Tuesday, November 13, 2018

The greenish-yellow Palak kadhi , when served warm, is so very tasty and is a perfect side for
Green moong khichdi.
This green leafy Palak/spinach is packed with several nutrients...
*Rich in Vitamin C and Iron, hence helps improve metabolism and helps you lose weight.
* Great for your heart.
*Has a low glycemic index and controls blood sugar, is very very good for diabetic patients
*Relieves constipation
*Great for your skin, since Palak can prevent wrinkles and prolong the symptoms of ageing.
*Prevents Cancer
*Great for your vision and improves your brain function.
According to me, just beauty without a good heart is a total waste..........this Palak Kadhi is not only beautiful but also is rich in qualities!!!

Served with the Green moong Khichdi....


Ingredients
Fresh curds/yogurt - 2 cups
Palak - 1 bunch, washed, and just the leaves taken
Besan/channa dhal flour - 3 tsps
Chilli powder - 3/4 tsp
Jeera powder - 3/4 tsp
Coriander powder - 3/4 tsp
Sugar - 2 tsps
Turmeric powder - 1/2 tsp
Salt to taste

 To grind along with palak
A small piece ginger

To season
Oil  - 3 1/2 tsps (1/2 tsp for tossing spinach)
Hing powder - 1/2 tsp
Jeera - 1 tsp
Red chillies - 2

Recipe cuisine: North Indian; Category: Lunch/dinner/side
Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3

Curds topped with turmeric, chilli, coriander and jeera powders and sugar


and whisked well


Pour 1/2 tsp oil in a pan, add the spinach leaves, reserving some for the final garnish. It will secrete water by itself as you start tossing


and within 3-4 minutes, will become like this


Let the palak cool down, load it into a blender jar along with ginger piece


and blend into a smooth puree


Add salt to taste to the whisked curds



In a pan, add oil and the seasonings, above mentioned



And pour on the whisked curds


Keep on low flames on the stove, adding the spinach-ginger puree also to it.


Take care to keep on stirring, otherwise, if left alone uncared for, it might curdle. When it starts frothing in the corners, switch it off.


Now, chop the fistful of palak you have reserved aside, toss it in the pan, which will have the stickiness of the earlier seasoning.


In no time, it will shrink


Add this also to the Kadhi.


Serve this beautiful looking, rich in qualities-Kadhi with any Khichdi of your choice. 



This post first appeared in www.malpatskitchen.com











12:00:00 AM Mala Thiagu
The greenish-yellow Palak kadhi , when served warm, is so very tasty and is a perfect side for
Green moong khichdi.
This green leafy Palak/spinach is packed with several nutrients...
*Rich in Vitamin C and Iron, hence helps improve metabolism and helps you lose weight.
* Great for your heart.
*Has a low glycemic index and controls blood sugar, is very very good for diabetic patients
*Relieves constipation
*Great for your skin, since Palak can prevent wrinkles and prolong the symptoms of ageing.
*Prevents Cancer
*Great for your vision and improves your brain function.
According to me, just beauty without a good heart is a total waste..........this Palak Kadhi is not only beautiful but also is rich in qualities!!!

Served with the Green moong Khichdi....


Ingredients
Fresh curds/yogurt - 2 cups
Palak - 1 bunch, washed, and just the leaves taken
Besan/channa dhal flour - 3 tsps
Chilli powder - 3/4 tsp
Jeera powder - 3/4 tsp
Coriander powder - 3/4 tsp
Sugar - 2 tsps
Turmeric powder - 1/2 tsp
Salt to taste

 To grind along with palak
A small piece ginger

To season
Oil  - 3 1/2 tsps (1/2 tsp for tossing spinach)
Hing powder - 1/2 tsp
Jeera - 1 tsp
Red chillies - 2

Recipe cuisine: North Indian; Category: Lunch/dinner/side
Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3

Curds topped with turmeric, chilli, coriander and jeera powders and sugar


and whisked well


Pour 1/2 tsp oil in a pan, add the spinach leaves, reserving some for the final garnish. It will secrete water by itself as you start tossing


and within 3-4 minutes, will become like this


Let the palak cool down, load it into a blender jar along with ginger piece


and blend into a smooth puree


Add salt to taste to the whisked curds



In a pan, add oil and the seasonings, above mentioned



And pour on the whisked curds


Keep on low flames on the stove, adding the spinach-ginger puree also to it.


