Cranberry Panna Cotta

Panna Cotta is an Italian dessert Made out of  Milk / cream with gelatin , fruit sauce with gelatin. Can be used as other flavors like chocolate, vanilla etc., It taste like Jell-O. My family liked this dessert. Simple to make at home. 

Prep Time : 10 Mins + Setting time : 4 hrs
Cook Time : 10 Mins

Ingredients

• Milk - 1-1/2 cups
• Milk Cream - 1/4 cup
• Sugar - 5 tbsp (adjust as per taste)
• Gelatin Powder - 1 pack (aprox 2 tsp)
• Vanilla extract - 2 drop

Ingredients for Cranberry sauce 

• Craberries - 1 cup
• Sugar - 1 tbsp
• Water - 1 cup
• Gelatin powder - 2 tsp

Method

• In a sauce pan add gelatin, milk and cream mix well let it sit for 3 mins. 
• Switch on the stove stir  milk mixture on simmer then  add sugar and stir again boil on simmer
• Add vanilla extract stir constantly remove from the stove
• In a tall glass or bowl or dessert glass pour the milk and put it in the refrigerator freezer to chill for 4 hrs.
• For cranberry sauce : In a sauce pan add berries and water, close the lid  bring boil to cook. 
• Remove lid and stir once add sugar and again cook for few mins 
• Remove from the stove in a potato masher press all the juice and strain it is thick add little water
• In a sauce add gelatin mix well let it sit for 2 mins again boil for 2 mins 
• Take out the milk glass after an 30mins or an 1 hr pour cranberry sauce to put it back into freezer to chill. 
• Serve chill or unmold the panna cotta 

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Parfait With Carrot Cake & Nuts

Parfait is a French dessert. Layering cream, yogurt, ice cream, nuts, fruits, cakes, chocolate & fruit syrup can be used anything filled in dessert glass or tall glass. It is a cold dessert. I really love this dessert rich in flavor yum!! 

Prep Time : 10 Mins

Ingredients

• Nuts (Almonds, Pistachios, Walnuts, Dryfruit Cranberry, Dryfruit Figs, Dates) - 1 cup
• Carrot Cake crumbled (use any cake flavor) - 1 cup (made at home)
• Yogurt - 1 cup (i used greek plain yogurt ) 
• Honey - 2 tbsp
• Rasberry for garnishing 

Method

1. In a baking tray add almonds, pistachios and walnuts roast in the oven for 5-8 mins. Remove and let it be cool down then chop the nuts using nut cutter or knife
2. In a bowl add nuts and finelychopped dry fruits, then add add honey mix well
3. In a dessert glass add nuts on one layer then on top of carrot cake then on top of yogurt repeat the same layers. Garnish Rasberry serve chill or room temperature
4. Repeat the same process for more glasses.

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Belgavi Kunda | Belgaum Kunda

Belgaum is a city of Nort Karnataka in South India. Belgavi Kunda is a very famous sweet. Just like MysorePak Kunda has an interesting story behind it. It's like history of sweet dish. I was looking for this recipe the one i found Ruchkar Mejwani by Archana. It is a Marati channel in Youtube. Kunda recipe looks easy for me so tried and taste is also delicious looks original Kunda sweet. So I have adapted Kunda recipe and added couple of ingredients into it as per my own taste.

Pre Time :10 Mins
Cook Time -  1-1/2 hours

Ingredients

• Milk - 2 ltrs
• Sour Curds / Yogurt - 1 cup
• Sugar - 1-1/2 cups (adjust as per taste) + 1/2 Cup Sugar (for caramelize)
• Edible gum powder - a pinch
• Ghee - 1 tbsp
• Blanched almonds - 1 tbsp (optional)
• Cardamom powder - 1/4 tsp (optional)

Method

1. Take a heavy bottom pan boil 2 ltrs milk into 1/3rd on simmer
2. Then add curds slowly stir constantly so it starts curdles 
3. In a separate pan add 1/2 cup sugar make caramelises (do not add water) once turns brown add ghee and edible gum stir and transfer into milk
4. Stirring constantly till milk becomes thick and evaporated
5. Add cardamom powder and remove from the stove

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Mooli Paneer Paratha

Mooli Paneer is very delicious and healthy paratha and served with curds/yogurt, pickles and butter. Usually parathas are served as breakfast or lunch.

