malas-kitchen

Potato Kurma / Aloo Kurma

noreply@blogger.com (Vanamala Hebbar) — Wed, 08 Feb 2012 18:17:00 +0000

This is tried the recipe by Mrs. Mallika Badrinath. Came out nice and suits for chapatis / roti's. Quite easy recipe I liked it.

Prep Time : 10-15 mins
Cooking Time : 10 mins
Serves : 2 People

Ingredients

Potatoes -3
Onions - 1
Garlic - 2-3 flakes
Tomatoes - 2
Green chillies / - 2 (medium hot)
Cinnamon - 1 piece
Cloves - 2
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste

Ingredients for Masala

Coconut - 1/4 cup
Poppy seeds - 1 tsp
Ginger - 1/4 inch piece
Turmeric powder - 1/4 tsp

Method

Cut the onions and chillies into long think peices
Wash and peel the potatoes and boiled then mash coarsely
Heat oil in a kadai / pan add cinnamon, cloves and then chillies, garlic and then onion
Fry till golden color. Add chopped tomatoes and stir until moisture gets absorbed
Mix mashed potatoes, fry for a minute then add chilli powder, coriander powder, salt , and little water
Boil together minute or two. Add ground masala
Boil well till gravy thickens
Serve hot with chapathis

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Bread Upma

noreply@blogger.com (Vanamala Hebbar) — Wed, 01 Feb 2012 16:03:00 +0000

Bread upma is very simple easy i would say learners cooking and best for bachelors and kids will love different varitions of food and snacks. This recipe you can make it as bread or dinner rolls (Buns). I was made with dinner rolls.

Prep Time : 8-10 mins

Cooking time - 5- 8 mins

Serves - 2 people

Ingredients

Bread pieces / Dinner rolls pieces - 2 cups
Onion chopped - 1/2 cup
Tomato chopped - 1/4 cup
Green chillies chopped - 1 or 2 (medium hot)
Coriander leaves / Cilantro chopped - 2 tsp
Ginger paste - 1/4 tsp (optional)
Lemon juice - 1 tsp
Salt to taste

Tempering

Oil - 2 tbsn
Mustard seeds - 1/2 tsp
Asafoetida / Hing - 1/4 tsp
Black chikpeas / Chana dal - 1/2 tsp
Turmeric powder - 1/4 tsp

Method

Take a medium wok / kadai. Heat oil
Add mustard seeds allow to splutter, then add turmeric, chana dal, hing and fry till dal turns golden
Add chopped onions, chillies, ginger paste fry till onions are turns pink
Add chopped Tomatoes stir fry add dinner rolls pieces stir fry
Add salt and stir
Then add lemon juice and garnish coriander and serve hot

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Green Pepper Raita / Capsicum Thair Pachadi

noreply@blogger.com (Vanamala Hebbar) — Fri, 20 Jan 2012 14:44:00 +0000

This one of the best, i simply love this raita. The spice and sweetness of the Capsicum makes it awesome. Simple to make as I mentioned earlier.

Prep Time : 3-4 mins
CookingTime : 10 mins
Serves : 2 people

Ingredients

Capsicum / Green Bell pepper -1
Plain Yogurt / Curds - 2 cups
Fresh Coconut, grated - 2 tsp
Salt to taste
Coriander leaves / Cilantro - 2 tsp , chopped

Tempering

Oil- 1 tsp
Mustard seeds - 1/2 tsp
Asafoetida / Hing - a pinch
Chana dal - 1 tsp

Method

Wash the capsicum and cut into half remove seeds then cook in the pressure cooker (do not add water) or in the microwave (sprinkle little water)
Cool down , Mash the capsicum with the fingers or masher, add yogurt / curds, salt & coconut mix well
Heat oil in a small pan add mustard seeds. allow to splutter then add hing, chana dal, fry till dal turns golden
Pour into the pachadi / raita , garnish coriander
Serve with hot plain rice

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Rotini With Beans and Basil Pasta

noreply@blogger.com (Vanamala Hebbar) — Fri, 13 Jan 2012 16:28:00 +0000

Its a basil flavour of pasta and healthy dish. we all loved it simple to make that too working people and the bachelors.

