Thursday, February 20, 2020



This is a unique Kuzhambu, which is not made in many households. Recently my daughter sent me this recipe, which she learnt from a close family relative, and I too made it, and we liked it so much. This is a nice side dish for Sevai varieties
and also goes well with paruppu usilis
and all kinds of potato roasts , colocasia/seppamkizhangu roast or bhindi roast go well with this kuzhambu. Please check my South Indian curries




Ingredients

Thick and fresh curds - 2 cups, whisked well without lumps
Tamarind paste - 1 tsp
Chow chow - 1, cubed
Salt to taste

To roast in oil and grind
Tur dhal - 2 tbsps
Urad dhal - 1 tbsp
Red chillies - 4=5
Methi - 1 tsp
Grated fresh coconut - 2 tbsps

To season
Coconut oil - 2 tbsps
Hing powder - 1/2 tsp
Turmeric powder - 13/4 tsp
Mustard seeds - 1 tsp
Curry leaves a few

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3-4


Pan heated with oil, urad, tur dhals, methi seeds and red chillies getting roasted


After they turn golden, switch off, then add coconut


and mix well


After the roasted ingredients cools down a bit, grind to a smooth mixture


Curds whisked and kept, chow chow cubed and pressure cooked


Chow chow taken in a cooking vessel, tamarind paste added, 


2 cups water added, , little bit turneric powder


Salt to taste


After it boils and reduces a bit, the ground mixture added, and let to boil for 5 minutes on slow flames.


Now the whisked curds added, flames on the lowest, after 3-4 minutes you can switch off too. Take care, lest curds might curdle


Perfect!!!


Above mentioned seasonings done in coconut oil




Notes
* Any vegetables like ash gourd, Okra, malabar cucumber , yellow pumpkin etc can be used.
This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu


This is a unique Kuzhambu, which is not made in many households. Recently my daughter sent me this recipe, which she learnt from a close family relative, and I too made it, and we liked it so much. This is a nice side dish for Sevai varieties
and also goes well with paruppu usilis
and all kinds of potato roasts , colocasia/seppamkizhangu roast or bhindi roast go well with this kuzhambu. Please check my South Indian curries




Ingredients

Thick and fresh curds - 2 cups, whisked well without lumps
Tamarind paste - 1 tsp
Chow chow - 1, cubed
Salt to taste

To roast in oil and grind
Tur dhal - 2 tbsps
Urad dhal - 1 tbsp
Red chillies - 4=5
Methi - 1 tsp
Grated fresh coconut - 2 tbsps

To season
Coconut oil - 2 tbsps
Hing powder - 1/2 tsp
Turmeric powder - 13/4 tsp
Mustard seeds - 1 tsp
Curry leaves a few

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3-4


Pan heated with oil, urad, tur dhals, methi seeds and red chillies getting roasted


After they turn golden, switch off, then add coconut


and mix well


After the roasted ingredients cools down a bit, grind to a smooth mixture


Curds whisked and kept, chow chow cubed and pressure cooked


Chow chow taken in a cooking vessel, tamarind paste added, 


2 cups water added, , little bit turneric powder


Salt to taste


After it boils and reduces a bit, the ground mixture added, and let to boil for 5 minutes on slow flames.


Now the whisked curds added, flames on the lowest, after 3-4 minutes you can switch off too. Take care, lest curds might curdle


Perfect!!!


Above mentioned seasonings done in coconut oil




Notes
* Any vegetables like ash gourd, Okra, malabar cucumber , yellow pumpkin etc can be used.
This post first appeared in www.malpatskitchen.com


Monday, February 10, 2020

These sandwiches making idea was triggered by seeing on Instagram @tarladalal and I slightly modified the recipe. That's all. Tasted very very good, so crunchy and flavorful.
Please check my other Soups-Sandwiches & Salads recipes
This is a very healthy sandwich too, since there is no oil or butter.



