Monday, June 26, 2017


Vegetable baath.......have made this zillion times....but somehow, forgot to make it all these days and to share the recipe with you all...thanks to my daughter, who reminded me about this...
Have added several veggies to this rice. It is a complete meal, with just a bowl of curds/yogurt  and some chips as a side.
For any unknown terms, please check my Glossary.


Ingredients
Sona masuri rice - 3/4 cup, soaked in water for an hour
Onion - 1, chopped
Carrot - 1/4 cup, chopped
Fresh peas - 1/4 cup, shopped
Green beans - 1/4 cup, chopped
Green bell pepper - 1/4 cup, chopped
Red bell pepper - 1/4 cup, chopped
Lemon juice - 1 tbsp
Curry leaves -  handful
Salt to taste

To roast and powder
Cooking oil - 1 tsp
Grated coconut - 2 -3 tsps
Coriander seeds - 3 tsps
Channa dhal - 3 tsps
Red chillies - 4
Cinnamon sticks - 4 small bits

To season
Cooking oil - 2 tsps
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp

Recipe Cuisine: South Indian; Category: Lunch / Dinner
Prep time: 10 mts; Cooking time: 40 mts

Serves 3



Rice cooked for 30 minutes, by closing the vent after steam starts coming, not forgetting to lower the flames. Allow the rice to cool down, spreading it in a wide bowl


Carrots, beans and peas cooked for 2-3 whistles


Heat a non stick pan, with 1 tsp oil, add the roasting ingredients, and saute till golden


Put them in a blender jar


In the same pan, there will little bit oil, that is enough, add the coconut and roast them till  golden in color


Then add to the jar, along with coriander seeds, cinnamon sticks, channa dhal and red chillies


Blend to a coarse powder


Heat a pan, add cooking oil, season turmeric powder and mustard seeds


Add onions and curry leaves. Wait till the onions turn translucent


Then add the chopped bell peppers, and saute for 5 minutes


Then add the cooked veggies and salt to taste



Add the spice powder too


Mix well


By now, the rice would have cooled down. Add this vegetable mixture to the rice, but till the veggie mixture cools down, don't attempt to mix. Then rice may become mushy



                                                    Add the freshly squeezed lemon juice


All mixed well


Served with Nendhrankai chips and just a bowl of yogurt/curds. It was divine!!!



This post first appeared in www.malpatskitchen.com
Notes
* Can be served with raita of your choice also.
* White or brown basmati rice, brown rice , Quinoa or millets...anything can replace rice.


12:30:00 AM Mala Thiagu

Vegetable baath.......have made this zillion times....but somehow, forgot to make it all these days and to share the recipe with you all...thanks to my daughter, who reminded me about this...
Have added several veggies to this rice. It is a complete meal, with just a bowl of curds/yogurt  and some chips as a side.
For any unknown terms, please check my Glossary.


Ingredients
Sona masuri rice - 3/4 cup, soaked in water for an hour
Onion - 1, chopped
Carrot - 1/4 cup, chopped
Fresh peas - 1/4 cup, shopped
Green beans - 1/4 cup, chopped
Green bell pepper - 1/4 cup, chopped
Red bell pepper - 1/4 cup, chopped
Lemon juice - 1 tbsp
Curry leaves -  handful
Salt to taste

To roast and powder
Cooking oil - 1 tsp
Grated coconut - 2 -3 tsps
Coriander seeds - 3 tsps
Channa dhal - 3 tsps
Red chillies - 4
Cinnamon sticks - 4 small bits

To season
Cooking oil - 2 tsps
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp

Recipe Cuisine: South Indian; Category: Lunch / Dinner
Prep time: 10 mts; Cooking time: 40 mts

Serves 3



Rice cooked for 30 minutes, by closing the vent after steam starts coming, not forgetting to lower the flames. Allow the rice to cool down, spreading it in a wide bowl


Carrots, beans and peas cooked for 2-3 whistles


Heat a non stick pan, with 1 tsp oil, add the roasting ingredients, and saute till golden


Put them in a blender jar


In the same pan, there will little bit oil, that is enough, add the coconut and roast them till  golden in color


Then add to the jar, along with coriander seeds, cinnamon sticks, channa dhal and red chillies


Blend to a coarse powder


Heat a pan, add cooking oil, season turmeric powder and mustard seeds


Add onions and curry leaves. Wait till the onions turn translucent


Then add the chopped bell peppers, and saute for 5 minutes


Then add the cooked veggies and salt to taste



Add the spice powder too


Mix well


By now, the rice would have cooled down. Add this vegetable mixture to the rice, but till the veggie mixture cools down, don't attempt to mix. Then rice may become mushy



                                                    Add the freshly squeezed lemon juice


All mixed well


Served with Nendhrankai chips and just a bowl of yogurt/curds. It was divine!!!



