Aviyal

Aviyal is made of mixed veggies and blended with coconut masala. This is very popular dish in south india. This is very rarely made at home and cooked only during special occassions. The taste was simply awesome and hence I am posting it.

Ingredients

• Mixed Vegetables (while pumkin, beans, carrots, cauliflower, potato)
• Salt to taste

For Masala

• Coconut - 1/2 cup
• Yogurt / Curds - 1/4 cup
• Jeera Seeds - 1/2 tsp
• Ginger - A small piece
• Green chillies - 2 or 3
• Turmeric powder - a pinch
• Coriander / Cilantro lvs - 2 tsp

For Tempering

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Hing - a pinch
• Red chillies - 1
• Curry leaves - 5 to 6

Method

• Boiled the vegetables and keep aside
• Grind all the masala ingredients
• Take a pan add vegetables and masala bring to boil on low flame
• Add salt and saute well If it medium thick remove from the flame
• Heat a small pan add oil , mustard seeds allow to splutter then add hing, chillies & curry leaves
• Pour into Aviyal and Serve hot with plain rice or chapathi

| Copyright © Malas - Kitchen 2010 | | All rights reserved

7 Cup Burfi

This is popular sweet in bengaluru and mysore, my native place in India. Everybody must be wondering when you saw the header l "7 Cup Sweet" as to why it is called so ?

Ans : In this sweet we use different ingredients on each cups and each ingredient is of 1 cup measurement or more. So it is called 7 cup. This is similar in taste like mysore pak. Most of the people make this instead of mysore pak becoz mysore pak is difficult to make compare to this. Some people make both. This one I tried came out very nicely..see the below pictures. Lovely taste too “Yum” .

Happy Tamil New Year...

Ingredients

• Kadale hittu / Besan / Gram flour - 1 cup
• Hallu / Milk - 1 cup
• Thengina thuri / Grated Coconut - 1 cup
• Sakare / Sugar - 3 cup
• Thupa / Pure Ghee - 1 cup

Method

• Take a big plate grease a teaspoon of ghee and keep aside
• Then Take a huge wok / kadai / pan
• Add all the ingredients one by one mix well properly
• Heat the pan on medium flame
• Keep on stirring constantly, Do not leave otherwise bottom get burn , untill it becomes together
• Pour into the greased plate & spread evenly
• When it is cool a bit cut into any shapes

| Copyright © Malas - Kitchen 2010 | | All rights reserved

Spinach Rice / Palak Pulao # 2

I have already told you in one of my previous post of palak pulao #1 . This is quite simple as that one. I will go directly to the recipe.

Ingredients

• Palak Leaves - 2 to 3 bunches
• Ghee / Oil - 1/4 cup (i used olive oil)
• Jeera - 1/2 tsp
• Onions, Chopped - 1/2 cup
• Green chillies, sliced - 1 or 2
• Ginger + Garlic paste - 1/4 tsp
• Garam Masala - 1 tsp
• Black Pepper powder - 1/4 tsp
• Salt to taste
• Cashew pieces
• Basmati Rice - 2 cup

Method

• Wash the leaves and cook and paste it
• Cook the Basmati Rice and keep aside
• Take a big pan , Add jeera and let it crackle
• Then add onions stir fry, add chillies, ginger+garlic paste stir fry
• Add garam masala powder and pepper powder stir fry
• Add palak paste and fry for few minutes
• Then Add rice mix well and add salt mix well
• Garnish cashews pieces (fried in ghee)
• Serve hot with any raita

| Copyright © Malas - Kitchen 2009 | | All rights reserved |

Kachori Chaat

I made kachori with a chaat. Last month my fellow blogger friends posted variety of Kachori's and this tempted me to make this dish. I am very fond of chaat and moreover I have tasted beautiful kachori’s in Mumbai. Last year when i was in Mysore, my native place, I had tasted some kachori's which were not that tasty compared to the ones i had in Mumbai. So tried this at home and it came out nice…not bad. Recipe is given below just try it out.

Ingredients for kachori dough

• Maida / Plain flour - 1 cup
• Salt - 1/2 tsp
• Vanaspathi ghee / Dalda OR Hot Oil - 1/4 cup ( i used hot oil)

For the kachori filling

• Yellow Moong dal / Split yellow gram - 1/2 cup
• Cumin seeds / jeera - 1/2 tsp
• Asafoetida / hing - 1/4 tsp
• Green chillies - 1 finely chopped
• Ginger - 1/2 piece finely chopped
• Red chilli powder - 1/2 tsp
• Garam Masala - 1 tsp
• Amchur powder - 1/2 tsp
• Besan /gram flour - 2 tsp
• Oil - 2 tsp
• Salt to taste
• Lemon juice - 1 tsp

Method for dough

• Mix all the dough ingredients add little water and make a soft dough. Cover with the cloth or tight lid.

Method for kachori filling

• Heat oil in a pan
• Add cumin/jeera and hing/asafoetida, allow to seeds crackle
• Add the soaked moongdal ( drained all the water completely) and stir for few minutes
• Add chillies , ginger , garam masala, amchur powder, besan and salt stir well for few minutes
• Cool a bit and make them into small size balls and keep aside

Method for kachori

• Heat plenty of oil to deep fry on low flame. Meanwhile
• Take a small size dough ball and roll them into rolling pin using maida flour ( it should be poori size)
• Place a small ball size of moong masala into the rolled dough circle and close allthe side edges tightly
• Roll again lightly with the help of flour, carefully the filling does not spill out
• Deep fry on each kachoris on low flame till golden brown
• Serve with chutneys

To Serve kachori chaat :

• Green chutney
• Sweet tamarind chutney
• Yogurt / Beaten curds
• Chaat masala
• Chilli powder
• Onions chopped
• Thin sev
• Chopped coriander

Method for Chaat

• Take a each kachoris and mashed
• Add beaten curds / yogurt
• Add sprinkle chutneys and onions
• Then sprinkle chaat masala and jeera powder
• Then sprinkle salt and Sev and chopped coriander
• Serve immediately

| Copyright © Malas - Kitchen 2009 | | All rights reserved |