malas-kitchen

Dear Bloggers and Viewers

noreply@blogger.com (Vanamala) — Mon, 17 Aug 2009 16:18:00 +0000

Sorry that you will not be seeing any new posts from my end for some time. I am taking a break from blogging. Currently in India enjoying my Vacation.
Hope to come back soon and start blogging again with new recipes.

Quick Baby Corn Sabzi

noreply@blogger.com (Vanamala) — Tue, 04 Aug 2009 18:15:00 +0000

Bachelors can make this. Not much ingredients and not much time needed. This is for corn lovers only .

Ingredients

Baby Corn - 1 packet (finely chopped)
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Capsicum - 1/2 (finely chopped)
Jeera / cumin powder - 1 tsp
Chilli Powder - 1/2 tsp
Garam Masala / Kitchen King Masala powder - 1 tsp
Oil - 2 tsbp
Salt to taste
Lemon juice - 1/2 tsp
Coriander leaves to garnish

Method

Boil the corns and keep aside
Heat the oil and gry the onion. Add the baby corn and capsicum and fry for 3 minutes
Add tomatoes and fry again
Add the jeera powder, chilli powder, garam masala powder and salt. Mix well and cook for few minutes.
Garnish lemon juice and coriander leaves

Serve hot

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Paneer Fritters / Pakora

noreply@blogger.com (Vanamala) — Fri, 24 Jul 2009 16:10:00 +0000

Yet Another Paneer recipe.... Paneer lovers this is for you. Paneer fritters hot and spicy to have in the rainy season. Hope this will be helpfull to our mysore / bangalore people. They are enjoying rain finally.

Ingredients

Paneer (lowfat) - 10 long pieces
Besan / Gram flour - 1-1/2 cups
Rice flour - 1/2 cup
Red Chilli powder - 1 tsp
Salt to taste
Hot oil - 2 tsp
Ajwain Seeds - 1 tsp (crushed)

Method

Mix all the above ingredients and make a smooth paste using a bit of water (consistency should be thick, just like pakora)
Take a each paneer pieces and dip into the batter and deep fry it in the oil. Remove and Drain on paper towels
Serve immediately with hot chilli sauce, mint chutney, ketchup

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Vegetable Dosa

noreply@blogger.com (Vanamala) — Mon, 20 Jul 2009 19:40:00 +0000

This is the easiest of the dosa's . Good for health becoz it includes raw vegetables. You can have it like morning breakfast or evening snacks. I would say kids defintely like this and Bachelors can make this too as there is no grinding necessary.

Acutally this is my sister's recipe. She used to make this a lot. I used to make for my little one. He likes that. Everytime i made it i used to forget taking a pic of the dosa. This time i made sure to take one and send it to the dosa corner event. Now a days i couldnt participate the events becoz of busy outing / sightseeing and taking my son to his activities classes (swiming, music, park ) and i apologise to my fellow bloggers on the lack of comments to their recipes. This is on my to-do list and i plan to do it at the earliest

Ingredients

1-1/2 cups Besan / Gram flour
3/4 cup Rice flour
Salt to taste
1 Onion, chopped
1 Tomato, chopped
1 Carrot, grated
1 Potato, grated
Coriander leaves , chopped
Red Chili powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Jeera seeds - 1/2 tsp
Oil

Method

Mix all the ingredients in a pan then add 2 cups of water. Mix the batter properly. Keep aside for few minutes
Heat a griddle / tava sprinkle oil
Pour a laddle full of batter and add oil and cook till brown color and flip over and cook for few minutes.
Serve with Ketchup / chilli sauce / Chutney

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Sending this to Dosa corner, hosted by Padma

Paneer In Tomato Gravy

noreply@blogger.com (Vanamala) — Tue, 14 Jul 2009 18:19:00 +0000

This is a unique gravy. Sometime back i had got the recipe for the gravy from a tv food show. It's a kashmiri dish. Beautiful flavour with tomato puree and fenel powder. This will go well with Naan's / Roti's. This has become my favorite and fastest gravy.

