Coconut Biscuit / Kobri Biscuit

I have made one more type of Cookie / Biscuit that is Coconut Biscuit. In kannada we call it as kobri biscuit. This you will get it in all indian bakeries. I just love this biscuit.

PS : Depends upon the Oven..Please be sure the temparatures of the oven may vary for different ovens. It may over heat or some may have less heat. The best way is to start on low heat then you can make it high later.

  • Maida / Plain flour - 150 grms
  • Sugar Powder - 100 grms
  • Butter (unsalted) - 100 grms
  • Coconut Dry Shredded - 60 grms
  • Baking Powder - 1/2 tsp
  • Cardamom Powder - 1/2 tsp (optional)

  • Cream sugar and butter till fluffy
  • Add maida, coconut, baking powder and cardamom powder mix well
  • Knead to a soft dough
  • Divide the dough into small squares or cut into desired shape. On top of raisins on each biscuit
  • Place the biscuits on a greased baking tray
  • Bake at 320 F (160 C ) for about 15 minutes
| Copyright © Malas - Kitchen 2008 | | All rights reserved

Kodu Bale #1

Coming up after the sweet butter biscuits we need something spicy and Crunchy Munchy, Correct ? Here it is then, the spicy Kodu Bale This is popular in South India. Everyone makes it with their own ingredients. I must say this the best spicy snack. I just love this. In winter season definitely for something spicy. This snack you can safely store it in an airtight box.


  • Rice flour - 1 cup
  • Maida flour - 1 cup
  • Dalia powder / Hurkadale powder / Chikpea powder - 1 cup
  • Chiroti Rava / Simolina - 1 cup
  • Red chilli powder - 1 or 2 tsp (acc to taste)
  • Salt to taste
  • Hot Oil / Vanaspathi ghee - 1 cup
  • Dry crushed curry leaves - 2 tsp
  • Dry fry maida flour and chiroti rava / simolina
  • Mix all and sprinkle warm water sieve well and make a dough
  • Divide the small sized balls and gently roll them in the cutting board should be even size
  • Roll them atleast 3inch stright and slowly turn around & join the other side.
  • Rest the dough balls make the same way
  • Put in 4 to 5 Kodubale at a time in a oil & deep fry on medium flame till golden brown
  • Remove and drained in the paper towel and cool it and store it in an airtightbox

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Benne Biscuit / Nankatai / Butter Cookies

This biscuit is very common in india. Most People know the recipe of this biscuits. Some people know this as Nankatai and we used call at home in Benne Biscuit (Butter Cookies).

I want to share this and also a small story related to this..Actually this is my Aunt's recipe, she lives in Raichur, India. Whenever we(all my cousins) used to go to her place she used to make biscuits/cakes/icecreams or whenever she came to visit us in Bangalore/Mysore she used to bring these biscuits. When my parents saw my interest in baking they bought me an Oven. I took this recipe from her started making this for my cousins and my friends. Lets say this became one of my patent recipes in those days. Then after i got married and used to make this too in mumbai, for my in-laws. Once we moved to US, almost after 3 years I made these yummy biscuits again.. So thanks to my aunt for this tasty recipe.

Check out the ingredients of this biscuits



  • Maida / Plain flour - 2 cups
  • Rice flour - 1 cup
  • Bengal gram flour / Besan - 2 cups
  • Sugar Powder - 2 cups
  • Dalda / Vanaspathi Ghee OR Butter (unsalted) - 2 cups (melted, I used Butter)
  • Baking Powder - 1 tsp

  • Sieve maida, rice flour, besan & baking powder in a mixing bowl
  • Now keep adding the dalda ghee or butter little by little to the bowl sieve then add sugar powdered in that and again sieve well and make a soft dough
  • Divide the dough into small balls about 1 inch
  • Place the nankhatai balls on greased tray
  • Bake at 400 F (200 degree Centigrade) for about 20 minutes.

PS : Depends upon the Oven. Please be sure the temparatures of the oven may vary for different ovens. It may over heat or some may have less heat. I normally do @ 400 F (200 C). The best way is to start on low heat then you can make it high later.

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Masala Biscuits / Khara Biscuits

Hurry !!! Its baking time. This is my first recipe for biscuits. Before my son was born I was very much into baking Biscuits & Cakes. Somehow i couldn't get time to make baking items after he was born. Now he is grown up and he enjoys having cookies. So thot to make and also share this recipe. I learnt making biscuits when i was in college.

This is very delicious not very spicy & not very salty too. You can have it at any time prefer with the tea/coffee time. I hope kids will also love this.

PS : Depends upon the Oven..Please be sure the temparatures of the oven may vary for different ovens. It may over heat or some may have less heat. I normally do @ 350 F (175C). The best way is to start on low heat then you can make it high later.


  • Maida / Plain Flour - 200 grms
  • Sugar Powder - 20 grms
  • Butter (unsalted) - 50 grms
  • Salt - 1 tsp
  • Coriander leaves - 2 tsp, chopped(optional)
  • Curry leaves - 1 stalk, finally chopped
  • Green chillies , chopped - 1 tsp
  • Sesame Seeds(white) - 1 tbsn
  • Curd / Yogurt - 30 grms
  • Baking powder - 1/2 tsp

  • Cream sugar and butter with the Immersion blender / Hand Blender
  • Add maida, salt, coriander leaves, curry leaves, green chillies, sesame seeds, baking powder and curds mix well
  • Roll the dough into 1/3 inch thick sheet and cut into desired shape
  • Place it on a greased baking sheet / tray little apart
  • Bake at 350 F (175C) for about 15 minutes.

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Karela Ka Salan

Sometimes you need a change from the regular curry with the regular vegetables. So here is my new recipe with bitter gourd (hagalkayi in kannada and karela in Hindi) ka salan.I usually use this bitter gourd to make gojju and frying it with salt and pepper...Well, now this is the a new recipe and it is very delicious. Try it...


