Malpua With Rabri

Malpua is a North India's sweet dish. Malpua immersed it in the sugar syrup and served with rabri. There are various types of method and different versions too in different parts of India.


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Prep Time : 20 Mins
Cook Time : 20 Mins

Ingredients for Chenna / Panner
  • Milk - 4 cups
  • Sour curds/yogurt - 2 tbsp
Method : Mix curds and curdle them leave for few mins and strain as shown in the picture.

Ingredients for Malpua batter
  • Fresh chenna/Paneer - 4 tbsp
  • Maida - 1/4 cup
  • Water or Milk - 1/2 cup 
  • Cardamom powder - a pinch
  • Baking soda - a pinch
Method : Mix flour, chenna/paneer , cardamom powder and  add water stir well without lumps (used hand blender) make a medium thick batter and keep aside 

Ingredients for Sugar syrup
  • Sugar - 1-1/4 cup
  • Water - 1/2 cup
Method : Sugar and water bring to boil till one string consistency. Remove from the stove

Ingredients for Rabri/Rabdi
  • Milk - 1/2 cup
  • Fresh cream milk - 1/2 cup
  • Sweet Condensed milk - 2 tbsp (adjust as per taste)
  • Milk + Saffron - 1 tsp
Method : Bring to boil till becomes medium thick. Add blanched chopped pistachios

Malpua Method
  1. Heat oil or ghee in a semi flat pan. (do not over heat)
  2. Pour 1tbsp batter into ghee /oil gently. Cook on low flame until becomes golden color, trun on other side and cook 
  3. Remove malpua and immerse it in the sugar syrup and leave for 2 mins drain and serve into plate 
  4. Pour the Rabrid hot or cold garnish blanched chopped pistachios
  5. Repeat steps 2,3 &4
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Anjeer Halwa | Fig Halwa

Anjeer halwa is rich in flavor. It is quick and easy recipe. One of the festive sweet.

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Prep Time : 10 Mins + Anjeer soaking time : 10 Mins
Cook Time : 15 Mins

Ingredients
  • Dry Anjeer / Dry Figs (diced) - 1/2 cup 
  • Milk - 1 cup (to soak)
  • Sugar - 3/4 th cup (adjust as per taste)
  • Ghee - 2 tsp
  • Badam / Almond powder - 2 tbsp (optional, used to get rich flavor) 
  • Cardamom powder - 1/4 tsp
  • Mawa / Khoa  - 2 tbsp (crumbled) or Milk Powder - 2 tbsp
  • Blanched almonds & Pisata chopped - 1 tbsp 
Method
  1. Soak dry fig/anjeer in the milk and grind into a smooth paste and keep aside
  2. In a big pan add sugar stir till melts becomes caramelized
  3. Add crumbled khoa stir then add fig/anjeer pureed stir constantly 
  4. Add almond powder & cardamom powder stir till becomes halwa consistency then add ghee 
  5. Stir again for few mins then transfer into bowl. Garnish blanched almonds and pista
  6. Serve  warm 
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Budu Kumbalakai Huli | Possainkai Nalgum | White Pumpkin Sambar

Kumbalakai is called in Kanndada also Kumblakai /White Pumpkin/Melon in English. Sambar is SouthIndian gravy. Which is made from lentils and Veggies. Home made fresh sambar powder recipe here -   Sambar Powder

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Prep Time : 5-8 Mins
Cook Time : 12-15 Mins
Serve - 2-4

Ingredients for Sambar powder

  • Kadal Parappu / Kadle Bele / Chana Dal -  2 tbp
  • Dhania / Coriander Seeds -  1 tsp
  • Bhaydgi Malka / Bhaydgi Mensinakai / Red Chillies - 2-4(adjust to taste)
  • Chekke / Cinnamon - a small piece
  • Lavanga / Cloves - 2

Method for powder
  • Heat pan roast sambar ingredients one after another and keep away.
Ingredients for Sambar
  • White Pumpkin/BuduKumbalakai/Possainkai - 2 cups (chopped into lengthwise)
  • Red chori beans / Karamani - 1/4 cup (soaked 2hrs before)
  • Lentils / Toor dal / Thavarparppu - 1 cup
  • Tomato - a small or 1/2 
  • Tamarind / Puli / Huli - 3/4tsp (paste) 2 tsp (juice)
  • Jaggery/Vellu/Bella - a small piece 
  • Salt to taste
  • Coconut - 4 tbsp
  • Sambar powder  (Sambarpowder + Cococnut )
  • Water - 1 cup
  • Rasam powder/Malakapudi/Sarinapudi - 1 tsp
  • Curry leaves - few leaves
Tempering
  • Oil - 1 tsp
  • Mustard seeds / Kadag - 1 tsp
  • Hing / Asafoetida / Peryangum - 1/4 tsp
Method for Sambar
  • In a bowl add washed dal , beans(karamani) & tomato add 2 cups of water and place it in the pressure cooker. Wait until 3 whistles and turn off the flame. Let it cool down
  • In a mean while chop pumpkin add water in a pan add chopped pumpkin, salt and cook till tender
  • In a mixer add roasted sambar mix and coconut add little water and grind into a smooth paste
  • In a same pumpkin pan  mix paste then add tamarind , jaggery, salt to taste. Bring to boil add rasam powder add cooked dal and beans boil for few mins 
  • Finelly chopped curry leaves. turn off the flame and remove pan. 
  • Take small pan add oil , add mustard seeds allow to splutter then hing pour into sambar
  • Serve with white hot rice with ghee. 
Another Easy Method

  1. Make a sambar powder recipe and keep it in airtight box
  2. In a mixer add 2 tsp of sambar powder and coconut add water and make a fine paste and mix into veggie.
  3. Rest sambar process is same as above.


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