The recipe of this delicious wheat flour malpua was shared by my friend Pinky Deshpande. Malpuas are generally made of Maida/APF and sugar.. This is a healthier version using wheat flour and jaggery.
Ingredients for the batter:
1 cup wheat Flour
1 cup Semolina
2 Tbsps Curds
2 tbsps fennel seeds
1 tsp Cardamom powder
1/2 tsp baking soda
1+1/4 cup milk
Ghee to fry the malpuas
Take a bowl and tip in the wheat flour, Sooji, Baking Soda, Cardamom powder, Fennel Seeds and Curds. Mix well. Add milk a little at a time and make a smooth batter without any lumps. Keep it aside for around fifteen minutes for the sooji to absorb the milk and curds.
1+1/4 cup jaggery powder
1+1/4 cup water
A few strands of saffron
5 drops of lemon juice
1tsp cardamom powder
Tip the Jaggery powder and water into a pan. Boil it for 10 minutes on a gentle flame. Add the lemon juice, saffron and the cardamom powder and keep stirring till it reaches a one string consistency. Remove from the flame and keep it aside. Add lemon juice, saffron and cardamom powder and keep stirring till it reaches a one string consistency… Remove from flame and keep aside . Take a wide pan and pour about five tbsps of Ghee. Pour a spoonful of batter in it. See that the batter poured is slightly at a distance. You can fry around four malpuas at a time. Fry until the malpuas turn golden brown on both sides. Remove them and place them on a plate. Allow the malpuas to cool a bit before dropping them into the jaggery syrup. Keep them in the syrup for about three minutes. Remove, place them on a plate and serve garnished with slivered pistachio and almonds.
Offering a Paan Beeda or Tambool is a sign of auspiciousness for Indians. Betel leaves with a dash of lime and betel nut is eaten as a digestive after a meal. The commercially prepared ones have a variety of ingredients added to woo the customer. The traditional home made Paan has fennel seeds, cloves, cardamom, shavings of scented betel nut and Gulkand. You can use home made Gulkand or the one which is available at any of the grocery stores. Betel leaves come from various regions in India and each has it’s own unique texture.
One large betel leaf
A dash of lime
1tsp fennel seeds
1tsp scented Supari/ betel nut shavings
1heaped tsp Gulkand
A sprinkling of dessicated coconut
Wash and pat dry the Paan. Snip off the stem and apply just a hint of lime on the lower side of the leaf. Tip in the remaining ingredients mentioned above in the centre and fold it in the shape shown in the picture. Secure it with a clove to hold the ends of the leaf together. Though paan is always eaten fresh you may refrigerate and store it up to two days.
Butterfly pea/ Aparajita Shankhpushpi flowers are used to add this vibrant blue colour to the milk. You can make a smoothie, a milk shake or even cook rice in the water infused with these flowers. Considered a memory booster these flowers can be used fresh or in the dried form . If using fresh flowers, wash and add them to boiling water. Boil on a gentle flame till they give out their colour. Using dried ones is much more easier as one just needs to add as much as one desires to get their preferred shade of blue. Adding a dash of lime turns the decoction purple because of the acid content present in it.
250 ml milk
2 cardamoms crushed fine
2tsps dried Butterfly pea flowers
Add sugar , cardamom and the dried flowers to the boiling milk. Lower the flame and cook till you get the desired colour. Strain and enjoy it hot.
If using fresh flowers add them to 250 ml of boiling water and cook till they release their colour. The water is reduced to almost half by the time the decoction is ready. Cool and use it in smoothies and icecreams.. You can also make iced tea. The decoction can also be used to colour kheer, milk, latte or even rice.
Malli poo refers to the beautiful, fragrant, white jasmine flower in Tamil and Mallige in Kannada. The idli gets it’s name because of the softness and it’s whiteness. Sago pearls and beaten rice are what make this idli soft and white.
250 gms split black gram/ Urad dal
500 gms Idli rava/ rice rava
100 gms Sago pearls/ sabudana
100 gms beaten rice/ Poha
1/2 tsp Fenugreek seeds/ Methi
Wash and soak the urad dal. Soak the methi seeds, sabudana and poha separately. All the three items are soaked for about four to five hours. Grind the urad dal to a smooth fluffy batter in the wet grinder for twenty minutes. If using the mixer ,cut down on the rice rava by half. Whisk well to incorporate air into the batter. The advantage of grinding in a wet grinder is that not only does the urad dal increase in volume but it also becomes extremely fluffy. Grind the sabudana, methi and poha in the mixer jar and tip it into the grinder. Grind for a further ten minutes so that the batter and the sago, poha ,methi mixture are mixed well. Tip the batter in a vessel. Wash the idli rava, drain, squeeze out the water and drop it into the batter. Add salt, mix well and allow to ferment for 12 hours. Mix the batter with a light hand. Grease the idli moulds with oil or ghee. Pour the batter into them and steam for ten minutes. Remove and allow to cool for five minutes. De mould and serve with chutney and sambhar. Recipe links to both Sambhar and chutney given below.
A quick, easy to make pasta which can be prepared within fifteen minutes… Delicious and filling… Load it with veggies or keep it simple… The choice is entirely yours.
