STUFFED BHENDI / OKRA

Ingredients

Bhendi / Okra - 1/2 kg

Curry leaves - 1 stalk

Mustard seeds - 1/2 tsp

Oil - 2 tsp

For okra stuffing

1. Grated coconut - 1 cup
2. Red chilli powder - 1 tsp
3. Garam masala - 1 tsp
4. Jeera powder - 1/2 tsp
5. Peanut powder - 1/2 tsp
6. Dhaniya powder - 1/2 tsp
7. Haldi powder - 1/2 tsp
8. Garlic clove - 1 (grated)
9. Lemon juice - 1 tsp
10. Salt to taste

Method

• Wash okra. Wipe dry cloth, cut them vertical slits.
• For the stuffing, mix together peanut powder, coconut, garlic, coriander-cumin(jeera - Dhaniya) powder, chili powder, turmeric powder, salt
• Stuff each okra with the mixture. Keep aside
• Heat oil in a wok
• Add mustard seeds and curry leaves
• Add stuffed okra and stir gently. Add remaining masala. Fry for sometime. Cook without the lid
• Keep stirring occassionally until the pieces turn soft
• Once done, remove from the heat

Serve hot with chapati

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VEGETABLE CUTLET

Ingredients

Potatos - 2 (boiled & Smashed)
Vegetables ( Beans, Peas, Cauliflower, Carrots, Cabbage) each 1/4 cup
Cashews - 2 tsp
Garam Masala - 1 tsp
Red Chilli powder - 1/2 tsp
Garlic and Green chilli paste - 1 tsp
Maida flour - 2 tsp
Corn flour - 1 tsp
Semolina(rava) OR Bread crumbs (for coating)
Lemon juice - 1 tsp
salt to taste
Oil (for deep frying)

Method

1. Steam all the chopped vegetables until just tender
2. Combine potatos, cooked vegetables.
3. Add cashews, salt, garam masala powder, chili-ginger paste, lemon juice and red chilli powder
4. Add cornflour for binding
5. Mix well with hands
6. Put some oil to your palms so that the mixture won't stick to your palms
7. Heat oil in a frying pan
8. Make small balls of the mixture, press them on your palm to flatten and give any desired shape (for example, round, oval or heart shape) or use a cutlet mold
9. Make a thin paste of flour and water
10. Dip each cutlet into this paste letting excess drip off and rub into semolina
11. Deep fry all the cutlets until light golden from both the sides.

Serve with tomato ketchup or green chutney

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CUCUMBER & TOMATO RAITA

Ingredients

Cucumber - 1 (finely chopped)
Tomato - 1 (finely chooped)
Mustard seeds - 1/2 tsp
Chana dal - 1/2 tsp
Coriander leaves - 1 tsp
Yogurt / Curd - 1 cup
Salt to taste
Grated Coconut - 2 tsp
Oil - 1/2 tsp
Curry leaves - 1/2 stalk
Green chillies - 2/3(finely chopped)

Method

In a Pan mix tomato,cucumber, salt, coconut, yogurt / curds.
Heat oil and add mustard seeds, chanadal, green chillies, curry leaves fry for few minutes and mix this to cucumber. Keep refrigerator.

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

ALOO MATTAR (Potato & Peas)

Ingredients

• Peas - 1 cup
• Aloo / Potato - 1 cup (Chopped in to cubes)
• Garam masala - 1/2 tsp
• Red chilli Powder - 1/2 tsp
• Jeera Powder - 1/2 tsp
• Coriander Powder - 1/2 tsp
• Turmeric Powder - 1/2 tsp
• Tomato Puree - 1 tsp
• Jeera seeds - 1/2 tsp
• Water - 1 cup
• Peanut Powder - 1 tsp
• Ginger paste - 1/2 tsp
• Garlic paste - 1/2 tsp
• Oil - 2 tsp
• Salt to taste
• Kasoori methi - 1 tsp
• Coriander leaves - 1 tsp

Method

1. Take a pan heat oil add jeera seeds allow to sizzile
2. Add ginger - garlic paste, onions fry for few minutes
3. Add chilli powder, turmeric powder, jeera powder, coriander powder, tomato puree fry for few minutes
4. Add aloo and mattar(Peas & Potato) stirfry
5. Add water, salt and bring to a boil till aloo and peas soft. Add peanut powder and kasoori methi and again boil for few minutes
6. Garnish coriander

