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