MALPAT'S THAALIS - 49 - SEVAI PLATTER - Breakfast/lunch/dinner platter

Here are 9 varieties of Sevai:
1. Tamarind sevai
2. Lemon sevai
3. Curry-coriander leaves sevai
4. Coconut sevai
5. Sesame seeds - jaggery sevai
6. Onion sevai

7. Vegetable sevai

8. Usili sevai
9. Tomato sevai
Served with Mampazha morekuzhambu

Please see and enjoy the Sevai making process too...which has become a rarity nowadays!!!

This post first appeared in www.malpatskitchen.com

KARA BOONDI, how to make spicy kara boondi

 DEEPAVALI ....a row of lamps....... is approaching!!!

The spicy Kara Boondi can be called a multi-faceted snack, since it can be used fo mixture, for topping curd rice,  curd vadas, raitas and chat items. A very easy boondi recipe here......which yields close to 1/2 kg Boondi, which if we go to buy, will cost close to Rs. 200/- or more....

And boondi making doesn't require any extra strength, since we just have to pour the batter.

                                                                      Ingredients

                                                           Besan flour -- 11/2 cups

                                                            Rice flour - 3/4 cup - little less. The ratio is 1 cup besan : 1/4-1/2                                                                cup rice flour)

                                                             Turmeric powder - 1/4 tsp

                                                             Hing powder - 1/2 tsp

                                                             Chilli powder - 2 - 2 1/2  tsps

                                                              Baking powder - a pinch

                                                              Salt to taste

                                                           Broken cashews - a handful

                                                           Curry leaves, a handful, washed and wiped

                                                              Enough oil to make

                              Recipe cuisine: South Indian;  Category: Savories/snacks

                                          Prep time: 10 mts; Cooking time: 30 mts

                                                           Yields close to 1/2 kg

                                                    Besan, rice flours taken in a bowl

Turmeric, hing, salt, chilli powders  added

Baking powder added now

Water added little by little and whisked to a smooth consistency

smooth and creamy batter

Consistency should be like this

Heat the kadai with oil, and boondi making now. Would like to share a very important tip...everytime after boondi making, the boondi thattu/plate has to be washed clean and wiped without any speck of water

Top with the fried cashews and curry leaves, close the lid after boondi cools down totally

This post first appeared in www.malpatskitchen.com

* some peanuts can be roasted and added too

                                                              

BEET-CARROT SOUP, How to make a Vegan Beet-Carrot Soup

BEETS.......CARROTS.........Both vie with each other in Health benefits.

This is a Vegan Soup....

Beets and Carrots relieve Constipation, the phyto-nutrients in these veggies help protect the digestive health, both are root vegetables and filled with great nutrients, they together help fight cancer, prevent infection and inflammation, a Perfect Combo for a body cleanse, they both contain high levels of Sugar, but low in Calories, prevent strokes and heart attacks, both contain high levels of Vitamin A.

Please check my other Soup varieties here

Ingredients

Beetroot - 1, medium sized

Carrot - 1, medium sized

Onion - 1

Garlic - 2-3 pods, chopped

Grated ginger - 1 tsp

Masoor dhal - 1 tbsp

Red chilli flakes - as required

Italian seasonings - 11/2 tsps

Salt to taste

Olive oil - 2 tsps

Recipe cuisine: Continental; Category: Lunch/dinner

Prep time: 10 mts; Cooking time: 10 mts

Serves 2

All veggies chopped and kept ready

Olive oil heated in a pressure pan, garlic and onions added

Then go in the chopped beets and carrots

all sauteed

Then add the grated ginger and red chilli flakes

Now add the masoor dhal, which will help to thicken the soup

Enough water poured to immerse the vegetables

Pressure cooked for 3 whistles. This is how it will be when you open after the pressure releases naturally

Allow it to cool down and blend to a smooth puree, and to it add the Italian seasonings

Serve hot-hot with Baked bean toasts

Notes

*Adding bay leaves while seasoning is optional

*You can add pepper powder too.

This post first appeared in www.malpatskitchen.com

PALAK & BEET MASALA DOSAS, how to make healthy Palak and Beet dosas filled with aloo bhaji

 

Feeling bored of our usual Masala dosas????

Here are two new variety of Dosas, loaded with health!!

                                                                 The regular Masala Dosa

Ingredients

Dosa batter - 10-12 ladles

Masal made out of 4-5 potatoes. How to make masal??

