Tuesday, October 17, 2017

                                    Happy Deepavali!!! Here is a really Grand thaali for this festive occasion!! 

                                                                            Menu:
                                                             1. Milk/paal poli
                                                             2. Kuzhi paniyaram
                                                             3. Coconut coriander chutney
                                                             4. Asparagus - red bell pepper curry
                                                             5.Potato/aloo roast
                                                             6. Vadams ( store bought)
                                                             7. Lemon rasam
                                                             8. Curd rice
                                                             9. Vegetable baath



This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
                                    Happy Deepavali!!! Here is a really Grand thaali for this festive occasion!! 

                                                                            Menu:
                                                             1. Milk/paal poli
                                                             2. Kuzhi paniyaram
                                                             3. Coconut coriander chutney
                                                             4. Asparagus - red bell pepper curry
                                                             5.Potato/aloo roast
                                                             6. Vadams ( store bought)
                                                             7. Lemon rasam
                                                             8. Curd rice
                                                             9. Vegetable baath



This post first appeared in www.malpatskitchen.com


Saturday, October 14, 2017

Here comes a very famous Mumbai street food, a chat recipe ...which can also be called an Inseparable combo.
You cannot think of Ragada without Patties. This is a protein-rich recipe, a meal by itself. Here, I have made the patties with plain potatoes, and though many say, you can  always vary it with the filling of  your choice, I am 100% certain, just the plain aloo filling tastes great and authentic!  Ragada can be used to fill pani puris, or can be eaten as a dhal with rotis. Ragada is made with white dry peas, also known as Vatana.  Very minimal cooking is involved in this recipe, it is quite simple. Just the chutneys have to be made.
Green chutney and Sweet chutney.  This Green chutney shown here is with onions. We can also prepare the chutney without Onions. Refer my Bhel puri, wherein I have given the recipe for this chutney.
Please refer my Glossary for any unknown terms.



    Here, the patties, ragada, green chutney, sweet chutney, chopped coriander leaves, chopped onions and the fine nylon sev are shown!!


Recipe Cuisine: North Indian; Category: Chat; Mumbai street food; Starter; snack;
Prep time: Overnight soaking of Vatana; 30 mts to prepare the chutneys; Cooking time: 30 mts for Ragada; 30 mts for patties; Assembling time: 3-4 mts for each plate.

RAGADA RECIPE

Ingredients
Dry white peas - 3 cups, soaked over night
Chilli powder - 3 tsps
Tamarind paste - 1 tbsp
Jaggery - 1 tsp
Salt to taste

To Season
Cooking oil - 3 tbsps
Hing/asafoetida powder - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few
Turmeric powder - 3/4 tsp

Yields enough Ragda to pour over 25 Patties

The soaked dry peas, pressure cooked for 5-6 whistles.


after cooking, 1 tbsp tamarind paste added, after slightly mashing the cooked dry peas.


Jaggery added


Add chilli powder and salt to taste, flames on the lowest, allow to simmer for 10 minutes.


Add the curry leaves and turmeric powder on top


In a small pan, season hing powder and mustard seeds, and after it splutters, pour on top of the curry leaves and turmeric powder and mix well.


Garnish with fresh, chopped coriander leaves, and switch off.


Ragada is ready to be poured over the aloo patties.


PATTIES RECIPE
Ingredients
Potatoes - 20
6  green chillies and a small piece ginger ground to a paste
Bread crumbs - 6 tbsps
Salt to taste
Chopped coriander/cilantro leaves
Enough oil to shallow fry the patties

Yields 20-22 Patties

You can either cook the potatoes in a microwave steamer or pressure cook them, which ever suits you, and mash them. I always peel the potatoes before cooking them, this way, it is easy for us to mash them while they are hot, not bothering about the skins to be removed.


Bread crumbs, chilli-ginger paste and salt added


Chopped coriander leaves added.


Now, knead everything to a stiff dough, taking care to break the small lumps, if any.


Shape into patties


Cling wrap and refrigerate for 3-4 hours, this really helps the patties to solidify well.


Heat 2-3 tsps oil in a pan, after the oil becomes hot enough, place the patties. This kind of shallow pan is ideal for this purpose. If you try to do it on a non stick tava, the oil will always go to the corner, the patties won't get cooked properly.


Flip them over after the bottom becomes golden, and cook the patties well. They must be crunchy and golden.


Patties kept on a kitchen towel, to absorb the little oil they might have.


