Jolada Poori | Jowar Poori

Karnataka special Indian bread is made out of Jowar Flour (Sorghum flour). Easy to digest and very healthy too. Jolla flour Mixed with whole wheat flour and with spices added few mint(pudina)leaves. It's a healthy dish. I usually makes Rotti in that this time i tried to make poori's.  My other 2 recipes of Jolada Rotti's  (Jolada Rotti & Menthya Jolada Rotti ).

Prep Time : 8 Mins
Cook Time : 15 Mins


  • Sorghum flour / Jolada hittu / Jowar flour - 2 cups
  • Wheat flour - 3/4 cup
  • Turmeric powder  - 1/4 tsp
  • Red chilli pwder - 1/4 tsp
  • Fresh Mint leaves - 4 tbsp , chopped
  • Salt to taste
  • Sugar - a pinch 
  • Hot water to knead the dough
  • Oil - 1 tsp
  • Oil - 400ml (to deep fry)
  1. Mix all the ingridients. Knead the dough using hot water slowly. Knead well for few mins
  2. Heat oil in a pan
  3. Divide the mixture into small balls(like reugar poori's) 
  4. In a rolling pin flatten them using little wheat flour roll the dough gently 
  5. Once the oil is hot gently drop the poori into oil, wait for puff up and turn over and leave. Remove the poori. 
  6. Repeat the same process
  7. Serve with any curry/chutney

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

Mango Shrikhand | Aamrakhand

Aamrakhand is a curd/dahi sweet dessert mixed with Mango puree. It's a Maharastrian dish. This can have with poori. 

Prep Time : 2 hrs(for hung cruds) + 5 min


  • Curds / Dahi (hung curds) - 1 cup
  • Mango puree - 2 cups
  • Sugar  (fine) - 1/2 cup (adjust as per taste)
  • Cardamom powder - 1/4 tsp
  • Badam(almond) + Pistachios - 2 tbsp (soaked and chopped)
  • Saffron strands

  1. Make a curds first, keep aside for set  an hour. Then transfer into muslin(cheese cloth) over a strainer, hung the curds for an hour or two.
  2. Collect all the thick curd. Add curd into bowl 
  3. Add sugar (i've used regular sugar not powdered), add cardamom powder
  4. Add Mango puee. Wisk well to combine well with curd. Garnish nuts.
  5. Serve chill or regular temparature also serve with poori.

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

Mango Phirni

Mango Phirni is a delicious dessert(pudding). There are so many varities of this phirni. This is the one i makes at home all the time when mango season, easy to make. It is a NorthIndian sweet dish made with rice,milk,mango & nuts. 

Prep Time : 10 Mins + 1 hr Soaking Time
Cook Time : 25-30 mins

  • Mango Puree - 1 cup
  • Milk - 3 cups
  • Basmati Rice - 2 tbsp (soaked & coarse)
  • Sugar - 3/4 cup (adjust as per taste)
  • Cardamom powder - 1/4 tsp
  • Kesar milk (safforn milk ) - 1 tbsp
  • Pistachios - 1 tbsp (soaked & chopped)
  1. Soak the basamti rice for an hour. discard the water and grind coarse. keep aside
  2. In a large thick bottom pan  add milk bring boil until froth on medium flame 
  3. Add rice stir continuously on low heat 
  4. Add sugar bring boil stir continuously. Stir milk and rice until rice cooked well
  5. Add sugar little by little stir until sugar dissolve and stir continuously
  6. Add cardamom powder and kesar milk. bring boil and stir until becomes thick. Switch off the flame
  7. Add mango puree mix well and again on low heat stir continuously for few mins. Turn off the heat
  8. Cool and refrigerate and garnish chooped pistachios and serve

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

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.

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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

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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 |