Tuesday, May 22, 2018

Pressure cooker Sambar............. this recipe will be useful for bachelors and working people, for the newly marrtied young girls, who are trying their hand in the kitchen..........not only them, even you and me.....sometimes when we are hard pressed for time...sometimes, when we don't have enough time to simmer the tamarind water or to cook the veggies...and making Sambar this way, keeps all the flavors intact, and certainly this Sambar has lot of மணம்...aroma....whatever you may call...you can just dump whatever veggies you have...and before you realise, the Sambar is ready...


Ingredients
Tur dhal - 3/4 cup, soaked in hot water with turmeric powder for 20 mts
Tamarind paste - 1 tbsp
Turmeric powder - 1/2 tsp
White radish - 5, peeled and cut into roundels
Pearl/small onions - 20-25, halved
Green chilli - 1, slit
Sambar podi - 3 tsps
Jaggery- a tiny piece
Curry leaves - a few
Salt to taste

To season
Gingely/cooking oil - 2 tsps
Solid hing - 2 pieces
Mustard seeds - 1 tsp
Methi/fenugreek seeds - 1 tsp

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 5 mts; Cooking time: 10 mts

Serves 3-4

The soaked tur dhal pressure cooked. 


As the tur dhal is being cooked, simultaneously, in a Pressure pan, add tamarind paste, jaggery, slit green chilli, sambar powder, salt to taste, radish, onions, tomatoes and curry leaves


Pour enough water, less than the immersing level, and add turmeric powder too. You must not pour more water, since tamarind water is not boiling and reducing in quantity


Season the above mentioned ingredients, and pour on top, close the lid and cook for 3 whistles on high flames.


This is how it looks after opening...the aroma from it will kindle hunger pangs and everyone will think of eating more than their capacity


Add the cooked dhal, which is by now ready, pressure released, and mix well and simmer for 2-3 minutes. If you want to make arachuvitta sambar, then the ground paste must be added at this point, simmered for 2-3 minutes, before adding the cooked dhal.


The end product...see how easy it is!!!


Serve with any tiffin varieties  or with rice and curry or with any dosa varieties



This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
Pressure cooker Sambar............. this recipe will be useful for bachelors and working people, for the newly marrtied young girls, who are trying their hand in the kitchen..........not only them, even you and me.....sometimes when we are hard pressed for time...sometimes, when we don't have enough time to simmer the tamarind water or to cook the veggies...and making Sambar this way, keeps all the flavors intact, and certainly this Sambar has lot of மணம்...aroma....whatever you may call...you can just dump whatever veggies you have...and before you realise, the Sambar is ready...


Ingredients
Tur dhal - 3/4 cup, soaked in hot water with turmeric powder for 20 mts
Tamarind paste - 1 tbsp
Turmeric powder - 1/2 tsp
White radish - 5, peeled and cut into roundels
Pearl/small onions - 20-25, halved
Green chilli - 1, slit
Sambar podi - 3 tsps
Jaggery- a tiny piece
Curry leaves - a few
Salt to taste

To season
Gingely/cooking oil - 2 tsps
Solid hing - 2 pieces
Mustard seeds - 1 tsp
Methi/fenugreek seeds - 1 tsp

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 5 mts; Cooking time: 10 mts

Serves 3-4

The soaked tur dhal pressure cooked. 


As the tur dhal is being cooked, simultaneously, in a Pressure pan, add tamarind paste, jaggery, slit green chilli, sambar powder, salt to taste, radish, onions, tomatoes and curry leaves


Pour enough water, less than the immersing level, and add turmeric powder too. You must not pour more water, since tamarind water is not boiling and reducing in quantity


Season the above mentioned ingredients, and pour on top, close the lid and cook for 3 whistles on high flames.


This is how it looks after opening...the aroma from it will kindle hunger pangs and everyone will think of eating more than their capacity


Add the cooked dhal, which is by now ready, pressure released, and mix well and simmer for 2-3 minutes. If you want to make arachuvitta sambar, then the ground paste must be added at this point, simmered for 2-3 minutes, before adding the cooked dhal.


The end product...see how easy it is!!!


Serve with any tiffin varieties  or with rice and curry or with any dosa varieties



This post first appeared in www.malpatskitchen.com




Friday, May 18, 2018

This is quite an unusual soup, because Masoor dhal has been used here, and Masoor Dhal is rich in protein and zinc, the Lycopene-rich tomatoes are there to impart the beautiful color and garlic and onions do their job of enhancing the aroma and flavor. This is an one-pot soup, very easy, all the ingredients will be there in our kitchen.
A very healthy bowl of beautiful color and nutrients....
Hot soup served with Hung curd sandwiches...


