Wednesday, January 16, 2019





Menu:
1. Karumbucharu pongal





This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu




Menu:
1. Karumbucharu pongal





This post first appeared in www.malpatskitchen.com




Thursday, January 10, 2019

Karumbucharu - kalkandu pongal.......
a new combo, right? i have made it newer by combining brown rice and millet also along.
Sugarcane juice is so rich in iron, calcium, magnesium and other electrolytes, and hence is well suited for dehydration. Has  low  glycemic index and is good for diabetics, Ayurveda says, it relieves constipation, prevents tooth decay, helps fight against fatigue, treats kidney stones and urinary infections, strengthens your liver and hence treats jaundice.
Brown rice ....is again a highly nutritious grain, good for heart and protects against cancer.
Millet....is undoubtedly the vegetarian protein source, contains vitamins and minerals, provides anti oxidants, is a gluten-free food, and is high in fiber.
So, just imagine, how healthy this pongal is going to be, when it has all goody goody things...
Oh, I forgot, coconut milk is also there, which is great to cure mouth ulcers, improves digestion and helps prevent anemia.


Ingredients
Brown rice - 1/8 cup
Millet - 1/8 cup
Split moong dhal - 2 tbsps
Kalkandu - 1/8 cup
Sugar cane juice - 11/2 cups
Coconut milk - 1/4 cup
Cardamom powder - 1/4 tsp
Mace powder - a pinch
Saffron a few strands
Ghee - 2 tsps
Few broken cashews and raisins

Recipe cuisine: South Indian; Category: Neivedhyams/lunch/dinner/breakfast
Prep time: 15 mts; Cooking time: 15 mts

Yields a very small bowl of pongal (which is shown above)

Brown rice, foxtail millet and broken moong taken as per measurement, washed and soaked in hot water for 1/2 hour.


Cut sugarcane pieces (roughly 2 1/2 cups)


First pulse them, then add some water and grind well, strain and take out the juice.


Remove water from the brown rice, add the measured sugar cane juice(if it is less, add some water), add the saffron strands, and pressure cook for 7-8 whistles.


The cooked brown rice-millet


Mash well


Kalkandu taken in the blender jar, and coarsely powdered


and added to the mashed brownrice-millet


Add the coconut milk, cardamom powder and mace powder, mix well, and cook on slow flames for 5 minutes.


Add the cashews and raisins, roasted in 2 tsps ghee.


Here is a healthy pongal, with a twist!!!



This post first appeared in www.malpatskitchen.com
Notes
*Jaggery can also be added in place of kalkandu
*Coconut milk is optional. But certainly, it lends an extra flavor to the pongal.
*Brown rice and millet can be replaced by anything of our choice..i.e., white rice or broken wheat.







12:00:00 AM Mala Thiagu
Karumbucharu - kalkandu pongal.......
a new combo, right? i have made it newer by combining brown rice and millet also along.
Sugarcane juice is so rich in iron, calcium, magnesium and other electrolytes, and hence is well suited for dehydration. Has  low  glycemic index and is good for diabetics, Ayurveda says, it relieves constipation, prevents tooth decay, helps fight against fatigue, treats kidney stones and urinary infections, strengthens your liver and hence treats jaundice.
Brown rice ....is again a highly nutritious grain, good for heart and protects against cancer.
Millet....is undoubtedly the vegetarian protein source, contains vitamins and minerals, provides anti oxidants, is a gluten-free food, and is high in fiber.
So, just imagine, how healthy this pongal is going to be, when it has all goody goody things...
Oh, I forgot, coconut milk is also there, which is great to cure mouth ulcers, improves digestion and helps prevent anemia.


Ingredients
Brown rice - 1/8 cup
Millet - 1/8 cup
Split moong dhal - 2 tbsps
Kalkandu - 1/8 cup
Sugar cane juice - 11/2 cups
Coconut milk - 1/4 cup
Cardamom powder - 1/4 tsp
Mace powder - a pinch
Saffron a few strands
Ghee - 2 tsps
Few broken cashews and raisins

Recipe cuisine: South Indian; Category: Neivedhyams/lunch/dinner/breakfast
Prep time: 15 mts; Cooking time: 15 mts

Yields a very small bowl of pongal (which is shown above)

Brown rice, foxtail millet and broken moong taken as per measurement, washed and soaked in hot water for 1/2 hour.


