Mauz Ka Meetha (Banana Pudding - Hyderabadi style)

 

               Mauz Ka Meetha is a Hyderabadi style Banana Pudding. Mauz in urdu means banana and Meetha is sweet. This easy to make dessert is very yummy and there are many versions of this recipe. At times the banana is cooked in the milk and sometimes the fruits are mixed to the prepared pudding. However, this is the latter version. 

          In this recipe, I have made use of jaggery instead of sugar or condensed milk, giving a healthy touch. It is served chilled topped with all the garnishes. 

          In this way, you can make good use of any leftover or over ripe bananas. This dessert can be a great party recipe or a festive recipe. 

          So check out the step by step pictorial recipe to prepare this awesome dessert. 

• 2 cups milk, boiled
• pinch of saffron soaked in 2 tbsp. water for 30 minutes
• 10-12 cashew nuts, soaked for 2 hours
• 10-12 almonds, soaked for 2 hours & deskinned
• 2 tbsp. jaggery or to taste
• 1/4 tsp. cardamom powder
• 1/4 cup chopped nuts, raisins
• 2 bananas, chopped
• 1/3 cup grapes, chopped (opt)
• chopped banana, grapes, almonds, pistachios, saffron, raisins & dried rose petals to garnish

         Grind the soaked almonds and cashew along with some water into a smooth paste.  

          In a pan, add the milk, cashew-almond paste, saffron water, jaggery and cardamom powder. 

          Mix everything well and simmer, on a low flame by continuously stirring so that it does not stick to the bottom.

          When the pudding turns slightly thick, add the chopped nuts (reserve some for garnishing) and simmer further for 1-2 minutes.

          When done, switch off the flame and allow it to cool down. Now add the chopped banana and grapes. Give it a gentle mix and refrigerate for 1-2 hours.

          Spoon into individual bowls and serve with all the garnishing. Enjoy as an after meal dessert or as and when desired. 

           

                       In a pan, add the milk, cashew-almond paste, 

                            saffron water, 

                              jaggery 

and cardamom powder. Mix everything well & simmer, on a low flame by continuously stirring so that it does not stick to the bottom.

When the pudding turns slightly thick, add the chopped nuts (reserve some for garnishing) and simmer further for 1-2 minutes.

When done, switch off the flame & allow it to cool down. Then add the chopped banana & grapes. Give it a gentle mix & refrigerate for 1-2 hours.

                 Spoon into individual bowls & serve with all the garnishing. 

                  Enjoy as an after meal dessert or as and when desired. 

          

Green Grapes Rasam

          Now that winter is around the corner, I experimented with some leftover green grapes to make this amazing fruit based rasam / soup. It turned out real lip smacking with a slight hint of sweetness and tanginess mixed together. 

          You can go easy in the use of pepper to make it equally spicy too. It can be relished with steamed rice for a great comfort meal or you can enjoy as a piping hot soup, especially during a cold winter night.  

• 200 gms. green grapes, pitted and pureed
• 1 tbsp. ghee / oil 
• 1/2 tsp. mustard seeds 
• 1 sprig curry leaves 
• 1/4 tsp. asafoetida
• salt to taste 
• 1 tsp. cumin seeds 
• 1/2 tsp. whole peppercorns 
• 2-3 garlic cloves
• 2 & 1/2 cups water
• lime juice to taste
• 1 tsp. coriander leaves, chopped

           Grind the cumin seeds, peppercorns, garlic and some water into a smooth paste. Keep aside.

          Heat ghee / oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Sauté for a few seconds. 

          Add the ground paste and sauté till the oil separates. Add water, pureed grapes, lime juice and salt. Bring it to a boil and then simmer for 2-3 minutes. 

          Switch off the flame and garnish with coriander leaves. Enjoy with plain steamed rice or as a soup for a great comfort meal. 

Apple & Grapes Malpua - Fusion Dessert

          Malpua and the festival of Holi goes hand in hand. Moreover, a little bit of innovation goes a long way in creating a great fusion dish for this festive occasion. So here is my take in coming up with an amazing dessert with some fruits and juice sitting in my refrigerator. 

