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