Cut sugarcane pieces (roughly 2 1/2 cups)


First pulse them, then add some water and grind well, strain and take out the juice.


Remove water from the brown rice, add the measured sugar cane juice(if it is less, add some water), add the saffron strands, and pressure cook for 7-8 whistles.


The cooked brown rice-millet


Mash well


Kalkandu taken in the blender jar, and coarsely powdered


and added to the mashed brownrice-millet


Add the coconut milk, cardamom powder and mace powder, mix well, and cook on slow flames for 5 minutes.


Add the cashews and raisins, roasted in 2 tsps ghee.


Here is a healthy pongal, with a twist!!!



This post first appeared in www.malpatskitchen.com
Notes
*Jaggery can also be added in place of kalkandu
*Coconut milk is optional. But certainly, it lends an extra flavor to the pongal.
*Brown rice and millet can be replaced by anything of our choice..i.e., white rice or broken wheat.







Friday, January 4, 2019

                                                                Menu:
                                                        1. Khoya + Instant mix Jamuns
                                                        2. Potato bondas
                                                        3. Coconut red chutney
                                                        4. Coconut sevai



This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
                                                                Menu:
                                                        1. Khoya + Instant mix Jamuns
                                                        2. Potato bondas
                                                        3. Coconut red chutney
                                                        4. Coconut sevai



This post first appeared in www.malpatskitchen.com


Tuesday, January 1, 2019

This is an Iskcon recipe, often made as neivedhyam for Lord Krishna., and with this prashaad , let's welcome the New Year, and may the advent of the year usher in good health, happiness and peace to all of us!!!
Sarvam Vishnu Mayam Jagath!



Ingredients
Hung curds - 3 cups
Ripe banana - 1, mashed well
Brown sugar - 3 tsps
Cardamom powder - 1/4 tsp
Saffron - few strands, soaked in 2 tbsps warm milk
Pistas and almonds for decoration

Recipe cuisine: North Indian; Category: Dessert
Prep time: 10 mts; Cooking time: nil

Yields 6-7 small cups

Brown sugar added to the mashed banana


Cardamom powder added


Saffron soaked milk added


Hung curds, which has been kept draining over night in the refrigerator added



Whole mixture whisked well


Garnished with chopped nuts


chilled and served!!


This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
This is an Iskcon recipe, often made as neivedhyam for Lord Krishna., and with this prashaad , let's welcome the New Year, and may the advent of the year usher in good health, happiness and peace to all of us!!!
Sarvam Vishnu Mayam Jagath!



Ingredients
Hung curds - 3 cups
Ripe banana - 1, mashed well
Brown sugar - 3 tsps
Cardamom powder - 1/4 tsp
Saffron - few strands, soaked in 2 tbsps warm milk
Pistas and almonds for decoration

Recipe cuisine: North Indian; Category: Dessert
Prep time: 10 mts; Cooking time: nil

Yields 6-7 small cups

Brown sugar added to the mashed banana


Cardamom powder added


Saffron soaked milk added


Hung curds, which has been kept draining over night in the refrigerator added



Whole mixture whisked well


Garnished with chopped nuts


chilled and served!!


This post first appeared in www.malpatskitchen.com




Saturday, December 29, 2018

Here's a very easy way to make Nellikkai thokku....
Indian gooseberry, also called amla helps in  digestion, controls diabetes, prevents heart diseases, helps as dierutic, and helps to keep the kidneys healthy, is an anti aging agent, boosts liver health, carotene and Vitamin A in amla is good for eye health, prevents Cancer, improves metabolic activity and aids in Calcium absorption.


