Malpua

How many of you have eaten this sweet snack during your childhood? Generally made at my place during Holi or Diwali, this finds a special place in my heart always. My Nani (grandmother) introduced me to this when I was a kid. My daughter likes this too. I made this recently for her and she liked it. This snack is sweet and she has a sweet tooth. You want her to like any food, the trick is to add sugar 😜.

Ingredients:

- 1 cup all purpose flour

- 2 tablespoon khoya

- 1 teaspoon powdered green cardamom

- 2 tablespoon chopped pistachios

- saffron as required (Optional)

- 1 tablespoon semolina

- Sugar (1 tbsp)

- water as required

- 1 1/2 cup refined oil

- 10 gm readymade rabri (Optional)

- 1 1/2 cup sugar syrup (Optional)

Method:

- Take a bowl and mix together khoya, all purpose flour, sugar and sooji or semolina. 

- Next, add cardamom powder and mix well once again. Gradually add water to prepare the Malpua batter. Ensure that the mixture has a pourable consistency and is not too thick. 

- Once the batter is ready, keep it aside for few minutes. 

- Take a small bowl and soak saffron in water to make saffron water.

- Now, heat oil in a pan over a low flame. 

- When the oil is hot enough, pour a ladleful of the mixture and spread evenly. Keep the flame low and cook until the malpua is golden from both sides.

- Remove the cooked malpua and drain the excess oil. 

- Drop the malpua in sugar syrup and allow it to soak for 10 minutes. 

- Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with pistachios, saffron water and rabri. Serve immediately.

Pudina/Mint Chutney

My daughter does not like mint chutney, as per her this tastes like tooth paste. If you are in the same category or hate mint then better stay away from this. On the other hand, if you are like me and you like mint then read on....

This chutney / dip is very healthy and good for the tummy. Can be used as a dip for kebabs, can be used for making mint rice, can also be mixed with curd to make mint raita.

Ingredients:

- Mint leaves - 2 cups

- Coriander leaves - 2 cups

- Tamarind pulp - 3 tsp

- Salt as per taste

- Sugar as per taste

- Green chilli - 2

Method:

- Put all the ingredients in mixer grinder and mix till smooth. 

- Done! This is ready to be served with kebabs or yummy parathas or dosa.

Note:

- Can be stored in the fridge in an airtight container for up to 1.5 weeks.

Roasted Salmon and Tomatoes

My daughter's love affair with salmon started after she came to Australia. She absolutely loves the taste! Its her favourite fish and hence finds place in my menu plans at least once a week.

Salmon is a healthy fish, is a very good source of Vit B and is also known to reduce bad cholesterol and blood pressure.

Without further ado, lets jump into the ingredients of this quick recipe.

Ingredients:

- Salmon - 4 pieces

- Mustard sauce - 6 tbsp

- Ginger paste - 2 tsp

- Olive Oil - 4 tbsp

- Salt and Pepper - According to taste

- Tomatoes - 4 cubed

Method:

- Marinate the fish with all ingredients.

- Heat oven to 170 degrees Celsius.

- Sprinkle tomatoes with olive oil, pepper, salt. You can add chilli flakes as well if you like based on your spice tolerance level.

- Bake salmon and tomatoes for 15 - 20 mins.

- Serve hot with the sauce/gravy of your choice and salad.

Poha / Chirer Polao (Rice Flakes Pulao)

Poha known as Chirer Polao in West Bengal is an acquired taste. I have never liked it as a kid and same goes for my daughter.

I do like it for breakfast now. This used to find place in the breakfast table and evening snack pretty often during my childhood.  I have tried it a few times at my breakfast table but this is not a regular.

Ingredients:

- Flattened rice - 1 cup

- Water - 2 cups

- Fennel seeds - 1/2 tsp

- Mustard seeds - 1/2 tsp

- Peanuts - 1 tbsp

- Vegetable oil - 1 tsp

- Ghee - 1 tbsp

- Salt and sugar - acc to taste

- Turmeric - 1/2 tsp

- Veggies of your choice (cut into small pieces) - 1 cup (I have used beans, carrots, potatoes)

- Ginger paste or chopped - 1 tsp

- Coriander leaves chopped- 1 tbsp

- Lemon juice - 1 tbsp

- Pomegranate - 1 tbsp

Method

- Wash flattened rice and drain all the water. Let the rice sit in a bowl for 30 mins. Start the next steps when the rice is soaked well and has puffed up.

- Heat oil in a wok.

- Add peanuts and fry till brown.

- Add mustard seeds, fennel seeds and ginger. Fry for 1 min.

- Add all the veggies and fry till they are cooked.

- Add turmeric and mix well. Once turmeric is cooked add flatenned rice / chire, salt, sugar and mix well.

- When everything is mixed, add ghee and give it another stir.

- Garnish with coriander leaves and pomegranate. Add lemon if you like, I do add it. Serve hot for breakfast or evening snack.

Beetroot fry

 A famous side dish from the southern states of India. Beetroot fry goes very well with daal and rice. A very healthy and nutritious vegetable. If you have put a slice into your burger and are wondering what to do with the rest of the veggie, prepare this and put it to good use.

Ingredients:

- Beetroot - 1 thinly sliced

- Peanuts - 2 tbsp

- Mustard oil -  1 tbsp

- Mustard seeds - 1 tsp

- Curry leaves - 1 sprig

- Dry red chillies - 2

- Salt - according to taste

- Turmeric - 1/2 tsp

Method:

- Heat oil in a wok.

- Add mustard seeds and dry red chillies.

- Add in peanuts and fry till golden brown.

- Add rest of the ingredients.

- Fry on medium flame till beetroot is soft.

- Serve hot with daal and rice.

Roasted Chicken drumsticks

One of my favourites!! My daughter loves it too. There are different ways I make this. Today I am sharing the one made with Indian spices.

 Ingredients:

- Chicken Drumsticks - 6

- Shaan Tandoori chicken masala - 1/2 pack (you will get this in any Indian store)

- Yogurt/Curd - 1 cup

- Ginger and Garlic paste - 2 tbsp

- Mustard oil - 2 tbsp

Method:

- Marinate chicken with all the ingredients for at least 2 hours. You get best results if you marinate it overnight.

- Preheat oven to 200 degrees Celsius.

- Once preheated, grill marinated chicken for 30 mins at 180 degrees.

- After 30 mins, turn the chicken legs and grill for another 15 mins. Cooking times may vary based on your oven.

- Sprinkle with lime juice and serve hot with rice, bread or coke. 

Easy Pizza for Weeknight dinner

Weeknight dinners are the most difficult and sometimes I just cant cope after a full day of office. On those days this easy dinner comes in very handy. Not the healthiest....agreed! but definitely fills our tummies and is yummm 😋.

Ingredients:

- Pizza Bases - 2 (I got mine from Coles, get what is easiest for you)

- Pizza Sauce (Leggos) - 2 pouch

- Brown Mushrooms sliced - 7-8

- Red Onions (Thinly sliced) - 1

- Olive Oil - to drizzle

- Pepper  and salt - Acc to taste

- Mint leaves / Basil - a bunch

- Chicken roasted and cut into thin pieces - 2 cups (I had leftovers in the fridge. If you don't have it feel free to use any other meat)

- Mozzarella - Add according to preference

Method:

- Preheat oven at 200 degrees Celsius.

- On each pizza base add 1 pouch pizza sauce and spread well.

- Add in chicken, mushrooms mint leaves, red onions on both.

- Sprinkle salt and pepper on both.

- Drizzle olive oil on both.

- Add cheese on top of both.

- In the oven bake on pizza setting for 15 mins.

- Take it out and serve hot.