Thursday, July 27, 2017


Menu:

This is a superb thaali, can be made for any festival also. Crunchy colored bell peppers and protein-rich peanuts, enhancing the taste and nutritional value of lemon rice, the cool vermicelli curd baath, the golden hued, crisp potato roast and the "Condensed milk" brown rice kheer, chilled.......what more you need???
Please click all the above mentioned links for the respective recipes.

Fry few vadams or papads if you want, to complete the thaali. Or, microwave a few papads. 
Please check my Glossary for any unknown terms




This post  first appeared in www.malpatskitchen.com

12:30:00 AM Mala Thiagu

Menu:

This is a superb thaali, can be made for any festival also. Crunchy colored bell peppers and protein-rich peanuts, enhancing the taste and nutritional value of lemon rice, the cool vermicelli curd baath, the golden hued, crisp potato roast and the "Condensed milk" brown rice kheer, chilled.......what more you need???
Please click all the above mentioned links for the respective recipes.

Fry few vadams or papads if you want, to complete the thaali. Or, microwave a few papads. 
Please check my Glossary for any unknown terms




This post  first appeared in www.malpatskitchen.com

Monday, July 24, 2017


Whoa..whoa...in this summer, can there be a better dish than this? The queen of summer fruits.........mango ..........is also here...got this idea from an upscale restaurant here...
And..........just like life, which is a combination of sweet and sour happenings, blithe and boring moments, high and low spirits, success and defeat, ........along with the sweet mangoes, I added some maavadu pieces too for a little spice. This is a special recipe for all the health conscious people. 
Please refer to my Bagala baath and Semiya bagala baath
Please refer to my Glossary for any unknown terms


Ingredients
Brown rice & Kodo millet, mixed together - 3/4 cup
Water - 2 1/4 cups
Salt to taste
Curds - as required
Chopped mango pieces - 1 cup
Chopped maavadu pickle  pieces - 3 tsps

To Season
Ghee - 2 tsps
Hing/asafoetida powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Curry leaves a few

Recipe Cuisine: South Indian; Category: Lunch / dinner
Prep time: 5 mts; Cooking time: 15 mts

Serves 3


Millet and brown rice, washed well, and soaked for 1/2 hour


Pressure cooked for 6-8 whistles, salt added


mashed well, while hot, then let to cool down


Curds added and mixed well


Look at the smooth texture of this bagala baath!!!


Top it with hing powder and curry leaves


In ghee, season mustard seeds and split urad dhal


Seasoning poured on top of the bagala baath.


Mixed well and refrigerated.



Just before serving, top with some chilled mango pieces, and very finely chopped maavadu pickle pieces. 

You just have to gently mix the whole thing, and start gulping down!!


This post first appeared in www.malpatskitchen.com




12:30:00 AM Mala Thiagu

Whoa..whoa...in this summer, can there be a better dish than this? The queen of summer fruits.........mango ..........is also here...got this idea from an upscale restaurant here...
And..........just like life, which is a combination of sweet and sour happenings, blithe and boring moments, high and low spirits, success and defeat, ........along with the sweet mangoes, I added some maavadu pieces too for a little spice. This is a special recipe for all the health conscious people. 
Please refer to my Bagala baath and Semiya bagala baath
Please refer to my Glossary for any unknown terms


Ingredients
Brown rice & Kodo millet, mixed together - 3/4 cup
Water - 2 1/4 cups
Salt to taste
Curds - as required
Chopped mango pieces - 1 cup
Chopped maavadu pickle  pieces - 3 tsps

To Season
Ghee - 2 tsps
Hing/asafoetida powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Curry leaves a few

Recipe Cuisine: South Indian; Category: Lunch / dinner
Prep time: 5 mts; Cooking time: 15 mts

Serves 3


Millet and brown rice, washed well, and soaked for 1/2 hour


Pressure cooked for 6-8 whistles, salt added


mashed well, while hot, then let to cool down


Curds added and mixed well


Look at the smooth texture of this bagala baath!!!


Top it with hing powder and curry leaves


In ghee, season mustard seeds and split urad dhal


Seasoning poured on top of the bagala baath.


Mixed well and refrigerated.



Just before serving, top with some chilled mango pieces, and very finely chopped maavadu pickle pieces. 

You just have to gently mix the whole thing, and start gulping down!!


