Saturday, February 27, 2021




                                                                  Menu
                                                              Cabbage peas curry
                                                              Paruppu thogayal
                                                              Yellow pumpkin vathakuzhambu
                                                               Lemon rasam
                                                               White rice
                                                                Vadams






This post first appeared in www.malpatskitchen.com


9:00:00 PM Mala Thiagu



                                                                  Menu
                                                              Cabbage peas curry
                                                              Paruppu thogayal
                                                              Yellow pumpkin vathakuzhambu
                                                               Lemon rasam
                                                               White rice
                                                                Vadams






This post first appeared in www.malpatskitchen.com


Thursday, February 11, 2021

 These chips originate from Kerala, and they are known as Kerala chips. Normally they make it in Coconut oil but I have made in refined oil only.
By themselves they are yellow in color, and one thing about these chips is...as they are being fried, we have to add salt. I mixed little bit of turmeric powder also to salt, added water and added to chips!!
Many make a healthy powder out of Nendhrangai for small babies and give as porridge.
Here is my Vazhakkai/raw banana chips


Ingredients
Nendran bananas - 4
Enough oil to fry
Salt - 1-11/4 tsps
Turmeric powder - 1/4 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner/snacks
Prep time: 10 mts; Cooking time: 20-25 mts

Yields around 250-300 gms chips



Bananas peeled and dropped into water


Then they are sliced like this with a slicer, not too thin...not too thick...


Turmeric powder and salt taken in a cup



water added


slices dropped into oil. We can directly slice into the oil too.


After turmeric-salt water is added, it will make a sizzling sound like this. We must be careful whikle adding salt. For the first batch, we can add 1 tsp. Then later, since the oil has already taken in salt, we must add 1/2 tsp only. Otherwise if it become too salty, we can't do anything later.


Only the sizzling stops, that means, chips are done.



Take them out and put in a colander, which is lined with a kitchen napkin.


Yummy and crunchy chips are ready!!!







9:00:00 PM Mala Thiagu
 These chips originate from Kerala, and they are known as Kerala chips. Normally they make it in Coconut oil but I have made in refined oil only.
By themselves they are yellow in color, and one thing about these chips is...as they are being fried, we have to add salt. I mixed little bit of turmeric powder also to salt, added water and added to chips!!
Many make a healthy powder out of Nendhrangai for small babies and give as porridge.
Here is my Vazhakkai/raw banana chips


Ingredients
Nendran bananas - 4
Enough oil to fry
Salt - 1-11/4 tsps
Turmeric powder - 1/4 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner/snacks
Prep time: 10 mts; Cooking time: 20-25 mts

Yields around 250-300 gms chips



Bananas peeled and dropped into water


Then they are sliced like this with a slicer, not too thin...not too thick...


Turmeric powder and salt taken in a cup



water added


slices dropped into oil. We can directly slice into the oil too.


After turmeric-salt water is added, it will make a sizzling sound like this. We must be careful whikle adding salt. For the first batch, we can add 1 tsp. Then later, since the oil has already taken in salt, we must add 1/2 tsp only. Otherwise if it become too salty, we can't do anything later.


Only the sizzling stops, that means, chips are done.



Take them out and put in a colander, which is lined with a kitchen napkin.


Yummy and crunchy chips are ready!!!







Monday, February 1, 2021

 Naans are flat leavened bread, made in Clay tandoor, and many restaurants make varieties of them.

This recipe is my old Cookery class recipe, slightly modified, and mixed with few ideas of Tarla Dalal also.

I found , these Naans were so easy to make, so soft, and unlike the restaurant made Naans, which become rubbery very soon, these stayed very soft and fluffy.

Also, I did not want to try putting it on  tava, then turning the tava to flames etc.....have seen several videos, where Naans become so black...simple steps I took, and the result was amazing!!! I think, making these easy and simple naans is going to be a regular feature in  malpatskitchen

Also, I wanted to make them small. And, wanted to experiment with a very small quantity, they were perfect!!!




