Narthanga Ogare | Sadam Hiralehannu Chitraanna

Narthanga Ogare / Hiralehannu Chitraanna (In Narthanga is a tamil word and Hiralehannu is a kannada word. It’s a type of citric fruit in English it is called Citron ( It is very sour and it is used for citron (narthanga) pickle. The citron juice is used for ogare (Spiced Rice).


  • Rice - 2 cups (Cooked) ( i've used sona masoori)
  • Curry leaves - 1 stalk
  • Cashews - 6 to 10
  • Naarthangai / Citron juice (2 no)
  • Kobri (Dry Coconut) - 1/4 cup
Tempering : 
  • Mustard seeds - 1/2 tsp
  • Asafoetida/ hing - 1/2 tsp
  • Uddhina bele - 1/2 tsp
Ingredients for Dry Powder
  • 1/2 cup Black Gram / Uddhina bele / Urad dal
  • 1 tsp Black Pepper / Menasu / Kali Mirch
  • 1/2 tsp split chickpeas / Kadale bele / Chana dal
  • 4 to 5 Red Chillies / Byadagi Kempu mensinakai / Mirchi
Method for Dry Powder
  • Fry all the ingredients and make a smooth powder. Keep aside
  • Take a pan add homemade ghee (Desi ghee) 1/4 cup on a low heat
  • Add 1/2 tsp mustard seeds, uddhina bele 1/2 tsp, cashews pieces fry till golden color, Add curry leaves.  
  • Add cooked rice, dry powder, Salt and kobri (dry coconut)
  • Then add naarthanga juice mix well and serve hot

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Papaya KadagPuli

Papaya KadagPuli is an iyengar dish. When we buy the Papaya for this dish we should pick one which is not ripe. This is so that the fruit can be cooked. Try this, It has got a very good taste sweet cum sour mixed with masala. I loved it when my mom made this. Usually kadag - puli dish is made using other vegetables like okra(bhendi), Beetroot, Cucumber etc . Making this with Papaya Fruit gives this recipe a very unique taste.

  • Papaya - 2 cups, chopped
  • Curry leaves 2 to 3
  • Tamarind paste / juice - 1 tsp
  • Jaggery to taste
Masala Ingredients
  • Coconut - 1/2 cup
  • Turmeric powder - A pinch
  • Hing / Asafoetida
  • Mustard seeds - 1 tsp
  • Red chillies - 2 or 3 (acc to taste)
  • Dalia / Roasted chana / Hurkadale - 3 tsp
  • Take a pan add 1/2 cup of water and add papaya pieces and boil it till cooked well
  • Grind the masala using a bit of water make a thick paste
  • Add into cooked papaya and bring to boil
  • Add salt to taste and add curry leaves, Stir well
  • Add tamarind, jaggery stir well ... kadag puli becomes medium thick.
  • Serve hot with hot rice, chapati

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Masala Tatte Idli & Khara Kolkotte

For both the recipes we use the same ingredients but the method is slightly different. Hence i am putting it together. Serve it hot along with coconut chutney. My mom used to make this during festivals.

The Kolkotte dish is very popular in all iyengar houses. There is also a sweet version to this. That I will post very soon .

Tatte Stand / Plate Stand

Masala Tatte Idli

Masala Kolkotte

Ingredients for Idli Batter
  • Urad dal - 2 & 1/2 or 3 cup
  • Idly rava - 2 cup

Method for idli

  • Soak the urad dal for 5 hrs and make a smooth batter in the grinder or mixer
  • Soak the rava in the warm water for 2 minutes. If excess water drainout. Add the batter and mix it well along with salt to taste. And keep aside for ferment

Masala ingredients
  • Moong dal 1/2 cup
  • Chana dal 1/2 cup
  • Coconut small pieces - 1/4 cup
  • Green chillies - 1 or 2 , chopped
  • Coriander leaves chopped
Method for Masala
  • Soak the moong dal and chana dal for overnight.
  • Grind the moong dal and chana dal make it ruff grind (not smooth)
  • Add into idli batter and add coconut pieces, green chillies, coriander leaves
  • Mix well
Method for Masala Tatte Idli
  • Add the batter in to each plate ( plate stand u will get it in india).
  • Keep it in the pressure pan do not put pressure cooker weight. It will cook in the steam itself keep it about 10min.
Kolkotte Method

  • Add the masala into the batter and mix it well.
  • Take a small size of banana leaf and put it in the little batter and fold the one side of the banana leaf and steam cook for 10 minutes

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Agase Soppu Palya / Agathi Leaf Curry

Agase Soppu as we call it in kannada is a type of leaves . In english they are known as Agathi leaves ( i found this after googling around a bit). The iron content in these leaves makes them very a healthy vegetable. There is a bit of bitterness so to overcome that we add cooked toor dal into it. This makes it a curry (Palya) like recipe . This you can be prepared for lunch and can be had with hot rice / chapatis. I have not come across these leaves in US. But we definitely you get it in india. I prepared this dish when i was on vacation in India. This curry has a very unique and good taste.


