Sunday, June 23, 2013

Sabbssige ( Dil leaves ) and Sweet Potato Dry Curry .( Palya ).and Cutlet...

Sabbssige soppu ( Dil Leaves ) and sweet dry curry is a side dish and you can have them with rice , chapati or pooris.
 Things Needed : 
Sweet Potatoes : 2 to 3 .( medium sized ).
Dil leaves. ( Sabbassige soppu ) : 2 to 3 Bundles.
Green chilly : 2
Jeera : 1/2 Tea spoon.
Mustard Seeds : 1/2 Tea spoon.
Salt : to taste.
Oil : 2 Tea spoons.
Turmeric : a pinch.
Method: 
Wash and cut sweet potato in to small and wash again . Boil for 3 to 4 minutes in medium flame. ( See that it does not over cook ). After that drain the water and keep it  aside. Wash and cut Sabbassige soppu ( Dil leaves ) and green chillies and  keep it aside.
Now keep a pan on the fire and heat. Put oil, mustard and let it spurt. Add jeera and cut green chill and fry for 2 seconds and add cut Sabbassige soppu and fry in that oil on low flame for 3 to 4 minutes . Now add boiled sweet potatoes and stir slighty and add salt and turmeric and mix it well.  Cover the mixture and cook on low flame for 2 to 3 minutes. Stir in between.  Sabbassige Soppu - Sweet Potato Dry curry is ready to serve now.  Put the Dry curry in a serving bowl.
Note : Boiling Sweet potato will reduce the use olf oil and the time too. Must take care while boiling Sweet potatoes since it should not be over cooked otherwise the curry will taste differ. Can add red chilly powder while cooking to give a yemmy hot taste . Remember too much hot( chilly taste ) is not good for the health. Can add 1 more table spoon of oil if you wish. Definitely it will taste better.  Can also add vanghibath powder to the curry to get little different taste. Can prepare Cutlets with this Dry Palya.
Serves 2 to 3 

Spicy Cutlet with Palya.
Dil leaves - Sweet Potato Palya : 1 cup.
Bread slices : 2 to 3
Oats : 3 Table spoons.
Garam Masala Powder : 1/2 Tea spoon.
Salt : To taste.
Oil : 2 to 3 Table spoons.
Coriander leaves : 2 Table spoons  . ( Wash and cut it into small).
Ginger : 1/2 table spoon. (Wash ginger, remove the skin, wash again and grate the ginger ).
Method : 
Mash the Dry curry and bread together. Roast oats and leave it for cooling . Now add roasted oats, cut coriander leaves and grated ginger to
the mixture and prepare balls.
Keep a tava on the fire and heat. Put oil and spread it . Take a mixture ball and flat it on the palm and cook on the tava. Sprinkle oil on the top and cook on low flame till both sides are brown. ( Cook on both side ). Use little oil while turning cutlet to cook on other side.
Cutlets are ready to eat. Serve with ketch up.
Note : No need to remove the sides of the bread. Just mash or powder bread slices. Can add cashew nuts or ground nuts to the mixture. Roast nuts before using it.
Serves 2 .

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