Sakar Pongal with Kempu Kallu Sakkare (Rock Candy)

Sakar Pongal made out of kallu sakkare and jaggery. Iyengar's patent dish Pongal. This is made during the month of Dec-Jan also functions and other festives. My other Sakarpongal recipe already posted that made out of jaggery completely.






Prep Time : 10 Mins
Cook Time : 20 Mins

Ingredients

  • Rice/Akki/Arashi - 1 cup (sonamasoori)
  • Moong dal/Hesarubele/Paithparppu - 2 tbsp 
  • Jaggery/Bella/Vellu – 3/4 th cup (adjust as per taste)
  • Kallu Sakkare (Rock Sugar)  - 1/2 cup crushed (adjust as per taste)
  • Freshcoconut/Thenginturi/Thenga – 1 tbsp 
  • Drycoconut / vankobri thuri / Kobri – 2-1/2 tbsp 
  • Ghee – 200 grms
  • Cardamom powder - 1/4tsp
  • Cashews – 2 tbsp pieces
  • Raisins – 2 tspn
Method
  1. Wash rice and Moong dal and mix them
  2. Add 3 cups or more (if required)of water& Set the pressure cooker , cook until 4 whistle. Switch off and wait for pressure off
  1. Take a heavy bottom pan and set it on low flame on the stove
  2. Add jaggery, kallu sakkare and little bit water (1 tbsp) to the pan and let it boil & melt and become bubbles/froth
  3. Add coconut and drycoconut to the pan and let it boil for 10 mins on low flame
  4. Add Ghee to the pan, stir constantly
  5. Add the cooked rice and moong dal to the pan stir well
  6. Keep stirring on low flame for 10 – 15 mins then add cardamom powder
  7. In a small pan add a 1 tsp of ghee fry cashews and raisings keep aside
  8. Add them into pongal stir. Close the lid the for few mins on a low flame. After few mins stir well
  9. Serve hot with ghee.


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Dhanurmasam | Margazhimasam Prasadam

Flaxseeds Vanilla Biscuits | Cookies (Indian Style)

flaxseeds is a very popular and made cookies. These biscuits are best to have with coffee/tea/milk. It is very healthy.





Prep Time : 10 Mins
Bake Time : 10 Mins

Ingredients

  • Wheatflour - 1 cup
  • Maida/Apf - 1 cup
  • Sugar powder - 3/4 cup
  • Vanilla extract - 2 drops
  • Baking soda - 1/4 tsp
  • Baking Powder - 1/2 tsp
  • Roasted flaxseeds - 3 tbsp (crushed)
  • Butter (Unsalted) - 1/2 cup 
  • Milk - 2 tsp (or more)
Method

  1. Preheat the oven to 300F
  2. In a bowl mix butter and sugar make a cream out of it using hand mixer or use other mixer.
  3. In a same bowl Sive flour , baking soda, baking powder,flax seeds & Vanilla
  4. Mix well and add milk little by little and make a dough (Like our chapathi dough)
  5. In a table top sprinkle some flour roll the dough using a roller cut into cookie cutter or desired shape (each biscuit 1/4 inch thick) ( I have used holiday cookie cutter)
  6. Place them into baking tray bake into 8 mins for 350F. Bake until golden brown (check inbetween) Transfer into wire rack and cool completely. (optional can add icing)
  7. Serve and store into cookie jar.


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Jeera Biscuits

This you will get it in a Bakery especially in India. This is a very popular evening biscuits.  When i was making this i remembered my childhood days when we used to go out to bakeries to eat this. These biscuits are best to have with coffee/tea/milk.







Prep Time : 10 Mins
Bake Time : 10 Mins

Ingredients

  • Wheatflour - 1 cup
  • Maida/Apf - 1 cup
  • Sugar powder - 3/4 cup
  • Salt  - 1/4 tsp
  • Baking soda - 1/4 tsp
  • Baking Powder - 1/2 tsp
  • Jeera/Cumin seeds - 3 tbsp
  • Butter (Unsalted) - 1/2 cup 
  • Milk - 2 tsp (or more)
Method
  1. Preheat the oven to 300F
  2. In a bowl mix butter and sugar make a cream out of it using hand mixer or use other mixer.
  3. In a same bowl Sive flour , baking soda, baking powder, salt jeera seeds
  4. Mix well and add milk little by little and make a dough (Like our chapathi dough)
  5. In a table top sprinkle some flour roll the dough using a roller cut into cookie cutter or desired shape (each biscuit 1/4 inch thick)
  6. Place them into baking tray bake into 8 mins for 350F. Bake until golden brown (check inbetween) Transfer into wire rack and cool completely.
  7. Serve and store into cookie jar.




