Monday, March 18, 2019

A relative of mine gave me this great recipe... in fact, I had tasted her thokku, fell in love with that, and asked her for the recipe. This Tomato-Coriander thokku is very useful to us...excellent side for rotis and dosas, and also, when we are in a hurry, just mix it to some left over rice, and tomato rice is ready!




Ingredients
Tomatoes - 6, pressure cooked for 3-4 whistles
Coriander - 2 handfuls
Red chillies - 3
Green chillies - 3-4
Hing powder - 1/2 tsp
Chilli powder - 1 tsp
Sugar - 1/2 tsp
Salt to taste

To season
Gingely oil - 5-6 tbsps
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Pickle/side/preserve
Prep time: 5 mts; Cooking time: 20-25 mts

Yields a small bottle of thokku


Well washed and chopped coriander leaves/cilantro, loaded into the blender jar along with hing powder, green and red chillies


and ground to a fine paste


Pressure cooked tomatoes let aside to cool for awhile


and pureed


Gingely oil heated in a non stick pan, and mustard seeds and turmeric powder are seasoned


Keep on slow flames, add the tomato puree


And now add the coriander paste


Mix well, add chilli powder, salt to taste and sugar


Mix well


Cover with a lid, so that  the mixture will not splatter here and there


Switch off when the oil starts oozing out from the corners


Store in a clean, sun dried glass container, refrigerate after it cools down, and its shelf life is about a fortnight when refrigerated.


This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
A relative of mine gave me this great recipe... in fact, I had tasted her thokku, fell in love with that, and asked her for the recipe. This Tomato-Coriander thokku is very useful to us...excellent side for rotis and dosas, and also, when we are in a hurry, just mix it to some left over rice, and tomato rice is ready!




Ingredients
Tomatoes - 6, pressure cooked for 3-4 whistles
Coriander - 2 handfuls
Red chillies - 3
Green chillies - 3-4
Hing powder - 1/2 tsp
Chilli powder - 1 tsp
Sugar - 1/2 tsp
Salt to taste

To season
Gingely oil - 5-6 tbsps
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Pickle/side/preserve
Prep time: 5 mts; Cooking time: 20-25 mts

Yields a small bottle of thokku


Well washed and chopped coriander leaves/cilantro, loaded into the blender jar along with hing powder, green and red chillies


and ground to a fine paste


Pressure cooked tomatoes let aside to cool for awhile


and pureed


Gingely oil heated in a non stick pan, and mustard seeds and turmeric powder are seasoned


Keep on slow flames, add the tomato puree


And now add the coriander paste


Mix well, add chilli powder, salt to taste and sugar


Mix well


Cover with a lid, so that  the mixture will not splatter here and there


Switch off when the oil starts oozing out from the corners


Store in a clean, sun dried glass container, refrigerate after it cools down, and its shelf life is about a fortnight when refrigerated.


This post first appeared in www.malpatskitchen.com





Tuesday, March 12, 2019




                                             

                                                                    Menu:
                                                                  1. Bread channa
                                                                  2. Jeera pulav
                                                                  3. Punjabi subzi
                                                                  4. Subzi dhal
                                                                  5. Badam burfi







This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu



                                             

                                                                    Menu:
                                                                  1. Bread channa
                                                                  2. Jeera pulav
                                                                  3. Punjabi subzi
                                                                  4. Subzi dhal
                                                                  5. Badam burfi







This post first appeared in www.malpatskitchen.com


Saturday, March 2, 2019

Manathakkai keerai /also known as Black nightshade in english has tremendous health benefits. It cures mouth, stomach and liver ulcers, consuming this regularly wards off constipation, treats bad breath, is also useful when one is suffering from urinary infection and consuming these leaves twice a week, cures cancer too.
Please check my other spinach recipes here



                                                                          Ingredients
                                          Manathakkali keerai - 1 bunch, leaves taken, washed well                                                                      Moong dhal - 1/2 cup
                                          Salt to taste
                                          Jaggery - 1 tsp
                                          Turmeric powder - 1/2 tsp

                                                                        To grind
                                                       Grated coconut - 3-4 tsps
                                                       Jeera/cumin seeds - 1 tsp
                                                       Green chillies - 2-3

                                                                       To season 
                                                           Coconut oil - 2-3 tsps
                                                           Hing powder - 1/2 tsp
                                                           Mustard seeds - 3/4 tsp
                                                           Broken urad dhal - 1 tsp

                               Recipe cuisine: South Indian; Category: Side dish for lunch
                               Prep time:  15 mts;   Cooking time: 20 mts

                                                                    Serves 3

       Take the measured moong dhal in a pressure pan, soak for 15 minutes with turmeric powder


You must not cut these leaves, then they turn out to be very bitter. Nicely washed and drained leaves are added to the dhal



Pressure cooked for 3-4 whistles. The picture below shows the cooked spinach and dhal together.




