Tuesday, July 16, 2019




Menu






This post first appeared in www.malpatskitchen.com







12:00:00 AM Mala Thiagu



Menu






This post first appeared in www.malpatskitchen.com







Wednesday, July 10, 2019

This Kerala Kadala Curry recipe is my Brother's wife's, who was the Miss Trivandrum College, and who taught me how to make Sabaadham...
This can be called a part of Inseparable combo with the Kerala Puttu.


Ingredients
Black channa - 1 cup, soaked over night and pressure cooked for 30 minutes, then only they will be soft
Tomatoes - 3, pureed
Coconut milk - 1 cup
Coconut oil - 2 tsps
Sugar - 1 tsp
Onion - 1, big - finely chopped
Curry leaves
Salt to taste

To grind
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp
Fresh pepper - 1/2 tsp
Ginger garlic paste - 3/4 tsp
Green chillies - 2
Cardamom - 2
Cloves - 2
Cinnamon sticks - 2, small

To season
3-4 tsps of coconut oil
Mustard seeds - 1 tsp
Curry leaves - few
Green chillies - 2, slit

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

Serves 3-4

Black channa pressure cooked for 30 minutes, with as less water as possible


Ingredients mentioned above for grinding loaded in the jar



and ground to a fine paste


Green chillies slit, onion cut and tomatoes pureed


Coconut milk extracted


All the key ingredients


Coconut oil heated, mustard seeds and curry leaves seasoned


Onions and green chillies added and sauteed


Ground paste added now


Now the tomato puree


After sauteeing well, add the cooked channa and salt to taste, mix well, and allow to simmer for sometime.


Now add the coconut milk, taking care to switch off.




Add 1 tsp brown sugar


and some cold pressed coconut oil


Serve hot with the Kerala delicacy PUTTU!!!


This post first appeared in www.malpatskitchen.com







12:00:00 AM Mala Thiagu
This Kerala Kadala Curry recipe is my Brother's wife's, who was the Miss Trivandrum College, and who taught me how to make Sabaadham...
This can be called a part of Inseparable combo with the Kerala Puttu.


Ingredients
Black channa - 1 cup, soaked over night and pressure cooked for 30 minutes, then only they will be soft
Tomatoes - 3, pureed
Coconut milk - 1 cup
Coconut oil - 2 tsps
Sugar - 1 tsp
Onion - 1, big - finely chopped
Curry leaves
Salt to taste

To grind
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp
Fresh pepper - 1/2 tsp
Ginger garlic paste - 3/4 tsp
Green chillies - 2
Cardamom - 2
Cloves - 2
Cinnamon sticks - 2, small

To season
3-4 tsps of coconut oil
Mustard seeds - 1 tsp
Curry leaves - few
Green chillies - 2, slit

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

Serves 3-4

Black channa pressure cooked for 30 minutes, with as less water as possible


Ingredients mentioned above for grinding loaded in the jar



and ground to a fine paste


Green chillies slit, onion cut and tomatoes pureed


Coconut milk extracted


All the key ingredients


Coconut oil heated, mustard seeds and curry leaves seasoned


Onions and green chillies added and sauteed


Ground paste added now


Now the tomato puree


After sauteeing well, add the cooked channa and salt to taste, mix well, and allow to simmer for sometime.


Now add the coconut milk, taking care to switch off.




Add 1 tsp brown sugar


and some cold pressed coconut oil


Serve hot with the Kerala delicacy PUTTU!!!


This post first appeared in www.malpatskitchen.com







Friday, July 5, 2019

Puttu is a Kerala delicacy, very healthy since not a drop of oil is used to make this. Can be given to patients also.
I prefer this small kind of puttu maker shown in one of the pictures below, since they are perfect for individual servings.
Though Puttu can be served with Khorma or Veg stew, always Puttu & Kadala curry is the inseparable combo.
I made it with store bought Double Horse puttu powder and it is so easy.