  • Agase soppu / Agathi leaves - 1 bunch
  • Toor dal / Thogari bele / Yellow Pigeon Lentil - 4 tsp
  • Salt to taste / Uppu
  • Oil / Yenne - 5 tbsn
  • Grated Coconut / Thenginakai - 2 tsp
  • Mustard seeds / Sasive- 1/4 tsp
  • Hing / Asafoetida - A pinch
  • Red chillies / Kempu mensinakai - 1 or 2, small pieces
  • Chana dal / Kadale bele / Split Chikpeas - 1tsp
  • Lemon juice / Nimbehanina rasa - 1 tsp
  • Wash the leaves, drained and finely chopped
  • Heat pan add oil , and add mustard seeds, hing, chillies, chana dal, oneafter the other
  • Add leaves and fry it in the oil till cooked
  • Add cooked dal, coconut mix well
  • Add salt and lemon juice , stir well
  • Serve hot

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Dhoddpatre Thambuli

Thambuli is a type of raita. You can have this with plain hot rice. Dhoddpatre is a kannada word for a special green leaf vegetable. Its very good for health and it is used in aayurvedic medicine. This leaf also can be home grown. There are only a few types of veggies that can be used specially for this dish. This special green leaves (Dhoddpatre) can be used only in this type of dish. I do not know of any other dish which is made using this veggie.

In English it is called Coleus Amboinicus (acc to

  • Dhoddpatre leaves - 4 or 6
  • Molag / Menasu /Black Pepper - 6
  • Jeera / Cumin seeds - 1/2 tsp
  • Grated Coconut - 4 tsp
  • Curds / Yogurt - 1 or 2 cups
  • Wash the leaves.
  • Roast the leaves. Do not roast too much just for 2 minutes so that raw smells goes
  • Roast jeera, pepper
  • Grind the roasted leaves and spices along with coconut and little bit of water make into a smooth paste
  • Add curds and salt to taste
  • Serve with hot rice

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Avarekaalu Dose / Dosa

Avarekaalu Dose / Dosa

This is one of the tastiest dosa and also my favorite. Avare kaalu is a kannada word in english hyacinth beans, Surti Papdi in hindi. This beans comes in the winter season in karnataka, india. In US, i have always bought this from the frozen section. Almost in every home in karnataka this bean is used to make some tasty dishes (Upma, Idli, Dosa, Sambar etc.,). I have choosen dosa for this bean. Enjoy and do try.


  • Avarekaalu / Hyacinth beans /Surti Papdi - 2 cups
  • Raw Rice - 2 cups
  • Udhina bele /Black gram / Urad Dal - 1 cup
  • Grated coconut - 1/2 cup
  • Green chillies - 1 
  • Coriander leaves - 1 tsp (optional)
  • Salt to taste
  • Water
  • Soak rice, dal for 5 hrs and grind along with coconut, chillies and coriander make a smooth batter ( add water, but batter should be medium thick) . Close the lid and keep it for ferment
  • Take a pressure cooker, boiled avarekaalu / hyacinth beans add 1/2 cup of water and salt to taste
  • Remove avarekaalu to cool down.
  • Add avarekalu to the dosa batter add salt and mix well.
  • Heat tava add oil / ghee
  • Pour the laddle full of batter into circular motion
  • Add oil / ghee in to the dosa. cook till dosa comes into golden brown color
  • Serve hot with chutney, pickle

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Quick Baby Corn Sabzi

Bachelors can make this. Not much ingredients and not much time needed. This is for corn lovers only .

  • Baby Corn - 1 packet (finely chopped)
  • Onion - 1 (finely chopped)
  • Tomato - 1 (finely chopped)
  • Capsicum - 1/2 (finely chopped)
  • Jeera / cumin powder - 1 tsp
  • Chilli Powder - 1/2 tsp
  • Garam Masala / Kitchen King Masala powder - 1 tsp
  • Oil - 2 tsbp
  • Salt to taste
  • Lemon juice - 1/2 tsp
  • Coriander leaves to garnish
  • Boil the corns and keep aside
  • Heat the oil and gry the onion. Add the baby corn and capsicum and fry for 3 minutes
  • Add tomatoes and fry again
  • Add the jeera powder, chilli powder, garam masala powder and salt. Mix well and cook for few minutes.
  • Garnish lemon juice and coriander leaves
Serve hot

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Paneer Fritters / Pakora

Yet Another Paneer recipe.... Paneer lovers this is for you. Paneer fritters hot and spicy to have in the rainy season. Hope this will be helpfull to our mysore / bangalore people. They are enjoying rain finally.

