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Malas-Kitchen





Last Build Date: Sun, 17 Dec 2017 12:01:32 +0000

 



Sakar Pongal with Kempu Kallu Sakkare (Rock Candy)

Sat, 16 Dec 2017 19:02:00 +0000

Sakar Pongal made out of kallu sakkare and jaggery. Iyengar's patent dish Pongal. This is made during the month of Dec-Jan also functions and other festives. My other Sakarpongalrecipe already posted that made out of jaggery completely.Prep Time : 10 MinsCook Time : 20 MinsIngredientsRice/Akki/Arashi - 1 cup (sonamasoori)Moong dal/Hesarubele/Paithparppu - 2 tbsp Jaggery/Bella/Vellu – 3/4 th cup (adjust as per taste)Kallu Sakkare (Rock Sugar)  - 1/2 cup crushed (adjust as per taste)Freshcoconut/Thenginturi/Thenga – 1 tbsp Drycoconut / vankobri thuri / Kobri – 2-1/2 tbsp Ghee – 200 grmsCardamom powder - 1/4tspCashews – 2 tbsp piecesRaisins – 2 tspnMethodWash rice and Moong dal and mix themAdd 3 cups or more (if required)of water& Set the pressure cooker , cook until 4 whistle. Switch off and wait for pressure offTake a heavy bottom pan and set it on low flame on the stoveAdd jaggery, kallu sakkare and little bit water (1 tbsp) to the pan and let it boil & melt and become bubbles/frothAdd coconut and drycoconut to the pan and let it boil for 10 mins on low flameAdd Ghee to the pan, stir constantlyAdd the cooked rice and moong dal to the pan stir wellKeep stirring on low flame for 10 – 15 mins then add cardamom powderIn a small pan add a 1 tsp of ghee fry cashews and raisings keep asideAdd them into pongal stir. Close the lid the for few mins on a low flame. After few mins stir wellServe hot with ghee.| Copyright © Malas - Kitchen 2017 | | All rights reserved | [...]






Flaxseeds Vanilla Biscuits | Cookies (Indian Style)

Mon, 27 Nov 2017 20:36:00 +0000

flaxseeds is a very popular and made cookies. These biscuits are best to have with coffee/tea/milk. It is very healthy.Prep Time : 10 MinsBake Time : 10 MinsIngredientsWheatflour - 1 cupMaida/Apf - 1 cupSugar powder - 3/4 cupVanilla extract - 2 dropsBaking soda - 1/4 tspBaking Powder - 1/2 tspRoasted flaxseeds - 3 tbsp (crushed)Butter (Unsalted) - 1/2 cup Milk - 2 tsp (or more)MethodPreheat the oven to 300FIn a bowl mix butter and sugar make a cream out of it using hand mixer or use other mixer.In a same bowl Sive flour , baking soda, baking powder,flax seeds & VanillaMix well and add milk little by little and make a dough (Like our chapathi dough)In a table top sprinkle some flour roll the dough using a roller cut into cookie cutter or desired shape (each biscuit 1/4 inch thick) ( I have used holiday cookie cutter)Place them into baking tray bake into 8 mins for 350F. Bake until golden brown (check inbetween) Transfer into wire rack and cool completely. (optional can add icing)Serve and store into cookie jar.| Copyright © Malas - Kitchen 2017 | | All rights reserved |[...]



Jeera Biscuits

Sat, 18 Nov 2017 23:08:00 +0000

This you will get it in a Bakery especially in India. This is a very popular evening biscuits.  When i was making this i remembered my childhood days when we used to go out to bakeries to eat this. These biscuits are best to have with coffee/tea/milk.Prep Time : 10 MinsBake Time : 10 MinsIngredientsWheatflour - 1 cupMaida/Apf - 1 cupSugar powder - 3/4 cupSalt  - 1/4 tspBaking soda - 1/4 tspBaking Powder - 1/2 tspJeera/Cumin seeds - 3 tbspButter (Unsalted) - 1/2 cup Milk - 2 tsp (or more)MethodPreheat the oven to 300FIn a bowl mix butter and sugar make a cream out of it using hand mixer or use other mixer.In a same bowl Sive flour , baking soda, baking powder, salt jeera seedsMix well and add milk little by little and make a dough (Like our chapathi dough)In a table top sprinkle some flour roll the dough using a roller cut into cookie cutter or desired shape (each biscuit 1/4 inch thick)Place them into baking tray bake into 8 mins for 350F. Bake until golden brown (check inbetween) Transfer into wire rack and cool completely.Serve and store into cookie jar.| Copyright © Malas - Kitchen 2017 | | All rights reserved |[...]



