Malpua with Rabdi- a deadly Combination!!!

Malpua with Rabdi is an deadly combination and ones you eat them you will never forget the taste and crave for more. This is a traditional, rich dessert that is made during festivals in India. 

Recently my friend was talking about it and I remembered how we used to go to a restaurant called "Mast Kalandar" in Banglore to eat Thali and at last they used to serve "malpua with rabdi". That's the first time I ate and instantly fell in love with the flavors. From then on we used to go to that restaurant just to eat this dessert.

Malpuas dipped in sugar syrup

In US, it's very difficult to get this sweet delicacy as it is available only during special occasions. The thought of making malpua with rabdi came to me long back and so here it is today in my blog post. I am so happy that I tried making this dessert as I thought it's impossible to make this amazing combination of rabdi and malpua. 

Here in the recipe I have used milk- mava powder instead of that we can use khoya too. Milk- mava powder is perfect to make Indian sweets. We can use whole wheat flour to make the malpuas but I want the authentic taste and so I made it using flour.

Soft and fluffy inside and crispy outside. These sugar dipped pancakes are a real treat. Hope you all will try this delicious finger licking dessert.

Sugar Syrup:

Ingredients:

1. Sugar Syrup:
2. Sugar- 2 Cups
3. Water- 1 cup
4. Cardamom Powder- 1 tsp

Method:

1. Heat water along with sugar and cardamom powder. Stir well and let it reduce till one string consistency. Switch off the flame and keep this aside.

Malpua:

1. All Purpose Flour- 1 Cup
2. Semolina- 1/2 Cup
3. Milk-mava Powder- 1/4 Cup
4. Fennel Seeds- 2 tsp
5. salt- a pinch
6. Baking Powder- 1tsp
7. Milk- 2 Cups
8. Oil- for deep frying

Method:

1. Mix all the ingredients with required amount of milk in a mixing bowl. the batter should not be too thick or thin. It must be free flowing. Keep this aside
2. Meanwhile heat oil in a deep pan. On medium flame, pour a ladle full of the batter into the hot oil. Make 3- 4 malpuas in the oil depending upon the pan size. Ones the sides become light brown, flip it and fry till done. Take out the malpuas and dip in the above made sugar syrup and keep it in a bowl.

Rabdi:

Ingredients:

1. Whole Milk- 8 Cups (1/2 Gallon)
2. Saffron- a pinch
3. Sugar- 2 tbsp

Method:

1. Reduce the milk by boiling on low flame till it reaches a slight thick consistency. 
2. Stir in between and add the saffron and sugar, mix till it dissolves.
3. Ones the color of the milk turns light yellow and when it becomes thick switch of the flame and keep this aside.

Arranging:

• Arrange all of the malpuas in a bowl, sprinkle pista powder and drizzle the rabdi (reduced milk) on top and enjoy hot and yummy malpuas.

Chef Pillai's Coconut Milk Prawns Fry (Venad Paal Konch)

Last week I was  going through my instagram feeds and I stumbled upon Chef Pillai's Prawns fry recipe. This is also called as "Venad Paal Knoch". I love all his recipes and the way he explains his recipes are so amazing and crisp and clear. As we all love prawns in our house, I thought of trying this dish as soon as he posted it. The next day I tried and it was a huge hit in my house.

I know that it’s been a month since I posted a recipe, am so sorry. I am becoming very lazy or it might be because of my busy schedule but I will make sure that I will try to post once in a week. But Please try this dish as it is a guaranteed delicious which any seafood lover will love. 

This is a perfect dish/ appetizer for gatherings. The prawns that is fried in coconut milk is an absolutely dish to try for. I never fried prawns in coconut milk, but I know that when coconut milk is reduced it tastes yumm.. 

Today I am here with the recipe which will be a super hit among friends and family. The ingredients for this recipe is easily available in your pantry. Any variety of prawns can be used for this recipe. This dish is filled with flavors with basic spices. Here in US we always get frozen prawns but once in a while we get the best fresh prawns and this tastes amazing with fresh prawns. Hope you will try and please let me know.

