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Stuffed Kathrikaai

>> March 25, 2008

Kathrikaai in Tamil, Baingan in Hindi, Aubergine in English, Badanekaai in Kannada
I tried & it came out very well....It is just like yengai ( a Karnataka dish but prepared in a simple way) ... Suitable for hot phulkas / chapati's

 photo IMG_5838_zps2726ea85.jpg

  • Small Eggplants / Katharikaai - 8 to 10
  • Yengai Powder - 10 to 15tsp
  • Salt to taste
  • Oil - 1/4 cup
  • Mustard seeds - 1 tsp
  • 1 strand curry leaves
  • Asafoetida / Hing - 1/4 tsp
  • Tamarind paste - 1 tsp
  • Jaggery - 1/2 tsp
  • Wash the kathrikaai / baingan and slit the 4 sides
  • Take a bowl mix yengai powder and salt. Fill it in the kathrikaai
  • Place it in the pressure cooker. Cook for one whistle.
  • Heat wok add oil. Add mustard seeds, curry leaves, asafoetida
  • Add kathrikaai. Cooked in the oil well.
  • Add 2 tsp yengai powder, salt to taste, tamarind paste, jaggery & stirfry
  • Ready to serve
Update : Based on all the comments i got for this recipe i would like to share that Yengai powder is nothing like Vangibaath powder. I prepared this at home.
I will be adding all masala powders recipes to my blog shortly.
| Copyright © Malas - Kitchen 2008 | | All rights reserved


Tilwale Aloo Palak

>> March 13, 2008

This is recipe is from sanjeev kapoor. Its simple &  best to take for lunch boxes. Suitable with phulkas and roti's...

  • Palak Leaves / Spinach - 3 cups (Finely chopped)
  • Aloo / Potato - 2 Cups (Boiled & Grated or Chopped)
  • Salt to taste
  • Curds / Yogurt / Dahi - 1/2 ladle
  • Dhaniya Powder / Coriander Powder - 2 tsp
  • Jeera Powder / Cumin Powder - 2 tsp
  • Haldhi / Turmeric - 1/4 tsp
  • Green chillies - 4
  • Hing / Asafoetida - 1/4 tsp
  • Jeera Seeds / Cumin Seeds - 2 tsp
  • Roasted Til / Sesame Seeds - 4 tsp
  • Oil - 5 tsp
  1. Heat oil in a pan, Add jeera seeds, green chillies, hing, aloo, and salt & Stir.
  2. Add Palak & Cover the lid to cook them.
  3. Add turmeric, dhaniya powder, jeera powdeer, dahi, stir fry
  4. Add roasted sesame seeds & Mix well
  5. Transfer to serving bowl.
Ready to serve hot

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


Vada Pav

>> March 11, 2008

Vada Pav. This is very popular roadside snack in bombay (mumbai),Maharastra. It is referred to as Bombay Burger. When i was in mumbai few years back. I was so impressed with this snack (Aloo bonda in a bun). Almost every evening myself and my husband used to eat chaats includes vada pav outside. Later when we moved to UK and then to US i started to do it at home. But one thing is that the taste is different from the road side eateries (junk food stalls) :-). Not sure why... But it is still very tasty to eat as a snack.

 photo VadaPav1_zps1c013151.jpg

Batata Vada (Aloo Bonda) (click here for the recipe).
Pav / Bread rolls ( available in the grocery store )
for Sprinkling
Green chilli chutney & Chutney Powder
  1. Heat griddle / tawa grease the butter & shallow fry the pav on the both sides. Remove & keep aside
  2. grease the green chilli chutney on the other side. Aagain another side grease chutney powder. In between the pav, place the vada.
Sending my 2nd entry to Sia's Ode to Potato

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



>> March 07, 2008

I have been an active Foodie Blogger for more than 1 year. I have also participated in a number of Round-ups. I have always wanted to do an event myself and i have wanted to move away from the traditional idea for an event i.e., basing the event on a vegetable or fruit or spice. Actually if we realise, we might be running out of vegetables / fruits / spice for events. :-)

One day when my 2 year old son asked me to make his favourite dish (potato pop) , of course in his own language. I thot every mom / aunt out there would have some special / unique dish which their kids / nephews / nieces would love and even others in the foodie blog circle would love to hear about. That is how the "Kids Food Event" came into being. When i told about this to my husband although he was encouraging he was not sure about the response I would get for this event. He even warned me about it. I was also a bit sceptical announcing the event. But I am glad to say that the responses have crossed my own expectations. I thank all the people who have participated in the event and have made it a success. I am quite happy & proud to do the round-up of my first event.

