Malas-Kitchen

Tulasi Kashayam | Tulasi Kashaya (Herbal Concoction)

noreply@blogger.com (Vanamala Hebbar) — Mon, 17 Nov 2025 14:56:00 +0000

This is a ayurvedic drink. This Kashaya / Kashayam is various types of Ayurvedic home remedy medicine freshly homemade. I usually makes this for winter season. This Kashaya made out of fresh holy basil/tulasi and other herbs and spices. It helps and relieves common cold, cough, headache, indigestion and minor inflammation.

Other ayurveda homemade recipes :

Kashayam

Cheera Leyam

Ingredients

Tulasi leaves / Holi basil - 1 cup
Black pepper corns - 1 tsp
Turmeric powder - 1 tsp
Clove spice - 5 no
Ginger - 2 tbsp chopped
Lime juice - 1 tbsp
Water - 2 cups

Preparation

Rinse leaves in the tap water
boil 2 cup of water in a pan
Add leaves and other ingredients except lime juice.
Boil on low flame for about 8-10 mins. It blends all the flavors and make a concoction.
Turn off the heat.
Once it is cool down filter it and transfer into a big jar. Do not discard residue. Can also be taken just like that with hot water.
Whenever needed warm and drink.

Antina Unde । ಅಂಟಿನ ಉಂಡೆ

noreply@blogger.com (Vanamala Hebbar) — Sun, 02 Mar 2025 01:26:00 +0000

This is an authentic Kannada recipe for one of the healthiest ladoos (unde). We made this for new mothers and growing children to help them regain strength and nutrition. However, people of all ages can enjoy it for its fiber, iron, and other health benefits.

Recipe video reel link available at malas.kitchen Instagram account.

Ingredients

Yield : 22 unde

Badami / Almonds - 1 cup
Godambi / Cashews - 1/2 cup
Akrodu / Walnut - 1/2 cup
Pistachios (pitted) - 1/4 cup
Vanadrakshi / Sweet Raisins - 1/2 cup
Shunti pudi / Ginger power - 1 tbsp
Vanakobri - Dry shredded coconut - 1/2 cup
karjura / Dry Dates (pitted) - 1/2 cup
Bella / Jaggery - 1 cup + 2 tbsp water
Antu / Edible gum - 3 tbsp
Thuppa / Ghee - 1/4 cup + 2 tbsp

Preparation

Dry roast lightly almond, cashews, pistachios, raisins and coconut together, walnut, karjura
In a food processor add roased almonds, cashews, walnut, pisa & Karjura coarse them. Using pulse function.
Transfer coarsed nuts to the large bowl
Add shunti pudi. coconut and raisins mix well
In a same pan add ghee then edible gum. Fry until it pops up and crushed them. (I have used food processor.)
Add into the bowl mix well.
Heat another 2 tbsp of ghee pour into the bowl.
Heat same pan add water and jaggery bring to boil stirring continuously until become thick frost. (for testing jaggery syrup: a cup of water drop the syrup and it quickly solidify into a hard ball)
Pour the jaggery syrup into the bowl. Mix well in a large spoon and make into lemon size balls/ ladoo shape.
Once cooled completely, store them in an air tight container and relish them

PS: In my recipe, I omitted karjura/dates because I don't particularly enjoy them. You can also customize it by adding different types of nuts.

Avalakki Mixture

noreply@blogger.com (Vanamala Hebbar) — Sun, 07 Apr 2024 22:55:00 +0000

This is very traditional South Indian. Everyday snack with evening coffee/tea. Simple recipe posted the reel in my Instagram handle do check it out.

In India there are varieties of Poha/flattened rice. This type of poha/avalakki we call it as paper avalakki in kannada. Simple recipe very cripsy ones. Paper avalakki mixed with tempering & lightly tossed with minimal spice. Can be stored it in a box for months.

Prep Time : 5 Mins

Cook Time : 10 Mins

Ingredients

Flattened rice / Paper Avalakki - 4 cups
Oil / Yenne - 1 tbsp
Dry Coconut pieces / Kobri churu- 1/4 cup
Peanuts / Kadalekai - 1/4 cup
Roasted Gram / Hurkadale - 2 tbsp
Cashew / Godambi churu - 2 tbsp (optional, i have used in this recipe)
Curry leaves / Karibehvu yelle - 10 no
Asafoetida / Hing - 1/2 tsp
Salt to taste
Red chilli powder / Mensina pudi - 1/2 tsp
Turmeric / Harishina pudi - a pinch
Sugar - 1/2 tsp
Mustard seeds / Sasive - 1/2 tsp

Ragi Chakli | Finger Millet chakli

noreply@blogger.com (Vanamala Hebbar) — Mon, 01 Apr 2024 22:23:00 +0000

Savory snack from India. Super tasty and healthy snack.

