Monday, September 11, 2023

Sumukha.....

Ekadanthaa....

Lambhodhara.....

Dhoomrakethu......

Vignaraaja......

Gajakarnakaa.......

These are some of HIS names!!!!


He loves  Kozhukkattais, Modhakaas.....
But it's quite a laborious process. malpatskitchen brings a very easy method , a quick method, easy for a beginner who has not ever done kozhukkattai maavu..... here it is!!!!


Ingredients

1 measure Kozhukkattai or very fine rice flour (You can use a cup, a big ladle, a tumbler or a bowl)
1 1/2 measure water
1/4 tsp salt
1 tsp cooking or gingely oil
1 tsp milk

Cooking time: 7 - 8 minutes; Prep time: 5 - 7 mts

I used this brand flour, any brand is fine. Or like Double horse rice flour, which is extremely fine like butter 


Take one measure flour. Use a non stick pan only


add 1 1/2 measure water


add salt


add gingely/cooking oil


add 1 tsp milk


Mix everything well into a lump - free mixture


Start cooking on a medium flame


It will slowly start thickening


and will leave the sides and form a thick ball


flames on the lowest, keep it covered for 2 - 3 minutes


This is the best way to check...wet your fingers, touch and see...the batter should not stick


Cover with a wet towel


Cover with a lid, allow to rest for 15 - 20 minutes


Knead to a soft dough, dipping your fingers in a drop of oil 


See...soft choppus have been made, kept on a greased steamer plate. While shaping a choppu, use oil or rice flour to dab your fingers on and off


Isn't it perfect???


You can make my special Salem style Dhal pockets






Our Tanjore style Urad dhal kozhukkattais




Hope this post turns out to be really useful to you all!!!

This post first appeared in www.malpatskitchen.com










8:30:00 PM Mala Thiagu

Sumukha.....

Ekadanthaa....

Lambhodhara.....

Dhoomrakethu......

Vignaraaja......

Gajakarnakaa.......

These are some of HIS names!!!!


He loves  Kozhukkattais, Modhakaas.....
But it's quite a laborious process. malpatskitchen brings a very easy method , a quick method, easy for a beginner who has not ever done kozhukkattai maavu..... here it is!!!!


Ingredients

1 measure Kozhukkattai or very fine rice flour (You can use a cup, a big ladle, a tumbler or a bowl)
1 1/2 measure water
1/4 tsp salt
1 tsp cooking or gingely oil
1 tsp milk

Cooking time: 7 - 8 minutes; Prep time: 5 - 7 mts

I used this brand flour, any brand is fine. Or like Double horse rice flour, which is extremely fine like butter 


Take one measure flour. Use a non stick pan only


add 1 1/2 measure water


add salt


add gingely/cooking oil


add 1 tsp milk


Mix everything well into a lump - free mixture


Start cooking on a medium flame


It will slowly start thickening


and will leave the sides and form a thick ball


flames on the lowest, keep it covered for 2 - 3 minutes


This is the best way to check...wet your fingers, touch and see...the batter should not stick


Cover with a wet towel


Cover with a lid, allow to rest for 15 - 20 minutes


Knead to a soft dough, dipping your fingers in a drop of oil 


See...soft choppus have been made, kept on a greased steamer plate. While shaping a choppu, use oil or rice flour to dab your fingers on and off


Isn't it perfect???


You can make my special Salem style Dhal pockets






Our Tanjore style Urad dhal kozhukkattais




Hope this post turns out to be really useful to you all!!!

This post first appeared in www.malpatskitchen.com










Tuesday, July 25, 2023

 Narthangai/Narthampazham......





Belongs to Citrus Family, Like the Lemons....but quite expensive!!! Probably because, it's a store house of several nutrients and health benefits!!! Ideal to be a neivedhyam too!
We all know, dry, salted narthangai is being used in most of the families during nausea, vomitting and fever.
It is a good source of Vitamin C, boosts Immunity.
Promotes digestion, Good for Gut Health.
Prevents Cancer, Lowers Blood pressure

Ingredients
Narthangai - 1, sliced and juice extracted
Rice - 1 cup, cooked and let to cool down
Salt to taste

To season
Cooking oil - 2-3 tsps
Turmeric powder - 1/4 tsp
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Chopped green chillies - 2-3
Curry leaves - a few
Raw peanuts - 1/8 cup 

Recipe cuisine: South Indian; Category: Lunch
Prep time: 10 mts; Cooking time : 30 - 40 mts

Serves 3


Juice extracted from Narthampazham


Cooked rice cooling down


Heat a pan, add oil, add hing and turmeric powders, mustard seeds, urad and channa dhal


Keep on slow fire, and before the dhals turn golden, add peanuts too, all these will get perfect roasting


Now add curry leaves and green chillies. Red chillies are optional, but green chillies go well with the aroma and taste of the Citrons


Add the seasonings to the rice


Salt to taste


Add the Narthampazha juice as per taste. For 1 cup rice, I had to add 3 tbsps juice, it isn't so sour like lemon juice, very subtle in taste


Mix well



With some Sundal and some Vadams, isn't it a perfect meal!??