Ingredients

Paneer Big Cubes - 10 Pieces
Tomato puree / Tomatoes - 2
Homemade Ghee / Desi Ghee - 2 tsp
Ginger + Garlic Paste - 1/2 tsp
Turmeric Powder a pinch
Kashmiri Chilli Powder / Red chilli powder - 1 tsp
Salt to taste
Jeera powder - 1/2 tsp
Garam Masala - 1/2 tsp
Kasoori methi - 1 tsp
Fennel powder - 1/2 tsp

Method

Boil the tomatoes with garam masala and blend with a cashew nuts (2 /3) make a smooth paste/puree
Oil deep fry the paneer cubes, remove and soak it into luckwarm water with a pinch of turmeric and salt
Heat kadai / pan add ghee
Add ginger garlic paste
Add tomato puree, chilipowder, turmeric, salt, jeera powder, garam masala, kasoori methi & fennel powder. Add oneafter the other
Bring to boil if it too thick add little water and boil
Add paneer and serve hot with roti's

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Methi - Palak In Coconut Gravy

noreply@blogger.com (Vanamala) — Mon, 06 Jul 2009 19:52:00 +0000

The combination this methi palak uses many dishes. The same way this is the one which i loved it a unique taste mixed leaves with coconut paste. Suitable for all indian breads and simple to make.

Ingredients

Palak / Spinach - 2 cups
Methi / Fenugreek leaves - 2 cups
Paneer cubes - 1/2 cup (optional, I used in this recipe becoz gives a nice taste.)
Coconut, grated - 4 tsp
Green chillies - 3 or 4, chopped lengthwise
Cashews - 2 or 3
Ginger + Garlic paste - 1 tsp
Oil - 2 tsbn
Onion - 1, chopped
Tomato - 1, chopped
Sugar to taste
Jeera - 1/2 tsp
Salt to taste
Turmeric Powder - a pinch
Garam Masala Powder - 1 tsp
Lemon juice

Method

Blend a Coconut and Cashwes to a nice paste. Keep aside
Wash the green leaves and chopped, keep aside
Heat oil in a pan
Add jeera allow to sizzle
Add onion stir fry, add tomato & chilli fry for a minute
Add chopped green leaves close the lid & allow to cook for 2 minutes
Add turmeric powder, garam masala powder stir fry
Add the coconut paste and add salt and sugar cook for a minute if it is very thick add 1/2 cup water. Bring to boil
Then add paneer cubes stir well. Remove from the flame
Add lemon juice and Serve with roti/chapati/naan

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Neeru Dose

noreply@blogger.com (Vanamala) — Mon, 22 Jun 2009 11:37:00 +0000

Neeru Dose is typically Dakshina Karnataka (South Karnataka) breakfast. Neeru in kannada means "Water". Prety much a very easy breakfast. This dosa does not need any fermentation and not much time is needed you can have it as evening snacks. Kai (coconut) chutney or khara (spicy) chutney will go with this. The consistency of this dosa is very thin. The only prepartion to make is to soak the rice about 3 to 5 hrs before.

Ingredients

White rice - 1 cup
Coconut , grated - 1/4 cup
Green chilli - 1 (optional)
Salt to taste
Water to grind

Method

Soak the rice and coconut for about 3 to 5 hrs
In a grinder add soaked rice and coconut along with green chilli ( optional, i'll add chilli for taste)
Add water 1 cup and grind it in a blender/grinder to a very smooth (Thin consistency)
Pour it into saucepan and add salt. Mix well
Heat tawa, spread little oil and pour the laddle full of batter
Put oil over the dosa and allow to cook
Turn over and cook for a minute and Serve with chutney

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Sarson Ka Saag

noreply@blogger.com (Vanamala) — Mon, 15 Jun 2009 15:38:00 +0000

Sarson Ka Saag is a punjabi delicacy. This is my 2nd try. Loved it. I wont tell much about this saag description becoz everybody know this. One of the best popular dish in North India.

I was so impressed doing this and also while eating with naan / roti's. This saag is made of 2 green leaves i.e. mustard leaves and palak (spinach). It gives a unique taste.

