Wednesday, August 24, 2016

Malpua Recipe - Malpua with Rabri - Rabdi Malpua Recipe

   Malpua Recipe

Malpua is a very exotic dessert served with rabri.Malpua is basically a pancake dipped in sugar syrup and served with a warm rabri topped with pistachios.Rabri is nothing but thickened sweet saffron milk with chopped nuts.

Every year for Gokulashtami, I badly wanted to try this but somehow it got missed and yayyy this year dona done :)) This is the first time I am trying and tasting malpua ,what should I say...it was like heaven in your mouth, it was so yummmm.A very rich dessert that will make your meal special if this is served for dessert.

Malpua Recipe

Check out other rabri based desserts :



Malpua Recipe

Malpua Recipe

Preparation Time:15 mins | Cooking Time : 20 mins | Makes:10 small malpuas
Recipe Category: Main | Recipe Cuisine: Indian

For Malpua base:

Plain Flour(Maida) - 1/2 cup
Khoya - 1/4 cup
Fennel Seeds powder - 1/4 tsp
Cardamom powder - 1/4 tsp
Salt - pinch
Oil / Ghee - 2 tbsp

For Rabri:

Milk - 2 cups
Cardamom powder - 1/2 tsp
Saffron - 5 strands
Pistachios - 2 tbsp chopped

For the sugar syrup:

Sugar - 1/4 cup
Water - 1/8 cup

Method:

  1. For the Rabri : Boil milk,scrap the sides and keep mixing the malai.Put the flame to low, then add sugar.How to make Malpua Recipe - Step1
  2. Let it boil until it reduces to almost half.Keep scrapping the sides and mixing.Mix at the bottom to avoid burning,You can see the color change from white to cream.How to make Malpua Recipe - Step2
  3. Now add saffron strands and cook for few more mins until its thick and creamy.The rabri will thicken when it cools down, so switch off accordingly.Add pistachios(reserve some for garnish)How to make Malpua Recipe - Step3
  4. See how thick it is after cooling down.Chill the rabri or you can serve it warm too.How to make Malpua Recipe - Step4
  5. For the sugar syrup: Take sugar in a pan, add water to it, heat it up.How to make Malpua Recipe - Step5
  6. Cook until it forms a sticky syrup more like honey consistency.To avoid crystallization, keep the syrup bowl inside a bigger bowl containing warm water,the base of the bowlshould touch the warm water,Set aside.Now take flour in a mixing bowl.
    How to make Malpua Recipe - Step6
  7. Now add khoya,grind fennel seeds using a mortar and pestle.
    How to make Malpua Recipe - Step7
  8. Now add fennel seeds mixture and caradmom powder to the mixing bowl.How to make Malpua Recipe - Step8
  9. Add required salt, crumble khoya mix well with your hands for even mixing.Add water little by little.How to make Malpua Recipe - Step9
  10. Whisk it well and keep adding little by little to form a thickish batter more lile idli batter consistency.It should be in dropping consistency but thick as shown.How to make Malpua Recipe - Step10
  11. Take a deep curved laddle full of batter and add it to a pan containing oil.Shallow fry it.Splash oilover the malpuas with the spatula for even cooking.How to make Malpua Recipe - Step11
  12. Flip over and cook until golden brown.Press it for even cooking.How to make Malpua Recipe - Step12
  13. Now add the malpuas to the sugar syrup.Flip over and transfer to a plate.How to make Malpua Recipe - Step13
Serve immediately with rabri and chopped nuts.
Malpua Recipe
Usually Malpua is served warm but I loved it with chilled rabri either ways it tastes delicious :) After all its all the rich ingredients that goes into the making which makes this dessert very exotic.

Malpua Recipe

My Notes:

  • You can substitute plain flour with wheat flour too.
  • You can shallow fry in ghee too.
  • Cook the malpuas in low medium flame until crisp at the edges.
  • If the batter consistency is too thin then it will spread out while poring itself,so add little more flour whisk it and then try again.
  • I used my flat cast iron skillet for frying.You can use any flat pan.
  • I added around 2 tbsp oil but still the malpuas came out nice crisp.Keep frying patiently in low flame to get crisp malpuas.
Malpua Recipe
Written by: SHARMILEE J
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Pepper Thattai Recipe / Milagu Thattai Recipe

   Pepper Thattai Recie

Pepper Thattai / Milagu Thattai is another variation to our regular thattai recipe.This pepper thattai turned out to be so flavourful that even those who are not fond of thattais will love it just like me :) As its Gokulashtami tomorrow, thought to post this pepper thattai that I tried a while back.I have no experience in thattai making but understood that the perfection comes only by practise.I am sure this year my thattais were far better than the ones I made for the first time.