Chakli is a spiral shape & deep fried.

Prep time : 10 mins

Cook time : 3-45 mins

Ingredients

Ragi Flour - 1 cup
Rice Flour - 2 cup
Urad Flour - 1 cup
Hing
White sesame seeds - 3 tbsp
Salt to taste
Unsalted Butter - 4 tbsp
Water to knead the dough

Preparation

Mix all the ingredients to the bowl
Mix with water. While mixing adding water little by little. Make a thick dough just like chapthi dough
Fill the medium size dough ball into chakli press
Press the dough into spiral in a plastic sheet with greased oil
Deep fry till cook over low flame

Vazhaipoo Vadai

noreply@blogger.com (Vanamala Hebbar) — Thu, 28 Dec 2023 19:06:00 +0000

This is a unique tamil recipe Vazhaipoo Vadai or banana flower. Vazhaipoo is delicious and healthy and also makes various recipes.

The main part of this vadai is clean the vazhaipoo/flower and apart from the flower it takes 30 mins.

Ingredients

Vazhaipoo - 1 no
Chana Dal / Kadleparppu - 2 cups
Red chillies - 2 or 3 (adjust to the taste)
Curry leaves
Coriander leaves
Green chillies - 1 or 4
Red onion (Optional)
Salt

Preparation

Rinse and soak dal/parppu for 4 hours
I used food processor for grinding all ingredients
Blend all (I skipped onion) coarsely. Transfer into a bowl
Add finely chopped vazhaipoo
Mix well and make a vadai shape and deep fry

Preparation for flower/vazhaipoo

Remove the outer petal and bunch of florets inside.
Take the florets and remove the stamen and small cover along with it.
Finely chop the florets after removing the stamen and white cover and discard the bottom portion. Keep the flower florets in the water to prevent discoloration.

Homemade Paneer

noreply@blogger.com (Vanamala Hebbar) — Fri, 28 Apr 2023 16:43:00 +0000

Homemade Paneer. It is simple and easy recipe. Sometimes I make homemade freshly. This time i took time to take pictures. follow the recipe :

Prep Time : 1 hour

Cook Time : 10 Mins

Ingredients

Milk - 1 & 1/2 ltr
Lime juice - 2 tbsp
Cheese cloth / Muslin cloth
Plain water

Preparation

Take a heavy bottom pan add milk. Boil
Turn off add lime juice mix and it starts curdle
Strain paneer in the cheese cloth then immediately rinse with water and squeeze water gently
After that take place a heavy weight object to the paneer cloth. Wait for 4-5 hrs to set the paneer

Avarekalu Spicy Mixture

noreply@blogger.com (Vanamala Hebbar) — Thu, 23 Feb 2023 01:03:00 +0000

Mysuru specialty tea/coffee time spicy mixture. Made out of Avarekai | Avarekalu | Hyacinth Bean | Flat Beans. This is only available during winter season. Prepare this and keep it for months.

Prep Time : 1 day

Cook Time : 30 Mins

Ingredients

Avarekalu - 4 cups (Surti Lilva, Flat Beans)
Kobri churu / Dry coconut pieces - 1/2 cup
Kadlekai / Peanuts - 1/2 cup
Mensina pudi / Chilli powder - 2 tbsp
Salt to taste
Karibehuvu / Curry leaves - few
Hing / Asafoetida - 1/4 tsp
Oil (to deep fry)

Preparation

Peel the avarekai and collect 4 cups avarekalu.
Soak them into water for overnight.
After 5 hours, Remove the outer skin by pressing between your thumb finger(we call it as hitikidh)
Dry them in big towel
Heat oil in a pan
Slowly add avarekalu. Fry till fried on medium flame
Then deep fry kadlekai, curry leaves & kobri
Transfer into a big bowl.
Sprinkle salt, chilli powder, hing, fried curry leaves. Mix well
Once come down room temperature and have it with tea/coffee time. Store it in airtight jars

Iyengar Vangi Baath

noreply@blogger.com (Vanamala Hebbar) — Mon, 13 Feb 2023 01:42:00 +0000

Vangibaath is basically a rice dish in Mysuru, Karnataka. Actually made out of Brinjal/eggplant (Green Karthirikayi / Badnekayi). I was surprised I got green eggplant in our nearest Indian market and I had bought lot of tender badnekayi. Made out of our Sunday brunch from our Iyengar dish.

