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

BRINJAL SAMBAR

This Sambar recipe is one of the most loved dish in South Indian cuisine.

Ingredients

1. Brinjal / Baingan / Aubergine - 1/2 kg
2. Chana - 5 tsp
3. Potato - 1 (finely chopped)
4. Toor dal - 1 cup
5. Sambar powder - 2 tsp
6. Rasam powder - 1 tsp
7. Tamarind Paste - 1 tsp
8. Jaggery - 1/2 tsp
9. Coconut - 1/4 cup
10. Salt to taste
11. Oil for seasoning - 2 tsp
12. Mustard seeds - 1 tsp
13. Asafoetida (hing) - 1/4 tsp
14. Curry leaves

Method

1. Wash the dal and place it in the pressure cooker using 2 cups water along with potato, chana. Add turmeric powder a pinch into the dal.
2. Chop lenthwise brinjal. Cook seperately into the pan using 1/4 cup water and a pinch of salt.
3. Next add the boiled dal, chana, potato into the cooked brinjal.
4. Grind sambar powder and coconut using a litter water (should be thick paste).
5. Add tamarind, salt, jaggery, sambar masala, rasam powder bring to boil for 5 minutes
6. Heat oil in a pan add mustard allow to splutter, add hing and curry leaves finely pour into the sambar.
7. Ready to serve with rice

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

Capsicum Gravy

Capsicum Gravy (Karwar Style). Karwar belongs to north kanara (Uttara Karnataka).


Ingredients

• Capsicum - 2
• Peanut (Roasted & Crushed) - 5 tsp
• Jaggery - 1 tsp
• Asafoetida (hing) - 1/2 tsp
• Mustard seeds - 1 tsp
• Curry leaves - 1 stalk
• Oil - 5 tsp
• Red Whole chillies - 2

Grind to a paste :

• 1/2 cup coconut grated
• 2 tsp split bengal gram
• 1 tsp black gram
• 2 tsp sesame seeds
• 1/2 tsp coriander seeds
• 2 strips tamarind
• Grind the paste using water

Method

1. Heat oil, add mustard seeds allow to splutter, whole chillies
2. Add asafoetida and curry leaves, stir
3. Add capsicums, stir fry for 5 minutes
4. Add ground paste, jaggery, salt, turmeric powder and peanuts stir
5. Add 1/4 of water. Boil for 5 to 6 minutes. Gravy must be thick

Serve hot with chapati or rice.

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