Ingredients
Bread slices - 6
Onion, chopped - 1
Corn - 1/2 cup
Red bell pepper, chopped - 1/2 cup
Black olives - 1/2 cup
Spinach leaves - 6
Cheese slices - 3
Pizza sauce - as required
Italian herbs - 2 tsps
Red chilli flakes - as needed
Salt to taste


Recipe cuisine: Fusion cooking; Category: Breakfast/lunch/dinner
Prep time: 10-15 mts; Grilling time: Roughly 3-4 minutes for each toast

Yields 6 triangle sandwiches


Corn put in a bowl


Chopped onions, and bell peppers added


Now olives


Italian seasonings and red chilli flakes


Mixed well. Don' t add salt now. Just before making the sandwich, you need to add salt


Place 2 bread slices


Smear pizza sauce over them


Keep as much filling you can on each slice


Cover with spinach leaves


One cheese slice on top of each slice. You can use grated cheese too.


Cover with another slice


Keep in the heated electric toaster


Grill till done


The yummy and tasty, crunchy sandwiches ready!!!


This post first appeared in www.malpatskitchen.com








12:00:00 AM Mala Thiagu
These sandwiches making idea was triggered by seeing on Instagram @tarladalal and I slightly modified the recipe. That's all. Tasted very very good, so crunchy and flavorful.
Please check my other Soups-Sandwiches & Salads recipes
This is a very healthy sandwich too, since there is no oil or butter.



Ingredients
Bread slices - 6
Onion, chopped - 1
Corn - 1/2 cup
Red bell pepper, chopped - 1/2 cup
Black olives - 1/2 cup
Spinach leaves - 6
Cheese slices - 3
Pizza sauce - as required
Italian herbs - 2 tsps
Red chilli flakes - as needed
Salt to taste


Recipe cuisine: Fusion cooking; Category: Breakfast/lunch/dinner
Prep time: 10-15 mts; Grilling time: Roughly 3-4 minutes for each toast

Yields 6 triangle sandwiches


Corn put in a bowl


Chopped onions, and bell peppers added


Now olives


Italian seasonings and red chilli flakes


Mixed well. Don' t add salt now. Just before making the sandwich, you need to add salt


Place 2 bread slices


Smear pizza sauce over them


Keep as much filling you can on each slice


Cover with spinach leaves


One cheese slice on top of each slice. You can use grated cheese too.


Cover with another slice


Keep in the heated electric toaster


Grill till done


The yummy and tasty, crunchy sandwiches ready!!!


This post first appeared in www.malpatskitchen.com








Friday, January 31, 2020

In a restaurant in Shirdi, I tasted this khichdi.
I have posted several other khichdi varieties:
Green moong khichdi
Swaminarayan khichdi
Palak Khichdi
Sprouted green gram Khichdi
Vegetable khichdi
Panch prayag khichdi
Please spare some time to check all the above khichdis, they are all really yummy comfort bowls!!




Ingredients
Raw rice - 3/4 cup
Split moong dhal - 3/4 cup
Water - 4 1/2 cups
Turmeric powder - 1/2 tsp
Ghee - 5-6 tsps
Pearl onions - 12, chopped
Tomatoes - 2, chopped
Salt to taste

To season
Jeera - 1 tsp
Coarsely powdered pepper - 1 tsp
Green chillies, slit - 2-3
Broken red chillies - 2-3
Cardamom - 3
Cloves - 3
Tej patta/bay leaves - 2 small pieces
Ground ginger - 1/2 tsp
Curry leaves a few

Recipe cuisine: Maharashtrian; Category: Lunch/dinner
Prep time: 10 mts; Soaking time: 30 mts; Cooking time: 10 mts; 

Serves 3

Rice and dhal washed well, and soak in the measured hot water, along with turmeric powder


Add the chopped pearl onions and tomatoes, and pressure cook for 4-5 whistles. Remember to add 1 tsp ghee also, this helps in preventing the dhal from over flowing


Cooked to perfection!!!


Mash with a ladle and add salt to taste


Keep some hot water handy, add roughly a cup to bring the Khichdi to desired consistency, because as it cools down, it will become thicker.


All the above mentioned seasoning ingredients seasoned in ghee


and added


Mix well


This is the final thadka/seasoning, just before eating. In 1 tsp ghee, add ginger paste and curry leaves, 


and add


Serve this yummy Dhal Khichdi with any raita, or some tangy Yellow  Pumpkin pachadi, or some Aloo methi



This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
In a restaurant in Shirdi, I tasted this khichdi.
I have posted several other khichdi varieties:
Green moong khichdi
Swaminarayan khichdi
Palak Khichdi
Sprouted green gram Khichdi
Vegetable khichdi
Panch prayag khichdi
Please spare some time to check all the above khichdis, they are all really yummy comfort bowls!!




