Monday, July 6, 2020

Paan Shrikhand....is a real delicacy!!!
I have seen Paan kulfis, Paan, icecreams etc...So, I thought, why not try Paan Shrikhand which is harmless and healthy???
I referred to Tarla Dalal's Paan masala powder, and Lo!!! here comes the Shrikhand...so yummy and so tasty!!!
Please check my Betel leaves rice too!
* Betel leaves are very good in treating cold.
*excellent for digestion
*It is originally a plant from Malaysia which came to Asia too
*Betel leaves have an element called "Chavicol" which has germ killing qualities
*It's very good to treat dandruff and hair falling problems and helps get strong tresses
*Ayurveda says, it's very good for skin too, leaves can be ground with turmeric and milk and used as a face pack.
I have already posted 6 kinds of Shrikhands, please check them too.
1. Rose shrikhand
2. Banana shrikhand
3. Orange shrikhand
4. Mango honey shrikhand
5. Strawberry shrikhand
6. Kesar shrikhand



Ingredients
Hung curds made from 4-5 cups curd . How to make hung curd???Check here
Betel leaves - 6
Dried rose petals - 1/8 cup
Saunf - 3/4 tbsp
Cardamom - 3
Kalkandu - 3 tbsps
Brown sugar - 3 tbsps
Few pistachios, chopped for garnishing

Recipe cuisine: Indian; Category: Dessert
Prep time: Hung curd - overnight; other preps: 10 mts; Mixing: 5-7 mts

Yields 3 small cups





betel leaves torn, leaving the stem and the center portion and loaded in the blender jar, along with saunf and cardamom


dried rose petals and kalkandu added


Now, brown sugar


The thick hung curd, put in a bowl


All the ingredients ground to a fine paste


The thick hung curd put in a bowl


Ground paste added



and whisked well, and left in the fridge to chill, where it thickens more


Served after garnishing pista, chopped




This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
Paan Shrikhand....is a real delicacy!!!
I have seen Paan kulfis, Paan, icecreams etc...So, I thought, why not try Paan Shrikhand which is harmless and healthy???
I referred to Tarla Dalal's Paan masala powder, and Lo!!! here comes the Shrikhand...so yummy and so tasty!!!
Please check my Betel leaves rice too!
* Betel leaves are very good in treating cold.
*excellent for digestion
*It is originally a plant from Malaysia which came to Asia too
*Betel leaves have an element called "Chavicol" which has germ killing qualities
*It's very good to treat dandruff and hair falling problems and helps get strong tresses
*Ayurveda says, it's very good for skin too, leaves can be ground with turmeric and milk and used as a face pack.
I have already posted 6 kinds of Shrikhands, please check them too.
1. Rose shrikhand
2. Banana shrikhand
3. Orange shrikhand
4. Mango honey shrikhand
5. Strawberry shrikhand
6. Kesar shrikhand



Ingredients
Hung curds made from 4-5 cups curd . How to make hung curd???Check here
Betel leaves - 6
Dried rose petals - 1/8 cup
Saunf - 3/4 tbsp
Cardamom - 3
Kalkandu - 3 tbsps
Brown sugar - 3 tbsps
Few pistachios, chopped for garnishing

Recipe cuisine: Indian; Category: Dessert
Prep time: Hung curd - overnight; other preps: 10 mts; Mixing: 5-7 mts

Yields 3 small cups





betel leaves torn, leaving the stem and the center portion and loaded in the blender jar, along with saunf and cardamom


dried rose petals and kalkandu added


Now, brown sugar


The thick hung curd, put in a bowl


All the ingredients ground to a fine paste


The thick hung curd put in a bowl


Ground paste added



and whisked well, and left in the fridge to chill, where it thickens more


Served after garnishing pista, chopped




This post first appeared in www.malpatskitchen.com




Wednesday, July 1, 2020

                                          This is a very very SPECIAL POST!!!!
                                          MALPATSKITCHEN  turns   today!!!!!!
It's incredible for me!!!!
                                          So soon, 5 years have rolled by......
I have published roughly 620 posts!!!! all tried and tested!!! and with step wise pictures!!! and with infallible measurements!!!

