Wednesday, June 12, 2019

A very rare, unique chutney using beetroots.
Beets are a root vegetable, resembling turnips.
*They are extremely good for your heart
*Beets improve blood flow and thus increase oxygen level in your body
*Beets are anti-inflammatory
*They improve your digestive health
*Have cancer-fighting properties
*Good for your brain
*Good for your eyes, and they boost your immunity
*Excellent for your liver
Please refer to my other chutney varieties



Ingredients
Beetroort - 1 medium sized, peeled, chopped and pressure cooked
Small onions - 10-12
Cooking oil - 2 tsps
Green chillies - 4-5
Hing powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Grated coconut - 3-4 tsps
Curry leaves - a few

To season
Coconut oil - 1 1/2 tsps
Mustard seeds - 1/2 tsp
Urad dhal - 3/4 tsp
a few curry leaves

Recipe cusiine: South Indian; Category: Breakfast/dinner/side/accompaniment
Prep time: 5 mts; Cooking time: 15 mts

Serves 2-3

Beets cooked


Cooking oil heated in a pan, hing powder, mustard, channa and urad dhals, green chillies and pearl onions added and sauteed


Cooked beets added


salt to taste added


Now fresh coconut


all mixed well


Seasonings done in coconut oil


and added to the ground chutney


Serve this extremely tasty and healthy chutney with drumstick leaves dosa or any other dosa



This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
A very rare, unique chutney using beetroots.
Beets are a root vegetable, resembling turnips.
*They are extremely good for your heart
*Beets improve blood flow and thus increase oxygen level in your body
*Beets are anti-inflammatory
*They improve your digestive health
*Have cancer-fighting properties
*Good for your brain
*Good for your eyes, and they boost your immunity
*Excellent for your liver
Please refer to my other chutney varieties



Ingredients
Beetroort - 1 medium sized, peeled, chopped and pressure cooked
Small onions - 10-12
Cooking oil - 2 tsps
Green chillies - 4-5
Hing powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Grated coconut - 3-4 tsps
Curry leaves - a few

To season
Coconut oil - 1 1/2 tsps
Mustard seeds - 1/2 tsp
Urad dhal - 3/4 tsp
a few curry leaves

Recipe cusiine: South Indian; Category: Breakfast/dinner/side/accompaniment
Prep time: 5 mts; Cooking time: 15 mts

Serves 2-3

Beets cooked


Cooking oil heated in a pan, hing powder, mustard, channa and urad dhals, green chillies and pearl onions added and sauteed


Cooked beets added


salt to taste added


Now fresh coconut


all mixed well


Seasonings done in coconut oil


and added to the ground chutney


Serve this extremely tasty and healthy chutney with drumstick leaves dosa or any other dosa



This post first appeared in www.malpatskitchen.com





Thursday, June 6, 2019

This is probably the healthiest dosa, according to me.....
Dosa contains greens...drumstick leaves, curry leaves and coriander leaves.....
The health benefits of these have been discussed several times!
Drumstick aka Moringa leaves are highly nutritious, and provide all essential nutrients for people who lack them.
Curry leaves reduce unwanted fat in the body, good for those suffering from diabetes, control cholesterol and keep constipation at bay.
Coriander aka Cilantro leaves reduce blood pressure, cholesterol, treat mouth ulcers, treat urinary infection, promote good sleep and eye health.
So, just imagine...how nutritious it is when we eat dosas made out of these 3 super ingredients!!!!
Like Mudakkathan dosa and Pesarettu, this is yet another Green Dosa!!!!


Ingredients
Fresh dosa batter - 6-7 ladles 
Salt - a pinch
Hing powder - 1/2 tsp
Jeera/cumin - 1 tsp
Drumstick leaves - 1 cup
Curry leaves - 1 cup
Coriander leaves - 1 cup
Green chillies - 2-3
Ginger - a small piece
Cooking or gingely oil to make dosas and to saute the leaves

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 10 mts; 2-3 minutes for each dosa

Yields 7-8 dosas


1 tsp oil heated in a pan, ginger, green chillies, and all the three leaves, washed and chopped , added to the pan and sauteed for 3-4 minutes, till they wilt


a pinch of salt added


sauteed and then let to cool a bit


and ground to a fine paste


1 tsp jeera added to the dosa batter


ground paste added


Blender jar washed with some water, and that water too added


Mixed well


tava heated, and batter poured in the center....


