Spinach Malpua

           Malpuas are delicious sweet Pancakes, very popular in West Bengal, other Northern & North Eastern regions. There are many versions to this recipe where the ingredients differ from one region to the other. But how about these Malpuas in a different avatar? 

          In this recipe, I added some sautéed spinach puree to make these exotic Spinach Malpuas. They are then dipped in sugar syrup and served, garnished with chopped nuts and few dried rose petals. 

• 1/2 cup sooji (semolina)
• 1/2 cup atta (whole wheat flour)
• 1/2 cup spinach puree
• 1 tbsp. ghee
• 1/4 tsp. cardamom powder
• 1 tbsp. sugar for the malpua batter
• 1/2 tsp. fennel seeds
• ghee for shallow frying
• 1 cup sugar for the syrup
• 1 cup water 
• 2-3 cardamoms
• pinch of saffron
• 1 tbsp. chopped nuts (almonds & pistachios)
• few dried rose petals

          Batter -   Heat 1 tbsp. ghee in a pan and sauté the spinach puree till dry. Keep aside to cool down. 

         In a bowl, mix together sooji, atta, 1 tbsp. sugar,  1/4 tsp. cardamom powder, fennel seeds, the sautéed spinach and required quantity of water. Prepare a batter and leave aside for 25-30 minutes.

          Sugar Syrup - In a pan heat together 1 cup sugar, 1 cup water, saffron and whole cardamoms. Simmer on a low flame till the sugar is dissolved and you have a slightly thick syrup. Keep aside.

           To prepare malpuas, adjust water and add more if the batter has turned thick. Heat a pan and add 1 tbsp. of ghee.

           Pour a small ladleful of the batter and cook on both sides till light golden in color. 

          Soak in the sugar syrup for few seconds till it is well coated. Make similar malpuas with the remaining batter.

          To serve - Arrange the malpuas on a serving plate and drizzle the sugar syrup. 

          Garnish with the chopped nuts and rose petals. Enjoy this yummy exotic dessert hot or cold.

Shahi Dal (Rich & Creamy lentil Curry - Mughlai Style)

         This is a Mughlai style dal combining two types of lentils - Split Moong Dal & Tuvar Dal (Green Gram & Pigeon Pea Lentils). The end product was a rich, smooth and a creamy texture due to the addition of yoghurt, cashew paste and ground fried onion paste. 

         This delicacy can be served with any rice preparation like pulao, Plain Biryani or jeera rice and with any type of Indian bread. So check out the step by step pictorial recipe to prepare it.

• 1/4 cup moong dal (split green gram)
• 1/4 cup tuvar dal (pigeon pea lentil) 
• 1 tbsp. oil
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder or to taste
• 1 tsp. roasted coriander-cumin powder
• 1/2 - 1 tsp. garam masala powder
• salt to taste
• 7-8 cashew nuts
• 1/4 cup fried onions
• 1/2 cup yoghurt
• 1 tbsp. ghee
• 1 bay leaf
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. red chili flakes
• 1 tsp. lime juice or to taste
• chopped coriander leaves to garnish

          Pressure cook both the dals in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. 

          In a small bowl, mix together ginger-garlic paste and all the dry spices with some water to form a paste. Keep aside. 

          Blend together the cashew, fried onion and the yoghurt. Keep aside.

          Heat 1 tbsp. oil in a pan and sauté the spice paste till the oil separates. Now add the boiled dal and simmer on a low flame for 2-3 minutes.

          Now add the ground cashew paste. Mix well and simmer for a minute or two more. Switch off the flame and transfer the contents to a serving dish.

          Heat the ghee in a pan and temper with the cumin seeds, mustard seeds, bay leaf, cinnamon, cardamoms and cloves. Sauté for a few seconds and switch off the flame. 

          Add the chili flakes and stir well. Pour this tempering over the dal and add a dash of lime. 

          Serve, garnished with coriander leaves. This goes well with rice or any Indian bread.

                      Make a paste of ginger-garlic & all dry spices along with some water.

                                 Heat oil & sauté the spice paste till oil separates.

                                 Add boiled dal and green chilies. Simmer for 2-3 minutes.

                                  Blend together cashews, fried onion & yoghurt.

                                 Add cashew paste to the dal. Mix & simmer for 1-2 minutes.

                 Heat ghee & temper with mustard seeds, cumin seeds, bay leaf, whole garam
                 masala & chili flakes.

                   Pour tempering over the dal & add a dash of lime. Garnish with coriander 
                   leaves & serve either with rice or chapattis.

Shahi Malpua (Sweet Pancakes in thick Creamy Sauce)

          Shahi Malpuas are delicious sweet Pancakes, very popular in West Bengal and other Northern regions. There are many versions to this recipe where the ingredients differ from one region to the other. This is my family recipe that I am sharing. 

          In this recipe, I shallow fried them for a healthier option. They are then dipped in sugar syrup and topped with chopped nuts on a bed of rabdi (thickened milk).  The rabri can also be drizzled over it while serving. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup sooji (semolina)
• 1/2 cup maida (Plain flour)
• 1 1/2 tbsp. fresh grated coconut
• 1 tbsp. brown sugar for the malpua batter
• 1/2 tsp. fennel seeds
• milk as required
• 1/2 cup evaporated milk
• sugar to taste for the instant rabri
• ghee for shallow frying
• 3/4 cup brown sugar for the syrup
• 2-3 pinches of cardamom powder  
• 4-5 cardamoms
• 1 tsp. chopped nuts 

          Batter -  In a bowl, mix together sooji, maida, coconut, 1 tbsp. sugar, 1 pinch of cardamom powder, fennel seeds and required quantity of milk and prepare a batter. Leave aside for 30 minutes.

          Sugar Syrup - In a pan heat together 3/4 sugar, 3/4 cup water and remaining cardamom powder. Simmer on a low flame till the sugar is dissolved and you have a slightly thick syrup. Keep aside.

          Instant Rabdi - Mix together evaporated milk and sugar to taste. Keep aside.

          To prepared malpuas, adjust milk and add more if the batter has turned thick. Heat a pan and add 1 tbsp. of ghee.

          Pour a small ladleful of the batter and cook on both sides till light golden in colour. Make in batches of two or three.

          Immediately soak in the sugar syrup for few seconds till it is well coated. Place on a serving dish and top it up with the instant rabdi and chopped nuts. Refrigerate if preferred and enjoy them hot or cold.








Note:
For the rabdi - you can go in for the lengthy process of thickening the milk till it is semi solid. 
For the batter - You can combine, atta (whole wheat flour), khoya / mawa (Milk solids), milk powder instead of sooji and maida as per choice.

                                   In a bowl, mix together sooji (semolina),

                             .    .......maida,

                                  Grind brown sugar along with cardamom into a powder.

                                  Add ground sugar.

                                .....1 & 1/2 tbsp. fresh grated coconut.

                                  Also add sugar & cardamom powder. Mix well.

                                 Add required quantity of milk....

                        ...and form a batter of pouring consistency. Set aside for 30 minutes

                                   To make the sugar syrup, grind sugar and cardamoms. 
                          

                                   Add this to the pan....

                        ...along with water & cardamoms. Simmer till slightly thick. Keep aside.

                                  Mix the batter well again. Adjust water if required.

                                  The batter should be of pouring consistency.

                                  Add fennel seeds & give it a mix.

                                  Heat some ghee & pour two ladleful of the batter.

                                    Fry on both sides till light golden in colour.

                                 Transfer on to a plate.

                             Dip them into the sugar syrup for a few seconds till well coated.

                                 Arrange on a serving plate & serve......

                               ........topped with the instant rabdi & chopped nuts.