Chith Unde

This is a request recipe of my viewers. Apologize for delay in posting this becoz few months back i got this recipe when i was went to india . Also this dish is not prepared on normal days. This is typical thirvidhyanam (death anniversary) dish. Recipe is given below.





Ingredients
  • Jaggery / Bella / Vellu - 1 cup (grated)
  • Coconut / Thenginakai / Thenga - 1/2 cup (grated)
  • Cardamom powder / Ellarshi pudi / Elaki pudi - 1/2 tsp
  • Rice flour / Akki hittu / Arshi maav - 1 cup
  • Pure Ghee / Thupa / Nayi - 2 tsp
  • Black Sesame Seeds / kappu ellu / karappu ell - 2 tsp
  • Thenkol maav Or Uluthuparappu maav / Uddina bele hittu / Batter - 1 cup
  • Oil to deep fry
Method
  • Take a kadai / small wok add ghee and rice flour fry on low flame till raw smell goes and keep aside
  • Heat another pan fry sesame seeds keep aside
  • Take a pan add jaggery bring to boil it becomes froth , on low flame.
  • Add coconut stir well for few minutes and add sesame seeds and flour stir it becomes thick and cool it and make a small size balls / unde keep aside
  • Make a Thenkol maav batter or soak it blackgram / uluthupappu for few hrs and make a thick batter
  • Dip each jaggery balls / unde into batter and deep fry it in the oil. Fry till it becomes golden color.














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Narthanga Oorga / Pickle & Hiralehannu Uppinakai

I have already mentioned this dish in my earlier recipe narthanga ogare ( rice dish ). The rind and juice of the citron is used for pickles just like lemon pickles. But the pickle ingredients and method is slightly different. This pickle is sort of good for health and it is recommended for diabetics patients and also to the ladies after child birth .




Ingredients
  • Byadagi Malaka / Mensinakai / Red Chillies - 50 grms
  • Menthyum / Menthya / Fenugreek Seeds - 1 tsp
  • Salt to taste (rock salt) (aprox - 3 tsp)
  • Perangyum /Hing /Asafoetida - 1 tsp
  • Narthanga / Hiralehannu / Citron - 4
Method
  • Chop the citron / narthanga into small pieces
  • Take a pan add salt add chopped narthanga / citron pieces mix well close it and keep it for 2 days. Stir well every twice a day.
  • Dry roast menthyum / fenugreek seeds and chillies and hing
  • Make a fine powder and mix it into salted narthanga.
  • For tempering add oil and mustard seeds into pan add hing too. Till done pour itinto pickle
  • Keep Pickle outside (normal temp)
  • After few days saute well and then transfer into the pickle jar, keep regrigerate


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Sweet Potato Curry / Genas Karimbdh / Palya

This is very common dish. This recipe can be made as a sweet curry as well as a bit spicy curry. My Grandmother used to burn this "Sweet Potato" on the fire and she used to peel off the skin and give the potato to us. Its very tasty to eat just like that. This I had made for my son because he doesn’t eat sweet dishes a lot, so i had made a bit spicy version of that . Try it out.

 photo sweetpotatocurry_zpse5ab0433.jpg

Ingredients
  • Genasu / Sweet Potato - 2 Cups, Chopped
  • Oil - 2 tsbn
  • Mustard Seeds / Kadag - 1/2 tsp
  • Split Bengal Gram / Kadal parppu - 1/2 tsp
  • Asafoetida / Hing - A pinch
  • Red Chillies - 2
  • Curry leaves - 4 or 5
  • Grated Coconut - 4 tspn
  • Salt to taste
Method
  • Take a pan add 1 cup of water cook the sweet potato/ Genas using a little bit of salt. Drain the remaining water
  • Heat oil in a pan add mustard seeds, parppu, hing, chillies, & curry leaves fry till dal turns golden yellow color
  • Add boiled potatoes and add salt Stir fry
  • Add Coconut Stir well
  • Serve hot with rice



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Ragi Modhe

I had mentioned in my ragi rotti recipe that I will put ragi modhe too. Finally i got time to put it. This is a very popular dish in rural Karnataka , not only because it is very filling but also very cost effective. This is to be eaten with sambar.

 photo RagiModhe_zps4105a61c.jpg
Ingredients
  • Ragi / Finger Millet flour - 2 cups
  • Salt to taste
  • Water - 1 & 1/2 cup
  • Oil - 1 tsp
Method
  • Take a pan add water bring to boil
  • Add salt and oil while boiling
  • Add ragi flour stir stir till becomes thick. Remove
  • Cool a bit . Make a medium size balls using your wet hands
  • Serve hot with any sambar
| Copyright © Malas - Kitchen 2010 | | All rights reserved

Rava Idli


 photo ravaidli_zps53cda4af.jpg


Ingredients
  • 1 Cup Rava
  • 1 Cup Curds
  • Coconut grated - 2 tsp
  • Carrot grated - 2 tsp
  • Salt to taste
  • Baking soda - A Pinch
Tempering
  • Oil - 1 tsp
  • Mustard Seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Asafoetida /Hing - A pinch
  • Cashew small pieces
  • Green chillies - 1 or 2, chopped
  • Coriander leaves - 1 tsp chopped
Method
  • Heat pan roast the rava a bit
  • Taka a bowl mix curds and rava
  • Add coconut, carrot, soda, salt mix well
  • Heat oil in a pan add mustard seeds, urad dal, hing, chillies , cashew pieces fry till dal , cashew and mustard seeds done
  • Pour into rava and add coriander mix well
  • Take a idli plates fill the batter on each holes
  • Pressure cook without adding weight, cook for 5 to 8 min
  • Cool it and take out each idlies
  • Server hot with pudina chutney


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