Thursday, April 21, 2022

 

An out and out Thanjavur recipe, learnt from my M-i-l... But she used to cook in a vessel, but according to the changing times and to fasten work, I have made it easier by making it a Pressure Cooker Recipe

So simple and yet so tasty.....

Less ingredients but max taste.....

Can be named a Koottu...

Can be named a Kuzhambu....

Must be made with Green brinjals only. 



Ingredients
Green brinjals - 4
Curry leaves - a few
Rice flour - 1 tsp
Salt to taste

To season
Cooking oil - 3 tbsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/main dish/side dish
Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3


Brinjals washed and drained in a colander and chopped into small cubes


Rice flour mixed with some water and kept ready


Pressure pan heated, hing and turmeric powders, mustard seeds and slit green chillies seasoned


Then the cubed brinjals along with curry leaves added and sauteed.


Salt to taste added


Water poured to immersing level


Rice flour water added


and mixed well, cooked for 2 whistles


Let the pressure release naturally, then after opening, looks like this


Serve this simple and yummy dish with any South Indian menu..we can mix rice with it and eat, or to rasam saadham, we can eat it as a side...however you eat it, it is amazingly yummy!!!



This post first appeared in www.malpatskitchen.com








12:51:00 AM Mala Thiagu

 

An out and out Thanjavur recipe, learnt from my M-i-l... But she used to cook in a vessel, but according to the changing times and to fasten work, I have made it easier by making it a Pressure Cooker Recipe

So simple and yet so tasty.....

Less ingredients but max taste.....

Can be named a Koottu...

Can be named a Kuzhambu....

Must be made with Green brinjals only. 



Ingredients
Green brinjals - 4
Curry leaves - a few
Rice flour - 1 tsp
Salt to taste

To season
Cooking oil - 3 tbsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/main dish/side dish
Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3


Brinjals washed and drained in a colander and chopped into small cubes


Rice flour mixed with some water and kept ready


Pressure pan heated, hing and turmeric powders, mustard seeds and slit green chillies seasoned


Then the cubed brinjals along with curry leaves added and sauteed.


Salt to taste added


Water poured to immersing level


Rice flour water added


and mixed well, cooked for 2 whistles


Let the pressure release naturally, then after opening, looks like this


Serve this simple and yummy dish with any South Indian menu..we can mix rice with it and eat, or to rasam saadham, we can eat it as a side...however you eat it, it is amazingly yummy!!!



This post first appeared in www.malpatskitchen.com








Sunday, March 20, 2022

 I learnt this simple Chutney Sandwich when my kids were in Kinder Garten, was eating this for the first time, at once learnt it from this friend, which my kids used to enjoy. These go well along with soups, and the most ideal to be packed for travel.

I had forgotten this all the while, thanks to my daughter for her gentle reminder......I was into making Green chutney with Onions, Green chutney without Onions, Sweet and spicy chutney etc etc...but had totally forgotten this simple fellow......

finally made this and whoa!!whoa!!! Nothing to beat this in taste...all ingredients available at home...nothing exotic...really amazing chutney this is!!!

And for this, I have used White Bread only, because the slices not only look white and beautiful but are very soft too!



Ingredients
White bread slices - as needed
Amul butter - as needed
Tomato slices - as needed

For the chutney
Fresh grated coconut - 1 cup
Coriander leaves - 1 cup
Mint leaves - 1 cup
Green chillies - 3 - 4
Ginger - a small piece
Salt to taste

Recipe cuisine: Indian; Category: Breakfast/lunch/dinner/travel
Prep time: 10 mts; Cooking time: Nil

Yields a small bowl of chutneys, roughly 30-32 triangle sandwiches can be made


 Mint, Coriander leaves, Green chillies and ginger washed and drained


Fresh coconut taken in a blender jar



Mint, coriander, ginger and green chillies added, with salt to taste


Chutney ground...mouth watering!!!😆😆😆


Edges trimmed for the bread slices, also tomatoes sliced thinly


Amul butter spread lavishly on slices


Now, the yummy chutney spread too


Tomato slices arranged on slices in the top row (we can use cucumber slices, thin Onion slices or sliced cooked potato slices. Choice is ours)


Now, closed with the slices in the lower row


Cut into triangles, served with Yellow pumpkin-Sweet potato soup.





This post first appeared in www.malpatskitchen.com



  


10:00:00 PM Mala Thiagu

 I learnt this simple Chutney Sandwich when my kids were in Kinder Garten, was eating this for the first time, at once learnt it from this friend, which my kids used to enjoy. These go well along with soups, and the most ideal to be packed for travel.