This post first appeared in www.malpatskitchen.com




Friday, July 21, 2017

This post is an Aadi Velli special!!
All the 4 Fridays of this special month, after the advent of Dakshinayana, are very special for Goddess Shakthi, and worshipping Devi on these special days, will definitely root out evil forces, and SHE will protect us from the negative forces
Please refer to my other Festival delicacies, Payasams and kheers and celebrate this special Aadi month with genuine devotion.
What is Elai Adai? 
It is a Kerala delicacy....traditionally rice is ground, then made like dosas / pan cakes on banana leaves, on  which the sweet stuffing is spread and steamed as packets. This delicacy acquires extra aroma and taste since it is being steamed in banana leaves. Banana leaves, not only add flavor to the dish, but also keep all the flavors intact, and protect food from burning. Banana leaves are widely used in South Indian, Indonesian, Malaysian and Sri Lankan cuisines.
Though nowadays, many people use rice flour to make this, I have ground rice batter and made this recipe in the traditional manner.
Please refer to my Glossary for any unknown terms.



Ingredients

For the batter
Raw rice + Boiled rice - 3/4 cup (i.e., raw rice 1/4 + 1/8 cup; boiled rice 1/4 + 1/8 cup)
A pinch salt
Water as needed
Ghee - 1/2 tsp

For the filling
Grated coconut - 1 cup
Jaggery - 1 cup
Cardamom powder - 1/2 tsp
Jack fruit - 1/2 cup, chopped
Ghee - 1 tsp

Recipe Cuisine: South Indian; Category: Sweet/dessert/neivedhyam
Prep time: 30 mts; Cooking time: 40 mts

Yields 5 adais

The poornam / stuffing can be made 2 days ahead and refrigerated.
Jaggery measured, put in a pan and melted, then checked for impurities.

Fresh grated coconut added with cardamom powder, mixed well, then chopped jack fruit pieces added and mixed well

Keep it in a box, mix in 1 tso ghee, after it cools down, refrigerate.


Overnight soaked raw rice and boiled rice, loaded into blender jar, ground into a smooth batter like butter, a pinch of salt and ghee added to the batter and mixed well. Consistency of the batter is also shown, it should be slightly thicker than dosa batter.

Banana leaves have to be seasoned for this. First they have to be washed and wiped well, dried for some time, then the corner of the leaf removed, then toasted over flames till the leaf shrinks a bit, then slightly brushed with ghee and kept aside. For this purpose, tiffin leaves are ideal, so that the wastage will be less.
Take a ladle of batter, spread like dosa, spread generous portion of the filling to half portion, like how we do for masala dosa, bring the top portion of the leaf and close, so that it will be folded like a dosa, then make the leaf like a packet, and keep in the steamer, which already has been kept ready with boiling water.
First, one packet kept, then 3 are lined, steamed for 20 minutes, then the picture where you see the discolored leaves are after steaming.
Slowly open one packet and see. the adai will come out easily without sticking to the leaf. This shows, it is well cooked.

The well cooked adai



This post first appeared in www.malpatskitchen.com

Notes
*Some people make this delicacy with dried jack fruit also (called chakka varatti), but I think, using fresh jack fruit definitely gives  more flavor.
* You can make these adais, and just before eating, can warm them up slightly for 10 seconds in a microwave and serve them. They are really delicious!















12:30:00 AM Mala Thiagu
This post is an Aadi Velli special!!
All the 4 Fridays of this special month, after the advent of Dakshinayana, are very special for Goddess Shakthi, and worshipping Devi on these special days, will definitely root out evil forces, and SHE will protect us from the negative forces
Please refer to my other Festival delicacies, Payasams and kheers and celebrate this special Aadi month with genuine devotion.
What is Elai Adai? 
It is a Kerala delicacy....traditionally rice is ground, then made like dosas / pan cakes on banana leaves, on  which the sweet stuffing is spread and steamed as packets. This delicacy acquires extra aroma and taste since it is being steamed in banana leaves. Banana leaves, not only add flavor to the dish, but also keep all the flavors intact, and protect food from burning. Banana leaves are widely used in South Indian, Indonesian, Malaysian and Sri Lankan cuisines.
Though nowadays, many people use rice flour to make this, I have ground rice batter and made this recipe in the traditional manner.
Please refer to my Glossary for any unknown terms.



Ingredients

For the batter
Raw rice + Boiled rice - 3/4 cup (i.e., raw rice 1/4 + 1/8 cup; boiled rice 1/4 + 1/8 cup)
A pinch salt
Water as needed
Ghee - 1/2 tsp

For the filling
Grated coconut - 1 cup
Jaggery - 1 cup
Cardamom powder - 1/2 tsp
Jack fruit - 1/2 cup, chopped
Ghee - 1 tsp

Recipe Cuisine: South Indian; Category: Sweet/dessert/neivedhyam
Prep time: 30 mts; Cooking time: 40 mts

Yields 5 adais

The poornam / stuffing can be made 2 days ahead and refrigerated.
Jaggery measured, put in a pan and melted, then checked for impurities.

