Tuesday, November 21, 2017



Menu:
5. Pickled onions (Just add some chilli powder, lemon juice and salt to the finely chopped onions and give a good stir)
6. Oranges




This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu


Menu:
5. Pickled onions (Just add some chilli powder, lemon juice and salt to the finely chopped onions and give a good stir)
6. Oranges




This post first appeared in www.malpatskitchen.com




Saturday, November 18, 2017

Samba rava is a very healthy ingredient...mainly good for diabetes....is a very good constipation-reliever, good for digestion and promotes bone growth, and because of its high fiber content, reduces gas problems.
Please refer to my other Samba rava dishes:
1. Sabaadham
2. Samba rava idlis
3. Samba rava buttermilk upma
4. Samba rava pongal
5. Veg samba rava upma
6. Quick samba rava upma
Here is a very unique, very crispy Rava dosa, so very  healthy also. It contains Samba rava, whole wheat and rice flours.....brown rice flour is also available in stores nowadays...can substitute white rice flour with brown rice flour too...It was out of stock in stores...so could not use it...
Please refer to my other Dosa varieties
Please check my Glossary for any unknown terms.


                                    Can you count the innumerable holes in the dosa??

Ingredients
Rice flour - 3 measures
Wheat flour - 1 1/2 measures
Samba rava - 1 measure
Jeera - 1 tsp
Salt to taste
Water, as required
Oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner
Prep time: 5 mts; Cooking time: 20 mts

Yields 5 dosas

3 measures of rice flour and 1 1/2 measures of wheat flour taken in a vessel


1 measure of samba rava also added. By measure, this is what I meant..I chose a small ladle, you can choose a coffee mug, a tumbler, a katori or a dabara...with what you measure hardly matters...with the same thing, you have to measure the rest of the things too. 1 ladle measure samba rava taken ...and.....


added


Jeera/cumin seeds and salt to taste added.


enough water poured in, and...


whisked well without any small lumps. The batter has to be runny and watery like Rava dosa and 
Allow the batter to rest for an hour.


Batter has to be poured like this. Take with a small cup, start pouring from the corners, make the full round and then fill up the center.



Initially keep the flames on highest, after 3-4 minutes, keep it in medium, do not forget to drizzle a spoon of oil around the dosa


Flip over after the bottom turns golden


Let it be in the tava for 2 more minutes, till the other side turns crispy and golden.


See how paper thin it is and how porous it is!!!


Serve with coconut red chutney and Molagappodi
Look at the very very crisp, thin edges...


Can sprinkle some very finely chopped small onions and coriander/cilantro leaves over the hot tava...


then pour the dosa batter...


and enjoy a crispy, crunchy, golden hued Onion Samba Rava Dosa!!!


This post first appeared in www.malpatskitchen.com









12:00:00 AM Mala Thiagu
Samba rava is a very healthy ingredient...mainly good for diabetes....is a very good constipation-reliever, good for digestion and promotes bone growth, and because of its high fiber content, reduces gas problems.
Please refer to my other Samba rava dishes:
1. Sabaadham
2. Samba rava idlis
3. Samba rava buttermilk upma
4. Samba rava pongal
5. Veg samba rava upma
6. Quick samba rava upma
Here is a very unique, very crispy Rava dosa, so very  healthy also. It contains Samba rava, whole wheat and rice flours.....brown rice flour is also available in stores nowadays...can substitute white rice flour with brown rice flour too...It was out of stock in stores...so could not use it...
Please refer to my other Dosa varieties
Please check my Glossary for any unknown terms.


                                    Can you count the innumerable holes in the dosa??

Ingredients
Rice flour - 3 measures
Wheat flour - 1 1/2 measures
Samba rava - 1 measure
Jeera - 1 tsp
Salt to taste
Water, as required
Oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner
Prep time: 5 mts; Cooking time: 20 mts

Yields 5 dosas

3 measures of rice flour and 1 1/2 measures of wheat flour taken in a vessel


1 measure of samba rava also added. By measure, this is what I meant..I chose a small ladle, you can choose a coffee mug, a tumbler, a katori or a dabara...with what you measure hardly matters...with the same thing, you have to measure the rest of the things too. 1 ladle measure samba rava taken ...and.....


added


Jeera/cumin seeds and salt to taste added.


enough water poured in, and...


whisked well without any small lumps. The batter has to be runny and watery like Rava dosa and 
Allow the batter to rest for an hour.