Ingredients
Nellikkai - 10, chopped fine, leaving out the seeds
Green chillies - 2-3
Chilli powder - 1 tsp
Dry roasted methi powder - 1/2 tsp
Salt to taste

To season
Gingely oil - 4-5 tbsps
Turmeric powder - 1/2 tsp
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Pickle/preserve
Prep time: 10 mts; Cooking time: 15 mts

Yields a small cup of pickle

Chopped amlas along with green chillies pulsed coarsely


Like this...


Seasonings done in gingely oil


Pulsed amlas added


Sauteed well for 10 minutes, till the mixture looks somewhat cooked. Since Nellikkai is supposed to give us lot of health benefits when eaten raw, it need not get fully cooked.


Switch off, then add chilli powder and dry roasted methi powder.


Mix well


An ideal side for chapathies and dosas. Is very good to apply on bread sandwiches too.



This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
Here's a very easy way to make Nellikkai thokku....
Indian gooseberry, also called amla helps in  digestion, controls diabetes, prevents heart diseases, helps as dierutic, and helps to keep the kidneys healthy, is an anti aging agent, boosts liver health, carotene and Vitamin A in amla is good for eye health, prevents Cancer, improves metabolic activity and aids in Calcium absorption.


Ingredients
Nellikkai - 10, chopped fine, leaving out the seeds
Green chillies - 2-3
Chilli powder - 1 tsp
Dry roasted methi powder - 1/2 tsp
Salt to taste

To season
Gingely oil - 4-5 tbsps
Turmeric powder - 1/2 tsp
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Pickle/preserve
Prep time: 10 mts; Cooking time: 15 mts

Yields a small cup of pickle

Chopped amlas along with green chillies pulsed coarsely


Like this...


Seasonings done in gingely oil


Pulsed amlas added


Sauteed well for 10 minutes, till the mixture looks somewhat cooked. Since Nellikkai is supposed to give us lot of health benefits when eaten raw, it need not get fully cooked.


Switch off, then add chilli powder and dry roasted methi powder.


Mix well


An ideal side for chapathies and dosas. Is very good to apply on bread sandwiches too.



This post first appeared in www.malpatskitchen.com




Tuesday, December 25, 2018

Rasavangi is a relative of Pitlai..this kuzhambu is very famous in south indian brahmin households, and is made for marriage as well as many functions.


Ingredients
Brinjal - 10-12, cut into cubes
Tur dhal - 3/4 cup, pressure cooked with turmeric powder
Turmeric powder - 1/2 tsp
Tamarind paste - 1 tbsp
Salt to taste

To roast in 1 tsp oil and grind
Coriander seeds - 3 tbsps
Solid hing - 1 piece
Channa dhal - 2 tbsps
Red chillies - 5-6
Urad dhal - 1 tbsp
Pepper - 1/2 tsp
Grated coconut - 3 tbsps

To season
Cooking/gingely oil - 2 tbsps
Mustard seeds - 1 tsp
Channa dhal - 1 tsp
Curry leaves

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 25 mts

Serves 3-4

Above mentioned ingredients for roasting, being roasted, and ground to a paste, after cooling down


Brinjals added to 3 cups water, and turmeric powder and tamarind paste added, and let to boil on medium flames


After half done, salt added. By now, tamarind has also reduced


Ground paste added


Pressure cooked tur dhal , mashed and kept ready


Cooked dhal too added


On slow flames, all mixed well, and let to boil for 3-4 minutes


Seasoning being done


Curry leaves put on top of the rasavangi, then the seasonings poured on top.


Serve hot with south indian curry and rice. Will go well with Dosa varieties also.


This post first appeared in www.malpatskitchen.com
Notes
*Some cooked channa and peanuts can be added too.

12:00:00 AM Mala Thiagu
Rasavangi is a relative of Pitlai..this kuzhambu is very famous in south indian brahmin households, and is made for marriage as well as many functions.


