Curd (Yogurt) 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
Tempering
  • Oil - 2 tsp
  • Green chillies - 1 or 2, chopped
  • Mustard seeds - 1/2 tsp
  • Chana dal / Split black chickpeas - 1 tsp
  • Red chillies - 1 ( optional)
  • Asafoetida / Hing - 1/4 tsp
Method
  • Take a large bowl add all the ingredients
  • Take a small pan heat oil and add mustard seeds , allow to splutter add chana dal
  • Then add hing / asafoetida then green chillies fry till dal turns brown color. 
  • 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
  • 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 mix well and cover 
  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