Prep Time : 10 Mins

Cook Time : 15 Mins

Ingredients

• Wheat flour (atta) - 3 cups
• Mooli / White Radish - 2 smaller size(grated)
• Paneer - 1/4 cup (grated)
• Chilli powde - 1/4 tsp
• Kalonji / Onion seeds - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Salt to taste
• Oil - 1 tbsp
• Green chillies - 1 (medium hot)
• Coriander leaves - 1 tsp (chopped)

Method

1. Wash and scrape mooli and grate. Squeeze out the water (do not discard) and keep aside
2. In a big bowl add wheat flour and add masala powders , add paneer , chillies, coriander leaves then add mooli sprinkle salt and oil 
3. Make a dough by adding little by little water or use squeezed water
4. Cover and keep for 10 mins
5. Heat the flat tava/pan. Roll the dough into medium round shape. 
6. Fry the paratha on hot tava use oil or ghee. Cook on low flame on both the sides 
7. Serve with pickle and curds

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Masala Doodh | Masala Milk

Masala doodh is a simple and flavored healthy drink. Served as chilled or warm(i like both). Added couple of spice powders and nuts. It's cold here so thought to share this warm milk. Can be made powdered of this mixed with masala and nuts. Available in all Indian grocery stores but i prefer home made.

Prep Time :  2 Mins + 30 Mins Nuts soaking time
Cook Time : 10 Mins


Ingredients

• Whole Milk - 4 cups
• Fresh cream milk - 1/2 cup  
• Pistachios & Almonds - 4 tbsp
• Cardamom powder - 1/2 tsp
• Sugar - 2 tsp (Adjust as per taste)
• Nutmeg powder - 2 pinch
• Cinnamon powder - 2 pinch
• Clove powder - 1 pinch
• Kesar / Saffron milk - few strands

Method

1. Soak Almonds and Pistachios for 30 mins before milk preparations. Blend nuts and saffron into a coarse paste keep aside for take a few nuts chopped for garnishing. 
2. In a non stick pan add milk bring to boil then add milk again boil on simmer 
3. Add sugar then add spice powders , & cardamom powder stir constantly 
4. Add coarsed nuts stir boil then remove from the flame
5. Transfer into cups /glasses. Garnish chopped nuts and saffron strands
6. Serve warm or chill 

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Very Berry Pom Juice (Cranberry+Blueberry+Pomegranate)

Berries and Pomegrante juice has many health benefits. Made fresh at home.

Prep Time : 10 Mins

Cook Time : 8 Mins

Ingredients

• Cranberries - 1 cup
• Blueberries - 1/2 cup
• Pomegrante seeds - 1 cup

Method

1. Rinse the cranberries. In a  pan add 1-1/2 cups of water boil the cranberries  for few mins until becomes tender. Then blend into purée 
2. Strain the cranberries again pour it into same pan add 2 tsp of sugar and bring to boil on simmer until sugar melts stir well. Remove from the flame. Let it cool or use use ice for chill to cool down
3. In a juicer blender mix blueberries and pomegrante add 1 cup of water and blend into puree 
4. Strain the and mixed with cranberry. In a glass jar pour juice, close and shake well and refrigerate & serve 

Aloo Rasedar | Aloo Puri

Aloo Rasedar is quick and easy recipe served with hot puffed Puris. This dish is  UP state in India. Aloo Rasedar can be made without onion and garlic.

Prep Time : 5 - 8 Mins
Cook Time : 8-10 Mins

Ingredients

• Potatoes - 5
• Tomatoe - 1 
• Onion - 1 
• Garlic + Ginger paste - 1/4 tsp
• Tomato puree - 2 tbsp
• Salt to taste
• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Corianderpowder / Dhania powder - 1 tsp
• Red chilli powder - 1/2 tsp (adjust as per taste)
• Cumin powder / Jeera powder - 1/2 tsp
• DryMango powder / Aamchur powder - 1/2 tsp
• Fennel powder / saunf powder - a pinch 
• Turmeric powder  - 1/4 tsp
• Garam masala powder  - 1/2 tsp
• Coriander leaves ,chopped

Method

1. Clean and wash potatoes peel skin and cut into cubes. In a pan add enough water and potatoes boil till tender. Drain and keep aside
2. In a big pan add oil, then add Mustard seeds allow to splutter then add ginger garlic paste
3. Then add onions fry till translucent , Add tomatoes stir 
4. Add all powders and tomato puree saute until mix well 
5. Then add potatoes boil stir once if it is too thick add 1/4 or less water again boil for few mins
6. Add salt stir well. Remove and garnish coriander leaves 
7. Served with Puri 

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Falafel

Falafel is a Middle Eastern dish. I like the way served/filling with pita bread along with hummus & tahini sauce. The original version of recipe never cooked chickpeas but here i cooked the chickpeas or can be used  canned chickpeas. But I prefer soaked and cooked and then ground coarsely along with other ingredients. My kids like falafel & its vegetarian so hence i thought to sharing it here.