Ingredients

Rotini pasta or any other type of pasta - 2 cups
Green beans, chopped - 1/2 cup
Salt to taste
Basil leaves 1/2 cup
Water - 1 tsp
Olive oil - 1/4 cup
Black pepper crushed - 1/2 tsp
Tomato , chopped - 1/2 cup
Basil leaves for garnish

Method

In a large pan , add water and pasta cook for a while until pasta done. Drain pasta rinse under cold running water and drain again.
Meanwhile in a blender add basil, oil, and water make a puree.
Then cook the beans in the microwave or pan until tender
In a large bowl, toss pasta, beans, tomato and basil puree, salt and pepper
Garnish with basil leaves & Serve hot.

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Om Biscuit

noreply@blogger.com (Vanamala Hebbar) — Sat, 07 Jan 2012 13:35:00 +0000

It is a southindian style of breadsticks which has a very distinct flavour. This is available in bakery’s in South India. I remember from my childhood days that we used to get this from a very well known bakery (Krishna bakery) in my hometown Mysore. Made this for my kids and since even I was having it after a long time. I loved it and it also brought back a lot of memories. Tried around 3 times intially and finally got it right. Very simple with not much stress to baking. Now I am hooked on this and want to bake more biscuits. This does not taste like the regular bread sticks but has a distinct flavour of Carom seeds / Ajwain and with a lovely aroma. Best to have this with coffee or soup.

Ingredients

White Bread flour / All Purpose flour - 2 cups , Plus extra for dusting
Salt - 1/4 tsp
Sugar, superfine - 2 tsp
Carom Seeds / Ajwain - 2 tsp
Active dry yeast - 1-1/2 tsp
Lukewarm water - 1 cup
Olive oil / Oil - 3 tbsp
Sesame Seeds, for coating (optional)

Method

Sift the flour and salt, sugar together into a bowl. Add ajwain / carom seeds. Stir in the yeast. Make a well int he center add the water and oil to the well and mix to form soft dough.
Turn out the dough onto a floured counter table and knead for 10mins. Put the dough in an oiled bowl cover a muslin cloth and let rise in a warm place for 1 hr until double size.
Turn out the dough again and knead lightly. Roll out a medium size sticks. Then brush with oil. Spread out on a large shallow tray. Roll each breadstick in the sesame seeds to coat.
Preheat the oven to 400F / 200C
Bake the bread sticks in the preheated oven for 10 min. Turn over and bake for an additional 5 mins till golden, Transfer to a wire rack and let cool.

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Chocolate Fudge Cake

noreply@blogger.com (Vanamala Hebbar) — Sun, 01 Jan 2012 13:23:00 +0000

"Chocolate, Chocolate, Full of Chocolate"!!. Posting a cake for the first time on my site. Made it for New Year.
2011 is an unforgettable year for us. A little boy came into our lives and my parents visited us & we had good time. My older son went to kindergarten. OMG He has become such a big boy now!!

Happy New Year 2012 to all my viewers, friends & fellow- bloggers.

Thank you so much for encouraging me and also for your wonderful comments

Ingredients

Butter(unsalted) - 3/4 cup, plus extra greasing
Superfine sugar - 1 cup
Evaporated Milk- 1 can (12 oz)
Corn syrup - 3 tbsp
Almond powder - 3 tbsp
All purpose flour / Self rising flour - 1 cup
Pinch of salt
Cocoa powder - 1/4 cup

Frosting Ingredients

8oz / 225 g semisweet chocolate pieces
1/4 cup sugar
1 cup butter
5 tbsp evaporated milk
1/2 tsp vanilla extract

Method

Grease round layer cake pans
To make the frosting , place the chocolate, sugar, butter and evaporated milk and vanilla extract in a heavy bottom pan heat gently stirring continuously, until melted. Pour into a bowl and let cool. Cover and place in the refrigerator for 1 hr or until spreadable.
Preheat the oven to 350F/180C. Place the butter and superfine sugar in a bowl and beat together until light and fluffy then add evaporated milk stir in the corn syrup and ground almonds. Sift the flour, salt and cocoa into a separate bowl, then fold into the cake batter. Add a little water, if necessary, to make a dropping consistency.
Spoon the cake batter into the prepared pans and bake in the preheated oven for 30-35 minutes, or until springy to the touch and a skewer / toothpick inserted in the center comes out clean.
Let stand in the pans for 5 min, then turn out onto wire racks to cool completely. When the cakes have cooled, Sandwich them together with half the frosting. Spread the remaining frosting over the top and sides of the cakes.