  • Paneer (lowfat) - 10 long pieces
  • Besan / Gram flour - 1-1/2 cups
  • Rice flour - 1/2 cup
  • Red Chilli powder - 1 tsp
  • Salt to taste
  • Hot oil - 2 tsp
  • Ajwain Seeds - 1 tsp (crushed)
  • Mix all the above ingredients and make a smooth paste using a bit of water (consistency should be thick, just like pakora)
  • Take a each paneer pieces and dip into the batter and deep fry it in the oil. Remove and Drain on paper towels
  • Serve immediately with hot chilli sauce, mint chutney, ketchup

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Vegetable Dosa

This is the easiest of the dosa's . Good for health becoz it includes raw vegetables. You can have it like morning breakfast or evening snacks. I would say kids defintely like this and Bachelors can make this too as there is no grinding necessary.

Acutally this is my sister's recipe. She used to make this a lot. I used to make for my little one. He likes that. Everytime i made it i used to forget taking a pic of the dosa.

  • 1-1/2 cups Besan / Gram flour
  • 3/4 cup Rice flour
  • Salt to taste
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 1 Carrot, grated
  • 1 Potato, grated
  • Coriander leaves , chopped
  • Red Chili powder - 1/2 tsp
  • Garam Masala powder - 1/2 tsp
  • Jeera seeds - 1/2 tsp
  • Oil
  • Mix all the ingredients in a pan then add 2 cups of water. Mix the batter properly. Keep aside for few minutes
  • Heat a griddle / tava sprinkle oil
  • Pour a laddle full of batter and add oil and cook till brown color and flip over and cook for few minutes.
  • Serve with Ketchup / chilli sauce / Chutney

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Paneer In Tomato Gravy

This is a unique gravy. Sometime back i had got the recipe for the gravy from a tv food show. It's a kashmiri dish. Beautiful flavour with tomato puree and fenel powder. This will go well with Naan's / Roti's. This has become my favorite and fastest gravy.

  • Paneer Big Cubes - 10 Pieces
  • Tomato puree / Tomatoes - 2
  • Homemade Ghee / Desi Ghee - 2 tsp
  • Ginger + Garlic Paste - 1/2 tsp
  • Turmeric Powder a pinch
  • Kashmiri Chilli Powder / Red chilli powder - 1 tsp
  • Salt to taste
  • Jeera powder - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Kasoori methi - 1 tsp
  • Fennel powder - 1/2 tsp
  • Boil the tomatoes with garam masala and blend with a cashew nuts (2 /3) make a smooth paste/puree
  • Oil deep fry the paneer cubes, remove and soak it into luckwarm water with a pinch of turmeric and salt
  • Heat kadai / pan add ghee
  • Add ginger garlic paste
  • Add tomato puree, chilipowder, turmeric, salt, jeera powder, garam masala, kasoori methi & fennel powder. Add oneafter the other
  • Bring to boil if it too thick add little water and boil
  • Add paneer and serve hot with roti's

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Methi - Palak In Coconut Gravy

The combination this methi palak uses many dishes. The same way this is the one which i loved it a unique taste mixed leaves with coconut paste. Suitable for all indian breads and simple to make.

  • Palak / Spinach - 2 cups
  • Methi / Fenugreek leaves - 2 cups
  • Paneer cubes - 1/2 cup (optional, I used in this recipe becoz gives a nice taste.)
  • Coconut, grated - 4 tsp
  • Green chillies - 3 or 4, chopped lengthwise
  • Cashews - 2 or 3
  • Ginger + Garlic paste - 1 tsp
  • Oil - 2 tsbn
  • Onion - 1, chopped
  • Tomato - 1, chopped
  • Sugar to taste
  • Jeera - 1/2 tsp
  • Salt to taste
  • Turmeric Powder - a pinch
  • Garam Masala Powder - 1 tsp
  • Lemon juice
  • Blend a Coconut and Cashwes to a nice paste. Keep aside
  • Wash the green leaves and chopped, keep aside
  • Heat oil in a pan
  • Add jeera allow to sizzle
  • Add onion stir fry, add tomato & chilli fry for a minute
  • Add chopped green leaves close the lid & allow to cook for 2 minutes
  • Add turmeric powder, garam masala powder stir fry
  • Add the coconut paste and add salt and sugar cook for a minute if it is very thick add 1/2 cup water. Bring to boil
  • Then add paneer cubes stir well. Remove from the flame
  • Add lemon juice and Serve with roti/chapati/naan

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Neeru Dose

Neeru Dose is typically Dakshina Karnataka (South Karnataka) breakfast. Neeru in kannada means "Water". Prety much a very easy breakfast. This dosa does not need any fermentation and not much time is needed you can have it as evening snacks. Kai (coconut) chutney or khara (spicy) chutney will go with this. The consistency of this dosa is very thin. The only prepartion to make is to soak the rice about 3 to 5 hrs before.

