Sunday, February 18, 2018

Who is Kallazhagar??
The beautiul Lord Vishnu, who steals the devotees' hearts with his ineffable beauty...
He is Sundararaja perumal, with Sridevi and Bhudevi, in the Azhagar Kovil, situated at the foot hills of Azhagar mountains, Madurai.
 This temple is one of the 108 Divya Desams.
Had recently been there, and since I knew, this temple prasaad dosa is a renowned one, I got this authentic recipe from the madappalli (kitchen). Ofcourse, I have made slight variations, to make it healthy, home made version. They make it so very thick, almost deep fry it in ghee, and definitely even 2 or 3 small bits are over satiating...Plus, they use only raw rice, but to make it crisper, I have added boiled rice too.


Ingredients
Boiled rice - 3/4 cup
Raw rice - 3/4 cup
Broken black urad with skin - 1/2 cup
Salt to taste
Grated ginger - 1 tsp
Pepper - 1 tsp, Jeera - 1 tsp, both made into a coarse powder
Curry leaves - a few, cut into thin strips
Enough oil and ghee, mixed together, to cook the dosas

Recipe cuisine: South Indian; Category: Breakfast/dinner
Prep time: 10 mts; Soaking time: 3 hours; Fermenting time: 8-9 hours; Cooking time: 3-4 mts for each dosa

Yields 10 dosas


Rice and black urad dhal, soaked separately for 3 hours


Ginger grated, pepper and jeera powdered and curry leaves thinly cut


Urad dhal ground to a smooth batter


Rice also ground and added along with salt


Jeera-pepper powder, ginger and curry leaves added


mixed well, and let aside to ferment


Dosa poured like regular dosa, in the center and spread to the corners, oil and ghee drizzled around


Flipped over


Dosa served with chutney and molagappodi


This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
Who is Kallazhagar??
The beautiul Lord Vishnu, who steals the devotees' hearts with his ineffable beauty...
He is Sundararaja perumal, with Sridevi and Bhudevi, in the Azhagar Kovil, situated at the foot hills of Azhagar mountains, Madurai.
 This temple is one of the 108 Divya Desams.
Had recently been there, and since I knew, this temple prasaad dosa is a renowned one, I got this authentic recipe from the madappalli (kitchen). Ofcourse, I have made slight variations, to make it healthy, home made version. They make it so very thick, almost deep fry it in ghee, and definitely even 2 or 3 small bits are over satiating...Plus, they use only raw rice, but to make it crisper, I have added boiled rice too.


Ingredients
Boiled rice - 3/4 cup
Raw rice - 3/4 cup
Broken black urad with skin - 1/2 cup
Salt to taste
Grated ginger - 1 tsp
Pepper - 1 tsp, Jeera - 1 tsp, both made into a coarse powder
Curry leaves - a few, cut into thin strips
Enough oil and ghee, mixed together, to cook the dosas

Recipe cuisine: South Indian; Category: Breakfast/dinner
Prep time: 10 mts; Soaking time: 3 hours; Fermenting time: 8-9 hours; Cooking time: 3-4 mts for each dosa

Yields 10 dosas


Rice and black urad dhal, soaked separately for 3 hours


Ginger grated, pepper and jeera powdered and curry leaves thinly cut


Urad dhal ground to a smooth batter


Rice also ground and added along with salt


Jeera-pepper powder, ginger and curry leaves added


mixed well, and let aside to ferment


Dosa poured like regular dosa, in the center and spread to the corners, oil and ghee drizzled around


Flipped over


Dosa served with chutney and molagappodi


This post first appeared in www.malpatskitchen.com


Tuesday, February 13, 2018

                                                                  Menu:
                                                      1. Onion Vathakuzhambu
                                                      2. Keerai masiyal
                                                      3. Potato roast
                                                      4. White cauliflower curry
                                                      5. Paruppu thogayal
                                                      6. Restaurant-style Paruppu podi
                                                      7. Vadams (store bought)
                                                      8. Paruppu podi saadham mixed with hot rice and a dash of ghee




