Kala Jamun

 KalaJamun is a dessert similar to GulabJamun and it is dark in color and little different texture. This is delicious desset makes all special parties/occasions. I am sure that if you googled or looked into cook books you will find other types and methods as well. 

Mala's Kitchen turns year older. 

Prep Time : 10 Mins
Coo Time  : 5 Mins


  • Jamun Mix powder - 3/4 cup
  • Mava/Kova fresh - 1/4 cup
  • Water - 4 tsp or Milk 
Ingredients for Sugar Syrup
  • Sugar - 2/1/2 cups (adjust as per taste)
  • Water - 1/2 cup 
  • Cardamom powder - a pinch (optinal)
  • Rose water (optional) 
  1. In a large pan add water and sugar boil into 1 thread consistency . While sugar syrup is still boiling start frying jamuns. 
  2. Mix jamun mix and kova. Sieve well there should be no lumps and add water little by little (the dough should be soft)
  3. Divide the mixture into small lemon size balls 
  4. Heat oil / ghee ( i've used oil) 
  5. Deep fry on low heat. Fry until dark black in color
  6. Remove and add kala jamun into hot sugar syrup
  7. After sometime remove kalajamuns from the sugar syrup and sprinkle dry coconut powder(optional)

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Masala Vade (Bele Vade)

This snack reminds me during my college days. I used to have it in canteen everyday. This snack also  find them in the streets(Gadiwala). I have made similar taste added onions,ginger & garlic into masala vade delicious and crispy. I have posted Ambode but just plain(no onion and garlic) made on festive occasions. Masala Vade best to have with coconut chutney or coffee/tea.  In Winter / Snow season hot fried snacks like craving!! :). Today snow storm here in NY.

Prep Time : 10 Mins + 4 hours(soaking time)
Frying Time : 15 Mins

  • Split Chana dal / Bengalgram / Kadalebele - 2 cups
  • Coconut (fresh, grated) / Thenginaturi - 2 tbsp
  • Onions - 1/2 cup (finely chopped)
  • Green chillies /Hasimensinakayi - 5 (adjust as per taste)
  • Ginger / Shunti - a small pice
  • Garlic /Belulli - 1 pod
  • Slat to taste
  • Baking soda -  a pinch 
  • Rice flour - 2 tbsp
  1. Soak dal for 4 hours. Then drain water and keep aside
  2. In a food processor (i used food processor , can be used mixer)
  3. Add all the ingredients and pluse for few mins. Transfer into a bowl 
  4. Heat 500ml oil in a pan 
  5. Take a small portion of mixture and flatten them 
  6. Deep fry on medium heat until golden in color
  7. Repeat the same process
  8. Serve with coconut chutney

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Paal Paysaam (Paal Kanumdh)

Paal Paysaam (Paal means milk, Paysaam means Pudding) is a popular and easiest dessert in southindia. Made out of rice milk and sugar. This is prepared on festivals and special occasions. This paysaam does not need nuts , kesar color and ghee.

Happy Ugadi  to all !!

Prep Time : 6 hrs (soaking time)
Cook Time : 10 Mins


  • Milk / Paal - 4 cups ( I've used full fat milk)
  • Rice / Arshi - 4 tbsp (I've used sonamasoori rice)
  • Sugar/ Sakare - 1 cup (adjust as per taste)
  • Milk powder - 1 tbsp (optional) ( I've  not used)
  • Cardamom powder / Yelarshi  - 1/4 tsp
  1. Soak the rice for 6 hrs before cook it in the milk
  2. In a pressure cooker add 1 cup of milk and 1/2 cup of water. Cook till 4 whistle.
  3. In a pan add remaing milk bring boil on low heat
  4. Add sugar stir continuously until sugar dissovles 
  5. Next step is add milk powder (completely optional, can be added rich and creamy taste)
  6. Add cooked rice into milk pan 
  7. Stir constantly add cardamom powder. Remove from the heat
  8. Serve hot or chill

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Paneer Kalimirch

Paneer Kalimirch or Dum Kalimirch Paneer one and the same. Kalimirch is a black pepper corns. 
This a one more type of paneer gravy. Mixed with lots of yogurt/dhai and spices. Best served with naan or rotis. I made this gravy along with Roomali Roti. 

