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Thursday, October 15, 2009

Here is an update from my post We're waiting for the festival of diwali, and some diwali recipes to enjoy and i'll be posting a few more recipes as promised. I had already posted a kaju barfi recipe which is a great delight to eat.. here are few more for everyone to try out..

Sweet indian traditional recipes

Malpua (pancakes in syrup) in 9 steps!

2 cups water
3 cups sugar
Saffron strands
1/2 tsp cardamom powder
500 gms flour
1/2 tsp baking powder
1 can (400gms) sweetened condensed milk
1 litre milk to make rabri
Slivered almonds and pistachios to garnish
Ghee to deep fry malpuas

1. Mix the milk and 1 cup of sugar in a thick-bottomed pan and cook to reduce it to a fourth of its original volume. Stir frequently or the milk will burn at the bottom of the pan. When the milk has thickned as above, remove it from the fire, allow it cool and then chill in the refrigerator. This is rabri (sweetened thickened milk).
2.In another pan, mix 2 cups of water and 2 cups of sugar and boil. The syrup is ready when you get a single-thread consistency. The way to test this is to stir the syrup with a spoon, lift the spoon out and carefully touch the syrup on it with your index finger. Press your index finger and thumb together and gently pull apart. The sugar will stretch to form a single 'thread'. If this happens the syrup is ready. If not keep boiling and test occasionally till done.
3. When the syrup is ready add the cardamom powder and saffron and mix well. Keep the syrup aside to use later.
4.In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter.
5.While you are mixing the batter, heat enough ghee in a deep frying pan to cook the malpuas.
6.When the oil is hot, use a ladle to gently pour the batter into the oil to form circles about 4" in diameter.
7.Cook till golden brown. Remove from the oil and put directly into the sugar syrup.
8.Remove after 2-3 minutes and drain on a wire rack with a plate underneath to catch the dripping syrup.
9.To serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts.

Gujia, with khoya(mawa) and dry fruits

Ingredients :
Flour 250 grams
Khoya 500 grams
Raisins a few
Almonds 100 grams (finely chopped)
Cooking oil 3 tablespoon
Water 100 ml
Sugar 250 grams

Mix the oil and flour properly to form a binding consistency of breadcrumbs.
Add some water and knead entire mixture, lighty.
Make a soft dough and set it aside, covering it with damp.
Fry the khoya in cooking oil till it becomes light brown and then mix the sugar into it carefully.
Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make small thick flat rotis out of that kneaded dough.
Fill half of flattened roti with the khoya mixture and roll it between your palms, sealing the sides of the roti keeping the khoya inside it.
Make the sealing look decorated by a hemming.
Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil get soaked.
Serve hot or store it in an airtight container for using it on specials days like diwali.

Mushrooms in Onion Gravy

200 gm Mushrooms
3 Onions
2 Tomatoes, finely chopped or pureed
3 Green chillies, finely chopped
Coriander leaves
Salt as per taste
Red chili powder as per taste
A pinch of garam masala powder
A pinch of cardamom powder

Slice mushrooms, boil them and keep aside. Then make a paste of the onions.
Heat oil in a wok and add the onion paste and cook till the paste turns golden brown.
Add the tomatoes, green chilies, salt and red chilli powder.
Cook the tomatoes till the gravy leaves the sides of the wok and add water if required.
Add the mushrooms and cook for a while.
Season with garam masala powder, cardamom powder and coriander leaves. Serve hot!

Dahi bada, with curd(yogurt)

For the badas(round shaped balls):
1 Cup Urad daal
Salt to taste
Oil to fry
For the dahi(curd) mixture:
1 kg Dahi(curd)
1/2 tsp grated Ginger
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin powder
Red chili powder to taste

For Badas: Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.

Method for Dahi mixture: Blend the curd and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.

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