  • Karela / Hagalkayi / Bittergourd - 6
  • Tamarind pulp - 1 tsp
  • Jaggery to taste
  • Water - 1/2 cup
  • Garam Masala -1 tsp
  • Coriander leaves
  • Oil - 2 tsbp
For the Masala Paste :
  • Onion - 1, chopped
  • Ginger + Garlic - 1+1 tsp
  • Whole dry red chilli - 4 (acc to taste)
  • Dhaniya seeds / Coriander seeds - 1tsp
  • Jeera seeds / Cumin seeds - 1tsp
  • Til / Sesame Seeds - 1/2 tsp
  • Roasted Peanuts - 1 tsp

Method for the Masala Paste
  • Heat pan add 1 tsp oil and fry all the above masala ingredients.
  • Grind into a paste in a blender. Keep aside
  • Peel the skin of karela / bittergourd and remove seeds. Apply turmeric and salt keep aside for 1/2 hr
  • Heat oil in a pan. Add karela/bittergourd fry till they tender.
  • Add masala in to pan
  • Add salt, jaggery, tamarind, garam masala, water stir well
  • Cover and cook for 10minutes on low flame.
Ready to serve with Roti/Paratha

Recipe Source : Sanjeev Kapoor
| Copyright © Malas - Kitchen 2008 | | All rights reserved

Nellikaai Pachadi

Nellikaai is a tamil / kannada word for Indian Gooseberry. This is very rich in Protein. It is widely used in India in Ayurvedic Medicines, Hair Treatments and also house remedies. These are avalialbe mostly in the winter season. We use this to make dishes on the day of a festival called. Tulsi Puja.

My mother makes powder of this and stores it in normal temp / refrigerator.The method of making the powder is to remove the seed. Cut it into small pieces and dry it in the sun.When it is dried thoroughly it can be grinded to make it into powder OR the dried pieces can be stored too.This powder can be used in dishes to give it a tangy tast. These are also used to make pickles. This is a very tedious process but I love Nellikaai Pickle.

(Dried Gooseberry/Nellikaai)
Ingredients - Nellikaai + Pachadi
  • Indian Gooseberry (Bettada Nellikaai / Amla) - 5 to 6
  • Coconut, grated - 4 tsp
  • Green chillies - 2
  • Salt to taste
  • Curds - 1 cup
  • Coriander leaves - 2 tsp
For Tempering
  • Oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Methi / Fenugreek seeds - 1 tsp
  • Asafoetida / Hing - 1/2 tsp
  • Pressure cook the gooseberries / Nellikaai, cool and remove the seeds
  • Grind the boiled nellikaai, and other ingredients except curd. Make a chutney
  • Heat oil in a small pan & add mustard seeds, methi / fenugreek seeds and hing till they splutter and pour it into the chutney
  • Mix curds with chutney
  • Serve with hot plain rice.

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Dhood Peda Or Paal Kova

Today is a special day in our house(its my hubby’s birthday). So thought of making a different sweet and zeroed in on Paal Kova Or Dhood Peda. It is very simple recipe and just 15 to 20 minutes is making time is enough and not too much of ingredients either. Actually this recipe is a suggestion from one of my best friends. As i had mentioned earlier in one of my recipe post’s we talk regularly. She had told about this long back but could not prepare it due to various reasons. Today i tried and it has come out very nice. I was trying for the recipe of this dish for a long time and I had even googled. I am glad I got this simple recipe.

  • Khoa / Mawa - 1 cup, grated
  • Sugar - 3/4 Cup
  • Saffron strands (optional)
  • Take a large pan & add grated kova / khoa
  • Add sugar and mix well, Switch on the stove
  • Stir thorougly on medium flame till done. It should be non sticky
  • Let it cool for sometime and make a shape whatever you like
  • Peda is ready
| Copyright © Malas - Kitchen 2008 | | All rights reserved

Yengai Pudi

This is Yengai powder or also called as Vangibhaath Powder.This is used in south indian style curries. Gives the curry more spice and taste.“Yengai” ( means Vegetable in Oil) is a tamil word. Using this powder a Rice Dish with Eggplant called VangiBhaath is made. “Vangi” – means Badnekaayi or Eggplant . This is popular dish in Karnataka.


  • Bengal Gram / Chana Dal / Kadale Bele - 100 grm
  • Black Gram / Urad Dal / Uddina Bele - 50 Grm
  • Cinnamon sticks / Chakke - 5 small pieces
  • Clove / Lavanga - 4
  • Poppy Seeds / Gasagase - 1/2 tsp
  • Baydagi Chillies - 8 to 10
  • Heat a Large wok
  • Fry all the ingredients on medium flame and make a fine powder using mixer.
  • Store it in the airtight box.

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Garg Obbatt

Happy Diwali To All my fellow bloggers and also to my viewers.

Diwali / Deepavali (Festival of Lights) is a very fun filled popular festival all over India. Hope that everyone (those who celebrate) celebrated Diwali in a grand way. Past 3 days i have making different sweets. Today i have made a special sweet which is a very typical and special Iyengar dish. This is called “Garg Obbatt” in tamil. There are various ways of making obbattu with different ingredients. “Obbattu” is a very poplular and mostly made during marriages & other special occasions.

Of course, the source for this recipe is from my mother.