Take care to keep on stirring, otherwise, if left alone uncared for, it might curdle. When it starts frothing in the corners, switch it off.


Now, chop the fistful of palak you have reserved aside, toss it in the pan, which will have the stickiness of the earlier seasoning.


In no time, it will shrink


Add this also to the Kadhi.


Serve this beautiful looking, rich in qualities-Kadhi with any Khichdi of your choice. 



This post first appeared in www.malpatskitchen.com











Saturday, November 10, 2018

Here's a Khichdi recipe, again from the Heritage-rich Gujarat, which I tasted there in an upscale restaurant.
You can check my other Khichdi varieties:
1. Gujarati Khichdi
2. Sprouted green gram khichdi
3. Palak khichdi
4. Swaminarayan khichdi
5. Pancha prayag Khichdi
The sprouted green gram khichdi is like pulav in texture and this Khichdi is like Ven pongal in  texture.
This can be called an Inseparable Combo also, along with Palak kadhi
Please check my other Inseparable Combos


Served with Palak kadhi (recipe to follow)


Ingredients
Rice - 1/4 cup + 2 tbsps
Green gram - 1/4 cup
Water - 2 cups
Pearl onions - 6
Tomato - 1, chopped

To season
Ghee - 3 tbsps
Jeera/cumin - 1 tsp
Cardamoms - 2
Cloves - 2
Bay leaf - 1
Ginger - a small piece, chopped fine
Slit green chillies - 2-3
Curry leaves - a few

Recipe cuisine: North Indian; Category: Lunch/dinner
Prep time: 10 mts; Soaking time: 3-4 hours; Cooking time: 30 mts

Serves 2

Rice and green gram dhal measured and taken in a vessel


Washed well, and soaked in hot water for 3-4 hours


Onions and tomato chopped


added to the rice and dhal, to which, the measured water is added, and all pressure cooked for 20 minutes, after the first whistle, keep on the lowest, and cook.


Cooked and ready


Mash well


Keep some hot water handy, to make the consistency thinner, you will definitely need to add some water


All mashed well, and looking like our "rasam saadham"


All the seasonings done in ghee


and now, the khichdi is also added, salt to taste added too


All mixed well, and allowed to simmer for 3-4 minutes


Serve this extremely tasty, comfort food, khichdi, with the even tastier Palak kadhi


This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
Here's a Khichdi recipe, again from the Heritage-rich Gujarat, which I tasted there in an upscale restaurant.
You can check my other Khichdi varieties:
1. Gujarati Khichdi
2. Sprouted green gram khichdi
3. Palak khichdi
4. Swaminarayan khichdi
5. Pancha prayag Khichdi
The sprouted green gram khichdi is like pulav in texture and this Khichdi is like Ven pongal in  texture.
This can be called an Inseparable Combo also, along with Palak kadhi
Please check my other Inseparable Combos


Served with Palak kadhi (recipe to follow)


Ingredients
Rice - 1/4 cup + 2 tbsps
Green gram - 1/4 cup
Water - 2 cups
Pearl onions - 6
Tomato - 1, chopped

To season
Ghee - 3 tbsps
Jeera/cumin - 1 tsp
Cardamoms - 2
Cloves - 2
Bay leaf - 1
Ginger - a small piece, chopped fine
Slit green chillies - 2-3
Curry leaves - a few

Recipe cuisine: North Indian; Category: Lunch/dinner
Prep time: 10 mts; Soaking time: 3-4 hours; Cooking time: 30 mts

Serves 2

Rice and green gram dhal measured and taken in a vessel


Washed well, and soaked in hot water for 3-4 hours


Onions and tomato chopped


added to the rice and dhal, to which, the measured water is added, and all pressure cooked for 20 minutes, after the first whistle, keep on the lowest, and cook.


