TAMARIND POHA (Gojj Avalaki)

Ingredients

• Poha - 1 cup
• Tamarind paste - 1 & 1/2 tsp
• Jagger - 1 tsp
• Salt to taste
• Rasam powder - 1 tsp
• Oil - 5 tsp
• Peanuts - 2 tsp
• Mustard seeds - 1 tsp
• Curry leaves
• Desiccated coconut - 2 tsp

Method

1. Grind Coarsely poha
2. Add tamarind , jaggery, salt and rasam powder using 1/2 cup water mix well keep aside for 15 minutes.
3. Heat oil add mustard, peanuts, curry leaves fry for few min
4. Add poha stirfry for fewminutes
5. Add coconut mix well

Ready to serve

Chow Chow Bath (South Indian Breakfast - Upma & Kesari Bath)

Ingredients for Sweet

• Rava (Soji) - 1 cup
• Milk - 1/2 cup
• Water - 1/2 cup
• Sugar - 3/4 cup (adjust the taste)
• Kesari / Saffron - a pinch (mixed with warm milk)
• Ghee - 1/2 cup 
• Cardamom powder - 1/2 tsp
• Cashews - 2 tsp 
• Raisin - 1 tsp

Method for sweet

1. Fry rava for few minutes keep aside
2. Heat milk and water in a pan bring to boil
3. Add Ghee in that milk again bring boil on low flame
4. Add Rava, gently keep stirring till rava cook in low flame. Make sure no lumps are formed.
5. Add sugar ,stir till mix the sugar well until thick and comes together 
6. Add cardamom powder and kesar milk mix well
7. Heat ghee in a pan and fry cashews and raisins till golden
8. Garnish the sweet dish with cashews and raisins

Ingredients for Rava Vegetable Upma

• Rava (Soji) - 1 cup
• Oil - 5 tbsp
• Mustard seeds - 1 tsp
• Chana dal - 1 tsp
• Vegetables (capsicum, carrot, beans, Potato, Peas, cabbage shredded) - 1/4 cup each
• Curry leaves - 1 stalk
• Green chillies - 2/3 (finely chopped)
• Coriander leaves - 1 tsp (finely chopped)
• Salt to taste
• Lemon juice - 1 tsp (optional)
• Coconut - 5 tsp (grated)
• Cashews - 1 tsp
• Butter - 1 tsp
• Hot water - 2 - 3 cups

Method for Rawa upma

1. Fry rava for few minutes keep aside
2. Heat oil in wok
3. Add mustard, chana dal, curry leaves, chillies, cashews fry for few minutes
4. Add potato, capsicum stirfry for few till capsicum and potato tender
5. Add remaining vegetables stirfry
6. Add water, salt close the lid for few minutes till all the vegetables tender in a medium flame
7. Add rava stir for few minutes again close the lid till rava done 
8. Add butter, coconut mix well
9. Add lemon juice and coriander mix well

Chow Chow bhaath ready to serve

| Copyright © Malas - Kitchen 2007 | | All rights reserved  

Sakar Pongal (Iyengar Spl)

Sakar Pongal, my mom makes it very well, and i got the recipe from her and tried out at my home, it came out in the same way as my mom did !!! cool na -:) So friends, i have posted the ingredients and recipe of the same. Go ahead, try it out. Do not forget to tell me how it was! Yummy !

Prep Time : 10 Mins
Cook Time : 20 Mins

Ingredients

• Rice/Akki/Arashi - 1 cup (I have used here sonamasoori)
• Moong dal/Hesarubele/Paithparppu - 2 tbsp 
• Jaggery/Bella/Vellu – 2 cups (adjust as per taste)
• Freshcoconut/Thenginturi/Thenga – 2 tbsp 
• Drycoconut / vankobri thuri / Kobri – 2-1/2 tbsp 
• Ghee – 200 grms
• Cardamom powder - 1/4tsp
• Cashews – 2 tspn, pieces
• Raisins – 2 tspn

Method

1. Wash rice and dry fry little bit Moong dal and mix them
2. Add 3 cups or more (if required) of water & Set the pressure cooker , cook until 4 whistle. Switch off and wait for pressure off

Instructions

1. Take a heavy bottom pan and set it on low flame on the stove
2. Add jaggery and little bit water (1 tbsp) to the pan and let it boil & melt and become bubbles/froth
3. Add coconut and dry coconut to the pan and let it boil for 10 mins on low flame stir constantly 
4. Add Ghee to the pan, stir constantly. once ghee mixed well and begin to leaves the pan
5. Add the cooked rice and moong dal to the pan mix well
6. Keep stirring on low flame for 10 mins then add cardamom powder. Do not over cook it becomes rice hard (ಗಟ್ಟಿ) 
7. In a small pan add a 1 tsp of ghee fry cashews and raisings keep aside
8. Add them into pongal stir. Close the lid turn off the flame. After few mins stir well
9. Serve hot with ghee.

