Friday, September 13, 2019

Banana Walnut bread is always a family favorite, and to be honest I go over bioard while eating them!!! They are so soft, very tasty, and thanks to Reet @tangy_kitchen, I found this recipe on Instagram. I have followed her with so much confidence, since she told me, this is a fool proof recipe, and she is 100% right!!! Thank you for the wonderful recipe Reet!!!



Ingredients
First step
Over ripe bananas - 2
Fresh curds - 1/2 cup
Baking powder - 1 tsp

Dry ingredients
All purpose flour/maida - 1 cup
Whole wheat flour - 1/2 cup
Salt - 1/4 tsp
Cinnamon powder - 1/2 tsp
Baking powder - 1 tsp

Ingredients to be added to the mashed banana 
Olive oil - 1/4 cup
Brown sugar - 3/4 cup
Milk - 1/2 cup
Vanilla essence - 1 tsp
Finely chopped walnuts - 1/8 cup

Recipe cuisine: International/continental; Category: Bread/dessert/snack
Prep time: 20 mts; Baking time: 45-50 mts

Yields one loaf

2 ripe bananas taken in a bowl


and mashed with a masher


Curds and baking powder added, mix and leave aside for 5 minutes.


Then to this, add Olive oil, brown sugar, milk, vanilla essence, and chopped walnuts.


Add all that listed under dry ingredients, and gently fold in. You must not mix briskly or don't over do. Once everything is combined, leave it. Be very gentle in mixing.


The mixed batter


Grease a cake tin, pour this batter into it gently, no need to level it, just shake the tin slightly, and place in the pre heated oven for 180 degrees Celsius.Bake for 45-50 minutes, and please prick and test  with a toothpick and make sure it comes out clean.


Do not disturb it till it cools down, just forget it and leave it aside.


Gently loosen the sides, and invert it on a plate. There will still be warmth in it, so leave it to cool down.


Slice it


You can make small slices too


This post first appeared in www.malpatskitchen.com
Notes
*Sugar level is quite mild in this bread, and we all prefer it this way. Incase you need, you can add 2-3 tbsps of more sugar











12:00:00 AM Mala Thiagu
Banana Walnut bread is always a family favorite, and to be honest I go over bioard while eating them!!! They are so soft, very tasty, and thanks to Reet @tangy_kitchen, I found this recipe on Instagram. I have followed her with so much confidence, since she told me, this is a fool proof recipe, and she is 100% right!!! Thank you for the wonderful recipe Reet!!!



Ingredients
First step
Over ripe bananas - 2
Fresh curds - 1/2 cup
Baking powder - 1 tsp

Dry ingredients
All purpose flour/maida - 1 cup
Whole wheat flour - 1/2 cup
Salt - 1/4 tsp
Cinnamon powder - 1/2 tsp
Baking powder - 1 tsp

Ingredients to be added to the mashed banana 
Olive oil - 1/4 cup
Brown sugar - 3/4 cup
Milk - 1/2 cup
Vanilla essence - 1 tsp
Finely chopped walnuts - 1/8 cup

Recipe cuisine: International/continental; Category: Bread/dessert/snack
Prep time: 20 mts; Baking time: 45-50 mts

Yields one loaf

2 ripe bananas taken in a bowl


and mashed with a masher


Curds and baking powder added, mix and leave aside for 5 minutes.


Then to this, add Olive oil, brown sugar, milk, vanilla essence, and chopped walnuts.


Add all that listed under dry ingredients, and gently fold in. You must not mix briskly or don't over do. Once everything is combined, leave it. Be very gentle in mixing.


The mixed batter


Grease a cake tin, pour this batter into it gently, no need to level it, just shake the tin slightly, and place in the pre heated oven for 180 degrees Celsius.Bake for 45-50 minutes, and please prick and test  with a toothpick and make sure it comes out clean.


Do not disturb it till it cools down, just forget it and leave it aside.


Gently loosen the sides, and invert it on a plate. There will still be warmth in it, so leave it to cool down.


Slice it


You can make small slices too


This post first appeared in www.malpatskitchen.com
Notes
*Sugar level is quite mild in this bread, and we all prefer it this way. Incase you need, you can add 2-3 tbsps of more sugar











Saturday, September 7, 2019

Karpooravalli  is the best in treating cold and cough and this is the best home remedy.
It is a common practice to treat people suffering from cold, cough and fever with Karpooravalli rasam.
It also treats boils and wound when applied as a paste.
Extensively used in treating chest congestion.
Applying Karpooravalli juice on both the sides of the forehead while having a severe head ache is very effective.
Is also good for mouth ulcers, hiccups, asthma and indigestion.