Cooked and ready


Mash well


Keep some hot water handy, to make the consistency thinner, you will definitely need to add some water


All mashed well, and looking like our "rasam saadham"


All the seasonings done in ghee


and now, the khichdi is also added, salt to taste added too


All mixed well, and allowed to simmer for 3-4 minutes


Serve this extremely tasty, comfort food, khichdi, with the even tastier Palak kadhi


This post first appeared in www.malpatskitchen.com


Monday, November 5, 2018



CORNFLAKES MIXTURE.............is quite an expensive bakshanam/snack, when you buy it from any store.  It costs almost Rs.650/- per Kg. Unbelievable!!!  When made at home, it works out to be so cheeeeeap!!!! of course, labor goes uncountedπŸ˜‹πŸ˜‹πŸ˜‹
Please check my other bakshanams



Ingredients
Corn chips - 1/4 kg (roughly 2 1/2 cups)
Cashews - handful
Raisins - handful
Curry leaves - handful (washed, drained and wiped well)
Chilli powder - 1 tsp
Hing powder - 1/2 tsp
Sugar - 3-4 tsps
Salt to taste
Enough oil to fry

Recipe cuisine: South Indian; Category: Snacks
Prep time: 5 mts; Cooking time: 10 mts

Yields roughly 1/2 kg mixture

Heat oil in a kadai, and as shown in the picture, I always fry like this, keeping a small colander  with a  handle , so that it is easy for us to take them out when done. Otherwise, by the time we take them out fully, some would have become over fried and brown in color.



Don't over crowd, add a handful of cornflakes chips, when the oil becomes hot enough


The chips have become well fried, all have blossomed fully. See how easy it is , if you fry like this...you have to just lift the colander, and put them in a bowl, in which you are going to mix up the other things


Put in a bowl 


Corn chips are fully done now, raisins are fried and put on top


Now, the cashews


curry leaves now


Add chilli powder, sugar, hing powder and salt


Mix well


Store in an airtight container, take care to close the lid after it cools down



So crunchy, sweet on one side and spicy on the other, just like our life filled with sweet and spicy things......... the crisp curry leaves taste so good in between....


This post first appeared in www.malpatskitchen.com
Notes
*In my family, we all like it with this much sugar. Sugar is only optional. You can totally skip it, or just add 1 tsp






12:00:00 AM Mala Thiagu


CORNFLAKES MIXTURE.............is quite an expensive bakshanam/snack, when you buy it from any store.  It costs almost Rs.650/- per Kg. Unbelievable!!!  When made at home, it works out to be so cheeeeeap!!!! of course, labor goes uncountedπŸ˜‹πŸ˜‹πŸ˜‹
Please check my other bakshanams



Ingredients
Corn chips - 1/4 kg (roughly 2 1/2 cups)
Cashews - handful
Raisins - handful
Curry leaves - handful (washed, drained and wiped well)
Chilli powder - 1 tsp
Hing powder - 1/2 tsp
Sugar - 3-4 tsps
Salt to taste
Enough oil to fry

Recipe cuisine: South Indian; Category: Snacks
Prep time: 5 mts; Cooking time: 10 mts

Yields roughly 1/2 kg mixture

Heat oil in a kadai, and as shown in the picture, I always fry like this, keeping a small colander  with a  handle , so that it is easy for us to take them out when done. Otherwise, by the time we take them out fully, some would have become over fried and brown in color.