And with so much happiness I hereby say...my BLOG, in its 5 years History,  has had almost 25 lacs page  views!!!!

And my First post had 6-7 page views...that too, all relatives !!!
And, now I am so happy to say , my Drumstick leaves rava dosa  on Instagram has had  66K views!!!! Amazing, right???

I am so thankful to so many:

My dearest  Sadguru Shri Sai Baba who has given me the Shraddha & Saburi , and has always been with me, protecting  and guiding me!!!

My dear SON who not only set this up for me to document the heirloom and the  other known   recipes, but was so patient to teach this naive woman every single thing!

My dear DAUGHTER who has always supported me, given me ideas and cooperated to make so many dishes while I was with her...says, she cannot cook without my blog page opened in iPad  for her!!!

My dear HUSBAND who has been a guinea pig for all my dishes,  and has always encouraged me!!

My Sweetest  GRANDCHILDREN  who  chose this cute and beautiful name "malpatskitchen" for my blog!! (that's how they call me!!)


Last but not the least.......My  INSTAFAM!!!!!!!! I am so proud to say, I have several virtual friends, from many parts of the world, we are all eagerly  waiting to meet each other..........I also had the pleasure of meeting a few good friends.......many calling me Malaji, Aunty, mami, mam,  buddy , Didi..............always so kind and loving.....always there for me!!!! Thanks a lot, I am so touched!!!!

And even though I am not very active on Face Book, I still have more than 1 lac followers there, where all my posts are being published!

On this special occasion, I chose to make something SPECIAL which I concocted.....

                                             BEET-PANEER KEBABS!!!!!


                             The 5 KEBABS usher in malpatskitchen's   5th BIRTHDAY!!!!!

              
                                                      My Granddaughter wishing me!!





My eldest Grandson, who was the first to call me "MALPAT" sending  his wishes

     

My Youngest Grandson wishing me!!








Ingredients
Beetroot - 1, medium sized, grated
Potato - 1, medium sized, pressure cooked and mashed
Fresh home made crumbled paneer - 3/4 cup
A small piece ginger, 3 green chillies and 2 pods garlic- all ground into a paste
Turmeric powder - 1/4 tsp
Jeera - 1 tsp
Jeera powder - 1 tsp
Dhania powder - 1 tsp
Kitchen king masala - 2 tsps
Salt to taste
Cornflour - 3-4 tsps
Bread crumbs - 3 tbsps
Mint leaves - washed and chopped - 10-12
Fresh cilantro/coriander leaves - a handful
Enough oil to fry

Recipe cuisine: Indian; Category: Snacks/starters
Prep time: 15 mts; Cooking time: 30 mts

Yields 15-16 kebabs


Garlic, ginger and green chillies loaded in the blender jar


blended


Pan heated with oil, turmeric and jeera seasoned


Grated beetroot and this above paste added and sauteed


Coriander and jeera  powders added


and sauteed till beetroot becomes dry and all the water content evaporates


In a bowl, the roasted beets, mashed potato and paneer added


Kitchen king masala powder, corn flour and salt to taste added


Mint, coriander leaves and bread crumbs added


all mixed well


shaped into small roundels


cling wrapped and refrigerated. It's better even if you refrigerate them over night. If not, definitely for 6-7 hours


getting fried in hot oil


Taken out and drained


Tastes delicious and great with green, sweet chutneys and tomato ketchup


This post first appeared in www.malpatskitchen.com

















12:00:00 AM Mala Thiagu
                                          This is a very very SPECIAL POST!!!!
                                          MALPATSKITCHEN  turns   today!!!!!!
It's incredible for me!!!!
                                          So soon, 5 years have rolled by......
I have published roughly 620 posts!!!! all tried and tested!!! and with step wise pictures!!! and with infallible measurements!!!