  • White rice - 1 cup
  • Coconut , grated - 1/4 cup
  • Green chilli - 1 (optional)
  • Salt to taste
  • Water to grind
  • Soak the rice and coconut for about 3 to 5 hrs
  • In a grinder add soaked rice and coconut along with green chilli ( optional, i'll add chilli for taste)
  • Add water 1 cup and grind it in a blender/grinder to a very smooth (Thin consistency)
  • Pour it into saucepan and add salt. Mix well
  • Heat tawa, spread little oil and pour the laddle full of batter
  • Put oil over the dosa and allow to cook
  • Turn over and cook for a minute and Serve with chutney

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Sarson Ka Saag

Sarson Ka Saag is a punjabi delicacy. This is my 2nd try. Loved it. I wont tell much about this saag description becoz everybody know this. One of the best popular dish in North India.
I was so impressed doing this and also while eating with naan / roti's. This saag is made of 2 green leaves i.e. mustard leaves and palak (spinach). It gives a unique taste.

 photo SarsonKaSaag_zps8a7aff74.jpg
  • Saag leaves / Mustard leaves - 1 bunch, chopped
  • Palak leaves / Spinach leaves - 1/2 bunch(2cups), chopped
  • Cornflour - 2 tsp (makai ki atta)
  • Onion - 1 , chopped
  • Ghee (homemade) - 2 tablespoon
  • Salt to taste
  • Ginger + Garlic Paste - 1 tsp
  • Green chillies - 2 or 3 , lengthwise chopped
  • Wash the leaves and add a little bit of water and cook the leaves with adding pinch of salt and sugar (so that the color of the leaves wont change ) until done.
  • Make a coarse puree in the blender
  • Heat pan add ghee and add onions stirfry
  • Add ginger garlic paste and green chillies. Stirfry for 1 minute
  • Add puree, saute well
  • Add cornflour or cornmeal & salt stir well. Stir untile saag should be thick.
  • Serve hot with Makai ki Roti Or Naan / Roti's
| Copyright © Malas - Kitchen 2009 | | All rights reserved

Gobi Ka Paratha

There are various kinds gobi paratha. Parathas are stuffed breads… I think there is no need to describe much. Very popular in north india. Healty vegetable stuffings rolled on a wheat flour. I just have with any gravy and a cup of yogurt. This is adapted / inspired by a Tarla Dalal recipe to which i have added a few other ingredients. I tried the same one of her's but somehow myself and my husband we both wanted it to be more spicy.

So for this one i have made it a bit spicy. It is very healthy meal though. Moreover my little one likes it very much.

Ingredients for Stuffing
  • 2 cups grated cauliflower
  • 1/2 tspn cumin seeds
  • 1 onion, chopped
  • 2 green chillies, chopped
  • 1 tsp Kitchen King Masala
  • 2 tbspn chopped methi (fenugreek) leaves
  • 1/2 tspn chopped ginger
  • 2 tspn oil
  • Salt to taste
Method for Stuffing
  • Heat the oil and fry the cumin seeds until they crackle
  • Add the onions, green chillies and ginger and fry again
  • Add the cauliflower and salt , sprinkle a little water and cook
  • Add the kitchen king masala powder stir fry a minute
  • Add the coriander and mix well
Ingridents for dough
  • 1 cup Wheat flour
  • 1 tspn oil
  • Salt to taste
Method for dough
  • Mix all the ingredients and all enough water to make a dough
  • Knead well and keep aside for 15 minutes. Knead well again and divide into 8 equal portions.
How to Proceed
  • Roll out each portion into a thick round with the help of a flour
  • Put 2 tbspn of the stuffing in the centre of each dough round and fold all the edges
  • Roll out again with the help of a flour
  • Put the paratha on a tava ( griddle) and cook for a few minutes, turnover on the other side and cook again. On both sides put oil or ghee
  • Repeat for the remaining parathas and stuffing.
Serve hot with Curry/ Yogurt / Pickle

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Masala Paneer Paratha

This i have had it in a restaurant in mumbai. Of course Paneer is favourite in my home. Everytime i couldnt taken a picture of the parathas..somehow i couldnt find time to take a picture. I kept on delaying it and finally took it. Paneer mixed with capsicum, i just love this combination for a paratha. Check out the recipe below.

