Cranberry Panna Cotta

Panna Cotta is an Italian dessert Made out of  Milk / cream with gelatin , fruit sauce with gelatin. Can be used as other flavors like chocolate, vanilla etc., It taste like Jell-O. My family liked this dessert. Simple to make at home. 

Prep Time : 10 Mins + Setting time : 4 hrs
Cook Time : 10 Mins


  • Milk - 1-1/2 cups
  • Milk Cream - 1/4 cup
  • Sugar - 5 tbsp (adjust as per taste)
  • Gelatin Powder - 1 pack (aprox 2 tsp)
  • Vanilla extract - 2 drop
Ingredients for Cranberry sauce 
  • Craberries - 1 cup
  • Sugar - 1 tbsp
  • Water - 1 cup
  • Gelatin powder - 2 tsp
  • In a sauce pan add gelatin, milk and cream mix well let it sit for 3 mins. 
  • Switch on the stove stir  milk mixture on simmer then  add sugar and stir again boil on simmer
  • Add vanilla extract stir constantly remove from the stove
  • In a tall glass or bowl or dessert glass pour the milk and put it in the refrigerator freezer to chill for 4 hrs.
  • For cranberry sauce : In a sauce pan add berries and water, close the lid  bring boil to cook. 
  • Remove lid and stir once add sugar and again cook for few mins 
  • Remove from the stove in a potato masher press all the juice and strain it is thick add little water
  • In a sauce add gelatin mix well let it sit for 2 mins again boil for 2 mins 
  • Take out the milk glass after an 30mins or an 1 hr pour cranberry sauce to put it back into freezer to chill. 
  • Serve chill or unmold the panna cotta 

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Parfait With Carrot Cake & Nuts

Parfait is a French dessert. Layering cream, yogurt, ice cream, nuts, fruits, cakes, chocolate & fruit syrup can be used anything filled in dessert glass or tall glass. It is a cold dessert. I really love this dessert rich in flavor yum!! 

Prep Time : 10 Mins


  • Nuts (Almonds, Pistachios, Walnuts, Dryfruit Cranberry, Dryfruit Figs, Dates) - 1 cup
  • Carrot Cake crumbled (use any cake flavor) - 1 cup (made at home)
  • Yogurt - 1 cup (i used greek plain yogurt ) 
  • Honey - 2 tbsp
  • Rasberry for garnishing 
  1. In a baking tray add almonds, pistachios and walnuts roast in the oven for 5-8 mins. Remove and let it be cool down then chop the nuts using nut cutter or knife
  2. In a bowl add nuts and finelychopped dry fruits, then add add honey mix well
  3. In a dessert glass add nuts on one layer then on top of carrot cake then on top of yogurt repeat the same layers. Garnish Rasberry serve chill or room temperature
  4. Repeat the same process for more glasses.

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Belgavi Kunda | Belgaum Kunda

Belgaum is a city of Nort Karnataka in South India. Belgavi Kunda is a very famous sweet. Just like MysorePak Kunda has an interesting story behind it. It's like history of sweet dish. I was looking for this recipe the one i found Ruchkar Mejwani by Archana. It is a Marati channel in Youtube. Kunda recipe looks easy for me so tried and taste is also delicious looks original Kunda sweet. So I have adapted Kunda recipe and added couple of ingredients into it as per my own taste.

 photo Belgavikunda3_zpsbwfnuufo.jpg

 photo Belgavikunda2_zpsascqywr6.jpg

 photo kundacollage_zpskhoyqkd9.jpg

Pre Time :10 Mins
Cook Time -  1-1/2 hours


  • Milk - 2 ltrs
  • Sour Curds / Yogurt - 1 cup
  • Sugar - 1-1/2 cups (adjust as per taste) + 1/2 Cup Sugar (for caramelize)
  • Edible gum powder - a pinch
  • Ghee - 1 tbsp
  • Blanched almonds - 1 tbsp (optional)
  • Cardamom powder - 1/4 tsp (optional)
  1. Take a heavy bottom pan boil 2 ltrs milk into 1/3rd on simmer
  2. Then add curds slowly stir constantly so it starts curdles 
  3. In a separate pan add 1/2 cup sugar make caramelises (do not add water) once turns brown add ghee and edible gum stir and transfer into milk
  4. Stirring constantly till milk becomes thick and evaporated
  5. Add cardamom powder and remove from the stove

 photo BelgaviKunda1_zps4yx043gx.jpg

 photo Belgavikunda4_zpsxnhoje1n.jpg

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Mooli Paneer Paratha

Mooli Paneer is very delicious and healthy paratha and served with curds/yogurt, pickles and butter. Usually parathas are served as breakfast or lunch.

