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




Friday, May 21, 2021

 At the very outset, let me tell....this is my daughter's recipe, which she makes very often. The reasons being 1. its healthy beyond words 2. there is very less work involved

AVOCADO...........

Like many people who look very cold and firm from outside but are actually very soft inside....Avocados has a stony texture outside and a soft creamy texture inside!!!

And its health benefits are countless!!!

*Has more potassium than a Banana

*Protects eyes and heart health

*Full of fiber, so helps you lose unwanted flesh

*Rich in Folate, which is great preventer of depression and also prevents birth defects

*Improves good cholesterol

*Rich in Vitamin E, which protects the brain  from Alzheimer's disease

*Fights Cancer, lowers diabetes and protects skin 




Ingredients
Ripe avocado - 1
Onion - 1, small, chopped very fine
Tomato -1, small, chopped fine
Green chillies - 2, chopped fine
Cilantro/coriander leaves - a small cup, chopped
Lemon juice - 3/4 tbsp
Salt to taste
Whole wheat bread slices - 4

Recipe cuisine: International; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: Nil

Yields 4 toasts

These are the unripe Avocados...to make them ripen fast, keep them wrapped with couple of ripe bananas inside a brown paper bag 


When it gets this color, and is soft to touch, it is fully ripe


Cut in the center, open the fruit, then remove the skin and the big seed





Scoop out the soft and creamy flesh and mash


Add finely chopped green chillies, onions and tomatoes, and salt to taste


add cilantro and mix well


add lemon juice too. A word of caution: this mixture should be used immediately , otherwise, it will discolor. So, it's better to make it just half an hour before lunch or dinner time, quickly toast the bread and use.


4 dry toasts; they can be toasted in an electric toaster or a non stick tava.


Apply liberally the avocado mixture (also called guacamole) and enjoy!! with any soup! I served it with tomato soup. Please check my Soup varieties 


This post first appeared in www.malpatskitchen.com








10:00:00 PM Mala Thiagu

 At the very outset, let me tell....this is my daughter's recipe, which she makes very often. The reasons being 1. its healthy beyond words 2. there is very less work involved

AVOCADO...........

Like many people who look very cold and firm from outside but are actually very soft inside....Avocados has a stony texture outside and a soft creamy texture inside!!!

And its health benefits are countless!!!

*Has more potassium than a Banana

*Protects eyes and heart health

*Full of fiber, so helps you lose unwanted flesh

*Rich in Folate, which is great preventer of depression and also prevents birth defects

*Improves good cholesterol

*Rich in Vitamin E, which protects the brain  from Alzheimer's disease

*Fights Cancer, lowers diabetes and protects skin 




Ingredients
Ripe avocado - 1
Onion - 1, small, chopped very fine
Tomato -1, small, chopped fine
Green chillies - 2, chopped fine
Cilantro/coriander leaves - a small cup, chopped
Lemon juice - 3/4 tbsp
Salt to taste
Whole wheat bread slices - 4

Recipe cuisine: International; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: Nil

Yields 4 toasts

These are the unripe Avocados...to make them ripen fast, keep them wrapped with couple of ripe bananas inside a brown paper bag 


When it gets this color, and is soft to touch, it is fully ripe


Cut in the center, open the fruit, then remove the skin and the big seed





Scoop out the soft and creamy flesh and mash


Add finely chopped green chillies, onions and tomatoes, and salt to taste


add cilantro and mix well


add lemon juice too. A word of caution: this mixture should be used immediately , otherwise, it will discolor. So, it's better to make it just half an hour before lunch or dinner time, quickly toast the bread and use.


4 dry toasts; they can be toasted in an electric toaster or a non stick tava.


Apply liberally the avocado mixture (also called guacamole) and enjoy!! with any soup! I served it with tomato soup. Please check my Soup varieties 


This post first appeared in www.malpatskitchen.com








Friday, May 14, 2021

 Pudina Paneer Parathas!!!!

Health, taste and nutrition...all packed into these!!!

MINT aids digestion, treats Asthma, treats common cold, Cures Head ache, a real breath-freshener, stimulates digestive enzymes, thus decreasing unwanted weight, takes care of skin and brain power, excellent remedy to treat nausea, rejuvenates mind by beating stress and depression.

COTTAGE CHEESE/PANEER  is rich in Protein, Potassium and calcium, a rich source of Omega 3, rich in dietary fiber, lowers risk of Type-2 diabetes, improves hemoglobin level, and is a must for vegetarians.

So, these two Wonders are incorporated in these super-soft and tasty rotis.

Please check my other Roti Varieties

These parathas can be served with any dhal of your choice. I have served with Tirangi dhal

Please check my other Dhal varieties and side dishes for rotis

Home made paneer





Ingredients
Wheat flour - 3/4 cup
Home made fresh paneer - 1/2 cup
Jeera - 1 tsp
Ghee - 1 tsp
Cooking/gingely oil - 1 tsp
Salt to taste

To grind
Mint leaves - 1 heaped cup, stems removed, cleaned and washed and drained
Green chillies - 2-3
Ginger - a small piece
Garlic - 2-3 pods

Enough oil + ghee to make parathas

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 3-4 mts for each paratha

Yields 7 parathas

Mint, garlic, ginger and green chillies loaded into blender jar


and ground to a coarse paste


after taking out the ground paste, add little water to the jar, and keep to use for kneading the dough


Wheat flour, paneer, ground paste, jeera, salt to taste, ghee ...all these taken in a bowl


Using the water in the jar, ground to a soft dough, some oil applied finally and let aside for minimum an hour


Roll out parathas, not too thick..not too thin...first dry roast them on both sides, then drizzle a drop of ghee or oil or both mixed, cook well on both sides and take



This post first appeared in www.malpatskitchen.com














10:00:00 PM Mala Thiagu

 Pudina Paneer Parathas!!!!