Note : Egg users added 3 eggs, beaten (according to book.)

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Mysore Bajji / Mysore Bonda

noreply@blogger.com (Vanamala Hebbar) — Sun, 18 Dec 2011 13:29:00 +0000

I would love to say Mysore is famous for quite a few dishes which are made all over the world and also in different states of India. I am very proud to say that i am a mysore girl and also my husband too. There are lots of dishes which use the name mysore in them like mysore masala dosa, mysore pak, mysore bonda etc., It really makes happy to see some other blogs/ websites mention these dishes. This bonda/bajji made in the road side cart and restaurant we used to have it. I remember this fondly from my school and college days. Simple to make... I love to make this and share this recipe with everyone...Nice to have it in chilli weather for hot fried snacks with some hot chutney. It is also known as Mangalore bajji (Goli bajji)

Ingredients

Maida / All purpose flour - 1/2 cup
Rice flour - 1/4 cup
Baking powder - 1/4 tsp
Jeera seeds - 1/2 tsp
Green chillies chopped - 1 (Medium hot)
Salt to taste
Buttermilk (aprox 1/2 cup)

Method

Mix maida, rice flour, baking powder in a bowl
Add jeera seeds, green chillies, salt and add buttermilk ( batter should not be too thick or thin consistency should be dosa / idli batter if not enough buttermilk you can add it little bit
Leave for 5 mins
Heat enough oil in a pan
Take a medium size spoon or hand use whatever you like , i use spoon to pour the batter into the oil
Take a spoon full of batter and slowly drop into the oil fry till golden brown color
Serve hot with coconut chutney

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Bendekai Morukolomb / Okra Stew

noreply@blogger.com (Vanamala Hebbar) — Mon, 12 Dec 2011 15:03:00 +0000

Bendakai more kolomb is a tamil (iyengar) word, in kannada it is called bendekai mosaru huli. This a type of yogurt stew. Very tasty and well suited with hot plain white rice. This is the one of my viewers request. This is a popular south Indian dish.

Ingredients

Bendekai / Okra (Ladies finger) - 2 cups (chopped)
Thair / Mosaru / Yogurt (Curds) - 1 cup
salt to taste
Tamarind juice - 1 tsp

Masala Ingredients

Coconut / Thenga / Kai thuri - 1/4 cup
Dalia / Kadle / Hurkadle - 3 tsp
Green chilies / Hasar malaka / Hasaru mensinakai - 3 (medium hot)
Coriander leaves / Kothambri soppu - 4 tbspn
Mustard seeds / Kadag / Sasive - 1/2 tsp
Turmeric powder / Manje pudi / Harshina - 1/4 tsp
Water to grind - (aprox 1/4 cup)

Tempering :

oil - 2 tsp
Mustard seeds- 1/2 tsp
Red chillies - 2
Hing - 1/2 tsp

Method :

Grind the masala ingredients and keep aside
Wash and pat dry okra / bendekai and chop
Heat 1 tsp oil and fry the okra till cooked then
Add 1/2 cup and tamarind juice cook the bendekai / okra
Add masala paste add salt bring to boil for 2-3 mins
Heat oil add mustard seeds allow to splutter and hing, chillies pour into morukolomb
Cool down and add curds / yogurt ((Home made Mosaru / Moru (yogurt / curds) is used in this gravy.)
Serve with plain rice

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Spinach Raita / Paalak Thair Pachadi

noreply@blogger.com (Vanamala Hebbar) — Thu, 08 Dec 2011 14:13:00 +0000

The almost similar as the other raita recipes but with palak. Just an attempt to use healthy veggies everyday in my cooking.

Ingredients

Palak leaves - 1 cup
Thair / Yogurt / Curds - 1-1/2 cups
Coconut / Thenga - 2 tsp
Salt to taste

Tempering

Mustard seeds - 1/2 tsp
Channa dal - 1 tsp
Hing - A pinch
Red chillies - 2

Method

Chop and wash the palak and cook it using little bit of water. Drain out the water
Add curds , salt , coconut mix well
Heat pan add oil and add mustard seeds, channa dal and chillies and hing allow tosplutter and dal turns brown and pour into the pachadi
Serve with rice

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Uttapam

noreply@blogger.com (Vanamala Hebbar) — Mon, 28 Nov 2011 16:38:00 +0000

Uttapam is a South Indian breakfast dish. A type of dosa. This is a dosa topped with fried onion, carrots and coriander leaves / cilantro (& chilli as per taste). This is made with the Dosa Batter (normally using the set dosa batter). Some people do make it using Idli Batter too. This goes well with coconut chutney or red chilli chutney.

