Tutti Frutti Milk Barfi

This is the simple easiest and tasty milk barfi / mithai. This sweet made out of milk powder also available in the Indian sweet shop there are 3 varieties of barfis one is plain, mixed with nuts and another version is tutti frutti (candid fruits). I love all the 3 varieties. This sweet is very less ingredients and looks festive. 


  • Milk Powder / Mawa Powder - 2 cups
  • Sugar - 3/4 cup (adjust as per taste)
  • Tutti Frutti - 1/4 cup
  • Saffron milk - 1 tbsp (1 tbsp warm milk with saffron few strands)
  • Milk - 1/2 cup
  • Ghee - 4 tbsp
  1. Mix saffron and milk in a Indian pestle crush them and keep aside
  2. Prepare little ghee on a tray and keep aside
  3. In a heavy bottom wide pan. Add Milk bring to boil on a low flame
  4. Add ghee and boil again
  5. Add milk powder slowly stir constantly. mix well then add saffron milk
  6. Continue to cook for few mins add sugar
  7. Stir continuously for few mins
  8. The mixture comes out all the edges of the pan. Now remove pan from the heat
  9. Add tutti frutti mix well and remove the milk mixture into the greased tray and roll them or square. However the shape you want.
  10. Apply vark (edible silver leaves) all over it
  11. Let it cool down and cut into desired shapes. (i make round of them)

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Ghee | Tuppa | Nei

Ghee is a clarified butter. Traditionaly used in India (SouthAsian Cooking). It is used for all indian recipes. Ghee is made out of fresh homemade butter or (storebought butter). I used to make ghee always at home because it tastes more and gives more aroma.


  • Butter - 200 grms ( unsalted ) 
  1. Add butter into a heavy bottom pan
  2. Begin to melt the butter on simmer
  3. Stir occassionaly boil until froth comes. Butter starts making sound stir in between
  4. Cook until froth evaporates. Stir once and the butter changes the color into yellowish / golden in color. Milk solids turns into gol

    den brown (it should not be burnt)
  5. Stir for another few minutes. The butter sounds off ghee is ready and turn of the flame and remove from the stove. Let it cool and warm then strain the ghee into ghee jar. Once it is cooled completely ghee becomes thick and rough. Keep it in the room temperature for months.
Note : Do not throw the milk solids add hot white rice into ghee milk solids and little bit of salt mix and have it.

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Masala Chai | Indian Masala Chai | Tea

Chai / Tea the most universal drink across various places in this vast world but also very unique to each place. The most refreshing drink. In India various versions of chai/tea. This is available in almost all restaurants and gadiwala across India and also in almost all households. Generally the tea makes basic version. The decoction (“black tea”) is basically made using a water and tea leaves.  I am off to make one for myself. Enjoy by making one for yourself if you like it !!!


  • Tea leaves - 4 tbsp ( I prefer Taj mahal brand or Lipton)
  • Cloves - 2
  • Cinnamon Stick - a small piece
  • Black peppercorns - 4
  • Nutmeg powder - 1/4 or less tsp
  • Cardamom pods - 1 or 2 (adjust as per flavor)
  • Sugar - 1 or 2 tsp (more or less to taste)
  • Water - 2 cups
  • Warm Milk - 1/2 cup (adjust as per black tea)
  • Fresh Ginger - 1 tsp (grated)
  1. Bring water to boil in a sauce pan 
  2. In a pestle add  cloves, cinnamon, black peppercorns, cardamom pods crush them all 
  3. Add  add nutmeg and grated ginger into boiling water 
  4. Add tea leaves boil for few mins
  5. Add milk stir well. Boil the chai for 5 mins. Do not make it high flame and it may overflow out of the saucepan.
  6. Remove from heat and strain the chai with tea strainer and serve hot

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Tutti Frutti Cake (Iyengar Bakery Recipe)

This cake is a popular item in an Iyengar Bakery in Mysore/Bangalore. When i was making this i remembered my childhood days when we used to go out to bakeries to eat this. 

