Khara Sev

Khara is a kannada word. It means hot & spicy. This snack is made on almost all the festivals or also made just like that. Suitable to just snack with coffee / tea or have it as an accompaniment with rasam rice etc. I made this now becoz here the weather was getting colder everyday and its nice to have something spicy during the evenings with coffee!! Made it today and also posting it today because holiday starts next week. 

This will be my last post this year & hope to come up with new recipes in the new year. Until then try my recipes and enjoy. Happy Holidays to all my viewers.

 

Prep Time : 10 Mins
Frying Time : 15 - 20 Mins
Serves - 4

Ingredients

• Besan flour / Chickpea / Gram flour /  Kadalemavu - 2 cups
• Rice flour / Arshimavu - 3/4 cup
• Salt to taste
• Red chilli powder - 1/2 tbsp
• Black pepper powder - 1 tbsp
• Turmeric powder / manje  - 1/2 tsp
• Asafoetida / hing / perngyam - 1 tsp
• Jeera seeds - 1 tbsp (optional), (i have used here)
• Hot oil - 2 tbsp or butte - 4 tbsp (melted, i have used butter)
• Water a litte bit
• Oil - 400 ml for deep fry

Method

1. Heat oil in a medium flame
2. Sieve gram flour / kadalemavu
3. Mix all the ingredients in a bowl  add enough water to make a stiff dough (like chapathi dough)
4. Take a Chakli press in that take thenkol plate or small sev plate however you like ( i used thenkol plate) fill the small portion dough and press slowly  medium circle in hot oil fry till golden brown color on both sides inthe medium flame
5. Drain the paper towel and store in the airtight boxes.
6. Serve with coffee / tea 

  

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Avarekalu Chathumb / Avarekalu Saaru

In kannada it is called Avarekalu, Hindi it is Surti Papdi, English it is known as Indian Lilva Beans / Flat Beans. This is seasonal (winter) delight in india. Fresh is always good and also has a very nice beautiful aroma. I love it. My mother used to get very fresh avarekalu / lilva everyday morning during the season. Delicious varieties of dishes can be made using these beans. Made chathumb/rasam, quite easy to make. Follow the recipe

Prep Time : 10 Mins
Cook Time : 5 Mins
Serves - 4

Ingredients

• Avarekalu / Indian flat beans / Lilva - 1 cup
• Taur pappu / Togri bele / Toor Dal / Yellow pigeon peas - 1/2 cup
• Tamarind juice - 2 tsp
• Jaggery - a small piece
• Salt to taste
• Malaka pudi / Mensina pudi / Rasam powder - 1/2 tsp

Ingridients to Masala

• Coconut / Thenga / Thenginathuri - 1/4 cup
• Bhyadgi malaka / Bhyadgi mensina kai / Red chillies - 1 
• Peryangyam / Hing / Asafoetida - a pinch
• Water - 4 tbspn

Tempering  the Chathumb / Rasam

• Oil - 1 tsp
• Mustard seeds / sasive / kadag - 1/2 tsp
• Hing / Asafoetida / Peryangayam - a pinch

Method

• Cook the avarekalu with salt water and toor dal with water pressure cooker until 3 whistle.
• Grind the masala into smooth paste
• Take a large pan add dal and avarekal then add masala with 1/4 water stir
• Add tamarind juice, jaggery, salt and bring to boil for few mins stir  remove from the hob
• Take a small pan add oil then add mustard seeds allow to splutter add hing pour into rasam / chathumb
• Serve hot with plain white rice.

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Akki Thari Avarekalu Uppitt / Arshi Thari Avarekalu Upma

In kannada it is called Avarekalu, Hindi it is Surti Papdi, English it is known as Indian Lilva Beans. This is seasonal (winter) delight in india. Fresh is always good and also has a very nice beautiful aroma. I love it. My mother used to get very fresh avarekai / lilva / flat beans everyday morning during the season. Delicious varieties of dishes can be made using these beans.

