Monday, October 22, 2018


These were very very soft, and highly nutritious rotis...with all the goodness of palak, rich in iron and potatoes.
Please check my
Aloo methi rotis
Aloo paneer rotis
Aloo stuffed parathas
Spinach rotis

and in general, other roti varieties




Ingredients
Washed and wiped palak leaves - 3 fistfuls
Whole wheat flour - 2 cups
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin/jeera powder - 1 tsp
Salt to taste
Ghee - 11/2 tsps
Cumin - 1 1/2 tsps
Potatoes - 2, big, boiled and mashed
Cooking oil plus ghee to make the rotis, as needed

To grind along with palak
Ginger - a small piece
Green chillies - 2
Garlic - 2 pods

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner
Prep time: 20 mts; Cooking time: 30-40 mts

Yields 12 rotis


All the ingredients for grinding loaded into the blender jar, along with spinach


palak puree


Potatoes pressure cooked  and mashed


potatoes added to the spinach puree


Chilli, coriander and cumin powders added, along with whole jeera, ghee and salt to taste


All kneaded into a soft dough(water may not be required. If needed, just sprinkle a few drops)


Rolled into thin rotis, dusting wheat flour, then dry roasted on both sides, little bit oil and ghee smeared, roti cooked well on both sides, till some golden spots appear


Serve these extremely delicate and tasty rotis with pickle and raita of your choice. I served it mixing in some very very finely chopped onions to fresh curds, added some chilli powder and jeera powder, salt to taste and garnished with coriander leaves. It was heavenly!!



This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu

These were very very soft, and highly nutritious rotis...with all the goodness of palak, rich in iron and potatoes.
Please check my
Aloo methi rotis
Aloo paneer rotis
Aloo stuffed parathas
Spinach rotis

and in general, other roti varieties




Ingredients
Washed and wiped palak leaves - 3 fistfuls
Whole wheat flour - 2 cups
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin/jeera powder - 1 tsp
Salt to taste
Ghee - 11/2 tsps
Cumin - 1 1/2 tsps
Potatoes - 2, big, boiled and mashed
Cooking oil plus ghee to make the rotis, as needed

To grind along with palak
Ginger - a small piece
Green chillies - 2
Garlic - 2 pods

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner
Prep time: 20 mts; Cooking time: 30-40 mts

Yields 12 rotis


All the ingredients for grinding loaded into the blender jar, along with spinach


palak puree


Potatoes pressure cooked  and mashed


potatoes added to the spinach puree


Chilli, coriander and cumin powders added, along with whole jeera, ghee and salt to taste


All kneaded into a soft dough(water may not be required. If needed, just sprinkle a few drops)


Rolled into thin rotis, dusting wheat flour, then dry roasted on both sides, little bit oil and ghee smeared, roti cooked well on both sides, till some golden spots appear


Serve these extremely delicate and tasty rotis with pickle and raita of your choice. I served it mixing in some very very finely chopped onions to fresh curds, added some chilli powder and jeera powder, salt to taste and garnished with coriander leaves. It was heavenly!!



This post first appeared in www.malpatskitchen.com



Wednesday, October 17, 2018

                                                                          Menu:
                                                                1. Upma Kozhukkattais
                                                                2. Tomato chettinad chutney
                                                                3. Methi rotis
                                                                4. Mixed veg curry
                                                                5. Kadhamba rice
                                                                6. Curd rice
                                                                7. Masala vadas
                                                                8. Sabudhana kheer




This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
                                                                          Menu:
                                                                1. Upma Kozhukkattais
                                                                2. Tomato chettinad chutney
                                                                3. Methi rotis
                                                                4. Mixed veg curry
                                                                5. Kadhamba rice
                                                                6. Curd rice
                                                                7. Masala vadas
                                                                8. Sabudhana kheer




This post first appeared in www.malpatskitchen.com

Friday, October 12, 2018

This podi/powder is a boon to have at home. You can quickly saute the available veggies at home, add salt to taste, then add 1-2 tsps of this powder. A curry with an amazing aroma is ready for you.
This powder can be used to make stuffed egg plants and stuffed okra.
Slightly toast some cinnamon powder , add to this, and you can use it to make vegetable baath.
Can be sprinkled over sundals too!




Ingredients
Coriander seeds - 1 cup
Channa dhal - 3/4 cup
Grated coconut - 1/2 cup
Red chillies - 8-9
Solid hing - 7-8 balls
Cooking oil - 2 tsps

Recipe cuisine: South Indian; Category: Preserve
Prep time: 5 mts; Cooking time: 12-15 mts

Yields roughly 1/4 kg powder

Heat a pan with oil in it, add the hing balls first


Wait for them to fluff up


Now, add the coriander seeds, channa dhal and red chillies, flames on the lowest


Roast them till golden in color


Switch off, keep aside in a bowl


The stickiness of the oil used will still be there. Now, add the coconut, and...


roast on slow fire, till it becomes reddish golden in color.