Ingredients for Dosa batter ( same ingredients used for Set Dosa )

Dosa rice or Basmati rice / Akki - 3 cups
Parboiled rice / Kusubalaki - 1 cup
Poha (beaten rice) / Avalaki - 1/2 cup
Urad dal (Blackgram) / Udhina bele - 1/2 cup
Puffed rice / Kadle puri - 1/2 cup
Salt ( acc to taste)

Ingredients for topping

Grated carrots
Chopped onions
Chopped coriander leaves
Chopped green chillies (optional)
Chopped tomatoes (optional)

Method

Wash and soak the batter ingredients for 5 hrs then drain out the water
Grind into a smooth batter using water
Add salt to taste
Close the lid and leave for fermentation to 10hrs

Method for Uttapam

Heat the Tava / Flat pan grease the 1/2 tsp oil
Add chopped veggies and pour the laddle full of batter on top the veggies
Add oil on the edges
Leave for few mins until golden color
Turn over the uttapam
Then serve hot with chutney

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Chayote Squash Raita / Seemebadanekai Thair Pachadi

noreply@blogger.com (Vanamala Hebbar) — Tue, 22 Nov 2011 15:25:00 +0000

Few of my viewers had mailed me asking me to put up some raitas. It was a long time on my to-do list to post it but i never took the pictures and posted. These recipes i make almost every week along with rasam. Simple recipe anyone can make. This goes well with any rice dish or even plain hot rice. "Thair" is a tamil word.

Ingredients

Chayote Sqyash / Seemebadnekai - 1
Yogurt / Curds / Thair - 1-1/2 cup
Salt to taste
Cocount / Thenga , grated - 2 tsp
Coriander leaves / Kothambri soppu , Chopped - 2 tsp
Green chillies / Malaka, chopped - 1

Tempering

Mustard seeds / Kadag - 1/2 tsp
Oil / Aanne - 1 tsp
Channa dal / kadal parppu - 1 tsp
Asafoetida / Perugaayam - a pinch

Method

Wash and peel the squash and remove seed
Pressure cook the squash and mash them
Add curds / yogurt , salt , and coconut
For tempering : Add oil in a pan and mustard seed allow to splutter
Add hing , channa dal fry then
Pour into squash bowl mix well add coriander leaves
Serve

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Vanilla Cupcakes With Chocolate Frosting

noreply@blogger.com (Vanamala Hebbar) — Mon, 14 Nov 2011 17:16:00 +0000

I was just wanted to try cupcakes from a long time and I finally made it. I used to make cake but i haven’t posted any cakes / cupcakes. Long time back I had bought a book called "Taste of Home Cake Mix Creations". This is the one book i feel easy and makes me happy to take tips from. Everyone can make from this book without being an expert in baking. I have used the cake mix flour which is available in grocery stores. Made cupcakes on my hubby's b'day, came out awesome. I used betty croker cake mix and made a frosting at home and decoration is by my son. Actually eggs are used extensively in making of cakes / cupcakes but these cupcakes are without egg. I have used Baking soda instead.

Note: Egg Substitutes : Ener-G, Banana, Baking Soda, Buttermilk

Ingredients

Package Yellow Cake Mix - 2 cups
Baking Soda - 1 tsp
Vanilla Extract - 1/4 tsp
Chocolate Frosting

Ingredients for Frosting :

Cream - 8 ounces
Butter - 1/4 cup
Sugar confectioner - 2 cup
Chocolate chips / Baking cocoa- 1 cup

Method

Prepare cake/cupcakes batter according to package directions.
Fill the cupcake paper two-thirds full.
Bake at 350F for 20 minutes and check the cake using toothpick comes out clean
Cool completely and spread frosting

For Frosting :

In a pan add butter, cream stir and add chocolate chips cook until chocolate is melted
Then gradually add sugar stir well until smooth and keep aside

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Palak Pulao / Spinach Rice # 3

noreply@blogger.com (Vanamala Hebbar) — Wed, 26 Oct 2011 16:15:00 +0000

This is one healthy dish. I have already posted 2 different types of palak rice. Everybody wondering posting only palak rice but this recipe is delicious i am sure.

