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



Thursday, October 24, 2019

Unplanned sweet!!!!
I hadn't even thought of making this!!!
Was talking with my manni /bhabhi/sister in law,  who is an expert in cooking, and she told me, day before yesterday she made laddoos. I told her, I haven't made so far, she gave me the exact measurements, and lo!!! within an hour, I finished making these!
Now after making these, I have come to a conclusion:
This is the most economical sweet we can think of, ww do not have to buy butter, paneer, condensed milk or milk powder.......
All ingredients are readily available at home, and I am so happy, they have come out very well too!
I did not add any extra artificial food colors, which aren't good for health. So, it is just the color of saffron and besan. And of course, a pinch turmeric powder.....


Ingredients
Besan - 1 cup
Sugar - 1 cup
Water - 1/2 cup for the sugar syrup
Turmeric powder - a pinch
Baking powder - a pinch
Cardamom powder - 1/2 tsp
Saffron - a few strands
Ghee - 2 tsps
Broken cashews - 10-12
Enough oil to make the boondis

Recipe cuisine: South Indian; Category: Indian sweets; festival delicacy
Prep time: 10 mts; Cooking time: 30-40 mts

Yields small sized 17-18 laddoos

Besan flour taken, turmeric powder and baking powder, both just a pinch, added


Enough water added and whisked to a smooth dosa batter consistecy. Batter should be flowy, not too thick, not too thin. If it's thin, boondis will be flat, they won't look good, and if it's thick, boondis will have tails😊


In a small pan, roast the cashews in 2 tsps ghee, and keep aside


1 cup sugar and 1/2 cup water kept on medium flames


This is my boondi plate, very very good


Sugar starts boiling, and when it reaches 1 string consistency, switch off the stove. You can see, side by side oil also getting heated on low flames.


Add saffron and cardamom powder to the syrup


As you make sugar syrup itself, keep oil in low flames, after switching off the syrup, make the flames high for this kadai, pour 1 ladle batter, with another ladle, you can gently , in circular motions, rub in the batter, so that small droplets will fall into the hot oil. Boondis did not become flat neither did they develop tails, If tails come, please add some more water, if they are flat, add in some more besan.
Another very very important tip is, after every batch, you need to wash the boondi plate and wipe it dry.


The boondis need not become very crisp, because to take in the syrup they will require longer time. As the boondis are done, strainght from this pan, you can put them over the syrup, and mix.


Boondis done, added to the syrup, and the roasted cashews with ghee too added, all mixed well, mashed well with a masher or ladle, and keep it covered for about 10 minutes, so that boondis will get soaked well and become soft.


When the mixture becomes bearably warm, please mash it nicely with hands, as if mashing rasam saadham or curd rice.


I did not even have to grease my hands, laddoos were perfect in texture, made small laddoos.




This post first came in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
Unplanned sweet!!!!
I hadn't even thought of making this!!!
Was talking with my manni /bhabhi/sister in law,  who is an expert in cooking, and she told me, day before yesterday she made laddoos. I told her, I haven't made so far, she gave me the exact measurements, and lo!!! within an hour, I finished making these!
Now after making these, I have come to a conclusion:
This is the most economical sweet we can think of, ww do not have to buy butter, paneer, condensed milk or milk powder.......
All ingredients are readily available at home, and I am so happy, they have come out very well too!
I did not add any extra artificial food colors, which aren't good for health. So, it is just the color of saffron and besan. And of course, a pinch turmeric powder.....


Ingredients
Besan - 1 cup
Sugar - 1 cup
Water - 1/2 cup for the sugar syrup
Turmeric powder - a pinch
Baking powder - a pinch
Cardamom powder - 1/2 tsp
Saffron - a few strands
Ghee - 2 tsps
Broken cashews - 10-12
Enough oil to make the boondis

Recipe cuisine: South Indian; Category: Indian sweets; festival delicacy
Prep time: 10 mts; Cooking time: 30-40 mts

Yields small sized 17-18 laddoos

Besan flour taken, turmeric powder and baking powder, both just a pinch, added


Enough water added and whisked to a smooth dosa batter consistecy. Batter should be flowy, not too thick, not too thin. If it's thin, boondis will be flat, they won't look good, and if it's thick, boondis will have tails😊


In a small pan, roast the cashews in 2 tsps ghee, and keep aside


1 cup sugar and 1/2 cup water kept on medium flames


This is my boondi plate, very very good


Sugar starts boiling, and when it reaches 1 string consistency, switch off the stove. You can see, side by side oil also getting heated on low flames.