Prep Time : 10 Mins
Cook Time : 10 Mins

  • Paneer(cottage cheese) cut into cubes - 2 cups
  • Oil -  2 tbsp  
  • Onions -  1 cup (chopped)
  • Tomato - 2 tbsp (chopped)
  • Bay leaf/Tejpatta - 1 
  • Black peppercorns crushed 1or2 tsp(adjust as per taste)
  • Cinnamon/Dalchini -  1 inch stick 
  • Green cardamoms/Elachi -  3-4 
  • Cloves/Lavang 3-4 
  • Cumin/Jeera powder - 1 tsp
  • Red chilli powder - 2 pinches
  • Turmeric powder -  a pinch
  • Ginger-Garlic-green chilli paste -  2 tbsp
  • Coriander/Dhaniya powder -  2 tbsp
  • Garam masala powder - 1tsp
  • Yogurt/Dahi whisked - 1 1/2 cups 
  • Fresh cream - 1 tbsp
  • Salt to taste
  1. Heat oil in a pan add cardamom,dalchini,cloves,bay leaf saute for 2 mins
  2. Add chopped onions stir fry till onions cooked then add tomato saute for 2-3 mins
  3. Add ginger-garlic-chilli paste saute then add red chilli powder,jeera powder, coriander powder,black pepper, turmeric,red chilli powder 
  4. Saute for 3-4 mins. Cool little bit make into a smooth puree
  5. Add puree into same pan add dahi/yogurt, salt saute for 2 mins
  6. Add paneer,cream and garam masala saute well 
  7. Cove the pan into aluminum foil tightly (like biryani) then close the lid tightly cook on low heat for 10 mins. 
  8. Serve hot with roti or nann or paratas.

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Appam (Kerala Recipe)

Appam is a similar type of Dosa. It is a bowl shaped appam made but the round or curve shaped skillet/appachatti can be used.  Made without yeast . This is a popular kerala dish served with vegetable stew/sagu/kurma. I made kurma for this. 

Prep Time : 5 + 10 hours(fermentation)
Cook Time : 15 mins

Ingredients for batter
  • Rice - 1-1/2 cups
  • Idli rice - 1/2 cup
  • Urad dal / Black gram - 1/2 cup
  • Coconut milk - 3/4 cup
  • Baking soad / Cooking soda - 2 pinches
  • Salt to taste
Method for batter
  1. Rince rice, idli rice add enough water and soak for 4 hours
  2. Rince urad dal and soak in the water for 4 hours
  3. Grind the rice and idli rice first smoothly in a wetgrinder or mixer (i have used wetgrinder)
  4. Then grind urad dal in to a fine batter
  5. Mix thoroughly add salt close lid and keep it in the warm place for allow to fermentation for 10 hours
  6. Take a fresh coconut and add hot water grind into a puree 
  7. Mixed with appam batter and add soda. Stir well batter should be thin constistency( not too thick, if batter is thick add a cup of water)
  8. In a round skillet pour the ladle full of batter and lift the skillet and twist the skillet slowly 
  9. Sprinkle ghee/oil ( i used both) close the lid allow to cook until gets brown in color 
  10. When appam is ready the edges becomes crisp, slowly remove and serve with kurma
Kurma recipe is here -Kurma

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Kothimbir Vadi

Kothimbir Vadi is a very popular dish in Maharashtra. It is a best starter/snack. I have had it in mumbai and pune i think those were the best. Made pudina/mint chutney to this dish. Best combination I usually makes this when my kids come home from school this is the light best easy and tasy snack. Kothimbir Vadi can make 2 methods, fried and steamed.

Prep Time : 10 Mins
Cook Time : 5 Mins + 10 Mins (frying)


  • Coriander leaves / Cilantro - 1 cup
  • Green chillies - 1 (adjust as per taste)
  • Besan/Gram flour - 1 cup
  • Red chilli powder- 1 tsp
  • Salt to taste
  • Turmeric powder - 1/2 tsp
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Ginger + Garlic Paste - 1 tsp
  • Roasted salted peanuts - 2 tbsp (store bought)
  • Water  - 3/4 cup

Method for Fried 
  1. Coarse the peanuts and keep aside.
  2. Finely chop chillies and coriander leaves, rinse and keep aside
  3. In a bowl seve besan/gramflour, peanuts, salt, red chilli powder 1/2 tsp and turmeric powder
  4. Add water and mix well and make a batter 
  5. In a pan add oil , add mustard seeds allow to splutter
  6. Then add ginger garlic paste then add coriander leaves and chillies stir fry on low flame 
  7. Add red chilli powder 1/2 tsp and turmeric powder a pinch stir fr
  8. Add gramflour/besan mixture into the pan stir well. Transfer into barfi tray cut into desired pieces 
  9. Deep fry till golden in color serve with chutney