Prep Time : 20 Mins

Cook Time : 20 Mins

Yield - 4 ppl

Ingredients

Green Brinjal / Karthirikayi / Badnekayi - 12
Yengai powder - 4 tbsp
Oil - 1/4 Cup
White Rice - 2 cups (Cooked)
Asafoetida/Perungayam - 1/4 tsp
Karvappale / Curry leaves - 2 stalk
Kobri / Dry coconut grated - 2 tbsp
Tamarind paste / Puli Rasu - 2 tbsp(adjust as per your sour taste)
Jaggery / Vellu - 1 tsp, grated
Salt to taste
Groundnuts / Kadlekayi - 2 tbsp
Mustard seeds / Kadag - 1/2 tsp
Lime juice /

Instructions

Cook white rice in the pressure cooker. (Use any kind of rice like sona masoori or basmati)
Cut karthirikayi/brinjal make into 3 parts and then into length wise into 4 pieces. Place the cut pieces into bowl of water to avoid oxidation(dark color)
Take a heavy bottom wide pan. Add oil
Heat oil in a low flame add kadag allow to splutter. Add perungayam
Add fresh karvappale
Drain water and add karthirikayi into oil slowly
Stir fry for few mins cook under low flame cover the lid for few mins
After few mins stir fry sprinkle water and cover the lid and cook. Repeat the same process 2 more times cook until tender
Add puli/tamarind then add velly/jaggery. Sauté
Add yengai pudi 4 tbsp heaped & salt mix the vangi.
Add cooked rice mix the vangi and rice together
Add dry coconut and lime juice
Adjust the salt
Take a small pan add a table spoon of oil, the add groundnuts/kadlekayi fry till golden and pour into vangibaath
Mix well vangi baath rice
Serve hot with curds/yogurt

Note : Kadlekayi/groundnuts can be added lastly. Because it will be crunchy. My amma make this way.

Parppu Kattu | Yellow Lentils Curry

noreply@blogger.com (Vanamala Hebbar) — Mon, 08 Aug 2022 22:11:00 +0000

Parppu Kattu is a quick and simple recipe just using yellow dal. I often make this. This can also make this the one sick very good for health. parppu kattu recipe is not thick should be light watery consistency.

Prep Time : 10 Mins

Cook Time : 5 mins

Yield - 4 people

Ingredients

Yellow lentils / Toor Dal / Thovar parppu - 1 cup
Oil - 2 tbsp
Jeera - 1 tbsp
Green chillies - 2
Curry leaves -few /1 stalk
Coriander leaves - 2 tbsp, chopped
Ginger grated - 1/2 tsp
Salt to taste
Turmeric powder - a pinch
Asafoetida / Hing - 1/2 tsp
Lemon juice - 1 tsp
Oil - 2 tbsp
Water - 2 cups (adjust as per consistency)

Instructions:

Rinse parpp add water 2 cups. Place it in the pressure cooker. Wait until 3 whistle. Turn off the stove let it cool
Take a wide pan add 2 tbsp. oil. Then add jeera allow to splutter
Add chilies, curry leaves, ginger stir fry
Add turmeric, hing
Add cooked parpp into the pan sauté for 2 mins. Add water cook on a low flame for 2 mins
Add salt. Garnish coriander and finally squeeze lemon juice
Serve hot white rice with ghee

Almond Milk | Badam ka Dhoodh | Badam Pal

noreply@blogger.com (Vanamala Hebbar) — Tue, 05 Jul 2022 13:05:00 +0000

Today's recipe is a rich and refreshing badam milk with a beautiful aroma. This is a very popular Indian milk made out of fresh badam / almond paste with whole milk.

This is my usual recipe during the hot summer. Sometimes I use both types of almond milk. The almond milk with almond homemade powder is already posted. This is the 2nd method using almond paste.

This almond milk is always served during festivals or any special functions at my home (my mom & my MIL). Can also be served with hot or cold. It is one of my favorite drinks.

Follow recipe below :

Yield	4 people
Preparation Time	10 Mins
Cook Time	25 Mins

Ingredients

Almonds / Badam - 20 to 25 pieces
Saffron / Kesari - few strands ( soaked into warm water)
Cardamom powder / Yleaki pudi - 1/2 tsp
Whole milk / Full fat milk - 1 ltr
Sugar - 6-8 tblspn (adjust as per taste)
Blanched chopped almonds & Pistachios for garnishing

Instructions

Soak the almonds/badam in the hot water for 10 mins
Remove the skin from each almond
Blend into a smooth paste with less than 1/4 cup of hot water
In a thick bottom sauce pan boil milk on a simmer
Stirring frequently cook the milk on a low heat for about 20 mins. Scrape out all the side edges frequently. Then Add gently almond paste stirring continuously. Cook on a low heat for about 10 mins.
Add sugar stirring continuously
Add cardamom powder & Add saffron milk . Stir
Remove from the heat and let it cool to room temperature
If you are serving hot serve hot or warm with top of garnishing nuts and serve
or if you are serving chilled. let it cool and transfer into glass jar and refrigerate for 5-6 hours and serve chill with garnishing nuts.
Store refrigerate for about 3-4 days.

