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

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

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

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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