Wednesday, August 16, 2017

This special curry is my Salem home special...nobody else makes this kind of curry, I used to think......
Oh..no...there is a small change...just now, my niece tells ,me  her m-i-l used to make this curry...
so, let's call this a Salem-Palakkad special curry, ok??
 Potatoes get the aroma of the fresh spices and it is so tasty. And it is ideal for rotis as well as rice, sambar etc.
Please look into my Glossary for any unknown terms


Ingredients
Potatoes - 4,peeled,  pressure cooked, cooled and cut into cubes
Onion - 1, chopped fine
Red chillies - 3-4
Coriander seeds - 2 tbsps
Turmeric powder - 1/2 tsp
Salt to taste
Curry leaves handful

For seasoning
Cooking oil - 3 tbsps
Mustard seeds - 1 tsp
Jeera/Cumin seeds - 1 tsp

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 2

Pressure cooked potatoes cubed


Coriander seeds and red chillies loaded into blender jar


First blend to a coarse powder


Then add some water, and blend to a fine paste


Heat a non stick pan, add oil and season the above mentioned things


Then add the chopped onion and curry leaves


Now, add the potato pieces, salt to taste and the ground paste of coriander seeds and red chillies


Mix well, keep flames on the lowest and keep roasting them



Well roasted


Serve this delicious curry with soft phulkas



This post first appeared in www.malpatskitchen.com

Notes
* Potatoes can be crumbled like podimas and added too.
*If you want the curry to be on the softer side, then sprinkle few tbsps of water, while roasting them.


12:30:00 AM Mala Thiagu
This special curry is my Salem home special...nobody else makes this kind of curry, I used to think......
Oh..no...there is a small change...just now, my niece tells ,me  her m-i-l used to make this curry...
so, let's call this a Salem-Palakkad special curry, ok??
 Potatoes get the aroma of the fresh spices and it is so tasty. And it is ideal for rotis as well as rice, sambar etc.
Please look into my Glossary for any unknown terms


Ingredients
Potatoes - 4,peeled,  pressure cooked, cooled and cut into cubes
Onion - 1, chopped fine
Red chillies - 3-4
Coriander seeds - 2 tbsps
Turmeric powder - 1/2 tsp
Salt to taste
Curry leaves handful

For seasoning
Cooking oil - 3 tbsps
Mustard seeds - 1 tsp
Jeera/Cumin seeds - 1 tsp

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 2

Pressure cooked potatoes cubed


Coriander seeds and red chillies loaded into blender jar


First blend to a coarse powder


Then add some water, and blend to a fine paste


Heat a non stick pan, add oil and season the above mentioned things


Then add the chopped onion and curry leaves


Now, add the potato pieces, salt to taste and the ground paste of coriander seeds and red chillies


Mix well, keep flames on the lowest and keep roasting them



Well roasted


Serve this delicious curry with soft phulkas



This post first appeared in www.malpatskitchen.com

Notes
* Potatoes can be crumbled like podimas and added too.
*If you want the curry to be on the softer side, then sprinkle few tbsps of water, while roasting them.


Monday, August 14, 2017

This post is an Independence Day Special.
This is our 70th Independence Day.
In Our Indian flag, Saffron color indicates the strength and courage of the country, white denotes peace and green denotes auspiciousness and growth of the country, and th dharma chakra indicates truth.
OMG!!!! Can so many vegetables go into a paratha???
Carrots.....rich in beta-carotene and bone health, anti-oxidants, improve vision, increase cardio-vascular health, improve digestion, detoxify body and improve oral health. So, let us call this the
Saffron color.
Cauliflowers....low in calorie but high in fiber and Vitamins, prevent constipation, maintain a healthy digestive track, help with sleep and memory......the white color.
Broccoli....prevents Cancer, reduces cholesterol, reduces allergy reaction and inflammation, takes care of heart and bone health, and keeps our body less acidic.....the green color.
And here, our Dharma chakra is comprised of ginger and green chillies.
Please have a look at my other Rotis and stuffed parathas.
Please check my Glossary for any unknown terms.



