Malpua is one type of pancake, which is very famous in Odisha, Westbengal, Maharastra and Bangladesh. It is offered to Lord Jagannath in his Sakala Dhupa or Morning Food. As a sweet dish it is so delicious and can be served as a dessert or snacks.
INGREDIENTS:
For Batter
- 1 ltr. Milk.
- 1 cup Refined Flour/Maida
- 2 tsp Semolina/Suji (For Crispiness)
- 1 tsp Cardamom Powder
- 2 tsp Fennel Seeds
- 1 ripe Banana (well mashed)
- 500 gms Ghee to Fry
For Sugar Syrup
- 300 gms Sugar
- Saffron Strands (Kesar)
- Water Required
PREPARATION:
- First take a pan and boil the milk, till it reaches a coating consistency level.
- In the mean time prepare the sugar syrup. Keep aside around 50 grams of sugar and add the rest sugar to the water and make an one thread consistency sugar syrup.
- Dissolve the Saffron Strands in a tablespoon of warm milk and add it to the Sugar Syrup.
- Now cool the reduced boiled milk. Add the Refined Flour, Mashed Banana, Fennel Seeds, Cardamom Powder, Semolina and the rest of the sugar kept aside before. Mix them all well.
- Keep in mind that the batter should not be watery, it should be bit thicker than the usual batter. Keep the batter aside for 1-2 hours.
- Now take a flat-bottomed pan/kadai and heat the Ghee.
- Now pour a little batter with a ladle to the ghee to form the Pancake or Malpua.
- Keep frying in both the sides till it becomes golden brown color.
- When both sides done, drain it properly and immersed it inside the sugar syrup. Soak it inside the syrup for 5-7 minutes.
- Now your Malpuas are ready. Serve them hot.
MALPUA
Daal Vada or Gujarat na Daal Vada, a famous Gujarati all time snacks to be enjoyed. It’s so yummy, crispy and delicious along with the combination of chopped onions and fried chilies. It’s on high demand especially during the Monsoon. If you’ve been to Gujarat and haven’t tried this, then you’ve missed a lot. So next time don’t forget to have a try of Gujarat na Daal Vada.
Since it’s my favorite snacks here at Ahmedabad, so I’m gonna share it for my followers.
INGREDIENTS:
For Vada Preparation:
- 1 Cup split Yellow Moong Daal
- 1 Cup split Green Moong Daal
- 2/3 Cup Chana Daal
- 1/3 Cup Whole White Urad Daal
- 10-12 Fresh Green Chilies
- 2-3" fresh Ginger
- 8-10 Cloves Garlic
- 1 tsp Ajwain seeds
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- 1/3 Cup Curry leaves
- Pinch of Baking Soda
- Oil for deep fry
- Salt to taste
For Serving Purpose:
- Green Chilies to Serve
- 1 Big Size Chopped Onion to Serve
- Lemon Juice
PROCEDURE:
- First Clean, wash and soak all the daals properly 6-7 hours. It’ll be better if you soak them overnight.
- Then drain the water completely. From 2/3 of Chana daal, keep 1/3 Cup Chana daal separate. Mix Rest 1/3 Chana daal along with the other 3 daals.
- Now place all the daals in a mixer/grinder and grind them all to a coarse mixture with the Green Chilies, Ginger and Garlic. Add some water if required, but be sure that the mixture is not runny.
- Roast dry the ajwain, fennel and cumin seeds for few minutes on non-stick pan and then grind it and to the coarse daal mixture. Chopped the curry leaves and also add them to this mixture.
- Now add required Salt and Soda and mix everything.
- Now add the separate 1/3 Cup Chana daal to this mixture.
- Now take oil required for deep frying in a pan and put it on low flame.
- Make small balls from this daal mixture and put the balls in the heated oil one after another.
- Fry the balls on a low-medium flame until they turn brown in color. The vada should be crispy outside and soft inside.
- Now take out the Daal Vada balls from the pan, when they turn brown.
- Fry Green chilies and sprinkle salt on them. Add lemon juice to the chopped onion.
Now your Daal Vada is ready. Serve them hot with the Fried Green Chilies and Chopped Onions. You can also try them with Ketchup if required.
MOONG DAAL VADA
The Jackfruit is a species that belongs to the Mulberry family (Moraceae), which is native to parts of South and Southeast Asia. It is also known as the national fruit of Bangladesh. It is well-suited to tropical lowlands & it’s fruits are the largest tree-borne fruit, which can grow up to 35-40kg in weight.
JACKFRUIT
In India, people at different parts have named it in different ways. In Oriya it is called as “Panasa”, in Bangla it is called as “Kathal”, in Kannada “Halasu”, in Malayalam “Chakka”, and in Marathi it is called as “Fanas”.
This fruit is so tasty and can be eaten in ripe as well as in unripe manner. Being a good source of dietary fiber its a particularly good option for vegetarians. The flesh is starchy and fibrous and the seeds are also edible.
Today I’m going to share my own prepared “Kathal Masala Curry”, which is a famous Indian Curry and hope you all will like it.
INGREDIENTS:
- 500g Jackfruit/Kathal
- 3 Onion finely chopped
- 2 tsp ginger paste
- 2 tbs garlic paste
- Corn Flour Powder
- Turmeric Powder
- 1 tsp Cumin Seeds
- 4 tsp Coriander Powder
- ¼tsp Cumin Powder
- 1 tbsp of Chicken Masala/Kitchen King
- 1 tsp Red Chili Powder
- 2 red tomato finely cut
- Whole Garam Masala
- Refined Oil to Saute and Cook
- Finely chopped 3 Green Chilies
- Salt to Taste
- Fresh cut Coriander leaves
- 1 tbs Soya Sauce
- 2 tbs Tomato Sauce
- 2 tbs Curd
PROCEDURE:
- First of all oil your hands well. Keep some oil handy while cutting the jackfruit, as you will need to smear your palms with oil from time to time.
