Monday, December 9, 2019

I tell you....these are the quickest and easiest starters or snacks whatever you may call....
Whenever I made these, the guests who ate this were totally stunned, they showered accolades!!!
So, here's a step wise method as to how to make it....



Ingredients
Dosa batter , well fermented - 4-5 cups
Rice flour - 2 tsps
Salt - 1/2 tsp
Green chillies - 2-3
Pearl onions - 15
Red bell pepper - 1, small
Green bell pepper - 1, small


Enough oil to make the chutney bombs

Recipe cuisine: South Indian; Category: Starter/snacks
Prep time: 10 mts; Cooking time: 10-12 minutes for each batch

Yields roughly 35-40 bombs

Pearl onions, bell peppers and green chillies pulsed and chopped fine with a hand chopper


Batter being added to the veggies


Rice flour and salt added


All mixed well


Chutney ground and ready


Appe pan heated, greased, 1/2 tsp oil poured into each kuzhi/cavity/pit, and the batter poured to slightly less than half cavity, and topped with 1/2 tsp of chutney gently, while the flames continue to be on the lowest


Chutney covered with 1 tsp of batter again


Covered with a lid to enable even and slow cooking


When one side done, gently flipped over


Any kind of chutney can be used for these bombs...My chutney varieties



Enjoy these unique starters, but you need lot of perseverance and patience..."Shraddha" & "Saburi", since if you are in a hurry, they might break.


This post first appeared in www.malpatskitchen.com





12:00:00 AM Mala Thiagu
I tell you....these are the quickest and easiest starters or snacks whatever you may call....
Whenever I made these, the guests who ate this were totally stunned, they showered accolades!!!
So, here's a step wise method as to how to make it....



Ingredients
Dosa batter , well fermented - 4-5 cups
Rice flour - 2 tsps
Salt - 1/2 tsp
Green chillies - 2-3
Pearl onions - 15
Red bell pepper - 1, small
Green bell pepper - 1, small


Enough oil to make the chutney bombs

Recipe cuisine: South Indian; Category: Starter/snacks
Prep time: 10 mts; Cooking time: 10-12 minutes for each batch

Yields roughly 35-40 bombs

Pearl onions, bell peppers and green chillies pulsed and chopped fine with a hand chopper


Batter being added to the veggies


Rice flour and salt added


All mixed well


Chutney ground and ready


Appe pan heated, greased, 1/2 tsp oil poured into each kuzhi/cavity/pit, and the batter poured to slightly less than half cavity, and topped with 1/2 tsp of chutney gently, while the flames continue to be on the lowest


Chutney covered with 1 tsp of batter again


Covered with a lid to enable even and slow cooking


When one side done, gently flipped over


Any kind of chutney can be used for these bombs...My chutney varieties



Enjoy these unique starters, but you need lot of perseverance and patience..."Shraddha" & "Saburi", since if you are in a hurry, they might break.


This post first appeared in www.malpatskitchen.com





Monday, December 2, 2019


CITRON, known as "Narthangai" in Tamil and "Neeboo" in Hindi , is an aromatic Citrus fruit, which at times looks green and at times yellowish. It has a rough outer surface.
There are many impressive health benefits of CITRON....
* The anti oxidants and flavonoids present in Citrons prevent Cancer.
*The goodness of Vitamin C, Potassium and other minerals lower blood pressure,.
*Citron oil has amazing pain reducing properties, associated with head ache and arthritis.
*The peels of Citrons have strong  anti bacterial and anti viral properties to ward off E-coli and other bacterial infections.
*Best to get rid of flatulence, bloating, indigestion, nausea and constipation.
This Narthangai pachadi can be refrigerated and used for more than 2-3 weeks, and I tell you, the taste only improves day by day, and please don't scold me, if you have to cook more rice!!!
In most TamBrahm families, this pachadi is made during Shrardham.




Ingredients
Citron - 1
Tamarind paste - 1 tbsp
Jaggery - 3-4 tbsps
Curry leaves
Rice flour - 1 tsp, diluted in 2 tbsps water
Salt to taste

To season
Gingely oil - 2-3 tsps
Turmeric powder - 1./2 tsp
Hing - 2 small balls
Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Green chillies - 3, chopped fine
Red chillies - 3, broken

To dry roast and powder
Methi seeds - 3/4 tsp
White sesame seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 20 mts

Serves 2-3



One Citron/narthangai washed well, and cut into pieces, some curry leaves also kept with that


Ingredients for seasoning


Oil heated in a pan, and the seasonings added


Then the citron pieces added, and sauteed for 3-4 minutes on low flames


3 cups water poured


Tamarind paste added


jaggery added, and let to boil and cook on slow flames, you can cover the vessel with a plate, so that the rough and thick skin of Citron will soften


Everything reduced to half, raw smell of tamarind also goes, and Citron also gets cooked


Methi and sesame seeds dry roasted


to golden color, and powdered


Salt to taste added


Diluted rice flour added to thicken the kuzhambu


The methi-sesame powder too added. mix well and switch off


This flavorful pachadi is best with dhal-rice(paruppu saadham), and curd rice.




