Salted Peanut | Uppina Kadalekai Beeja

This is the one of the popular road side cyclewala timepass snack in Karnataka.  Roasted peanuts  with minimal salt.  Very rarely made at home people in karnataka. Not stress full and not much time is needed to make this. This is perfect for winter also can have with tea/coffee. 

Prep Time : 2 mins
Cook Time : 20 Mins


  • Peanuts / Kadalekai - 2 cups
  • Salt water - 5 tbsp (aprox adjust as per taste)
  1. Light Roast the kadlekai / Peanuts first on medium flame constantly fry
  2. Mix salt and water 
  3. Sprinkle salt water evenly on one hand and keep frying 
  4. Repeat the same process sprinkiling water until salt coated well into peanuts and roasted reddish/crunchy
Note : I used sprinkle bottle for salt water. Can also be sprinkled red chilli powder

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Ellu Unde | Black Sesame Seeds Laddoo

Sesame seeds are commonly used in iyengar dishes. But black sesame seeds is not prepared on normal/ regular days. Personally this is not my favorite unde but it also brought back a lot of memories. This is also called Chigali unde in kannada and it is considered a nourishing sweet for young girls. This is simple and easy recipe with in 15 mins and best to have it in winter. 

Prep Time : 10 Mins


  • Black Sesame Seeds / Kappu ellu - 1 cup
  • Jaggery / Bella - 1/2 cup (crumbled)
  • Dry coconut / Kobri - 2 tbsp (shredded)
  • Cardamom Powder / Yellakki pudi - 1/2 tsp
  • Ghee / Thuppa - 1 tsp (melted) 
  1. Dry roast black sesame seeds on low flame. Fry till crackle 
  2. Grind the roasted sesame seeds
  3. Grind jaggery then lastly blend coconut and cardamom powder 
  4. Mix all together sieve well add ghee (if mixture is too dry to make laddos add 2tsp more ghee)
  5. Make a laddoo shape
  6. Store in the airtight container. Best to consumed within 4-5 days. (do not refrigerate) 

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

Buttani Upma | Buttani Uppittu

In kannada it is called Buttani, English it is known as Peas. Buttani upma is a breakfast recipe. This is seasonal (winter) delight in india. Fresh is always good and I love it. My mother used to get very fresh peas. Delicious varieties of dishes can be made using these peas. This is also used for Dhanurmasam Prasadam at temples.

Prep Time : 15 Mins
Cook Time : 10 Mins


  • Rava / Sooji / Rave - 1 cup
  • Buttani / Peas - 1 cup
  • Green chillies / Hasimensinakayi - 2 to 3 
  • Curry leaves / Karibehuvu - few leaves
  • Asafoetida / Hing - 1/4 tsp
  • Ginger / Chunti - 1 tsp (grated)
  • Salt to taste 
  • Turmeric / Haldi pudi - 1/4 tsp
  • Mustard seeds / Sasive - 1/2 tsp
  • Chana dal / Kadlebele - 1 tbsp
  • Oil - 4 tbsp
  • Coriander leaves  / Kothambri soppu - 2 tbsp
  • Coconut / Thenginaturi - 4 tbsp
  • Lemon juice - 2 tsp (1/2 lemon)
  1. In a pan add 2 cups of water and butter and little salt cook for 5 mins
  2. Heat big pan add rave/rava roast slightly for 3 mins. Transfer into plate
  3. Add oil in the same pan, then add mustard seeds allow to splutter, add chana dal 
  4. Add ginger , curry leaves then add roasted rava/rave gently. Stir fry
  5. Add cooked buttani/peas and water and sprinkle salt (adjust as per taste because already salt in the buttani + water) and turmeric
  6. Close the lid and allow to cook on low heat. Stir in between if required add hot water 
  7. Once cooked upma add coriander and coconut mix well
  8. Add squeeze lime juice Stir well
  9. Serve hot with curds/yogurt or chutney

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

Iyengar Khara Mixture | Spicey Mixture

Hope everyone had a Great Diwali this year and also had lots of sweets. To counter the sweets I have made a spicy south indian mixture.Well it is easy to make.  Took me just an hour to make a big size of box of mixture. It is fresh home made, no oily smell and made out of cholesterol free oil.

Khara mixture is nothing but special spicy southindian mixture. There are many varities of mixture. Posted basic spicy mixture earlier. This is the one i have made typically served  during like wedding/any celebrations/functions. I am posting this recipe as one of my viewers requested this. Sorry for taking time to post it.

