Pineapple Masala Drink | Pineapple Spiced Drink

Pineapple itself is a fruit which tastes sour and sweet. I added a little spice to it. It came out as a very tasty & fine drink.


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Prep Time: 5 Mins
Serve : 4

Ingredients
  • Pineapple Chunks - 2 cups
  • Cold Water - 3 cups
  • Ginger - A small piece
  • Sugar - 1/2 tsp
  • Black Salt - 2 pinch
  • Cumin powder - 1/4 tsp
  • Chaat Masala - 1/4 tsp
  • Aam chur Powder - 1/4 tsp
  • Fresh lime juice - 1 tsp
Method
  1. Blend pineapple , water , ginger , lime juice and sugar. Strain
  2. Add black salt, cumin powder, chaat masala and Aamchur powder, stir until blends well
  3. Pour into tall glasses. Serve with a slice of Pineapple


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

Tawa Sabzi | Tava Sabzi

I bought a tawa fry masala powder to attempt an authentic Tawa Sabzi. Had this in restaurants. One of my favorite dish. Deep fry vegetables. Cooked on a flat iron tawa/tava mixed with spice powders and little gravy on it. Served with rotis or naans. This is the Party / Buffet dish. Not made at home regularly. This is my version of recipe. 


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Prep Time :20 Mins
Cook Time : 15 Mins
Serves : 2

Ingredients
  • Bhindi / Okra - 20 count
  • Baingan / Eggplant, small ones - 5 
  • Karela / Bittergourd - 2
  • Aloo / Baby potatoes - 10 count
  • Onions - Chopped into squares
Other Ingredients
  • Tomato puree - 1/2 cup
  • Onions - finely chopped 1/2 cup
  • Ginger + Garlic paste - 1/2 tsp
  • Tawa masala powder - 2 tbsp
  • Garam Masala - 1/4 tsp
  • Chat masala powder - 1/2 tsp
  • Aam chur powder - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Salt to taste
  • Kasoori methi crushed - 1 tsp
  • Oil - 2 tbsp
  • Coriander leaves - 2tbsp chopped
  • Oil - 400ml (to deep fry)
Method
  1. Ladiesfinger / Bhindi slit into 4 , Brinjal / eggplant cut into over shape , Bittergourd / Karela ,coere halved cut into 4 pieces, Boiled baby potatoes, Onions cut into squares,
  2. Heat oil in a kadai / wok and deep fry vegetables one by one. Remove sprinkle salt and keep aside
  3. Take a large tawa / flat pan , add oil then add onions cook till onions turn light brown color
  4. Add ginger garlic, fry then add tomato puree cook on low flame,  sprinkle little water slowly mix / saute
  5. Then add powder and salt  one after the other and kasoori methi again sprinkle little water and continue to saute because the gravy becomes dry so adding little water it is necessary. 
  6. Keep the fried vegetables and arrange rim of the tawa
  7. Take a vegetables  into the masala  inthe center of tawa and mix and serve garnish coriander leaves and drizzle lemon juice. Repeat the same
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| Copyright © Malas - Kitchen 2014 | | All rights reserved

Shahi Biryani

Shahi Biryani is a tradional royal Long grain rice dish. (Shahi means Royal). Flavourfull blend with gravy, spices and loads of vegetables mixed together. Served with Raita. There are many versions & types of Biryani itself. This is a hugely popular rice dish in India. You can also make this as Non-Vegetarian. It takes time to prepare. This is my version of Biryani. I am sure that if you googled or looked into cook books you will find other types and methods as well. 


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Prep Time : 15 Mins
Cook Time : 25 Mins
Serve : 4

Ingredients
  • Basmati Rice (Long grain rice) - 3 cups
  • Ghee (Desi Ghee , Clarified butter) - 2 tbsp
  • Tomato Puree - 1/2 cup
  • Yogurt (Thick Curds) - 1/2 cup
  • Saffron Milk - 1 tsp
  • Vegetables - ( Broccoli, Cauliflower, Green beans, Carrots, Paneer cubes, Potato cubes )3/4 cooked and each 1/4 cup (Slightly roast the paneer separately on the tava)
  • Onions - 1 Cup , thinly sliced
  • Ginger - 1/2 tsp grated 
  • Garlic - 1 tsp grated
  • Cashew pieces - 1 tsp
  • Whole Cardamom pods - 4 count
  • Bay leaf - 2 count
  • Clove - 4 count
  • Cinnamon - a small piece 2 count
  • Salt to taste
  • Oil - 1/2 cup
Ingredients : Masala Powders
  • Red Chilli Powder - 1/2 tsp
  • Shahi Biryani Powder - 3 tbsp ( I used Everest brand)
  • Turmeric Powder - 1/4 tsp
Method

Step 1 : Rinse the rice and add enough(aprox for 3 cups 2 cups of water my measurement) amount of water along with clove and cinnamon and 1 tsp of oil. Place it in the rice cooker. Let it cook till 3/4th done.

Step 2: 
  1. Heat big kadai / Pan add oil then add onions fry till done. Add ghee, cardamom pods, clove, bayleaf , cinnamon & cashews fry for 2 mins . 
  2. Then add tomato puree cook for 1 min
  3. Add ginger , garlic , chillipowder, shahi biryani powder, turmeric powder stir well
  4. Add yogurt/curds saute well until oil & ghee get separates then add veggies and paneer mix well close the lid reduced heat for 5 mins.
  5. Then add 3/4th cooked rice spread the layer  ,Sprinkle salt and saffron milk cover tightly and cook for 5-8 mins . Then mix well. Garnish blanched sliced almonds and mint leaves.
  6. Serve with any raita.
Note : If excess water in the rice, drained. Slow cooker also can be used 5thpoint onwards.

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

Navaratan Kurma

This is a unique kurma and not with regular red or orange gravy. This is white sauce blend with minimal spice mixed with fruits and vegetables. Gives a sweet and spicy gravy. It has a tasty flavour and is great with Parathas or Naan or Chapati’s. Navaratan means 9 different Precious colorful Stones / Gems. This gravy also includes like colorful veggies and fruits in that. This dish is usually restaurant dish & very rarely prepared at home. This is my version of Navaratan Kurma. Follow below the recipe. 

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Prep Time :  15 Mins
Cook Time : 5-8 Mins
Serve : 2

Ingredients
  • Pineapple chunks (fresh or canned) - 1/2 cup
  • Paneer cubes - 1/4 cup
  • Carrots - 1/4 cup
  • Peas - 1/4 cup
  • Green beans - 1/4 cup
  • Potatoes - 1/4 cup
  • Garam Masala  - 1 tsp
  • Cashews and Raisins - 2 tbsp
  • Fresh milk cream - 2 tbsp
  • Salt to taste
  • Tomato purre - 1 tbsp
  • Turmeric powder -  apinch
  • Ginger and garlic paste - 1/2 tsp
  • Onions - 1/4 cup chopped
Grinding the Masala
  • Soak the onions and 1 tbsp of cashews in a hot water for mins
  • Grind the along with 2 green chillies blend the smooth paste
Method
  • Cook the veggies till done and keep aside and for pineapple if it is fresh cubes cook a little bit in the water or if you are using canned no need to cook.
  • Heat a pan add 1 tbs of oil add the remaining onions and fry till done
  • Add cashews and rains  fry till light brown color
  • Then add ginger garlic paste saute add tomato puree and grinded masala cook for 1 min
  • Then add garam masala, turmeric powder, cream, and cook for 1 min
  • Add pineapple chunks and other veggies and paneer cook for 1 min stir occasionally . Sprinkle salt and mix well
  • Serve with hot rotis or naan


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