Ingredients - To Dough
  • 1 Cup Maida flour
  • 1/2 Cup Semolina (Sooji Rava / Chiroti Rava)
  • 1 tsp Oil
  • Water to knead a dough
  • Mix all the ingredients and knead a dough keep aside for 1 hr.
Ingredients - Sweet filling / Hoorna / Purnu
  • 1 Cup Bengal gram (Chana dal / Kadale bele / Kadal Purppu)
  • 1 Cup Jaggery (Bella / Gur / Vellu )
  • 1 Cup Coconut (grated)
  • 1 tsp Raw Rice
  • 1 tsp Cardamom Powder
  • 1 tsp Water
  • Roast the bengal gram and make a fine powder using blender & keep aside
  • Take a large heavy bottom wok.
  • Add jaggery + water mix well till forms to frother
  • Add coconut and stir constantly till semi thick
  • Add bengal gram powder stir then add cardamom powder again stir well
  • Add rice, stir constantly for 10 minutes till thick on low flame then switch off the flame. Cool it
Method for Obbatt
  • Take a dough & make a small balls
  • Roll them like size of puri using rolling pin
  • Fill the sweet inside and cover the edges of dough and roll them with the help of maida.
  • Heat pan and put obbatt and fry on both the sides till done. ( Do not add oil / ghee).
Tip : To get good crispy taste you have to use chiroti rava. since that is not available here in grocery stores i have an idea for you just fry the regular semolina / rava and grind it for a while till u get nice powder then add it to the dough and continue the process

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Baby CORN Manchurian

Baby Corn Manchurian has a delicious taste. Crispy, Spicy and very declicious. Most of us are very familiar with Gobi Manchurian. I like making dishes with Baby Corn because it comes out very tasty, sweet and it also adds a lot to the visual aspect of the dish.Like Baby Corn Pulao, Subzi Or Curry etc.,I made this as an appetizer dish. It came out very Yummy, Crispy n Spicy. The weather was chilly outside and this spicy hot dish was a perfect foil for it.

Ingredients - 1
  • 1 Packet Baby Corn
  • 1/2 Cup Corn Flour
  • 1/4 Cup Rice Flour
  • Red chilli powder
  • 1 tsp Garlic + Ginger Paste
  • Salt to taste
  • Oil for deep fry
Ingredients - 2
  • 1 Bunch of Spring Onions
  • 1 onion (sliced)
  • 2 Garlic (crushed)
  • Soy Sauce (acc to taste)
  • Red Chilli Sauce or Red Chilli Powder (acc to taste)
  • Tomato Ketchup
  • 1tsp Oregano
  • Vinegar (option)
  • 2 tsb Olive Oil
  • Salt to taste
Method - 1
  • Cut Baby Corns length wise and cook the corn in a pan using a cup of water with salt. drained keep aside.
  • Mix the flour and chilli powder, ginger garlic to make a paste (Batter)
  • Baby corn with the batter and then deep fry at medium flame
  • Remove and drain in paper towel
Method - 2
  • Heat oil in a large wok(kadai)
  • Add garlic, onions, spring onions fry till onions are pink
  • Add fried baby corn then add one by one sprinkle soy sauce, chilli sauce, vinegar, salt, tomato ketchup, oregano
  • Stir well & ready to serve

Other Manchurian Recipes so far :
Corn Manchurian
Gobi Manchurian

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Potato In Curd Gravy

Hope everone had a gr8 long weekend. It was a nice weekend for me.Today i am posting a new dish “Potato in curd gravy”. This is my sisters reicpe and we made it for dinner yesterday. This gravy dish suits chapati’s / paratha’s / white rice. This is so easy to make and does not have too many ingredients and more important no grinding. Bachelors can also make this without much fuss.

  1. Potato Cubes - 4 cups
  2. Curds (beaten) - 2 cups
  3. Onion - 1/2 cup (finely chopped)
  4. Green chillies - 2
  5. Garammasala - 1 & 1/2 tsp
  6. Red chilli powder / Paprika - 1 tsp (acc to taste)
  7. Jeera Powder - 1/2 tsp
  8. Turmeric a pinch
  9. Kasoori methi (Optional) - 1/2 tsp
  10. Jeera seeds - 1 tsp
  11. Mustard seeds - 1/2 tsp
  12. Hing / Asafoetida a pinch
  13. Ginger Paste - 1/2 tsp
  14. Salt to taste
  15. Coriander leaves
  • boil the potato cubes in microwave or directly in the pan/cooker
  • Heat large wok, add oil add, mustard seeds, jeera seeds, turmeric, hing, kasoori methi, ginger, green chillies & onions, fry till onion turns golden
  • Add potato cubes, add salt & add curds
  • Add masala powders one by one
  • Bring to boil the gravy. Garnish coriander
  • Serve hot
| Copyright © Malas - Kitchen 2008 | | All rights reserved

Kobri Mitai / Coconut Burfi

Happy Dussehra to all my Malas-KitchenViewers.

Dussehra or Navarathri started yesterday. I had made this sweet for the festival. This is a well known sweet in South India. There are various kind of dussehra prepartions in india.Well in karnataka called it has Bombe (Dolls) Habba or Navarathri. My grandparents at their house used to decorate a step by step shelf with varieties of dolls. Now we miss all those precious moments.In my house I have kep only 2 dolls i.e. raja & rani. These 2 dolls were given to me on my marriage day. These 2 dolls are thought of as Goddess Laksmi and God Narayana. The the story of navaratri is knows in every part of india.This is my mother's recipe.

  • 2 Cups grated Coconut
  • 1 & 1/2 Cup Sugar (acc to taste)
  • 1 tsp Cardamom Powder
  • 2 tbsn Cashews small pieces
  • Pure Ghee - 4 tsp
  • Mix well coconut and sugar in a large wok (kadai) leave for 5 to 8 mins.
  • Switch on the stove. Keep stirring constantly on low flame .
  • Add cardamom powder & cashwes pieces, stir until the mixture turns into a non-sticky paste.
  • Add Ghee stirring constantly then
  • Pour into the greased ghee plate allow it to cool and cut into a square or diamond shape
  • Store it in airtight boxes.

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Samosa Chaat

This in my new chaat recipe for Samosa Chaat. This is very popular chaat in india and its very common too. But this time i am giving a simple recipe. For samosa, hardly wont take time to make. I used Wonton wrap. Wonton wrap you will get it in the refrigerated / frozen section in any grocery stores / supermarkets. This is an excellent all-purpose wrapper & easiest way to make samosas if someone is visiting your house and if you have very little time then this is the ideal snack to do in a short time. Mix samosa & masala with some chaat stuff and very tasty, spicy Samosa Chaat is ready.