Fresh grated coconut added with cardamom powder, mixed well, then chopped jack fruit pieces added and mixed well

Keep it in a box, mix in 1 tso ghee, after it cools down, refrigerate.


Overnight soaked raw rice and boiled rice, loaded into blender jar, ground into a smooth batter like butter, a pinch of salt and ghee added to the batter and mixed well. Consistency of the batter is also shown, it should be slightly thicker than dosa batter.

Banana leaves have to be seasoned for this. First they have to be washed and wiped well, dried for some time, then the corner of the leaf removed, then toasted over flames till the leaf shrinks a bit, then slightly brushed with ghee and kept aside. For this purpose, tiffin leaves are ideal, so that the wastage will be less.
Take a ladle of batter, spread like dosa, spread generous portion of the filling to half portion, like how we do for masala dosa, bring the top portion of the leaf and close, so that it will be folded like a dosa, then make the leaf like a packet, and keep in the steamer, which already has been kept ready with boiling water.
First, one packet kept, then 3 are lined, steamed for 20 minutes, then the picture where you see the discolored leaves are after steaming.
Slowly open one packet and see. the adai will come out easily without sticking to the leaf. This shows, it is well cooked.

The well cooked adai



This post first appeared in www.malpatskitchen.com

Notes
*Some people make this delicacy with dried jack fruit also (called chakka varatti), but I think, using fresh jack fruit definitely gives  more flavor.
* You can make these adais, and just before eating, can warm them up slightly for 10 seconds in a microwave and serve them. They are really delicious!















Wednesday, July 19, 2017

Dhal fry.............is an all-time favorite, which is served in the road side dhabbas to five star restaurants......the unique combo of masoor  and moong dhals......gives an excellent texture to this dhal...enjoy it with rotis, poories or rice varieties.......
Please check my Glossary for any unknown terms.
Please check my other Dhals



Ingredient
Masoor dhal - 1/4 cup
Moong dhal - 1/4 cup
Turmeric powder - 1/2 tsp
Green chillies - 2, slit
Ginger-garlic paste - 3/4 tsp
Pearl onions - 6
Tomato - 1, finely chopped
Salt to taste

For seasoning
Ghee - 2 tsps
Jeera - 1 tsp
Broken red chilli - 1

Coriander leaves/cilantro for garnishing

Recipe Cuisine: North Indian; Category: Lunch / Dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 2


Both masoor and moong measured and taken in a pressure pan, then allowed to soak in hot water with turmeric powder, for an hour

Add ginger-garlic paste, and slit green chillies, pressure cook for 3-4 whistles, the topmost picture on the left shows the cooked dhal, then dhal mashed nicely, and salt to taste added


In a pan, heat ghee


Season jeera and red chilli


add the finely chopped pearl onions and tomato, saute well till the tomato pieces become mushy


Now, add 1 cup water, and allow to boil on slow flames


Then pour the mashed dhal, check the consistency, if need be, add some hot water to bring the dhal to the required consistency


Garnish with coriander leaves


Serve this extremely simple and awesome dhal with soft phulkas



This post first appeared in www.malpatskitchen.com
Notes
* Jeera can be replaced by nigella (kalonji) seeds too. I did not have that at home, hence I seasoned jeera.

12:30:00 AM Mala Thiagu
Dhal fry.............is an all-time favorite, which is served in the road side dhabbas to five star restaurants......the unique combo of masoor  and moong dhals......gives an excellent texture to this dhal...enjoy it with rotis, poories or rice varieties.......
Please check my Glossary for any unknown terms.
Please check my other Dhals



Ingredient
Masoor dhal - 1/4 cup
Moong dhal - 1/4 cup
Turmeric powder - 1/2 tsp
Green chillies - 2, slit
Ginger-garlic paste - 3/4 tsp
Pearl onions - 6
Tomato - 1, finely chopped
Salt to taste

For seasoning
Ghee - 2 tsps
Jeera - 1 tsp
Broken red chilli - 1

Coriander leaves/cilantro for garnishing

Recipe Cuisine: North Indian; Category: Lunch / Dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 2


Both masoor and moong measured and taken in a pressure pan, then allowed to soak in hot water with turmeric powder, for an hour