Ingredients

Saag leaves / Mustard leaves - 1 bunch, chopped
Palak leaves / Spinach leaves - 1/2 bunch(2cups), chopped
Cornflour - 2 tsp (makai ki atta)
Onion - 1 , chopped
Ghee (homemade) - 2 tablespoon
Salt to taste
Ginger + Garlic Paste - 1 tsp
Green chillies - 2 or 3 , lengthwise chopped

Method

Wash the leaves and add a little bit of water and cook the leaves with adding pinch of salt and sugar (so that the color of the leaves wont change ) until done.
Make a coarse puree in the blender
Heat pan add ghee and add onions stirfry
Add ginger garlic paste and green chillies. Stirfry for 1 minute
Add puree, saute well
Add cornflour or cornmeal & salt stir well. Stir untile saag should be thick.
Serve hot with Makai ki Roti Or Naan / Roti's

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Gobi Ka Paratha

noreply@blogger.com (Vanamala) — Mon, 08 Jun 2009 14:14:00 +0000

There are various kinds gobi paratha. Parathas are stuffed breads… I think there is no need to describe much. Very popular in north india. Healty vegetable stuffings rolled on a wheat flour. I just have with any gravy and a cup of yogurt. This is adapted / inspired by a Tarla Dalal recipe to which i have added a few other ingredients. I tried the same one of her's but somehow myself and my husband we both wanted it to be more spicy.

So for this one i have made it a bit spicy. It is very healthy meal though. Moreover my little one likes it very much.

Ingredients for Stuffing

2 cups grated cauliflower
1/2 tspn cumin seeds
1 onion, chopped
2 green chillies, chopped
1 tsp Kitchen King Masala
2 tbspn chopped methi (fenugreek) leaves
1/2 tspn chopped ginger
2 tspn oil
Salt to taste

Method for Stuffing

Heat the oil and fry the cumin seeds until they crackle
Add the onions, green chillies and ginger and fry again
Add the cauliflower and salt , sprinkle a little water and cook
Add the kitchen king masala powder stir fry a minute
Add the coriander and mix well

Ingridents for dough

1 cup Wheat flour
1 tspn oil
Salt to taste

Method for dough

Mix all the ingredients and all enough water to make a dough
Knead well and keep aside for 15 minutes. Knead well again and divide into 8 equal portions.

How to Proceed

Roll out each portion into a thick round with the help of a flour
Put 2 tbspn of the stuffing in the centre of each dough round and fold all the edges
Roll out again with the help of a flour
Put the paratha on a tava ( griddle) and cook for a few minutes, turnover on the other side and cook again. On both sides put oil or ghee
Repeat for the remaining parathas and stuffing.

Serve hot with Curry/ Yogurt / Pickle

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Masala Paneer Paratha

noreply@blogger.com (Vanamala) — Tue, 02 Jun 2009 18:04:00 +0000

This i have had it in a restaurant in mumbai. Of course Paneer is favourite in my home. Everytime i couldnt taken a picture of the parathas..somehow i couldnt find time to take a picture. I kept on delaying it and finally took it. Paneer mixed with capsicum, i just love this combination for a paratha. Check out the recipe below.

Masala Paneer Ingredients

Paneer (cottage cheese) grate or crumbled - 1 cup
Capsicum / Green Bell Pepper - 1/4 cup
Red Onion - 1/4 finely chopped
Green chillies - 1 or 2 , chopped
Kasoori Methi, crushed - 1/2 tsp
Turmeric powder a pinch
Oil - 1 tsp
Jeera Seeds / Cumin - 1 tsp
Ginger + Garlic Paste - 1 tsp
Garam Masala - 1 tsp
Red Chilli powder - 1/2 tsp
Salt to taste
Coriander leaves , chopped - 1 tsp

Paratha Ingredients

1 cup - Wheat flour
1 cup - Maida / plain flour
1/2 tsp oil
Salt to taste
water to knead the dough

Method for Masala Paneer

Heat a pan add oil
Add jeera allow to sizzle, add green chillies and ginger+garlic paste
Add turmeric , onions and capsicum. Stir fry
Add crumbled paneer stir fry a minute
Add kasoori methi, chilli powder, garam masala, salt stir well
Add coriander and allow to cool

Method for the dough

Take a large bowl and mix together all the ingredients with enough water and make a thick dough.
Knead the dough well and keep for 15 minutes.