I had forgotten this all the while, thanks to my daughter for her gentle reminder......I was into making Green chutney with Onions, Green chutney without Onions, Sweet and spicy chutney etc etc...but had totally forgotten this simple fellow......

finally made this and whoa!!whoa!!! Nothing to beat this in taste...all ingredients available at home...nothing exotic...really amazing chutney this is!!!

And for this, I have used White Bread only, because the slices not only look white and beautiful but are very soft too!



Ingredients
White bread slices - as needed
Amul butter - as needed
Tomato slices - as needed

For the chutney
Fresh grated coconut - 1 cup
Coriander leaves - 1 cup
Mint leaves - 1 cup
Green chillies - 3 - 4
Ginger - a small piece
Salt to taste

Recipe cuisine: Indian; Category: Breakfast/lunch/dinner/travel
Prep time: 10 mts; Cooking time: Nil

Yields a small bowl of chutneys, roughly 30-32 triangle sandwiches can be made


 Mint, Coriander leaves, Green chillies and ginger washed and drained


Fresh coconut taken in a blender jar



Mint, coriander, ginger and green chillies added, with salt to taste


Chutney ground...mouth watering!!!😆😆😆


Edges trimmed for the bread slices, also tomatoes sliced thinly


Amul butter spread lavishly on slices


Now, the yummy chutney spread too


Tomato slices arranged on slices in the top row (we can use cucumber slices, thin Onion slices or sliced cooked potato slices. Choice is ours)


Now, closed with the slices in the lower row


Cut into triangles, served with Yellow pumpkin-Sweet potato soup.





This post first appeared in www.malpatskitchen.com



  


Thursday, February 17, 2022

 This recipe used to be made by a family friend, during my childhood days...

all these days, I had forgotten this yummy side dish, which can be prepared even on Vrat and festival days since this has no Onions and garlic...but nobody knows from where it derives its flavor and 'ruchi".....

Can be served with Dosa varieties and all Tiffin varieties


Ingredients
Tomatoes - 4-5
Chilli powder - 1/2  tsp
Jaggery powder - 1 tsp
Besan flour - 1 tsp, diluted in water
Salt to taste
Coriander leaves for garnishing

To season
Cooking oil - 3 tbsps
Turmeric powder - 1/2 tsp
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Curry leaves - a few
Slit green chillies - 3

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3


Pressure pan heated, turmeric powder, hing powder, mustard and jeera seasoned


Then curry leaves, slit green chillies and chopped tomatoes added ........




and sauteed




Jaggery (can add brown sugar too), chilli powder and salt added




water poured to immersing level



Diluted besan added


Lid closed and pressure cooked for 3-4 whistles, after the pressure releases, opened.




Serve with any tiffin variety!!!


Served with Ven pongal!!


This post first appeared in www.malpatskitchen.com




9:00:00 PM Mala Thiagu

 This recipe used to be made by a family friend, during my childhood days...

all these days, I had forgotten this yummy side dish, which can be prepared even on Vrat and festival days since this has no Onions and garlic...but nobody knows from where it derives its flavor and 'ruchi".....

Can be served with Dosa varieties and all Tiffin varieties


Ingredients
Tomatoes - 4-5
Chilli powder - 1/2  tsp
Jaggery powder - 1 tsp
Besan flour - 1 tsp, diluted in water
Salt to taste
Coriander leaves for garnishing

To season
Cooking oil - 3 tbsps
Turmeric powder - 1/2 tsp
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Curry leaves - a few
Slit green chillies - 3

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3


Pressure pan heated, turmeric powder, hing powder, mustard and jeera seasoned


Then curry leaves, slit green chillies and chopped tomatoes added ........




and sauteed




Jaggery (can add brown sugar too), chilli powder and salt added




water poured to immersing level



Diluted besan added


Lid closed and pressure cooked for 3-4 whistles, after the pressure releases, opened.




Serve with any tiffin variety!!!


Served with Ven pongal!!


This post first appeared in www.malpatskitchen.com




Sunday, January 30, 2022


This is another version of Potato curry, at times, served in TamBrahm weddings.... and since no onion or garlic is there, we can call it a Satvik curry, which we can prepare on any festival day. On a festival or ritual day, we can have it as a side for rotis too!
My other potato curry varieties:
5. Potato roast


Ingredients
Potatoes - 5, mid sized, pressure cooked, peeled, cooled and crumbled
Lemon juice - 1 tbsp
Salt to taste
Grated coconut - 3 tsps

To season
Gingely/cooking oil - 3 tsps
Hing powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad - 1 1/2 tsps
Green chillies - 3-4, chopped
Ginger - a small piece, chopped
Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 20mts

Serves 2-3 


Potatoes pressure cooked, peeled and let to cool down


Then crumbled


Pan heated with oil, hing powder and turmeric powder added


Mustard seeds and broken urad added


Now, curry leaves, ginger and green chillies


Salt to taste and coconut added


Mixed well and lemon juice added


Mixed again


Serve hot-hot with a nice sambar or rasam...will taste heavenly!!!