And with so much happiness I hereby say...my BLOG, in its 5 years History,  has had almost 25 lacs page  views!!!!

And my First post had 6-7 page views...that too, all relatives !!!
And, now I am so happy to say , my Drumstick leaves rava dosa  on Instagram has had  66K views!!!! Amazing, right???

I am so thankful to so many:

My dearest  Sadguru Shri Sai Baba who has given me the Shraddha & Saburi , and has always been with me, protecting  and guiding me!!!

My dear SON who not only set this up for me to document the heirloom and the  other known   recipes, but was so patient to teach this naive woman every single thing!

My dear DAUGHTER who has always supported me, given me ideas and cooperated to make so many dishes while I was with her...says, she cannot cook without my blog page opened in iPad  for her!!!

My dear HUSBAND who has been a guinea pig for all my dishes,  and has always encouraged me!!

My Sweetest  GRANDCHILDREN  who  chose this cute and beautiful name "malpatskitchen" for my blog!! (that's how they call me!!)


Last but not the least.......My  INSTAFAM!!!!!!!! I am so proud to say, I have several virtual friends, from many parts of the world, we are all eagerly  waiting to meet each other..........I also had the pleasure of meeting a few good friends.......many calling me Malaji, Aunty, mami, mam,  buddy , Didi..............always so kind and loving.....always there for me!!!! Thanks a lot, I am so touched!!!!

And even though I am not very active on Face Book, I still have more than 1 lac followers there, where all my posts are being published!

On this special occasion, I chose to make something SPECIAL which I concocted.....

                                             BEET-PANEER KEBABS!!!!!


                             The 5 KEBABS usher in malpatskitchen's   5th BIRTHDAY!!!!!

              
                                                      My Granddaughter wishing me!!





My eldest Grandson, who was the first to call me "MALPAT" sending  his wishes

     

My Youngest Grandson wishing me!!








Ingredients
Beetroot - 1, medium sized, grated
Potato - 1, medium sized, pressure cooked and mashed
Fresh home made crumbled paneer - 3/4 cup
A small piece ginger, 3 green chillies and 2 pods garlic- all ground into a paste
Turmeric powder - 1/4 tsp
Jeera - 1 tsp
Jeera powder - 1 tsp
Dhania powder - 1 tsp
Kitchen king masala - 2 tsps
Salt to taste
Cornflour - 3-4 tsps
Bread crumbs - 3 tbsps
Mint leaves - washed and chopped - 10-12
Fresh cilantro/coriander leaves - a handful
Enough oil to fry

Recipe cuisine: Indian; Category: Snacks/starters
Prep time: 15 mts; Cooking time: 30 mts

Yields 15-16 kebabs


Garlic, ginger and green chillies loaded in the blender jar


blended


Pan heated with oil, turmeric and jeera seasoned


Grated beetroot and this above paste added and sauteed


Coriander and jeera  powders added


and sauteed till beetroot becomes dry and all the water content evaporates


In a bowl, the roasted beets, mashed potato and paneer added


Kitchen king masala powder, corn flour and salt to taste added


Mint, coriander leaves and bread crumbs added


all mixed well


shaped into small roundels


cling wrapped and refrigerated. It's better even if you refrigerate them over night. If not, definitely for 6-7 hours


getting fried in hot oil


Taken out and drained


Tastes delicious and great with green, sweet chutneys and tomato ketchup


This post first appeared in www.malpatskitchen.com

















Thursday, June 25, 2020


                                                             Menu:

                                                         Peas Pulav
                                                       Dhal Makhani
                                         Curd rice (strewn with Coriander-Curry leaves powder)







This post first appeared in www.malpatskitchen.com


11:30:00 AM Mala Thiagu

                                                             Menu:

                                                         Peas Pulav
                                                       Dhal Makhani
                                         Curd rice (strewn with Coriander-Curry leaves powder)







