Oats Rava Idli

Oats idli is a combination of Rava and Oats. Rich and fibre breakfast in South India. This is a quick breakfast. My other Rava Idli recipe is here. 





Prep Time : 10 Mins
Cook Time : 10 Mins

Ingredients
  • Rava / Semolina (Upma Rava) - 1 cup
  • Oats - 1/4 cup (i used plain quaker oats)
  • Yogurt / Curds - 2 cups
  • Coconut grated - 1 tsp
  • Baking soda - a pinch
  • Salt to taste
  • Coriander leaves - 1 tsp, chopped
Tempering
  • Oil- 2 tsp
  • Mustard seeds - 1/2 tsp
  • Cashew pieces - 1 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
  • Asafoetida - a pinch
Method
  • Roast the oats slightly and make a fine powder and keep aside
  • In the same pan roast rava slightly.
  • In a bowl mix oats powder and rava, salt, soda, coriander leaves, coconut and yogurt/curds mix batter well and keep aside for 5 mins
  • In a pan add oil , then add mustard seeds, uraddal, asafoetida, curry leaves and cashew fry until all golden in color and pour it in the batter 
  • Put a little batter into each greased idli mould and place it in the pressure cooker (do not put weight) cook 8 mins till idlis cooked and soft. Remove and do the batches
  • Cool  and remove from the mould gently with the help of spoon 
  • Serve hot with chutney and sambar






| Copyright © Malas - Kitchen 2014 | | All rights reserved

Tomato Soup

Nutritious tomato soup popular in Indian cuisine. Very easy to prepare and simply delicious. I love tomato soup we get in Indian restaurants.




Prep Time : 15 Mins
Cook Time : 10 Mins

Ingredients
  • Tomatoes - 4
  • Canned Tomatoes - 1 can (diced)
  • Onions - 1/4 cup
  • Black Peppercorns - 1 tsp
  • Salt to taste
  • Sugar - 1/2 tsp
  • Bay leaf - 2
  • Cornstarch with water - 2 tsp paste
  • Oil or butter - 2 tsp (i used olive oil)
Method
  1.  Heat oil in a pan. Add onions, bay leaf & peppercorns fry until onions cooked. 
  2. Add chopped fresh tomatoes stir fry until cooked well in a medium flame. Remove bay leaf and blend into a smooth puree and transfer into a bowl
  3. In the mean while in the same pan add canned tomatoes bring to boil , cook for a few mins
  4. Blend the canned cooked tomatoes in a smooth puree in a same mixer jar
  5. Mix both the tomato purees and bayleaf in to a pan and bring to boil , add enough water
  6. Add salt and sugar , boil for few mins then if it is thin add corn starch paste stir . Soup becomes thick.
  7. Strain the tomato mixture through a strainer.  Sprinkle pepper powder and serve hot

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Chilli Tofu

Chilli Tofu tossed in spicy chilli sauce. Quick and easy starter Asian chilli tofu. I love it!!


Note : If it is too spicy decrease the amount of chillies and red chilli sauce

Prep Time : 10 Mins
Cook Time : 5 Mins

Ingredients
  • Extra firm Tofu - 1 pack (I used organic tofu)
  • Green chillies -2
  • Corn starch - 2 tsp
  • Water - 1/4 cup 
  • Spring onions - 1/4 cup
  • Garlic - 1 , crushed
  • Soy sauce - 2 tbsp
  • Red chilli sauce - 1 tbsp
  • Ajinomoto - a pinch
  • Salt to taste
  • Oil - 1 tbsp
 Method
  • Cut the tofu into cubes and keep aside
  • Chop each chillies diagonally into 4 pieces.
  • Cut the spring onions and crushed the garlic
  • Heat oil in a wok/kadai/pan add spring onions, garlic and chillies stir fry
  • Then add tofu stir fry until lightly roast 
  • In the mean time mix cornstarch and water and make a thin paste of it
  • Add cornstarch paste into pan stir fry little bit of high flame
  • Add soy sauce and chilli sauce stir , sprinkle ajinomoto and salt stir again
  • Garnish spring onion  greens and serve hot

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Kebab Roll

This is very easy and quick dish. Best for lunchboxes. Do try it out. Yummy / tasty rolls. 