Roasted Brussel Sprouts Curry

Mon, 13 Nov 2017 21:50:00 +0000

Oven roasted brussel sprouts tossed with indian spice. Here is another quick side dish (dry curry). Brussel sprouts is looked like small baby green cabbage.Prep Time : 10 MinsCook Time : 30 MinsIngredientsBrussel Sprouts - 1lbsOnions - 1 Potato - 1 Garlic pods - 3 Garam masala - 1/2 tspsaltJeera powder  - 1/4 tspRed chilli powder - 1/4 tspCoriander powder - 1/4 tspLemon/lime juice - 1 tspOlive oil - 2 tbsp + 2 tspMethodPre heat the oven to 200FWash and cut the edges and chop into 4 parts , chop the garlic into small pieces and cut the potatoes into cubes (with skin)In a baking tray place them sprouts, garlic and potatoes toss with olive oil and rocksalt Place it in the oven turn on to 400F. Roast them to 20-25 mins. Do check in between and in spatulla stir once to roast them evenly. (oven temperatures vary so please look for that)In a stove top heat pan add 2 tsp of oil. Add onions cook for golden brown Add all spice powders (jeera powder,coriander powder,chilli powder and garam masala) add salt (if required)Add roasted sprouts and potatoes into pan and tossed them on high flame. Then turn off the flame add a lemon juice and stir Serve hot with any course.| Copyright © Malas - Kitchen 2017 | | All rights reserved |[...]



Shahi Tukda (Sweet Dish)

Tue, 17 Oct 2017 18:17:00 +0000

Shahi Tukda is a milk pudding on top of bread slices soaked sweet dish. This is Hyderabadi sweet dish.Happy Diwali to all !Ingredients Bread - 6 slicesSugar - 1/2 cupWater - 2 tbspBadam(Almond) + Pistachios - chopped 2 tbspIngredients for RabriMilk - 1/2 litrMilkmaid - 3 tbspKesar milk- 2 tsp Milk powder - 2 tbspMethod Boil the milk on the low flame stir once in a while. Boil till milk reduced to 1/3rd of consistency Add milkmaid and milk powder stir constantly do not get lumps for adding milk powderAdd kesar milkSwitch of the flame. Cool and store it refrigeratorCut the bread edges and cut into triangle shapeIn a flat pan roast the bread in a butter or gheeMake a sugar syrup ( mix sugar and water) boil one string consistencyDip the roasted bread and arrange the plate Add chilled rabdi on top , garnish almond + pista and serve| Copyright © Malas - Kitchen 2017 | | All rights reserved |[...]



Veg Kurma (Restaurant Style)

Sat, 07 Oct 2017 13:44:00 +0000

Veg Kurma with parotta everytime had it in restaurant (Hotel Saravana Bhavan). So Tried at my kitchen came out similar taste. Love the recipe. Prep Time : 10 MinsCook Time : 10 Mins Ingredients Veggies (Beans, Carrot, Potato, Cauliflower(Optional), Peas)Onion - 1/4 cup , choppedMilk Cream - 2 tbspSalt to tasteLime juice - 1/2 tspTomato Puree - 1/4 cupTurmeric  - 1/2 tspBayleaves  - 2Clove - 2Cinnamon - a small piecePineapple flower spice - a small pieceRed chilli powder - 1/2 tspGinger + Garlic paste - 1 tspOil + Ghee - 2 tbspIngredients for Masala PasteCoconut - 4 tbspCashews whole - 4 countChakke + Lavanga (Cinnamon+Clove) 4+1/2piecePineapple flower spice - 1 Cardamom pod - 1 KhusKhus / Gasgase - 1/4 tspGreen chillies - 2 or more (adjust as per taste)Onion - a small pieceMetodGrind all the masala ingredients and make a smooth pasteCook all the veggiesIn a pan add oil + ghee then add spices (Clove,bayleaves,Cinnamon piece) fryAdd chopped onions & ginger+garlic paste fry till onions cookedAdd tomato puree cook for few mins Add salt , turmeric, chilli powder & milk cream, cook on low flame so that oil+ghee seperates Add cooked veggies mix well close the lid cook for 5 mins on low flame or use pressure cooker method (Mix all the ingredients and pressure cook ) Turn off the flame serve hot with Parotta/Chapati/Puri | Copyright © Malas - Kitchen 2017 | | All rights reserved |[...]



