Malpua Recipe (with just 4 Ingredients) || Indian Style Deep Fried pancake

     
                   MALPUA



         Its festival time again,so time for some very traditional fare.Traditional food doesn't always mean that the method has to be very complicated .After all who has the time for it these days.So lets get started for some quick recipes with very few ingredients but I am sure will be loved by one and all.

This is an excellent item to be carried for children in journeys .They are lightly sweet in taste .So are loved by kids





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The Quick and Easy Sambar Recipe || Lentil Based Vegetable Stew

 THE  QUICK  AND  EASY  SAMBAR

 I guess even South Indians cannot beat my love for South Indian food.Especially the aroma of freshly cooked sambar ,I feel, can tickle any taste bud.
    I am sharing today a quick and easy method of preparing this delicious and nutricious item .THEre can be many ways of cooking this but this method allows me get my sambar ready by the time i make the dosas or the idlis.Follow the method as per the instructions to get this mouthwatering, flavoursome preparation ready in minutes

 

Nimki Recipe || Crispy Snack

   This is a deep fried preparation ,which is quite an essential item at festivals at my place.They remain crisp for over a month if kept in an airtight container.Pack these in your kids lunch boxes or enjoy these with your evening chai(tea).These flaky ,crispies are a sheer delight,and you cant stop yourself from having more.


You might also like--Rava idli or semolina idli or sooji idli
                               Dahi parwal or doi patal
                               The quick paneer in little oil
                               Curd aloo or potatoes in yogurt gravy

Do like my facebook page here for more interesting recipes


Ingredients
1-All purpose flour-2 cups
2-Oil-2 tablespoons(for dough)
3-Water -for kneading the dough
4-Oil for deep frying
5-Ghee-1 tablespoon
6-Rice powder-1 tablespoon
7-salt 1 pinch


Stepwise pics

Make a hard dough by  using the oil ,salt and by sprinkling water

 Leave the dough for at least one hour, then divide the dough into two portions

Roll out each portion of the dough into  a thin roti

Mix the rice flour and ghee to make  a smooth paste

Spread this mixture evenly on the rolled out roti

Now  fold the roti as shown starting from one side

done

Stretch alittle from both sides

done

Cut into equal portions

Press tehm with the palm to make them flat

Now roll out into small puris of three inch diameter

Fold into a triangle

Prick with a fork on both sides, to avoid puffing

Get the batch ready

Deep fry in medium hot oil for 10 minutes

Take out of oil and leave in open

Likewise fry all the batches till pinkish

Store in an air tight container and enjoy

North Indian Dhabe Wali Dal Recipe.(with green moong)

Hi folks,today I am sharing with you a dal recipe which is popular in dhabas in Jharkhand and Bihar.I would rather say this is the dal that is served with naan or tandoori roti on the highways in this area in north India.This recipe is a very close cousin of the very famous dal makhani,with a little change in the ingredients.

 Related posts-Quick paneer with little oil
                      -Chilli Paneer
                        Masoor dal with veggies
                   
So lets get started.

Serves 4 people

Ingredients-
1- Green moong dal-1 cup
2-Chana dal or bengal gram -1 tablespoon
3-Onion -2 medium,(finely chopped or grated)
4-Ginger-1 inch( made into paste)
5-Garlic-8 to 10 cloves(Paste)
6-Tomatoes-4 medium sized  (finely chopped)
7-Coriander powder -2 teaspoon
8-Cumin powder-1 teaspoon
9-Turmeric powder-1 teaspoon
10-Chilli powder-1 teaspoon
11-oil -2 tablespoon(I prefer mustard oil)
12-salt -as per taste
13-sugar-half teaspoon (optional)
14-Kasturi methi powder-1 teaspoon
15- Wheat flour -one teaspoon
16-Coriander leaves chopped
17-Green chillies-3 to 4 (slit)
18-Garam masala powder-1 Teaspoon

          PROCEDURE
Soak the green moong for approximately 3 hours and the chana dal for 1 hour,then boil them in 2 to 3 cups of water in a pressure cooker till 2 whistles.Let it rest till the pressure subsides.strain it out of the water.Reserve the water too.the dal should be cooked well but not very mushy.

