Corn Manchurian

I had corn kernels in my fridge. So I thought of doing something with that. I thought i would make Corn Manchurian Very simple to make and as you all know corn is good for health..little spicy in the winter to eat yummy !!!!! My husband and little son loved it very much...try it..

Ingredients

• 1 Cup Corn Kernels (fresh or frozen )
• 1 Medium Onion, finely chopped
• 1 Green Pepper, finely chopped
• 1 tsp tomato ketchup
• 1/2 tsp soya sauce
• 1/2 tsp Chilli powder
• 1/4 tsp Oregano powder
• 2 tsp Butter
• salt to taste
• 1 tsp chopped coriander leaves

Method

1. Boil the corn in a little water, drained and keep aside
2. Heat butter add onions, green peppers stirfry till done
3. Add corn, salt, chilli powder, tomato ketchup, soya sauce stir for few minutes
4. Add oregano mix well
5. Garnish coriander. Serve immediately

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Menthya Soppu Baath | Vangibaath

Menthya in kannada - Methi in Hindi , Fenugreek in English
Soppu - Leaves
Baath - Pulao, Rice

Ingredients

• Menthya soppu - 2 bunches
• Rice - 1 cup
• Enagai powder / Vangibath powder - 3 tsp
• Salt to taste
• Kobari (desiccated coconut) - 5 tsp
• Lemon juice - 2 tsp

For seasoning

• Oil- 6 tsp
• Mustard seeds - 1 tsp
• Chana dal - 1 tsp
• Curry leaves - 1 stalk
• Red chillis - 2
• Hing (Asafoetida) a pinch
• Peanuts - 2 tsp

Method

1. Cook the rice in cooker. Cool it by spreading it in a large bowl
2. Finely chopp the leaves. Cook it in the seperate pan using a bit of water
3. Heat oil in a wok
4. Add mustard allow to splutter then add chana dal, curry leaves, hing, red chillis, peanuts stirfry
5. Add leaves in to the wok mix well
6. Add enagai powder / vangibath powder stirfry. Remove from the flame
7. Add the masala leaves, kobari / desiccated coconut in to the rice
8. Add salt and lemon juice, mix the rice well

Serve hot
Note : You can add vegetables (Peas, Potatoes, Carrots) Or Avarekalu (boiled) - (in english - field beans,indian beans)

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Apple Custard

Ingredients


Apples - 4 (Finely chopped)
Custard powder - 2 tsp
Whole Milk - 1 cup
Sugar - 4 tsp

Method

• Boil Milk on the low flame
• Take a small bowl mix 3 tsp of milk and custard powder well paste
• Pour it on the boiling milk slowly stirring continusly, Cosistency is medium thick
• Lastly add sugar boil for few minutes, switch off the hob
• Cool it thoroughly and keep it in the refrigerator for few hours
• Mix apples and serve chillied

This is my entry for Fresh Produce of the Month hosted by Marta from An Italian In The US 

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Vegetable Makhanwala

Vegetable simmered in a rich tomato gravy.

Preparation time : 10 Minutes
Cooking time : 14 Minutes
Serves : 4


1/2 Cup Beans
1/2 Cup Carrots
1/2 Cup Green Peas
1/2 Cup Baby Corn
1/2 Cup Cauliflower florets
1/2 Cup Onions, Sliced
Small Piece Ginger
2 Garlic Clove
3 Large tomatoes
1/4 tsp Turmeric Powder
1 tsp Chilli powder
1/2 tsp Cumin seeds
1 tsp Garam Masala
4 tsp Cream
1/2 tsp Kasuri Methi (dried fenugreek leaves)
1 tsp Sugar
4 tsp Butter
Salt to taste



For the Garnish

1 tsp Chopped Coriander
1 tsp Butter

Method

1. Combine the onions, ginger, garlic, tomatoes, turmeric and chilli powder in a microwave safe bowl and microwave on HIGH for 4 minutes. Cool completely
2. Blend the mixture in a liquidiser to get a smooth puree. keep aside
3. Put 2 tsp of butter and the cumin seeds in another safe bowl and HIGH on 1 minute
4. Add beans, carrots, peas, baby corn and cauliflower, cover with a lid and HIGH for 5 minutes. Keep aside
5. In another safe bowl, add the remaining butter, cooked puree, vegetables, garam masala, cream, kasuri methi, sugar and salt and mix well. HIGH for 4 minute. Serve hot
6. Garnished with the chopped coriander and butter.