Avarekalu upma is a breakfast recipe. This is not a made using the normal upma rava. Made up of broken white rice which is dry grinded (not into a smooth powder). Available in indian grocery store or also make it at home too.

Prep Time : 10 Mins
Cook Time : 10 - 15 Mins
Serve : 4

Ingredients

• Arshi thari / Akki thari / Broken White rice - 2 cups
• Avarekalu / Flat beans / Indian Lilva - 1 cup
• Thenga / Thengina thuri / Coconut , grated - 4 tsp
• Uppu / Salt to taste
• Kothambari soppu / Coriander leaves - 2 tsp, chopped
• Hasar malaka / Harsaru mensinakai / Green chillies - 1 or 2 (medium hot)
• Karvapale / Karibehuvu / Curry leaves - 5-6 leaves 
• Kadag / Sasive / Mustard seeds - 1/4 tsp
• Kadal parappu / Kadlebele / Split black chickpeas - 2 tsp
• Perangyam / Hing / Asafoetida - 1/2 tsp
• Oil - 4 tbspn

Method

• Cook avarekalu / lilva / flat beans with water and add salt (1/4 tsp) in the pressure cooker  until 3 whistle and turn off and keep aside
• Take a 2&1/2 cups of white rice and blend into a coarse powder (not smooth power) Then roast broken rice for few mins just like rava.
• Heat large pan add oil then add mustard seeds allow them to splutter
• Add split chickpea then add green chillies , curry leaves and hing stir fry until chickpea turns golden color
• Add  broken rice and stir fry add boiling enough water with avarekalu and close the lid , cook (it takes time) if it is urgency mix everything and cook it in the pressure cooker
• Add salt , coconut and mix well
• Garnish coriander leaves and serve hot.

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Karthikai Karimbdh / Badnekai Palya

It is a very easy and simple curry. This is typical SouthIndian curry. Best to have it with Plain rice and Rasam. The eggplant I used to get here was not like the ones (long green baingan / eggplant) I get in my hometown in india but I finally found a place where I can get it fresh & not pricey too. I used to love this curry when my mother used to cook it. So in a small way this helps me not to miss my home :)

Prep Time : 8 - 10 Mins

Cook Time : 8 - 10 Mins

Serve - 2

Ingredients

• Eggplant / Karthikai / Badanekai / Brinjal(Long green) 
• Coconut / Thenga / Thenginakai, grated - 2 tsp
• Salt to taste
• Oil - 2 tsp
• Mustard seeds / Kadag /  Sasive - 1/2 tsp
• Split chickpea / Kadalparppu / Kadle bele - 1 tsp
• Asafoetida / Periyagaium / Hing - 1/4 tsp
• Curry leaves / Karvapale / Karibevu - 5 leaves
• Green chillies / Malaka / Hasimensinakai - 1 or 1/2 (medium hot)

Method

• Chop the karthikai / eggplant in a small length wise and divide into 4 lengthwise pieces and put it in the water bowl (Avoid the color becoz it turns into black color )
• Take a large pan heat oil in a medium flame
• Then add mustard seeds allow them to splutter , add chickpeas, hing, curry leaves, green chillies stir fry for few mins until chickpeas turns golden color
• Drained the karthikai water. Add into pan stir fry and close the lid and cook until karthikai / eggplant becomes tender
• Stir fry add salt to taste and coconut mix well and serve

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Rasmalai - Indian Dessert

Rasmalai is a Indian sweet dish. Made it for Diwali and never got time to post it. Homemade is always fresh and it came out tasty too. Intially i was thinking that this is difficult dessert to make at home. I tried after much reluctance and came out really nice. Also it is quite easy to make and doesn’t take more than 30mins. I was so excited to try this in my kitchen.

