Kolambu




Ingredients
  • You can use any type of vegetables( Beans, Peas, Or mixed Veggies, White pumpkin, Dill leaves , Chokothne leaves)
  • Grated Coconut - 1 cup
  • Red chillies - 5/6
  • Dhania / Coriander seeds - 2 tsp
  • Mustard seeds - 1 tsp
  • Turmeric powder - 1 tsp
  • Salt to taste
  • Toor Dal - 1 cup
  • Tomato - 1(optional)
  • Water - 2 cups
Method
  1. Grind Red chilllies, Coconut, Dhania, Turmeric Powder , Mustard seeds all together add little bit of water in to the mixer
  2. Wash the toor dal
  3. Keep toor dal in a pressure cooker add tomato, 1 cup water to it
  4. Take a pan add water and add veg's (your choice) cook till done
  5. Add grind masala for the kolamb
  6. Add Toor dal and squeeze tomato
  7. Bring in to a boil for few minutes
  8. Add salt boil for few minutes
Serve with Rice




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Rice Payasam / Khir





Ingredients
  • Basamati Rice - 1 cup
  • Whole milk - 3 cups
  • Sugar - 2 cups
  • Almonds - 2 tsp
  • Caradamom powder - 1/2 tsp
Method
  1. Soak it Rice for 15 minutes
  2. Boil Rice and Milk together over a low flame in a heavy pan
  3. Stir oftenly after the rice is soft
  4. Add sugar and stir constantly
  5. Add Caradamom powder stir well
  6. Garnish with almonds

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Yengai (Brinjal / Baingan)







Ingredients

  • Baingan / Brinjal - 2 cups
  • Potato - 1
  • Green Pepper / Capsicum - 1
  • Yengai Powder - 2 tsp
  • Tamarind water - 1 tsp
  • Jaggery - 1/2 tsp
  • salt to taste
  • Curry Leaves - 1 stalk
  • Oil - 3/4 cup
  • Mustard seeds - 1 tsp
Ingredients for Yengai 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:
  • 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 when required
Method
  1. Chop brinjal/baingan into 4" long pieces
  2. Peel the potato and chop into vertical pieces
  3. Chop Green Pepper/ Capsicum into vertical pieces
  4. Heat oil in a wok
  5. Add Mustard seeds allow to splutter and add curry leaves
  6. Add Brinjal and stir fry for 2 minutes
  7. Add Potatos and Capsicum stirfry for 2 minutes on low flame
  8. Close the lid for 5 minutes allow to cook
  9. Add Yengai powder
  10. Add salt Tamarind water and jaggery stir well
Serve with chapathi





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Palak Paneer












Ingredients
  1. Palak / Spinach - 2 bunches
  2. Paneer / Cottage cheese - 100 grms
  3. Coriander leaves - 2 tsp
  4. Ginger - 1 tsp
  5. Green chillies - 2 to 3
  6. Fresh Cream - 1 tsp
  7. Red Chilli powder - 1/2 tsp
  8. Garam Masala - 1/2 tsp
  9. Salt to taste
Method
  1. Wash palak/spinach nicely and chop palak
  2. Cook palak add little bit of water
  3. Cool and grind the palak, green chillies, ginger, fresh cream and coriander leaves
  4. Add palak paste boil for few minutes
  5. Add salt to your taste
  6. Add red chilli powder, garam masala powder
  7. Boil for few minutes
  8. Cut paneer into small cubes
  9. Heat 2 tbsps of oil in a heavy bottomed pan and stir fry the paneer till golden. Remove and
  10. Drain pour it in to warm water. Remove and drain water
  11. Add Paneer to the palak gravy and mix and boil for few minutes
Serve with Roti / Naan / Chapathi

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Sweet Dosa | Adai | 3nu Dose

Adai is made of sweet paste and dosa batter..Iyengars use this for only one festival and that’s called Adai pandige. Whoever likes sweet, they’ll definitely love this adai...