How to Proceed

Divide the stuffing into 10 balls and roll out each ball into rounds of equal size
Put 1 or 2 tablespoons of the stuffing inthe centre of each paratha and lightly fold on all the sides
Roll out again with the help of maida flour
Put the paratha on a tava (griddle) and cook for few minutes, turn over on the other side and cook again until brown spots. On both sides apply little ghee or oil
Repeat for the remaining parathas and stuffing

Serve hot with sabzi / curry / yogurt.

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Cheese And Vegetable Sandwich

noreply@blogger.com (Vanamala) — Thu, 14 May 2009 16:50:00 +0000

Well this is a Tarla Dalal's recipe. On last sunday evening we were planning to eat something chruncy munchy and some snacks which we have never tasted before so we, me and my sister, browsed tarla dalal website and decided to make this. We both are huge fans of tarla dalal recipes becoz she has lots of varieties, simple to make and tasty to eat vegetarian recipes.

We tried this and it came out awesome. It was all cheeseeeeey. Myself, my sister and my little one love cheesey dishes. Once in a while to gorge on such cheesy dishes is ok I guess ;-)....We had it while playing Wii games because it was a bit chilly although sunny outside and we hadnt gone out. Kids definetely will like this.

For vegetables we used frozen mixed veggies and we added strawberry. Tarla dalal used medium size hard rolls/ bun, but we tried on bread slices.

Baking Time : 10 mins.
Preparation Time : 10 mins.
Cooking Time : Nil.
Baking Temperature : 200°C (400°F)

Ingredients

Medium size bread slice / bun - 6
butter for grilling

Ingredients for vegetable spread

3/4 cup grated paneer ( cottage cheese )
1/4 cup chopped and boiled carrots
1/4 cup chopped red, yellow and green capsicum
1/4 cup boiled corn kernerls
1/4 cup green peas, boiled
1/4 Cup Strawberry, chopped
2 tablespoons chooped celery
1 tablespoon chopped parsely
2 tablespoons milk
2 tablespoons grated mozzarella cheese
2 teaspoons butter
Salt and freshly crushed pepper to taste
OR Frozen mixed vegetables (boiled)

Mix all the ingredients in a pan and heat for a few minutes till the cheese melts.
Keep aside.

How to proceed

Spread Bread slices in the oven tray. Brush with melted butter
Bake in a hot oven at 200°C (400°F) for 5 minutes Or slightly roast in the toaster
Reheat the filling and spoon a little of it in the centre of each bread
Bake about 10 minutes & Serve hot

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Plain Dosa Or Paper Dosa

noreply@blogger.com (Vanamala) — Mon, 11 May 2009 17:57:00 +0000

This is a regular & popular dosa which is a favourite in every house hold in south india & also the easiest-to-make. There are various different kinds of ingredients everyone uses and hence the taste varies in Resturants and when made at homes. But this is the regular breakfast in southindia. I want to share this simple breakfast.

This dosa is served with chutney and sambar.

Makes 15 Dosa's

Ingredients for Dosa Batter

Raw Rice, Basmati Rice, Parboiled Rice (white) / Akki - 2 cups
Black gram / Urad dal / Udhina bele - 1 & 1/2 cups
Fenugreek Seeds / Methi Seeds / Menthya - 1/4 tsp
Rice Flakes / Poha / Avalaki - 2 tsp
Water

Method

Rinse all the above ingredients and soak them in the 2cups of water about 4 to 5 hrs. Then drain all the water
Grind soaked ingredients with 1 cup of water and grind into a smooth batter
Pour into large pan and add Salt (to taste). Close the lid and keep aside for fermenting (warm place) for about 8 hrs. (medium thick Consistency)