Prep Time : 20 - 30 Mins
Makes - 8 -10 
Serve - 3-4

Ingredients for Malai

• Milk - 500 Ml (1/2 ltr) (I used Fat free milk)
• Lemon juice - 1 tsp

Ingredients for sugar syrup

• Sugar - 1 cup
• Water - 1/4 cup

Ingredients for Ras

• Milk  - 300 ml ( I used wholemilk)
• Condensed milk - 1/2 cup
• Badam / Almond pieces - 1 tsp
• Pista pieces - 1 tsp
• Kesar / Saffron milk - 1 tsp

Method

• Take a large non stick pan add milk boil then add condensed milk bring to boil the milk becomes little bit thick then add almond and pista pieces and kesar milk stir well , boil & switch off the flame.
• Take a large non stick pan add milk bring to boil in a medium flame. Then add lemon juice mix well milk starts curdle switch off the stove. Leave for few mins
• Take a large colander or cheese cloth or muslin cloth (i used cheese cloth available here in "Bed Bath & Beyond" store) strain the curdle milk then turn on the tap water gently rinse becoz lemon taste removes.
• Transfer into blender and blend into a smooth paste. Add to the bowl and knead and make a small patties and keep aside
• In the meanwhile Take a small pan add sugar and water & make a sugar syrup it should be one string constency
• Put the patties into sugar syrup leave for few mins
• Remove and squeeze a little bit gently
• Add into milk gently and refrigerate and serve chill

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Bhadusha

Happy Deepavali to all my viewers.

 Today i made Badusha, it is a indian sweet. As I post this I want to share 2 things to all the views. First and foremost, Happy Diwali to all my viewers. May this festival bring lots of lights, peach and happiness to you all. Second this is my 300th recipe on my blog. I cannot believe it. Thanks to my mom, husband and little kids. Without their help & support i wouldn’t be able to make these recipes & post them. 

Badusha sweet made on only rare occassions and available in indian sweet shops. People dont make it at home & mostly get it from shops. This recipe I wanted to try from a long time and this recipe is from my blogger friend Raks Kitchen. She had made it beautifully. I copied her ingredients & procedure. Personally this is not my favorite sweet. But trying is not a bad thing right!! It did come out lovely and delicious.

Prep Time : 20 Mins
Cooking Time : 10 Mins
Serves : 2 or 4
Recipe Courtesy : Raks Kitchen








Ingredients

• Maida / All Purpose flour - 1 & 1/4 cup
• Thick Curds / Plain yogurt - 1/2 cup
• Butter - 1/4 cup
• Oil - 1/8th cup
• Baking soda - 2 pinch
• Sugar - 1/4 tsp
• Desigated coconut - 4 tbsp (optinal)
• Water as needed
•  Oil for deep fry - 500 ml

Sugar Syrup

•  Sugar -  1 & 1/2Cup cup
• Elachi powder / Cardamom powder - 1/2 tsp
• Water - 1/2 cup

Method

• Take a large pan add sugar and water and bring to boil the sugar syrup should be 1 string constistency add elachi powder stir and keep aside
• Take a large bowl add butter + oil + Sugar whisk well then add curds whisk for few mins
• Then add maida flour mix well if needed add water and make soft dough. Knead the dough for 10 mins
• Heat oil in a pan 
• Make a medium size balls and Now take a each one and pinch the edges and fold it inwards to make decoratively as shown in the picture.  Repeat to finish everything.
• Deep fry at a time i put 3 badusha's and fry till golden brown in a medium flame
• Remove and add it in a sugar syrup 
• Leave it for 10 mins in the sugar syrup and take out and arrange the tray and add coconut ( i add coconut to give taste) Serve

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Curd Rice / Dadhyodhanam

In South India, a lunch or dinner is incomplete without Curds. Curd rice is a very popular and must dish for South Indians. Normally it is just plain rice added with curds. But on special occasions & festivals curd rice is tempered and also added with fresh fruits which gives a lot of flavor and additional taste. I usually temper it , garnish it with coriander and add pomegranate & grapes during seasons. It also tastes good with just tempering & garnishing. This is made along with Bisibele Baath OR Puliyogre because it gives a taste of coolness after a spicy dish. In Karnataka it is called BakalaBaath and also made as Dadhyodhanam in South Indian Temples (for prasaadam).

