Kempu Harive Bolu Huli

Kempu Harive soppu (Edible leaves which are used in cooking) is very famous in Dakshina Kannada and Malenad side.  We do prepare Sambar, Palya, coconut curry and many other items.
Here I have prepared Bolu Huli ( with out dal or coconut). This curry is bit spicy and taste sweet and hot (green chilly ),  can be eaten with rice, chapati or puri even with dosa and idli .
Things Needed :
Kempu Harive : 2 Bundles
Tamarind Pulp :2 Table spoons
Jaggery : 1 Table spoon
Green chilly : 2
Salt : to taste
Ingh : a pinch
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urd Dal : 1/2 Table spoon
Methi seeds : 1/4  Tea spoon
Curry Leaves  :5 to 6 leaves
Coriander leaves : 1 Table spoon

Method : 
1. Wash it nicely and cut the leaves in to small. Wash and cut green chilly and coriander leaves.
2. Soak Tamarind in hot water for 10 minutes and squeeze out the pulp and keep the pulp aside.
3. Now keep a pan on the fire and heat. Put oil. Put mustard seeds, methi seeds and urd dal. Let mustard seeds spurt.
4. Add ingh and curry leaves. Add cut Harive soppu and mix it nicely.
5. Add a pinch of turmeric and add a glass of water.
6 Add salt, cut green chilly and tamarind pulp. Let it boil for 5 minutes on low flame.
7. Add jaggery when the leaves becomes soft and cooked. Cook for another 2 to 3 minutes and put the cooked Harive soppina bolu huli to a serving bowl and add coriander leaves. Serve ready bolu huli with hot rice or chapati.
Note: The leaf should be fresh to get the best taste. You can also add onions to the curry. Fresh butter is used while eating.  You can add garlic to the curry.
Time :20 Minutes.
Serving :2 to 3

Chenna - Parota...

Chenna or kadale is a famous pod and mostly used in curries, dal , huli and palya also. Here I have done Kadale Curry and Parota. Its easy to do and I have not used onions and garlic so that you can prepare this item during the fasting time too.

Things needed:
Channa ( Kabooli or black ) :  2 Cups.
 Ginger :  1 Table spoon (grated)
Green Chilly :1
Jeera : 1/2 Tea spoon
Chenna Masala :1/2 Tea spoon
Methi Seeds (Fengrik seeds) : 1/4 Tea spoon
Cloves : 2 to 3
Urd Dal : 1 Table spoon
Salt : Required
Oil : 1 Table spoon
Butter:  1 Table spoon
Tomatoes : 2 to 3 ( Medium sized )
Potatoes : 2 Miedium size
Coriander leaves : 2 Table spoons.
Turmeric Powder : a pinch
Lemon Juice : 1 Table spoon. ( 1 lemon juice )

Method :
1. Wash and soak chenna for overnight or 6 to 8 hours.
2.Wash and cut tomatoes, green chilly, coriander leaves and grate ginger. Keep it aside
3. Now pressure cook soaked chenna and urd dal and potatoes ( remove all the soaked water and use fresh water to cook ) for 15 to 20 minutes.
4. Peel the skin of potatoes and smash the potatoes when it is cooled and keep it aside.
5. Keep a pan on the fire and heat. Add oil and put cloves and jeera. Add cut tomatoes and ginger. Fry them nicely.
6. Add  chenna masala to the tomato mixute and mix it well. Add cut green chilly.
7. Add cooked chenna, salt and turmeric powder and boil for 5 minutes.
8. Now mix smashed potatoes and mix it nicely .
9. Put 1 cup of water and mix it nicely and cook for 4 to 5 minutes.
10. Shift the chenna curry to a serving bowl and add coriander leaves, lemon juice and butter on the top.

Note : Channa should be cooked softly to get the good taste. You can add carrots to the curry at the end. Since the curry is with no garlc or onion no need to add them. Adding urd dal is an optional. You can also also use tamarind pulp instead of lemon. Lemon adds to the flavour.
Serves : 4 to 5
Time : 30 Minutes :(Soaking time separately)

PAROTA

This particular Parota is prepared using Maida  ( all purpose flour ) and taste good.
Things Needed:
Maida : 2 Cups
Milk :1/4 cup.
Curd : 1 Table spoon
Butter or Ghee : 2 Table spoons
Salt : required

Method :
1. Take a big bowl and put maida .
2. Add butter or ghee and mix it nicely.
3. Add curd and milk and mix it well and prepare dough. The dough should be soft. ( You can also use water if required )
4. Keep the dough for 5 to 6 hours.
5. Now divide this dough in to small portions. Make  small ball size and roll them as chapatis.
6. Fold this chapati and make a round shape and roll them again as chapatis and cook them on medium heat.
7. Sprinkle a spoon of oil and put the parota on the other side to cook.  Remove after 1 to 2 minutes and serve the Parota with Chenna.
Note: Folding the chapatis again and again will turn the chapati soft and layers keep the chapati smooth and soft. Prepare the dough little lloose to get the good parotas. You can spread little oil or ghee to get a crisp Parota.  You can also use 1/2 amount of wheat flour.
Serves : 2 to 3
Time : 30 Minutes..