Sakarposhinkayi Halwa | Sweet Pumpkin Halwa

Halwa is my family favorite sweet. The flavor and taste is similar to carrot. Can be prepare on any festivals or on normal days too. This is quite an easy recipe which is similar to other 2 halwa recipes Damrote and Carrot Halwa.

My blog Malas-Kitchen turned 7 this month March. So i prepared a sweet dish to share my happiness.

A big Thank you for all my readers, family and friends for continuing the support.  Hope you like all my recipes and also authentic Iyengar recipes.

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Prep Time : 10 Mins
Cook Time : 15 to 20 Mins
Serve - 4

Ingredients
  • Sakarposhinkayi / Sweet Pumpkin - 1 kg (grated)
  • Sakare / Sugar - 1 & 1/2 cup
  • Nayi / Ghee - 3 tbsp (clarified butter)
  • Elarshi pudi / Cardamom powder - 1/2 tsp
  • Chiroti Rave / Fine Simolina - 2 tsp (dry roasted)
  • Dry fruits ( Cashews & Raisins) - 2 tbsp 
 Method
  1. Take out all the skin and grate the pumkin in the grater (i used food processor)
  2. Take a heavy bottom pan add 3 tbsp water and add grated pumpkin and cook until pumpkin tender then switch off the flame.
  3. Lightly squeeze out the cooked pumpkin with a spoon and drain the water in a cup.
  4. Add the drained water along with 1/4 cup water & sugar to the Pan
  5. Stir the sugar syrup until one string consistency
  6. Then add cooked pumpkin and cook with the sugar syrup until thickness stir occasionally on low flame
  7. In other side dry roast rava and mix it with halwa stir constantly it becomes thick
  8. Add ghee , cardamom powder and stir again so that mix it well
  9. Remove from the flame
  10. Heat a small pan add 1/2 tsp of ghee roast the cashews and raisins and pour it in the halwa  and serve hot
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| Copyright © Malas - Kitchen 2014 | | All rights reserved

Channa Shundal | Chickpea

This is one type of shundal (chickpea). Shundal is a type of curry made in South India. Shundal is made only using sprouts. Its good for health. This dish in Kannada is called “Usli”.

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Prep Time : 10 + 2 hrs (soaking time)
Cooking Time : 5 Mins

Ingredients
  • Channa - 1 cups
  • Thenga / Thenginaturi / Coconut  grated - 2 tbsp\
  • Kothambri soppu / Coriander leaves - 2 tbsp 
  • Salt to taste
  • Lemon juice - 1 tsp
Tempering : 
  • Oil - 2 tbsp
  • Kadag / Sasive / Mustard Seeds - 1/2 tsp
  • Kadleparppu / Kadlebele / Split Chickpea - 1/2 tsp
  • Peryengayam / Hing / Asafoetida - a pinch
  • Karvappale / Karibehevu / Curry leaves - few leaves
  • Pachmalaka / Hasimensinakai / Green chillies - 1 , chopped (Medium hot)
Method
  1. Soak the channa for 2 hrs. Drain the water and add fresh 1 cup of water. Place it in the pressure cooker . Cook the channa 
  2. Take a pan add oil. Then add mustard seeds, split chickpea, asafoetida, curryleaves, and green chillies fry for few mins till split chickpea turns golden brown
  3. Then add cooked chickpea mix well. Add coconut and salt stir and switch off the flame
  4. Add lemon juice and garnish coriander leaves
  5. Serve
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| Copyright © Malas - Kitchen 2014 | | All rights reserved

Pache Kadle Shundal | Hasi Kadle Shundal

I have wanted to post all types of shundal. I do make it almost every week in my kitchen using different sprouts. Want to make a series of shundal recipes in my blog. Pache Kadle means fresh green chickpeas. This comes along with leaves as we call it as soppu kadle in karnataka. Made 2 dishes using these and will post both the dishes. Its also very tasty to eat it just like that. 


