Veggie Bombay Sandwich

Bombay Sandwich it is famous road side sandwich in mumbai. Reminds me of Mumbai, everytime i make this.. Easiest to make and tasty & healthy too becoz of the vegetables in it. Never got time to post this sandwich. I bet kids will love this for their lunch boxes.





Ingredients
  • White or Wheat Bread Slices
  • Potato boiled and slices
  • Cucumber slices
  • Tomato slices
  • Paneer slices (optional)
  • Amul cheese slices
  • Salt to taste
  • Green chilli chutney
  • Butter
Method
  • Take a bread slices for 2 people 6 slices and Toast the bread slices on one side (tava or toaster)
  • Apply butter little bit on both the sides
  • Then Apply chilli chutney on one side of the bread slice
  • Then keep amul cheese (i use amul cheese gives typical indian taste of sandwich, available in indian grocery store)
  • Then paneer slice ( becoz i like paneer)
  • Then keep all the veggies on top of it one by one keep each 2 slices of veggies and sprinkle salt
  • Then keep another bread slice on top of it and bake it in the sandwich maker or grilled just for few mins and cut into half and serve with ketchup.



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Panner Makhani

Paneer Makhani is a delicous dish. Paneer dipped into tomato masala gravy. Every time i used to have it in one of the indian restaurents near my house , i wanted to make it myself. So i tried it at home & it came out well. A nice side dish with roti/naan/paratha's






Ingredients
  • Paneer - 500 grms
  • Tomato puree (canned) - 1 cup
  • Milk Cream - 2 tbsn
  • Salt to taste
  • Kasoori Methi, crushed - 1/2 tsp
  • Chilli powder / Paprika - 1 tsp
  • Garam Masala - 1 tsp
  • Ginger + Garlic paste - 1 tsp
  • Oil ( i used olive oil)
Ingredients for masala
  • Green Cardamoms / Elaki - 2
  • Cloves / Lavanga - 3
  • Cinnamon / Chakke - 1 small piece
Method for masala paste

  • Roast the masala ingredients except ginger and garlic
  • Blend into a smooth powder
Method
  • Paneer cut into cubes and sprinkle oil into griddled and shallow fry and keep aside
  • Heat oil in a pan add tomato puree and masala powder cook for few minutes then
  • Add kasoori methi add ginger garlic paste again bring to boil and cook for few minutes
  • Add chilli powder and garam masala powder stir well then
  • Add salt and cream and paneer cubes stir for few minutes and garnish with coriander leaves
  • Serve hot with roti / naan / chapati
Tip : Tomato puree : Take large size of tomatoes and cut into pieces boil for few minutes using a little bit of water or you can cook it in the microwave. When the cooked tomatoes are cooled and blend into a smooth puree and strained.




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Badam / Almond Halwa

Badam halwa is one of the richest (both in terms of content & also the price) sweet that we used to get from the sweet shop. Hardly ever done at home in India. Mainly because of the cost involved. I prepared this for the navaratri festival. It is big process too, soak it and peel the skin etc..







Ingredients
  • Badam / Almonds - 1 cups
  • Milk - 1/3 cup
  • Sugar - 1/2 cup
  • Ghee / Clarified butter - 2 tsp
  • Saffron strands - a few

Method
  • Soaked badam / almonds overnight on hot water
  • Peel out the skin of the almonds
  • Take a mixer add almonds and milk blend into a smooth paste
  • Take a non stick pan add ghee
  • Add almond paste begin to cook on low flame
  • Stir continuously till turns golden color
  • Add sugar and stir till becomes thick
  • Add saffron strands ( soak it in warm milk)
  • Stir till done and serve hot
Tip : Serve with warm badam halwa with vanilla icecream.


 photo badamhalwa_zpsfd65f80f.jpg




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Rajma Pulao

Simple and suitable for lunch boxes for bachelors . Suits for brunch too. Just adding Rajma / Kidney beans for this rice gives unique taste. Try it





Ingredients
  • Basmati Rice - 2 cups
  • Rajma Beans - 3/4 cup
  • Ginger - 1/2 piece
  • Garlic- 2 cloves
  • MTR Pulao masala powder - 2 tsp
  • Onion , chopped - 1/2 cup
  • Red chillies - 2
  • Green chilli - 1
  • Coconut - 1/4 cup
  • Oil
  • Salt to taste
Method
  • Soak the rajma overnight and pressure cook
  • Wash the rice and keep aside for few mins and cook
  • Grind the coconut , chilllies (red and green) along with ginger and garlic
  • Take a large pan add oil and add onions and fry till turns pink colour
  • Add masala paste fry for few mins
  • Add rajma and cook for few mins
  • Add rice and salt mix well and serve with raita




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

Veggie Soy Cutlets

Mixed with all the vegetables along with soy granules makes this a highly protein cutlet. I made this for my son's school lunch box . Actually one of my friend asked for this recipe so i thought of posting this recipe for everyone. Easiest recipe and one can freeze it too. When ever anyone wants they can take it out of the freezer and deep fry . This can be had with with ketchup or chutney



Ingredients
  • Veggies (beans, carrots, peas, potato, cabbage) each - 1/4 cup
  • Soy granules / chunks - 1/2 cup
  • Green chillies crushed, Little bit or green chilli paste - 1/3 td tsp
  • Ginger paste - 1/4 tsp
  • Salt to taste
  • Sugar to taste - A pinch
  • Coriander leaves - 2 tsp
  • Bread crumbs
Method
  • Cook all the vegetables and keep aside
  • Take a pan and boil water , remove from the flame and add soy granules leave for 2 minutes then drain out the water completely from soy (if you are using chunks coarse them using hand blender)
  • Mash the vegetables using potato masher or hand blender and mix soy
  • Add chillies or chilli paste and ginger, salt and sugar, coriander leaves
  • Mix well and make shape into round cutlets
  • Take a each cutlets and dip into bread crumbs
  • Heat large pan add 2 tsbn of oil and shallow fry or deep fry till golden color
  • Serve hot with ketchup or chutney






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Mucheru

This is almost like chakli and it looks the same too but that is a bit different than chakli type. This is made using moong dal flour.