Recipe by Tarla Dalal

This is entry for MEC : Gravies hosted by Srivalli from Cooking 4 all Seasons 

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Heerekayi Thove

Thove usually my family especially my amma and patti makes only on this veggie. I like this recipe a lot. 

Ingredients 

• Toor Dal / Tuvar Dal / Thavar Parppu / Yellow Lentils - 1 cup
• Hirekayi / Ridge Gourd - 1 (Peel and chop the hirekayi into cubes)
• Lime  juice - 5 tbsp ( adjust as per taste)
• Yengai Powder (vangibath pd) - 3 tbsp
• Salt to taste
• Jaggery to taste
• Grated coconut - 1 tbsp
• Coriander leaves - few 

Method

1. Wash the toor dal adding enough water, add a pinch of turmeric and pressure cook about 3 whistles.
2. Take a pan add 1/2 cup water
3. Add hirekayi cubes and a pinch of salt into water. Boil till hirekayi soft
4. Add dal into hirekayi
5. Add Yengai powder mixed with warm water and pour into dal/parppu, salt, jaggery stir well
6. Add coconut boil for few minutes
7. Turn off the stove. Add lime juice stir 
8. Garnish coriander leaves

Serve with hot rice & ghee

More Toor dal recipes I have already posted :
Rasam

Dal Palak

Dal Fry

Kolamb (Kottu)

Molagai Kolamb

Dal Patice ( Parpu onde)

Dal Dosa

Sambar

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Idli, Uddina Vada, Chutney and Sambar | Ulthuparppu Vade

 I had made for breakfast Idli, Uddina Vada, Chutney and Sambar

Ingredients for Idli

1. 1 Cup Idli Rava
2. 3/4 Cup Urad Dal
3. Pinch of Baking powder (Optional)
4. Salt to taste

Method for Idli

1. Soak urad dal for 5 hours before grinding the urad dal. Soak idli rava in the warm water
2. Grind the Uraddal into a smooth batter and mix well with the idli rava
3. Add salt, baking powder and allow to ferment for 8 to 10 hours
4. Take a idli stand with idli plates, grease the oil Pour idli batter
5. Place it in the pressure cooker without weight valve and steam cook for10 minutes

Ingredients for Uddina Vada

• 1 cup Urad dal
• Crushed black pepper - 10 count
• Crushed Coconut - 2 tbsp
• Curry Leaves - few
• Salt to taste
• Oil for deep fry

Method for Uddina Vada

1. Soak urad dal and moong dal for 6 to 8 hours. Drain water.Grind into a smooth paste using little water.
2. Mix pepper, salt, coconut pieces and curry leaves
3. Heat oil in a pan
4. Take a plastic sheet and grease with water. Make a small ball and press it on the plastic sheet , Make a small hole in the center or apply water to your palm take a little portion of batter and make it round shape in the center make a hole and slowly drop it into the hot oil
5. 
   
6. Deep fry till golden in the medium flame

Coconut Chutney
Ingredients

• 1 cup coconut
• 3 tsp Chana dal
• 4 to 5 Green chillies
• Coriander leaves
• 1 tsp tamarind paste
• Salt to taste
• Water

For Seasoning

1. Oil - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Asafoetida / Hing a pinch
4. Urad dal - 1 tsp

Method

1. Fry chana dal and chillies
2. Grind them along with above ingredients using enough water
3. Heat oil add mustard seeds allow to splutter
4. Add hing, urad dal stirfry
5. Add into the chutney