This post first appeared in www.malpatskitchen.com


Friday, June 19, 2020

I  have already posted Drumstick leaves dosa
Dosa contains greens...drumstick leaves, curry leaves and coriander leaves.....
The health benefits of these have been discussed several times!
Drumstick aka Moringa leaves are highly nutritious, and provide all essential nutrients for people who lack them.
Curry leaves reduce unwanted fat in the body, good for those suffering from diabetes, control cholesterol and keep constipation at bay.
Coriander aka Cilantro leaves reduce blood pressure, cholesterol, treat mouth ulcers, treat urinary infection, promote good sleep and eye health.
So, just imagine...how nutritious it is when we eat dosas made out of these 3 super ingredients!!!!
Like Mudakkathan dosa and Pesarettu, this is yet another Green Dosa!!!!


Ingredients
Rice Flour - 11/2 cups
         Refined flour /Maida - 1 cup
           Sooji/rava/semolina - 1/2 cup
 Wheat flour - 1/2
Jeera - 1 tsp
 Salt to taste
             Cooking oil to make dosas

To Saute
Hing powder - 1/2 tsp
Drumstick leaves - 1 cup
Curry leaves - 1 cup
Coriander leaves - 1 cup
Green chillies - 2-3
Ginger - a small piece
Cooking oil to  saute the leaves

Recipe cuisine: South Indian; Category: Dosas/breakfasts/lunch/dinner/anytime
Prep time: 10 mts; Cooking time: 4-5 mts for each dosa

Yields 15-16 dosas

Saute in oil, hing powder, jeera , green chillies, ginger, coriander, curry and moringa leaves


Add salt to taste


Saute till they shrink well


After cooling down, grind to a smooth mixture 


As mentioned above, take the flours for rava dosa, add jeera, and salt as needed


Pour the ground mixture and mix well


The batter should be watery and runny




Pour like this...forgot to click a moringa batter picture!!!






This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
I  have already posted Drumstick leaves dosa
Dosa contains greens...drumstick leaves, curry leaves and coriander leaves.....
The health benefits of these have been discussed several times!
Drumstick aka Moringa leaves are highly nutritious, and provide all essential nutrients for people who lack them.
Curry leaves reduce unwanted fat in the body, good for those suffering from diabetes, control cholesterol and keep constipation at bay.
Coriander aka Cilantro leaves reduce blood pressure, cholesterol, treat mouth ulcers, treat urinary infection, promote good sleep and eye health.
So, just imagine...how nutritious it is when we eat dosas made out of these 3 super ingredients!!!!
Like Mudakkathan dosa and Pesarettu, this is yet another Green Dosa!!!!


Ingredients
Rice Flour - 11/2 cups
         Refined flour /Maida - 1 cup
           Sooji/rava/semolina - 1/2 cup
 Wheat flour - 1/2
Jeera - 1 tsp
 Salt to taste
             Cooking oil to make dosas

To Saute
Hing powder - 1/2 tsp
Drumstick leaves - 1 cup
Curry leaves - 1 cup
Coriander leaves - 1 cup
Green chillies - 2-3
Ginger - a small piece
Cooking oil to  saute the leaves

Recipe cuisine: South Indian; Category: Dosas/breakfasts/lunch/dinner/anytime
Prep time: 10 mts; Cooking time: 4-5 mts for each dosa

Yields 15-16 dosas

Saute in oil, hing powder, jeera , green chillies, ginger, coriander, curry and moringa leaves


Add salt to taste


Saute till they shrink well


After cooling down, grind to a smooth mixture 


As mentioned above, take the flours for rava dosa, add jeera, and salt as needed


Pour the ground mixture and mix well


The batter should be watery and runny




Pour like this...forgot to click a moringa batter picture!!!






This post first appeared in www.malpatskitchen.com





Saturday, June 13, 2020

                                                    Menu:
                                                    1. Vetrilai kandanthippili saadham
                                                    2. Beet raita
                                                    3. Curd rice
                                                    4. Vathakuzhambu
                                                    5. Rasmalais










This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
                                                    Menu:
                                                    1. Vetrilai kandanthippili saadham
                                                    2. Beet raita
                                                    3. Curd rice
                                                    4. Vathakuzhambu
                                                    5. Rasmalais










This post first appeared in www.malpatskitchen.com

Saturday, June 6, 2020

This curry is a real delicacy....
The soft snake gourds stuffed with lentils!!!
Can you imagine???
Yes...like our soft hearts holding so many traumas and worries....
So, everything is possible...