Ingredients:

1. Prawns- 15- 20 numbers
2. Red Chili Flakes- 2 tbsp
3. Pepper Powder- 1/2 tbsp
4. Turmeric Powder- 1 tsp
5. Salt- 1 tbsp
6. Crushed Garlic- 8-10 cloves
7. Crushed Ginger- 1 "
8. Green Chillies- 3 numbers
9. Coconut Milk- 1/2 Cup

Method:

1. Devein and clean the prawns and marinate with salt, pepper, red chili flakes and turmeric powder.
2. Heat a pan with 1 tbsp of oil and spread the marinated prawns and let it cook on both the sides for about 5 minutes. 
3. Pour the coconut milk little by little till it gets over and spread the  crushed garlic, ginger and green chillies.
4. Stir well till everything gets well mixed and the mixture becomes dry. Serve this prawns fry along with hot steaming rice.

Crispy Baked Shakarpar

Shakarpar is a delicious Indian bite-sized cookies that's a Must during festive time. This is usually deep fried in oil but as I wanted a healthier version, I made them in whole wheat flour instead of all purpose flour and baked them till crisp.

This is one of my favorite snacks, which were so good to eat with evening tea. I see this always in Indian stores here but didn't want to buy because of the fried version, and so one day I couldn't resist and I thought of trying them and so I baked them and they turned out perfect.

These are crunchy from outside and tender inside. this is a very easy recipe which can be made in a very less time. These will be liked by all.

Ingredients:

1. Whole Wheat Flour- 2 Cups
2. Melted Butter- 2 tbsp
3. Salt- a pinch
4. Jaggery- 1/4 Cup (powdered)
5. Milk- 1/2 Cup

Method:

1. Add the butter, jaggery, and milk in a sauce and heat on a low flame. Stir occasionally till the jaggery melts. Let it cool. (If you want, you can first melt the jaggery and sieve it to remove the impurities).
2. Add the whole wheat flour, salt in another mixing bowl, gradually add the warm milk mixture and mix well to form a dough. 
3. Allow the dough to rest for 20 minutes. Divide the dough into 4 parts. Take one dough ball at a time and roll it using a rolling pin, cut into one inch squares using a knife or a pizza cutter. Place them on a baking tray separately without touching each other using a flat spatula.
4. Meanwhile preheat the oven to 350 degrees F. Place the baking tray and bake for about 9- 12 minutes. They will continue to cook after baking because of the heat. Enjoy the crispy baked mouth watering treats.

Baked Qatayef!!!

Qatayef is a middle eastern dessert. These are yeasted pancakes stuffed with nuts or cheese filling then doused in a thick sugar syrup. They can be soft or crunchy, open or closed, sweet or savory a snack with lots and lots of options. The center can be filled not only with cheese or nuts but also with nutella. This qatayefs are ridiculously crunchy,  bursting with sticky, syrupy sweetness with every bite.

 I tasted these delicacies from a friend who is from Palestine. During Ramadan, she gave some of these uncooked qatayefs for iftar along with a bowl of sugar syrup and told me the method of either deep frying or baking then to dip them in sugar syrup and enjoy for iftar. I baked some and some I deep fried for the kids. They were so crispy and crunchy. We liked it a lot. My kids were finishing them quickly, It was so delicious. My friend told me that this is made during Ramadan times and this is one of the delicious desserts which will be loved by all and so it is.. Please try this out and let me know.

Ingredients:
For the Sugar Syrup:

1. Sugar- 1 cups
2. water 1 cup
3. Lemon juice- 1 tbsp

Method:

1. In a medium pan combine together the sugar, water and squeeze of lemon juice. Set it on high heat.
2. Bring to a rolling boil and reduce the flame to medium. Let it simmer for 10 minutes. The syrup will thicken slightly.
3. Switch off the flame and keep this aside to cool.

