Thenga Vade / Nippattu

Nippattu , Thenga Vade, Thattai Vade These are the various names for this. Iyengar’s (my community) call it as Thenga Vade usually made this on the Gokulashtami and other festivals too. This is my mother's version of Thenga Vade. She does make 2 types of which i am posting one. Will post the other one next time. It can be eaten as a savory snack. 

Prep Time : 15 Mins
Frying Time : 15 Mins
Store it in Airtight box - 10 days
Recipe Source - My mom

Ingredients

• Thenga / Coconut , grated - 4 tsp
• Byadagi chillies / Red chillies - 3-4
• Rice flour - 2 cups
• Thenkol flour - 4 tsp Or Urad dal flour
• Salt to taste
• Kadle kai pudi  / Crushed roasted peanuts - 2 tbsp
• Asafoetida / Hing 
• White sesame seeds- 1 tsp
• Karvaple / Crushed curry leaves - 2 tsp

Method

1. Grind coconut and red chillies  in a mixer make a thick paste using little water
2. Take a large bowl add all ingredients and & coconut , chilli paste , make dough using little water if needed
3. Heat oil in a pan on low flame
4. Take a large plastic sheet and take a small portion and press into your fingers and make a hole in the centre
5. Rest the dough make it same way
6. Deep fry on medium flame till golden brown color

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Kosu Palya / Koos Karimbdh

Today a very simple dish called green cabbage curry. Palya is a kannada word and karimdbh is Iyengar word for curry. This recipe is perfect for plain hot white rice or rasam rice and also for chapati too. Cabbage is called  as "Yele Kosu" in kannada.

Prep Time :  10 Mins
Cook Time :  8-10 Mins
Serve - 2

Ingredients

• Cabbage / Kosu - 1 medium size, chopped
• Coconut , grated - 2 tsp
• Salt to taste
• Coriander leaves - 2 tsp, chopped

Tempering

• Oil - 2 tbsp
• Mustard seeds / Sasive - 1 tsp
• Split chickpea / Kadalebele - 1 tsp
• Asafoetida / Hing - a pinch
• Curry leaves - few
• Green chillies - 1 or 2 (Medium hot)
• Red chillies - 1 or 2 (Optional)

Method

1. Chop or shred the cabbage. 
2. Take a large pan / kadai 
3. Heat oil in a medium flame , add mustard seeds, add split chickpea, hing, chillies fry 
4. Add cabbage sauté and Sprinkle water little bit close lid
5. Cook until cabbage becomes tender 
6. Add salt and coconut and coriander. Stir and remove from the flame
7. Serve hot.

| Copyright © Malas - Kitchen 2012 | | All rights reserved