Don't over crowd, add a handful of cornflakes chips, when the oil becomes hot enough


The chips have become well fried, all have blossomed fully. See how easy it is , if you fry like this...you have to just lift the colander, and put them in a bowl, in which you are going to mix up the other things


Put in a bowl 


Corn chips are fully done now, raisins are fried and put on top


Now, the cashews


curry leaves now


Add chilli powder, sugar, hing powder and salt


Mix well


Store in an airtight container, take care to close the lid after it cools down



So crunchy, sweet on one side and spicy on the other, just like our life filled with sweet and spicy things......... the crisp curry leaves taste so good in between....


This post first appeared in www.malpatskitchen.com
Notes
*In my family, we all like it with this much sugar. Sugar is only optional. You can totally skip it, or just add 1 tsp






Friday, November 2, 2018

Menu:
4. Broken matta rice




This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
Menu:
4. Broken matta rice




This post first appeared in www.malpatskitchen.com

Sunday, October 28, 2018

Some call it Athirasam...but mostly, colloquially we all call it Adhirasam...rather, Adhirsam.
This is a very very important sweet, be it a marriage or be it a Srardham...be it a Upanayanam function....I used to gaze in awe while it used to be made at our home by the expert cooks...such huge ones...
For many, this is default made for Deepavali for Gowri nonbu.
Now, I have got a friend, who is an expert in adhirasam...more so, my son-in-law is so fond of adhirasam..I went to my friend's house, learnt the technique of making jaggery paagu..and voila!!!turned out to be very good...crisp and soft...crunchy and spongy...
There are so many small techniques..and of course, I am sharing each and everything with you all....



Ingredients
Raw rice - 1 cup, soaked exactly for 1 hour
Jaggery - 1 cup
Water - 1/4 cup
Cardamom powder - 1 tsp
Enough oil and 2 teaspoons ghee to fry the adhirasams

Recipe cuisine: South Indian; Category: Festival delicacy
Soaking time: 1 hour; Prep time: 20 mts; Dough resting time: 24 hrs; Cooking time: 15 mts to make the jaggery syrup; 35 mts to cook the adhirasams

Yields 15 Adhirasams

Raw rice soaked for 1 hour, then drained well.


Rice spread on a towel, so that the water will become dry


This is a very important point: Roughly after 20 mts, if you take some rice and close your palm, then drop the rice, there should be no water in your hand, but still rice will have some wetness


Powder to a fine powder in blender


Add the cardamom powder on top


Jaggery measured and taken. Jaggery should be as brown as possible in color and it should be good paagu vellam. Otherwise, the consistency will not come properly. Another important thing to take care.


1/4 cup water taken


Mix water to jaggery, heat it till all lumps are dissolved, then strain to filter all impurities.


Boil it nicely in medium flames, not forgetting to check the thickness often


The most important point...the right consistency..it should be a very soft ball..when you leave it in water, you should be able to collect it and form a soft ball. The ball shouldn't be hard, otherwise, adhirasams will become like rock.


Now, add the jaggery syrup to the rice flour, mixed with cardamom powder


Mix it to a dough, cover with a lid, and leave it aside for 24 hours. I prepared the dough by 2 in the afternoon, left it over night, then prepard adhirasams by 2 in the afternoon. This dough can be refrigerated for a week at least, and fresh adhirasams can be made, as you want!


 Knead the dough once again, if it is a bit dry, add one teaspoon of curds and knead well. Then,pinch out even sized balls, you can do this after greasing your hands with a drop of ghee


Keep one ball on a greased wax paper


cover with another piece of butter paper, and press with a flat bottomed cup


You will get an evenly flattened adhirasam. Don't flatten it too much. Adhirasam should not be very thin. It should have a fairly decent thickness. Then only it will be nice



You can make 4 or 5 and keep them on a plate


Heat oil, adding 2 teaspoons ghee


Keep these 2 ladles ready, you need to press each adhirasam very well, so that the extra oil will ooze out


When oil becomes hot, gently drop one adhirasam. Flames on the lowest always


If your kadai is spacious enough, you can drop in one more.


