Wednesday, October 9, 2019

This is just another version of Curd rice or Curd sevai or curd semiya or Millet semiya
Curd poha/aval/flat rice is also a very delicious dish, which can be prepared in a jiffy.
I have already posted 7 poha varieties:
Lemon veg poha
Tamarind poha
Sweet poha
No cook instant poha
Aval dosa
Aval kesari
Aval payasam
Especially during summer, if you want to avoid rice, Curd poha will be an excellent option.



Ingredients
Poha - 1/2 cup
Curds - 2 cups
Salt to taste

To season
Ghee - 11/2 tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Channa djhal - 1 tsp
Jeera - 3/4 tsp
Ginger paste - 1/2 tsp
Slit green chillies - 2
Red chillies, broken - 2
Curry leaves a few

To garnish
Pomegranate arils
Coriander leaves

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 5 mts; Soaking time: 1 hour;  Cooking time: 10 mts

Serves 2


Poha soaked in water for an hour. (water level should be little more than poha level)


Poha takes up the water, salt to taste added


Ghee heated in a pan, hing powder, ginger paste, mustard seeds, urad dhal,channa dhal,  jeera, green and red chillies, ginger paste and curry leaves seasoned


added to the poha


Curd added


Mix well, garnish with coriander leaves and pomegranate arils. Chill and serve.



This post first appeared in www.malpatskitchen.com






12:00:00 AM Mala Thiagu
This is just another version of Curd rice or Curd sevai or curd semiya or Millet semiya
Curd poha/aval/flat rice is also a very delicious dish, which can be prepared in a jiffy.
I have already posted 7 poha varieties:
Lemon veg poha
Tamarind poha
Sweet poha
No cook instant poha
Aval dosa
Aval kesari
Aval payasam
Especially during summer, if you want to avoid rice, Curd poha will be an excellent option.



Ingredients
Poha - 1/2 cup
Curds - 2 cups
Salt to taste

To season
Ghee - 11/2 tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Channa djhal - 1 tsp
Jeera - 3/4 tsp
Ginger paste - 1/2 tsp
Slit green chillies - 2
Red chillies, broken - 2
Curry leaves a few

To garnish
Pomegranate arils
Coriander leaves

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 5 mts; Soaking time: 1 hour;  Cooking time: 10 mts

Serves 2


Poha soaked in water for an hour. (water level should be little more than poha level)


Poha takes up the water, salt to taste added


Ghee heated in a pan, hing powder, ginger paste, mustard seeds, urad dhal,channa dhal,  jeera, green and red chillies, ginger paste and curry leaves seasoned


added to the poha


Curd added


Mix well, garnish with coriander leaves and pomegranate arils. Chill and serve.



This post first appeared in www.malpatskitchen.com






Monday, September 23, 2019

Drumstick leaves........drumstick leaves...Moringa....
Tiny leaves, packed with nutrition....
*Prevent Cancer
*Protect Liver
*Maintain healthy  vision
* Prevent diabetes
*Reduce high blood pressure
*Strengthen immune system
*Reduce heart diseases
*Prevent anemia
*Help in unwanted weight loss
*Maintain healthy hair and skin
*Induce lactation & cure constipation
*Treat kidney stones
*Support brain health
*Protect against arsenic toxity
Please check my Drumstick leaves dosa, Drumstick leaves curry and Drumstick leaves powder
This is a very easy and quick koottu...It hardly took 10 minutes...The cooking part, I mean...
It is so tasty, a 2-in-1 koottu, since it tastes great with rice and rotis.


Ingredients
Washed and drained moringa leaves - 4 cups
Split moong dhal - 1/2 cup
Onion - 1, chopped
Tomatoes - 2, chopped
Green chillies - 2, slit
Sambar powder - 11/2 tsps
Turmeric powder - 1/2 tsp
Hing powder - 1/2 tsp
Grated coconut - 3 tsps
Salt to taste

For seasoning
Cold pressed coconut oil - 2 tsps

Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Jeera/cumin - 1 tsp
Red chillies - 2, broken

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

Serves 3-4

Moong dhal, soaked in hot water,  pressure pan with turmeric powder for 20 mts


Moringa leaves, slit green chillies, sambar powder, tomatoes and onion topped and pressure cooked for 3-4 whistles