Masala Paneer Ingredients
  • Paneer (cottage cheese) grate or crumbled - 1 cup
  • Capsicum / Green Bell Pepper - 1/4 cup
  • Red Onion - 1/4 finely chopped
  • Green chillies - 1 or 2 , chopped
  • Kasoori Methi, crushed - 1/2 tsp
  • Turmeric powder  a pinch
  • Oil - 1 tsp
  • Jeera Seeds / Cumin  - 1 tsp
  • Ginger + Garlic Paste - 1 tsp
  • Garam Masala - 1 tsp
  • Red Chilli powder - 1/2 tsp
  • Salt to taste
  • Coriander leaves , chopped - 1 tsp
Paratha Ingredients
  • 1 cup - Wheat flour
  • 1 cup -  Maida / plain flour
  • 1/2 tsp oil
  • Salt to taste
  • water to knead the dough
Method for Masala Paneer
  • Heat a pan add oil 
  • Add jeera allow to sizzle, add green chillies and ginger+garlic paste
  • Add turmeric , onions and capsicum. Stir fry
  • Add crumbled paneer stir fry a minute 
  • Add kasoori methi, chilli powder, garam masala, salt stir well
  • Add coriander and allow to cool 
Method for the dough
  • Take a large bowl and mix together all the ingredients with enough water and make a thick dough.
  • Knead the dough well and keep for 15 minutes. 
How to Proceed
  • Divide the stuffing into 10 balls and roll out each ball into rounds of equal size
  • Put 1 or 2 tablespoons of the stuffing inthe centre of each paratha and lightly fold on all the sides
  • Roll out again with the help of  maida flour
  • Put the paratha on a tava (griddle) and cook for few minutes, turn over on the other side and cook again until brown spots. On both sides apply little ghee or oil
  • Repeat for the remaining parathas and stuffing
Serve hot with sabzi  / curry / yogurt.

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Cheese And Vegetable Sandwich

Well this is a Tarla Dalal's recipe. I tried this and it came out awesome. It was all cheeseeeeey. Myself, my sister and my little one love cheesey dishes.  Kids definetely will like this.

For vegetables we used frozen mixed veggies and we added strawberry. Tarla dalal used medium size hard rolls/ bun, but we tried on bread slices.

Baking Time : 10 mins.
Preparation Time : 10 mins.
Cooking Time : Nil.
Baking Temperature : 200°C (400°F)

  • Medium size bread slice / bun - 6
  • butter for grilling
Ingredients for vegetable spread

  • 3/4 cup grated paneer ( cottage cheese )
  • 1/4 cup chopped and boiled carrots
  • 1/4 cup chopped red, yellow and green capsicum
  • 1/4 cup boiled corn kernerls
  • 1/4 cup green peas, boiled
  • 1/4 Cup Strawberry, chopped
  • 2 tablespoons chooped celery
  • 1 tablespoon chopped parsely
  • 2 tablespoons milk
  • 2 tablespoons grated mozzarella cheese
  • 2 teaspoons butter
  • Salt and freshly crushed pepper to taste
  • OR Frozen mixed vegetables (boiled)
  1. Mix all the ingredients in a pan and heat for a few minutes till the cheese melts.
  2. Keep aside.

How to proceed
  1. Spread Bread slices in the oven tray. Brush with melted butter
  2. Bake in a hot oven at 200°C (400°F) for 5 minutes Or slightly roast in the toaster
  3. Reheat the filling and spoon a little of it in the centre of each bread
  4. Bake about 10 minutes & Serve hot

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Plain Dosa Or Paper Dosa

This is a regular & popular dosa which is a favourite in every house hold in south india & also the easiest-to-make.  There are various different kinds of ingredients everyone uses and hence the taste varies in Resturants and when made at homes.  But this is the regular breakfast in southindia. I want to share this simple breakfast.

This dosa is served with chutney and sambar.

Makes 15 Dosa's

Ingredients for Dosa Batter
  • Raw Rice, Basmati Rice, Parboiled Rice (white) / Akki - 2 cups
  • Black gram / Urad dal / Udhina bele - 1 & 1/2 cups
  • Fenugreek Seeds / Methi Seeds / Menthya - 1/4 tsp
  • Rice Flakes / Poha / Avalaki - 2 tsp
  • Water 
  • Rinse all the above ingredients and soak them in the 2cups of water about 4 to 5 hrs. Then drain all the water
  • Grind soaked ingredients with 1 cup of water and grind into a smooth batter 
  • Pour into large pan and add Salt (to taste). Close the lid and keep aside for fermenting (warm place) for about 8 hrs. (medium thick Consistency)
Method for Dosa
  • Heat  a flat tawa / pan on medium flame & sprinkle 1/2 tsp oil 
  • Pour the laddleful or flat cup of batter into tawa/pan and spread like oval or circular motion and make a high flame
  • Add oil on the edges and allow to cook it becomes golden color and turn the other side for a minute 
  • Repeat with the remaining batter
  • Serve hot with chutney and sambar
| Copyright © Malas - Kitchen 2009 | | All rights reserved

Onion Rava Dosa

This is the easiest breakfast recipe. Not much time needed for preparation. For this, Add potato curry and it will become onion rava masala dosa.