| Copyright © Malas - Kitchen 2007 | | All rights reserved

DAL PALAK

Ingredients

• Palak (spinach) - 1 bunch (Wash and finely chopped)
• Toor Dal - 1 cup
• Onion - 1 (finely chopped)
• Ginger & Garlic - 1 tsp (each)
• Green chillies - 2 /3
• Turmeric - 1 tsp
• Red chilli powder - 1 tsp
• Garam masala - 1 tsp
• Coriander Powder - 1tsp
• Jeera powder - 1 tsp
• Jeera seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Salt to taste
• Lemon juice - 1 tsp
• Kasoori methi - 1 tsp
• Oil - 1 tsp

Method

1. Boil palak add a bit of sugar( just a pinch, this is to retain the green color of palak) & salt
2. Place a toor dal in the pressure cooker
3. Heal oil in a pan add jeera seeds, mustard, chillies, onions, ginger - garlic stirfry for few minutes
4. Add palak and dal
5. Add salt bring to boil for few minutes
6. Add coriander powder, jeera powder, chilli powder, turmeric, garam masala saute for few minutes
7. Add some hand crushed kasoori methi
8. Allow it to boil for few minutes and switch off the hob
9. Add lemon juice

Serve with Parathas / Rice / Chapati
| Copyright © Malas - Kitchen 2007 | | All rights reserved

BREAD BONDA

Ingredients

• Bread slices - 6
• Potato - 3 ( Boiled & Peel)
• Onion - 1 (finely chopped)
• Tomato - 1 (finely chopped)
• Green chillies - 2 (finely chopped)
• Coriander leaves - 1 tsp
• Lemon juice - 1 tsp
• Red chilli powder - 1 tsp
• Garam masala - 1 tsp
• Maida flour - 1 tsp
• Mozzarella cheese OR Butter - 1 tsp
• Salt to taste

Method

1. Mix potato, onion, tomato, chillies, coriander, lemon juice, salt, cheese, garam masala, chilli powder, maida flour
2. Cut the edges off the bread slices
3. Slightly wet the bread slices using water
4. Put the curry in the middle of each slice
5. Fold the slice so that the curry is completely covered ( Use water, if necessary )
6. Heat oil and fry the folded slices in the oil until golden brown
7. The Bread bondas are ready to eat

Serve with chilli sauce / ketchup as per taste.

| Copyright © Malas - Kitchen 2013 | | All rights reserved

MASALA PAPAD

Ingredients

• 6 Urad dal papad
• Red Chilli powder
• Chatmasala
• Salt
• Lemon juice
• Olive oil
• Tomato (finely chopped)
• Carrot (Grated)
• Onion (finely chopped)
• Coriander leaves

Method

1. Grease olive oil on all the papads
2. Microwave on each papad for 1 min OR Heat oil and deep fry
3. sprinkle carrot, tomato, onion, salt, chatmasala, chilli powder,lemon juice, coriander and serve

| Copyright © Malas - Kitchen 2013 | | All rights reserved

VEGETABLE MASALA RICE

Ingredients

• Vegetables ( Carrot, peas, beans, potato) - 1/4 cup each
• Rice - 1 cup
• Yengai power (Vangibath powder) - 2 tsp
• Tamarind juice - 1 tsp
• Jaggery powder - 1/2 tsp
• Lemon juice - 1 tsp
• Salt to taste
• Chana dal - 1 tsp
• Mustard - 1 tsp
• Curry leaves - 1 stalk
• Peanuts - 2 tsp
• Red chilli whole - 2 / 3
• Oil - 5 tsp

Method

1. Wash and rinse rice and place it in a Rice cooker till done
2. Heat oil in a wok
3. Add mustard, chana dal, curry leaves, peanuts, Red chilli stirfry for few minutes
4. Add steamed vegetables, yengai powder (vangibath powder) stirfry
5. Add rice, salt, lemon juice, tamarind juice, jaggery powder mix well

Ingredients for Yengai powder (vangibath powder)

• Chana dal - 100 grms
• Urad dal - 100 grms
• Chakke - 4/5 pieces
• Lavang / Cloves - 4/5
• Elaichi / Cardamom - 2 /3
• Red Chillies - 8/10

Method for yengai powder (vangibath powder) :

• Fry all the ingredients and grind into a fine powder using a mixer
• Store yengai powder in a air-tight box and use yengai powder(vangibath powder) when required
•  
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PALAK KOFTA

