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Malpua is a sweetened pancake prepared across
regions in Madya Pradesh.It is a flavorsome dish which is a sugar
syrup soaked pancake prepared from a batter of flour, milk, and
Malpua is a sweetened pancake prepared across regions in Madya Pradesh.It is a flavorsome dish which is a sugar syrup soaked pancake prepared from a batter of flour, milk, and cardamom. The pancakes are deep fried in oil or ghee till crisp, soaked in sugar syrup, garnished with pistachios. This dessert is a must for Holi festival in parts of Madya Pradesh and is an offering to Krishna in most temples.
1.Plain Flour - 1 cup (Maida)
2.Mawa(unsweetened khoya) cup
3.Saunf powder 1/ 4tsp
4.Cardamom powder -1/2tsp
7.Milk(low fat )-2 cups
8.Ghee- cup (to fry the Malpuas)
9.Pistas- handful and sliced.
10.Almonds- handful sliced and peeled.
11.Saffron- Around 8 strands.
*For sugar syrup:
3)Cardamom powder -1/4 tsp
4)Saffron 4 strands.
*Method of preparation:
1)Heat the cooking vessel, bring the milk to a boil and simmer till it reduces to around half. Turn off the flame and allow it to chill.
2)In a small bowl, add khoya and previously boiled milk and mix until it's smooth and without lumps. Add cardamom powder, saunf powder, sugar, salt and few strands of saffron and mix well. Add half of the flour and muddle up until its lump free.
3)Add the remaining flour and blend well.To adjust the consistency slowly add the milk and form dosa batter consistency.Keep mixing for around 10 minutes and then set aside.
4) To prepare the sugar syrup, add sugar and water in a stainless steel vessel and allow the sugar to melt. Simmer the sugar syrup for 10-12 minutes on low-medium flame. Add cardamom powder and turn off heat. Set aside.
5) Turn on the flame and heat ghee in a small vessel for 2 minutes on low flame.Pour a small ladle full of batter in the center of the pan without spreading it. The batter will spread on its own. It will slowly get dunked in the ghee and turn golden brown.
6)Cook until the Malpuas turn golden brown.Place the Malpuas into the sugar syrup immersed. Remove after 3 minutes, when the Malpuas are soaked well in sugar syrup and transfer to serving plate.
7) Serve with pistas and almonds and feel the hand touch of Madya Pradesh at home.
Indian cuisine includes a wide
assortment of traditional cuisines indigenous to India. Known the
range of multiplicity in soil type, climate, culture, ethnicity,
Indian cuisine includes a wide assortment of traditional cuisines indigenous to India. Known the range of multiplicity in soil type, climate, culture, ethnicity, and occupations, these foods fluctuate far and wide from each other and exploit locally available spices, herbs, vegetables, and fruits.
The basis of various cuisines is developed based on the soil types and locally grown roots and vegetables. Tribes of India mostly depend on fauna available in the wild. Indian food is also profoundly influenced by sacred choices and folklore. Few other North Indian cookeries are inspired from Mughals and various other rulers who ruled over Indian in the ancient times. Indian cuisine is still advancing through cultural interactions overseas, but the traditional base remains the same.
The Indian routine of cooking may be distinctive from one region to another, but vitally there is harmony in its food habits. Coming to Rajasthan and Gujarat being barren lands there is the insufficiency of water so fresh vegetables are not found in wealth. The cuisine here utilizes lentils and preserves in form of pickles to be consumed with every serving. The cooking from Tamil Nadu uses lots of tamarind in their curries, while the food from Andhra Pradesh uses lots of chilies because they are spice lovers. In South India, the main course usually is made from rice products, as rice is the staple food in these regions. While in North India, wheat flour is used in making bread like chapattis, roles, pulkas, puris, and naan.
Kumaoni Raita is an authentic dish from Uttranchal.It goes well
with biryani or daily meals. Spice of the Biryani can be
balanced by this raita. It is too flavorsome and tickles the taste
Kumaoni Raita is an authentic dish from Uttranchal.It goes well with biryani or daily meals. Spice of the Biryani can be balanced by this raita. It is too flavorsome and tickles the taste buds. Its a very healthy and a tasty choice. You can just eat them as in without any main course.
2 medium cucumber
4 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 bunch coriander leaves
2 cup yogurt (curd)
3 medium green chilli
salt as required
1 teaspoon powdered turmeric
To start with, wash the cucumber after peeling it and grate it into a bowl. Drain all the water properly from the cucumber. Now, take a pan and keep it on medium flame to roast fenugreek seeds in it. After roasting, keep the fenugreek seeds aside.
Using a grinder, grind mustard seeds and fenugreek seeds with a little amount of water in order to make a smooth paste.