Now, the quick and easy Pressure Cooker method

Season all the ingredients in a pressure pan


Add the narthangai pieces with green and red chillies and curry leaves


Saute for 2-3 minutes


Pour water, add tamarind paste


add jaggery, salt to taste and cook for 3 whistles(because the citron skin is hard and thick)


After opening, add the dry roasted and powdered methi-sesame seeds


Pour the diluted rice flour and give it a quick boil


And lo!!! here it is! as tasty and flavorful as ever, but made effortlessly and quickly!!!



This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu

CITRON, known as "Narthangai" in Tamil and "Neeboo" in Hindi , is an aromatic Citrus fruit, which at times looks green and at times yellowish. It has a rough outer surface.
There are many impressive health benefits of CITRON....
* The anti oxidants and flavonoids present in Citrons prevent Cancer.
*The goodness of Vitamin C, Potassium and other minerals lower blood pressure,.
*Citron oil has amazing pain reducing properties, associated with head ache and arthritis.
*The peels of Citrons have strong  anti bacterial and anti viral properties to ward off E-coli and other bacterial infections.
*Best to get rid of flatulence, bloating, indigestion, nausea and constipation.
This Narthangai pachadi can be refrigerated and used for more than 2-3 weeks, and I tell you, the taste only improves day by day, and please don't scold me, if you have to cook more rice!!!
In most TamBrahm families, this pachadi is made during Shrardham.




Ingredients
Citron - 1
Tamarind paste - 1 tbsp
Jaggery - 3-4 tbsps
Curry leaves
Rice flour - 1 tsp, diluted in 2 tbsps water
Salt to taste

To season
Gingely oil - 2-3 tsps
Turmeric powder - 1./2 tsp
Hing - 2 small balls
Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Green chillies - 3, chopped fine
Red chillies - 3, broken

To dry roast and powder
Methi seeds - 3/4 tsp
White sesame seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 20 mts

Serves 2-3



One Citron/narthangai washed well, and cut into pieces, some curry leaves also kept with that


Ingredients for seasoning


Oil heated in a pan, and the seasonings added


Then the citron pieces added, and sauteed for 3-4 minutes on low flames


3 cups water poured


Tamarind paste added


jaggery added, and let to boil and cook on slow flames, you can cover the vessel with a plate, so that the rough and thick skin of Citron will soften


Everything reduced to half, raw smell of tamarind also goes, and Citron also gets cooked


Methi and sesame seeds dry roasted


to golden color, and powdered


Salt to taste added


Diluted rice flour added to thicken the kuzhambu


The methi-sesame powder too added. mix well and switch off


This flavorful pachadi is best with dhal-rice(paruppu saadham), and curd rice.




Now, the quick and easy Pressure Cooker method

Season all the ingredients in a pressure pan


Add the narthangai pieces with green and red chillies and curry leaves


Saute for 2-3 minutes


Pour water, add tamarind paste


add jaggery, salt to taste and cook for 3 whistles(because the citron skin is hard and thick)


After opening, add the dry roasted and powdered methi-sesame seeds


Pour the diluted rice flour and give it a quick boil


And lo!!! here it is! as tasty and flavorful as ever, but made effortlessly and quickly!!!



This post first appeared in www.malpatskitchen.com


Friday, November 22, 2019

A rice variety which has the nutrient rich methi leaves and bell peppers!
Please look at the other rice varieties I have posted so far
*Methi leaves are highly beneficial in treating liver problems
*Methi leaves reduce cholesterol
*Methi leaves control diabetes
*Shield the body against many chronic diseases
* Methi leaves reduce blemishes and skin marks



Ingredients
Basmati rice - 1 cup
Onion - 1, chopped
Green bell pepper - 1/2, chopped
Red bell pepper - 1/2, chopped
Fresh peas - 1/2 cup
Fresh methi - 3 small bundles, chopped
Salt to taste

To grind
Tomatoes - 2, chopped
Red chillies - 4-5
Jeera - 1 tsp
Cardamoms - 3
Cinnamon 2-3 pieces

To season
Oil and ghee mixed - 3 tbsps
Jeera - 1 tsp

Recipe cuisine: Indian; Category: Lunch/dinner
Prep time: 10 mts; Rice soaking time: 15 mts; Cooking time: 20 mts

Serves 3


All veggies cut and kept ready


Tomatoes, red chillies, cardamom, cinnamon and jeera ready to be ground


Ground to a smooth paste


Jeera seasoned in 3 tbsps oil and ghee mixed


Onions added and sauteed


Peas, methi leaves and bell peppers added


Now the ground paste


The soaked and drained basmati added, along with salt to taste


13/4 cups of hot water added, cooked lid closed.


