Moong Dal Halwa

Moongdal halwa is an indian dessert rich & delicious and it is the best sweet in winter.  I made this for Diwali.



Prep Time : 10 Mins + 4 Hrs Soaking Time
Cook Time : 20 Mins

Ingredients

  • Hesaru bele / Yellow split moong dal - 1 cup
  • Ghee - 1/4 cup
  • Chiroti rave / Rava - 1 tbsp
  • Kadale hittu / Besan flour - 2 tsp
  • Sakkare / Sugar  - 2 cups
  • Neru / Water - 1/2 cup
  • Kesari / Saffron water - 1 tbsp (Hot water + Kesar)
  • Yelakki / Cardamon powder - 1/2 tsp
  • Dry fruits ( almonds & Pistachios) crushed - 2 tbsp
Method
  1. Soak moongdal for 4 hours. Drain the water and blend into a coarse paste
  2. In a pan add sugar and water bring into boil then add kesar water
  3. In the other side of the stove. Heat pan on low flame and add ghee 
  4. Add rava and besa together and mix well and stir for few mins (so that the color gradually change)
  5. Add slowly moong dal constantly stir on low flame (should be cook until raw smell goes)
  6. Add Sugar syrup slowly stir constantly 
  7. Add dry fruits and cardamon powder mix well on low flame till becomes halwa consistency
  8. Serve hot with mixture





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Soya Matar Sabji

Soya sabji/curry is a delicious and healthiest vegetarian recipe. This can be best to serve with roti/paratha/naan/chapathi etc. I tasted in the restaurant recently.




Prep Time : 15 mins (soak time ) + 10 mins
Cook Time : 20 Mins

Ingredients

  • Soya Chunks - 2 cups
  • Mattar / Peas - 1/2 cup 
  • Red Onions - 1 cup
  • Tomato - 1/2 cup
  • Jeera seeds - 1/2 tsp
  • Ginger + Garlic Paste - 1 tbsp
  • Salt to taste
  • Oil - 1 tbsp
  • Coriander leaves - 2 tbsp, chopped
  • Spice powders : Garam masala - 1 tsp, Nutmeg powder - 1/4 tsp, Redchilli powder - 1 tsp, Turmeric powder - 1/2 tsp, Coriander powder- 1 tsp (adjust as per taste)
Method
  1. Finely cut onions and tomatoes and keep aside
  2. Cook fresh matar /peas and keep aside
  3. Soaked soya chunks and squeeze out the water and pulse in a mixer (it should be coarse texture)
  4. In a pan add oil then add jeera 
  5. Add finely chopped onions stir fry till onions transulant 
  6. Add tomatoes , ginger garlic paste stir once
  7. Then add matar and soya stir once , add salt
  8. Add all spice powders mix well and close the lid cook for 10 mins on low heat
  9. Stir well and sprinkle coriander leaves turn off the heat and  serve hot with rotis
*This is a non-Iyengar recipes. 



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Neyivallapallu | Fruit Salad (Iyengar Style)

This is quick and easy healthy salad. In Iyengar tamil called Neyivallapallu. There are various types of fruits can be used. But authentic fruits are banana,apple,black & white grapes (can be added mango in the mango season and also pomegranate )This is also used for Prasada at kovil/devasthana/temples. At home during festival days make neyivallapallu for puja this is offered as prasadam. 




Ingredients
  • Banana - 2 no
  • White Grapes - 1 cup (Seedless)
  • Black Grapes - 1 cup (Seedless)
  • Pomegranate - 1/2 cup (optionl)
  • Ripe Mango - 1 cup (optional)
  • Dates / Karjuru - 10 no 
  • Almonds / Badami - 10 no (crushed)
  • Cardamon powder / Yelarshi pudi - 1/4 tsp
  • Jaggery powder / Vellu pudi- 1 cup (adjust as per taste)
Method
  1. Finely chopped dates/karjuru 
  2. In a large bowl mix all fruits. Add dates, almonds,jaggery,cardamom powder
  3. Mix well and serve 



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Fizzy Mint Lemonade

Mint Lemonade is not too sweet, it is like little tangy and chat masala taste. It's refreshing drink any time a day. This drink is a great alternative to a plain seltzer. Can make the lemonade a few days ahead and keep it chilled in refrigerator.




Prep Time : 5 Mins

Ingredients

  • Mint leaves - few 
  • Fresh homemade lemonade - 4 cups
  • Chat masala - 1 tsp
  • S pellegrino sparkling water - 1 bottle 
Method
  1. Blend mint leaves with water and strain 
  2. Prepare fresh lemonade. Lemons/Limes squeezed juice mixed with chilled water and sugar and a pinch of salt
  3. In a jar mix lemonade,mint juice, chat masala and sprinkle water(i have used S Pellegrino) 
  4. In a tall glass grease lime and chat masala 
  5. pour mint lemonade and serve chill



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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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