Ingredients
Puttu powder - 1 cup
Water - 1 cup
Salt to taste
Coconut gratings - as needed

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Soaking time: 20 - 25 mts; Cooking time: 5-7 mts for each Puttu

Yields 6 servings

This is the small and cute Puttu maker I used


Opened and shown, at the bottom, you can see a small perforated plate, which should not be lost. Must be carefully preserved, because that helps to generate even steam inside the puttu maker


1 cup puttu flour measured and taken in a vessel, salt to taste added


1 cup water poured


Mixed well and let aside for 20-25 minutes


Take a fork and fluff it up , and it becomes like this after 25 minutes


Puttu maker just made wet, 1 spoon of grated coconut put at the bottom


Then puttu flour strewn on top. It should not be tightly packed.


Topped with some more coconut. If we want, in the middle also we can put a layer of coconut. Option is ours.


Puttu maker closed


Water set to boil inside a cooker


Cooker lid closed, and when steam starts coming out, puttu maker placed on top of the nozzle. There is a small tube like part there at the bottom


Steamed on slow fire for 5-7 minutes...see ..my Baba is supervising from there!!!


Inverted on a plate, even the small plate will come off, which we have to gently remove and place inside the puttu maker.


Served with the very tasty, delicate Kadala curry


The hot puttu served with Kadala curry and some Bajra curd semiya for lunch


This post first appeared in www.malpatskitchen.com

Notes
*There are red rice and millet puttu powders too.Same way, they can also be made






12:00:00 AM Mala Thiagu
Puttu is a Kerala delicacy, very healthy since not a drop of oil is used to make this. Can be given to patients also.
I prefer this small kind of puttu maker shown in one of the pictures below, since they are perfect for individual servings.
Though Puttu can be served with Khorma or Veg stew, always Puttu & Kadala curry is the inseparable combo.
I made it with store bought Double Horse puttu powder and it is so easy.


Ingredients
Puttu powder - 1 cup
Water - 1 cup
Salt to taste
Coconut gratings - as needed

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Soaking time: 20 - 25 mts; Cooking time: 5-7 mts for each Puttu

Yields 6 servings

This is the small and cute Puttu maker I used


Opened and shown, at the bottom, you can see a small perforated plate, which should not be lost. Must be carefully preserved, because that helps to generate even steam inside the puttu maker


1 cup puttu flour measured and taken in a vessel, salt to taste added


1 cup water poured


Mixed well and let aside for 20-25 minutes


Take a fork and fluff it up , and it becomes like this after 25 minutes


Puttu maker just made wet, 1 spoon of grated coconut put at the bottom


Then puttu flour strewn on top. It should not be tightly packed.


Topped with some more coconut. If we want, in the middle also we can put a layer of coconut. Option is ours.


Puttu maker closed


Water set to boil inside a cooker


Cooker lid closed, and when steam starts coming out, puttu maker placed on top of the nozzle. There is a small tube like part there at the bottom


Steamed on slow fire for 5-7 minutes...see ..my Baba is supervising from there!!!


Inverted on a plate, even the small plate will come off, which we have to gently remove and place inside the puttu maker.


Served with the very tasty, delicate Kadala curry


The hot puttu served with Kadala curry and some Bajra curd semiya for lunch


This post first appeared in www.malpatskitchen.com

Notes
*There are red rice and millet puttu powders too.Same way, they can also be made






Monday, July 1, 2019

First of all.........all of you wish malpatskitchen "A Very Happy Birthday".
It's 4 years since this blog was born.....
It's my baby.....that's why, instead of calling Anniversary or Blogversary, I call it birthday!!!
How days have gone by....
days rolled on to months, months rolled on to years, and in a jiffy...4 years have flown by!!!
I have managed to carry this blog on for 4 years....for me, this  itself a great achievement!!!! I don't crave for things which are beyond my capacity, neither do I wish to compete with all the young and ambitious bloggers of today.....My aim of documenting whatever I know,  for the posterity is being accomplished!!!
This is the 574 th recipe....
out of which 39 are malpat's thaalis...rest are all various recipes...tried and tested recipes, many heirloom recipes, many learnt from my mom, mother-in-law, elder sister and many elders of the family............all my own recipes , a few baked or north indian recipes from Tarla Dalal's ( for which due credit has been given) few continental recipes made by my daughter and daughter-in-law.....while I was with them in the US........, but nothing unlawfully copied or taken from others.........not a single picture taken from others' blogs or any other websites....good or bad, all are my clicks!!
Hope you are all giving me a big round of applause!!!!
I always love Shrikhands....
Have already posted 1. Kesar shrikhand 2. Mango shrikhand 3. Strawberry shrikhand 4. Orange shrikhand & 5. Banana shrikhand
And here comes yet another special Shrikhand to mark this special occasion!!!!

