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Bhendekayi Gojju

>> January 21, 2015

Gojju call it in kannada. It's a type of curry with thick gravy. This makes only selected veggies. Not suit for all vegetables. There are 2 methods of gojju one is simple and second one is grinded masala. 


bendekayi gojju photo DSC08804_zps6c4d548a.jpg

bendekayi gojju1 photo DSC08802_zps633ff75f.jpg

Prep Time : 15 Mins
Cook Time : 5 - 8 Mins

Ingredients
  • Bhendekayi / Okra / Ladiesfinger - 1/2 kg
  • Puli / Tamarind paste - 1/2 tsp or Tamarind ras /juice - 2 tsp
  • Velly/ Jaggery / Bella   - a small piece 
  • Salt to taste
  • Karvappale / Curryleaves - few
  • Grated coconut / Thenga / Thenginaturi - 1/4 cup
  • Oil - 2 tbsp
  • Mustard seeds / sasive / kadag - 1/2 tsp
For masala
  • Menthyu / Menthya / Fenugreekseeds - 1 tsp
  • Malaka / Kempumensinakayi /Red chillies  - 2-4 ( i used Byadagi)
  • Uluthuparppu / Udhinabele / Blackgram  - 1 tsp
  • Asafoetida / Hing / Peryangayum - 1/4 tsp
Method
  1. Wash and pat dry okra/bhendekayi and cut into small rounds and keep aside
  2. Heat the pan fry (Roast) all masala ingredients except hing one by one and keep aside
  3. Grind the coconut and roasted ingredients , hing and add little water grind into a smooth paste and keep aside
  4. Heat oil add mustard seeds allow to splutter then add bhendekayi / okra and curry leaves fry till tender
  5. Add 1/2 cup of water then add tamarind, jaggery and salt bring to boil and cook
  6. Add masala and little water,  boil simmer for another few mins. Remove from the flame
  7. Serve hot with rice
bendekayi gojju2 photo DSC08801_zps0322f4b7.jpg

bhendekai gojju photo DSC08824_zpsa8a3cca9.jpg


| Copyright © Malas - Kitchen 2014 | | All rights reserved

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Dahi Vada

>> January 11, 2015

Dahi vada is an indian chat. In tamil we call it as Thayir vade. It is slightly different of dahi vada and thayir vada.
 
 photo Dahivada_zps9d2dfbf0.jpg

Prep Time : 15mins + 2hrs (soaking time)
Cook Time : 15 - 20 Mins


for Vadas :
  • Urad dal / Black gram / lentil - 1 cup
  • Salt to taste
  • Crushed roasted black pepper - 1 tsp
  • Baking soad - a pinch
  • Oil - 400ml (to deep fry)
  • Curds / Yogurt / Thayir - 1 kg (beat with hand beater until smooth)
for Sprinkling 
  • Curds / yogurt- 1/2 cup (beat with hand beater until smooth)
  • Green mint Chutney
  • Sweet Tamarind Chutney
  • Red chilli powder
  • Chat masala
  • Chopped Coriander leaves - 1 tbsp
  • Sev or Aloo Bhujia  

Preparation :
  1. Wash & Soak the urad dal for 2 hrs
  2. Grind the thick batter(water as per req)
  3. Add soda, salt and pepper mix.
  4. Heat oil in a big pan. Take a small portion of the mixture. Make a hole in the centre and drop into hot oil. 
  5. Deep fry till very light golden. Remove them from the pan and place them into the Paper towel
  6. Put hot vades into hot water. Leave it for 2 minutes. Press out each vada gently between cloth or paper towel.
  7. Then put all the vadas into curds. Soak it for 1 or 2 hrs or after refrigerate
To Serve :
  1. Arrange the vadas into medium tray or bowl
  2. Beat the curds & pour the remaining curds into vadas
  3. Sprinkle chutneys, chat masala, chilli powder , sev and coriander leaves. Serve


 photo Dahivada2_zps2db5a847.jpg

 photo Dahivada3_zps57769d63.jpg


| Copyright © Malas - Kitchen 2014 | | All rights reserved

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Raj Kachori Chaat

>> January 05, 2015

Chaat is everyone favorite. This is a street chaat in India. Raj kachori filled with sprouts, potatoes, papdi, dhai and chutneys. Mouthwatering chaat. This was the first time i made Raj kachori at home. Everyone enjoyed in my family. 


 photo Rajkachori4_zps7f61f17a.jpg

 photo Rajkochori2_zps8703702f.jpg

Prep Time : 20 mins
Makes : 8 puris

 photo collagepuri_zps0ad8cbd7.jpg

Ingredients for Puris
  • Chiroti Rava / fine semolina - 1 cup
  • Maida / All purpose flour - 2 tbsp
  • Salt to taste
  • Oil - 1 tsp
  • Warm water to knead dough
  • Oil - 400ml (to deep fry )
Method
  • Mix all the ingredients and make a stiff dough. Close the lid for 5 mins. Later knead again and divide into 8 portions
  • Take a dough ball roll into a  puri size (circle)using a rolling pin and  with the help of flour.
  • Heat oil in a kadai / pan. Deep fry the puris till puff and light brown in color and remove drained into the paper towel. Do rest of the puris and keep aside
Ingredients for filling / topping
  • Whole moong sprout - 1/2 cup (cooked)
  • Whole black chickpeas - 1/4 cup (cooked)
  • Potatoes cubes - 1/4 ( cooked)
  • Papdi puris - 8 - 10
  • Dahi / Yogurt - 2 cups 
  • Green mint chutney 
  • Sweet tamarind chutney
  • Pomegranate (optional)
  • Jeera powder 
  • Red chilli powder
  • Kalanamak / Black salt
  • Chaat masala 
  • Coriander leaves , chopped
  • Sev
 Method
  1. Take a plate punch the puri in the middle and fill the moong, chickpeas, potatoes, Crushed papdis, chutneys one after the other
  2.  Pour ladle full of dahi and sprinkle jeera powder, black salt, chilli powder, chaat masala, and chutneys
  3. Garnish pomegranate, sev and coriander leaves and serve
 photo Rajkachori3_zps6859bd5b.jpg

 photo Rajkachori1_zpsca45b0af.jpg
| Copyright © Malas - Kitchen 2014 | | All rights reserved

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