Monday, July 16, 2018

This recipe is from a local restaurant, but I changed it to a great extent, since I felt, the restaurant-recipe lacked flavor.
Okra/Vendakkai ...is a good source of minerals, vitamins and fiber. Good to relieve constipation. This rice is a comfort bowl too..when served hot-hot..
Please check my other rice varieties


Ingredients
Basmati rice - 3/4 cup, soaked in water for 15 mts, then drained
Okra/bhindi - 200 gms (roughly 20 - 23  pieces)
Turmeric powder - 1/4 tsp
Chilli powder - a pinch (to add while roasting the Okras)
Peanuts - 1/8 cup
Lemon juice - 1 tbsp
Salt to taste

To roast in 1 tsp oil and powder
Channa dhal - 1 tsp
Coriander seeds - 1 tsp
Red chillies - 2 - 3
Curry leaves - a few
Jeera/cumin - 1 tsp
Pepper corns - 10-12

To season
Gingely oil - 2 tsps
Hing 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

Cut the bhindis diagonally like this...this gives a beautiful appearance


Cut fully


Heat 1 tsp oil in a non stick pan, add a pinch of salt, turmeric powder and a pinch of  chilli powder...


Then add the cut bhindis/okras, flames on the lowest, let them get roasted well. (Restaurant recipe calls for fried Okras, but I felt, this is healthier)


Meanwhile, in another pan, add 1 tsp oil, roast the peanuts


I cook rice in the pressure cooker, with the vent closed by a cup for 30 mts...you can cook in any way convenient to you, and spread it in a broad bowl to cool down. Add salt to taste


Add the roasted peanuts


Add 1 tsp oil, and roast all the above mentioned ingredients


  Add curry leaves too, and continue roasting


After it cools down a bit, blend to a coarse powder



Add this powder to the well roasted bhindi pieces


Mix well


Add the cooled rice also to the bhindis, add lemon juice also...


Add the seasoning of hing powder and  mustard seeds


Mix well


Serve this yummy rice with curds or raita



This post first appeared in www.malpatskitchen.com










12:00:00 AM Mala Thiagu
This recipe is from a local restaurant, but I changed it to a great extent, since I felt, the restaurant-recipe lacked flavor.
Okra/Vendakkai ...is a good source of minerals, vitamins and fiber. Good to relieve constipation. This rice is a comfort bowl too..when served hot-hot..
Please check my other rice varieties


Ingredients
Basmati rice - 3/4 cup, soaked in water for 15 mts, then drained
Okra/bhindi - 200 gms (roughly 20 - 23  pieces)
Turmeric powder - 1/4 tsp
Chilli powder - a pinch (to add while roasting the Okras)
Peanuts - 1/8 cup
Lemon juice - 1 tbsp
Salt to taste

To roast in 1 tsp oil and powder
Channa dhal - 1 tsp
Coriander seeds - 1 tsp
Red chillies - 2 - 3
Curry leaves - a few
Jeera/cumin - 1 tsp
Pepper corns - 10-12

To season
Gingely oil - 2 tsps
Hing 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

Cut the bhindis diagonally like this...this gives a beautiful appearance


Cut fully


Heat 1 tsp oil in a non stick pan, add a pinch of salt, turmeric powder and a pinch of  chilli powder...


Then add the cut bhindis/okras, flames on the lowest, let them get roasted well. (Restaurant recipe calls for fried Okras, but I felt, this is healthier)


Meanwhile, in another pan, add 1 tsp oil, roast the peanuts


I cook rice in the pressure cooker, with the vent closed by a cup for 30 mts...you can cook in any way convenient to you, and spread it in a broad bowl to cool down. Add salt to taste


Add the roasted peanuts


Add 1 tsp oil, and roast all the above mentioned ingredients


  Add curry leaves too, and continue roasting


After it cools down a bit, blend to a coarse powder



Add this powder to the well roasted bhindi pieces


Mix well


Add the cooled rice also to the bhindis, add lemon juice also...