Potato Croquettes (Veg)

Mon, 02 Oct 2017 19:36:00 +0000

Potato Croquettes is a fried snack. Made Indian vegetarian style. Prep Time : 15 MinsCook Time : 15 MinsIngredientsPotatoes - 2 large sizeOne slice of plain bread Onion - 1/4 cup (optional, I have not used)Corn  - 1/4 cup (i have used frozen)Green chilles - 1Coriander leaves - few (1tbsp)Salt to tasteLime juice - 1 tspMaid / All purpose flour - 1 tbspPlain Bread crumbsCornflour or Riceflour - 1 tbspMozzerella cheese (optional) Oil - for deep fryingMethodBoil potatoes and peel them and mash. In a bowl soak bread slice and mix into potatoMix with corn, chillies(or use paste) , coriander leaves, corn flour, salt & lime juiceIn a seperate plate add bread crumbs and in a bowl mix maid flour with water and make a think paste Divide the potato mixture and make into cyclinder shape and dip it into maid paste and roll the potato croquette into bread crumbs Deep fry till golden brown in color. Drain on paper towel. Serve hot with mint chutney| Copyright © Malas - Kitchen 2017 | | All rights reserved |[...]



Paddu | Kuzhi Paniyaram

Sun, 03 Sep 2017 13:33:00 +0000

This is a southindian dish/breakfast. It has various names on it in southindian states. It is used Idli & Dose batter. This dish can also be made sweet using jaggery. This can be made paniyaram special pan like holes called Aebleskivers. My kids love this dish and easy to take for lunch boxes. Best combo with coconut chutney. This recipe can also be made plain also various types of variations. But i have used onions and other ingredients. Prep Time : 10 TimeCook Time : 15 MinsIngredientsDosa batter - 6 cupsOnions - 1 Curry leaves - fewGreen chillies - 2 (medium spice)Coriander leaves - 4 tbsp Oil - 1 tbspMustard seeds - 1/2 tspMoong dal (split) - 1 tspAsafoetida/hing - 1/4 tspMethod Chopped onions(as much as mince ). Chop curry leaves, chillies and coriander leaves keep asideIn a pan add oil, then add mustard seeds allow to splutter then add moong split fry Add onions , chillies, curry leaves fry till onions are cookedAdd asafoetida romove from the flame add into batter and mix wellIn a seasoned paddu pan grease oil and pour the batter into each hole and close the lid for 2 minsOnces it is cooked flip the other side using stick / spoon cook on low flame and remove gentlyServe hot with chutney| Copyright © Malas - Kitchen 2017 | | All rights reserved |[...]



Poruvilanga | Porivilanga Unde

Wed, 23 Aug 2017 18:32:00 +0000

Poruvilanga/Porivilanga Unde is a traditional southindian multigrain sweet ladoo. This unde/urundai is very hard to bite but healthy sweet mixed with jaggery and grains. This is my first try came out yum. I got this recipe from my Dhodamma/periamma(Aunt).Prep Time : 15 MinsCook Time : 25 Mins IngredientsPaitharparppu/Hesarubele/Moong dal - 1/4 cupArshi/Akki/Rice - 1 tbspKadalaiparppu/Kadale bele /Chana dal -1/4 cupGodi/ Wheat grain - 1/4 cupVellu/Bella/Jaggery - 1 cup (adjust as per taste)Kobri / Dry coconut pieces - 2 tbspKadalekayi/ kadalekayibeja/ Peanuts - 2 tbsp(roasted)Yelarshi pudi / Yelakki pudi / Cardamom Powder - 1/4 tspGhee - 2 tbsp (optinal)MethodDry fry all grains seperately then keep asideIn a mixer jar grind into a fine powder and transer into large bowlRoast peanuts/kadalekayi and remove skin and crush them and transfer into bowlAdd kobri small pieces ,hot ghee and cardamom powder mix all and keep asideIn a pan add 2 tbsp of water add jaggery melt and boil become froth. (Check the jaggery propotion is right consistency in a small of water drop meled jaggery and check with finger it come out easily )Transfer the jaggery into bowl and mix well in a spoon then make riceflour hand and make a desired shape of ladoo.Tip : I used ghee becoz urundai/unde comes little soft texture and gives nice aroma. I have used small quntity of grains. All the grains should be equal quantityIf can't get wheat grains easily. Use same amount of wheat flour and roast them | Copyright © Malas - Kitchen 2017 | | All rights reserved | [...]