After opening the cooker lid, this is how it looks


Add salt to taste


All mashed well with a ladle


Grated coconut and hing powder added



Above mentioned ingredients seasoned in coconut oil


and poured on top of hing powder


Mixed well



This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
Drumstick leaves........drumstick leaves...Moringa....
Tiny leaves, packed with nutrition....
*Prevent Cancer
*Protect Liver
*Maintain healthy  vision
* Prevent diabetes
*Reduce high blood pressure
*Strengthen immune system
*Reduce heart diseases
*Prevent anemia
*Help in unwanted weight loss
*Maintain healthy hair and skin
*Induce lactation & cure constipation
*Treat kidney stones
*Support brain health
*Protect against arsenic toxity
Please check my Drumstick leaves dosa, Drumstick leaves curry and Drumstick leaves powder
This is a very easy and quick koottu...It hardly took 10 minutes...The cooking part, I mean...
It is so tasty, a 2-in-1 koottu, since it tastes great with rice and rotis.


Ingredients
Washed and drained moringa leaves - 4 cups
Split moong dhal - 1/2 cup
Onion - 1, chopped
Tomatoes - 2, chopped
Green chillies - 2, slit
Sambar powder - 11/2 tsps
Turmeric powder - 1/2 tsp
Hing powder - 1/2 tsp
Grated coconut - 3 tsps
Salt to taste

For seasoning
Cold pressed coconut oil - 2 tsps

Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Jeera/cumin - 1 tsp
Red chillies - 2, broken

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

Serves 3-4

Moong dhal, soaked in hot water,  pressure pan with turmeric powder for 20 mts


Moringa leaves, slit green chillies, sambar powder, tomatoes and onion topped and pressure cooked for 3-4 whistles


After opening the cooker lid, this is how it looks


Add salt to taste


All mashed well with a ladle


Grated coconut and hing powder added



Above mentioned ingredients seasoned in coconut oil


and poured on top of hing powder


Mixed well



This post first appeared in www.malpatskitchen.com





Friday, September 13, 2019

Banana Walnut bread is always a family favorite, and to be honest I go over bioard while eating them!!! They are so soft, very tasty, and thanks to Reet @tangy_kitchen, I found this recipe on Instagram. I have followed her with so much confidence, since she told me, this is a fool proof recipe, and she is 100% right!!! Thank you for the wonderful recipe Reet!!!



Ingredients
First step
Over ripe bananas - 2
Fresh curds - 1/2 cup
Baking powder - 1 tsp

Dry ingredients
All purpose flour/maida - 1 cup
Whole wheat flour - 1/2 cup
Salt - 1/4 tsp
Cinnamon powder - 1/2 tsp
Baking powder - 1 tsp

Ingredients to be added to the mashed banana 
Olive oil - 1/4 cup
Brown sugar - 3/4 cup
Milk - 1/2 cup
Vanilla essence - 1 tsp
Finely chopped walnuts - 1/8 cup

Recipe cuisine: International/continental; Category: Bread/dessert/snack
Prep time: 20 mts; Baking time: 45-50 mts

Yields one loaf

2 ripe bananas taken in a bowl


and mashed with a masher


Curds and baking powder added, mix and leave aside for 5 minutes.


Then to this, add Olive oil, brown sugar, milk, vanilla essence, and chopped walnuts.


Add all that listed under dry ingredients, and gently fold in. You must not mix briskly or don't over do. Once everything is combined, leave it. Be very gentle in mixing.


The mixed batter


Grease a cake tin, pour this batter into it gently, no need to level it, just shake the tin slightly, and place in the pre heated oven for 180 degrees Celsius.Bake for 45-50 minutes, and please prick and test  with a toothpick and make sure it comes out clean.


Do not disturb it till it cools down, just forget it and leave it aside.


Gently loosen the sides, and invert it on a plate. There will still be warmth in it, so leave it to cool down.