Add ginger-garlic paste, and slit green chillies, pressure cook for 3-4 whistles, the topmost picture on the left shows the cooked dhal, then dhal mashed nicely, and salt to taste added


In a pan, heat ghee


Season jeera and red chilli


add the finely chopped pearl onions and tomato, saute well till the tomato pieces become mushy


Now, add 1 cup water, and allow to boil on slow flames


Then pour the mashed dhal, check the consistency, if need be, add some hot water to bring the dhal to the required consistency


Garnish with coriander leaves


Serve this extremely simple and awesome dhal with soft phulkas



This post first appeared in www.malpatskitchen.com
Notes
* Jeera can be replaced by nigella (kalonji) seeds too. I did not have that at home, hence I seasoned jeera.

Monday, July 17, 2017

Cauliflower........which fights cancer, boosts heart health, is anti-inflammatory, rich in minerals and vitamins, low in calories, boosts brain health, supports detoxification, aids in good digestion, anti oxidants and phyto nutrients galore has been combined with the fresh Methi leaves which are rich in calcium, phosphorus and a good source of iron and Vitamin C, in this stuffed paratha, made of whole wheat flour.
Just imagine, how healthy these parathas are, how satiating they will be...
Here is the link for Dhal makhani
Please check my Glossary for any unknown terms


Ingredients

For the Dough
Whole wheat flour - 2 1/2 cups
Salt to taste
Oil - 2 tsps
Ghee - 1 tsp
Ajwain/carom seeds - 1/2 tsp
Oil and ghee, to cook the parathas, as needed.

For the stuffing
Cooking oil - 2 tsps
Jeera / cumin seeds - 1 1/2 tsps
Green chillies - 2-3, chopped fine
Cauliflowers - 2, grated fine
Methi/fenugreek leaves - 1 bunch, washed and chopped
Chilli powder - 1 tsp
Cumin / jeera powder - 11/2 tsps
Coriander powder - 11/2  tsps
Channa masala powder - 1 tsp
Salt to taste

Recipe Cuisine: North Indian; Category: Breakfast, Lunch, Dinner;
Prep time: 20 mts; Cooking time: 30 mts

Yields 15 parathas

Gobhi methi parathas


All the ingredients for the dough in a bowl, and all kneaded to a soft, pliable dough, and allowed to rest for 2-3 hours

Heat oil in a pan, season jeera and green chillies, and now, add the grated cauliflower and all the spice powders mentioned above


Mix well, now add the fresh, chopped methi leaves and salt to taste. Addition of water will cause some water secretion, keep in low flames, and saute well till all the water is absorbed. Needless to say, by now, cauliflower and fenugreek leaves would have cooked well and taken in all the flavors.


Keep the filling in a bowl and allow it to cool down fully


Roll a roti, keep the filling liberally, spreading it all over. 


Make another roti, close the one with filling with the other roti, gently pat, dust with wheat flour, and flatten. 


Flatten gently and roll into a slightly thick paratha, and trim the edges with a pizza cutter.



Dry roast the roti on a well heated up  nonstick tava or pan, dry roast both sides, then drizzle a drop of oil or ghee , whatever you like, and cook till golden color, light brown spots appear on both sides. Flames always on the lowest, you will be amazed to see how the roti puffs up as if it is a phulka, giving us the assurance that it is getting cooked well.


Serve the hot, delicious parathas with dhal makhani




This post first appeared in www.malpatskitchen.com
Notes
* For a new flavor, I added channa masala. You can add garam masala or any such masala.
* You can add cilantro/coriander leaves also. I did not. Just wanted the aroma and taste of methi to dominate.


12:30:00 AM Mala Thiagu
Cauliflower........which fights cancer, boosts heart health, is anti-inflammatory, rich in minerals and vitamins, low in calories, boosts brain health, supports detoxification, aids in good digestion, anti oxidants and phyto nutrients galore has been combined with the fresh Methi leaves which are rich in calcium, phosphorus and a good source of iron and Vitamin C, in this stuffed paratha, made of whole wheat flour.
Just imagine, how healthy these parathas are, how satiating they will be...
Here is the link for Dhal makhani
Please check my Glossary for any unknown terms


Ingredients

For the Dough
Whole wheat flour - 2 1/2 cups
Salt to taste
Oil - 2 tsps
Ghee - 1 tsp
Ajwain/carom seeds - 1/2 tsp
Oil and ghee, to cook the parathas, as needed.

