Garlic Bread

Garlic Bread made at home fresh. Easiest recipe for kids use cheese give more tasty.

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Prep Time : 10 Mins
Baking Time - 8 Mins
Serves - 2 - 4

  • Italian Bread or Artisan Baguette 
  • Olive oil - 1/2 cup
  • Italian seasoning - 1 tsp
  • Salt - A pinch
  • Fresh grated garlic - 1 tsp
  • Crushed red peppers / chillies - 1/2 tsp
  • Mozzarella cheese - 1/4 cup, grated
  1. Preheat the oven 350F 
  2. Olive oil, italian seasoning , salt, garlic, red peppers mix in a bowl 
  3. Slice the baguette into diagonally arrange the slices into baking sheet on the tray
  4. Brush the one side of the olive oil and spread the olive oil mixture and sprinkle cheese (optional)
  5. Keep the tray in the preheated oven 400F about 5-8mins
  6. Sever hot

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Sending this to Continental & Cmon Chef Cook Up Some

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Bread Pakoda

In my kitchen pantry there was bread and I wanted to make use of this before it turns bad. Thought of making Bread Pakoda. This is a very common indian snack. Only the stuffing mixture varies. I had posted Bread Bonda for which there was Potato Filling. For this dish I used Spinach and Corn Kernals. This is made as little bites. Should be very tasty with Chutney or Chilli sauce. One can add cheese to the filling to make it interesting for kids. 

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


  •     Bread ( White or Wheat) - 8 slices
  •     Kadale hittu / Besan / Gram flour - 1 cup
  •     Akki hittu / Rice flour - 1/4 cup
  •     Hasimensina pudi / Red Chilli powder - 1 tsp
  •     Ajwain / Carom seeds poweder - 1/2 tsp
  •     Salt to taste
  •     Water  - 1/2 cup (aprox)

Ingredients for Stuffing
  •     Spinach / Palak leaves - 1/2 cup, chopped
  •     Onions / Eeruli - 1/2 cup , chopped
  •     Corn Kernals - 1/4 cup , chopped
  •     Green chillies(few) / Green chilli paste - 1/2 tsp
  •     Garam Masala - 1/2 tsp
  •     Jeera powder - 1/2 tsp
  •     Salt to taste
  •     Cheese , grated (optional)

  1.     Make stuffing first : Take a small pan add 1 tsp oil fry onions then add spinach and corn stir until spinach and corn becomes tender then add garam masala, green chilli paste and salt mix well and remove from the flame keep aside for cool down
  2.     Cut the bread crusts off your bread and keep aside
  3.     Mix gram flour, rice flour, salt, chilli powder, carom seed powder add enough water and make a medium thick batter
  4.     On top of each bread slices add 1tsp of spinach mixture and cover all the edges using little water and cut into half (makes little bites)
  5.     Dipped into the gram flour batter
  6.     Heat 500 ml oil  in a pan , deep fry the stuffing bread and fry till golden brown. Make them into batches
  7.     Remove drained with the paper towel and serve with chutneys

Sending this post to Gourmetglobal (Taste of Tropics corn)

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Baby Potato Curry

It is a gravy dish. Serves as a good side dish for phulkas/rotis or any other Indian flat breads. Simple curry and can be made within no time. 

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Prep Time : 10 Mins
Cook Time: 15 Mins
Serves : 2

  • Baby Potatoes - 10 Count
  • Onions - 1/2 Cup, Chopped
  • Tomato Puree - 1/4 Cup
  • Ginger + Garlic paste - 1/2 tsp
  • Kasoori Methi - 1/2 tsp 
  • Lavang + Dalchini (Clove + Cinnamon) - 2+1/2 small piece
  • Garam Masala - 1/2 tsp
  • Red Chilli Powder - 1/2 tsp
  • Kitchen King Masala Powder - 1/2 tsp
  • Jeera Powder + Coriander Powder - 1/2 tsp
  • Thick Yogurt / Curds - 1 tsp
  • Salt to taste
  • Oil - 2 tbsp
  1. Wash and peel off the potato skins and cook and keep aside (i used MW to cook the potatoes )
  2. Take a pan add oil
  3. Add lavang+dalchini and ginger garlic paste then add onions fry together till onions are cooked
  4. Then add tomato puree bring to boil for few mins then add all masala powders one by one then add kasoori methi,  curds/yogurt  and salt bring to boil if needed add little 2tbsp water. Remove and cool down a bit and grind into a smooth puree
  5. Transfer the puree into same pan bring to boil for 2 mins add potatoes stir well and serve hot.

