Sunday, May 31, 2020

I have posted several varieties of raitas here
But this raita which I found on my friend @padmabalasubramanian is very very tasty and yummy.Within 2-3 days, I have made this twice. Thanks buddy!



Ingredients
A small beetroot -  peeled, chopped and pressure cooked
Fresh curds - 2 cups
Salt to taste

To grind
Fresh grated coconut - 2 tsps
Green chillies - 2
Hing powder - 1/4 tsp

To garnish
Pomegranate arils
Coriander leaves, chopped

Recipe cuisine: South Indian; Category: Side/accompaniment/lunch/dinner
Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3


Coconut, green chillies, hing powder and cooked beetroot loaded to the blender jar


and ground to a smooth paste


salt to taste added


fresh curds added 


and whisked well to a smooth mixture


Garnished with chopped cilantro and pomegranate arils


Served with peas pulav and green gram dhal


Notes
*Seasoning 1/2 tsp jeera and a slit green chilli in ghee is optional

This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu
I have posted several varieties of raitas here
But this raita which I found on my friend @padmabalasubramanian is very very tasty and yummy.Within 2-3 days, I have made this twice. Thanks buddy!



Ingredients
A small beetroot -  peeled, chopped and pressure cooked
Fresh curds - 2 cups
Salt to taste

To grind
Fresh grated coconut - 2 tsps
Green chillies - 2
Hing powder - 1/4 tsp

To garnish
Pomegranate arils
Coriander leaves, chopped

Recipe cuisine: South Indian; Category: Side/accompaniment/lunch/dinner
Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3


Coconut, green chillies, hing powder and cooked beetroot loaded to the blender jar


and ground to a smooth paste


salt to taste added


fresh curds added 


and whisked well to a smooth mixture


Garnished with chopped cilantro and pomegranate arils


Served with peas pulav and green gram dhal


Notes
*Seasoning 1/2 tsp jeera and a slit green chilli in ghee is optional

This post first appeared in www.malpatskitchen.com



Tuesday, May 26, 2020

Did not even realise, I hadn't posted this Rasam...
Only when my brother's wife told me, she doesn't have the authentic version of what my mom amd my sister used to make, it dawned on me....
She wanted to make this urgently...isn't it better, I share with all this lovely recipe??
Quickly I browsed the almost 48  year old note book, which has my hand written recipes of my mom and sister.....was lost in thoughts for awhile.........
In the words of Thomas Hood....
I remember, I remember
The house where I was born.....
The little window
Where the Sun came peeping at morn...
And now, I come back to my malpatskitchen.......

Please check my other Rasam Varieties


Ingredients
Tur dhal - 1/8 cup, pressure cooked with a pinch of turmeric powder and kept ready
Tamarind paste - 1 tsp
Sambar powder - 1/2 tsp
Salt to taste
Solid hing - 1
Curry leaves - a few
Tomato - 1, chopped

To roast in 1/2 tsp ghee and grind

Coriander seeds/dhania - 2 tsps
Channa dhal - 1 tsp
Pepper - 3/4 tsp
Jeera - 3/4 tsp
Red chillies - 2
Fresh grated coconut - 2 tsps

For seasoning
Ghee - 1 tsp
Mustard seeds - 1 tsp

To garnish
Fresh chopped coriander leaves/cilantro

Recipe cuisine: South indian; Category: Lunch/soup/dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 3-4


All the ingredients for roasting


when they are half roasted, add coconut too and roast well, let it cool down


In the meantime, take in a vessel the following things: tamarind paste, chopped tomato, sambar powder, salt to taste and hing


Pour water to half the vessel, and let it boil on slow flames. If you aren't using tamarind paste, take a half a lemon size of tamarind and extract juice


Tur dhal cooked and ready



roasted ingredients ground


when the rasam level has reduced to half, add this ground mixture


let it boil for 2 minutes. on slow flames. that is enough


Then add the cooked dhal and required amount of water, till brim


Let it become frothy. No need to boil.


Mustard seeds in ghee, seasoned and added


Chopped coriander leaves garnished.


Serve this hot and spicy rasam with your favorite vegetable or appalam or vadam.