Ingredients for Mucheru Mavu / Flour (type of chakli)

  • 1 kg - Raw Rice / Akki
  • 1/2 kig - Moong dal / Hesaru bele
  • Butter (unsalted) -  5 grms (adjust your measurements)
  • Salt to taste
  • Sesame seeds - 2 tsp
  • Asafoetida / Hing/ Perangyam - a pinch
Method
  • Wash both rice and dal and spread it for dry it in the large towel on normal temperature for few hours
  • Take a large wok roast the rice (Rice should be medium wet ) on low flame
  • Moong dal should be dry completely
  • And make a nice powder using blender or flour mill
Method of making mucheru
  • Take a 2 cup of mucheru flour add white sesame seeds and few pinch of asafoetida, butter and salt to taste
  • Mix well in and make a thick dough using water.
  • Take a chakli presser and put chakli whole plate and fill the dough and make a press just like chakli or any shape. ( if it is too thick dough make wet hand to fill the chakli presser)
  • Heat pan full of oil and deep fry till golden color
  • Serve and store it in airtight box for few weeks / a month
Recipe Source : My Mom

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

Rave Unde / Rava Ladoo

Rave unde is specialty sweet of south india, India. Easy to make and prepare all special occassions.






Ingredients
  • Sooji Rava / Upma Rava - 2 cups
  • Sugar powder - 1 & 1/4 cup
  • Homemade ghee / Clarified butter - 1/4 cup
  • Cashew pieces - 2 tsp ( optional)
  • Cardamom powder / yelaki pudi - 1 tsp
  • Dry coconut, grated - 4 tsp
Method
  • Roast the rava well and keep aside
  • In the same pan add ghee allow to melt on low flame
  • Add cashewpieces fry a little bit till turns golden brown and remove from the flame / stove
  • Add rava and cardomon powder and sugar and coconut mix well and make a medium size unde / ladoo's with your hands and cool completely and serve
  • Store it in airtight box for few weeks.
Tip : If you are not able to get ladoo shape for binding use a 2 tsp of warm milk




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Kadubu (Kobri Sakare)

Kadubu especially made during Ganesha chaturthi. This is deep fried kadubu. This is filled with kobri/coconut and sugar and nuts. Every year my mom and myself used to do this for Ganesha Chaturthi and make a garland (count = 21 ) out of this for Lord Ganesha. This is karnataka special.







Ingredients for dough
  • Maida / All purpose flour - 2 cups
  • Ghee (Desi ghee) - 1/4 cup , melted
  • Sugar - 1 tsp
Method for dough
  • Take a bowl add sugar and Ghee mix and sieve well
  • Add maida little by little mix well and add a bit of water
  • Knead for 10 mins and keep aside for 15 to 20 min
Ingredients for Kobri Sakare / Dry coconut and sugar mix
  • 1 cup - kobri / dry coconut, grated
  • 1/2 cup - Sakare / Sugar , Powdered
  • 1/2 tsp Yelachi powder / Cinnamon powder
  • 2 tsp Cashew pieces, and pista pieces (optional)
  • 1/2 tsp Gasgase / Poppy seeds
Method for kobri sakare / Dry coconut and sugar mix
  • Mix all the ingredients and keep aside
Method for kadubu
  • Take a small portion of the dough and press it in the rolling pin using maida flour and make a round size( Puri shape)
  • Place a 1 tsp of kobri sakare mixture and close the edges it should be crescent shape and deep fry till golden brown


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

Puri Unde

Puri is a type of kadale puri / puffed rice. This Sweet dish also has jaggery , coconut pieces and peanuts . This is made during special occassions like (Baby shower) and festivals.




Ingredients
  • Puri / Puffed Rice (not kadle puri) - 1 kg
  • Bella / Vellu / Jaggery - 3 blocks
  • Kadlekai / Peanuts - 2 cups
  • Kobri churu / Dry coconut small pieces - 1 cup
  • Yellu / White Sesame seeds - 2 tsp
Method
  • Take a large wok roast the peanuts and cool and take out the skin by pressing the plate or cup and keep aside
  • Make a small kobri / coconut pieces and keep aside
  • Prepare a large bowl add peanuts and kobri / coconut pieces and yellu keep aside
  • Take a small pan add 1/3rd of water add jaggery pieces and bring boil well it should be medium thick consistency on low flame stirring continuously(to test the syrup is done or not : take a cup of water drop jaggery syrup and syrup should be clean come out of your hand)
  • Pour the jaggery syrup to the mixture bowl and make a medium size balls quickly using riceflour (apply rice flour to your palm)
  • Cool and store it in the box.









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

Gokulashtami OR Krishna Janmastami

Krishna Janmashtami OR Gokulashtami was celebrated just a week back. Being in US, missed seeing the "Dahi Handi" breaking. Time to post traditional Gokulastami Thindi's ( sweets and savory items ) . Pictures are taken from my own preperation and also my mom 's (the ones i could not prepare here). She had sent it to me especially for this. Few of the items i have already posted in malas-kitchen and made in my kitchen and the rest i will post it now one by one every week. Also i have made seperate folder in the right side bar so it is easily accesible for all the viewers.

Gokulastami (Krishna Janmashtami ) is lord krishna's birth day. In most of the iyengar houses this is celebrated in a grand manner. A mantap is specially made for keeping just varieties of krishna idols and colorful big rangoli's are made in front of them. One of the idols which will be present in all iyengar homes is "thottilu krishna" (Krishna in a cradle). Right from the doorstep to the mandap, a picture of two small feet is made in paint or white color powder or freshly made rice powder. This is to depict the newborn Krishna walking in / coming in. The puja is done late in the evening. This is because it is known that Krishna was born in the night. Two special items are offered to the god during the puja. They are Butter & Poha (flaked rice). Butter because of the obivous reason of being a favorite dish of Krishna. Poha (flaked rice) is also considered a favortie of Krishna as depicted in the folktale of Krishna-Sudama.