Ingredients
Maida/All purpose flour - 1/2 cup
Instant dry yeast - 1/4 tsp
Sugar - 1/4 tsp
Lukewarm water - 21/2 tbsps
Curds - 1 tbsp
Melted ghee - 1/2 tbsp
Baking powder - 1/8 tsp
Salt to taste
Kalonji/nigella - 3/4 tsp for topping
Melted butter for brushing
Some flour for dusting
Recipe cuisine: North Indian; Category: Lunch/Dinner
Prep time: 2-3 hrs; Cooking time: 3-4 minutes for each Naan

Yields 3 mini Naans

Instant Yeast and Sugar taken in a cup


Lukewarm water added, and mixed. Water should never be hot, otherwise Yeast won't bloom and will die.


Cover with a lid, and leave it for 30-45 minutes


In the mean time, in a bowl, take All purpose flour, curds, melted ghee, salt to taste and baking powder


Frothy and bloomed Yeast after 45 minutes


Add the yeast to the flour. I did not have to add any extra water. Just grease your palm with some cooking oil......Incase you feel you need to add more water, you can add just a tsp of water or lukewarm milk.


and knead to a soft dough, smear some melted ghee on top,  cover with a wet cloth and leave for minimum an hour.


This is after 11/2 hours...see how dough has doubled in size!!! you can see many air pockets too.


Punch the dough, and again knead well.


Dough divided into 3 balls.


Make the ball slightly elongated, so that you will get longish Naans...and sprinkle some kalonji on top, and slightly press with your fingers


Dust some flour, and roll into an oval shaped Naan


3 Naans rolled and kept


Heat a non stick pan, keeping the flames on medium, place a Naan


Press softly with your fingers delicately, and dry roast both sides, like how we do for phulkas


The dough is so pliable and soft, you can see, how it is puffing up nicely



Then just like phulkas, cook over flames, flip, then cook the other side



Keep on a plate


Smear some melted butter on the Naan. 


Don't they look so good???




With Paneer butter masala, and peas pulav, isn't it an absolute North Indian feast???


Notes
*If you want to make garlic naans, after rolling out a bit, add very finely chopped garlic and finely chopped cilantro.
This post first appeared in www.malpatskitchen.com


9:00:00 PM Mala Thiagu

 Naans are flat leavened bread, made in Clay tandoor, and many restaurants make varieties of them.

This recipe is my old Cookery class recipe, slightly modified, and mixed with few ideas of Tarla Dalal also.

I found , these Naans were so easy to make, so soft, and unlike the restaurant made Naans, which become rubbery very soon, these stayed very soft and fluffy.

Also, I did not want to try putting it on  tava, then turning the tava to flames etc.....have seen several videos, where Naans become so black...simple steps I took, and the result was amazing!!! I think, making these easy and simple naans is going to be a regular feature in  malpatskitchen

Also, I wanted to make them small. And, wanted to experiment with a very small quantity, they were perfect!!!




Ingredients
Maida/All purpose flour - 1/2 cup
Instant dry yeast - 1/4 tsp
Sugar - 1/4 tsp
Lukewarm water - 21/2 tbsps
Curds - 1 tbsp
Melted ghee - 1/2 tbsp
Baking powder - 1/8 tsp
Salt to taste
Kalonji/nigella - 3/4 tsp for topping
Melted butter for brushing
Some flour for dusting
Recipe cuisine: North Indian; Category: Lunch/Dinner
Prep time: 2-3 hrs; Cooking time: 3-4 minutes for each Naan

Yields 3 mini Naans

Instant Yeast and Sugar taken in a cup


Lukewarm water added, and mixed. Water should never be hot, otherwise Yeast won't bloom and will die.


Cover with a lid, and leave it for 30-45 minutes


In the mean time, in a bowl, take All purpose flour, curds, melted ghee, salt to taste and baking powder


Frothy and bloomed Yeast after 45 minutes


Add the yeast to the flour. I did not have to add any extra water. Just grease your palm with some cooking oil......Incase you feel you need to add more water, you can add just a tsp of water or lukewarm milk.


and knead to a soft dough, smear some melted ghee on top,  cover with a wet cloth and leave for minimum an hour.


This is after 11/2 hours...see how dough has doubled in size!!! you can see many air pockets too.


Punch the dough, and again knead well.


Dough divided into 3 balls.