Pepper Thattai Recie

Pepper Thattai Recie

Preparation Time:10 mins | Cooking Time : 10 mins | Makes:15 thattais
Recipe Category: Main | Recipe Cuisine: South Indian

Rice flour - 1 cup
Fried Gram Dal - 2 tbsp
Butter(at room temperature) - 3/4 tsp
Channa Dal - 1 tsp
Whole Black Pepper - 1 tsp
Asafoetida - a tiny pinch
Curry leaves - 10 leaves
Salt - to taste
Oil - for deep frying

Method:

  1. Take rice flour in the mixing bowl.Grind fried gram dal(pottukadalai) in a mixer to a fine powder.How to make Pepper Thattai Recie - Step1
  2. Add it to rice flour.Then add whole pepper and curry leaves in the mixer jar and grind it to a coarse mixture,Set aside.
    How to make Pepper Thattai Recie - Step2
  3. Soak chana dal for 10mins.Now to the mixing bowl add chana dal and pepper mixture with salt and butter.Mix well.
    How to make Pepper Thattai Recie - Step3
  4. Now add water little by little to form a smooth dough.The dough should not be too tight.Take a lemon sized ball, I used 1 tbsp measure to get all the balls of even size.How to make Pepper Thattai Recie - Step4
  5. Make few balls, then take a plasic sheet grease it with oil. Keep a ball, place another plastic sheet over it then press it with a flat surfaced bowl.
    How to make Pepper Thattai Recie - Step5
  6. Prick with fork to avoid puffing up.Carefully remove it from the plastic sheet.Flatten as thin as possible only then you will get crisp thattais.
    How to make Pepper Thattai Recie - Step6
  7. Heat oil,carefully add 2-3 thattais at a time, deep fry till golden brown.This will take time to cook atleast 3mins for each batch so fry patiently in low medium flame.Then drain in tissue paper.
    How to make Pepper Thattai Recie - Step6
Cool down and Store in airtight container.
Pepper Thattai Recie

My Notes:

  • Do not forget to prick with fork to avoid puffing up.
  • The more thinnner you press the thattais will be crispier.If you have a thick thattai then it will chewy and not crisp.
  • Cook in low medium flame.
  • The dough should not be too tight.If its tight, then it will crack while pressing.
Pepper Thattai Recie
Written by: SHARMILEE J
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Monday, August 22, 2016

Gopalkala Recipe - Easy Janmashtami Recipes

   Gopalkala Recipe

I was searching for easy recipes to try for this Gokulashtami / Janmashtami 2016 and this caught my eye so tried it today.This is a very easy recipe, gopalkala is nothing but dahi poha / curd poha with temperings and cucumber, very quick to make even in the last minute.So today here is the post for Easy Janmashtami Special Recipe - Gopalkala :)

Gopalkala Recipe

Gopalkala Recipe

Preparation Time:5 mins | Cooking Time : 10 mins | Serves:2
Recipe Category: Main | Recipe Cuisine: Indian

Poha(Aval) - 1/2 cup
Thick Curd - 1/2 cup
Grated Coconut - 2 tbsp
Cucumber - 3 tbsp chopped
Sugar - 1/4 tsp
Salt - to taste

To temper:

Ghee - 1 tsp
Green Chilli - 1 finely chopped
Ginger - 1/2 tsp finely chopped
Jeera - 1 tsp

Method:

  1. Take poha in a mixing bowl, add water rinse it well then strain water.How to make Gopalkala Recipe - Step1
  2. By now the poha must have become soft,sprinkle little water and set aside(this is to avoid drying up).Heat ghee in a tadka pan - add the items listed under 'to temper' let it splutter.Then add this to the mixing bowl.
    How to make Gopalkala Recipe - Step2
  3. Now add coconut,cucumber,salt and sugar.
    How to make Gopalkala Recipe - Step3
  4. Finally add curd, mix well.Add little more curd if needed to adjust the consistency.How to make Gopalkala Recipe - Step4
Serve immediately with chopped cucumber.
Gopalkala Recipe

My Notes:

  • My curd was very thick so I added little water.
Gopalkala Recipe
Written by: SHARMILEE J
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Maida Sweet Seedai / Inipu Seedai - Gokulashtami Recipes

   Maida Sweet Seedai

I saw this Maida Sweet Seedai for quite sometime in Nithis space and wanted to try as she said it is easy and no burst seedai recipe,which is what I wanted.This easy seedai recipe is a must try for last minute preparations too.I have already posted maida uppu seedai , please check it but this one is even more easier as it involves no steam cooking and preparationof the flour.