Any occassion is not complete without its share of special dishes like Chakli, Mucheru, Thenkol, Kodulbale, Khara sev, Puri unde, Aral unde, Mysore pak, Kobri Obbatt, Sajjappa, Rave Unde, Kobri metai, etc., All the above mentioned are both Khara (not sweet) and Sweet Items. My mom , every year, usually makes 6 khara / savory and 6 sweets . The number of items should be even and the prepartion starts 4 to 5 before the day of the festival. As children we used to get involded for decorating mandap with color papers, tying all type of fruits and flowers, decorate the mandap with lights etc., All this used to start from morning itself.

All this used to end up in the evening and after that my dad used to start puja and doing aradhane for baby krishna idol . I remember that the puja used to go on late into night till 10 clock and culminate in MangalaArathi. The next day again we used to decorate the mandap with flowers and put new color rangoli's and we called up friends , neighbours and relatives for aarthi for baby krishana and distribute the thindi packets to everyone. This was the entire process for the festival of gokulastami (krishna janmashtami) . We used to look forward for the same every year.


My Parents House Decoration (Mysore)




My Sister's House Decoration (Bangalore)



My House Decoration (US New York)



My In-Laws House Decoration (Mysore)



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

Cashew Burfi / Kaju Burfi

Cashew Burfi / Kaju burfi is rich in flavour and a very smooth burfi. This is the traditional Indian sweet and there are lots of methods used to make do this sweet. Mostly made or bought in sweet shops during festivities or joyous celebrations. This is not made at home as regularly / widely as other sweets. Also because i think cashew is expensive to an average Indian Family.




Ingredients

  • Cashew / Kaju / Godambi Powder - 1 cup (unsalted)
  • Sugar - 1/2 cup
  • Puree ghee - 2 tbspn (Indian clarified butter)
  • Water - 1/4 cup
  • Vark / Silver foil (http://en.wikipedia.org/wiki/Vark) (optional)
Method
  • Grind the cashews to a nice powder and keep aside. Take a large plate and greased a little bit ghee and keep aside
  • Take a wok add water and sugar
  • Bring to boil and prepare a syrup to one stiring consistency
  • Then add cashew / kaju powder slowly and mix well on low flame
  • Stirring continuously till mixtures leaves side of the pan then add ghee and stir well
  • Remove and transfer to the greased plate and spread the vark / silver foil and cool little bit
  • Cut into diamond shape and serve with garnished crushed pista if required.

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

Malai Kulfi

This is typical Indian Dessert ( Candy Icecream ) . Tastes yummmy...anytime anyday we can have this.. I often make this during summer. Everybody must be thinking or worried about its fat contect but once in a while i feel its ok. Most people in India love this kulfi and also there are lots of varities in which this can be made - Mango, Pista, Kesar & Malai (means skimmed milk) the more info http://en.wikipedia.org/wiki/Kulfi made up of evaporated milk . Usually kulfi is made in moulds or small pots. But i didnt have that and hence used Popsicles. This is also served as a desserts and also prepared on various functions.




Ingredients
  • Milk or Half and Half milk - 4 cups
  • Condensed Milk - 1 cup
  • Kova Powder / Milk powder - 1/2 cup
  • Sugar - 2 tsp
  • Pistachio , crushed for garnish
Method
  • Add a milk in a pan
  • Add condensed milk and milk powder and sugar mix well
  • Bring to boil on low flame till it become thickness. Remove from the stove
  • cool completely
  • Pour it into moulds keep it in refrigerator and freeze till firm
  • To unmould place it in the running tap water for 1 or 2 min or you can leave for 5 min for normal temperature and serve







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

Dabeli

A very popular roadside snack in Maharashtra. I have had it in mumbai and pune i think those were the best. I had never tried this Whenever i get pav (dinner rolls ) from the market i will pav bhaji or vada pav. Never thought to make this. Last week i got fresh pomegranates so i decided to give it a try for this time . I followed a recipe which i had jotted down in my precious cooking book and added a bit of my own twist to it. Came out well for the first time. I was myself impressed that it was so tasty and my husband liked it too. So i thought of posting it in the blog.






Ingredients for Dabeli Masala
  • Red chillies / Bhaydgi - 5
  • Coriander seeds / Dhaniya - 2 tsp
  • Cinnamon / chakke - 2 piece small
  • Cloves / Lavanga - 2
  • Cumin seeds / Jeera - 1 tsp
Method for powder
  • Roast all the ingredients and make a fine powder in a blender
  • Store it in the airtight box
For filling ingredients
  • Potato - 2 big size boiled and mashed
  • Jeera seeds - 1/2 tsp
  • Dabeli powder - 2 tsp
  • Hing / Asafoetida - a pinch
  • Sweet tamarind chutney
  • Salt to taste
  • Oil - 2 tsbn
Method

  • Heat oil in a pan add the jeera seeds, when they crackle add masala powder, hing and potato and salt and 1/3 cup of water and sweet chutney mix well on low flame
  • Cool them and make a small patties and keep aside

Ingredients to serve
  • Pav / Dinner rolls - cut in to halves
  • Onions, finely chopped - 1 cup
  • Pomegranate seeds fresh - 1 cup
  • Peanuts (salted) - 1/2 cup
  • Nylon sev / fine sev - 1 cup
  • Coriander leaves , chopped - 1/4 cup
  • Sweet tamarind chutney
  • Green chutney
Method
  • Sliced halves pav arrange in the pig flat pan using little butter and roast little bit and keep aside
  • Take a plate and arrange the pav and one portion of filling place it into pav
  • Top of the onions, pomegranate seeds, peanuts, sweet chutney, green chutney and sev and coriander leaves looks like vada pav and serve





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

Vegetable Manchurian (with Gravy)

This dish, if made dry, you can have it as a regular snack and if it is done with Gravy this will be a very tasty side dish for the Vegetable Fried Rice. I am posting the Veggie Manchurian with Gravy Recipe today. As simple as it is but it does take time for chopping the vegetables and making the vegetable dumplings. One can eat just like that with chutney , atleast my son did and he loved it. This is again popular Indo-chinese recipe .