Tomato Jam

noreply@blogger.com (Vanamala Hebbar) — Fri, 01 Jul 2022 15:10:00 +0000

I have nostalgia when I'm preparing this recipe. My Amma used to make tomato jam during the tomato season. My sister and I loved it and we used to have it everyday for breakfast from dosa to bread. One morning I was looking at my Amma's list of recipes and realized that I missed eating tomato jam. In my recipe, I have used brown sugar instead of white sugar. The color varies lightly but the taste will be the same.

Ingredients

Ripe vine Tomatoes - 1 dozen
Brown sugar or White sugar - 1 cup (adjust as per taste)
Ghee / Clarified butter - 1 tbsp

Instructions

Coarsely chopped the tomatoes( I have used food chopper )
In a big bottom pan add coarsely chopped tomatoes cook on a low flame. Stirring often
Once lightly cooked add sugar. Stirring occasionally. Until mixture has consistency of jam.
Lastly add table spoon of ghee and stir. Turn off the flame and then cool transfer into glass jar refrigerate.
Tomato jam is ready to use.

Mango Mastani

noreply@blogger.com (Vanamala Hebbar) — Tue, 14 Jun 2022 13:23:00 +0000

Mango Mastani easy dessert. This is very popular dessert in Pune (Maharashtra State). Mango milkshake mixed with vanilla ice cream, on top of nuts, tutti frutti and cherry. Yum absolutely delicious. I had it this long time back when i was in Mumbai. Reminds me on those days used to have a lots of street food and desserts 😔

Ingredients

Mango milkshake - 4 cups , Chilled
Chopped nuts - Almonds, Pistachios
Tutti Frutti - Candy
Cherries(Maraschino Cherry)
Vanilla ice cream

Instructions

Take a large glass pour mango milkshake 3/4 of the cup
On top of vanilla ice cream 1 scoop
Sprinkle chopped nuts & tutti frutti
Garnish with cheery
Serve Mango Mastani

Mango Juice

noreply@blogger.com (Vanamala Hebbar) — Wed, 08 Jun 2022 16:02:00 +0000

Mango juice home made used Alphonso Mangoes. As I mentioned in my Instagram post mango recipe is mandatory in my kitchen. Made fresh tropical mango juice tastes like Frooti. Refrigerate upto 2 weeks. This week I made two recipes the other one is Mango Mastani. Absolutely delicious recipes.

Ingredients

Ripe Sweet Mangoes - 3 cups
Green sour Mangoes - 1 cup
Sugar - 1 cup (adjust as per taste)

Instructions

Rinse the mangoes and remove outer skin and take out all fruits.
Rinse and remove seed and skin. Finely chopped or grated green mangoes
Heat 2 cups of water add both the mangoes cook on a low flame until green mangoes becomes soft. Add sugar and stir again cook for few mins
Remove and keep aside for cool down
In a juicer or blender mix. Blend into smooth puree
Strain the juice if it is too thick then if required add 1 or 2 cups of hot water mix. (Should be juice consistency)
Transfer into a jar and refrigerate and serve.

Molake Kalu Sambar | Mixed Sprouts Sambar

noreply@blogger.com (Vanamala Hebbar) — Thu, 02 Jun 2022 21:41:00 +0000

Karnataka special wholesome protein mixed sprouts sambar. Deliciously healthy sambar made with whole green moong, black channa, horse gram & double beans. This sambar makes two verities one is with or without grinding masala. Best to have with steamed white hot rice along with ghee. Also side dish for Ragi Mudde.

