Saturday, November 17, 2018

Radish popularly known as "Mooli " in Hindi and "Mullangi" in Tamil definitely secures the topmost rank among all vegetables, when it comes to nutrition and health benefits. Eat them raw or add to any recipe, then that dish becomes loaded with nutrition.
Radish lowers the risk of Cancer, regulates blood pressure, extremely good for diabetic patients, keeps the infections that lead to cold and cough at bay, helps one recover from Jaundice, fights constipation, relieves asthma, prevents your skin from free-radical damage and makes you retain a younger look, keeps your kidneys healthy, and removes the toxins of the body and cleanses thoroughly.
Radish leaves........are the green leaves on stalk of Radish...........they  are packed with such nutrients that keep all diseases at bay. High in Vitamin C, high in fiber and treat piles, high in minerals and Vitamins, remove excess toxins from body, lower cholesterol and regulate digestion.
So, in this roti, these two have been combined..(Recipe Source: Tarla Dalal)
Please check my other Roti varieties



These are the radish greens

Ingredients
White radish - 4, washed, wiped and grated
Radish greens - on top of 4 radishes, washed, wiped and chopped fine
Wheat four - 1/2 cup, roughly
Chilli powder - 3/4 tsp
Paratha masala - 1 tsp
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Ghee - 2 tsps
Salt to taste
Cooking oil plus ghee , enough to make the rotis

Recipe Cuisine: North Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15-20 mts

Yields 7 rotis

Radish grated, greens chopped and both in a bowl


Turmeric powder, chilli and paratha masala powders and jeera added, along with salt to taste


Mix everything well with a spoon, and let it rest for 10 minutes. Radish will secrete some water.


I did not have to add a drop of water too. Add wheat flour, and start kneading it, with 2 tsps ghee


Knead it to a firm ball, because a little later, it will slightly become soggy, when you might have to dust in some more flour and knead to a stiffer dough. Allow to rest for 15 minutes.


Pinch into 7 balls


Roll into rotis, dry roast on both sides on a hot non stick tava



Drizzle oil and ghee mixed, and cook well on both sides.



Keep them aside




This post first appeared on www.malpatskitchen.com






12:00:00 AM Mala Thiagu
Radish popularly known as "Mooli " in Hindi and "Mullangi" in Tamil definitely secures the topmost rank among all vegetables, when it comes to nutrition and health benefits. Eat them raw or add to any recipe, then that dish becomes loaded with nutrition.
Radish lowers the risk of Cancer, regulates blood pressure, extremely good for diabetic patients, keeps the infections that lead to cold and cough at bay, helps one recover from Jaundice, fights constipation, relieves asthma, prevents your skin from free-radical damage and makes you retain a younger look, keeps your kidneys healthy, and removes the toxins of the body and cleanses thoroughly.
Radish leaves........are the green leaves on stalk of Radish...........they  are packed with such nutrients that keep all diseases at bay. High in Vitamin C, high in fiber and treat piles, high in minerals and Vitamins, remove excess toxins from body, lower cholesterol and regulate digestion.
So, in this roti, these two have been combined..(Recipe Source: Tarla Dalal)
Please check my other Roti varieties



These are the radish greens

Ingredients
White radish - 4, washed, wiped and grated
Radish greens - on top of 4 radishes, washed, wiped and chopped fine
Wheat four - 1/2 cup, roughly
Chilli powder - 3/4 tsp
Paratha masala - 1 tsp
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Ghee - 2 tsps
Salt to taste
Cooking oil plus ghee , enough to make the rotis

Recipe Cuisine: North Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15-20 mts

Yields 7 rotis

Radish grated, greens chopped and both in a bowl


Turmeric powder, chilli and paratha masala powders and jeera added, along with salt to taste


Mix everything well with a spoon, and let it rest for 10 minutes. Radish will secrete some water.


I did not have to add a drop of water too. Add wheat flour, and start kneading it, with 2 tsps ghee


Knead it to a firm ball, because a little later, it will slightly become soggy, when you might have to dust in some more flour and knead to a stiffer dough. Allow to rest for 15 minutes.