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Roasted Brussel Sprouts Curry

Oven roasted brussel sprouts tossed with indian spice. Here is another quick side dish (dry curry). Brussel sprouts is looked like small baby green cabbage.




Prep Time : 10 Mins
Cook Time : 30 Mins

Ingredients

  • Brussel Sprouts - 1lbs
  • Onions - 1 
  • Potato - 1 
  • Garlic pods - 3 
  • Garam masala - 1/2 tsp
  • salt
  • Jeera powder  - 1/4 tsp
  • Red chilli powder - 1/4 tsp
  • Coriander powder - 1/4 tsp
  • Lemon/lime juice - 1 tsp
  • Olive oil - 2 tbsp + 2 tsp
Method
  1. Pre heat the oven to 200F
  2. Wash and cut the edges and chop into 4 parts , chop the garlic into small pieces and cut the potatoes into cubes (with skin)
  3. In a baking tray place them sprouts, garlic and potatoes toss with olive oil and rocksalt 
  4. Place it in the oven turn on to 400F. Roast them to 20-25 mins. Do check in between and in spatulla stir once to roast them evenly. (oven temperatures vary so please look for that)
  5. In a stove top heat pan add 2 tsp of oil. Add onions cook for golden brown 
  6. Add all spice powders (jeera powder,coriander powder,chilli powder and garam masala) add salt (if required)
  7. Add roasted sprouts and potatoes into pan and tossed them on high flame. Then turn off the flame add a lemon juice and stir 
  8. Serve hot with any course.









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Shahi Tukda (Sweet Dish)

Shahi Tukda is a milk pudding on top of bread slices soaked sweet dish. This is Hyderabadi sweet dish.

Happy Diwali to all !






Ingredients 
  • Bread - 6 slices
  • Sugar - 1/2 cup
  • Water - 2 tbsp
  • Badam(Almond) + Pistachios - chopped 2 tbsp

Ingredients for Rabri
  • Milk - 1/2 litr
  • Milkmaid - 3 tbsp
  • Kesar milk- 2 tsp 
  • Milk powder - 2 tbsp
Method
  1.  Boil the milk on the low flame stir once in a while. Boil till milk reduced to 1/3rd of consistency 
  2. Add milkmaid and milk powder stir constantly do not get lumps for adding milk powder
  3. Add kesar milk
  4. Switch of the flame. Cool and store it refrigerator
  5. Cut the bread edges and cut into triangle shape
  6. In a flat pan roast the bread in a butter or ghee
  7. Make a sugar syrup ( mix sugar and water) boil one string consistency
  8. Dip the roasted bread and arrange the plate 
  9. Add chilled rabdi on top , garnish almond + pista and serve


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Veg Kurma (Restaurant Style)

Veg Kurma with parotta everytime had it in restaurant (Hotel Saravana Bhavan). So Tried at my kitchen came out similar taste. Love the recipe.