and spread


some oil drizzled around, dosa gets cooked in medium flame


flipped. No need any oil for this side


Serve these yummy dosas, treasure box of several nutrients, with any chutney of your choice. In the picture below, it is served with beetroot chutney (recipe to be uploaded)


This post first appeared in www.malpatskitchen.com

Notes
*If you want crisper dosas, then add 2 more ladles of dosa batter, and keep it not too thick but little bit thinner (but definitely not like rava dosa batter)






12:00:00 AM Mala Thiagu
This is probably the healthiest dosa, according to me.....
Dosa contains greens...drumstick leaves, curry leaves and coriander leaves.....
The health benefits of these have been discussed several times!
Drumstick aka Moringa leaves are highly nutritious, and provide all essential nutrients for people who lack them.
Curry leaves reduce unwanted fat in the body, good for those suffering from diabetes, control cholesterol and keep constipation at bay.
Coriander aka Cilantro leaves reduce blood pressure, cholesterol, treat mouth ulcers, treat urinary infection, promote good sleep and eye health.
So, just imagine...how nutritious it is when we eat dosas made out of these 3 super ingredients!!!!
Like Mudakkathan dosa and Pesarettu, this is yet another Green Dosa!!!!


Ingredients
Fresh dosa batter - 6-7 ladles 
Salt - a pinch
Hing powder - 1/2 tsp
Jeera/cumin - 1 tsp
Drumstick leaves - 1 cup
Curry leaves - 1 cup
Coriander leaves - 1 cup
Green chillies - 2-3
Ginger - a small piece
Cooking or gingely oil to make dosas and to saute the leaves

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 10 mts; 2-3 minutes for each dosa

Yields 7-8 dosas


1 tsp oil heated in a pan, ginger, green chillies, and all the three leaves, washed and chopped , added to the pan and sauteed for 3-4 minutes, till they wilt


a pinch of salt added


sauteed and then let to cool a bit


and ground to a fine paste


1 tsp jeera added to the dosa batter


ground paste added


Blender jar washed with some water, and that water too added


Mixed well


tava heated, and batter poured in the center....


and spread


some oil drizzled around, dosa gets cooked in medium flame


flipped. No need any oil for this side


Serve these yummy dosas, treasure box of several nutrients, with any chutney of your choice. In the picture below, it is served with beetroot chutney (recipe to be uploaded)


This post first appeared in www.malpatskitchen.com

Notes
*If you want crisper dosas, then add 2 more ladles of dosa batter, and keep it not too thick but little bit thinner (but definitely not like rava dosa batter)






Thursday, May 30, 2019


                                                                              Menu
                                                                    1. Paal payasam
                                                                    2. Paruppu vadas
                                                                    3. Brinjal fry
                                                                    4. Mixed veg koottu
                                                                    5. Tamarind rice
                                                                    6. Curd rice
                                                                    7. Store bought rice appalams






This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu

                                                                              Menu
                                                                    1. Paal payasam
                                                                    2. Paruppu vadas
                                                                    3. Brinjal fry
                                                                    4. Mixed veg koottu
                                                                    5. Tamarind rice
                                                                    6. Curd rice
                                                                    7. Store bought rice appalams






This post first appeared in www.malpatskitchen.com

Saturday, May 25, 2019

Peerkangai/Ridge gourd.....a low-cal but highly nutritious vegetable.....
*Rich in Vitamin C and is a great anti-oxidant
* Prevents diabetes
* Contains lot of Vitamin A, and protects eyes
Prevents premature ageing and protects skin
* Contains lot of magnesium and thus controls Type 2 Diabetes
* Great source of Vitamin B 6 and thus prevents anemia
* Rich in fiber, hence low in calories
* Controls cholesterol.
We must regularly try to add this wonder veggie in our diet.
Please check my other 2 interesting recipes with ridge gourd:
Peerkangai pappu

Peerkangai thogayal

This peerkangai masiyal is a recipe from my maternal home, is very flavorful and interesting.
Can serve with rice, rotis or poories.
This is a no onion-no garlic dish too.


