Monday, January 11, 2021

 AVAL puttu/POHA puttu!!!

So easy to make, jaggery based and just a tsp of ghee!

Here are my other puttu varieties:

Vella puttu, made out of rice

Vella puttu with store bought puttu flour




Ingredients
Poha - 1/2 cup
Jaggery - 1/4 cup
Water - 1-4 cup
A very small pinch of turmeric powder
A very small pinch of salt
Cardamom powder - 1/2 tsp
Ghee - 2 tsps
Broken cashews - a few
Fresh grated coconut - 3-4 tsps

Recipe cuisine: South Indian; Category: Neivedhyam/sweet
Prep time: 15 mts; Cooking time: 10-15 mts

Serves 2


Poha taken in a pan and dry roasted


Let to cool and pulsed coarsely in the blender


Pulsed poha taken in a bowl, salt and turmeric powder added


Luke warm water sprinkled little by little and mixed gently.


When you should stop?? you must be able to form a ball.


At the same time, if you let it, it must fall into grainy pieces


Add cardamom powder


Jaggery let to boil with water. This is organic jaggery with no impurities. If your jaggery has impurities, then take care to filter


You must drop 1/2 tsp in water. It must not dissimilate


also you must be able to form a soft ball


Add this to the poha


Mix well


In 1 to 2 tsps ghee, roast the cashews and add


In that same pan, roast the coconut to light golden colour and add. Mix everything together and offer to God!!!



This post was first published in www.malpatskitchen.com



9:00:00 PM Mala Thiagu

 AVAL puttu/POHA puttu!!!

So easy to make, jaggery based and just a tsp of ghee!

Here are my other puttu varieties:

Vella puttu, made out of rice

Vella puttu with store bought puttu flour




Ingredients
Poha - 1/2 cup
Jaggery - 1/4 cup
Water - 1-4 cup
A very small pinch of turmeric powder
A very small pinch of salt
Cardamom powder - 1/2 tsp
Ghee - 2 tsps
Broken cashews - a few
Fresh grated coconut - 3-4 tsps

Recipe cuisine: South Indian; Category: Neivedhyam/sweet
Prep time: 15 mts; Cooking time: 10-15 mts

Serves 2


Poha taken in a pan and dry roasted


Let to cool and pulsed coarsely in the blender


Pulsed poha taken in a bowl, salt and turmeric powder added


Luke warm water sprinkled little by little and mixed gently.


When you should stop?? you must be able to form a ball.


At the same time, if you let it, it must fall into grainy pieces


Add cardamom powder


Jaggery let to boil with water. This is organic jaggery with no impurities. If your jaggery has impurities, then take care to filter


You must drop 1/2 tsp in water. It must not dissimilate


also you must be able to form a soft ball


Add this to the poha


Mix well


In 1 to 2 tsps ghee, roast the cashews and add


In that same pan, roast the coconut to light golden colour and add. Mix everything together and offer to God!!!



This post was first published in www.malpatskitchen.com



Sunday, January 3, 2021













Menu:







This post first appeared in www.malpatskitchen.com

9:00:00 PM Mala Thiagu












Menu:







This post first appeared in www.malpatskitchen.com

Friday, December 25, 2020





My other Sundal Varieties can be checked here
This is a very interesting version of Sundal...but it cannot be used for neivedhyam, since it has onion.
But this Sundal takes me down my memory lane!!!
How many days I have packed this for my son and daughter during their school and College days!!! They used to love this!
Since Double beans is quite a bland legume, with no particular flavor of its onw, adding Onions and tomatoes certainly impart a unique taste.
Can be used as a snack too. Full of protein!!




Ingredients
Double beans - 3/4 cup, soaked over night
Onion - 1, chopped fine
Tomatoes - 2, chopped fine
Sambar powder - 3/4 tsp
Chopped Coriander/Cilantro leaves - handful
Salt to taste

To season
Cooking oil - 2 tsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 3/4 tsp
Jeera - 1 tsp
Green chillies - 2-3, slit
Curry leaves - a few

Recipe cuisine: South Indian; Category: Sundal variety/snack
Soaking: Overnight; Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3



Soaked double beans, pressure cooked, and when it is hot, salt to taste added. You can put the whistle , and after one whistle, lower the flames and cook for 20 minutes.


Salt mixed thoroughly


Pan heated with oil, turmeric and hing powders added, then mustard and jeera


Then onions, curry leaves and slit green chillies added


After the onions turn translucent, tomatoes and sambar powder added


Let it cook on slow flames, sprinkle some water, to soften the tomatoes, and everything will become one


After the tomatoes become sort of mushy, add the coriander leaves


and now, the double beans


Mix well, cook on slow flames, allowing the double beans to take in all flavors


This is a very good accompaniment to any South Indian meal. Can be a semi dry curry for rotis too, along with a dhal.