Prep Time : 15 Mins
Bake Time : 40 Mins
Oven Temp : 200F

  • Tutti Frutti - 3/4 cup (Candied Fruits)
  • Maida / AP flour - 1.5 cups
  • Fine sugar - 1 cup or Powdered sugar - 1 cup ( i have used fine sugar)
  • Sore Curds or Sore Cream - 1/2 cup 
  • Oil - 1/2 cup
  • Baking Soda - 1/2 tsp
  • Baking Powder - 1 tsp
  • Milk - 3/4 cup 
  1. Mix tutti frutti a teaspoon of maida and keep aside
  2. In a large glass bowl add oil and sugar beat the mixture in the hand blender
  3. Add curds / sore cream beat the mixture again 
  4. Sieve maida,baking powder, baking soda mix it in the blender. Make a smooth batter
  5. Add milk little by little and blend thoroughly 
  6. Finaly add candied fruits/tutti frutti mix well in a spatula 
  7. Place the parchment sheet line the bottom of the baking pan / loaf pan
  8. Pour the batter evenly and bake at 200F for 40-45 mins

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Cream Bun (Iyengar Bakery Recipe)

This sweet snack is a popular item in an Iyengar Bakery in Mysore/Bangalore. When i was making this i remembered my childhood days when we used to go out to bakeries to eat this. This is nothing but Doughnut/Donut. Earlier we did not know the word Donuts so we used to call it as cream bun topped with coconut flakes and candied fruits/tuttifruiti. 

Ingredients :

 Maida / All purpose flour 2 cups
 Milk Powder/Mava                                     
 2 tbsp                                             
 Yeast 2 tbsp
 Salt 1/2 tsp
 Sugar 2 tbsp
 Warm water 1/2 cup
 Milk             1/3 cup (or less for binding)
 Butter     2tbsp
 TuttiFrutti 100 grms (garnishing)
 Dried Coconut flakes         100 grms (garnishing)
 Vanilla Butter Cream Frosting 2 cups (I have used store bought)

Method :

  1. In a bowl mix warm water, sugar and yeast stir the mixture close and keep aside for 10 mins.    
  2. Take a another bowl, Sift flour, milk powder,butter and salt mix well add yeast water in the flour and mix well throughly
  3. If required add milk little by little knead the dough until comes out clean ( like chapati dough)
  4. Knead 3-4 mins and apply oil all over the dough and also in the bowl and close the lid rest the dough for 1 hour till it rises double
  5. After an hour punch the dough and and knead another 2 mins divide the dough into round balls and rest for another 15 mins.
  6. Preheat the oven 250F 
  7. After 15 mins take one medium size dough roll gently oblagon shape using rolling pin
  8. Close the one edge  to the half (see pics)and gently place it in the baking tray. Brush with milk on top. Do the rest of the dough balls
  9. Bake at 300F for 20 mins. Until golden brown color
  10. Cool them on a wire rack
  11. Apply butter cream inside and out and sprinkle coconut and tuttifruiti

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Benne Biscuits | Butter Biscuits (Iyengar Bakery Recipe)

This you will get it in a Iyengar Bakery in Mysore/Bangalore. When i was making this i remembered my childhood days when we used to go out to bakeries to eat this. 

Prep Time :
Bake Time : 15 Mins


    • Maida / Plain flour - 1 cup
    • Sugar Powder - 3/4  cup (adjust as per taste)
    • Butter - 1/2 cup
    • Milk Powder -1/4 cup
    • Milk for mixing

    • Cream the butter and sugar for 4 to 5 minutes until the mixture is light and fluffy using handblender, occasionally scraping down the sides of the bowl with a rubber spatula.
    • Sieve the maida in a mixing bowl
    • Now add butter and milk powder little by little to the bowl mix with hand then add sugar powdered 
    • Add little and make a soft dough
    • Divide the dough into small balls and slightly press
    • Place the benne biscuit on greased tray or use parchment sheet 
    • Bake at 400 F (200 degree Centigrade) for about 15-20 minutes. (check in between)

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Honey Cake (Iyengar Bakery Recipe)

This you will get it in a Iyengar Bakery in Mysore/Bangalore. When i was making this i remembered my childhood days when we used to go out to bakeries to eat this. 