Sambar Vada | Vada Sambar

Mon, 12 Jun 2017 16:24:00 +0000

Sambar Vada is one of the most popular  and delicious dish in South India and across the world. I' am posting this recipe very late so one of my reader requested this recipe. Medhu or Ulundu vada dunked in hot sambar or rasam served with coconut chutney by side.Prep Time : 4 hrs + 20 MinsFrying Time : 30 MinsIngredients for Vadi (< a href="http://www.malas-kitchen.com/2007/11/idli-uddina-vada-chutney-and-sambar.html">already posted here)  Urad dal / Ulthuparppu / Udhina bele - 2 cupsBlack Pepper / Molag / Kappu Menasu - 2 tbspCurry leaves / Karvapple / Karibhevu - 2 stringsSalt to taste ( Rock salt) Baking Powder - a pinch (optional, used in restaurents) ( i have not used) Method for Vada's Soak the Uraddal/Ulthuparppu for 4 hrs. Drain all the water and grind the ulthuparppu adding little by little water after sometime add salt and grind them until smooth batter (it should be thick ). Best to use for wetgrinder for grinding the dal (Comes out of crispy and fluffy vada's )Add roasted black pepper corns and crush them lightly (not powdered) then add curryleaves mix well Take a plastic sheet take a small portion of batter with wet hand make a hole in the centreHeat oil in a pan. Drop vada slowly in hot oil cook in medium flame until golden in color. Repeat the same process. Ingredients for SambarToor dal / Thavurpappu / Thogribele - 1/2 cupTomato - 1 Peral red onions|baby onions  - 1 cup (optional, I have used)Rasam powder - 1/2 or 1 tbsp (adjust as per taste)Tamrind - 1 tsp (for paste) for juice - 2 tspJaggery - 1/2 tsp (a small piece)Salt to tasteCurry leaves - few Coconut - 2 tbspSambar powder - 1 tbspOil - 1 tbspMustard seeds - 1 tspAsafoetida / hing - 1 tspMethodCook the toor dal in a pressure cooker. Keep asidePeel and remove skin the pearl onions. Cook in hot water Add cooked toor dal in the same panGrind coconut and sambar powder with water Add masala paste to the panAdd salt, tamarind paste, jaggery, add rasam powder Stir well add curry leaves bring boil Heat oil in a small pan add mustard seeds allow to splutter then add asafoetidaPour it in the sambar Dunk the hot vada's into the hot sambar and servePS note : Onions are my own taste/version. So it's Completely Optional. | Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Puliyogare Instant Mix Powder

Mon, 05 Jun 2017 17:42:00 +0000

Instant Puliyogare Powder is normally a store bought packet with all kinds of preservatives. When you make it at home it feels fresh and tastes fresh too. Its quite easy to make and we can store it in airtight box which can last upto months. In my opinion, Taste wise the powder (even if made at home) is not as good as the puliyogare gojju. But this is much better than the store bought powder and is a good quick alternative whenever needed, For eg: for for lunch boxes, OR those hungry times. This recipe was due from a long time. Got this recipe from my periamma/Dodamma(My aunt).Prep Time : 10 MinsCook Time : 5 MinsTotal Time : 15 MinsIngredients for Instant MixPuli / Huli /Tamarind  - 1/2 cupVanaKobri / Dry coconut grated - 1 cupMensina Pudi /Malakapudi / Rasam Powder - 1 cup Salt (adjust as per taste, i have used 3/4th tsp) Vellu/ Bella / Jaggery - 2 small pieces or 2 tsp grated (adjust as per taste)Vallai el/ Bili ellu / White sesame seeds - 1 tspTempering :Yenne / Yennai / Oil - 2 tspKadag / Sasive / Mustard seeds - 1/2 tspKadalekayi / Peanuts - 2 tbspKarvappale / Karibehuvu / Curry leaves - few peryingyaum / hing / Asafoetida  - 1/2 tspChopmalaka / Kempumensinakayi / Red chilli - 1-2MethodHeat pan , dry roast tamarind lightly removenext now add coconut roast lightly on low flame (do not fry on high flame.) keep asideIn a same pan add sesame seeds roast till light golden color. Remove and transfer into plateOnce coconut and tamarind cool down. In a blender and coarsely powderd themIn the same mixer jar add Rasam powder blend altogether again. Taste it little and add little salt and jaggery into that and blend again.Transfer into jar.Method for adding temperingHeat oil in a pan add mustard seeds, allow them to splutter then add curry leaves and peanuts stir fry till peanuts turns golden in color. Add asafoetida, red chillies. Add them to puliyogare mix Ready to use for prepared hot plain rice. Garnish sesame seedsPS : If you want store just like plain puliyogare mix , use it whenever need for that added tempering ingredients OR prepare tempering and add into puliyogare mix and mix well and store it. (refridgerate after a day or two)| Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Pumpkin & Mint Juice | Poosankayi -Pudina Juice

Fri, 26 May 2017 16:57:00 +0000

The summer is just around the corner in US. I wanted to try this juice because my mom makes this. Healthy and weight loss drink. try it keep refreshing juicePrep Time : 5 MinsIngredientsWhite Pumpkin / Poosanikayi / Kumbalakayi - 1 cups (chopped)Mint leaves / Pudina soppu - 1/2 cup Salt to taste (adjust as per taste)Black salt - 1/4 tsp or lessLime juice / Yenmchinga rasu / Nimbe rasa - 2 tbsp (fresh limes squeeze )Cucumber / Vellrikayi / Sautekayi - 1/2 cup (chopped)MethodRemove pumpkin skin and chop into cubes Seperate mint leaves from the stem take only mint leaves wash and keep asideScrape the cucumber and remove seeds chop into cubes In a mixer add pumpkin cubes, mint, cucumber, salt and black salt little water and make a smooth puree strain Add water if required make into thin juice consistencyAdd lime juice mix well and serve into tall glass| Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Cardamom Powder | Elakki Pudi | Eelarshi Pudi