- Oil prevents hands from getting sticky and itchy. Peel the jackfruit and slice into rounds of desired thickness.
- Slice rounds into halves, and remove any thick stem in the center, before cutting slices into smaller cube or bite pieces. Do not wash. Scrape any dirt off.
- Then in a pressure cooker take required amount water and add the jackfruit bites/cubes along with 1tsp Salt and and 1 tsp Turmeric Powder and boil it till the cooker gets 1 whistle. This is being done to remove or subside the Astringent taste of the Jackfruit.
- Then take a bowl and take out the boiled jackfruit cubes from the pressure cooker put inside the bowl. Add 4-5 tbsp Corn Flour Powder, 1 tsp turmeric Powder, 1 tsp Red Chilly Powder, 1tsp Coriander Powder to it. Mix all these well and keep aside for 15-20 minutes.
- Take 2-3tbs of refine oil in a pan on medium heat. Add the marinated jackfruit cubes and saute it for 4-5 mins and then keep aside the fried cubes.
- Take 6-7 tbs oil in the Pan. Once the oil gets heat and the Cumin Seeds to it.
- When spluttering stops add finely chopped onion and green chilies & keep frying till the onions turned to golden color.
- Add Ginger, Garlic paste, Coriander Powder, Turmeric powder, chili powder and fry.
- When the raw smell is gone add cut tomato and salt.
- Keep stirring the masala cooking till it leaves oil around it and all the tomato pieces get smashed completely.
- Then add the Chicken Masala/Kitchen King Masala to it and keep stirring for 2-3 mins. more.
- Then add 1tbs soya sauce, 2tbs tomato sauce & keep on stirring.
- Then finally add the 2tbs curd in to masala mix it well and keep it covered with a lid on low flame for 2mins more.
- Then remove the lid stir the masala once and then add the fried/sauted Jackfruit cubes to the masala and mix them all properly.
- Now add 2-3 cup of water and put the garam masala powder to it and bring to boil.
- Cook for 4-5 minute then garnish with fresh cut Coriander Leaves.
Now your Kathal Masala Curry is ready to enjoy. Serve it hot with Chapati/Roti or Rice.
KATHAL MASALA CURRY
A lot of foods in our daily diet are actually poisonous and can be dangerous for our life. Being alert about what you eat is really important as sometimes, even a seemingly regular food can turn fatal. Here are some foods that can actually kill someone.
Cashew: A poisonous chemical named urushiol present in raw cashew, can lead to death of a person. The ones that are available in the market are not in their raw form as they are steamed before being packed for consumption.
Almonds: Just like cashew nuts, almonds are also considered to be extremely poisonous if not treated before consumption. The most flavoursome almonds bitter almonds have the strongest scent and are the most popular. But the demerit is : they are full of cyanide. So before consumption, bitter almonds must be processed to remove the poison.
Potatoes: Potatoes are the most common vegetable but its plant is really very poisonous. Everything except the bulbs, that we consume, is extremely harmful. If you consume the leaves of the potato plant in excess quantities it can prove to be fatal.
Mushrooms: Toadstools are poisonous mushroom that must not be eaten. Mushrooms that are found in the wild are the harmful ones and can cause grave damage to the body. However, you must take note of the fact that not all mushrooms are poisonous. Mushrooms of unknown origin should be considered dangerous to eat.
Rhubarb: Rhubarb is a plant with edible and flavoursome stems which are used as a part of a number of desserts. However the leaves of this plant contain an acid which is very harmful in nature.Being observant about the quality and nature of food you consume is particularly imperative. Having complete knowledge and information about unusual foods is another important point to be taken care of.Rhubarb is a very underrated plant – it produces some of the nicest tasting puddings and is incredibly easy to grow at home. Rhubarb is something of a wonder plant – in addition to an unknown poison in its leaves, they also contain a corrosive acid. If you mix the leaves with water and soda, it becomes even more potent. The stems are edible (and incredibly tasty) and the roots have been used for over 5,000 years as a laxitive and poop-softener.
Cherries: The tiny little red fruit is enjoyed by most people and used in a number of ways. However, the seed of the cherry is poisonous in nature. It releases hydrogen cyanide in your body. You might feel uneasy, dizzy or even vomit. Extreme reactions include convulsions, kidney failure and heart related problems.When the seeds of cherries are crushed, chewed, or even slightly injured, they produce prussic acid (hydrogen cyanide). Next time you are eating cherries, remember not to suck on or chew the pip.
Apple seeds: The fruit that actually keeps the doctor away has poisonous seeds that contain cyanide. However, the level of cyanide is low and does not cause extreme reactions. But health experts do not recommend eating apple seeds.Like the previous two items, apple seeds also contain cyanide – but obviously in much smaller doses. Apple seeds are very often eaten accidentally but you would need to chew and consume a fairly high number to get sick. There are not enough seeds in one apple to kill, but it is absolutely possible to eat enough to die. I recommend avoiding apple eating competitions! Incidentally, if you want to eat an apple and find a worm in it (and hopefully not half a worm), you can drop it in a bowl of salt water which will kill the worm.
