Malpua (Indian Pancakes)

A very popular Indian sweet prepared in many parts of India cooked during festivities. For all those who have never made this at home try this recipe I'm sure you will love it and get hooked to these delicious pancakes.

Serves:12-14, Preparation time: 20-25 minutes

Ingredients:

1 ltr Milk

1/2 cup all purpose Flour

1/4 cup Semolina/ Sooji

1 1/2 Saunf (Fennel seeds)

2 tsp Almonds flake 

A few strands of Saffron

600 gms Sugar

2.5 cups Water

1tsp Cardamom/ eliachi powdered 

Oil or Ghee for frying

Method for sugar syrup: In a large vessel mix water and sugar. Bring it to boiling temperature and keep stirring. Add few strands of saffron strands, 1/2 tsp cardamom powder and 1/2 tsp fennel seeds. Once the syrup is done you get a single string consistency or you can check by dipping your spoon into the mixture and pull it off, if the mixture drips off in a stream then it's ready . 

Method for making pancakes: Boil milk in a heavy bottomed pan on low heat, till it becomes 1/2 litre, then set aside to cool. Mix sooji, maida, 1tsp sugar, fennel seeds into milk and let it sit for 2-3 hours. Heat ghee/oil in a frying pan, carefully spread 1 tbsp of maida-sooji batter in a disc shape, cook both sides till golden brown. Dip the fried pancakes into the sugar syrup for about 5 minutes and lay out on a plate. The puas now become Malpua!! Similarly prepare more malpuas with the remaining batter. Serve hot garnished with almond flakes.

                                          


User Comments  & Tips: 
Serve hot Malpuas with chilled Rabri. Believe me it tastes heavenly.




My blogger friend Jo of Panch Pakwan has shared some wonderful awards. I'm excited as this is really very encouraging. I want to share all these awards with all my blogger friends, because I'm grateful for their support. So friends feel free to pick these awards.


  

   

read more.. "Malpua (Indian Pancakes)"

Fantastic Vacation in Kanyakumari and Kovalam Beach and my hubby's birthday.....

Hi Friends,


First of all  apologies for my sudden absence from blogging world last week. We had gone to Kanyakumari and Kovalam. Though the weather was terribly hot and humid but we had no  choice other than to make most of it. I got tan all over my body :-( 
Till the time I settle down , here is the picture of the birthday cake that I baked for my husband's birthday that is to be celebrated today. Hope you like this simply made cake as I had practically no time either to make a special cake or making it specially decorated.
                                                                    

Happy Birthday To You Dear .....

                      
                                                     

read more.. "Fantastic Vacation in Kanyakumari and Kovalam Beach and my hubby's birthday....."

Cheese Omelette

                                            
Omelette's a very easy, popular and quick to make breakfast item. Though omelette can be prepared in many different ways, but I find cheese omelette the yummiest amongst all. More so because this is the only breakfast item that my hubby can fix it for me on Sundays ;-) I mean nothing makes me more happier than a lovely lazy Sunday morning. And occasionally he really surprises me by making this cheese omelette.
For me it's an art to make it perfect as it needs perfection getting it out of the pan. So friends after looking at the picture what do you say? Shall I rate him passed or failed;-)?


Serves: 1, Preparation time: 10 minutes


Ingredients:
2 Eggs beaten
2 tbsp grated Cheese
1/2 cup Corn
1/2 Onion (chopped)
1/2 Tomato (chopped)
1 finely chopped Green chilli
11/2 tsp Olive oil
2 tsp chopped coriander leaves
Salt, Pepper to taste


Method:
Beat the eggs and add chopped onion, tomato, green chillies, salt and pepper. Mix thoroughly. Heat oil on a non stick pan and pour the egg mixture evenly around the pan. Sprinkle the grated cheese and corn on top. Cook it for few minutes and then turn it upside down. Cheese-Corn omelette is ready to be served with tomato ketchup.

                                                  

read more.. "Cheese Omelette"

Chingri Curry ( Spicy Tiger Prawn Curry) and Awards.....

                                                           

By now you must be wondering why I haven't posted a single fish based recipe in spite of being a Bengali who is supposed to have fish as their staple diet. The fact is when it comes to fish I'm very selective. However my husband is very fond of prawns which I found out very soon post marriage :-) So for all  prawn lovers, this recipe is dedicated to them .

Serves: 2, Preparation time: 35 minutes


Ingredients:
6 pieces of Tiger Prawn (cleaned and deveined)
1/2 chopped Tomato
1 Onion (ground to paste)
1 small Potato (cut into 4 pieces)
2 tsp Ginger-Garlic paste 
2 tsp Red chilli powder
2 tsp Turmeric powder
1 tsp paste of Dalchini(cinnamon) and Elaichi(green cardamom) - Ground to paste
2 Green chillies
1 Bay leaf
2-3 tbsp Mustard oil
Salt to taste
1 cup Water


Method:
Wash the prawns thoroughly in water and place it on kitchen towel to absorb the water.