Sambar
Ingredients

1. Any vegetables
2. Coconut - 1/4 cup
3. Sambar powder - 2 tsp
4. Salt to taste
5. Jaggery - 1/2 tsp
6. Tamarind paste - 1 tsp

For seasoning

1. Oil - 1 tsp
2. Mustard seeds - 1 tsp
3. Curry leaves - 1 stalk
4. Red chillies - 2
5. Asafoetida / Hing a pinch

Method

• Grind the coconut and sambar powder using a bit of water
• Cook vegetables in the pressure pan
• Add grinded paste into the pan and add vegetables
• Add salt, tamarind paste and jaggery boil
• Heat oil in a pan add mustard allow to splutter
• Add hing, chillies, curry leaves fry them
• Add into sambar

Ready to eat idli vada sambar

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Appu (Khajaya)

Saturday we had vishnu deepam (Anne pandgai) I have made Appu(Khajaya)

Ingredients

• 1 Cup Rice
• 1/4 Cup Grated Coconut
• 2 Cup Jaggery
• Cardamom powder - 1/2 tsp
• Water
• Oil for deep fry

Method

1. Wash and soak the rice for 3 to 4 hours
2. Grind the rice, coconut and jaggery using a bit of water
3. Add cardamom powder mix well
4. Heat Oil in a Wok.
5. Add a spoon of batter to the Wok and deep fry

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Green Gram and Pomegranate Salad | Pairu and Dalambri Kosambri

Ingredients

• Green gram whole - 1 cup
• Pomegranate - 1/2 cup
• Coconut - 5 to 6 tsp
• Lemon juice - 1 tsp
• Salt to taste
• Coriander leaves - 1 tsp
• Green chillies - 2 to 3
• Mustard seeds - 1/2 tsp
• Bengal gram / Chana dal - 1/2 tsp
• Hing / Asafoetida a pinch
• Oil - 1 tsp

Method

• Wash and Soak for 12hours then drain the water and tie it in cotton cloth for 1 or 2 days allow to sprouts
• Add pomegranate into the sprouted green gram
• Add Coconut, salt, lemon juice
• Take a pan heat oil add mustard seeds, chanadal, chillies, hing fry them pour into the salad
• Garnish coriander mix well and serve

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Shavige Paysam

HAPPY DEEPAVALI TO EVERY ONE

Ingredients for Paysam

• Semiya / Shavige - 1 cup
• Sugar - 3/4 cup
• Milk - 1 & 1/2 cup
• Kesar / Kesari a pinch
• Cashews & Raisins - 1 tsp each
• Cardamom powder - 1/2 tsp
• Ghee - 1 tsp

Method

• Heat ghee in the pan fry semiya till light golden color
• Add milk in to semiya boil till soft in the low flame
• Add sugar bring to boil till sugar dilute
• Add kesar and cardamom powder mix well. switch off the hob
• Heat ghee in the pan fry cashews and raisins pour it into the paysam
• Serve hot

| Copyright © Malas - Kitchen 2007 | | All rights reserved

KadalaParapu Paysam and Pytamparapu Kosambari

Today's Special
Ingredients for Pytamparapu Kosambari

• Pytamparapu / Moong dal - 1 cup
• Coconut - 1/4 cup
• Salt to taste
• Lemon juice - 1 tsp
• Asafoetida / Hing - 1/2 tsp
• Chana dal - 1 tsp
• Green chillies - 2 to 3
• Coriander leaves - 1 tsp
• Oil - 2 tsp

Method

• Wash and soak moong dal for 1 or 2 hrs. Drained
• Add coconut, salt and lemon juice
• Heat oil in a pan add mustard seeds allow to splutter
• Add chana dal, hing, chillies fry them and add it into the moong dal mixture
• Add coriander
• Mix them all and serve

Ingredients for KadalParapu Paysam

• Kadalparapu / Chana dal / Bengal gram - 50 grm
• Jaggery - 1 cup
• Coconut - 1 cup
• Cardamom powder - 1 tsp
• Cashews and Raisins - 1 tsp each
• Ghee - 1 tsp

