Friday, April 3, 2020

Earlier I used to keep an inner vessel in Pressure Cooker, and cook for pongals.
recently I have found out a very very easy fail proof method....
Nothing sticks to the cooker....
Nothing oozes out of the Cooker....
Similar way, we can cook for dhals too.

                                                         Ven Pongal & Chakkarai Pongal 



Here is the easy, quick way. After cooking the rice and dhal this way, you can proceed to make which ever pongal you want to.

METHOD

Soak the rice and dhal in hot water, for minimum 30 minutes, measurement is Rice - 1 cup; Moong dhal - 1/4 cup; Water - 4 cups(11/4x3=33/4 +1/4 cup)



Keep it on stove, let it come to a boil.


Immediately, flames to the lowest, put the weight on


Set your timer for 10 minutes. 2 whistles might come.


Switch off, let the pressure release by itself, taking its time, then open, this is how it will look


See! Nothing sticking to the bottom! Nothing burnt!


Add milk and hot water to the required consistency, mashing the rice-dhal mixture nicely.


Thats it!

Make pongal the simplest way, and enjoy!!!


For dhal fry, or any other dhal too, you can cook the same way!



This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
Earlier I used to keep an inner vessel in Pressure Cooker, and cook for pongals.
recently I have found out a very very easy fail proof method....
Nothing sticks to the cooker....
Nothing oozes out of the Cooker....
Similar way, we can cook for dhals too.

                                                         Ven Pongal & Chakkarai Pongal 



Here is the easy, quick way. After cooking the rice and dhal this way, you can proceed to make which ever pongal you want to.

METHOD

Soak the rice and dhal in hot water, for minimum 30 minutes, measurement is Rice - 1 cup; Moong dhal - 1/4 cup; Water - 4 cups(11/4x3=33/4 +1/4 cup)



Keep it on stove, let it come to a boil.


Immediately, flames to the lowest, put the weight on


Set your timer for 10 minutes. 2 whistles might come.


Switch off, let the pressure release by itself, taking its time, then open, this is how it will look


See! Nothing sticking to the bottom! Nothing burnt!


Add milk and hot water to the required consistency, mashing the rice-dhal mixture nicely.


Thats it!

Make pongal the simplest way, and enjoy!!!


For dhal fry, or any other dhal too, you can cook the same way!



This post first appeared in www.malpatskitchen.com

Wednesday, April 1, 2020

These baked chaklis........
They are in no way less....equally tasty, crispy and crunchy...like the deep fried ones...when I made these, I realised what amount of oil which would have gone inside our stomach has been saved!!!
This is a recipe of Tarla Dalal


Ingredients
Rice flour - 1 cup
Fresh curds - 1/2 cup
Hing powder - 1/4 tsp
Chilli powder - 1/2 - 3/4 tsp
Salt to taste
White sesame seeds - 2 tsps
Cooking oil - 1 tsp

Recipe cuisine: South Indian; Category: Snacks
Prep time: 5 mts; Baking time: totally 30-35  mts, for one batch(I baked in 2 batches)

Yields roughly 20 chaklis

Rice flour and curds taken in a bowl(By cup I mean, the standard US measurement cup)


Hing powder, salt to taste, sesame seeds and chilli powder added


1 tsp oil added


Everything mixed well, rather crumbled well


Then carefully sprinkle water little by little, and knead to a soft dough. Let it rest till the Oven is pre heated to 180 degree Celsius/350 degrees F


This is the murukku press with which I made...somehow I feel more comfortable with these than the modern ones, though the modern ones are very easy to operate


On a greased tray, chaklis made in swirls


Shoved inside the hot oven and getting baked for 30-35  minutes, but remember to flip them over after 20 minutes...


Taken out after 30 minutes, and let outside to cool for 5 minutes


Look at the golden color, they were really so good!!!


This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
These baked chaklis........
They are in no way less....equally tasty, crispy and crunchy...like the deep fried ones...when I made these, I realised what amount of oil which would have gone inside our stomach has been saved!!!
This is a recipe of Tarla Dalal


Ingredients
Rice flour - 1 cup
Fresh curds - 1/2 cup
Hing powder - 1/4 tsp
Chilli powder - 1/2 - 3/4 tsp
Salt to taste
White sesame seeds - 2 tsps
Cooking oil - 1 tsp

Recipe cuisine: South Indian; Category: Snacks
Prep time: 5 mts; Baking time: totally 30-35  mts, for one batch(I baked in 2 batches)

Yields roughly 20 chaklis

Rice flour and curds taken in a bowl(By cup I mean, the standard US measurement cup)


Hing powder, salt to taste, sesame seeds and chilli powder added


1 tsp oil added


Everything mixed well, rather crumbled well


Then carefully sprinkle water little by little, and knead to a soft dough. Let it rest till the Oven is pre heated to 180 degree Celsius/350 degrees F


This is the murukku press with which I made...somehow I feel more comfortable with these than the modern ones, though the modern ones are very easy to operate


On a greased tray, chaklis made in swirls


Shoved inside the hot oven and getting baked for 30-35  minutes, but remember to flip them over after 20 minutes...


