Tuesday, August 20, 2019

VAZHATHANDU DOSA!!!!!!!!
* Banana stem is a rich source of Fiber.
*Rich in Pottasium and Vitamin B6
*Relieves constipation
*Improves body's ability to fight infections
*It prevents and treats kidney stones

So, when I saw on Instagram @shrikripa7 i decided to try it out.
Checked her https://shrikripa.in for the detailed recipe and it turned out to be a big hit!!! My thanks to her. I tried making thin and crisp dosas as well as soft, slightly thicker dosas with several holes...both came out well. Please check out my other dosa varieties here      I have so far posted 26 varieties of dosas.
My recent drumstick leaves dosa has won lot of accolades...please don't forget to check and make that!
My chutney varieties


Ingredients
Idli rice + Boiled rice - 2 cups
Whole urad dhal - 1/4 cup
Methi/fenugreek seeds - 1 tsp
Chopped banana stem - 2 cups
Jeera - 1 tsp (This is the one modification I did to the recipe)
Salt to taste
Enough oil to make the dosas

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Soaking time: 2-3 hours; Prep time: 15 mts; Cooking time: 2-3 mts for each dosa

Roughly yields 12 dosas

First peel the outer layers of the stem, chop them into roundels.


Then chop them


Rice, urad dhal and methi seeds soaked for 2-3 hours, after washing them first well


Loaded into a blender jar, with salt to taste


Chopped banana stem too added


Ground to a smooth consistency, and jeera added


and mixed well, let aside to ferment for 6-7 hours. I ground by morning 8 am, and it was ready by 5 pm itself


Fermented batter


Heat a tava, pour one ladle in the center, 


and spread to the corners, just like our regular dosa, and drizzle little bit oil around. Cook on medium flames


Flip over, no need oil again


Well roasted now


This is the soft variety dosa







This post first appeared in www.malpatskitchen.com







12:00:00 AM Mala Thiagu
VAZHATHANDU DOSA!!!!!!!!
* Banana stem is a rich source of Fiber.
*Rich in Pottasium and Vitamin B6
*Relieves constipation
*Improves body's ability to fight infections
*It prevents and treats kidney stones

So, when I saw on Instagram @shrikripa7 i decided to try it out.
Checked her https://shrikripa.in for the detailed recipe and it turned out to be a big hit!!! My thanks to her. I tried making thin and crisp dosas as well as soft, slightly thicker dosas with several holes...both came out well. Please check out my other dosa varieties here      I have so far posted 26 varieties of dosas.
My recent drumstick leaves dosa has won lot of accolades...please don't forget to check and make that!
My chutney varieties


Ingredients
Idli rice + Boiled rice - 2 cups
Whole urad dhal - 1/4 cup
Methi/fenugreek seeds - 1 tsp
Chopped banana stem - 2 cups
Jeera - 1 tsp (This is the one modification I did to the recipe)
Salt to taste
Enough oil to make the dosas

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Soaking time: 2-3 hours; Prep time: 15 mts; Cooking time: 2-3 mts for each dosa

Roughly yields 12 dosas

First peel the outer layers of the stem, chop them into roundels.


Then chop them


Rice, urad dhal and methi seeds soaked for 2-3 hours, after washing them first well


Loaded into a blender jar, with salt to taste


Chopped banana stem too added


Ground to a smooth consistency, and jeera added


and mixed well, let aside to ferment for 6-7 hours. I ground by morning 8 am, and it was ready by 5 pm itself


Fermented batter


Heat a tava, pour one ladle in the center, 


and spread to the corners, just like our regular dosa, and drizzle little bit oil around. Cook on medium flames


Flip over, no need oil again


Well roasted now


This is the soft variety dosa







This post first appeared in www.malpatskitchen.com







Monday, August 12, 2019

Drumstick leaves........drumstick leaves...Moringa....
Tiny leaves, packed with nutrition....
*Prevent Cancer
*Protect Liver
*Maintain healthy  vision
* Prevent diabetes
*Reduce high blood pressure
*Strengthen immune system
*Reduce heart diseases
*Prevent anemia
*Help in unwanted weight loss
*Maintain healthy hair and skin
*Induce lactation & cure constipation
*Treat kidney stones
*Support brain health
*Protect against arsenic toxity
I have already posted Drumstick leaves curry,  and drumstick leaves dosa
Here's a podi/powder like the very healthy Angaya podi


Ingredients
Washed and drained moringa/drumstick leaves - 2 cups, tightly packed
Salt to taste

Roasting ingredients

Split black urad dhal - 1/4 cup
Channa dhal - 1/4 cup
Black sesame seeds - 1/8 cup
Coriander seeds - 1/8 cup
Pepper - 11/2 tsps
Jeera - 11/2 tsps
Red chillies - 10
Hing powder - 3/4 tsp
Cooking/gingely oil to roast - 1 tsp

Recipe cuisine: South Indian; Category: Preserve/lunch
Prep time: 15 mts; Cooking time: 10 mts; Microwave-drying time: 5 mts

Yields roughly 250 gms of powder

A pan heated with 1 tsp oil, and all the above mentioned roasting ingredients added. 