Method

• Wash the dal add 1 cup water and place it into the pressure cooker till done
• Take a pan add jaggery and coconut
• Add dal into the pan and boil for few mins
• Add cardamom powder mix well
• Heat ghee inthe other pan fry cashews and raisins, pour into the paysam
• Serve hot

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Pudina Ambode And Gasagase Payasam

Gasagase - poppy seeds / khus khus
Ambode - Masala vada

Ingredients for Pudina Ambode

• Pudina / Mint leaves - 1/2 cup
• Bengal Gram / Chana Dal (Lentils) - 1 cup
• Coconut - 1 cup
• Green chillies - 3 to 4
• Coriander leaves - 1/2 cup
• Salt to taste
• Oil for deep fry

Method

• Wash and soak the chana dal for 1 or 2 hrs. Drained
• Grind the above ingredients except oil and soaked chana dal make a ruff paste using a bit of water
• Make a small ball of the mixture and flatten them on the plastic sheet.
• Heat oil in a pan and fry ambodes till golden in the medium flame.

Ingredients for Gasagase Paysam

• Gasagase / Poppy seeds - 50 grms
• Rice - 3 tsp
• Water - 1 or 2 cup
• Coconut - 1 cup
• Jaggery - 2 cups
• Cardamom powder - 1 tsp

Method

• Make a fine powder of gasagase and rice
• Take a pan add water and powder mix well keep aside 10 to 15 mins
• Add coconut in to the water and grind them smoothly
• Heat jaggery into the pan and add gasagase paste bring to boil
• If it is thick add water, whenever you want boil for few minutes
• Add cardamom powder mix well and serve

| Copyright © Malas - Kitchen 2007 | | All rights reserved

HAPPY DIWALI

I am back from a Long Vacation..

I will be starting to post some more delicious recipes.....



Coming Soon......

Wish You And Your Family a Very Happy & Prosperous Diwali

HAPPY INDEPENDENCE DAY

A VERY HAPPY INDEPENDENCE DAY.
CELEBRATION OF 60 Years - 15th AUGUST 2007

BLOGGING BREAK

I am going to India this weekend to attend my dearest sisters marriage. I am taking a short break from my blog.

Thanks to all of you who visited my website and left so many nice comments. I am very glad and thankful to you all. So keep visiting my blog and writing nice comments…

I will be back soon with more updates and new recipes.

Ulundogare

Ulund-Ogare is a mixture of Urad dal and black pepper. This dish has a different type of taste. It is also very quick to make and very tasty too.

Ingredientes

• Rice - 1 cup
• Urad dal - 10 tsp
• Black pepper - 3 to 4 tsp
• Red chillies - 2 to 3
• Desiccated coconut - 1/4 cup
• Puree Ghee - 1/2 cup
• Salt to taste
• Cashews - 10 tsp

Method

1. Cook the rice in the cooker
2. Fry urad dal, pepper and chillies and make it into a fine powder
3. Heat ghee in a wok
4. Add mustard seeds and allow to splutter
5. Add 1/2 tsp urad dal and cashews fry them till golden color, switch off the flame
6. Add rice, powder, salt and coconut. Mix well

Serve hot

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Cheera Chatumbdh (Jeera Rasam)

Cheera Chatumbdh in tamil. This is a very simple type of rasam which anyone can do.
This does not require any dal.


Ingredients

• Tomato - 2
• Water
• Tamarind juice - 2 tsp
• Jaggery - small piece
• Salt to taste
• Rasam Powder(Malaka pudi) - 1-1/2 tsp
• Curry leaves - 1 stalk
• Jeera seeds - 1 tsp
• Oil - 1/2 tsp ( for tampering / tadka)

Method

1. Cook the tomatoes directly with a bit of water. Allow it to cool down. Take out the skin and squeeze it thoroughly.
2. Add enough water to get the rasam consistency
3. Add salt, tamarind, jaggery, rasam powder and bring into boil, stir once
4. Add curry leaves and remove from the flame
5. Heat oil in a pan. Add jeera seeds, when seeds sizzle pour into the rasam

Serve hot with plain rice

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Coconut Rice | Thenga Sadam

Coconut rice is very easy and simple to cook. It just needs about 30 minutes to cook. It also tastes very good.