Serve with any paratas / Chapati

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Vegetable Sagu

Ingedients

Vegetables - (Beans, Peas, Cauliflower, Carrot, Potato, Capsicum) 1/4 cup each
Coriander leaves - 1 cup
Green Chillies - 3/4
Ginger - 1/2 tsp
Garlic - 1/2 tsp
Dhaliya - 2 tsp

Lavang / Clove - 2 - 3

Dhalchini / Cinnamon - 2 small pieces

Tomato - 1, chopped

Onion - 1, chopped

Oil - 2 tsp
Grated Coconut - 1/2 cup
Water - 1/3 cup

Method

• Grind above ingredients except Vegetables make a smooth paste. Cook vegetables keep aside
• Heat pan add oil, Add onions fry till pink, Add the masala fry for few minutes.
• Add Vegetables add salt, tomato, mix well and bring to a boil for few minutes.
  
  Serve hot with Puri / Chapati

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

PURI

Ingedients

• Wheat Flour - 2 cups
• Oil - 1 tsp + to deep fry
• Salt to taste

Method

1. Add wheat flour, oil & salt in a bowl


2. Add warm water to the wheat flour to form a firm dough, and knead till smooth


3. Cover keep aside for about 15minutes, and knead again


4. Divide into small balls and roll out into round shape


5. Heat oil in a wok. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown, drain. Serve as soon as possible

Puri served with any side dish like Chana masla, Potato & Onion Bhajji (Curry), Veg Sago, Coconut chutney, Veg Korma.

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MOOLIE RAITA

Ingredients

• Moolie / Radish - 1 cup (Boiled & Smashed)
• Green chillies - 3 /4
• Mustard seeds - 1 tsp
• Chana dal - 1 tsp
• Oil - 1 tsp
• Salt to taste
• Yogurt / Curd - 1 cup
• Curry leaves - 1 stalk
• Coriander leaves - 1 tsp

Method

1. Mix Moolie, yogurt, salt in a bowel
2. Take a small pan heat oil
3. Add mustard seeds, chana dal, curry leaves, green chillies fry for few minutes
4. Pour in to the bowel, mix well keep it in a refrigerator
5. Garnish coriander
6. served chilled

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

MASALA PURI

Ingredients

• Peas - 2 cups(Frozen OR Raw) (You can use White Chana)
• Potato - 1(Boiled and smashed)
• Carrot - 1(Grated)
• Tomato - 1(Finely chopped)
• Onion - 1(Finely chopped)
• Chaat masala - 1 tsp
• Red chilli powder - 1 tsp
• Dhaniya / Coriander powder - 1 tsp
• Jeera / Cumin powder - 1 tsp
• Turmeric / Haldhi powder - 1 tsp
• Garam Masala - 1 tsp
• Salt to taste
• Lemon juice - 1 tsp
• Coriander leaves (Cilantro) - 2 tsp
• Papdi (If you are unable to buy papdi from the grocery shop. You can make a mixture of rava(semolina), maida, salt with water, make dough and small balls, roll them into chapathi, cut them into small round shape and deep fry.)
• Fine Sev - 3 tsp
• Sweet chutney - 2 tsp
• Green chutney - 2 tsp

Method

1. Boil peas in a pressure cooker until soft
2. Take a boiled peas 1 cup and grind in to a smoth paste
3. Add remaining peas and paste in to pan
4. Add salt and all powders
5. Add 1 cup water bring in to boil this mixture

To Serve

1. Take a plate, place some crushed papdi's


2. Put smashed potato


3. Spread the onions, grated carrot, tomato, sweet chutney, green chutney


4. Spread peas masala, sev and lemon juice


5. Garnish coriander

serve hot

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

PAPDI CHAAT

Ingredients

• Flat puri's / Papdi Papdi (If you are unable to buy papdi from the grocery shop. You can make a mixture of rava(semolina), maida, salt with water, make dough and small balls, roll them into chapathi, cut them into small round shape and deep fry.)