Prep Time : 15 Mins

Serves :  2

Ingredients

• Pomegranate - 1/4 cup
• Seedless grapes , chopped - 4 tsp
• Curds / Plain Yogurt - 4 cups
• Cooked white rice - 3 cups
• Coconut - 2 tsp, grated
• Salt to taste
• Coriander leaves - 4 tsp, chopped

Seasoning :

• Oil - 2 tsp
• Green chillies - 1 or 2, chopped
• Mustard seeds - 1/2 tsp
• Moongdal / Paithuparppu - 1 tsp
• Red chillies - 1 ( optional)
• Asafoetida / Hing - 1/4 tsp
• Curry leaves - few 
• Cashews (optional)

Method

• Take a large bowl add all the ingredients
• Take a small pan heat oil and add mustard seeds , allow to splutter add moongdal
• Then add hing / asafoetida, green chillies fry till dal turns brown in color add curry leaves and cashews fry on low flame. 
• Pour into bowl and mix well and serve

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Pineapple Sajjige / Pineapple Kesari Bhaath

Happy Dussehra to all. This is a simple sweet dish. Adding pineapple chunks gives a nice flavor. We used to make this sweet on almost all occassions. 

Prep Time :  10 Mins
Cook Time : 10 -15 Mins
Serves : 4 cups

Ingredients

• Rava / fine semolina - 1 cup
• Pineapple chunks or fresh pineapple - 1/2 cup ( i used canned)
• Kesar milk / Saffron milk - 2 tsp
• Ghee (clarified butter) - 1/2 cup
• Sugar - 2 cups (acc to taste)
• pineapple essence - 2 drop
• Cashews + Raisins - 4 tsp
• Water - 1 & 1/2 cup

Method

1. Roast the rava in a pan  and keep aside
2. Cut the fresh pineapple and cut into small pieces and heat a 1 cup water and cook the pineapple until becomes tender or store bought canned chunks also used.
3. Heat 2 tsp milk and add saffron / kesar and soak it for few minutes 
4. Heat a  large pan  add water bring into boil in a medium flame
5. Add ghee in the boiling water & bring into boil and stir
6. Add pineapple chunks with water or canned pineapple stir 
7. Add rava slowly and stir constantly so that there are no lumps ,stir until  rava cooked
8. Add sugar mix well stir constantly then add kesar milk and essence
9. Remove from the heat
10. Take a small pan heat ghee a spoon full, add cashews pieces and raisins and fry till becomes golden color
11. Pour it into pineapple sajjige / kesari bhath 
12. Serve warm 

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Thenga Vade / Nippattu

Nippattu , Thenga Vade, Thattai Vade These are the various names for this. Iyengar’s (my community) call it as Thenga Vade usually made this on the Gokulashtami and other festivals too. This is my mother's version of Thenga Vade. She does make 2 types of which i am posting one. Will post the other one next time. It can be eaten as a savory snack. 

Prep Time : 15 Mins
Frying Time : 15 Mins
Store it in Airtight box - 10 days
Recipe Source - My mom

Ingredients

• Thenga / Coconut , grated - 4 tsp
• Byadagi chillies / Red chillies - 3-4
• Rice flour - 2 cups
• Thenkol flour - 4 tsp Or Urad dal flour
• Salt to taste
• Kadle kai pudi  / Crushed roasted peanuts - 2 tbsp
• Asafoetida / Hing 
• White sesame seeds- 1 tsp
• Karvaple / Crushed curry leaves - 2 tsp

Method

1. Grind coconut and red chillies  in a mixer make a thick paste using little water
2. Take a large bowl add all ingredients and & coconut , chilli paste , make dough using little water if needed
3. Heat oil in a pan on low flame
4. Take a large plastic sheet and take a small portion and press into your fingers and make a hole in the centre
5. Rest the dough make it same way
6. Deep fry on medium flame till golden brown color

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Kosu Palya / Koos Karimbdh

Today a very simple dish called green cabbage curry. Palya is a kannada word and karimdbh is Iyengar word for curry. This recipe is perfect for plain hot white rice or rasam rice and also for chapati too. Cabbage is called  as "Yele Kosu" in kannada.