Ingredients
For the dough
Whole wheat flour - 2 1/2 cups
Salt to taste
Cooking oil or gingely oil - 2 tsps
Water to knead the dough

For the filling
Broccoli - 1 , grated
Cauliflower - 1, grated
Carrot - 1, grated
Green chilli - 1, deseeded, and chopped fine
Ginger - a small iece, grated
Ajwain/carom seeds - 1/2 tsp
Kasuri methi / dried fenugreek leaves - 1 tsp
Chilli powder - 1 tsp
Jeera/cumin powder - 1 tsp
Paratha masala powder - 1 tsp
Salt to taste
Oil - 2 tsps
Oil and ghee mixed to make the parathas, as needed

Recipe Cuisine: North Indian; Category: Lunch/Dinner
Prep time: 15 mts; Cooking time: 30 mts

Yields 12 parathas

Dough kneaded and let to rest for 2-3 hours

Ajwain seasoned in 2 tsps oil in a pan


Then goes in our Indian flag...carrots, cauliflower gratings and broccoli gratings, and in the center, you can see the grated ginger and chopped green chillies


All the above mentioned spice powders added with salt to taste


Add the crushed kasuri methi leaves and saute on high flames, so that the water in cauliflower and broccoli will dry off 


The beautiful flag...all muddled..just like our politics....


Keep the filling in a bowl and let it cool down


Roll out a roti, keep generous amount of filling on it


Make another roti, and cover with it, gently pat it, dust in some more flour, and roll into a nice, slightly thick roti, trim the edges with a pizza cutter


Dry roast in a hot nonstick tava


Drizzle a drop of ghee or oil as per your choice



Perfectly cooked to golden color, crisp and crunchy, with the soft filling inside


Plenty of filling inside...serve the hot parathas with any side dish of your choice.


This post first appeared in www.malpatskitchen.com


12:30:00 AM Mala Thiagu
This post is an Independence Day Special.
This is our 70th Independence Day.
In Our Indian flag, Saffron color indicates the strength and courage of the country, white denotes peace and green denotes auspiciousness and growth of the country, and th dharma chakra indicates truth.
OMG!!!! Can so many vegetables go into a paratha???
Carrots.....rich in beta-carotene and bone health, anti-oxidants, improve vision, increase cardio-vascular health, improve digestion, detoxify body and improve oral health. So, let us call this the
Saffron color.
Cauliflowers....low in calorie but high in fiber and Vitamins, prevent constipation, maintain a healthy digestive track, help with sleep and memory......the white color.
Broccoli....prevents Cancer, reduces cholesterol, reduces allergy reaction and inflammation, takes care of heart and bone health, and keeps our body less acidic.....the green color.
And here, our Dharma chakra is comprised of ginger and green chillies.
Please have a look at my other Rotis and stuffed parathas.
Please check my Glossary for any unknown terms.



Ingredients
For the dough
Whole wheat flour - 2 1/2 cups
Salt to taste
Cooking oil or gingely oil - 2 tsps
Water to knead the dough

For the filling
Broccoli - 1 , grated
Cauliflower - 1, grated
Carrot - 1, grated
Green chilli - 1, deseeded, and chopped fine
Ginger - a small iece, grated
Ajwain/carom seeds - 1/2 tsp
Kasuri methi / dried fenugreek leaves - 1 tsp
Chilli powder - 1 tsp
Jeera/cumin powder - 1 tsp
Paratha masala powder - 1 tsp
Salt to taste
Oil - 2 tsps
Oil and ghee mixed to make the parathas, as needed

Recipe Cuisine: North Indian; Category: Lunch/Dinner
Prep time: 15 mts; Cooking time: 30 mts

Yields 12 parathas

Dough kneaded and let to rest for 2-3 hours

Ajwain seasoned in 2 tsps oil in a pan


Then goes in our Indian flag...carrots, cauliflower gratings and broccoli gratings, and in the center, you can see the grated ginger and chopped green chillies


All the above mentioned spice powders added with salt to taste


Add the crushed kasuri methi leaves and saute on high flames, so that the water in cauliflower and broccoli will dry off 


The beautiful flag...all muddled..just like our politics....


