Wednesday, September 20, 2017

When you go to beach, you can hear the vendors shouting Thengai mangai pattani sundal!!!
This is a very important Navarathri Neivedhyam, loaded with protein, and the goodness of raw mango.
Please check my other Sundal varieties here
Also check my Navarathri neivedhyams here
For any unknown terms, please check my Glossary



The grand Kolu (dolls exhibit) in my daughter's home, USA



Ingredients
Dry white peas -  1 3/4 cups, (1/4 kg), soaked over night
Raw mango - 1/2, chopped fine
Grated coconut - 1/2 cup
Lemon juice - 1 tbsp
Green chillies - 4, chopped fine
Red chillies - 3-4, broken
Cooking oil - 2 tsps
Hing/asafoetida  powder - 1/4 tsp
Mustard seeds
 1 tsp
Curry leaves handful
Salt to taste

Yields roughly 6-8 cups Sundal

Dry white peas soaked over night


Just sprinkle handful of water, keep the vessel in a pressure cooker, and cook for 8-9 whistles. Picture below shows the cooked peas


Add salt to taste on the cooked peas and keep it ready.


The other important ingredients for the  Sundal


Heat a non stick pan, add oil, and season hing powder and mustard seeds



Add the green and red chillies and curry leaves


Add the cooked peas along with salt and mix well


Add thew grated coconut, mix.



Switch off and add the chopped mangoes.


It's time for the fresh lemon juice to enter the pan...


All mixed well.


Here is the hot, thengai-mangai-pattani sundal.....all for you!!!



This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
When you go to beach, you can hear the vendors shouting Thengai mangai pattani sundal!!!
This is a very important Navarathri Neivedhyam, loaded with protein, and the goodness of raw mango.
Please check my other Sundal varieties here
Also check my Navarathri neivedhyams here
For any unknown terms, please check my Glossary



The grand Kolu (dolls exhibit) in my daughter's home, USA



Ingredients
Dry white peas -  1 3/4 cups, (1/4 kg), soaked over night
Raw mango - 1/2, chopped fine
Grated coconut - 1/2 cup
Lemon juice - 1 tbsp
Green chillies - 4, chopped fine
Red chillies - 3-4, broken
Cooking oil - 2 tsps
Hing/asafoetida  powder - 1/4 tsp
Mustard seeds
 1 tsp
Curry leaves handful
Salt to taste

Yields roughly 6-8 cups Sundal

Dry white peas soaked over night


Just sprinkle handful of water, keep the vessel in a pressure cooker, and cook for 8-9 whistles. Picture below shows the cooked peas


Add salt to taste on the cooked peas and keep it ready.


The other important ingredients for the  Sundal


Heat a non stick pan, add oil, and season hing powder and mustard seeds



Add the green and red chillies and curry leaves


Add the cooked peas along with salt and mix well


Add thew grated coconut, mix.



Switch off and add the chopped mangoes.


It's time for the fresh lemon juice to enter the pan...


All mixed well.


Here is the hot, thengai-mangai-pattani sundal.....all for you!!!



This post first appeared in www.malpatskitchen.com





Sunday, September 17, 2017

GINGER........used to loathe during childhood. Now, its medicinal values stun me!!!...helps calm nausea and vomiting, protects the digestive track, reduces migraine related discomfort, promotes brain health, supports stable blood sugar and healthy blood pressure, helps muscle aches, and benefits cardiovascular function, and Ginger with its robust flavor, should be well incorporated into our food items and beverages wherever possible.
This authentic dish is a perfect combo for Koottu varieties
Please also check my Ginger-curry leaves thogayal.
Please check my Glossary for any unknown terms.
.I am so happy to tell you all...my blog has been nominated by The Indibloggers for an award under 4 categories. Please leave your valuable comments by clicking this link. Thank you.
https://www.indiblogger.in/iba/2017/entry/36614




Ingredients
Tender, grated ginger - 1/2 cup
Jaggery - 1/3 cup + 3 tbsps
Tamarind paste - 1 slightly heaped tbsp
Green chillies - 4, finely chopped
Salt to taste
Dry roasted and powder methi/fenugreek powder - 1/4 tsp

To season
Gingely oil - 3 tbsps
Hing/asafoetida powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp
Channa dhal - 1 tsp

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

Yields a small cup





Non stick pan heated up, gingely oil added, and all the above mentioned seasonings added


Then the chopped green chillies and grated ginger added


and sauteed well on low flames


About 2 1/2 cups water added, and let to boil.