Prep Time : 15 Mins
BakeTime : 12-15 Mins (400F)

Ingredients for Cake
  • APF/Maida - 375 ML (1-1/2 Cup)
  • Sugar Powder - 175 ML (3/4 Cup) ( I have used fine sugar available in supermarkets)
  • Vanilla essence - 1/4 tsp
  • Oil - 125 ML (1/2 cup)
  • Thick Cuds/Yogurt - 125 ML (1/2 cup)
  • Milk - 50 ML (1/4 Cup)
  • Baking Powder - 1 tsp
  • Baking Soda - 1/2 tsp 
Method for Cake

  1. Pre-heat the oven 400F
  2. In a round cake pan line with parchment paper, then grease butter the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  3. Mix oil and curds/yogurt using hand blender 
  4. Whisk the maida, baking powder, baking soda and sugar 
  5. Add into wet ingredients oil+curds bowl blend into a smooth creamy batter using hand blender (make sure there are no lumps)
  6. Pour batter evenly into cake pan. Bake for around 12-15 mins until the cakes are baked through. 
  7. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. 
  8. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before add honey frosting and jam. 
Ingredients for Honey frosting
  • Sugar - 2 tbsp
  • Water - 1/4 cup
  • Honey - 2 tbsp
Method for Honey frosting
  1. Boil sugar and water. Cool completely then add honey and mix well
  2. Apply Honey mixture to the cake using brush
Ingredients for Honey and Jam
  • Fruit jam or stawberry jam - 4 tbsp ( I have used stawberry jam)
  • Honey - 1/2 tbsp
  • Coconut flakes 
Method for Jam topping
  1. In a glass bowl add jam and heat up 10 sec in a microwave
  2. Add honey and mix well
  3. Apply on cake top layer and sprinkle coconut flakes 
  4. or use whip cream (here i have used whipping cream, becoz my family likes this way)

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Dilpasand | Dilkush (Iyengar Bakery Recipe) | Indian Sweet Pie

This you will get it in a Iyengar Bakery in Mysore/Bangalore. This is a very popular evening snack. When i was making this i remembered my childhood days when we used to go out to bakeries to eat this. These Dilpasand are best to have with coffee/tea/milk/fruits.

Prep Time : 10 Mins
Baking Time : 10 Mins (400F)


  • Pie dough or Puff pastry dough  ( I have used ready Puff Pastry sheet)
  • Tutti Frutti - 1 cup (colorful chopped candied fruits)
  • Dry coconut shredded / Vankobri - 1 cup
  • Sugar/Sakare - 1-1/2 cup (adjust as per taste)
  • Honey/Jenutuppa - 1 tbsp
  • Cardamom powder /Elakki pudi - 2 pinches
  • Cashews and Pistachios - 1 tbsp chopped
  • Raisins / Vandrakshi - 1 tbsp
  1. Preheat the oven at 400F
  2. Thaw the pastry sheets according the box directions and cut into round shape into two parts
  3. In a bowl mix tuittifruitti,coconut,sugar,cardamom powder,cashew+pistachios+raisins then honey mix well 
  4. Spread the mixture on top of pastry sheets evenly
  5. Add the another layer of pastry sheet and close the edges using water and apply butter on both the sides and place it baking tray 
  6. Place the tray in oven and bake at 400F for 8-10 mins.Turn off , remove and apply butter and put inside the oven and leave it for another few mins to get golden in color and crunchy crust
  7. Remove from oven and let it cool on a cooling rack 
  8. Cut into triangle shape and serve 

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Malai Kofta

Malai Kofta is a Indian vegetarian gravy. Kofta are made out of Paneer, dryfruits,spices and Potato mixture fried balls. Served with creamy cashew-tomato spice gravy. In India there are a few different versions of this delicious Indian Kofta dish.

