Mal pua

  M


alpua or Amalu (in Oriya) is an Indian pancake which is a traditional dessert.  This is popular throughout the India. Although every region has its own version but few ingredients are same in every version, that is all purpose flour, Suji and milk.
I learn to make these malpuas from my friend who is from Bihar. So here I'm writing the Bihari version of this mouth watering dish.

Ingredients
All purpose flour - 1 cup
Suji - 1/2 cup
Ripe banana - 1 small
Sugar - 1 tsp
Salt - a pinch
Coconut cut in small pieces - 1 tbsp
Milk - 1 1/2 cup or as required
Oil for deep frying
Sugar - 1/2 cup
Water - 3/4 cups
Cardamom powder - 1/3 tsp


Method

• First make the sugar syrup by adding sugar and water in a heavy bottom pan. We need one string consistency. Add cardamom powder in the sugar syrup.
• To make malpuas, mash a banana in a mixing bowl, add all the remaining ingredients to it and mix thoroughly.
• Heat oil in a wide flat bottom pan. Pour a ladlefull of batter at a time to make a round disc like a pancake.
• Cook on slow to medium heat.
• Flip it and let it cook from the other side.
• When it is light brown from both the sides, its time to take it out from the oil.
• Drain the excess oil and immerse it in the sugar syrup.
• After a minute remove it from sugar syrup and arrange in a plate and garnish with chopped nuts.
• Malpuas can be served with rabri to.

This is on its way to CC- Festive Food

Besan Burfi

Besan is flour made from ground chickpeas. It is also known as chickpea flour, garbanzo flour or gram flour. It can be used for halwa, chilla, laddu or burfi and many more dishes. Today I made these mouthwatering burfi with this flour.

Ingredients
Besan - 1 cup
Ghee - 1/3 cup
Mawa - 3/4 cup
Sugar - 1 1/2 cup
Water 3/4 cup
Cardamom powder - 1/2 tsp

Method

• Roast besan nicely in ghee on a medium flame.
• Keep a greased tray ready.
• Grate the mawa to make sure that there is no lump.
• Add mawa and cardamom powder to the flour and mix well. There should not be any lump in this paste. Keep the heat low for some time
•  Make sugar syrup with water and sugar. For this burfi we need 1 string consistency sugar syrup. 
• Mix sugar syrup to the flour and mawa paste and mix well.
• When it will start leaving the side, transfer it to greased tray.
• When it is still warm cut it into pieces .
• You can decorate it with nuts.

Poppy Seeds/Khus khus Barfi

This is my favorite burfi. I learned it from my mom. This is a must in our home on Janmashtami and some times during fasts on other festival.

Ingredients
Poppy seeds - 1 cup
Mawa / Khoya- 1 cup
Sugar - 1 3/4 cups
Water - 1 1/4 cups
Method
Rost the poppy seeds and let them cool. Click here for mawa/khoya recipe. Grease the tray and keep aside. Grind the poppy seeds. In a pan boil water and sugar to three string consistency. Turn off the heat. Mix mawa and poppy seeds paste to it. Mix it fast and transfer it to greased tray. Spread evenly in the tray quickly before it sets. Let it cool. Cut it in diamond or square shape.

This goes to Friday Potluck

Vrat Ka Khanna


My Favorite Food

Besan Laddo

People of India are fond of laddos. Any festival oe occasion is incomplete without laddos. On the occasion of Diwali and Ganesh Chaturthi, laddos hold special significance because it is considered auspicious of offer laddos to Lord Ganesh, who is well known for his love towards laddus.

Besan Laddos are made of besan or gram flour. It needs lots of patience to roast gram flour but it is worth because the laddus are so tasty.

Ingredients
Besan - 1 cup
Ghee - 1/4 cup
Sugar - 1/2 cup
Cardamom powder - 1/4 tsp
Gond - 1 tbsp

Method

• Sift the besan to make sure that there are no lumps.
• Take the gond/edible gum in a microwave safe plate and microwave it for 30 seconds.
• stir the gond and again microwave it for another 30 seconds.
• Check in between if it is done. If the gaund expand in the size and becomes white, it is done.