ASSEMBLING

Keep all the toppings and the chutneys ready. Keep the Chat masala also ready.

Place patties in a plate, and pour the hot ragada over them.

Pour the green and sweet chutneys over them


Sprinkle some chopped onions


Sprinkle some chat masala


And, now the fine sev


Garnish with some chopped coriander leaves, and serve!


This post first appeared in www.malpatskitchen.com

Notes
* Incase you get only dry green peas, you can use that too.
* Sprinkling some chilli powder or roasted jeera powder is optional.
* In case you do not have bread crumbs, couple of slices of bread can be pulsed in a blender/mixi and added, or another option is, you can dip 2-3 slices of bread in water, squeeze out the water well, and then add.









                                                           


12:00:00 AM Mala Thiagu
Here comes a very famous Mumbai street food, a chat recipe ...which can also be called an Inseparable combo.
You cannot think of Ragada without Patties. This is a protein-rich recipe, a meal by itself. Here, I have made the patties with plain potatoes, and though many say, you can  always vary it with the filling of  your choice, I am 100% certain, just the plain aloo filling tastes great and authentic!  Ragada can be used to fill pani puris, or can be eaten as a dhal with rotis. Ragada is made with white dry peas, also known as Vatana.  Very minimal cooking is involved in this recipe, it is quite simple. Just the chutneys have to be made.
Green chutney and Sweet chutney.  This Green chutney shown here is with onions. We can also prepare the chutney without Onions. Refer my Bhel puri, wherein I have given the recipe for this chutney.
Please refer my Glossary for any unknown terms.



    Here, the patties, ragada, green chutney, sweet chutney, chopped coriander leaves, chopped onions and the fine nylon sev are shown!!


Recipe Cuisine: North Indian; Category: Chat; Mumbai street food; Starter; snack;
Prep time: Overnight soaking of Vatana; 30 mts to prepare the chutneys; Cooking time: 30 mts for Ragada; 30 mts for patties; Assembling time: 3-4 mts for each plate.

RAGADA RECIPE

Ingredients
Dry white peas - 3 cups, soaked over night
Chilli powder - 3 tsps
Tamarind paste - 1 tbsp
Jaggery - 1 tsp
Salt to taste

To Season
Cooking oil - 3 tbsps
Hing/asafoetida powder - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few
Turmeric powder - 3/4 tsp

Yields enough Ragda to pour over 25 Patties

The soaked dry peas, pressure cooked for 5-6 whistles.


after cooking, 1 tbsp tamarind paste added, after slightly mashing the cooked dry peas.


Jaggery added


Add chilli powder and salt to taste, flames on the lowest, allow to simmer for 10 minutes.


Add the curry leaves and turmeric powder on top


In a small pan, season hing powder and mustard seeds, and after it splutters, pour on top of the curry leaves and turmeric powder and mix well.


Garnish with fresh, chopped coriander leaves, and switch off.


Ragada is ready to be poured over the aloo patties.


PATTIES RECIPE
Ingredients
Potatoes - 20
6  green chillies and a small piece ginger ground to a paste
Bread crumbs - 6 tbsps
Salt to taste
Chopped coriander/cilantro leaves
Enough oil to shallow fry the patties

Yields 20-22 Patties

You can either cook the potatoes in a microwave steamer or pressure cook them, which ever suits you, and mash them. I always peel the potatoes before cooking them, this way, it is easy for us to mash them while they are hot, not bothering about the skins to be removed.


Bread crumbs, chilli-ginger paste and salt added


Chopped coriander leaves added.


Now, knead everything to a stiff dough, taking care to break the small lumps, if any.


Shape into patties


Cling wrap and refrigerate for 3-4 hours, this really helps the patties to solidify well.


Heat 2-3 tsps oil in a pan, after the oil becomes hot enough, place the patties. This kind of shallow pan is ideal for this purpose. If you try to do it on a non stick tava, the oil will always go to the corner, the patties won't get cooked properly.


Flip them over after the bottom becomes golden, and cook the patties well. They must be crunchy and golden.


Patties kept on a kitchen towel, to absorb the little oil they might have.


ASSEMBLING

Keep all the toppings and the chutneys ready. Keep the Chat masala also ready.

Place patties in a plate, and pour the hot ragada over them.

Pour the green and sweet chutneys over them


Sprinkle some chopped onions


Sprinkle some chat masala


And, now the fine sev


Garnish with some chopped coriander leaves, and serve!