Samosa Wrap
  • Wonton Wrapes - 1 packet
Ingredients for Samosa Filling
  • Potatoes - 6 (boiled & mashed)
  • Peas - 1/2 cup (boiled)
  • Garlic Paste / Crushed- 1/2 tsp (optional)
  • Ginger paste - 1/2 tsp
  • Garam masala - 1 tsp
  • Jeera seeds - 1/2 tsp
  • Green Chilli paste - 1/2 tsp
  • Salt to taste
Method :
  • In a pan, heat 1 tsp oil
  • Add cumin / Jeera seeds, When they sizzle
  • Mix Potato & Peas
  • Add salt, garam masala, green chilli paste, ginger + garlic paste mix well & keep aside
  • Place the wonton wrap on a flat surface
  • Place a 1 tsp of the desired filling onto the center of the wrapper. Be careful not to over fill it to prevent them from bursting when they are frying
  • Use your finger or small pastry brush to moisten the edges of the wrapper with water.
  • Once the edges have been moistened, fold the wrapper in half to create a triangle shape.
  • The wonton samosa is now ready to deep fry.
For Masala
  • 1 Cup Chana (Kabuli Chana)
  • 2 Cup water to cook
  • Kitchen king masala - 1/2 tsp
  • Paprika / Chilli powder - 1/2 tsp (acc to taste)
  • Chana masala powder - 1/2 tsp
  • Ginger + Garlic paste - 1 tsp
  • Salt to taste
  • Turmeric a pinch
  • Jeera Seeds - 1/2 tsp
  • Soak the 1 cup Chana (Kabuli chana) overnight or 4 hrs. Then add 2 cup of water pessure cook for 3-4 whistles.
  • Take a 2 tbsp of cooked chana and make a paste
  • Heat 2 tsp oil, add jeera seeds add chana and chana paste, ginger + garlic paste, turmeric
  • Add salt to taste, Add kitchen king masala, red chilli powder / Paprika, chana masala powder, bring to boil util masala become thickness.
To Serve
  • 4 samosas
  • Tamarind chutney,
  • Coriander chutney / Chilli chutney
  • Chat masala
  • Fresh coriander leaves
  • 1 Cup sev
  • 1 Chopped Onion
  • Curds (optional)
  • Lemon juice
  • Sprinkle salt
  • Take a big Plate, mash samosa from upward withyour palm
  • Top of it Masala
  • Then 1tsps tarmarind chutney & coriander chutney,
  • Sprinkle chat masala, salt & lemon juice
  • Sprinkle sev on top of it. Decorate it withcoriander leaves and onion

Ready to serve Samosa Chaat

Other Samosa recipe blogged :

Recipe Source : Self Intuition
| Copyright © Malas - Kitchen 2008 | | All rights reserved

Basundi Sweet

Basundi is indian popular sweet dish... The main ingredient of this sweet dish is milk. This dish is rich in calories and also in proteins We used to have it a lot in restaurants and home when we were kids. There are a lot of different preparation methods for this.

My mom used to prepare it like this “ At home in india we (everyone does) boil milk every day. She used to collect the cream from the boiled milk. Its called ‘haalina kene’ in kannada. She used to collect all the cream for a week. Then she whipped it using a blender, warm it and add sugar, cashews, pista etc. ”Here of course I have tried it using Cream which is readily available in the stores. Although I was not very satisfied with it , it was ok. Then my friend ,during our usual conversation, mentioned her own method for this. I tried it and it came out very well.I know it has a lot of calories … but once in a while I guess we can indulge in something like this. Kids will love it though.

  • Heavy or Low fat Cream - 2 cups OR Evoporated Milk
  • Sugar - 3/4 cup
  • Badam Paste - 1 tsp
For Garnish
  • Cashwes Pieces, Badam Pieces, Pisata pieces
  • Boil the cream a bit
  • Add sugar &
  • Add Badam Paste
  • Boil till sugar is completely melted
  • Cool & keep Refridgerator & Serve garnish pista, badam
Tip : Adding badam paste gives different flavor and different taste

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Corn Or Rice Flakes - Chivda

In my kitchen pantry..there is a box full of plain corn flakes. Bored to have the plain ones..Then i got an idea why dont i try making chivda using these instead of rice flakes(poha).

I made it and within 2 days it was finished off...Loved by my family... I made it a wee-bit spicy.. I am sure kids will enjoy it too.

  • Corn / Rice Flakes Plain - 1 Packet
  • Peanuts - 1/4 cup
  • Oil - 2 tsp
  • Dalia (Roasted Bengal Gram) - 4 tsbn
  • Desiccated Coconut - 2 tsbn
  • Salt to taste
  • Citric Acid - 1/4 tsp (optional)
  • Red chilli powder - 1tsp (acc to taste)
  • Turmeric a pinch
  • Sugar a pinch
  • Asafoetida (hing) a pinch
  • Curry leaves - 5 or 6
  • Red Chillies - 1 or 2 pieces
  • Mustard seeds - 1/2 tsp
  • Heat a big wok. Fry flakes till crisp on low flame. Keep aside
  • Heat oil in a wok. Add mustard seeds allow to splutter, add hing, curry leaves, red chillies, peanuts, dalia, turmeric fry till peanuts are done. switchoff the flame
  • Add flakes, redchilli powder, citric, sugar, salt, coconut
  • Mix well then cool it so it will become crispy and store it in airtight box.

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Paneer Tikka Sizzler

Apology for my fellow blogger friends..i was not able to see their tasty recipes.. will update myself asap and also try out yours.

Here my new recipe which is a Starter Paneer Tikka Sizzler.....hardly 1 hr making time.
Paneer is everyone’s favourite. This is a starter dish. Marinated in a tantalizing tandoori masala grilled to perfection to serve.


