Monday, November 23, 2020


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









This post first appeared in www.malpatskitchen.com




9:00:00 PM Mala Thiagu

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









This post first appeared in www.malpatskitchen.com




Wednesday, November 11, 2020

 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
















                                                              








8:30:00 PM Mala Thiagu

 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
















                                                              








Monday, November 2, 2020


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






9:00:00 PM Mala Thiagu


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






Tuesday, October 13, 2020

 

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??

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







11:00:00 PM Mala Thiagu

 

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??

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







Tuesday, October 6, 2020

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





10:30:00 PM Mala Thiagu
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





Tuesday, September 29, 2020





                                                                   Menu
                                                           Moong dhal payasam
                                                            Paruppu vadas
                                                            Kadhamba rice
                                                            Curd rice




This post first appeared in www.malpatskitchen.com


11:30:00 AM Mala Thiagu




                                                                   Menu
                                                           Moong dhal payasam
                                                            Paruppu vadas
                                                            Kadhamba rice
                                                            Curd rice




This post first appeared in www.malpatskitchen.com


Monday, September 21, 2020




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

11:30:00 AM Mala Thiagu



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