Starwberry Watermelon Slush

New summer cool drink strawberry watermelon slushies! Healthy delicious dessert. Most refreshing drink on hot summer day.





Ingredients

  • Stawberry  - 2 cups, halved
  • Watermelon - 2 cups , seedless cubed
  • Lime juice - 1 tsp
  • Crushed ice - 1 cup
Method
  1. Blend strawberry and watermelon 
  2. Strain and add lime juice and crushed ice (This should be slushy consistency)
  3. Serve chill

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Nuggekayi Huli | Nuggekayi Sambar | Drumstick Sambar

Nuggekayi Huli is a southindian simple and quick healthy sambar. Drumstick  are rich in iron and calcium. 





Prep Time
Cook Time

Ingredients

  • Nuggekayi / Drumstick - 2 cups 
  • Onion diced - 1 cup
  • Tomatoes diced - 1/2 cup
  • Sambar Powder/ Sambar Pudi - 2 tbsp
  • Mensinapudi / Rasam powder - 2 tsp
  • Coconut - 2 tbsp
  • Salt to taste
  • Bella / Jaggery - a small piece
  • Huli / Tamarind juice or paste (juice /rasa - 2 tbsp , Paste - 1 tsp)
  • Toor dal / Sarbele - 2 cups
  • Turmeric powder / Harishna pudi - 1/4 tsp
Tempering : 
  • Oil - 1 tsp
  • Mustard seeds / Sasive - 1 tsp
  • Hing / Asafoetida - 1/4 tsp 
  • Curry leaves / Karibehuvu - few leaves
Method
  1. Wash and cut the 2"inchs and keep aside
  2. Cut onions and tomatoes into diced 
  3. Cook toor dal along with turmeric in the pressure cooker 
  4. In a bowl drumstick,onions and tomatoes and very little water and cook separately in the pressure cooker wait until 2 whistle and cool down
  5. In a mixer grinder add coconut and sambar powder and little water blend into a smooth puree
  6. Heat large pan add dal, salt, cooked veggies, tamarind, jaggery, sambar masala, rasam powder
  7. Boil on low flame stir in between slowly. Boil for 5 mins and turn off
  8. Heat small pan add oil, add mustard seeds, hing, curry leaves and pour into sambar
  9. Serve hot








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Pineapple Fried Rice

Pineapple fried rice is very tasty recipe and cooking method is simply easy. This fried rice is a delicious blend of sweet and savory flavors.





Prep Time
Cook Time

Ingredients


  • Fresh Pineapple - 2 cups (finely chopped)
  • Onions - 1 (large sliced)
  • Green capsicum/Bell pepper - 1 cup (sliced)
  • Red chilli sauce (home made)  - 2 tbsp (adjust as per taste)
  • Green chilli sauce - 2 tbsp (adjust as per taste)
  • Salt to taste
  • Black pepper powder - 1/4 tsp
  • Basmati Rice - 5 cup (cooked)
  • Oil - 3 tbsp
  • Cashews + Raisins - 1 tbsp
Method
  1. Cook basmati rice and keep aside
  2. In a bit pan add oil fry cashews and remove and keep aside
  3. In the same pan with oil add onions stirfry till transulant 
  4. Add capsicum, pineapples and pepper powder stir fry
  5. Add sauces and stir fry 
  6. Add rice, salt and cashews and raisins
  7. Garnish coriander leaves and serve
How to make home-made chilli sauce
  1. soak redchillies in water for few hours
  2. Grindblend redchillies and 6 garlic pods into a smooth paste


PS : This is a Non-Iyengar Recipe 

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Tomato Thokku

Tomato Thokku is very easy to prepare and refrigerate store it for a month. Made this ripe sour tomatoes is quite popular in Karnataka/Tamilnadu. It is also very tasty and has a very different taste when compared to the regular pickles (Mango, Lime etc.,) Best to have with steamed white hot rice or have it with side dish like (dose,idli,chapathi).