Blend nicely with a hand blender


Coconut, green chillies and jeera loaded in the blender jar, and ground to a fine paste


Ground paste, salt to taste and jaggery added to the blended spinach-dhal mixture.


Hing powder added on top, while this mixture is let to simmer for 5-7 minutes.


Above mentioned ingredients seasoned in coconut oil


Serve hot with brown or white rice...your choice!!


This post first came in www.malpatskitchen.com







                                 

12:00:00 AM Mala Thiagu
Manathakkai keerai /also known as Black nightshade in english has tremendous health benefits. It cures mouth, stomach and liver ulcers, consuming this regularly wards off constipation, treats bad breath, is also useful when one is suffering from urinary infection and consuming these leaves twice a week, cures cancer too.
Please check my other spinach recipes here



                                                                          Ingredients
                                          Manathakkali keerai - 1 bunch, leaves taken, washed well                                                                      Moong dhal - 1/2 cup
                                          Salt to taste
                                          Jaggery - 1 tsp
                                          Turmeric powder - 1/2 tsp

                                                                        To grind
                                                       Grated coconut - 3-4 tsps
                                                       Jeera/cumin seeds - 1 tsp
                                                       Green chillies - 2-3

                                                                       To season 
                                                           Coconut oil - 2-3 tsps
                                                           Hing powder - 1/2 tsp
                                                           Mustard seeds - 3/4 tsp
                                                           Broken urad dhal - 1 tsp

                               Recipe cuisine: South Indian; Category: Side dish for lunch
                               Prep time:  15 mts;   Cooking time: 20 mts

                                                                    Serves 3

       Take the measured moong dhal in a pressure pan, soak for 15 minutes with turmeric powder


You must not cut these leaves, then they turn out to be very bitter. Nicely washed and drained leaves are added to the dhal



Pressure cooked for 3-4 whistles. The picture below shows the cooked spinach and dhal together.




Blend nicely with a hand blender


Coconut, green chillies and jeera loaded in the blender jar, and ground to a fine paste


Ground paste, salt to taste and jaggery added to the blended spinach-dhal mixture.


Hing powder added on top, while this mixture is let to simmer for 5-7 minutes.


Above mentioned ingredients seasoned in coconut oil


Serve hot with brown or white rice...your choice!!


This post first came in www.malpatskitchen.com







                                 

Thursday, February 14, 2019


  • Amla/Nellikkai/Gooseberry can be called the Power House of Nutrition...it can fight off various types of Cancers and cardio vascular diseases, naturally lowers blood glucose levels, can keep tooth decays at bay, keeps blood sugar levels down, treats jaundiuce and provides very good dental health...
  • Please refer to my Curd Nellikkai
  • I actually added lot of Nellikkais to this rice variety, and it was extremely tasty. 


Ingredients
Raw rice/sona masuri - 1 cup
Amla - 8(big variety), washed and chopped, leaving the seeds out
Peanuts - 1/8 cup
Salt to taste

To grind
Amlas/nellikkais
Green chillies - 3-4
Coconut - 2 tsps

To season
Gingely oil - 3-4 tsps
Turmeric powder - 1/2 tsp
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Channa dhal - 1 1/2 tsps
Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch
Prep time: 10 mts; Cooking time: 30 mts to cook rice; 10 minutes to season, mix etc

Serves 3-4

Amlas washed , wiped and ready to be cut


Grinding ingredients loaded into the blender jar


Coarsely pulsed


Oil heated up in a non stick pan, seasoning of the above mentioned ingredients done


As soon as the mustard seeds are about to splutter, add curry leaves and peanuts, by the time the dhals get golden in color, peanuts also will be rightly roasted




Add the pulsed amla mixture and saute for 3-4 minutes. Since amlas can be eaten raw also, there is no need to saute them till the raw smell disappears. Salt to taste added


Mixed well


The cooked and cooled rice added


Mixed up well


Serve this very tasty amla rice with raita of your choice, or just some curds.


Note
*No need to add lemon juice, then the flavor of amla will get confused, it may taste like lemon rice.

This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu

  • Amla/Nellikkai/Gooseberry can be called the Power House of Nutrition...it can fight off various types of Cancers and cardio vascular diseases, naturally lowers blood glucose levels, can keep tooth decays at bay, keeps blood sugar levels down, treats jaundiuce and provides very good dental health...
  • Please refer to my Curd Nellikkai
  • I actually added lot of Nellikkais to this rice variety, and it was extremely tasty. 


