.

Roll the jackfruit pieces over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava, place the jackfruit pieces and apply little oil over the jackfruit  pieces shown in the picture below.

Turn both the sides of jackfruit pieces frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It goes well along with rice and any kind of mild Thove/Dal or Rasam.

Mulangi Soppu Palya / Radish Leaves Subji

Ingredients:
1 bunch of Radish Leaves/ Mulangi Soppu
3 medium sized Onion
3 - 4 Green Chilies
Salt to taste
Pinch of Turmeric powder
1/4 tsp Tamarind powder
Large grape sized Jaggary
2 tsp grated Dried Coconut / Kopra
3 tsp Dalia Split
2 - 3 tsp grated Coconut
4 - 5 Curry leaves
1/2 tsp Mustard seeds
1/2 tsp Black Gram seeds
1/2 tsp Cumin seeds (1/4 tsp for Seasoning  + 1/4 tsp for Masala)
Big pinch of Asafeotida 
3 - 4 tsp Oil

Recipe:

Chop radish leaves, green chilies into small pieces as shown in the picture below. Chop the onion into thin medium long pieces as shown in the picture below.

Put dalia split, grated dry coconut, 1/4 tsp cumin seeds, pinch of asafeotida in a mixer and crush them as shown in the picture below.

Put mustard seeds, black gram seeds, 1/4 tsp cumin seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add big pinch of asafeotida, curry leaves, green chilies chopped onion, salt and fry them in low/medium flame for about 4-5 minutes.

Add chopped radish leaves, turmeric powder, tamarind powder, jaggery, salt and cook them well by covering the lid on low flame.

Once its cooked, add dalia split masala, grated coconut and mix them well.

Keep the palya in low flame for about 2-3 minutes. It goes well with Rice / Chapathis.