Slice it


You can make small slices too


This post first appeared in www.malpatskitchen.com
Notes
*Sugar level is quite mild in this bread, and we all prefer it this way. Incase you need, you can add 2-3 tbsps of more sugar











12:00:00 AM Mala Thiagu
Banana Walnut bread is always a family favorite, and to be honest I go over bioard while eating them!!! They are so soft, very tasty, and thanks to Reet @tangy_kitchen, I found this recipe on Instagram. I have followed her with so much confidence, since she told me, this is a fool proof recipe, and she is 100% right!!! Thank you for the wonderful recipe Reet!!!



Ingredients
First step
Over ripe bananas - 2
Fresh curds - 1/2 cup
Baking powder - 1 tsp

Dry ingredients
All purpose flour/maida - 1 cup
Whole wheat flour - 1/2 cup
Salt - 1/4 tsp
Cinnamon powder - 1/2 tsp
Baking powder - 1 tsp

Ingredients to be added to the mashed banana 
Olive oil - 1/4 cup
Brown sugar - 3/4 cup
Milk - 1/2 cup
Vanilla essence - 1 tsp
Finely chopped walnuts - 1/8 cup

Recipe cuisine: International/continental; Category: Bread/dessert/snack
Prep time: 20 mts; Baking time: 45-50 mts

Yields one loaf

2 ripe bananas taken in a bowl


and mashed with a masher


Curds and baking powder added, mix and leave aside for 5 minutes.


Then to this, add Olive oil, brown sugar, milk, vanilla essence, and chopped walnuts.


Add all that listed under dry ingredients, and gently fold in. You must not mix briskly or don't over do. Once everything is combined, leave it. Be very gentle in mixing.


The mixed batter


Grease a cake tin, pour this batter into it gently, no need to level it, just shake the tin slightly, and place in the pre heated oven for 180 degrees Celsius.Bake for 45-50 minutes, and please prick and test  with a toothpick and make sure it comes out clean.


Do not disturb it till it cools down, just forget it and leave it aside.


Gently loosen the sides, and invert it on a plate. There will still be warmth in it, so leave it to cool down.


Slice it


You can make small slices too


This post first appeared in www.malpatskitchen.com
Notes
*Sugar level is quite mild in this bread, and we all prefer it this way. Incase you need, you can add 2-3 tbsps of more sugar











Saturday, September 7, 2019

Karpooravalli  is the best in treating cold and cough and this is the best home remedy.
It is a common practice to treat people suffering from cold, cough and fever with Karpooravalli rasam.
It also treats boils and wound when applied as a paste.
Extensively used in treating chest congestion.
Applying Karpooravalli juice on both the sides of the forehead while having a severe head ache is very effective.
Is also good for mouth ulcers, hiccups, asthma and indigestion.




Ingredients
Karpooravalli/ajwain leaves - 7-8
Tomato - 1, pureed
Tamarind paste - 1 tsp
Hing powder - 1/4 tsp
Salt to taste

To roast and grind 

Ghee - 1 tsp
Tur dhal - 1 tsp
Pepper - 1 tsp
Jeera - 1 tsp
Broken red chillies - 2-3
Curry leaves - 7-8
Karpooravalli leaves - 7-8

To season
Ghee - 1 tsp
Mustard seeds
 1 tsp

To garnish
Chopped coriander leaves

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

Serves 2-3


Tamarind paste taken in a vessel


Tomato pureed and added


Salt to taste added


Hing powder added


All the above mentioned ingredients, roasted in ghee. Karpooravalli leaves torn into small bits and added


Well roasted, and the aroma and flavor of the karpooravalli leaves will permeate all over your home and kindle your hunger!!!


Allow the roasted ingredients to cool for 2-3 minutes, then grind to a smooth paste


By now, rasam would have reduced to half in level. Pour the ground paste plus enough eate rto the brim of the vessel. Flames on the lowest, and switch off when it becomes frothy around corners. Need not come to a boil.


Mustard seeds seasoned in ghee


Cilantro/coriander garnished! Serve with hot rice, white or brown or you can serve as soup also.



This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu
Karpooravalli  is the best in treating cold and cough and this is the best home remedy.
It is a common practice to treat people suffering from cold, cough and fever with Karpooravalli rasam.
It also treats boils and wound when applied as a paste.
Extensively used in treating chest congestion.
Applying Karpooravalli juice on both the sides of the forehead while having a severe head ache is very effective.
Is also good for mouth ulcers, hiccups, asthma and indigestion.