Taken out after 30 minutes, and let outside to cool for 5 minutes


Look at the golden color, they were really so good!!!


This post first appeared in www.malpatskitchen.com


Wednesday, March 18, 2020

Menu:
Store bought vadams




This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
Menu:
Store bought vadams




This post first appeared in www.malpatskitchen.com


Monday, March 9, 2020



Turmeric , like ginger, is a rhizome, which grows under the ground. Actually, in my maternal home, in the backyard, they used to grow like a forest, but at that time, people were not aware of this golden Turmeric's health benefits...
Turmeric is always called the "Queen of Spices" and its scientific name is Curcuma Longa.
*Turmeric is a common spice used in Asian, Indian and Central American Cuisine.
*This Golden Turmeric contains Curcumin which is highly anti oxidant.
*The Turmeric is dried, powdered, and  is used in tea, drink, and capsule forms. 
*You can say, in South Indian cuisine, rather most of the Indian cuisines, hardly you can find a recipe without the usage of turmeric.
*Promotes skin health, fights the development of skin tumors.
*Aids digestion, but people with gall bladder diseases should not take turmeric.
*Controls diabetes, improves glucose control.
*Provides a great relief for arthritis
*Heals wounds, because of its anti-septic and anti-bacterial properties.
*Controls weight
*Prevents Alzheimer's disease.
*Prevents periodontal diseases.

My 2 best recipes of  turmeric are 

Now, about this recipe....
I learnt to make this from @shrikripa.7 on Instagram, and I am thankful to her for this recipe.

This is an ideal side for all dosa varieties,  tiffin varieties and tastes good as side for koottu varieties



Ingredients
Fresh turmeric - 2 rhizomes
Tamarind paste - 1 tsp
Jaggery - 2-3 tsps
Curry leaves a handful
salt to taste

For roasting and grinding
Gingely oil - 2 tsps
Urad dhal - 1 tsp
Methi seeds - 1 tsp
White sesame seeds - 1 tsp
Coriander seeds - 2 tsps
Solid hing - a small piece
Red chillies - 3-4
Grated coconut - 3 tsps

To season
Gingely oil - 2 tsps
Mustard seeds - 1 tsp

Recipe cuisine: South indian;  Category: side
Prep time: 10 mts;  Cooking time: 15 mts

Serves 3-4


2 rhizomes turmeric, washed, wiped well and skin peeled


then grated


Heat a pan with oil, add the ingredients given above for roasting and grinding, and start roasting them, flames on the lowest


After they turn golden, switch off, then add coconut, and mix well


mixed


Now, take a vessel, add oil, season mustard seeds, 


and saute the grated turmeric and curry leaves, flames on the lowest


Now pour 2-3 cups water, add tamarid paste and jaggery


salt to taste


roasted ingredients cooled and ground to a fine paste


water level has come down, turmeric and tamarind have lost their raw smell, now add the ground paste


allow to simmer on low flames for 2-3 minutes


Serve this very tasty gojju with rice, dosas, idlis, upmas, or any tiffin. This can be refrigerated for 2-3 days and used.




This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu


Turmeric , like ginger, is a rhizome, which grows under the ground. Actually, in my maternal home, in the backyard, they used to grow like a forest, but at that time, people were not aware of this golden Turmeric's health benefits...
Turmeric is always called the "Queen of Spices" and its scientific name is Curcuma Longa.
*Turmeric is a common spice used in Asian, Indian and Central American Cuisine.
*This Golden Turmeric contains Curcumin which is highly anti oxidant.
*The Turmeric is dried, powdered, and  is used in tea, drink, and capsule forms. 
*You can say, in South Indian cuisine, rather most of the Indian cuisines, hardly you can find a recipe without the usage of turmeric.
*Promotes skin health, fights the development of skin tumors.
*Aids digestion, but people with gall bladder diseases should not take turmeric.
*Controls diabetes, improves glucose control.
*Provides a great relief for arthritis
*Heals wounds, because of its anti-septic and anti-bacterial properties.
*Controls weight
*Prevents Alzheimer's disease.
*Prevents periodontal diseases.

My 2 best recipes of  turmeric are 

Now, about this recipe....
I learnt to make this from @shrikripa.7 on Instagram, and I am thankful to her for this recipe.

