Malpuas

This “Malpua” is a traditional treat-sweet flour pancakes. It is a Indian traditional and festival dish recipe. It is very interesting to do and simply flavored recipe.

Items required
For the malpua batter
250gm unbeaten double cream
4 1/2 teaspoons refined flour
Ghee for frying
For the Kesaria syrup
1 cup sugar
1 1/2 cup water
4 teaspoons milk mixed with 1/4 teaspoon saffron
Garnish
Finely chopped dry fruits
Cardamom powder
Preparation method
1.For the malpua, mix the cream and flour into a batter of pouring consistency.
2.For the kesaria syrup, boil together on low heat, the sugar and water till it thickens slightly. Stir constantly to avoid the sugar from crystallizing or sticking to the bottom of the pan.
3.Meanwhile, dissolve the saffron in warm milk till the milk takes on the colour of the saffron. Add a little water to it and mix well. Keep aside.
4.To prepare the malpua, drizzle ghee on a frying pan. With a ladle or small katori / bowl, spread batter on the pan. Smaller pancakes look more attractive than bigger ones.
5.Pan fry both sides until golden brown and then drain well on paper. Similarly fry pancakes till all the batter is used up.
6.Just before serving, warm the sugar syrup, soak each malpuas in it for 3-4 minutes and then serve, garnished with chopped dry fruits and sprinkled with cardamom powder.
Makes 12 Malpuas

Matarka Halwa

A hot winter dessert made with peas. This “Matar ka halwa” is one of the Indian tarditional sweet dish recipe. It is very easy to do and simple flavored recipe. It is a tasty recipe too.

Items required
1 litre milk
1 1/2 cup shelled peas, boiled in water
for 5 minutes, drained, cooled, made to
paste with a little water
2 cardamoms
2 teaspoon ghee
1/4 teaspoon saffron dissolve in 4 teaspoon
Warm milk (kesar)
250gm grated khoya
1 cup sugar
2-3 drops green food color
8-10 raisins
8-10 cashew nuts
10-12 each of pitachio and almonds
soaked in water, and then skin removed and shredded.
1 teaspoon cardamom powder
Garnish
Rose petals
Silver varak
Dry fruits
Preparation method
1.Heat 2 teaspoon ghee in a kadhai and then add cardamoms to it. Add the green peas and saute. Keep aside.
2.Heat the milk in a kadhai, bring to boil, add the sauteed green peas to it.
3.Stir well and then add half of the grated khoya to it and mix well.
4.Add the kesar and mix well. Stir occasionally so that the milk does not stick to the bottom. Simmer until it thickens.
5.When the mixture thickens add sugar, the remaining khoya, green food colour, dry fruits and cardamom powder.
6.Check the sweetness and adjust. Stir well until the mixture is dry.
7.Spread it into the serving platter and decorate with dry fruits, rose petals, silver varak, Serve hot or cold.
Serves 8.

Cashewnut Halwa

This “Cashewnut halwa” is one of the sweetest and best halwa recipe. It is very tasteful , delightful and very very delicious item to eat. Even children likes to eat eagerly.

Items required
350gm cashewnut
1 litre sugar
250ml ghee
A pinch of kesari powder
A pinch of saffron
A pinch of borneal crystals
10 cardamom capsules
250ml milk
Preparation method
1.Soak the cashewnuts in a little water and keep aside.
2.Shell the cardamom capsules, powder the seeds and keep aside.
3.After 30 minutes, drain the cashewnuts and grind into a smooth paste, along with milk and keep aside.
4.Bring 400ml of water to a boil in a thick-bottomed and wide-mouthed vessel; add sugar, stir well until the sugar melts and begins to thicken again.
5.Add kesari powder, saffron and the paste and stir well.
6.When the milk in the ingredients evaporates, add the remaining ghee gradually and mix well.
7.Soon the ingredients will turn into a pliable mass, no longer sticking to the vessel.
8.Shut off the flame and add powdered cardamom and borneal crystals and mix well.
9.Pour the halwa on a plate greased with ghee spread evenly with plantain leaf and let it cool.
10.When set firmly, cut into diamond shaped pieces of desired size and serve.

Sabzi panchmahal

This “Sabzi Panchmahal” recipe is one of the very famous Indian Recipe. It is very easy to do and simply flavored spicy recipe. This recipe is so tasty too.

Items required
2 tomatoes
2 onions
1kg assorted vegetables like
beans,carrots, potatoes and peas
1 tablespoon cashewnuts
1 tablespoon poppy seeds
5 cloves garlic
2 teaspoons coriander seeds
1 teaspoon cumin seeds
8 red chillies
1/2 inch ginger
3 cardamom capsules
50gm ghee
Salt to taste
1 teaspoon sugar
4 tablespoon single cream
Preparation method
1.Let the tomatoes stand in boiled water for a couple of minutes; drain the tomatoes, peel them,chop and keep aside.
2.Chop the onions and keep aside.
3.Chop french beans, carrots and potatoes into bite-sized pieces and cook along with peas, drain and keep aside.
4.Grind cashewnuts, poppy seeds, garlic, coriander seeds, cumin seeds, chillies, ginger and cardamoms into a smooth paste and keep aside.
5.Bring to a boil, 100ml of water in a thick-bottomed sauce-pan and cook the onions, until they turn soft.Blend smooth in a liquidiser and set aside.
6.Heat ghee in a thick-bottomed saucepan, add the paste and cook for a couple of minutes;add tomatoes (vide 1) and onion (vide 5) and cook for 5 minutes.
7.Add the vegetables, 100ml of water and salt to taste.Bring to a boil and simmer the ingredients for 5 minutes.Add cream and sugar, mix well and serve hot.

Mysore pak

Mysore pak is a sweet dish of Karnataka, India, usually served as dessert. It is made of generous amounts of ghee.

Items required
125ml Channa dal flour
325ml Sugar
200ml Ghee
Preparation method
1.Bring 100ml of water to a boil in a wide-mouthed, thick-bottomed vessel. Add sugar and stir constantly.
2.When the sugar becomes a thick syrup, add alternately flour and ghee little, stirring the ingredients all the time.
3.When the flour is done and the ingredients turn into a pliable mass, no longer sticking to the vessel, shut off the flame and spread the Mysore Pak on a plate (greased with ghee) evenly and leave till set.

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