Pinch into 7 balls


Roll into rotis, dry roast on both sides on a hot non stick tava



Drizzle oil and ghee mixed, and cook well on both sides.



Keep them aside




This post first appeared on www.malpatskitchen.com






Tuesday, November 13, 2018

The greenish-yellow Palak kadhi , when served warm, is so very tasty and is a perfect side for
Green moong khichdi.
This green leafy Palak/spinach is packed with several nutrients...
*Rich in Vitamin C and Iron, hence helps improve metabolism and helps you lose weight.
* Great for your heart.
*Has a low glycemic index and controls blood sugar, is very very good for diabetic patients
*Relieves constipation
*Great for your skin, since Palak can prevent wrinkles and prolong the symptoms of ageing.
*Prevents Cancer
*Great for your vision and improves your brain function.
According to me, just beauty without a good heart is a total waste..........this Palak Kadhi is not only beautiful but also is rich in qualities!!!

Served with the Green moong Khichdi....


Ingredients
Fresh curds/yogurt - 2 cups
Palak - 1 bunch, washed, and just the leaves taken
Besan/channa dhal flour - 3 tsps
Chilli powder - 3/4 tsp
Jeera powder - 3/4 tsp
Coriander powder - 3/4 tsp
Sugar - 2 tsps
Turmeric powder - 1/2 tsp
Salt to taste

 To grind along with palak
A small piece ginger

To season
Oil  - 3 1/2 tsps (1/2 tsp for tossing spinach)
Hing powder - 1/2 tsp
Jeera - 1 tsp
Red chillies - 2

Recipe cuisine: North Indian; Category: Lunch/dinner/side
Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3

Curds topped with turmeric, chilli, coriander and jeera powders and sugar


and whisked well


Pour 1/2 tsp oil in a pan, add the spinach leaves, reserving some for the final garnish. It will secrete water by itself as you start tossing


and within 3-4 minutes, will become like this


Let the palak cool down, load it into a blender jar along with ginger piece


and blend into a smooth puree


Add salt to taste to the whisked curds



In a pan, add oil and the seasonings, above mentioned



And pour on the whisked curds


Keep on low flames on the stove, adding the spinach-ginger puree also to it.


Take care to keep on stirring, otherwise, if left alone uncared for, it might curdle. When it starts frothing in the corners, switch it off.


Now, chop the fistful of palak you have reserved aside, toss it in the pan, which will have the stickiness of the earlier seasoning.


In no time, it will shrink


Add this also to the Kadhi.


Serve this beautiful looking, rich in qualities-Kadhi with any Khichdi of your choice. 



This post first appeared in www.malpatskitchen.com











12:00:00 AM Mala Thiagu
The greenish-yellow Palak kadhi , when served warm, is so very tasty and is a perfect side for
Green moong khichdi.
This green leafy Palak/spinach is packed with several nutrients...
*Rich in Vitamin C and Iron, hence helps improve metabolism and helps you lose weight.
* Great for your heart.
*Has a low glycemic index and controls blood sugar, is very very good for diabetic patients
*Relieves constipation
*Great for your skin, since Palak can prevent wrinkles and prolong the symptoms of ageing.
*Prevents Cancer
*Great for your vision and improves your brain function.
According to me, just beauty without a good heart is a total waste..........this Palak Kadhi is not only beautiful but also is rich in qualities!!!

Served with the Green moong Khichdi....


Ingredients
Fresh curds/yogurt - 2 cups
Palak - 1 bunch, washed, and just the leaves taken
Besan/channa dhal flour - 3 tsps
Chilli powder - 3/4 tsp
Jeera powder - 3/4 tsp
Coriander powder - 3/4 tsp
Sugar - 2 tsps
Turmeric powder - 1/2 tsp
Salt to taste

 To grind along with palak
A small piece ginger

To season
Oil  - 3 1/2 tsps (1/2 tsp for tossing spinach)
Hing powder - 1/2 tsp
Jeera - 1 tsp
Red chillies - 2

Recipe cuisine: North Indian; Category: Lunch/dinner/side
Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3

Curds topped with turmeric, chilli, coriander and jeera powders and sugar


and whisked well


Pour 1/2 tsp oil in a pan, add the spinach leaves, reserving some for the final garnish. It will secrete water by itself as you start tossing


and within 3-4 minutes, will become like this


Let the palak cool down, load it into a blender jar along with ginger piece


and blend into a smooth puree


Add salt to taste to the whisked curds



In a pan, add oil and the seasonings, above mentioned



And pour on the whisked curds


Keep on low flames on the stove, adding the spinach-ginger puree also to it.


