Sunday, May 9, 2021


Menu:





This post first appeared in www.malpatskitchen.com

 

10:00:00 PM Mala Thiagu


Menu:





This post first appeared in www.malpatskitchen.com

 

Thursday, April 29, 2021

 A very easy and quick Veg Coconut Sevai......made with Instant sevai...of course, nothing can be as soft and fab like the home made Sevai Varieties...

But still this instant Sevai is also very handy, quick and good...thin and soft...Though there are several varieties in market, I always go with 777 Instant Sevai.

Don't miss the video below!!











Ingredients
Instant Sevai - 2 cups
Carrot - 1, small, finely chopped
Green beans  - 10-12, finely chopped
Grated fresh coconut - 1/2 cup
Salt to taste

To season
Coconut Oil - 2-3 tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Green chillies - 2, slit
Red chillies - 2, broken
Cashews a few

Recipe Cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 10 mts

Serves 2

Chopped carrots and beans pressure cooked for 1 whistle. We should not add too many veggies too...amidst the white sevai, they should be seen here and there...then only it will be beautiful...


Instant sevai taken in a bowl


Boiling hot water poured to immerse, closed with a lid, and left aside for 6-7 minutes


Then drained completely in a colander, and again left aside till the Sevai cools down


Cashews being roasted in Coconut oil, and kept in a cup


All the seasonings done


After the urad dhal and channa dhal turn golden, grated fresh coconut added, flames kept on low, and sauteed nicely


Now the veggies and salt to taste


Then this mixture added to the sevai, which would have, by now, cooled down


Top with Cashews, mix well


Amazing , soft and tasty Sevai is ready! Serve with morekuzhambu! Regular, Vedikka vitta mampazha morekuzhambu or  Irupuli....
Choice is yours!!!


This post first appeared in www.malpatskitchen.com








10:00:00 PM Mala Thiagu

 A very easy and quick Veg Coconut Sevai......made with Instant sevai...of course, nothing can be as soft and fab like the home made Sevai Varieties...

But still this instant Sevai is also very handy, quick and good...thin and soft...Though there are several varieties in market, I always go with 777 Instant Sevai.

Don't miss the video below!!











Ingredients
Instant Sevai - 2 cups
Carrot - 1, small, finely chopped
Green beans  - 10-12, finely chopped
Grated fresh coconut - 1/2 cup
Salt to taste

To season
Coconut Oil - 2-3 tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Green chillies - 2, slit
Red chillies - 2, broken
Cashews a few

Recipe Cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 10 mts

Serves 2

Chopped carrots and beans pressure cooked for 1 whistle. We should not add too many veggies too...amidst the white sevai, they should be seen here and there...then only it will be beautiful...


Instant sevai taken in a bowl


Boiling hot water poured to immerse, closed with a lid, and left aside for 6-7 minutes


Then drained completely in a colander, and again left aside till the Sevai cools down


Cashews being roasted in Coconut oil, and kept in a cup


All the seasonings done


After the urad dhal and channa dhal turn golden, grated fresh coconut added, flames kept on low, and sauteed nicely


Now the veggies and salt to taste


Then this mixture added to the sevai, which would have, by now, cooled down


Top with Cashews, mix well


Amazing , soft and tasty Sevai is ready! Serve with morekuzhambu! Regular, Vedikka vitta mampazha morekuzhambu or  Irupuli....
Choice is yours!!!


This post first appeared in www.malpatskitchen.com








Friday, April 16, 2021

 Why buy store bought paneer, when it can be made at home?  ....with no hassels..... it becomes more economical too for us!

There is no need to use full fat milk. I have used 3% Aavin milk, and the results are awesome!

And a special mention about the power house WHEY PROTEIN....

*Helps with weight management and reduces effects of ageing.

*Helps us old gracefully

*Prevents Osteoporosis

*Boosts immune systems

*Promotes healthy skin, hair and nails

*fights the risks of life-threatening diseases

Whey can be added to gravies, soups, rasams, sambar, koottu,  dhals, to make any gravy thin, to knead chapathi and poori dough. Can be susbstituted with water in cooking.



Ingredients

Milk - 1 litre (roughly 4.5 US cup)
Fresh curds - 1 cup
Lemon juice - 2 tbsps
Salt a pinch

Recipe cuisine: North Indian; Category: Lunch/breakfast/dinner
Prep time/draining time/refrigerating time(all put together): 4-5 hrs; Cooking time: 10 mts

Yields approx. 250 gms paneer (which is 130/-, when store bought)


Take curds in a bowl


To that, add lemon juice, mix well.


