Bhindi Sabzi

Ingredients

• Bhindi / Okra / Bhendekaye - 1/2 kg
• Onion - 1 (finely chopped)
• Tomato - 1 (finely chopped)
• Tomato puree - 2 tbsp
• Jeera seeds - 1 tsp
• Garam masala - 1 tsp
• Dhaniya powder - 1/2 tsp
• Jeera powder - 1/2 tsp
• Chilli powder - 1/2 tsp
• Turmeric - 1/2 tsp
• Curry leaves - 1 stalk
• Green chillies - 1 or 2
• Oil - 3 tbsp
• Salt to taste
• Lemon juice - 1 tsp

Method

1. Wash okra and pat dry. Trim the bottom & top & chop into cross wise
2. Heat 5 tsp oil in a wok
3. Add jeera seeds, curry leaves, chillies, turmeric, stirfry
4. Add bhindi fry on medium flow, until bhindi soft remove from the fire and keep aside
5. Add remaing 5tsp oil in the same wok
6. Add onions and tomatoes, add all masala powders, tomato puree & salt and stir
7. Add cooked okra / bhindi stir, cover and cook for few minutes. Switch off the hob
8. Garnish coriander

Serve hot with chapati







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

TOMATO RICE

Ingredients

• Basmati Rice - 1 cup
• Canned Diced Tomatoes Or Medium sized raw tomatoes along with 1 tsp tomato sauce
• Onion -1 (finely chopped)
• Jeera seeds - 1 tsp
• Oil - 10 tsp
• Garlic Paste - 1/2 tsp
• Garam Masala - 1 tsp
• Jeera powder - 1/2 tsp
• Dhanya powder - 1/2 tsp
• Red Chilli powder - 1/2 tsp
• Green chillies - 2 (finely chopped)
• Salt to taste
• Coriander leaves

Method

1. Cook the Basmati Rice & let it Cool
2. Heat Oil in the wok & add jeera seeds, When the seeds sizzle
3. Add the chopped onions and green chillies, garlic stirfry till onions golden
4. Add diced tomatoes OR chopped tomatoes with tomato sauce, stir gently
5. Add all the dry masala powders stirfry, switchoff the hob
6. Add the Rice and salt mix well
7. Garnish Coriander leaves & enjoy 

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

POTATO CURRY (Aloo bhaji)

Ingredients

• Potatos / Aloo - 4
• Onions - 1 (finely chopped)
• Mustard seeds - 1 tsp
• Chana dal - 1 tsp
• Turmeric powder - 1 tsp
• Curry leaves - 1 stalk
• Green chillies - 2/3(finely chopped)
• Salt to taste
• Oil - 5 tsp

Method

1. Boil the potatos, peel and mash them
2. Heat oil in the pan
3. Add mustard seeds and chana dal, turmeric powder Add onions, green chillies, curry leaves and fry until the onions turn golden
4. Add the mashed potatoes, salt and stir fry

Serve hot with chapati, puri

Bendekai Karimdh (BHINDI FRY)

This dish tastes great with hot chapatis, it is very simple to cook and healthy too.

Ingredients

• Bhindi / Okra - 1/2 kg
• Curry leaves - 1 stalk
• Green chillies - 2 or 3
• Chana dal - 1 tsp
• Asafoetida (hing) - 1/2 tsp
• Mustard seeds - 1 tsp
• Coconut (grated) - 2 tsp
• Salt to taste
• Oil - 5 tsp

Method

1. Wash okra and pat dry. Trim the bottom & top & slice into round half an inch thick
2. Heat oil in a wok
3. Add mustard allow to splutter, add chana dal, curry leaves, chillies, hing stirfry till done
4. Add bhindi fry on medium flow, stir occasionally until bhindi soft
5. Add Salt and coconut mix well remove from the heat

Serve with chapati, Rasam rice

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

Besan Ladoo / Kadlemavu Unde

Ingredients

• Besan / Gram flour/Kadlemavu - 1 cup
• Pure ghee / Clarified butter - 4 tbsp
• Sugar powder - 1 & 1/2 cup
• Yelaki pudi/Yelarshi pudi / Cardamom powder  - 1/4 tsp
•  Cashews crushed - 1 tsp
• Raisins - few

Method

• In a pan add besan and fry for few mins. Transfer into plate
• In the same pan heat  1/2 tsp of ghee roast cashews and raisins and transfer into plate
• Add remaining ghee into the same pan on low flame
• Add besan (flour) to the ghee pan fry  till ghee mix well. Then add sugar powder mix thoroughly
• Remove from the flame. Add cardamom powder and nuts
• Shape into ladoos immediately. If it becomes dry can't make ladoos. Heat the mixtures warm then start making ladoos. 