                                                   
 Sprinkle 1 tsp red chilli powder, turmeric powder, salt and set aside for 10 minutes. Heat mustard oil in a pan and fry the prawns on medium flame till both the sides are pink in colour. Take out the prawns and drain. Fry potatoes in the pan till they are brown and keep aside. In the remaining oil add bay leaf and onion paste. Stir continuously on low flame. Add turmeric, chilli powder, green chillies and fry for 2 minutes. Add fried potatoes, chopped tomatoes and keep stirring occasionally for 5-6 minutes or till it leaves oil. Add prawns, salt and water, cover it for another 10 minutes. Remove from heat and add paste of dalchini and elaichi. Serve with steamed rice and enjoy the combi meal.


 My blogger friend Priya  of Priyas Recipe has showered me with so many awards. I'm grateful for her generosity. Thank you so much for sharing such wonderful awards. 

                                        

                                                        

                                                                
                                                                  
The rule of this Tag award is :

• I should post my favorite picture/pictures.
• I should pass it on to 7 friends.    

So here is the fav picture of my 2 1/2 year old son:

                                     
               
 I would like to pass these awards to .......
Geeta
PJ
Vicky
Nayna
Usha
Deepa
Mia
So friends please display these awards in your blog and enjoy !!!!


                          

read more.. "Chingri Curry ( Spicy Tiger Prawn Curry) and Awards....."

Chicken Cutlet & Yogurt-Mint Chutney

 

                                                          
Serves: 15 cutlets, Preparation time: 45 minutes


Ingredients:
For filling
300 gm Chicken
1 large Onion (finely chopped)
1 piece of Ginger
5 pods of Garlic
3-4 Green chillies (finely chopped)
1/2 tsp Pepper powder
1 tsp Red chilly powder
1 tsp Garam masala
Salt to taste


For outer coat
4-5 Potatoes (boiled)
1 tbsp Ginger-Garlic paste
1 tsp Pepper powder
2 tbsp Coriander leaves finely chopped
1 tsp Red chilli powder
1 tsp Cornflour
Salt to taste
1 Egg (beaten)
1 1/2 cup breadcrumbs
Oil for frying


Method:
Wash and drain the chicken properly. In a pressure cooker add chicken pieces, salt, 1 cup water and cook until it is tender. Shred the chicken pieces and keep aside for later use. Heat oil in a skillet, add chopped onions and fry till it is pink. Add ginger-garlic paste, green chillies and fry till it leaves oil. Add shredded chicken and salt, keep it on low flame and saute for 5 minutes. Remove from heat and allow the mixture to cool thoroughly.

The mixture

                                                                 
                              Mash the potatoes and mix ginger-garlic paste, pepper powder, coriander leaves, salt and cornflour. Now dab a little oil in your palms and place 1 tablespoon of potato mixture in it, make small balls in round, flatten it out just a little bit and fill 2 tsp of chicken mixture and cover the potato mixture evenly. Whip the beaten egg with a pinch of salt. Dip the cutlets in the beaten egg and roll in the breadcrumbs evenly. Heat oil in a deep frying pan and once the oil is hot fry the cutlets over medium heat until golden brown. Turn it over to fry well on the other side. Remove cutlets from oil and let it cool on paper towel. Serve hot with onion rings and Yogurt-Mint Chutney. 

                                                                        


Yogurt-Mint Chutney: 
1/2 cup fresh Mint leaves
1/2 cup fresh Green coriander leaves
1 tbsp fresh Lemon juice
2 1/2 tsp minced fresh Ginger
2 Green chillies
2 tbsp Plain yogurt 
Salt to taste
  Mix and blend all the ingredients thoroughly in a blender to make a smooth paste.

                                          
User comments & tips :

• The green chillies can be increased or toned down according to one's taste.
• Don't fry chicken cutlets on high heat, or your breadcrumbs will burn before the cutlet is cooked well from inside.

read more.. "Chicken Cutlet & Yogurt-Mint Chutney"

I've been tagged (7 things about me)

I have been tagged by Bhavesh of Chaukhat.com, who is a very good photographer. His photographs are very candid and displays very simple things in life which we tend to overlook in our daily life.


Well, the TAG game is :

• Write 7 things about you
• Tag 7 people you know
• Link back to the person who tagged you

I would like to start here by tagging 7 of my fellow bloggers picked on a random basis.
1) Siddhi
2) Jagruti
3) Ushnish da
4) SE
5) Bharat
6) Pari 
7) Vineetha


And now as per the rule I'm linking back to the person who tagged me - Bhavesh. His blog is Chaukhat.com


Hope that you can last through the following seven boring points about me (some of the points you might have guessed by now)


1. Though I'm not a regular shopper but whenever I have a chance to visit any supermarket , I browse around hours together without having a drop of sweat.


2. I'm an outdoor person, whenever my husband has a couple of days off, we tend to visit even closest of the tourist spots. Even my toddler son has taken this habit of mine.


3. I have this dream to go on a world tour.


4. Unlike other women who prefer gearless scooter, since 10th standard I have been riding 150 cc Bajaj Chetak and prefer it over other gearless scooters.