Add saffron and cardamom powder to the syrup


As you make sugar syrup itself, keep oil in low flames, after switching off the syrup, make the flames high for this kadai, pour 1 ladle batter, with another ladle, you can gently , in circular motions, rub in the batter, so that small droplets will fall into the hot oil. Boondis did not become flat neither did they develop tails, If tails come, please add some more water, if they are flat, add in some more besan.
Another very very important tip is, after every batch, you need to wash the boondi plate and wipe it dry.


The boondis need not become very crisp, because to take in the syrup they will require longer time. As the boondis are done, strainght from this pan, you can put them over the syrup, and mix.


Boondis done, added to the syrup, and the roasted cashews with ghee too added, all mixed well, mashed well with a masher or ladle, and keep it covered for about 10 minutes, so that boondis will get soaked well and become soft.


When the mixture becomes bearably warm, please mash it nicely with hands, as if mashing rasam saadham or curd rice.


I did not even have to grease my hands, laddoos were perfect in texture, made small laddoos.




This post first came in www.malpatskitchen.com


Wednesday, October 23, 2019

Here is another signature recipe of my maternal home!!!
Always my mom and sister used to make this for Deepavali, and effortlessly they used to make!
My heart is filled with thoughts about them both as and when I make these today....
And being a special recipe of my mother, I would certainly like to document it for the posterity!!!




Ingredients
Besan - 1 cup
Rice flour - 1 cup
Omam/ajwain - 1 tsp
Hing powder - 1/4 tsp
Salt to taste
Butter - 1 tbsp
Ghee - 2 tsps
Enough oil to fry these

Recipe cuisine: South Indian; Category: Savory snacks
Prep time: 10-15 mts; Cooking time: Half an hour for this batch

Yields around 23-24  murukkus

Butter, ghee and ajwain taken in a bowl


With the palm of your hand, you must rub it nicely in circular motions. Just imagine, there is no cooking soda or baking powder for these murukkus! 


Measured besan, rice flour, hing powder and salt to taste added


Just by sprinkling water little by little, a nice dough is made, not too hard, not too loose


On the back side of a spatula, make murukku like this with the single star plate. 


At a time we can make 2 or 3 and keep ready to drop into the hot oil


Dropped into the hot oil, flames on medium. While dropping into the oil, we need to take care, the spatula should not touch the oil...I am imagining my mom's voice saying that...even if some oil splashes on it, it is better to keep a paper towel nearby and wipe it then and there. Otherwise, next time, the murukku won't fall into the oil, some portions may get stuck to the spatula


Flipped over carefully.


Taken and drained on a paper towel inside a colander




The very tasty and yummy murukkus ready!!!!


This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
Here is another signature recipe of my maternal home!!!
Always my mom and sister used to make this for Deepavali, and effortlessly they used to make!
My heart is filled with thoughts about them both as and when I make these today....
And being a special recipe of my mother, I would certainly like to document it for the posterity!!!




Ingredients
Besan - 1 cup
Rice flour - 1 cup
Omam/ajwain - 1 tsp
Hing powder - 1/4 tsp
Salt to taste
Butter - 1 tbsp
Ghee - 2 tsps
Enough oil to fry these

Recipe cuisine: South Indian; Category: Savory snacks
Prep time: 10-15 mts; Cooking time: Half an hour for this batch

Yields around 23-24  murukkus

Butter, ghee and ajwain taken in a bowl


With the palm of your hand, you must rub it nicely in circular motions. Just imagine, there is no cooking soda or baking powder for these murukkus! 


Measured besan, rice flour, hing powder and salt to taste added


Just by sprinkling water little by little, a nice dough is made, not too hard, not too loose


On the back side of a spatula, make murukku like this with the single star plate. 