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

POHA (Avalaki Upma)

Ingredients

1. Poha / Avalaki (flattened rice) - 1 cup
2. Onion - 1 (finely chopped)
3. Potato - 1 small size (finely chopped)
4. Green chillies - 2 or 3 (finely chopped)
5. Coriander leaves - 1 tsp (finely chopped)
6. Curry leaves - 1 stalk
7. Chana dal - 1 tsp
8. Mustard seeds - 1 tsp
9. Turmeric a pinch
10. Asafoetida (hing) - 1/2 tsp
11. Grated coconut - 2 tsp (Optional)
12. Salt to taste
13. Lemon juice - 1 tsp

Method

• Wash poha gently, add 1/2 cup water to poha soak for 10 minutes and drain the water
• Heat oil in a wok, add mustard seeds to splutter
• Add chana dal, curry leaves, hing, turmeric
• Add onion, potatoes and chillies
• Stir fry till the potato is tender
• Add the poha, salt, coconut and stir gently, switchoff the hob
• Add lemon juice and stir well
• Garnish coriander

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

Rasam (Chatumbdh)

 Ingredients

• Rasam Powder - 1 OR 2 tsp (Recipe of Rasam Powder)
• Toor Dal - 1 cup
• Tamarind paste - 1 tsp
• Jaggery or Sugar - 1/2 tsp
• Salt to taste
• Tomato - 1
• Coriander leaves - 1 tsp(finely chopped)
• Mustard seeds - 1/2 tsp
• Asafoetida powder (Hing) - 1/2 tsp
• Oil - 1/2 tsp

Method

1. Wash toor dal and tomato, add 2 cups of water and a pinch of turmeric powder(if req) place it in the pressure cooker allow to pressure 4 or 5 whistles (Pressure cooker is not available, just boil in a pan directly)
2. Take a pan add dal and squeeze tomato
3. Add 1 cup water, salt, Malaka pudi/Rasam Powder, tamarind paste, jaggery bring to boil for 5 minutes, add chopped coriander, switch off the flame
4. Heat oil in a small pan/kadai
5. Add mustard seeds allow to splutter, add asafoetida (hing) and pour it in to the rasam saute well and Serve with rice.

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

PANEER MAKHANWALA

Ingredients

• Paneer - 250 gms
• Butter - 2 tsp
• Cream or Malai - 1 tsp
• Tomato quartered - 1
• Small tomato finely chopped -1
• Capsicum finely chopped - 1
• Ginger & Garlic - 1 tsp
• Coconut grated - 1 tsp
• Cashews - 2 tsp
• Corn flour - 1 tsp
• Curry leaves - 1 stalk
• Coriander leaves - 1 tsp
• Red chilli powder - 1 tsp
• Jeera powder - 1/4 tsp
• Jeera seeds - 1 tsp
• Garam masala - 1/2 tsp
• Turmeric - 1/4 tsp
• Sugar - 1/4 tsp & salt to taste
• Oil /Ghee - 4 tsp

Method

• Deep fry paneer in hot oil or ghee and pour into warm water and drain
• Grind tomato, ginger-garlic and cashews - 1tsp, coconut using a bit of water
• Heat oil /ghee add jeera seeds, curry leaves, turmeric, clove, cinnamon and cashews fry for few minutes
• Add tomato, capsicum stirfry until capsicum soft
• Add grinded masala, and all powders bring to boil
• Add Paneer, salt, sugar, butter, cream / malai and boil for few minutes
• Add corn flour(mix with a little water) cook till gravy is thick
• Transfer to serving dish
• Garnish coriander

Serve hot with naan / parathas / chapati

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

PAV BHAJI

Ingredients

• 6 Pav (buns)
• Butter to shallow fry

For Bhaji

1. Potatoes - 4 (boiled and mashed)
2. Butter - 2 tbsp + Oil - 2 tbsp (butter for more)
3. Ginger garlic paste - 1 tsbp
4. Coriander leaves - 1/4 cup
5. Onion - 1/2 cup
6. Peas - 1/4 cup (optional)
7. Tomato puree - 1 cup
8. Pavbhaji masala - 3 tbsp
9. Red chilli powder - 1/4 tsp
10. Salt to taste
11. Water - 1 cup
12. Lemon juice - 1 tsp

To Garnish

• Onion finely chopped
• Butter -  2 tbsp
• Small pieces of lemon

Method

1. Peepl and boil poatoes and mash them 
2. In a large kadai add butter and oil then add onions, ginger garlic paste stir fry till onions done
3. Add tomato puree stir and cook until oil seperates 
4. Add pav bhaji masala powder, red chilli powder and salt
5. Stir and add water bring to boil
6. Add mashed potatoes and peas mix well until it blends well 
7. Then add a teaspoon of butter 
8. Add chopped coriander leaves and lemon juice