• Green chilli chutney - 1 tsp


• Sweet tamarind chutney - 1 tsp


• Chaat masala - 1 tsp


• Red Chilli powder - 1/2 tsp


• Fine sev - 2 tsp


• coriander - 1 tsp (Finely chopped)


• Potato - 1 (boiled & Smashed)


• Onion -1 (Finely chopped)


• Tomato -1 (Finely chopped)


• Lemon juice - 1 tsp


• Salt to taste

Method

1. Take a plate, place some papdi's


2. put smashed potato on each papdi's


3. Spread the onions, grated carrot, tomato, sweet chutney, green chutney, lemon juice, salt, chaat masala, red chilli powder, sev


4. Garnish coriander

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

LEMON RICE

Ingredients

• Rice - 1 cup
• Grated coconut - 1/4 cup
• Green Chillies - 3/4 (finely chopped)
• Turmeric Powder - 1/2 tsp
• Chana dal - 1 tsp
• Peanuts - 2 tsp
• Mustard seeds - 1 tsp
• Asafoetida Powder(Hing) - 1 tsp
• Curry leaves - 1 stalk
• Coriander leaves - 2 tsp(finely chopped)
• Salt to taste
• Lemon juice - 2 tsp
• Oil - 1/3 cup

Method

1. Wash rice and keep in the rice cooker
2. Heat oil in a wok
3. Add mustard seeds allow to splutter
4. Add chana dal, green chillies, curry leaves, peanuts fry for few minutes
5. Switch off the hob and add rice
6. Add coconut, salt, lemon juice mix well
7. Garnish coriander leaves

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

Kadalparppu Obbatt | Purna Obbattu (Sweet Pancake)

(Hoorna Holige in Kannada) (Purna obbatt in Tamil)

Ingredients for Sweet

• Chana dal - 1 cup
• Jaggery - 2 cup
• Grated Coconut - 1 cup

Method

1. Wash and cook dal in the pressure cooker till done
2. Grind jaggery,coconut and dal make a fine thick paste
3. Take a wok and fry for few minutes sweet paste

Ingredients for Maida dough

• Maida - 2 cups
• Oil - 2 tsp
• Turmeric powder a pinch
• Water

Method

1. Mix above ingredients for dough and make a smooth dough

Preparation Obbattu/Holige
Divide dough into small balls, Make a hole Insert a sweet ball and cover that hole. Roll them into round. Spread round shape like chapathi in the round sheet of plastic. Grease oil in that sheet and make a shape.
Heat tawa place this over it. When done one side turn and apply ghee on other side. It should be golden brown in color.

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

Jeera Rice

Ingredients

• Basmati Rice - 2 cups
• Jeera seeds (cumin seeds) - 4 tsp
• Oil - 2 tbsp
• Ghee - 2 tbsp
• Peas - 1/4 cup (frozen)
• Cashews - 2 tsp
• Onions - 1 (lengthwise chopped, optional)
• Salt to taste

Method

1. Wash and soak rice for 5 mins. Add 1 tsp of lime juice,salt and 1 tsp oil
2. Place it in to a Rice cooker till done
3. Heat oil and ghee in big kadai/pan
4. Add jeera seeds and cashews till golden
5. Add onions stirfry till golden switch off the hob
6. Add rice, peas and salt mix well

Serve rice with Dal fry / Any Curry

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

DAL FRY

Ingredients

• Toor Dal - 1 cup
• Onions - 1 cup
• Green chillies - 2/3
• Turmeric powder - 1 tsp
• Red chilli powder - 1 tsp
• Garam Masala - 1 tsp
• Hing (Asafoetida ) - 1/2 tsp
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Ghee - 1 tsp
• Oil - 1 tsp
• Coriander leaves - 1 tsp
• Kasoori methi / Dried Fenugreek Leaves- 1 tsp
• Jeer seeds - 1 tsp

Method

1. Wash toor dal and cook it in the pressure cooker till done
2. In a small bowl mix red chilli powder, hing, garam masala, turmeric powder add a bit of water make paste keep aside
3. Take a pan heat ghee and oil
4. Add Jeera seeds till done
5. Add onions fry till golden
6. Add green chillies and coriander leaves and stir fry for few minutes
7. Add paste stirfry for few minutes
8. Add dal and mix well and bring to boil.
9. Add salt and kasoori methi (rub into the hands so it gives wonderful flavor)

This Dal fry is good combination with Jeer Rice / Plain Rice

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

GOBI MANCHURIAN

Ingredients

• 1 medium size Gobi (Cauliflower)
• Rice Flour - 1/4 cup
• Corn Flour - 1 cup
• Red chilli powder - 1 tsp
• Salt to taste
• Garlic powder / paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Oil - 2 tsp
• Soya sauce - 2 tsp
• Vinegar - 1 tsp
• Tomato ketchup - 2 to 3 tsp
• Onion - 1 cup (lengthwise chopped)
• Capsicum - 1/2 cup Lengthwise chopped)