Boil milk. When it becomes frothy, about to boil.....


add the curd-lemon mixture, flames on the lowest


Keep stirring, milk has started curdling


curdling more.....


whey has separated, process is done, stove to be switched off now


Keep a fine strainer on a vessel(I keep like this, so that when you pour the curdled mixture into the cloth, it won't cave in) and put a thin towel or cheese cloth over the strainer


like this


Pour the curdled mixture into this, and incase you are going to use crumbled paneer, then after it drains off completely, you can use right away, or store in fridge and use. Also, if you want to add any seasonings or chilli flakes to the paneer, then this is the right time....( For example., if you want to add some paneer cubes to your peas pulav, then paneer with some kasoori methi will taste amazing)


Tie it into a bundle, hang over the faucet, let it drain slowly. You can, gently press it and squeeze the excess water out


after 11/2 to 2 hours, all water has drained, take out the bundle, keep it on a plate


and keep weight over it. I have kept chapathi board over it. You can keep any cast iron tava etc too, after an hour or so, refrigerate for 2-3 hours. I actually kept it inside fridge with the rolling board.


This is the highly nutritious whey, which after cooling, can be refrigerated, and used in our everyday requirement.


It has become flat and firm now. Gently open the bundle


Soft and succulent home made paneer is ready!!!



Cut into cubes, and use as and when needed. 


This post first came in www.malpatskitchen.com








10:00:00 PM Mala Thiagu

 Why buy store bought paneer, when it can be made at home?  ....with no hassels..... it becomes more economical too for us!

There is no need to use full fat milk. I have used 3% Aavin milk, and the results are awesome!

And a special mention about the power house WHEY PROTEIN....

*Helps with weight management and reduces effects of ageing.

*Helps us old gracefully

*Prevents Osteoporosis

*Boosts immune systems

*Promotes healthy skin, hair and nails

*fights the risks of life-threatening diseases

Whey can be added to gravies, soups, rasams, sambar, koottu,  dhals, to make any gravy thin, to knead chapathi and poori dough. Can be susbstituted with water in cooking.



Ingredients

Milk - 1 litre (roughly 4.5 US cup)
Fresh curds - 1 cup
Lemon juice - 2 tbsps
Salt a pinch

Recipe cuisine: North Indian; Category: Lunch/breakfast/dinner
Prep time/draining time/refrigerating time(all put together): 4-5 hrs; Cooking time: 10 mts

Yields approx. 250 gms paneer (which is 130/-, when store bought)


Take curds in a bowl


To that, add lemon juice, mix well.


Boil milk. When it becomes frothy, about to boil.....


add the curd-lemon mixture, flames on the lowest


Keep stirring, milk has started curdling


curdling more.....


whey has separated, process is done, stove to be switched off now


Keep a fine strainer on a vessel(I keep like this, so that when you pour the curdled mixture into the cloth, it won't cave in) and put a thin towel or cheese cloth over the strainer


like this


Pour the curdled mixture into this, and incase you are going to use crumbled paneer, then after it drains off completely, you can use right away, or store in fridge and use. Also, if you want to add any seasonings or chilli flakes to the paneer, then this is the right time....( For example., if you want to add some paneer cubes to your peas pulav, then paneer with some kasoori methi will taste amazing)


Tie it into a bundle, hang over the faucet, let it drain slowly. You can, gently press it and squeeze the excess water out


after 11/2 to 2 hours, all water has drained, take out the bundle, keep it on a plate


and keep weight over it. I have kept chapathi board over it. You can keep any cast iron tava etc too, after an hour or so, refrigerate for 2-3 hours. I actually kept it inside fridge with the rolling board.


This is the highly nutritious whey, which after cooling, can be refrigerated, and used in our everyday requirement.


It has become flat and firm now. Gently open the bundle


Soft and succulent home made paneer is ready!!!



Cut into cubes, and use as and when needed. 


This post first came in www.malpatskitchen.com








Tuesday, April 6, 2021

I have posted already Green Chutney with Onions. And this without Onions, but equally tasty and spicy.
Is a perfect accompaniment for all Chat items




Ingredients
Fresh coriander leaves - 1 bunch, i.e., 2 cups roughly
Soaked almonds - 10-12
Green chillies - 3-4
Jeera - 1 tsp
Lemon juice - 1 tsp
Salt to taste

Recipe cuisine: Indian; Category: side
Prep time: 5 mts; Cooking time: nil

Yields a small bowl of chutney



Cilantro/coriander leaves, soaked almonds, jeera, green chillies and salt to taste loaded in jar



Ground to a fine paste, and lemon juice added


Serve with Bhel puri


This post first appeared in www.malpatskitchen.com













10:00:00 PM Mala Thiagu
I have posted already Green Chutney with Onions. And this without Onions, but equally tasty and spicy.
Is a perfect accompaniment for all Chat items




Ingredients
Fresh coriander leaves - 1 bunch, i.e., 2 cups roughly
Soaked almonds - 10-12
Green chillies - 3-4
Jeera - 1 tsp
Lemon juice - 1 tsp
Salt to taste

