Snacks & Condiments



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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. 

 photo Greenchutneysouth1_zpsbd6e065d.jpg



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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&
 photo Greenchutneysouth3_zps9bbfed5b.jpg
| 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.


 photo VegetableBonda2_zpsa98629f1.jpg

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
 photo vegetablebondacollage_zpsb603c59a.jpg

 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 
 photo VegetableBonda_zpsc3d58a28.jpg


| 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. 

 photo Kadaivegetable1_zpsb9329c19.jpg

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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
 photo Kadaivegetable3_zps9c8af572.jpg
| Copyright © Malas - Kitchen 2014 | | All rights reserved

Chole Recipe (Chole Bhatura)

  photo CholeBatura_zps5e6a9c70.jpg
 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 
 Bhathura2 photo CholeBatura3_zps86465a65.jpg

| 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.


Bhathura photo CholeBatura4_zpsee97eca8.jpg

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

Bhathura2 photo CholeBatura3_zps86465a65.jpg




Bhathura1 photo CholeBatura2_zpsf1c06c0a.jpg



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