Batter has to be poured like this. Take with a small cup, start pouring from the corners, make the full round and then fill up the center.



Initially keep the flames on highest, after 3-4 minutes, keep it in medium, do not forget to drizzle a spoon of oil around the dosa


Flip over after the bottom turns golden


Let it be in the tava for 2 more minutes, till the other side turns crispy and golden.


See how paper thin it is and how porous it is!!!


Serve with coconut red chutney and Molagappodi
Look at the very very crisp, thin edges...


Can sprinkle some very finely chopped small onions and coriander/cilantro leaves over the hot tava...


then pour the dosa batter...


and enjoy a crispy, crunchy, golden hued Onion Samba Rava Dosa!!!


This post first appeared in www.malpatskitchen.com









Wednesday, November 15, 2017

This raw-banana curry is typically Tanjore style....Raw bananas are cooked in water till they are soft (but not mushy) and then tossed in coconut oil, with some seasonings. "குழசல்" in tamil means, very soft, almost mushy. This curry goes very well with sambar and rasam. Please check my other South Indian Curries
Here are 2  different varieties of raw banana curry:
1. Raw banana podimas
2. Raw banana stir fry
Please check my Glossary for any unknown terms
Please like and follow me at www.instagram.com/ malpatskitchen


Ingredients
Raw banana - 2, mid sized, cut into squares and dropped in water
Turmeric powder - 1/4 tsp
Grated coconut - 3 tsps
Salt to taste

To Season
Organic cold pressed coconut oil - 2 tbsps
Hing/asafoetida powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Red chillies - 2-3. broken
Curry leaves - a few

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

Serves 2-3

In a kadai, keep water enough to immerse the cut raw bananas and heat


Add turmeric powder


Boiling well, and getting cooked. Can keep the kadai covered for sometime too


When the raw bananas are half cooked, add salt


When they are cooked to a soft consistency, drain them


See!!! like this they must be cooked...when pressed, they must be like this...


Now comes the seasoning part...pan heated with coconut oil, all the above mentioned seasonings added.


 Now, add the cooked raw bananas, curry leaves and grated coconut. Flames on the lowest, otherwise, the soft raw bananas might stick to the pan.

Give it a good mix


Serve this extremely aromatic curry with rice, brown or white, sambar or rasam.


This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
This raw-banana curry is typically Tanjore style....Raw bananas are cooked in water till they are soft (but not mushy) and then tossed in coconut oil, with some seasonings. "குழசல்" in tamil means, very soft, almost mushy. This curry goes very well with sambar and rasam. Please check my other South Indian Curries
Here are 2  different varieties of raw banana curry:
1. Raw banana podimas
2. Raw banana stir fry
Please check my Glossary for any unknown terms
Please like and follow me at www.instagram.com/ malpatskitchen


Ingredients
Raw banana - 2, mid sized, cut into squares and dropped in water
Turmeric powder - 1/4 tsp
Grated coconut - 3 tsps
Salt to taste

To Season
Organic cold pressed coconut oil - 2 tbsps
Hing/asafoetida powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Red chillies - 2-3. broken
Curry leaves - a few

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

Serves 2-3

In a kadai, keep water enough to immerse the cut raw bananas and heat


Add turmeric powder


Boiling well, and getting cooked. Can keep the kadai covered for sometime too


When the raw bananas are half cooked, add salt


When they are cooked to a soft consistency, drain them


See!!! like this they must be cooked...when pressed, they must be like this...


Now comes the seasoning part...pan heated with coconut oil, all the above mentioned seasonings added.


 Now, add the cooked raw bananas, curry leaves and grated coconut. Flames on the lowest, otherwise, the soft raw bananas might stick to the pan.

Give it a good mix


Serve this extremely aromatic curry with rice, brown or white, sambar or rasam.