Ingredients for kofta

• Chopped spinach / Palak - 2 cup
• Gram flour /Besan - 3 tsp
• Slices of bread - 2
• ground ginger - 1/2
• Salt to taste

For the stuffing (for the koftas)

• Paneer 4 to 5 tsp
• Coriander - 1 tsp
• Green chilies - 2
• Oil for deep frying

For the Gravy

• Large tomatoes - 4
• Chilli pd - 1 tsp
• Cream - 4 tsp
• Ghee - 2 tsp
• Salt to taste

To be ground paste for the gravy

• Large onion - 1
• Grated coconut - 2 tsp
• Garlic clove - 1
• Ginger a small piece
• Red chilli - 1
• Green chillies - 2
• Coriander seeds / Dhaniya - 2 tsp
• Jeera seeds / Cumin - 1 tsp
• Poppy seeds - 2 tsp
• Coriander leaves - 2 tsp

For the gravy

• Cut the tomatoes into big pieces, add 4 cups of water and cook. when soft, make a puree
• Heat ghee in a pan and fry paste well
• Add chilli pd and fry again
• Add the tomato puree, cream, salt and boil the gravy for at least 10 to 15 minutes

For the Koftas

• Steam the palak /spinach leaves for 5 min, then squeeze out the water
• Roast the gram flour on a tava for 2 to 3 min
• Mix the spinach, roasted gram flour/ besan, bread, ginger and salt well.
• Mix all the ingredients together for the stuffing
• Make a small ball of the spinach mixture and flatten them slightly. Put a little mixture of the stuffing in the centre and close it.
• Repeat the remaining spinach mixture and stuffing.
• Deep fry the koftas in oil. Remove drain and keep aside
• Just before serving, add the koftas to the hot gravy

serve with parathas / Chapati / Naan

Recipe by Tarla Dalal
 | Copyright © Malas - Kitchen 2007 | | All rights reserved

SPICY RAITA

Ingredients

• Dry Red chillies whole - 3/4
• Dhanya / Coriander seeds - 1 tsp
• Mustard seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Coconut - 3 tsp
• Yogurt / Curds - 1 cup
• Oil for tadka
• Curry leaves - 1/2 stalk

Method

1. Grind chillies, dhanya, mustard, turmeric, coconut and 1/2 cup water(dont make thin paste)
2. Masala mix with yogurt / curds
3. Heat oil in a small pan
4. Add mustard seeds allow to splutter and add curry leaves
5. Keep it in refrigerator for 1/2 hour
6. Serve chilled with Rice OR Chapati

| Copyright © Malas - Kitchen 2007 | | All rights reserved

ALOO PALAK SABZI

Ingredients

1. Palak / Spinach - 2 bunches
2. Green chillies - 3
3. Ginger - 1/2 tsp
4. Garlic - 1/2 tsp
5. Red chilli powder - 1/2 tsp
6. Garam masala - 1/2 tsp
7. Cream - 1/2 tsp
8. Salt to taste
9. Potato - 1 (finely chopped & boiled)
10. Tomato - 1(finely chopped)

Method

• Wash & finely chop palak / spinach, add very little water, just a sprinkle and a pinch of salt
• Cook till soft , Cool it
• Put palak, ginger, garlic, chillies make slightly coarse in the mixer
• Take a pan add palak, potatoes, tomato boil for fewminutes
• Add cream, chilli powder, garam masala and salt
• Boil for few minutes

Serve hot with chapati / parathas / roti

| Copyright © Malas - Kitchen 2007 | | All rights reserved

ALOO GOBI MASALA

Ingredients

1. Cauliflower - 1 cup (Florettes)
2. Potatos - 1 cup
3. Onion - 1 (finely chopped)
4. Garam masala - 1 tsp
5. Red chilli powder - 1 tsp
6. Coriander poweder - 1 tsp
7. Jeera powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Peanut powder - 1 tsp
10. Oil - 5 tsp
11. Jeera seeds - 1 tsp
12. Curry leaves - 1 stalk
13. Green chillies - 2/3
14. Salt to taste
15. Lemon juice - 1 tsp
16. Coriander leaves - 1 tsp
17. Water - 1/2 cup

Method

• Boil florettes till half soft
• Heat oil in a pan
• Add jeera, chillies, curry leaves, onions and all the powders(except peanut powder) fry for few minutes
• Add potatos / aloo fry for few minutes
• Add water cook for potatos
• Add florettes, salt and bring to boil
• Add peanut powder for gravy thickness again bring to boil for 5 minutes, switchoff the hob
• Add lemon juice, coriander leaves