Ingredients
Raw rice - 3/4 cup
Split moong dhal - 3/4 cup
Water - 4 1/2 cups
Turmeric powder - 1/2 tsp
Ghee - 5-6 tsps
Pearl onions - 12, chopped
Tomatoes - 2, chopped
Salt to taste

To season
Jeera - 1 tsp
Coarsely powdered pepper - 1 tsp
Green chillies, slit - 2-3
Broken red chillies - 2-3
Cardamom - 3
Cloves - 3
Tej patta/bay leaves - 2 small pieces
Ground ginger - 1/2 tsp
Curry leaves a few

Recipe cuisine: Maharashtrian; Category: Lunch/dinner
Prep time: 10 mts; Soaking time: 30 mts; Cooking time: 10 mts; 

Serves 3

Rice and dhal washed well, and soak in the measured hot water, along with turmeric powder


Add the chopped pearl onions and tomatoes, and pressure cook for 4-5 whistles. Remember to add 1 tsp ghee also, this helps in preventing the dhal from over flowing


Cooked to perfection!!!


Mash with a ladle and add salt to taste


Keep some hot water handy, add roughly a cup to bring the Khichdi to desired consistency, because as it cools down, it will become thicker.


All the above mentioned seasoning ingredients seasoned in ghee


and added


Mix well


This is the final thadka/seasoning, just before eating. In 1 tsp ghee, add ginger paste and curry leaves, 


and add


Serve this yummy Dhal Khichdi with any raita, or some tangy Yellow  Pumpkin pachadi, or some Aloo methi



This post first appeared in www.malpatskitchen.com





Sunday, January 26, 2020

These are real delicacies. My daughter and grand daughter have the patience to make tiny, bead sized ones, but I am a bit lazy, I should honestly confess.

Ingredients
Kozhukkattai flour - 3/4 cup
Water - 1 cup
a pinch of salt
Gingely oil - 1 tsp

To be ground and added to the dough
Hing powder - 1/4 tsp
Green chillies - 2-3
salt to taste

For seasoning
Gingely oil - 2 tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 1/2 tsps
Channa dhal - 1 1/2 tsps
Broken red chillies - 3
Curry leaves - handful

Recipe Cuisine: South Indian; Category: Festival;
Prep time: 20 mts; Cooking time: 10 mts

Serves 3

Water put to boiling


The flour topped with the grinding ingredients mentioned above


Add water little by little, keep stirring



                   When it is touchable, knead to a smooth dough, with palms greased slightly.

Tiny balls made, and ready for steaming, on greased plates


Don't miss the sheen after they are done. They must be cooked for 8-9 minutes only. If they are overcooked, they tend to become hard.



                                                Allow to cool, top up with the grated coconut.


                                     Add all the seasonings mentioned above in gingely oil.

Now, add the chillies and curry leaves too.


Now, switch off, and gently toss the cooked ammini kozhukkattais.



12:00:00 AM Mala Thiagu
These are real delicacies. My daughter and grand daughter have the patience to make tiny, bead sized ones, but I am a bit lazy, I should honestly confess.

Ingredients
Kozhukkattai flour - 3/4 cup
Water - 1 cup
a pinch of salt
Gingely oil - 1 tsp

To be ground and added to the dough
Hing powder - 1/4 tsp
Green chillies - 2-3
salt to taste

For seasoning
Gingely oil - 2 tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 1/2 tsps
Channa dhal - 1 1/2 tsps
Broken red chillies - 3
Curry leaves - handful

Recipe Cuisine: South Indian; Category: Festival;
Prep time: 20 mts; Cooking time: 10 mts

Serves 3

Water put to boiling


The flour topped with the grinding ingredients mentioned above


Add water little by little, keep stirring



                   When it is touchable, knead to a smooth dough, with palms greased slightly.

Tiny balls made, and ready for steaming, on greased plates


Don't miss the sheen after they are done. They must be cooked for 8-9 minutes only. If they are overcooked, they tend to become hard.



                                                Allow to cool, top up with the grated coconut.


                                     Add all the seasonings mentioned above in gingely oil.

Now, add the chillies and curry leaves too.


Now, switch off, and gently toss the cooked ammini kozhukkattais.