Add all the roasted ingredients and load the blender jar, after they have cooled down


Blend to a slightly coarse powder


This post first appeared in www.malpatskitchen.com
Notes
* This powder can be refrigerated for 2-3 months and used. Stays fresh.

12:00:00 AM Mala Thiagu
This podi/powder is a boon to have at home. You can quickly saute the available veggies at home, add salt to taste, then add 1-2 tsps of this powder. A curry with an amazing aroma is ready for you.
This powder can be used to make stuffed egg plants and stuffed okra.
Slightly toast some cinnamon powder , add to this, and you can use it to make vegetable baath.
Can be sprinkled over sundals too!




Ingredients
Coriander seeds - 1 cup
Channa dhal - 3/4 cup
Grated coconut - 1/2 cup
Red chillies - 8-9
Solid hing - 7-8 balls
Cooking oil - 2 tsps

Recipe cuisine: South Indian; Category: Preserve
Prep time: 5 mts; Cooking time: 12-15 mts

Yields roughly 1/4 kg powder

Heat a pan with oil in it, add the hing balls first


Wait for them to fluff up


Now, add the coriander seeds, channa dhal and red chillies, flames on the lowest


Roast them till golden in color


Switch off, keep aside in a bowl


The stickiness of the oil used will still be there. Now, add the coconut, and...


roast on slow fire, till it becomes reddish golden in color.


Add all the roasted ingredients and load the blender jar, after they have cooled down


Blend to a slightly coarse powder


This post first appeared in www.malpatskitchen.com
Notes
* This powder can be refrigerated for 2-3 months and used. Stays fresh.

Tuesday, October 9, 2018

While I have already posted how to make gulab jamuns with khoya, this is another easy version told by my brother's wife, whose friend had made this, and she said, they are unimaginably soft and just melt in your mouth.
Just tried making  it, and OMG!!! I  have never eaten any jamun like this...the perfect texture......if you make just with the instant mix, I do not like its texture...it will be too soft, won't be right.....probably, if I start making and selling these, I will certainly be a stiff rival to the best Jamun maker of  Bengaluru!!!...😄

They doubled or tripled in size, just melted in mouth, and were just awesome!!! I never knew, they will become so big, otherwise, I would have reduced them in size...see how humongous they turnd out to be!!



Ingredients
MTR Instant jamun mix - one 150 gms packet
Khoya - made from 2 cups of 3% milk
Sugar - 2 1/2 cups
Water - 4 cups
Saffron - few strands
Cardamom powder - 3/4 tsp
Cooking oil plus 2 tsps ghee, as required for frying the jamuns

Recipe Cuisine: Indian; Category: Breakfast/lunch/dinner/festival offering
Prep time: 10 mts; Khoya making time: 25 mts; Cooking time: 25 mts

Yields 28 big jamuns
or
55 - 60 small jamuns

 Khoya being made. You can make it the previous day, refrigerate, and bring it to room temperature, when you want to make jamuns

This is the MTR packet I bought...you can buy any brand, I guess so.


Put the crumbled khoya in a broad bowl, and break small lumps, if any


Add the Instant mix


Knead both together, gently,  to a soft dough, and allow to rest for 10 minutes.


Then grease your palms with little bit ghee,  shape them into jamuns, longish  or roundish ......., whatever you like


In the meantime, take the measured sugar in a pan, add saffron strands to it


Add the measured water, and allow it to boil, adding cardamom powder too


Syrup need not have any string consistency, need not become too thick also, but from the thin watery stage, it has to acquire a slightly thicker consistency, that's all.


Heat the oil, add 2 tsps ghee to it, and when it is medium hot, drop the jamuns gently. See how they are becoming bigger


Keep tossing them gently to enable them to get cooked evenly on all sides. Allow them to become brown.


Take them out, draining the oil fully, and keep them in a colander for 3-4 minutes, then....



drop them into the hot sugar syrup.


They have started drinking the syrup already!


Serve as  they are, garma garam.......hot.......or serve them chilled or serve with a scoop of vanilla ice cream!!! Either way, it is just going to slide down your throats......



This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu
While I have already posted how to make gulab jamuns with khoya, this is another easy version told by my brother's wife, whose friend had made this, and she said, they are unimaginably soft and just melt in your mouth.
Just tried making  it, and OMG!!! I  have never eaten any jamun like this...the perfect texture......if you make just with the instant mix, I do not like its texture...it will be too soft, won't be right.....probably, if I start making and selling these, I will certainly be a stiff rival to the best Jamun maker of  Bengaluru!!!...😄

They doubled or tripled in size, just melted in mouth, and were just awesome!!! I never knew, they will become so big, otherwise, I would have reduced them in size...see how humongous they turnd out to be!!