This post first appeared in www.malpatskitchen.com


9:00:00 PM Mala Thiagu




My other Sundal Varieties can be checked here
This is a very interesting version of Sundal...but it cannot be used for neivedhyam, since it has onion.
But this Sundal takes me down my memory lane!!!
How many days I have packed this for my son and daughter during their school and College days!!! They used to love this!
Since Double beans is quite a bland legume, with no particular flavor of its onw, adding Onions and tomatoes certainly impart a unique taste.
Can be used as a snack too. Full of protein!!




Ingredients
Double beans - 3/4 cup, soaked over night
Onion - 1, chopped fine
Tomatoes - 2, chopped fine
Sambar powder - 3/4 tsp
Chopped Coriander/Cilantro leaves - handful
Salt to taste

To season
Cooking oil - 2 tsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 3/4 tsp
Jeera - 1 tsp
Green chillies - 2-3, slit
Curry leaves - a few

Recipe cuisine: South Indian; Category: Sundal variety/snack
Soaking: Overnight; Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3



Soaked double beans, pressure cooked, and when it is hot, salt to taste added. You can put the whistle , and after one whistle, lower the flames and cook for 20 minutes.


Salt mixed thoroughly


Pan heated with oil, turmeric and hing powders added, then mustard and jeera


Then onions, curry leaves and slit green chillies added


After the onions turn translucent, tomatoes and sambar powder added


Let it cook on slow flames, sprinkle some water, to soften the tomatoes, and everything will become one


After the tomatoes become sort of mushy, add the coriander leaves


and now, the double beans


Mix well, cook on slow flames, allowing the double beans to take in all flavors


This is a very good accompaniment to any South Indian meal. Can be a semi dry curry for rotis too, along with a dhal.



This post first appeared in www.malpatskitchen.com


Thursday, December 17, 2020

 This recipe is being documented mainly for the next gen.

I have , several times made this for my son, during his bachelor and student days, and daughter, during her post-partum period ...after leaving her and coming off to India ..but I still have not documented this in my blog...now, the next generation has started going to colleges, some at the verge of getting married...so, I thought this is the apt time to upload in my blog.

Koottu is an important dish in Tambrahm cuisine, and I have illustrated a very easy way to make this. This saves students and bachelors the job of grinding for koottu.....why them?? even for us, it's so useful for a quick koottu!

Vegetable is your choice, any vegetable like chayote squash, carrot-potato-peas, broad beans, cabbage, ash gourd, yellow squash can be used.


Can be refrigerated and used for 3-4 months.





Ingredients
Cooking oil - 1/2 tsp
Split urad dhal - 1/2 cup
Red chillies - 4-5
Jeera/cumin - 3 tsps
Pepper - 11/2 tsps
Hing powder - 1/2 tsp

Recipe cuisine: South Indian; Category: podi/powder
Prep time: nil; Roasting time: 5 mts

Yields a small bowl of powder


Heat a pan with 1/2 tsp oil, add all the above mentioned ingredients, flames on the lowest



Saute it till everything becomes hot, and the urad is pale in color.


Like this. No need to make them golden, urad has to just lose the moisture in it. That's all.


After it cools down, load in the blender jar


Pulse it to a slightly coarse powder. Needn't be very fine powder



Then how do you make koottu using this???  Load 1/2 cup moong dhal, which is soaked in hot water for 30 minutes, and the chopped snake gourd, (this quantity will yield koottu for 2)in a pressure pan, with some turmeric powder and cook for 3 whistles. You can cook this in a Instapot too. Then salt to taste added, and mixed

You can see the Koottu powder (2-3 tsps), grated coconut - 2 tsps (optional)and some curry leaves topped. Then seasoning of mustard seeds and urad dhal done in coconut oil and added.  You can use any cooking oil or ghee, whichever suits you.Simmer for 5 minutes on low flames, and your koottu is ready!!!! Eat with rice or rotis!!


This post first appeared in www.malpatskitchen.com








9:00:00 PM Mala Thiagu

 This recipe is being documented mainly for the next gen.

I have , several times made this for my son, during his bachelor and student days, and daughter, during her post-partum period ...after leaving her and coming off to India ..but I still have not documented this in my blog...now, the next generation has started going to colleges, some at the verge of getting married...so, I thought this is the apt time to upload in my blog.

Koottu is an important dish in Tambrahm cuisine, and I have illustrated a very easy way to make this. This saves students and bachelors the job of grinding for koottu.....why them?? even for us, it's so useful for a quick koottu!

Vegetable is your choice, any vegetable like chayote squash, carrot-potato-peas, broad beans, cabbage, ash gourd, yellow squash can be used.


Can be refrigerated and used for 3-4 months.





Ingredients
Cooking oil - 1/2 tsp
Split urad dhal - 1/2 cup
Red chillies - 4-5
Jeera/cumin - 3 tsps
Pepper - 11/2 tsps
Hing powder - 1/2 tsp

Recipe cuisine: South Indian; Category: podi/powder
Prep time: nil; Roasting time: 5 mts

Yields a small bowl of powder


Heat a pan with 1/2 tsp oil, add all the above mentioned ingredients, flames on the lowest



Saute it till everything becomes hot, and the urad is pale in color.