This post first appeared in www.malpatskitchen.com

Notes
* Incase you get only dry green peas, you can use that too.
* Sprinkling some chilli powder or roasted jeera powder is optional.
* In case you do not have bread crumbs, couple of slices of bread can be pulsed in a blender/mixi and added, or another option is, you can dip 2-3 slices of bread in water, squeeze out the water well, and then add.









                                                           


Wednesday, October 11, 2017

Asparagus belongs to the family of Lillies and is renowned for its therapeutic properties.
Asparagus is a great source of vitaminsminerals, and essential proteins. It is rich in vitamin Avitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin) vitamin B5 , vitamin B6, folate, vitamin Cvitamin E , and vitamin K .
The mineral treasures that are stored in it include ironcalcium, phosphorous, magnesiummanganesezincselenium, and potassium.
  • Red bell peppers contain several phytochemicals and carotenoids,  particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits.
So, this unique combination of these two amazing vegetables is very tasty and unbelievably soft. It is an apt side for rotis as well as south indian lunch.

Ingredients
Asparagus - 3 bunches, chopped fine, discarding the hard portion of the stems
Red bell peppers - 2, chopped fine
Onions - 2, chopped fine
Salt to taste

To season
Cooking oil - 3 tsps
Hing/asafoetida powder - 1/2 tsp
Mustard seeds - 1 tsp
Split urad dhal - 2 tsps
Broken red chillies - 4-5

Recipe Cuisine: Indo-asian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 6

Asparagus bunches and red bell peppers


This is the stem portion, which is quite hard, and has to be discarded


This soft portion of the asparagus to be used


asparagus chopped fine


Seasonings done in a broad pan


Finely chopped onions added, and sauteed till they become translucent


Chopped red bell peppers added, and sauteed on medium flames


Now, add the nutritious asparagus, chopped fine


mix well


Keep flames on the lowest, cover with a lid, it will secrete some water, in which the veggies will get cooked to a soft consistency.


Thwy will be half cooked by now, add salt to taste


done to perfection


Serve this soft, delicious curry with rice or rotis.


This post first appeared in www.malpatskitchen.com








12:00:00 AM Mala Thiagu
Asparagus belongs to the family of Lillies and is renowned for its therapeutic properties.
Asparagus is a great source of vitaminsminerals, and essential proteins. It is rich in vitamin Avitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin) vitamin B5 , vitamin B6, folate, vitamin Cvitamin E , and vitamin K .
The mineral treasures that are stored in it include ironcalcium, phosphorous, magnesiummanganesezincselenium, and potassium.
  • Red bell peppers contain several phytochemicals and carotenoids,  particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits.
So, this unique combination of these two amazing vegetables is very tasty and unbelievably soft. It is an apt side for rotis as well as south indian lunch.

Ingredients
Asparagus - 3 bunches, chopped fine, discarding the hard portion of the stems
Red bell peppers - 2, chopped fine
Onions - 2, chopped fine
Salt to taste

To season
Cooking oil - 3 tsps
Hing/asafoetida powder - 1/2 tsp
Mustard seeds - 1 tsp
Split urad dhal - 2 tsps
Broken red chillies - 4-5

Recipe Cuisine: Indo-asian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 6

Asparagus bunches and red bell peppers


This is the stem portion, which is quite hard, and has to be discarded


This soft portion of the asparagus to be used


asparagus chopped fine


Seasonings done in a broad pan


Finely chopped onions added, and sauteed till they become translucent


Chopped red bell peppers added, and sauteed on medium flames


Now, add the nutritious asparagus, chopped fine


mix well


Keep flames on the lowest, cover with a lid, it will secrete some water, in which the veggies will get cooked to a soft consistency.


Thwy will be half cooked by now, add salt to taste


done to perfection


Serve this soft, delicious curry with rice or rotis.


This post first appeared in www.malpatskitchen.com








Sunday, October 8, 2017

This thaali is such a healthy one...it comprises of 2 millet recipes and brown rice too. Has a green vegetable, has a thogayal, so good for health, and a sambar
                                                                     Menu
                                                  1. Ragi muddhe (Finger millet balls)
                                                  2. Drumstick-small onion sambar
                                                  3. Green beans curry (just substituted Karamani with green beans)
                                                  4. Ginger-curry leaves thogayal
                                                  5. Brown rice-millet bagala baath
Please check my Glossary for any unknown terms.