Prep Time : 4hr - Soaking time + 10 Mins

Cook Time : 15-20 to deep fry

Ingredients

• Chickpeas - 2 cups
• Onions - 1 /2 cup , chopped
• Garlic pods - 2
• Coriander/Cilantro leaves or Parsley  - 1/4 cup (chopped, i used coriander/cilantro)
• Green chillies - 1 or 2 (adjust as per taste)
• Jeera/cumin seeds - 1/4 tsp
• Salt to taste
• Lime / Lemon juice  - 1 tsp

Method

1. Soak and drain and add fresh 1 cup water and place it in the pressure cooker wait until 2 whistle turn off the gas. Let it be cool
2. In a food processor add cooked chickpeas, onions, salt, chillies, cumin, garlic, cilantro & lime juice blend to a coarse mixture. Divided the mixture into equal portion into a round balls and keep aside
3. In a pan heat 400 ml oil , deep fry each batch 5-6 cook medium flame until golden brown in color. Drain on a paper towel
4. Then repeat the steps 
5. Serve with hummus or tahini 

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Malpua With Rabri

Malpua is a North India's sweet dish. Malpua immersed it in the sugar syrup and served with rabri. There are various types of method and different versions too in different parts of India.

Prep Time : 20 Mins

Cook Time : 20 Mins

Ingredients for Chenna / Panner

• Milk - 4 cups
• Sour curds/yogurt - 2 tbsp

Method : Mix curds and curdle them leave for few mins and strain as shown in the picture.

Ingredients for Malpua batter

• Fresh chenna/Paneer - 4 tbsp
• Maida - 1/4 cup
• Water or Milk - 1/2 cup 
• Cardamom powder - a pinch
• Baking soda - a pinch

Method : Mix flour, chenna/paneer , cardamom powder and  add water stir well without lumps (used hand blender) make a medium thick batter and keep aside 

Ingredients for Sugar syrup

• Sugar - 1-1/4 cup
• Water - 1/2 cup

Method : Sugar and water bring to boil till one string consistency. Remove from the stove

Ingredients for Rabri/Rabdi

• Milk - 1/2 cup
• Fresh cream milk - 1/2 cup
• Sweet Condensed milk - 2 tbsp (adjust as per taste)
• Milk + Saffron - 1 tsp

Method : Bring to boil till becomes medium thick. Add blanched chopped pistachios

Malpua Method

1. Heat oil or ghee in a semi flat pan. (do not over heat)
2. Pour 1tbsp batter into ghee /oil gently. Cook on low flame until becomes golden color, trun on other side and cook 
3. Remove malpua and immerse it in the sugar syrup and leave for 2 mins drain and serve into plate 
4. Pour the Rabrid hot or cold garnish blanched chopped pistachios
5. Repeat steps 2,3 & 4

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Anjeer Halwa | Fig Halwa

Anjeer halwa is rich in flavor. It is quick and easy recipe. One of the festive sweet.

Prep Time : 10 Mins + Anjeer soaking time : 10 Mins

Cook Time : 15 Mins

Ingredients

• Dry Anjeer / Dry Figs (diced) - 1/2 cup 
• Milk - 1 cup (to soak)
• Sugar - 3/4 th cup (adjust as per taste)
• Ghee - 2 tsp
• Badam / Almond powder - 2 tbsp (optional, used to get rich flavor) 
• Cardamom powder - 1/4 tsp
• Mawa / Khoa  - 2 tbsp (crumbled) or Milk Powder - 2 tbsp
• Blanched almonds & Pisata chopped - 1 tbsp 

Method

1. Soak dry fig/anjeer in the milk and grind into a smooth paste and keep aside
2. In a big pan add sugar stir till melts becomes caramelized
3. Add crumbled khoa stir then add fig/anjeer pureed stir constantly 
4. Add almond powder & cardamom powder stir till becomes halwa consistency then add ghee 
5. Stir again for few mins then transfer into bowl. Garnish blanched almonds and pista
6. Serve  warm 

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Budu Kumbalakai Huli | Possainkai Nalgum | White Pumpkin Sambar

Kumbalakai is called in Kanndada also Kumblakai /White Pumpkin/Melon in English. Sambar is SouthIndian gravy. Which is made from lentils and Veggies. Home made fresh sambar powder recipe here -   Sambar Powder

Prep Time : 5-8 Mins
Cook Time : 12-15 Mins
Serve - 2-4

Ingredients for Sambar powder

• Kadal Parappu / Kadle Bele / Chana Dal -  2 tbp
• Dhania / Coriander Seeds -  1 tsp
• Bhaydgi Malka / Bhaydgi Mensinakai / Red Chillies - 2-4(adjust to taste)
• Chekke / Cinnamon - a small piece
• Lavanga / Cloves - 2

Method for powder

• Heat pan roast sambar ingredients one after another and keep away.