Ingredients for Vegetable Dumplings
  • Green cabbage shredded - 1 cup
  • Spring onions, finely chopped - 1/2 cup
  • Carrots shredded - 1 cup
  • Beans , finely chopped - 1/2 cup
  • Green chillies finely chopped - 1/2 tsp
  • Ginger + Garlic paste - 1 tsp
  • Ajinomoto powder - 1/3 tsp
  • Corn flour - 1/2 cup
  • Maida - 2 tsp
  • Salt to taste
  • Oil for deep frying
Method
  • Cook the vegetables except spring onions till half done (do not over cooked)
  • Then take a bowl add cooked vegetables , add spring onions , add ajinomoto powder, salt to taste & add ginger garlic paste and chillies and corn flour & maida mix well and make a dough ( add sprinkle water if it is too thick) and make small dumplings
  • Deep fry the vegetable dumplings until golden brown

Ingredients
  • Spring onions, finely chopped - 1/2 cup
  • Ginger paste - 1/3 tsp
  • Garlic , finely chopped - 1 tsp
  • Corn flour - 2 tsp ( dissolved into water)
  • Soya sauce - 4 tsp
  • Salt to taste
  • Water - 2 cups
  • Ajinomoto powder - A pinch
  • Olive oil - 1 tsp
Method
  • Heat pan add oil and add spring onions stir fry
  • Then add spring onions , ginger paste and garlic fry
  • then add water and add soya sauce bring to boil on low flame
  • add salt to taste, ajinomoto, corn flour, stir for few minutes until medium thick (if it is too thick add some water)
  • Just before serving add vegetable dumplings to the gravy
  • Serve hot with fried rice









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

Vegetable Fried Rice

I have not posted this recipe in my blog yet. I have made this many times but somehow i had not posted it !! Well this is a very well known & popular Indo chinese dish (atleast used to be among our generation). I used to have this at small chinese stalls (Gaadi wala) and indo-chinese restaurants in india . This is a complete meal when you have it along with veggie manchurian (with gravy). It is also a very good combination. Will post Veggie Manchurian soon too.




Ingredients
  • Sona Masuri / Chinese rice - 2 cups
  • Vegetables - Shredded green cabbage, Shredded green bellpepper, Shredded carrots, Finely chopped beans, each - 1/4 cup
  • Bean sprouts - 1/4 cup
  • Spring onions, chopped - 1/4 cup
  • Soya sauce - 2 tbspn
  • Red chilli sauce - 2 tbspn
  • Ajinomoto - 1/4 tsp
  • Salt to taste - (1/3 rd spoon is enough)
  • Olive oil - 5 tbspn
  • Garlic finely chopped - 2 tbspn
Method
  • Rinse the rice and add 1/2 cup water and soak the rice along with add little salt and 1/2 tsp oil leave for 10 mins then Cook the rice and cool completely
  • Take a large wok add oil
  • Add garlic and spring onions fry
  • Then add all the vegetables, sprouts, stir fry on high flame
  • Then add soya sauce and chilli sauce and ajinomoto stir fry and switch off the flame
  • Add rice and sprinkle salt mix well
  • Serve with manchurian gravy




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

Strawberry Smoothie

This is a very popular smoothie and also everyone's (almost) favorite. Nowadays very hot here and i thot i wud do something cold and refreshing to drink. Made this Smoothie with Strawberry flavor because its my 4 year old's favorite fruit.

Enjoy and Be cool ;-)








Ingredients
  • Strawberries (fresh fruit) - 2 cups
  • Sugar to taste
  • Vanilla Icecream - 1/4 cup
  • Milk - 1/2 cup
  • Ice Cubes
Method
  • Mix all and blend it together in a mixer
  • Serve with chill garnish crushed ice









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

Masala Bun / Khara Bun

Today i did baking with my 4 year old. masala bun / khara bun ( khara means spicy in kannada )
He is so eage to bake becoz of his fave cartoon "Little Bear" In that cartoon, Little bear bake's with his mom so he kept asking me to bake with him. So i decided to try masala bun, using my baking book after a long time. It was wonderful to see his enthusiasm and eagerness. The toughest part were the non-stop questions. But i was very happy to do this with him.






Ingredients
  • Bread Flour - 250 grms
  • Salt - to taste (aprox 1 tsp)
  • Sugar - 2 tsp
  • Unsalted Butter - 4 to 5 tbsn
  • Dry Yeast - 2 tsp
  • Luck Warm Water - 1 cup
  • Green chillies - 1 or 2 chopped
  • Curry leaves - Few chopped
Method
  • Take a large bowl add warm water
  • Dissolve yeast, salt and sugar leave for 5 minutes
  • Then add melted butter, green chillies, curry leaves
  • Then add flour slowly and stir and knead the dough well for 5 to 10 and make soft dough
  • Cover with cloth and leave for an hour it raise the double volume
  • After an hour, make a medium size balls place it into a baking tray before that preheat the oven for about 350F
  • Place it on the oven bake at 400F (200c) for 20 minutes.













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Idli Upma

This is made up of left over idlies (for the second day) (OR) u can make it using fresh idlies. Recipe is given below just try it . I guess bachelors can make this easily if they are fed up of eating frozen idlies.