Prep Time :  10 Mins
Cook Time :  8-10 Mins
Serve - 2

Ingredients

• Cabbage / Kosu - 1 medium size, chopped
• Coconut , grated - 2 tsp
• Salt to taste
• Coriander leaves - 2 tsp, chopped

Tempering

• Oil - 2 tbsp
• Mustard seeds / Sasive - 1 tsp
• Split chickpea / Kadalebele - 1 tsp
• Asafoetida / Hing - a pinch
• Curry leaves - few
• Green chillies - 1 or 2 (Medium hot)
• Red chillies - 1 or 2 (Optional)

Method

1. Chop or shred the cabbage. 
2. Take a large pan / kadai 
3. Heat oil in a medium flame , add mustard seeds, add split chickpea, hing, chillies fry 
4. Add cabbage sauté and Sprinkle water little bit close lid
5. Cook until cabbage becomes tender 
6. Add salt and coconut and coriander. Stir and remove from the flame
7. Serve hot.

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Mutter Paneer

All paneer lovers it is a delicious dish best accomplish to roti and naan and also a common dish in all the Indian restaurants.

Prep Time : 10 Mins

Cook Time : 15 Mins

Serve : 2

Ingredients

• Mutter / Peas - 1 cup
• Paneer / Cottage cheese - 1 cup , cubes
• Cream / Malai or Thick curds (yogurt) - 1 tsp (i used curds)
• Salt to taste
• Coriander leaves - 2 tsp , chopped
• Oil - 1 tsp

Note :  Paneer cut into small cubes and deep fry and put it in the warm water and take out and keep aside.
Fresh Peas cook it in the pressure cooker or pan and keep aside.

Ingridents for Masala Paste

• Onion - 1/2
• Tomato  - 1 
• Tomato Puree - 1/4 cup
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Ginger + Garlic paste - 1/2 tsp
• Garam masala - 1 tsp
• Cumin / Jeera powder - 1/2 tsp
• Kova - 1 tsp
• Oil / Ghee - 2 tbspn ( i used olive oil)

 Method for Paste

1. Take a pan add oil 
2. Add onions chopped , fry till onions cooked
3. Add tomatoes and kova fry it 
4. Add tomato puree then add all masala powder and ginger garlic paste stir well for 5 mins
5. Remove and cool a bit then in a mixer grind the masala into a smooth paste

Method

1. Take a large pan add oil Add masala paste cook a bit using a 2 tbsp of water
2. Then add peas ( i used frozen) and add paneer mix well bring to boil
3. Add salt to taste and add curds stir slowly
4. Add coriander leaves and serve hot with naan or roti

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Kolkukattai

Kolukattai is sweet. Made up of jaggery and coconut. There are various types of filling for this and also different versions too in different parts of india. Like Modak, Kolukattai and Kadabu etc., Most of these versions are very popular in India and made on the festival of "Ganesha Chathurthi". After puja this is offered as prasadam.

There are also a savory (salted and spicy) version of this called Khara kolukattai and another called Kadabu (Deep Fried) which has a filling of Sugar & Dried Cocnut (kobri sakare). I have already posted this in my blog.

 The link :

Kadubu
Kharu Kolkukattai

Prep Time :  20 Mins
Makes : 10


Ingredients for filling

• Jaggery / Vellu / Bella - 1 & 1/2 Cup
• Coconut , grated - 1 cup
• Cardamom powder - 1/2 tsp

Method for filling

1. In a heavy bottom pan add jaggery and 2 tsp of water bring to boil then add coconut 
2. stir constantly untill becomes thick. Add cardamom powder mix well and remove from the flame.