Prep Time : 10 Mins
Cook Time : 20-30 Mins

Ingredients

  • Tomatoes - 8 ( I have used small baby tomatoes)
  • Byadagi Redchillies - 5 
  • Methi seeds/Menthya - 1/2 tsp
  • Salt - 2 tbsp (adjust as per taste)
  • Tamarind pulp / Hunsehannu - 1 tbsp Or paste - 1 tsp
  • Jaggery / Bella - a small piece
  • Oil -1/4 cup ( I have used olive oil)
Tempering :
  • Mustard seeds / Sasive - 1/2 tsp
  • Asafoetida / Hing - 1 tsp
  • Curry leaves / Karibehuvu - 10 (count)
Method
  1. Heat oil in a pan add mustard seeds and allow to splutter, then add hing. In the same pan fry curry leaves remove aside
  2. Add tomatoes, stir fry close the lid and cook on low flame
  3. Meanwhile heat another pan fry red chillies on low flame until roast well transfer into mixer jar. In the same pan add methi seeds fry few secs transfer into same mixer jar
  4. Blend into smooth powder
  5. Mash tomatoes in the masher. Add jaggery and tamarind
  6. Blend into smooth paste in the same powdered jar 
  7. Transfer into pan and fry for few mins and finally add salt and curry leaves
  8. Mix well  and transfer into pickle jar




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Mango Falooda

Falooda is a Indian dessert. Traditionally it is made from mixing rose syrup, vermicelli, sweet basil(sabja) with milk and served with ice cream. Made variety of colors and flavors and also  varity of garnishing. Today i have made mango falooda. Enjoy 



Prep Time : 10 mins
Cook Time : 15 mins

Ingredients

  • Sabja seeds / Basil seeds / Tukmaria - 1 tbsp
  • Falooda sev - 2 tbsp (Cooked)
  • Milk Rabdi - 1/2 cup
  • Ice cream  - 1 scoop (vanilla or any flavor)
  • Nuts - Almond,Pista (chopped) - 1 tsp
  • Mango pulp - 1 tbsp - fresh
Method
  • Soak sabja seeds 1hour before mix the falooda 
  • In a pan boil water add falooda sev cook until done. follow packet instruction. Drain excess water
  • Prepare rabdi ( rabdi recipe link ( rabdi)
  • Prepare fresh mango pulp and little sugar. mix thoroughly 
How to mix Falooda
  1. In a tall glass add rabdi, mixed chopped nuts, sabja, mango pulp, sev & ice cream
  2. Garnish dry cherry Serve chill


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Mango-Banana-Papaya Smoothie

This is flavorful fruit smoothie. This drink is delicious for breakfast, also serves with afternoon snack and made with fresh fruits.




Prep Time : 10 Mins

Ingredients

  • Mangoes - 2 cups. ripe
  • Papaya - 1/2 cup , ripe
  • Banana - 1 ripe
  • Light Cream - 1 cup
  • Sugar - 1 tbsp (adjust as per taste)
  • Walnuts - chopped 1 tbsp
Method
  1. Combine ripe mango,banana, papaya, light cream & Sugar 
  2. In a blender and blend until smooth. Pour into a large glass and serve chill. Garnish chopped walnuts

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Dhidir Mavinakayi Uppinakayi | Instant Raw Mango Pickle

In India, there are many types of Mango Pickle with each region having their own tastes. Here is the one kind of Instant Mango Pickle recipe. You can have this with all tiffins and usually curd Rice. It tastes Yummy…This is our very favorite dish at my home. Usually it is suitable while having homely food during lunch hours. Also prepares for functions/marriages. 






Prep Time : 15 mins

Ingredients

  • Sour Raw Mango / Huli Mavinnakayi- 1 kg (approx 6 medium mangoes) 
  • Sea salt / Rock salt / Kalu uppu - 2 tbsp (adjust as per taste)
  • Redchilli powder / Aachkaradh pudi - 6 tbsp (adjust as per taste & based on the sourness of mango)
Seasoning
  • Oil - 1 tbsp
  • Mustard seeds / Sanna Sasive - 1 tsp
  • Asafoetida / Hing - 1/4 tsp
  • Curry leaves / Karibehuvuu - few
Method
  1. Cut mangoes into half and remove the seed and chop small sized pieces
  2. Add salt mix well  and close the lid for few hours
  3. Add chillipowder into the mangoes
  4. Heat oil in a pan, add mustard seeds allow to splutter, add hing and curry leaves
  5. Pour into the mangoes mix well and cover
  6. Keep pickle outside(normal temp) for one or two days
  7. After 2 days saute well and then transfer into the Pickle jar, keep Refrigerate
  8. This pickle can be kept for one month



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Mavina Hannu Seekarne | Mango Seekarne | Mango Rasayanna

Mavina hannu is kannada word. Seekarne is nothing but mangoras but made up of jaggery and coconut milk. This is typical kannada sweet dish also can be called as Rasayanna. Rasayanna made out of mainly in banana this is most tasty and delicious sweet. This is also used for Prasada at devasthana/temples.