Ingredients
Olive oil - 2 tsps
Chopped garlic - 2 tsps
Onion - 1, chopped
Tomatoes - 3, chopped
Masoor dhal - 2 tbsps
Salt to taste
Pepper powder to taste

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

Serves 2

Heat 2 tsps Olive oil in a pressure pan, add chopped garlic and Onions. Saute for 2 minutes...


now, add the chopped tomatoes


add the Masoor dhal...mix well, and....


add roughly 11/2 cups water. If the soup is thick, we can always adjust the consistency by adding some hot water. Pressure cook for 3 whistles.


After the pressure releases....


Let it cool down, and blend to a smooth consistency 


Some hot water added, salt and pepper to taste added too. Simmer for 5 minutes


Serve this soothing bowl of hot soup with a side of the soft and crunchy  Grilled Hung curd sandwiches.


This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
This is quite an unusual soup, because Masoor dhal has been used here, and Masoor Dhal is rich in protein and zinc, the Lycopene-rich tomatoes are there to impart the beautiful color and garlic and onions do their job of enhancing the aroma and flavor. This is an one-pot soup, very easy, all the ingredients will be there in our kitchen.
A very healthy bowl of beautiful color and nutrients....
Hot soup served with Hung curd sandwiches...


Ingredients
Olive oil - 2 tsps
Chopped garlic - 2 tsps
Onion - 1, chopped
Tomatoes - 3, chopped
Masoor dhal - 2 tbsps
Salt to taste
Pepper powder to taste

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

Serves 2

Heat 2 tsps Olive oil in a pressure pan, add chopped garlic and Onions. Saute for 2 minutes...


now, add the chopped tomatoes


add the Masoor dhal...mix well, and....


add roughly 11/2 cups water. If the soup is thick, we can always adjust the consistency by adding some hot water. Pressure cook for 3 whistles.


After the pressure releases....


Let it cool down, and blend to a smooth consistency 


Some hot water added, salt and pepper to taste added too. Simmer for 5 minutes


Serve this soothing bowl of hot soup with a side of the soft and crunchy  Grilled Hung curd sandwiches.


This post first appeared in www.malpatskitchen.com




Sunday, May 13, 2018

                                                                       Menu:
                                                                  1. Soft travel dosas
                                                                  2. Vegetable dhal sevai
                                                                  3. Coconut red chutney
                                                                  4. Molagappodi





This post first appeared in www.malpatskitchen.com

                               
12:00:00 AM Mala Thiagu
                                                                       Menu:
                                                                  1. Soft travel dosas
                                                                  2. Vegetable dhal sevai
                                                                  3. Coconut red chutney
                                                                  4. Molagappodi





This post first appeared in www.malpatskitchen.com

                               

Tuesday, May 8, 2018

Akki roti is a Karnataka tiffin variety. "Akki" means rice in Kannada language, and we all know "roti" means bread. In Karnataka, mainly they add dill leaves to this roti, but what we add to the roti is our choice only. Cumin and sesame seeds can be added to the dough, again, this is an option. I have, for now, added just lot of veggies, and allowed their aroma and flavor to prevail fully and not to be interrupted by any other spice or condiment.
These rotis have to be eaten really hot, straight from the tava.



Ingredients
Rice flour(store bought) - 1 cup
Ghee - 1 tsp
Salt to taste
Peanuts - 1/4 cup, roasted and then powdered
Carrot - 1, medium sized, grated
Red bell pepper - 1, small, grated
Pearl/small onions - 6, chopped fine
A small piece ginger - ground
Green chillies - 2, ground
Fresh cilantro leaves/coriander - 1 cup
Enough cooking oil/coconut oil to make the rotis

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: roughly 5 mts for each adai

Yields 7 akki rotis

Peanuts dry roasted in a microwave or pan, whichever is convenient to you, and powdered. I microwaved it at the burst of 30 seconds for 4 or 5 times, till it was roasted well, rubbed between palms to remove skins, blew them off, then powdered.



Onions chopped, coriander leaves chopped, carrot and red bell pepper grated, and you can see the ginger and green chilli ground pastes in the center


Rice flour measured and taken, and ghee poured on top of it.


Peanut powder and salt to taste added along with the vggies


All  mixed well with the flour with the tip of the fingers.


Lukewarm water added and kneaded to a smooth, pliable dough. There is no need for the dough to rest. We can start making immediately. Heat a non stick tava and keep the flames on low, spray some oil on it.


Grease a piece of wax paper (this process can be done on a greased banana leaf or aluminium foil too),pinch a ball, and flatten it.


