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.
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.
Paratha is the most preferred breakfast of the North Indians. These parathas can be made with a variety of fillings depending upon family preference. The most popular ones are with a filling of potato. Today posting a paratha which is stuffed with finely sliced onions. Parathas are normally served with curd and pickle or with a raita.
500 gms wheat flour
2 large onions sliced fine
1 tbsp Kashmiri Lal chilly powder
1tbsp Coriander powder
1tsp Cumin powder
1tbsp Amchur/ raw mango powder
1tbsp finely chopped coriander leaves
A pinch of garam masala
A level tsp carom seeds/ ajwain rubbed lightly between the palms.
3 tsps oil.
Take the wheat flour in a bowl. Add required amount of salt and the carom seeds. Mix well. Add hot water a little at a time and bind into a soft dough. Add the oil and keep kneading for another ten minutes. This helps in forming the gluten. Cover and keep aside for half an hour. In the meanwhile slice the onions fine. Add the chilly, coriander, cumin, garam masala, raw mango powders and mix well. Add the finely chopped coriander leaves. Mix, cover and keep aside. Salt is to be added only when you are ready to make the parathas or else the onions will release water making the filling soggy.
After the dough has rested for half an hour, knead it again for a couple of minutes and pinch balls out of it. I usually make 12 parathas out of the proportion mentioned. Add salt to the onions. Mix. Divide into 12 portions. Take a ball of dough and roll it out into a circle of three inch diameter. Place the filling in the centre, bring the sides of the dough together taking care to see that the filling is covered from all sides. Similarly finish off with the remaining balls. Dust the stuffed ball with flour and roll out to a thick six inch diameter sized paratha. Finish off similarly with the remaining balls. Heat a skillet/ tava. Place a paratha on the heated tava and dry roast both sides of the Paratha till you see bubbles appearing on the surface. Brush with ghee/ clarified butter and roast till it turns a rich golden brown on both sides. Serve topped with a blob of butter with curd, raita or even pickle.
Like the story of Goldilocks where she found the right size of the chair, bowl of porridge and the bed, this Dosa too is just right for those who love crisp or others who love soft dosas. Spread extremely thin it turns out super crisp and a beautiful golden orangish brown and when spread thick turns out fluffy and porous. There are dosas and dosas, but this particular combination is a winner.
500 gms Masoor Dal
250 gms rice
150 gms Urad dal
1 heaped tsp Methi seeds
Oil to roast the dosa.
Wash and soak the urad and masoor dal together in a container. Wash and soak the rice and methi seeds together in another container. The dals and rice have to be soaked for about five hours. First grind the urad and masoor dal together in the wet grinder for half an hour adding enough water as required to get a smooth and fluffy batter. In the meanwhile grind the rice and methi seeds together in the mixer to a fine batter. Drop this batter into the wet grinder and continue grinding for another five minutes till the dals and rice have blended well. Pour the batter into a large container. Add salt and mix well. Allow to ferment for ten to twelve hours.
Mix the batter thoroughly and pour a ladleful on a hot griddle/ tava. Spread it thinly in concentric circles over the tava, drizzle with a teaspoon of oil or ghee. Reduce flame and allow to roast to a golden brown. This dosa does not need to be roasted on the other side as it gets roasted well since its spread thin. Fold and serve with chutney or potato bhaji.
You can also make thick fluffy ones by pouring a ladleful of batter on a hot tava, drizzling with ghee or oil and spreading it to required thickness. Cover and cook over a medium flame. This too need not be flipped and roasted .. it gets cooked to perfection.
The above measurement when measured in cups reads to two cups of masoor dal, one cup of rice and three fourth cup of urad dal.
A simple Tutti fruiti cake which is ready in just an hour. Fragrant, easy to make and a must try for beginners and those who prefer baking without eggs.
1 cup Curds
3/4 cup powdered sugar
1 and 1/4 cup Maida/ APF
1 and 1/4 tsp baking powder
1/2 tsp baking soda
1 tbsp Vanilla essence
1/2 cup Vegetable oil
A handful of tutti fruiti
Ghee or oil to grease the tin
In a bowl take 1 cup curds. Whisk it to ensure that there are no lumps.
Sieve the powdered sugar into it and mix till it dissolves.
Add the baking powder and baking soda and mix well. It will turn frothy and will bubble up. Keep it aside for 5-7 minutes.
Add the vanilla essence and the vegetable oil. Mix through till the oil gets well incorporated.
Now add the maida/ all purpose flour and mix.
Add the tutti fruiti and mix gently.
Transfer it to a baking tin lined with parchment/ butter paper or just grease the tin with ghee and sprinkle a little maida over it. Bake at 180 degrees for 30-40 mins in microwave on convection + microwave mode. You can also bake it in a pressure cooker without the pressure. Just tip in table salt into the pressure cook and allow to heat well. Place a steel ring or trivet on the salt and place the baking tin on it. Cover and bake for 45 minutes.
A toothpick inserted into the cake should come out clean. If not bake for another ten minutes.
De mould once it comes to room temperature and serve.
This three combo dessert was prepared to celebrate the first anniversary of my Fb page Vegetarian Culinary delights by Vinaya. A traditional North Indian dessert, it can be prepared beforehand and served either individually or as a combination. I have never been a fan of serving Gulab jamoon or Gajar ka Halva with Vanilla ice cream. This was very popular a few years ago. The icecream just takes away the richness of these two traditional dishes. I decided to prepare a Rabadi to pour over the Gajar ka Halva . A scoop of this decadence with a bite of Gulab jamoon is sheer heaven! I have posted the recipes to both the Gulab jamoon and Gajar ka Halva earlier, so sharing the recipe link to the same.
