Avalakki Mixture

 This is very traditional South Indian. Everyday snack with evening coffee/tea. Simple recipe posted the reel in my Instagram handle do check it out. 

In India there are varieties of Poha/flattened rice. This type of poha/avalakki we call it as paper avalakki in kannada. Simple recipe very cripsy ones. Paper avalakki mixed with tempering & lightly tossed with minimal spice.  Can be stored it in a box for months. 

Prep Time : 5 Mins

Cook Time : 10 Mins

Ingredients

• Flattened rice / Paper Avalakki - 4 cups
• Oil / Yenne - 1 tbsp
• Dry Coconut pieces / Kobri churu- 1/4 cup
• Peanuts / Kadalekai - 1/4 cup
• Roasted Gram / Hurkadale - 2 tbsp
• Cashew / Godambi churu - 2 tbsp (optional, i have used in this recipe)
• Curry leaves / Karibehvu yelle - 10 no
• Asafoetida / Hing - 1/2 tsp
• Salt to taste
• Red chilli powder / Mensina pudi - 1/2 tsp
• Turmeric  / Harishina pudi - a pinch
• Sugar  - 1/2 tsp
• Mustard seeds / Sasive - 1/2 tsp

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Ragi Chakli | Finger Millet chakli

Savory snack from India. Super tasty and healthy snack. 

Chakli is a spiral shape & deep fried.

Prep time : 10 mins

Cook time : 3-45 mins

Ingredients

• Ragi Flour - 1 cup
• Rice Flour - 2 cup
• Urad Flour - 1 cup
• Hing
• White sesame seeds - 3 tbsp
• Salt to taste
• Unsalted Butter - 4 tbsp
• Water to knead the dough 

Preparation 

1. Mix all the ingredients to the bowl 
2. Mix with water. While mixing adding water little by little. Make a thick dough just like chapthi dough
3. Fill the medium size dough ball into chakli press
4. Press the dough into spiral in a plastic sheet with greased oil 
5. Deep fry till cook over low flame

 

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Vazhaipoo Vadai

This is a unique tamil recipe Vazhaipoo Vadai or banana flower. Vazhaipoo is delicious and healthy and also makes various recipes.

 The main part of this vadai is clean the vazhaipoo/flower and apart from the flower it takes 30 mins.

Ingredients

• Vazhaipoo - 1 no
• Chana Dal / Kadleparppu - 2 cups
• Red chillies - 2 or 3 (adjust to the taste)
• Curry leaves 
• Coriander leaves 
• Green chillies - 1 or 4
• Red onion (Optional)
• Salt 

Preparation 

• Rinse and soak dal/parppu for 4 hours
• I used food processor for grinding all ingredients
• Blend all (I skipped onion) coarsely. Transfer into a bowl
• Add finely chopped vazhaipoo
• Mix well and make a vadai shape and deep fry 

Preparation for flower/vazhaipoo 

• Remove the outer petal and bunch of florets inside.
• Take the florets and remove the stamen and small cover along with it. 
• Finely  chop the florets after removing the stamen and white cover and discard the bottom portion. Keep the flower florets in the water to prevent discoloration.

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Avarekalu Spicy Mixture

Mysuru specialty tea/coffee time spicy mixture. Made out of Avarekai | Avarekalu | Hyacinth Bean | Flat Beans. This is only available during winter season. Prepare this and keep it for months.