250 gms wheat pasta
2 tbsps Amul butter or any salted butter
10 flakes of garlic finely chopped
2 bulbs of spring onions chopped
1 medium sized onion chopped fine
1 carrot cut into thin wedges
12 cherry tomatoes
1 tbsp mixed herbs
1 tsp Oregano
1 tsp paprika
6 tbsps tomato ketchup
Salt and sugar only if required
2 tbsps Olive oil
Grated cheese as required.
Boil the pasta as per the instructions on the pack. Drain and toss with the olive oil. Keep aside. While the pasta is getting ready you can easily prep the rest of the ingredients. Heat butter in a pan. Add the garlic and roast for a minute. Drop in the onions, spring onions, carrot and the cherry tomatoes and saute till the onions turn translucent and the tomatoes are blistered. Add the tomato ketchup, the other seasonings and mix thoroughly. Drop in the cooled spaghetti and give it a good mix. Heat well. Garnish with grated cheese of choice. Serve hot.
He richly deserves a treat, so made a special Jaali dosa with the potato stuffing inside…. I loved the look and he the taste…
To make the Jaali/ net, just pour the batter into a squeezy bottle and squeeze a circle of batter on the hot tava/ skillet. Squeeze vertical and horizontal lines inside the circle running from one end to the other at a distance of one inch. Allow the jaali to turn a golden brown. . Drizzle oil. Flip and roast. Flip. Place the bhaji at one end and fold into a cylindrical shape. Serve.
Curd Sevai is a quick and easy dish that can be prepared in no time.. all one needs is to tip the rice sevai which is readily available at the grocers, into boiling water. Allow to stand for three to four minutes. Drain and spread in a plate to cool. While the sevai is cooling, one can prepare the curd and the seasoning which goes into it.
100 gms Sevai cooled
250 ml thick curd
100 ml milk
2 green chillies finely chopped
2 inch piece ginger grated
1 tsp Ghee/ clarified butter
1 tsp mustard seeds
1 tsp urad dal/ split black gram
1 tsp jeera/ cumin seeds
2 sprigs curry leaves
2 tbsps finely chopped coriander leaves
2 tbsps grated coconut
1/2 carrot grated
Beat the curd to a creamy consistency. Pulse the grated ginger, green chillies and coconut and tip it into the curds. Heat Ghee in a pan. Drop in the urad dal.. as it turns golden yellow add the mustard seeds. After they crackle add the cumin seeds followed by curry leaves. Drop the seasoning into the curd. Add the cooled sevai, milk and salt. Mix thoroughly. Finally add the grated carrot, coriander leaves and the grapes. Serve chilled.
Ghashi Pathrado is one of the delicacies from the Konkani cuisine. Slices of Pathrado are dunked into a coconut gravy which is seasoned with a generous amount of onions. On auspicious days when onions are avoided it is seasoned with mustard and curry leaves. Of course the real taste lies in the one seasoned with onions. Some prefer to pour the ghashi over the rice and enjoy it with pieces of Pathrado…but the true taste lies in scooping the ghashi with pieces of Pathrado.
The recipe link for the Pathrado is given below. Posting the recipe for the ghashi today.
6 roasted Guntur or Pandi chillies ( for the spice)
1 tbsp tamarind paste
2 large onions finely chopped
2 tbsps coconut oil
1/4 tsp methi/ Fenugreek seeds
Roast both the varieties of chillies in a little oil till they change colour and turn crisp. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Tip it into a pot, add enough water to bring it to a flowing consistency. Bring to a boil, lower heat and allow to simmer. Heat oil in a pan. Add the methi seeds and as soon as they turn a golden brown add the onions. Add salt and roast the onions on a high flame. Ensure that you keep roasting it continuously as we want some of the onions to turn dark brown and the remaining to stay translucent. Once done tip the seasoning into the boiling ghashi. Allow to cook for a minute, switch off the stove, cover and keep aside for the flavours to infuse. Serve hot over pieces of Pathrado.
This vegetable and cheese grilled sandwich is one of the most popular amongst the variety of sandwiches in Mumbai.
Every nook and corner of Mumbai has a handcart selling these and the regular vegetable sandwiches, with a spicy green chutney slathered on for good measure. Loaded with a variety of vegetables and toasted to perfection, it will remain the Mumbaikars favourite street food.
It is the fragrant coriander and mint chutney which adds flavour to this sandwich. Recipe given in the link below.
Apply butter on both sides of two slices of bread. Spread chutney on one side of the buttered slices. Top one of them with the slices of vegetables mentioned above. Sprinkle with Chat masala and place a cheese single over them. Cover this with the other slice. Place this sandwich in a grill or in a hand held toaster and grill to a deep golden brown. Serve with tomato ketchup.
Uluva Kanji or gruel made from Matta rice and Fenugreek seeds is a Keralite delicacy.. Matta rice is brown coloured unpolished rice which has many health benefits… it has a low glycemic index as well so recommended for diabetics. This Kanji is specially made during the Karkada maasa or the month when the epic Ramayana is read in Keralite households. Coconut milk and cardamom powder make this preparation truly delightful!
60 gms/ 6 tbsps of Matta rice
2tsps Fenugreek seeds
Jaggery depending on individual preference
Coconut milk extracted from half of a large coconut/ 250 ml tin
1tsp cardamom powder
Wash and soak the rice and Fenugreek seeds for three hours. Pressure cook to four whistles. After the pressure is released, add jaggery and bring to a boil. Tip in the coconut milk and cardamom powder. Mix thoroughly and heat. Do not bring to a boil once the coconut milk is added. Serve immediately.