This post first appeared in www.malpatskitchen.com














9:00:00 PM Mala Thiagu

This is another version of Potato curry, at times, served in TamBrahm weddings.... and since no onion or garlic is there, we can call it a Satvik curry, which we can prepare on any festival day. On a festival or ritual day, we can have it as a side for rotis too!
My other potato curry varieties:
5. Potato roast


Ingredients
Potatoes - 5, mid sized, pressure cooked, peeled, cooled and crumbled
Lemon juice - 1 tbsp
Salt to taste
Grated coconut - 3 tsps

To season
Gingely/cooking oil - 3 tsps
Hing powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad - 1 1/2 tsps
Green chillies - 3-4, chopped
Ginger - a small piece, chopped
Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 20mts

Serves 2-3 


Potatoes pressure cooked, peeled and let to cool down


Then crumbled


Pan heated with oil, hing powder and turmeric powder added


Mustard seeds and broken urad added


Now, curry leaves, ginger and green chillies


Salt to taste and coconut added


Mixed well and lemon juice added


Mixed again


Serve hot-hot with a nice sambar or rasam...will taste heavenly!!!



This post first appeared in www.malpatskitchen.com














Monday, January 10, 2022

 PIZZAS.........

It's everybody's favorite...be it a kid or a grandma or grandpa....

But it is not pocket friendly....

Quite expensive!!!

Everyone cannot definitely afford to buy and eat Pizza....

Everyone will not have a baking Oven too....

So, here's a solution for all these....

Cost effective, quick, easy but never the less tasty PIZZAS.....

Was, with an open mouth, watching on Food network, the way these Street style pizzas are made in Mumbai.....

Thought of sharing with you all....




Ingredients
Pizza base - 3 numbers
Green chutney - 1 cup (green chutney with onion or without)
Tomato ketchup - a small cup
Onions - 2, finely chopped
Tomatoes - 4, finely chopped
Green bell peppers - 2, finely chopped
Grated cheese, as required

Recipe cuisine: North Indian, street style; Category: Lunch/dinner/starter
Prep time: 15 mts; Cooking time: 5-7 mts; 

Serves 3

The above mentioned veggies chopped fine


and mixed well


the necessary things in array


Pan heated, kept on low flames, and first the base is flipped both sides, heated well..


till the color of the base very slightly changes


Now, kept on a plate, and green chutney spread nicely


Now, tomato ketchup is spread over green chutney


Then the vegetable mixture spread liberally



Topped with grated cheese


Microwaved for 50 seconds, so that the cheese will melt a bit


Then kept in a hot pan, flames on the lowest, and cooked till the cheese melts fully. For me, it took less than 5-6 minutes


This is how it is!!! what more do we want???



Notes
*Pizza can be cut into bite sized bits and served as yum yum starters!!

This post first appeared in www.malpatskitchen.com

























9:00:00 PM Mala Thiagu

 PIZZAS.........

It's everybody's favorite...be it a kid or a grandma or grandpa....

But it is not pocket friendly....

Quite expensive!!!

Everyone cannot definitely afford to buy and eat Pizza....

Everyone will not have a baking Oven too....

So, here's a solution for all these....

Cost effective, quick, easy but never the less tasty PIZZAS.....

Was, with an open mouth, watching on Food network, the way these Street style pizzas are made in Mumbai.....

Thought of sharing with you all....




Ingredients
Pizza base - 3 numbers
Green chutney - 1 cup (green chutney with onion or without)
Tomato ketchup - a small cup
Onions - 2, finely chopped
Tomatoes - 4, finely chopped
Green bell peppers - 2, finely chopped
Grated cheese, as required

Recipe cuisine: North Indian, street style; Category: Lunch/dinner/starter
Prep time: 15 mts; Cooking time: 5-7 mts; 

Serves 3

The above mentioned veggies chopped fine


and mixed well


the necessary things in array


Pan heated, kept on low flames, and first the base is flipped both sides, heated well..


till the color of the base very slightly changes


Now, kept on a plate, and green chutney spread nicely


Now, tomato ketchup is spread over green chutney


Then the vegetable mixture spread liberally



Topped with grated cheese


Microwaved for 50 seconds, so that the cheese will melt a bit


Then kept in a hot pan, flames on the lowest, and cooked till the cheese melts fully. For me, it took less than 5-6 minutes


This is how it is!!! what more do we want???



Notes
*Pizza can be cut into bite sized bits and served as yum yum starters!!

This post first appeared in www.malpatskitchen.com