• Mix besan and ghee in a heavy bottom pan and roast the besan on low heat.
• Add gaund to the besan.
• Stir continuous till it release a nice aroma and the flour turns brown.
• Transfer it to a different vessel and let it cool.
• When it is warm add cardamom powder and sugar.
• Mix well with the palms.
• Roll them in round shapes like laddu.
• Garnish with chopped pistachios and almonds.
• Ready to serve and store in a air tight container.

These goes to FSF-Janmashtami and Ganesh Chaturthi event started by Sonia and hosted by me.

Til Laddo / Sesame Seeds Laddo

T


hose were the days when I used to start my day with these laddos......my childhood memories :)......so sweet like these laddus. Throughout the winters I relish my mom made laddus. Being my favourite we mostly have these at home in winters. Sesame seeds are very nutritious. They are rich in calcium, phosphorus, potassium and some vitamins too. This is a very simple and quick dessert recipe. I always make it for festivals. This platter goes to FSF- Janmashtami and Ganesh Chaturthi.

Ingredients
Condensed milk - 1 tin
Sesame seeds - 2 1/2 cups + 1/2 cup
Cardamom powder - 1/2 tsp
Method

• Dry roast white sesame seeds and keep aside to cool.
• Grind them in a grinder to a coarse powder.
• In a pan mix the powder and condensed milk and cook on medium heat for 8- 10 mins, until the mixture gets thick and leaves the sides of the pan.
• Keep it aside for 10 mins.
• Once the mixture is warm mix cardamom powder and it is ready to roll into laddos. Grease the palm and roll the laddo. 
• Roll the laddo in the remaining sesame to give it a nice coating.
• Ready to serve and store the remaining in a air tight container.

Goes to FSF - Janmashtami and Ganesh Chaturthi started by Sonia and Hosted by me.
Goes to Friday Potluck too.

Ghevar

G

hevar is a North Indian delicacy especially prepared during the festivals of Teej & Rakhi. I enjoyed ghevar before my marriage every year but after my marriage, we were in Bangalore and I was sad every Teej as I was missing my favorite sweet. After comming to United States it was just a dream to eat it some day. I was happy to see the recipe when Priya posted it and I was sure that I'm going to give it a try. Priya got this recipe from Nisha, this is how a good recipe travel. I'm thankful to both of them that I enjoyed the Ghevar on this Rakhi. This  is made of flour, milk ghee and sugar.  

Ingredients

All purpose flour - 1 1/2 cup

Milk(cold or room temprature) - 1/2 cup

Ghee - 1/2 cup + 3-4 cup

Water - 2 cup

For Sugar syrup 

Sugar - 1 1/2 cup

Water - 1 cup

Method

In a mixing bowl mix Milk and 1/2 cup ghee nicely for 2-3 minutes. Add all purpose flour and mix well, make sure that there are no lumps. You can use your mixer too for mixing. Add water little by little and mix it well into a running consistency. ( Check Nisha's vedio)

Take a cylindrical container of the size of the ghevar you want to make and fill it half with ghee and heat it. Meanwhile make the sugar syrup and let it cool. To check if ghee is hot or not, drop little batter in ghee and immediately it should come on the top. Now take a big spoonful(about 1/3 cup sized) of batter and slowly pour it in the middle of the pan in a continuous threadlike stream. You will see the bubbles, let them subside. When bubbles subside add another spoonful right in the middle of the pan and let bubbles come and subside. The middle of the pan will be crowded by this time, push the batter from the middle of the pan to the sides with the back of a  thin spoon. Repeat the process till you reach the desired thickness of ghevar. I did 4 spoonfull for one ghevar. Reduce the heat to medium and cook ghevar till nice golden color. It will take around 2-3 minutes.

As you see golden brown spoton the top, drain it on the papper. Keep it slanted to get rid of extra ghee.
Keep syrup in a wide flatbottomed container to fit in ghevar. Dip ghevar in it and remove, keep aside on mesh to drain excess syrup. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Let it cool and serve. 

You can serve it with rabri too. Refer here for rabri recipe.
This goes to Bookmarked Recipes.