Ingredients
Karpooravalli/ajwain leaves - 7-8
Tomato - 1, pureed
Tamarind paste - 1 tsp
Hing powder - 1/4 tsp
Salt to taste

To roast and grind 

Ghee - 1 tsp
Tur dhal - 1 tsp
Pepper - 1 tsp
Jeera - 1 tsp
Broken red chillies - 2-3
Curry leaves - 7-8
Karpooravalli leaves - 7-8

To season
Ghee - 1 tsp
Mustard seeds
 1 tsp

To garnish
Chopped coriander leaves

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

Serves 2-3


Tamarind paste taken in a vessel


Tomato pureed and added


Salt to taste added


Hing powder added


All the above mentioned ingredients, roasted in ghee. Karpooravalli leaves torn into small bits and added


Well roasted, and the aroma and flavor of the karpooravalli leaves will permeate all over your home and kindle your hunger!!!


Allow the roasted ingredients to cool for 2-3 minutes, then grind to a smooth paste


By now, rasam would have reduced to half in level. Pour the ground paste plus enough eate rto the brim of the vessel. Flames on the lowest, and switch off when it becomes frothy around corners. Need not come to a boil.


Mustard seeds seasoned in ghee


Cilantro/coriander garnished! Serve with hot rice, white or brown or you can serve as soup also.



This post first appeared in www.malpatskitchen.com



Saturday, August 31, 2019

This Pachadi is the best side for koottu or khichdi, since it is a tangy one, almost tastes like  raw mango pachadi and I found this recipe on Instagram @food_for_nothing, Thank you Deepa for this wonderful recipe.


Ingredients
Yellow  pumpkin, cubed - 2 cups
Tamarind paste - 1 tbsp
Jaggery - 3 - 4 tsps
Turmeric powder - 1/4 tsp
Salt to taste

To grind
Coconut, grated - 3 tsps
Green chillies - 3-4
Rice flour - 1 tsp

To season
Coconut oil - 2 tsps
Mustard seeds - 1 tsp
Broken red chillies - 2
Curry leaves - a few


Recipe cuisine: South Indian; Category: Side/lunch/dinner
Prep time: 5 mts; Cooking time: 15-20 mts

Serves 2-3

Yellow pumpkins, turmeric powder, jaggery and tamarind paste in a vessel


Pour water till everything is immersed


Close with a lid and cook on slow flames, till the pumpkins are almost cooked


In the meantime, load coconut gratings, rice flour and green chillies into the blender jar


and grind to a smooth paste


Pumpkins are cooked, salt added


Add the ground paste, and mix well, simmer it for 2-3 minutes


Seasoning getting ready


and poured on the pachadi


Yummy pachadi is ready!!!


This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
This Pachadi is the best side for koottu or khichdi, since it is a tangy one, almost tastes like  raw mango pachadi and I found this recipe on Instagram @food_for_nothing, Thank you Deepa for this wonderful recipe.


Ingredients
Yellow  pumpkin, cubed - 2 cups
Tamarind paste - 1 tbsp
Jaggery - 3 - 4 tsps
Turmeric powder - 1/4 tsp
Salt to taste

To grind
Coconut, grated - 3 tsps
Green chillies - 3-4
Rice flour - 1 tsp

To season
Coconut oil - 2 tsps
Mustard seeds - 1 tsp
Broken red chillies - 2
Curry leaves - a few


Recipe cuisine: South Indian; Category: Side/lunch/dinner
Prep time: 5 mts; Cooking time: 15-20 mts

Serves 2-3

Yellow pumpkins, turmeric powder, jaggery and tamarind paste in a vessel


Pour water till everything is immersed


Close with a lid and cook on slow flames, till the pumpkins are almost cooked


In the meantime, load coconut gratings, rice flour and green chillies into the blender jar


and grind to a smooth paste


Pumpkins are cooked, salt added


Add the ground paste, and mix well, simmer it for 2-3 minutes


Seasoning getting ready


and poured on the pachadi


Yummy pachadi is ready!!!


This post first appeared in www.malpatskitchen.com