Tue, 16 May 2017 14:43:00 +0000

Fresh cardamom powder is added most of all Indian sweets & other dishes too. It is lovely fragnace and flavor to the sweets / dishes. I always makes this for ready to use whenever needed. It is very easy to prepare in large quanity and store it in airtight box.Prep Time : 5 MinsIngredientsCardamom / Eelarshi / Eelakki - 2 cupSugar / Sakkre - 2 tbsp or Kalu Sakkre/Rocksugar - 2 tbsp (Crushed, i have used Kalu Sakkre/RockSugar)MethodIn a heat pan slightly roast the cardamom(do not crack the pods). Turn off the flame just fry on heated pan, Fry for 1 min cardamom should be warm. Then in a mixer add cardamoms & sugar blend into smooth / fine powder. Do not open the jar lid as soon as blend powder otherwise fragnance will reduced. Transfer into jar and store when needed.| Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Avalakki Bisibele Baath | Thick Flatten Rice Bisibele Baath

Thu, 11 May 2017 15:28:00 +0000

Bisibele baath is a traditional kannada dish (Bisi means hot, bele means toor dal, baath means rice dish). It is easily served as breakfast, brunch, lunch & dinner. Usually mainly made out of rice bisibele bath but somepeople in karnataka also makes in Avalakki/Poha. It is best served with raita, papad/happla/vada or any mixture.  Do check i have already posted authentic Bisibele baath.Prep Time : 15 MinsCook Time  : 15 MinsIngredients Dappa Avalakki / Thick flatten rice - 2 cupsBele / Toor Dal  - 1/4 cupTomato - 1Tamrind Water - 5tspJaggery - 2 tsp (adjust as per taste)Vegetables : Beans, Potato, Carrot (Optional)Salt to tasteSarinapudi / Rasam Powder -1 tspFor Tadka/Tempering1/4 cup Oil4/5 Kari leaves2/3 Red chillis1/2 tsp mustard seedsTo Make the Powder ingredients :Chana Dal - 10grmUrad Dal - 2 tspDhaniya / Coriander Seeds - 1 tspRed Chillis - 4/5 (adjust as per taste)Whole Cloves - 2/3Cinnamon sticks - 2 (small size)Grated fresh coconut- 1/2 cupFry all the dry powder ingredients except coconut. Make powder of all the fried ingredients in a Mixer and then add coconut & cooked tomato  with a little water and make it into a smooth paste.Method:Cook Poha/ Avalakki in a pan add little water,Cook Dal & Tomato in different containers in a Pressure Cooker wait for 3 whitstle then turn off the stove and let it cool. Take heavy bottom Pan and set it on low flame on the hobAdd tamarind water and jaggery and let it boil Add masala and to the pan let it boil for 10mins, keep stirring on low flameAdd salt to the masala keep stirring if it too thick add little waterAdd 1 tsp Rasam Powder keep stirringAdd dal stir then add poha/avalakki & veggiesMix well on low flame..For tadka  take small pan add oil and heat it and add all tadka items pour it on bisibele bath.Serve hot.| Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Plain Dal | Parppu | Bari Bele Kattu

Tue, 02 May 2017 16:49:00 +0000

This is a simple and easy basic dish. Iam posting this on request one of my blog readers. This dish makes all during festivals and good occassions.  Cook Time : 8 MinsIngredientsToor Dal  - 1 cupCoconut grated / Thenga/Thenginaturi - 2 tbspCoriander leaves / Kothambri soppu - 2 tbsp (chopped)Curry leaves / Karvapple /Karibehevu - 1 stringGreen chillies/Pachmalka/Hasimensinakayi - 1or1/2 (chopped)Mustards seeds / Kadag/ Sasive - 1/2 tspSplit yellow moong dal/ Paithamparppu/Hesarubele - 1 tspOil - 2 tspSalt to tasteMethodWash and cook the toor dal add enough water and place it in the pressure pan. Wait for 3 whitstleRemove and add salt , coconut, coriander leaves mix wellIn a pan heat oil add mustard seeds wait for splutter then add asafoetida/hing, curry leaves, green chillies and lastly add moong dal. Stir fry till yellow moong dal turn golden in color.Pour into dal. Mix well and serve hot plain rice with ghee. | Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Valethind Thair Pachadi | Baledindu Mosaru Pachadi/Bajji |Banana Stem Raita

