D..Malpua With Rabdi

Dashera Special !!!!


Maplpua with rose flavour Rabdi(Indian Pancakes)

Style : Marvadi

Ingredients

For the Malpuas and Sugar Syrup
1 cup maida or all-purpose flour
1/4 tsp baking powder
1/2 gallon (about 1 litre) milk
1 1/2 cups water
A few strands of saffron
1 tsp cardamom powder
1/2 cup sugar
Ghee(clarified butter)or oil for frying

For the Rabdi (recipe described below)
3 cups whole milk
2 large tbsp un-sweetened condensed milk
3 tbsp sugar
2 tsp rose essence
1 tbsp pistachio nuts- chopped for garnish
1 cup Rabri

Method

Malpuas and Syrup
Mix the flour and baking powder. Slowly add milk to the flour to make into a smooth thin batter, same as the pancake batter. Set aside for 5-10 mins. Now Boil the sugar and water together to make the sugar syrup. Keep stirring continuously in ine direction only to form a thread-like consistency. To test that it's done, when it gets a little viscous, take a drop of syrup between your thumb and index finger and move them vertically apart to see if a thread forms. If it breaks, the syrup needs to be thickened, and if you are able to make 2 threads, you need to add a little more water to the syrup. When done, add saffron and cardamom powder to the syrup and keep it warm on very low heat.

Now heat a frying pan, add 1 tsp oil or ghee, take a ladle-full of the batter and make small pancakes out of it. Cook on both sides till golden brown. Immerse them in the sugar syrup for about 2-3 mins, then place on a dish to get rid of excess syrup. You can just dip it in the syrup and remove instantly if you don't like it too sweet. Just let it coat a little.

Rabdi
Pour the milk in a saucepan and leave it on medium heat till it reduces to one fourth its original content. Add the condensed milk and keep stirring fequently to prevent it from sticking to the bottom. Add sugar according to your taste. Then add the rose essence and remove from flame. let it cool completely. Garnish with chopped pistachios and keep it referigerated.

Serve the hot Malpuas with the Rabri on the side (photo courtesy of indobase.com). You can either pour the rabri over the malpuas or dip the latter in the rabri. Whatever way you choose to eat them, they will taste delicious, rich and creamy!!

M.. Chatpata Potatoes

Chatpata Potatoes

Ingredients (Translation)

1/2kg Potatoes
4 tbsp Tomato Puree
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Red Chilli powder
1/4 tsp Garam Masala
Oil 1 tsp

Puncture the potatoes and micro high in a microwave safe bowl for 7 to 8 minutes. Check if it is cooked, else micro high for another minute.

Cut the potatoes into cubes, add the remaining ingredients and mix well. Micro high for 3 minutes.

Garnish with coriander and serve after a standing time of 2 minutes.

M..Masala Peanut / Tastey (Photograph)

Masala Peanut is also known as TASTEY. Its origin is from Indore.Invention of one amongst the "chappan dukaan!!!! "

Ingredients

1 cup Peanuts
Salt to taste
2 tbsp Gram flour
1/2 tsp Chilli powder
1 tbsp Oil
Little Water


Mix all the masala with the peanuts and sprinkle some drops of water to get a masala coating on the peanuts.

Spread oil on a microwave safe plate and place the peanuts on it, separating each peanut.

Micro on high for about 1 to 1 ½ minutes.

Allow a standing time of one minute. Microwaved Masala peanuts are ready.
Serve with 2-3 drops of lemon juice on it ..

Pithla-Bhakri-Thecha(Photographs)

A perfect meal.

Time 1 Hr
Style : Maharashtrian

Pithla



Ingredients

..Garahm Flour
..Chopped onion,tomato,green chilly
..salt
..sugar
..water
..hing

Procedure

1..Take oil in a pan.
2..Add Mustard,cumin,onion,tomato,chillies
3..Cook till onion becomes golden brown.
4..Add water
5..Add salt,sugar
6..Now add graham flour pinch by pinch into the boiling water,stir simultaneously
7..Add flour till it become paste
8..Close the lid,cook for some time
9..Garnish with cilantro

Note : Can add peanuts if you like.

Bhakri



Ingredients

Bajra flour
salt

Method

Prepare a dough,make bhakris

Thecha



Ingredients

..Green chillied
..peanuts
..Cumin
..salt
..garlic
..oil

Method

1..Roast chillies,peanuts,cumin
2..Grind them together with garlic
3..Add salt to taste
4..Add oil if you want


Serve hot pithla,bhakri,thecha with a piece of jaggery,peanuts and onion
A perfect maharashtrian meal

*..Kheeru/chola ne chutney

Ingredients

Chola,black bean daal without cover
Salt

Procedure

Soak the daal into the water for one night
Next day,drain the extra water n grind it into the paste
Add salt.

Tadka:

Take 1 tbl spoon oil in a pan
Add mustard,allow it to splutter
Add cumin
Add lots of garlic pieces n fry them till they become crispy
Add 3-4 red chillies

Method to serve

Take the paste, add this tadka on it.
Those who want more hot can mash the crispy chillies of tadka into the paste
Serve with rotis.

Chola ne wadiyo

This daal paste is also used to make wadis.

Procedure

Add little more water in the paste
Take a plastic paper
cover it on a tray
drop small balls of this paste on the paper
allow to dry in sun
take the balls

These balls r nothing but chola wadis

you can deepfry them n sprinkle some chilli,pepper n salt n have it as a starter.
You can also make "Wadi wangi/eggplant nu shaak"

S*#..Corn Fritters/kabab

INGREDIENTS (TO MAKE UPTO 10-12 FRITTERS)

Corn (the ones used for popcorn) - 1 small cup
Bread slices - 3 to 4 slices
Lemon juice - 2 to 3 tsps
Salt - to taste
Coriander leaves - 3 to 4 tbsps (chopped finely)
Green chillies - 3 to 4 chopped finely
Ginger - 1 inch piece, chopped finely
Oil - for frying

METHOD
Soak the corn for at least 8 hrs in water. Pressure cook it, allowing three whistles in the cooker. Grind it coarsely adding the necessary salt. Remove in a bowl, add the chopped chillies, ginger, coriander leaves and lemon. Dip the bread pieces in water and squeeze out any excess water. Crumble these pieces and add them to the corn mixture. This acts as the binder. Take small amounts of the above mixture, and roll them into small sausage like shapes. Deep fry these rolls in oil.

SERVE HOT WITH SWEET AND SOUR SAUCE.
For parties, this can be served as starters together with drinks. The rolls can be prepared earlier and kept in fridge and can be fried just before serving.

*..Bread Utappam

INGREDIENTS

Suji 50 gm.
Green chilly 1
Curd 100 gm
Ginger 1"
Salt tsp.
Onion (big) 1
Soda A pinch.
Bread slice 8
Coriander (finely chopped) For flavor
Oil 4-5 tbsp.

METHOD

Mix suji, curd, salt, soda, green chillies, ginger and chopped coriander. Keep aside for 2-3 hours. The paste should not be too liquid or too thick. Finely chop the onions and add to the suji paste while preparing. Heat a tava. Keep 1 slice of bread on the tava. Now spread the mixture on the slice. Simmer the gas and turn it over. Make it crisp by using oil on both sides. Make all the bread uttapams like this. Serve hot with tomato ketchup and coriander chatni.

Serves: 3-4 adults.