Ingredients

Palak soppu/ Spinach Leaves- 2cups
Buttani / Green Peas - 1/4 cup (optional)
Malaka / Green chillies - 3
Coconut, grated- 1/4 cup
Chakke / Cinnamon - 2 small pieces
Lavanga / Clove - 2
Cheera / Cumin seeds - 1/2 tsp
Molag / Blackpepper - 4
Kothambri soppu / Coriander leaves / Cilantro- 2 tsp
Basmati Rice - 2 cups
Cashews - 2 tsp
Salt to taste
Olive oil - 2 tbsn

Method

Chop and cook the palak and drained out the water
Boil the peas and rice and keep aside
In the mixer add coconut, 1 tsp chopped palak / spinach, jeera, cinnamon, blackpepper, chillies, coriander, clove grind into a smooth paste with little bit water
Take a large pan heat oil add jeera seeds - 1/2 tsp allow to splutter then add cashews fry till cashews turns golden color
Then add masala paste and remaining cooked palak and peas stir fry add salt switch off the flame
Add rice and mix well and serve with raita

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Channa Palak Sabzi

noreply@blogger.com (Vanamala Hebbar) — Wed, 19 Oct 2011 13:47:00 +0000

This is one is the healthiest sabzi’s. Easy to make recipe and very good as a side dish for chapati/roti.

Ingredients

Palak / Spinach - 3 cups
Onions - 1/4 cup, chopped
Channa / Chickpeas - 1/2 cup
Green chillies - 2
Garam masala - 2 tsp
Chilli powder - 1/2 tsp
Jeera powder - 1/2 tsp
Jeera seeds - 1/2 tsp
Oil - 2 tsbn
Salt to taste
Lemon juice

Method

Wash and chop the palak/spinach and cook the palak/spinach with little water
Soak the overnight channa/chickpeas and pressure cook the channa's / chickpeas (drain out the water)
Chop the onions finely and green chillies
Take a blender and blend the palak very coarsley
Take a pan add oil and add jeera seeds allow to splitter
Then add chopped onions and chillies, fry for few mins
Add channa and palak stirfry
Add salt and chili powder, garam masala, jeera powder and mix well
Add lemon juice and serve

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Goldfish Bread Pizza

noreply@blogger.com (Vanamala Hebbar) — Wed, 12 Oct 2011 16:16:00 +0000

This is one for the kids. My son is going to full time school nowadays and I am trying to find innovative things which look good and also taste good for him. We can have this anytime,..my son loved it.

I got this bread in the bread aisle in our local grocery store. Made this pizza and sent this in my son’s lunch box, he loved it

You can make sandwich too. The fish shape for the bread looks cute & appealing to the little ones. The one I bought it was of Pepperidge Farm brand. I am not sure if it is available in other brands.

Before Bake

Toppings : Cheese Pizza :

Ingredients

Pepperidge Goldfish White Bread packet
Shredded Mozzarella Cheese
Traditional Marinara Sauce

Method

Preheat the oven 350F
Grease the butter on a oven tray and place the bread pieces, split side up
Spread the sauce on each bread on top spread cheese
Bake for 10 mins until cheese melted

Toppings : Cheese and Spinach :

Ingredients

Pepperidge Goldfish White Bread packet
Shredded Mozzarella Cheese
Traditional Marinara Sauce
Spinach finely chopped 2 tsp
Onions - chopped
Olive oil - 1/2 tsp

Method

Heat olive oil in a small pan add onions and spinach fry for few mins and keep aside
Preheat the oven 350F
Grease the butter onto a oven tray and place the bread pieces, split side up
Spread the sauce on each bread on top spread cheese and spread cooked onions and spinach
Bake for 10 mins until cheese melted

Toppings : Onions and Greenpeppers :

Ingredients

Pepperidge Goldfish White Bread packet
Shredded Mozzarella Cheese
Traditional Marinara Sauce
Onions chopped
Green peppers finely chopped
Olive oil