Method

• Make a paste of corn flour, rice flour, salt, chillipowder and garlic powder add water mix well
• Make gobi florets and dip in to the paste and deep fry in the oil till golden
• Heat oil in the wok
• Add onions and capsicum and garlic make fry till done
• Add soya sauce, tomato ketchup stir fry for few minutes
• Add fried gobi florets and stir fry add little bit of salt and vinegar mix well 

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

Aloo Tikki

Ingredients

• Aloo / Potato - 2 cups
• Moong dal - 1 cup
• Green chillies - 2/3
• Coriander leaves - 1 tsp
• Salt to taste
• Oil - 1/2 cup
• Ghee - 1 tsp
• Yogurt / Curds - 1 cup
• Green chilli chatuney
• Tamarind sweet chatuney

Method

1. Cook potato/aloo cool it, smashed aloo and add salt to taste
2. Wash and soak moong dal for few hours and grind it make in to a thick paste
3. Take a pan add oil (1tsp) OR ghee(1tsp) add moong dal paste saute for few minutes
4. Add in to the dal green chillies, salt and coriander leaves mix well on low flame
5. Shape into round thick flat patties
6. Add moong dal spicy paste in the middle of the aloo and close aloo side edges
7. Take a tawa and add oil heat
8. Place patice, allow to cook on low flame till golden.
9. Flip and cook other side, drizzling more oil if required.
10. Toppings : green chilli chatuney, add curds, sprinkle salt, again green chilli chatuney and tamarind sweet chatuney(one after the other)

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

Boondi Raita

Ingredients

• Plain Boondi -1 cup
• Corinader leaves - 1 tsp, chopped
• Red chilli powder - 1/2 tsp
• Yogurt / Curds - 2 cups
• Chat masala - 1 tsp
• Salt to taste
• Warm water - 1 cup

Method

1. Beat yogurt/curds, red chilli powder, chat masala, salt coriander leaves mix together
2. Heat 1 cup water till warm
3. Add boondi in a colander and pour the warm water, drain
4. Mix boondi in to the curds and keep in refrigerator for an hour

Serve chilled  with pulao or biryani

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

Purppu Onde / Dal Patice

Dal Patice (in Tamil is Purppu Onde) (in Kannada Bele Onde)

This is very special own recipe made from my patti (Mom's mom). My mom learnt from her and she used to prepare in the evening times for snacks for me and my sister and my dad. So, now I took recipe from her and made it. At my home, everyone likes because it’s a different type of recipe and also good to taste. Actually I tried putting onions to it. My patti and my mom were not putting onions as they won’t eat. Try and tell me how you like this very special snack. I and my sister like this very much and now my husband likes very much. So I thought of putting this recipe in my blog so that you can also try out.

Ingredients

• Toor Dal - 1 cup
• Coconut - 1/2 cup
• Green chillies - 2/3
• Onion - 1(finely chopped)
• Dill (Herbs) - 1/2 cup(finely chopped)
• Salt to taste

Method

1. Wash dal and soak it for few hours
2. Grind dal and coconut, chillies make a thick paste
3. Mix dill (herbs) and mix well and place them in to the idli stand before place the mixture grease oil in to the idli stand keep it in the pressure cooker without putting pressure cooker weight
4. The same way you can use for onions.

Serve with coconut chutney / Pickle/ Ghee

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

Upp Pongal / Khara Pongal

Ingredients

• Rice / Aarshi / Akki- 1 cup
• Moong dal / Paithuparppu / Hesarubele - 2 tbsp 
• Black Pepper/ Molag / Menasu- 1 tsp, roasted
• Jeera - 1 tsp, roasted
• Asafoetida / Hing / Perungyam - 1/2 tsp 
• Grated fresh coconut/ Thenga / Thenginaturi -  2 tbsp
• Ghee /Nayi / Thuppa  - 3 tbsp
• Turmeric powder/Manje / Harishinapudi - 1 tsp
• Cashews/ kodambi - 6 count, pieces (optional)
• Salt to taste/ Upp
• Water - 3 cups

Method

1. Fry moong dal slightly 
2. Rinse the  rice and mix dal and rice
3. Add Turmeric powder, Water, Coconut, Ghee, Salt, hing place all the in a bowl and cook in the pressure cooker wait until 4 whistle. keep aside to cool down
4. Roast Black pepper corns and make crush them few  and. 
5. Fry Jeera seperately and add pepper and jeera to the pongal mix well
6. Fry cashews into the ghee till golden in color
7. Add cashews to the pongal 

Serve with Ghee or  Sugar or chutney.