Like this. No need to make them golden, urad has to just lose the moisture in it. That's all.


After it cools down, load in the blender jar


Pulse it to a slightly coarse powder. Needn't be very fine powder



Then how do you make koottu using this???  Load 1/2 cup moong dhal, which is soaked in hot water for 30 minutes, and the chopped snake gourd, (this quantity will yield koottu for 2)in a pressure pan, with some turmeric powder and cook for 3 whistles. You can cook this in a Instapot too. Then salt to taste added, and mixed

You can see the Koottu powder (2-3 tsps), grated coconut - 2 tsps (optional)and some curry leaves topped. Then seasoning of mustard seeds and urad dhal done in coconut oil and added.  You can use any cooking oil or ghee, whichever suits you.Simmer for 5 minutes on low flames, and your koottu is ready!!!! Eat with rice or rotis!!


This post first appeared in www.malpatskitchen.com








Sunday, December 13, 2020

 Sweet Potatoes.....Lowers the risk of Cancer, Controls Blood sugar, Lowers bad cholesterol which is the main reason for heart problems, prevents Vitamin A deficiency, checks diabetes, helps manage stress, guards against ulcers, good for digestion and regulates blood pressure.

Yellow pumpkin.........also known as Squash.....reduces Cancer risk, combats diabetes, improves immunity, boosts muscle function, beneficial in the battle against Cataracts, highly nutricious and particularly rich in Vitamin A.

Zucchini-carrot-ginger combination also can be made in the same manner.

Please check my other Soup-Sandwich-salad varieties



Ingredients
Sweet potato - 2 cups, chopped
Yellow pumpkin/Squash - 2 cups, chopped
Onion - 1,big, chopped
Tomato - 1-2, chopped
Garlic - 2-3 pods, chopped
Ginger - a small piece , chopped
Milk - 1 1/2 cups
Red chilli flakes - as required
Italian seasonings - 2-3 tsps /as required
Salt to taste
Olive oil - 2-3 tsps

Recipe cuisine: International/Continental; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4


In a pressure pan, heat Olive oil, add garlic, ginger and onions



Saute till translucent, add tomatoes


NBow add the chopped Sweet potatoes and Yellow pumpkin pieces


Add red chilli flakes and Italian seasonings


Mix well


Pour water well enough to immerse the veggies


Cook for 3 whistles, this is how it looks when you open after the pressure releases naturally


Allow it to cool down nicely, then remove just the veggies and load them into the blender jar


Let the water be in the pressure pan itself


Blend to a smooth paste


Add this paste to the cooked water in the pressure pan


Add salt to taste


Mix well


Add milk and simmer for 5 minutes


Look how creamy it looks!!! No fresh cream, so healthy!!


Serve this Super-healthy soup with Vegetable puffs or toasts


Notes
*Pepper may be added at the time of serving






9:00:00 PM Mala Thiagu

 Sweet Potatoes.....Lowers the risk of Cancer, Controls Blood sugar, Lowers bad cholesterol which is the main reason for heart problems, prevents Vitamin A deficiency, checks diabetes, helps manage stress, guards against ulcers, good for digestion and regulates blood pressure.

Yellow pumpkin.........also known as Squash.....reduces Cancer risk, combats diabetes, improves immunity, boosts muscle function, beneficial in the battle against Cataracts, highly nutricious and particularly rich in Vitamin A.

Zucchini-carrot-ginger combination also can be made in the same manner.

Please check my other Soup-Sandwich-salad varieties



Ingredients
Sweet potato - 2 cups, chopped
Yellow pumpkin/Squash - 2 cups, chopped
Onion - 1,big, chopped
Tomato - 1-2, chopped
Garlic - 2-3 pods, chopped
Ginger - a small piece , chopped
Milk - 1 1/2 cups
Red chilli flakes - as required
Italian seasonings - 2-3 tsps /as required
Salt to taste
Olive oil - 2-3 tsps

Recipe cuisine: International/Continental; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4


In a pressure pan, heat Olive oil, add garlic, ginger and onions



Saute till translucent, add tomatoes


NBow add the chopped Sweet potatoes and Yellow pumpkin pieces


Add red chilli flakes and Italian seasonings


Mix well


Pour water well enough to immerse the veggies


Cook for 3 whistles, this is how it looks when you open after the pressure releases naturally


Allow it to cool down nicely, then remove just the veggies and load them into the blender jar


Let the water be in the pressure pan itself


Blend to a smooth paste


Add this paste to the cooked water in the pressure pan


Add salt to taste


Mix well


Add milk and simmer for 5 minutes


Look how creamy it looks!!! No fresh cream, so healthy!!


Serve this Super-healthy soup with Vegetable puffs or toasts


Notes
*Pepper may be added at the time of serving