Prep Time : 10 Mins

Ingredients

  • Mavinahanu/Mango pulp - 6 cups
  • Thenginakayi halu/Coconut milk - 1 cup
  • Ellakki pudi/Cardamom powder - 1/4 tsp
  • Bella/Jaggery - 2 medium cubes (aprox 3 tbsp)
  • Halu/Milk - 1 cup
Method
  1. Mix coconut milk and jaggery blend into a smooth puree. Transfer into a pan
  2. Then blend mango fruit or pulp add milk blend into a smooth puree
  3. Mix all together lastly add cardamom powder stir well.
  4. Refrigerate and serve chill or room temprature. Garnish crushed pistachios or saffron strands.


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Sihi Genasu Sambar | Sweet Potato Sambar

Made sweet potato sambar / Genasu(in kannada) sambar.  Sweet potato itself very tasty to eat just like that. try one of Sweet potato curry But sambar is easy to make it's delicious and you will not know the sweetness of the potatoes.  






Prep Time : 10 Mins
Cook Time : 10 Mins

Ingredients

  • Sweet Potato / Sihi Genesau - 2 cups 
  • Double Beans / Large lima beans - 1/3 cup
  • Sambar Powder / Nalgum Pudi - 2 tbsp
  • Coconut - 4 tbsp
  • Tamarind / Puli - (for paste1/4th tsp) (for juice 1 tbsp)
  • Toordal / Thavur parppu - 1 cup (cooked)
  • Curry leaves / Karivappale - few leaves
  • Salt to taste
Seasoning : 
  • Oil - 1 tsp
  • Mustard seeds / Kadag - 1/2 tsp
  • Hing / Asafoetida / Peringyum - 1/4th tsp
Method
  1. Soak lima beans for 3 hours. after that drain the water
  2. In a cooker container add toor dal. Wash and add 1 cup of water along with 1/2 tomato & turmeric powder. 
  3. In another container add lima beans and add very little water
  4. In a pressure cooker place both the containers and wait for 3 whistle and turn off the heat and let it cool down
  5. In a mixer/blender add coconut and sambar powder grind into a smooth paste using little water
  6. Meanwhile wash sweet potato and peel the skin cut into cubes 
  7. In a pot add little water and cook sweet potato for 4 mins 
  8. Add cooked toor dal, mash tomato and lima beans bring to boil on medium heat
  9. Add sambar/coconut paste then add tamarind and salt
  10. Add curry leaves saute occasionally 
  11. Seasoning : heat oil, mustard seeds and add hing/asafoetida
  12. Pour into sambar. Stir and serve hot with hot white plain rice with a teaspoon of ghee.



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Hunasekayi Thokku | Raw Tamarind Thokku | Pickle

This recipe is called “Hunasekayi Thokku” in Kannada. This is similar to “Mango Thokku” in which we use grated mango but this recipe is prepared using raw Tamarind ( Hunasekayi ). This Thokku is usually prepared in winter season mainly because raw Tamarind is available fresh during this season. Prepping Tamarind for this recipe is hardest part. There are 2 ways this can be done which my mother has taught me, 
1. Peel the Tamarind skin & rip out the root strings. 
2. Break down the Tamarind into small pieces and just rip out the root strings 

The 2nd way is much easier & faster because it is quite a big & tedious task to peel the skin. It’s also very hurtful on the nails ;). One you have used either of the above ways to prep the Tamarind then use a hand pestle to crush the tamarind & remove the tamarind seeds. This is will suitable with hot plain rice with 1 tsp oil, or also good with Dose & Idli, etc.
















Prep Time : 45 Mins
Cook Time : 4 Mins

Ingredients

  • Hunasekayi / Raw Tamarind - 3 cups (pieces)
  • Hasimensinakayi / Green Chillies - 20 (no) Or 100 grms (adjust as per your spice level)
  • Kalluuppu / Sea Salt - 1 tbsp (adjust as per taste)
Tempering :
  • Yenne / Oil - 2 tbsp ( I've used Olive oil)
  • Sasive / Mustard seeds - 1 tsp
  • Hing / Asafoetida - 1/2 tsp
Method
  1. Wash tamarind throughly and dry completely
  2. Break it and remove root strings and mash them using pedestal with the skin
  3. In a blender/mixer add crushed tamarind , green chillies and salt
  4. Grind in to smooth paste (Do not add water)
  5. Transfer into a bowl 
  6. In a low flame, heat oil in a pan add mustard seeds allow them to splutter, Add hing
  7. Add slowly thokku into the oil and stir for 3-4 mins thats it 
  8. Let it cool. Transer into a glass jar and store it in refrigerator for more than 1 year.
Tips :
  • To avoid mess in the kitchen counter top place a sheet of plastic cover. 
  • If possible use food gloves to protect your hands and nails.





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