                         
                                         Take all the ingredients

Saute the onions with salt and turmeric in 2 tablespoon oil

                                     1-  Add in the chopped tomatoes followed by the ginger and garlic paste

          2-Once the raw smell of the ginger garlic is gone add the coriander ,cumin and chili powder

                                           

                                                            
3-Saute for some more time till the raw smell of tomato and the spices are gone and oil starts oozing out.















4-Add in the boiled dal and stir with the cooked spices for sometime

 

                                        5-  Add in the water reserved after boiling the dal

6-In goes the chopped coriander,sugar,kasturi methi powder and garam masala powder .Let it simmer for another 2 minutes.

Ready to serve

Pappu Dhaba.....Atithi Devo Bhava

Narkanda to Sangla is a wearing journey . We had a late breakfast of alu parathas on the way. In about an hours time we would reach Sangla.The roads had started becoming very treacherous.We had started dozing off in the car, when the driver announced that we shall stop at Tapri for  lunch.We were still not hungry for lunch,so we asked our driver "Sangla me lunch nahi milega kya"(shall we not get lunch at Sangla).   He answered without hesitation "Milega,lekin is jaisa nehi milega"(you will get lunch in Sangla but not like this).  Reluctantly we dragged ourselves out of the car for lunch and got seated at the wooden benches.

  Suddenly everything sped up.The plates and soon the food. Hot rotis and curry in a separate bowl followed soon.Typical Indian vegetarian fare is the menu,like chana, matar, rajma and dal.The taste of the food at this place is nothing but home cooked.


 As customers keep streaming in steadily ,they are ushered in by the ever smiling waiters who show them a table.One will not fail to notice the waiters who are always ready to cater to all small demands made by the people at the table.The tables never go empty as tourists and locals throng to the place in equal numbers.


The taste of the food was homecooked and so was the service ,as the hot rotis were served straight from the tawa to the plate one at a time. Papu ji ,the owner of the place can be seen standing there and keeping watch ,so that none of his guests go unattented. He makes it a point to ask every single customer if there is something they needed more. In just one meal we could make out that this nondescript place in a small hamlet in Kinnaur ,neither compromised on quality nor quantity .

  This place has been serving hungry souls on the difficult mountain roads for over three decades now(as he keeps repeating the statement to all) and has become a landmark of sorts in the village Tapri. A name synonymous with Tapri ,where you can always spot the septuagenarian standing tall, lovingly giving saunf (fennel)to his guests as he collects the money from them.No wonder ,for his ubiquitous presence and warm hospitality ,Papu Dhaba has found a place in the maps of Kinnaur.

  Tapri is a small village on the banks of the Sutlej on NH 22 ,which comes soon after one crosses Wantu village while coming from Shimla to Kalpa .On your way back from  Kalpa ,Tapri comes after Urni village on the same road. You shall find this dhaba at the main market place on the highway.
I would highly recommend this place for lunch,where you are served food tasting as good as home for a modest eighty rupees and dollops of care for free.
I regret the hastily clicked photographs of the post

You may also read-  Mcleodganj in its splendour
                               -Kangra fort..history in the lap of nature 
                               -Temples of the Himachal 

The quick paneer (in little oil ) recipe || Cottage Cheese In Indian gravy

  This is a preparation of paneer which turns out to be a spicy gravy but actually it is cooked in very little oil.This quick preparation is a must in my place any time I have guests and it is never disappointing .So lets get started straight away.


