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

  • 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)
  • 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

  • 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


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

  • 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
  • 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