Ingredients
  • Leftover idlies or fresh idli pieces - 2 cups (deep fried)
  • Onion - 1 , sliced
  • Tomato - 1, sliced
  • Green chilli - 1 or 2
  • Curry leaves - 4
  • Ginger paste / grated - 1/2 tsp
  • Lemon juice - 1 tsp
  • Salt to taste
  • Coriander leaves , chopped - 2 tsp
For tempering
  • Oil - 4 tsp
  • Mustard seeds - 1/2 tsp
  • Asafoetida / hing - A pinch
  • Turmeric powder a pinch
Method
  • Deep fry idli pieces or shallow fry, keep aside
  • Take a pan heat and add oil
  • Add mustard seeds allow to splutter then add hing, turmeric
  • Add onions stir fry till done
  • Add tomatoes, ginger , chilli, curry leaves
  • Stir fry add fried idlies stir well then add sprinkle salt and lemon juice mix well
  • Garnish coriander and serve with chutney or yogurt







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

Soya Patties

Nutricious Soya Patties this is a lovely snack. You can make tasty burgers using these Patties too. I am sure kids will like this. Soya is rich in protein and fibre. This makes it not only a delicious but also a nutrtious snack.This dish is completely healthy. In this i have added olive oil, soya granuals, masala paste ( not very spicy ). As per taste one can make it as spicy as they want. Try this Soya Patties, i am sure you will all love this .




Ingredients
  • Soya Granules - 1 cup
  • Bread crumbs - 1/4 cup
  • Oil for deep fry
  • Corn flour - 2 tsp (optional)
For masala paste
  • Onion - 1 medium, chopped
  • Tomato - 1 , chopped / Tomato paste
  • Green chillies - 1 or 2, chopped
  • Garam Masala powder - 1/2 tsp
  • Jeera Powder - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Corn flour - 2 tsp / Besan ( i used corn flour)
  • Turmeric - A pinch
  • Ginger - A small piece
  • Garlic clove - 1
  • Salt to taste
  • Olive oil - 2 tsp
Method
  • Soak the soya granuels in the boiling water for 10 minutes, drain and squeeze out all the water and keep aside
  • Take a pan add oil and add chopped onions and tomatoes and chilli stir fry for few minues
  • Then add ginger and garlic and all powders one by one and stir again
  • Add corn flour stir well then cool a bit
  • Blend the masala in a mixer (Do not add water)
  • Take a bowl add bread crumbs and soya granuels then add masala ( if you feel too watery cant make patties then only add extra corn flour ) mix well salt if needed .
  • Make a small ball and shape them into patties
  • Deep fry till brown and serve hot with ketchup






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

Spring Rolls

Again indo chinese dish veggie sping rolls. You can get spring roll sheets in the frozen section any asian market. I used kawan brand. Nice to have in the evenings .... especially i make these recipes only on weekends. Not much time is need to prepare this as well.






Ingredients
  • Spring roll sheets (available in asian stores) (I used Kawan)
  • Green Cabbage shreded - 1/4 cup
  • Carrot shreded - 1/4 cup
  • Green Bell Pepper / Capsicum - 1/4 cup
  • Spring onions - 1/4 cup
  • Soy Sauce - 2 tsp
  • Chilli Sauce - 2 tsp
  • Salt to taste
  • Ajinomoto - a pinch
  • Olive oil - 2 tsp
  • Ginger + Garlic paste
  • Oil for deep fry
Method
  • Thaw the spring roll sheets for 10 minutes
  • Heat Oil add all veggies along with ginger + garlic paste saute properly
  • Add soy sauce and chilli sauce and sprinkle salt and ajinomoto
  • Stir well till mix properly then remove from the stove cool a bit
  • Heat oil to deep fry
  • Take a single sheet & add a spoon full of veggie then cover it from bottom corner of the wrapper and roll 2 folds and 2 sides of the wrapper till last edge brush water to seal and deep fry.
    Serve hot with sauce / ketchup








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Vegetable Hakka Noodles

Everyone's favourite noodles. Especially kids will love noodles. I tried my best for it to be just like a resturant style. I have made this number of times but never got time to take a photo of this . Finally i did this time . I feel it is easy to prepare.





Ingredients

  • Noodle Packet ( Asian Hakka Noodle) - 1 packet
  • Olive oil - 2 tsp
  • Chilli Sauce - 2 tsp
  • Soy Sauce - 2 tsp
  • Salt - 1/4 tsp (adjust to taste)
  • Ginger+ Garlic Paste - 1/2 tsp
  • Ajinomoto - 1/4 tsp
  • Vegetables :
  • Green Cabbage shredded - 1/2 cup
  • Green Bell Pepper shredded - 1/4 cup
  • Carrots Shredded - 1/4 cup
  • Spring Onions - 1/2 cup
  • Bean sprouts - 1/4 cup
Method
  • Take a large pan heat water bring to boil thoroughly then add noodles leave it for 5 min on low flame
  • After 5 mins drainout all the water and sprinkle oil to the noodles
  • Take a large wok add olive oil
  • Add all the shredded vegetables along with ginger garlic paste
  • Saute for a while then add all the sauces and sprinkle salt and ajinomoto
  • Stir well then add noodles Stir and Stir to mix well
  • Serve hot







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

Aloo Tikki Burger

This is the my own style of burger. Sometimes you don’t know what to make for the evening snacks everyday. I made aloo tikki’s then I got an idea. I had some Burger Buns in my kitchen so made a burger with those Aloo Tikki’s.



Ingredients

  • Aloo tikkis - 4
  • Burger buns -4
  • Lettuce
  • Cheese slices - 4
  • Tomato slices - 4
  • cucumber slices - 4
  • Onion slices - 4
  • ketchup
  • Mayonnaise
Method
  • Aloo Tikki click the recipe
  • Place a burger buns in to half
  • Grease ketchup in one side of the bun then Add each tikki in one side then place onions, tomatoes, cucumber and cheese then grease mayonnaise on top of the cheese slice serve with ketchup







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

Soya Chunks Pulao

Healthiest pulao I would say. Lots of proteins and vitamins. No grinding and not much of stress to prepare this dish just 15 to 20 mins is enough. Anyone can cook, bachelors too Soya chunks is easily available in Indian store and other marketplace. The Soya chunks added to the rice makes the pulao more delicious.





