Tuesday, July 27, 2021

 GARLIC....what health benefits and nutrition hidden inside those small pods!!!!

*Helps blood flow freely and thus lowers blood pressure!

*Reduces Cardiovascular disease  risks by lowering cholesterol!

*Keeps the blood vessels relaxed!

*Boosts immunity and reduces the length of Cold and Flu symptoms!

*Reduces fatigue and helps us stay fit!

*Reduces the risk of Osteoporosis and Osteoarthritis!

And....such a healthy garlic, combined with various healthy ingredients contribute to this wonderful Rasam, which can be drunk as a soup too!

My other 15  Rasam Varieties


Ingredients
Garlic pods - 25 - 30
Water - 2-3 cups
Tamarind paste - 1 tsp
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Ghee - 1/2 tsp
Salt to taste

To roast and powder
Curry leaves - 1/4 cup
Garlic - 6
Coriander seeds - 1 tsp
Pepper - 1 tbsp
Jeera - 1 tbsp
Red chillies - 2 - 3

To season
Ghee - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch/soup
Prep time: 5 mts; Cooking time: 20 - 25 mts

Serves 3-4

First, in 1/2 tsp ghee, on slow fire, saute the garlic pods(reserving 6) till they become slightly brownish. Add a pinch of salt






Like this


There are 2 ways to get the garlic cooked . 1. In a vessel, take water, add turmeric and hing powders, and to this add the roasted garlic, and allow it to boil on slow flames, because, if we add tamarind paste in the beginning itself, garlic won't get cooked well 2. If you want the garlic pods to be really soft, then you can cook them for 1 - 2  whistles, then add to the vessel, and in this case, tamarind paste can be added too in the beginning itself.


In the meantime, in the same pan in which we roasted garlic, add all the roasting ingredients. No need to add extra ghee


Roast well like this



Load it to the blender jar, let it cool a bit


Check whether the garlic is cooked, add salt now, and let it boil


Roasted ingredients powdered


and water added to it


By now, garlic is cooked, raw smell of tamarind gone and water reduced to half, then add this powder-water, and let it become frothy. No need to boil


In 1 tsp ghee, season some curry leaves and mustard seeds and pour on the rasam



Serve this piping hot rasam with rice and a vegetable.



This post first appeared in www.malpatskitchen.com








10:00:00 PM Mala Thiagu

 GARLIC....what health benefits and nutrition hidden inside those small pods!!!!

*Helps blood flow freely and thus lowers blood pressure!

*Reduces Cardiovascular disease  risks by lowering cholesterol!

*Keeps the blood vessels relaxed!

*Boosts immunity and reduces the length of Cold and Flu symptoms!

*Reduces fatigue and helps us stay fit!

*Reduces the risk of Osteoporosis and Osteoarthritis!

And....such a healthy garlic, combined with various healthy ingredients contribute to this wonderful Rasam, which can be drunk as a soup too!

My other 15  Rasam Varieties


Ingredients
Garlic pods - 25 - 30
Water - 2-3 cups
Tamarind paste - 1 tsp
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Ghee - 1/2 tsp
Salt to taste

To roast and powder
Curry leaves - 1/4 cup
Garlic - 6
Coriander seeds - 1 tsp
Pepper - 1 tbsp
Jeera - 1 tbsp
Red chillies - 2 - 3

To season
Ghee - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch/soup
Prep time: 5 mts; Cooking time: 20 - 25 mts

Serves 3-4

First, in 1/2 tsp ghee, on slow fire, saute the garlic pods(reserving 6) till they become slightly brownish. Add a pinch of salt






Like this


There are 2 ways to get the garlic cooked . 1. In a vessel, take water, add turmeric and hing powders, and to this add the roasted garlic, and allow it to boil on slow flames, because, if we add tamarind paste in the beginning itself, garlic won't get cooked well 2. If you want the garlic pods to be really soft, then you can cook them for 1 - 2  whistles, then add to the vessel, and in this case, tamarind paste can be added too in the beginning itself.


In the meantime, in the same pan in which we roasted garlic, add all the roasting ingredients. No need to add extra ghee


Roast well like this



Load it to the blender jar, let it cool a bit


Check whether the garlic is cooked, add salt now, and let it boil


Roasted ingredients powdered


and water added to it


By now, garlic is cooked, raw smell of tamarind gone and water reduced to half, then add this powder-water, and let it become frothy. No need to boil


In 1 tsp ghee, season some curry leaves and mustard seeds and pour on the rasam



Serve this piping hot rasam with rice and a vegetable.