 photo DSC07541_zpsymvunsav.jpg

 photo DSC07530_zpssjxi9fec.jpg

 photo moolipaneerparatha4_zpsvdmwkoo2.jpg

 photo moolipaneerparatha2_zps3gaqydfy.jpg

 photo moolicollage_zpsk2ewlg2e.jpg

Prep Time : 10 Mins
Cook Time : 15 Mins

  • Wheat flour (atta) - 3 cups
  • Mooli / White Radish - 2 smaller size(grated)
  • Paneer - 1/4 cup (grated)
  • Chilli powde - 1/4 tsp
  • Kalonji / Onion seeds - 1/4 tsp
  • Garam masala powder - 1/4 tsp
  • Salt to taste
  • Oil - 1 tbsp
  • Green chillies - 1 (medium hot)
  • Coriander leaves - 1 tsp (chopped)
  1. Wash and scrape mooli and grate. Squeeze out the water (do not discard) and keep aside
  2. In a big bowl add wheat flour and add masala powders , add paneer , chillies, coriander leaves then add mooli sprinkle salt and oil 
  3. Make a dough by adding little by little water or use squeezed water
  4. Cover and keep for 10 mins
  5. Heat the flat tava/pan. Roll the dough into medium round shape. 
  6. Fry the paratha on hot tava use oil or ghee. Cook on low flame on both the sides 
  7. Serve with pickle and curds

 photo moolipaneerparatha_zpsamsxu0b2.jpg

 photo moolipaneerparatha5_zpssspiimyg.jpg

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Masala Doodh | Masala Milk

Masala doodh is a simple and flavored healthy drink. Served as chilled or warm(i like both). Added couple of spice powders and nuts. It's cold here so thought to share this warm milk. Can be made powdered of this mixed with masala and nuts. Available in all Indian grocery stores but i prefer home made.

 photo masaladoodh2_zpseih3nxix.jpg

Prep Time :  2 Mins + 30 Mins Nuts soaking time
Cook Time : 10 Mins


  • Whole Milk - 4 cups
  • Fresh cream milk - 1/2 cup  
  • Pistachios & Almonds - 4 tbsp
  • Cardamom powder - 1/2 tsp
  • Sugar - 2 tsp (Adjust as per taste)
  • Nutmeg powder - 2 pinch
  • Cinnamon powder - 2 pinch
  • Clove powder - 1 pinch
  • Kesar / Saffron milk - few strands
  1. Soak Almonds and Pistachios for 30 mins before milk preparations. Blend nuts and saffron into a coarse paste keep aside for take a few nuts chopped for garnishing. 
  2. In a non stick pan add milk bring to boil then add milk again boil on simmer 
  3. Add sugar then add spice powders , & cardamom powder stir constantly 
  4. Add coarsed nuts stir boil then remove from the flame
  5. Transfer into cups /glasses. Garnish chopped nuts and saffron strands
  6. Serve warm or chill 

 photo masaladoodh1_zpsfppxx35v.jpg

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Very Berry Pom Juice (Cranberry+Blueberry+Pomegranate)

Berries and Pomegrante juice has many health benefits. Made fresh at home.

 photo berrypom11_zps3ulqbzlj.jpg

 photo berrypom10_zpszo1k4drv.jpg

 photo berrypom5_zps4f3rivli.jpg

 photo berrypom4_zps3qqqpddl.jpg

 photo berrypom2_zpspjl37p5h.jpg

Prep Time : 10 Mins
Cook Time : 8 Mins

  • Cranberries - 1 cup
  • Blueberries - 1/2 cup
  • Pomegrante seeds - 1 cup
  1. Rinse the cranberries. In a  pan add 1-1/2 cups of water boil the cranberries  for few mins until becomes tender. Then blend into purée 
  2. Strain the cranberries again pour it into same pan add 2 tsp of sugar and bring to boil on simmer until sugar melts stir well. Remove from the flame. Let it cool or use use ice for chill to cool down
  3. In a juicer blender mix blueberries and pomegrante add 1 cup of water and blend into puree 
  4. Strain the and mixed with cranberry. In a glass jar pour juice, close and shake well and refrigerate & serve 
 photo berrypom8_zpsylhmpewm.jpg

 photo berrypom7_zpsfhk7jxds.jpg

 photo berrypom6_zpsvcw0ybfd.jpg

 photo berrypom3_zpstqt7ohpf.jpg

Aloo Rasedar | Aloo Puri

Aloo Rasedar is quick and easy recipe served with hot puffed Puris. This dish is  UP state in India. Aloo Rasedar can be made without onion and garlic.