Add the seasoning of hing powder and  mustard seeds


Mix well


Serve this yummy rice with curds or raita



This post first appeared in www.malpatskitchen.com










Thursday, July 12, 2018

A very easy dhal, made with the nutritious Karamani/Lobia/Black eyed  peas....which is a fat burner...helps you lose the unwanted weight, a rich source of protein especially for vegetarians, prevents anemia, since rich in Iron, has great fiber content, also  has Potassium which can keep our blood pressure at good levels.
Please check my other Dhal varieties and other Side dishes for rotis & poories


Ingredients
Lobia/black eyed chickpeas - 1 cup, soaked for 2-3 hours in hot water
Onion - 1, chopped
Tomatoes - 3, chopped
Ginger-garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Jeera/Cumin powder - 1 tsp
Salt to taste

To season
Cooking oil - 2-3 tsps
Jeera/Cumin - 1 tsp

Coriander leaves/cilantro for garnishing

Recipe Cuisine: North Indian; Category: Sides/lunch/dinner
Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3 

You can see the Lobia getting soaked for 3 hours


In a pressure pan or cooker, heat oil, and season jeera


Then add the onions and tomatoes along with garlic-ginger paste


After the onions turn translucent, add the chilli, coriander and Jeera powders


Mix well


Now, add the soaked black eyed chick peas, add salt to taste


Add about 1 cup water, and pressure cook for 5 whistles. If you over cook, black eyd chick peas will become mushy, that will not look good. It cooks very easily



This is how it looks after the pressure releases


Garnish Cilantro leaves, serve hot with Aloo-paneer rotis


This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
A very easy dhal, made with the nutritious Karamani/Lobia/Black eyed  peas....which is a fat burner...helps you lose the unwanted weight, a rich source of protein especially for vegetarians, prevents anemia, since rich in Iron, has great fiber content, also  has Potassium which can keep our blood pressure at good levels.
Please check my other Dhal varieties and other Side dishes for rotis & poories


Ingredients
Lobia/black eyed chickpeas - 1 cup, soaked for 2-3 hours in hot water
Onion - 1, chopped
Tomatoes - 3, chopped
Ginger-garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Jeera/Cumin powder - 1 tsp
Salt to taste

To season
Cooking oil - 2-3 tsps
Jeera/Cumin - 1 tsp

Coriander leaves/cilantro for garnishing

Recipe Cuisine: North Indian; Category: Sides/lunch/dinner
Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3 

You can see the Lobia getting soaked for 3 hours


In a pressure pan or cooker, heat oil, and season jeera


Then add the onions and tomatoes along with garlic-ginger paste


After the onions turn translucent, add the chilli, coriander and Jeera powders


Mix well


Now, add the soaked black eyed chick peas, add salt to taste


Add about 1 cup water, and pressure cook for 5 whistles. If you over cook, black eyd chick peas will become mushy, that will not look good. It cooks very easily



This is how it looks after the pressure releases


Garnish Cilantro leaves, serve hot with Aloo-paneer rotis


This post first appeared in www.malpatskitchen.com





Monday, July 9, 2018

This is an extremely soft  and tasty Roti, with very few ingredients. Always potato and paneer lend a soft texture to the rotis. Stay soft for a long time.



Ingredients
Whole wheat flour - 3/4 cup
Jeera - 1 tsp
Ghee - 1 tsp
Gingely oil - 1/2 tsp
Potato - 1, medium sized, pressure cooked and mashed without any lumps
Crumbled paneer from 2 cups of milk
Green chillies - 3, pulsed
Coriander/cilantro leaves - a handful, washed and chopped
Salt to taste
Oil and ghee mixed, as required to cook the rotis

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

Yields 9 rotis

Wheat flour, mashed potato, crumbled paneer, crushed green chillies, chopped coriander leaves, salt to taste and ghee....all ready to be kneaded into a soft, pliable dough


After kneading, use that 1/2 tsp gingely oil, to smoothen the dough, leave it aside for 10 mts


9 balls pinched, and wheat flour kept to dust


Thin rotis rolled out


First dry roasted both sides, then a drop of oil and ghee mixed is used to roast both sides, till some golden dots appear


Serve this superb rotis with Lobia dhal



This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
This is an extremely soft  and tasty Roti, with very few ingredients. Always potato and paneer lend a soft texture to the rotis. Stay soft for a long time.



Ingredients
Whole wheat flour - 3/4 cup
Jeera - 1 tsp
Ghee - 1 tsp
Gingely oil - 1/2 tsp
Potato - 1, medium sized, pressure cooked and mashed without any lumps
Crumbled paneer from 2 cups of milk
Green chillies - 3, pulsed
Coriander/cilantro leaves - a handful, washed and chopped
Salt to taste
Oil and ghee mixed, as required to cook the rotis

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

Yields 9 rotis

Wheat flour, mashed potato, crumbled paneer, crushed green chillies, chopped coriander leaves, salt to taste and ghee....all ready to be kneaded into a soft, pliable dough


After kneading, use that 1/2 tsp gingely oil, to smoothen the dough, leave it aside for 10 mts


9 balls pinched, and wheat flour kept to dust


Thin rotis rolled out


First dry roasted both sides, then a drop of oil and ghee mixed is used to roast both sides, till some golden dots appear


Serve this superb rotis with Lobia dhal



This post first appeared in www.malpatskitchen.com


Thursday, July 5, 2018

This recipe is from my Salem home....
My home is always famous for these special, rare recipes, which are not normally made in other homes...
This upma...believe me.....is unbelievably tasty, and is infused with the taste and flavor of fresh yogurt.
Like the Samba rava buttermilk upma...