Ingredients
MTR Instant jamun mix - one 150 gms packet
Khoya - made from 2 cups of 3% milk
Sugar - 2 1/2 cups
Water - 4 cups
Saffron - few strands
Cardamom powder - 3/4 tsp
Cooking oil plus 2 tsps ghee, as required for frying the jamuns

Recipe Cuisine: Indian; Category: Breakfast/lunch/dinner/festival offering
Prep time: 10 mts; Khoya making time: 25 mts; Cooking time: 25 mts

Yields 28 big jamuns
or
55 - 60 small jamuns

 Khoya being made. You can make it the previous day, refrigerate, and bring it to room temperature, when you want to make jamuns

This is the MTR packet I bought...you can buy any brand, I guess so.


Put the crumbled khoya in a broad bowl, and break small lumps, if any


Add the Instant mix


Knead both together, gently,  to a soft dough, and allow to rest for 10 minutes.


Then grease your palms with little bit ghee,  shape them into jamuns, longish  or roundish ......., whatever you like


In the meantime, take the measured sugar in a pan, add saffron strands to it


Add the measured water, and allow it to boil, adding cardamom powder too


Syrup need not have any string consistency, need not become too thick also, but from the thin watery stage, it has to acquire a slightly thicker consistency, that's all.


Heat the oil, add 2 tsps ghee to it, and when it is medium hot, drop the jamuns gently. See how they are becoming bigger


Keep tossing them gently to enable them to get cooked evenly on all sides. Allow them to become brown.


Take them out, draining the oil fully, and keep them in a colander for 3-4 minutes, then....



drop them into the hot sugar syrup.


They have started drinking the syrup already!


Serve as  they are, garma garam.......hot.......or serve them chilled or serve with a scoop of vanilla ice cream!!! Either way, it is just going to slide down your throats......



This post first appeared in www.malpatskitchen.com



Saturday, October 6, 2018

Here comes a Salem signature special recipe!!!
Though this looks similar to arisi upma, the roasting of the rice and moong dhal, gives a different flavor to this upma.
"Akki" in Kannada language means rice, and "Usili"  means , a grainy texture.


Ingredients
Rice - 1 cup
Split moong dhal - 1/4 cup
Water -  2 3/4  cups
Ghee - 1 tbsp
Salt to taste

To season
Coconut oil - 3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Green chillies - 2, chopped fine
Red chillies - 2, broken
Grated coconut - 2 tbsps
Curry leaves - 1 few

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

Serves 2

Rice and moong dhal measured separately, taken and dry roasted till they turn golden in color.


Rice, let to cool down, and blended into a coarse rava texture 


Roasted dhal, soaked in hot water for 1/2 hour, then cooked separately, till it gets cooked to a soft texture. If we try to cook this along with the rice rava, they don't get cooked properly.


Non stick pan heated, coconut oil added, and the above mentioned seasonings added.


curry leaves and green chillies enter the pan too


Wait till the urad dhal gets golden, 


then add the measured water , grated coconut and then, salt to taste is also added.


When the water starts boiling, add the rice rava


Mix well, and keep it covered with a lid, taking care to keep the flames on the lowest.


Rice rava is half cooked, the mixture has become thick, now add the cooked moong dhal.


Let everything get cooked together well.



Now add the ghee.


Perfectly done. Switch off now.


Serve this extremely tasty Upma, with a bowl of curds, and Orange peel and segments kuzhambu.



This post appeared first in www.malpatskitchen.com








12:00:00 AM Mala Thiagu
Here comes a Salem signature special recipe!!!
Though this looks similar to arisi upma, the roasting of the rice and moong dhal, gives a different flavor to this upma.
"Akki" in Kannada language means rice, and "Usili"  means , a grainy texture.


Ingredients
Rice - 1 cup
Split moong dhal - 1/4 cup
Water -  2 3/4  cups
Ghee - 1 tbsp
Salt to taste

To season
Coconut oil - 3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Green chillies - 2, chopped fine
Red chillies - 2, broken
Grated coconut - 2 tbsps
Curry leaves - 1 few

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

Serves 2

Rice and moong dhal measured separately, taken and dry roasted till they turn golden in color.


Rice, let to cool down, and blended into a coarse rava texture 


Roasted dhal, soaked in hot water for 1/2 hour, then cooked separately, till it gets cooked to a soft texture. If we try to cook this along with the rice rava, they don't get cooked properly.


Non stick pan heated, coconut oil added, and the above mentioned seasonings added.


curry leaves and green chillies enter the pan too


Wait till the urad dhal gets golden, 


then add the measured water , grated coconut and then, salt to taste is also added.


When the water starts boiling, add the rice rava


Mix well, and keep it covered with a lid, taking care to keep the flames on the lowest.


Rice rava is half cooked, the mixture has become thick, now add the cooked moong dhal.


Let everything get cooked together well.



Now add the ghee.


Perfectly done. Switch off now.


Serve this extremely tasty Upma, with a bowl of curds, and Orange peel and segments kuzhambu.



This post appeared first in www.malpatskitchen.com