This post first appeared in www.malpatskitchen.com




Sunday, November 12, 2017

Well....to be honest, there are not much different steps of preparation for this curry...just like any other roasted curry...Potato curry , Vazhakkai curry, Spicy cabbage curry, Bittergourd roast
Yam/senai roast etc. But since I made this......rather...my daughter prepared this...this curry is always her specialty..... thought , will share this recipe too with stepwise pictures.
We all know what a great vegetable Cauliflower is...low in calories but super-rich in nutrients, vitamins and minerals. And this curry goes well with south indian menu or north indian curry as a side for rotis.
Please check my Glossary for unknown terms
Please like and follow me at www.instagram.com/ malpatskitchen


Ingredients
Cauliflower - 2, cut into florettes
Fresh shelled peas - 2 cups
Chilli powder - 11/2 tsps
Salt to taste
Curry leaves - handful

To season
Cooking oil - 3 tbsps
Turmeric powder - 1/2 tsp
Hing/asafoetida powder - 1/2 tsp
Mustard seeds - 1 tsp

Recipe Cuisine: South/North Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 30 mts

Serves 5-6

Heat oil in a non stick broad pan, add hing and turmeric powders, along with mustard seeds


Now add the cauliflower


curry leaves now


chilli powder enters the pan


Mix well, keep on medium flames


Cover with a lid, so that cauliflower will get cooked

Now, add peas also


Allow everything to get roasted well


when 3/4 done, add salt, keep the flames on the lowest, allow the veggies to get crunchy and well roasted to a golden color.


Serve this wonderful curry with rotis or rice. Choice is yours!!!




This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
Well....to be honest, there are not much different steps of preparation for this curry...just like any other roasted curry...Potato curry , Vazhakkai curry, Spicy cabbage curry, Bittergourd roast
Yam/senai roast etc. But since I made this......rather...my daughter prepared this...this curry is always her specialty..... thought , will share this recipe too with stepwise pictures.
We all know what a great vegetable Cauliflower is...low in calories but super-rich in nutrients, vitamins and minerals. And this curry goes well with south indian menu or north indian curry as a side for rotis.
Please check my Glossary for unknown terms
Please like and follow me at www.instagram.com/ malpatskitchen


Ingredients
Cauliflower - 2, cut into florettes
Fresh shelled peas - 2 cups
Chilli powder - 11/2 tsps
Salt to taste
Curry leaves - handful

To season
Cooking oil - 3 tbsps
Turmeric powder - 1/2 tsp
Hing/asafoetida powder - 1/2 tsp
Mustard seeds - 1 tsp

Recipe Cuisine: South/North Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 30 mts

Serves 5-6

Heat oil in a non stick broad pan, add hing and turmeric powders, along with mustard seeds


Now add the cauliflower


curry leaves now


chilli powder enters the pan


Mix well, keep on medium flames


Cover with a lid, so that cauliflower will get cooked

Now, add peas also


Allow everything to get roasted well


when 3/4 done, add salt, keep the flames on the lowest, allow the veggies to get crunchy and well roasted to a golden color.


Serve this wonderful curry with rotis or rice. Choice is yours!!!




This post first appeared in www.malpatskitchen.com


Friday, November 10, 2017

This is a very light, continental thaali, very healthy . Lot of vegetables go into the puff, and home-made tomato soup, is also healthy, low in sodium.

                                                                     Menu:
                                                       
                                                             Tomato soup
                                                             Vegetable puff

                                   Please follow my pictures on www.instagram.com/malpatskitchen
                                                               
                                                     


This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
This is a very light, continental thaali, very healthy . Lot of vegetables go into the puff, and home-made tomato soup, is also healthy, low in sodium.