This post first appeared in www.malpatskitchen.com







12:00:00 AM Mala Thiagu
                                                                  Menu:
                                                      1. Onion Vathakuzhambu
                                                      2. Keerai masiyal
                                                      3. Potato roast
                                                      4. White cauliflower curry
                                                      5. Paruppu thogayal
                                                      6. Restaurant-style Paruppu podi
                                                      7. Vadams (store bought)
                                                      8. Paruppu podi saadham mixed with hot rice and a dash of ghee




This post first appeared in www.malpatskitchen.com







Friday, February 9, 2018

Do you have cold?
Do you have a blocked nose and congested chest?
Throat irritation with cough?
Feverish feeling and body aching?
 Here is a medicine for all these health issues......all rolled into one RICE preparation!!!
I was having all the above mentioned illness, made this and ate, and the very next day, bade adieu to all these!!!
Vetrilai aka Betel leaves always play an important part in all functions...when we keep betel leaves with  betel nut (paakku), that means, we are having the witness of all the 4 Vedas. That's why, for the Nischaya thamboolam (engagement), we say, vetrilai-paakku exchange...these leaves  are  used in all religious ceremonies...auspicious or inauspicious...we eat it as a paan...and most importantly, when we make a garland out of it, it is very special for Lord Hanuman as well as Lord Narasimha.
Such a sacred leaf has loads of health benefits also. It is a rich source of Calcium, replete with Vitamin C and many more Vitamins, riboflavine, eases constipation and improves digestion, promotes oral health and reduces gastric pain, treats respiratory problems and relieves cough, amazing anti-septic and anti-fungal remedy, relieves back and muscular pains, heals wounds and infections, treats head ache, and prevents body odor. Such a power-packed betel leaf is clubbed with the no way less Kandanthippili (Long peppers)..not only that...curry leaves, pepper, jeera and white sesame seeds.....
I can hear you asking me, where was this recipe hiding  all these days???? I recently read about betel leaf in a tamil news paper, and concocted this recipe.
Please check out my Kandanthippili rasam
This is very apt for neivedhyam also, since usage of onions and garlic has been skipped.



Ingredients
Sona masuri / raw rice/basmati rice - 1 cup
Water - 2 1/2 cups
Salt to taste
Betel leaves - 8-10
Ground nuts - 1/4 cup

To dry roast and powder
White sesame seeds - 1 tsp
Pepper - 3/4 tsp
Jeera/cumin - 1 tsp
Long pepper - 4-5, broken
Red chillies - 3
Curry leaves - a few

To season
Ghee - 2 tsps
Gingely/cooking oil - 2 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp
Channa dhal - 1 tsp
Red chillies - 2, broken

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 40 mts

Serves 3

Normal usage...


Betel leaves, washed, wiped, center stem removed and finely chopped


Ingredients above mentioned, dry roasted in a non stick pan


Curry leaves also added


After cooling down, loaded into a blender jar


Powdered


 Rice, soaked for 20 minutes, then cooked , taking care to see that the grains are separate from one another, and allowed to cool down


Groundnuts getting roasted in 1 tsp oil


and added to the rice


Above mentioned seasonings done in oil plus ghee


After everything becomes golden


the chopped betel leaves added and sauteed nicely on slow flames



Now the roasted powder is added


Mixed well


and added to the cooled rice, salt to taste also added Mix well


Serve with a roasted papad and curds. Serve it warm.



This post first appeared in www.malpatskitchen.com
Notes
* I don't think, kids will eat this rice. It has the "Kaaram" of betel leaves, long pepper, pepper and red chillies, all good for health "kaarams".......but, kids may find it a bit spicy.
* If you want, you can add a few pods of garlic too. I wanted to make it the saatvik way.