Serve with chapati / roti

| Copyright © Malas - Kitchen 2007 | | All rights reserved

SHUNDAL

Ingredients

• Green gram whole - 2 cups
• Grated coconut - 10 tsp
• Green chillies - 2/3
• Onion - 1 (finely chopped)
• Chanadal - 1 tsp
• Mustard seeds - 1 tsp
• Asafoatida - 1/4 tsp
• Oil - 2 tsp
• Curry leaves - 1 stalk
• Lemon juice - 1 tsp
• Salt to taste

Method

1. Cook green gram in a pressure cooker. It should not be overcooked(no using water)
2. Heat oil in a pan
3. Add mustard, chanadal, curryleaves, green chillies, asafoetida, onions fry for few minutes till done
4. Add coconut, salt mix well, switchoff of the hob
5. Add lemon juice and coriander leaves to shundal and mix well.

Tip : Excellent when served with chapati

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Masale Dose | Masala Dosa

Ingredients for Dosa Batter

1. Rice/ Akki - 2 cups (sona masoori, heaped)
2. Idli rice / Parboiled rice - 1/2 cup
3. Urad dal / Ulthuparppu - 1 cup (heaped)
4. Poha/Avalakki - 2 tbsp
5. Menthya / Fenugreek Seeds - 1/2 tsp
6. Salt / Kallu Uppu- 1 tbsp 
7. Water to grind 

Method for batter

• Rinse rice and soak in the water for about 4 hours. 
• Rise urad dal / Ulthuparrpu in the water thoroughly and soak in water for 4 hours 
• Rinse avalakki/poha and add it into the urad dal bowl.
• Add methi seeds into rice bowl
• If using mixer dosa batter do batches. 
• If using wet-grinder. Drain out all the soaked water & grind rice first adding same soaked water little by little do not thick or thin. Grind for few mins rice always a very little bit of coarsely grind not a completely smooth batter. Once done transfer rice batter into the big sauce pan or bowl
• Next urad dal drain water and start grind them adding little by little until batter get mixed. Batter should be thick & Smooth consistency. Stop the grinder 
• Next step add rice batter in the same urad dal & kallu uppu batter grinder them together for 2 mins. Stop the grinder and remove 
• Transfer into a big wide pan close tightly . Keep it aside to get ferment for 8-10 hours. 
• In cold/winter season keep it in the warmer place.

Ingredients for Potato curry

• Potatos / Aloo - 4 no
• Onions - 1 (finely chopped)
• Mustard seeds - 1 tsp
• Chana dal - 1 tsp
• Turmeric powder - 1 tsp
• Curry leaves - 1 stalk
• Green chillis - 2/3(finely chopped)
• Salt to taste
• Oil - 5 tsp
• Coriander leaves 

Instructions for potato curry

• Boil the potatoes, peel and mash them
• Heat oil in the pan
• Add mustard seeds and chana dal, turmeric powder
• Add onions, green chillis, curry leaves and fry until the onions turn golden
• Add the mashed potatoes, salt and stir fry for few minutes. Garnish coriander leaves

Instructions for Masala Dosa

1. Heat the tawa / flat pan. Sprinkle water and check clean it with dry kitchen paper or towel 
2. Take some batter and spread it on the tawa into a round shape. Cook on medium flame.
3. Sprinkle spoon full of oil. Once turn golden spots grease butter 
4. When it is almost golden color spread a teaspoon full of potato curry
5. Roll the Dosa. Server hot with chutneys
6. In picture Mint chutney, Hurkadle chutney (White) then some potato curry.

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Batata Vada / Aloo Bonda

Ingredients

Potatos / Aloo - 6
Gram flour / Besan - 2 cups

Rice flour - 1/4 cup
Red chilli powder - 2 - 3 tsp
Salt to taste
Oil for frying
Green chillies - 2/3(finely chopped)
Curry leaves - 1 stalk
urad dal - 1 tsp
Mustard seeds - 1 tsp
Asafoetida / Hing - 1/2 tsp
Turmeric powder - 1/2 tsp
Lemon juice - 2 tsp
Oil - 1 tsp
Coriander leaves

Method

• Boiled and peel potatos, mash it


• Take a small pan heat 1 tsp oil


• Add mustard seeds when they splutter


• Add urad dal, turmeric powder, asafoetida, curry leaves, green chillies fry for few minutes till done


• Mix these into the potatos and mix well


• Add salt, lemon juice and corinader leaves. Mix well jsut like dough


• Make small balls of mashed potato mixture


• Take a bowl add gram flour, rice flour, chilli powder, salt and water


• The batter should not be too watery or too thick


• Heat oil in a wok


• Now dip each ball in the batter, deep fry all the vadas until golden


• Remove on a paper towel and drain. Batata Vadas are ready

serve with green chutney

| Copyright © Malas - Kitchen 2007 | | All rights reserved