Ingredients
Ridge gourd - 1 long one, peeled and chopped
Tomato - 1, chopped
Broken moong - 1/2 cup, pressure cooked with a pinch of turmeric powder
Lemon juice - 1 tbsp
Salt to taste

To season
Cooking oil - 2-3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera/cumin - 1 tsp
Green chillies - 2-3, slit
Ginger - a small piece, chopped

Coriander leaves for garnishing

Recipe cuisine: South Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 15 mts

Serves 2-3


Peerkangai chopped, green chillies slit, and ginger chopped



Moong dhal pressure cooked for 3-4 whistles


Pan heated, seasonings done, as mentioned above


Peerkangai, ginger and green chillies added, and sauteed for 2-3 minutes


Tomato pieces too added


Sauteed for 2 minutes again, then water poured till all veggies are immersed


Salt to taste added


After the peerkangais get cooked (by then the water level would have reduced too), add the cooked dhal, and mix well


Allow to simmer for 3-4 minutes, then switch off, add lemon juice.


Garnished with cilantro.


Served with phulkas


This post first appeared in www.malpatskitchen.com








12:00:00 AM Mala Thiagu
Peerkangai/Ridge gourd.....a low-cal but highly nutritious vegetable.....
*Rich in Vitamin C and is a great anti-oxidant
* Prevents diabetes
* Contains lot of Vitamin A, and protects eyes
Prevents premature ageing and protects skin
* Contains lot of magnesium and thus controls Type 2 Diabetes
* Great source of Vitamin B 6 and thus prevents anemia
* Rich in fiber, hence low in calories
* Controls cholesterol.
We must regularly try to add this wonder veggie in our diet.
Please check my other 2 interesting recipes with ridge gourd:
Peerkangai pappu

Peerkangai thogayal

This peerkangai masiyal is a recipe from my maternal home, is very flavorful and interesting.
Can serve with rice, rotis or poories.
This is a no onion-no garlic dish too.


Ingredients
Ridge gourd - 1 long one, peeled and chopped
Tomato - 1, chopped
Broken moong - 1/2 cup, pressure cooked with a pinch of turmeric powder
Lemon juice - 1 tbsp
Salt to taste

To season
Cooking oil - 2-3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera/cumin - 1 tsp
Green chillies - 2-3, slit
Ginger - a small piece, chopped

Coriander leaves for garnishing

Recipe cuisine: South Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 15 mts

Serves 2-3


Peerkangai chopped, green chillies slit, and ginger chopped



Moong dhal pressure cooked for 3-4 whistles


Pan heated, seasonings done, as mentioned above


Peerkangai, ginger and green chillies added, and sauteed for 2-3 minutes


Tomato pieces too added


Sauteed for 2 minutes again, then water poured till all veggies are immersed


Salt to taste added


After the peerkangais get cooked (by then the water level would have reduced too), add the cooked dhal, and mix well


Allow to simmer for 3-4 minutes, then switch off, add lemon juice.


Garnished with cilantro.


Served with phulkas


This post first appeared in www.malpatskitchen.com








Sunday, May 19, 2019

These Paneer Discs are extremely tasty. Very crunchy, and trust me, it is a real delicacy!!
 Can me made as a Starter, Snack, or can be part of a meal too.
 I have seen several versions of this on Food Network, and finally made my own version. A very very healthy version, since I haven't used any mayonnaise or cheese spread to coat over the bread slices.


Ingredients
White bread - 1 loaf
Olive oil to spray
Grated cheese as required, roughly 6 cubes

For the filling
Home made paneer - 1 cup
Finely chopped onions - 1/2 cup
Finely chopped green bell pepper - 1/2 cup
Finely chopped red bell pepper - 1/2 cup
Corn, cooked for 1-2 whistles - 1/2 cup
Tomato ketchup - 1/4 cup
Salt to tastItalian mixed seasonings - 2 tsps
Red chilli flakes - 1 tsp
Pepper powder - 3/4 tsp

For the spread
Hung curd - 1/2 cup
Salt to taste
Sriracha sauce/or any red chilli sauce - 1 tsp
Dry basil - 1 tsp
Chopped fresh mint leaves - 3 tsps

Recipe cuisine: International; Category: Lunch/dinner/starter/snack
Prep time: 15 mts; Baking temp: 200 degrees C; Baking time: 8-10 mts

Yields 10 discs



Paneer, crumbled at the bottom of this bowl, topped with chopped onions, colored bell peppers and semi cooked corn



Salt to taste, red chilli flakes, pepper powder and Italian seasonings added, along with tomato ketchup


All mixed well


Spread being prepared. to the hung curd, sriracha sauce, dry basil, chopped mint leaves and salt to taste added and mixed well