Method for Dosa

Heat a flat tawa / pan on medium flame & sprinkle 1/2 tsp oil
Pour the laddleful or flat cup of batter into tawa/pan and spread like oval or circular motion and make a high flame
Add oil on the edges and allow to cook it becomes golden color and turn the other side for a minute
Repeat with the remaining batter
Serve hot with chutney and sambar

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Happy Mother's Day...For All The Mothers And to Be Mothers

noreply@blogger.com (Vanamala) — Sun, 10 May 2009 12:00:00 +0000

Onion Rava Dosa

noreply@blogger.com (Vanamala) — Mon, 04 May 2009 15:06:00 +0000

This is the easiest breakfast recipe. Not much time needed for preparation. For this, Add potato curry and it will become onion rava masala dosa.

Ingredients

Semolina / Rave - 1 cup
Plain flour / Maida - 1 cup
Rice flour / Akki hittu - 1/2 cup
Buttermilk / Curds - 4 tsp (sour)
Onion - 1 , finely chopped
Green chillies - 1 or 2, finely chopped
Cumin / Jeera seeds - 1 tsp
Baking powder - 1/4 tsp
Salt to taste
Coriander leaves, chopped
Water - 1 or 2 cups
Oil

Method

Take a pan fry semolina / rava few minutes
Then add rava, maida, rice flour, jeera, baking powder, salt & water mix it well (Thin liquid consistency) Keep aside for 10 minutes
Heat the flat tawa / pan, sprinkle some onions, chillies, coriander leaves and oil
Sprinkle the batter with hand
Sprinkle the oil and allow to cook until gets brown color
Repeat this with the remaining batter tomake more dosas
Serve with chutney

PS : Particularly for this dosa, sprinkle the batter with hand. This idea is from Sagari on Indianhomefood. And Sprinkling some onions on the tawa idea is from my friend Leela. You will get just like Restaurant style crispy dosa.

Sending this easiest breakfast to WYF event hosted by EC

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Ragi Rotti

noreply@blogger.com (Vanamala) — Thu, 23 Apr 2009 12:36:00 +0000

Since long time i havent posted breakfast in malas-kitchen. This is one of the most popular breakfast but also can be had during lunch or dinner. Ragi is known to everyone as the healthiest grain. Ragi is Finger Millet in English. Ragi is the kannada word for this. In karnataka, Ragi flour is used for making flat bread and it is called Ragi rotti. But there is also a common man’s dish which is made using Ragi Powder. This dish is called Ragi Mudde and it is eaten with sambar (will post ragi mudde soon).

Ingredients

Finger Millet / Ragi Hittu - 2 cups
Onion - 2, finely chopped
Green chillies - 1, chopped
Coconut, grated - 1/2 cup
Coriander leaves or curry leaves, chopped - 2 tsp
Salt to taste

Method

Take a large bowl & mix above all the ingredients in a water. ( should be thick dough ).
Put some oil on tawa (cooled tawa)
Take a small portion of the mixture and spread it on tawa in a circular motion with the help of water
Make a holes in between the rotti and put oil around the rotti
Close the lid and allow to cook on both the sides
Serve hot with butter/benne along with coconut chutney

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Hot & Cold Badam Milk

noreply@blogger.com (Vanamala) — Fri, 17 Apr 2009 13:29:00 +0000

Badam Milk is the most healthy drink. One can have it either cold or hot. All of you know many things used for almonds (badam) . Almond, although popularly referred to as a nut , is edible and widely cultivated seed of the Almond tree.

I have made powder of this and stored in a airtight container. In india most of the people buy readymade Almond/Badam powder. One can add Cardamom and kesar (saffron) to this powder to make it more aromatic and tasty. Almonds are very expensive in india. Badam powder is veryrich of protien. I love the cold badam milk with the badam pieces in it. I used to have it in Mysore at the famous eatery “The Bombay Tiffinies.”

