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. 

 

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 

| 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