Keep the filling in a bowl and let it cool down


Roll out a roti, keep generous amount of filling on it


Make another roti, and cover with it, gently pat it, dust in some more flour, and roll into a nice, slightly thick roti, trim the edges with a pizza cutter


Dry roast in a hot nonstick tava


Drizzle a drop of ghee or oil as per your choice



Perfectly cooked to golden color, crisp and crunchy, with the soft filling inside


Plenty of filling inside...serve the hot parathas with any side dish of your choice.


This post first appeared in www.malpatskitchen.com


Saturday, August 12, 2017

Palada Pradhaman always plays the pivotal role in all the Kerala Payasams. Traditionally, in the earlier days, ground rice paste used to be smeared on banana leaves, dropped into water, steamed, then cut into tiny bits, then added to kheer. But nowadays, dried rice adas are readily available in all supermarkets. I bought "Double deer" brand, and it was excellent.
This is so ideal for all poojas, to offer to God as neivedhyam.

Please check my Glossary for any unknown terms



Ingredients
Milk - 4 cups
Store bought paladas - 1/4 cup
Sugar - 1/2 cup
Ghee - 1 tsp
Saffron - a small pinch
Cardamom powder - 1/2 tsp

Recipe Cuisine: South Indian; Category: Dessert/neivedhyam/prashaadh
Prep time: 30 mts; Cooking time: 30 -40 mts

Yields 6 small cups of  payasam

These are the tiny bits of rice adas/paladas


Soak in hot water for 1/2 hour


In the meantime, set the milk to boil, on low flames, with saffron and cardamom powder. I always believe, adding cardamom in the beginning itself, makes its aroma and flavor mingle well with the kheer.

Milk boiling and getting condensed nicely


Drain the paladas that have been soaking in hot water, after washing them well with water 3-4 times


Heat 1 tsp ghee in a pan


and saute the rice adas on low flames. This step is essential, so that the adas will not stick to each other while boiling in the milk


Add the slightly roasted adas to the boiling milk, and allow them to get cooked well for about 25 minutes, absorbing the flavor of saffron and cardamom


1/2 cup sugar measured and kept


Adas are well cooked, milk condensed very well, sugar to be added at this stage.



Palada pradhaman can be served hot or cold. People will not believe you say, no condensed milk has been added. The payasam will be so rich and creamy, yet very healthy!!!


This post first appeared in www.malpatskitchen.com











12:30:00 AM Mala Thiagu
Palada Pradhaman always plays the pivotal role in all the Kerala Payasams. Traditionally, in the earlier days, ground rice paste used to be smeared on banana leaves, dropped into water, steamed, then cut into tiny bits, then added to kheer. But nowadays, dried rice adas are readily available in all supermarkets. I bought "Double deer" brand, and it was excellent.
This is so ideal for all poojas, to offer to God as neivedhyam.

Please check my Glossary for any unknown terms



Ingredients
Milk - 4 cups
Store bought paladas - 1/4 cup
Sugar - 1/2 cup
Ghee - 1 tsp
Saffron - a small pinch
Cardamom powder - 1/2 tsp

Recipe Cuisine: South Indian; Category: Dessert/neivedhyam/prashaadh
Prep time: 30 mts; Cooking time: 30 -40 mts

Yields 6 small cups of  payasam

These are the tiny bits of rice adas/paladas


Soak in hot water for 1/2 hour


In the meantime, set the milk to boil, on low flames, with saffron and cardamom powder. I always believe, adding cardamom in the beginning itself, makes its aroma and flavor mingle well with the kheer.

Milk boiling and getting condensed nicely


Drain the paladas that have been soaking in hot water, after washing them well with water 3-4 times


Heat 1 tsp ghee in a pan


and saute the rice adas on low flames. This step is essential, so that the adas will not stick to each other while boiling in the milk


Add the slightly roasted adas to the boiling milk, and allow them to get cooked well for about 25 minutes, absorbing the flavor of saffron and cardamom


1/2 cup sugar measured and kept


Adas are well cooked, milk condensed very well, sugar to be added at this stage.