Notes
* I like rasam, not to be too thick. If you want more 'vandal'rasam, then increase the quantity of tur dhal
*We can just roast and powder the ingredients without adding coconut too.
*Adding coconut compels you to finish off the rasam within a day, because, during summer, it might go waste the next day.





12:00:00 AM Mala Thiagu
Did not even realise, I hadn't posted this Rasam...
Only when my brother's wife told me, she doesn't have the authentic version of what my mom amd my sister used to make, it dawned on me....
She wanted to make this urgently...isn't it better, I share with all this lovely recipe??
Quickly I browsed the almost 48  year old note book, which has my hand written recipes of my mom and sister.....was lost in thoughts for awhile.........
In the words of Thomas Hood....
I remember, I remember
The house where I was born.....
The little window
Where the Sun came peeping at morn...
And now, I come back to my malpatskitchen.......

Please check my other Rasam Varieties


Ingredients
Tur dhal - 1/8 cup, pressure cooked with a pinch of turmeric powder and kept ready
Tamarind paste - 1 tsp
Sambar powder - 1/2 tsp
Salt to taste
Solid hing - 1
Curry leaves - a few
Tomato - 1, chopped

To roast in 1/2 tsp ghee and grind

Coriander seeds/dhania - 2 tsps
Channa dhal - 1 tsp
Pepper - 3/4 tsp
Jeera - 3/4 tsp
Red chillies - 2
Fresh grated coconut - 2 tsps

For seasoning
Ghee - 1 tsp
Mustard seeds - 1 tsp

To garnish
Fresh chopped coriander leaves/cilantro

Recipe cuisine: South indian; Category: Lunch/soup/dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 3-4


All the ingredients for roasting


when they are half roasted, add coconut too and roast well, let it cool down


In the meantime, take in a vessel the following things: tamarind paste, chopped tomato, sambar powder, salt to taste and hing


Pour water to half the vessel, and let it boil on slow flames. If you aren't using tamarind paste, take a half a lemon size of tamarind and extract juice


Tur dhal cooked and ready



roasted ingredients ground


when the rasam level has reduced to half, add this ground mixture


let it boil for 2 minutes. on slow flames. that is enough


Then add the cooked dhal and required amount of water, till brim


Let it become frothy. No need to boil.


Mustard seeds in ghee, seasoned and added


Chopped coriander leaves garnished.


Serve this hot and spicy rasam with your favorite vegetable or appalam or vadam.


Notes
* I like rasam, not to be too thick. If you want more 'vandal'rasam, then increase the quantity of tur dhal
*We can just roast and powder the ingredients without adding coconut too.
*Adding coconut compels you to finish off the rasam within a day, because, during summer, it might go waste the next day.





Thursday, May 21, 2020

This curry is another favorite Tanjore Cuisine, which I learnt from my mother-in-law.
I have already posted several varieties of potato curry
Spicy Podimas
Fresh masala potato curry
Potato roast
This white curry has a unique taste and flavor, and goes well with all types of kuzhambus and rasams.
This is a big family favorite!!!



Ingredients
Potatoes - 4, pressure cooked, cooled and cubed
Onions - 2, finely chopped
Salt to taste

To season
Gingely or cooking oil - 2-3 tsps
Hing powder - 1/2 tsp
Mustard seeds = 1 tsp
Urad dhal, broken - 1 tsp
Green chillies - 3-4, chopped
Curry leaves

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

Serves 2-3

Pressure cooked potatoes, peeled, cooled and crumbled. They should not be mashed, gently crumble



Chopped onions, green chillies and curry leaves.....ready



Pan heated with oil, hing powder, mustard seeds and broken urad dhal seasoned


Onions, green chillies and curry leaves added


sauteed well till the onions become translucent


Crumbled potatoes and salt to taste added


Mixed well, switched off


This wonderful curry can be served with rice or rotis.



This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
This curry is another favorite Tanjore Cuisine, which I learnt from my mother-in-law.
I have already posted several varieties of potato curry
Spicy Podimas
Fresh masala potato curry
Potato roast
This white curry has a unique taste and flavor, and goes well with all types of kuzhambus and rasams.
This is a big family favorite!!!