This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
This thaali is such a healthy one...it comprises of 2 millet recipes and brown rice too. Has a green vegetable, has a thogayal, so good for health, and a sambar
                                                                     Menu
                                                  1. Ragi muddhe (Finger millet balls)
                                                  2. Drumstick-small onion sambar
                                                  3. Green beans curry (just substituted Karamani with green beans)
                                                  4. Ginger-curry leaves thogayal
                                                  5. Brown rice-millet bagala baath
Please check my Glossary for any unknown terms.




This post first appeared in www.malpatskitchen.com

Thursday, October 5, 2017

Puffed rice, also called Murmura in Hindi  and Pori in Tamil  is very low in calories. We all get a hunger pang during tea time, and this is the best snack to go along. It is a high-glycemic food, gets digested in no time and absorbed very quickly. This is not a very healthy choice for people with diabetes.
My brother's wife's  superb recipe is being shared with you all.
It is quite sometime since I made it, hence I called my sister, checked with her, before making this.
Please check my Glossary for any unknown terms.
Also check my other bakshanams (Savory snacks)

Ingredients
Puffed rice/murmura - 6-7 cups
Peanuts - 1/2 cup
Fried gram/pottukadalai - 1/2 cup
Curry leaves - a fistful
Hing/asafoetida powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 3/4 tsp
Cooking oil - 2 tsps, to fry everything
Salt to taste

To   Season
Coconut oil - 1tsp
Ghee - 1 tsp
Refined/cooking oil - 1 tsp
Mustard seeds - 1/2 tsp

Recipe Cuisine: South Indian; Category: Snack
Prep time: 10 mts; Cooking time: 25 mts

Yields roughly 1/2 kg

Heat a pan, with some oil in it, flames on the lowest always, roast the fried grams, till they become crisp


and transfer them to another broad pan


Next, roast the peanuts


put them along with the fried grams


Roast the washed and drained curry leaves, till they become crisp


add them to the above roasted things


Take hing, turmeric powder salt and chilli powder in a bowl


and mix them together


Heat a broad kadai, add all the 3 oils


Keeping the flames on the lowest, add the mixed spice powders. You must be very cautious, otherwise, in a split second, the spices will get burnt. 


Now, add the puffed rice/murmura


Roast it well for 10 minutes, slowly the puffed rice will become crisp.


Now add the roasted peanuts, fried gram and curry leaves, mix well. Switch off, allow the puffed rice to be in the kadai  for 10  mts. It will become crunchy.


Enjoy this crispy, crunchy and spicy murmura with a cup of tea!!



This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
Puffed rice, also called Murmura in Hindi  and Pori in Tamil  is very low in calories. We all get a hunger pang during tea time, and this is the best snack to go along. It is a high-glycemic food, gets digested in no time and absorbed very quickly. This is not a very healthy choice for people with diabetes.
My brother's wife's  superb recipe is being shared with you all.
It is quite sometime since I made it, hence I called my sister, checked with her, before making this.
Please check my Glossary for any unknown terms.
Also check my other bakshanams (Savory snacks)

Ingredients
Puffed rice/murmura - 6-7 cups
Peanuts - 1/2 cup
Fried gram/pottukadalai - 1/2 cup
Curry leaves - a fistful
Hing/asafoetida powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 3/4 tsp
Cooking oil - 2 tsps, to fry everything
Salt to taste

To   Season
Coconut oil - 1tsp
Ghee - 1 tsp
Refined/cooking oil - 1 tsp
Mustard seeds - 1/2 tsp

Recipe Cuisine: South Indian; Category: Snack
Prep time: 10 mts; Cooking time: 25 mts

Yields roughly 1/2 kg

Heat a pan, with some oil in it, flames on the lowest always, roast the fried grams, till they become crisp


and transfer them to another broad pan


Next, roast the peanuts


put them along with the fried grams


Roast the washed and drained curry leaves, till they become crisp


add them to the above roasted things


Take hing, turmeric powder salt and chilli powder in a bowl


and mix them together


Heat a broad kadai, add all the 3 oils


Keeping the flames on the lowest, add the mixed spice powders. You must be very cautious, otherwise, in a split second, the spices will get burnt. 


Now, add the puffed rice/murmura


Roast it well for 10 minutes, slowly the puffed rice will become crisp.


Now add the roasted peanuts, fried gram and curry leaves, mix well. Switch off, allow the puffed rice to be in the kadai  for 10  mts. It will become crunchy.


Enjoy this crispy, crunchy and spicy murmura with a cup of tea!!



This post first appeared in www.malpatskitchen.com