Eggless malpua muffins with orange rabdi

I enjoy experimenting in kitchen, making some changes in traditional food. My family is fond of desserts so no doubt you will find here lots of easy to make dessert recipes.

I try to make food that’s close to its authentic taste but is healthy and easy in approach. Like instant moong dal halwa, kesaria daliya and parwal ki mithai.

This time presenting our traditional malpua and rabdi with a healthier twist.

Egg-less-malpua-muffins

Instead of deep frying, I have baked the malpua batter in muffin molds. Served it with orange rabdi  and jaggery syrup.

Ingredients for malpua muffins:

  • Whole wheat flour: 1 cup
  • Ripe banana: 1/2
  • Jaggery: 1/2 cup
  • Ghee (clarified butter): ¼ cup
  • Fennel seeds: ½ tsp
  • Grated dry coconut: 1 tbsp
  • Crushed black pepper: ¼ tsp
  • Cardamom powder: ½ tsp
  • Almond extract: 1/2 tsp
  • Milk: ½ cup

Process:

  • Take banana in a bowl and mash it with fork.
  • In another bowl take grated jaggery, ghee, almond extract and beat for 2 minutes till jaggery is blended well in ghee.
  • Add fennel seeds, grated dry coconut, crushed black pepper and cardamom powder and mix everything together.
  • To bring out authentic malpua taste, add grated dry coconut (not desiccated coconut). Similarly freshly crushed black peppers works wonder as compared to pepper powder.
  • Add mashed banana and flour, and mix it gently till you get lumpy batter.
  • Add warm milk and make a smooth batter.
  • Pre-heat the oven at 180 degree centigrade.
  • Line the muffin liners in muffin moulds and pour the batter. This proportion of batter will give you 6-7 muffins.
  • Bake for 20 minutes at 180 degree centigrade.
  • Check by inserting toothpick in center. If it comes clean then it means muffins are baked. If toothpick appears stuck then bake for another 5-7 minutes.

As baking powder and baking soda is not used, muffins will be dense but flavorsome.

Malpua-muffins-with-orange-rabdi

Ingredients for Orange Rabdi:

  • Milk: 1 liter
  • Sugar: ¼ cup
  • Orange extract: ¼ tsp
  • Fresh orange pulp: ¼ cup

Procedure:

  • Let milk simmer in a heavy bottom vessel on low heat. Keep stirring in between.
  • When the milk is reduced to one-third, then add sugar. Stir it well and let the sugar dissolve. Take it off the flame after a minute.
  • Let it cool completely and then add orange extract and orange pulp.
  • Orange rabdi is ready.

Ingredients for jaggery syrup:

  • Jaggery: ½ cup
  • Water: 1/8 cup
  • Cardamom powder: ¼ tsp
  • Few saffron strands

Procedure:

  • In a heavy bottom pan, add jaggery and water and let them simmer for 10 minutes.
  • Check syrup’s consistency by pouring a spoonful of syrup. Keep in mind It will get little thicker on cooling so take it off the flame accordingly.
  • After taking it off the flame, add cardamom powder, saffron and stir.
  • Jaggery syrup is ready to use.

Jaggery syrup is just like sugar syrup we make  for jalebi or gulab jamun or boondi.

Just before serving, remove muffin liner and place malpua muffin in serving plate. Add generous amount of orange rabdi and drop some jaggery syrup just before serving.

malpua-muffins-with-rabdi-jaggery-syrup

This dessert plate gives you fusion of flavors. Orange rabdi adds a contrasting blend to sweet jaggery syrup.

I hope you enjoy making and delighting your family with this Indian dessert with a twist.

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Instant Moong Daal Halwa

Diwali is the busiest time for us ladies. So much work – shopping, decoration, gifts to be packed, food preparations etc. However, when it comes to food preparations for Diwali, I look forward more to desserts.

In this busy festival time, I try for dessert that’s easy to make and gets ready quickly, as there are other delicacies to be made as well.

I have grown up having moong-dal halwa on Diwali. My family Diwali celebration is incomplete without desserts like sweet boondi, gulab-jamun, chandrakala and of course this lip-smacking halwa.

Instant moong-dal halwa

So, below I have explained the process of making quick version of traditional moong-daal halwa.

Ingredients for moong dal halwa

  • Moong dal (green gram spilt): 1 cup
  • Mawa/khoa: ¾ cup
  • Sugar: ¾ cup
  • Ghee: ¼ cup
  • Milk: ¼ cup
  • Cardamom powder: 1 tbsp
  • Almond flakes: 1 tbsp
  • Pistachio flakes: 1 tbsp

Process

In the usual version, moong dal is soaked for few hours and then ground to fine paste. However, this paste being sticky, takes longer time to cook which is a tiring process.