          I must say this fusion style dessert turned out very yummy. Serve them chilled as an after-meal dessert or relish as and when desired. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup whole wheat flour
• 1/2 cup semolina
• pinch of salt
• 2-3 tbsp. sugar or to taste
• 1/2 tsp. cardamom powder
• 1 tsp. fennel seeds
• 1 tsp. kewra / rose water
• 2 cups apple juice or as required
• 2 tbsp. chopped grapes
• 1-2 tbsp. chopped nuts & raisins
• ghee for shallow frying

          In a bowl, mix together sooji, atta, sugar, salt, cardamom powder, fennel seeds and required quantity of apple juice. 

          Prepare a batter and leave aside for 25-30 minutes. Add the chopped grapes and add more juice / water if needed. The batter should be of pouring consistency. 

          Heat a non-stick pan and add 1 tsp. of ghee. Pour a small ladleful of the batter and cook on both sides till light golden in colour. 

          Soak them in the apple juice for 5 minutes. Make similar malpuas with the remaining batter.

          Drain and arrange the malpuas on a serving plate and drizzle the apple juice over it.  Garnish with the chopped nuts and raisins. 

          Serve, chilled and enjoy this yummy exotic dessert as an after-meal dessert or as and when desired. 

                Mix sooji, atta, sugar, salt, cardamom powder, fennel seeds & some apple juice. 
                Prepare a batter & keep aside for 25-30 min.

                               Add chopped grapes and add more juice / water if needed. 

                    Heat a non-stick pan & add 1 tsp. of ghee. Pour a small ladleful of the 
                    batter.

                    Cook on both sides till light golden in colour. Soak them in the apple juice 
                    for 5 minutes. Make similar malpuas with the remaining batter.

                    Drain and arrange the malpuas on a serving plate. Drizzle apple juice
                    over it.  Garnish with chopped nuts & raisins. Serve, chilled & enjoy 
                    as an after-meal dessert or as & when desired. 

Fruity Malpua Pizza - Fusion Style

          PIZZA is an universally favourite fast food. So now how about having it as a dessert? Here is my version of a 'FRUIT PIZZA' that can be served as an after-meal dessert. There are two other sweets hidden in it -  The pizza base is that of MALPUA, which is generously spread with SHRIKHAND (hung yoghurt) and finally topped with some colourful fruits. 

          I tried to keep this amazing pizza, simple, healthy and appealing. Any other variety of fruits can be used. So go ahead and create your own fruit pizza by checking out the step by step pictorial recipe to prepare this visual treat.

Ingredients for Malpua - 

• 1/4 cup whole wheat flour (atta)
• 1/4 cup semolina (sooji)
• 1 -2 tsp. sugar or to taste
• pinch of cardamom powder
• 1/2 tsp. fennel seeds (saunf)
• milk as required
• oil to shallow fry

Ingredients for pizza sauce - 

• 400 gms. yoghurt
• powdered sugar to taste

Toppings - 

• black grapes
• plums
• watermelon
• kiwi
• any other fruits too, can be added

          To prepare the sweet pizza sauce - Pour the yoghurt in a cheesecloth and place it on a strainer. Keep a bowl under it and refrigerate overnight. 

         The thick hung yogurt is used in this recipe. Add powdered sugar to taste and mix well. Keep aside.

         To prepare malpua / pizza base - In a bowl, mix together all the ingredients (except milk and oil). Add milk little at a time and prepare a batter. Keep aside for 15-20 minutes. 

         Adjust the consistency. Add more milk / water if required as the batter should be of pouring consistency.

          Heat 1-2 tsp. oil and pour 2-3 ladleful of the batter (makes 2 malpuas). Cook on both sides on a medium flame till light golden in colour. Drain on a kitchen towel. Prepare the other malpua too.

          To assemble the final Pizza - On the malpua, spread the hung yoghurt generously and top it up with your favourite fruits in a nice, attractive pattern.

          Refrigerate for an hour. Cut into slices and serve as an after-meal dessert.

                 Pour yoghurt in a cheese cloth & place on a strainer. Keep a bowl under it
                 & refrigerate overnight. The thick hung yoghurt is used in this recipe. 

                                  Add powdered sugar & mix well. Keep aside.

                     Mix all ingredients (except milk & oil). Add milk & prepare a batter.
                     Keep aside for 15-20 minutes. 

                                 Heat 1-2 tsp. oil & pour 2-3 ladleful of the batter.

                   Cook both sides on med. flame till light golden. Drain on a kitchen towel.

                                 Slice / chop fruits as desired.

                                Take one malpua.....

Spread hung yoghurt over it.

Place fruits as desired in an attractive pattern. Refrigerate for an hour.

                       Cut into slices & serve as an after-meal dessert.