Wed, 19 Apr 2017 14:11:00 +0000

Banana stem and Banana flower is the best to prepare healthy food. This is an south Indian dish. Prep Time : 10 MinsIngredientsBanana Stem / Baledindu / Valethind - 1 cup (chopped)Coconut / Thenginakayi / Thenga - 3 tbspCoriander leaves / Kothambari soppu  - few leavesGreen chillies / Mensinakayi / Pachmalaka - 2 Ginger piece / Hasishunti / Ingi  - a small pieceJeera seeds / Chira - 1/4 tspSalt to tasteYogurt/ Curds / Thair/ Mosaru - 1 cupTempering the pachadiOil - 1/2 tspMustard seeds - 1/2 tspAsafoetida / hing - 1/4 tspMethodChop the banan stem removing strings slowly and finelly chopped into small pieces How to cut ?Remove outer layers till thick inner layer comesThen cut into round pieces take away roll them fiber thread thoroughly while cutting for each piecesPut it into water otherwise it turn into blackChop them into small/tiny pices and cook it in the pressure cooker or water in a pan. Cook until tenderIn a blender / mixer grind cooked banana stem and all ingredients except curds/yogurt. Blend into a smooth pasteIn a oil add oil then add mustard seeds wait for splutter add hing pour into pachadiAdd curds and mix well. Serve with plain hot rice.  | Copyright © Malas - Kitchen 2017 | | All rights reserved |[...]



Veg Salad (Indian Style)

Tue, 04 Apr 2017 14:51:00 +0000

Delicious fresh grated veggie salad and mixed with minimal dressing. Very easy to make and good for health/nutritious that everyone knows but this I added very rare veggie like Geddekosu/Kohlrabi.Prep Time : 10 MinsIngredientsMoolangi/Mooli/Radish - 1 cupSautekayi/Kheera/Cucumber - 1 cupGeddekosu/Kohlrabi - 1 cupDalimbe/Anaar/Pomegranate - 1 cupTomato - 1 cupLime juice - 1 tspSalt to tasteBlack Pepper powder - 1/2 tspChaat masala - 1/2 tspMethodGrate cucumer,mooli,geddekosu mix in a bowl Chop tomato into small cubes. Remove pomegranate seeds and keep asideIn a bowl mix grated veggies, tomatoes, pomegranateSprinkle salt, lime juice, pepper powder, chaat masalaMix well and serve before meal| Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Godhi Biscuit | Wheat Biscuit

Sat, 01 Apr 2017 12:01:00 +0000

Godhi Biscuit This is only known & made in some iyengar's houses. This is an old recipe. This tastes like crunchy kobri obbatt.The story behind the recipe of this biscuit is that my paati (grandmom) and amma used to make this a lot. My paati whenever she would go out on a yatra/tour she used to make this / get it made from my amma and take it with her. She used to have 2 biscuits and a glass of milk. I remember days on such tours when she wouldn’t eat anything else but these. My amma started making this for us (myself and my sister) too. It is a healthy snack.Somehow I was not confident to post this recipe but one of my blog readers asked about this and hence i thought someone out there knows about this & that prompted me to post this. These days protein/healthy biscuits are very common in the market and this is sort of a old fashioned , no oven baked home-made alternative to that.Prep Time : 10 Mins + 2hrs Rest TimeCook Time : 15 MinsIngredientsGodhi Mavu/hittu/ Wheat flour - 1 cupSakkare / Sugar - 3/4 cup (adjust as per taste)Water - 1/4 cup + More or lessEelarshi pudi / Cardamom powder - 1/4 tspVanne / Butter - 1/2 cup / 4 ozMethod In a pan add sugar and water mix well until sugar meltsIn a pan melt butter thenTake a large bowl add godhi flour/mavu, add melted butter evenly Add little by little sugar water into mavu/flour mix and make tight dough (like a chapathi dough) taste the dough if you want more sweetner add sugar water close the lid, rest the dough for 2hrs.After 2 hrs again knead the dough well and make equal size balls Take a one portion of sweet dough roll it using godhi flour or maidaMake a puri/obbatt size Heat cast iron large tava place the godhi biscuit roast well on both the sides in a medium flame Repeat the same for the rest of rollsCool and keep it in the air tight containerNotes:If you want add badam/almond powder for more option it's good for kids.  If can't get crispy ones add little more butter and can't get enough sweet add more sugar water Adjust as per the taste| Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Halbai (Wheat Sweet)