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Phulka (Indian Flat Wheat Bread)

Phulka is a Indian soft Roti (Flat bread). This is Oil free Roti. This is made directly on the hob. First cooked on a flat tava (pan) then transfer directly on to the flame rotti should "puff' and then it becomes soft. It is healthy since it does not have any oil or ghee and also made with whole wheat flour. 

Links Sending this to  Healthy Diet Event Hosted by Amritha Roy, Motions & Emotions
Calling all chefs Hosted by Hari M , Cookclickendevour

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Prep Time : 10 Mins
Cook Time : 15 - 20 Mins
Makes : 20 Phulkas

  • Wheat Flour - 2 cups (I used Multigrain Ashirvad Atta)
  • Oil - 2 tsp
  • Salt to taste (aprox) 1/2 tsp
  1. Add warm water to the wheat flour to form a firm dough, and knead till smooth
  2. Cover keep aside for about 10minutes, and knead again
  3. Divide into small balls and roll out into round shape (medium size) with the help of flour using rolling pin
  4. Heat tava (flat pan) put the phulka wait to come out of bubbles and flip over and wait for bubbles on the other side too. Then transfer into direct flame it starts black spots flip over on the other side using tong(gripping and lifting) wait to puff and black spots on both the sides and Serve as soon as possible
  5. Do it same procedures. (it is easy once it practiced and makes fast)
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Cone Dosa

The batter for this is the same as the regular dosa. But the trick to make a cone, Will explain this in detail below. My 2 kids love the cone dosa instead of regular round dosa. Learned how to make cone dosa in my parents place Mysore, India. 

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Dosa Batter

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Dosa Batter Prep Time  : 4 hrs + 8hrs Fermintration
Prep Time : 5 Mins
Cook Time : 5 Mins

Ingredients for Dosa Batter
  • Urad dal / Black gram / Uluthupapparp - 2 Cup
  • Par Boiled Rice / Kudbalarshi / Kudubalakki - 1 Cup
  • Water to soak
  • Salt to taste
Method for Batter
  1. Wash rice and urad dal. Soak plenty of water for 4 hrs
  2. Then drain all the water add into wet grinder or blender / mixer
  3. Add 2 cups of water and grind into a smooth batter
  4. Add salt and mix well. Close the lid and keep it to ferment about 8 hrs
Method for Cone Dosa
  1. Heat tawa / plain flat pan. Pour a laddle full of batter in a pan and spread it like a round shape (Pancake) should be thin. Cook in a medium flame 
  2. Melted butter and oil mixed it, in a spoon pour oil and butter on the edges. When it is almost golden roasted switch of the flame. Take a knife or scissors or sharpen spatulla (whichever is handy) cut the dosa into 1/3 (till middle) and flip over and roll till the other edges. 
  3. Serve with Chutney  or Sambar

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Kosu Vade | Cabbage Vada | Fritters

Kosu Vade has a unique taste. This vade has become very popular in functions and parties in Bangalore and Mysore. I had this when i visited India this summer. I found it so delicious & crispy that i remembered the ingredients and tried it.

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Prep Time : 15 Mins
Frying Time : 20 - 30 Mins

  • Kosu / Cabbage - 1 cup , Shredded
  • Akki Hittu / Rice Flour  - 1 cup
  • Chiroti Rave / Fine Sooji / Semolina -1/2 cup\
  • Bisi yenne / Hot oil - 1/4 cup
  • Salt to taste
  • Hasimensina pudi / Red Chilli powder - 1 tsp
  • Asafoetida / Hing -  a pinch
  • Karibehuvu soppu / Curry leaves  - few
  • Green chillies - optional
  • Water - 4 tbspn
  1. Shred the cabbage in the food processor or grater / chopper
  2. Mix all the ingredients in a bowl add little water and mix well just like thick dough
  3. Heat 400ml oil in a pan 
  4. Make a small balls and take a small size plastic sheets and make patties  & drop it in the hot oil slowly 
  5. Deep fry till golden brown color and serve with ketchup or chutney along with coffee/tea
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Sending this to Spotlight Festival Treats Event Hosted by Cuisinedelights 
also Foodabulous Foodabulous Fest Celebrate November