Ingredients

 

• Oil - 10 tsp
• Basmati Rice - 1 cup
• Chana dal / Bengal gram - 1-1/2 tsp
• Asafoetida / Hing - 1 tsp
• Mustard seeds - 1/2 tsp
• Green chillies - 2 0r 3
• Curry leaves - 1 stalk
• Coconut , fresh grated - 1/2 cup
• Cashew pieces - 1 tsp
• Salt to taste

Method

1. Cook the rice in the cooker till done. Cool a bit
2. Heat oil in a wok
3. Add mustard seeds allow to splutter, then add chana dal, cashew pices, hing, chilies, curry leaves fry them for few minutes till chana dal are golden. switch off the hob
4. Add cooked rice, salt and coconut mix well

Serve with pickle





| Copyright © Malas - Kitchen 2007 | | All rights reserved

PANEER MAKHMALI

This curry is from Tarala dalal's. Yesterday i made this and had it with roti's. It came out very well. So i thot to post this curry.

Ingredients

3 cups paneer (cottage cheese), cubed

1 cup onions, sliced

1/4 cup milk

1 tsp garam masala

1 tsp butter

1 tsp oil

To be ground into a thick paste

2 cups chopped coriander

1/2 cup mint (pudina) chopped

2 to 3 green chillies

Small ginger piece

1/4 cup cashewnuts

1/4 cup curds

1 tsp Lemon juice

Salt to taste

Method

1. Pierce the paneer pieces with a fork and marinate them in the ground paste for at least 15 minutes.
2. Heat the butter and oil in a pan and saute the onions till they are translucent
3. Add the marinated paneer and saute for 5 to 7 minutes
4. Add the milk and simmer till the milk evaporates
5. Sprinkle with the garam masala and serve immediately

CHILLI PANEER

You can have this as a snack or starters!! A delicious dish which is very hot spicy and yummy… (mouth watering!!!)



Ingredients

• Paneer - 200 grms
• Green chillies - 3 or 4 (Sliced)
• Green chilli sauce - 1/2 tsp
• Soya sauce - 2 tsp
• Ajinomoto 1/2 tsp
• Onion - 1 cup (sliced)
• Garlic - 2 crushed
• Vinegar - 1tsp
• Salt to taste
• Oil for frying
• Green capsicum - 1/2
• Yellow capsicum - 1/2 (optional)

Method

1. Cut the paneer into cubes
2. Fry the paneer cubes in the hot oil till golden
3. Heat oil in a pan, add onions, garlic, green chillies and capsicum's and fry for few minutes
4. Add paneer pieces and cook for a few minutes and add vinegar stir well
5. Remove from the flame and serve hot.

GORIKAAYI KARIMBDH | BARODA KARIMBDH

In Kannada it is called 'Gorikaayi'. 'Cluster Beans' in English.

Karimbdh is a tamil word, Palya is a kannada word, Hindi is in sabzi, Curry in English.
This is my mom's recipe. I have changed the name actually it is known as Baroda Karimbdh.

Ingredients

• Gorikaayi / Cluster Beans - 1 kg
• Moong Dal - 1/2 cup
• Mustard seeds - 1 tsp
• Chana dal / Bengal gram - 1 or 2 tsp
• Green chillies - 2 or 3
• Curry leaves - 1 stalk
• Asafoetida (hing) - 1/2 tsp
• Oil - 2 tsp
• Lemon juice - 1 tsp
• Grated coconut - 5 tsp
• Salt to taste
• Coriander leaves for garnish