At a time we can make 2 or 3 and keep ready to drop into the hot oil


Dropped into the hot oil, flames on medium. While dropping into the oil, we need to take care, the spatula should not touch the oil...I am imagining my mom's voice saying that...even if some oil splashes on it, it is better to keep a paper towel nearby and wipe it then and there. Otherwise, next time, the murukku won't fall into the oil, some portions may get stuck to the spatula


Flipped over carefully.


Taken and drained on a paper towel inside a colander




The very tasty and yummy murukkus ready!!!!


This post first appeared in www.malpatskitchen.com


Sunday, October 20, 2019



This is a festival delicacy, this can be eaten during Vrat/fasting also.
Sabudana:
*provides lot of energy, that is the reason for it being a Vrat-time food
*Aids muscle growth and strengthens bones
*Lowers blood pressure
*Improves digestion
*Prevents stomach related problems, like, gas, bloating and constipation
*Contains zero cholesterol and promotes heart health
*Good for expectant mothers since it fights birth defects
*Non allergic in nature
Please check my sabudana khichdi and sabudhana kheer




Ingredients
Sabudhana - 1/2 cup, soaked in water for 4-5 hours, till they swell up in size and become soft, then drained
Potato - 2, medium sized, boiled and mashed
Peanuts - 1/4 cup, dry roasted and coarsely powdered
Green chillies - 5-6, ground
Ginger - 1 small piece, grated or ground
Coriander leaves - 1 big heap, chopped
Jeera - 1 tsp
Lemon juice - 1 tbsp
Brown/white sugar - 1 tsp
Salt to taste
Oil to fry the vadas

Recipe cuisine: Indian; Category: Snack, neivedhyam, starters
Soaking time: 4-5 hours; Prep time: 10 mts; Cooking time: 20 -30 mts

Yields 6-8 vadas


Sago/sabudhana washed well and soaked


Potato boiled and mashed


To the boiled and mashed potatoes, salt, green chilli-ginger pastes, peanut powder, and salt to taste added


Chopped coriander added


Lemon juice


Sabudhana has swelled up, soft when you crush


Sabudhana added, and 1 tsp brown sugar too


Kadai heated with oil, vadas shaped, flattened and added and fried to golden color


Kept in the colander


Served with tomato ketchup. Green chutney is also a good side for this snack


This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu


This is a festival delicacy, this can be eaten during Vrat/fasting also.
Sabudana:
*provides lot of energy, that is the reason for it being a Vrat-time food
*Aids muscle growth and strengthens bones
*Lowers blood pressure
*Improves digestion
*Prevents stomach related problems, like, gas, bloating and constipation
*Contains zero cholesterol and promotes heart health
*Good for expectant mothers since it fights birth defects
*Non allergic in nature
Please check my sabudana khichdi and sabudhana kheer




Ingredients
Sabudhana - 1/2 cup, soaked in water for 4-5 hours, till they swell up in size and become soft, then drained
Potato - 2, medium sized, boiled and mashed
Peanuts - 1/4 cup, dry roasted and coarsely powdered
Green chillies - 5-6, ground
Ginger - 1 small piece, grated or ground
Coriander leaves - 1 big heap, chopped
Jeera - 1 tsp
Lemon juice - 1 tbsp
Brown/white sugar - 1 tsp
Salt to taste
Oil to fry the vadas

Recipe cuisine: Indian; Category: Snack, neivedhyam, starters
Soaking time: 4-5 hours; Prep time: 10 mts; Cooking time: 20 -30 mts

Yields 6-8 vadas


Sago/sabudhana washed well and soaked


Potato boiled and mashed


To the boiled and mashed potatoes, salt, green chilli-ginger pastes, peanut powder, and salt to taste added


Chopped coriander added


Lemon juice


Sabudhana has swelled up, soft when you crush


Sabudhana added, and 1 tsp brown sugar too


Kadai heated with oil, vadas shaped, flattened and added and fried to golden color


Kept in the colander


Served with tomato ketchup. Green chutney is also a good side for this snack


This post first appeared in www.malpatskitchen.com