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Last Build Date: Wed, 21 Mar 2018 17:13:24 +0000


Masala Vade (Bele Vade)

Wed, 21 Mar 2018 17:12:00 +0000

This snack reminds me during my college days. I used to have it in canteen everyday. This snack also  find them in the streets(Gadiwala). I have made similar taste added onions,ginger & garlic into masala vade delicious and crispy. I have posted Ambode but just plain(no onion and garlic) made on festive occasions. Masala Vade best to have with coconut chutney or coffee/tea.  In Winter / Snow season hot fried snacks like craving!! :). Today snow storm here in NY.Prep Time : 10 Mins + 4 hours(soaking time)Frying Time : 15 MinsIngredientsSplit Chana dal / Bengalgram / Kadalebele - 2 cupsCoconut (fresh, grated) / Thenginaturi - 2 tbspOnions - 1/2 cup (finely chopped)Green chillies /Hasimensinakayi - 5 (adjust as per taste)Ginger / Shunti - a small piceGarlic /Belulli - 1 podSlat to tasteBaking soda -  a pinch Rice flour - 2 tbspMethodSoak dal for 4 hours. Then drain water and keep asideIn a food processor (i used food processor , can be used mixer)Add all the ingredients and pluse for few mins. Transfer into a bowl Heat 500ml oil in a pan Take a small portion of mixture and flatten them Deep fry on medium heat until golden in colorRepeat the same processServe with coconut chutney| Copyright © Malas - Kitchen 2018 | | All rights reserved |[...]

Paal Paysaam (Paal Kanumdh)

Sat, 17 Mar 2018 20:12:00 +0000

Paal Paysaam (Paal means milk, Paysaam means Pudding) is a popular and easiest dessert in southindia. Made out of rice milk and sugar. This is prepared on festivals and special occasions. This paysaam does not need nuts , kesar color and ghee.

Happy Ugadi  to all !!

Prep Time : 6 hrs (soaking time)
Cook Time : 10 Mins


  • Milk / Paal - 4 cups ( I've used full fat milk)
  • Rice / Arshi - 4 tbsp (I've used sonamasoori rice)
  • Sugar/ Sakare - 1 cup (adjust as per taste)
  • Milk powder - 1 tbsp (optional) ( I've  not used)
  • Cardamom powder / Yelarshi  - 1/4 tsp
  1. Soak the rice for 6 hrs before cook it in the milk
  2. In a pressure cooker add 1 cup of milk and 1/2 cup of water. Cook till 4 whistle.
  3. In a pan add remaing milk bring boil on low heat
  4. Add sugar stir continuously until sugar dissovles 
  5. Next step is add milk powder (completely optional, can be added rich and creamy taste)
  6. Add cooked rice into milk pan 
  7. Stir constantly add cardamom powder. Remove from the heat
  8. Serve hot or chill

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Paneer Kalimirch

Fri, 09 Mar 2018 22:50:00 +0000

Paneer Kalimirch or Dum Kalimirch Paneer one and the same. Kalimirch is a black pepper corns. This a one more type of paneer gravy. Mixed with lots of yogurt/dhai and spices. Best served with naan or rotis. I made this gravy along with Roomali Roti. Prep Time : 10 MinsCook Time : 10 Mins Ingredients Paneer(cottage cheese) cut into cubes - 2 cupsOil -  2 tbsp  Onions -  1 cup (chopped)Tomato - 2 tbsp (chopped)Bay leaf/Tejpatta - 1 Black peppercorns crushed 1or2 tsp(adjust as per taste)Cinnamon/Dalchini -  1 inch stick Green cardamoms/Elachi -  3-4 Cloves/Lavang 3-4 Cumin/Jeera powder - 1 tspRed chilli powder - 2 pinchesTurmeric powder -  a pinchGinger-Garlic-green chilli paste -  2 tbspCoriander/Dhaniya powder -  2 tbspGaram masala powder - 1tspYogurt/Dahi whisked - 1 1/2 cups Fresh cream - 1 tbspSalt to tasteMethodHeat oil in a pan add cardamom,dalchini,cloves,bay leaf saute for 2 minsAdd chopped onions stir fry till onions cooked then add tomato saute for 2-3 minsAdd ginger-garlic-chilli paste saute then add red chilli powder,jeera powder, coriander powder,black pepper, turmeric,red chilli powder Saute for 3-4 mins. Cool little bit make into a smooth pureeAdd puree into same pan add dahi/yogurt, salt saute for 2 minsAdd paneer,cream and garam masala saute well Cove the pan into aluminum foil tightly (like biryani) then close the lid tightly cook on low heat for 10 mins. Serve hot with roti or nann or paratas.| Copyright © Malas - Kitchen 2018 | | All rights reserved |[...]