  • Semolina / Rave - 1 cup
  • Plain flour / Maida - 1/4 cup
  • Rice flour / Akki hittu - 3/4 cup
  • Onion - 1 , finely chopped
  • Green chillies - 1 or 2, finely chopped
  • Cumin / Jeera seeds - 2 tbsp
  • Blackpepper crushed - 1 tbsp
  • Ginger paste - 1 tbsp
  • Salt to taste
  • Coriander leaves, chopped
  • Curry leaves
  • Water 
  • Oil - for dosa
  • Take a large bowl mix rave,riceflour, jeera,onions,curryleaves,chillies,corianderleaves,blackpepper,ginger and maida
  • Add little water and make thick batter then pour lot of water. The batter should be very thin 
  • Heat the flat nonstick tawa / or castiron tawa in a low heat
  • Take a small glass/tumbler pour batter and then pour the batter into tawa
  • Let cook for few mins then add spoon full of oil and cook in the medium heat until golden color 
  • Remove and serve hot with chutney
| Copyright © Malas - Kitchen 2009 | | All rights reserved

Ragi Rotti

Since long time i havent posted breakfast in malas-kitchen. This is one of the most popular breakfast but also can be had during lunch or dinner. Ragi is known to everyone as the healthiest grain. Ragi is Finger Millet in English. Ragi is the kannada word for this. In karnataka, Ragi flour is used for making flat bread and it is called Ragi rotti. But there is also a common man’s dish which is made using Ragi Powder. This dish is called Ragi Mudde and it is eaten with sambar (will post ragi mudde soon).

  • Finger Millet / Ragi Hittu - 2 cups
  • Onion - 2, finely chopped
  • Green chillies - 1, chopped
  • Coconut, grated - 1/2 cup
  • Coriander leaves or curry leaves, chopped - 2 tsp
  • Salt to taste
  • Take a large bowl & mix above all the ingredients in a water. ( should be thick dough ).
  • Put some oil on tawa (cooled tawa)
  • Take a small portion of the mixture and spread it on tawa in a circular motion with the help of water 
  • Make a holes in between the rotti and put oil around the rotti
  • Close the lid and allow to cook on both the sides
  • Serve hot with butter/benne along with coconut chutney

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Hot and Cold Badam Milk

Badam Milk is the most healthy drink. One can have it either cold or hot. All of you know many things used for almonds (badam) . Almond, although popularly referred to as a nut , is edible and widely cultivated seed of the Almond tree.

I have made powder of this and stored in a airtight container. In india most of the people buy readymade Almond/Badam powder. One can add Cardamom and kesar (saffron) to this powder to make it more aromatic and tasty. Almonds are very expensive in india. Badam powder is veryrich of protien. I love the cold badam milk with the badam pieces in it. I used to have it in Mysore at the famous eatery “The Bombay Tiffinies.”

Here are my recipes for both the powder and milk

Ingredients for Badam / Almond Powder
  • Almonds / Badam - 2 cups
  • Sugar - 1 cup
  • Cardamom (Green Cardamom pods / seeds ) - 4 to 5
  • Kesar / Saffron strands - 1/4 tsp
  • Take a large wok / Pan heat a pan for few minutes
  • Add almonds / badam fry for 2 minutes. Take out from the flame and keep aside
  • In the same pan add saffron (do not switch on the stove) leave for 2 minutes
  • In a mixer add sugar, cardamom and kesar grind and make a fine powder. Keep aside
  • Add almonds / badam into the mixer grind a fine powder
  • Take a large bowl mix almond / badam powder and sugar powder mix well and store it in airtight box.

Ingredients for Badam Milk
  • Almond / Badam or Pista pieces - 2 tsp
  • Saffron / Kesar - Few strands (soaked in hot milk)
  • Sugar to taste
  • Take a large saucepan add 2 or more glasses of cold milk. Bring to boil then cool it
  • Add almond / badam powder, sugar (to taste) and saffron stir well (refrigerate if you want cold)
  • Garnish badam & pista pieces &
  • Serve cold or hot in a glasses
Badam Powder Recipe Source is my Patti (grandmom)

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Sabudana Vada

I thought of posting this recipe last month. Ohh ya!! but somehow i missed it..when i was searching for something in my system, i found this recipe and then remembered that i had to post this last month. So thought better late than never here it is for you. Sabudana is known as Tapioca. Very popular snack in maharastra. This is the best for people who are doing fasting. It is same ingredients as sabudana khichdi. Just to deep fry it in the oil. The taste is so good along with chutney. This is wonderful and easiest snack. In Mysore / Banglore most of the people do not use this for many dishes. They used for "Papad" (happla, sandige). No one in my family at Mysore likes this. But myself and my husband both love this khichdi as well as vada becoz we used to have it in bombay for so long. Before marriage I was not a huge fan of tapioca. Actually it is good for health and it will avoid heat boils in the mouth. I remember my mother making Kheer with this just bcos of that. Every month i make this (Khichdi or Vada) on the day we are fasting.