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South Indian Mixture

Hope everyone had a Great Diwali this year and also had lots of sweets. To counter the sweets I have made a spicy south indian mixture.Well it is easy to make.  Took me just an hour to make a big size of box of mixture. It is fresh home made, no oily smell and made out of cholesterol free oil. Good accomponiment with tea or coffee and also nice for cold winter evenings.

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Prep Time : 10 Mins
Frying Time : 45 -50 Mins

  • Kadlekai / Peanuts - 1/2 cup
  • Hurkadle / Dalia / Roasted gram - 1/4 cup
  • Gati Avalakki / Thick Flatten Rice / Thick poha - 1/4 cup
  • Godambi / Cashews  - 4 tbsp
  • Karibehu soppu  / Curry leaves - 2 strings
  • Aachumensina pudi / Red Chilli powder - 1 tsp
  • Salt to taste
  • Sakre - Sugar  - 1/2 tsp
  • Oil - Deep fry (400 ml)
Ingredients for Sev
  • Heat oil in a frying pan , Fry peanuts until golden color remove and drained in a paper towel
  • Add dalia and fry again till golden color, then add curry leaves with in a second take out , drained in a paper towel, Add cashews and remove then add Avalakki/poha and remove drained in a paper towel (do it one by one ingredients)
  • Mix together in a large bowl , sprinkle chilli powder, sugar, salt and mix well
  • Then make a khara seve ( check out the recipe link ) 
  • In the same Khara sev batter  make ribbon sev use other chakli presser plate
  • Crumble khara sev and ribbon sev 
  • Take a large box mix all together and close the lid and shake well so that salt and chilli powder mix well all.
  • Serve and store it in airtight box

My Recipe Sending this to these events
1. Cuisinedelight
2. Cooksjoy Diwali Bash Event
3.Nivedhanams Diwali Treats 

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Thenga Obbatt | Kai Holige

Kai (coconut) in kannada , Thenga (Coconut) in Tamil. This is a sweet dish (obattu) which has jaggery stuffing. Also known as “Kai Holige”. This is made during all types of functions and festivals. It is a little tedious process but its very delicious. It has a soft texture and jaggery and coconut sweetness. My family just loves this obattu. I made this for Diwali feast at our home.

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Prep time : 30 Mins
Soaking time : 1 hr
Cook time : 45 - 1 hr

Ingredients for sweet stuffing
  • Thenga / Coconut, grated / Kai thui - 2 cups
  • Vellau / Bella / Jaggery -  2 (If you are using aachu ( square ) jaggery its 2 full / using undebella (round jaggery) its 3 cups, grated
  • Soaked white rice / Arshi / Akki - 1/4 cup 
  • Poppy Seeds / Gasgase  - 1 tsp 
  • Thenga/Kai/Coconut, Vellu / bella/jaggery, drian out all the water in the rice,  alltogether grind into a smooth paste in the blender 
  • Transfer sweet mixture into thick pan and in the low flame cook and constantly stir it will come out thick then remove from the fire cool a bit and make a small size balls and keep aside.

Ingredients for obbatt dough  
  • Chiroti rave / Sojji Rave -  1/2 kg - 500grms
  • Maida / All Purpose Flour - 1/4 kg - 250grms
  • Oil - 2 spoon
Method for Obbatt
  • Mix dough and knead well. Keep aside for few mins. Make a medium size balls
  • Roll it (size should be poori) with the help of maida flour
  • In the centre put sweet mixture and cover the edges and  sprinkle gasgase / poppy seeds roll it like flat just like chapati
  • Then heat the tawa place obattu roast on low flame. Cook both the side, apply little ghee / oil
  • It will turn on golden color
  • Repeat the same for the rest of dough balls and sweet mixture
  • Serve with ghee

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Paper Avalakki Chivda | Mixture

This is a snack with the evening coffee / tea. Also a good alternative to the regular popcorn in the Movie time. Paper Avalakki is called thin poha (Thin flat rice). There are a lot more varieties of this, similar one made with puffed rice (Kadle puri). This is popular in karnataka. People from different regions make different versions based on local product availability, I guess. Check below for my version of crunchy munchy chivda. 