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Adai_1 photo 3nudose_zps5a129390.jpg

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Dosa Ingridients
  • White Rice / Arshi- 1 cup 
  • Urad Dal/ Uluthuparppu - 1/2 cup 
 Method
  1. Soak the rice and urad dal in water for 2 hours 
  2. Grind the rice and urad dal into a thin batter Keep it aside to ferment for about 5 hours
Sweet Ingredients
  • Jaggery / Vellu - 1 & 1/2 cup 
  • Grated Coconut / Thenga - 1 cup 
  • Chana dal/ Kadalparppu - 1 cup 
Method
  1. Cook chana dal in the pressure cooker 
  2. Allow it to cool Grind the cooked Chana Dal, Coconut and jaggery in a mixer/grinder .Add a little bit of water to grind it into a medium thick paste (so that it can be spread) 
 Sweet Dose preparation
  • Heat non-stick tawa . Spread a spoonful of ghee or oil Pour the dosa batter and spread it circle(like pancake) 
  • Take a small portion of the sweet paste and spread it on on top of the dosa 
  • Again pour the dosa batter on top of the sweet so it has to be 3 layers
  • Add some oil or ghee and allow it to be cooked (golden brown) 
  • Slowly turn the sweet dosa on the other side and allow it to cook for a few minutes 
  • Serve with Ghee  

 




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DUM ALOO




For Aloo Ingredients
  • Small potatos / Baby potatos - 1 cup
  • yogurt / Curds - 1/2 cup
  • salt to taste
  • Turmeric powder - 1/2 tsp
Method
  1. Peel and boil potatoes till done
  2. Cool and potatos mariante in the yogurt
For Gravy Ingredients
  • Tomato Puree - 1/2 cup
  • Onion - 1
  • Turmeric powder - 1/2 tsp
  • Red Chilli Powder - 1 tsp
  • Mango powder / Amchoor powder - 1 tsp
  • Cardamoms - 2
  • Cloves - 2 to 3
  • Cinnamon stick - 2 pieces
  • Water 1 cup
  • Salt to taste
  • Coriander leaves - 1/2 cup
  • Ginger - 1 tsp
  • Garlic - 1 tsp
  • Green chillies
Grind to a paste
Onion, ginger / garlic, coriander leaves, green chillies, water, cinnamon stick, cardamoms, cloves
For Gravy Method
  1. Heat oil, add onions, stirfry till brown
  2. Add capsicum till done
  3. Add gravy paste to oil fry for few minutes
  4. Add remaining powders stir well
  5. Add tomato puree stir for few minutes
  6. Add water, salt, bring to a boil, on a low flame.
To Dum Method
  1. Pour gravy in to the potatos
  2. Cook for few minutes to cover the lid
  3. Garnish with coriander leaves
Serve hot with Kulchas or Naans.

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Vegetable Kurma











Ingredients
  • Vegetables like beans, carrots, green peas, potato, cauliflower, capsicum
  • Coconut - 1 cup
  • Cinnamon sticks - 2 pieces
  • Cardamom - 1
  • Red Chillies - 5 to 6
  • Dhania /Coriander seeds - 1 tsp
  • Chana dal - 2 tsp
  • Cloves - 2 to 3
  • Ginger Garlic Paste - 1 tsp
  • Onion - 1/2 cup
  • Water - 1/2 cup
  • Coriander leaves - 2 tsp
  • Salt to taste
Method
  1. Boil the vegetable till it is done
  2. Fry Redchillies, Cloves, Chana dal, Dhania, Cinnamon sticks,Cardamom for few minutes
  3. Grind Coconut and all fried items adding little bit of water make a thick paste
  4. Take a pan add boiled vegetables
  5. Add grind masala to the vegetables to adding 1/2 cup water
  6. Add salt cook for few minutes
  7. Garnish coriander leaves
Serve with Chapathi, Roti or Rice







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KADAI PANEER


Ingredients
  • Paneer / Cottage Cheese -  200 grms
  • Tomato puree - 1/4 cup
  • Onion, chopped - 1/4 cup
  • Capsicum / Bell peppers, chopped - 1/4 cup
  • Jeera seeds - 1/2 tsp
  • Ginger + Garlic paste - 1/2 tsp
  • Cumin / Jeera powder - 1 tsp
  • Chilli powder - 1/4 tsp
  • Coriander / Dania powder - 1/2 tsp
  • Turmeric powder - A pinch
  • Garam Masala powder - 1 tsp
  • Salt to taste
  • Karuri methi - 1/2 tsp crushed
  • Milk Cream - 1 tsp
  • Oil - 2 tsp + 2tsp for paneer fry
Method
     
    1. Cut paneer in to samll cubes
    2. Heat the oil in a pan
    3. Fry paneer cubes, keep aside
    4. Heat oil in a pan, Add jeera seeds, Add onions
    5. Fry onions, Capsicum pieces on a low flame
    6. Add tomato puree and ginger garlic paste
    7. Add all the dry powders
    8. Add salt and milk cream stir well
    9. Add Kasuri methi
    10. Finally, add the paneer cubes and bring to boil for a few minutes