Ingredients
Potatoes - 4, pressure cooked, cooled and cubed
Onions - 2, finely chopped
Salt to taste

To season
Gingely or cooking oil - 2-3 tsps
Hing powder - 1/2 tsp
Mustard seeds = 1 tsp
Urad dhal, broken - 1 tsp
Green chillies - 3-4, chopped
Curry leaves

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

Serves 2-3

Pressure cooked potatoes, peeled, cooled and crumbled. They should not be mashed, gently crumble



Chopped onions, green chillies and curry leaves.....ready



Pan heated with oil, hing powder, mustard seeds and broken urad dhal seasoned


Onions, green chillies and curry leaves added


sauteed well till the onions become translucent


Crumbled potatoes and salt to taste added


Mixed well, switched off


This wonderful curry can be served with rice or rotis.



This post first appeared in www.malpatskitchen.com

Wednesday, May 13, 2020




Turmeric , like many other spices, has a long history of usage in traditional medicines. It has become one of the "Super foods" because of the rich Curcumin present in turmeric.
*Is anti inflammatory and antioxidant.
*good for vascular health, accelerates muscle regeneration
*good for respiratory tract
*Prevents intestinal Cancer
*good for digestion
*Prevents Alzheimer's.
*Prevents arthritis

Coriander, Mint and Curry leaves are well known for their health benefits. If all these are combined in a chutney, and this recipe is adapted from Suba @thecopperkadai on Instagram,  and I am thankful to her for this wonderful recipe.

Please check my other turmeric recipes
Turneric ginger pickle
Fresh turmeric gojju






Ingredients
Fresh turmeric - 2 rhizomes, cut into roundels
Coriander leaves - a handful
Curry leaves - a handful
Mint leaves - a handful
Onion - 1, chopped fine
Green chillies - 1-2
Red chillies - 1-2
Cooking oil - 2 tsps
Hing powder - 1/4 tsp
Tamarind paste - 1 tsp
Fried grams - 4 tbsps
Grated coconut - 2 tbsps
Salt to taste

For seasoning
Cooking oil - 2 tsps
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp

Recipe cuisine: South Indian; Category: side/breakfast/dinner
Prep time: 5 mts; Cooking time: 10 mts

Serves 3-4


All 3 greens washed, cleaned and kept ready




 Heat oil in a pan, add hing powder, red and green chillies along with onions


Then add the cut fresh turmeric pieces


After sauteeing onions and turmeric for 2-3 minutes, add the greens


add tamarind paste and salt to taste, and saute till the greens shrink a bit


Now add fried grams


Switch off and add coconut, mix everything


Allow to cool down, and grind to a fine chutney, seasoned with the above mentioned ingredients


Serve with dosas, idlis or any tiffin variety


This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu



Turmeric , like many other spices, has a long history of usage in traditional medicines. It has become one of the "Super foods" because of the rich Curcumin present in turmeric.
*Is anti inflammatory and antioxidant.
*good for vascular health, accelerates muscle regeneration
*good for respiratory tract
*Prevents intestinal Cancer
*good for digestion
*Prevents Alzheimer's.
*Prevents arthritis

Coriander, Mint and Curry leaves are well known for their health benefits. If all these are combined in a chutney, and this recipe is adapted from Suba @thecopperkadai on Instagram,  and I am thankful to her for this wonderful recipe.

Please check my other turmeric recipes
Turneric ginger pickle
Fresh turmeric gojju






Ingredients
Fresh turmeric - 2 rhizomes, cut into roundels
Coriander leaves - a handful
Curry leaves - a handful
Mint leaves - a handful
Onion - 1, chopped fine
Green chillies - 1-2
Red chillies - 1-2
Cooking oil - 2 tsps
Hing powder - 1/4 tsp
Tamarind paste - 1 tsp
Fried grams - 4 tbsps
Grated coconut - 2 tbsps
Salt to taste

For seasoning
Cooking oil - 2 tsps
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp

Recipe cuisine: South Indian; Category: side/breakfast/dinner
Prep time: 5 mts; Cooking time: 10 mts

Serves 3-4


All 3 greens washed, cleaned and kept ready




 Heat oil in a pan, add hing powder, red and green chillies along with onions


Then add the cut fresh turmeric pieces


After sauteeing onions and turmeric for 2-3 minutes, add the greens


add tamarind paste and salt to taste, and saute till the greens shrink a bit


Now add fried grams


Switch off and add coconut, mix everything


Allow to cool down, and grind to a fine chutney, seasoned with the above mentioned ingredients