Fri, 17 Mar 2017 15:33:00 +0000

Halbai is a authentic traditional Karnataka sweet. It is made out of whole wheat grains , coconut milk & Jaggery. But also make other versions of Halbai using Rice or Ragi.  This sweet is little tedious process takes longer time.  It's very hard to get into right texture. This is my 2nd try came out good consistency and perfect texture & made less quantity. Very delicious sweet, recipe by my mother-in-law.Prep Time : 15 Mins +  8hrs Soaking timeCook Time : 40 MinsIngredientsWhole wheat / Godhi - 1 cupCoconut / Thenginakayi, fresh - 1 cup Jaggery / Bella - 2 cups (Adjust as per taste)Cardamom Powder / Elakki pudi - 1/2 tspGhee / Thupa - 4 tbspMethodSoak wheat for 8 hrs. Then drain water, In a blender put soaked wheat add 1/2 cup water. Blend and strain the wheat paste. Repeat the process twice & discard the wheat residue.Blend the coconut using little water and squeeze out the coconut milk or make a smooth paste or can be used store bought coconut milk ( i have used squeezed the coconut milk)In a large heavy bottom pan/wok add jaggery & add 2 tbsp water bring it to a boil on medium flameOnce jaggery melt and becomes froth add wheat paste and coconut milk bring it to a boil. Keep on stirring until mixture thickens.Add cardamom powder and ghee keep on stirring Halbai mixture leave the sides and it comes non sticky Transfer into ghee greased plate and allow it cool down for 30 minsCut the square/diamond shapes pieces. | Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Basale Soppu MorKolumbu | Malabar Spinach Buttermilk Curry

Mon, 06 Mar 2017 18:19:00 +0000

Basale Soppu as we call it in Kannada. Basale is great taste with morkolumbu. This is best with hot plain rice with pickle & happla(southindian papad). Basale soppu/leaves is very nutritious and many health benefits.Prep Time : 8-10 MinsCook Time : 5 MinsIngredientsBasale leaves, chopped - 2 cupsSalt to tasteThick Curds / Yogurt - 1/2 cupIngredients for Morkolumbu masalaThenga/Thenginakayi/Coconut - 1/4 cupIngi/Fresh Ginger - a small pieceKadag/Sasive/Mustard seeds - 1/2 tspManje/Haldi/Turmeric - a pinchPachmalaka/Hasimensinakayi/Green chillies - 2 (adjust as per taste)Kothambri/Coriander leaves - 2 tbspKadle/Hurkadale / Roasted gram - 1 tbspWater - 4 tbspTemperingOil - 1 tspMustard seeds - 1/2 tspAsafoetida / hing/ peryangum - 1/4 tspCurry leaves - few MethodClean the leaves, finely chopped the leave and add little water and pinch salt cook until tenderIn a mixer blend all the masala ingredients. Make a smooth pasteAdd masala into leaves stir on low flame Add salt as to taste. Stir wellSwitch off the flame. Let it cool down completely then add medium thick curds/yogurt. Stir wellHeat oil in a small pan add mustard seeds allow to splutter then add hing and curry leaves Pour into morkolumbu. Serve with hot plain rice| Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Sabudana Spicy Mixture | Sabbakki Mixture

Fri, 03 Mar 2017 20:15:00 +0000

Sago/Sabudan/Sabbakki/Tapioca spicey mixture. I have added few ingredients. But can be made out of plain sago with peanuts. Store in an airtight box can be served as tea/coffee time or whenever required. I have made fresh boondi and khara sev. Prep Time : 20 MinsCourse : SnacksIngredientsSago/Sabudan - 1/2 cupPlain Boondi - 1/2 cupKhara Sev - 1/2 cupPoha/Avalakki - 1/4 cupPeanuts/Groundnuts - 1/2 tspRoasted gram/Hurkadale - 1/4 cupWhole Cashews - 1/2 cupDry coconut pieces/Kobbri pieces (2 tbsp) Curry leaves - 1/4 leavesAsafoetida/Hing - 1/2 tspRed chilli powder - 1 tsp (adjust as per taste)Salt to taste Sugar -  1/4 tsp(or less) Oil - 400ml (frying)MethodHeat oil in a panAdd Sago pearls little by little fry till puffing up. Do it batches do not over crowd.Then fry one by one peanuts, roastedgram, poha, khara sev, boondi, curry leaves keep asideIn a large pan/wok add 1tsp oil add cashews fry till slight brown then add kobbri/coconut pieces fry on low heat Add asafoetida/hing then add fried ingredients stir on low flame sprinkle salt , chilli powder, salt mix well. Remove from stovekeep it for cool and store in an air tight box| Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Elekosu Vangibath | Cabbage Bath | Rice