For the paneer tikkas
  • 2 cups Paneer cubes(Cottage Cheese)
  • 1/2 cup Onions, Cut into medium thick wedges
  • 1/2 cup Capsicum / Bell Pepper, cut into triangle/round pieces
  • 1/2 cup Curds
  • 1/2 tsp Gram flour (Besan)
  • 1+1 tsp Ginger + Garlic paste
  • 1/2 tsp Tandoori masala
  • 2 tsps Chilli Powder
  • 1/2 tsp Kasoori methi (dried fenugreek leaves)
  • 1/2 tsp Garam masala
  • 2 tsp Chopped coriander leaves
  • 2 tsp Olive oil
  • Salt to taste
  • Combine the curds, besan, ginger - garlic paste, chilli powder, tandoori masala, garam masala, kasoori methi, oil, coriander & salt to taste and well to prepare a marinade.
  • Add the paneer cubes, onions, capsicum to it keep aside for 15 minutes
  • Heat the tawa/griddle add 2 tsb oil and saute the paneer tikkas they are all lightly roasted.
  • Arrange the paneer, onions and capsicum on skewer sticks.
Serve hot

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Paneer Bhurji With Toast

Panner bhurji is a vegetarian dish which you can have as a morning breakfast or as evening snack. Bachelors this is an easy recipe. which u can make anytime. Even kids will also love this.

  • 1 Cup Paneer grated / crumbled
  • 1/2 Cup Onions, chopped
  • 1/2 Cup Tomatoes, chopped
  • 1/2 Cup Capsicum
  • 1/2 tsp Ginger, chopped
  • 1 Green chilli, chopped or Green chilli paste
  • A pinch Turmeric
  • 1/2 tsp Oregano powder
  • 1/2 tsp Chilli powder / Paprika
  • 2 tsp Oil / Olive oil
  • Salt to taste
For the toast
  • 6 Bread slices
For the garnish
  • 2 tsbns chopped coriander leaves
For the paneer bhurji
  • Heat oil in a pan, add onions stir fry, add capsicum, add tomatoes, add ginger fry for few minutes till done
  • Add green chillies /paste, turmeric, oregano, chilli powder, salt
  • Add paneer and mix well
For the toast
  • Toast the bread slices in the toaster or tawa
How to proceed
  • Place the toasted bread slices in the plate
  • Top the paneer bhurji on the toasts, garnish coriander and serve immediately

 | Copyright © Malas - Kitchen 2008 | | All rights reserved

Herb Pasta

Usuallly i dont make pasta at home..somehow i dont like the taste when I do it at home. I love the pasta they make in the restaurents.

One day i was googling and i got this recipe from tarla dalal. Then I made up my mind fully to prepare this for evening dinner. I made it and it was simply superb taste. The combination of panner & pasta and adding herbs which is not too much spicy. Its quite simple because not too much ingredients needed and my son loved it. Try it at home if you have kids they will like this definitely.

Preparation Time : 10 minutes
Cooking Time : 10 minutes
Serves 4

  • 3 Cups cooked whole wheat pasta ( u may use whole fusilli, penne or tagliatelle)
  • 2 Cloves garlic, finely chopped
  • 2 Green chillies, finely chopped
  • 1 & 1/2 Cups paneer (Cottage cheese) cut into cubes
  • 1/2 Cup Milk
  • 1 Cup fresh cilantro or Parsley , finely chopped
  • 1/2 Cup fresh basil leaves, finely chopped
  • 2 tbsn cream
  • 1 tbspn butter
  • salt to taste
  1. Cook the pasta in the water and salt & drained keep aside
  2. Heat the butter in a pan add the garlic and green chillies
  3. Add the paneer cubes and stir for some time
  4. Add all the remaining ingredients and mix gently
  5. Mix the pasta, stir gently and serve immediately

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Phool Gobi Aur Mutter Ki Curry

I was on Long vacation... its been many days since I saw my fellow bloggers posting so many recipes will update mine asap. Today i am posting this phool gobi aur mutter ki sabzi / Cauliflower And Peas Curry. This is very familiar sabzi best for roti's. This curry with the touch of coconut gives a fabulous taste.

Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves - 6

  • 2 Cups cauliflower , divided into small florets
  • 1 Cup green peas, boiled
  • 2 bay leaves
  • 2 tomatoes
  • 2 tsp fresh curds / yogurt
  • 2 tbsp chopped cashewnuts
  • 1/2 tsp sugar
  • 3 tbspn ghee or oil
  • Salt to taste

To be ground into a paste :
  • 1 Onion, chopped
  • 2 tbspn grated cocont
  • 2 garlic cloves
  • 2 tsp Coriander seeds / dhaniya
  • 2 tsp Cumin seeds / Jeera
  • 1/2 piece ginger
  • 2 tsp poppy seeds / Khus Khus
  • 5 Red Chillies


  1. Boil the tomatoes in the water or microwave. Blend into a puree
  2. Heat the ghee or oil, add cauliflower florets and gently fry for 5 to 8 min. Remove and keep aside
  3. In the same ghee, add bay leaves and paste and fry for few minutes
  4. Add the tomato puree and curds and fry for 2 to 3 minutes.
  5. Add the cauliflower, green peas, cashewnuts, sugar, 1/2 cup of water and salt and cook for 10 minutes until the vegetables are soft.
Serve hot.

Recipe Source : Tarla Dalal

 | Copyright © Malas - Kitchen 2008 | | All rights reserved

Chutney Pudi / Chutney Powder

 Chutney pudi all of you know south indian famous powder.. can be had with dosa , idli .. it matches any tiffin... also goes along well with white rice (hot plain rice with 1 tsp oil n chutney powder ) and there are many variations for this powder in differnt houses .... in differnt states.