This seedai is crunchy and soft inside, not too crispy. I loved it and I tell its super addictive that I couldn't stop when I started eating ;)

Maida Sweet Seedai

Maida Sweet Seedai

Preparation Time:10 mins | Cooking Time : 10 mins | Makes:1 cup
Recipe Category: Main | Recipe Cuisine: South IndianRecipe Reference:4thsensecooking

Maida - 1/2 cup
Sugar - 1/4 cup
Milk - 1/4 cup(You may not need fully)
Cooking Soda - 1/8 tsp
Ghee - 1 tsp
Oil - for deep frying

Method:

  1. Take sugar in a mixer jar, powder it fine,Set aside.In a mixing bowl add ghee.How to make maida sweet seedai - Step1
  2. Add cooking soda,then add powdered sugar and maida.
    How to make Maida Sweet Seedai - Step2
  3. Mix well with your fingers for even mixing.Then add cardamom powder.
    How to make Maida Sweet Seedai - Step3
  4. Add milk little by little to form a slightly sticky dough.Bring it together and knead it to form a slightly goey sticky dough.How to make Maida Sweet Seedai - Step4
  5. Pinch a small portion of the dough and form small balls like shown below.Make the balls and spread them in a dry cloth.Similarly make balls till you finish the entire dough.Heat oil in a pan, carefully drop few balls and deep fry it.It will slightly grow in size.Cook in low medium flame.
    How to make Maida Sweet Seedai - Step5
  6. Keep rolling for even cooking.Cook in low medium flame.Deep fry till golden brown.Drain in tissue paper,cool down then store.
    How to make Maida Sweet Seedai - Step6
Store in airtight container.
Maida Sweet Seedai

My Notes:

  • You may not need the entire 1/4 cup milk , so add little by little to form the dough.The dough shouldn't be tight.
  • You can add 1/2 tsp sesame seeds too.
  • Roll gently, do not give pressure while rolling.
  • It is mildy sweet.
  • Roll and cook for even frying.
  • As sugar is added it may get browned soon so cook in low flame.
Maida Sweet Seedai
Written by: SHARMILEE J
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Friday, August 19, 2016

Aval Javvarisi Payasam / Poha Sago Kheer Recipe

Aval Javvarisi Payasam

I always wanted to try this Aval Javvarisi Payasam after seeing the combination in a TV show.As Gokulashtami is nearing thought to try this and post it .Aval / Poha is the main ingredient we offer to Lord Krishna for Gokulashtami, we usually make Aval Payasam or Aval Urundai this time I wanted to try a new variation and made this today.

I am leaving to native tomorrow so thought to start posting Krishna Jayanthi Recipes a bit in advance :) Will be back with other recipes from Monday.

Other Variations:
Aval Payasam with Jaggery
Aval Payasam with sugar

Aval Javvarisi Payasam

Aval Javvarisi Payasam

Preparation Time:10 mins | Cooking Time : 15 mins | Serves:2
Recipe Category: Kheer | Recipe Cuisine: Indian

Aval(Poha) - 1/2 cup
Javvarisi(Sago) - 1/4 cup
Jaggery - 1/2 cup
Milk - 1/2 cup
Water - 1 and 1/2 cups
Ghee - 1 tsp
Cardamom powder - a tiny pinch
Cashews - 5 whole broken

Method:

  1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down,Strain and keep aside.
    How to make Aval Javvarisi Payasam - Step1
  2. Rinse sago well and strain water.Take it in a pan.
    How to make Aval Javvarisi Payasam - Step2
  3. Add water and cook in low flame until it is cooked , it should be soft and it will look transparent.
    How to make Aval Javvarisi Payasam - Step3
  4. Strain,rinse it again in cold water and set aside.Rinse poha few times, and soak it in water for 10mins.Once all the water is absorbed and the poha becomes soft, then you are ready.
    How to make Aval Javvarisi Payasam - Step4
  5. Saute poha in 1/2 tsp ghee for 2mins,then add jaggery syrup.If your jaggery syrup is very thin and watery  then thicken it in a seperate pan and then add it.Mine was already thick so added it directly.
    How to make Aval Javvarisi Payasam - Step5
  6. Now add cooked sago and cook for few mins until the syrup is blended well with sago and poha.It will become thick this is the right stage,switch off and cool down.
    How to make Aval Javvarisi Payasam - Step6
  7. It will be slightly thickish,Set aside.Now fry cashews in ghee till golden brown,set aside.Boil milk and simmer for 10mins to make it thick.Switch off and cool down completely.
    How to make Aval Javvarisi Payasam - Step7
  8. Add milk, then ghee fried cashews and cardamom powder,mix well.
    How to make Aval Javvarisi Payasam - Step8
Serve warm / chilled!
Aval Javvarisi Payasam

My Notes:

  • When milk is added to hot jaggery syrup there are chances for curdling so to be on the safer side during festive occassions you can cool down then add milk.
  • The payasam becomes slightly thick as it cools down.
Aval Javvarisi Payasam
Written by: SHARMILEE J
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