Here's the healthy spread


Keep 6 slices of bread


You can use a cookie cutter or a lid


Cut roundels like this


Take a smaller lid and cut like this out of 3 slices


Coat the 3 rounds with the delicious spread prepared


Keep the outer covering cut out of 3 slices


Fill the center portion with the paneer filling


Top with grated cheese


They will be like this


Line a baking tray with foil, or you can directly keep on a tray too. Liberally spray Olive oil on the tray or foil, and arrange them neatly. In the mean time, pre heat the Oven at 200 degrees C for 10 minutes. Also, spray Olive oil on the top surface of the discs.


I kept some filling on the small roundels too, and topped with cheese. I was running short, so I used up a couple of slices of brown bread too.


Picture below shows you the discs baked for 10 minutes


These are the small rounds, baked


Serve this excellent Paneer discs with ketchup, I also made Mango Lassi as accompaniment


This post first appeared in www.malpatskitchen.com

Notes
* Any kind of filling can be made
*Any kind of cheese spread or amul butter can be used as a spread
* The bread has to be very very fresh, just bought and which has not been refrigerated
* If you don't mind the color being slightly dark, brown or multigrain slices too can be used
* The cut corners can be used to make bread crumbs
* And the small roundels can be topped and baked, so nothing goes waste
* Can be served with Green chutney also.









12:00:00 AM Mala Thiagu
These Paneer Discs are extremely tasty. Very crunchy, and trust me, it is a real delicacy!!
 Can me made as a Starter, Snack, or can be part of a meal too.
 I have seen several versions of this on Food Network, and finally made my own version. A very very healthy version, since I haven't used any mayonnaise or cheese spread to coat over the bread slices.


Ingredients
White bread - 1 loaf
Olive oil to spray
Grated cheese as required, roughly 6 cubes

For the filling
Home made paneer - 1 cup
Finely chopped onions - 1/2 cup
Finely chopped green bell pepper - 1/2 cup
Finely chopped red bell pepper - 1/2 cup
Corn, cooked for 1-2 whistles - 1/2 cup
Tomato ketchup - 1/4 cup
Salt to tastItalian mixed seasonings - 2 tsps
Red chilli flakes - 1 tsp
Pepper powder - 3/4 tsp

For the spread
Hung curd - 1/2 cup
Salt to taste
Sriracha sauce/or any red chilli sauce - 1 tsp
Dry basil - 1 tsp
Chopped fresh mint leaves - 3 tsps

Recipe cuisine: International; Category: Lunch/dinner/starter/snack
Prep time: 15 mts; Baking temp: 200 degrees C; Baking time: 8-10 mts

Yields 10 discs



Paneer, crumbled at the bottom of this bowl, topped with chopped onions, colored bell peppers and semi cooked corn



Salt to taste, red chilli flakes, pepper powder and Italian seasonings added, along with tomato ketchup


All mixed well


Spread being prepared. to the hung curd, sriracha sauce, dry basil, chopped mint leaves and salt to taste added and mixed well


Here's the healthy spread


Keep 6 slices of bread


You can use a cookie cutter or a lid


Cut roundels like this


Take a smaller lid and cut like this out of 3 slices


Coat the 3 rounds with the delicious spread prepared


Keep the outer covering cut out of 3 slices


Fill the center portion with the paneer filling


Top with grated cheese


They will be like this


Line a baking tray with foil, or you can directly keep on a tray too. Liberally spray Olive oil on the tray or foil, and arrange them neatly. In the mean time, pre heat the Oven at 200 degrees C for 10 minutes. Also, spray Olive oil on the top surface of the discs.


I kept some filling on the small roundels too, and topped with cheese. I was running short, so I used up a couple of slices of brown bread too.


Picture below shows you the discs baked for 10 minutes


These are the small rounds, baked


Serve this excellent Paneer discs with ketchup, I also made Mango Lassi as accompaniment


This post first appeared in www.malpatskitchen.com

Notes
* Any kind of filling can be made
*Any kind of cheese spread or amul butter can be used as a spread
* The bread has to be very very fresh, just bought and which has not been refrigerated
* If you don't mind the color being slightly dark, brown or multigrain slices too can be used
* The cut corners can be used to make bread crumbs
* And the small roundels can be topped and baked, so nothing goes waste
* Can be served with Green chutney also.