This post first appeared in www.malpatskitchen.com








Wednesday, June 30, 2021

                                                   malpatskitchen turns  6 today!!! 


My humble accomplishments






                                                     27,36000 page views!!!
                                                 658 posts, all tried and tested!

                                        Thank you all for your love and support!!!

A very easy matar paneer recipe with home made paneer!!

A quick recipe too...creamy without any unnecessary fresh cream and butter!! An one pot Pressure cooker recipe!!

My other side dishes for rotis




Ingredients
Fresh peas - 11/2 cups
Fresh paneer - 11/2 cups(can be home made or store bought), cubed
Onion - 1, chopped
Green chillies - 1,  chopped
Ginger - a small piece, chopped
Garlic - 2-3 pods, chopped
Tomatoes - 2, chopped
Cashews , soaked for 1/2 hour - 10 - 15
Salt to taste
Chilli powder - 1 tsp
Dhania and Jeera powders - 1 tsp each
Kasoori methi - 2 tsps
Garam masala powder - 3/4 tp

To season
Cooking oil - 2-3 tbsps
Turmeric powder - 1/2 tsp
Jeera/cumin seeds - 1 tsp

Recipe cuisine: North Indian; Category: Lunch/dinner/sides
Prep time: 10 mts; Cooking time: 20 mts

Serves 2-3


In the pressure pan, heat cooking oil, add ginger, garlic, green chilli and onions and saute till onions become translucent


Add tomatoes too


After the tomatoes become mushy, add soaked cashews


after the sauteed mixture cools down, load into blender jar


and grind to a smooth paste


Now, heat the pressure pan again with oil, and add seasonings


Now, keep the flames on the lowest, add the ground paste, and add chilli, dhania, jeera and garam masala powders along with kasoori methi


add the fresh peas, salt to taste, and cook for 2 whistles


After the pressure releases naturally, this is how it looks


Now, add the fresh paneer cubes, mix well and simmer for 3-4 minutes so that the paneer cubes will take in all spices


Serve hot with rotis




This post first appeared in www.malpatskitchen.com








10:00:00 PM Mala Thiagu

                                                   malpatskitchen turns  6 today!!! 


My humble accomplishments






                                                     27,36000 page views!!!
                                                 658 posts, all tried and tested!

                                        Thank you all for your love and support!!!

A very easy matar paneer recipe with home made paneer!!

A quick recipe too...creamy without any unnecessary fresh cream and butter!! An one pot Pressure cooker recipe!!

My other side dishes for rotis




Ingredients
Fresh peas - 11/2 cups
Fresh paneer - 11/2 cups(can be home made or store bought), cubed
Onion - 1, chopped
Green chillies - 1,  chopped
Ginger - a small piece, chopped
Garlic - 2-3 pods, chopped
Tomatoes - 2, chopped
Cashews , soaked for 1/2 hour - 10 - 15
Salt to taste
Chilli powder - 1 tsp
Dhania and Jeera powders - 1 tsp each
Kasoori methi - 2 tsps
Garam masala powder - 3/4 tp

To season
Cooking oil - 2-3 tbsps
Turmeric powder - 1/2 tsp
Jeera/cumin seeds - 1 tsp

Recipe cuisine: North Indian; Category: Lunch/dinner/sides
Prep time: 10 mts; Cooking time: 20 mts

Serves 2-3


In the pressure pan, heat cooking oil, add ginger, garlic, green chilli and onions and saute till onions become translucent


Add tomatoes too


After the tomatoes become mushy, add soaked cashews


after the sauteed mixture cools down, load into blender jar


and grind to a smooth paste


Now, heat the pressure pan again with oil, and add seasonings


Now, keep the flames on the lowest, add the ground paste, and add chilli, dhania, jeera and garam masala powders along with kasoori methi


add the fresh peas, salt to taste, and cook for 2 whistles


After the pressure releases naturally, this is how it looks


Now, add the fresh paneer cubes, mix well and simmer for 3-4 minutes so that the paneer cubes will take in all spices


Serve hot with rotis




This post first appeared in www.malpatskitchen.com








Sunday, June 6, 2021

 

All these years, I have always made this Instant and quick appams, which is my maternal home special, a fool proof recipe.

