Avarekai Dose

This is one of the tastiest dosa and also my favorite.  Best with ghee and gooseberry pickle. Avare kaalu is a kannada word in english hyacinth beans, Surti Papdi in hindi. This beans comes in the winter season in karnataka, india. In US, i have always bought this from the frozen section. Almost in every home in karnataka this bean is used to make some tasty dishes (Upma, Idli, Dosa, Sambar etc.,). I have choosen dosa for this bean. Enjoy and do try.

Prep Time : 20
Makes - 10 Dosa's


  • Rice  / Harshi / Aakki - 2 cups
  • Split black lentil / Uluthuparppu / Udhina Bele- 3/4 cup
  • Green chillies/ HasarMalaka / Hasi Mensinakai - 1
  • Coconut / Thenga / Thengina thuri - 1 cup
  • Avarekalu / Indian Beans / Hyacinth Bean - 1 cup
  • Salt to taste
  • Soak the rice and split black lentil for about 4 hours.
  • Grind the lentil and rice along with coconut and chilli using enough water into a smooth batter in the mixer or grinder
  • After batter fermentation cook the avarekalu /indian beans with water and little salt in the pressure cooker. Cool down and drain the avarekalu water and keep aside
  • After grinding transfer into big pan & add salt mix well and close the lid and allow it to ferment for about 8hrs
  • After 8 hrs , add cooked avarekalu (drained the water) mix well
  • Heat a flat tava/ griddle on medium flame grease little oil
  • Pour a ladle full of batter spread like round and put oil / ghee into edges
  • Allow to cook golden color and turn over gently and cook for 2 mins
  • Serve hot

| Copyright © Malas - Kitchen 2013 | | All rights reserved

Tofu Sandwich

This is easy sandwich to make. Best for kids with vegeterian diet because of the protein content in Tofu which is very much required. I have adapted Sanjeev Kapoor's similar sandwich method but made it my own way. Very tasty sandwich and healthy for kids. My son really likes this for his lunchbox. Can be also made for breakfast along with orange juice and fruits. Sometimes i also give it a slight different taste.

Prep Time : 8-10 Mins
Bake Time : 10 Mins
Serve : 2-4 

  • White or Brown bread slices
  • Firm tofu  - 1/2 cup,  grated
  • Paneer  - 5 tbsp, grated
  • Green bell pepper / Capsicum - 1/4 cup , chopped
  • Onion - 1, shopped
  • Olive oil - 1 tsp
  • Green chilli paste - 1/2 tsp or Green chillies chopped (medium spice) - 1
  • Salt to taste
  • Butter 
  • Coriander leaves
  • Take a pan add oil then add onions , capsicum stir fry then add grated paneer & tofu 
  • Add green chilli paste stir fry for few mins to mix well 
  • Add salt and coriander leaves stir well 
  • Apply butter  on the bread slices and spread the mixture evenly on slices and cover other slices
  • Place a sandwich in the sandwich toaster and toast until golden and crisp 
  • Serve hot

| Copyright © Malas - Kitchen 2013 | | All rights reserved

Pudina Paratha | Mint Paratha

It is a very easy recipe. Pudina / Mint has health benefits and also used medicinally. This gives the Paratha a unique taste. Pickles or Curds/Yogurt will be the best accomplishments. 

Prep Time : 5 Mins
Cook Time : 10 - 15 Mins
Makes : 8 Paratas

  • Wheat flour - 2 cups
  • Pudina leaves , Fresh chopped - 4 tbsp
  • Ajwain / Carom seeds - 1/2 tsp Crushed
  • Oil - 2 tsp
  • Salt - 1/4 tsp
  • Water 
  • Mix all the ingredients and knead well using water just like chapathi dough. Cover and keep aside for 10 Mins
  • Knead the dough and divide equal portions
  • Roll out each portion into a thick round with the help of a flour
  • 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
  • Repeat for the remaining parathas 
  • Serve with bowl of Curds and Pickles

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One of the most popular snack in India. It is available in most snacks shops / sweet shops. I am not sure of the original recipe. I think its all about the kind of spices/masala added with the filling. I have already posted samosa recipe. This is the other method. Everytime i used to have this type of samosa in a restaurant or chaat corner near my place I have wanted to make it at home It is quite simple and not too much time and stress etc., I tried to take samosa making photos but its very hard everytime wash hands and to take every step of pictures. Although i managed to take few steps. 

Prep Time : 25 Mins
Cook Time : 15 Mins
Makes : 6 - 8 Samosa's

Ingredients for Filling
  • Potatoes / Aloo - 4
  • Oil - 2 tbsp + Ghee - 1 tbsp
  • Jeera seeds - 2 tsp
  • Ginger - 1/2 tsp (crushed)
  • Green peas (i used frozen) - 2 tbsp (optional)
  • Turmeric powder / Haldi - a pinch
  • Coriander seeds / Dhania - 1 tsp (roasted and crushed)
  • Black Pepper powder - 2 tbsp
  • Ajwain - 2 tbsp (roasted and crushed)
  • Aamchur powder / Mango powder - a pinch
  • Salt to taste 
  • Coriander leaves  - 2 tsp , chopped
Ingredients for Samosa crust
  • Maida / All purpose flour - 2 cups
  • Ghee  - 3 tbsp
  • Salt - 1/4 tsp
  • Ajwain  / Carom seeds - 1 tsp (Crushed)
  • Oil - 400 ml (to deep fry)
Method for Crust
  1. Take a large bowl add flour, oil, salt & ajwain mix with water and make firm dough
  2. Cover in a wet muslin cloth / cheese cloth or plate for about 15 mins.

Method for Filling
  1. Wash and peel the potatoes and cook in the pressure cooker or microwave and mash 
  2. Heat pan add coriander seeds and ajwain roast little bit and make them crushed 
  3. Heat oil+ghee in a pan add jeera seeds allow to splutter.
  4. Then add turmeric powder, ginger , peas  stir fry for few mins on low flame
  5. Add crushed coriander and ajwain, aamchur powder and black pepper powder stir fry 
  6. Add mashed potatoes , salt and coriander leaves mix well and keep aside

Method for Samosa's
  1. Divide the small portions and make a medium size balls and keep aside
  2. Roll into sized balls and make into straight shape using a roller
  3. Cut into half and make a cone shape 
  4. Fill the potato filling and close the edges with the help of water
  5. Repeat the same procedure with remaining dough and filling
  6. Heat the oil in a wok , Deep fry until it becomes crisp and golden brown color
  7. Serve hot with sweet and mint chilli chutney

| Copyright © Malas - Kitchen 2013 | | All rights reserved