12:00:00 AM Mala Thiagu
Do you have cold?
Do you have a blocked nose and congested chest?
Throat irritation with cough?
Feverish feeling and body aching?
 Here is a medicine for all these health issues......all rolled into one RICE preparation!!!
I was having all the above mentioned illness, made this and ate, and the very next day, bade adieu to all these!!!
Vetrilai aka Betel leaves always play an important part in all functions...when we keep betel leaves with  betel nut (paakku), that means, we are having the witness of all the 4 Vedas. That's why, for the Nischaya thamboolam (engagement), we say, vetrilai-paakku exchange...these leaves  are  used in all religious ceremonies...auspicious or inauspicious...we eat it as a paan...and most importantly, when we make a garland out of it, it is very special for Lord Hanuman as well as Lord Narasimha.
Such a sacred leaf has loads of health benefits also. It is a rich source of Calcium, replete with Vitamin C and many more Vitamins, riboflavine, eases constipation and improves digestion, promotes oral health and reduces gastric pain, treats respiratory problems and relieves cough, amazing anti-septic and anti-fungal remedy, relieves back and muscular pains, heals wounds and infections, treats head ache, and prevents body odor. Such a power-packed betel leaf is clubbed with the no way less Kandanthippili (Long peppers)..not only that...curry leaves, pepper, jeera and white sesame seeds.....
I can hear you asking me, where was this recipe hiding  all these days???? I recently read about betel leaf in a tamil news paper, and concocted this recipe.
Please check out my Kandanthippili rasam
This is very apt for neivedhyam also, since usage of onions and garlic has been skipped.



Ingredients
Sona masuri / raw rice/basmati rice - 1 cup
Water - 2 1/2 cups
Salt to taste
Betel leaves - 8-10
Ground nuts - 1/4 cup

To dry roast and powder
White sesame seeds - 1 tsp
Pepper - 3/4 tsp
Jeera/cumin - 1 tsp
Long pepper - 4-5, broken
Red chillies - 3
Curry leaves - a few

To season
Ghee - 2 tsps
Gingely/cooking oil - 2 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp
Channa dhal - 1 tsp
Red chillies - 2, broken

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 40 mts

Serves 3

Normal usage...


Betel leaves, washed, wiped, center stem removed and finely chopped


Ingredients above mentioned, dry roasted in a non stick pan


Curry leaves also added


After cooling down, loaded into a blender jar


Powdered


 Rice, soaked for 20 minutes, then cooked , taking care to see that the grains are separate from one another, and allowed to cool down


Groundnuts getting roasted in 1 tsp oil


and added to the rice


Above mentioned seasonings done in oil plus ghee


After everything becomes golden


the chopped betel leaves added and sauteed nicely on slow flames



Now the roasted powder is added


Mixed well


and added to the cooled rice, salt to taste also added Mix well


Serve with a roasted papad and curds. Serve it warm.



This post first appeared in www.malpatskitchen.com
Notes
* I don't think, kids will eat this rice. It has the "Kaaram" of betel leaves, long pepper, pepper and red chillies, all good for health "kaarams".......but, kids may find it a bit spicy.
* If you want, you can add a few pods of garlic too. I wanted to make it the saatvik way.












Monday, February 5, 2018

I never had any idea, this curry is going to be so tasty...thanks to my daughter, who recently made this, and told me, I must make it as soon as possible, because it is so yum!!
I can call this curry a 3 pan-1 ladle curry, since simultaneously I used 3 pans, but the same ladle , and it was over soon. Well...if you have the time, and if you cannot manage 3 burners at a time, then you must do it one by one.
Here are my other okra/bhindi/vendakkai varieties:
1. Stuffed bhindi
2. Bhindi masala
3. Soft vendakkai
4. Okra morekuzhambu
Please check my Glossary for any unknown terms.
This aloo-bhindi curry is a perfect side for rotis, poories or pulavs.

