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Masala Peanuts | Masale Kadlekaibeeja

>> May 16, 2016

Masale Kadlekaibeeja is a kannada word, Masale kadlekaibeeja are coated with gramflour and chillipowder paste then deep fried. The spicy and crunchy masala peanuts best to munch on hot tea/coffee. Can store them in an air tight container for upto 10-15days.

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Prep Time : 5 - 8 Mins
Cook Time : 10 Mins


  • Peanuts / Kadlekaibeeja / Groundnuts - 2 cups
  • Curry leaves / Karibehvu - few leaves
  • Gram flour / Kadlehittu - 3 tbsp
  • Red chilli powder / Kempumensinapudi - 2 tsp
  • Baking soda - a pinch
  • Turmeric - 1/2 tsp
  • Hing / Asafoetida - 1/2 tsp
  • Salt to taste
  • Rice Flour / Akkihittu - 1 tbsp
  • Water - 2 tbsp (to paste)
  • Oil  - 2 cup
  1. Take a large pan heat on medium flame add peanuts fry lightly for 2 mins
  2. In a bowl add  chilli powder, turmeric, hing, soda and salt make a paste(not too thick and too thin) 
  3. Add peanuts coat well with spice paste then add gram flour and rice flour mix mix well 
  4. Heat oil in a pan then deep fry until crisp and golden. 

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Jolada Rotti with Palak and Menthya/Methi

>> May 06, 2016

Palak Menthya/Methi leaves Jolada Rotti, Made out of Jowar Flour (Sorghum flour). Easy to digest and very healthy too. This Rotti is best eaten with Yenne Yengai, Sprouts Curry and pickles. I am attaching a video for the same. Enjoy the delicious meal .

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Prep Time : 10 Mins
Cook Time : 20 Mins


  • Palak leaves - 1/2 cup (chopped)
  • Methi / Menthya / Fenugreek leaves - 1/2 cup (chopped)
  • Onion - 2 tbsp (grated)
  • Green chillies - 1 (finelly chopped)
  • Salt to taste
  • Warm Water 
  • Jowar flour / Jolada hittu / Sorghum flour - 2 cups
  • Wheat flour / Godhi hittu - 1/2 cup
  1. Mix all the ingredients in a bowl and add water little by little and make a stiff dough cover the lid rest for 5 mins
  2. Divide into small balls and roll out into round shape (medium size) 
  3. Spread the flour to the chapathi board and press the dough roll out into a round shape using palm
  4. Slowly take out the flat rotti using flat spatula and put  the hot tava / griddle
  5. Apply water on top of the rotti ( because it won't break) turn on other side and apply water again the same way, wait to roast / black spots on both the sides and Serve hot 
  6. Do it same procedures. (it is easy once it practiced and makes fast)

 photo palakmethijolad9_zpsbjjcrj2w.jpg

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| Copyright © Malas - Kitchen 2016 | | All rights reserved


Sweet Boondi | Boondi Sihi Kalu

>> April 15, 2016

This is a delicious sweet made and enjoyed on almost all occasions. They came out with good texture and taste.

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Ingredients for Boondi's

  • Besan flour / Gram flour / Kadle mavu - 1 cup
  • Rice flour - 1/2 cup
  • Baking soda - 1/4 tsp(or less)
  • Water - as required
  • Oil - 300 ml (to deep fry)

Ingredients for Sugar Syrup

  • Sugar / Sakre - 3/4 cup
  • Water  - 1/4 cup (or as required)

Method : Frying Nuts

Take a small pan add ghee then add cashews, raisins, cloves fry till cashews golden color remove and keep aside

Method : Boondi's

  1. Prepare the thick batter in a bowl should be dripping consistency
  2. Heat oil , pour a batter in a sieve (laddle with holes) in a hot oil and deep fry and remove drained in the paper towel. 
  3. Do it for batches 
  4. Add all boondis into sugar syrup then add fried nuts and  cardamom and mix well
  5. Allow them to cool completely about an hour. Then mix again & store it in airtight jar/box.
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Tips :
Red or Yellow food color  also can be added
Perforated laddle available in the stores

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| Copyright © Malas - Kitchen 2016 | | All rights reserved



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