Prep Time : 1 day

Cook Time : 30 Mins

Ingredients

• Avarekalu - 4 cups (Surti Lilva, Flat Beans)
• Kobri churu / Dry coconut pieces - 1/2 cup
• Kadlekai / Peanuts - 1/2 cup
• Mensina pudi / Chilli powder - 2 tbsp
• Salt to taste
• Karibehuvu / Curry leaves - few
• Hing / Asafoetida - 1/4 tsp
• Oil (to deep fry) 

Preparation 

1. Peel the avarekai and collect 4 cups  avarekalu. 
2. Soak them into water for overnight. 
3. After 5 hours, Remove the outer skin by pressing between your thumb finger(we call it as hitikidh)
4. Dry them in big towel 
5. Heat oil in a pan
6. Slowly add avarekalu. Fry till fried on medium flame
7. Then deep fry kadlekai, curry leaves & kobri
8. Transfer into a big bowl.
9. Sprinkle salt, chilli powder, hing, fried curry leaves. Mix well
10. Once come down room temperature and have it with tea/coffee time. Store it in airtight jars
    

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

Ingredients

• 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

Method

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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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

Ingredients

• 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

Method

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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Salted Peanut | Uppina Kadalekai Beeja

This is the one of the popular road side cyclewala timepass snack in Karnataka.  Roasted peanuts  with minimal salt.  Very rarely made at home people in karnataka. Not stress full and not much time is needed to make this. This is perfect for winter also can have with tea/coffee. 

Prep Time : 2 mins
Cook Time : 20 Mins

Ingredients

• Peanuts / Kadalekai - 2 cups
• Salt water - 5 tbsp (aprox adjust as per taste)

Method

1. Light Roast the kadlekai / Peanuts first on medium flame constantly fry
2. Mix salt and water 
3. Sprinkle salt water evenly on one hand and keep frying 
4. Repeat the same process sprinkiling water until salt coated well into peanuts and roasted reddish/crunchy

Note : I used sprinkle bottle for salt water. Can also be sprinkled red chilli powder

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Iyengar Khara Mixture | Spicey Mixture

Hope everyone had a Great Diwali this year and also had lots of sweets. To counter the sweets I have made a spicy south indian mixture.Well it is easy to make.  Took me just an hour to make a big size of box of mixture. It is fresh home made, no oily smell and made out of cholesterol free oil.

Khara mixture is nothing but special spicy southindian mixture. There are many varities of mixture. Posted basic spicy mixture earlier. This is the one i have made typically served  during like wedding/any celebrations/functions. I am posting this recipe as one of my viewers requested this. Sorry for taking time to post it.

Prep Time : 20 Mins

Cook Time : 45 Mins

Ingredients

• Khara Sev(thin) - 4 cups
• Khara Sev(thick) - 4 cups
• Khara boondi - 1 cup

• Curry leaves - 2 cups 
• Plain oats - 4 tbsp (optional, I have used here)
• Peanuts / Kadlekai - 5 cups
• Whole cashews / Godambi - 3/4 cup
• Green raisins / Vandrakshi - 1/2 cup
• Dry coconut pieces / Vanakobri churu - 1 cups
• Oil - 500ml (deep fry)
• Red chilli powder 

Method

• prepare khara sev on different sizes and gently crush them 
• Make boondi 
• Fry peanuts, cashews, curry leaves altogether
• Then dry coconut 
• Fry oats 
• Mix raisins 
• Mix well and sprikle little red chilli powder on top of 
• Mix well 

PS : Oat can be added completely optional, ingredients can be added generous no perticular measurements

Masala Vade (Bele Vade)

This snack reminds me during my college days. I used to have it in canteen everyday. This snack also  find them in the streets(Gadiwala). I have made similar taste added onions,ginger & garlic into masala vade delicious and crispy. I have posted Ambode but just plain(no onion and garlic) made on festive occasions. Masala Vade best to have with coconut chutney or coffee/tea.  In Winter / Snow season hot fried snacks like craving!! :). Today snow storm here in NY.