Ingredients
Potato - 1, large, peeled and cut lengthwise
Okra - 15, washed, wiped and cut into long pieces
Onion - 1, cut lengthwise
Tomatoes - 2, chopped
Ginger-garlic paste - 3/4 tsp
Turmeric powder - 3/4 tsp
Chilli powder - 3/4 tsp
Kitchen king masala powder - 2 tsps
Salt to taste
Cooking oil - totally 6-8 tsps
Jeera/cumin seeds - 1 tsp
Coriander/cilantro leaves for garnishing

Recipe Cuisine: North indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 2

All vegetables cut and kept ready


Heat the first pan, add some oil, add cut okras/bhindis, turmeric powder,  a pinch salt, and half of the chilli powder, mentioned above, keep on slow fire, and let them become crunchy and well roasted.


Heat the 2nd pan, add some oil, add turmeric  powder, a pinch salt and some chilli powder, keep on slow flames, allow potatoes to become crunchy and golden.


Getting roasted


Getting roasted


Now, heat the 3rd pan, add the remaining oil, season jeera


Add the chopped onion and the ginger garlic paste


After the tomatoes become transclucent, add the tomatoes and the kitchen king masala. Since the Kitchen king masala itself has chilli in it, there is no need to add more chilli powder, then it will become very spicy.


Add 1/2 cup water, allow the tomatoes to become mushy.


Okra fully roasted


Potatoes have become almost like french fries...it is very hard to refrain ourselves from popping one or two into our mouths๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹


Tomatoes have turned mushy, water has been absorbed.


Now add the crunchy bhindis and aloo


Add salt to taste


Mix well


Curry is ready now...switch off.


Serve with methi rotis or any roti of your choice, after garnishing with cilantro leaves. Please check my roti varieties here



This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
I never had any idea, this curry is going to be so tasty...thanks to my daughter, who recently made this, and told me, I must make it as soon as possible, because it is so yum!!
I can call this curry a 3 pan-1 ladle curry, since simultaneously I used 3 pans, but the same ladle , and it was over soon. Well...if you have the time, and if you cannot manage 3 burners at a time, then you must do it one by one.
Here are my other okra/bhindi/vendakkai varieties:
1. Stuffed bhindi
2. Bhindi masala
3. Soft vendakkai
4. Okra morekuzhambu
Please check my Glossary for any unknown terms.
This aloo-bhindi curry is a perfect side for rotis, poories or pulavs.

Ingredients
Potato - 1, large, peeled and cut lengthwise
Okra - 15, washed, wiped and cut into long pieces
Onion - 1, cut lengthwise
Tomatoes - 2, chopped
Ginger-garlic paste - 3/4 tsp
Turmeric powder - 3/4 tsp
Chilli powder - 3/4 tsp
Kitchen king masala powder - 2 tsps
Salt to taste
Cooking oil - totally 6-8 tsps
Jeera/cumin seeds - 1 tsp
Coriander/cilantro leaves for garnishing

Recipe Cuisine: North indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 2

All vegetables cut and kept ready


Heat the first pan, add some oil, add cut okras/bhindis, turmeric powder,  a pinch salt, and half of the chilli powder, mentioned above, keep on slow fire, and let them become crunchy and well roasted.


Heat the 2nd pan, add some oil, add turmeric  powder, a pinch salt and some chilli powder, keep on slow flames, allow potatoes to become crunchy and golden.


Getting roasted


Getting roasted


Now, heat the 3rd pan, add the remaining oil, season jeera


Add the chopped onion and the ginger garlic paste


After the tomatoes become transclucent, add the tomatoes and the kitchen king masala. Since the Kitchen king masala itself has chilli in it, there is no need to add more chilli powder, then it will become very spicy.


Add 1/2 cup water, allow the tomatoes to become mushy.


Okra fully roasted


Potatoes have become almost like french fries...it is very hard to refrain ourselves from popping one or two into our mouths๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹


Tomatoes have turned mushy, water has been absorbed.


Now add the crunchy bhindis and aloo


Add salt to taste


Mix well


Curry is ready now...switch off.


Serve with methi rotis or any roti of your choice, after garnishing with cilantro leaves. Please check my roti varieties here



This post first appeared in www.malpatskitchen.com