This post first appeared in www.malpatskitchen.com

































5:00:00 PM Mala Thiagu

 Narthangai/Narthampazham......





Belongs to Citrus Family, Like the Lemons....but quite expensive!!! Probably because, it's a store house of several nutrients and health benefits!!! Ideal to be a neivedhyam too!
We all know, dry, salted narthangai is being used in most of the families during nausea, vomitting and fever.
It is a good source of Vitamin C, boosts Immunity.
Promotes digestion, Good for Gut Health.
Prevents Cancer, Lowers Blood pressure

Ingredients
Narthangai - 1, sliced and juice extracted
Rice - 1 cup, cooked and let to cool down
Salt to taste

To season
Cooking oil - 2-3 tsps
Turmeric powder - 1/4 tsp
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Chopped green chillies - 2-3
Curry leaves - a few
Raw peanuts - 1/8 cup 

Recipe cuisine: South Indian; Category: Lunch
Prep time: 10 mts; Cooking time : 30 - 40 mts

Serves 3


Juice extracted from Narthampazham


Cooked rice cooling down


Heat a pan, add oil, add hing and turmeric powders, mustard seeds, urad and channa dhal


Keep on slow fire, and before the dhals turn golden, add peanuts too, all these will get perfect roasting


Now add curry leaves and green chillies. Red chillies are optional, but green chillies go well with the aroma and taste of the Citrons


Add the seasonings to the rice


Salt to taste


Add the Narthampazha juice as per taste. For 1 cup rice, I had to add 3 tbsps juice, it isn't so sour like lemon juice, very subtle in taste


Mix well



With some Sundal and some Vadams, isn't it a perfect meal!??


This post first appeared in www.malpatskitchen.com

































Monday, July 17, 2023

 The beauty and sanctity of Number 3

Well....for a simple recipe, I am bringing in such spiritual topics!!! 😊

Trimurti ........Brahma, Vishnu, Shiva

Trishul.........denoting Creation, Preservation and Destruction

Thrayambakam..........the three eyed Shiva, denoting Sath, Chith and Anand

The 3 Devis...Durga, Lakshmi and Saraswathi...

The sacred Triveni Sangam at Prayag of the rivers, Ganga, Yamuna and the Gupth Saraswathi

The sacred Bilva Leaf, which has 3 leaves 

Trikaala Sandhyavandhanam ........to be performed prior to Sunrise, Noon and just before Sunset

The 3 generations' names mentioned during Gaya Srardham..

The three knots....in the mangalyam, which a man ties to a woman at the time they both enter the sacred Wedlock......

The 3 Gunas...Sattva, Rajas, Thamas...

The three colors in our National Flag

The three colors in the traffic Signal...

Sa Pa Sa...the shruthi tuning...

The three dimensional effects

The 3 Musketeers

Am the proud GRANDMA of  3 Grandchildren!!!!!!

The 3 Important meals....Breakfast, Lunch and Dinner...

And, similarly……3 very interesting  varieties of Ammini Kozhukkattais

I have already posted Plain and Karamani Ammini kozhukkattais

These are superb and tasty varieties, which transform the plain Amminis into extremely flavorful and colorful ones!!!

The one on top is Sesame & Jaggery Amminis. 

The one on the left is Moong Usili Amminis

The one on the right is Urad Amminis


Kozhukkattai maavu made from store bought Idiyappam flour. 1 cup flour : 1 1/4 cup water. Click here for detailed stepwise instructions.


Kozhukkattai maavu made into small balls, steamed for 12 - 13 minutes. Then allowed to cool, before mixing various mixtures.




Sesame & Jaggery Amminis



For stepwise and detailed pictures of this recipe, please click here. 


Moong Usili Amminis


Details and stepwise pictures and instructions here


Urad Amminis



For stepwise and detailed pictures of this recipe, please click here

So, make these 3 varieties of Ammini kozhukkattais, for neivedhyam, snack or tiffin!!!!


This Post first appeared in www.malpatskitchen.com






5:30:00 PM Mala Thiagu

 The beauty and sanctity of Number 3

Well....for a simple recipe, I am bringing in such spiritual topics!!! 😊

Trimurti ........Brahma, Vishnu, Shiva

Trishul.........denoting Creation, Preservation and Destruction

Thrayambakam..........the three eyed Shiva, denoting Sath, Chith and Anand

The 3 Devis...Durga, Lakshmi and Saraswathi...

The sacred Triveni Sangam at Prayag of the rivers, Ganga, Yamuna and the Gupth Saraswathi

The sacred Bilva Leaf, which has 3 leaves 

Trikaala Sandhyavandhanam ........to be performed prior to Sunrise, Noon and just before Sunset

The 3 generations' names mentioned during Gaya Srardham..