Prep Time : 10 Mins + 4 hours(soaking time)

Frying Time : 15 Mins

Ingredients

• Split Chana dal / Bengalgram / Kadalebele - 2 cups
• Coconut (fresh, grated) / Thenginaturi - 2 tbsp
• Onions - 1/2 cup (finely chopped)
• Green chillies /Hasimensinakayi - 5 (adjust as per taste)
• Ginger / Shunti - a small pice
• Garlic /Belulli - 1 pod
• Slat to taste
• Baking soda -  a pinch 
• Rice flour - 2 tbsp

Method

1. Soak dal for 4 hours. Then drain water and keep aside
2. In a food processor (i used food processor , can be used mixer)
3. Add all the ingredients and pluse for few mins. Transfer into a bowl 
4. Heat 500ml oil in a pan 
5. Take a small portion of mixture and flatten them 
6. Deep fry on medium heat until golden in color
7. Repeat the same process
8. Serve with coconut chutney

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Kothimbir Vadi

Kothimbir Vadi is a very popular dish in Maharashtra. It is a best starter/snack. I have had it in mumbai and pune i think those were the best. Made pudina/mint chutney to this dish. Best combination I usually makes this when my kids come home from school this is the light best easy and tasy snack. Kothimbir Vadi can make 2 methods, fried and steamed.

Prep Time : 10 Mins
Cook Time : 5 Mins + 10 Mins (frying)

Ingredients

• Coriander leaves / Cilantro - 1 cup
• Green chillies - 1 (adjust as per taste)
• Besan/Gram flour - 1 cup
• Red chilli powder- 1 tsp
• Salt to taste
• Turmeric powder - 1/2 tsp
• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Ginger + Garlic Paste - 1 tsp
• Roasted salted peanuts - 2 tbsp (store bought)
• Water  - 3/4 cup

Method for Fried 

1. Coarse the peanuts and keep aside.
2. Finely chop chillies and coriander leaves, rinse and keep aside
3. In a bowl seve besan/gramflour, peanuts, salt, red chilli powder 1/2 tsp and turmeric powder
4. Add water and mix well and make a batter 
5. In a pan add oil , add mustard seeds allow to splutter
6. Then add ginger garlic paste then add coriander leaves and chillies stir fry on low flame 
7. Add red chilli powder 1/2 tsp and turmeric powder a pinch stir fr
8. Add gramflour/besan mixture into the pan stir well. Transfer into barfi tray cut into desired pieces 
9. Deep fry till golden in color serve with chutney

Method for Steamed

1. Coarse the peanuts and keep aside.
2. Finely chop chillies and coriander leaves, rinse and keep aside
3. In a bowl seve besan/gramflour, peanuts, salt, red chilli powder 1/2 tsp and turmeric powder
4. Add water and mix well and make a batter 
5. In a pan add oil ,add mustard seeds allow to splutter
6. Then add ginger garlic paste then add coriander leaves and chillies stir fry
7. Add stirfried coriander mixture into the batter mix well and transfer into a flat bowl 
8. place it in the pressure cooker cook for 8-10mins (like idli) and cut into desired pieces
9. Serve with chutney

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Masala Cashew | Kaju

Roasted cashews|kaju (hindi) mixed with indian spice. This spicy masala kaju is perfect for winter. This recipe is best for parties/functions/holidays etc. This dish can pack take for work too. Also can have with tea/coffee. 

Prep Time : 5 Mins
Cook Time : 2 mins

Ingredients

• Whole cashew nut | Kaju  - 4 cups (Unsalted) (I have used organic cashews)
• Olive oil - 1 tsp

Masala Powders :

• Redchilli powder - 1 tsp
• Blacpepper powder - 1/2 tsp
• Salt - 1/4 tsp (adjust as per taste)
• Black salt - 1/4 tsp(adjust as per taste)
• Sugar(fine) - 1/2 tsp 
• Aamchur powder(Mango powder) - 1 tsp
• Chaat masala powder - 1/2 tsp
• Turmeric powder - 1/2 tsp

Method

1. In a bowl mix all the masala powder and keep aside
2. In a big pan roast the cashews till light golden in color
3. Then sprinkle oil. Stir on low flame
4. Sprinkle masala evenly and stir once. Turn off the flame
5. Let it cool completely and store into jar
6. Serve with coffee or tea 

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