For the stuffing
Cooking oil - 2 tsps
Jeera / cumin seeds - 1 1/2 tsps
Green chillies - 2-3, chopped fine
Cauliflowers - 2, grated fine
Methi/fenugreek leaves - 1 bunch, washed and chopped
Chilli powder - 1 tsp
Cumin / jeera powder - 11/2 tsps
Coriander powder - 11/2  tsps
Channa masala powder - 1 tsp
Salt to taste

Recipe Cuisine: North Indian; Category: Breakfast, Lunch, Dinner;
Prep time: 20 mts; Cooking time: 30 mts

Yields 15 parathas

Gobhi methi parathas


All the ingredients for the dough in a bowl, and all kneaded to a soft, pliable dough, and allowed to rest for 2-3 hours

Heat oil in a pan, season jeera and green chillies, and now, add the grated cauliflower and all the spice powders mentioned above


Mix well, now add the fresh, chopped methi leaves and salt to taste. Addition of water will cause some water secretion, keep in low flames, and saute well till all the water is absorbed. Needless to say, by now, cauliflower and fenugreek leaves would have cooked well and taken in all the flavors.


Keep the filling in a bowl and allow it to cool down fully


Roll a roti, keep the filling liberally, spreading it all over. 


Make another roti, close the one with filling with the other roti, gently pat, dust with wheat flour, and flatten. 


Flatten gently and roll into a slightly thick paratha, and trim the edges with a pizza cutter.



Dry roast the roti on a well heated up  nonstick tava or pan, dry roast both sides, then drizzle a drop of oil or ghee , whatever you like, and cook till golden color, light brown spots appear on both sides. Flames always on the lowest, you will be amazed to see how the roti puffs up as if it is a phulka, giving us the assurance that it is getting cooked well.


Serve the hot, delicious parathas with dhal makhani




This post first appeared in www.malpatskitchen.com
Notes
* For a new flavor, I added channa masala. You can add garam masala or any such masala.
* You can add cilantro/coriander leaves also. I did not. Just wanted the aroma and taste of methi to dominate.


Saturday, July 15, 2017

Recently while I was at Thanjavur, in a restaurant I tasted this wonderful curry. Mentally noted down the ingredients...
Green Beans has impressive anti oxidant capacity, rich in nutrients like Vitamin C, Flavonoids, beta carotene and it has maximum number of health-promoting phyto nutrients, minerals and vitamins.
Please check out my other South Indian Curries and Curries for rotis


Ingredients 
Fresh green beans , chopped - 2 1/2 cups
Onion - 1, chopped
Split moong dhal - 1/4 cup, soaked in hot water for an hour
Grated coconut - 3 tsps
Salt to taste

For seasoning
Virgin coconut oil - 2 tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 1/2 tsps
Slit green chillies - 2

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

Serves 2

Beans put in boiling water in a pan


Dhal also added


Both getting cooked perfectly. When beans is done, dhal also will be cooked to grainy texture. Now is the time to add salt.


Both done, the water also fully absorbed.



In a pan, add coconut oil, then add the seasonings mentioned above and then the Onions


Saute till the onions become golden, then add to the beans. Add the grated coconut too.


Now only beautiful looking but also very tasty.


Serve with hot rice and Sambar or rasam. Can be served with chapathies too, with any dhal.


This post first appeared in www.malpatskitchen.com
Notes
* Is a very good side for rotis also.






12:30:00 AM Mala Thiagu
Recently while I was at Thanjavur, in a restaurant I tasted this wonderful curry. Mentally noted down the ingredients...
Green Beans has impressive anti oxidant capacity, rich in nutrients like Vitamin C, Flavonoids, beta carotene and it has maximum number of health-promoting phyto nutrients, minerals and vitamins.
Please check out my other South Indian Curries and Curries for rotis


Ingredients 
Fresh green beans , chopped - 2 1/2 cups
Onion - 1, chopped
Split moong dhal - 1/4 cup, soaked in hot water for an hour
Grated coconut - 3 tsps
Salt to taste

For seasoning
Virgin coconut oil - 2 tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 1/2 tsps
Slit green chillies - 2

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

Serves 2

Beans put in boiling water in a pan


Dhal also added


Both getting cooked perfectly. When beans is done, dhal also will be cooked to grainy texture. Now is the time to add salt.


Both done, the water also fully absorbed.



In a pan, add coconut oil, then add the seasonings mentioned above and then the Onions


Saute till the onions become golden, then add to the beans. Add the grated coconut too.


Now only beautiful looking but also very tasty.


Serve with hot rice and Sambar or rasam. Can be served with chapathies too, with any dhal.


This post first appeared in www.malpatskitchen.com
Notes
* Is a very good side for rotis also.