Take care to keep on stirring, otherwise, if left alone uncared for, it might curdle. When it starts frothing in the corners, switch it off.


Now, chop the fistful of palak you have reserved aside, toss it in the pan, which will have the stickiness of the earlier seasoning.


In no time, it will shrink


Add this also to the Kadhi.


Serve this beautiful looking, rich in qualities-Kadhi with any Khichdi of your choice. 



This post first appeared in www.malpatskitchen.com











Saturday, November 10, 2018

Here's a Khichdi recipe, again from the Heritage-rich Gujarat, which I tasted there in an upscale restaurant.
You can check my other Khichdi varieties:
1. Gujarati Khichdi
2. Sprouted green gram khichdi
3. Palak khichdi
4. Swaminarayan khichdi
5. Pancha prayag Khichdi
The sprouted green gram khichdi is like pulav in texture and this Khichdi is like Ven pongal in  texture.
This can be called an Inseparable Combo also, along with Palak kadhi
Please check my other Inseparable Combos


Served with Palak kadhi (recipe to follow)


Ingredients
Rice - 1/4 cup + 2 tbsps
Green gram - 1/4 cup
Water - 2 cups
Pearl onions - 6
Tomato - 1, chopped

To season
Ghee - 3 tbsps
Jeera/cumin - 1 tsp
Cardamoms - 2
Cloves - 2
Bay leaf - 1
Ginger - a small piece, chopped fine
Slit green chillies - 2-3
Curry leaves - a few

Recipe cuisine: North Indian; Category: Lunch/dinner
Prep time: 10 mts; Soaking time: 3-4 hours; Cooking time: 30 mts

Serves 2

Rice and green gram dhal measured and taken in a vessel


Washed well, and soaked in hot water for 3-4 hours


Onions and tomato chopped


added to the rice and dhal, to which, the measured water is added, and all pressure cooked for 20 minutes, after the first whistle, keep on the lowest, and cook.


Cooked and ready


Mash well


Keep some hot water handy, to make the consistency thinner, you will definitely need to add some water


All mashed well, and looking like our "rasam saadham"


All the seasonings done in ghee


and now, the khichdi is also added, salt to taste added too


All mixed well, and allowed to simmer for 3-4 minutes


Serve this extremely tasty, comfort food, khichdi, with the even tastier Palak kadhi


This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
Here's a Khichdi recipe, again from the Heritage-rich Gujarat, which I tasted there in an upscale restaurant.
You can check my other Khichdi varieties:
1. Gujarati Khichdi
2. Sprouted green gram khichdi
3. Palak khichdi
4. Swaminarayan khichdi
5. Pancha prayag Khichdi
The sprouted green gram khichdi is like pulav in texture and this Khichdi is like Ven pongal in  texture.
This can be called an Inseparable Combo also, along with Palak kadhi
Please check my other Inseparable Combos


Served with Palak kadhi (recipe to follow)


Ingredients
Rice - 1/4 cup + 2 tbsps
Green gram - 1/4 cup
Water - 2 cups
Pearl onions - 6
Tomato - 1, chopped

To season
Ghee - 3 tbsps
Jeera/cumin - 1 tsp
Cardamoms - 2
Cloves - 2
Bay leaf - 1
Ginger - a small piece, chopped fine
Slit green chillies - 2-3
Curry leaves - a few

Recipe cuisine: North Indian; Category: Lunch/dinner
Prep time: 10 mts; Soaking time: 3-4 hours; Cooking time: 30 mts

Serves 2

Rice and green gram dhal measured and taken in a vessel


Washed well, and soaked in hot water for 3-4 hours


Onions and tomato chopped


added to the rice and dhal, to which, the measured water is added, and all pressure cooked for 20 minutes, after the first whistle, keep on the lowest, and cook.