Here, in this easy version I have used dry moong dal. No soaking of dal is required, just grind dry moong dal to coarse powder.

Moong-dal powder for halwa

  • Heat ghee in heavy bottom vessel and roast moong dal powder in it till it turns slight golden and you start getting roasted dal fragrance. It will take roughly 15 minutes on medium heat to get dal roasted.
  • Add mawa and mix it properly to break any lumps if any.
  • Add sugar, milk, cardamom powder and stir continuously. Mix for another 2-3 minutes and tasty moong daal halwa is ready.
  • If you don’t want mawa, you can replace it with 2 1/2 cups of milk.
  • Garnish with almond and pistachio flakes before serving.

Easy moong-dal halwa

If you are fond of dal preparations, you may also like moong dal tikki and farra (healthy meal prepared out of chana dal (bengal gram spilt).

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How to Make Easy Garlic Chutney

With the arrival of monsoon request for garlic chutney starts in my family. I feel there is some relation between rain and hot and spicy food combinations. I hear murmurs about garlic chutney on dining table. So, before request becomes demand, I make this spicy garlic chutney. 🙂

easy-garlic-chutneyWhole dry red chili and tomato give this chutney bright and appealing color. Tomato gives a slight tangy taste too. If kept in refrigerator, this chutney can last for more than a month and tastes good with almost everything – be it flavorsome moong dal tikki or multi-grain parathas.

Benefits of Garlic

I would also like to add that garlic has antibiotic properties and it flushes out toxins from our body. It also boosts immunity and provid a shield of protection from common cold that’s so common in rainy season.

There are so many other health benefits of garlic, but in this post I’ll focus on the recipe only. So, coming back to my recipe now.

This is Rajasthani style garlic chutney and is different from momos garlic chutney. This version is cooked, making it suitable to last for longer time. So, here is the process and list of ingredients of this easy to make garlic chutney.

Ingredients

  • Garlic: 2 whole bulbs
  • Whole dry red chilies: 5-6
  • Red tomatoes of medium size: 3
  • Oil: 4 tbsp
  • Cumin seeds (jeera): 1tsp
  • Salt: 1tbsp
  • Coriander powder: 1tbsp
  • Turmeric: 1 tsp

Process

  • Soak the dry chilies in small amount of water for 30 minutes. This will make them soft and easy to grind in paste.
  • Peel the garlic – this is the time-consuming task. I usually roast the garlic on iron girdle for 5 minutes on medium flame. This makes skin-peeling task quick and much easier.
  • Chop tomatoes in big pieces. Drain water and take only red chilies. Bring together garlic, tomatoes and red chilies. Blend them in mixer and make smooth paste of it.
  • Heat the oil in a skillet and tamper the cumin seeds in it. Now transfer the paste into skillet and add turmeric, coriander powder and salt into it. It’s very important to mention here that you don’t have to add water in this chutney. If you feel it’s dry, add small amount of oil in it.
  • Cook for 10-15 minutes while stirring in between. You will notice paste leaving oil, signaling the chutney is ready and it’s time to take it off the flame.

So here is lip-smacking garlic chutney ready for you.

spicy-garlic-chutneyDo visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).

Parwal ki Mithai

I guess this Indian confection is a rarity and you won’t find it easily in sweet shops, unless you happen to be in Bihar or Varanasi. The process of turning a vegetable into a tasty sweet course requires some effort. But this mellow comfit is worth the effort and time it takes.

parwal-ki-mithai

My mom makes this every year in summers when pointed gourd (parwal in Hindi) is available in plenty in market. I asked its recipe every summer but somehow never make it. My husband is not found of pointed gourd so whenever I mention him I’m going to make Parwal ki Mithai he would say why you have to make something that I don’t like. He always wants me to make sweets that he is fond of, like jalebi or gulab jamun. 🙂

However, last week when my mom visited me, I asked her to make it in my kitchen. To me, biting this dry sweet felt ambrosia, I missed this indulgence so much. My husband’s reaction was – “OK, I will only have the filling”. But, to my delight he had it completely without leaving the outer layer of parwal.

If you are getting tempted to make it this summer, here is the process to make this not-so-common sweet!