Prep Time : 10 Mins
Cook Time : 10 Mins





Ingredients
  • Chapatis - 6
  • Shredded cheese - 1/4 cup
  • Mint Chutney - 1/4 cup
  • Onion slices - 1/4 cup
  • Kebab - 6
Method
  • Make chapatis. Let is cool 
  • Spread the mint chutney 
  • On top of it place kebab
  • Then sprinkle some cheese and onions and roll the the chapatis 
  • Serve with sauce  

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Vegetable Kebab | Veggie Kebab

 One of the popular dish kebab. Actually in original recipe it is grilled. But my recipe is slightly different and deep fried.  This is served with mint or green chutney and sweet chutney. 

  photo Kebab2_zpsf3615ef9.jpg



 photo Kebab3_zps63f8862e.jpg





Prep time : 15 Mins
Cook Time : 15 Mins

Ingredients
  • Vegetables each 1/4 cup (green beans, peas, carrots, potatoes,corn kernls) , cooked
  • Paneer - 4 tbsp (Optional)
  • Green chillies - 1
  • Ginger - a small piece or paste - 1/2 tsp
  • Salt to taste
  • Bread crumbs
  • Maida / allpurposeflour - 1/2 cup
  • Water - 1/4 cup
  • Oil - deep frying
Method
  • Mix all the chopped and cooked vegetables, green chillies, ginger, salt, paneer  into a food processor and press a pulse button , mash them thoroughly and transfer into bowl
  • Divide the mixture into equal portion and roll gently (looks like stick) and keep aside
  • In a different plates mix maida and water make a paste and other plate add bread crumbs
  • Dip each kebab into flour paste and roll into bread crumbs 
  • Heat oil in a kadai / pan . Deep fry each kebab till golden brown in color . Remove and drained them into a paper towel and serve with chutneys 
  • Or you can freeze it in the zip log bags and deep fry whenever is needed.

 Veggie Kebab goes to Simplysensationalfood hosted by Nayana 
 photo Kebab1_zps8c8b2f74.jpg
| Copyright © Malas - Kitchen 2014 | | All rights reserved

Khara Boondi

Khara boondi is most traditional spicy snack in south. Prepared almost all the occasions and festivals. Easy to prepare the only thing need a special perforated ladle (Boondi ladle). Khara is a kannada / Tamil word. It means hot & spicy. Suitable to just snack with coffee / tea or have it as an accompaniment with rasam rice etc. I made this now becoz here the weather was getting colder everyday and its nice to have something spicy during the evenings with coffee!!










Prep Time : 10 Mins
Frying Time : 15 - 20 Mins
Serves - 4

Ingredients
  • Besan flour / Chickpea / Gram flour /  Kadalemavu - 2 cups
  • Rice flour / Arshimavu - 1/2 cup
  • Baking powder - a pinch
  • Salt to taste
  • Red chilli powder - 1&1/2 tsp
  • Turmeric powder / manje  - a pinch
  • Asafoetida / hing / perangyam - a pinch
  • Water 
  • Oil - 400 ml (to deep fry)
Other Ingredients
  • Peanuts / Kadlekai - 1/2 cup
  • Curry leaves - 1/4 cup
  • Cashews - 2 tbsp
Method
  1. Heat oil in a medium flame
  2. Sieve gram flour / kadalemavu
  3. Mix all the ingredients in a bowl  add enough water to make a thick batter 
  4. Add Peanuts, Cashews, Curry leaves in hot oil,  deep fry all one at a time and remove drain the paper towel and sprinkle salt and redchilli powder (very little) mix well and keep aside.
  5. Take a perforated ladle in a spoon  fill the batter and press slowly in hot oil fry till golden  color. 
  6. Drain the paper towel and repeat the same procedure for next batch. Mix with peanuts, cashews curryleaves in a large bowl along with fried boondi mix well.
  7. Store in the airtight boxes.
  8. Serve with Coffee / Tea or serve with Rasam rice, Bisibelebath





| Copyright © Malas - Kitchen 2014 | | All rights reserved

Green Chutney | Coriander Chutney(Without Coconut)

This Chutney is very simple and tasty . It goes very well with Idli, Dosa, Chapati. Easy to pack and no spills which suits to take during travelling too. The main thing is this Chutney is tasty without adding any coconut and hence very healthy. 









