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

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Prep Time : 5 Mins


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

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.

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Prep Time : 5 Mins


  • Cardamom / Eelarshi / Eelakki - 2 cup
  • Sugar / Sakkre - 2 tbsp or Kalu Sakkre/Rocksugar - 2 tbsp (Crushed, i have used Kalu Sakkre/RockSugar)
  • 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.

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Avalakki Bisibele Baath | Thick Flatten Rice Bisibele Baath

Bisibele baath is a traditional kannada dish (Bisi means hot, bele means toor dal, baath means rice dish). It is easily served as breakfast, brunch, lunch & dinner. Usually mainly made out of rice bisibele bath but somepeople in karnataka also makes in Avalakki/Poha. It is best served with raita, papad/happla/vada or any mixture.  Do check i have already posted authentic Bisibele baath.

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Prep Time : 15 Mins
Cook Time  : 15 Mins

  • Dappa Avalakki / Thick flatten rice - 2 cups
  • Bele / Toor Dal  - 1/4 cup
  • Tomato - 1
  • Tamrind Water - 5tsp
  • Jaggery - 2 tsp (adjust as per taste)
  • Vegetables : Beans, Potato, Carrot (Optional)
  • Salt to taste
  • Sarinapudi / Rasam Powder -1 tsp

  • For Tadka/Tempering
    • 1/4 cup Oil
    • 4/5 Kari leaves
    • 2/3 Red chillis
    • 1/2 tsp mustard seeds

    To Make the Powder ingredients :

    • Chana Dal - 10grm
    • Urad Dal - 2 tsp
    • Dhaniya / Coriander Seeds - 1 tsp
    • Red Chillis - 4/5 (adjust as per taste)
    • Whole Cloves - 2/3
    • Cinnamon sticks - 2 (small size)
    • Grated fresh coconut- 1/2 cup
Fry all the dry powder ingredients except coconut. Make powder of all the fried ingredients in a Mixer and then add coconut & cooked tomato  with a little water and make it into a smooth paste.


  • Cook Poha/ Avalakki in a pan add little water,
  • Cook Dal & Tomato in different containers in a Pressure Cooker wait for 3 whitstle then turn off the stove and let it cool. 
  • Take heavy bottom Pan and set it on low flame on the hob
  • Add tamarind water and jaggery and let it boil 
  • Add masala and to the pan let it boil for 10mins, keep stirring on low flame
  • Add salt to the masala keep stirring if it too thick add little water
  • Add 1 tsp Rasam Powder keep stirring
  • Add dal stir then add poha/avalakki & veggies
  • Mix well on low flame..
  • For tadka  take small pan add oil and heat it and add all tadka items pour it on bisibele bath.
Serve hot.

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

Plain Dal | Parppu | Bari Bele Kattu

This is a simple and easy basic dish. Iam posting this on request one of my blog readers. This dish makes all during festivals and good occassions. 

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Cook Time : 8 Mins


  • Toor Dal  - 1 cup
  • Coconut grated / Thenga/Thenginaturi - 2 tbsp
  • Coriander leaves / Kothambri soppu - 2 tbsp (chopped)
  • Curry leaves / Karvapple /Karibehevu - 1 string
  • Green chillies/Pachmalka/Hasimensinakayi - 1or1/2 (chopped)
  • Mustards seeds / Kadag/ Sasive - 1/2 tsp
  • Split yellow moong dal/ Paithamparppu/Hesarubele - 1 tsp
  • Oil - 2 tsp
  • Salt to taste


  1. Wash and cook the toor dal add enough water and place it in the pressure pan. Wait for 3 whitstle
  2. Remove and add salt , coconut, coriander leaves mix well
  3. In a pan heat oil add mustard seeds wait for splutter then add asafoetida/hing, curry leaves, green chillies and lastly add moong dal. 
  4. Stir fry till yellow moong dal turn golden in color.
  5. Pour into dal. Mix well and serve hot plain rice with ghee.

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