Ingredients

Pointed gourd (parwal): 250gms

Sugar: 1cup

Water: 1 cup

Ingredients for Stuffing

Mawa: 1cup

Sugar powder: ½ cup

Cardamom powder: 1tsp

Almond and pistachio flakes: 1 tsp

Muskmelon seeds: 1tsp

Procedure

While buying parwal choose of bigger size. As it allows more mawa filling in it, making it more tasty. Wash and peel the outer layer of parwal and make a vertical cut.

parwal-cutting

Scoop out the inside seed filling and keep it aside. These seeds are of no use in this recipe.

parwal-sccoped-out

Take 1 cup of sugar and equal amount of water in heavy bottom skillet or pan. Drop the parwal in it and let it simmer on low flame. Keep checking in between. In approximately in 15 minutes, parwal will get soft. To check if it’s done you need to observe it carefully. Surface of parwal will become shiny, indicating it’s time to take them out of sugar syrup.

parwal-with-sugar-syrup

 

Take them out and drain excess sugar syrup from them. Now proceed to prepare the filling for these shinning beauties.

Procedure for Stuffing

Roast mawa on medium flame on heavy bottom skillet. Roasted mawa increases the shelf life of dry sweets. In around 5 minutes, take it off the heat and add sugar powder and rest of the ingredients. Mix well and stuffing is ready.

parwal-mawa-filling

Stuff each parwal with a spoonful of mawa filling, and press gently by your fingers.

At this stage they are soft and delicate. So, place them in refrigerator for 1-2 hours and they’ll become firm. If store this sweet in refrigerator, it can easily last for 10 days.

parwal-sweet

Even if you don’t like parwal go ahead and try this sweet as after getting boiled in sugar syrup there is hardly any taste of parwal in it. You will find its taste closer to chandrakala (dry sweet which has similar mawa-filling).

Additional info:

One may add green color in sugar syrup or boil parwal in water with a pinch of baking soda to get greener parwals. However, keeping health in mind, my mom forgoes both these beautification steps. Still parwal ki mitahi that she makes is amazingly delicious.

Here I have shared exactly how my mom makes parwal ki mithai. If you happen to make this sweet following this recipe, and you like it then credit goes to my mom. However, if by any chance (although very unlikely), you don’t like it, it’s my fault. As I got you into making it by sharing tempting pictures. 🙂

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Suji and Gond ki Barfi

Third day of chaitra navratri (teej) marks the occasion of  Sindhara. It’s the day when females in the family enjoy tons of pampering by elders. It is celebrated twice in a year – around April and August (according to lunar calendar).

Suji ki Barfi

Females wear new clothes, apply heena (mehendi) on palms and enjoy their favorite food. Basically all efforts are made to make daughters and daughter-in-laws feel loved by indulging them in their favorite things.

Since, I am fond of suji and gond ki barfi, my grandmother (or maa as I call her) often makes it. She makes sure it’s made especially on the occasion of Sindhara.

Magical thing about any food preparation is they taste different when made by different people. For example, even my mom follows the same procedure, but barfi made by her tastes different from what my grandmother makes. However, I love both the versions and would anytime go overdose.

When away from our loved ones, we realize the way they shower love on us. Cooking the person’s favorite food is one of the natural ways to reflect affection. So, last week when my mom called up early in the morning and said, “beta sindhara pe kuch meetha le aana” (get some sweet from market), I missed her so much.

While I was missing her, I decided why not recreate her magical suji ki barfi. It came out pretty good, but as I said earlier different hands bring out different tastes. So, here I am sharing the confection that’s made in every Marwari household.

However, it will be apt to know something about gond (go pronounced like go) before we proceed further.

What is Gond?

Gond (or edible gum also called Tragacanth gum) is a resin that’s extracted from tree bark. It is available in crystal form of different qualities with color ranging from transparent to pale orange.

Raw Gond for Suji Barfi
Raw Gond

Being easily available in Rajasthan, it has made its way in variety of Rajasthani sweets.

It’s very healthy and preferred more in winters, as it gives warmth to body. It also helps in lactation, therefore specially given to lactating mothers. It has numerous other health benefits that you can easily find on web.

Now, let’s start with the preparation.

Ingredients

  • Semolina (suji): 1 cup
  • Mawa: 3/4 cup
  • Edible gum (gond): 1/4 cup
  • Ghee: 1/4 cup
  • Cardamom: 1 tsp
  • Almond flakes: 1 tbsp

For sugar syrup

  • Sugar: ½ cup
  • Water: ½ cup

Procedure for Sugar Syrup

  • Take sugar and water in a heavy bottom vessel, and put on medium flame. Sugar will dissolve and syrup will start boiling.
  • Let it simmer for around 15 minutes and take it off the flame and keep aside.