Ingredients for Sambar

• White Pumpkin/BuduKumbalakai/Possainkai - 2 cups (chopped into lengthwise)
• Red chori beans / Karamani - 1/4 cup (soaked 2hrs before)
• Lentils / Toor dal / Thavarparppu - 1 cup
• Tomato - a small or 1/2 
• Tamarind / Puli / Huli - 3/4tsp (paste) 2 tsp (juice)
• Jaggery/Vellu/Bella - a small piece 
• Salt to taste
• Coconut - 4 tbsp
• Sambar powder  (Sambarpowder + Cococnut )
• Water - 1 cup
• Rasam powder/Malakapudi/Sarinapudi - 1 tsp
• Curry leaves - few leaves

Tempering

• Oil - 1 tsp
• Mustard seeds / Kadag - 1 tsp
• Hing / Asafoetida / Peryangum - 1/4 tsp

Method for Sambar

• In a bowl add washed dal , beans(karamani) & tomato add 2 cups of water and place it in the pressure cooker. Wait until 3 whistles and turn off the flame. Let it cool down
• In a mean while chop pumpkin add water in a pan add chopped pumpkin, salt and cook till tender
• In a mixer add roasted sambar mix and coconut add little water and grind into a smooth paste
• In a same pumpkin pan  mix paste then add tamarind , jaggery, salt to taste. Bring to boil add rasam powder add cooked dal and beans boil for few mins 
• Finelly chopped curry leaves. turn off the flame and remove pan. 
• Take small pan add oil , add mustard seeds allow to splutter then hing pour into sambar
• Serve with white hot rice with ghee. 

Another Easy Method

1. Make a sambar powder recipe and keep it in airtight box
2. In a mixer add 2 tsp of sambar powder and coconut add water and make a fine paste and mix into veggie.
3. Rest sambar process is same as above.

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Bruschetta with Mozzarella and Pesto

This is a Italian based dish served as a snack / appetizer.

Prep Time : 5 Mins
Cook Time : 5 Mins

Ingredients

• French Baquettes - 1 large
• Pesto Sacue - 2 tbsp
• Olive oil - 4 tbsp
• Salt and Pepper - 1 tsp
• Tomatoes slices - 4 (count)
• Garlic - 1 tsp , grated
• 1 pound fresh mozzarella cheese slices - 1/4"thick
• Mint leaves - garnish

Method

1. Pre-heat the oven 350F. 
2. In a bowl , add pesto , olive oil, garlic mix and keep aside
3. In a baking tray line up baquettes slices bake for 2 mins 
4. Then remove and place cheese slices and sprinkle salt and pepper and pesto sauce bake for 3 mins till cheese melts slightly 
5. Remove and lay a tomato slices garnish mint and serve 

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Kovil Dosai (Srirangam) | Temple Dosa

Srirangam Kovil Dosai is a prasadam served in Kovil (like Thirupathi Ladoo). Temple Srirangam is in Tiruchi, TamilNadu . This is the easiest dosai and has quite a unique taste.My mom used to say to me to try to make this and for this i have followed the recipe by SrirangamGeetaradu (Mami's recipe).

Prep Time : 2hrs + 5 Mins
Cook Time : 10-15 Mins

Ingredients for batter

•  Pachaarishi /Raw rice - 1 cup 
• Ulthuparppu / Uraddal - 1 cup 
• Pulhangal arishi / Parboiled Rice or Idli rice - 1 cup (i used parboiled rice) 

Other Ingredients

• Ghee (clarified butter) 
• Molagpudi / Blackpeppercorns (Crushed) - 1 tsp 
• Cheera / Jeera seeds(Crushed) - 1tsp 
• Sukku pudi / Dry ginger Powder - 1 tsp 

Method

1. Soak batter ingredients for 2 hrs. Grind into a smooth batter add salt . 
2. In a pan roast black pepper corns and crushed keep aside. In the same pan add jeera roast and crushed lightly (both pepper and jeera roast separately) 
3. Add 1 tsp ghee in a pan add crushed jeera and pepper fry for few secs. 
4. Add into batter then add sukku pudi mix well 
5. Heat flat pan / dosa tava pour a laddle full of batter into pan(do not spread the batter, dosa looks like set dosa) 
6. Add ghee around the edges allow to roast in golden color then flip the dosa on the other side cook and gently remove. Repeat with the remaining batter. 
7. Serve with coconut chutney.

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