5. I like treating as well as being treated with delicious food. So frenzs just give me a notice of 1 day before you land up in my house to be served with mouthwatering homemade food :-)


6. As I'm from holy city Haridwar I love sitting besides the Ganges bank for hours together. Believe me it gives a very peaceful feeling.


7. Last but not the least taking care of my mischievous son keeps me fit!!!! As I have to run after him till the time he dozes off. He is quite a handful :-)

read more.. "I've been tagged (7 things about me)"

Rajma Curry Restaurant Style

How to Make Rajma Curry - A very popular North Indian dish that is power packed with protein rich Red Kidney Beans Curry. Rajma Curry is generally served with piping hot steamed rice or with any Indian flatbread, this surely makes a comforting meal. Ask any Punjabi and he or she is bound to brag about "Ma Ke Haath Ka Bana" finger licking Rajma Curry. The recipe that I am going to share today is going to help you achieve the restaurant style thick Rajma Curry. The key is to soak the rajma overnight and next day cook it in either a pressure cooker or go for slow cooking. Once the rajma beans are just done (check by pressing a bean) turn off the gas and add 2-3 tbsp milk and stir well. This step makes the gravy thick and tasty. Do check out Kala Chana Curry Recipe ,Chole if you are looking for other Punjabi dishes in my space.

Serves: 4-6, Preparation time: 45 minutes

Ingredients:

2 cups Rajma (red kidney beans soaked overnight)

2 medium sized Onions

2 Tomatoes (make a paste)

1 tbsp Ginger-Garlic paste

1 Bay leaf

1 pinch Turmeric powder

1 tsp Coriander powder

1 tsp Red chilly powder

2 Green chillies finely chopped

1 small stick Cinnamon (Dalchini)

1 tsp Cumin seeds

1 tsp Dry mango powder (amchur)

1 tsp Garam masala powder

2-3 tbsp Milk

1 tsp Ghee

3 tbsp Cream

Salt to taste

Method:

Pressure cook (35-45 minutes) the overnight soaked rajma with salt, till it is tender. Turn off the burner and add 2-3 tbsp milk and stir well and cook with open lid for 15 minutes. This will thicken the gravy later. Keep aside. Let it cool, strain the boiled kidney beans and keep aside the stock to be used later. Mash or grind 1/4 cup of boiled red kidney beans to thicken gravy.{OPTIONAL}

 Heat oil in a pan, add bay leaf and jeera. Once jeera starts to splutter, add chopped onions and fry till its pink. Add ginger-garlic paste and green chilies, keep stirring till it leaves oil. 

Now add tomato paste, turmeric powder, red chilly powder, coriander powder, salt and stir fry till it leaves oil. Add the rajma into the pan and mix well (on simmer) with the cooked masala.

 Add the stock  to make a thick gravy. Boil the gravy on low flame for the desired consistency. Add garam masala powder, dry mango powder and cream.

 Cook further for 15 minutes and the Rajma is ready. Add ghee and serve hot with steamed rice or chapatis. Enjoy !

read more.. "Rajma Curry Restaurant Style"

Grilled Paneer Sandwich (Cottage Cheese)

                                                                
No time to fix breakfast in the morning ???? Here's the Grilled Sandwich which can be prepared in almost no time. It's delicious and ready to make in few minutes.


Serves: 2, Preparation time: 10 minutes


Ingredients:
1/2 cup grated Paneer (cottage cheese)
4 Bread slices 
1 Tomato (cut into long stripes) 
1 Onion (cut into long stripes)
1 Green chilli (optional)
1 small Capsicum (cut into long thin stripes)
3 tsp Corn (canned or frozen) [Place it on a kitchen towel to soak the moisture]
2 tsp Butter
2 Lettuce leaves


Method:
Cut off the edges of the bread slices and keep aside.
Heat a pan with 2 tsp butter and saute all the above ingredients except lettuce leaves till corn is tender. This is how the mixture will look like.......

                                                                  
Now place the lettuce leave on a bread slice. Spread 3-4 tsp of the prepared mixture on it. 

                                                                          


Now cover with another bead slice. Grill the sandwich till it's light brown and crispy. Serve with tomato ketchup.
                             
                                               
BTW did you know that only 500 years ago, tomatoes were a fruit that was found only in Andes Mountains. Infact it was not popular amongst population. A suspicious fruit and thought to promote deviant behavior or just poisonious to eat !!!!!!!

read more.. "Grilled Paneer Sandwich (Cottage Cheese)"

Easter Crafts

Easter is a Christian festival to celebrate the resurrection of Jesus Christ. Celebrated on Easter Sunday i.e two days after Good Friday, this is the time when kids gorge on chocolate and people all around the world celebrate the holiday. So wishing all my blogger friends a very Happy Easter and lots of joy and happiness in your lives :-).


I had great fun with my son making these craft activities for Easter. Sharing few with my bloggers friends......

Enjoy this white fun egg coming straight from Nazarina's website 

Enjoy the weekend!!!!!

read more.. "Easter Crafts"