Prep Time for Mixed sprouts : 2 days

Cook Time for Sambar : 15 Mins

Ingredients

Mixed Sprouts - 2 cups (Whole Moong, Black Channa, Horse Gram , Double Beans)
Yellow Lentils / Toor Dal - 1 cup
Tamarind juice - 2 tbsp or Tamarind Paste concentrated - 3/4 tsp
Jaggery - A small piece
Salt to taste
Rasam Powder - 2 tbsp

Ingredients for Masala

Thengina kayi / Fresh coconut - 1/4 cup
Kadle Bele / Chana Dal - 2 tbsp grms
Dhania / Coriander Seeds - 1/2 tsp
Bhaydgi Mensinakai / Red Chillies - 4 (adjust as per taste)
Chekke / Cinnamon - 2 pieces ( small)
Lavanga / Cloves - 2

Tempering Ingredients

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Asafoetida / Hing - 1/4 tsp
Curry leaves - few

Instructions for Sambar powder

Heat pan add masala ingredients roast them in a low flame
Add roasted ingredients to the mixer and make a fine powder, add coconut with little water and make a fine puree. Keep aside

Instructions for Sambar

In a steel bowl add dal with 2 cups of water and pinch of turmeric. pressure cook for cook for 4 whistles.
In the same pressure cooker take a steel bowl add sprouts with little water cook it for 2 whistles.
Then in a small bowl make tamarind juice. Take lemon size tamarind ball and soaked it in the hot water and squeeze juice out of it and keep aside
Take a heavy bottom big pan. Boil 1/2 cup water add tamarind juice, salt and jaggery. Stir
Add rasam powder stir the mixture
Then add cooked dal and sprouts stir the sambar well. Check the taste then adjust the tamarind juice jaggery and salt (if required)
Boil the sambar for 1 mins. Turn off the flame
Prepare tempering : Heat oil in a tempering pan add mustard seeds then add hing along with curry leaves. Pour into sambar
Sambar is ready. Serve with hot rice or ragi mudde

Notes :

Can also be added potatoes or brinjal / eggplant / Badnekayi.
Check the consistency. If it is too thick add hot water very little.
Easy tip is prepare sambar powder. Just in a mixer jar add 2-3 tbsp of sambar powder and coconut and make into a fine puree.

Iyengar Sambar | Nalgari | Nalgum Powder Recipe link : Click Sambar Powder

Beetroot Palya | Dry Curry

noreply@blogger.com (Vanamala Hebbar) — Thu, 05 May 2022 20:40:00 +0000

Today made a very simple dish called Beetroot 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. Beetroot is good for health Perfect for weekday meals.

Ingredients

Beetroot - 4 medium size
Salt to taste
Fresh grated coconut - 2 tbsp.

Tempering

Oil - 2 tbsp
Mustard seeds / Sasive - 1 tsp
Split chickpea / Kadalebele - 1 tsp
Curry leaves - few
Asafoetida / Hing - a pinch
Red chillies - 1 or 2

Instructions

Wash thoroughly and remove skin and trim two side. Finely Chop or cut into julienne.
Two types of cook can be made : 1. Cook directly : In a pan add 1 cup of water and beetroot cook until tender in a medium heat stir occasional 2. Pressure cooker cook : In a bowl add beetroot(do not add water) place it in the cooker cook until 2 whistle is enough.
Drain the cooked beetroot water. (do not discard cooked water drink it just like that it is very tasty-Do not waste)
Take a large pan / kadai
Heat oil in a medium flame , add mustard seeds, add split chickpea, hing, red chiilies and curry leaves, stir fry
Add beetroot sauté stirfry
Add salt and coconut. Stir and remove from the flame
Serve hot.

Iced Coffee

noreply@blogger.com (Vanamala Hebbar) — Sat, 30 Apr 2022 19:43:00 +0000

Iced coffee the perfect for hot summer season. Personally I don't like cold coffee. But made for my family. It requires just homemade ingredients. Very simple and easy recipe. Do try it!

Ingredients

Hot Coffee Decoction - 1 cup
Sugar - 1 tsp (Adjust as per taste)
Half and Half milk - 1/2 cup
Ice cubes

Instructions

Brew coffee (Here I have used Bru instant coffee decoction) mixed with sugar
Place coffee decoction in the fridge to allow chill.
In a large glass fill crushed ice cubes
Pour coffee decoction and few tbsp. of milk. Serve chill

Notes : can used any kind milk and any kind of sweetener, sugar or use any flavors. Adapt to your taste.

Spicy Cucumber Slices

noreply@blogger.com (Vanamala Hebbar) — Fri, 25 Mar 2022 21:59:00 +0000

In my city Mysore's famous churmuri gadi, Sautekayi slices. I used to have it lot when I was young. The gadiwala makes amazing sautekayi/cucumber slices on top that sprinkle salt+chilli powder, lime juice and dash of kadlepuri/puffed rice and congress kadlekai. This was an amazing evening snacks also we used to have it school recess break.

