Green Pepper Raita / Capsicum Thair Pachadi

This one of the best, i simply love this raita. The spice and sweetness of the Capsicum makes it awesome.  Simple to make as I mentioned earlier.

Prep Time :  3-4 mins
CookingTime :  10 mins
Serves :  2 people

  • Capsicum / Green Bell pepper -1
  • Plain Yogurt / Curds -  2 cups
  • Fresh Coconut, grated - 2 tsp
  • Salt to taste
  • Coriander leaves / Cilantro - 2 tsp , chopped
  • Oil- 1 tsp
  • Mustard seeds - 1/2 tsp
  • Asafoetida / Hing - a pinch
  • Chana dal - 1 tsp
  1. Wash the capsicum and cut into half remove seeds then cook in the pressure cooker (do not add water)  or in the microwave (sprinkle little water)
  2. Cool down , Mash the capsicum with the fingers or masher, add yogurt / curds, salt & coconut mix well
  3. Heat oil in a small pan add mustard seeds. allow to splutter then add hing, chana dal, fry till dal turns golden
  4. Pour into the pachadi / raita , garnish coriander
  5. Serve with hot plain rice

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

Rotini With Beans and Basil Pasta

Its a basil flavour of pasta and healthy dish. we all loved it simple to make that too working people and the bachelors.

  • Rotini pasta or any other type of pasta - 2 cups
  • Green beans, chopped - 1/2 cup
  • Salt to taste
  • Basil leaves 1/2 cup
  • Water - 1 tsp
  • Olive oil - 1/4 cup
  • Black pepper crushed - 1/2 tsp
  • Tomato , chopped - 1/2 cup
  • Basil leaves for garnish
  1. In a large pan , add water and pasta cook for a while until pasta done. Drain pasta rinse under cold running water and drain again.
  2. Meanwhile in a blender add basil, oil, and water make a puree.
  3. Then cook the beans in the microwave or pan until tender
  4. In a large bowl, toss pasta, beans, tomato and basil puree, salt and pepper 
  5. Garnish with basil leaves & Serve hot.

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

Om Biscuit

It is a southindian style of breadsticks which has a very distinct flavour. This is available in bakery’s in South India. I remember from my childhood days that we used to get this from a very well known bakery (Krishna bakery) in my hometown Mysore. Made this for my kids and since even I was having it after a long time. I loved it and it also brought back a lot of memories. Tried around 3 times intially and finally got it right. Very simple with not much stress to baking. Now I am hooked on this and want to bake more biscuits. This does not taste like the regular bread sticks but has a distinct flavour of Carom seeds / Ajwain and with a lovely aroma. Best to have this with coffee or soup.

  • White Bread flour / All Purpose flour - 2 cups , Plus extra for dusting
  • Salt - 1/4 tsp
  • Sugar, superfine  -  2 tsp
  • Carom Seeds / Ajwain - 2 tsp
  • Active dry yeast - 1-1/2 tsp
  • Lukewarm water - 1 cup
  • Olive oil / Oil - 3 tbsp
  • Sesame Seeds, for coating (optional)

  1. Sift the flour and salt, sugar together into a bowl. Add ajwain / carom seeds. Stir in the yeast. Make a well int he center add the water and oil to the well and mix to form soft dough.
  2. Turn out the dough onto a floured counter table and knead for 10mins. Put the dough in an oiled bowl cover a muslin cloth and let rise in a warm place for 1 hr until double size.
  3. Turn out the dough again and knead lightly. Roll out a medium size sticks. Then brush with oil. Spread out on a large shallow tray. Roll each breadstick in the sesame seeds to coat. 
  4. Preheat the oven to 400F / 200C
  5. Bake the bread sticks in the preheated oven for 10 min. Turn over and bake for an additional 5 mins till golden, Transfer to a wire rack and let cool.

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

Chocolate Fudge Cake

"Chocolate, Chocolate, Full of Chocolate"!!. Posting a cake for the first time on my site. Made it for New Year.

Happy New Year 2012 to all my viewers, friends & fellow- bloggers.

Thank you so much for encouraging me and also for your wonderful comments


  • Butter(unsalted) - 3/4 cup, plus extra greasing
  • Superfine sugar - 1 cup
  • Evaporated Milk- 1 can (12 oz)
  • Corn syrup - 3 tbsp
  • Almond powder - 3 tbsp
  • All purpose flour / Self rising flour - 1 cup
  • Pinch of salt
  • Cocoa powder - 1/4 cup
Frosting Ingredients
  • 8oz / 225 g semisweet chocolate pieces
  • 1/4 cup sugar
  • 1 cup butter
  • 5 tbsp evaporated milk
  • 1/2 tsp vanilla extract

  1. Grease round layer cake pans
  2. To make the frosting , place the chocolate, sugar, butter and evaporated milk and vanilla extract in a heavy bottom pan heat gently stirring continuously, until melted. Pour into a bowl and let cool. Cover and place in the refrigerator for 1 hr or until spreadable.
  3. Preheat the oven to 350F/180C. Place the butter and superfine sugar in a bowl and beat together until light and fluffy then add evaporated  milk stir in the corn syrup and ground almonds. Sift the flour, salt and cocoa into a separate bowl, then fold into the cake batter. Add a little water, if necessary, to make a dropping consistency.
  4. Spoon the cake batter into the prepared pans and bake in the preheated oven for 30-35 minutes, or until springy to the touch and a skewer / toothpick inserted in the center comes out clean.
  5. Let stand in the pans for 5 min, then turn out onto wire racks to cool completely. When the cakes have cooled, Sandwich them together with half the frosting. Spread the remaining frosting over the top and sides of the cakes.
Note : Egg users added 3 eggs, beaten (according to book.)

| Copyright © Malas - Kitchen 20011 | | All rights reserved