This post first appeared in www.malpatskitchen.com
Notes
* Can be served with raita of your choice also.
* White or brown basmati rice, brown rice , Quinoa or millets...anything can replace rice.


Friday, June 23, 2017

Always, in my family, we all love the Rasbaris ( the mini rasgullas). I thought, why not make a kulfi with these tiny delicacies???
They turned out to be so good, there is nothing to be guilty of in this Kulfi, it is so healthy, no cream or condensed milk added.  Can you see the tiny pink colored rasbaris?
"Rasbari" in Hindi means "juice-filled"...these tiny rasgullas are filled with sugar syrup...
Please check my Glossary for any unknown terms.
Please check my Kesar dry fruit Kulfi and Low fat Mango kulfi here
Rasgullas  and Rasmalais can be checked too.


Ingredients
3% milk - 6 cups
Home made khoya/mawa  - 1/2 cup (The khoya/mawa  making method can be seen  in the Mango kulfi recipe). I made it a couple of days before and froze it, then on the day I made kulfis, kept in the fridge rack from the freezer.
Organic cane sugar - 1/4 cup
Cardamom powder - 1/4 tsp
Saffron - a pinch
Rasbaris - 1/4 kg, store bought
Chopped pista pieces - 2 tbsps

Recipe Cuisine: Indian; Category: Dessert
Prep time: 10 mts; ; Cooking time: 1 1/2 hrs; 
Freezing time: Over night

Yields 9 Kulfis and 2 Matka kulfis

Milk set to boil, with cardamom powder and saffron

Milk boiling nicely in medium flames, constant stirring now and then is necessary


Milk has reduced to almost half, now 1/2 cup khoya is added. Mix well.


Cane sugar added, and mixed well.


The mixture


Beat it nicely with a hand blender, so that the grainy textured khoya will mix well with the milk and sugar. Let the milk mixture cool down fully.


Mix in the chopped pista pieces


Slide in 4 Rasbaris inside the kulfi mould.


Then pour the milk


All the kulfi moulds loaded and kept ready.


2 matkas( clay pots) also filled


and sealed with foil


Freeze the kulfis over night and.... before serving, show the kulfi moulds  under faucet for 2-3 seconds, gently open the lid, then,  with a butter knife, loosen the sides, and lo!!!they will slide  out happily to your plate!!!



This post first appeared in www.malpatskitchen.com

Notes
* Since the rasbaris are already soaked in sugar syrup, I have used very less sugar. Whenever you bite the rasbaris, the sugar in it will equalize the sugar on the whole. However, if you are one with an inclination towards sweeter things, then increase the sugar by 4 tbsps, or add 4 tbsps white sugar.







12:30:00 AM Mala Thiagu
Always, in my family, we all love the Rasbaris ( the mini rasgullas). I thought, why not make a kulfi with these tiny delicacies???
They turned out to be so good, there is nothing to be guilty of in this Kulfi, it is so healthy, no cream or condensed milk added.  Can you see the tiny pink colored rasbaris?
"Rasbari" in Hindi means "juice-filled"...these tiny rasgullas are filled with sugar syrup...
Please check my Glossary for any unknown terms.
Please check my Kesar dry fruit Kulfi and Low fat Mango kulfi here
Rasgullas  and Rasmalais can be checked too.


Ingredients
3% milk - 6 cups
Home made khoya/mawa  - 1/2 cup (The khoya/mawa  making method can be seen  in the Mango kulfi recipe). I made it a couple of days before and froze it, then on the day I made kulfis, kept in the fridge rack from the freezer.
Organic cane sugar - 1/4 cup
Cardamom powder - 1/4 tsp
Saffron - a pinch
Rasbaris - 1/4 kg, store bought
Chopped pista pieces - 2 tbsps

Recipe Cuisine: Indian; Category: Dessert
Prep time: 10 mts; ; Cooking time: 1 1/2 hrs; 
Freezing time: Over night

Yields 9 Kulfis and 2 Matka kulfis

Milk set to boil, with cardamom powder and saffron

Milk boiling nicely in medium flames, constant stirring now and then is necessary


Milk has reduced to almost half, now 1/2 cup khoya is added. Mix well.