When steam comes out, flames turned to the lowest, vent closed with a small cup and cooked for 10 minutes. You can , alternatively, cook for 2 whistles too. I always prefer this, because it is the safest.


This rice with lot of flavors, served with Triveni raita





12:00:00 AM Mala Thiagu
A rice variety which has the nutrient rich methi leaves and bell peppers!
Please look at the other rice varieties I have posted so far
*Methi leaves are highly beneficial in treating liver problems
*Methi leaves reduce cholesterol
*Methi leaves control diabetes
*Shield the body against many chronic diseases
* Methi leaves reduce blemishes and skin marks



Ingredients
Basmati rice - 1 cup
Onion - 1, chopped
Green bell pepper - 1/2, chopped
Red bell pepper - 1/2, chopped
Fresh peas - 1/2 cup
Fresh methi - 3 small bundles, chopped
Salt to taste

To grind
Tomatoes - 2, chopped
Red chillies - 4-5
Jeera - 1 tsp
Cardamoms - 3
Cinnamon 2-3 pieces

To season
Oil and ghee mixed - 3 tbsps
Jeera - 1 tsp

Recipe cuisine: Indian; Category: Lunch/dinner
Prep time: 10 mts; Rice soaking time: 15 mts; Cooking time: 20 mts

Serves 3


All veggies cut and kept ready


Tomatoes, red chillies, cardamom, cinnamon and jeera ready to be ground


Ground to a smooth paste


Jeera seasoned in 3 tbsps oil and ghee mixed


Onions added and sauteed


Peas, methi leaves and bell peppers added


Now the ground paste


The soaked and drained basmati added, along with salt to taste


13/4 cups of hot water added, cooked lid closed.


When steam comes out, flames turned to the lowest, vent closed with a small cup and cooked for 10 minutes. You can , alternatively, cook for 2 whistles too. I always prefer this, because it is the safest.


This rice with lot of flavors, served with Triveni raita





Thursday, November 14, 2019

PLUMS....
Known as one of The World's Healthiest foods!!!!

Plums
* Antioxidant properties
*Reduce obesity
*Control diabetes
*Prevent osteoporosis
*Improve cognition
*Maintain healthy nervous system
*Boost immunity
*Regulate cholesterol level
*Boost cellular health
*Eliminate anxiety
*Relieve influenza symptoms
*Help during pregnancy
*Good for eye sight and skin
*Prevent blood clotting
And curds/yogurt t is highly probiotic, and ginger is good for digestion, and what more we need??? 



Ingredients
Plums - 10-12
Curds - 3 cups
Ground ginger - 3/4 tsp
Salt to taste
Brown sugar - 1 tsp
Few mint leaves for garnishing

Recipe cuisine : Indian; Category: Chilled beverage
Prep time: 10 mts; Cooking time: Nil

Yields 3-4 glasses of smoothie

Plums , only seeds removed, and with skin, chopped and loaded into blender jar, and sugar and salt added


All blended well


Now, curds added, and blended once again


Chill and serve, with a sprig of mint leaf


This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu
PLUMS....
Known as one of The World's Healthiest foods!!!!

Plums
* Antioxidant properties
*Reduce obesity
*Control diabetes
*Prevent osteoporosis
*Improve cognition
*Maintain healthy nervous system
*Boost immunity
*Regulate cholesterol level
*Boost cellular health
*Eliminate anxiety
*Relieve influenza symptoms
*Help during pregnancy
*Good for eye sight and skin
*Prevent blood clotting
And curds/yogurt t is highly probiotic, and ginger is good for digestion, and what more we need??? 



Ingredients
Plums - 10-12
Curds - 3 cups
Ground ginger - 3/4 tsp
Salt to taste
Brown sugar - 1 tsp
Few mint leaves for garnishing

Recipe cuisine : Indian; Category: Chilled beverage
Prep time: 10 mts; Cooking time: Nil

Yields 3-4 glasses of smoothie

Plums , only seeds removed, and with skin, chopped and loaded into blender jar, and sugar and salt added


All blended well


Now, curds added, and blended once again


Chill and serve, with a sprig of mint leaf


This post first appeared in www.malpatskitchen.com