Related posts- Chilli Paneer
                     -Making paneer at home
                     -Paneer cheesy
                     -Paneer bhurji roll for kids lunch box
             

 

 Do like my Facebook page here for more such recipes

Serves 4 people


Ingredients
1-Paneer -250 grams(cut in cubes)
2-Onion -2 medium,(roughly chopped)
3-Ginger-1 inch(roughly chopped) 
4-Garlic-8 to 10 cloves
5-Tomatoes-4 medium sized(blanched and skinned and roughly chopped)
6-Cinnamom-1 inch
7-Cardamom-2
8-cloves-2
9-Coriander powder -2 teaspoon
10-Cumin powder-1 teaspoon
11-Turmeric powder-1 teaspoon
12-Chilli powder_1 teaspoon 
13-Khus khus(poppy seeds)-1 teaspoon
14-Cashewnuts-4 to 5
15-oil -1 tablespoon
16-salt -as per taste
17-sugar-half teaspoon (optional)
18-Kasturi methi powder-1 teaspoon
19 Wheat flour -one teaspoon
20-Coriander leaves chopped
21-Green chillies-3 to 4 (slit)




Procedure-  Do follow the sequence carefully

1-Add oil to the pan
2-Add the onion
3-Add the ginger and garlic(whole)
4-Add the salt and turmeric
5-Saute in low to medium flame till the onions become translucent
6-Add the Cashew nuts and the poppy seeds(you can use magaz or melon seeds alternatively)
7-Saute for some time (1min)
8-Add the  chopped tomato now with the green chilies
9 -Add in the spices ,the cumin ,coriander and the chilli powder
10-Add in the whole spices of cinnamon,cardamom and cloves
12-Saute till oil oozes out of the tomatoes and the mixture reduces in volume
13-Switch off the flame
14-Let it cool completely
15 -Blend everything to a fine paste without water.
16-Pour the paste back to the pan
17-Add in water mixed with the wheat flour
18-Simmer for another 5 minutes
19-Add in the  paneer pieces ,kasturi methi powder,sugar and the coriander leaves
 20-Simmer for another 2 minutes
21-Done ,switch off the flame
22-Serve with fried rice ,roti or naan

Do not simmer the gravy for long after adding the paneer,or the paneer will turn rubbery.

Ghoogni (White peas in gravy,the Bengali way)

  You will find this sold everywhere in West Bengal.You can find them by the road side,,you can find them sold in trains,or you can even find them where we had the  tastiest fare in our lives,I am sure you will all agree,that is in front of school gates.
But I have a different memory attached with ghoogni,This is actually the preparation I would wait for when I went to visit all my neighborhood aunts for the customary visit after Dussehra.This would be the only saving grace after we as children were forced to eat all the plateful of sweets served after Dussehra in Bengali households.




Do like my Facebook page here for more authentic recipes

 Related posts-Dum Aloo
                      -Potatoes cooked in curd

Serves -8 people


Ingredients
White peas-250 grams(soaked overnight )
onion-2 large(ground to paste)
garlic-one whole (ground to paste)
ginger-one inch piece(ground to paste)
cumin powder-2 teaspoon
coriander powder-4 teaspoon
chili powder-2 teaspoon
oil(preferably mustard)
salt -as per taste
turmeric powder-1 teaspoon
Bengali garam masala-1 teaspoon Click here for recipe
 Cumin seeds -1 teaspoon
bay leaves-2


Ingredients for garnish
1-Finely chopped onions
2-Green chutney  Click for recipe here
3-Tamarind chutney Click for recipe here
4-Chopped coriander
5-Sev
6-Lemon juice 


Procedure
1- Cook the peas in pressure cooker till two whistles (reserve the water after straining it).
2- Add the cumin seeds and the bay leaves to the heated oil in a pan.
3-Add in the onion paste 
4-Add the ginger and garlic paste 
5-Add the salt and turmeric powder.
6-Saute for some time till oil oozes out
7- Add the cumin ,coriander and chili powder mixed in a little water
8- Wait till the oil oozes out 
9-Add the boiled peas 
10 -Mix well and fry for 2 minutes in high heat  
11-Add the water reserved after boiling the peas
12-Simmer in low heat for about 5 minutes.
13-Add in the garam masala powder
14-Switch off the flame 
15-Garnish well and serve hot

Important note-
One has to be very careful in cooking the peas.They should not be completely mushy neither too hard.Though I have mentioned two whistles,the number of whistles and the quantity of water for cooking can vary as the hardness of water varies from place to place.

When switching off the flame one should take care that the water in the gravy is on the higher side as it tends to soak up the gravy after cooking.

Ideally it should be served as an evening snacks ,but also goes very well with bread ,paratha or chapati