In the meantime, I sun dried the moringa leaves for 2-3 hours, then microwaved them in a shallow bowl, at  the interval of 30 seconds, till all the moisture  is gone and they become semi crisp.


All the ingredients  well roasted



Now add the moringa leaves and salt to taste



After cooling down, all loaded into the blender jar



Ground into a fine powder


See how nice it is!!!



I normally store such podis/powders in the fridge, so that they do not lose their flavour.



This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
Drumstick leaves........drumstick leaves...Moringa....
Tiny leaves, packed with nutrition....
*Prevent Cancer
*Protect Liver
*Maintain healthy  vision
* Prevent diabetes
*Reduce high blood pressure
*Strengthen immune system
*Reduce heart diseases
*Prevent anemia
*Help in unwanted weight loss
*Maintain healthy hair and skin
*Induce lactation & cure constipation
*Treat kidney stones
*Support brain health
*Protect against arsenic toxity
I have already posted Drumstick leaves curry,  and drumstick leaves dosa
Here's a podi/powder like the very healthy Angaya podi


Ingredients
Washed and drained moringa/drumstick leaves - 2 cups, tightly packed
Salt to taste

Roasting ingredients

Split black urad dhal - 1/4 cup
Channa dhal - 1/4 cup
Black sesame seeds - 1/8 cup
Coriander seeds - 1/8 cup
Pepper - 11/2 tsps
Jeera - 11/2 tsps
Red chillies - 10
Hing powder - 3/4 tsp
Cooking/gingely oil to roast - 1 tsp

Recipe cuisine: South Indian; Category: Preserve/lunch
Prep time: 15 mts; Cooking time: 10 mts; Microwave-drying time: 5 mts

Yields roughly 250 gms of powder

A pan heated with 1 tsp oil, and all the above mentioned roasting ingredients added. 

In the meantime, I sun dried the moringa leaves for 2-3 hours, then microwaved them in a shallow bowl, at  the interval of 30 seconds, till all the moisture  is gone and they become semi crisp.


All the ingredients  well roasted



Now add the moringa leaves and salt to taste



After cooling down, all loaded into the blender jar



Ground into a fine powder


See how nice it is!!!



I normally store such podis/powders in the fridge, so that they do not lose their flavour.



This post first appeared in www.malpatskitchen.com


Saturday, August 3, 2019


Curry leaves and coriander leaves both clubbed together, make this extremely tasty rice!!! We have to make the powder and store in the refrigerator, so it's very very easy, we can make this rice anytime.




Ingredients for the Curry-Coriander leaves powder

Curry leaves - 1 cup, heaped, washed and cleaned
Coriander leaves - 1 cup, heaped, washed and cleaned
Broken urad dhal - 2 tsps
Ajwain/Carom seeds - 1 tsp
Pepper - 1/2 tsp
Jeera - 1 tsp
 Red chillies - 3
Salt to taste
Cooking oil - 1/2 tsp

For seasoning
Gingely oil - 2tsps
Hing powder - 1/4 tsp
Mustard seeds - 1tsp
Broken urad dhal - 1 1/2 tsps
Channa dhal - 1 tsp

Cooked rice from 1 cup of rice

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: for the rice - 30 mts

Serves 2-3



Wash the coriander and curry leaves


Drain water completely, squeeze out excess water and put in a microwave safe bowl


Microwave for 30-40 seconds, pause, then microwave again, till....the leaves become totally dry and shrunk like this...


In a kadai, add 1/2 tsp oil, and all the ingredients for powdering, except the curry and coriander leaves


Golden in color


Now add the microwave-dried leaves


and roast for 2-3 minutes


Allow some time to cool down, then powder in  a blender and store in the fridge in an airtight container


Add this powder as required to the cooked and cooled rice, mix gently and serve with any raita of your choice.



This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu

Curry leaves and coriander leaves both clubbed together, make this extremely tasty rice!!! We have to make the powder and store in the refrigerator, so it's very very easy, we can make this rice anytime.