This is an ideal side for all dosa varieties,  tiffin varieties and tastes good as side for koottu varieties



Ingredients
Fresh turmeric - 2 rhizomes
Tamarind paste - 1 tsp
Jaggery - 2-3 tsps
Curry leaves a handful
salt to taste

For roasting and grinding
Gingely oil - 2 tsps
Urad dhal - 1 tsp
Methi seeds - 1 tsp
White sesame seeds - 1 tsp
Coriander seeds - 2 tsps
Solid hing - a small piece
Red chillies - 3-4
Grated coconut - 3 tsps

To season
Gingely oil - 2 tsps
Mustard seeds - 1 tsp

Recipe cuisine: South indian;  Category: side
Prep time: 10 mts;  Cooking time: 15 mts

Serves 3-4


2 rhizomes turmeric, washed, wiped well and skin peeled


then grated


Heat a pan with oil, add the ingredients given above for roasting and grinding, and start roasting them, flames on the lowest


After they turn golden, switch off, then add coconut, and mix well


mixed


Now, take a vessel, add oil, season mustard seeds, 


and saute the grated turmeric and curry leaves, flames on the lowest


Now pour 2-3 cups water, add tamarid paste and jaggery


salt to taste


roasted ingredients cooled and ground to a fine paste


water level has come down, turmeric and tamarind have lost their raw smell, now add the ground paste


allow to simmer on low flames for 2-3 minutes


Serve this very tasty gojju with rice, dosas, idlis, upmas, or any tiffin. This can be refrigerated for 2-3 days and used.




This post first appeared in www.malpatskitchen.com


Saturday, February 29, 2020

Menu
Tomato ketchup






This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
Menu
Tomato ketchup






This post first appeared in www.malpatskitchen.com

Thursday, February 20, 2020



This is a unique Kuzhambu, which is not made in many households. Recently my daughter sent me this recipe, which she learnt from a close family relative, and I too made it, and we liked it so much. This is a nice side dish for Sevai varieties
and also goes well with paruppu usilis
and all kinds of potato roasts , colocasia/seppamkizhangu roast or bhindi roast go well with this kuzhambu. Please check my South Indian curries




Ingredients

Thick and fresh curds - 2 cups, whisked well without lumps
Tamarind paste - 1 tsp
Chow chow - 1, cubed
Salt to taste

To roast in oil and grind
Tur dhal - 2 tbsps
Urad dhal - 1 tbsp
Red chillies - 4=5
Methi - 1 tsp
Grated fresh coconut - 2 tbsps

To season
Coconut oil - 2 tbsps
Hing powder - 1/2 tsp
Turmeric powder - 13/4 tsp
Mustard seeds - 1 tsp
Curry leaves a few

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

Serves 3-4


Pan heated with oil, urad, tur dhals, methi seeds and red chillies getting roasted


After they turn golden, switch off, then add coconut


and mix well


After the roasted ingredients cools down a bit, grind to a smooth mixture


Curds whisked and kept, chow chow cubed and pressure cooked


Chow chow taken in a cooking vessel, tamarind paste added, 


2 cups water added, , little bit turneric powder


Salt to taste


After it boils and reduces a bit, the ground mixture added, and let to boil for 5 minutes on slow flames.


Now the whisked curds added, flames on the lowest, after 3-4 minutes you can switch off too. Take care, lest curds might curdle


Perfect!!!


Above mentioned seasonings done in coconut oil




Notes
* Any vegetables like ash gourd, Okra, malabar cucumber , yellow pumpkin etc can be used.
This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu


This is a unique Kuzhambu, which is not made in many households. Recently my daughter sent me this recipe, which she learnt from a close family relative, and I too made it, and we liked it so much. This is a nice side dish for Sevai varieties
and also goes well with paruppu usilis
and all kinds of potato roasts , colocasia/seppamkizhangu roast or bhindi roast go well with this kuzhambu. Please check my South Indian curries




Ingredients

Thick and fresh curds - 2 cups, whisked well without lumps
Tamarind paste - 1 tsp
Chow chow - 1, cubed
Salt to taste

To roast in oil and grind
Tur dhal - 2 tbsps
Urad dhal - 1 tbsp
Red chillies - 4=5
Methi - 1 tsp
Grated fresh coconut - 2 tbsps

To season
Coconut oil - 2 tbsps
Hing powder - 1/2 tsp
Turmeric powder - 13/4 tsp
Mustard seeds - 1 tsp
Curry leaves a few

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

Serves 3-4


Pan heated with oil, urad, tur dhals, methi seeds and red chillies getting roasted


After they turn golden, switch off, then add coconut


and mix well


After the roasted ingredients cools down a bit, grind to a smooth mixture


Curds whisked and kept, chow chow cubed and pressure cooked


Chow chow taken in a cooking vessel, tamarind paste added, 


2 cups water added, , little bit turneric powder


Salt to taste


After it boils and reduces a bit, the ground mixture added, and let to boil for 5 minutes on slow flames.


Now the whisked curds added, flames on the lowest, after 3-4 minutes you can switch off too. Take care, lest curds might curdle


Perfect!!!


Above mentioned seasonings done in coconut oil




Notes
* Any vegetables like ash gourd, Okra, malabar cucumber , yellow pumpkin etc can be used.
This post first appeared in www.malpatskitchen.com