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.


| Copyright © Malas - Kitchen 2019 | | All rights reserved |

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.



| Copyright © Malas - Kitchen 2019 | | All rights reserved |

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.





| Copyright © Malas - Kitchen 2019 | | All rights reserved |

Mysore Mallige Idli | Soft Idli

The distinct white idlies are so soft, fluffy and spongy texture. Very popular breakfast in Southindia This recipe popular in Mysore (my hometown). Mallige means Jasmine it is named after Mysore. It has been many variations to make batter.










Prep Time : 45 mins + 8 hours Fermentation
Cook Time : 8 Mins
Yield 4 people


Ingredients

  • Idli rice - 2 cups
  • Urad dal / Black split lentils - 1/2 cup
  • Sabudana /Tapioca Sago - 1/4 cup
  • Sea Salt to taste
  • Water for grinding
Method for Batter
  • In a bowl idli rice and sabudana together using 2 cups of water and soak for 4 hours 
  • In a separate bowl urad dal using 1 cups of water and soak for 4 hours
  • In wet grinder / mixer (i used wet grinder) Switch on the grinder and press start button while running the wet grinder 
  • Drain off the water on another bowl (do not discard) and add rice,sabudana together slowly grind it to coarse batter using little water (use soaked water and if required add little water ) for 20 mins  
  • Then transfer the batter into big pan 
  • Grind urad dal/Udhinabele add very little water grind it to smooth fluffy batter for 25 mins
  • Add salt grind for 5 mins
  • Transfer into same big pan 
  • Mix the batter well (using hands) for 5 mins
  • Cover it with lid tightly and let it for fermentation (approx 8 hours) 
Tip : In the cold weather keep the batter in a warm place and fermentation little more than 8 hours.

Method for Idlis
  1. Grease the idli plates with oil. Stir the fermented batter with a ladle 
  2. Add the batter in to each plate ( plate stand u will get it in India).
  3. Add water turn the gas stove on on low heat. Idli stand keep it in the pressure cooker do not put pressure cooker weight. It will cook in the steam itself let it cook for 8 mins
  4. Turn off the heat and remove the pan lid 
  5. Gently take out the idlis and serve with chutney/sambar 
Note : very important for Idli batter consistency and measurement of the ingredients 




| Copyright © Malas - Kitchen 2019 | | All rights reserved |

Hot Cocoa | Hot Chocolate

Perfect homemade hot chocolate drink is the best!! rich, creamy is easy to make. There is nothing like coming in from the chilly weather outside to a steaming hot mug of hot cocoa. Usually hot chocolate topped with whipped cream or marshmallows or sift a dash of cocoa powder. But here i just made plain chocolate drink. 





Prep Time : 10 Mins
Cook Time : 5 mins

Ingredients

  • Semi-Sweet chocolate chips - 3/4 cup
  • Milk - 2 cups
  • Half&Half Milk - 1 cup
  • Sugar  - 1 tsp (adjust as per taste)
  • Vanilla extract - 2 drops
Method
  1. Mix milk and half&half in a saucepan. 
  2. Bring to boil 
  3. Add chocolate chips stir it around until it melts
  4. Add sugar and vanilla extract 
  5. Stir and Serve hot in a mug 




| Copyright © Malas - Kitchen 2019 | | All rights reserved |

Nugge Soppu Rotti | Drumstick | Fenugreek Leaves Rotti

Nugge Soppu is also called Morgina Leaves. This is very healthy nutrious drumstickleaves & drumstick.  It includes all the minerals. This is for perfect diet food.






Prep Time : 10 Mins
Cook Time : 25-30 Mins
Yield - 6 Rottis

Ingredients

  • Rice flour - 4 cups
  • Nuggesoppu / Drumstick leaves - 1 cup
  • Menthyasoppu / Fenugreek leaves - 1/4 cup
  • Salt to taste
  • Thenginaturi / Fresh coconut - 1 tbsp
  • Hasimensinakayi / Green chillies - 1/2 tsp (finelly chopped)
  • Water to knead
Method
  1. Remove leaves and wash thoroughly then chop finely 
  2. In a bowl mix all ingredients except water
  3. Add water little by little and mix the dough medium soft and divide the dough 6 part 
  4. Take a flat pan spread oil and sprinkle water take a medium size dough ball and spread a circular motion using your wet fingers with the help of water
  5. Switch on the stove make a medium flame. Sprinkle oil on the rotti cook till done
  6. Flip over on the other side and again cook till done. Make the remaining dough on the same way
  7. Serve with coconut chutney and butter




| Copyright © Malas - Kitchen 2019 | | All rights reserved |

Inji Thayir Pachadi | Curds with Ginger | Shunti Mosaru Pachadi

This is very basic and simple recipe. Best to have with steamed white hot rice or  Upp Pongal.  
"Inji Thayir" is a tamil word. This dish is sort of good for health.  








Prep Time : 5 Mins
Cook Time : 0

Ingredients

  • Inji / Ginger - 50 grm
  • Thenga / Fresh coconut - 4 tbsp
  • Salt to taste
  • Green chillies - 1 or 1/2 (optional)
For Seasoning : 
  • Oil - 1/2 tsp
  • Jeera seeds  - 1 tsp
  • Red Chillies - 2 or 4
Method 
  1. Wash the ginger and peel the skin and chop into pieces
  2. In a blender / mixer add grated fresh coconut, chillies (can be optional becoz ginger itself gives heat, i have used it here ) , salt & little warm water
  3. Grind into a smooth paste. Transfer into a bowl
  4. Add thick curds mix well
  5. Heat oil in a pan add jeera seeds and chillies, pour this over the pachadi and serve




| Copyright © Malas - Kitchen 2019 | | All rights reserved |