Ingredients for the Curry-Coriander leaves powder

Curry leaves - 1 cup, heaped, washed and cleaned
Coriander leaves - 1 cup, heaped, washed and cleaned
Broken urad dhal - 2 tsps
Ajwain/Carom seeds - 1 tsp
Pepper - 1/2 tsp
Jeera - 1 tsp
 Red chillies - 3
Salt to taste
Cooking oil - 1/2 tsp

For seasoning
Gingely oil - 2tsps
Hing powder - 1/4 tsp
Mustard seeds - 1tsp
Broken urad dhal - 1 1/2 tsps
Channa dhal - 1 tsp

Cooked rice from 1 cup of rice

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: for the rice - 30 mts

Serves 2-3



Wash the coriander and curry leaves


Drain water completely, squeeze out excess water and put in a microwave safe bowl


Microwave for 30-40 seconds, pause, then microwave again, till....the leaves become totally dry and shrunk like this...


In a kadai, add 1/2 tsp oil, and all the ingredients for powdering, except the curry and coriander leaves


Golden in color


Now add the microwave-dried leaves


and roast for 2-3 minutes


Allow some time to cool down, then powder in  a blender and store in the fridge in an airtight container


Add this powder as required to the cooked and cooled rice, mix gently and serve with any raita of your choice.



This post first appeared in www.malpatskitchen.com





Tuesday, July 16, 2019




Menu






This post first appeared in www.malpatskitchen.com







12:00:00 AM Mala Thiagu



Menu






This post first appeared in www.malpatskitchen.com







Wednesday, July 10, 2019

This Kerala Kadala Curry recipe is my Brother's wife's, who was the Miss Trivandrum College, and who taught me how to make Sabaadham...
This can be called a part of Inseparable combo with the Kerala Puttu.


Ingredients
Black channa - 1 cup, soaked over night and pressure cooked for 30 minutes, then only they will be soft
Tomatoes - 3, pureed
Coconut milk - 1 cup
Coconut oil - 2 tsps
Sugar - 1 tsp
Onion - 1, big - finely chopped
Curry leaves
Salt to taste

To grind
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp
Fresh pepper - 1/2 tsp
Ginger garlic paste - 3/4 tsp
Green chillies - 2
Cardamom - 2
Cloves - 2
Cinnamon sticks - 2, small

To season
3-4 tsps of coconut oil
Mustard seeds - 1 tsp
Curry leaves - few
Green chillies - 2, slit

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3-4

Black channa pressure cooked for 30 minutes, with as less water as possible


Ingredients mentioned above for grinding loaded in the jar



and ground to a fine paste


Green chillies slit, onion cut and tomatoes pureed


Coconut milk extracted


All the key ingredients


Coconut oil heated, mustard seeds and curry leaves seasoned


Onions and green chillies added and sauteed


Ground paste added now


Now the tomato puree


After sauteeing well, add the cooked channa and salt to taste, mix well, and allow to simmer for sometime.


Now add the coconut milk, taking care to switch off.




Add 1 tsp brown sugar


and some cold pressed coconut oil


Serve hot with the Kerala delicacy PUTTU!!!


This post first appeared in www.malpatskitchen.com







12:00:00 AM Mala Thiagu
This Kerala Kadala Curry recipe is my Brother's wife's, who was the Miss Trivandrum College, and who taught me how to make Sabaadham...
This can be called a part of Inseparable combo with the Kerala Puttu.


Ingredients
Black channa - 1 cup, soaked over night and pressure cooked for 30 minutes, then only they will be soft
Tomatoes - 3, pureed
Coconut milk - 1 cup
Coconut oil - 2 tsps
Sugar - 1 tsp
Onion - 1, big - finely chopped
Curry leaves
Salt to taste

To grind
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp
Fresh pepper - 1/2 tsp
Ginger garlic paste - 3/4 tsp
Green chillies - 2
Cardamom - 2
Cloves - 2
Cinnamon sticks - 2, small

To season
3-4 tsps of coconut oil
Mustard seeds - 1 tsp
Curry leaves - few
Green chillies - 2, slit

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3-4

Black channa pressure cooked for 30 minutes, with as less water as possible


Ingredients mentioned above for grinding loaded in the jar



and ground to a fine paste


Green chillies slit, onion cut and tomatoes pureed


Coconut milk extracted


All the key ingredients


Coconut oil heated, mustard seeds and curry leaves seasoned


Onions and green chillies added and sauteed


Ground paste added now


Now the tomato puree


After sauteeing well, add the cooked channa and salt to taste, mix well, and allow to simmer for sometime.


Now add the coconut milk, taking care to switch off.




Add 1 tsp brown sugar


and some cold pressed coconut oil


Serve hot with the Kerala delicacy PUTTU!!!


This post first appeared in www.malpatskitchen.com