Cane sugar added, and mixed well.


The mixture


Beat it nicely with a hand blender, so that the grainy textured khoya will mix well with the milk and sugar. Let the milk mixture cool down fully.


Mix in the chopped pista pieces


Slide in 4 Rasbaris inside the kulfi mould.


Then pour the milk


All the kulfi moulds loaded and kept ready.


2 matkas( clay pots) also filled


and sealed with foil


Freeze the kulfis over night and.... before serving, show the kulfi moulds  under faucet for 2-3 seconds, gently open the lid, then,  with a butter knife, loosen the sides, and lo!!!they will slide  out happily to your plate!!!



This post first appeared in www.malpatskitchen.com

Notes
* Since the rasbaris are already soaked in sugar syrup, I have used very less sugar. Whenever you bite the rasbaris, the sugar in it will equalize the sugar on the whole. However, if you are one with an inclination towards sweeter things, then increase the sugar by 4 tbsps, or add 4 tbsps white sugar.







Wednesday, June 21, 2017

"Take a fistful of  fresh black pepper, and you can boldly eat in your enemy's house" are my grandma's words. Such is the power and efficacy of Black Pepper, which acts as a great antidote for snake-venom.
Pepper relieves from respiratory disorders, cold, cough, constipation, anemia, impotency, muscular strains, pyorrhea, diarrhea and heart disorders.
This Rasam can be refrigerated and used after re-heating for 10 days also. Rasam will stay fresh. Can be used as a soup too.
Please check my other rasam varieties here
Please check my Glossary for unknown terms



Ingredients
Water - 3 cups
Tamarind paste - 1 tbsp
Turmeric powder - 1/2 tsp
Salt to taste

To grind into a coarse powder
Black pepper - 2 tsps
Jeera - 2 tsps
Curry leaves - few
Red chilli - 1

To season
Ghee - 2 tsps
Mustard seeds - 1 tsp
Red chilli - 1-2
Few curry leaves

Recipe Cuisine: South Indian; Category: Soup/Lunch
Prep time: 5 mts; Cooking time: 15 mts

Serves 4-6



Tamarind paste added to water

Salt added


Then goes in turmeric powder


Rasam kept on medium flames and set to boil


Ingredients loaded into the blender jar for coarse powdering


The powder


Now the rasam level has reduced to half.


Add water to the powder.


Add this powder-water to the half reduced rasam.


You must not allow it to boil. It should only become frothy.


In ghee, season mustard seeds and curry leaves. Cold and cough or throat ache will run away by just the look of this rasam.


This post first appeared in www.malpatskitchen.com




1:00:00 AM Mala Thiagu
"Take a fistful of  fresh black pepper, and you can boldly eat in your enemy's house" are my grandma's words. Such is the power and efficacy of Black Pepper, which acts as a great antidote for snake-venom.
Pepper relieves from respiratory disorders, cold, cough, constipation, anemia, impotency, muscular strains, pyorrhea, diarrhea and heart disorders.
This Rasam can be refrigerated and used after re-heating for 10 days also. Rasam will stay fresh. Can be used as a soup too.
Please check my other rasam varieties here
Please check my Glossary for unknown terms



Ingredients
Water - 3 cups
Tamarind paste - 1 tbsp
Turmeric powder - 1/2 tsp
Salt to taste

To grind into a coarse powder
Black pepper - 2 tsps
Jeera - 2 tsps
Curry leaves - few
Red chilli - 1

To season
Ghee - 2 tsps
Mustard seeds - 1 tsp
Red chilli - 1-2
Few curry leaves

Recipe Cuisine: South Indian; Category: Soup/Lunch
Prep time: 5 mts; Cooking time: 15 mts

Serves 4-6



Tamarind paste added to water

Salt added


Then goes in turmeric powder


Rasam kept on medium flames and set to boil


Ingredients loaded into the blender jar for coarse powdering


The powder


Now the rasam level has reduced to half.


Add water to the powder.