                                                  ROSE SHRIKHAND


Artificial food colors always pose a risk to our health, many medical reports have said, they cause Cancer, and very hazardous in many ways...
In our family, we love rose milk, the flavor of rose essence...but how to get this pink/rose color???
Beet juice.....low in fat, full of powerful anti oxidants, rich in Vitamin C and loaded with Vitamins and minerals, and totally drives away constipation.
I thought, why not use this for pink/rose color in shrikhand???
So, thats how, this beautiful looking, yummy Shrikhand was born!!!!


Ingredients
Hung curd, made from 6 cups of milk; How to make hung curd???
I small beet root
Brown sugar - 2-3 tsps
Nutmeg powder - a pinch
Rose essence - 1 tsp
Slivered almonds and pomegranate arils  for garnishing


Recipe cuisine: Indian; Category: Dessert
Prep time: Hung curd, made over night inside the fridge; Other preps: 5 mts; Cooking time: nil; 

Serves 2-3

A small beet root, washed, peeled, chopped and loaded in blender jar


Ground to a fine paste; if there are one or two small pieces, you can grate them and add or discard them


Hung curd put in a bowl; brown sugar and nutmeg powder added


Ground beets added too


1 tsp rose essence


The whole thing whisked well


Pomegranate and slivered almonds topped, chilled and served.


Enjoy this guilt free, healthy and yummy Shrikhand!!!


This post first appeared in www.malpatskitchen.com
Notes
* Honey can also be added, but I wanted the Rose Essence to predominate!!


12:00:00 AM Mala Thiagu
First of all.........all of you wish malpatskitchen "A Very Happy Birthday".
It's 4 years since this blog was born.....
It's my baby.....that's why, instead of calling Anniversary or Blogversary, I call it birthday!!!
How days have gone by....
days rolled on to months, months rolled on to years, and in a jiffy...4 years have flown by!!!
I have managed to carry this blog on for 4 years....for me, this  itself a great achievement!!!! I don't crave for things which are beyond my capacity, neither do I wish to compete with all the young and ambitious bloggers of today.....My aim of documenting whatever I know,  for the posterity is being accomplished!!!
This is the 574 th recipe....
out of which 39 are malpat's thaalis...rest are all various recipes...tried and tested recipes, many heirloom recipes, many learnt from my mom, mother-in-law, elder sister and many elders of the family............all my own recipes , a few baked or north indian recipes from Tarla Dalal's ( for which due credit has been given) few continental recipes made by my daughter and daughter-in-law.....while I was with them in the US........, but nothing unlawfully copied or taken from others.........not a single picture taken from others' blogs or any other websites....good or bad, all are my clicks!!
Hope you are all giving me a big round of applause!!!!
I always love Shrikhands....
Have already posted 1. Kesar shrikhand 2. Mango shrikhand 3. Strawberry shrikhand 4. Orange shrikhand & 5. Banana shrikhand
And here comes yet another special Shrikhand to mark this special occasion!!!!

                                                  ROSE SHRIKHAND


Artificial food colors always pose a risk to our health, many medical reports have said, they cause Cancer, and very hazardous in many ways...
In our family, we love rose milk, the flavor of rose essence...but how to get this pink/rose color???
Beet juice.....low in fat, full of powerful anti oxidants, rich in Vitamin C and loaded with Vitamins and minerals, and totally drives away constipation.
I thought, why not use this for pink/rose color in shrikhand???
So, thats how, this beautiful looking, yummy Shrikhand was born!!!!