Quick pressure cooker masal

For Beet batter

Beet - medium sized - 1, chopped and cooked

Jeera - 1 tsp

Grated ginger - 1/4 tsp

Red chillies - 2

Salt to taste

For Palak batter

Palak leaves - 11/2 cups, washed and chopped

Oil - 1 tsp

Jeera - 1 tsp

Green chillies - 1=2

Grated ginger - 1/4 tsp

Salt to taste

Recipe Cuisine: South Indian; Category: Breakfast/Lunch/Dinner

Prep time: 20 mts; Cooking time: 3-4 mts for each dosa

Yields 10-12 dosas

You can , down below, see the cooked and chopped beets in the blender jar, along with red chillies, jeera and ginger. Then you can see the ground paste, after letting it cool down.

Then see the ground paste being added to batter, and finally the batter mixed with beet mixture

Here, you see...oil heated in a pan, jeera, green chillies, ginger and palak leaves added, then salt to taste added, sauteed little bit, let to cool, loaded in blender jar, ground to paste, then you see the ground paste being added to batter, and finally the palak dosa batter

Make dosa like our regular dosa, turn, cook well, then fill the masala

Same steps for palak dosa

Enjoy these Masala dosas, made with healthy batters!!! With chutney and sambar!!

We can make slightly thicker, soft dosas too, with these batters

This post first appeared in www.malpatskitchen.com

QUICK ALOO BHAAJI/POTATO MASAL, how to make masal in pressure cooker

At times, these pressure cooked recipes turn out to be as tasty as the traditionally made ones, and save lot of time and hassle for us, especially the working people, the moms who have to pack kids' lunch boxes....
The traditional masal is here

Ingredients

Potatoes - 4-5, peeled and cubed

Onion - 2, medium sized, finely chopped

Tomatoes - 2, chopped

Salt to taste

Lemon juice - 3 tbsps

To season

Gingely/cooking oil - 3-4 tsps

Hing powder - 1/2 tsp

Turmeric powder - 3/4 tsp

Green chillies - 3, slit or chopped, however you wish...I just slit

Ginger paste/chopped or grated ginger - 1/2 tsp

Mustard seeds - 1 tsp

Split urad dhal - 1 tsp

Channa dhal - 1 tsp

Curry leaves - few

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner

Prep time: 5 mts; Cooking time: 5-7 minutes

Serves 3

Heat oil in a pressure pan, add hing and turmeric powders

Add mustard seeds, split urad channa dhals

Add ground ginger

Now, the onions and slit green chillies, and saute till the onions turn translucent

Now, the chopped tomatoes and curry leaves

Now the cubed potaotes

Salt to taste

Add water, till the potatoes are 3/4 immersed, close the lid, put the weight and cook for 3-4 whistles. If the whistles are long, 3 are enough, if they are short, bring 4 whistles.

After the pressure releases by itself

Mash with a masher. If you want small potato lumps here and there, then do not mash very finely.

Add lemon juice...tada!!! see how soon the masal is done!!!!

Serve with hot poories and enjoy!!!

This post first appeared in www.malpatskitchen.com

MALPAT'S THAALIS - 48 - SOUTH Indian thaali

                                                                   Menu
                                                           Moong dhal payasam
                                                            Paruppu vadas
                                                            Kadhamba rice
                                                            Curd rice

This post first appeared in www.malpatskitchen.com

BROWN RICE -POHA DOSAS, how to make dosas with brown rice and poha

A very healthy and tasty dosa variety!! infact there is no difference in taste! and on top, its very healthy!
Please refer my other dosa varieties

Ingredients

Red rice - 2 cups (Kullakar variety)

Idli rice + boiled rice - 1 cup

Urad dhal - 1 cup

Poha/flat rice - 1/4 cup

Methi seeds - 1 tsp

Salt to taste

Enough oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner

Soaking time : 7-8 hours; Cooking time: 4-5 minutes for each dosa

Yields roughly 20-22 dosas

Red rice, Idli rice+boiled rice taken in a bowl, washed well, and soaked

Poha, urad dhal and methi in another bowl, washed well and soaked

Ground to a fine batter; Normally I grind urad batter for 45 minutes; ruice batter for 30 minutes, then mix together with hand, adding salt to taste

After 10-12 hours of fermentation

Pour like regular dosa, drizzle some oil around

Flip over

Serve with chutney or sambar, or both...

They can be made as soft dosas too.

Serve with any chutney variety

This post first appeared in www.malpatskitchen.com