Tue, 14 Feb 2017 22:00:00 +0000

Vangibaath is basically a rice dish in karnataka. Actually made out of Brinjal/eggplant (Green Karthirikayi / Badnekayi). Today i used different veggie Cabbage (hovukosu). Vangibath can be used very few veggies like (brinjal/eggplant, avarekayi/lima beans, cabbage/kosu, menthyabuttani soppu/ fenugreek leaves & peas). Prep Time : 15 MinsCook Time : 8-10 MinsServe - 3 IngredientsBasmati Rice or Regular Rice - 2-1/2 cup (cooked)Elekosu / Cabbage - 2 cups shredded Tamarind juice / paste - 2 tbsp (if using paste 1/2 tsp)Jaggery / Bella - 1/4 tsp grated or a small piece Salt to tasteYengai powder / Vangibath powder - 4 tbspCry coconut shredded / Vanakobri  - 1 tbspLemon/Lime juice - 1 tspTempringOil - 4 tbspMustard seeds - 1/2 tspPeanuts / Kadlekaibija - 2 tbspCurry leaves - few Asafoetida / hing - 1/2 tspWhole Red chillies - 1-2MethodCook the rice and keep asideIn a pan heat 2 tbsp oil then add mustard seeds allow to splutter then add hing Add cabbage stir fry on medium flame. Sprinkle very little water and close the lidCook and stir in between if required sprinkle some more water again close the lid and let it cook wellAdd tamarind , jagger and salt stir fryAdd yengai /vangibath powder mix well. Stir & cook for few minsAdd rice mix well switch off the flameIn a small pan heat another 2 tbsp of oil add curry leaves and peanuts fry peanuts till golden in colorPour into vangibath , add lemon juice & coconut mix well Serve hot with curd and papad/happala| Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Valethind Karimbdh | Baledindu Palya | Banana Stem Curry

Sat, 04 Feb 2017 22:38:00 +0000

Banana stem dishes is a healthy. It helps detoxification. This looks difficult to cut but not at all. I feel it is quite easy process. Banana stem makes variety of dishes like (curd raita, spicy curry, thove etc will come up next post). In Sri vaishnavism Iyengar cooking is not prepared on normal/ regular days. This is typical thirvidhyanam (death anniversary) dish. But now a days everyone came to know it is very healthy rich in fiber so can starts doing on the regular days. How to cut ?Remove outer layers till thick inner layer comesThen cut into round pieces take away roll them fiber thread thoroughly while cutting for each piecesPut it into water otherwise turn into blackChop them into small/tiny cubes for curry  Prep Time : 10 MinsCook Time : 10 MinsIngredientsBanana Stem / Valethind / Baledindu - 2 cups (chopped)Moongdal / Paithuparppu  - 1/4 cupCoconut fresh grated  - 2 tbpsLime juice - 1 tspSalt to tasteTempringMustard seeds / Kadag / Sasive - 1/2 tspAsafoetida / Periyangum / Hing - 1/4 tspCurry leaves / Karvappale - few leavesRed chillies / Choop malaka / Kempu mensinakai - 2 in to piecesUrad dal / Ulthupappru / Udhinabele - 1 tspOil - 2tbspMethodRemove outpart and chop into inner part of banana stemp (pic as shown in the above). chopped into small cubesIn a  pan add moong dal then mix with banana stem add 1/4 or very less water place it in the pressure cooker. Wait till one whistle and then turn off the stove let it coolHeat oil in a pan add all tempering ingredients one by one add cooked banana stem and dal into panStir fry add salt, coconut stir turn off the stove sprinkle lime / lemon juice mix well Serve with hot white rice. | Copyright © Malas - Kitchen 2017 | | All rights reserved [...]



Khichdi

Wed, 01 Feb 2017 23:16:00 +0000

Khichdi is one pot comfort meal. In India if someone is ill or if getting better this is the one staple food. This recipe is simple and quick.             Prep Time : 15 MinsCook Time : 10 MinsIngredients Rice - 1 CupMoong dal - 1/2 cupGreen chillies - 2 (Medium spicy)Ginger grated - 1 tspOnion - 1 cup (finely chopped)Tomato - 1 cup (finely chopped)Curry leaves - few choppedRed chilli powder - 1/2 or 1/4 (Adjust as per taste)Salt to tasteGhee - 2 tbspJeera seeds - 1 tspWater to enough to cook - Aprox 4 cupsMethodWash rice and dal and soak together for 5 mins and later drained themThen finely chopped onions , chillies , curry leaves tomatoesIn a pressure pan add ghee heat then add jeera allow to splutterAdd onions, chillies, tomatoes, curry leaves and ginger fry till onions and tomatoes tender  then add chilli powder Add soaked rice and dal ,  add salt Add water close the pressure pan lid the put weightWait for 3 whistle. Remove and serve with papad / pickle / curds | Copyright © Malas - Kitchen 2017 | | All rights reserved [...]