Prep Time : 10 Mins
Cook Time : 10 Mins

 Ingredients

  • Veggies (Beans, Carrot, Potato, Cauliflower(Optional), Peas)
  • Onion - 1/4 cup , chopped
  • Milk Cream - 2 tbsp
  • Salt to taste
  • Lime juice - 1/2 tsp
  • Tomato Puree - 1/4 cup
  • Turmeric  - 1/2 tsp
  • Bayleaves  - 2
  • Clove - 2
  • Cinnamon - a small piece
  • Pineapple flower spice - a small piece
  • Red chilli powder - 1/2 tsp
  • Ginger + Garlic paste - 1 tsp
  • Oil + Ghee - 2 tbsp
Ingredients for Masala Paste
  • Coconut - 4 tbsp
  • Cashews whole - 4 count
  • Chakke + Lavanga (Cinnamon+Clove) 4+1/2piece
  • Pineapple flower spice - 1 
  • Cardamom pod - 1 
  • KhusKhus / Gasgase - 1/4 tsp
  • Green chillies - 2 or more (adjust as per taste)
  • Onion - a small piece
Metod
  1. Grind all the masala ingredients and make a smooth paste
  2. Cook all the veggies
  3. In a pan add oil + ghee then add spices (Clove,bayleaves,Cinnamon piece) fry
  4. Add chopped onions & ginger+garlic paste fry till onions cooked
  5. Add tomato puree cook for few mins 
  6. Add salt , turmeric, chilli powder & milk cream, cook on low flame so that oil+ghee seperates 
  7. Add cooked veggies mix well close the lid cook for 5 mins on low flame or use pressure cooker method (Mix all the ingredients and pressure cook ) 
  8. Turn off the flame serve hot with Parotta/Chapati/Puri 



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Potato Croquettes (Veg)

Potato Croquettes is a fried snack. Made Indian vegetarian style. 



Prep Time : 15 Mins
Cook Time : 15 Mins

Ingredients
  • Potatoes - 2 large size
  • One slice of plain bread 
  • Onion - 1/4 cup (optional, I have not used)
  • Corn  - 1/4 cup (i have used frozen)
  • Green chilles - 1
  • Coriander leaves - few (1tbsp)
  • Salt to taste
  • Lime juice - 1 tsp
  • Maid / All purpose flour - 1 tbsp
  • Plain Bread crumbs
  • Cornflour or Riceflour - 1 tbsp
  • Mozzerella cheese (optional) 
  • Oil - for deep frying
Method
  1. Boil potatoes and peel them and mash. In a bowl soak bread slice and mix into potato
  2. Mix with corn, chillies(or use paste) , coriander leaves, corn flour, salt & lime juice
  3. In a seperate plate add bread crumbs and in a bowl mix maid flour with water and make a think paste 
  4. Divide the potato mixture and make into cyclinder shape and dip it into maid paste and roll the potato croquette into bread crumbs 
  5. Deep fry till golden brown in color. Drain on paper towel. 
  6. Serve hot with mint chutney






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Paddu | Kuzhi Paniyaram

This is a southindian dish/breakfast. It has various names on it in southindian states. It is used Idli & Dose batter. This dish can also be made sweet using jaggery. This can be made paniyaram special pan like holes called Aebleskivers. My kids love this dish and easy to take for lunch boxes. Best combo with coconut chutney. This recipe can also be made plain also various types of variations. But i have used onions and other ingredients. 






Prep Time : 10 Time
Cook Time : 15 Mins

Ingredients
  • Dosa batter - 6 cups
  • Onions - 1 
  • Curry leaves - few
  • Green chillies - 2 (medium spice)
  • Coriander leaves - 4 tbsp 
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Moong dal (split) - 1 tsp
  • Asafoetida/hing - 1/4 tsp
Method
  1.  Chopped onions(as much as mince ). 
  2. Chop curry leaves, chillies and coriander leaves keep aside
  3. In a pan add oil, then add mustard seeds allow to splutter then add moong split fry 
  4. Add onions , chillies, curry leaves fry till onions are cooked
  5. Add asafoetida romove from the flame add into batter and mix well
  6. In a seasoned paddu pan grease oil and pour the batter into each hole and close the lid for 2 mins
  7. Onces it is cooked flip the other side using stick / spoon cook on low flame and remove gently
  8. Serve hot with chutney








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Poruvilanga | Porivilanga Unde

Poruvilanga/Porivilanga Unde is a traditional southindian multigrain sweet ladoo. This unde/urundai is very hard to bite but healthy sweet mixed with jaggery and grains. This is my first try came out yum. I got this recipe from my Dhodamma/periamma(Aunt).