Recipe cuisine: Indian; Category: side
Prep time: 5 mts; Cooking time: nil

Yields a small bowl of chutney



Cilantro/coriander leaves, soaked almonds, jeera, green chillies and salt to taste loaded in jar



Ground to a fine paste, and lemon juice added


Serve with Bhel puri


This post first appeared in www.malpatskitchen.com













Thursday, March 25, 2021

Raw banana health benefits:
*Improves the health of colon due to the fatty short acids present in raw bananas.
*Has high potassium content, so regulates blood pressure.
*Promotes development of healthy probiotic bacteria
*Due to the high starch content, promotes good digestion
*Prevents and treats diarrhoea
*Rich in minerals and improves metabolism
*Helps lose excess unwanted fat in the body
*Is very important for rich skin and hair since it contains Vitamin C and Vitamin B6
*Great for diabetes since the sugar content in raw bananas is very very low
*Supports proper kidney functioning
*High in fiber.
Many have a wrong notion that Raw bananas produce gas, poor bananas!!!

This is a spicy podimas, and the other varieties of Raw banana / Vazhakkai curries are
1. Vazhakkai kuzhasal curry
2. Vazhakkai vadhakkal 
3. Vazhakkai podimas


These go very well with any south indian meal.





Ingredients
Raw banana - 1 1/2 (cut into halves, pressure cooked for 10 minutes)
Tamarind paste - 3/4 tsp
Grated coconut - 2 tbsps
Curry leaves - handful
Salt to taste


To roast and powder

Cooking/gingely oil - 1 tsp
Solid hing - 1
Channa dhal - 2 tsps
Urad dhal - 2 tsps
Coriander seeds - 3 tsps
Red chillies - 3-4

For tempering
Gingely oil - 3 tbsps
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp

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

Serves 3-4

Raw bananas cut into halves, after washing, then pressure cooked for 10 minutes . Alternatively we can fire roast the bananas too! I normally do this the previous night, cool, and refrigerate, so that it is easy to grate


Peeled, then grated


Ingredients given above for roasting, being roasted in 1 tsp oil


well roasted, and later cooled, and coarsely powdered.


In that same oil, roast coconut to golden brown


Perfect!


Again, heat oil, add mustard seeds


and turmeric


Now, add the grated raw bananas, curry leaves, and the tamarind paste. Keep the flames on the lowest, saute gently, not forgetting to add salt to taste


all mixed well


Now add the coarsely powdered mixture


Mixed well, ready to be served




This post first appeared in www.malpatskitchen.com


10:00:00 PM Mala Thiagu
Raw banana health benefits:
*Improves the health of colon due to the fatty short acids present in raw bananas.
*Has high potassium content, so regulates blood pressure.
*Promotes development of healthy probiotic bacteria
*Due to the high starch content, promotes good digestion
*Prevents and treats diarrhoea
*Rich in minerals and improves metabolism
*Helps lose excess unwanted fat in the body
*Is very important for rich skin and hair since it contains Vitamin C and Vitamin B6
*Great for diabetes since the sugar content in raw bananas is very very low
*Supports proper kidney functioning
*High in fiber.
Many have a wrong notion that Raw bananas produce gas, poor bananas!!!

This is a spicy podimas, and the other varieties of Raw banana / Vazhakkai curries are
1. Vazhakkai kuzhasal curry
2. Vazhakkai vadhakkal 
3. Vazhakkai podimas


These go very well with any south indian meal.





Ingredients
Raw banana - 1 1/2 (cut into halves, pressure cooked for 10 minutes)
Tamarind paste - 3/4 tsp
Grated coconut - 2 tbsps
Curry leaves - handful
Salt to taste


To roast and powder

Cooking/gingely oil - 1 tsp
Solid hing - 1
Channa dhal - 2 tsps
Urad dhal - 2 tsps
Coriander seeds - 3 tsps
Red chillies - 3-4

For tempering
Gingely oil - 3 tbsps
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp

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

Serves 3-4

Raw bananas cut into halves, after washing, then pressure cooked for 10 minutes . Alternatively we can fire roast the bananas too! I normally do this the previous night, cool, and refrigerate, so that it is easy to grate


Peeled, then grated


Ingredients given above for roasting, being roasted in 1 tsp oil


well roasted, and later cooled, and coarsely powdered.


In that same oil, roast coconut to golden brown


Perfect!


Again, heat oil, add mustard seeds


and turmeric


Now, add the grated raw bananas, curry leaves, and the tamarind paste. Keep the flames on the lowest, saute gently, not forgetting to add salt to taste


all mixed well


Now add the coarsely powdered mixture


Mixed well, ready to be served




This post first appeared in www.malpatskitchen.com