Iftar Nights

Vermecelli Kheer / Payasam

Happy Hariyali Teej to all my friends. Semiya/Vermicelli Payasam is the simplest of all the payasams and is the most popular one. It is a very quick kheer/ payasam. We enjoy it often but two days in a year it is manadatory to make and the days are - Harayali Teej and Rakshabandhan. Today's post is for Haryali Teej and for Blog Hop. This is my first posting for Blog Hop Wednesdays. I was very excited when I read about Radhika's announcement about BlogHop Wednesday. Today I'm paired with Divya and I'm supposed to make something from her recipes. When I saw this recipe there I thought to give it a try. This is a perfect recipe for this day. I made it in half quantity.

Ingredients

Vermecelli - 3/4 cup

Sugar -1/4 cup(she asks for 1/2 cup but I would be too sweet for me)

Ghee for frying

Raisins - 10

Cardamom powder - 1/2 tsp

Thick Milk - 1 1/2 +1 cup

Milk maid - 1tbsp

Cinnamon (small piece)

 Cardamom - 2

Oil - 2 tsp

a pinch saffron (dip it in 1 tbsp warm milk)

Method

Divya asks for roasting the vermicelli but I skip this part as I use roasted vermicelli.  Fry raisins in little ghee. Heat oil in a pan and add Cinnamon and cardamom, when they are done add little water, let it boil. Add vermicelli and milk. Add saffron. Cook vermicelli till soft. Switch off the flame and add sugar and stir till completely dissolved. Now add condensed milk which gives a rich flavor to the kheer. Add cardamom powder . Pour in a serving dish and garnish with fried raisins. Serve hot or cold as you wish. If you are serving cold you may feel to add some more milk to make it right consistency. 

Verdict - I found that the kheer was too thick. I ended up mixing 1 more cup of milk to bring it to kheer consistency. 

Lets visit my co-bloghoppers kitchen.

Decorated hands on Teej.

Lauki Halwa

L

auki/Bottle gaurd/ Doodhi halwa is scrumptious Indian dessert. Halwa, made of la sounds unusual but the dessert is delicious. Bottle Gourd is one of the most vital veggies that alternative medicine systems like Ayurveda and Unani prescribe as it is low in cholesterol and fat and high in iron, fibre, dietary and vitamins C & B. 

Grated bottle gourd simmered with milk, sugar, ghee and cardamom. It can be served as a snack or after meal sweet!

Ingredients

Grated lauki - 4 cups
Condensed milk - 1 tin

Milk powder - 1 cup

Milk - 1 cup

Cardamom powder - 1/2 tsp

Sugar - 1/2 cups

Ghee - 3 tbsp

Nuts

Method

Boil the grated lauki in pressure cooker with 1/4 cup of milk to 1 whistle . In a microwave safe bowl mix condensed milk and milk powder. Microwave it for 5 min. Give it a stir and put again for 2 mins. Open the cooker and add rest of the milk and microwaved mawa. Mix well and let it cook on medium heat till all the liquid evaporates. Stir it often. Add the sugar and cook again. When all the liquid evaporates, add cardamom powder and gee. Mix well. Garnish with nuts. The delactable halwa is ready to enjoy.


This halwa is going to Sara's Signature recipes
and Iftar Moments Hijri 1432


and MMK - Mithai Mela

Choco Rolls

C
hco Rolls are very easy to make and irresistible to eat. When I saw them first time while googling, I was sure to try them. I followed the recipe of Mane Adige. My daughter, Ishani was happy to assist me in the kitchen to make her favorite chocolate dish.

Ingredients
For outer layer
Marie biscuits - 1/2 packet
Coco powder - 1 1/2 tsp
Sugar - 1 tbsp
Milk - around 1/2 cup

For inner layer

Dessicated Coconut - 1/4 cup
Powder Green cardamom - a big pinch
Sugar - 1/2 cup
Butter - 2-3 tbsp


Method
Make the powder of the biscuits in the blender. Add coco powder and sugar. Add milk one tbsp at a time and knead the dough like chapati dough.
In another mixing bowl mix all the ingredients listed under inner layer. That should make sticky dough.
Divide the chocolate dough in two parts. Take a part and roll it like a thick chapati. Spread half of the coconut mixture on that. Roll it to form a cylinder shape. Do the same with the rest of the mixture. Wrap it into the aluminium foil and place it in the fridge for 30 mins. Take out from the fridge and cut into half inch wide pieces. Serve in chilled.