For the Pancakes:

1. All Purpose Flour- 2 Cups
2. Sugar- 1 tbsp
3. Milk- 2 tbsp
4. Baking soda- 1tsp
5. Yeast- 1 tbsp
6. Water- 3 Cups

Method:

1. Mix all the ingredients for the pancake using a hand mixer till everything gets mixed well and forms a loose, pourable batter.
2. Leave the batter for 10- 20 minutes to bubble up.
3. Heat a non stick griddle, using a small ladle or an ice cream scoop drop about 2 tbsp of the batter over the skillet. the pancake should be about 3 inches in diameter.
4. Allow to cook the pancakes slowly without flipping (you can see many bubbles forming) and when they are cooked keep it aside and continue with the remaining batter till all the batter gets over and keep the pancakes separate without sticking to each other and cover them with a damp towel while making the rest of the pancakes. Let them cool completely before filling.

For the Filling:

1. Ricotta Cheese- 1 Cup
2. Granulated Sugar- 2 tbsp
3. Coarse ground Pistachios- 1/2 Cup

Method:

• Mix all the ingredients for the filling in a bowl and keep it aside.

For assembling:

1. Take the pancakes with the bubbly side up fill with the cheese and nut filling and close the pancake into half without tearing. Squeeze and pinch the outer edge tightly using your fingers to seal.
2. You can either freeze them for about a month for later use or heat a skillet with oil and deep fry them to golden brown and crisp.
3. Here I have deep fried half of them in oil and the other half I baked till done.
4. Dip these hot fried/ baked qatayef into the prepared sugar syrup and enjoy a crispy crunchy snack.

Baked Cauliflower Wings

These spicy baked cauliflower wings are a perfect tea time snacks which the whole family and friends will enjoy. You can adjust the spiciness according to your tastebuds by adding more or less honey. Though these doesn't taste like chicken wings but these vegan buffalo wings are pretty darn tasty in their own way. These buffalo wings would satisfy the cravings and also as they are baked, we don't feel guilty of eating them.

The recipe is super easy to make and only with few ingredients. For the crispy edges just keep them for broil until the sauce is sticky and caramelized. This will be a hit among both vegans and also meat eaters. Whenever you are craving for a serious comfort food, this is a perfect one to weigh down. I guarantee you that this will be gone within seconds. Please try this out and let me know.

Ingredients:

1. Cauliflower Florets- 1 head (cut into florets)
2. Garlic powder- 1 tbsp
3. Flour- 1/2 tbsp
4. Salt- as required
5. Milk- 1/4 Cup
6. Sauce:
7. Hot Sauce- 1/4 Cup
8. Honey- 1/4 cup
9. Butter- 1 tbsp

Method:

1. Mix the flour, garlic powder, salt and milk in a mixing bowl. add the cauliflower florets and coat each piece so that the batter covers the florets.
2. Preheat the oven to 350 degrees F. Place a parchment paper on the baking tray and arrange the florets separately without touching each other. Bake this for about 15- 20 minutes.
3. When they are getting baked, melt the butter, honey and hot sauce in a sauce pan. When the florets are done, mix the sauce on the baked florets and arrange them separately on the parchment paper and bake for another 10 minutes and you can take it out and enjoy with ranch or I like to broil for another 5 minutes.

Kilikood/ Birds Nest

Kilikood/ Birds nest is a classic traditional Malabar snack which is very popular and is liked by all. The shape of this kilikood makes it very unique from other snacks. 
A perfect blend of meat, potatoes, and spices, that are shaped and indented, which is later dipped in egg batter and pressed with roasted vermicelli to get the exact shape of birds nest. This requires a lot of patience and time. This is made on special occasions in Kerala.

This is my first attempt and it came out pretty well. I made this for a food fest here in the US, where a bunch of people was organizing a Kerala food fest for the Kerala flood relief. I want to contribute and so myself and my friend decided to make these birds nest, which was a super hit. For the food fest, lots of Malabar dishes were made by different members, which were sold out within minutes.

