Curry Pudi | Menthe Hittu | Menthyad pudi

Curry pudi is not a curry or gravy powder. This is completely different this is nothing like chutney powder.. Have it with hot plain rice & salt with 1 tsp oil. along with rasam dal. Amazing taste . If you get bored to make rasam, koottu, sambar etc., OR if you have gone out and come back home hungry but bored to make something this pudi/powder will be ideal. Just have this with plain rice . But unlike chutney powder this curry pudi/powder is not suitable for dosa , idli. I usually prepare this and store it. When i get bored to make do some elaborate cooking :). Just i will have this with some rice. Simple life ... Simple food...

  1. Chana Dal / Bengal Gram / Kadalparppu (split lentil) - 1 cup
  2. Urad Dal / Black Gram / Ulthuparppu (split lentil)- 1 cup
  3. Moong Dal / Green Gram / Pairthparppu (split lentil) - 1 cup
  4. Toor Dal / Pigeon peas / Thuvarparppu  (split lentil) - 1 cup
  5. Fenugreek Seeds / Menthyu  - 1 tsp
  6. Black Peppercorn / Molag kaal- 1/4 tsp
  7. Coriander Seeds / Danya kaal - 1 tsp
  8. Jeera - 1 tsp
  9. Red Chilli - 5 (Byadgi chilli)
  10. Curry leaves / Karvapple  - 1 cup
  11. Sea Salt / Kalu uppu to taste or (1 tbsp) 
  • Heat large wok , fry all the above dals / lentils separately till golden color. Transfer to other plate or bowl
  • Then fry all the above spices except curry leaves. Transfer to bowl
  • Wash the curry leaves and pat dry with a kitchen towel. Then fry the leaves
  • Mix all the fried ingredients with salt and make a nice powder in the mixer mix well. Store it in the airtight jars 

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

Kobri Obattu

Kobri Obattu is just like dry coconut sweet pancake but it is crispy and good for health too there is not much of oil/ghee in it . This word is derived from kannada. The recipe for this is quite easy & simple . It is also one of my favorite sweets . This sweet usually made during festivals. You can store this for more than a week in the airtight containers. This sweet can be had any time, just as snacks during tea time or also can be served as a dessert after lunch / dinner. 

    Ingredients for kobri Sakare / Coconut Mixture
    • 1 cup Dry grated coconut
    • 1/2 cup Sugar Powder
    • 1 tsp elachi / Cardamom powder
    Ingredients for obbattu dough
    • Maida flour - 1/2 cup
    • Chiroti Rave - 1/4 cup
    • Vanaspati Ghee or Butter - 5 tbsp
    • Pinch of Turmeric
    Method of kobri sakare
    • Fry coconut a bit. cool itadd sugar powder & elachi powder mix well and keep aside
    Method for dough
    • Mix the above dough ingredients. Sieve the dough well it just chapati
    • And make a small dough balls
    Method for Obattu
    • Roll it (size should be poori) with the help of maida flour
    • In the centre put 2 tsp of kobri sakare mixture and cover the edges and roll it flat
    • Then heat the tawa place obattu roast on low flame. Cook both the side
    • It will turn on golden color
    • Repeat the same for the rest of rolls
    • Cool it and keep it in the air tight containers
    Tip : To Crispy Obattu : Sieve well for 10 to 15 butter or dalda ghee and sugar and pinch of turmeric add 1/4 cup of chiroti rava (Small sooji rava) sieve well and add flour again sieve well and keep aside for 2 hrs and make obattu see the above instructions.

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

    Sev Usal

    Sev Usal " is taken from Mansi Desai's blog Fun and Food. I tried it yesterday evening for snacks and it had a wonderful taste. 

    MEME # 2

    I have been tagged for a MEME by Food with a Pinch of Love from Skribles. Thank you

    1. Last movie u saw in a theatre?
    Kung Fu Panda – was really good movie

    2. What book are u reading?
    Not reading any currently.

    3. Favourite board game?
    Scrabble, Monopoly

    4. Favourite magazine?
    Femina, Womens Era, FilmFare

    5. Favourite smells?
    Cardamom, Sweet Mangoes, Mallige(Jasmine)flower

    6. Favourite sounds?
    Piano, Flute, Tabala

    7. Worst feeling in the world?
    When somebody very close hurts

    8. What is the first thing you think of when u wake?
    First god & then Coffee :)

    9. Favourite fast food place?
    Mumbai: Jhama in Vashi, Pav Bhaji Stall in Mahim, Pizza Hut, Shanti Sagar in Bangalore

    10. Future childs name?
    Will think of it in future …

    11. Finish this statement—’If I had a lot of money I’d’
    Start to make a list of things which i want to spend it on

    12. Do u drive fast?

    13. Do u sleep with a stuffed animal?
    If you can call my husband one…

    14. Storms–cool or scary?
    Cool If i am watching it on tv & scary if iam really out there …

    15. What was your first car?
    Hyundai Tucson (SUV)

    16. Favorite drink?
    Vanilla Milkshake, hot filter coffee,

    17. Finish this statement-If I had the time I would…
    Based on my current addiction probably i would work more for my blog

    18. Do you eat the stems on broccoli?
    No i dont like broccoli

    19. If you could dye your hair any other colour, what would be your choice?
    No hair coloring for me

    20. Name all the different cities/towns u have lived in?
    Mysore, Sandur, Mahim, Vashi, Thane, Edinburgh, London, New Jersey, New York.