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

STRAWBERRY CREAM

Ingredients

• Strawberry - 1 cup (chopped)
• Cream - 1 cup
• sugar - 1 tsp (Optional)

Mix together and keep it in the refrigerator for few minutes.

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CHURMURI

This is the karnataka style of Bhel puri.

Ingredients

• Puffed Rice - 2 cups
• Save - 5 tsp
• Spicy Peanuts - 1/4 cup
• Onion - 1(Finely chopped)
• Carrot - 1(Grated)
• Tomato - 1(Finely chopped)
• Lemon juice -1 tsp
• Oil - 1 tsp
• Red chilli powder - 1 tsp
• Green chilli chatuney - 1 tsp
• Salt to taste
• Coriander leaves - 2 tsp
• Sev - 5 tsp

Method
Mix all the ingredients together. And Serve

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

Porchkottu / Molag Kolamb (Black Pepper Sambar)

Ingedients

• White Pumkin - 1/2 kg
• Toor Dal / Tor parppu- 1 cup
• Urad Dal / Ulthuparppu - 1 tsp
• Black Pepper / Molag - 1/2 tsp
• Red chilli / Chopmalaka - 1 or 2
• Coconut grated / Thenga - 1/2 cup
• Jaggery / Vellu - 1/2 tsp ( or ) a small piece
• Salt to taste
• Curry leaves
• Water - 1 to 1/2 cup 

Method

1. In a pressure cooker. In bowl rinse the tor parppu / dal and add 2 cups of water, a pinch of turmeric. Cook for 4 whistle on high flame. Turn off once the pressure releases open the cooker 
2. In a pan add water 1/2 cup chopped white pumkin add a pinch of salt cook it till tender
3. Fry urad dal, red chilli, Black Pepper 
4. Grind coconut with fried spice ( urad dal, chilli and pepper) make a fine paste adding little water
5. Add tor parppu / dal in to a cooked pumkin and add masala paste, jaggery, salt  and add water, Lastly add curry leaves
6. Boil it for few minutes. Turn off the stove and serve hot with plain white rice with ghee.

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

PARAPPU DOSA / ADAI

Dal Dose is made of rich proteins and is very delicious to taste with ghee.
My mom's favorite breakfast. And we started loving it when she started preparing this for us
Try out this. This is very good for health because it includes all kinds of dals.

Ingredients

• Rice - 1 cup
• Urad dal - 1 cup
• Toor dal - 1 & 1/2 cup
• Moong dal - 1 cup
• Green chillies - 2/3
• Red chillies - 1
• Coconut - 1/2 cup
• Coriander leaves - 2tsp
• Salt to taste
• Water - 2 cups

Method

1. Wash and soak Rice, Urad dal, Moong dal, Toor dal for 5 hours
2. Make a smooth batter in a mixer. Along with coconut, green chillies, salt, red chillies & Coriander leaves. Ferment for 8 hrs.
   Place a tawa add little oil
3. Pour small portion of batter on tawa and spread it and put oil on it
4. Allow to cook on both sides

Serve with Ghee / Pickle / Coconut chatuney

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

Capsicum Rotti

At everybody’s home, everyone prepares casual rotti's (akki rotti), it’s made of putting onions / carrots etc., for rice flour and mixing it. But my mom tried this akki rotti with capsicum and potato, we loved it because potato gives crispy taste and it comes with the thin crust. So u can keep on eating :D

As much as you want :)
Here when I tried just as my mom did, my husband loved it very much and I will do it very frequently. You can taste capsicum rotti with coconut chutney. Try out and tell me how you liked it.

Ingredients

• Rice flour - 2 cups
• Grated Capsicum - 1 cup
• Grated Potato - 1/3 cup
• Grated Coconut - 1 cup
• Green chillies - 1/2 tsp
• Coriander leaves - 1 tsp
• Salt to taste
• Water - 1 cup
• Oil

Method

1. Mix coconut, rice flour, potato, capsicum, green chillies, salt and coriander leaves
2. Add water and make a dough. Set aside for few minutes
3. Put some oil on tawa (cooled tawa)
4. Take a small portion of the mixture and spread it on tawa
5. Make a small holes in between the rotti and put oil around the rotti
6. Close the lid and allow to cook on both the sides
7. Cook till Brownish in colour.

Serve with Pickle Or Coconut Chatuney

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