This birds nest is very different from other Kerala snacks is because of its unique shape. This is also called as Semiya cutlet. My family is big-time fans of this snack. Here we have to use thin vermicelli as the thick ones won't be good. I have made two eggs using rice flour just for the decorations. If making it for home, just omit the rice flour eggs. Hope you all will like and try this out.
Ingredients:

1. Mutton (minced)- 1.5 lbs
2. Red Chilli Powder- 1 tbsp
3. Turmeric Powder- 1 tsp
4. Garam Masala Powder- 1/2 tbsp
5. Ginger- Garlic Paste- 1 tbsp
6. Salt- as required

For the Masala:

1. Onions- 2 nos
2. Green Chillis- 3 nos
3. Ginger- Garlic Paste- 1tbsp
4. Red Chili powder- 1 tbsp
5. Turmeric Powder- 1 Tsp
6. Coriander Powder- 1 tbsp
7. Cumin Powder- 1/2 tbsp
8. Garam Masala Powder- 1 tbsp
9. Boiled Potatoes- 2 nos
10. Salt- as required
11. Egg- 2 nos
12. Roasted Vermicelli- 2 Cups
13. Oil- for frying

Method:

1. Pressure cook the mutton along with all the spices till done.
2. Heat oil in a pan, saute the chopped onions, green chilies till translucent. Add the ginger-garlic paste and fry till the raw smell disappears.
3. Add all the spice powders, mix well. Add the cooked spiced mutton. Stir till everything gets well blended. Switch off the flame. Adjust the salt accordingly.
4. When the masala cools down, add the boiled mashed potatoes. Mix well. Make small round shaped balls and press in the middle, shape it like a birds nest. You can make almost 20- 25 cutlets.
5. Prepare the egg batter by beating the eggs along with salt. Arrange the roasted vermicelli in another bowl.
6. Heat oil for shallow frying the bird's nest.
7. Dip each cutlet in the egg batter and then coat it with roasted vermicelli, drop them in hot oil ( keep the oil on low flame)and fry till done on both the sides. Repeat with all the bird's nest and drain on a kitchen towel. Enjoy them along with tomato sauce or just like that.

For decorating:

• Prepare the rice flour like the pathiri dough . Add cumin seeds in the dough. Make small round balls and place them on the bird's nest. It will look like a birds nest with eggs.

Sabudana Vada/ Crispy Sago (Tapioca Pearls) Fritters

Sabudana Vada / Tapioca Pearl Fritters are a most popular Indian snack which is liked by all. This is a traditional dish of Maharashtra, which is made during the time of fasting/ vrat for festivals, as this dish doesn't contain any onions or garlic. An easy and a simple snack which can be prepared in a less time if everything is well planned ahead.

These super delicious snacks are crispy from outside and soft from inside. Sago / Tapioca pearl is pure carbohydrate, the addition of peanuts to sago adds to the protein content, making it a balanced meal.
The popular things which can be made using sago are sabudana kichdi and sabudana kheer.  A little preparation ahead like soaking the sago overnight, boiled, peeled and mashed potatoes, roasting and coarsely grinding the peanuts make the work easy. This vada/ fritter is often enjoyed with spicy green chutney and a hot tea. Try this out and let me know.

Ingredients:

1. Tapioca Pearls/ Sabudana- 1 Cup
2. Boiled Potatoes- 2 nos
3. Roasted & Coarsely grind Peanuts- 1/2 Cup
4. Green Chillies- 2 nos
5. Red Chili Powder- 1 Tsp
6. Coriander Powder- 1 Tsp
7. Cumin Powder- 1/2 tsp
8. Lemon juice- 1 tbsp
9. Salt- as required
10. Oil- for shallow frying

Method:

1. Soak the tapioca pearls overnight. They turn soft after soaking overnight, drain and keep this aside.
2. In a mixing bowl add the mashed potatoes, powdered peanuts along with the drained tapioca pearls. Mix well.
3. Add the chopped green chilies, cumin powder, red chili powder, coriander powder, lemon juice and required amount of salt. Mix all the ingredients well.
4. Divide them into small portions and flatten them in the shape of round patties.
5. Fry these patties in medium hot oil. When they turn golden on one side flip and cook till done. drain on kitchen towels and enjoy a nice evening snack with friends and family.  

Roasted Spicy Chicken Fry

This is our most favorite chicken dish which we all like to have at any time, given a choice. There are many different varieties of dishes which can be made using chicken. we can experiment a lot of different styles. One such experiment is the outcome of this dish.