  • 2 cups (100 grms ) Chana dal / Bengal gram / Kadale bele
  • 1 Cup (50 grms) Urad dal / Black gram / Uddina bele
  • 1 & 1/2 cups - Red chillies (dry) or (Byadagi chillies)
  • 1/2 Cup Curry leaves / Kari Baavu soppu
  • 1 Cup Dry Grated Coconut / Dessicated / Kobri
  • Tamarind Paste(2 tbspn) or soaked chunks / Huli (1/2 cup)
  • 1/2 tsp Asafoetida / Hing / Ingu
  • Jaggery / Bella to taste
  • Oil - 5 tsbn
  • Mustard seeds - 1/2 tsp
  • Heat wok / pan roast bengal gram & black gram till light golden color. Make a nice powder and keep aside
  • In the same wok roast chillies on low flame & keep aside
  • Wash the curry leaves and dry fry for few minutes & keep aside
  • Fry coconut for few seconds on low flame
  • Mix all with salt (to taste) and make a nice powder using mixer / blender and keep aside
  • Heat oil in a small pan add mustard seeds allow to splutter then add tamarind Paste OR tamarind chunks soaked and pressure cook and add it into the pan. Mix well in the oil & remove from the flame, cool it and Mix with powder by hand or blend once it will mix properly along with jaggery & hing.
Serve with dosa,idli

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Vegetable Puff

Check out this from one of my snack lists. It came out awesome. This you will get it in a Bakery especially in India. This is a very popular evening snack. Its healthy & as well as heavy. When i was making this i remembered my childhood days when we used to go out to bakeries to eat this. Everyday we need some snack in the evening. Thought to try it. My son loved it a lot. Its Crispy and a with mixture of potato & mixed veggies.

  • Puff Pastry Sheets - 1 packet ( available in the freezer section of most grocery stores or supermarkets)
  • Potatoes - 6 boiled & mashed
  • Onion - 1, chopped
  • Green Peas - 1/4 cup boiled
  • Carrots - 1/4 chopped boiled
  • Green chilli paste or green chillies, chopped - 2 or 1 tsp
  • Ginger chopped - 1 tsp
  • Red chilli powder or paprika - 1 tsp
  • Garam Masala - 1 tsp
  • Turmeric a pinch
  • Oil - 2 tbsp
  • Salt to taste
  • Jeera seeds - 1/2 tsp
  • Lemon Juice (if req)
  • Coriander leaves, chopped
  • Take out the pastry sheets from the freezer, keep it normal temp about 45 mints
  • In the meanwhile prepare the curry. Heat oil in a wok / kadai, add jeera seeds when they sizzle, add onions fry till done
  • Add turmeric, green chillies or paste, ginger, mashed potatoes & peas, carrot & mix well
  • Add salt, chilli powder, garam masala mix well
  • Add lemon juice and garnish coriander leaves. Keep aside
  • Cut the pastry sheets into rectangle shape and fill in the 2 or 3 tsbn potato mixture in the one side of the sheet and cover the other side with the help of water
  • Preheat the oven at 400F and place the puffs in baking tray for about 30 minutes till golden color & crispy
Serve hot with ketchup or chutney
| Copyright © Malas - Kitchen 2008 | | All rights reserved

Sev Dahi Puri

Again Mouthwatering Chaat Sev Dahi Batata Puri and Sev Batata Puri. This is specially i have made a bit differently which gives a different taste too. In mysore, there is a chaat house near my house. This recipe resembles the chaat from that chaat house. We used to go and have eat very often in that chaat shop. If you have made Masal Puri(Recipe is here), use the masala on top of mashed potatoes and put in all the ingredients one by one to the puri. later put dahi, sev and coriander to garnish.Tastes really good , try it out ....I feel the picture hasn't come out so well, but you gotta try the taste... if you have leftovers masala puri masala, you can use again on some other day in Sev Dahi Puri OR You can make normal one like mashed potatoes, onions, dahi, chutneys, sev. Used to have this Sev Batata puri in mumbai regularly.


  • Puffed Puri / Pani Puri -Puri's - 1 packet(Available in indian grocery store)
  • Mashed Potatoes
  • Finely chopped Onion
  • Masala Puri (Masala)
  • Dahi / Yogurt / Curds
  • Green Chutney Or Mint Chutney
  • Sweet Tamarind Chutney
  • Salt
  • Chaat Masala
  • Jeera powder
  • Red Chilli powder
  • Fine Sev
  • Coriander / Cilantro, chopped
  • Take a puri's which have puffed
  • Make a hole on one side with thumb finger
  • Arrange the individual puris in the serving plate
  • Fill in bit of mashed potatoes, masala puri's masala 2 tsp, onions
  • Pour curds / dahi and sprinkle salt, chaat masala, red chilli powder, jeera powder, tamarind chutney, chilli chutney
  • Garnish sev & coriander
  • Serve immediately
| Copyright © Malas - Kitchen 2008 | | All rights reserved

Curry Pudi / Powder

Curry pudi is not a curry or gravy powder. This is completely different this is nothing like chutney powder.. Have it with hot plain rice & salt with 1 tsp oil. along with rasam dal. Amazing taste . If you get bored to make rasam, koottu, sambar etc., OR if you have gone out and come back home hungry but bored to make something this pudi/powder will be ideal. Just have this with plain rice . But unlike chutney powder this curry pudi/powder is not suitable for dosa , idli. I usually prepare this and store it. When i get bored to make do some elaborate cooking :). Just i will have this with some rice. Simple life ... Simple food...