Gently pat the ball as thin as you can


This is the full akki roti


Transfer it to the by now hot tava gently, and drizzle some oil around and in the center. The center hole is to enable the akki roti  to get cooked nicely


Akki roti  flipped over, drizzle some more oil, it is getting roasted nicely.


Serve this extremely tasty, healthy and nutritious Akki roti with Peanut chutney.  Please check my other chutney varieties.



This post first appeared in www.malpatskitchen.com
Notes
* A teaspoon of jeera or sesame seeds can be added too to the dough.
* Fresh grated coconut can also be added.
* Adding peanuts is to increase the protein level, and it gives a rich taste too.
*As I mentioned earlier, finely chopped dill leaves can be added.






12:00:00 AM Mala Thiagu
Akki roti is a Karnataka tiffin variety. "Akki" means rice in Kannada language, and we all know "roti" means bread. In Karnataka, mainly they add dill leaves to this roti, but what we add to the roti is our choice only. Cumin and sesame seeds can be added to the dough, again, this is an option. I have, for now, added just lot of veggies, and allowed their aroma and flavor to prevail fully and not to be interrupted by any other spice or condiment.
These rotis have to be eaten really hot, straight from the tava.



Ingredients
Rice flour(store bought) - 1 cup
Ghee - 1 tsp
Salt to taste
Peanuts - 1/4 cup, roasted and then powdered
Carrot - 1, medium sized, grated
Red bell pepper - 1, small, grated
Pearl/small onions - 6, chopped fine
A small piece ginger - ground
Green chillies - 2, ground
Fresh cilantro leaves/coriander - 1 cup
Enough cooking oil/coconut oil to make the rotis

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: roughly 5 mts for each adai

Yields 7 akki rotis

Peanuts dry roasted in a microwave or pan, whichever is convenient to you, and powdered. I microwaved it at the burst of 30 seconds for 4 or 5 times, till it was roasted well, rubbed between palms to remove skins, blew them off, then powdered.



Onions chopped, coriander leaves chopped, carrot and red bell pepper grated, and you can see the ginger and green chilli ground pastes in the center


Rice flour measured and taken, and ghee poured on top of it.


Peanut powder and salt to taste added along with the vggies


All  mixed well with the flour with the tip of the fingers.


Lukewarm water added and kneaded to a smooth, pliable dough. There is no need for the dough to rest. We can start making immediately. Heat a non stick tava and keep the flames on low, spray some oil on it.


Grease a piece of wax paper (this process can be done on a greased banana leaf or aluminium foil too),pinch a ball, and flatten it.


Gently pat the ball as thin as you can


This is the full akki roti


Transfer it to the by now hot tava gently, and drizzle some oil around and in the center. The center hole is to enable the akki roti  to get cooked nicely


Akki roti  flipped over, drizzle some more oil, it is getting roasted nicely.


Serve this extremely tasty, healthy and nutritious Akki roti with Peanut chutney.  Please check my other chutney varieties.



This post first appeared in www.malpatskitchen.com
Notes
* A teaspoon of jeera or sesame seeds can be added too to the dough.
* Fresh grated coconut can also be added.
* Adding peanuts is to increase the protein level, and it gives a rich taste too.
*As I mentioned earlier, finely chopped dill leaves can be added.






Thursday, May 3, 2018

Pomegranate........
*Maintains your blood sugar levels and blood pressure.
* Reduces risk of Cancer
*Treats diarrhoea and dysentery
*Boosts immunity, prevents anemia
*Helps Cartilage regeneration
*Beneficial during pre-natal care
*Is an excellent anti-ageing agent
*Heals scars, improves skin texture
*Prevents skin cancer and hair fall

Dates......
Relieves Constipation, aids in weight loss, promotes heart health, rich in Iron, reduces blood pressure, promotes respiratory and digestive health, prevents arthritis and keeps Colon Cancer at bay.
Combine these two rich fruit and dry fruit along with Carrots and black-eyed chick peas, and make a healthy salad, which is a meal by itself.
I tasted this wonderful, yummy Salad in an upscale restaurant , and made few modifications to the recipe.