The three knots....in the mangalyam, which a man ties to a woman at the time they both enter the sacred Wedlock......

The 3 Gunas...Sattva, Rajas, Thamas...

The three colors in our National Flag

The three colors in the traffic Signal...

Sa Pa Sa...the shruthi tuning...

The three dimensional effects

The 3 Musketeers

Am the proud GRANDMA of  3 Grandchildren!!!!!!

The 3 Important meals....Breakfast, Lunch and Dinner...

And, similarly……3 very interesting  varieties of Ammini Kozhukkattais

I have already posted Plain and Karamani Ammini kozhukkattais

These are superb and tasty varieties, which transform the plain Amminis into extremely flavorful and colorful ones!!!

The one on top is Sesame & Jaggery Amminis. 

The one on the left is Moong Usili Amminis

The one on the right is Urad Amminis


Kozhukkattai maavu made from store bought Idiyappam flour. 1 cup flour : 1 1/4 cup water. Click here for detailed stepwise instructions.


Kozhukkattai maavu made into small balls, steamed for 12 - 13 minutes. Then allowed to cool, before mixing various mixtures.




Sesame & Jaggery Amminis



For stepwise and detailed pictures of this recipe, please click here. 


Moong Usili Amminis


Details and stepwise pictures and instructions here


Urad Amminis



For stepwise and detailed pictures of this recipe, please click here

So, make these 3 varieties of Ammini kozhukkattais, for neivedhyam, snack or tiffin!!!!


This Post first appeared in www.malpatskitchen.com






Friday, July 7, 2023



Always we have been enjoying one red chutney at Hotel Woodlands, same standard, same taste, ever since so many years!!! So, out of pure guess, I tried that Chutney, almost similar to Woodlands ‘….. and am sharing with you all!!!

Check my other Chutneys here

 Malpatskitchen is a treasure box of family recipes. May malpatskitchen - recipes be in every kitchen, keeping one and all hale and healthy, since all the recipes here are tried and tested!





Ingredients

Fresh grated Coconut - 1 cup
Channa dhal - 1/4 cup
Onions - 2, chopped
Tomatoes - 6, chopped
Tamarind paste - a pinch
Jaggery - 1 tsp
Salt to taste
Red chillies - 2-3
Hing powder - 1/4 tsp
Cooking oil - 2-3 tsps

To season
Gingely oil - 2 tsps
Mustard seeds - 1/2 tsp

Recipe Cuisine : South Indian; Category: Tiffin - side
Prep time: 5 mts; Cooking time: 10 mts

Serves 3-4


Heat 2 tsps oil a pan, add hing powder, channa dhal and red chillies, and saute till golden


getting sauteed


Now, add the chopped tomatoes


Tamarind paste  - a small ball, salt to taste and jaggery


saute on slow fire till tomatoes become mushy


Switch off, add coconuts, mix well in that heat itself


After it cools, load into a blender jar


and grind to a smooth chutney



 Heat the pan again, with 2 tsps oil, season mustard seeds 


and pour on the chutney, enjoy with rotis, idlis and dosas!!!


This post first appeared in www.malpatskitchen.com









5:30:00 PM Mala Thiagu



Always we have been enjoying one red chutney at Hotel Woodlands, same standard, same taste, ever since so many years!!! So, out of pure guess, I tried that Chutney, almost similar to Woodlands ‘….. and am sharing with you all!!!

Check my other Chutneys here

 Malpatskitchen is a treasure box of family recipes. May malpatskitchen - recipes be in every kitchen, keeping one and all hale and healthy, since all the recipes here are tried and tested!





Ingredients

Fresh grated Coconut - 1 cup
Channa dhal - 1/4 cup
Onions - 2, chopped
Tomatoes - 6, chopped
Tamarind paste - a pinch
Jaggery - 1 tsp
Salt to taste
Red chillies - 2-3
Hing powder - 1/4 tsp
Cooking oil - 2-3 tsps

To season
Gingely oil - 2 tsps
Mustard seeds - 1/2 tsp

Recipe Cuisine : South Indian; Category: Tiffin - side
Prep time: 5 mts; Cooking time: 10 mts

Serves 3-4


Heat 2 tsps oil a pan, add hing powder, channa dhal and red chillies, and saute till golden


getting sauteed


Now, add the chopped tomatoes


Tamarind paste  - a small ball, salt to taste and jaggery


saute on slow fire till tomatoes become mushy


Switch off, add coconuts, mix well in that heat itself


After it cools, load into a blender jar


and grind to a smooth chutney



 Heat the pan again, with 2 tsps oil, season mustard seeds 


and pour on the chutney, enjoy with rotis, idlis and dosas!!!


This post first appeared in www.malpatskitchen.com