CELEBRATING MY BLOG’s SECOND ANNIVERSARY

I am very happy today. I am proud to announce my blog’s 2nd anniversary. Something which started out as a hobby has become so much part of myself. A quick recap on my blog as to what I have been doing for 2 years. I have posted nearly 175 recipes along with other misc posts etc., There have been lots of good comments, recipe requests and huge appreciations to my blog designs. I want to say a big THANK YOU to all my family, friends, fellow bloggers and blog visitors. All of you and your appreciations & comments is what keeps me going.

My activity on the blog in the last few months has vastly reduced. This is due to my new job status as a full time driver since my son has joined school. Most of the day, time is spent on driving him back and forth to school, dropping & picking my hubby to his workplace and driving my son to all these small occasions at school on weekends.

The resolution today is to still keep up with my postings regularly in spite of all this. All I think I need to do is proper scheduling of my time. In future i hope to come up with new recipes which are tried and my own variations to them. I am looking forward to change to my own domain in this year.

Thanks for taking the time to read ….


- Vanamala Hebbar

RedChilli Chutney / ChopMalaka Chutney

Chutney is very common and popular in India. There are various kinds of chutneys which are made both in south india and north india. This chutney i have made using Red chillies called it in tamil is Chop(Red) Malaka(Chilli) chutney / Red chilli chutney. This is the same way my mom makes. Suitable for dosas, idlies etc.,


Ingredients

  • RedChillies / Chopmalaka / Kempu Mensinakai - 3to 4
  • Coconut , grated - 1 cup
  • Tamarind paste or pulp - 1/2 tsp
  • Asafoetida - 1/4 tsp
  • Jaggery a pinch
  • Rock Salt as per taste
  • Curry leaves - 5 to 6 leaves
  • Bengal gram / Kadale parpu / Kadale bele - 2 tspn

For Tempering :
  • Mustard seeds - 1/4 tsp
  • Oil - 1/2 tsp

Method
  • Fry Bengal gram, curry leaves, chillies
  • In the mixer add the coconut along with fried items, tamarind, jaggery, salt, asafoetida(hing) add a little water & grind to a coarsely paste.
  • Heait oil in a small pan add mustard seeds allow to splutter and pour it into the chutney
  • Serve chutney with dosa & idli

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