Ingredients
Snake gourd - medium sized, 1
Tur dhal - 3/4 cup, soaked for 2 hours
Hing powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chillies - 2
Green chillies - 2
Fresh cilantro - 3-4 tbsps, chopped
Salt to taste


To season
Cooking oil - 3-4 tbsps
Mustard seeds - 1 tsp
A pinch of salt to sprinkle

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

Serves 2-3

Soak tur dhal for 2 hours


Wash, wipe the snake gourd and cut into 4 pieces as shown above


Drain the dhal


With a long spoon, scoop out the pith carefully without breaking the wall


Load the blender jar with  the following things...green and red chillies, turmeric powder, hing powder and salt


And pulse to a coarse powder


Then add the dhal, drained well, with no water


Grind to a not--too-coarse paste, not too thick too. 


Add the chopped coriander leaves and......


mix well


Carefully stuff the snake gourd, for which we have removed the pith and have kept them like empty barrels



Keep them on a steamer plate, cook for 15 minutes



The cooked pieces. Now comes the important task...let them aside for 45 minutes to an hour for cooling down. If you touch or try to do anything while it is hot, there are chances of them breaking. Infact, after cooking, I kept them inside the fridge for 30 minutes, so that they will become solid.


Then chop them into roundels...aren't they pretty???


Heat oil in a pan, season mustard seeds...and...most important!! sprinkle a pinch of salt, so that the outer skins of snake gourd roundels will take in some.


After mustards splutter, arrange the roundels one by one gently...with great Shraddha and Saburi!!!


Let them get roasted on medium flames, carefully flip them over one by one. Not in a group


Serve this yummy curry with lunch, and I am sure, this will be wiped off first!!!



This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
This curry is a real delicacy....
The soft snake gourds stuffed with lentils!!!
Can you imagine???
Yes...like our soft hearts holding so many traumas and worries....
So, everything is possible...


Ingredients
Snake gourd - medium sized, 1
Tur dhal - 3/4 cup, soaked for 2 hours
Hing powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chillies - 2
Green chillies - 2
Fresh cilantro - 3-4 tbsps, chopped
Salt to taste


To season
Cooking oil - 3-4 tbsps
Mustard seeds - 1 tsp
A pinch of salt to sprinkle

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

Serves 2-3

Soak tur dhal for 2 hours


Wash, wipe the snake gourd and cut into 4 pieces as shown above


Drain the dhal


With a long spoon, scoop out the pith carefully without breaking the wall


Load the blender jar with  the following things...green and red chillies, turmeric powder, hing powder and salt


And pulse to a coarse powder


Then add the dhal, drained well, with no water


Grind to a not--too-coarse paste, not too thick too. 


Add the chopped coriander leaves and......


mix well


Carefully stuff the snake gourd, for which we have removed the pith and have kept them like empty barrels



Keep them on a steamer plate, cook for 15 minutes



The cooked pieces. Now comes the important task...let them aside for 45 minutes to an hour for cooling down. If you touch or try to do anything while it is hot, there are chances of them breaking. Infact, after cooking, I kept them inside the fridge for 30 minutes, so that they will become solid.


Then chop them into roundels...aren't they pretty???


Heat oil in a pan, season mustard seeds...and...most important!! sprinkle a pinch of salt, so that the outer skins of snake gourd roundels will take in some.


After mustards splutter, arrange the roundels one by one gently...with great Shraddha and Saburi!!!


Let them get roasted on medium flames, carefully flip them over one by one. Not in a group


Serve this yummy curry with lunch, and I am sure, this will be wiped off first!!!



This post first appeared in www.malpatskitchen.com