But this year I tried this traditional version and the recipe is  from my respected Manni (brother's wife)





Ingredients
Raw rice - 1/2 cup
Wheat flour - 2-3 tsps
Jaggery powder - 1/2 cup
Brown/white sugar - 2-3 tsps
Cardamom powder - 1/4 tsp
Grated coconut - 2-3 tsps
Ripe small banana - 1/2
Baking powder or baking soda - a pinch (optional)
Oil and 2 tsps ghee to make the appams

Recipe cuisine: South Indian; Category: festival delicacy/neivedhyam/karthigai
Soaking time: 3-4 hours or overnight; Cooking time: 25-30 mts totally

Yields 20 Appams



Raw rice washed and soaked in hot water for 3-4 hours



Then after soaking, rice added into the blender jar, along with wheat flour,  banana and coconut


Now jaggery, 3 tsps brown sugar and cardamom powder too. Always remember, adding some sugar enhances the sweetness of jaggery (my mom in law used to say)


Ground into a batter, and rest the batter for 30 minutes to an hour


Appe pan heated with oil and a drop of ghee in each cavity


After the oil becomes hot, keep the flames on medium and pour the batter. Do not over fill. fill to 3/4 level only


Flipped over...see how golden and puffed up they look!!!




This post first appeared in www.malpatskitchen.com




10:00:00 PM Mala Thiagu

 

All these years, I have always made this Instant and quick appams, which is my maternal home special, a fool proof recipe.

But this year I tried this traditional version and the recipe is  from my respected Manni (brother's wife)





Ingredients
Raw rice - 1/2 cup
Wheat flour - 2-3 tsps
Jaggery powder - 1/2 cup
Brown/white sugar - 2-3 tsps
Cardamom powder - 1/4 tsp
Grated coconut - 2-3 tsps
Ripe small banana - 1/2
Baking powder or baking soda - a pinch (optional)
Oil and 2 tsps ghee to make the appams

Recipe cuisine: South Indian; Category: festival delicacy/neivedhyam/karthigai
Soaking time: 3-4 hours or overnight; Cooking time: 25-30 mts totally

Yields 20 Appams



Raw rice washed and soaked in hot water for 3-4 hours



Then after soaking, rice added into the blender jar, along with wheat flour,  banana and coconut


Now jaggery, 3 tsps brown sugar and cardamom powder too. Always remember, adding some sugar enhances the sweetness of jaggery (my mom in law used to say)


Ground into a batter, and rest the batter for 30 minutes to an hour


Appe pan heated with oil and a drop of ghee in each cavity


After the oil becomes hot, keep the flames on medium and pour the batter. Do not over fill. fill to 3/4 level only


Flipped over...see how golden and puffed up they look!!!




This post first appeared in www.malpatskitchen.com




Saturday, May 29, 2021



This is such a  wonderful tasting Lassi, with all natural color and essence.
Nowadays, I am quite against all artificial colors and essences, at times they affect your throat.
Please check my other cold beverages




Ingredients
Fresh and thick curds - 2 cups
A very small beetroot - chopped
Salt - 1/8 tsp
Brown sugar - 2-3 tsps
Organic rose essence - 1 tsp

Recipe cuisine: Indian; Category: Dinner/lunch/welcome drink
Prep time: 5 mts; Cooking time: nil

Serves 2




Chopped beetroot pieces loaded into the blender jar


And ground to a smooth paste


Curd taken in another big blender jar , sugar and salt and the ground beet paste (it's at the bottom) added


Now goes in the Rose essence


All blended, chilled and served!!!


Look at this amazing lunch!!! Grilled veg-cheese sandwiches, cut mangoes and Rose lassi...Isn't it heavenly???


This post first appeared in www.malpatskitchen.com




10:00:00 PM Mala Thiagu


This is such a  wonderful tasting Lassi, with all natural color and essence.
Nowadays, I am quite against all artificial colors and essences, at times they affect your throat.
Please check my other cold beverages




Ingredients
Fresh and thick curds - 2 cups
A very small beetroot - chopped
Salt - 1/8 tsp
Brown sugar - 2-3 tsps
Organic rose essence - 1 tsp

Recipe cuisine: Indian; Category: Dinner/lunch/welcome drink
Prep time: 5 mts; Cooking time: nil

Serves 2




Chopped beetroot pieces loaded into the blender jar


And ground to a smooth paste


Curd taken in another big blender jar , sugar and salt and the ground beet paste (it's at the bottom) added


Now goes in the Rose essence


All blended, chilled and served!!!


Look at this amazing lunch!!! Grilled veg-cheese sandwiches, cut mangoes and Rose lassi...Isn't it heavenly???


This post first appeared in www.malpatskitchen.com