Valethind Thair Pachadi | Baledindu Mosaru Pachadi/Bajji |Banana Stem Raita

Banana stem and Banana flower is the best to prepare healthy food. This is an south Indian dish.

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Prep Time : 10 Mins


  • Banana Stem / Baledindu / Valethind - 1 cup (chopped)
  • Coconut / Thenginakayi / Thenga - 3 tbsp
  • Coriander leaves / Kothambari soppu  - few leaves
  • Green chillies / Mensinakayi / Pachmalaka - 2 
  • Ginger piece / Hasishunti / Ingi  - a small piece
  • Jeera seeds / Chira - 1/4 tsp
  • Salt to taste
  • Yogurt/ Curds / Thair/ Mosaru - 1 cup
Tempering the pachadi

  • Oil - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Asafoetida / hing - 1/4 tsp


  • Chop the banan stem removing strings slowly and finelly chopped into small pieces 

How to cut ?
  • Remove outer layers till thick inner layer comes
  • Then cut into round pieces take away roll them fiber thread thoroughly while cutting for each pieces
  • Put it into water otherwise it turn into black
  • Chop them into small/tiny pices and cook it in the pressure cooker or water in a pan. Cook until tender
  • In a blender / mixer grind cooked banana stem and all ingredients except curds/yogurt. Blend into a smooth paste
  • In a oil add oil then add mustard seeds wait for splutter add hing pour into pachadi
  • Add curds and mix well. Serve with plain hot rice.  

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Veg Salad (Indian Style)

Delicious fresh grated veggie salad and mixed with minimal dressing. Very easy to make and good for health/nutritious that everyone knows but this I added very rare veggie like Geddekosu/Kohlrabi.

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Prep Time : 10 Mins


  • Moolangi/Mooli/Radish - 1 cup
  • Sautekayi/Kheera/Cucumber - 1 cup
  • Geddekosu/Kohlrabi - 1 cup
  • Dalimbe/Anaar/Pomegranate - 1 cup
  • Tomato - 1 cup
  • Lime juice - 1 tsp
  • Salt to taste
  • Black Pepper powder - 1/2 tsp
  • Chaat masala - 1/2 tsp
  1. Grate cucumer,mooli,geddekosu mix in a bowl 
  2. Chop tomato into small cubes. Remove pomegranate seeds and keep aside
  3. In a bowl mix grated veggies, tomatoes, pomegranate
  4. Sprinkle salt, lime juice, pepper powder, chaat masala
  5. Mix well and serve before meal

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| Copyright © Malas - Kitchen 2017 | | All rights reserved

Godhi Biscuit | Wheat Biscuit

Godhi Biscuit This is only known & made in some iyengar's houses. This is an old recipe. This tastes like crunchy kobri obbatt.

The story behind the recipe of this biscuit is that my paati (grandmom) and amma used to make this a lot. My paati whenever she would go out on a yatra/tour she used to make this / get it made from my amma and take it with her. She used to have 2 biscuits and a glass of milk. I remember days on such tours when she wouldn’t eat anything else but these. My amma started making this for us (myself and my sister) too. It is a healthy snack.

Somehow I was not confident to post this recipe but one of my blog readers asked about this and hence i thought someone out there knows about this & that prompted me to post this. These days protein/healthy biscuits are very common in the market and this is sort of a old fashioned , no oven baked home-made alternative to that.

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Prep Time : 10 Mins + 2hrs Rest Time
Cook Time : 15 Mins


  • Godhi Mavu/hittu/ Wheat flour - 1 cup
  • Sakkare / Sugar - 3/4 cup (adjust as per taste)
  • Water - 1/4 cup + More or less
  • Eelarshi pudi / Cardamom powder - 1/4 tsp
  • Vanne / Butter - 1/2 cup / 4 oz
  • In a pan add sugar and water mix well until sugar melts
  • In a pan melt butter then
  • Take a large bowl add godhi flour/mavu, add melted butter evenly 
  • Add little by little sugar water into mavu/flour mix and make tight dough (like a chapathi dough) taste the dough if you want more sweetner add sugar water 
  • close the lid, rest the dough for 2hrs.
  • After 2 hrs again knead the dough well and make equal size balls 
  • Take a one portion of sweet dough roll it using godhi flour or maida
  • Make a puri/obbatt size 
  • Heat cast iron large tava place the godhi biscuit roast well on both the sides in a medium flame 
  • Repeat the same for the rest of rolls
  • Cool and keep it in the air tight container
  1. If you want add badam/almond powder for more option it's good for kids.  
  2. If can't get crispy ones add little more butter and can't get enough sweet add more sugar water 
  3. Adjust as per the taste

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| Copyright © Malas - Kitchen 2017 | | All rights reserved

Halbai (Wheat Sweet)

Halbai is a authentic traditional Karnataka sweet. It is made out of whole wheat grains , coconut milk & Jaggery. But also make other versions of Halbai using Rice or Ragi.  This sweet is little tedious process takes longer time.  It's very hard to get into right texture. This is my 2nd try came out good consistency and perfect texture & made less quantity. Very delicious sweet, recipe by my mother-in-law.

