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Snacks & Condiments

>> November 26, 2014



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Green Chutney | Coriander Chutney(Without Coconut)

>> November 25, 2014

This Chutney is very simple and tasty . It goes very well with Idli, Dosa, Chapati. Easy to pack and no spills which suits to take during travelling too. The main thing is this Chutney is tasty without adding any coconut and hence very healthy. 

 photo Greenchutneysouth1_zpsbd6e065d.jpg



 photo GreenchutneySouth2_zpse1d9790d.jpg


Prep Time : 5 mins
Serve with Dosa, Idli, Chapati Ingredients

Ingredients
  • Coriander leaves / Kothambri soppu  - 1 bunch
  • Curry leaves / Karibehvu / Karvapapple - 1/4 cup or 4 strings
  • Green chillies / Hasinamensinakayi / Pachmalaka - 2 
  • Tamarind / Huli/ Puli - 1/2 small size  or 1/4 tsp paste or 1 tsp juice
  • Salt to taste
  • Urad dal / Udinabele / Ulthuparpu - 2 tsp
  • Chana dal / Kadlebele / Kadleparpu - 2 tbsp
  • Asafoetida / Hing / Peryangayam - 1/4 tsp
  • Oil / - 1 tsp
  • Mustard seeds /  Sasive / Kadag - 1/4 tsp
Method
  1. Wash the leaves coriander and curry leaves and drained them
  2. Heat oil in a  pan add chanadal, uraddal, chillies & hing stir fry till dals turns color. Then add leaves fry for 2 mins add tamarind, salt mix well stir for a minute then remove from the stove
  3. In a blender / mixer add all the items along with 2 tbsp of water and make a thick chutney and transfer into a bowl
  4. In the same pan add 1/4 tsp of oil then add mustard seeds allow them to splutter and pour it into chutney and serve&
 photo Greenchutneysouth3_zps9bbfed5b.jpg
| Copyright © Malas - Kitchen 2014 | | All rights reserved

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Vegetable Bonda

>> November 17, 2014

This is very popular snack in South India. Makes this all occasions. Best suited with coconut chutney. Perfect for winter snack as well.


 photo VegetableBonda2_zpsa98629f1.jpg

Prep Time : 20 Mins
Cook Time : 15 Mins

Ingredients
  • Besan / Gramflour / Kadalehittu - 1-1/2 cup 
  • Rice flour / Akki hittu - 1/4 cup 
  • Red chilli powder - 1 tbsp 
  • Salt to taste 
  • Turmeric - a pinch 
  • Asafoetida / hing - a pinch 
  • Baking Soda - a pinch 
  • Oil - 400ml (to deep fry) 
Ingredients for Stuffing
  • Green Beans - 1/4 cup, finely chopped (cooked )
  • Potatoes - 1/2 cup boiled & mashed 
  • Carrots - 1 , Cubes, (cooked) 
  • Peas - 1/4 cup (cooked) 
  • Oil - 1 tbsp 
  • Mustard seeds - 1/2 tsp 
  • Curry leaves - few 
  • Asafoetida / Hing - a pinch 
  • Turmeric - a pinch 
  • Ginger grated - 1/2 tsp 
  • Salt to taste 
  • Lemon juice - 1 tsp 
  • Coriander leaves - 2 tsp, chopped
 photo vegetablebondacollage_zpsb603c59a.jpg

 Method 
  1. Heat pan add oil , add mustard seeds, curry leaves, green chillies, turmeric , ginger and hing, stir fry 
  2. Then add all the vegetables saute once and add salt , coriander leaves and lemon juice. Remove from the stove mix well and allow the mixture to cool and make a small round size balls 
  3. Mix besan, rice flour, chilli powder,turmeric, hing, baking soda and salt mix all and add 1/2 cup of water and make a smooth thick batter. 
  4. Heat oil in a pan , dip the vegetable mixture one by one to the batter and drop carefully into the hot oil and deep fry them till golden color. Repeat the same for next batch. 
  5. Serve with chutney along with tea or coffee photo 
 photo VegetableBonda_zpsc3d58a28.jpg


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

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