Cook Book

More documents

Recommendations

Info

MalpuaRecipe Let’s Start Step by Step Malpura Recipe: 1. In a mixing bowl take 1 cup all-purpose flour/maida, 1 tsp fennel seeds/saunf, 3 to 4 cardamoms, crushed or ⅓ tsp cardamom powder mix the dry ingredients well. 2. Add 3 tbsp grated khoya and 3 tbsp curd/yogurt. Please use fresh yogurt. Instead of khoya/mawa you can also use whole milk powder. 3. Add ½ cup water. 4. Begin to stir. 5. Stir to a thick flowing batter without any lumps. Cover and allow the batter to rest for 30 to 40 minutes. You can even keep the batter for about 2 hours at room temperature. 6. The below pic shows the consistency of the malpua batter. 7. Meanwhile when the batter is resting, blanch the almonds and pistachios in hot water. Keep them soaked in hot water for 20 to 30 minutes. Then peel. 8. Slice them and keep aside. 9. Just before you begin to fry the malpuas, prepare the sugar syrup heat ½ cup sugar and ¼ cup water here i have used cane sugar and hence this golden color. 10. On a low flame simmer these mixtures also stir well so that the sugar melts. 11. You need to have a ½ strings or 1 string consistency in the sugar syrup if you cannot achieve these string consistencies than just make sticky syrup. The sugar syrup must be kept warm for this keep the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize meaning keep the sugar syrup pan on a bowl or another pan filled with hot water. The hot water should touch the base of the pan containing the sugar syrup. 12. Heat 3 tbsp ghee in a pan or griddle. Here i am shallow frying the malpuas instead of deep frying them you can also deep fry. 13. Lastly add 3 pinches baking soda or ⅛ tsp baking soda to the malpua batter. 14. Mix very well. This is important as you want the baking soda to be mixed evenly. 15. Lower the flame. Take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. spread the batter lightly with the back of the spoon make 2 to 4 malpuas depending on the size of the pan. fry on a low to medium flame. 16. When the base become light golden, flip over. 17. Flip once more and fry the other side. Flip again and fry till the malpuas have a crisp edge and are golden frymalpuas this way and add more ghee if required while frying. 18. Drain them on paper towels. 19. Then immediately place them in the warm sugar syrup. 20. Gently coat the malpuas with the sugar syrup with the help of a spoon or small tongs. 21. Remove them and place them in a serving tray or plate. 22. Pour some rabri on top garnish with the chopped almonds, pistachios and crushed saffron. Serve the malpua with rabdi hot. You can also just serve the malpuas coated with the sugar syrup and garnished with the dry fruits prepare all malpuas this way and coat them with the sugar syrup. Nutrient Value: Carbohydrate - 31.7 g Protein - 5.9 g Iron - 2 %
MangoFaloodaRecipe PREP TIME 25 mins TOTAL TIME 25 mins Mango Falooda Recipe - Quick and easy mango falooda recipe with fresh mango puree, chopped mangoes and mango ice cream. RECIPE TYPE: dessert, beverages CUISINE: North Indian SERVES: 3-4 Ingredients (measuring cup used, 1 cup = 250 ml) 2 tsp sabja seeds/sweet basil seeds, soaked in ¾ cup water 3 tbsp falooda sev cooked as per package instructions 3 to 4 tbsp rose syrup ½ to ⅔ cup mango puree or two medium sized mangoes blended to a smooth puree in a blender 2 to 2.5 cups chilled milk 1 tbsp chopped or sliced pistachios or a mix of chopped dry fruits 3 to 4 scoops of mango ice cream or vanilla ice cream (optional) 1 medium sized mango, peeled and chopped in small cubes crushed ice or ice cubes (optional) mango custard (optional) mango jelly (optional) tutti-frutti (optional) INSTRUCTIONS First soak 2 tsp sabja seeds/sweet basil seeds in ¾ cup water for about 20 to 30 minutes. Later strain them with a tea strainer and keep aside. PreparingFalooda: Then prepare the falooda sev according to package instructions. if you need to cook them then do boil them in water till they are cooked completely & softened rinse the cooked falooda sev in water and then drain them keep aside covered allow the falooda sev to cool completely at room temperature.
Page 2 and 3: INDEX S.No. Name of Recipe Offered
Page 4 and 5: Choco Coconut Ladoo Ingredients:
Page 6 and 7: Healthy and Nutritious Spinach Parc
Page 8 and 9: Intake of cheese prevents osteoporo
Page 12 and 13: Layering Falooda: 1. In serving gla
Page 14 and 15: 10 to 12 whole cashews/kaju, choppe
Page 16 and 17: Mushroom Potato Masala Mushrooms co
Page 18 and 19: Stuffed Capsicums Capsicums stuffed
Page 20 and 21: TawaPulaoRecipe Let’s start step
Page 22: Step 3 Add green chilies, salt and

Cook Book

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?