Prep Time : 20 Mins
Cook Time : 45 Mins

  • Curry leaves - 2 cups 
  • Plain oats - 4 tbsp (optional, I have used here)
  • Peanuts / Kadlekai - 5 cups
  • Whole cashews / Godambi - 3/4 cup
  • Green raisins / Vandrakshi - 1/2 cup
  • Dry coconut pieces / Vanakobri churu - 1 cups
  • Oil - 500ml (deep fry)
  • Red chilli powder 

  • prepare khara sev on different sizes and gently crush them 
  • Make boondi 
  • Fry peanuts, cashews, curry leaves altogether
  • Then dry coconut 
  • Fry oats 
  • Mix raisins 
  • Mix well and sprikle little red chilli powder on top of 
  • Mix well 
PS : Oat can be added completely optional, ingredients can be added generous no perticular measurements

Filter Coffee | SouthIndian Filter Coffee

Coffee, the most universal drink across various places in this vast world but also very unique to each place. As per my husband the most refreshing drink J. In the southern part of India one of the versions of coffee which is very popular is “Filter Coffee”. This is available in almost all restaurants across South India and also in almost all households. Generally the Coffee Powder for this is a mixture of Plantation A / B with some amount of Chicory Powder (basically to stretch the amount of coffee powder) added. The decoction (“black coffee”) is basically made using a Brass / Steel pressing vessel. Its almost very difficult to drink this as is (just black) without adding milk / cream. 

This “Filter Coffee” is served to customers in a unique steel tumbler and glass added with Milk & topped with foam fom the mix. Writing all this is making me want to have a cup of “Filter Coffee” now. I am off to make one for myself. Enjoy by making one for yourself if you like it !!!

Step 1
                                                                            Step 2
                                                                            Step 3
                                                                          Step 4
                                                                              Step 5

Prep Time : 10 Mins
Servings : 2

Ingredients :

  •  Powder is of 50% of Plantation A and 50% Plantation B Coffee Beans
  • Add 10% of Chicory Powder to the above


  • Coffee Powder - 5 tbsp
  • Sugar - 3 tsp (adjust as per taste)
  • Milk - 1/2 cup (add as required)
Method : Making Decoction (Black coffee)
  1. Take a coffee filter there are 2 layers of filter. Place 2 layer into the bottom layer Add 5 tbsp heaped coffee powder into the 2nd layer it has holes. 
  2. Place a handle plate  it has holes Press hard
  3. Add hot water (250ml-as required) or add it to filter fill up. Close the lid tightly
  4. Wait for 10 mins  or more  (patience required to get strong decocotion)
  5. Mean while boil milk and strain all cream
  6. Add sugar to the milk # 2 
Method : Making Coffee #1
  1. In a pan add decocotion and then milk and sugar as required
  2. Heat little bit then pour the coffee into glass back and forth until coffee becomes froth 
  3. Serve hot
Method : Making Coffee #2

  1. In a glass add 2tbsp decocotion and pour the milk 
  2. Do back and froth in another glass to get froth
  3. Serve hot

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

Naarthanga Gojju | Hiralehannu Gojju | Citron Gojju

Narthanga Ogare / Hiralehannu Gojju (In Narthanga is a tamil word and Hiralehannu is a kannada word. It’s a type of citric fruit in English it is called Citron ( It is very sour and it is used for citron (narthanga) pickle, rice & gojju. The rind and juice of the citron is used for Gojju and also for pickles. This dish is sort of good for health and it is recommended for diabetics patients. Overall it is very healthy dish. Best to have with steamed white hot rice. 

Prep Time : 15 Mins
Cook Time : 8-10 Mins
Serve  : 4

  • Citron / Narthanga - 3 (finely chopped)
  • Rasam powder / Malaka pudi - 2 tbsp
  • Jaggery/ Vellu  - a large piece (adjust as per taste) 
  • Tamrind / Puli - a small lime size (if using paste add 1/4 tsp or less. adjust as per taste)
  • Salt to taste
  • Rice flour thin paste - 1 tsp
  • Water - 2 cups
Tempering : 
  • Oil - 4tbsp
  • Mustard seeds / Kadag - 1/2 tsp
  • Curry leaves / Karvappale - few 
  • Asafoetida / Perangyaum - 1/2 tsp
  • Finely chop the citron and keep aside. Heat heavy bottom wok/kadai add oil ,then add mustard seeds allow to splutter , add perangyaum/hing & curry leaves
  • Add chopped citron slowly fry this in the oil until soft and cooked well.
  • Add water cook till tender
  • Add tamarind and jaggery saute. Bring to boil for few mins on low flame
  • Add salt (adjust as per taste) and rasam powder boil the gojju nicely stir occasionally 
  • finely add riceflour paste (rice flour 1tsp and little water mix into thin paste)
  • Stir well then the  gojju becomes little thick turn off the flame
PS : reason for adding riceflour paste is the gravy will thicken almost immediately.
Will post one more method for this recipe. 