Here are my recipes for both the powder and milk

Ingredients for Badam / Almond Powder

Almonds / Badam - 2 cups
Sugar - 1 cup
Cardamom (Green Cardamom pods / seeds ) - 4 to 5
Kesar / Saffron strands - 1/4 tsp

Method

Take a large wok / Pan heat a pan for few minutes
Add almonds / badam fry for 2 minutes. Take out from the flame and keep aside
In the same pan add saffron (do not switch on the stove) leave for 2 minutes
In a mixer add sugar, cardamom and kesar grind and make a fine powder. Keep aside
Add almonds / badam into the mixer grind a fine powder
Take a large bowl mix almond / badam powder and sugar powder mix well and store it in airtight box.

Ingredients for Badam Milk

Almond / Badam or Pista pieces - 2 tsp
Saffron / Kesar - Few strands (soaked in hot milk)
Sugar to taste

Method

Take a large saucepan add 2 or more glasses of cold milk. Bring to boil then cool it
Add almond / badam powder, sugar (to taste) and saffron stir well (refrigerate if you want cold)
Garnish badam & pista pieces &
Serve cold or hot in a glasses

Badam Powder Recipe Source is my Patti (grandmom)

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Sabudana Vada

noreply@blogger.com (Vanamala) — Mon, 13 Apr 2009 18:00:00 +0000

I thought of posting this recipe last month. Ohh ya!! but somehow i missed it..when i was searching for something in my system, i found this recipe and then remembered that i had to post this last month. So thought better late than never here it is for you.

Sabudana is known as Tapioca. Very popular snack in maharastra. This is the best for people who are doing fasting. It is same ingredients as sabudana khichdi. Just to deep fry it in the oil. The taste is so good along with chutney. This is wonderful and easiest snack.

In Mysore / Banglore most of the people do not use this for many dishes. They used for "Papad" (happla, sandige). No one in my family at Mysore likes this. But myself and my husband both love this khichdi as well as vada becoz we used to have it in bombay for so long. Before marriage I was not a huge fan of tapioca. Actually it is good for health and it will avoid heat boils in the mouth. I remember my mother making Kheer with this just bcos of that. Every month i make this (Khichdi or Vada) on the day we are fasting.

Ingredients

Sabudana / Tapioca - 1 cup
Crushed roasted peanuts - 1/4 cup
Potato - 1/4 cup (boiled & mashed)
Green chillies - 1 or 2, chopped
Curry leaves
Cumin / Jeera seeds - 1tsp
Salt to taste
Oil to deep fry

Method

Soak the sabudana / tapioca for about 2 to 3 hrs. Later drain all the water
Boiled the potatoes and mash them
Take a large bowl mix sabudana and mashed potato
Add into bowl chillies, curry leaves, peanuts, jeera seeds, salt to taste mix well
Make a medium size ball and flatten them in the palm
Deep fry vadas till crispy golden brown
Serve with coconut chutney or hot sauce

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Strawberry Shake

noreply@blogger.com (Vanamala) — Sun, 05 Apr 2009 17:57:00 +0000

Here in US still summer is on the way. In India everyone enjoying hot summer. So I have made this milkshake specially for my indians.

Everyone knows how to make milkshake, juice.. try it.

Ingredients

Strawberries - 2 cups
Milk cream Or Whipped cream - 1/2 cup
Sugar - 2 tsp (adjust to taste)
Ice cubes (optional)
Milk - 1 cup

Method

In a Blender mix all the ingredients and blend into a smooth puree.
Pour into glasses & serve

Pineapple Gojju

noreply@blogger.com (Vanamala) — Wed, 01 Apr 2009 13:45:00 +0000

I apologize for not posting the recipes off late. My laptop was not working for couple of weeks. But now it is absolutely fine and I am back on track.

Pineapple Gojju is another type of Gojju with different ingredients and different taste rather than normal gojju recipe which I have posted. This is very rarely made at home. Normaly this is made in functions most of the time I have had it in marriages ( including mine too). You can use same masala ingredients which is used in the Okra Gojju Recipe.