Tamarind paste goes in


Jaggery now


Salt to taste, all let to boil well, till the quantity reduces and tamarind has lost its raw flavor.


See!! how it has reduced...now the dry-roasted methi powder added.


Serve this flavorful, medicinal-property-rich Puli Inji with a proper south indian lunch.



This post first appeared in www.malpatskitchen.com






12:00:00 AM Mala Thiagu
GINGER........used to loathe during childhood. Now, its medicinal values stun me!!!...helps calm nausea and vomiting, protects the digestive track, reduces migraine related discomfort, promotes brain health, supports stable blood sugar and healthy blood pressure, helps muscle aches, and benefits cardiovascular function, and Ginger with its robust flavor, should be well incorporated into our food items and beverages wherever possible.
This authentic dish is a perfect combo for Koottu varieties
Please also check my Ginger-curry leaves thogayal.
Please check my Glossary for any unknown terms.
.I am so happy to tell you all...my blog has been nominated by The Indibloggers for an award under 4 categories. Please leave your valuable comments by clicking this link. Thank you.
https://www.indiblogger.in/iba/2017/entry/36614




Ingredients
Tender, grated ginger - 1/2 cup
Jaggery - 1/3 cup + 3 tbsps
Tamarind paste - 1 slightly heaped tbsp
Green chillies - 4, finely chopped
Salt to taste
Dry roasted and powder methi/fenugreek powder - 1/4 tsp

To season
Gingely oil - 3 tbsps
Hing/asafoetida powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp
Channa dhal - 1 tsp

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

Yields a small cup





Non stick pan heated up, gingely oil added, and all the above mentioned seasonings added


Then the chopped green chillies and grated ginger added


and sauteed well on low flames


About 2 1/2 cups water added, and let to boil.


Tamarind paste goes in


Jaggery now


Salt to taste, all let to boil well, till the quantity reduces and tamarind has lost its raw flavor.


See!! how it has reduced...now the dry-roasted methi powder added.


Serve this flavorful, medicinal-property-rich Puli Inji with a proper south indian lunch.



This post first appeared in www.malpatskitchen.com






Friday, September 15, 2017

This delicious curry can be called South Indian....but, it is a perfect side for rotis also, hence can be called North Indian too.
The health benefits of cabbage include treatment for constipation, stomach ulcers, headaches, obesity, skin disorders, eczema, jaundice, scurvy, rheumatism and arthritis, gout, eye and heart disorders, aging and Alzheimer's disease.
Wait..wait...this is not the end...Cabbage is high in fiber, sulphur, is an abundant source of Vitamin C, prevents cancer, is tich in Vitamin K which boosts mental function and concentration.
So, let's not always eat Cabbage as a bland curry, but make this kind of preparation too.
Please check my Glossary  for any unknown terms.


Ingredients
Cabbage - 1, medium sized, chopped fine
Shelled peas - 1/2 cup
Cooking oil - 2 tbsps
Asafoetida powder / hing powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Curry leaves - few
Salt to taste

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

Serves 3

Heat oil in a pan, season turmeric and hing powders and mustard seeds

After the mustard seeds splutter, add cabbage and peas, along with curry leaves


Add chilli powder and salt


mix well


Cover with a lid, after sprinkling some water, enabling peas and cabbage to get cooked, but still stay crunchy


Done now. Switch off.


Serve this wonderful curry with hot brown rice and vedikkavitta more kuzhambu




This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
This delicious curry can be called South Indian....but, it is a perfect side for rotis also, hence can be called North Indian too.
The health benefits of cabbage include treatment for constipation, stomach ulcers, headaches, obesity, skin disorders, eczema, jaundice, scurvy, rheumatism and arthritis, gout, eye and heart disorders, aging and Alzheimer's disease.
Wait..wait...this is not the end...Cabbage is high in fiber, sulphur, is an abundant source of Vitamin C, prevents cancer, is tich in Vitamin K which boosts mental function and concentration.
So, let's not always eat Cabbage as a bland curry, but make this kind of preparation too.
Please check my Glossary  for any unknown terms.


Ingredients
Cabbage - 1, medium sized, chopped fine
Shelled peas - 1/2 cup
Cooking oil - 2 tbsps
Asafoetida powder / hing powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Curry leaves - few
Salt to taste

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

Serves 3

Heat oil in a pan, season turmeric and hing powders and mustard seeds

After the mustard seeds splutter, add cabbage and peas, along with curry leaves


Add chilli powder and salt


mix well


Cover with a lid, after sprinkling some water, enabling peas and cabbage to get cooked, but still stay crunchy


Done now. Switch off.