Ingredients
Raw rice/sona masuri - 1 cup
Amla - 8(big variety), washed and chopped, leaving the seeds out
Peanuts - 1/8 cup
Salt to taste

To grind
Amlas/nellikkais
Green chillies - 3-4
Coconut - 2 tsps

To season
Gingely oil - 3-4 tsps
Turmeric powder - 1/2 tsp
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Channa dhal - 1 1/2 tsps
Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch
Prep time: 10 mts; Cooking time: 30 mts to cook rice; 10 minutes to season, mix etc

Serves 3-4

Amlas washed , wiped and ready to be cut


Grinding ingredients loaded into the blender jar


Coarsely pulsed


Oil heated up in a non stick pan, seasoning of the above mentioned ingredients done


As soon as the mustard seeds are about to splutter, add curry leaves and peanuts, by the time the dhals get golden in color, peanuts also will be rightly roasted




Add the pulsed amla mixture and saute for 3-4 minutes. Since amlas can be eaten raw also, there is no need to saute them till the raw smell disappears. Salt to taste added


Mixed well


The cooked and cooled rice added


Mixed up well


Serve this very tasty amla rice with raita of your choice, or just some curds.


Note
*No need to add lemon juice, then the flavor of amla will get confused, it may taste like lemon rice.

This post first appeared in www.malpatskitchen.com





Saturday, February 9, 2019

Well..........season being so bad, and return from a quite cold place, has left us with cold, cough and lot of chest congestion....but one good thing is, the advent of this recipe!!
Nowadays, I am strictly against antibiotics (unless unavoidable), and allopathy medicines.
Though I can make kandanthippili rasam, don't have the strength or energy to make that.
So, I was just browsing about the various medicinal benefits of a few things I know...decided to combine them in powder form, which I can add to milk and drink.
* Palm Candy...which is good for respiratory problems
* Turmeric powder....... good for cold and cough, has the richest Curcumin
* Long pepper ..... keeps the respiratory problems at bay
* Pepper ---good for cold and cough and lungs
* Cardamom ... good in treating infections, and also useful to alleviate breathing difficulty
* Dry ginger ...great in relieving cough, cold and sore throat
So, these are the wonder-ingredients that have gone into this powder...
Who has the patience to drink milk with turmeric everyday???
Who has the patience to drink milk with pepper everyday???
Who has the patience to make kandanthippili rasam, when unwell???
Who has the patience to add ginger in tea, while  indisposed???
Who will always have a ready stock of palm candies??
So...
 Here comes , Malpat's Miracle powder, combining all these into one, so, work becomes easier for us.
I could have taken a better photo, wiping the platform etc...sorry!! had no energy!! had no strength!!




Ingredients
Palm candy - 7-8 pieces
Long pepper( kandanthippili) - 4-5 pieces
Pepper - 1 tsp
Turmeric powder - 1 tsp
Dry ginger - a small piece
Cardamom - 3-4

Yields about 1/2 a small bottle


The above mentioned ingredients loaded into blender jar



Powdered


Stored in an airtight container.
 Please boil one tsp of this powder with  1 cup milk, simmer for 2 minutes, then strain ...there might be some impurities in palm candy......... and drink it hot-hot before going to bed. Well......I am going to try this out too for 3-4 days...


After drinking this for 3 nights, on the 4th day:

Day 1: No cough during sleep
Day 2: chest congestion reduced to great extent
Day 3: Cold gone fully, over all feeling lot better
Day 4: Ready to travel again!!!😊😊😊😊😊





This post first appeared in www.malpatskitchen.com

Notes
* This can be made in small quantities like this, to retain freshness.
*Or, if you need to make slightly larger quantity, then should be stored in refrigerator, because it is not going to be used everyday.
* A tsp of honey can be added too.


12:00:00 AM Mala Thiagu
Well..........season being so bad, and return from a quite cold place, has left us with cold, cough and lot of chest congestion....but one good thing is, the advent of this recipe!!
Nowadays, I am strictly against antibiotics (unless unavoidable), and allopathy medicines.
Though I can make kandanthippili rasam, don't have the strength or energy to make that.
So, I was just browsing about the various medicinal benefits of a few things I know...decided to combine them in powder form, which I can add to milk and drink.
* Palm Candy...which is good for respiratory problems
* Turmeric powder....... good for cold and cough, has the richest Curcumin
* Long pepper ..... keeps the respiratory problems at bay
* Pepper ---good for cold and cough and lungs
* Cardamom ... good in treating infections, and also useful to alleviate breathing difficulty
* Dry ginger ...great in relieving cough, cold and sore throat
So, these are the wonder-ingredients that have gone into this powder...
Who has the patience to drink milk with turmeric everyday???
Who has the patience to drink milk with pepper everyday???
Who has the patience to make kandanthippili rasam, when unwell???
Who has the patience to add ginger in tea, while  indisposed???
Who will always have a ready stock of palm candies??
So...
 Here comes , Malpat's Miracle powder, combining all these into one, so, work becomes easier for us.
I could have taken a better photo, wiping the platform etc...sorry!! had no energy!! had no strength!!