Ingredients
  • Soya Chunks - 1 cup (boiled)
  • Buttani / Peas - 1/4 cup (boiled)
  • Potato - 1 ( chopped, boiled)
  • Onion - 1 ( chopped)
  • Basmati Rice - 2 cups
  • MTR Pulao Powder - 2 tsp
  • Garam Masala powder - 1/2 tsp
  • Salt to taste
  • Chakke & Lavanga / Cinnamon / Clove - 2 + 2
  • Oil
Method
  • Cook the basmati rice in the rice cooker
  • Take a large pan add oil
  • Add chakke & lavanga add onions stir fry
  • Add potato & peas & soya then add all masala powders
  • Add rice and salt mix well
  • Serve hot




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


Aviyal

Aviyal is made of mixed veggies and blended with coconut masala. This is very popular dish in south india. This is very rarely made at home and cooked only during special occassions. The taste was simply awesome and hence I am posting it.





Ingredients
  • Mixed Vegetables (while pumkin, beans, carrots, cauliflower, potato)
  • Salt to taste
For Masala
  • Coconut - 1/2 cup
  • Yogurt / Curds - 1/4 cup
  • Jeera Seeds - 1/2 tsp
  • Ginger - A small piece
  • Green chillies - 2 or 3
  • Turmeric powder - a pinch
  • Coriander / Cilantro lvs - 2 tsp
For Tempering
  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Hing - a pinch
  • Red chillies - 1
  • Curry leaves - 5 to 6
Method
  • Boiled the vegetables and keep aside
  • Grind all the masala ingredients
  • Take a pan add vegetables and masala bring to boil on low flame
  • Add salt and saute well If it medium thick remove from the flame
  • Heat a small pan add oil , mustard seeds allow to splutter then add hing, chillies & curry leaves
  • Pour into Aviyal and Serve hot with plain rice or chapathi




| Copyright © Malas - Kitchen 2010 | | All rights reserved

7 Cup Burfi

This is popular sweet in bengaluru and mysore, my native place in India. Everybody must be wondering when you saw the header l "7 Cup Sweet" as to why it is called so ?
Ans : In this sweet we use different ingredients on each cups and each ingredient is of 1 cup measurement or more. So it is called 7 cup. This is similar in taste like mysore pak. Most of the people make this instead of mysore pak becoz mysore pak is difficult to make compare to this. Some people make both. This one I tried came out very nicely..see the below pictures. Lovely taste too “Yum” .

Happy Tamil New Year...







Ingredients

  • Kadale hittu / Besan / Gram flour - 1 cup
  • Hallu / Milk - 1 cup
  • Thengina thuri / Grated Coconut - 1 cup
  • Sakare / Sugar - 3 cup
  • Thupa / Pure Ghee - 1 cup
Method

  • Take a big plate grease a teaspoon of ghee and keep aside
  • Then Take a huge wok / kadai / pan
  • Add all the ingredients one by one mix well properly
  • Heat the pan on medium flame
  • Keep on stirring constantly, Do not leave otherwise bottom get burn , untill it becomes together
  • Pour into the greased plate & spread evenly
  • When it is cool a bit cut into any shapes









| Copyright © Malas - Kitchen 2010 | | All rights reserved

Spinach Rice / Palak Pulao # 2

I have already told you in one of my previous post of palak pulao #1 . This is quite simple as that one. I will go directly to the recipe.






Ingredients
  • Palak Leaves - 2 to 3 bunches
  • Ghee / Oil - 1/4 cup (i used olive oil)
  • Jeera - 1/2 tsp
  • Onions, Chopped - 1/2 cup
  • Green chillies, sliced - 1 or 2
  • Ginger + Garlic paste - 1/4 tsp
  • Garam Masala - 1 tsp
  • Black Pepper powder - 1/4 tsp
  • Salt to taste
  • Cashew pieces
  • Basmati Rice - 2 cup
Method
  • Wash the leaves and cook and paste it
  • Cook the Basmati Rice and keep aside
  • Take a big pan , Add jeera and let it crackle
  • Then add onions stir fry, add chillies, ginger+garlic paste stir fry
  • Add garam masala powder and pepper powder stir fry
  • Add palak paste and fry for few minutes
  • Then Add rice mix well and add salt mix well
  • Garnish cashews pieces (fried in ghee)
  • Serve hot with any raita




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

Kachori Chaat

I made kachori with a chaat. Last month my fellow blogger friends posted variety of Kachori's and this tempted me to make this dish. I am very fond of chaat and moreover I have tasted beautiful kachori’s in Mumbai. Last year when i was in Mysore, my native place, I had tasted some kachori's which were not that tasty compared to the ones i had in Mumbai. So tried this at home and it came out nice…not bad. Recipe is given below just try it out.



Ingredients for kachori dough
  • Maida / Plain flour - 1 cup
  • Salt - 1/2 tsp
  • Vanaspathi ghee / Dalda OR Hot Oil - 1/4 cup ( i used hot oil)
For the kachori filling
  • Yellow Moong dal / Split yellow gram - 1/2 cup
  • Cumin seeds / jeera - 1/2 tsp
  • Asafoetida / hing - 1/4 tsp
  • Green chillies - 1 finely chopped
  • Ginger - 1/2 piece finely chopped
  • Red chilli powder - 1/2 tsp
  • Garam Masala - 1 tsp
  • Amchur powder - 1/2 tsp
  • Besan /gram flour - 2 tsp
  • Oil - 2 tsp
  • Salt to taste
  • Lemon juice - 1 tsp
Method for dough
  • Mix all the dough ingredients add little water and make a soft dough. Cover with the cloth or tight lid.
Method for kachori filling
  • Heat oil in a pan
  • Add cumin/jeera and hing/asafoetida, allow to seeds crackle
  • Add the soaked moongdal ( drained all the water completely) and stir for few minutes
  • Add chillies , ginger , garam masala, amchur powder, besan and salt stir well for few minutes
  • Cool a bit and make them into small size balls and keep aside
Method for kachori
  • Heat plenty of oil to deep fry on low flame. Meanwhile
  • Take a small size dough ball and roll them into rolling pin using maida flour ( it should be poori size)
  • Place a small ball size of moong masala into the rolled dough circle and close allthe side edges tightly
  • Roll again lightly with the help of flour, carefully the filling does not spill out
  • Deep fry on each kachoris on low flame till golden brown
  • Serve with chutneys