Potato Pulav from Siri's Corner (Siri)

Tomato Rice from Siri's Corner (Siri)

Dhokla + Pizza from Enjoyindianfood (Meera)

Marie Biscuit Chocolate from For The Cook In Me (Nags)

Spicy Potato Roast from Cooking 4 All Seasons (Srivalli)

Masoor Dal Pulao / Red Lentil Rice from DK's Culinary Bazaar (Dhivya)

Noodles - Kid - Friendly from Ruchii (Madhu)

Apple Cheese Sandwich from Ruchii(Madhu)

Whole Moong Cutlets from Simple Indian Food (Easy Craft)

Strawberry Banana Smoothie from Telugu ruchi (Uma)

Moong Dal Chilla/ Spiced Lentil Crepes from Archana's Kitchen (Archana)

Top Ramen Curry Noodles from SnackORama (Hima)

Bread and Vegetable Tikkis from Sunita's world (Sunita)

Steamed Pita from Heaven's Garden (Suman)

Corn in Potato Cups from Creativesaga (Sowmya)

Eggless Pomegranate Apple Walnut Muffins from My Diverse Kitchen (Aparna)

Veggie Soy Nuggets and Cheese Fries from Aroma hope (Asha)

Instant Mini dosas from RedChillies (Redchillies)

Sago Popcorn from Taste of Mysore (Lakshmi)

Stuffed Roti from chandrabhaga (Anusriram)

Pizza from Chandrabhaga (Anusriram)

Indian Style Pasta from Dil Se (Divya)

Kuzhi Paniyaaram Appe from Spicy Tali (Priya)

Neyyappam - Rice Pancake from Spicytasty (Nithu)

Parotas from Fusion (Renuka)

Healthy Oats Porridge from Home Cook Recipes (Lavanya)

Idiyappam Sevai from Spice Club (Cham)

Sago Puttujavarasi from Dhivyaskitchen (Dhivya)

Chundal from Luvgoodfood (Jayashree)

....and Finally My Entry

Cheesey Potato Pops

Ragi Dose

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


Tandoori Aloo

>> March 05, 2008

Tandoori aloo tossed in a spicy mixture. You can serve this dish with your main course or snack.

 photo TandooriAloo_zps020b01fc.jpg

  1. Baby potatoes (Red or white) - 1/2 kg
  2. Salt to taste
  3. Oil - 2 tsp
  4. Kasoori methi - 1/2 tsp
  5. Cream - 1 tsp
  6. 4 or 5 Green chillies
  7. Ginger - 1/4 inch
  8. Garlic - 1 clove
  9. Jeera powder - 1 tsp
  10. Dhaniya powder - 1 tsp

Method :

  1. Wash the potatoes, pierce them in the fork, place them in the microwave. Place a glass of water in the centre so that the potatoes doesnt get wrinkled. Cook them for 10 minutes. Cool it and cut the potatoes into 1/2.

  2. Grind the ginger, garlic, jeera powder, dhaniya powder, chillies & make a smooth paste.

  3. Heat oil in a frying pan

  4. Add ground paste & salt fry it.

  5. Add potatoes, kasoori methi, cream. Stri fry

Server hot

Sending this to Sia 's Ode to Potato

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


Hurrayyyyyyyyy !!!

>> March 04, 2008

WoW !!!! An E X C E L L E N T rating for my blog. Thank you Uma.
This is simply awesome.

I would like to rate the following blogs "EXCELLENT" :

Ramya from Maneadige

Suma from Veggieplatter

Madhu from Ruchii

Rina from Rinarecipes


Thayir Vada | Thayir Vade

>> March 03, 2008

Thayir vade in tamil. Kannada mosaru vade. The recipe is same across all regions. Yesterday we had a party at home. So i had made thayir vade. :). I am reposting this recipe and the new pictures.

 photo Thayirvade_zpsb33dbb8e.jpg

 photo Thayirvade4_zps49b7ecd8.jpg

for Vadas :
  • Urad dal / Uluthuparppu - 1 cup
  • Salt to taste
  • Baking soda - a pinch
  • Curry leaves / Karvappale - few leaves
  • Coconut pieces / Thengachuru - 2 tbsp
  • Crushed roasted black pepper / Molag- 1 tsp
  • Oil - 400ml (to deep fry)
  • Curds / Yogurt / Thayir - 1 kg (beat with hand beater until smooth)
for Sprinkling 
  • Curds / Thayir - 1/2 cup (beat with hand beater until smooth)
  • Grated Carrots - 2 tbsp
  • Chopped Coriander leaves - 1 tbsp
  • Boondi / Karasev 
 Tempering :
  • Oil / Yenne - 1 tsp
  • Mustard seeds / Kadag - 1/2 tsp
  • Moongdal / Payiruthparppu - 1 tsp
  • Asafoetida / Peryangyaum - 1/4 tsp
  • Curry leaves / Karvappale - 4 leaves

Preparation :
  1. Wash & Soak the urad dal for 2 hrs
  2. Grind the thick batter(water as per req)
  3. Add soda, salt, pepper, curry leaves & coconut pieces Mix.
  4. Heat oil in a big pan. Take a small portion of the mixture. Make a hole in the centre and drop into hot oil. 
  5. Deep fry till very light golden. Remove them from the pan and place them into the Paper towel
  6. Put hot vades into hot water. Leave it for 2 minutes. Press out each vada gently between cloth or paper towel.
  7. Then put all the vadas into curds. Soak it for 1 or 2 hrs.
  8. Heat oil in a small pan add oil then add mustard seeds, asafoetida, moond dal, curry leaves fry and remove from the flame pour it into the thayir vada.
To Serve :
  1. Arrange the vadas into medium tray or bowl
  2. Beat the curds & pour the remaining curds into vadas
  3. Sprinkle grated carrots, boondi + sev and coriander leaves. Serve
 photo Thayirvade4_zps49b7ecd8.jpg

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



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