Sweet Nest Filled With Rabri And Nuts

                         

The simplest things in life to make you happy is a dessert. This dish is  very tempting and mouth watering.This is made by frying angel hair pasta untill golden brown. Then put it in sugar syrup. Serve it with rabri and nuts.

Ingredients:

Angel hair pasta -4

Oil for deep frying

Sugar - 1 1/4 cup

Water - 1 cup

Lemon juice - 1/4 tsp

Cardamom powder - 1/4 tsp

Rabri - 2 tbsp

Nuts for garnish

Method:

Heat the oil in a pan.  The oil should be hot enough. Check the oil temperature by dropping a little piece from pasta into it.  It should sizzle and come up immediately without changing the colour.Fry angel hair pasta until golden brown and keep aside.

Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about ½ thread. Lemon juice will not let the  mixture crystallized.

Dip all the pasta nest in the sugar syrup and arrange them in a serving platter. Fill the nest with rabri . Find rabri recipe here. Decorate with nuts.

50th Recipe Modak and Event Announcement

Today I'm glad to post my 50th recipe. I was looking for something special for a while and hoping it will fit the occasion.

Ingredients

makes about 6 Modaks

For Stuffing:

Greated Coconut( I used frozen) - 1 cup

Jaggery powder- 1 cup

Cardamom powder - 1/4 tsp

Nutmeg powder - 1/8 tsp

For Modak Covering

Rice flour - 3/4 cups

Water - 3/4 cup

Whipped Butter  - 1 tsp 

Salt - a pinch

Method :

First we prepare the stuffing. Mix all the ingredients listed under stuffing in a microwave safe bowl. Put it in the microwave for 2 mins. Take it out and mix well. Put it again for another 2 mins. Keep it aside.

Heat water and add whipped butter and salt to it. Add the rice flour to the  water and mix it properly so that there are no 

lumps. Cover it  and steam it for 2 minutes.

Remove the dough on a flat surface and knead well while still hot…You can apply a little oil  to your hands to avoid the dough from sticking. This is a very important step. You have to knead the dough properly to avoid the cover from cracking. You need to knead only small amount of dough at a time.

Grease your hands well. Take a leamon size ball of dough. Flatten the dough to form a cup shape.  

Place about  3/4th teaspoon coconut filling into this cup. Dip thumb & index finger in the wter & make 5-6 small pinches side by side on the outside edges of the cup.

Bring them together on top and join to form a peak. Time to be glad to see a good shaped modak :-))

Repeat this process untill all the modaks are done.

After all the Modaks have been made steam them. In a microwave steamer take 1/4 cup water. Keep the mesh on it. Lay a thin wet cotton cloth on the mesh. dip each modak in water and keep in steamer. Now cover and microwave for 5 to 6 minutes. After 2 minutes standing remove from microwave. Modak sweet is ready. Serve hot with ghee.

Event Announcement

Apart from this, I would like to use this opportunity to announce a new Food Event Series - where we will be showcasing all type of stuffed food. I am naming this as "Let's Go Stuffed Series - LGSS". Let's Go Stuffed Series - is a monthly food blogging event open to any one, with a new theme each month.

Recipes can be from all around the world but the condition is that they should be stuffed with a themed ingredient It may be a snack, bread, Vegetable, fruit or dessert. Theme for this month is paneer.

This is open for hosting by others too. If you want to host for a month, please leave me a comment with your Email-id or write me @showandtel@facebook.com

Please read the following rules before sending your entries. 

1. Cook anything stuffed that come under the category of this month - Paneer and post it on your blog with pics.

 2. You can send multiple entries. Your entries can be from your archives. All you need to do is repost the entrie with a link to this announcement.

3 Using the logo is mandatory.

4 The entries should be vegetarian. No eggs allowed.

5 Send me your entries @ showandtel@facebook.com with the information mentened bellow

     Your Name:

     Dish Name:

     Blog’s Name:

     Post URL:

     Picture of the Dish:

6 Please send me a pic not more than 300px.

7  Non Bloggers need not to get upset. Email your recipe along with the picture. We will post it on your behalf and include it in the round up.

8 Last date to send your entries is 30 June. 

Looking forward to all the wonderfull recipes.