Serve this wonderful curry with hot brown rice and vedikkavitta more kuzhambu




This post first appeared in www.malpatskitchen.com

Tuesday, September 12, 2017

Athithi devo bhava.......guests are equal to Gods, and we have to satisfy them, cook for them with goodness and happiness in heart, chanting lot of shlokas, if possible. Malpats kitchen proudly presents its signature special thaalis, designed for "athithis"...looks so grand, yet very simple to prepare. The thaalis look really Grand and having been prepared by a grandma, they have been named "GRANDma" thaalis...isn't the name apt???


Menu:
7. Potato chips


Please check my Glossary for any unknown terms.




This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
Athithi devo bhava.......guests are equal to Gods, and we have to satisfy them, cook for them with goodness and happiness in heart, chanting lot of shlokas, if possible. Malpats kitchen proudly presents its signature special thaalis, designed for "athithis"...looks so grand, yet very simple to prepare. The thaalis look really Grand and having been prepared by a grandma, they have been named "GRANDma" thaalis...isn't the name apt???


Menu:
7. Potato chips


Please check my Glossary for any unknown terms.




This post first appeared in www.malpatskitchen.com

Saturday, September 9, 2017

These kuzhambu karuvadams are made with urad dhal, karamani( black eyed chick peas) with sufficient red chillies and salt, ground to a coarse paste, then pinched into small unshapely bits and dried under sun for 3-4 days and stored.
These kuzhambu karuvadams can be used for pitlais, sambars, koottus and vathakuzhambu.
Please check my other South Indian kuzhambu varieties
For any unknown terms, please check my Glossary.



Ingredients
Tamarind paste - 1 tbsp
Sambar powder - 2 1/2 tsps
Jaggery- 1 tsp
Karuvadams - 10-12

To season
Gingely oil / cooking oil - 3 tbsps
Mustard seeds - 1 tsp
Methi seeds/fenugreek - 1 1/2 tsps
Tur dhal - 1 1/2 tsps
Red chillies - 2-3, broken
Curry leaves - few

Recipe Cuisine: South Indian; Category: Lunch/dinner
Prep time: 5 mts; Cooking time: 20 mts

Serves 3-4

These are the store-bought karuvadams


In a pan, tamarind paste, sambar powder, jaggery and salt are added


Roughly 3 cups water added and set to boil on medium flames


In a pan, heat the oil, fry the karuvadams and add to the kuzhambu, retaining the oil

The karuvadams along with the kuzhambu boiling nicely. The vadams will soften as they boil


While it is boiling, in the same oil which we used to fry the karuvadams, season the above mentioned ingredients and add to the kuzhambu

Kuzhambu has reduced in quantity, tamarind has lost its raw flavor and the karuvadams have become soft and juicy.


Serve this extremely tasty kuzhambu with paruppu thogayal and any South Indian curry



This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
These kuzhambu karuvadams are made with urad dhal, karamani( black eyed chick peas) with sufficient red chillies and salt, ground to a coarse paste, then pinched into small unshapely bits and dried under sun for 3-4 days and stored.
These kuzhambu karuvadams can be used for pitlais, sambars, koottus and vathakuzhambu.
Please check my other South Indian kuzhambu varieties
For any unknown terms, please check my Glossary.



Ingredients
Tamarind paste - 1 tbsp
Sambar powder - 2 1/2 tsps
Jaggery- 1 tsp
Karuvadams - 10-12

To season
Gingely oil / cooking oil - 3 tbsps
Mustard seeds - 1 tsp
Methi seeds/fenugreek - 1 1/2 tsps
Tur dhal - 1 1/2 tsps
Red chillies - 2-3, broken
Curry leaves - few

Recipe Cuisine: South Indian; Category: Lunch/dinner
Prep time: 5 mts; Cooking time: 20 mts

Serves 3-4

These are the store-bought karuvadams


In a pan, tamarind paste, sambar powder, jaggery and salt are added


Roughly 3 cups water added and set to boil on medium flames


In a pan, heat the oil, fry the karuvadams and add to the kuzhambu, retaining the oil

The karuvadams along with the kuzhambu boiling nicely. The vadams will soften as they boil


While it is boiling, in the same oil which we used to fry the karuvadams, season the above mentioned ingredients and add to the kuzhambu

Kuzhambu has reduced in quantity, tamarind has lost its raw flavor and the karuvadams have become soft and juicy.


Serve this extremely tasty kuzhambu with paruppu thogayal and any South Indian curry



This post first appeared in www.malpatskitchen.com