  • Sabudana / Tapioca - 1 cup
  • Crushed roasted peanuts - 1/4 cup
  • Potato - 1/4 cup (boiled & mashed)
  • Green chillies - 1 or 2, chopped
  • Curry leaves
  • Cumin / Jeera seeds - 1tsp
  • Salt to taste
  • Oil to deep fry
  • Soak the sabudana / tapioca for about 2 to 3 hrs. Later drain all the water
  • Boiled the potatoes and mash them
  • Take a large bowl mix sabudana and mashed potato
  • Add into bowl chillies, curry leaves, peanuts, jeera seeds, salt to taste mix well
  • Make a medium size ball and flatten them in the palm
  • Deep fry vadas till crispy golden brown
  • Serve with coconut chutney or hot sauce

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Strawberry Shake

Here in US still summer is on the way. In India everyone enjoying hot summer. So I have made this milkshake specially for my indians.

Everyone knows how to make milkshake, juice.. try it.

  • Strawberries - 2 cups
  • Milk cream Or Whipped cream - 1/2 cup
  • Sugar - 2 tsp (adjust to taste)
  • Ice cubes (optional)
  • Milk - 1 cup
  • In a Blender mix all the ingredients and blend into a smooth puree. 
  • Pour into glasses & serve

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Pineapple Gojju

I apologize for not posting the recipes off late. My laptop was not working for couple of weeks. But now it is absolutely fine and I am back on track.

Pineapple Gojju is another type of Gojju with different ingredients and different taste rather than normal gojju recipe which I have posted. This is very rarely made at home. Normaly this is made in functions most of the time I have had it in marriages ( including mine too). You can use same masala ingredients which is used in the Okra Gojju Recipe.

  • Pineapple Chunks - 2 cups
  • Tamarind paste - 1/2 tsp
  • Jaggery to taste
  • Salt to taste
  • Curry leaves

Ingredients for masala

  • Uddina Bele / Black gram - 1 tsp
  • Kempu Mensinakai / Red Chillies - 5 to 6
  • Menthya / Fenugreek Seeds - 1/4 tsp
  • Hing / Asafoetida - A pinch
  • Dhaniya / Coriander seeds - 1/4 tsp
  • Heat pan and fry all the above ingredients
  • Grind 1/2 cup coconut and fried ingredients adding a bit of water and grind it to thick paste keep aside
  • In another pan add pineapple chunks and little water boil till pineapple tender
  • Heat pan add 1 tsp oil, add mustard seeds allow to splutter then add pineapple & masala
  • Add salt, tamarind, jaggery bring to boil for few minutes. Garnish curry leaves
  • Serve hot with rice or chapati or roti
PS : You can add fried cashew pieces into the gojju.

| Copyright © Malas - Kitchen 2009 | | All rights reserved

New Name for My Blog

Dear Viewers

Congratulations to me I guess. I finally fulfilled my desire of having my own domain.

I got my blog a new domain name

After a few days my blog will be automatically redirected to my new domain name.

Thank you for all your encouragement.

Looking forward to adding new recipes.

-Vanamala Hebbar

| Copyright © Malas - Kitchen 2009 | | All rights reserved

PaNeeR WraP

I have tasted on one of the resturant in NY. So i thought it is very simple. Easy to pack and carry everywhere when you are traveling.

For wrap leftover Chapati or fresh Chapatis, phulkas or Tortillas. I think the tortillas are easily available in all grocery shops. Bachelors can use ready made chapatis or tortillas if they cant make chapatis.

Just make Paneer Masala. Kids will also love this...not too spicy. Paneer is good for growing kids.

  • Tortillas / Chapati / Phulkas
For Marinated Paneer Filling

  • 1 Cup Paneer cubes 
  • 1/4 Cup Capsicum / Bell peppers ( Mixed - Red & Green)
  • 1/4 Tomato cubes 
  • 1/4 Onion, chopped (optional)
  • 1 tsp Garam Masala
  • 1 tsp Kasoori Methi
  • 1 tsp Olive Oil
  • 2 tsp Besan / Gram flour 
  • 1 tsp Chilli powder
  • Salt to taste
  • 1/4 Curds / Yogurt
  • A pinch of Turmeric
  • 1/2 tsp Ginger + Garlic paste
  • Mix all the above ingredients and marinate them about 15 minutes. Drain out any excess liquid 
  • Heat the pan / griddle, grease the olive oil 
  • Add marinated Masala into the pan and fry for 5 to 10 minutes. Remove and cool
  • Take a each chapati / tortilla spread one portion of the filling  in the centre and roll up tightly.
  • Serve hot or When you want to serve, microwave the rolls for 1 minute.
PS : Other way you can use microwave  +  grill . If your microwave does not have the grill option, microwave on HIGH for 3 minutes.