                                                                     Menu:
                                                       
                                                             Tomato soup
                                                             Vegetable puff

                                   Please follow my pictures on www.instagram.com/malpatskitchen
                                                               
                                                     


This post first appeared in www.malpatskitchen.com


Tuesday, November 7, 2017

This a favorite curry/gravy in Punjab, and not only rotis, no meal can be more satiating than Rajma and hot Basmati rice. Made with simple spices, this is a very healthy legume. Lowers cholesterol, good for diabetics, improves memory, boosts energy, is replete with antioxidant properties, is a treasure bhandaar of proteins, prevents hypertension and it is also very good for hair and skin. I am sharing a recipe of my daughter here...
She chose to make it in a slow cooker, but we can always soak it overnight, and pressure cook.
Please like and follow me at www.instagram.com/ malpatskitchen



                                                                       Ingredients
                                                  Rajma - 3 cups (soak over night, and pressure cook till done)
                                                 Onions - 2, chopped
                                                 Tomatoes - 5-6, chopped
                                                 Ginger paste - 2 tsps
                                                 Garlic paste - 2 tsps
                                                 Turmeric powder - 1 tsp
                                                 Rajma masala powder - 4-5 tsps
                                                 Salt to taste
                                                 Cooking oil - 3 tbsps
                                                 Coriander leaves/cilantro for garnishing
                                                 Jeera for seasoning - 3 tsps

                                    Recipe Cuisine: North Indian; Category: Lunch/dinner
                                    Prep time: 20 mts; Cooking time: 30-45 mts

                                                   
                                                                         Serves 6

                                                   
                                          Heat a non stick pan, add oil and season jeera


Add the chopped onions and saute


Then add turmeric powder, ginger and garlic pastes


Now add the chopped tomatoes, saute till they become  partly mushy, and add the rajma masala powders. This is purely optional. My daughter had this special masala at home, otherwise, we can add our usual chilli, dhania and jeera powders, and in the end add some garam masala powder too.


Let everything become well sauteed and mushy


Salt to taste added


 In the meantime, rajma in the slow cooker is cooked. If you have pressure cooked it, add it to a pan, or use that cooker itself as a pan.


To the cooked rajma, add the tomato-onion sauteed mixture



Allow the whole thing to simmer for 10 minutes on slow flames.



Garnish with coriander leaves/cilantro


 Serve with rotis.



This post first appeared in www.malpatskitchen.com


                                               
                                                   




12:00:00 AM Mala Thiagu
This a favorite curry/gravy in Punjab, and not only rotis, no meal can be more satiating than Rajma and hot Basmati rice. Made with simple spices, this is a very healthy legume. Lowers cholesterol, good for diabetics, improves memory, boosts energy, is replete with antioxidant properties, is a treasure bhandaar of proteins, prevents hypertension and it is also very good for hair and skin. I am sharing a recipe of my daughter here...
She chose to make it in a slow cooker, but we can always soak it overnight, and pressure cook.
Please like and follow me at www.instagram.com/ malpatskitchen



                                                                       Ingredients
                                                  Rajma - 3 cups (soak over night, and pressure cook till done)
                                                 Onions - 2, chopped
                                                 Tomatoes - 5-6, chopped
                                                 Ginger paste - 2 tsps
                                                 Garlic paste - 2 tsps
                                                 Turmeric powder - 1 tsp
                                                 Rajma masala powder - 4-5 tsps
                                                 Salt to taste
                                                 Cooking oil - 3 tbsps
                                                 Coriander leaves/cilantro for garnishing
                                                 Jeera for seasoning - 3 tsps

                                    Recipe Cuisine: North Indian; Category: Lunch/dinner
                                    Prep time: 20 mts; Cooking time: 30-45 mts

                                                   
                                                                         Serves 6

                                                   
                                          Heat a non stick pan, add oil and season jeera


Add the chopped onions and saute


Then add turmeric powder, ginger and garlic pastes


Now add the chopped tomatoes, saute till they become  partly mushy, and add the rajma masala powders. This is purely optional. My daughter had this special masala at home, otherwise, we can add our usual chilli, dhania and jeera powders, and in the end add some garam masala powder too.


Let everything become well sauteed and mushy


Salt to taste added


 In the meantime, rajma in the slow cooker is cooked. If you have pressure cooked it, add it to a pan, or use that cooker itself as a pan.


To the cooked rajma, add the tomato-onion sauteed mixture



Allow the whole thing to simmer for 10 minutes on slow flames.



Garnish with coriander leaves/cilantro


 Serve with rotis.



This post first appeared in www.malpatskitchen.com