Vote of Thanks....

Since a long time I haven't posted any awards who gave my fellow blogers blog awards. And I thank each and everyone for presenting me these awards.


AnuSriram's Chandrabhaga


Trupti's Recipe Center


Priya's Priyaeasyntastyrecipes



Molag Chatumdh / Black Pepper Rasam & Molag Pudi / Black Pepper Powder

Black Pepper Rasam, called in tamil as Molag Rasam either way this is a special type of rasam. In kannada people call it as Menasina Saaru. I must tell this...This rasam is one of the best appetizer drink, also used as home made treatment drink when suffering from fever, tummy(Stomach) pain, heartburn.

Again given to mom’s who have just delivered a baby for atleast 3 months. If you ask my mom she will say that it is custom and the main reasons behind this are
  1. Easily Digestable for the baby who is still having mother’s milk
  2. Will keep the Cold Symptoms away from the mother and child
  3. Also this is a very balanced food with no fat content

Especially prepared and used in most South Indian Homes. It is also made regularly for lunch or dinner, when you make kootu or sambar. Dal can be added to it to make it more tasty. If you want to drink just like an appetizer or a medicinal drink then you have to make it without the dal. It is very easy to make this.

Adding curry leaves in this rasam powder makes it more healthy, digestive and also gives a very distinct fragrance to the rasamCurry leaves are used in almost all south indian recipes and powders. For more info http://en.wikipedia.org/wiki/Curry_Tree
Sending this to Kadumanga by smitha


Ingredients for Molag Pudi / Black Pepper Powder
  • 1/2 cup Urad dal / Black gram / Uluthuparppu
  • 1 tsp Chana dal /Bengal gram / kadalpappu
  • 1 & 1/2 tsp Black Pepper / Molag
  • 1/2 tsp Cumin seeds / Jeera / Cheera
  • 1/2 tsp Coriander seeds / Dhaniya / kothambari vere
  • 1 cup Curry leaves / Karivepallai / Kadipatta
Method
  • Dry and roast all the ingredients and make a fine powder in the blender / mixer
  • Store it in airtight box


Molag Pudi / Black Pepper Powder


Ingredients for Molag Chatumbdh / Pepper Rasam
  • 1 cup - Toor Dal / Tuvar paruppu / Yellow lentils
  • Fresh Curry leaves
  • Lemon juice
  • Salt to taste
  • 2-3 tsp Pepper powder / Molag pudi


Method
  • Wash the toor dal /tuvar paruppu add 2 cups of water with pinch of turmeric pressure cook
  • Take a pan add dal and add 1 cup of water, salt, pudi/powder & curry leaves bring to boil and remove from the stove
  • Add lemon juice and serve with hot white rice




Molag Chatumbdh / Pepper Rasam


Ingredients for Plain Pepper Rasam / Molag Chatumbdh
  • 2 tsp - Pepper powder / Molag pudi
  • Salt to taste
  • Lemon juice to taste
  • 1-2 Curry leaves, chopped
Method
  • Take a pan heat 1 cup of water
  • Add pudi / powder, salt & curry leaves
  • Boil the rasam & remove from the stove
  • Add lemon juice & serve hot




Plain Pepper Rasam / Molag Chatumbdh


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

Chakli

Today I am posting a recipe called Chakli. This is the one best savoury item in my mind. Chakli is very popular in India and different parts they used to call a different names.Chakli is normally made for Gokulastami (Krishna Janmashtami ) festival and other festivals / Marriages / Baby shower etc., and also mixed with other mixtures in the bakeries. Chakli is made of rice flour and black gram flour. In my place my mom used to make a long process and also you can make a fine powder into the flour mill. Last few year some how i cudnt time to get photo of this.

Today i have made so and i got a time to take a picture of this. There are many events going on around. Last few months i have not sending anything becoz of my busy schedule.

 photo IMG_3273_zpse5bc4730.jpg
 photo IMG_3274_zps785e12fc.jpg
 photo IMG_3277_zpsfc279050.jpg



Ingredients for Chakli Powder

  • Rice - 1 kg
  • Black gram / Urad dal / Udhina bele / Uluthuparppu -1/4 kg

Method for Chakli powder
  • Rinse & wash the rice drained all the water. Spread & Dry it in the cotton cloth. Then when it is still wet (not too much wet, almost dry) Fry it in the large wok a little bit.
  • Rinse & wash the Black gram / urad dal / Uddhina bele drained all the water. Spread & dry it in the cotton cloth. Then when it is still wet, fry slightly in the large wok
  • Remember both should be made seperately.
  • Mix and grind to a fine powder. Store it in the airtight box

Ingredients for Chakli
  • Butter (unsalted) - 5 grms (adjust your measurements)
  • Salt to taste
  • White Sesame Seeds - 2 tsp
  • A pinch of Asafoetida / Hing / Periyangam
  • Oil for deep fry
Method for Chakli
  • Take a 2 cups of Chakli flour / powder mix with butter, salt, periyangam/hing and sesame seeds.
  • Knead the mix gently into a dough with enough using water
  • Fill the medium size dough ball into a chakli press
  • Press the dough into a Jelabi / Round shaped on a plastic sheet with greased oil
  • Deep fry till golden color over low flame
    Recipe Source : My Mother

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

Methi Aloo Paneer Paratha

Hope you had a great start to the new year. Today I am posting this Methi Paneer Aloo paratha (bread) recipe which is very common in North India. I have added my own ingredients to this recipe. I would say this is very healthy paratha mixed with Aloo(Potato) and Methi (fenugreek leaves)



Ingredients for Filling
  • Paneer (cottage cheese) grated - 1/2 cup
  • Methi Leaves, chopped - 1 cup
  • Aloo / Potato Mashed - 1/2 cup
  • Ginger paste - 1 tsp
  • Salt to taste
  • Jeera powder - 1 tsp
  • Garam Masala - 1 tsp
  • Green chillies chopped - 1 tsp
Ingredients for dough
  • Wheat flour - 4 cups
  • Warm water
  • Salt to taste
  • Oil - 1tsp
Method
  • Combine the flour ingredients and knead the dough and make a medium size balls, keep aside
  • Mix all the filling ingredients and make a small size balls
  • Roll out the dough balls and stuffing in the centre of the circle
  • Bring together all the sides in the centre and roll out again into circle with the help of wheat flour
  • Heat tava / griddle cook the paratha on both the sides using a little oil
  • Repeat with the remaing dough and stuffling
Ready to serve with any curry


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