    Serve with Naan, Roti, Chapathi 
     
    | Copyright © Malas - Kitchen 2007 | | All rights reserved
     

VEGETABLE PULAO



Ingredients
  • Vegetables ( Potatos, Peas, Onions, Green Beans, Carrots, Cauliflower, Capsicum) - cooked 1/4 cup each except onions and capsicum.
  • Salt to taste
  • Basamati Rice - 2 cup
  • Cashewnuts - 2 tsp
  • Ghee / Oil - 1/4 tsp
For the Pulao Masala
Ingredients
  • Coconut - 1 cup
  • Pudina leaves - 1/4 cup
  • Ginger - Garlic paste - 1 tsp
  • Dalchini / Cinnamon sticks - 3 to 4
  • Lavang / Cloves - 3 to 4
  • Garam Masala - 1 tsp
  • Green chillies - 4 to 5
  • Onion - 1/2
  • Coriander leaves - 1/2 cup
  • Water - 1/2 cup
Method
  1. 2 cups rice into 1& 1/4 cups water soak for about 30 mins with a pinch of salt. Place it into the rice cooker till done.
  2. Grind the masala ingredients mentioned above
  3. Heat ghee or oil in a heavy bottomed pan
  4. Fry cashewnuts till golden brown. Fry onion and capsicum till done
  5. Add masala fry for 2 0r 3 minutes
  6. Add all the boiled vegetables to the masala stirfry well, switchoff the hob
  7. Add boiled rice and salt to the Pan and stir well
serve hot with any raita

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Sabudana Kichidi





Ingredients
  • Sabudana / Tapioca - 2 cups
  • Potatoes - 1/2 cup (finely chopped)
  • Green chillies - 3 to 4
  • Jeera seeds - 1 tsp
  • Roasted Peanut powder - 1/2 cup
  • Oil - 2 tsp
  • Salt to taste
  • Curry leaves - 1 stalk
Method
  1. Soak sabudana for 5 hours. Drain the water and keep it aside
  2. Heat oil in a wok
  3. Add cumin seeds, potatoes and green chilies,kari leaves fry for few mins as soon as potatos are soft.
  4. Add sabudana and stir
  5. Add peanut powder and stir for sometime and keep mixing so that sabudana will not stick to the bottom
  6. Add salt and mix well
Spicy Curds/Yogurt Chutney

Ingedients
  1. Curds / Yogurt - 1 cup
  2. Green chillies - 1 tsp(finely chopped)
  3. Red chillies - 2
  4. Jeera Seeds - 1 tsp
  5. Oil - 1 tsp
  6. Curry leaves - 1 stalk
  7. Coriander leaves - 1 tsp
  8. Peanut powder - 2 tsp
  9. Salt to taste
Method
Beat the curds nicely
For tadka/ tempering :
  1. Heat oil in a pan
  2. Add jeera seeds, red chillies, green chillies, curry leaves
  3. Pour in to curds and beat well Add peanut powder and salt
  4. Mix well serve with sabudana kichidi
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BAINGAN MASALA

Ingredients
  • 8 small - Eggplants/baingan/brinjal (available in indian groceries)
  • Cumin seeds / Jeera - 1 tsp
  • Onion - 1/2 cup(finely chopped)
  • Tomatos - 1/2 cup(finely chopped)
  • Ginger - Garlic grated - 1tsp
  • Green chillies - 3 to 4
  • Turmeric powder - 1/2 tsp
  • Cumin powder / Jeera powder - 1 tsp
  • Coriander powder / Dhania powder - 1 tsp
  • Garam Masala - 1 tsp
  • Oil - 5 tsp
  • Ghee - 1tsp
  • Coriander leaves - 2 tsp (finely chopped )
  • Salt to taste
Method
  1. Grease the baingan / brinjal with a little oil, make slits all over the surface and cook over an open flame till it is soft. (You can also microwave these baingan / brinjals instead of cooking them over the flame )
  2. Cook it and mash the pulp thoroughly and keep aside.
  3. Heat the ghee and add the cumin seeds. When they crackle
  4. Add the onions and saute for a few minutes.
  5. Add the ginger, garlic and green chillies and fry again for a few seconds.
  6. Add the tomatos, turmeric powder, coriander-cumin powder and cook till the oil separates from the masala.
  7. Add the mashed baingan/brinjals, garam masala and salt and mix well.
  8. Garnished with the coriander.
Serve hot with chapathis