Method

Heat olive oil in a small pan add onions and greenpeppers fry for few mins and keep aside
Preheat the oven 350F
Grease the butter on a oven tray and place the bread pieces, split side up
Spread the sauce on each bread on top spread cheese and spread cooked onions and green peppers
Bake for 10 mins until cheese melted

Serve hot with Ketchup

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Kadale kai Unde

noreply@blogger.com (Vanamala Hebbar) — Tue, 13 Sep 2011 13:35:00 +0000

It is peanut mixed with jaggery. It is also called Chikki. We make this for festivals if it is made flat it can become Chikki. Sort of easy to make and also healthy (no sugar) too.

Ingredients

Peanuts - 1 cup (roasted and peeled and crushed)
White sesame seeds - 2 tsp
Jaggery - 2 cup

Method

Roast the peanuts and crushed and keep aside
Take a pan add jaggery and bit of water bring into boil and make a thick syrup
Add the peanuts, sesame seeds and inot jaggery and make a small size balls or make a flat and cut into pieces both chikki and unde is ready. Store it in the box

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Thenkol

noreply@blogger.com (Vanamala Hebbar) — Fri, 02 Sep 2011 15:10:00 +0000

Thenkol is one of the iyengar salt savory no spicy at all. Made only during special occassions and festivals. Thenkol is best to have as a snack with coffee , and some of the iyengar's (our community) soak it in coffee too (especially my husband ), and also with payasam (kheer - sweet dish) . The base for this is the Thenkol maav (powder). Once this is correct everything falls into place. Earlier my grandmother used to do this at home itself. My mom says this is a very tedious process. It should be done in a very proper way, Blackgram soaked , dried and fried etc., I will head directly to list the ingredients and method.

Ingredients for flour

Rice - 2 cups
Black gram - 1 cup

Method for flour

Grind into nice flour

Method for Thenkol

Take a bowl add flour then add jeera seeds 2 tsp, butter 100 grms & salt to taste
Add water & knead the mix gently into a dough
Fill the medium size dough ball into a chakli / Thenkol press
Press the dough into a round shaped on a plastic sheet
Deep fry till golden color over low flame

Recipe Source : My Mom

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Kodu Bale # 2

noreply@blogger.com (Vanamala Hebbar) — Mon, 15 Aug 2011 15:27:00 +0000

Kodubale is another savoury dish which was made with my mom. She had another type and method to make this dish. I have already posted my version of this dish. The link for the same is Kodu Bale

I am now posting her version of making this savoury dish. Really i wouldnt want to compare both the different types but... i leave it to you all.

Ingredients

1 cup Rice flour / Akki hittu
1/2 cup Sojji rava / Chirotti rave
1/4 cup Hot oil / Bisi Yenne
1 tsp Red chilli powder / Mensinapudi
1 tsp Crushed curry leaves / Karibevu
A pinch of Asafoetida / Hingu
2 tsp White Sesame seeds / Yellu
Salt to taste

Method

Take a large bowl add Rice flour and chirotti rave
Add curry lvs, chilli power, sesame seeds salt, Asafoetida and hot oil
Mix and leave for 5 mins then sieve the dough well using a bit of water (should be thick dough)
Divide the small sized balls and gently roll them in the cutting board should be even size
Roll them atleast 3inch stright and slowly turn around & join the other side.
Rest the dough balls make the same way
Put in 4 to 5 Kodubale at a time in a hot oil & deep fry on medium flame till golden brown
Remove and drained in the paper towel and cool it and store it in an airtightbox

Recipe Source : My Mom

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Sajjapa

noreply@blogger.com (Vanamala Hebbar) — Mon, 01 Aug 2011 17:01:00 +0000

This sweet dish is made during festivals in karnataka and my mom, who is here with me now, made it and i helped her. In the process i also learned how to make it. I would say it is a bit difficult to make. Since this is a festive season till Diwali I thought to share this all with. We love this sweet in our family.