Prep Time : 5 mins
Serve with Dosa, Idli, Chapati Ingredients

Ingredients
  • Coriander leaves / Kothambri soppu  - 1 bunch
  • Curry leaves / Karibehvu / Karvapapple - 1/4 cup or 4 strings
  • Green chillies / Hasinamensinakayi / Pachmalaka - 2 
  • Tamarind / Huli/ Puli - 1/2 small size  or 1/4 tsp paste or 1 tsp juice
  • Salt to taste
  • Urad dal / Udinabele / Ulthuparpu - 2 tsp
  • Chana dal / Kadlebele / Kadleparpu - 2 tbsp
  • Asafoetida / Hing / Peryangayam - 1/4 tsp
  • Oil / - 1 tsp
  • Mustard seeds /  Sasive / Kadag - 1/4 tsp
Method
  1. Wash the leaves coriander and curry leaves and drained them
  2. Heat oil in a  pan add chanadal, uraddal, chillies & hing stir fry till dals turns color. Then add leaves fry for 2 mins add tamarind, salt mix well stir for a minute then remove from the stove
  3. In a blender / mixer add all the items along with 2 tbsp of water and make a thick chutney and transfer into a bowl
  4. In the same pan add 1/4 tsp of oil then add mustard seeds allow them to splutter and pour it into chutney and serve&

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Vegetable Bonda

This is very popular snack in South India. Makes this all occasions. Best suited with coconut chutney. Perfect for winter snack as well.





Prep Time : 20 Mins
Cook Time : 15 Mins

Ingredients
  • Besan / Gramflour / Kadalehittu - 1-1/2 cup 
  • Rice flour / Akki hittu - 1/4 cup 
  • Red chilli powder - 1 tbsp 
  • Salt to taste 
  • Turmeric - a pinch 
  • Asafoetida / hing - a pinch 
  • Baking Soda - a pinch 
  • Oil - 400ml (to deep fry) 
Ingredients for Stuffing
  • Green Beans - 1/4 cup, finely chopped (cooked )
  • Potatoes - 1/2 cup boiled & mashed 
  • Carrots - 1 , Cubes, (cooked) 
  • Peas - 1/4 cup (cooked) 
  • Oil - 1 tbsp 
  • Mustard seeds - 1/2 tsp 
  • Curry leaves - few 
  • Asafoetida / Hing - a pinch 
  • Turmeric - a pinch 
  • Ginger grated - 1/2 tsp 
  • Salt to taste 
  • Lemon juice - 1 tsp 
  • Coriander leaves - 2 tsp, chopped


 Method 
  1. Heat pan add oil , add mustard seeds, curry leaves, green chillies, turmeric , ginger and hing, stir fry 
  2. Then add all the vegetables saute once and add salt , coriander leaves and lemon juice. Remove from the stove mix well and allow the mixture to cool and make a small round size balls 
  3. Mix besan, rice flour, chilli powder,turmeric, hing, baking soda and salt mix all and add 1/2 cup of water and make a smooth thick batter. 
  4. Heat oil in a pan , dip the vegetable mixture one by one to the batter and drop carefully into the hot oil and deep fry them till golden color. Repeat the same for next batch. 
  5. Serve with chutney along with tea or coffee photo 



| Copyright © Malas - Kitchen 2014 | | All rights reserved

Kadai Vegetable | Kadai Sabzi

It is a delicious vegetable sabzi. This is the best suitable for chapathi's or roti's or rice dish. This is a gravy dish. Kadai is nothing but wok. Made out of fresh ground masala / spice into it. Kadai Vegetable is one of my viewers request. 






