Shahi Tukda (Sweet Dish)

Shahi Tukda is a milk pudding on top of bread slices soaked sweet dish. This is Hyderabadi sweet dish.

Happy Diwali to all !






Ingredients 
  • Bread - 6 slices
  • Sugar - 1/2 cup
  • Water - 2 tbsp
  • Badam(Almond) + Pistachios - chopped 2 tbsp

Ingredients for Rabri
  • Milk - 1/2 litr
  • Milkmaid - 3 tbsp
  • Kesar milk- 2 tsp 
  • Milk powder - 2 tbsp
Method
  1.  Boil the milk on the low flame stir once in a while. Boil till milk reduced to 1/3rd of consistency 
  2. Add milkmaid and milk powder stir constantly do not get lumps for adding milk powder
  3. Add kesar milk
  4. Switch of the flame. Cool and store it refrigerator
  5. Cut the bread edges and cut into triangle shape
  6. In a flat pan roast the bread in a butter or ghee
  7. Make a sugar syrup ( mix sugar and water) boil one string consistency
  8. Dip the roasted bread and arrange the plate 
  9. Add chilled rabdi on top , garnish almond + pista and serve


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Veg Kurma (Restaurant Style)

Veg Kurma with parotta everytime had it in restaurant (Hotel Saravana Bhavan). So Tried at my kitchen came out similar taste. Love the recipe.




Prep Time : 10 Mins
Cook Time : 10 Mins

 Ingredients

  • Veggies (Beans, Carrot, Potato, Cauliflower(Optional), Peas)
  • Onion - 1/4 cup , chopped
  • Milk Cream - 2 tbsp
  • Salt to taste
  • Lime juice - 1/2 tsp
  • Tomato Puree - 1/4 cup
  • Turmeric  - 1/2 tsp
  • Bayleaves  - 2
  • Clove - 2
  • Cinnamon - a small piece
  • Pineapple flower spice - a small piece
  • Red chilli powder - 1/2 tsp
  • Ginger + Garlic paste - 1 tsp
  • Oil + Ghee - 2 tbsp
Ingredients for Masala Paste
  • Coconut - 4 tbsp
  • Cashews whole - 4 count
  • Chakke + Lavanga (Cinnamon+Clove) 4+1/2piece
  • Pineapple flower spice - 1 
  • Cardamom pod - 1 
  • KhusKhus / Gasgase - 1/4 tsp
  • Green chillies - 2 or more (adjust as per taste)
  • Onion - a small piece
Metod
  1. Grind all the masala ingredients and make a smooth paste
  2. Cook all the veggies
  3. In a pan add oil + ghee then add spices (Clove,bayleaves,Cinnamon piece) fry
  4. Add chopped onions & ginger+garlic paste fry till onions cooked
  5. Add tomato puree cook for few mins 
  6. Add salt , turmeric, chilli powder & milk cream, cook on low flame so that oil+ghee seperates 
  7. Add cooked veggies mix well close the lid cook for 5 mins on low flame or use pressure cooker method (Mix all the ingredients and pressure cook ) 
  8. Turn off the flame serve hot with Parotta/Chapati/Puri 



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Potato Croquettes (Veg)

Potato Croquettes is a fried snack. Made Indian vegetarian style. 



Prep Time : 15 Mins
Cook Time : 15 Mins

Ingredients
  • Potatoes - 2 large size
  • One slice of plain bread 
  • Onion - 1/4 cup (optional, I have not used)
  • Corn  - 1/4 cup (i have used frozen)
  • Green chilles - 1
  • Coriander leaves - few (1tbsp)
  • Salt to taste
  • Lime juice - 1 tsp
  • Maid / All purpose flour - 1 tbsp
  • Plain Bread crumbs
  • Cornflour or Riceflour - 1 tbsp
  • Mozzerella cheese (optional) 
  • Oil - for deep frying
Method
  1. Boil potatoes and peel them and mash. In a bowl soak bread slice and mix into potato
  2. Mix with corn, chillies(or use paste) , coriander leaves, corn flour, salt & lime juice
  3. In a seperate plate add bread crumbs and in a bowl mix maid flour with water and make a think paste 
  4. Divide the potato mixture and make into cyclinder shape and dip it into maid paste and roll the potato croquette into bread crumbs 
  5. Deep fry till golden brown in color. Drain on paper towel. 
  6. Serve hot with mint chutney






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Paddu | Kuzhi Paniyaram

This is a southindian dish/breakfast. It has various names on it in southindian states. It is used Idli & Dose batter. This dish can also be made sweet using jaggery. This can be made paniyaram special pan like holes called Aebleskivers. My kids love this dish and easy to take for lunch boxes. Best combo with coconut chutney. This recipe can also be made plain also various types of variations. But i have used onions and other ingredients. 






