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.


 photo Palakrice1_zpsad49b797.jpg


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


Sending this to Healing Spinach event hosted by Divya Dilse

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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.


 photo PairuDose_zpsc5cc386b.jpg





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



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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.

 photo Paneerpanini_zps0d19f8c4.jpg

 photo PaneerPanani_zpsa07e4ac4.jpg



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



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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.




 photo Menthyagojju_zps69205036.jpg


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

Sending this to Event called Cooking with Fenugreek Seeds, hosted by denufood.com



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