Ingredients

Pineapple Chunks - 2 cups
Tamarind paste - 1/2 tsp
Jaggery to taste
Salt to taste
Curry leaves

Ingredients for masala

Uddina Bele / Black gram - 1 tsp
Kempu Mensinakai / Red Chillies - 5 to 6
Menthya / Fenugreek Seeds - 1/4 tsp
Hing / Asafoetida - A pinch
Dhaniya / Coriander seeds - 1/4 tsp

Method

Heat pan and fry all the above ingredients
Grind 1/2 cup coconut and fried ingredients adding a bit of water and grind it to thick paste keep aside
In another pan add pineapple chunks and little water boil till pineapple tender
Heat pan add 1 tsp oil, add mustard seeds allow to splutter then add pineapple & masala
Add salt, tamarind, jaggery bring to boil for few minutes. Garnish curry leaves
Serve hot with rice or chapati or roti

PS : You can add fried cashew pieces into the gojju.

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New Name for My Blog

noreply@blogger.com (Vanamala) — Thu, 19 Mar 2009 23:52:00 +0000

Dear Viewers

Congratulations to me I guess. I finally fulfilled my desire of having my own domain.

I got my blog a new domain name http://www.malas-kitchen.com

After a few days my blog http://www.nalapaka.blogspot.com will be automatically redirected to my new domain name.

Thank you for all your encouragement.

Looking forward to adding new recipes.

-Vanamala Hebbar

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PaNeeR WraP

noreply@blogger.com (Vanamala) — Thu, 12 Mar 2009 14:19:00 +0000

I have tasted on one of the resturant in NY. So i thought it is very simple. Easy to pack and carry everywhere when you are traveling.

For wrap leftover Chapati or fresh Chapatis, phulkas or Tortillas. I think the tortillas are easily available in all grocery shops. Bachelors can use ready made chapatis or tortillas if they cant make chapatis.

Just make Paneer Masala. Kids will also love this...not too spicy. Paneer is good for growing kids.

Sending this to JFI - Wheat event : hosted by Roma's Space

Ingredients

Tortillas / Chapati / Phulkas

For Marinated Paneer Filling

1 Cup Paneer cubes
1/4 Cup Capsicum / Bell peppers ( Mixed - Red & Green)
1/4 Tomato cubes
1/4 Onion, chopped (optional)
1 tsp Garam Masala
1 tsp Kasoori Methi
1 tsp Olive Oil
2 tsp Besan / Gram flour
1 tsp Chilli powder
Salt to taste
1/4 Curds / Yogurt
A pinch of Turmeric
1/2 tsp Ginger + Garlic paste

Method

Mix all the above ingredients and marinate them about 15 minutes. Drain out any excess liquid
Heat the pan / griddle, grease the olive oil
Add marinated Masala into the pan and fry for 5 to 10 minutes. Remove and cool
Take a each chapati / tortilla spread one portion of the filling in the centre and roll up tightly.
Serve hot or When you want to serve, microwave the rolls for 1 minute.

PS : Other way you can use microwave + grill . If your microwave does not have the grill option, microwave on HIGH for 3 minutes.

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Misal Paav

noreply@blogger.com (Vanamala) — Mon, 09 Mar 2009 17:34:00 +0000

Is a very famous Maharastrain snack. Long time since i have made this at home. So prepared especially for my husband. He likes all Maharastrain and few Andhra dishes.

Misal paav is nothing like karnataka's (kaalu saru) sprouts sambar. Just a little bit of change the masala and adding onions into the misal, You can have it along with buns (paav) butter fried. I have used the Maharashtrian Goda Masala for this.

For Goda Masala, i have borrowed the recipe from Trupti's Blog. For Misal recipe i have used the recipe from Mumbai Masala as a guideline but I have changed the method.