Procedure for Barfi

  • Heat ghee in a heavy bottom skillet on medium flame, add gond and fry on low flame. Gond will puff and turn into beautiful golden color.
Fried Gond for Suji Barfi
Fried Gond
  • Keep it aside. I like the crunchy effect. However, if you are not so fond of its stand-out taste, you can also crush it before using.
  • In the same skillet roast semolina (suji) on low flame. It will take around 10 minutes and you will notice the nice smell filling your kitchen. It means roasting is almost done.
  • Add mawa and roast for another 10 minutes. Roasting the mawa increases the shelf-life of barfis.
  • Add fried gond, cardamom powder and mix well. You will get a dry mixture as shown below.

Dry mix for Suji Barfi

  • Now add the sugar syrup to this mixture and bring everything together.
  • On a greased plate spread this mixture and with the help of ladle make it even. Sprinkle almond flakes and let it cool for some time. On cooling it will harden and you can cut it into desired shape.

Suji Barfi - Mixture spreadShould I tell that it’s ready to be served! 🙂

Suji barfi ready to be servedDo visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest.

Kadha (Kahwaa) – Cough & Cold Home Remedy

One needs to be extra careful when the winter sweeps in and at the time it’s leaving. It’s an age old saying “watch yourself from coming winters and leaving winters”. We are prone to get caught in cough and cold during this season-change time.

This time I couldn’t save myself from the trap of cough and cold. However, as far as possible, I stay away from popping pills, and have those only if it’s really necessary. I’m firm believer in age-old home remedies and luckily they work for me.

Taking a hot glass of turmeric milk is common practice in my household when affected by cough and cold, and when cough and cold brings along with it sore throat and body pain then this age old kadha recipe comes to rescue.

Kadha ready to serve
Kadha ready to serve

It’s a simple kaadh or kahwaa but it’s very effective. It’s made from dry spices, holy basil (tulsi leaves) and fresh ginger that are easily available at our homes.

Spices used in Kadha
Spices used in Kadha

It can be taken by anyone – elders as well as children. While making for children just reduce the quantity of black pepper.

Ingredients

Makes 1 cup

  • Black peppercorns: 5-6
  • Cloves: 3-4
  • Cardamom: 2
  • Cinnamon stick: 1 inch
  • Black cardamom: 1
  • Fresh ginger: ½ inch
  • Holy Basil (Tulsi leaves): 5-6 leaves
  • Turmeric powder: ½ tsp
  • Ghee: 1 tsp
  • Honey: 2 tsp

Procedure

  • Take all the ingredients except turmeric powder and crush them.
kadha crush the spices
Crush the spices
  • Take 2 cups of water, add all the crushed ingredients, turmeric powder and simmer on low flame for 15 minutes .
Boil the spices in water
Boil the spices in water
  • Keep it covered and reduce the  water to half.
  • It will attain nice golden color. Strain it and add honey and ghee. I use home-made ghee instead of ready-made one.
  • Have it as soon as you make it. Drink it hot sip-by-sip.
Soothing hot kadha
Soothing hot kadha

You can keep the residue left after straining kadha and make the next batch of kadha from it. You can have it twice a day.

These dry spices give much needed warmth to body while ghee loosens the dry cough. It also soothes throat and relieves body pain.

Best part is it tastes really good and has a strong flavor. I’m fond of its strong flavors and heavenly aroma. In winters, sometimes I skip my evening cup of tea and have this kadha instead.

Whenever I catch cold, sipping this kadha is all I want, this gives me comfort. Just make sure you don’t drink water immediately after having it, wait for some time.

Don’t take this as a medical advice. It’s an age-old recipe of my family and it give us relief from cough and cold. I hope this helps you too.

Tamarind Jaggery Chutney

Any chaat is incomplete without tamarind (imli) chutney. It adds life to any chaat and its sweet and tangy taste balances the spicy chaat.

I prefer making tamarind chutney with jaggery (gud) instead of sugar. Although, use of sugar makes it light colored and looks more appealing. However, when it comes to food, I am someone who prefers health over looks. So, when it comes to sugar vs jaggery, I always choose the latter wherever possible. After all gud is many times healthier than sugar.

tamarind-jaggery-chutney
Tamarind jaggery chutney

I was (I still am) so fond of this chutney in my childhood days that it’s mere aroma would bring water in my mouth. I used to wait for my mother to get ready with her imli ki chutney, so that I could pounce on it. 🙂

It’s my all-time favorite. For me, tomato sauce comes nowhere near tamarind chutney. I can have it with anything. I mean anything, even with khichadi!

