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

Saturday, September 12, 2020

I have already given the recipe for the traditional Vella Puttu and the Kerala puttu with Kadala curry.
Now I am going to tell you how to make 2 varieties of Puttu very easily and quickly with store bought Puttu flour. And needless to say, these are perfect neivedhyams for Lord Shiva, especially on Shivarathri.
Normally I buy Nirapara or Doublehorse  brands.


Ingredients
Puttu powder - 2 cups, 1 each for each variety
Water - 2 cups
Salt a pinch
Turmeric powder -1/2 tsp

For vella puttu
Jaggery - 1 cup + 2-3 tbsps ( if you need it sweeter)
Cardamom powder - 3/4 tsp
Ghee - 2-3 tsps
Few broken cashews
Fresh grated coconut - 2 tbsps

For savory puttu
Pulikachal - as required
Salt - as required
Peanuts - 1/8 cup
Curry leaves - few
Seasonings:

Cooking oil - 2 tbsps
Hing powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Broken red chillies - 1 or 2

Recipe cuisine: South Indian; Category: tiffin/evening tea/dinner/festival neivedhyam
Soaking time:  30 minutes; Cooking: 20-25 minutes (for both)

Serves  3-4 




COMMON FOR BOTH

Measure and take the puttu powder, add a pinch of salt. We can either add turmeric powder now or later. I actually forgot, so I added later. Ideal thing would be to add now itself


Add measured water and leave aside for 30 minutes


It would have drunk all water and will be like this


Stir with a spoon or fluff with a fork, it will become grainy


The picture below shows the steamed puttu for 7-8 minutes



Add turmeric powder, and fluff the steamed puttu, and let it cool down.


In the meantime, make vella paagu/jaggery syrup. Add 1/2 cup water


Let it boil nicely


Right consistency is, it should form a soft ball


Switch off now


Divide the puttu into 2 containers. To one portion, add the jaggery syrup and cardamom powder


Roast the cashews in ghee and add


Mix well


In the same pan, the stickiness of ghee will still be there. Or add 1/2 tsp ghee, and slowly roast the coconut to golden color


Add that too






SAVORY PUTTU




                                       Heat oil in a pan, add all the above mentioned seasonings


Separately roast peanuts and curry leaves


To the steamed puttu, add required amount of pulikachal




Mix well, add the peanuts, curry leaves and seasonings



This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu
I have already given the recipe for the traditional Vella Puttu and the Kerala puttu with Kadala curry.
Now I am going to tell you how to make 2 varieties of Puttu very easily and quickly with store bought Puttu flour. And needless to say, these are perfect neivedhyams for Lord Shiva, especially on Shivarathri.
Normally I buy Nirapara or Doublehorse  brands.


Ingredients
Puttu powder - 2 cups, 1 each for each variety
Water - 2 cups
Salt a pinch
Turmeric powder -1/2 tsp

For vella puttu
Jaggery - 1 cup + 2-3 tbsps ( if you need it sweeter)
Cardamom powder - 3/4 tsp
Ghee - 2-3 tsps
Few broken cashews
Fresh grated coconut - 2 tbsps

For savory puttu
Pulikachal - as required
Salt - as required
Peanuts - 1/8 cup
Curry leaves - few
Seasonings:

Cooking oil - 2 tbsps
Hing powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Broken red chillies - 1 or 2

Recipe cuisine: South Indian; Category: tiffin/evening tea/dinner/festival neivedhyam
Soaking time:  30 minutes; Cooking: 20-25 minutes (for both)

Serves  3-4 




COMMON FOR BOTH

Measure and take the puttu powder, add a pinch of salt. We can either add turmeric powder now or later. I actually forgot, so I added later. Ideal thing would be to add now itself


Add measured water and leave aside for 30 minutes


It would have drunk all water and will be like this


Stir with a spoon or fluff with a fork, it will become grainy


The picture below shows the steamed puttu for 7-8 minutes



Add turmeric powder, and fluff the steamed puttu, and let it cool down.


In the meantime, make vella paagu/jaggery syrup. Add 1/2 cup water


Let it boil nicely


Right consistency is, it should form a soft ball


Switch off now


Divide the puttu into 2 containers. To one portion, add the jaggery syrup and cardamom powder


Roast the cashews in ghee and add


Mix well


In the same pan, the stickiness of ghee will still be there. Or add 1/2 tsp ghee, and slowly roast the coconut to golden color


Add that too






SAVORY PUTTU




                                       Heat oil in a pan, add all the above mentioned seasonings


Separately roast peanuts and curry leaves


To the steamed puttu, add required amount of pulikachal




Mix well, add the peanuts, curry leaves and seasonings



This post first appeared in www.malpatskitchen.com