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Prep Time : 15 Mins +  8hrs Soaking time
Cook Time : 40 Mins


  • Whole wheat / Godhi - 1 cup
  • Coconut / Thenginakayi, fresh - 1 cup 
  • Jaggery / Bella - 2 cups (Adjust as per taste)
  • Cardamom Powder / Elakki pudi - 1/2 tsp
  • Ghee / Thupa - 4 tbsp
  1. Soak wheat for 8 hrs. Then drain water, In a blender put soaked wheat add 1/2 cup water. Blend and strain the wheat paste. Repeat the process twice & discard the wheat residue.
  2. Blend the coconut using little water and squeeze out the coconut milk or make a smooth paste or can be used store bought coconut milk ( i have used squeezed the coconut milk)
  3. In a large heavy bottom pan/wok add jaggery & add 2 tbsp water bring it to a boil on medium flame
  4. Once jaggery melt and becomes froth add wheat paste and coconut milk bring it to a boil. Keep on stirring until mixture thickens.
  5. Add cardamom powder and ghee keep on stirring 
  6. Halbai mixture leave the sides and it comes non sticky 
  7. Transfer into ghee greased plate and allow it cool down for 30 mins
  8. Cut the square/diamond shapes pieces.

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Basale Soppu MorKolumbu | Malabar Spinach Buttermilk Curry

Basale Soppu as we call it in Kannada. Basale is great taste with morkolumbu. This is best with hot plain rice with pickle & happla(southindian papad). Basale soppu/leaves is very nutritious and many health benefits.

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

  • Basale leaves, chopped - 2 cups
  • Salt to taste
  • Thick Curds / Yogurt - 1/2 cup
Ingredients for Morkolumbu masala
  • Thenga/Thenginakayi/Coconut - 1/4 cup
  • Ingi/Fresh Ginger - a small piece
  • Kadag/Sasive/Mustard seeds - 1/2 tsp
  • Manje/Haldi/Turmeric - a pinch
  • Pachmalaka/Hasimensinakayi/Green chillies - 2 (adjust as per taste)
  • Kothambri/Coriander leaves - 2 tbsp
  • Kadle/Hurkadale / Roasted gram - 1 tbsp
  • Water - 4 tbsp
  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Asafoetida / hing/ peryangum - 1/4 tsp
  • Curry leaves - few 
  1. Clean the leaves, finely chopped the leave and add little water and pinch salt cook until tender
  2. In a mixer blend all the masala ingredients. Make a smooth paste
  3. Add masala into leaves stir on low flame 
  4. Add salt as to taste. Stir well
  5. Switch off the flame. Let it cool down completely then add medium thick curds/yogurt. Stir well
  6. Heat oil in a small pan add mustard seeds allow to splutter then add hing and curry leaves 
  7. Pour into morkolumbu. Serve with hot plain rice
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Sabudana Spicy Mixture | Sabbakki Mixture

Sago/Sabudan/Sabbakki/Tapioca spicey mixture. I have added few ingredients. But can be made out of plain sago with peanuts. Store in an airtight box can be served as tea/coffee time or whenever required. I have made fresh boondi and khara sev. 

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Prep Time : 20 Mins
Course : Snacks

  • Sago/Sabudan - 1/2 cup
  • Plain Boondi - 1/2 cup
  • Khara Sev - 1/2 cup
  • Poha/Avalakki - 1/4 cup
  • Peanuts/Groundnuts - 1/2 tsp
  • Roasted gram/Hurkadale - 1/4 cup
  • Whole Cashews - 1/2 cup
  • Dry coconut pieces/Kobbri pieces (2 tbsp) 
  • Curry leaves - 1/4 leaves
  • Asafoetida/Hing - 1/2 tsp
  • Red chilli powder - 1 tsp (adjust as per taste)
  • Salt to taste 
  • Sugar -  1/4 tsp(or less) 
  • Oil - 400ml (frying)
  • Heat oil in a pan
  • Add Sago pearls little by little fry till puffing up. Do it batches do not over crowd.
  • Then fry one by one peanuts, roastedgram, poha, khara sev, boondi, curry leaves keep aside
  • In a large pan/wok add 1tsp oil add cashews fry till slight brown then add kobbri/coconut pieces fry on low heat 
  • Add asafoetida/hing then add fried ingredients stir on low flame 
  • sprinkle salt , chilli powder, salt mix well. Remove from stove
  • keep it for cool and store in an air tight box