Ingredients
Sooji/semolina - 1 cup
Fresh curds - 1 1/2 cup
Water - 1/2 cup
Onion - 1, finely chopped
Green chillies - 3, finely chopped
Salt to taste

For seasoning
Cooking oil - 3 tbsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Curry leaves - handful

To add in the end
Ghee - 2 tsps

Recipe cuisine: South Indian; Category: Breakfast/dinner
Prep time: 5 mts; Cooking time: 15-20 mts

Serves 2-3

Take curds and water, whisk to a creamy consistency and keep ready


Heat oil  in a non stick kadai, add hing powder, mustard seeds and urad dhal


Now, the green chillies, curry leaves and finely chopped onions


After the onions become translucent, add the measured rava/sooji , add salt to taste, and on slow fire, roast the rava well for 3-4 mts


Now add the whisked curds



                                                  Keep stirring, it will become thick like this


Add 2 tsps ghee now



                                                                            Keep stirring


After 10-15 minutes of stirring, it will become grainy like this...Switch off, allow it to rest for awhile, later it will become more grainy.


Serve this Upma, hot-hot with Curd mahali pickle. This is the perfect combination for this upma.



This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
This recipe is from my Salem home....
My home is always famous for these special, rare recipes, which are not normally made in other homes...
This upma...believe me.....is unbelievably tasty, and is infused with the taste and flavor of fresh yogurt.
Like the Samba rava buttermilk upma...



Ingredients
Sooji/semolina - 1 cup
Fresh curds - 1 1/2 cup
Water - 1/2 cup
Onion - 1, finely chopped
Green chillies - 3, finely chopped
Salt to taste

For seasoning
Cooking oil - 3 tbsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Curry leaves - handful

To add in the end
Ghee - 2 tsps

Recipe cuisine: South Indian; Category: Breakfast/dinner
Prep time: 5 mts; Cooking time: 15-20 mts

Serves 2-3

Take curds and water, whisk to a creamy consistency and keep ready


Heat oil  in a non stick kadai, add hing powder, mustard seeds and urad dhal


Now, the green chillies, curry leaves and finely chopped onions


After the onions become translucent, add the measured rava/sooji , add salt to taste, and on slow fire, roast the rava well for 3-4 mts


Now add the whisked curds



                                                  Keep stirring, it will become thick like this


Add 2 tsps ghee now



                                                                            Keep stirring


After 10-15 minutes of stirring, it will become grainy like this...Switch off, allow it to rest for awhile, later it will become more grainy.


Serve this Upma, hot-hot with Curd mahali pickle. This is the perfect combination for this upma.



This post first appeared in www.malpatskitchen.com

Sunday, July 1, 2018



     
                                         MALPATSKITCHEN TURNS  3 !!!!!!
This is my humble 498 th post, so far, in these 3 years......I thank you all for the ineffable support lent!!!
More than 16 lacs 50 thousand page views in these 3 years,  more than 180 K followers on FB fan page!! I feel thrilled, overwhelmed! Don't know how good these statistics are....but it's more than enough for me!
A big Thank you!!!!
Please shower your comments, like my recipe, share my recipe, and that kind act of yours is more than sufficient for me!!
"Trifle" in English cuisine means, sponge cake, fruits, custard and jelly all layered as we wish. I made this totally vegetarian by using an eggless sponge cake and also a  vegetarian jelly by using china grass aka agar agar, which is derived from algae. Since gelatine contains fish bones, vegetarians will certainly mind this kind of jelly.
It is better, we make this trifle pudding the previous day and allow it to rest over night in the refrigerator.
Toppings are optional.