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Veldrikayi More Kolamb / Cucumber Buttermilk Sambar


Ingredients
  • Cucumber - 2 cups
  • Vegetables ( Cucumber OR Behndi OR Palak OR White Pumkin)
  • Yogurt / Curds - 2 Cup
  • Water - 1/2 cup
Method
For the paste :
  • Green chillies - 2 or 3 (acc to taste)
  • Grated Coconut / thengina turi / thenga - 3 tbsp
  • Coriander leaves - 1/4 cup chopped
  • Mustard seeds - 1/2 tsp
  • Dalia split / Hurkadale - 2 tsp
  • Turmeric powder -  a pinch
  • Asafoetida / hing - a pinch
  • Water - 1/4 cup
Tempering 
  • Oil - 1 tsp
  • Mustard seeds - 1/4 tsp

Method
  1. Add greenchillies, coconut , corinader leaves, mustard seeds, dalia split , turmeric & asafoetida blend into a smooth paste with water 
  2. Take a pan and cook the cucumber with a little bit of water and salt
  3. Add masala to the cooked cucumber and salt, bring into boil for few minutes
  4. Allow it to cool completely
  5. Add Curds / Yogurt & stir well
  6. Heat oil in a pan add mustard seeds allow to splutter pour into Kolamb.
Serve with Hot White Rice

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SHAVIGE / VERMICELLI / SEMIYA UPMA


Ingredients
  • Shavige / Vermicelli (Semiya) - 1 cup
  • Vegetables - carrot, capsicum, onions, Tomatos, Potatos, Peas (1/4 cups )
  • Oil - 5tsp
  • Mustard seeds 1/2 tsp
  • Jeera - 1tsp
  • Turmeric powder - 1tsp (optional)
  • Chana dal - 1/2 tsp
  • Green chillies - 3 to 4
  • Water - 2 cups
  • Salt to taste
  • Lemon juice - 2tsp
  • Coriander leaves - 2tsp
  • Curry leaves - 1 stalk
  • Grated Coconut - 1/4 cup
Method
  • Fry shavige it becomes pink
  • Preheat a Wok on low flame
  • Heat oil , Add mustard seeds,chana dal, jeera seeds and allow it to become brownish
  • Add turmeric powder, green chillies, kari leaves fry for few min
  • Add onions fry it till it turns pink
  • Add capsicum fry it for few mins to cook
  • Add Potatos, carrot, peas, tomatos fry if for few mins
  • Add fried shavige mix well and add salt
  • Add water 2 cups allow to cook and close the lid for 5mins
  • Stir well till cook all the vegetables and shavige
  • Then add coconut stir well
  • switch off the hob add lemon juice
  • Garnish with corinader leaves
Shavige / Vermicelli / Semiya Upma ready

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Pani Puri






Ingredients

  • Pudina / Mint leaves - 1 cup
  • Coriander leaves - 1 cup
  • Water - 3 cup
  • Green Chilles - 3 to 4
  • Tamarind juice - 2tsp
  • Lemon juice- 2tsp
  • Jeera powder / Cumin Powder - 2tsp
  • Red Chilli powder - 1tsp
  • Chat Masala - 1tsp
  • Salt to taste
  • 1 packet small Puris (available in Indian groceries)
  • Smashed potatos - 2cups (for the filling)
  • Plain Boondi - 1/2cups
  • Sweet Tamarind Chutney
Method
  1. Pudina leaves, Coriander leaves, Green chillies grind in to a fine paste add water 1/2 cup
  2. Take a Pan add water
  3. Add in to water, Tamarind juice, Lemon juice, Jeera powder, Red chilli powder, Chat Masala, salt
  4. Add grinded paste to this water
  5. Mix well it should not be thick
  6. Cook potatoes, Mash the cooked potatoes
  7. Add Boondi and salt to taste to the mashed potatoes
  8. Make a small hole in each puri and stuff it with some potatos
  9. Serve the pani and puri separately so that its easy to fill the puri along with sweet tamarind chutney
Sweet Tamarind Chutaney :
Ingredients
  1. Tamarind 200grms
  2. Jaggery 250grms
  3. Jeera powder 2tsp
  4. Red chilli powder 2tsp
  5. Salt to taste
Method
  1. Add 6 cups of water to the tamarind keep it in a medium flame and cook for 10mins
  2. Strain it and add the jaggery, red chilli powder, cumin powder, salt and mix well.
  3. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick
  4. Remove the mixture cool it
  5. Keep it in Refrigerator to use it other recipes also.













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