Health, taste and nutrition...all packed into these!!!

MINT aids digestion, treats Asthma, treats common cold, Cures Head ache, a real breath-freshener, stimulates digestive enzymes, thus decreasing unwanted weight, takes care of skin and brain power, excellent remedy to treat nausea, rejuvenates mind by beating stress and depression.

COTTAGE CHEESE/PANEER  is rich in Protein, Potassium and calcium, a rich source of Omega 3, rich in dietary fiber, lowers risk of Type-2 diabetes, improves hemoglobin level, and is a must for vegetarians.

So, these two Wonders are incorporated in these super-soft and tasty rotis.

Please check my other Roti Varieties

These parathas can be served with any dhal of your choice. I have served with Tirangi dhal

Please check my other Dhal varieties and side dishes for rotis

Home made paneer





Ingredients
Wheat flour - 3/4 cup
Home made fresh paneer - 1/2 cup
Jeera - 1 tsp
Ghee - 1 tsp
Cooking/gingely oil - 1 tsp
Salt to taste

To grind
Mint leaves - 1 heaped cup, stems removed, cleaned and washed and drained
Green chillies - 2-3
Ginger - a small piece
Garlic - 2-3 pods

Enough oil + ghee to make parathas

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 3-4 mts for each paratha

Yields 7 parathas

Mint, garlic, ginger and green chillies loaded into blender jar


and ground to a coarse paste


after taking out the ground paste, add little water to the jar, and keep to use for kneading the dough


Wheat flour, paneer, ground paste, jeera, salt to taste, ghee ...all these taken in a bowl


Using the water in the jar, ground to a soft dough, some oil applied finally and let aside for minimum an hour


Roll out parathas, not too thick..not too thin...first dry roast them on both sides, then drizzle a drop of ghee or oil or both mixed, cook well on both sides and take



This post first appeared in www.malpatskitchen.com














Sunday, May 9, 2021


Menu:





This post first appeared in www.malpatskitchen.com

 

10:00:00 PM Mala Thiagu


Menu:





This post first appeared in www.malpatskitchen.com

 

Thursday, April 29, 2021

 A very easy and quick Veg Coconut Sevai......made with Instant sevai...of course, nothing can be as soft and fab like the home made Sevai Varieties...

But still this instant Sevai is also very handy, quick and good...thin and soft...Though there are several varieties in market, I always go with 777 Instant Sevai.

Don't miss the video below!!











Ingredients
Instant Sevai - 2 cups
Carrot - 1, small, finely chopped
Green beans  - 10-12, finely chopped
Grated fresh coconut - 1/2 cup
Salt to taste

To season
Coconut Oil - 2-3 tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Green chillies - 2, slit
Red chillies - 2, broken
Cashews a few

Recipe Cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 10 mts

Serves 2

Chopped carrots and beans pressure cooked for 1 whistle. We should not add too many veggies too...amidst the white sevai, they should be seen here and there...then only it will be beautiful...


Instant sevai taken in a bowl


Boiling hot water poured to immerse, closed with a lid, and left aside for 6-7 minutes


Then drained completely in a colander, and again left aside till the Sevai cools down


Cashews being roasted in Coconut oil, and kept in a cup


All the seasonings done


After the urad dhal and channa dhal turn golden, grated fresh coconut added, flames kept on low, and sauteed nicely


Now the veggies and salt to taste


Then this mixture added to the sevai, which would have, by now, cooled down


Top with Cashews, mix well


Amazing , soft and tasty Sevai is ready! Serve with morekuzhambu! Regular, Vedikka vitta mampazha morekuzhambu or  Irupuli....
Choice is yours!!!


This post first appeared in www.malpatskitchen.com








10:00:00 PM Mala Thiagu

 A very easy and quick Veg Coconut Sevai......made with Instant sevai...of course, nothing can be as soft and fab like the home made Sevai Varieties...

But still this instant Sevai is also very handy, quick and good...thin and soft...Though there are several varieties in market, I always go with 777 Instant Sevai.

Don't miss the video below!!











Ingredients
Instant Sevai - 2 cups
Carrot - 1, small, finely chopped
Green beans  - 10-12, finely chopped
Grated fresh coconut - 1/2 cup
Salt to taste

To season
Coconut Oil - 2-3 tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Green chillies - 2, slit
Red chillies - 2, broken
Cashews a few

Recipe Cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 10 mts

Serves 2

Chopped carrots and beans pressure cooked for 1 whistle. We should not add too many veggies too...amidst the white sevai, they should be seen here and there...then only it will be beautiful...


Instant sevai taken in a bowl


Boiling hot water poured to immerse, closed with a lid, and left aside for 6-7 minutes


Then drained completely in a colander, and again left aside till the Sevai cools down


Cashews being roasted in Coconut oil, and kept in a cup


All the seasonings done


After the urad dhal and channa dhal turn golden, grated fresh coconut added, flames kept on low, and sauteed nicely


Now the veggies and salt to taste


Then this mixture added to the sevai, which would have, by now, cooled down


Top with Cashews, mix well


Amazing , soft and tasty Sevai is ready! Serve with morekuzhambu! Regular, Vedikka vitta mampazha morekuzhambu or  Irupuli....
Choice is yours!!!


This post first appeared in www.malpatskitchen.com