Ingredients
Eggless sponge cake - 500 gms
Fresh cream - 1 cup

 For the fruits layer
Bananas - 3
Oranges - 2, peeled and pith and skin cleaned
Apples - 2
Strawberry - 10
Fresh pineapple - 6 slices
Honey - 3 tbsps
Vanilla essence - 1 tsp

For the custard layer
Milk - 4 cups
Custard powder - 6 tbsps
Vanilla essence - 1 tsp
Sugar - 4 tsps

For jelly layer
China grass - 1/4 cup, powdered
Sugar - 2 tsp
Fresh orange juice - 2 cups
Water - 1 cup

For topping
Grated chocolate - 1/2 cup
Blue berries - a few
Cherries - a few

Recipe Cuisine: International; Category: Dessert/lunch/dinner
Prep time: 30 mts; Time to set: Over night; Cooking time: 20 mts

Serves 15

Previous day, boil milk, add the custard powder diluted with water or cold milk, mix and bring to a boil, add sugar and vanilla essence, cool and refrigerate.


These are the china grass strands


Bring 1 cup water to boiling point, add the powdered china grass, when it becomes frothy, add sugar

Squeeze out the fresh orange juice, now add this to the above switched off agar agar/china grass mixture, and within 2 hours, in room temperature itself, it will set, as shown in the below picture.


These are the various fruits cut and ready, honey is added to this.


and mixed well


Take a clean glass bowl, wet with water, then place the first layer of cut sponge cake, and cover with a layer of custard, which would have by now set in the fridge.



Now layer the fruits


Now the jelly


Cover with cake layer again, and repeat the layers.


Top it up with the final layer of fresh cream


Sprinkle the grated chocolate


Now, decorate with cherries and blue berries


After it is well set, cut into slices and serve


This post first appeared in www.malpatskitchen.com
Notes
* Any fruits of your choice can be added
*I made vanilla custard, but again, this is optional. You can make any flavored custard.
* Similarly, jelly can also be made with any fruit juice.
* If you are a coffee lover, some instant coffee can also be strewn over.













12:00:00 AM Mala Thiagu


     
                                         MALPATSKITCHEN TURNS  3 !!!!!!
This is my humble 498 th post, so far, in these 3 years......I thank you all for the ineffable support lent!!!
More than 16 lacs 50 thousand page views in these 3 years,  more than 180 K followers on FB fan page!! I feel thrilled, overwhelmed! Don't know how good these statistics are....but it's more than enough for me!
A big Thank you!!!!
Please shower your comments, like my recipe, share my recipe, and that kind act of yours is more than sufficient for me!!
"Trifle" in English cuisine means, sponge cake, fruits, custard and jelly all layered as we wish. I made this totally vegetarian by using an eggless sponge cake and also a  vegetarian jelly by using china grass aka agar agar, which is derived from algae. Since gelatine contains fish bones, vegetarians will certainly mind this kind of jelly.
It is better, we make this trifle pudding the previous day and allow it to rest over night in the refrigerator.
Toppings are optional.



Ingredients
Eggless sponge cake - 500 gms
Fresh cream - 1 cup

 For the fruits layer
Bananas - 3
Oranges - 2, peeled and pith and skin cleaned
Apples - 2
Strawberry - 10
Fresh pineapple - 6 slices
Honey - 3 tbsps
Vanilla essence - 1 tsp

For the custard layer
Milk - 4 cups
Custard powder - 6 tbsps
Vanilla essence - 1 tsp
Sugar - 4 tsps

For jelly layer
China grass - 1/4 cup, powdered
Sugar - 2 tsp
Fresh orange juice - 2 cups
Water - 1 cup

For topping
Grated chocolate - 1/2 cup
Blue berries - a few
Cherries - a few

Recipe Cuisine: International; Category: Dessert/lunch/dinner
Prep time: 30 mts; Time to set: Over night; Cooking time: 20 mts

Serves 15

Previous day, boil milk, add the custard powder diluted with water or cold milk, mix and bring to a boil, add sugar and vanilla essence, cool and refrigerate.


These are the china grass strands


Bring 1 cup water to boiling point, add the powdered china grass, when it becomes frothy, add sugar

Squeeze out the fresh orange juice, now add this to the above switched off agar agar/china grass mixture, and within 2 hours, in room temperature itself, it will set, as shown in the below picture.


These are the various fruits cut and ready, honey is added to this.


and mixed well


Take a clean glass bowl, wet with water, then place the first layer of cut sponge cake, and cover with a layer of custard, which would have by now set in the fridge.



Now layer the fruits


Now the jelly


Cover with cake layer again, and repeat the layers.


Top it up with the final layer of fresh cream


Sprinkle the grated chocolate


Now, decorate with cherries and blue berries


After it is well set, cut into slices and serve


This post first appeared in www.malpatskitchen.com
Notes
* Any fruits of your choice can be added
*I made vanilla custard, but again, this is optional. You can make any flavored custard.
* Similarly, jelly can also be made with any fruit juice.
* If you are a coffee lover, some instant coffee can also be strewn over.