Ingredients for outer layer

• Rice flour / Arshi mavu / Akki hittu - 2 cups
• Water - 1-1/4 cup
• Oil - 2 tsp

Method for outer layer

1.  Boil the water add oil 
2. Add rice flour slowly without no lumps use the whisk stir well and switch off the flame and cover it for 5 mins

Method for Kolukattai

1. Take a large plastic sheet and Take a small size of rice dough and press it in finger with the help of oil make small round shape and put 2 tsp of sweet filling and close the edges looks like cresent shape or any shape and keep aside
2. Do it for rest of the mixtures.
3. Take a plate and small size of banana leaf and arrange all kolukattai's and steam cook in a pressure cooker for 5 minutes (do not put weight)

Serve
Tip : If it is Jaggery too watery add a spoon of Rice flour and stir.

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Pairumavu Unde

I had made this on the occassion of Gokulashtami festival. Very simple ladoo sort of besan ladoo but made this on split Moong Dal (Lentils/Mungbean).

 Prep Time : 15 Mins
Makes : 20 Ladoos

Ingredients

• Moong dal / Pairthuparppu / Hesaru bele  - 1 cup
• Sugar - 2 &1/2 cups
• Ghee - 1/2 cup (homemade ghee (clarified butter))
• Cardamom powder / elashi / elaki pudi - 1/4 tsp
• Cashews / Kodambi - 2 tsp , crushed

Method

1. Roast the moong dal / parithuparppu  on medium flame. (do not over roast)
2. Grind parppu / dal in a mixer make a fine powder Tranfer into a big bowl
3. In the same mixer make a fine powdered sugar
4. Take a small pan heat ghee a bit add cashews switch off the flame leave for few mins.
5. In a parppu bowl add sugar and mix well add cardamom powder 
6. Add ghee evenly and mix it in the spoon and make a medium size ladoos between your palms shape into round balls but as fast as you can.
7. Cool and store it in the airtight containers.

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Gulab Jamun

Gulab Jamun made at home without store bought mix. Made it just like that, not for any special occasion, came out very tasty. 

Makes : 20 Jamun
Prep Time : 10 - 15 Mins

 Ingredients for sugar syrup

• Regular white sugar - 2 &1/2 cups 
• Water - 1 cup 

Ingredients for Jamun mix 

• Milk powder / Mawa powder - 1 Cup 
• All purpose flour - 1/4 cup 
• Baking soda - 2 pinch 
• Almond / Badam powder - 1 tsp (Optional) (i added badam powder)
• Milk or water - Just enough to make the dough( i used milk 2%) 
• Oil for deep fry 

 Method for sugar syrup 

1. In a large pan, dissolve the sugar and water and bring to a boil. 
2. Simmer over a slow flame till the syrup is of 1 string consistency 
3. Switch off the flame 

Method for Jamun 

1. Mix the milk powder, all purpose flour, baking soda, badam / almond powder in a bowl add enough milk to make a firm dough. 
2. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. 
3. Heat the oil on medium flame. Test the temperature of the oil to put small portion of the ball . 
4. The balls must be fried very slowly under medium flame. 
5. This will ensure complete cooking from inside. Put 4 dumplings at a time. deep fry till golden brown color. Drain it. 
6. Remove and slowly put it into hot sugar syrup 
7. Serve warm or cold 

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Carrot & Aloo Palya / Karimbdh

Healthy curry for everyday meal.Added grated coconut which gives more taste. Coconut is a must for curries all south indian dishes ;). Easy to make and best goes with hot plain white rice or rasam rice. 