Ingredients for Usal & Kat (curry)

Moth / Matki Beans - 2 cups (Sprouts)
Goda Masala / Garam Masala - 2 tsp
Salt to taste
Red Chilli powder - 1 tsp
Jaggery - 1 tsp or small piece
Potatoes cubes - 1/4 cup
Onion, chopped - 1/2 cup
Tamarind pulp - 1 tsp
5 tsp Oil

For Garnishing

Farsaan (Mixed spicy mixture) / Any spicy mixture
Onion, chopped
Coriander leaves, chopped

Method for curry / kat

Soak moth /matki beans overnight. Drained out the water and cover it tightly and leave them to sprout for one day
Cook the sprout in the pressure cooker till 2 or 3 whistle.
Take a pan heat oil and add 1/2 tsp mustard seeds allow to splutter, add hing / asafoetida, add turmeric a pinch.
Add chopped onions and fry till get pink color
Add Potato cubes fry and add 1/4 cup of water & boil till potatoes tender
Add cooked sprouted beans add 1 cup of water
Add salt , goda masala, chilli powder, tamarind & jaggery, add one by one
Bring to boil for 5 to 8 minutes till semi thick.

To Serve

Take a plate pour ladle full of curry
On top of it spread onions
Sprinkle farsaan or any mixture and sprinkle coriander leaves
Serve with hot butter fried buns / paav

Recipe Source : Mumbai Masala

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Sakkarai Poosankai / Pumpkin Sweet

noreply@blogger.com (Vanamala) — Sun, 01 Mar 2009 19:29:00 +0000

Pumpkin is nothing but squash. There are varieties of squash/pumpkin. In india normally uses only white & yellow pumpkins. Today my dish is made of yellow squash in tamil (iyengar word) it is known as "Sarkkarai Poosankai". In kannada it is called "Sihi Kumbalakai". Pumpkin seeds also we used for few of dishes. These seeds have many healthy benefits. Various kinds of dishes can be made using this like sweet, kadag puli, simple curry etc.,

This is a sweet, simple and delicious dish which does not need much time and it cooks in a minute. This pumpkin is already full of sweetness, it cooks fast and not a lot of water is needed for cooking. After making the sweet and before serving add a dash of homemade ghee on top to give it some flavour. But this you can have it hot too.

Check out the recipe below

Ingredients

Yellow Squash / Pumpkin - 1/2 kg
Jaggery, grated - 1/2 cup
Coconut, grated - 1/4 cup
Homemade Ghee - 2 tsp

Method

Chop the pumpkin into small pieces
Take a heavy bottom pan. Add pumpkin and sprinkle water cover the pan and cook on low flame
Add coconut and jaggery. Saute well till jaggery gets melt & thick
Remove and serve hot on top of the ghee

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Kadale Bele Chutney / Kadalai Parppu Chutney

noreply@blogger.com (Vanamala) — Fri, 13 Feb 2009 15:39:00 +0000

This is a south Indian chutney. In Kannada it is Kadale Bele and in Tamil it is called Kadalai
Parppu chutney. For this chutney I have added coriander leaves and green chillies so that color of the chutney is green. This will suit for dosa, puri, idli and plain rice. I will make lots of twists in this chutney so that the taste varies.

Sending this Chutney / Dip Mania to Maneadige hosted by Ramya and Lentils Mela by Ashwini's Spicy Cuisine

Ingredients

Bengal gram / Kadale Bele / Chanda dal - 5 tsp
Curry leaves - 6 -7 leaves
Green chillies - 2-3 (as per taste)
Coconut , grated - 1 cup
Ginger - a small piece (optional) (but i use ginger normally)
Tamarind paste /pulp - 1/4 tsp Or Lemon juice
Rock salt / Salt - as per taste

For Tempering

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Black gram / Udhina bele / Urad dal - 1/2 tsp
Asafoetida / hing - a pinch

Method

Roast bengal gram / kadale bele along with curry leaves and green chillies
Grind the coconut, roasted bengal gram, curry leaves, chillies, ginger, tamarind and salt
Add a little bit of water to grind coaresly
Heat oil in a pan, add mustard seeds, allow to splutter and add hing, black gram fry till brown
Pour into the chutney and serve

Note : You can use lemon juice after grinding instead of tamarind.

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CELEBRATING MY BLOG’s SECOND ANNIVERSARY

noreply@blogger.com (Vanamala) — Sun, 08 Feb 2009 13:48:00 +0000

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