Usually, I would make some curry or semi gravy or fried, this time also I was sauteeing the onion and tomato mixture, the idea of grinding, marinating and slow roasting the chicken popped up and gave it a try. I think many of you might know this variety of fried chicken but I am trying for the first time.
A classic roasted chicken makes a delicious and healthy side that never goes out of style. The mildly spiced chicken is power packed with flavors. This dish can be made within less time. Hope you will like this. Just give it a try and let me know...

Ingredients:

1. Chicken- 2 lbs
2. Onions (chopped)- 2 nos
3. Tomatoes (chopped)- 2 nos
4. Ginger- Garlic Paste- 1 tbsp
5. Red Chilli Powder- 1 tbsp
6. Coriander Powder- 1 tbsp
7. Turmeric Powder- 1tsp
8. Garam Masala Powder- 1tsp
9. Fennel Powder- 1tsp
10. Cumin powder-  tsp
11. Lemon Juice- 1 no
12. Mint Leaf Paste- 2 tbsp
13. Salt- as required
14. Curry Leaves- few
15. Oil- 3 tbsp

Method:

1. Wash and clean the chicken. Meanwhile, heat 1 tbsp of oil in a pan add the chopped onions and saute till it turns translucent.
2. Add the ginger- garlic paste, mint leaf paste, tomatoes and saute till they become mushy. If it sticks to the bottom just add enough water and stir well.
3. Add all the powders, required amount of salt, lemon juice, and curry leaves. Switch off the flame when the raw smell disappears and let this mixture cool a bit.
4. When it is cooled, drop the mixture in a blender and blend well to a fine paste.
5. Add this paste to the above-washed chicken and marinate for about 30 minutes- 1 hour. 
6. Heat the remaining oil, add the marinated chicken pieces and fry well till it gets cooked and the gravy becomes dry. 
7. Once it gets roasted well, switch off the flame and enjoy this dish along with rice, roti or you can eat it like that.

Fried Chicken Kebabs- Bangalore Empire Restaurant Style

Those who have been in Bangalore might know about the popular "Empire Restaurant". Their chicken kebabs are to die for. Every year, during fasting my uncle used to bring a big pack of these kebabs, which I finished off within no time. They are my all time favorites fried kebabs. As a family, we are a big fan of these.

Mostly the kebabs are grilled but these are deep fried with a crusty outside and juicy inside.
This time during fasting these kebabs were on my wishlist. Normal days I would have never tried making these oil fried kebabs, but now as we are fasting, I thought of giving it a try. Here it is today on my blog to all of you, who wants to try their favorite kebabs and to those who never tried before. These are such lip-smacking ones, you don't want to miss them.

This dish is very simple and doesn't take much of your time. Just mix all the marinade ingredients and fry in oil, within minutes mouthwatering kebabs will be ready. These kebabs taste exactly like the restaurant ones. Don't forget to give it a try.
Adapted From Savory and Sweet Food
Ingredients:

1. Chicken- 2 Pounds
2. All-Purpose Flour- 4 tbsp
3. Corn Flour- 2 Tsp
4. Red Chilli Powder- 1 tbsp
5. Lemon Juice- 1
6. Cumin Powder- 1 Tsp
7. Garam Masala Powder- 1 Tsp
8. Ginger- Garlic Paste- 2 tbsp
9. Eggs- 2 nos
10. Coriander Powder- 1/2 tbsp
11. Food Colour- 2 drops
12. Rice Flour- 2 tbsp
13. Oil- Deep frying

Method:

1. In a mixing bowl, add all the ingredients( except the chicken, rice flour, and oil), along with little salt and water.
2. Mix using a whisk till it forms a thick batter, add the chicken pieces. Coat well. Let it sit for about 3-4 hours.
3. Heat oil on high heat in a deep vessel, before frying, add the rice flour, mix and drop the well-coated chicken pieces in hot oil. Fry till done and everything gets finished.
4. Drain on kitchen towel. serve along with lime wedges.