Prep Time :  10 Mins
Cook Time : 10 Mins
Serve : 2

Ingredients

• Aloo / Potato chopped - 1 cup
• Carrot , chopped - 1 cup
• Green chillies -  2 
• Grated coconut - 2 tbsp (Add more or less coconut to give tasty)
• Salt to taste
• Coriander leaves - 2 tsp, chopped

Tempering

• Oil - 2 tsp
• Mustard seeds / Sasive - 1/2 tsp
• Asafoetida / Hing - 1/4 tsp
• Black split chickpeas / Kadle bele / Chana dal- 1 tsp

Method

1. Boil the aloo and carrots in the pan or pressure cooker (for pressure cooker to cook do not add water to the veggie, if you cook directly in the pan add 1 cup of water and drained use someother purpose).
2. Add coconut, salt & mix well
3. Heat  oil in a pan
4. Add sasive, chillies, hing, kadle bele fry it till chana dal turns golden color
5. Pour it into veggies
6. Mix well and serve garnish coriander leaves

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Sabzi Parathas / Vegetable Parathas

Sabzi Parathas is the one which made all the healthy veggies mixed with spices. An ideal breakfast and lunch dish. 

Prep Time : 20 Mins
Cooking Time : 25 Mins
Makes - 8 Parathas
Serve - 2

Ingredients

• Whole wheat flour - 2 cups
• Maida / All purpose flour - 1/2 cup
• Oil - 1 tsp
• Salt - 1/2 tsp
• Warm water 

Method

1. Mix all the ingredients and knead well using water just like chapathi dough. Cover and keep aside for 10 Mins

Ingredients for stuffing

• Vegetables - Green Beans, Potato, Cauliflower, Broccoli (optional), Carrot, Peas - each 1/4 cup and boiled
• Garam Masala powder - 1/2 tsp
• Green chilli paste - 1/2 tsp
• Salt to taste
• Ajwain / Carom seeds , crushed - 1/4 tsp
• Coriander leaves , chopped - 2 tsp
• Ghee - 1 tsp

Method

1. Cook all the veggies and mash them thoroughly
2. Heat the pan add ghee
3. Add veggies fry a little bit add garam masala, chilli paste, ajwain and salt 
4. Add coriander leaves and mix well . Remove from stove and cool completely

Method for parathas

1. Knead the dough and divide equal portions
2. Roll out each portion into a thick round with the help of a flour
3. Put 2 tbspn of the stuffing in the centre of each dough round and fold all the edges
4. Roll out again with the help of a flour
5. 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
6. Repeat for the remaining parathas and stuffing. 
7. Seve with bowl of Curds and Pickles

 

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Dahi Puri

Made this using the Puri’s which I made at home. Loved it.

Prep Time : 5-8 Mins
Serve Time : 5Mins


Ingredients

• Puris - 6
• Yogurt / Curds / Dahi - 1/2 cup
• Masala Puri's - Masala - 1/4 cup (check out my Masala Puri's Masala - Ground MasalaPuri Paste )
• Salt to taste
• Coriander leaves
• Aloo / Potato, boiled and mashed ( Mixed with salt and redchilli powder )
• Aamchur powder 
• Chaat Masala powder
• Green chutney 
• Sweet chutney 
• Onions , chopped 
• Sev / Mixture
 

Method

1. Make a small hole in each puri and stuff it with some potatos
2. Add ground masala in each puri
3. Add chuneys and sprinkle salt , aamchur powder, chaat powder 
4. Add onions in each puri
5. Pour dahi / curds / yogurt
6. Garnish coriander leaves and Sev
7. Serve

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Paani Puri - Puri's

Always used to get these Puri’s from shops.  This time around I wanted to do it myself at home.  Turned out to be a easiest and cost effective recipe.  Not many ingredients as well. Using these Puri’s once can make, Dahi Puri, Paani Puri etc..   I will post the same next.