 photo aloopuri_zps6jq7g2io.jpg

 photo aloopuri4_zps4du7ru0s.jpg

 photo aloopuri3_zpsfjgmx3mt.jpg

Prep Time : 5 - 8 Mins
Cook Time : 8-10 Mins


  • Potatoes - 5
  • Tomatoe - 1 
  • Onion - 1 
  • Garlic + Ginger paste - 1/4 tsp
  • Tomato puree - 2 tbsp
  • Salt to taste
  • Oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Corianderpowder / Dhania powder - 1 tsp
  • Red chilli powder - 1/2 tsp (adjust as per taste)
  • Cumin powder / Jeera powder - 1/2 tsp
  • DryMango powder / Aamchur powder - 1/2 tsp
  • Fennel powder / saunf powder - a pinch 
  • Turmeric powder  - 1/4 tsp
  • Garam masala powder  - 1/2 tsp
  • Coriander leaves ,chopped
  1. Clean and wash potatoes peel skin and cut into cubes. In a pan add enough water and potatoes boil till tender. Drain and keep aside
  2. In a big pan add oil, then add Mustard seeds allow to splutter then add ginger garlic paste
  3. Then add onions fry till translucent , Add tomatoes stir 
  4. Add all powders and tomato puree saute until mix well 
  5. Then add potatoes boil stir once if it is too thick add 1/4 or less water again boil for few mins
  6. Add salt stir well. Remove and garnish coriander leaves 
  7. Served with Puri 
 photo aloopuri5_zpsmdlieoxn.jpg

 photo aloopuri2_zps0sjxcydi.jpg

| Copyright © Malas - Kitchen 2016 | | All rights reserved


Falafel is a Middle Eastern dish. I like the way served/filling with pita bread along with hummus & tahini sauce. The original version of recipe never cooked chickpeas but here i cooked the chickpeas or can be used  canned chickpeas. But I prefer soaked and cooked and then ground coarsely along with other ingredients. My kids like falafel & its vegetarian so hence i thought to sharing it here.

Prep Time : 4hr - Soaking time + 10 Mins
Cook Time : 15-20 to deep fry

  • Chickpeas - 2 cups
  • Onions - 1 /2 cup , chopped
  • Garlic pods - 2
  • Coriander/Cilantro leaves or Parsley  - 1/4 cup (chopped, i used coriander/cilantro)
  • Green chillies - 1 or 2 (adjust as per taste)
  • Jeera/cumin seeds - 1/4 tsp
  • Salt to taste
  • Lime / Lemon juice  - 1 tsp
  1. Soak and drain and add fresh 1 cup water and place it in the pressure cooker wait until 2 whistle turn off the gas. Let it be cool
  2. In a food processor add cooked chickpeas, onions, salt, chillies, cumin, garlic, cilantro & lime juice blend to a coarse mixture. Divided the mixture into equal portion into a round balls and keep aside
  3. In a pan heat 400 ml oil , deep fry each batch 5-6 cook medium flame until golden brown in color. Drain on a paper towel
  4. Then repeat the steps 
  5. Serve with hummus or tahini 

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Malpua With Rabri

Malpua is a North India's sweet dish. Malpua immersed it in the sugar syrup and served with rabri. There are various types of method and different versions too in different parts of India.

 photo Malpua2_zpsbby5gegq.jpg

 photo Malpua4_zpsxacqfavl.jpg

 photo Malpua1_zpswrujramq.jpg
 photo malpuacollage_zpsywggpxgd.jpg

Prep Time : 20 Mins
Cook Time : 20 Mins

Ingredients for Chenna / Panner
  • Milk - 4 cups
  • Sour curds/yogurt - 2 tbsp
Method : Mix curds and curdle them leave for few mins and strain as shown in the picture.

Ingredients for Malpua batter
  • Fresh chenna/Paneer - 4 tbsp
  • Maida - 1/4 cup
  • Water or Milk - 1/2 cup 
  • Cardamom powder - a pinch
  • Baking soda - a pinch
Method : Mix flour, chenna/paneer , cardamom powder and  add water stir well without lumps (used hand blender) make a medium thick batter and keep aside 

Ingredients for Sugar syrup
  • Sugar - 1-1/4 cup
  • Water - 1/2 cup
Method : Sugar and water bring to boil till one string consistency. Remove from the stove

Ingredients for Rabri/Rabdi
  • Milk - 1/2 cup
  • Fresh cream milk - 1/2 cup
  • Sweet Condensed milk - 2 tbsp (adjust as per taste)
  • Milk + Saffron - 1 tsp
Method : Bring to boil till becomes medium thick. Add blanched chopped pistachios

Malpua Method
  1. Heat oil or ghee in a semi flat pan. (do not over heat)
  2. Pour 1tbsp batter into ghee /oil gently. Cook on low flame until becomes golden color, trun on other side and cook 
  3. Remove malpua and immerse it in the sugar syrup and leave for 2 mins drain and serve into plate 
  4. Pour the Rabrid hot or cold garnish blanched chopped pistachios
  5. Repeat steps 2,3 &4
 photo Malpua3_zps1ogcqryh.jpg

 photo Malpua7_zpsamvd9gdg.jpg

 photo Malpua6_zpsccueaceb.jpg

| Copyright © Malas - Kitchen 2016 | | All rights reserved