  1. Chana Dal / Bengal Gram(split) - 1 cup
  2. Urad Dal / Black Gram (split)- 1 cup
  3. Moong Dal / Green Gram (split) - 1 cup
  4. Toor Dal / pigeon peas (split) - 1 cup
  5. Fenugreek Seeds - 1 tsp
  6. Black Peppercorn - 1/4 tsp
  7. Coriander Seeds - 1 tsp
  8. Jeera - 1 tsp
  9. Red Chilli - 5 to 6
  10. Curry leaves - 1 cup
  11. Salt to taste or (1 tsbn)
  • Heat large wok , fry all the above dals / lentils till golden color. Transfer to other plate or bowl
  • Then fry all the above spices except curry leaves. Transfer to bowl
  • Wash the curry leaves and pat dry with a kitchen towel. Then fry the leaves
  • Mix all the fried ingredients and make a nice powder in the mixer and add salt mix well.

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Kobri Obattu

Kobri Obattu is just like dry coconut sweet pancake but it is crispy and good for health too there is not much of oil/ghee in it . This word is derived from kannada. The recipe for this is quite easy & simple . It is also one of my favorite sweets . This sweet usually made during festivals. You can store this for more than a week in the airtight containers. This sweet can be had any time, just as snacks during tea time or also can be served as a dessert after lunch / dinner. 

    Ingredients for kobri Sakare / Coconut Mixture
    • 1 cup Dry grated coconut
    • 1/2 cup Sugar Powder
    • 1 tsp elachi / Cardamom powder
    Ingredients for obbattu dough
    • Maida flour - 1/2 cup
    • Chiroti Rave - 1/4 cup
    • Vanaspati Ghee or Butter - 5 tbsp
    • Pinch of Turmeric
    Method of kobri sakare
    • Fry coconut a bit. cool itadd sugar powder & elachi powder mix well and keep aside
    Method for dough
    • Mix the above dough ingredients. Sieve the dough well it just chapati
    • And make a small dough balls
    Method for Obattu
    • Roll it (size should be poori) with the help of maida flour
    • In the centre put 2 tsp of kobri sakare mixture and cover the edges and roll it flat
    • Then heat the tawa place obattu roast on low flame. Cook both the side
    • It will turn on golden color
    • Repeat the same for the rest of rolls
    • Cool it and keep it in the air tight containers
    Tip : To Crispy Obattu : Sieve well for 10 to 15 butter or dalda ghee and sugar and pinch of turmeric add 1/4 cup of chiroti rava (Small sooji rava) sieve well and add flour again sieve well and keep aside for 2 hrs and make obattu see the above instructions.

    | Copyright © Malas - Kitchen 2008 | | All rights reserved

    Sev Usal

    Sev Usal " is taken from Mansi Desai's blog Fun and Food. I tried it yesterday evening for snacks and it had a wonderful taste. 

    MEME # 2

    I have been tagged for a MEME by Food with a Pinch of Love from Skribles. Thank you

    1. Last movie u saw in a theatre?
    Kung Fu Panda – was really good movie

    2. What book are u reading?
    Not reading any currently.

    3. Favourite board game?
    Scrabble, Monopoly

    4. Favourite magazine?
    Femina, Womens Era, FilmFare

    5. Favourite smells?
    Cardamom, Sweet Mangoes, Mallige(Jasmine)flower

    6. Favourite sounds?
    Piano, Flute, Tabala

    7. Worst feeling in the world?
    When somebody very close hurts

    8. What is the first thing you think of when u wake?
    First god & then Coffee :)

    9. Favourite fast food place?
    Mumbai: Jhama in Vashi, Pav Bhaji Stall in Mahim, Pizza Hut, Shanti Sagar in Bangalore

    10. Future childs name?
    Will think of it in future …

    11. Finish this statement—’If I had a lot of money I’d’
    Start to make a list of things which i want to spend it on

    12. Do u drive fast?

    13. Do u sleep with a stuffed animal?
    If you can call my husband one…

    14. Storms–cool or scary?
    Cool If i am watching it on tv & scary if iam really out there …

    15. What was your first car?
    Hyundai Tucson (SUV)

    16. Favorite drink?
    Vanilla Milkshake, hot filter coffee,

    17. Finish this statement-If I had the time I would…
    Based on my current addiction probably i would work more for my blog

    18. Do you eat the stems on broccoli?
    No i dont like broccoli

    19. If you could dye your hair any other colour, what would be your choice?
    No hair coloring for me

    20. Name all the different cities/towns u have lived in?
    Mysore, Sandur, Mahim, Vashi, Thane, Edinburgh, London, New Jersey, New York.

    21. Favourite sports to watch?

    22. One nice thing about the person who sent this to you?
    Skribles know her through from blog. She has a wonderful blog and would love to know more about her.

    23. Whats under your bed?
    I have to check now !!

    24. Would u like to be born as yourself again??
    I think i would prefer some change

    25. Morning person or night owl?
    Surely a Night Owl

    26. Over easy or sunny side up?
    Sunny side up.

    27. Favourite place to relax?
    My bedroom

    28. Favourite pie?
    Never had one

    29. Favourite icecream flavour?
    Pista & Vanilla with Nuts

    30. Of all the people u have tagged, who is the most likely to respond first?


    Happy Cook


    My First MEME is Here

    Maanga Thokku / Maavina Kaayi Thokku

    It is called "Maanga Thokku" in Tamil and "Maavina Kaayi Thokku" in Kannada. This is similar like Mango pickle but we use grated mango for this. It is prepared using green sour mangos (kairee's)This thokku usually prepared in mango season but a very tedious process because we have to grate the mango using the hand grater. I had asked my mom for this recipe. She asked me to grate the mango but me being not so cut out for grating mangos by hand was thinking of an alternative and suddenly got an idea ... i peeled & cut the mangoes and removed the seed. Then i made medium size pieces and grated / shredded them in the food processer. It was damn easy this way and i immediately called my mother and said her to do it like this from next time onwards :)). Then finally i made this awesome hot & spicy.. This is will suitable with hot plain rice with 1 tsp oil, or also good with Chapati, paratha, etc.,