Ingredients
Hung curd, made from 6 cups of milk; How to make hung curd???
I small beet root
Brown sugar - 2-3 tsps
Nutmeg powder - a pinch
Rose essence - 1 tsp
Slivered almonds and pomegranate arils  for garnishing


Recipe cuisine: Indian; Category: Dessert
Prep time: Hung curd, made over night inside the fridge; Other preps: 5 mts; Cooking time: nil; 

Serves 2-3

A small beet root, washed, peeled, chopped and loaded in blender jar


Ground to a fine paste; if there are one or two small pieces, you can grate them and add or discard them


Hung curd put in a bowl; brown sugar and nutmeg powder added


Ground beets added too


1 tsp rose essence


The whole thing whisked well


Pomegranate and slivered almonds topped, chilled and served.


Enjoy this guilt free, healthy and yummy Shrikhand!!!


This post first appeared in www.malpatskitchen.com
Notes
* Honey can also be added, but I wanted the Rose Essence to predominate!!


Wednesday, June 12, 2019

A very rare, unique chutney using beetroots.
Beets are a root vegetable, resembling turnips.
*They are extremely good for your heart
*Beets improve blood flow and thus increase oxygen level in your body
*Beets are anti-inflammatory
*They improve your digestive health
*Have cancer-fighting properties
*Good for your brain
*Good for your eyes, and they boost your immunity
*Excellent for your liver
Please refer to my other chutney varieties



Ingredients
Beetroort - 1 medium sized, peeled, chopped and pressure cooked
Small onions - 10-12
Cooking oil - 2 tsps
Green chillies - 4-5
Hing powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Grated coconut - 3-4 tsps
Curry leaves - a few

To season
Coconut oil - 1 1/2 tsps
Mustard seeds - 1/2 tsp
Urad dhal - 3/4 tsp
a few curry leaves

Recipe cusiine: South Indian; Category: Breakfast/dinner/side/accompaniment
Prep time: 5 mts; Cooking time: 15 mts

Serves 2-3

Beets cooked


Cooking oil heated in a pan, hing powder, mustard, channa and urad dhals, green chillies and pearl onions along with curry leaves added and sauteed


Cooked beets added


salt to taste added


Now fresh coconut


all mixed well and ground to a chutney


Seasonings done in coconut oil


and added to the ground chutney


Serve this extremely tasty and healthy chutney with drumstick leaves dosa or any other dosa



This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
A very rare, unique chutney using beetroots.
Beets are a root vegetable, resembling turnips.
*They are extremely good for your heart
*Beets improve blood flow and thus increase oxygen level in your body
*Beets are anti-inflammatory
*They improve your digestive health
*Have cancer-fighting properties
*Good for your brain
*Good for your eyes, and they boost your immunity
*Excellent for your liver
Please refer to my other chutney varieties



Ingredients
Beetroort - 1 medium sized, peeled, chopped and pressure cooked
Small onions - 10-12
Cooking oil - 2 tsps
Green chillies - 4-5
Hing powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Grated coconut - 3-4 tsps
Curry leaves - a few

To season
Coconut oil - 1 1/2 tsps
Mustard seeds - 1/2 tsp
Urad dhal - 3/4 tsp
a few curry leaves

Recipe cusiine: South Indian; Category: Breakfast/dinner/side/accompaniment
Prep time: 5 mts; Cooking time: 15 mts

Serves 2-3

Beets cooked


Cooking oil heated in a pan, hing powder, mustard, channa and urad dhals, green chillies and pearl onions along with curry leaves added and sauteed


Cooked beets added


salt to taste added


Now fresh coconut


all mixed well and ground to a chutney


Seasonings done in coconut oil


and added to the ground chutney


Serve this extremely tasty and healthy chutney with drumstick leaves dosa or any other dosa



This post first appeared in www.malpatskitchen.com