To Serve kachori chaat :

  • Green chutney
  • Sweet tamarind chutney
  • Yogurt / Beaten curds
  • Chaat masala
  • Chilli powder
  • Onions chopped
  • Thin sev
  • Chopped coriander
Method for Chaat
  • Take a each kachoris and mashed
  • Add beaten curds / yogurt
  • Add sprinkle chutneys and onions
  • Then sprinkle chaat masala and jeera powder
  • Then sprinkle salt and Sev and chopped coriander
  • Serve immediately










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

Spinach Rice / Palak Pulao # 1

This is unique method to make palak rice. Again easy to prepare, just make a puree of palak / spinach. I would say its the best brunch and I will also say bachelors can make it too if they have access to Mixers/Grinders.
This is the one method I am posting today. I have come across another method of doing this too and I will be posting that soon.




Ingredients

  • Basmati Rice - 2 cups (soaked with salt water for 15 mins )
  • Spinach / Palak lvs - 1/2 bunch , Puree
  • Vegetables ( Potato, Peas, Carrots, Onions)
  • Tomato Puree /Paste - 2 tsp
  • Coconut milk - 1 tsp ( Optional)
  • Salt to taste
  • Garam Masala - 1 tsp
  • Chilli powder - 1/2 tsp
  • Pulao leaf - 1
  • Chakke & Lavang - 1 + 2
  • Oil - 1/4 cup
Method
  • Heat oil in a big pan. Add chakke and lavang and pulao leaf
  • Add onions stir fry till onion gets color changed
  • Add vegetables stir fry
  • Add Palak puree and tomato paste/puree, coconut milk(optional) bring to boil
  • Add salt, garam masala, chilli powder stir well and cook for 5 mins
  • Meanwhile if it is excess water in the rice drain a bit and add palak masala
  • Cook in the rice cooker or pressure cooker
  • Server hot with raita



| Copyright © Malas - Kitchen 2010 | | All rights reserved

Celebrating 3 Years

Celebrating 3 years (2007-2010) of my favourite past time & my domain Malas-Kitchen. I am so excited to have completed 3 years of blogging. Actually I started the Blog in Feb but I bought a new domain in March and hence celebrating this day in march.

215 Recipes !!! I never thot this count would go above 100. I guess I can be a little boastful of this. I am allowed to do this atleast for today.

Most of all I want to say thanks to everyone, my fellow blogger friends, my viewers and well-wishers, and last but not the least my husband and my son, for his silent support, although he doesn’t understand as to why mom is so involved in writing into a computer when he is around but he still keeps on playing without disturbing me.

I am also thankful for all the kind comments and also pride myself that there are people around who like my cooking and my recipes.

I am going to end this small celebration speech of mine by hoping that I can continue into the 4th year with the same fervour and enthusiasm of all my previous years. I am also hoping that I will be getting the same kind of support & wishes from all of you.

Thank you,

- Vanamala Hebbar

Payaru Dose / Moong Dosa

This is one of my viewers request. Sorry for the delay. Healthiest dosa. I never knew about this , my mom told me this recipe and she made it too when i went home last year. You can prepare for evening snacks too. We can make this easily and give it to Kids after their school. Easy & Fast to prepare ... I really love this.








Ingredients
  • Payaru Kal / Hesaru Kalu / Moong(whole) - 1/4 cup
  • Arshi / Akki / Rice - 1 cup
  • Uluthuparppu / Udhina bele / Urad dal - 2 tsp
  • Thenga / Thengina thuri / Coconut, grated - 2 tsp
  • Salt to taste
Method
  • Soak payaru kal / moong for 8hrs along with rice and urad dal
  • Grind the soaked kal / moong and rice and dal along with coconut
  • Make a smooth batter
  • Add salt and mix well ( do not need ferment )
  • Heat tava / flat pan sprinkle oil and take a laddle ful of batter and pour into tava and make a circular motion. Again put oil on the edges
  • Cook for one side and flip on other side again cook for 2 min.
  • Serve with ketchup or chutney
Note : You can add onions and coriander lvs.

Sending this to JFI Breakfast hosted by Veggieplatter by suma



| Copyright © Malas - Kitchen 2010 | | All rights reserved

Paneer Panini

Tried Panini for the first time at home. It came out came awesome. Chilly weather around here for us & the weather makes us crave for hot spicy food. One more thing, nowadays we get panini maker in the shops. Everybody must be thinking if it is necessary to have one. I don’t have a panini maker. How many machines to keep at home. I already have one for sandwiches. I feel it’s a waste of space in the kitchen because these recipes I make only once or twice a month. I made this on a normal tava (Flat pan). It came out very well and not too much time needed to make it too.







Ingredients

  • Buns Or Rolls
  • Onion rings
  • Tomato slices
  • Mayonnaise
  • Lettuce leaves (optional)
  • Jeera powder / Cumin powder
  • Chaat masala powder
Ingredients of Paneer Bhurji Masala
  • Paneer Grated - 1 cup
  • Onion - 1/4 cup (finely chopped)
  • Kasoori methi - 1/2 tsp crushed
  • Salt to taste
  • Ginger + Garlic paste - 1/4 tsp
  • Garam Masala - 1/2 tsp
  • Turmeric powder - A pinch
  • Red Chilli powder - 1/2 tsp
  • Jeera powder / cumin - 1/2 tsp
  • Lemon juice
  • Oil - 1 tsp (i used olive oil)

Method
  • Heat pan add oil and add chopped onions, stir fry then add turmeric, chilli powder, garam masala, jeera powder and kasoori methi stir well till done.
  • Then add grated paneer and salt fry for few minutes. Remove from the flame.
  • Add lemon juice mix well
  • Take a flat pan add butter and make a one side cut of rolls and slightly roast the buns / rolls
  • Put Paneer bhurji inside the bun then put onion rings then tomato slices & lettuce (optional) then mayonnaise little bit and sprinkle jeera powder & chaat powder
  • Serve hot



| Copyright © Malas - Kitchen 2010 | | All rights reserved

Menthyu Gojj / Menthyada Gojju

Lovely dish. Very very easy and simple too. Everybody must be wondering (just like me b4 I made it) menthya / methi seeds don’t they get bitter !!!. No it wont. It is mixed with tamarind and jaggery which gives a tangy &  spicy taste. Try this with chapathi OR plain rice.