Prep Time : 15 Mins
Cook Time : 25 Mins

Ingredients

  • Paitharparppu/Hesarubele/Moong dal - 1/4 cup
  • Arshi/Akki/Rice - 1 tbsp
  • Kadalaiparppu/Kadale bele /Chana dal -1/4 cup
  • Godi/ Wheat grain - 1/4 cup
  • Vellu/Bella/Jaggery - 1 cup (adjust as per taste)
  • Kobri / Dry coconut pieces - 2 tbsp
  • Kadalekayi/ kadalekayibeja/ Peanuts - 2 tbsp(roasted)
  • Yelarshi pudi / Yelakki pudi / Cardamom Powder - 1/4 tsp
  • Ghee - 2 tbsp (optinal)
Method

  1. Dry fry all grains seperately then keep aside
  2. In a mixer jar grind into a fine powder and transer into large bowl
  3. Roast peanuts/kadalekayi and remove skin and crush them and transfer into bowl
  4. Add kobri small pieces ,hot ghee and cardamom powder mix all and keep aside
  5. In a pan add 2 tbsp of water add jaggery melt and boil become froth. (Check the jaggery propotion is right consistency in a small of water drop meled jaggery and check with finger it come out easily )
  6. Transfer the jaggery into bowl and mix well in a spoon then make riceflour hand and make a desired shape of ladoo.
Tip : 
  • I used ghee becoz urundai/unde comes little soft texture and gives nice aroma. 
  • I have used small quntity of grains. All the grains should be equal quantity
  • If can't get wheat grains easily. Use same amount of wheat flour and roast them 






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Sambar Vada | Vada Sambar

Sambar Vada is one of the most popular  and delicious dish in South India and across the world. I' am posting this recipe very late so one of my reader requested this recipe. Medhu or Ulundu vada dunked in hot sambar or rasam served with coconut chutney by side.









Prep Time : 4 hrs + 20 Mins
Frying Time : 30 Mins

Ingredients for Vadi (< a href="http://www.malas-kitchen.com/2007/11/idli-uddina-vada-chutney-and-sambar.html">
already posted here) 
  • Urad dal / Ulthuparppu / Udhina bele - 2 cups
  • Black Pepper / Molag / Kappu Menasu - 2 tbsp
  • Curry leaves / Karvapple / Karibhevu - 2 strings
  • Salt to taste ( Rock salt) 
  • Baking Powder - a pinch (optional, used in restaurents) ( i have not used) 
Method for Vada's 
  1. Soak the Uraddal/Ulthuparppu for 4 hrs. Drain all the water and grind the ulthuparppu adding little by little water after sometime add salt and grind them until smooth batter (it should be thick ). Best to use for wetgrinder for grinding the dal (Comes out of crispy and fluffy vada's )
  2. Add roasted black pepper corns and crush them lightly (not powdered) then add curryleaves mix well 
  3. Take a plastic sheet take a small portion of batter with wet hand make a hole in the centre
  4. Heat oil in a pan. Drop vada slowly in hot oil cook in medium flame until golden in color. 
  5. Repeat the same process. 

Ingredients for Sambar
  • Toor dal / Thavurpappu / Thogribele - 1/2 cup
  • Tomato - 1 
  • Peral red onions|baby onions  - 1 cup (optional, I have used)
  • Rasam powder - 1/2 or 1 tbsp (adjust as per taste)
  • Tamrind - 1 tsp (for paste) for juice - 2 tsp
  • Jaggery - 1/2 tsp (a small piece)
  • Salt to taste
  • Curry leaves - few 
  • Coconut - 2 tbsp
  • Sambar powder - 1 tbsp
  • Oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Asafoetida / hing - 1 tsp
Method
  1. Cook the toor dal in a pressure cooker. Keep aside
  2. Peel and remove skin the pearl onions. Cook in hot water 
  3. Add cooked toor dal in the same pan
  4. Grind coconut and sambar powder with water 
  5. Add masala paste to the pan
  6. Add salt, tamarind paste, jaggery, add rasam powder 
  7. Stir well add curry leaves bring boil 
  8. Heat oil in a small pan add mustard seeds allow to splutter then add asafoetida
  9. Pour it in the sambar 
  10. Dunk the hot vada's into the hot sambar and serve
PS note : Onions are my own taste/version. So it's Completely Optional. 










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