Add this powder-water to the half reduced rasam.


You must not allow it to boil. It should only become frothy.


In ghee, season mustard seeds and curry leaves. Cold and cough or throat ache will run away by just the look of this rasam.


This post first appeared in www.malpatskitchen.com




Sunday, June 18, 2017

Bhindi/Okra/Vendakkai..however you may call...is replete with fiber, which controls blood sugar levels. It has good folate contents, full of Vitamin K, which helps in blood-clotting process, prevents and controls asthma, prevents constipation, sun stroke and colon cancer, controls cholesterol level and obesity, prevents kidney diseases and helps digestion, is a very good source of anti oxidants and is also very good for skin and hair.
Please refer to my Glossary for any unknown terms


Ingredients
Okra/bhindi - 1/4 kg, washed and wiped, and chopped, not too thin
Onion -1, chopped fine
Tomatoes - 2, chopped fine
Turmeric powder - 1/4 tsp
Jeera - 1 tsp
Cooking oil - 4 tbsps
Chilli powder - 1/2 tsp
Jeera/cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kitchen king masala powder - 3/4 tsp
Kasuri methi - 1 tsp, crushed
Salt to taste

Recipe Cuisine: North Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 2

Okras washed and drained and then wiped without any trace of water

All veggies chopped and kept ready


Take a broad non stick pan, add 2 tbsp oil, season turmeric powder and jeera


then add the cut okras/bhindis. Flames on the lowest, let the bhindis become golden and crisp.


Simultaneously, take another non stick pan, add the rest of the oil and add the onions.


After the onions become translucent, add the tomatoes


Add chilli, jeera and coriander powders, also the crushed kasuri methi, and keep on sauteeing


After the tomatoes become somewhat mushy, add the kitchen king masala powder


Add salt to taste


Add 2-3 tbsps water, so that this will become a nice gravy


By now, the bhindis would have become nice and crispy.


Add the roasted bhindis to the tomato-onion gravy.


and mix well


Switch off.


Serve hot  with soft  phulkas



This post first appeared in www.malpatskitchen.com

Notes
* I am using Kitchen King Masala for the first time. Recently a chef in a restaurant in Shirdi told me about this. I really like this, and feel, this is more flavorful than garam masala. 
* Okras/bhindis can be cut into slightly longer pieces also







12:30:00 AM Mala Thiagu
Bhindi/Okra/Vendakkai..however you may call...is replete with fiber, which controls blood sugar levels. It has good folate contents, full of Vitamin K, which helps in blood-clotting process, prevents and controls asthma, prevents constipation, sun stroke and colon cancer, controls cholesterol level and obesity, prevents kidney diseases and helps digestion, is a very good source of anti oxidants and is also very good for skin and hair.
Please refer to my Glossary for any unknown terms


Ingredients
Okra/bhindi - 1/4 kg, washed and wiped, and chopped, not too thin
Onion -1, chopped fine
Tomatoes - 2, chopped fine
Turmeric powder - 1/4 tsp
Jeera - 1 tsp
Cooking oil - 4 tbsps
Chilli powder - 1/2 tsp
Jeera/cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kitchen king masala powder - 3/4 tsp
Kasuri methi - 1 tsp, crushed
Salt to taste

Recipe Cuisine: North Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 2

Okras washed and drained and then wiped without any trace of water

All veggies chopped and kept ready


Take a broad non stick pan, add 2 tbsp oil, season turmeric powder and jeera


then add the cut okras/bhindis. Flames on the lowest, let the bhindis become golden and crisp.


Simultaneously, take another non stick pan, add the rest of the oil and add the onions.


After the onions become translucent, add the tomatoes


Add chilli, jeera and coriander powders, also the crushed kasuri methi, and keep on sauteeing


After the tomatoes become somewhat mushy, add the kitchen king masala powder


Add salt to taste


Add 2-3 tbsps water, so that this will become a nice gravy


By now, the bhindis would have become nice and crispy.


Add the roasted bhindis to the tomato-onion gravy.


and mix well


Switch off.


Serve hot  with soft  phulkas



This post first appeared in www.malpatskitchen.com

Notes
* I am using Kitchen King Masala for the first time. Recently a chef in a restaurant in Shirdi told me about this. I really like this, and feel, this is more flavorful than garam masala. 
* Okras/bhindis can be cut into slightly longer pieces also