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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