Cooked and ready


Mash well


Keep some hot water handy, to make the consistency thinner, you will definitely need to add some water


All mashed well, and looking like our "rasam saadham"


All the seasonings done in ghee


and now, the khichdi is also added, salt to taste added too


All mixed well, and allowed to simmer for 3-4 minutes


Serve this extremely tasty, comfort food, khichdi, with the even tastier Palak kadhi


This post first appeared in www.malpatskitchen.com


Monday, November 5, 2018



CORNFLAKES MIXTURE.............is quite an expensive bakshanam/snack, when you buy it from any store.  It costs almost Rs.650/- per Kg. Unbelievable!!!  When made at home, it works out to be so cheeeeeap!!!! of course, labor goes uncounted😋😋😋
Please check my other bakshanams



Ingredients
Corn chips - 1/4 kg (roughly 2 1/2 cups)
Cashews - handful
Raisins - handful
Curry leaves - handful (washed, drained and wiped well)
Chilli powder - 1 tsp
Hing powder - 1/2 tsp
Sugar - 3-4 tsps
Salt to taste
Enough oil to fry

Recipe cuisine: South Indian; Category: Snacks
Prep time: 5 mts; Cooking time: 10 mts

Yields roughly 1/2 kg mixture

Heat oil in a kadai, and as shown in the picture, I always fry like this, keeping a small colander  with a  handle , so that it is easy for us to take them out when done. Otherwise, by the time we take them out fully, some would have become over fried and brown in color.



Don't over crowd, add a handful of cornflakes chips, when the oil becomes hot enough


The chips have become well fried, all have blossomed fully. See how easy it is , if you fry like this...you have to just lift the colander, and put them in a bowl, in which you are going to mix up the other things


Put in a bowl 


Corn chips are fully done now, raisins are fried and put on top


Now, the cashews


curry leaves now


Add chilli powder, sugar, hing powder and salt


Mix well


Store in an airtight container, take care to close the lid after it cools down



So crunchy, sweet on one side and spicy on the other, just like our life filled with sweet and spicy things......... the crisp curry leaves taste so good in between....


This post first appeared in www.malpatskitchen.com
Notes
*In my family, we all like it with this much sugar. Sugar is only optional. You can totally skip it, or just add 1 tsp






12:00:00 AM Mala Thiagu


CORNFLAKES MIXTURE.............is quite an expensive bakshanam/snack, when you buy it from any store.  It costs almost Rs.650/- per Kg. Unbelievable!!!  When made at home, it works out to be so cheeeeeap!!!! of course, labor goes uncounted😋😋😋
Please check my other bakshanams



Ingredients
Corn chips - 1/4 kg (roughly 2 1/2 cups)
Cashews - handful
Raisins - handful
Curry leaves - handful (washed, drained and wiped well)
Chilli powder - 1 tsp
Hing powder - 1/2 tsp
Sugar - 3-4 tsps
Salt to taste
Enough oil to fry

Recipe cuisine: South Indian; Category: Snacks
Prep time: 5 mts; Cooking time: 10 mts

Yields roughly 1/2 kg mixture

Heat oil in a kadai, and as shown in the picture, I always fry like this, keeping a small colander  with a  handle , so that it is easy for us to take them out when done. Otherwise, by the time we take them out fully, some would have become over fried and brown in color.



Don't over crowd, add a handful of cornflakes chips, when the oil becomes hot enough


The chips have become well fried, all have blossomed fully. See how easy it is , if you fry like this...you have to just lift the colander, and put them in a bowl, in which you are going to mix up the other things


Put in a bowl 


Corn chips are fully done now, raisins are fried and put on top


Now, the cashews


curry leaves now


Add chilli powder, sugar, hing powder and salt


Mix well


Store in an airtight container, take care to close the lid after it cools down



So crunchy, sweet on one side and spicy on the other, just like our life filled with sweet and spicy things......... the crisp curry leaves taste so good in between....


This post first appeared in www.malpatskitchen.com
Notes
*In my family, we all like it with this much sugar. Sugar is only optional. You can totally skip it, or just add 1 tsp