Maddur Vade | Vada (Fritters)

This is well famous train snack when travelling from mysore to bangalore. In between there is a town called Maddur where this is available and there is a mad rush to buy it. The snack is named after the town. Vade is a fritter. One of my viewers reminded me that you have not posted madhur vade. I was wondering how i can forget this as I am used to travel all the time and lots of memories. This also available in bakery's and condiment stores. This is also made at home. We can get a lot of information and different versions of this on Google. I am posting my own version of vade as I do always. 






Prep Time : 10 Mins
Cooking Time : 20 Mins
Serve : 4-5

Ingredients
  • Rice Flour / Akki Hittu / Arshi Mav - 1/2 cu[
  • Maida / All Purpose Flour - 2 tsp
  • Sooji Rava / Fine Semolina / Chiroti Rave - 1 cup
  • Curry leaves / Karibehuvu / Karvappale - few
  • Green Chillies - 1 , chopped 
  • Salt to taste
  • Red Chilli powder - 1/2 tsp
  • Baking soda - a pinch
  • Onion, Finely chopped - 1 cup
  • Water - 1/2 cup
  • Oil - 2 tbsp (hot oil)
  • Oil to deep fry - 400 ml

 Method
  1. Mix all the ingredients except Oil(deep fry) and make soft dough (just like rotti) if not enough water add little by little
  2. In a plastic sheet make a small ball and flatten on your fingers 
  3. Deep fry and serve hot with coconut chutney





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

PacheKadle Upma | HasiKadle Uppittu

This is the simple upma but added a cup of fresh green kadle (chickpea). Gives more taste instead of just peas. This upma done in the season of winter (Dec to Jan) in southindia especially in karanataka (Mysore and bangalore). Even the pache kadle shundal too.









Prep Time : 8 - 10 Mins
Cook Time : 10 Mins
Removing chickpea pod takes 30mins
Serves : 2

Ingredients
  • Upma Rava / Semolina - 1 cup
  • Fresh raw chickpea / Soppinkadle /  Pachekadle  - 1/2 cup
  • Green chillies / Hasimensinakai / Pachmalaka - 1 or 2 , chopped
  • Coriander leaves / Kothambrisoppu  - 2 tsp , chopped
  • Curry leaves / Karibehvu / Karvappale - few
  • Grated coconut / Thenginaturi / Thenga - 2 tbsp
  • Salt to taste
  • Split chickpea / chana dal / Kadlebele - 1 tsp
  • Mustard seeds / Sasive - 1 tsp
  • Asafoetida / Hing - a pinch
  • Oil - 4 tbsp
Method
  1.  Boil the chickpea / pachekadle in a pan with 1 cup water. Boil till tender and remove from the flame
  2. Take a large pan add rava. Roast little bit and transfer into a plate
  3. In the same pan add oil , then add mustard seeds, asafoetida, curryleaves, green chillies and chana dal
  4. fry till dal turns golden then add roasted rava
  5. Stir then add cooked chickpea along with water and add extra 1/2 water close the lid and cook the upma
  6. Add salt and coconut stir well
  7. Garnish coriander leaves & serve hot with curds / yogurt













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

Congress Kadlekai | Spicy Peanuts

This is the karnataka special munching snack. Roasted peanuts mixed with minimal spice powders. This is the most popular timepass snack. This is available in all bakery's and condiment stores. Very rarely made at home people in karnataka. This peanuts also added to churmuri ( very well known puff rice chat ) to add more flavour. Not stress full and not much time is needed to make this. 






Prep Time : 10 Mins
Cook Time : 5 Mins

Ingredients
  • Peanuts / Kadlekai  - 3 Cups
  • Curry Leaves / Karibehuvu yelle - few 
  • Asafoetida  / Hing - a pinch
  • Black Pepper Powder / Menasu pudi - 1 tsp
  • Turmeric powder / Harishina - a pinch
  • Red Chilli powder  / Hasimensina pudi  - 1/2 tsp
  • Salt to taste
  • Amchur powder / Dried Mango powder - 1/2 tsp
  • Oil  - 2 tsp (i used olive oil)
Method
  • Heat pan on medium flame roast peanuts. Fry peanuts till turns light brown color. Remove and cool down , make crushed and remove skin. Keep aside
           Tip: You can also use Roasted Peanuts found in stores
  • In the same pan add oil (oil should not be burn/smokey) then add curry leaves, asafoetida then add all powders 
  • Add crushed peanuts and fry a 2 sec on low flame , so that mix well with powders. Remove from the flame
  • Sprinkle salt and mix well and keep aside to cool down. Store it in airtight containers.



 



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

Rasgulla

Rasgulla is a famous Sweet dish from the Eastern Part of India. Made out of Cottage Cheese and soaked in sugar syrup. Its delicious and the texture is soft & spongy. This is very similar to Rasmalai which is soaked in Milk Syrup where as Rasgulla is soaked in Sugar Syrup. I always bought Haldiram’s Rasgulla which is good but I always wanted to make it fresh in my kitchen. Tried several times before I got it just right. Finally made it for the New Year. What better way to start the New Year with a sweet dish. 

Happy New Year 2014 to you all. May this year be sweet, for everyone, just like Rasgulla. 



Prep Time : 15-20 Mins
Cooking Time : 15 Mins
Makes : 10 (aprox) Rasgullas
Recipe by : Vanamala

Ingredients for Cottage Cheese (Paneer)
  • Milk - 500ml (I used 2%fat milk )
  • Lemon juice - 1 ( 1&1/2 spoon)
Ingredients for Sugar Syrup
  • Sugar - 2 cups
  • Water - 1 cup 
Method for making Paneer (Cottage Cheese Balls)
  • Boil the milk in a large non stick pan till reaches high. Switch off the flame
  • Pour lemon juice and stir slowly. It starts curdles. Then throughly curdles transfer into muslin cloth (i used cheese cloth, available in Bed Bath Beyond Store) strain through cheese cloth and squeeze out all the water. In the running water clean the whey to get rid of lemon flavor(smell). squeeze out all the water and hang it for a while to set the paneer.
  • Sieve the paneer well then make a small size of balls(size varies) and keep aside
  • In the mean while make a sugar syrup ; Add sugar and water in a thick bottom pan till sugar dissolves and bring to boil add cottage cheese balls close the lid for few 8-10mins in the low flame to cook and paneer balls will be double the size. Switch off the flame transfer into bowl.
  • Refrigerate and serve chill or room temprature. Garnish crushed pistachios and saffron strands.







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