Prep Time : 10 Time
Cook Time : 15 Mins

Ingredients
  • Dosa batter - 6 cups
  • Onions - 1 
  • Curry leaves - few
  • Green chillies - 2 (medium spice)
  • Coriander leaves - 4 tbsp 
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Moong dal (split) - 1 tsp
  • Asafoetida/hing - 1/4 tsp
Method
  1.  Chopped onions(as much as mince ). 
  2. Chop curry leaves, chillies and coriander leaves keep aside
  3. In a pan add oil, then add mustard seeds allow to splutter then add moong split fry 
  4. Add onions , chillies, curry leaves fry till onions are cooked
  5. Add asafoetida romove from the flame add into batter and mix well
  6. In a seasoned paddu pan grease oil and pour the batter into each hole and close the lid for 2 mins
  7. Onces it is cooked flip the other side using stick / spoon cook on low flame and remove gently
  8. Serve hot with chutney








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Poruvilanga | Porivilanga Unde

Poruvilanga/Porivilanga Unde is a traditional southindian multigrain sweet ladoo. This unde/urundai is very hard to bite but healthy sweet mixed with jaggery and grains. This is my first try came out yum. I got this recipe from my Dhodamma/periamma(Aunt).










Prep Time : 15 Mins
Cook Time : 25 Mins

Ingredients

  • Paitharparppu/Hesarubele/Moong dal - 1/4 cup
  • Arshi/Akki/Rice - 1 tbsp
  • Kadalaiparppu/Kadale bele /Chana dal -1/4 cup
  • Godi/ Wheat grain - 1/4 cup
  • Vellu/Bella/Jaggery - 1 cup (adjust as per taste)
  • Kobri / Dry coconut pieces - 2 tbsp
  • Kadalekayi/ kadalekayibeja/ Peanuts - 2 tbsp(roasted)
  • Yelarshi pudi / Yelakki pudi / Cardamom Powder - 1/4 tsp
  • Ghee - 2 tbsp (optinal)
Method

  1. Dry fry all grains seperately then keep aside
  2. In a mixer jar grind into a fine powder and transer into large bowl
  3. Roast peanuts/kadalekayi and remove skin and crush them and transfer into bowl
  4. Add kobri small pieces ,hot ghee and cardamom powder mix all and keep aside
  5. In a pan add 2 tbsp of water add jaggery melt and boil become froth. (Check the jaggery propotion is right consistency in a small of water drop meled jaggery and check with finger it come out easily )
  6. Transfer the jaggery into bowl and mix well in a spoon then make riceflour hand and make a desired shape of ladoo.
Tip : 
  • I used ghee becoz urundai/unde comes little soft texture and gives nice aroma. 
  • I have used small quntity of grains. All the grains should be equal quantity
  • If can't get wheat grains easily. Use same amount of wheat flour and roast them 






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Sambar Vada | Vada Sambar

Sambar Vada is one of the most popular  and delicious dish in South India and across the world. I' am posting this recipe very late so one of my reader requested this recipe. Medhu or Ulundu vada dunked in hot sambar or rasam served with coconut chutney by side.









Prep Time : 4 hrs + 20 Mins
Frying Time : 30 Mins

Ingredients for Vadi (< a href="http://www.malas-kitchen.com/2007/11/idli-uddina-vada-chutney-and-sambar.html">
already posted here) 
  • Urad dal / Ulthuparppu / Udhina bele - 2 cups
  • Black Pepper / Molag / Kappu Menasu - 2 tbsp
  • Curry leaves / Karvapple / Karibhevu - 2 strings
  • Salt to taste ( Rock salt) 
  • Baking Powder - a pinch (optional, used in restaurents) ( i have not used) 
Method for Vada's 
  1. Soak the Uraddal/Ulthuparppu for 4 hrs. Drain all the water and grind the ulthuparppu adding little by little water after sometime add salt and grind them until smooth batter (it should be thick ). Best to use for wetgrinder for grinding the dal (Comes out of crispy and fluffy vada's )
  2. Add roasted black pepper corns and crush them lightly (not powdered) then add curryleaves mix well 
  3. Take a plastic sheet take a small portion of batter with wet hand make a hole in the centre
  4. Heat oil in a pan. Drop vada slowly in hot oil cook in medium flame until golden in color. 
  5. Repeat the same process. 

Ingredients for Sambar
  • Toor dal / Thavurpappu / Thogribele - 1/2 cup
  • Tomato - 1 
  • Peral red onions|baby onions  - 1 cup (optional, I have used)
  • Rasam powder - 1/2 or 1 tbsp (adjust as per taste)
  • Tamrind - 1 tsp (for paste) for juice - 2 tsp
  • Jaggery - 1/2 tsp (a small piece)
  • Salt to taste
  • Curry leaves - few 
  • Coconut - 2 tbsp
  • Sambar powder - 1 tbsp
  • Oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Asafoetida / hing - 1 tsp
Method
  1. Cook the toor dal in a pressure cooker. Keep aside
  2. Peel and remove skin the pearl onions. Cook in hot water 
  3. Add cooked toor dal in the same pan
  4. Grind coconut and sambar powder with water 
  5. Add masala paste to the pan
  6. Add salt, tamarind paste, jaggery, add rasam powder 
  7. Stir well add curry leaves bring boil 
  8. Heat oil in a small pan add mustard seeds allow to splutter then add asafoetida
  9. Pour it in the sambar 
  10. Dunk the hot vada's into the hot sambar and serve
PS note : Onions are my own taste/version. So it's Completely Optional. 