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

Nuggesoppina Palya | Drumstick Leaves Curry

Nugge(drumstick in english), Soppu(green leaves in english). This is very southindian simple and quick healthy recipe. Drumstick leaves are rich in iron and calcium. 

Prep Time : 2-4 Mins
Cook Time : 8-10Mins


  • Nugge soppu / Drumstick leaves - 1 bunch
  • Toor dal / Thogari bele / Yellow Pigeon Lentil - 2 tbsp
  • Salt to taste
  • Uppu Oil / Yenne - 1 tbspn
  • Grated Coconut / Thenginakai - 2 tsp
  • Mustard seeds / Sasive- 1/4 tsp
  • Hing / Asafoetida - A pinch
  • Chana dal / Kadale bele / Split Chikpeas - 1tsp
  • Lemon juice / Nimbehanina rasa - 1 tsp

  1.  Wash the leaves, drain completely and finely chopped 
  2. Heat pan add oil , and add mustard seeds, hing, chillies, chana dal, oneafter the other Add leaves and fry it in the oil till cooked 
  3. Add cooked dal, coconut mix well 
  4. Add salt and lemon juice, stir well Serve hot 

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

Amtekai Oorga | Amtekai Uppinakai | Indian Hog Plums Pickle

Amtekai OR “Hog Plum” as its called in English is a popular raw fruit in Karnataka (India) used commonly in Indian styled Pickle’s. This is a type of sour raw fruit (just like a raw mango).  Available mostly during summer time in India.

The pickle (Amtekai Uppinakayi) made from this raw fruit is quite popular in Karnataka. 
It is also very tasty and has a very different taste when compared to the regular pickles (Mango, Lime etc.,)
Here in NY-US,  I have never seen this fruit available fresh, even in Indian stores I have only seen them available in the freezer section sometimes.
I was in India during this summer and made this pickle from fresh Amtekai with my mother (amma).

HogPlum Pic courtesy : Flickr

  • Hog Plum / Amtekai - 1 kg 
  • Byadagi chillies  - 100 grm
  • Guntur chillies - 50 grm
  • Mustard seeds - 1/4 cup
  • Rock salt - to taste (aprox - 2 tbsp)
  • Water (aprox - 2 cups)
  • Wash and clean amtekai let dry in a colander. Then pat dry with the cloth
  • Remove the stem. Cut the edges on both the sides and make into half. In a pickle pot add salt mix well close the lid and store it for 1 day.
  • Then open the lid stir once and close it back
  • In the mean while dry roast chillies one by one on a low flame.
  • Then grind into a fine powder in a mixer. Then add mustard seeds grind into fine powder. Mix both add water little by little make a smooth paste ( not too watery)
  • Add into pickle jar mix well close the lid for room temperature for 2-3 days. (after 3 days taste the pickle if salt needed (add salt if necessary)
  • Pickle will be ready and refrigerate. 
Ps : everyday make sure to stir pickle in a clean spoon once.

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

Shenga Chutney / Kadalekai Chutney (Peanut Chutney)

This is simple and easy delicious recipe. Served as all breakfast dishes(like dose,idli,upma,rotti...).

Prep Time : 10 Mins


  • Shenga/Pachekadlekai/Hasikadlekai/ Peanuts - 2 tbsp
  • Tamarind piece / Huli / Puli - 1 little piece (using paste add 1/4 tsp)
  • Sugar / Sakare - a pinch
  • Salt to taste
  • Green chillies - 2 or 4 
  • Coriander leaves/Kothambri soppu - 4 tbsp
  • Curry leaves / Karibehuvu - few leaves
  • Coconut - 1/4 cup
  • Water - little
Ingredients for tempering : 
  • Oil -  1 tsp
  • Mustard seeds - 1/2 tsp
  • Asafoetida/hing - 1/2 tsp
  • Split moongdal - 1 tsp
  1. Add all the ingredients to the mixer jar. Blend into a ruff paste. Transfer into a bowl
  2. Heat oil in a small pan, add mustard seeds allow to splutter then add hing & moong dal (Wait until moong dal turns light golden in color) 
  3. Pour into chutney and mix
  4. Serve with any breakfast

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