Ingredients

Indian Cucumber / Sautekayi - 2
Salt + Chilli power
Lemon juice
Coriander leaves
Puffed rice / Kadlepuri - 1/2 cup
Congress kadlekayi - 5 tbsp

Method

Remove skin and slice the cucumber lengthwise. I have used mandoline
Arrange the slices in a large plate
Sprinkle salt and chilli powder
Sprinkle lemon juice
Sprinkle kadlepuri / puffed rice
Sprinkle congress kadlekayi (spicy peanuts : Link attached)
Serve immediately

Thandai

noreply@blogger.com (Vanamala Hebbar) — Fri, 18 Mar 2022 11:44:00 +0000

Thandai is a North Indian drink. Specially prepared in Holi festive. This recipe made with mixture of nuts like almonds, cashews, pistachios, fennel seeds, poppy seeds, cardamom, peppercorns, melon seeds and few rose petals.

*This is a non-Iyengar recipe.

Ingredients for Thandai Powder

Almonds / Badam - 1/2 cup
Cashews / Kaju - 1/2 cup
Pistachios / Pista - 1/2 cup
Melon seeds / magaz 0- 1/2 cup
Black Peppercorns / Kalimirch - 10 no
Poppyseeds / Khaskhas - 2 tsp
Cardamom / ilaayachi pods - 4 tsp

Ingredients for Thandai Milk

Saffron milk - 2 tbsp
Rose water - 1 tsp (optional) i have not used here
Whole milk / Doodh - 1/2 ltr
Sugar/ Sakkar - 5 tbsp (adjust as per taste)

Method for Powder

Mix all powder ingredients and make a powder. Add 2 tbsp sugar into mixer (it gives nice texture)
Store into glass jar and refrigerate up to 3 months

Method for Thandai Milk

Boil milk on a low flame
Add Saffron milk stir
Add Thandai powder Stir
Add sugar. Boil until sugar dissolve
Turn off the flame let it cool completely
Refrigerate after cool down
Strain the milk and serve cold Thandai

Ottu Shavige | Idiyappam

noreply@blogger.com (Vanamala Hebbar) — Thu, 03 Mar 2022 22:45:00 +0000

Ottu Shavige or Idiyappam is a traditional breakfast/tiffin recipe from the states of Karnataka, Tamil Nadu, Kerala. This is basically a simple steamed rice noodles and best eaten with any gravy. Today I made Salna for this recipe. Idiyappam/Ottu Shavige recipe also made of Ragi flour(Finger Millet Flour).

Ottu Shavige / Idiyappam makes chakli presser using thenkol (small) hole plate. For steaming I have used idli stand or banana leaves or tatte idli stand or bamboo plates. Enjoy the delicious meal.

*This is a non-Iyengar recipe.

Ingredients

Rice flour / Akki hittu - 1 cup
Water - 1/3 cup
Salt to taste
Oil - 1 tbsp

Method

Boil water in a wide pan. Add oil and salt. Turn off the flame
Add rice flour mix well with the spatula or balloon whisk
Transfer into a large bowl.
Grease your hand with oil and knead the dough to get into a soft non sticky dough. Close the lid
boil water in the pressure cooker. Grease Idli plates with oil and make them ready
Grease the chakli presser with oil and make small portion of rice dough add into chakli presser
Press thin layers do not overcrowd the shavige/idiyappam. Place a idli plate into steamer or pressure cooker. Close the lid and let it steam cook for 3 mins.
Remove and wait for few mins and touch it should be soft and non sticky.
Serve hot with any gravies along with neer mosru or warm milk etc.,
Repeat the same process to finish the dough.

Note :

Make sure dough is not dry. If you feel dry sprinkle hot water and knead the dough and close tightly

Kadhi Pakora

noreply@blogger.com (Vanamala Hebbar) — Tue, 15 Feb 2022 14:39:00 +0000

Today i made North Indian Kadhi Pakora curry. This is basically onion pakora/fritters dunked in dahi/yogurt gravy. Different varieties of pakora used in this gravy like methi/fenugreek leaves or palak /spinach leaves or onion also can be used left over pakora. The only thing to do is prepare the gravy and dunked into gravy. In each state in India has its own version of Kadhi, and each one is unique and different flavor and consistency.

*This is a non-Iyengar recipe.