    • Sour, Raw Mangoes - 5 to 8
    • Byadgi Red Chillies (dry) - 50 grms (i used Southindian chilli)
    • Fenugreek seeds / Menthya - 2 tsp
    • Oil - 2 cup
    • Sea Salt to taste
    • Jaggery grated - 2 tsp (as per taste)
    • Mustard seeds - 1/2 tsp
    • Asafoetida / hing - 1/2 tsp
    Method for Masala powder
    • Dry roast the fenugreek seeds first.
    • Then fry chillies.
    • Make a nice powder in the mixer


    • Grate the mangoes
    • Heat heavy bottom pan/wok add oil
    • Add mustard seeds, hing, allow to splutter
    • Add mangoes slowly. Cook the mangoes in the oil on low flame. Stirring occasionally then add jaggery stir well
    • Once finely cooked. Cool it
    • Add powder and heat up again on low flame. Mix properly. remove from the flame
    • Add sea salt and mix well & cool it
    • Cover the lid to the thokku outside(normal temp) for one or two days
    • After 2 days saute well and then transfer into the glass jar, keep Refrigerate
    | Copyright © Malas - Kitchen 2008 | | All rights reserved

    MaSaLa PuRi | Masala Puri

    This time I have tried a different version of Karnataka Style Chaat item i.e, Masala Puri. I have already posted "Masala Puri " some time back. You can find that post here Masala Puri This one i have tried it has a different taste and look. Masala Puri has always been one of my favourite Chaat items. This is the typical one which I have tried here. This type can be found in roadside stalls. . Atleast here in US we have to make these at home only. So i will make both the recipes based on the ingredients i have in my kitchen . 

    Ingredients for the Ground Masala Paste

    • HuriKadale/Hurgadle, Puffed gram, Dalia - 1/4 cup
    • Cinnamon sticks / Chakke - 2 - 3 small sticks
    • Clove / Lavanga - 4
    • Red Chillies (dry) - 4
    • Poppy Seeds / Gasgase - 1/2 tsp
    • Coriander seeds / Dhania - 1 tsp
    • Jeera - 1/2 tsp
    • 1 cup water
    • Salt to taste
    Method to Ground Masala Paste
    • Make a powder of all the above ingredients except water & salt.
    • Then add water and blend it again for a smooth batter
    • Transfer into the pan. Add salt and bring to boil for 5 - 8 min(if it is too thick add one more glass of water. Consistency should be medium thick(Just like dosa batter)) keep stirring so that it wont stick into the pan.
    • Papdi Puri - 10 to 20
    • Green peas (frozen or dried soaked overnight) (normally i use frozen peas)
    • Large Onion - 1, Finely chopped
    • Carrot - 1 Grated
    • Tomato - 1 Finely chopped
    • Potato / Aloo - 4 boiled & mashed
    • Coriander leaves / Cilantro - Finely Chopped
    • Fine Sev
    • Green Chutney
    • Sweet Tamarind Chutney
    • Yogurt / Curds (if required)
    • Black Salt
    • Lemon Juice
    • Soak the Dried peas overnight. Then wash the soaked peas and pressure cook with enough water for about 3 whistles. Keep aside
    To Serve
    • Crush the papdi onto a plate
    • Top with mashed potato & Peas
    • Pour a laddle full of Masala
    • Top with onions, carrots, tomatos on one by one
    • Sprinkle with green chutney, sweet chutney, yogurt, black salt, chaat masala, lemon juice on one by one
    • Top with sev
    • Garnish coriander & Serve 

    | Copyright © Malas - Kitchen 2008 | | All rights reserved

    Malaka Pudi (Rasam Powder)

    Since longtime i was planning to post all Masala pudi's / Powders. Somehow i couldn't now I will post one by one every month. Malaka pudi is nothing like Rasam Powder. But it has a touch of Iyengar taste. This pudi / powder is very difficult to prepare from scratch. Need to take all the ingredients very propotionatly and fry it. Later grind it hufff... tedious process isin't?? Well, in the good old days my paati / grandma she used to do it with lot of effort and patience she used hand flourgrinder. After that, my mother goes to shops where machine flour mill are installed. But, Today's generation need something more easy and fast to suite the current lifestyle . Of course in the grocery store u will get all the ready made products. Nothing is so difficult as our paati or mom's generations right!!! we are so lucky. Okay let me get into the recipe of this Malka Pudi/ Rasam Powder.My mom taught me to use another method instead of readymade products. I Will be posting both methods now. 

    Ingredients to Original Rasam Powder

    • Byadgi chillies (Red Dry Chillies) - 125 grms
    • Guntoor chillies - 125 grms
    • Dhaniya - 250 grms
    • Fengugreek / Menthya seeds - 125 or 100 grms
    • Jeera seeds - 100 grms
    • Peppercorns - 100 grms
    • Mustard seeds - 100 grms
    • Asafoetida / hing - 2 tsp
    • Curry leaves - 1 stalk (wWashed, sun dry, dry fry)
    1. Heat wok/kadai, dry fry on each single ingredients (except chillies) on medium flame
    2. For chillies add 1 tsp oil and fry it.
    3. Then blend the all dried ingredients and make a nice powder in the mixer or flourmil.

    Ingredients to Instant Malaka Pudi (Rasam Powder)
    • Dhaniya Powder - 200 grms
    • Red Chillies (dry, I prefer southindian chillies, roast and make a nice powder in a mixer) - 100 grms
    • Jeera Powder - 50 grms
    • Pepper Powder - 50 grms
    • Mustard Powder - 25 grms
    • Fengugreek / Menthya seeds - 50 grms( roast the seeds on low flame and make a nice powder in the mixer)
    • Asafoetida / hing - 5 grms
    • Curry leaves 2 stalk (wash and roast it in a low flame and make a nice powder)
    • Roast these powder little bit: dhaniya powder, jeera powder, mustard powder, pepper powder.
    • Mix all the powders.
    • Blend in a mixer everything so that it will mix properly.

    | Copyright © Malas - Kitchen 2008 | | All rights reserved |