Ingredients
Brinjal - 10-12, cut into cubes
Tur dhal - 3/4 cup, pressure cooked with turmeric powder
Turmeric powder - 1/2 tsp
Tamarind paste - 1 tbsp
Salt to taste

To roast in 1 tsp oil and grind
Coriander seeds - 3 tbsps
Solid hing - 1 piece
Channa dhal - 2 tbsps
Red chillies - 5-6
Urad dhal - 1 tbsp
Pepper - 1/2 tsp
Grated coconut - 3 tbsps

To season
Cooking/gingely oil - 2 tbsps
Mustard seeds - 1 tsp
Channa dhal - 1 tsp
Curry leaves

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 25 mts

Serves 3-4

Above mentioned ingredients for roasting, being roasted, and ground to a paste, after cooling down


Brinjals added to 3 cups water, and turmeric powder and tamarind paste added, and let to boil on medium flames


After half done, salt added. By now, tamarind has also reduced


Ground paste added


Pressure cooked tur dhal , mashed and kept ready


Cooked dhal too added


On slow flames, all mixed well, and let to boil for 3-4 minutes


Seasoning being done


Curry leaves put on top of the rasavangi, then the seasonings poured on top.


Serve hot with south indian curry and rice. Will go well with Dosa varieties also.


This post first appeared in www.malpatskitchen.com
Notes
*Some cooked channa and peanuts can be added too.

Wednesday, December 19, 2018

This recipe hails from Andhra, learnt from my friend. Almost like Peerkangai pappu, but I have made this an easier and quicker version, by using the pressure pan. We cannot do the same to Peerkangai/ridgegourd, since it is a very soft vegetable and will become mushy.
All pappus are very tasty gravies, go with rotis, rice or poories.


Ingredients
Tur dhal - 1/2 cup, soaked for 1/2 hour and pressure cooked
White radish - 4, chopped fine, after peeling the skin
Turmeric powder - 1/4 tsp
Sambar powder - 2 tsps
Onion - 1, chopped fine
Tomatoes - 2, chopped fine
Garlic - 4-5 pods
Green chilli - 1-2, slit
Salt to taste

To season
Cooking oil - 3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Methi/fenugreek - 1 tsp
Jeera/cumin - 1 tsp
Curry leaves - a few

Coriander/cilantro leaves for garnishing

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Prep time: 10 mts; Cooking time: 15-20 mts

Serves 3-4

Things kept ready


Pressure pan heated with oil, seasonings above mentioned added


Onions, green chilli, curry leaves and garlic added and sauteed for 2-3 minutes


Tomatoes added


Chopped radish added



Sambar powder and turmeric powder added

Mixed well


About 1 cup water added, salt to taste added, and cooked for 3 whistles


After opening


Pressure cooked tur dhal added, 


and mixed well


Serve this tasty Radish pappu with rotis, after garnishing some coriander leaves


This post appeared first in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
This recipe hails from Andhra, learnt from my friend. Almost like Peerkangai pappu, but I have made this an easier and quicker version, by using the pressure pan. We cannot do the same to Peerkangai/ridgegourd, since it is a very soft vegetable and will become mushy.
All pappus are very tasty gravies, go with rotis, rice or poories.


Ingredients
Tur dhal - 1/2 cup, soaked for 1/2 hour and pressure cooked
White radish - 4, chopped fine, after peeling the skin
Turmeric powder - 1/4 tsp
Sambar powder - 2 tsps
Onion - 1, chopped fine
Tomatoes - 2, chopped fine
Garlic - 4-5 pods
Green chilli - 1-2, slit
Salt to taste

To season
Cooking oil - 3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Methi/fenugreek - 1 tsp
Jeera/cumin - 1 tsp
Curry leaves - a few

Coriander/cilantro leaves for garnishing

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Prep time: 10 mts; Cooking time: 15-20 mts

Serves 3-4

Things kept ready


Pressure pan heated with oil, seasonings above mentioned added


Onions, green chilli, curry leaves and garlic added and sauteed for 2-3 minutes


Tomatoes added


Chopped radish added



Sambar powder and turmeric powder added

Mixed well


About 1 cup water added, salt to taste added, and cooked for 3 whistles


After opening


Pressure cooked tur dhal added, 


and mixed well


Serve this tasty Radish pappu with rotis, after garnishing some coriander leaves


This post appeared first in www.malpatskitchen.com