Ingredients
Palm candy - 7-8 pieces
Long pepper( kandanthippili) - 4-5 pieces
Pepper - 1 tsp
Turmeric powder - 1 tsp
Dry ginger - a small piece
Cardamom - 3-4

Yields about 1/2 a small bottle


The above mentioned ingredients loaded into blender jar



Powdered


Stored in an airtight container.
 Please boil one tsp of this powder with  1 cup milk, simmer for 2 minutes, then strain ...there might be some impurities in palm candy......... and drink it hot-hot before going to bed. Well......I am going to try this out too for 3-4 days...


After drinking this for 3 nights, on the 4th day:

Day 1: No cough during sleep
Day 2: chest congestion reduced to great extent
Day 3: Cold gone fully, over all feeling lot better
Day 4: Ready to travel again!!!😊😊😊😊😊





This post first appeared in www.malpatskitchen.com

Notes
* This can be made in small quantities like this, to retain freshness.
*Or, if you need to make slightly larger quantity, then should be stored in refrigerator, because it is not going to be used everyday.
* A tsp of honey can be added too.


Monday, February 4, 2019

                                                             Menu:
                                                     1. Crushed mint rotis
                                                     2. Dhal fry
                                                     3. Mango chunda
                                                     4.Brown rice-millet bagala baath
                                                     5. Veppilaikatti



This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
                                                             Menu:
                                                     1. Crushed mint rotis
                                                     2. Dhal fry
                                                     3. Mango chunda
                                                     4.Brown rice-millet bagala baath
                                                     5. Veppilaikatti



This post first appeared in www.malpatskitchen.com

Monday, January 28, 2019

POHA IDLIS.....many may not know, Poha is highly probiotic. It is easily available, comes in convenient packs, 2 varieties of Poha, thin and thick are available in markets. I have used thick variety of poha. Poha controls blood sugars, is a source of good carbs, easily digestible and rich in Iron, and low in calories. Indian Poha must be added more frequently to our diet, in healthy breakfast forms.
This spongy , soft idlis were so good...no difference between our regular idlis ...Recipe source is Tarla Dalal, but she hasn't added methi seeds, wherein I have added.


Ingredients

Idli rava - 1 1/2 cups (the ratio is 1 cup idli rava:1/2 cup poha, 1/2 cup urad dhal)
Poha - 1/4+1/8 cups
Whole urad dhal - 1/4 + 1/8 cups
Methi seeds - 1 tsp 
Salt to taste

Recipe cuisine: South Indian; Category: Breakfast/dinner
Prep time: 10 mts; Soaking time: 2 hrs; Fermenting time: Over night
Cooking time: 12-13 mts for each batch
Recipe source: Tarla Dalal

Yields 24 idlis

Poha, urad and methi seeds measured and taken, washed well


and soaked for 2 hours


Idli rava sprinkled with hot water, and allowed to rest for 2 hours


After 2 hours, loaded into blender jar


Ground well, added to the idli rava, salt to taste added


Batter mixed well and let to ferment


The well fermented batter



Idli plates greased, batter poured, and steamed for 12-13 minutes. Don't open at once, allow to sit for 5 minutes, then open


The porous, soft idlis


Served with raw cilantro chutney and molagappodi


This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
POHA IDLIS.....many may not know, Poha is highly probiotic. It is easily available, comes in convenient packs, 2 varieties of Poha, thin and thick are available in markets. I have used thick variety of poha. Poha controls blood sugars, is a source of good carbs, easily digestible and rich in Iron, and low in calories. Indian Poha must be added more frequently to our diet, in healthy breakfast forms.
This spongy , soft idlis were so good...no difference between our regular idlis ...Recipe source is Tarla Dalal, but she hasn't added methi seeds, wherein I have added.


Ingredients

Idli rava - 1 1/2 cups (the ratio is 1 cup idli rava:1/2 cup poha, 1/2 cup urad dhal)
Poha - 1/4+1/8 cups
Whole urad dhal - 1/4 + 1/8 cups
Methi seeds - 1 tsp 
Salt to taste

Recipe cuisine: South Indian; Category: Breakfast/dinner
Prep time: 10 mts; Soaking time: 2 hrs; Fermenting time: Over night
Cooking time: 12-13 mts for each batch
Recipe source: Tarla Dalal

Yields 24 idlis

Poha, urad and methi seeds measured and taken, washed well


and soaked for 2 hours


Idli rava sprinkled with hot water, and allowed to rest for 2 hours


After 2 hours, loaded into blender jar


Ground well, added to the idli rava, salt to taste added


Batter mixed well and let to ferment


The well fermented batter



Idli plates greased, batter poured, and steamed for 12-13 minutes. Don't open at once, allow to sit for 5 minutes, then open


The porous, soft idlis


Served with raw cilantro chutney and molagappodi


This post first appeared in www.malpatskitchen.com