Paani  Puri recipe : Paani Puri

Prep Time :  10 Mins
Cooking Time :  15 Mins

Ingredients

• Maida / All Purpose flour - 4 tsp
• Rava / Semolina / Chiroti rava - 1 cup
• Baking soda - 1/4 tsp
• Salt to taste
• Oil - 2 tsp
• Warm water 

Other ingredients

• Oil for deep fry
• Maida / All purpose flour for extra dusting 

Method

1. Mix all the ingredients and made a dough (just like chapathi dough). (i used to knead food processor)
2. Knead well for 5-10 mins and cover it for 5 mins
3. Make a small dough balls and roll into big circle in the rolling pin using maida flour and cut into small circles using circle cutter (cookie cutter)
4. Heat oil in a big pan on a medium flame
5. Deep fry each puri and remove drained into paper towel and store it into air tight containers. 

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Pizza

I used to make pizza during my college days in mysore. No pizza places so this was our only indulgence in Mysore. Usually made it using ready made pizza base and sometimes made pizza dough at home. Pizza dough making, i feel, is a very tedious process that too with little kids around and also with other daily chores. Using a ready made Pizza base does not give the satisfaction of making a pizza. This time around i made the pizza base myself and then added veggies like onions, capsicum/green peppers, cheese. Toppings can be changed to suit ones likes. It came out very soft and light & also very tasty based on my son’s comments :).

Prep Time : 15 Mins
Baking Time : 20 Mins
Serves : 2 - 4


Ingredients

• All purpose  flour  / Maida ( + extra for dusting) - 1 & 1/2 Cup  
• Salt - 1 tsp
• Active dry yeast - 1 tsp
• Olive oil  - 1tbsp
• Lukewarm water - 6 tbsp

Toppings :

• 3/4 Cup Prepared pizza tomato sauce 
• 1/2 Cup Mozzarella cheese
• 1/2 Cup Cheddar cheese
• 2 tsp Parmesan cheese
• Oregano  - 1/4 tsp 

Method

1. Sift the flour and salt together into a bowl and stir in the yeast.
2. Make a well in the center and pour in the oil and water. 
3. Stir well with a wooden spoon until the dough begins to come together, then knead with your hands until it leaves the side of the bowl. Knead 5-10 mins knead (i used food processor to knead)
4. Cover with a damp dish towel. Let rise in a warm place for 1 hr. until the dough has doubled in volume.
5. Brush a cookie sheet with oil. Turn out the dough onto a lightly floured counter, punch down with your fist, and knead for 1 min. Roll or press out the dough to round shape. Place on the prepared cookie sheet push up the edge slightly all around. 
6. Preheat the oven 450F / 200 C. Spread the tomato sauce, Sprinkle all 3 cheese, Sprinkle oregano and sprinkle salt. Chopped onions and capsicum / bell pepper 
7. Bake in the preheated oven for 15-20mins,  until the crust is golden brown and crisp
8. Serve immediately

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Lauki ka Kofta

Normally we don't use Lauki / Calabash vegetable in my family. Somehow no recipe for this veggie i guess. This recipe is one of my own. We all loved it at our home. Its got a unique wonderful taste.

Prep Time : 15 Mins

Cooking Time :  10 - 15 Mins

Serves  : 2

Ingredients for kofta

• Lauki , grated - 1/2 cup
• Besan / Gram flour - 3 tsp
• Rice flour - 1 tsp
• Green chilli paste - 1/2 tsp
• Salt to taste
• Oil for deep fry

Method for kofta

1. Mix all the ingredients except oil.
2. Roll into a round ball and keep aside
3. Heat oil and deep fry the kofta till golden brown.

 Ingredients for gravy

• Onion - 1/2 cup
• Tomato - 1  or puree - 1/2 cup
• Ginger - 1/2 small piece
• Garlic -  1 clove
• Red chillies - 2 ( i used byadagi)
• Cinnamon / dalchini - 1/2 stick
• Cloves / Lavang - 2
• Cardamom / Elaichi - 1
• Marathi moggu - 1

Method

• Roast all the ingredients except tomato and add tomato or puree , grind into a fine puree
• Heat oil in a pan
• Add ground paste and cook for a minute 
• Add salt stir well and remove from heat
• Add koftas gently into gravy
• Serve hot with roti/ naan

| Copyright © Malas - Kitchen 2012 | | All rights reserved