Prep Time : 15 Mins
Cook Time : 10 Mins

Ingredients
  • Vegetables - Each 1/4 cup of ( beans, carrots, peas, cauliflower, potatoes)
  • Onions - 1 , chopped
  • Capsicum / Green bell pepper - 1 , chopped
  • Tomato  - 1/2 , chopped
  • Ginger  + Garlic paste - 1 tsp
  • Fresh ginger grated - 1 tsp
  • Red chillies - 1 or 2 
  • Coriander seeds / Dhaniya - 1 tsp
  • Clove - 2
  • Cinnamon / Chakke - a small piece
  • Garam masala - 1 tsp
  • Salt to taste
  • Oil - 2 tbsp
  • Tomato puree - 1/4 cup
  • Fresh milk cream - 1 tsp
Note : Red chillies i used Byadagi (origin from karnataka), it is not too spicy and gives more color to the gravy. If you are using some other chillies use as per your taste.


Method
  1.  Boiled all vegetables and keep aside
  2. In a kadai/pan add oil , then add coriander seeds, clove, cinnamon, ginger garlic paste, red chillies, garam masala, cream and tomato puree saute for few minutes
  3. Grind into a thick paste (do not add water)
  4. In the same pan add 1 tsp of oil then onions, capsicum, tomatoes and fresh ginger stir fry till cook 
  5. Add grinded masala , saute , add vegetables & salt bring into boil for few mins
  6. Garnish coriander leaves 
  7. Serve hot'


| Copyright © Malas - Kitchen 2014 | | All rights reserved

Chole Recipe (Chole Bhatura)


 Chole  Ingredients
  • Kabuli Channa / Chickpea - 2 cups
  • Onions - 1 , chopped
  • Tea bag - 1 
  • Clove - 2 
  • Jeera seeds - 1/2 tsp
  • Salt to taste
  • Turmeric - 1/4 tsp
  • Coriander leaves - 1 tsp, chopped
  • Ginger + Garlic paste - 1 tsp
  • Channa masala - 2 tbsp
  • Red chilli powder - 1/4 tsp
  • Aam chur powder - a pinch
  • Bay leaf - 1 
  • Oil - 2 tbsp
  • Tomato paste/puree - 1 tbsp (tinned)
  • Lemon / Lime juice -  1 tsp
Method
  1. Soak the chickpea over night
  2. Pressure cook the chickpea add with fresh enough water along with turmeric (a pinch), salt (a pinch) clove and tea bag for 3 whistle
  3. Heat pan add 2 tbsp of oil , add jeera seeds allow them to splutter then add onions fry till soft , add ginger garlic paste, turmeric, tomato sauce, bay leaf saute for 2 mins.
  4. Add chana masala powder,  red chilli powder, Aam chur powder saute again for 2 mins
  5. Add cooked chickpeas and salt bring to boil , gravy becomes dry
  6. Remove from the flame , add coriander leaves and lemon juice mix. Serve with Puri or Bhatura 


| Copyright © Malas - Kitchen 2014 | | All rights reserved

Bhatura

Channa / Chole Bhatura is just like puri but made out in the maida (Plainflour)or wheat flour and added yeast.  It is also generally made in a bigger size. In restaurants they make it in a really big size.  But I made it in medium size. I had made this for a weekend brunch. Will be next post Punjabi Chole for Bhatura.




Prep Time : 15mins + 1 hr
Cook  Time : 20 Mins
Makes - 6-8 Bhatura's

Bhatura Ingredients
  • Plain flour / Maida - 1 cup
  • Sugar - 1 tsp
  • Dry Yeast - 1&1/2 tsp
  • Warm water - 2 tbsp
  • Sour yogurt / Curds - 4 tbsp
  • Salt - 1/4 tsp
  • Oil - 1 tsp
Method
  1. Mix sugar and dry yeat to the warm water in a bowl, stir and close the lid for 5 mins until the mixture is frothy
  2. Combine flour , salt , oil , yogurt(curds) and yeast mixture mix well, knead the dough 
  3. Cover the dough with a tight lid or wet cotton cloth for 30 mins till increase double the size of the dough
  4. Divide into small balls and roll out into medium round shape with the help of flour
  5. Heat oil in a wok. Fry the bhatura one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown, drain. Serve as soon as possible










| Copyright © Malas - Kitchen 2014 | | All rights reserved




Deepavali | Diwali (Sweets and Savory) Recipes