Make the ball slightly elongated, so that you will get longish Naans...and sprinkle some kalonji on top, and slightly press with your fingers


Dust some flour, and roll into an oval shaped Naan


3 Naans rolled and kept


Heat a non stick pan, keeping the flames on medium, place a Naan


Press softly with your fingers delicately, and dry roast both sides, like how we do for phulkas


The dough is so pliable and soft, you can see, how it is puffing up nicely



Then just like phulkas, cook over flames, flip, then cook the other side



Keep on a plate


Smear some melted butter on the Naan. 


Don't they look so good???




With Paneer butter masala, and peas pulav, isn't it an absolute North Indian feast???


Notes
*If you want to make garlic naans, after rolling out a bit, add very finely chopped garlic and finely chopped cilantro.
This post first appeared in www.malpatskitchen.com


Friday, January 22, 2021

 

A very flavorful gothsu, an apt side for Venpongal , idlis and dosas.

Please check my other side dishes for tiffins here

For roasted eggplant thogayals, click here





Ingredients
Big brinjal/eggplant - 1, washed & wiped well, then,  smeared with cooking oil/gingely oil
Onion - 1, chopped
Tomatoes - 2, chopped
Tamarind paste - 1 tsp
Jaggery - 1 tbsp
Sambar podi/chilli powder - 1 tsp
Salt to taste
Coriander leaves for garnishing

To season
Cooking oil - 2 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Green chillies, chopped - 2
Red chillies - 2
Curry leaves - a few

Recipe cuisine: South Indian; Category: Side dish/breakfast/lunch/dinner
Fire roasting time: 20-30 mts; Cooking time: 15 mts

Serves 2-3


Brinjal being roasted on very slow flames, take care to turn it now and then so that all sides get roasted uniformly. It is very essential to roast on slow flames, then only inside also gets cooked well


Well roasted


Then drop it in a bowl of water, allow it to cool down


Then peel of the skin slowly


See, how beautifully it has been cooked!!


Seasonings, above mentioned, done in oil


Tomatoes, onions, green chillies and curry leaves added too, all sauteed


After onions and tomatoes become well sauteed, add enough water, add tamarind paste


Add sambar powder and jaggery. You can add chilli powder too, but I added sambar powder


Now, add the brinjal pulp


salt to taste added


Take a masher, and mix and mash everything nicely.


Boil just for 5-7 minutes. In fact, my mother-in-law used to add the sauteed mixture to raw tamarind water. But I just boiled the whole thing for a little while, so that the tamarind paste and sambar powder lose their raw flavor. 


Serve this extremely aromatic gothsu with Ven pongal



This post first appeared in www.malpatskitchen.com












9:00:00 PM Mala Thiagu

 

A very flavorful gothsu, an apt side for Venpongal , idlis and dosas.

Please check my other side dishes for tiffins here

For roasted eggplant thogayals, click here





Ingredients
Big brinjal/eggplant - 1, washed & wiped well, then,  smeared with cooking oil/gingely oil
Onion - 1, chopped
Tomatoes - 2, chopped
Tamarind paste - 1 tsp
Jaggery - 1 tbsp
Sambar podi/chilli powder - 1 tsp
Salt to taste
Coriander leaves for garnishing

To season
Cooking oil - 2 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Green chillies, chopped - 2
Red chillies - 2
Curry leaves - a few

Recipe cuisine: South Indian; Category: Side dish/breakfast/lunch/dinner
Fire roasting time: 20-30 mts; Cooking time: 15 mts

Serves 2-3


Brinjal being roasted on very slow flames, take care to turn it now and then so that all sides get roasted uniformly. It is very essential to roast on slow flames, then only inside also gets cooked well


Well roasted


Then drop it in a bowl of water, allow it to cool down


Then peel of the skin slowly


See, how beautifully it has been cooked!!


Seasonings, above mentioned, done in oil


Tomatoes, onions, green chillies and curry leaves added too, all sauteed


After onions and tomatoes become well sauteed, add enough water, add tamarind paste


Add sambar powder and jaggery. You can add chilli powder too, but I added sambar powder


Now, add the brinjal pulp


salt to taste added


Take a masher, and mix and mash everything nicely.


Boil just for 5-7 minutes. In fact, my mother-in-law used to add the sauteed mixture to raw tamarind water. But I just boiled the whole thing for a little while, so that the tamarind paste and sambar powder lose their raw flavor. 


Serve this extremely aromatic gothsu with Ven pongal



This post first appeared in www.malpatskitchen.com