Appam (Kerala Recipe)

Thu, 15 Feb 2018 17:34:00 +0000

Appam is a similar type of Dosa. It is a bowl shaped appam made but the round or curve shaped skillet/appachatti can be used.  Made without yeast . This is a popular kerala dish served with vegetable stew/sagu/kurma. I made kurma for this.  Prep Time : 5 + 10 hours(fermentation)Cook Time : 15 minsIngredients for batterRice - 1-1/2 cupsIdli rice - 1/2 cupUrad dal / Black gram - 1/2 cupCoconut milk - 3/4 cupBaking soad / Cooking soda - 2 pinchesSalt to tasteMethod for batterRince rice, idli rice add enough water and soak for 4 hoursRince urad dal and soak in the water for 4 hoursGrind the rice and idli rice first smoothly in a wetgrinder or mixer (i have used wetgrinder)Then grind urad dal in to a fine batterMix thoroughly add salt close lid and keep it in the warm place for allow to fermentation for 10 hoursTake a fresh coconut and add hot water grind into a puree Mixed with appam batter and add soda. Stir well batter should be thin constistency( not too thick, if batter is thick add a cup of water)In a round skillet pour the ladle full of batter and lift the skillet and twist the skillet slowly Sprinkle ghee/oil ( i used both) close the lid allow to cook until gets brown in color When appam is ready the edges becomes crisp, slowly remove and serve with kurmaKurma recipe is here -Kurma| Copyright © Malas - Kitchen 2018 | | All rights reserved |[...]

Kothimbir Vadi

Fri, 09 Feb 2018 22:42:00 +0000

Kothimbir Vadi is a very popular dish in Maharashtra. It is a best starter/snack. I have had it in mumbai and pune i think those were the best. Made pudina/mint chutney to this dish. Best combination I usually makes this when my kids come home from school this is the light best easy and tasy snack. Kothimbir Vadi can make 2 methods, fried and steamed.Prep Time : 10 MinsCook Time : 5 Mins + 10 Mins (frying)IngredientsCoriander leaves / Cilantro - 1 cupGreen chillies - 1 (adjust as per taste)Besan/Gram flour - 1 cupRed chilli powder- 1 tspSalt to tasteTurmeric powder - 1/2 tspOil - 1 tbspMustard seeds - 1/2 tspGinger + Garlic Paste - 1 tspRoasted salted peanuts - 2 tbsp (store bought)Water  - 3/4 cupMethod for Fried Coarse the peanuts and keep aside.Finely chop chillies and coriander leaves, rinse and keep asideIn a bowl seve besan/gramflour, peanuts, salt, red chilli powder 1/2 tsp and turmeric powderAdd water and mix well and make a batter In a pan add oil , add mustard seeds allow to splutterThen add ginger garlic paste then add coriander leaves and chillies stir fry on low flame Add red chilli powder 1/2 tsp and turmeric powder a pinch stir frAdd gramflour/besan mixture into the pan stir well. Transfer into barfi tray cut into desired pieces Deep fry till golden in color serve with chutneyMethod for SteamedCoarse the peanuts and keep aside.Finely chop chillies and coriander leaves, rinse and keep asideIn a bowl seve besan/gramflour, peanuts, salt, red chilli powder 1/2 tsp and turmeric powderAdd water and mix well and make a batter In a pan add oil ,add mustard seeds allow to splutterThen add ginger garlic paste then add coriander leaves and chillies stir fryAdd stirfried coriander mixture into the batter mix well and transfer into a flat bowl place it in the pressure cooker cook for 8-10mins (like idli) and cut into desired piecesServe with chutney| Copyright © Malas - Kitchen 2018 | | All rights reserved |[...]

