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

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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

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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