Palada pradhaman can be served hot or cold. People will not believe you say, no condensed milk has been added. The payasam will be so rich and creamy, yet very healthy!!!


This post first appeared in www.malpatskitchen.com











Thursday, August 10, 2017

This rasam is mostly made for "Srardhams" at homes..because, normally we do not like to use sambar powder or rasam powder...prefer to make things fresh and use...and also, after a wedding or a heavy meal, when you want something to aid easy digestion, this rasam is very apt, just like Pepper rasam and Jeera rasam..of course, there are various rasams....Lemon rasam,,  Kandanthippili rasam
Tomato/soupy rasam, Lemon mysore rasam, Paruppu urundai rasam, Drumstick rasam,
Paruppu rasam, Goddu rasam, Pineapple rasam,  and Veppampoo rasam
For any unknown terms, Please check my Glossary

Ingredients
Tomatoes - 2, chopped
Green chillies - 2, slit
Hing/asafoetida powder - 1/4 tsp

Salt to taste

Roast in 1/2 tsp ghee and powder
Split moong dhal - 2 tsps
Pepper - 1 tsp
Jeera - 1 tsp
Red chillies - 2
Curry leaves - a few
Fresh grated coconut (to be added after switching off)

To Season
Ghee - 1 tsp
Mustard seeds - 1 tsp

For garnishing
Coriander leaves / cilantro - a small heap, chopped

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 2-3


Chopped tomatoes and slit green chillies put in a vessel


 Enough water added to bring it to half the level of the vessel, and  salt to taste added


Hing/asafoetida powder also added


Above mentioned ingredients roasted in some ghee


roasting done. switch off


Now, add curry leaves and grated coconut


Powdered


Add a cup of water to the powder and mix well


By now, the rasam has reduced well


   Add the water plus powder to the brim of the vessel. The vessel by itself, holds roughly 4-5 cups of rasam.

Mustard seeds allowed to splutter in ghee


Rasam has become frothy, take care not to let boil. Switch off now.


Add the seasonings



This post appeared first in www.malpatskitchen.com



12:30:00 AM Mala Thiagu
This rasam is mostly made for "Srardhams" at homes..because, normally we do not like to use sambar powder or rasam powder...prefer to make things fresh and use...and also, after a wedding or a heavy meal, when you want something to aid easy digestion, this rasam is very apt, just like Pepper rasam and Jeera rasam..of course, there are various rasams....Lemon rasam,,  Kandanthippili rasam
Tomato/soupy rasam, Lemon mysore rasam, Paruppu urundai rasam, Drumstick rasam,
Paruppu rasam, Goddu rasam, Pineapple rasam,  and Veppampoo rasam
For any unknown terms, Please check my Glossary

Ingredients
Tomatoes - 2, chopped
Green chillies - 2, slit
Hing/asafoetida powder - 1/4 tsp

Salt to taste

Roast in 1/2 tsp ghee and powder
Split moong dhal - 2 tsps
Pepper - 1 tsp
Jeera - 1 tsp
Red chillies - 2
Curry leaves - a few
Fresh grated coconut (to be added after switching off)

To Season
Ghee - 1 tsp
Mustard seeds - 1 tsp

For garnishing
Coriander leaves / cilantro - a small heap, chopped

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 2-3


Chopped tomatoes and slit green chillies put in a vessel


 Enough water added to bring it to half the level of the vessel, and  salt to taste added


Hing/asafoetida powder also added


Above mentioned ingredients roasted in some ghee


roasting done. switch off


Now, add curry leaves and grated coconut


Powdered


Add a cup of water to the powder and mix well


By now, the rasam has reduced well


   Add the water plus powder to the brim of the vessel. The vessel by itself, holds roughly 4-5 cups of rasam.

Mustard seeds allowed to splutter in ghee


Rasam has become frothy, take care not to let boil. Switch off now.


Add the seasonings



This post appeared first in www.malpatskitchen.com