Method for Steamed
  1. Coarse the peanuts and keep aside.
  2. Finely chop chillies and coriander leaves, rinse and keep aside
  3. In a bowl seve besan/gramflour, peanuts, salt, red chilli powder 1/2 tsp and turmeric powder
  4. Add water and mix well and make a batter 
  5. In a pan add oil ,add mustard seeds allow to splutter
  6. Then add ginger garlic paste then add coriander leaves and chillies stir fry
  7. Add stirfried coriander mixture into the batter mix well and transfer into a flat bowl 
  8. place it in the pressure cooker cook for 8-10mins (like idli) and cut into desired pieces
  9. Serve with chutney

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Homemade Curds|Dahi|Thayir (Basic Cooking)

Some of my blog viewers around the world had enquired as to culture Indian curds|dahi at home. When i came to US initially I had the same problem and I started experimenting on a number of culturing methods. One of the more proven/popular culturing methods, which some of my friends also follow, is to bring dahi from India & freeze it and use this exclusively for culturing. The one which suited best to me is as following and I stick to this method even now after 12 years. Today I am posting the same method to my viewers. My family are also used to this taste of curds now at our home. & I stick to this.

Prep Time : 8 Mins
Cook Time : 10 Mins
Curd | Dahi | Thayir Set Time : 2 to 4 hours


  • Cultured Curds|Thayir|Dahi - 2 tbsp (4 tbsp extra in winter season)
  • Milk - 1 ltr
  1. Boil the milk on a medium flame. Turn off the flame
  2. Let the milk become warm. 
  3. Add previous day cultured thayir/dahi/curds into the warm milk. Stir once and close the lid and keep aside to set for few hours.
Tips : 
  • Use desi dahi(i use Swad brand in US) store bought and wisk till becomes Thin constistency. Mix with warm milk
  • In NewYork weather i used to keep it in the warm place like (Oven, MW or hot water in the pressure cooker ) if it is during summer weather i don't use any of those warm place. Just set the dahi/curds with in a hour and refridgrate. 
  • Do not keep outside it becomes sour. If you get sour curds use it for Rava Dosa, Rava Idli or can be added warm milk into it. 
  • Once become thick curds and take out little and do it for next day adding same cultured curd. 
  • Repeat the process everyday use.

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Masala Cashew | Kaju

Roasted cashews|kaju (hindi) mixed with indian spice. This spicy masala kaju is perfect for winter. This recipe is best for parties/functions/holidays etc. This dish can pack take for work too. Also can have with tea/coffee. 

Prep Time : 5 Mins
Cook Time : 2 mins


  • Whole cashew nut | Kaju  - 4 cups (Unsalted) (I have used organic cashews)
  • Olive oil - 1 tsp
Masala Powders :
  • Redchilli powder - 1 tsp
  • Blacpepper powder - 1/2 tsp
  • Salt - 1/4 tsp (adjust as per taste)
  • Black salt - 1/4 tsp(adjust as per taste)
  • Sugar(fine) - 1/2 tsp 
  • Aamchur powder(Mango powder) - 1 tsp
  • Chaat masala powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp

  1. In a bowl mix all the masala powder and keep aside
  2. In a big pan roast the cashews till light golden in color
  3. Then sprinkle oil. Stir on low flame
  4. Sprinkle masala evenly and stir once. Turn off the flame
  5. Let it cool completely and store into jar
  6. Serve with coffee or tea 

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Milk Barfi

Milk barfi is another version of kova/mawa barfi and it is quick and easy to prepare. This is best to prepare for festivals or if guest are visiting.  Made this for New Year!

Happy New Year to all my readers!!

Prep Time : 2 Mins
Cook Time : 10 Mins


  • Milk powder / Mawa powder  - 2 cups
  • Milk - 1/4 cup
  • Ghee - 1 tbsp
  • Cardamom powder - 1/4 tsp
  • Sugar - 3/4 cup (adjust as per taste)
  • Pistachios &  Badam(Almond) - chopped 1 tbsp
  1. Mix milk powder and milk and transfer into big pan 
  2. Take a barfi tray grease ghee and sprinkle soaked chopped pista and badam , keep aside
  3. Heat and stir constantly until it becomes  thick 
  4. Add cardamom powder and ghee stir again till comes of dough (check if it is done or not take a small portion) 
  5. Transfer into ghee greased barfi tray and let them cool completely
  6. Cut into square pieces using pizza cutter or knife
  7. Serve 

| Copyright © Malas - Kitchen 2018 | | All rights reserved |