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Prep Time : 10 Mins
Cooking Time : 5 Mins

 Ingredients
  • Pache Kadle / Hasi Kadle / Green Chickpea - 2 cups
  • Thenga / Thenginaturi / Coconut  grated - 2 tbsp\
  • Kothambri soppu / Coriander leaves - 2 tbsp 
  • Salt to taste
  • Lemon juice - 1 tsp
Tempering : 
  • Oil - 2 tbsp
  • Kadag / Sasive / Mustard Seeds - 1/2 tsp
  • Kadleparppu / Kadlebele / Split Chickpea - 1/2 tsp
  • Peryengayam / Hing / Asafoetida - a pinch
  • Karvappale / Karibehevu / Curry leaves - few leaves
  • Pachmalaka / Hasimensinakai / Green chillies - 1 , chopped (Medium hot)
Method
  1. Remove the outer skin and take out the fresh chickpea
  2. Boil the green chickpea / pachekadle in a pan with 1 cup water. Boil till tender and remove from the flame. Drain the water and keep aside (do not discard the water use someother dish)
  3. Take a pan add oil. Then add mustard seeds, split chickpea, asafoetida, curryleaves, and green chillies fry for few mins till split chickpea turns golden brown
  4. Then add cooked chickpea mix well. Add coconut and salt stir and switch off the flame
  5. Add lemon juice and garnish coriander leaves
  6. Serve

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Kadle Shundal | Usli | Black Chickpea Curry

This is one type of shundal (Black Chickpea). Shundal is a type of curry made in South India. Shundal is made only using sprouts. Its good for health. This dish in Kannada is called “Usli”. 



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Prep Time : 10 Mins
Soaking Time : 4 hrs
Cooking Time : 5 Mins

Ingredients
  • Black Chickpea / Kadle - 1 cup
  • Coconut grated / Thenga - 1/4 cup
  • Green chillies / Pachmalaka - 1 , chopped
  • Split yellow chickpea /  Kadlparppu - 1/2 tsp
  • Mustard seeds / Kadag - 1/2 tsp
  • Curry leaves / Karvappale - few
  • Asafoetida / Perangayam  - a pinch
  • Salt to taste
  • Oil - 2 tbsp
  • Coriander leaves / Kothambrisoppu - 2 tsp , chopped
  • Lemon juice / Yenmchinga rasu - 1 tsp
Method
  1. Soak the chickpea for 4 hrs. drain the water add fresh 1 cup water
  2. Place it in the pressure cooker. Cook until 3 whistle. Let it be cook 
  3. Take a pan add oil. Then add mustard seeds, split chickpea, asafoetida, curryleaves, and green chillies fry for few mins
  4. Then add cooked chickpea mix well. Add coconut and salt stir and switch off the flame
  5. Add lemon juice and garnish coriander leaves
  6. Serve
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| Copyright © Malas - Kitchen 2014 | | All rights reserved

Payaru Shundal | Hesaru Kalu Usli

This is green sprouts dry curry. We call it as “shundal”. This is made only in South India. Payaru is a whole green moong dal (green gram). It is one of the healthiest sprouts. Using this various dishes can be made. 



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Prep Time : 10 Mins
Soaking Time : 8 hrs
Cook Time : 5 mins

Ingredients
  • Payaru / Green Gram / Hesaru Kalu - 1 cup
  • Thengar / Coconut / Thenginakayi - 4 tsp
  • Pachmalka / Green chillies / Hasimensinakayi - 1 or 2 (medium hot)
  • Karvappale / Curry leaves / Karibehuvu soppu - 5 leaves
  • Coriander leaves / Kothambri soppu - 4 tsp, chopped
  • Yenmchinga rasu / Lemon juice / Nembehanina rasa - 1 tsp
  • Salt to taste
  • Oil - 2 tbsp
  • Kadag / Mustard seeds / Sasive - 1/2 tsp
  • Kadlparppu / Split Chickpea / Kadlebele - 1 tsp
  • Peryangayam / Asafoetida / Hing -  a pinch
Method
  1. Soak the green gram with enough water about 8 hrs (overnight). Then drain out all the water
  2. Set the pressure cooker , in a bowl add green gram and 1/4 cup water. Wait until 3 whistle and turn off the gas and let it cool
  3. In a pan add oil in a medium flame,  then add mustard seeds, allow them to splutter then add chickpea
  4. Add asafoetida, chillies, curry leaves fry all for 2 mins
  5. Then add the cooked green gram and stir fry add coconut and salt mix well
  6. Add coriander and stir well. Switch off the flame and finally add lemon juice stir well 
  7. Serve

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