I make tamarind chutney in two ways: one is cooked version and the other is instant non-cook version. List of ingredients is almost same in both the versions.

Ingredients

  • Tamarind (imli): 1 cup
  • Jaggery (gur): 1 1/2 cup
  • Chili powder: 1 tsp
  • Roasted and powdered cumin seeds (jeera): 1 tsp
  • Asafoetida (hing): ¼ tsp
  • Black salt: ½ tsp
  • Salt to taste
  • Water: 2 cups

Process – 1 (cooked version)

  • It’s a simple process and you can prepare and keep this version of chutney in refrigerator for months.
  • Wash and soak the tamarind in 1 cup water for 2 hour. Remove the seeds and blend in mixer and strain the pulp through a sieve.
  • In a heavy bottom vessel add water, pieces of jaggery, tamarind pulp other ingredients and simmer for 25-30 minutes.
  • Let it cool and store in air tight container. Keep it refrigerated and it will last for months.

Process – 2 (non-cook version)

When there is instant plan to have chaat or Paani-puri in family and I’m running out of tamarind chutney, this version comes handy. This instant chutney does not have glossy shine and thick texture like the cooked one but it tastes equally good. The process to make instant tamarind chutney is even simpler.

  • Take the soaked de-seeded tamarind and mix grated jaggery in a blender.
  • Strain it, add salt, dry spices except asafoetida, and use it. This chutney will last for a week in refrigerator.

When you need small amount of chutney this non-cook version is more suitable. When in mood to make and use for longer duration go for the first option.

Tamarind chutney blends well with tikkis and kebabs too. Like here I have served Moong dal tikki (split yellow gram) with green coriander chutney and tamarind chutney.

Add it to any chat to make it tasty and use it as often as you want. The sweet and tangy taste will make you lick your finger as it still makes me do the same.

Moong Dal Tikki

My husband is found of dal preparations of any kind and style. I’m more confident while trying recipes that include pulses, as I’m sure he will like it. So thought of why not try moong dal into tikki. The result was healthy, aromatic, crisp tikki’s with little use of oil.

moong dal tikki
moong dal tikki

As dal is used in these tikkis along with potatoes, they remain crisp unlike plain potato tikkis. Potato tikki consumes more oil to turn crisp and become soft after cooling.

Try these tikkis when in mood to make some healthy and quick snack. I Served these tikkis with green mint chutney and sweet and tangy tamarind and jaggery chutney. It even tastes good with spicy garlic chutney.

You can even make kebabs by using the same recipe. Just cook it in seekh (metal skewer) over a charcoal or electric barbeque. So here is the recipe of moong dal tikki.

Preparation time: 10 minutes

Cooking time: 1 minute

Makes 6 tikkis

Ingredients:

  • 1cup boiled yellow moong dal (split yellow gram)
  • 1 cup boiled potato
  • ¼ cup finely chopped onions
  • 2 table spoon spring onions
  • ¼ teaspoon garam masala
  • ¼ teaspoon cinnamon powder
  • 2 tea spoon red chili powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon ginger garlic paste
  • Salt to taste
  • Oil for grilling tikkis
moong dal tikki ingredients required
Ingredients

Procedure:

  • Wash and soak ¾ cup moong dal for half an hour before boiling, as after boiling we want 1 cup moong dal. Soaking ¾ cup dal will give us 1 cup boiled moong dal.
  • Boil the dal in ¾ cup water. Cooked dal should be soft and moist with no water remains. If there is excess water then burn it. Let it cool.
  • Grate the potatoes. After grating, quantities of potatoes and boiled dal should be equal.
  • Combine dal, potatoes and rest of the ingredients and mix well. Divide the mixture in to 6 equal parts and shape them. You can give them any shape you want.
moong dal tikki on griddle
Grilling in Process
  • Brush each tikki with little oil and grill them on both the sides. I have used non-stick griddle for grilling, you can use iron griddle as well.
moong dal tikki
Moong-Dal Tikki Ready to Serve

It’s a simple process with basic ingredients but the combination of moong dal with potato and spring onions tastes really good. Also, the strong aromatic flavor of cinnamon and other spices just takes these tikkies to next level. Enjoy these tikkis with a hot cup of immunity booster masala chai.

If you are fond of dal preparation I’m sure Farra a healthy steamed preparation will delight you. It’s made from Bengal gram filling in rice flour dumplings.

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