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| Copyright © Malas - Kitchen 2017 | | All rights reserved

Elekosu Vangibath | Cabbage Bath | Rice

Vangibaath is basically a rice dish in karnataka. Actually made out of Brinjal/eggplant (Green Karthirikayi / Badnekayi). Today i used different veggie Cabbage (hovukosu). Vangibath can be used very few veggies like (brinjal/eggplant, avarekayi/lima beans, cabbage/kosu, menthyabuttani soppu/ fenugreek leaves & peas). 

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Prep Time : 15 Mins
Cook Time : 8-10 Mins
Serve - 3 

  • Basmati Rice or Regular Rice - 2-1/2 cup (cooked)
  • Elekosu / Cabbage - 2 cups shredded 
  • Tamarind juice / paste - 2 tbsp (if using paste 1/2 tsp)
  • Jaggery / Bella - 1/4 tsp grated or a small piece 
  • Salt to taste
  • Yengai powder / Vangibath powder - 4 tbsp
  • Cry coconut shredded / Vanakobri  - 1 tbsp
  • Lemon/Lime juice - 1 tsp
  • Oil - 4 tbsp
  • Mustard seeds - 1/2 tsp
  • Peanuts / Kadlekaibija - 2 tbsp
  • Curry leaves - few 
  • Asafoetida / hing - 1/2 tsp
  • Whole Red chillies - 1-2
  1. Cook the rice and keep aside
  2. In a pan heat 2 tbsp oil then add mustard seeds allow to splutter then add hing 
  3. Add cabbage stir fry on medium flame. Sprinkle very little water and close the lid
  4. Cook and stir in between if required sprinkle some more water again close the lid and let it cook well
  5. Add tamarind , jagger and salt stir fry
  6. Add yengai /vangibath powder mix well. Stir & cook for few mins
  7. Add rice mix well switch off the flame
  8. In a small pan heat another 2 tbsp of oil add curry leaves and peanuts fry peanuts till golden in color
  9. Pour into vangibath , add lemon juice & coconut mix well 
  10. Serve hot with curd and papad/happala
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| Copyright © Malas - Kitchen 2017 | | All rights reserved

Valethind Karimbdh | Baledindu Palya | Banana Stem Curry

Banana stem dishes is a healthy. It helps detoxification. This looks difficult to cut but not at all. I feel it is quite easy process. Banana stem makes variety of dishes like (curd raita, spicy curry, thove etc will come up next post). In Sri vaishnavism Iyengar cooking is not prepared on normal/ regular days. This is typical thirvidhyanam (death anniversary) dish. But now a days everyone came to know it is very healthy rich in fiber so can starts doing on the regular days. 

How to cut ?
  • Remove outer layers till thick inner layer comes
  • Then cut into round pieces take away roll them fiber thread thoroughly while cutting for each pieces
  • Put it into water otherwise turn into black
  • Chop them into small/tiny cubes for curry 

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Prep Time : 10 Mins
Cook Time : 10 Mins


  • Banana Stem / Valethind / Baledindu - 2 cups (chopped)
  • Moongdal / Paithuparppu  - 1/4 cup
  • Coconut fresh grated  - 2 tbps
  • Lime juice - 1 tsp
  • Salt to taste


  • Mustard seeds / Kadag / Sasive - 1/2 tsp
  • Asafoetida / Periyangum / Hing - 1/4 tsp
  • Curry leaves / Karvappale - few leaves
  • Red chillies / Choop malaka / Kempu mensinakai - 2 in to pieces
  • Urad dal / Ulthupappru / Udhinabele - 1 tsp
  • Oil - 2tbsp
  • Remove outpart and chop into inner part of banana stemp (pic as shown in the above). chopped into small cubes
  • In a  pan add moong dal then mix with banana stem add 1/4 or very less water place it in the pressure cooker. Wait till one whistle and then turn off the stove let it cool
  • Heat oil in a pan add all tempering ingredients one by one add cooked banana stem and dal into pan
  • Stir fry add salt, coconut stir turn off the stove sprinkle lime / lemon juice mix well 
  • Serve with hot white rice.

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