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Misal Paav

Is a very famous Maharastrain snack. Long time since i have made this at home. So prepared especially for my husband. He likes all Maharastrain and few Andhra dishes.
Misal paav is nothing like karnataka's (kaalu saru) sprouts sambar. Just a little bit of change the masala and adding onions into the misal, You can have it along with buns (paav) butter fried. I have used the Maharashtrian Goda Masala for this.
For Goda Masala, i have borrowed the recipe from Trupti's Blog. For Misal recipe i have used the recipe from Mumbai Masala as a guideline but I have changed the method.

Ingredients for Usal & Kat (curry)
  • Moth / Matki Beans - 2 cups (Sprouts)
  • Goda Masala / Garam Masala - 2 tsp
  • Salt to taste
  • Red Chilli powder - 1 tsp
  • Jaggery - 1 tsp or small piece
  • Potatoes cubes - 1/4 cup
  • Onion, chopped - 1/2 cup
  • Tamarind pulp - 1 tsp
  • 5 tsp Oil
For Garnishing
  • Farsaan (Mixed spicy mixture) / Any spicy mixture
  • Onion, chopped
  • Coriander leaves, chopped
Method for curry / kat
  •  Soak moth /matki beans overnight. Drained out the water and cover it tightly and leave them to sprout for one day
  • Cook the sprout in the pressure cooker till 2 or 3 whistle.
  • Take a pan heat oil and add 1/2 tsp mustard seeds allow to splutter, add hing / asafoetida, add turmeric a pinch.
  • Add chopped onions and fry till get pink color
  • Add Potato cubes fry and add 1/4 cup of water & boil till potatoes tender
  • Add cooked sprouted beans add 1 cup of water
  • Add salt , goda masala, chilli powder, tamarind & jaggery, add one by one
  • Bring to boil for 5 to 8 minutes till semi thick.
To Serve
  • Take a plate pour ladle full of curry
  • On top of it spread onions
  • Sprinkle farsaan or any mixture and sprinkle coriander leaves
  • Serve with hot butter fried buns / paav

Recipe Source : Mumbai Masala

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Sakkarai Poosankai / Pumpkin Sweet

Pumpkin is nothing but squash. There are varieties of squash/pumpkin. In india normally uses only white & yellow pumpkins. Today my dish is made of yellow squash in tamil (iyengar word) it is known as "Sarkkarai Poosankai". In kannada it is called "Sihi Kumbalakai". Pumpkin seeds also we used for few of dishes. These seeds have many healthy benefits. Various kinds of dishes can be made using this like sweet, kadag puli, simple curry etc., 

This is a sweet, simple and delicious dish which does not need much time and it cooks in a minute. This pumpkin is already full of sweetness, it cooks fast and not a lot of water is needed for cooking. After making the sweet and before serving add a dash of homemade ghee on top to give it some flavour. But this you can have it hot too.

Check out the recipe below

  • Yellow Squash / Pumpkin - 1/2 kg
  • Jaggery, grated - 1/2 cup
  • Coconut, grated - 1/4 cup
  • Homemade Ghee - 2 tsp
  • Chop the pumpkin into small pieces
  • Take a heavy bottom pan. Add pumpkin and sprinkle water cover the pan and cook on low flame
  • Add coconut and jaggery. Saute well till jaggery gets melt & thick
  • Remove and serve hot on top of the ghee

    | Copyright © Malas - Kitchen 2009 | | All rights reserved

Kadale Bele Chutney / Kadalai Parppu Chutney

This is a south Indian chutney. In Kannada it is Kadale Bele and in Tamil it is called KadalParppu chutney. For this chutney I have added coriander leaves and green chillies so that color of the chutney is green. This will suit for dosa, puri, idli and plain rice. I will make lots of twists in this chutney so that the taste varies.

  • Bengal gram / Kadale Bele / Chanda dal - 5 tsp
  • Curry leaves - 6 -7 leaves
  • Green chillies - 2-3 (as per taste)
  • Coconut , grated - 1 cup
  • Ginger - a small piece (optional) (but i use ginger normally)
  • Tamarind paste /pulp - 1/4 tsp Or Lemon juice
  • Rock salt / Salt - as per taste
For Tempering
  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Black gram / Udhina bele / Urad dal - 1/2 tsp
  • Asafoetida / hing - a pinch
  • Roast bengal gram / kadale bele along with curry leaves and green chillies
  • Grind the coconut, roasted bengal gram, curry leaves, chillies, ginger, tamarind and salt
  • Add a little bit of water to grind coaresly
  • Heat oil in a pan, add mustard seeds, allow to splutter and add hing, black gram fry till brown
  • Pour into the chutney and serve
Note : You can use lemon juice after grinding instead of tamarind.

| Copyright © Malas - Kitchen 2009 | | All rights reserved