In a bowl, beat curd to make it smoother and creamier. Stir in this beaten curd the paste of fenugreek leaves and mustard seeds along with salt, turmeric, and chopped green chilies.
Mix all the ingredients thoroughly and after mixing, stir in grated cucumber. Mix well and leave it unattended for some time to settle down. Serve chilled!
TRAVEL DIARIES BY AN UNSUNG
Who doesnt want to travel ?
It is such a fun way of exploring places around the world. I...
TRAVEL DIARIES BY AN UNSUNG HERO
Who doesnt want to travel ? It is such a fun way of exploring places around the world. If you are a travel lover then you must have heard about Cassandra De Pecol, an inspiration for many travelers.
Cassandra is a US traveler who has initiated her travel journey in July 2015 aiming to travel to 196 of the world in a duration of just 2 years.Cassandra has already visited 181 countries and filled up 4 passports, racing to towards Guinness World Record for the fastest person to travel to all the countries in the world. I recently read her story and it is so inspiring . Though she gets paid for travelling by various NGOs , the patience she bore in travelling is such an inspiration for young travelers. It is the natural tendency of humans to get back to our comfort zones and relax at our homes instead of taking up the adventure for the whole 2 years . It takes a lot of dedication to do it without getting travel sick. Traveling alone has increased her self esteem. She is an athlete and has run many times for the Iron man.
She has been a part of Eco Tourism and Sustainable Hospitality since the time she was just 18. Her fitness level supports her passion for travelling. Cassandra says she loves exploring new places culture, environments in countries around the world that are in need of tourism .When I read her posts , it just inspires me to quit my studies and fasten by bags and travel the world. Cassandra has spent her last 16 months in ticking the list of 196 countries and spent $209,060 including airfare. Her Travel expenses are mostly sponsored from big houses or revenue generated from her social media posts.
When asked what motivated her to travel she replied I worked odd jobs in sales, website development, marketing and childcare. While I developed great relationships with the families that I worked with and really enjoyed caring for children, there wasnt a future there, in regards to my career. Despite all of my odd jobs, I was able to barely pay the bills, which is also what fueled my desire to take off on this quest as soon as I could. .
Besides the wish of setting the record of travelling the world, she also aims to promote peace through sustainable tourism. She calls herself the chief explorer of Expedition 196, which is a journey around the world in record time for world peace. Cassandra De Pecol is also an ambassador for the International Institute of Peace Through Tourism and is collecting water samples for Adventurers and Scientists for Conservation. And shes making a documentary about her trip, too. This human inspired me not to do anything regular and just follow my dreams . Her documentary can be a guide book for travelers who want to explore the world . Shes my unsung hero .
Muthia is a famous dish in most
parts of Chhattisgarh. It is a well-known snack that is savored in
northern India. When one visits Chhattisgarh, this is a must try
Muthia is a famous dish in most parts of Chhattisgarh. It is a well-known snack that is savored in northern India. When one visits Chhattisgarh, this is a must try and few others pack it home, in favor of its extended shelf life. It is a low-calorie snack which absorbs less oil and is basically steamed. It is a healthy alternative to snacks in most parts of Gujarat. Let's get started
Dough for the Muthia:
Wheat flour - 1 cup
Sooji - 3/4 cup
Gram flour - 3/4 cup
Green chili chopped - 2
Ginger 2-inch long piece
Turmeric powder - 1/4 tsp
Oil - 1 tsp.
Salt as required
Sugar - 2 tsp.
Baking soda - 1/2 tsp
Coriander leaves chopped- 2 tsp
Ingredients for the tampering:
Oil - 2 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Sesame - 1 tsp
Curry leaves- handful
Heeng 2 pinches.
Salt as required
Lemon juice- 1
Coriander leaves chopped - 1 tsp
Make a paste of green chili and ginger and procure in a separate bowl.
Sieve the wheat flour, sooji, and gram flour in a bowl and all the other ingredients mentioned above to knead the flour into it. Make a smooth dough without forming lumps and until soft. Keep aside covered.
Grease palms with oil and take a small portion of the dough. Make long round balls as possible, this forms Muthias' and steam them in a steamer(idli stand).
Fill the idli stand with water and steam the Muthia for about 25-30 minutes.
After 30 minutes of steaming, prick the Muthias to check if they are properly steamed and if the fork comes out clean, Muthia is ready.Turn off the flame.
After they cool down and cut into thick 1.2 inch pieces. Now it is the time to tamper these pieces. Tampering adds more flavor to the Muthias.
Heat oil in a pan and tamper the cumin seeds, heeng, mustard seeds, sesame and curry leaves into it. Once the cumin seeds turn brown in color add salt, lemon juice, pieces of Muthia and coriander leaves to it. Mix them well and cook it for another 5-6 minutes.
Muthia is ready now. Serve hot with some pudina chutney.