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Prep Time : 5 Mins
Cook Time : 8 - 10 Mins

  • Thin Poha / Thin flat rice / Paper Avalakki - 4 cups
  • Peanuts / Kadale Kai - 1/4 cup
  • Asafoetida / Hing - a pinch
  • Curry leaves / Karibehvu soppu -2-3 Strands
  • Whole red chillies / Kempu Mensinakai - 1 - 2
  • Turmeric powder / Harishina pudi - 1/4 tsp
  • Dry coconut pieces / Kobri churu - 2 tsp
  • Split Chickpea / Hurukadle  - 1/4 tsp
  • Red chilli powder / Achumensina pudi - 1/2 tsp
  • Mustard seeds / Sasive - 1/2 tsp
  • Salt to taste
  • Sugar to taste 
  • Oil - 2 tbsp 
  1. Heat medium flame add oil in a large pan , add mustard seeds, allow to splutter then add hing , turmeric powder, chillies, curry leaves, chickpeas(Hurukadle), peanuts (Kadlekai) and coconut pieces (kobrichuru) fry till peanuts, chickpeas are roasted
  2. Add poha / avalakki add chilli powder ,  sprinkle salt and sugar mix well . Switch off the hob / stove
  3. Mix well and cool store it in airtight containers.
  4. Serve with tea or coffee

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Aathrasu | Kajjaya

Aathrasu is a Jaggery Sweet Dish. Ideally made on festival / occasions and mostly by the Iyengar community. This is also called Kajjaya in Kannada. Tried it for the Dussehra / Navaratri Festival and it came out really delicious.

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Prep Time : 20 Mins + 2days
Cooking time : 15 Mins


  • Rice  / Aarshi / Akki - 1/2 kg
  • Jaggery / Vellu / Bella 4 cup 
  • Finally Chopped Coconut pieces / Thenga churu / Thengina churu - 2 tbsp
  • White Sesame seeds / Valle Yell / Beli Yellu - 2 tsp
  • Cardamom Powder / Yellarshi pudi / Yellaki pudi - 1/2 tsp

  1. Soak rice for 2 days in between change water dry it and make powder 
  2. Make a jaggery syrup (like caramel), add rice flour, coconut pieces, cardamom powder and mix well on the low flame and remove from the flame & cool then 
  3. Make a small balls and press it like puri size apply sesame seeds and deep fry it in the oil till golden color 
  4. Serve
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Upp Malaka | Uppu Mensinakai | Salted Fried Chillies

This is nice to have with rasam rice  or curds rice  and with any other rice dish. Uppu means salt in kannada. One cannot have fried chilles just like that becoz its spicy hot.  Adding salt makes the chillies lose its spicyness. Normally prepared in Summer because it needs to be dried under a hot sun.  

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Prep Time : 30 Mins + 2 Days

Ingredients to Stuffed Chillies
  • Salt / Upp / Uppu - 100 grms
  • Green Chillies / Hasar Malaka / Hasi Mensinakai - 1/2 kg (Indian chillies)
  • Butter Milk / Mor / Neeru Mosaru(Majige) - 1 lts

  1. Wash and pat dry slit the chillies in the middle and stuffed salt into the chillies
  2. Soak it in the buttermilk / mor / mosaru
  3. Close and keep it for one day and next day change the buttermilk and soak it for on the day full
  4. Drained all the buttermilk and spread it in the large plate and completely dry in the hot sun for 2 or 3 days
  5. Store it in the airtight box for about 6 months
  6. To fry : Heat pan add enough oil add chillies slowly and fry till brownish black color and serve
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Hirekai Chutney | Ridge Gourd Chutney

Heerekai (Ridge Gourd) Chutney. Suitable for idli’s and dosa's. Normal chutney but added some heerekai skin and blend it together. This gives the chutney a unique taste. 

