Bye Bye .... Year 2007

Year 2007 is a very special year for me. My dearest and only sister got married in 2007. It was also the year when i started my foodie blog. I have surprised myself that i have added so many recipes and kept the blog active. Now i am sort of hooked on to it. I have also met a lot of new people through my blog.

As for myself I have surprised myself by adding more than 100 recipes which have been viewed by around 5000 visitors. Thanks to my mom and also the more famous cooks like Tarla Dala , Sajeev Kapoor who have aroused this interest of cooking in me. The posts / recipes which i have made have been very well received and i have received some interesting comments from many of you. I have also improved my blogging skills like Changing the format couple of times, Adding new functions to my blog etc.,.Looking at the photographs i can definitely say my photography and presentation skills have also been improved. I have also enjoyed participating in all the events (RCI, AFAM, JFI etc.,)

This year also has been quite revealing seeing my little son take his few steps, talk in his own language and also trying to speak our language. I am thrilled to bits that he enjoy's my cooking.

As for the new year I want to host a event for which i am expecting (hoping for) an active participation from all my co-bloggers.

This post is going to Nupur from One Hot Stove

Top 10 Recipes

Idli Uddina Vada


Peas Capsicum Rice

Dishes From Each Month

Mysore Pak

Ulundogare and Jeera Rasam

Pudina Ambode and Gasagase Payasam

Corn Manchurian

I had corn kernels in my fridge. So I thought of doing something with that. I thought i would make Corn Manchurian Very simple to make and as you all know corn is good for health..little spicy in the winter to eat yummy !!!!! My husband and little son loved it very much...try it..


  • 1 Cup Corn Kernels (fresh or frozen )
  • 1 Medium Onion, finely chopped
  • 1 Green Pepper, finely chopped
  • 1 tsp tomato ketchup
  • 1/2 tsp soya sauce
  • 1/2 tsp Chilli powder
  • 1/4 tsp Oregano powder
  • 2 tsp Butter
  • salt to taste
  • 1 tsp chopped coriander leaves

  1. Boil the corn in a little water, drained and keep aside
  2. Heat butter add onions, green peppers stirfry till done
  3. Add corn, salt, chilli powder, tomato ketchup, soya sauce stir for few minutes
  4. Add oregano mix well
  5. Garnish coriander. Serve immediately
| Copyright © Malas - Kitchen 2007 | | All rights reserved

Menthya Soppu Baath | Vangibaath

Menthya in kannada - Methi in Hindi , Fenugreek in English
Soppu - Leaves
Baath - Pulao, Rice

  • Menthya soppu - 2 bunches
  • Rice - 1 cup
  • Enagai powder / Vangibath powder - 3 tsp
  • Salt to taste
  • Kobari (desiccated coconut) - 5 tsp
  • Lemon juice - 2 tsp
For seasoning
  • Oil- 6 tsp
  • Mustard seeds - 1 tsp
  • Chana dal - 1 tsp
  • Curry leaves - 1 stalk
  • Red chillis - 2
  • Hing (Asafoetida) a pinch
  • Peanuts - 2 tsp
  1. Cook the rice in cooker. Cool it by spreading it in a large bowl
  2. Finely chopp the leaves. Cook it in the seperate pan using a bit of water
  3. Heat oil in a wok
  4. Add mustard allow to splutter then add chana dal, curry leaves, hing, red chillis, peanuts stirfry
  5. Add leaves in to the wok mix well
  6. Add enagai powder / vangibath powder stirfry. Remove from the flame
  7. Add the masala leaves, kobari / desiccated coconut in to the rice
  8. Add salt and lemon juice, mix the rice well
Serve hot
Note : You can add vegetables (Peas, Potatoes, Carrots) Or Avarekalu (boiled) - (in english - field beans,indian beans)
| Copyright © Malas - Kitchen 2007 | | All rights reserved

Apple Custard


Apples - 4 (Finely chopped)
Custard powder - 2 tsp
Whole Milk - 1 cup
Sugar - 4 tsp


  • Boil Milk on the low flame
  • Take a small bowl mix 3 tsp of milk and custard powder well paste
  • Pour it on the boiling milk slowly stirring continusly, Cosistency is medium thick
  • Lastly add sugar boil for few minutes, switch off the hob
  • Cool it thoroughly and keep it in the refrigerator for few hours
  • Mix apples and serve chillied

This is my entry for Fresh Produce of the Month hosted by Marta from An Italian In The US 

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

Vegetable Makhanwala

Vegetable simmered in a rich tomato gravy.

Preparation time : 10 Minutes
Cooking time : 14 Minutes
Serves : 4

1/2 Cup Beans
1/2 Cup Carrots
1/2 Cup Green Peas
1/2 Cup Baby Corn
1/2 Cup Cauliflower florets
1/2 Cup Onions, Sliced
Small Piece Ginger
2 Garlic Clove
3 Large tomatoes
1/4 tsp Turmeric Powder
1 tsp Chilli powder
1/2 tsp Cumin seeds
1 tsp Garam Masala
4 tsp Cream
1/2 tsp Kasuri Methi (dried fenugreek leaves)
1 tsp Sugar
4 tsp Butter
Salt to taste

For the Garnish

1 tsp Chopped Coriander
1 tsp Butter

  1. Combine the onions, ginger, garlic, tomatoes, turmeric and chilli powder in a microwave safe bowl and microwave on HIGH for 4 minutes. Cool completely
  2. Blend the mixture in a liquidiser to get a smooth puree. keep aside
  3. Put 2 tsp of butter and the cumin seeds in another safe bowl and HIGH on 1 minute
  4. Add beans, carrots, peas, baby corn and cauliflower, cover with a lid and HIGH for 5 minutes. Keep aside
  5. In another safe bowl, add the remaining butter, cooked puree, vegetables, garam masala, cream, kasuri methi, sugar and salt and mix well. HIGH for 4 minute. Serve hot
  6. Garnished with the chopped coriander and butter.
Recipe by Tarla Dalal

This is entry for MEC : Gravies hosted by Srivalli from Cooking 4 all Seasons 

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

Heerekayi Thove

Thove usually my family especially my amma and patti makes only on this veggie. I like this recipe a lot. 


  • Toor Dal / Tuvar Dal / Thavar Parppu / Yellow Lentils - 1 cup
  • Hirekayi / Ridge Gourd - 1 (Peel and chop the hirekayi into cubes)
  • Lime  juice - 5 tbsp ( adjust as per taste)
  • Yengai Powder (vangibath pd) - 3 tbsp
  • Salt to taste
  • Jaggery to taste
  • Grated coconut - 1 tbsp
  • Coriander leaves - few 

  1. Wash the toor dal adding enough water, add a pinch of turmeric and pressure cook about 3 whistles.
  2. Take a pan add 1/2 cup water
  3. Add hirekayi cubes and a pinch of salt into water. Boil till hirekayi soft
  4. Add dal into hirekayi
  5. Add Yengai powder mixed with warm water and pour into dal/parppu, salt, jaggery stir well
  6. Add coconut boil for few minutes
  7. Turn off the stove. Add lime juice stir 
  8. Garnish coriander leaves
Serve with hot rice & ghee

More Toor dal recipes I have already posted :

Dal Palak

Dal Fry

Kolamb (Kottu)

Molagai Kolamb

Dal Patice ( Parpu onde)

Dal Dosa


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