Ingredients for Kadhi

Yogurt/Curds/Mosaru - 1 cup
Gramflour/Besan/Kadlehittu - 1/2 cup
Redchilli powder/Lalmirchipowder/Mensinapudi - 2 tbsp (adjust as per taste)
Salt to taste
Ginger + Garlic Paste - 1 tbsp
Red onions/Eerulli - 1 cup (sliced)
Turmeric/Arishina pudi - 1/2 tsp
Oil/ Yenne - 2 tbsp
Fenugreek seeds/Methi / Menthya seeds - 1/2 tsp
Cumin/Jeera seeds - 1/2 tsp
Red chillies / Byadgi chillies - 2
Coriander/Dhanya seeds - 1 tsp (crushed)

Method for Pakora

Link : Onion Pakoda

Ingredients for Tadka(Tempering)

Oil / Ghee - 1 tsp
Red chillies - 1
Red chilli powder - 1/4 tsp
Hing - 1/2 tsp
Curry leaves - few (optional)

Method for Kadhi

In a large bowl mix yogurt, besan, ginger+garlic paste,turmeric, red chilli powder give it a good stir. Add 1/2 cup water into it and mix again
In a large pan add oil, then add jeera, methi, dhanya and red chillies saute for few mins
Add onions saute for few mins until translucent.
Add dahi mixture slowly stir the kadhi constantly. Add 1/2 cup water cook the kadhi on a low flame for few mins. Then turn off of the flame
Add small kadai for tempering. Add oil, red chillies, hing, curry leaves(optional), red chilli powder for color
Pour into kadhi and give it a good mix
Add pakora's before serving.
Serve hot with chapati's, rice etc

Badam Puri | Badam Poori

noreply@blogger.com (Vanamala Hebbar) — Tue, 01 Feb 2022 21:19:00 +0000

This is traditional South Indian / Karnataka sweet dish. Made with maida/plain flour, mixed with almond/badam milk and ghee. Then soaked it in the sugar syrup. Badam puri made typically served during like weddings/any celebrations feast / functions. Very simple recipe the only thing is following exact measurements and little bit of technics. Then it becomes crisp and flaky texture.

Here in this recipe I have used ready Almond milk (store bought). Also can be used raw Badam / Almonds. Soaked overnight and remove skin and grind into a smooth paste and mixed with warm milk. Another method is warm milk mixed with homemade almond powder or use store bought almond powder.

This is my first post of 2022.

Ingredients for Puri

Maida hittu / All Purpose flour - 1-1/2 cup
Sugar - 1 tsp / Sakare (for golden in color)
Akki hittu / Rice flour - 2 tbsp (for crispiness)
Ghee / Thuppa - 2 tbsp , Melted
Salt a pinch
Badam / Almond milk - 1/2 cup (adjust as per kneading)
Lavang / Clove - few
Baking powder / Adige soda - 1/4 tsp

Method for Puri

In a mixing bowl add maid, riceflour, baking powder, sugar and pinch of salt strain
Add ghee mix well sieve well
Add almond milk little by little slowly mix with hands just like chapati dough. Do not knead too much the dough should be soft and smooth
Grease ghee and cover and rest for 15 mins until then prepare sugar syrup

Ingredients for Sugar Syrup

Sugar / Sakkare - 1-1/4 cup (adjust as per taste)
Water / Neeru - 3/4 cup
Few saffron strands / Kesari dhalla
Cardamom powder / Yelakki pudi - 1/2 tsp
Lime juice / Nibehuli - 1/2 tsp

Method for sugar syrup

In a large wide pan add sugar and water. Add saffron few strands
Stir until the sugar dissolve. Bring into boil stir occasionally.
Boil until sugar syrup comes 1 string consistency.
Then add few lime juice and cardamom powder.
Mix well, cover and keep sugar syrup aside

Puri Preparations

Knead the dough and make into small puri size balls. Cover and keep aside
Take each dough roll into a thin puri and fold one half and another half get into a triangle shape and roll again gently. Stick with clove
Repeat the same process rest of the dough balls.
Deep fry all the above puri's in a medium flame. The oil temperature should be medium.
Remove and immersed badam puri in sugar syrup for few mins then remove and arrange them in a plate.

Cappuccino (Home Made Without Espresso Machine)

noreply@blogger.com (Vanamala Hebbar) — Sun, 19 Dec 2021 15:08:00 +0000

Traditionally cappuccino makes in the Espresso machine. But this recipe easily prepared at home only 3 steps : 1. Prepare the coffee foam. 2 Prepare the frothy milk. 3. Mix both and enjoy the coffee just like café taste.

Ingredients

Milk - 2 cups (I used 2% milk)
Instant coffee powder - 2 tbsp. (I used Bru (Indian brand) Coffee powder)
Sugar - 1 tsp
Warm Water - 1/4 cup

Method

Prepare coffee : Add coffee powder, sugar and warm water in a big glass. Whisked until becomes airy foam/frothy using hand blender
Prepare Milk : Heat milk in a saucepan. Heat milk and divide the milk in another pan. Whisked the milk one part until becomes airy foam/frothy using hand blender
Mix Coffee & Milk : In a tall glass, Add 2 spoon full of coffee frothy then pour hot milk then add 2 spoon full of foam milk on top of the coffee. ( Don't add too hot milk)
Sever immediately and enjoy the taste of Cappuccino without espresso machine.