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Prep Time : 10 Mins
Serves : 2 - 4

  • Hirekai Sippe / Ridge Gourd Skin - 1/4 cup
  • Thenga / Thenginakai thuri / Coconut grated - 1/2 cup
  • Kadalparppu / Kadalbele / Black chickpeas - 2 tbsp
  • Puli / Hunsehanu /Tamarind - little piece
  • Salt to taste
  • Kothambri soppu / Coriander leaves - few
  • Hasar Malka / Hasimensinakai / Green chillies - 2 or 3 (medium hot)
  • Karvappale / Karibehavu / Curry leaves - few
  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Hing  / Asafoetida - a pinch
  • Peel off the ridge gourd   / hirekai skin 
  • Heat pan add 1/2 tsp oil , chickpeas fry till roasted then add chillies, coconut, ridge gourd skin , curry leaves, coriander leaves and tamarind fry
  • Blend into a smooth chutney transfer into bowl
  • Take a small pan add oil , add mustard seeds allow to splutter then add hing and pour into chuney
  • Serve with Dosa / Idli

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Manvaru Unde / Manohara Unde

Manvarth Unde is also typical iyengar sweet dish. Very rarely made sweet dish and mostly not made @ home. But I made it using my mothers help at home. This has to made using special perforated spatula / spoon. This sweet dish was also requested by many of my blog viewers. 


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Prep Time : 1 + hrs


  • Black gram / Urad dal / Ulthuparappu / Udhina bele - 1/2 kg
  • Godambi / Cashew pieces - 4 tbsp
  • Kobri / Dry coconut small pieces - 4 tbsp
  • Jaggery - 1 kg
  • Cardamom powder / Elashi powder - 1 tsp
  • Water little
  • Oil  - 500ml (to deep fry)

  1. Wash and soak the ulthuparappu / Black gram for 4 hrs
  2. Grind urad dal with little water. Prepare the thick  batter. Should be dripping consistency(Just like udhin vada)
  3. Heat oil , pour a batter in a sieve (laddle with big holes) in a hot oil and deep fry and remove drained in the paper towel. 
  4. Do it for batches and keep aside
  5. Take a small pan add 1/3rd of water add jaggery pieces and bring boil well it should be medium thick consistency on low flame stirring continuously(to test the syrup is done or not : take a cup of water drop jaggery syrup and syrup should be clean come out of your hand) 
  6. Take a large bowl add fried black gram / ulthuparppu kal , Pour the jaggery syrup , cashew pieces & kobri pieces to the mixture bowl and make a medium size balls quickly using riceflour (apply rice flour to your palm)
  7. Shape the mixture like ladoo's
  8. Do it for batches
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Gokulashtasmi Preparations (Krishna Janmashtami)

Gokulashtami (Krishna Janmashtami ) around the corner. Hopefully in every house preparations have started. Here i am posting Thindi Preparations pictures from Srivaishnava Sabha , Sarswathipuram , Mysore . Absolutely looking wonderful thindi's and huge chakli's & other thindi's made in large quantities. I have posted almost all these thindi's in the my foodie blog, gokulashtami thindi's and sweets. Checkout in the recipe index. 

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Karvappale Pudi | Curry Leaves Powder

Karvappale Pudi (Curry Leaves Powder) is good for health and also used in Ayurvedic medicines. Many people says this is good for hair too. This Powder is very digestive. Fresh leaves picked from my mother's garden and helped my mom in making the powder in her kitchen .

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Prep Time : 2 days + 10 Mins

  • Karvappale (curry Leaves) - 6 cups
  • Jeera /  Cumin Seeds - 1 tsp
  • Dhaniya / Coriander Seeds - 1 tsp
  • Menasu / Molag / Black Pepper - 1 tsp
  • Urad dal / Udhina bele / Ulthuparappu - 1 tsp
  • Rock Salt / Kal Upp / Kal Uppu - To taste

  1. Wash the curry leaves and pat dry. Spread them on a plate then keep it to dry in the sun for about 2 days.Once they are completely dried
  2. Take a pan & Fry for about 5 min in low flame
  3. Fry all the ingredients except karvappale / Curry leaves. Transfer into bowl
  4. Blend the leaves and all the other fried ingredients into a fine powder
  5. Serve with hot plain rice with little ghee.
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Dried Curry Leaves

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