Homemade Curds|Dahi|Thayir (Basic Cooking)

Wed, 31 Jan 2018 20:34:00 +0000

Some of my blog viewers around the world had enquired as to culture Indian curds|dahi at home. When i came to US initially I had the same problem and I started experimenting on a number of culturing methods. One of the more proven/popular culturing methods, which some of my friends also follow, is to bring dahi from India & freeze it and use this exclusively for culturing. The one which suited best to me is as following and I stick to this method even now after 12 years. Today I am posting the same method to my viewers. My family are also used to this taste of curds now at our home. & I stick to this. Prep Time : 8 MinsCook Time : 10 MinsCurd | Dahi | Thayir Set Time : 2 to 4 hoursIngredientsCultured Curds|Thayir|Dahi - 2 tbsp (4 tbsp extra in winter season)Milk - 1 ltrMethodBoil the milk on a medium flame. Turn off the flameLet the milk become warm. Add previous day cultured thayir/dahi/curds into the warm milk. Stir once and close the lid and keep aside to set for few hours.Tips : Use desi dahi(i use Swad brand in US) store bought and wisk till becomes Thin constistency. Mix with warm milkIn NewYork weather i used to keep it in the warm place like (Oven, MW or hot water in the pressure cooker ) if it is during summer weather i don't use any of those warm place. Just set the dahi/curds with in a hour and refridgrate. Do not keep outside it becomes sour. If you get sour curds use it for Rava Dosa, Rava Idli or can be added warm milk into it. Once become thick curds and take out little and do it for next day adding same cultured curd. Repeat the process everyday use.| Copyright © Malas - Kitchen 2018 | | All rights reserved |[...]

Masala Cashew | Kaju

Mon, 22 Jan 2018 19:13:00 +0000

Roasted cashews|kaju (hindi) mixed with indian spice. This spicy masala kaju is perfect for winter. This recipe is best for parties/functions/holidays etc. This dish can pack take for work too. Also can have with tea/coffee. Prep Time : 5 MinsCook Time : 2 minsIngredientsWhole cashew nut | Kaju  - 4 cups (Unsalted) (I have used organic cashews)Olive oil - 1 tspMasala Powders :Redchilli powder - 1 tspBlacpepper powder - 1/2 tspSalt - 1/4 tsp (adjust as per taste)Black salt - 1/4 tsp(adjust as per taste)Sugar(fine) - 1/2 tsp Aamchur powder(Mango powder) - 1 tspChaat masala powder - 1/2 tspTurmeric powder - 1/2 tspMethodIn a bowl mix all the masala powder and keep asideIn a big pan roast the cashews till light golden in colorThen sprinkle oil. Stir on low flameSprinkle masala evenly and stir once. Turn off the flameLet it cool completely and store into jarServe with coffee or tea | Copyright © Malas - Kitchen 2018 | | All rights reserved |[...]

Milk Barfi

Mon, 01 Jan 2018 17:48:00 +0000

Milk barfi is another version of kova/mawa barfi and it is quick and easy to prepare. This is best to prepare for festivals or if guest are visiting.  Made this for New Year!Happy New Year to all my readers!!Prep Time : 2 MinsCook Time : 10 MinsIngredientsMilk powder / Mawa powder  - 2 cupsMilk - 1/4 cupGhee - 1 tbspCardamom powder - 1/4 tspSugar - 3/4 cup (adjust as per taste)Pistachios &  Badam(Almond) - chopped 1 tbspMethodMix milk powder and milk and transfer into big pan Take a barfi tray grease ghee and sprinkle soaked chopped pista and badam , keep asideHeat and stir constantly until it becomes  thick Add cardamom powder and ghee stir again till comes of dough (check if it is done or not take a small portion) Transfer into ghee greased barfi tray and let them cool completelyCut into square pieces using pizza cutter or knifeServe | Copyright © Malas - Kitchen 2018 | | All rights reserved |[...]

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="">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 |[...]