Vegetable Lasagna

noreply@blogger.com (Vanamala Hebbar) — Sat, 13 Nov 2021 19:23:00 +0000

The best vegetable Lasagna. This is non south Indian or Indian dish. This recipe was due from a long time. When you make it at home it feels fresh and tastes fresh too. Its quite easy to preparation. This is classic vegetarian recipe and completely my own version. Trust me really flavorful lasagna. Some of the ingredients I have used outside market like sauce & cheese. Add any vegetables that easily available in the market/pantry.

Ingredients

Olive + Garlic mixed oil - 2 tbsp
Carrots : 1/2 cup chopped
Bell peppers - Red & Green 1/2 cup, chopped
Onion - 1 cup, chopped
Broccoli - 1/2 cup
Salt - 1/2 tsp
Black Pepper - 1 tsp
Italian spice mix
Marinara sauce ( i have used traders joe brand)
Basil Pesto sauce ( i have used traders joe brand)
Mozzarella cheese shredded
Mozzarella cheese slices
Lasagna sheets ( no boil )
Lasagna dish pan

Preparations :

Preheat the oven 400F.
Chop all the vegetables. Heat olive oil in a skillet
Add vegetables stir fry for few mins
Add pepper powder, salt & Italian spice mix Stir fry again turn off the flame
In a lasagna pan add sauce and spread evenly
Add lasagna sheets then on top of it add vegetables spread it out evenly
Add Mozzarella cheese slices.
Repeat the same process / step until fill the pan lastly
Add sauce and sprinkle shredded cheese
Cover the pan in a foil bake for 15 mins
After 15 mins remove foil and bake another 10 mins
Remove and serve hot Lasagna

Avalakki Unde | Phoha Ladoo | Avalarshi Unde

noreply@blogger.com (Vanamala Hebbar) — Fri, 03 Sep 2021 23:11:00 +0000

This one is quick sweet recipe. Poha / Avalakki are very good for health. Since everyone knows about these I will directly head to the recipe. I made it for this year's Gokulashtami festival and it came out very nice.

Check the recipe below.

Ingredients

Avalakki | Beaten rice | Poha - 2 cups
Sugar powder - 1 cup
Vankobri | Dry coconut - 1/4 cup (grated)
Nuts ( Cashews pieces + Raisins ) - 2 tbsp
Yelakki pudi | Cardamom powder - 1/2 tsp
Thuppa | Ghee - 4 tbsp (warm)

Method

Heat pan in a low flame stir fry avalakki/poha for few mins. Transfer into a plate
In a same pan add 1 tsp ghee fry cashews and raisins until golden in color then transfer into a cup and keep aside
In a mixer fried avalakki / poha and dry coconut make in to a fine powder and transfer into a plate
Blend sugar make into a fine powder
In a large bowl add poha powder , sugar, cashews + raisins & cardamom powder
Add melted warm ghee into that and mix well make a laddu shape

Tips : if laddu mixtures too dry add warm milk little bit (for binding )

Mango Kalakand

noreply@blogger.com (Vanamala Hebbar) — Sun, 04 Jul 2021 00:30:00 +0000

Kalakand is very popular dessert in India. Can also be made two methods. One is I have made curdle the milk and 2nd method is grated store bought paneer. Also people can used milk-made instead of sugar. I always wanted to try this sweet. Kalakand is a plain milk sweet also can be made out of sweet mango. I tried mango kalakand today.

Ingredients

Mango puree - 1/4 cup (fresh fruit sweet mango puree)
Homemade paneer - 1-1/2 cup
Sugar - 3/4 cup
Nuts - Almonds & Pistachios
Saffron milk - 2 tbsp
Cardamom powder - 1/4 tsp

Method

Heat milk on a heavy bottom pan
Bring into boil and turnoff the flame add lime juice 2 tbsp or white vinegar stir. Milk should starts to curdle.
Place a colander in the sink on top of line it with cheese cloth.
Strain the curdled milk
Transfer paneer into a other pan start stir on low flame
Add fresh mango puree cook on low to medium flame. Stirring constantly
After 15 mins mixtures turns thickness.
Add sugar , cardamom powder & saffron milk
Stirring constantly. The mixture starts leaves the pan of the sides. Turn off the flame
Pour the mixture into ghee greased pan
Sprinkle chopped nuts.