Ingredients for Purna

Rava (Upma Rava) / Rave - 100 grms
Coconut / Thenga - 1 cup, grated
Dry Coconut / Kobri - 1 cup
Jaggery / Vellu - 5 cup
Cardamom powder / Elaki pudi - 1 tsp
Poppy seeds / Gasagase - 1/2 tsp

Method for Purna which is the filling for the Sweet Dish

Take a large and thick pan.
Add 1/4 cup of water
Add Jaggery and let it boil well till it get sticky
Then add coconut and kobri (dry coconut)
Mix well upto 5 to 10 mix, constantly stiring
Add rava ( do not fry the rava) , elaki powder and khuskhus (gasagase / poppy seeds) and stir constantly on low flame for 5 mins. Switch off and cool.
This can be stored in a box and refrigerated for future use too.

Ingredients

Maida - 1/2 cup
Chiroti Rava / Sojji Rava - 1 cup
Oil - 2 tbspn

Method for the Sweet Dish

Take Maida and sieve well. With a little bit of water and make it into a dough Cover & keep it aside for couple of hours.
Make small size balls out of the dough
Grease the hands with oil and press the small dough balls to make it flat (same size as we make for puri's )
Add medium size purna / sweet filling (which was prepared earlier) in the middle of the flat pressed dough
Cover / Fold the edges so that the purna / filling is fully covered
Deep fry it in the oil till golden brown (on medium flame)

Recipe Source : My Mom

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Broccoli Stir Fry

noreply@blogger.com (Vanamala Hebbar) — Mon, 18 Jul 2011 15:58:00 +0000

This is simple recipe and tasty too everyone can do. Healthy and Tasty bowl of dish. We all know broccoli is good for health and also this dish includes potato, baby corn and paneer etc.,

Ingredients

Broccoli florets - 2 cups
Potatoes - 1/2 cup , cubes
Paneer - 1/2 cup, cubes
Baby corn - 1/4 cup, chopped
Tomato - 1/4 cup, chopped
Green chillies - 2
Onion - 1/2 cup, chopped
Jeera seeds - 1 tsp
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Oil (i used olive oil) - 2 tsp
lemon juice

Method

Boil broccoli, potato and baby corn, drain all the water
Take a large frying pan add olive oil and add jeera seeds allow to splutter
Add green chillies, onions fry for few min till onion turns color
Add tomato fry then add veggies
Sprinkle salt , jeera powder and coriander powder fry for few minutes
Sprinkle lemon juice and serve

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Missing in Action

noreply@blogger.com (Vanamala Hebbar) — Fri, 10 Jun 2011 12:20:00 +0000

Fellow Bloggers & Viewers,

I know i have been out of action for some time (actually a long time) now.

The reason for this being a new entrant in our life. We had a baby boy on 23rd May. We have named him Vihaan.

I will be busy but i am craving to be back doing what i love, cooking something new and sharing it with you all.

Thanks for all your wishes

Nellikai Oorga (Gooseberry Pickle)

noreply@blogger.com (Vanamala Hebbar) — Mon, 03 Jan 2011 17:17:00 +0000

Nellikai is nothing but Indian Gooseberry, In Hindi it is Amla. In Kannada & Tamil called Nelllikai. This fruit is sour and good for health and often used in Ayurvedic Medicines. In South India made they make tasty pickles using this. My mother makes Pickles, Raita, and Dry Powder using Gooseberries. There are 2 methods , One is traditional , tedious process which she makes normally. The other is a comparitively easy one. I will post both the recipes below.

Ingredients for Method 1

Tamarind (green pods, hasi hunsehanu) - 250 grms
Ginger ( hasi shunti) , chopped - 2 cups
Byadgi (red chillies, kempu mensinakai) - 100 grms
Sea salt to taste
Nellikai (Gooseberry) , chopped - 1 kg

Method 1 :

Tamarind (green pods) - Washed, All the seeds taken out and mashed using stone grinder. Again mashed till the tamarind juice come out and take out the juice
Next chop the nellikai / goosebury and mix with tamarind juice and chopped ginger ( hasi shunti). Add sea salt to taste and mix well
Fry byadgi chillies and make a nice powder.
Mix the powder with the tamarind juice blend for few seconds. Add this to the chopped Nellikai / Gooseberries & mix well. Close the lid (airtight) and keep it aside for 1 or 2 days.
Stir occassionaly once every day.
Now the tasty pickle is ready to eat. Transfer the required amount to a small pickle jar and refrigerate.