Ingredients
  • Menthya / Menthyu / Fenugreek seeds - 1 tsp
  • Kempu mensinakai / Choop malaka / Red Chillies - 2 or 3 (whole)
  • Thengina thuri / Thenga / Coconut ,grated - 1/4 cup
  • Hunsehannu rasa / Puli / Tamarind paste /juice - 1/2 tsp
  • Bella / Vellu / Jaggery - 2 tsp
  • Salt to taste
For Tempering
  • 1/2 tsp oil
  • 1/2 tsp sasive / kadag / mustard seeds
  • A pinch of Asafoetida / Hing / Perangyum
Method
  • Take a pan add 1/4 tsp oil then add fenugreek seeds and chillies fry till both are fried
  • Grind the fried seeds and chillies along with tamarind, jaggery and coconut add a little bit of water make a smooth paste
  • Heat pan add the grinded masala bring to boil add salt and stir for 2 min and remove from the flame
  • Heat small pan add oil and add mustard seeds allow to splutter add hing and pour it into gojju. Gojju is ready
  • Serve hot with chapathi or rice





| Copyright © Malas - Kitchen 2010 | | All rights reserved

Moolangi Karimbdh / Radish Curry

Simple and easiest curry. Anyone can make , mostly for bachelors. It suits for rice or chapathis. Easy to take for lunch boxes.





Ingredients
  • Moolangi / Radish - 2 cups chopped (boiled)
  • Paithuparappu / Hesaru bele / Moong dal - 1/4 cup
  • Malka / Hasiru mensinakai / Green chillies - 1 or 2
  • Kadal parap / Kadle bele / Chana dal - 1 tsp
  • Kadag / Sasive / Mustard seeds - 1/2 tsp
  • Perangyaum / Asafoetida / Hing - A pinch
  • Thenga / Tengina thuri / Coconut , grated - 4 tsp
  • Kothambri sopp / Coriander leaves, chopped - 2 tsp
  • Lemon juice - 2 tsp
  • Salt to taste
Method
  • Pressure cook paithuparappu and moolangi just add a little bit of water into it. 3 Whistle is enough.
  • Heat pan add kadag / mustard seeds allow to splutter, add hing /perangyaum, chillies/malka, chanadal / kadalparap stir fry
  • Add cooked dal / paithuparappu and moolangi / radish to the pan stir well
  • Add salt , coconut, mix well remove from the stove
  • Garnish coriander and lemon juice
  • Serve hot with chapathi, rice etc.,


| Copyright © Malas - Kitchen 2010 | | All rights reserved

Corn Rotti

In South India (especially Karnataka) almost everyone makes or knows rice /akki rotti and finger millet / ragi rotti. This i have made using corn flour. Lovely brunch i would say. Very Healty too. Very tasty with some spicy coconut chutney. Definitely try in your kitchen. Easy to prepare and not much ingredients.





Ingredients
  • Corn flour - 2 cups
  • Onion , chopped - 1 cup
  • Potato , small size - 1, grated
  • Coriander leaves - 1 tsp
  • Chillies - 1 (optional)
  • Salt to taste
  • Water to knead

Method
  • Mix all the ingredients make a dough adding warm water (just like rotti / akhi rotti) keep aside
  • Take a flat pan spread oil and sprinkle water take a medium size dough ball and spread a circular motion using your fingers
  • Switch on the stove make a medium flame. Sprinkle oil on the rotti cook till done
  • Flip over on the other side and again cook till done. Make the remaining dough on the same way
  • Serve hot with pudina chutney or coconut chutney

| Copyright © Malas - Kitchen 2010 | | All rights reserved

Nalgari Pudi / Sambar Powder

I had never posted this. Long time due and moreover this is a request from one of my viewers. Apologize for the delay in posting this. Nalgari Pudi AKA Sambar powder is a typical Iyengar Word.




Ingredients

  • Kadal Parappu / Kadle Bele / Chana Dal - 50 grms
  • Dhania / Coriander Seeds - 25 grms
  • Bhaydgi Malka / Bhaydgi Mensinakai / Red Chillies - 8 to 10
  • Chekke / Cinnamon - 2 to 3 pieces ( small)
  • Lavanga / Cloves - 4
Method
  • Heat pan / kadai roast all the ingredients till parappu becomes golden yellow.
  • Add roasted ingredients to the mixer and make a fine powder, cool it and store it airtight box

| Copyright © Malas - Kitchen 2010 | | All rights reserved

Moolangi Thyar Pachadi / Radish Raita

Radish as we call it as in English. Suitable for hot plain rice or any Rice dish.  It has got a unique taste to it . Some people do not like Mooli / Radish because of the smell after it is cooked. In this dish though the smell is not present and the taste is superb.



Ingredients
  • Moolangi / Radish - 1 cup (boiled)
  • Green Chillies - 2
  • Jeera / Cumin Seeds - 1/2 tsp
  • Ingi / Ginger - A small piece
  • Kotharmbi soppu / Coriander leaves - 2 tsp, chopped
  • Thenga / Coconut , grated - 2 tsp
  • Thyar / Curds / Yogurt - 2 cups
  • Salt to taste
Method
  • Blend all the ingredients except curds and salt and make a thick paste
  • Take a bowl add the paste and thyar / curds & add salt mix well
  • Serve with rice


| Copyright © Malas - Kitchen 2010 | | All rights reserved