For Pavs

1. Slit pavs horizontally leaving one edge attached.
2. Preheat griddle, grease butter and roast pavs (just like bread) on both the sides

Serve hot with bhaji, a pieces of lemon and chopped onion, tomato, capsicum

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

RAGDA PATTIES

Ingredients for Patties

• Potato - 2 boiled & mashed
• Green chillies - 2 (finely chopped)
• Bread slices - 1
• turmeric a pinch
• ginger - 1/2 tsp
• Oil for shallow fry - 2 tsp

Method for Patties

1. Mix all ingredients knead well
2. Make small balls of the mixture and thick flatten them
3. Heat oil in a griddle
4. Put the patties on the heated griddle
5. Once the bottom side of patties is golden, turn on other side
6. Shallow fry all the patties till golden

Ingredients for Ragda

• White peas (Kabuli channa) - 1/2 cup
• Dhaniya powder - 1 tsp
• Red chilli powder - 1tsp
• Garam masala - 1 tsp
• Jeera powder - 1 tsp
• Turmeric - 1/2 tsp
• Salt to taste
• Green chillies - 1 or 2
• Coriander leaves - 1/2 tsp

Method for Ragda

1. Soak the white peas (kabuli channa) overnight
2. Blend channa 2 tsp along with chillies and coriander
3. Remaining channa, water 1 cup and grinded channa mix well and bring to boil
4. Add all the powders and boil for few minutes until gravy thickness

To Serve

• Arrange patties in a Plate, pour some ragda on top. Add onions, sweet chutney, green chilli chutney, sprinkle salt and 1 tsp curd
• Serve hot

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

SPICY BHINDI FRY (Okra)

Ingredients

• Bhindi (okra) - 1/2 kg
• Vangibaath powder - 6 tsp
• Tamarind paste - 1 or 2 tsp
• Jaggery - 1/2 tsp
• Salt to taste
• Oil - 10 tsp
• Mustard seeds - 1 tsp
• Curry leaves - 1 stalk

Method

1. Wash bhindi and dry. Cut 2 slits vertically keep aside
2. Mix powder, tamarind paste, jaggery, salt using a 5 tsp of water make smooth thick batter
3. Stuff the mixture into each slit of a bhindi
4. In a frying pan heat oil, add mustard seeds allow to splutter
5. Add curry leaves and stuffed bhindi (do not close lid)
6. Add the remaining masala mixture and stirfry a bit till bhindi until tender
7. Serve hot with chapati 

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

Mango Pickle | Manga Oorga

In India, there are many types of Mango Pickle with each region having their own tastes. Here is the one kind of Mango Pickle recipe which my mom prepares in the Mango Season every year. You can have this with all tiffins and usually curd Rice. There is also one way to taste this Mango Pickle separately. Trust me! It tastes Yummy… Take a cup of hot plain Rice; add 1tsp of oil and 1-2 tsp of Pickle juice. Mix it thoroughly and eat this with rasam dal as side curry. This is our very favorite dish at my home. Usually it is suitable while having homely food during lunch hours.

Ingredients

• Sour Mango - 1 kg
• Red chilli whole - 50 grm (i used Byadagi Chilli)
• Mustard seeds - 2 tsp
• Sea Salt - 2 or 3 tsp

Method

1. Cut mango's into half and remove the seed and chop medium sized pieces.
2. Grind red chilli and mustard seeds make a fine powder
3. Add water 1 or 2 cups (not very thick or thin) grind make smooth paste
4. Add grinded masala into mango pieces
5. Add salt and mix well
6. Keep pickle outside(normal temp) for one or two days
7. Saute well and then put in a ceramic jar or a glass jar, keep Refrigerate
8. This pickle can be kept for 6 months or more

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

Peas & Capsicum Rice / Buttani-Dhonmalaka Ogare

 Ingredients

• Rice - 1 cup
• Peas - 1/4 cup
• Capsicum - 1/4 cup
• Turmeric a pinch
• Asafoetida powder(Hing) - 1/2 tsp
• Coconut - 1/4 cup
• Green chillies - 3 or 4
• Coriander leaves - 4 tsp
• Chana dal - 2 tsp
• Mustard seeds - 1 tsp
• Curry leaves - 2 stalk
• Oil - 1/4 cup
• Salt to taste

Method

1. Wash rice, add 2cup of water and place it in to the rice cooker
2. Grind coconut, coriander leaves, chillies using a bit of water make a thick paste
3. Heat oil in a wok
4. Add mustard seeds allow to splutter, chana dal, curry leaves
5. Add capsicum fry for few minutes till capsicum tender
6. Add masala, peas stirfry switchoff the hob
7. Add rice and salt mix well

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