Tal er Malpua (Indian Sweet Pancake with Asian Palm Fruit & Jaggery)

After my ‘Gurer Malpua’ and ‘Khirer Malpua’, my latest addition in my dessert list is ‘Tal er Malpua’. It is nothing but a sweet pancake made with Asian Palm Fruit Pulp, whole wheat flour and jaggary. You can substitute jaggary with sugar as well. Semolina gives a nice crispy texture to the ‘malpua’. You need not to dunk this ‘malpua’ in sugar syrup as this ‘malpua’ is sweet enough to have as it is. After frying it becomes very crispy but after you store for some time it becomes soft. You can have it as you like crispy or soft……..

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Khirer / Mawa Malpua (Indian Sweet Pancake with Evaporated Milk)

‘Khirer Malpua’ or ‘Mawa Malpua’ is a traditional north Indian sweet, of soft, fluffy and yet crisp pancakes coated with sugar syrup and served with ‘rabri’ or thickened sweetened milk. On the occasion of Janmastami made this ‘Khirer Malpua’, so thought of sharing this ‘Khirer/Mawa Malpua’ recipe. Plus I also had some requests to share the recipe of fluffy ‘Khirer/Mawa Malpuas’ after I posted ‘Gurer Malpua’ some days back on the occasion of Rath Yatra. So this recipe is indeed a fluffy version of ‘malpua’. The inner texture is fluffy and the outside edges are crisp. I have stayed true…

Gurer Malpua (Indian Sweet Pancake with Jaggery)

‘Malpua’ is made up with ‘Khoya’ (evaporated milk) and served with sweetened thick milk (rabri) in Rajasthan. In Maharastra, ‘Malpua’ is made with banana or coconut. ‘Malpua’ is also served to Lord Jagannath during Rathyatra in Orissa. I know, everybody is in the festive mood because today is Rathyatra, so though of making some Malpua and offer it to Lord Jagannath. This is a famous Indian dessert enjoyed all over North and East India. It is basically a fried pancake dunked in sugar syrup. The recipe is very simple. Just mix the batter, pour it in hot ghee/oil and dip…

Chicken Clear Soup with Egg Drops & Veggies

The other day when I made Malaidar Chicken Keema Kofta Curry there was a big bowl of chicken stock left in my refrigerator. I was thinking what could be made with this stock. Either I will make some Chicken Pulao with it or may make any soup. Finally I choose the later as I was feeling super lazy! The weather is such in Kolkata that I was thinking of having some light yet fresh and nutritious food in dinner. Moreover and we had a party yesterday at one of my friend’s place and needless to say that the food was…

Malaidar Chicken Keema Kofta Curry (Chicken Meat Ball Curry in Creamy Gravy)

I have shared my Mom’s special – Chicken Keema Kofta Curry earlier in my bog, a tasty yet flavorful recipe of chicken meatballs cooked in Indian gravy and flavored with aromatic spices. This time I have cooked this recipe without frying the keema balls but poached them in water and it gave a distinct flavour altogether. Now a days we all prefer to have less spicy foods so it is an alternative way of making the kofta curry. In fact instead of frying the masalas I have boiled them and used the puree as gravy. That way also I have…

Chicken Keema Kofta Curry (Chicken Meat Ball Curry with Indian Spices)

Had some leftover minced chicken (keema) in my refrigerator and cooked up my mom’s signature dish – Chicken Keema Kofta Curry. A tasty yet flavorful recipe of chicken meatballs cooked in Indian gravy and flavored with aromatic spices. As compare to veggie kofta curry these ones are easy to shape and cook. Traditionally keema is made from minced mutton but here I have used chicken to prepare these koftas. Chicken Koftas are cooked in two ways – either they can be cooked the way explained below or can be cooked by tossing raw keema balls in water. Either way is…

Keemawale Rajma (Kidney Beans Curry with Minced Mutton)

Keema (minced mutton or chicken) cooked on its own (Bhuna Keema Aloo Masala) is very popular. But how about pairing it with some Rajma (Red Kidney Beans) for something different? Needless to mention rajma has always been on my list of best loved choice, and am glad my parents loves it too. Whenever someone talks about rajma the next day it is sure that I’ll make Rajma Masala for dinner. Sometimes my friends and relatives wonder how I could love ‘Rajma’ so much in-spite of being a Bengali! It’s because of the food habit I have grown with since childhood…