Ingredients
Pomegranate arils - 1/2 cup
Pressure cooked black eyed chick peas/Karamani - 1/2 cup
Grated Carrots - 1/2 cup
Dates - 7-8, chopped
Green chilli - 1, chopped
Lemon juice - 1 tbsp
Mint leaves - 7-8, finely chopped
Salt to taste

Recipe Cuisine: International/Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: Nil

Serves 2

Pomegranate, Grated carrots and Karamani/black eyed chick peas taken in a bowl


Seedless dates


Finely chopped and added, salt also added


Chopped mint added


Lemon juice goes in


all mixed well


and served


This post first appeared in www.malpatskitchen.com
Notes
*Green chilli can be slit and added too. Or skipped.
*Fresh pepper powder can be added too, but take care to add very little, since it might be over powering, if you add too much

12:00:00 AM Mala Thiagu
Pomegranate........
*Maintains your blood sugar levels and blood pressure.
* Reduces risk of Cancer
*Treats diarrhoea and dysentery
*Boosts immunity, prevents anemia
*Helps Cartilage regeneration
*Beneficial during pre-natal care
*Is an excellent anti-ageing agent
*Heals scars, improves skin texture
*Prevents skin cancer and hair fall

Dates......
Relieves Constipation, aids in weight loss, promotes heart health, rich in Iron, reduces blood pressure, promotes respiratory and digestive health, prevents arthritis and keeps Colon Cancer at bay.
Combine these two rich fruit and dry fruit along with Carrots and black-eyed chick peas, and make a healthy salad, which is a meal by itself.
I tasted this wonderful, yummy Salad in an upscale restaurant , and made few modifications to the recipe.


Ingredients
Pomegranate arils - 1/2 cup
Pressure cooked black eyed chick peas/Karamani - 1/2 cup
Grated Carrots - 1/2 cup
Dates - 7-8, chopped
Green chilli - 1, chopped
Lemon juice - 1 tbsp
Mint leaves - 7-8, finely chopped
Salt to taste

Recipe Cuisine: International/Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: Nil

Serves 2

Pomegranate, Grated carrots and Karamani/black eyed chick peas taken in a bowl


Seedless dates


Finely chopped and added, salt also added


Chopped mint added


Lemon juice goes in


all mixed well


and served


This post first appeared in www.malpatskitchen.com
Notes
*Green chilli can be slit and added too. Or skipped.
*Fresh pepper powder can be added too, but take care to add very little, since it might be over powering, if you add too much

Sunday, April 29, 2018

Vegetable Sagu is a side dish, generally served in Karnataka restaurants along with poori, roti or set dosa. This authentic recipe is from my co-sister from  Bengaluru. She has made this zillion times, and last time, when she had come home, I got this recipe from her.


Ingredients
Cauliflower, potato, carrot, beans and peas, all together - 3 cups
Salt to taste

To grind
Grated coconut - 3 tbsps
Coriander leaves - a handful
Coriander seeds/dhania - 2 tsps
Jeera - 1 tsp
Ginger - a small piece
Green chillies - 3-4
Cinnamon - 2 pcs
Cloves - 2 pcs
Cashews - 6
Pearl/small onions - 5-6

To season
Cooking oil - 2 tbsps
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Curry leaves a few

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 2-3

All vegetables to be pressure cooked till done. But take care, cauliflower should not become mushy.


All the above mentioned ingredients for grinding, loaded into the jar of the blender, and ground to a fine paste


Seasoning done in a pan, with the ingredients mentioned above


Chopped onions and curry leaves added


When the onions are sauteed well, the ground paste is added


Ground paste is sauteed well on slow flames for sometime, then the pressure cooked veggies added


Some water also added, along with salt to taste, and allowed to simmer on slow flames


Serve this extremely tasty and easy Sagu with Neer dosas.



This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
Vegetable Sagu is a side dish, generally served in Karnataka restaurants along with poori, roti or set dosa. This authentic recipe is from my co-sister from  Bengaluru. She has made this zillion times, and last time, when she had come home, I got this recipe from her.


Ingredients
Cauliflower, potato, carrot, beans and peas, all together - 3 cups
Salt to taste

To grind
Grated coconut - 3 tbsps
Coriander leaves - a handful
Coriander seeds/dhania - 2 tsps
Jeera - 1 tsp
Ginger - a small piece
Green chillies - 3-4
Cinnamon - 2 pcs
Cloves - 2 pcs
Cashews - 6
Pearl/small onions - 5-6

To season
Cooking oil - 2 tbsps
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Curry leaves a few

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 2-3

All vegetables to be pressure cooked till done. But take care, cauliflower should not become mushy.


All the above mentioned ingredients for grinding, loaded into the jar of the blender, and ground to a fine paste


Seasoning done in a pan, with the ingredients mentioned above


Chopped onions and curry leaves added


When the onions are sauteed well, the ground paste is added


Ground paste is sauteed well on slow flames for sometime, then the pressure cooked veggies added


Some water also added, along with salt to taste, and allowed to simmer on slow flames


Serve this extremely tasty and easy Sagu with Neer dosas.



This post first appeared in www.malpatskitchen.com