Ingredients
Karpooravalli/ajwain leaves - 7-8
Tomato - 1, pureed
Tamarind paste - 1 tsp
Hing powder - 1/4 tsp
Salt to taste

To roast and grind 

Ghee - 1 tsp
Tur dhal - 1 tsp
Pepper - 1 tsp
Jeera - 1 tsp
Broken red chillies - 2-3
Curry leaves - 7-8
Karpooravalli leaves - 7-8

To season
Ghee - 1 tsp
Mustard seeds
 1 tsp

To garnish
Chopped coriander leaves

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

Serves 2-3


Tamarind paste taken in a vessel


Tomato pureed and added


Salt to taste added


Hing powder added


All the above mentioned ingredients, roasted in ghee. Karpooravalli leaves torn into small bits and added


Well roasted, and the aroma and flavor of the karpooravalli leaves will permeate all over your home and kindle your hunger!!!


Allow the roasted ingredients to cool for 2-3 minutes, then grind to a smooth paste


By now, rasam would have reduced to half in level. Pour the ground paste plus enough eate rto the brim of the vessel. Flames on the lowest, and switch off when it becomes frothy around corners. Need not come to a boil.


Mustard seeds seasoned in ghee


Cilantro/coriander garnished! Serve with hot rice, white or brown or you can serve as soup also.



This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu
Karpooravalli  is the best in treating cold and cough and this is the best home remedy.
It is a common practice to treat people suffering from cold, cough and fever with Karpooravalli rasam.
It also treats boils and wound when applied as a paste.
Extensively used in treating chest congestion.
Applying Karpooravalli juice on both the sides of the forehead while having a severe head ache is very effective.
Is also good for mouth ulcers, hiccups, asthma and indigestion.




Ingredients
Karpooravalli/ajwain leaves - 7-8
Tomato - 1, pureed
Tamarind paste - 1 tsp
Hing powder - 1/4 tsp
Salt to taste

To roast and grind 

Ghee - 1 tsp
Tur dhal - 1 tsp
Pepper - 1 tsp
Jeera - 1 tsp
Broken red chillies - 2-3
Curry leaves - 7-8
Karpooravalli leaves - 7-8

To season
Ghee - 1 tsp
Mustard seeds
 1 tsp

To garnish
Chopped coriander leaves

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

Serves 2-3


Tamarind paste taken in a vessel


Tomato pureed and added


Salt to taste added


Hing powder added


All the above mentioned ingredients, roasted in ghee. Karpooravalli leaves torn into small bits and added


Well roasted, and the aroma and flavor of the karpooravalli leaves will permeate all over your home and kindle your hunger!!!


Allow the roasted ingredients to cool for 2-3 minutes, then grind to a smooth paste


By now, rasam would have reduced to half in level. Pour the ground paste plus enough eate rto the brim of the vessel. Flames on the lowest, and switch off when it becomes frothy around corners. Need not come to a boil.


Mustard seeds seasoned in ghee


Cilantro/coriander garnished! Serve with hot rice, white or brown or you can serve as soup also.



This post first appeared in www.malpatskitchen.com



Saturday, August 31, 2019

This Pachadi is the best side for koottu or khichdi, since it is a tangy one, almost tastes like  raw mango pachadi and I found this recipe on Instagram @food_for_nothing, Thank you Deepa for this wonderful recipe.


Ingredients
Yellow  pumpkin, cubed - 2 cups
Tamarind paste - 1 tbsp
Jaggery - 3 - 4 tsps
Turmeric powder - 1/4 tsp
Salt to taste

To grind
Coconut, grated - 3 tsps
Green chillies - 3-4
Rice flour - 1 tsp

To season
Coconut oil - 2 tsps
Mustard seeds - 1 tsp
Broken red chillies - 2
Curry leaves - a few


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

Serves 2-3

Yellow pumpkins, turmeric powder, jaggery and tamarind paste in a vessel


Pour water till everything is immersed


Close with a lid and cook on slow flames, till the pumpkins are almost cooked


In the meantime, load coconut gratings, rice flour and green chillies into the blender jar


and grind to a smooth paste


Pumpkins are cooked, salt added


Add the ground paste, and mix well, simmer it for 2-3 minutes


Seasoning getting ready


and poured on the pachadi


Yummy pachadi is ready!!!


This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
This Pachadi is the best side for koottu or khichdi, since it is a tangy one, almost tastes like  raw mango pachadi and I found this recipe on Instagram @food_for_nothing, Thank you Deepa for this wonderful recipe.


Ingredients
Yellow  pumpkin, cubed - 2 cups
Tamarind paste - 1 tbsp
Jaggery - 3 - 4 tsps
Turmeric powder - 1/4 tsp
Salt to taste

To grind
Coconut, grated - 3 tsps
Green chillies - 3-4
Rice flour - 1 tsp

To season
Coconut oil - 2 tsps
Mustard seeds - 1 tsp
Broken red chillies - 2
Curry leaves - a few


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

Serves 2-3

Yellow pumpkins, turmeric powder, jaggery and tamarind paste in a vessel


Pour water till everything is immersed


Close with a lid and cook on slow flames, till the pumpkins are almost cooked


In the meantime, load coconut gratings, rice flour and green chillies into the blender jar


and grind to a smooth paste


Pumpkins are cooked, salt added


Add the ground paste, and mix well, simmer it for 2-3 minutes


Seasoning getting ready


and poured on the pachadi


Yummy pachadi is ready!!!