After it becomes nicely browned on both sides, press like this nicely


Keep them on a colander, lined with kitchen paper towel


Unbelievable!!! I could make it!!! adhirasams taste awesome when it is hot too!!! I know many people, who always warm them up for a few seconds, before eating....


Look at the golden color!!!


This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
Some call it Athirasam...but mostly, colloquially we all call it Adhirasam...rather, Adhirsam.
This is a very very important sweet, be it a marriage or be it a Srardham...be it a Upanayanam function....I used to gaze in awe while it used to be made at our home by the expert cooks...such huge ones...
For many, this is default made for Deepavali for Gowri nonbu.
Now, I have got a friend, who is an expert in adhirasam...more so, my son-in-law is so fond of adhirasam..I went to my friend's house, learnt the technique of making jaggery paagu..and voila!!!turned out to be very good...crisp and soft...crunchy and spongy...
There are so many small techniques..and of course, I am sharing each and everything with you all....



Ingredients
Raw rice - 1 cup, soaked exactly for 1 hour
Jaggery - 1 cup
Water - 1/4 cup
Cardamom powder - 1 tsp
Enough oil and 2 teaspoons ghee to fry the adhirasams

Recipe cuisine: South Indian; Category: Festival delicacy
Soaking time: 1 hour; Prep time: 20 mts; Dough resting time: 24 hrs; Cooking time: 15 mts to make the jaggery syrup; 35 mts to cook the adhirasams

Yields 15 Adhirasams

Raw rice soaked for 1 hour, then drained well.


Rice spread on a towel, so that the water will become dry


This is a very important point: Roughly after 20 mts, if you take some rice and close your palm, then drop the rice, there should be no water in your hand, but still rice will have some wetness


Powder to a fine powder in blender


Add the cardamom powder on top


Jaggery measured and taken. Jaggery should be as brown as possible in color and it should be good paagu vellam. Otherwise, the consistency will not come properly. Another important thing to take care.


1/4 cup water taken


Mix water to jaggery, heat it till all lumps are dissolved, then strain to filter all impurities.


Boil it nicely in medium flames, not forgetting to check the thickness often


The most important point...the right consistency..it should be a very soft ball..when you leave it in water, you should be able to collect it and form a soft ball. The ball shouldn't be hard, otherwise, adhirasams will become like rock.


Now, add the jaggery syrup to the rice flour, mixed with cardamom powder


Mix it to a dough, cover with a lid, and leave it aside for 24 hours. I prepared the dough by 2 in the afternoon, left it over night, then prepard adhirasams by 2 in the afternoon. This dough can be refrigerated for a week at least, and fresh adhirasams can be made, as you want!


 Knead the dough once again, if it is a bit dry, add one teaspoon of curds and knead well. Then,pinch out even sized balls, you can do this after greasing your hands with a drop of ghee


Keep one ball on a greased wax paper


cover with another piece of butter paper, and press with a flat bottomed cup


You will get an evenly flattened adhirasam. Don't flatten it too much. Adhirasam should not be very thin. It should have a fairly decent thickness. Then only it will be nice



You can make 4 or 5 and keep them on a plate


Heat oil, adding 2 teaspoons ghee


Keep these 2 ladles ready, you need to press each adhirasam very well, so that the extra oil will ooze out


When oil becomes hot, gently drop one adhirasam. Flames on the lowest always


If your kadai is spacious enough, you can drop in one more.


After it becomes nicely browned on both sides, press like this nicely


Keep them on a colander, lined with kitchen paper towel


Unbelievable!!! I could make it!!! adhirasams taste awesome when it is hot too!!! I know many people, who always warm them up for a few seconds, before eating....


Look at the golden color!!!


This post first appeared in www.malpatskitchen.com