Some of my blog viewers and friends have suggested that i haven't posted Gojju in my kitchen world. So I have made simple gojju..anybody can easily prepare this...more useful for cooking learners/bachelors etc., this will match with hot plain rice Or chapati Or roti. And also it will be more useful for lunch boxes.

This gojju can be done with onion-tomato-capsicum combination, or can do with spring onions / eggplant (brinjal)/ okra (ladies finger) / plain tomato / plain onion gives a very good taste.


  1. Onion - 1 cup, chopped
  2. Green Capsicum / Bell Pepper - 1/2 cup, chopped
  3. Tomato - 1 cup, chopped
  4. Tamarind paste - 1 tsp
  5. Jaggery - 2 to 3 tbsp (add jaggery to sweeten the taste accordingly)
  6. Rasam powder - 1 tbsp
  7. Salt to taste
  8. Water - 1 & 1/2 cup
  9. Oil - 2 tsp
  10. Mustard seeds - 1/2 tso
  11. Asafoetida / Hing - 1/4 tsp
  12. Chana dal - 1 tsp (optional)
  13. Curry Leaves - 1 stalk
  14. Rice flour paste - 2 tsp (Water + Rice flour)

  1. Heat oil in a pan, Add mustard seeds, allow to splutter. Add hing, curry leaves
  2. Add chopped onion, capsicum stir fry, till they are well cooked.
  3. Add tomato stirfry.
  4. Add water boil for few minutes
  5. Add rasam powder, tamarind, salt & Jaggery. Bring to boil.
  6. Add rice flour paste(for thickness) stir well, till it becomes a semi thick.
  7. Serve hot

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

Butter Naan With Paneer Kofta Curry

Butter naan is my first tried recipe in my college days. Now a days i am more addicted to my blog. I am always thinking about what new to put in it. Sometimes i feel guilty becoz of my addiction to blogging. I feel why am I so much involved in this, but the next moment I think about which all recipes i have not added :). Thanks to my husband and my little son's support in whatever I do.

Naan is like chapati, here it is called indian bread. It is made of maida.(plain flour)In indian restaurants they are cooked in a tandoor ( oven ) . You will get more info about naan in Wiki. I make it in a wok (Kadai). It comes out like naan. Then i thought as to what to make for the gravy as a curry dish. I like Paneer very much and so does my sister !!! So checked out in Tarla dalal's recipe book and found Paneer Kofta Curry. I felt this was a suitable combination...I added a few extra ingredients (my own additions) .


- Butter Naan
  • Maida / Plain Flour - 6 cups
  • Milk - 1 cup
  • Curds / Yogurt - 1 cup
  • Baking Powder a pinch
  • Salt to taste
  • Sugar a pinch
  • Mix all the above ingredients. Knead the dough for atleast 5 minutes, close & keep it for 5 to 6 hrs
  • Knead again & divide the dough into 10 medium size balls.
  • Roll out into dough & make a ovel or round shape with the help of flour.
  • Cook them on a kadai / wok. Fry on both the sides.
  • Remove naan from the kadai & brush with the butter and serve.
  • Repeat for the remaining dough balls.

- For the koftas
  • 1 cup Panner (Cottage Cheese) grated
  • 1 tbsp Maida / plain flour
  • A pinch baking powder
  • 2 green chillies, chopped
  • 2 tbsp coriander chopped
  • Salt to taste
For the gravy
  • 4 tomatoes
  • 1/2 cup Milk
  • 1/4 cup cream
  • 1 tbsn kasuri methi
  • 1 tbsn oil
  • 2 tsp Kitchen King Masala

To be ground into a paste
  • 1/4 onions
  • 2 garlic cloves
  • 2 tbsn cashews, soaked
  • 2 green chillies
  • 2 dry red chillies
  • 2 tsp coriander seeds / dhania
  • 1 tsp cumin seeds / jeera
  • A small piece ginger
  • 2 cloves / laung
  • 1" cinnamon stick / dalchini
For the garnish
  • 2 tbspn chopped coriander leaves

For the koftas
  • Mix panner, maida, baking powder, chillies, coriander & salt. Make a doughShape into small rounds and place them on a greased microwave safe plate. HIGH for 45 seconds and keep aside or deep oil fry.
For the gravy
  • Pierce the tomatoes. Place in a microwave safe dish bowl. Cook for 4 to 5 minutes
  • Blend the tomatoes to a smooth Puree. Keep aside
  • Heat oil in a wok / pan. Add ground paste stir for few minutes. Add tomato puree stirring for 5 minutes. Add kitchen king masala powder, milk, cream, kasuri methi & Salt Stir. Boil for few minutes. Remove from the flame.