*This is a non-Iyengar recipe. 

Ingredients for Kofta
  • Medium Potato/आलू - 1 (boiled &grated)
  • Paneer/पनीर - 2 cups (grated)
  • Cornflour//कॉर्न फ्लौर - 2 tbsp
  • Salt to taste/नमक स्वाद अनुसार
  • Black pepper powder/काली मिर्च पाउडर- 1/2 tsp
  • Coriander leaves chopped/दनिया - 2 tbsp
  • Dry fruits/सूखे मेवे- cashews+Pistachios - 1 tbsp
  • Fresh ginger/अदरक - 1/2 tsp (grated)
  • Oil for Deep fry/तेल
Method for Kofta
  1. Mix all ingredients in a bowl and make a medium round shaped balls and deep fry and keep aside
Ingredients for gravy
  • Onions/प्याज़ - 1 (large&sliced)
  • Oil/तेल - 2 tbsp
  • Ghee/घी - 2 tbsp
  • Bay leaf/तेज पत्ता - 1 
  • Cinnamion/दालचीनी - a small piece
  • Clove/लौंग - 2 
  • Cardamom pods/इलायची - 2
  • Black Peppercorns/काली मिर्च - 5
  • Cumin Seeds/ज़ीरा - 1/2 tsp
  • Coriander Powder/धनिया पाउडर - 2 tsp
  • Soaked Red Chilli /लाल मिर्च - 4 
  • Turmeric Powder/हल्दी पाउडर - 1/4 tsp
  • Ginger/अदरक - 1 small piece'
  • Garlic Cloves/लहसुन - 2 
  • Tomato puree/टमाटर - 1/2 cup (Homemade) 
  • Kasuri Methi/कसूरी मेथी - 1 tsp
  • Cashew nuts/काजू - 4 tbsp(whole) or (small pieces)
  • Ghee/घी - 1/2 tsbp

Method for Gravy
  • Heat oil and ghee in a pan. Then add jeera seeds allow to splutter
  • Add bay leaf,black pepper,cardamom,clove,dalchini stir fry
  • Add chopped onions stir fry until cook
  • Then tomato puree cook on low flame
  • Add,kasuri methi coriander powder,red chillies,turmeric cook until spices blend with tomato puree
  • Add salt stir the sauce and close the lid for few mins 
  • Add malai stir the sauce and turn off the flame. Let it cool down 
  • Grind the mixture in a mixer and make a smooth puree and strain them 
  • Cook the gravy again until raw smell goes off  ,close the lid for few mins
  • Garnish with cream and add koftas and serve hot with roti

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Paneer Tikka Tacos (Indian)

Taco is a original Mexican recipe. But made with Indian style of paneer tikka and is very tasty on this crispy shells. Seasoned with mint,coriander green chilli chutney and filled with veggies. 

*This is a non-Iyengar recipes. 

Prep Time : 15 Mins
Cook Time : 10 Mins


  • Taco Shells 
  • Paneer Tikka (fried) - 2 cups
  • Tomato - 1 cup (chopped)
  • Onions - 1 cup (chopped)
  • Capsicum  - 1 cup  (chopped)
  • Shredded lettuce - 1 cup
  • Mint chutney + Coriander green chilli chutney - 1 cup (Chutney mixed with 1 tbsp of thick curds)
  • Shredded cheese  
Paneer Tikka :
  • Paneer cubes - 2 cups
  • Thick curds - 2 tbsp
  • Ginger,garlic paste - 1 tsp
  • Turmeric - 1/4 tsp
  • Chilli powder - 1 tsp
  • Jeerapowder - 1 tsp
  • Garammasala - 1 tsp
  • Dhanyapowder - 1 tsp
  • Kasuri methi - 1 tsp crushed
  • Salt to taste 
  • Besan - 2 tbsp
  • Riceflour - 1 tbsp
  • Breadcrumbs - 2 tbsp
  • Oil - to deep fry