Method

1. Wash and finley chop gorikaayi / cluster beans, place it into the pressure cooker (do not add water) along with moong dal in a different bowl using 1/2 cup water about 3 whistles
2. Heat oil in a pan, add mustard seeds, chana dal, chillies, curry leaves, hing stir fry till dal turns golden
3. Add cooked gorikaayi and moong dal stir fry
4. Add salt, coconut mix well aind remove from the hob
5. Add lemon juice mix well and garnish coriander

Serve with roti's / chapati or rice

 | Copyright © Malas - Kitchen 2007 | | All rights reserved

JEERA ALOO

Jeera aloo is very simple and easy recipe. Anyone can do it within no time. Especially easy for bachelors. I have already lots of vegetable punjabi curry's in my blog. I thot to make this easy dish for all.

Ingredients

• Aloo / Potatoes - 1/2 kg
• Jeera seeds - 1 tsp
• Turmeric powder - 1/ tsp
• Green chillies - 2 or 3
• Red chilli powder - 1 tsp
• Garam masala - 1 tsp
• Garlic paste - 1/2 tsp
• Oil - 5 tsp
• Salt to taste
• Lemon juice - 1/2 tsp

Method

1. Wash, peel cut in to cubes and parboiled
2. Heat oil in a pan, add jeera seeds when they sizzle
3. Add chillies, turmeric, garlic stirfry
4. Add parboiled potatoes / aloo stir well on medium heat
5. Add chilli powder, garam masala and salt stirfry, cover and cook for few minutes
6. Switch off the hob. Add lemon juice mix well

| Copyright © Malas - Kitchen 2007 | | All rights reserved

WATERMELON JUICE

Cool drinks for hot summer.. thanda thanda cool cool....

Ingredients

Watermelon - 4 cups pulp, deseeded
Water - 1 cup
Jeera powder - 1/2 tsp
Small piece of ginger
Salt - 1/2 tsp
Sugar - 2 tsp
Lime juice - 1 tsp
Crushed ice

Method

1. Blend all the above ingredients till smooth
2. Add crushed ice
3. Pour into glasses serve immediately

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Mango Pickle (Methi seeds Flavoured) | Manga Oorga

Ingredients

• Sour Mangoes - 1 kg
• Whole red dried chillies - 50 grms (I used byadgi chillies)
• Methi (Fenugreek) seeds - 1 tsp
• Oil - 1/4 cup
• Mustard seeds - 1 tsp
• Sea Salt ( as per taste)
• Asafoetida (hing) - 1/2 tsp

Method

1. Cut mangoes into half and remove the seed and chop medium sized pieces
2. Fry chillies and methi seeds, cool a bit and grind a fine powder
3. Add powder into the mangoes
4. Add salt mix well
5. Heat oil in a pan, add mustard seeds allow to splutter, add hing
6. Pour into the mangoes mix well and cover
7. Keep pickle outside(normal temp) for one or two days
8. After 2 days saute well and then transfer into the Pickle jar, keep Refrigerate
9. This pickle can be kept for 6 months or more

| Copyright © Malas - Kitchen 2007 | | All rights reserved

CARROT HALWA

Ingredients

Carrots - 1 kg
Mawa / Kova (whole dried Milk) - 50 grms
Sugar - 2 cups
Pure Ghee - 3 tsp
Milk - 2 tbsp
Dry fruits ( Sliced Almond, Cashews, Raisin) - 1 tsp each
Cardamom powder - 1 tsp

Method

1. Peel and grate carrots
2. Place it into the pressure cooker (do not add water or milk) till 3 vissile
3. Take a heavy bottom pan add mawa/kova add 2 tbsp milk stir till mava /kova melts then add cooked carrots
4. Add sugar stirring occasionally, cook till thickness until all liquid evaporates
5. Add ghee, elachi, bring to boil for thickness
6. Stir well on low flame until ghee starts separating. Remove from the hob
7. Take a small pan heat 1 tsp ghee
8. Add dry fruits fry till golden
9. Garnish with almonds, cashews and raisins

Serve hot / warm or cold

| Copyright © Malas - Kitchen 2007 | | All rights reserved