How to proceed
  • Just before serving add the koftas to the gravy.
  • Serve hot garnished with the coriander

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

Mango Milkshake With Ice Cream

It has a delightful .....


  • Mango Fruit pulp (peeled and diced into small pieces ) - 2 cup
  • Vanilla Ice Cream - 1 scoop
  • Whole Milk - 1/2 cup
  • Sugar (According to taste)
  • Ice Cubes - 2

  • Blend the above ingredients. Make a smoothie
  • Serve with 1 scoop of ice cream on top of the milkshake.

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


This is a Maharastrian traditional dish. This is a unique combination. Normal combinations with puri would be puri - bhaaji, puri - chutney, puri - sago, puri - channa masala.

We had a brunch today, Puri - Aamras, a great combo.

Aamras Ingredients :

  • Mango fruit pulp - 5 cups
  • Whole Whip Cream - 1 cups
  • Sugar - 1 cup (Adjust as per taste)
  • Elaichi powder / Cardamom powder - 1/2 tsp (optional)


  • Blend the above ingredients. Make a puree. Refrigerate it OR Can be served as it is.
  • Serve with Puri.
Poori recipe is here

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

Manga Ogare

Wish You And Your Family a Very Happy UGADI !!!

Manga Ogare / Mango Rice / Mavina Kai Chitra anna


  • Raw Mango - 1 cup
  • Salt to taste
  • Green chillies - 4
  • Curry leaves - 1 stalk
  • Peanuts - 10 tsp
  • Mustard seeds - 1 tsp
  • Chana dal - 1 tsp
  • Urad dal - 1 tsp
  • Turmeric a pinch
  • Hing / Asafoetida - 1/2 tsp
  • Oil - 1/4 cup
  • Grated Coconut - 1/4 cup
  • Chopped coriander leaves - 2 tsp

For the Paste :

Grind the mango, coconut & green chilles (do not add water)

Method :

  1. Make a rice in the rice cooker or pressure cooker
  2. Heat oil in a large wok
  3. Add mustard seeds allow to splutter, add chana dal, urad dal, hing, curry leaves, turmeric, one after the other fry till golden
  4. Add peanuts stir fry till golden color. Switch off the flame
  5. Add Rice , allow to cool a bit. Add ground paste, salt
  6. Mix well, garnish coriander leaves
Serve hot
| Copyright © Malas - Kitchen 2008 | | All rights reserved


Few days back, I got an offer for arusuvai from asha. I accepted this chain. I am always welcome to make friends. I was so excited as to what will she send me??

I got the package...You know what, as i opened the package i could smell the lovely aroma of masala powder called "Puli Koddel" and "The Red Carpet" Book and a beautiful card. Thank you so much asha...

I googled to find as to what I could make from this powder. I got a few recipes for puli koddel gravy only.. But asha also had given me a similar kind of recipe. I have prepared asha's recipe...This recipe is from her mother.
Puli Koddel is a gravy side dish from Mangalore. A very simple dish. This you can make it AshGuard Or Cucumber Or Vegetables. If you use the powder for thicker gravy, you can serve it with chapati's .

I had never tasted this before. Ummmmm love to eat with hot plain rice :) i enjoyed it on my lun ch. My husband also liked it.

I will forward this arusuvai friendship chain to Ramya from Maneadige . Thank you for accepting this chain.

  • 1 cup Cucumber
  • 1&1/2 tsp Puli Koddel powder
  • 1 cup water
  • Salt to taste
  • Tempering :
  • Ghee or Oil - 4 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin Seeds - 1 tsp
  • Red chillies - 2
  • Curry leaves
  • Hing a pinch
  • Garlic (optional)
Method :
  1. Take a pan. Heat oil, add mustard, cumin, red chillies, curry leaves, hing. One after the other.
  2. Add 1 cup water mixed with enough tamarind paste, salt, coriander leaves and cook until raw smell goes.
  3. Add puli koddel powder powder. Stir
  4. Add cubed cooked cucumber and simmer for few minutes. Until gravy thickens a little.
  5. Serve with rice or chapati's
Recipe Source : Asha
| Copyright © Malas - Kitchen 2008 | | All rights reserved