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Puliyogare Instant Mix Powder

Instant Puliyogare Powder is normally a store bought packet with all kinds of preservatives. When you make it at home it feels fresh and tastes fresh too. Its quite easy to make and we can store it in airtight box which can last upto months. In my opinion, Taste wise the powder (even if made at home) is not as good as the puliyogare gojju

But this is much better than the store bought powder and is a good quick alternative whenever needed, For eg: for for lunch boxes, OR those hungry times. 
This recipe was due from a long time. Got this recipe from my periamma/Dodamma(My aunt).







Prep Time : 10 Mins
Cook Time : 5 Mins
Total Time : 15 Mins

Ingredients for Instant Mix
  • Puli / Huli /Tamarind  - 1/2 cup
  • VanaKobri / Dry coconut grated - 1 cup
  • Mensina Pudi /Malakapudi / Rasam Powder - 1 cup 
  • Salt (adjust as per taste, i have used 3/4th tsp) 
  • Vellu/ Bella / Jaggery - 2 small pieces or 2 tsp grated (adjust as per taste)
  • Vallai el/ Bili ellu / White sesame seeds - 1 tsp
Tempering :
  • Yenne / Yennai / Oil - 2 tsp
  • Kadag / Sasive / Mustard seeds - 1/2 tsp
  • Kadalekayi / Peanuts - 2 tbsp
  • Karvappale / Karibehuvu / Curry leaves - few
  •  peryingyaum / hing / Asafoetida  - 1/2 tsp
  • Chopmalaka / Kempumensinakayi / Red chilli - 1-2
Method
  1. Heat pan , dry roast tamarind lightly remove
  2. next now add coconut roast lightly on low flame (do not fry on high flame.) keep aside
  3. In a same pan add sesame seeds roast till light golden color. Remove and transfer into plate
  4. Once coconut and tamarind cool down. In a blender and coarsely powderd them
  5. In the same mixer jar add Rasam powder blend altogether again. Taste it little and add little salt and jaggery into that and blend again.
  6. Transfer into jar.
Method for adding tempering
  1. Heat oil in a pan add mustard seeds, allow them to splutter then add curry leaves and peanuts stir fry till peanuts turns golden in color. Add asafoetida, red chillies. 
  2. Add them to puliyogare mix 
  3. Ready to use for prepared hot plain rice. Garnish sesame seeds

PS : If you want store just like plain puliyogare mix , use it whenever need for that added tempering ingredients OR prepare tempering and add into puliyogare mix and mix well and store it. (refridgerate after a day or two)















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Pumpkin & Mint Juice | Poosankayi -Pudina Juice

The summer is just around the corner in US. I wanted to try this juice because my mom makes this. Healthy and weight loss drink. try it keep refreshing juice











Prep Time : 5 Mins

Ingredients

  • White Pumpkin / Poosanikayi / Kumbalakayi - 1 cups (chopped)
  • Mint leaves / Pudina soppu - 1/2 cup 
  • Salt to taste (adjust as per taste)
  • Black salt - 1/4 tsp or less
  • Lime juice / Yenmchinga rasu / Nimbe rasa - 2 tbsp (fresh limes squeeze )
  • Cucumber / Vellrikayi / Sautekayi - 1/2 cup (chopped)
Method
  1. Remove pumpkin skin and chop into cubes 
  2. Seperate mint leaves from the stem take only mint leaves wash and keep aside
  3. Scrape the cucumber and remove seeds chop into cubes 
  4. In a mixer add pumpkin cubes, mint, cucumber, salt and black salt little water and make a smooth puree strain 
  5. Add water if required make into thin juice consistency
  6. Add lime juice mix well and serve into tall glass













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Cardamom Powder | Elakki Pudi | Eelarshi Pudi

Fresh cardamom powder is added most of all Indian sweets & other dishes too. It is lovely fragnace and flavor to the sweets / dishes. I always makes this for ready to use whenever needed. It is very easy to prepare in large quanity and store it in airtight box.












Prep Time : 5 Mins

Ingredients

  • Cardamom / Eelarshi / Eelakki - 2 cup
  • Sugar / Sakkre - 2 tbsp or Kalu Sakkre/Rocksugar - 2 tbsp (Crushed, i have used Kalu Sakkre/RockSugar)
Method
  • In a heat pan slightly roast the cardamom(do not crack the pods). Turn off the flame just fry on heated pan, 
  • Fry for 1 min cardamom should be warm. Then in a mixer add cardamoms & sugar blend into smooth / fine powder. Do not open the jar lid as soon as blend powder otherwise fragnance will reduced. 
  • Transfer into jar and store when needed.






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