This post first appeared in www.malpatskitchen.com





Monday, August 26, 2019

                                                                   Menu:
                                                 Radish & Greens paratha
                                                 Tur-moong dhal
                                                 Andhra style-keerai masiyal
                                                 Brown rice-millet bagala baath
                                                 Mango thokku



This post first appeared on www.malpatskitchen.com
  
12:00:00 AM Mala Thiagu
                                                                   Menu:
                                                 Radish & Greens paratha
                                                 Tur-moong dhal
                                                 Andhra style-keerai masiyal
                                                 Brown rice-millet bagala baath
                                                 Mango thokku



This post first appeared on www.malpatskitchen.com
  

Tuesday, August 20, 2019

VAZHATHANDU DOSA!!!!!!!!
* Banana stem is a rich source of Fiber.
*Rich in Pottasium and Vitamin B6
*Relieves constipation
*Improves body's ability to fight infections
*It prevents and treats kidney stones

So, when I saw on Instagram @shrikripa7 i decided to try it out.
Checked her https://shrikripa.in for the detailed recipe and it turned out to be a big hit!!! My thanks to her. I tried making thin and crisp dosas as well as soft, slightly thicker dosas with several holes...both came out well. Please check out my other dosa varieties here      I have so far posted 26 varieties of dosas.
My recent drumstick leaves dosa has won lot of accolades...please don't forget to check and make that!
My chutney varieties


Ingredients
Idli rice + Boiled rice - 2 cups
Whole urad dhal - 1/4 cup
Methi/fenugreek seeds - 1 tsp
Chopped banana stem - 2 cups
Jeera - 1 tsp (This is the one modification I did to the recipe)
Salt to taste
Enough oil to make the dosas

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Soaking time: 2-3 hours; Prep time: 15 mts; Cooking time: 2-3 mts for each dosa

Roughly yields 12 dosas

First peel the outer layers of the stem, chop them into roundels.


Then chop them


Rice, urad dhal and methi seeds soaked for 2-3 hours, after washing them first well


Loaded into a blender jar, with salt to taste


Chopped banana stem too added


Ground to a smooth consistency, and jeera added


and mixed well, let aside to ferment for 6-7 hours. I ground by morning 8 am, and it was ready by 5 pm itself


Fermented batter


Heat a tava, pour one ladle in the center, 


and spread to the corners, just like our regular dosa, and drizzle little bit oil around. Cook on medium flames


Flip over, no need oil again


Well roasted now


This is the soft variety dosa







This post first appeared in www.malpatskitchen.com







12:00:00 AM Mala Thiagu
VAZHATHANDU DOSA!!!!!!!!
* Banana stem is a rich source of Fiber.
*Rich in Pottasium and Vitamin B6
*Relieves constipation
*Improves body's ability to fight infections
*It prevents and treats kidney stones

So, when I saw on Instagram @shrikripa7 i decided to try it out.
Checked her https://shrikripa.in for the detailed recipe and it turned out to be a big hit!!! My thanks to her. I tried making thin and crisp dosas as well as soft, slightly thicker dosas with several holes...both came out well. Please check out my other dosa varieties here      I have so far posted 26 varieties of dosas.
My recent drumstick leaves dosa has won lot of accolades...please don't forget to check and make that!
My chutney varieties


Ingredients
Idli rice + Boiled rice - 2 cups
Whole urad dhal - 1/4 cup
Methi/fenugreek seeds - 1 tsp
Chopped banana stem - 2 cups
Jeera - 1 tsp (This is the one modification I did to the recipe)
Salt to taste
Enough oil to make the dosas

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Soaking time: 2-3 hours; Prep time: 15 mts; Cooking time: 2-3 mts for each dosa

Roughly yields 12 dosas

First peel the outer layers of the stem, chop them into roundels.


Then chop them


Rice, urad dhal and methi seeds soaked for 2-3 hours, after washing them first well


Loaded into a blender jar, with salt to taste


Chopped banana stem too added


Ground to a smooth consistency, and jeera added


and mixed well, let aside to ferment for 6-7 hours. I ground by morning 8 am, and it was ready by 5 pm itself


Fermented batter


Heat a tava, pour one ladle in the center, 


and spread to the corners, just like our regular dosa, and drizzle little bit oil around. Cook on medium flames


Flip over, no need oil again


Well roasted now


This is the soft variety dosa







This post first appeared in www.malpatskitchen.com