  1. Mix all the ingredients in a bowl and keep aside for few mins
  2. Heat oil in a pan and deep fry until golden in color
Method for Taco
  1. In a taco shell add chooped onions, capsicum, tamotoes then add 4 or 5 cubes of paneer tikka
  2. Add mint and coriander chilli chutney 
  3. Sprinkle lettuce and cheese 
  4. Then again again chutney
  5. Serve immediately

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One - Bite Potato Snack

Appetizer or Snack are amazing for kids. Small shells are easy to serve them. There are always several boxes of "Athens mini fillo shells" in my freezer. It is already baked just added crispy masala potato cubes and cheese. It makes varieties of one bite snacks like sweets or savory.


Prep Time : 10 Mins
Cook Time : 10 Mins

Ingredietns for crispy potato fry

  • Potatoes - 2 (Medium size)
  • Oil - 1 tsp
  • Tumeric Powder - a pinch
  • Red chilli powder - 1/4 tsp (or less)
  • Garam masla - a pinch
  • Chaat masala - 1/4 tsp (or less)
  • Coriander powder -  a pinch
  • Salt to taste 
Method for crispy potato fry :

  1. I have used "Air Fryer" for potato fry. Pre-heat the fryer for 400F 
  2. Peel and cut into small cubes and half cook the potato and drain water completely
  3. In a bowl add warm oil and add all masala ingredients. Mix well the mixture
  4. Apply little oil on airfryer 
  5. Add Potato mixture and cook for 15 mins for 400F.  Pause and  gently shake the potatoes often 
  6. Remove and let cool down
Ingredients for Mini shells
  • Ready to use Athens Phyllo Shells 
  • Grated cheese
  • Tostitos Smooth & chedar cheese dip - 1/4 cup (Warm)
Method for serving
  • Heat the ready shells in a airfryer for 2 mins for 250 F
  • Add potatoes on top of grated cheese and chedar cheese dip 
  • Serve immediately 

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Sabbasige Avarekalu Baath | Dill - Lilva Beans Rice

"Sabbsige Avarekalu Baath". This is perfect for brunch! It taste like pulao which is enhance by the avarekalu flavor. 

Prep Time : 10 Mins
Cook Time : 15 Mins


  • Dill leaves / Sabbsige soppu - 2 cups
  • Lilva beans / Avarekalu - 1 cup
  • Onions / Eerulli - 1 
  • Lime / Nimbehanina rasa - 2 tsp
  • Salt to taste
  • Oil - 4 tbsp
  • Jeera seeds - 1/2 tsp
Masala :
  • Coconut / Thenginaturi - 1/4 cup
  • Green chillies / Hasimensinakayi - 3 athva 4 (adjust as per taste)
  • Ginger / Hasishunti -  a medium piece
  • Chakke-Lavanga & Marat mojju - all small pieces (each 2 count)
  • Coriander leaves / Kothambri soppu - few leaves
Method for Grinding : 
  1. In a mixer all add all the masala ingredients and grind into smooth paste use little water
Method for Rice dish / Baath
  1. Cook the basmati rice in a rice cooker and keep aside let it cool completely
  2. Cook chopped sabbasige soppu in a pot add little water and cook avarekalu in a cooker
  3. Drain the water and keep aside 
  4. In a large wok / banale add oil then add jeera allow to splutter, Add onions fry till translucent 
  5. Then add grinded masala slowly 
  6. Add salt and cook on low flame for few mins
  7. Add avarekalu and sabbasige mix well 
  8. Sprinkle salt if required and serve hot with raita/mosaru bajji

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