Pour the milk into either a non stick or heavy bottomed pan. Bring to a boil and simmer it on a gentle flame till it is reduced to half the quantity. Take care to see that you keep stirring the milk every few minutes so that it doesn’t stick to the bottom of the pan. Add the sugar and keep simmering it till it reduces further. Keep pushing the cream/ malai that forms on top of the Rabadi to the sides of the pan. The procedure is complete when the milk reduces to exactly one fourth of the original quantity. You are left with around 300- 325 ml of thick, condensed milk. Scrape the cream back into the milk, cover and allow the mixture to cool. Refrigerate. Serve the Rabadi topped with slivers of almonds or Pistachio with either Gajar ka Halva or even Jalebi.
A simple, easy to make icecream which is ready in no time. You can use flavour and fruits accordingly of your choice. Here I have used the good old vanilla essence as I wanted to use a variety of fruits.
1 litre full fat milk
2 tbsps corn flour
12 tsps sugar
1/4 tsp vanilla essence
Dissolve the corn flour in a quarter cup of milk. Stir well to ensure there are no lumps. Keep aside. Bring the milk to a boil. Add sugar, stir and simmer on a gentle flame for five minutes. Add the corn flour mixture and keep stirring for about five minutes. Add the vanilla essence and mix well. Switch off and allow to cool thoroughly. Pour it into any tray or mould and place it in the freezer compartment. After five hours, remove and blitz it once in the mixer. Pour it back into the tray and freeze. Ice cream gets set in two hours. Serve with fruits of your choice.
Hayagreeva Maddi is a rich classic dessert from the Udupi cuisine. Usually offered as Naivedya and then served as Prasadam. The first time I tasted this was at the Krishna Matha in Udupi. Cooked Bengal gram comes together with jaggery, dry fruits, dry coconut and roasted poppy seeds. This dessert is ready in exactly half an hour.
125 gms or half cup Chana Dal/ Bengal gram
150 gms / a little more than half cup of jaggery or jaggery syrup
125 gms/ half cup of grated copra/ ( dried coconut)
3 tbsps of cashewnuts halved
3 tbsps of almonds broken into bits
3 tbsps of kishmish/ raisins
1 tsp cardamom powder
3 tsps khuskhus/ poppy seeds
5 tbsps Ghee/ clarified butter
Wash and pressure cook the chana dal in two glasses of water to five whistles. Allow to cool naturally. The texture of the Chana dal should be firm but should break easily.
In the mean time heat a pan. Drop in the poppy seeds and dry roast them till they turn a golden brown. Keep aside. Pour in the Ghee into the same pan. Drop in the cloves and as they are spluttering drop in the cashewnuts and almonds. As soon as the cashewnuts turn a golden yellow, add the raisins and toss till they fluff up. Add the copra, jaggery syrup, roasted poppy seeds and the cardamom powder. Mix thoroughly and then add the cooked Chana dal along with the little water which is left behind. Bring to a boil and simmer gently for a couple of minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse.
Sundal is a preparation of lentils which could be either sweet or savoury. It is made as an offering to the deity, especially during Navratri. This recipe of sweet Moong Sundal was shared by my friend Asha Sathish Philar who is a chef par excellence and has authored a recipe book herself.
1/2 cup/ 125 gms Moong/ green gram
16 slivers of Copra/ dry coconut
9 Cashewnuts halved
2 tbsps Kishmish
5 tbsps Jaggery syrup
1 tsp Cardamom powder
2 tbsps Ghee
7 tbsps dessicated coconut or fresh coconut
Wash the moong and pressure cook to two whistles. Some prefer soaking it for an hour or so, but I prefer to cook it directly. This prevents the Moong turning mushy.
Heat the Ghee in a pan. Add the copra and cashews. Roast to a golden yellow. Drop in the kishmish and switch off the flame. Toss. The kishmish immediately puffs up. Tip it into the cooked Moong along with the jaggery syrup, dessicated coconut and cardamom powder. Mix well. Heat for a couple of minutes. Serve hot or cold.
Note: If you do not have jaggery syrup on hand you can make it by dissolving five tablespoons of jaggery in half a glass of water. Bring it to a boil on a gentle flame. The syrup is ready. I prefer to make a large batch and stock it as it comes in handy while cooking.
Hindori is an extremely easy to make dessert. It can be made with par boiled rice, Wheat flour or with Poha/ flattened rice. I have already posted the one made with wheat flour earlier. Posting the recipe today of the one which my friend Nivedita Prabhu shared with me.
2 cups Thick/ jada Poha
1 cup grated coconut
1 cup jaggery
Half a glass of water
1 tbsp Ghee/ clarified butter
1 tsp cardamom powder
Dry roast the Poha till you get its aroma. Allow it to cool and powder it. Grind the coconut too and keep it aside. In the meantime tip the jaggery, water and the ghee in a pan. Boil till you get a one string consistency. Tip in the powdered poha, cardamom powder, ground coconut and mix thoroughly. Apply a little Ghee on your palms and make Hindori of the desired shape. These remain good for upto ten days if refrigerated. Just zap it in the microwave for 20 seconds before eating.