Ingredients for Method 2

Byadgi (kempu mensinakai, Red chillies) - 100 grms
Mustard seeds - 1/2 tsp
Nellikai (gooseberry) - 1 kg
Sea salt to taste

Method 2 :

Chop the nellikai / goosebury. Add sea salt to taste and mix well
Fry chillies and mustard seeds and make a nice powder
Add the powder to the chopped Nellikai / Gooseberries & mix well
Keep it aside @ room temperature for one or two days
Now the pickle is ready to eat. Transfer a small amount to a pickle jar and refrigerate

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Veggie Bombay Sandwich

noreply@blogger.com (Vanamala Hebbar) — Thu, 02 Dec 2010 17:17:00 +0000

Bombay Sandwich it is famous road side sandwich in mumbai. Reminds me of Mumbai, evertime i make this.. Easiest to make and tasty & healthy too becoz of the vegetables in it. Never got time to post this sandwich. I bet kids will love this for their lunch boxes.

Ingredients

White or Wheat Bread Slices
Potato boiled and slices
Cucumber slices
Tomato slices
Paneer slices (optional)
Amul cheese slices
Salt to taste
Green chilli chutney
Butter

Method

Take a bread slices for 2 people 6 slices and Toast the bread slices on one side (tava or toaster)
Apply butter little bit on both the sides
Then Apply chilli chutney on one side of the bread slice
Then keep amul cheese (i use amul cheese gives typical indian taste of sandwich, available in indian grocery store)
Then paneer slice ( becoz i like paneer)
Then keep all the veggies on top of it one by one keep each 2 slices of veggies and sprinkle salt
Then keep another bread slice on top of it and bake it in the sandwich maker or grilled just for few mins and cut into half and serve with ketchup.

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Panner Makhani

noreply@blogger.com (Vanamala Hebbar) — Mon, 15 Nov 2010 15:11:00 +0000

Paneer Makhani is a delicous dish. Paneer dipped into tomato masala gravy. Every time i used to have it in one of the indian restaurents near my house , i wanted to make it myself. So i tried it at home & it came out well. A nice side dish with roti/naan/paratha's

Ingredients

Paneer - 500 grms
Tomato puree (canned) - 1 cup
Milk Cream - 2 tbsn
Salt to taste
Kasoori Methi, crushed - 1/2 tsp
Chilli powder / Paprika - 1 tsp
Garam Masala - 1 tsp
Ginger + Garlic paste - 1 tsp
Oil ( i used olive oil)

Ingredients for masala

Green Cardamoms / Elaki - 2
Cloves / Lavanga - 3
Cinnamon / Chakke - 1 small piece

Method for masala paste

Roast the masala ingredients except ginger and garlic
Blend into a smooth powder

Method

Paneer cut into cubes and sprinkle oil into griddled and shallow fry and keep aside
Heat oil in a pan add tomato puree and masala powder cook for few minutes then
Add kasoori methi add ginger garlic paste again bring to boil and cook for few minutes
Add chilli powder and garam masala powder stir well then
Add salt and cream and paneer cubes stir for few minutes and garnish with coriander leaves
Serve hot with roti / naan / chapati

Tip : Tomato puree : Take large size of tomatoes and cut into pieces boil for few minutes using a little bit of water or you can cook it in the microwave. When the cooked tomatoes are cooled and blend into a smooth puree and strained.

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Badam / Almond Halwa

noreply@blogger.com (Vanamala Hebbar) — Mon, 01 Nov 2010 15:24:00 +0000

Badam halwa is one of the richest (both in terms of content & also the price) sweet that we used to get from the sweet shop. Hardly ever done at home in India. Mainly because of the cost involved. I prepared this for the navaratri festival. It is big process too, soak it and peel the skin etc..

Kannada Rajyotsava Shubhshayagalu.

Ingredients

Badam / Almonds - 1 cups
Milk - 1/3 cup
Sugar - 1/2 cup
Ghee / Clarified butter - 2 tsp
Saffron strands - a few

Method

Soaked badam / almonds overnight on hot water
Peel out the skin of the almonds
Take a mixer add almonds and milk blend into a smooth paste
Take a non stick pan add ghee
Add almond paste begin to cook on low flame
Stir continuously till turns golden color
Add sugar and stir till becomes thick
Add saffron strands ( soak it in warm milk)
Stir till done and serve hot

Tip : Serve with warm badam halwa with vanilla icecream.

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