If you have any suggestions regarding this event please write me at showandtel@facebook.com

Eggless Instant personal cake

Today was a crazy day for Vaibhav (my dear hubby). After every few hours I was listening "I want something sweet to eat". After offering him few sweets I finally decided to make an instant microwave cake to satisfy his sweet tooth. Thanks to lifenspice for the recipe.

Ingredients:

All purpose flour(Maida) - 3 tblsp
Powdered Sugar - 3 tblsp
Cocoa powder - 2 tblsp
Cooking oil - 3 tblsp
Yogurt - 3 tblsp
Chocolate chips - 2 tsp(Optional)
Cooking soda - 1/4 tsp
Salt - a pinch
Vanilla essence - 1/4 tsp
Chopped pecans - 2 tsp


Method:
Mix all the dry ingredients in a mug except chocolate chips and pecans.  Now add all the wet ingredients and make a smooth paste. Make sure there is no lump underneath. Now add chocolate chips and chopped pecans. Give it a stir and place it in the microwave on high for 1.5 mins. Check it if it looks wet put again in microwave for another 30 mins. Time depends on the microwave settings.
The cake will rise up in the cup but it will settle down once cooled.
The cake is ready to enjoy.

Carrot Halwa

Carrot halwa is mainly made in winters in North India as carrots grow in winter. I remember the time when we used to wait for winter season only for this exotic dish. My mom make it from dark pink carrots, which enhance its flavour and give it a pinkish color. Though it can be made by any type of carrots.

Apple Rabri

Sometimes I'm too lazy. That's what I'll say in this condition. I wanted to send my entry for Smita's Cooking with Fruits Event, today is the last day and I'm posting in now. It's a last minute entry but I'm glad that I did it.


Here is a recipe for Apple Rabri. Rabri is a dish made by milk. This one  is made in microwave so it's a quick dish and delicious too. 

Ingredients:

Milk - 1/2 cup

Grated paneer - 3/4 cup

Condensed milk - 1/2 cup
Grated Apples - 1/2 cup

Cardamom powder - 1/2 tsp

Saffron strands - 2

Chopped almonds or nuts - 1/2 tbsp

Method:

Add all the ingredients in a microwave Safe bowl. 

Keep HIGH and cook for 5 minutes. Stir it occasionally. See the consistency, if you want can keep it in microwave for another 2 mins. Allow to cool. It will get thick as it cools down. Garnish with nuts and enjoy it chilled. 

Note - Earlier I used this by using 1/2 cup paneer but Rabri was too sweet for us so I increased the quantity of paneer t 3/4 cup.
You can give the flavour you like.
It can be mango rabri by adding mango pulp.
It can be mix fruit rabri.
It can be coconut rabri and so on. Play with the basic recipe to get your taste.


This is going to 



and my own

and Srivalli's event KIds Delight guest hosted by Champa

chocolate cups

Edible chocolate cups.......they are unbelievably simple and quick, but even better, they are impressive. You can make them for the family  or for a birthday party... they are perfect for any occasion. Fill them with your favorite ice cream or even pudding. A sweet treat that everyone is sure to enjoy.

I saw the chocolate cups here and immediatly asked hubby dear to buy white chocolate while comming back from office as I was having dark chocolate at home. And I'm very happy with the result.

Ingredients  (Makes 8 – 10 chocolate cups)
1 dark chocolate/regular bar or chips
1 white chocolate bar or chips
Paper or Aluminum muffin cups

Method

Boil water in a saucepan. Place a vessel on top of the pan such that the vessel sits well. Pour in some white chocolate chips and stir until it melts. Now use a brush and apply a thick coating of white melted chocolate to the inside of the muffin cup in some random fashion. In the meanwhile, melt the regular chocolate. This could either be done in a microwave or the same method as white chocolate. Apply thick coating of this chocolate to the inside of the same muffin cup in which the white chocolate is applied. Place it in a muffin tray or some small vessel and refrigerate it for at least 2- 3 hours. After that, slowly peel off the muffin paper and your designer white and dark chocolate cups are ready.

Chocolate Cup after refrigeration and peeling muffin paper

Scoop some chocolate ice-cream, shave some more chocolate on top. You can also add a couple of chocolate wafer rolls for more chocolate.

I'm sending this recipe to Lets Celebrate Sweets - Chocolate! An Event Announcement  linking with Nivedita.

Sending this to Delicious Dessert Event