Malaka Pudi (Rasam Powder)

Since longtime i was planning to post all Masala pudi's / Powders. Somehow i couldn't now I will post one by one every month. Malaka pudi is nothing like Rasam Powder. But it has a touch of Iyengar taste. This pudi / powder is very difficult to prepare from scratch. Need to take all the ingredients very propotionatly and fry it. Later grind it hufff... tedious process isin't?? Well, in the good old days my paati / grandma she used to do it with lot of effort and patience she used hand flourgrinder. After that, my mother goes to shops where machine flour mill are installed. But, Today's generation need something more easy and fast to suite the current lifestyle . Of course in the grocery store u will get all the ready made products. Nothing is so difficult as our paati or mom's generations right!!! we are so lucky. Okay let me get into the recipe of this Malka Pudi/ Rasam Powder.My mom taught me to use another method instead of readymade products. I Will be posting both methods now. 

Ingredients to Original Rasam Powder

• Byadgi chillies (Red Dry Chillies) - 125 grms
• Guntoor chillies - 125 grams
• Dhaniya - 250 grms
• Fengugreek / Menthya seeds - 50 or 100 grms
• Jeera seeds - 50 grms
• Peppercorns - 20 grms
• Mustard seeds - 50 grms
• Asafoetida / hing - 2 tsp
• Curry leaves - 1 stalk (wWashed, sun dry, dry fry)

Method

1. Heat wok/kadai, dry fry on each single ingredients (except chillies) on medium flame
2. For chillies add 1 tsp oil and fry it.
3. Then blend the all dried ingredients and make a nice powder in the mixer or flourmil.

Ingredients to Instant Malaka Pudi (Rasam Powder)

• Dhaniya Powder - 200 grms
• Red Chillies (dry, I prefer southindian chillies, roast and make a nice powder in a mixer) - 100 grms
• Jeera Powder - 50 grms
• Pepper Powder - 50 grms
• Mustard Powder - 25 grms
• Fengugreek / Menthya seeds - 50 grms( roast the seeds on low flame and make a nice powder in the mixer)
• Asafoetida / hing - 5 grms
• Curry leaves 2 stalk (wash and roast it in a low flame and make a nice powder)

Method

• Roast these powder little bit: dhaniya powder, jeera powder, mustard powder, pepper powder.
• Mix all the powders.
• Blend in a mixer everything so that it will mix properly.

| Copyright © Malas - Kitchen 2008 | | All rights reserved |

Grilled Cheese Tomato Sandwich

Guess everyone needs a change everyday. Its the same in the case of food too. Thought of making a Sandwich today and posting it. Sandwich, generally made of 2 breadslices which are layered and some sort of a filling (Fresh Veggies, Cheese etc.,) inside. This sandwich is a variation of the same. Takes not more than 15 mins to make. Best for people on the run, kids etc.,Its also suitable as an evening snack.

Ingredients

• 4 slices of sandwich bread Or white bread
• 4 slices of tomato
• 4 slices of cheddar cheese, or any other cheese slices
• Salt
• Un salted butter

Method

• Heat grill or tava on low flame
• Put a spoon full of butter. Place a bread slices.
• Arrange cheese slices on each bread. Then place the tomato slices on top of the cheese
• Sprinkle with salt, if desired.
• Cover with the other slice of bread
• Place the assembled sandwich in the skillet, and cover to help the cheese melt.
• When the bread is golden on one side, flip the sandwich. Continue cooking uncovered until the other side is golden.
• Cut diagonally into two triangles and serve hot.

Sending this to Sandwich Festival, hosted by Food n more 

| Copyright © Malas - Kitchen 2008 | | All rights reserved |

Palak Roti With Methi Aloo

Easy to make, I feel its more healthy in-take, especially for kids since it has more protein and its easy to digest. Palak as all of you know is good for health. I have made this along with Methi aloo .Preperation time is about 1hour for both. You can serve with yogurt, pickle. We all know of the many types of parathas. Paratha is usually stuffed one. But this is just like chapati / roti . You can roll it any shape. At home I make this all the time.

Ingredients for Paratha

• Palak Puree - 1 cup
• Wheat flour - 4 cups
• Salt to taste
• Oil - 1 tsp
• Garam Masala - 1 tsp
• Red chilli powder - 1 tsp
• Ajwain / Carom seeds - 1 tsp

Method

• Chop palak and put it in a mixer and make puree. (Make sure there is not too much water)
• Take a large bowl. Add palak puree, and all the above ingredients
• Mix well, knead soft dough. Set aside for 15 minutes.
• Divide the dough into equal portions and roll in dry flour. Roll out a portion into roti.
• Spread a little oil and sprinkle a little flour.
• Give a slit on side upto the centre of the roti and start rolling from one side of the slit to reach the other side. Stand it upright and press lightly. Similarly use up the remaining dough. Dip the roll in flour for easy rolling. (Take a look into Fusion from Renuka's Blog)
• Take a Tawa and preheat first on lowflame on a hob
• Place the paratha and flip over spread oil / ghee on the other side cook for both the sides
• Make the remaining paratha / roti and serve hot with curry's.

Methi Aloo Ingredients

• Aloo / Potato - 2 cups, chopped, cubed (parboiled)
• Methi / Fenugreek leaves - 2 cups, chopped
• Kasoori methi - 1 tsp
• Green chillies - 2 or 3, slit
• Salt to taste
• Oil - 2 tbspn
• Jeera / Cumin seeds - 1 tsp
• Turmeric a pinch
• Asafoetida / hing a pinch
• Garam masala - 1 tsp
• Red chilli powder - 1/2 tsp
• Ginger Garlic paste - 1 tsp
• Lemon juice (optional)

Method

• Chop methi / fenugreek leaves , wash and add 1/4 cup water & salt cook on a medium flame till done and till water is fully absorbed
• Heat oil in a pan, add jeera & green chillies till done.
• Add ginger garlic, kasoori methi, turmeric, hing
• Add potato / aloo cubes stirfry
• Add methi leaves, add salt, add garam masala, red chilli powder.
• Stir well and serve with any paratha / roti

| Copyright © Malas - Kitchen 2008 | | All rights reserved |