Serve with dosas, idlis or any tiffin variety


This post first appeared in www.malpatskitchen.com



Wednesday, May 6, 2020

Menu












This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
Menu












This post first appeared in www.malpatskitchen.com

Saturday, April 25, 2020

RAGI aka FINGER MILLET..............
Is a Power House of health benefits.....
* acts as a treatment for Osteoporosis, Anemia and Diabetis.
*a natural relaxant to relieve stress and induce good sleep.
*Its high rate of fiber keeps you with a full feeling for a long time, and thus curbs unwanted munching.
*very high in Calcium, good for bones
*reduces cholesterol and increases heart-health
*abundant in anti oxidants
*good source of protein and amino acids
*helps digestion, prevents constipation
improves hemoglobin levels, good for lactating mothers
*helps in maintaining vitality of the skin

KULLAKKAR RED RICE
This is an ancient rice variety, grown in India, and it possesses
*anti oxidant properties
*high zinc and iron
*contains complex carbohydrates good for health
*regulates blood pressure
*prevents skin diseases
*prevents skin ageing
 So, with these 2 rich ingredients and adding some more, these dosas and idlis are prepared!





Ingredients
Kullakkar red rice - 1 cup
Ragi/finger millet - 1 cup
Boiled rice + Idli rice - 1 cup
Whole urad - 1 cup
Methi seeds - 1 tsp
Salt to taste
Enough oil to make the dosas

Recipe cuisine: South Indian; Category: Breakfast/dinner
Soaking time: 6-7 hours; Cooking time: 3-4 minutes for each dosa




           Whole urad and methi taken in a vessel, washed and soaked. I normally soak them over night, and grind in the early morning, so that the batter is ready by dinner time. If you want, you can soak in the morning, grind in the evening and leave it over night for fermenting



Ragi, red rice, and boiled + idli rice taken in a bowl, washed and soaked 


Urad and methi first ground, then the rice-ragi batter ground, all mixed well with salt to taste


See how well it has fermented!!!


Spread it like a regular dosa, and drizzle some oil around it really comes out very thin and crisp


Flip it over


Serve with sambar or chutney


                                               Idlis also came out very well, soft and fluffy


This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
RAGI aka FINGER MILLET..............
Is a Power House of health benefits.....
* acts as a treatment for Osteoporosis, Anemia and Diabetis.
*a natural relaxant to relieve stress and induce good sleep.
*Its high rate of fiber keeps you with a full feeling for a long time, and thus curbs unwanted munching.
*very high in Calcium, good for bones
*reduces cholesterol and increases heart-health
*abundant in anti oxidants
*good source of protein and amino acids
*helps digestion, prevents constipation
improves hemoglobin levels, good for lactating mothers
*helps in maintaining vitality of the skin

KULLAKKAR RED RICE
This is an ancient rice variety, grown in India, and it possesses
*anti oxidant properties
*high zinc and iron
*contains complex carbohydrates good for health
*regulates blood pressure
*prevents skin diseases
*prevents skin ageing
 So, with these 2 rich ingredients and adding some more, these dosas and idlis are prepared!





Ingredients
Kullakkar red rice - 1 cup
Ragi/finger millet - 1 cup
Boiled rice + Idli rice - 1 cup
Whole urad - 1 cup
Methi seeds - 1 tsp
Salt to taste
Enough oil to make the dosas

Recipe cuisine: South Indian; Category: Breakfast/dinner
Soaking time: 6-7 hours; Cooking time: 3-4 minutes for each dosa




           Whole urad and methi taken in a vessel, washed and soaked. I normally soak them over night, and grind in the early morning, so that the batter is ready by dinner time. If you want, you can soak in the morning, grind in the evening and leave it over night for fermenting



Ragi, red rice, and boiled + idli rice taken in a bowl, washed and soaked 


Urad and methi first ground, then the rice-ragi batter ground, all mixed well with salt to taste


See how well it has fermented!!!


Spread it like a regular dosa, and drizzle some oil around it really comes out very thin and crisp


Flip it over


Serve with sambar or chutney


                                               Idlis also came out very well, soft and fluffy


This post first appeared in www.malpatskitchen.com