    21. Favourite sports to watch?

    22. One nice thing about the person who sent this to you?
    Skribles know her through from blog. She has a wonderful blog and would love to know more about her.

    23. Whats under your bed?
    I have to check now !!

    24. Would u like to be born as yourself again??
    I think i would prefer some change

    25. Morning person or night owl?
    Surely a Night Owl

    26. Over easy or sunny side up?
    Sunny side up.

    27. Favourite place to relax?
    My bedroom

    28. Favourite pie?
    Never had one

    29. Favourite icecream flavour?
    Pista & Vanilla with Nuts

    30. Of all the people u have tagged, who is the most likely to respond first?


    Happy Cook


    My First MEME is Here

    Maanga Thokku / Maavina Kaayi Thokku

    It is called "Maanga Thokku" in Tamil and "Maavina Kaayi Thokku" in Kannada. This is similar like Mango pickle but we use grated mango for this. It is prepared using green sour mangos (kairee's)This thokku usually prepared in mango season but a very tedious process because we have to grate the mango using the hand grater. I had asked my mom for this recipe. She asked me to grate the mango but me being not so cut out for grating mangos by hand was thinking of an alternative and suddenly got an idea ... i peeled & cut the mangoes and removed the seed. Then i made medium size pieces and grated / shredded them in the food processer. It was damn easy this way and i immediately called my mother and said her to do it like this from next time onwards :)). Then finally i made this awesome hot & spicy.. This is will suitable with hot plain rice with 1 tsp oil, or also good with Chapati, paratha, etc.,

    • Sour, Raw Mangoes - 5 to 8
    • Byadgi Red Chillies (dry) - 50 grms (i used Southindian chilli)
    • Fenugreek seeds / Menthya - 2 tsp
    • Oil - 2 cup
    • Sea Salt to taste
    • Jaggery grated - 2 tsp (as per taste)
    • Mustard seeds - 1/2 tsp
    • Asafoetida / hing - 1/2 tsp
    Method for Masala powder
    • Dry roast the fenugreek seeds first.
    • Then fry chillies.
    • Make a nice powder in the mixer


    • Grate the mangoes
    • Heat heavy bottom pan/wok add oil
    • Add mustard seeds, hing, allow to splutter
    • Add mangoes slowly. Cook the mangoes in the oil on low flame. Stirring occasionally then add jaggery stir well
    • Once finely cooked. Cool it
    • Add powder and heat up again on low flame. Mix properly. remove from the flame
    • Add sea salt and mix well & cool it
    • Cover the lid to the thokku outside(normal temp) for one or two days
    • After 2 days saute well and then transfer into the glass jar, keep Refrigerate
    | Copyright © Malas - Kitchen 2008 | | All rights reserved

    MaSaLa PuRi | Masala Puri

    This time I have tried a different version of Karnataka Style Chaat item i.e, Masala Puri. I have already posted "Masala Puri " some time back. You can find that post here Masala Puri This one i have tried it has a different taste and look. Masala Puri has always been one of my favourite Chaat items. This is the typical one which I have tried here. This type can be found in roadside stalls. . Atleast here in US we have to make these at home only. So i will make both the recipes based on the ingredients i have in my kitchen . 

    Ingredients for the Ground Masala Paste

    • HuriKadale/Hurgadle, Puffed gram, Dalia - 1/4 cup
    • Cinnamon sticks / Chakke - 2 - 3 small sticks
    • Clove / Lavanga - 4
    • Red Chillies (dry) - 4
    • Poppy Seeds / Gasgase - 1/2 tsp
    • Coriander seeds / Dhania - 1 tsp
    • Jeera - 1/2 tsp
    • 1 cup water
    • Salt to taste
    Method to Ground Masala Paste
    • Make a powder of all the above ingredients except water & salt.
    • Then add water and blend it again for a smooth batter
    • Transfer into the pan. Add salt and bring to boil for 5 - 8 min(if it is too thick add one more glass of water. Consistency should be medium thick(Just like dosa batter)) keep stirring so that it wont stick into the pan.
    • Papdi Puri - 10 to 20
    • Green peas (frozen or dried soaked overnight) (normally i use frozen peas)
    • Large Onion - 1, Finely chopped
    • Carrot - 1 Grated
    • Tomato - 1 Finely chopped
    • Potato / Aloo - 4 boiled & mashed
    • Coriander leaves / Cilantro - Finely Chopped
    • Fine Sev
    • Green Chutney
    • Sweet Tamarind Chutney
    • Yogurt / Curds (if required)
    • Black Salt
    • Lemon Juice
    • Soak the Dried peas overnight. Then wash the soaked peas and pressure cook with enough water for about 3 whistles. Keep aside
    To Serve
    • Crush the papdi onto a plate
    • Top with mashed potato & Peas
    • Pour a laddle full of Masala
    • Top with onions, carrots, tomatos on one by one
    • Sprinkle with green chutney, sweet chutney, yogurt, black salt, chaat masala, lemon juice on one by one
    • Top with sev
    • Garnish coriander & Serve 

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