Monday, January 1, 2018


New Year’s Eve is one of the most celebrated occasions in the calendar year. We all want to enjoy the ushering of the new year with energy and happiness as well as wish to have special and unforgettable memories. A “sweet” start to the New Year let's welcome the new year with a sweet tooth and loads of sweetness and goodness in our heart.For this New Year I Prepared our favourite sweet Malpua.

Malpua is a popular North Indian recipe made during festivals and special occasions. It is Prepared with maida and semolina, this is a quick dessert recipe that you can make for your loved ones. These small pancakes are fried in ghee and then dunked in sugar syrup. Malpuas has quite a few regional variations. In some parts, Khoya is added instead of Semolina, and  This is usually served with rabri but you can also eat malpuas without it.  The malpuas have to be deliciously rich, soft in the middle, slightly crispy along the borders and it should have a melting in mouth texture, and the thick kesar and cardamom flavoured syrup and Enjoy the warm, rich, melting taste of malpua  it’s a bliss trust me. 

 Maida– 1 Cup
Sugar –2 to 3 tsp
Semolina (Suji) – 1/4 cup
Milk Powder -3 tbsp
Milk – 1/2 Cup
Cardamom powder – ½ Tsp
Ghee – For frying
 A pinch of baking soda
Mix dry fruit pieces – For garnishing
For sugar syrup:
Sugar-  1 cup
water-    ½ cup
cardamom powder -    ¼ tsp
Few threads saffron

  1. For making the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top. Once the sugar syrup is thick, remove the pan from the flame and keep aside
2.. Mix maida, milk powder, semolina, sugar, cardamom powder and milk together to form a smooth flowing consistency batter (the batter should not be too thin or thick). Stir properly till all the sugar dissolves, take care so that no lumps are formed and keep it. . Once the batter is ready, keep it aside for few minutes so that the flavour of spices gets absorbed.
 3 Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.
4.Now soak the malpuas into hot sugar syrup. rest for few minutes making sure both the sides of malpua are soaked well. Remove it and place it on a serving plate.
5.Spread the dry fruit pieces on the Malpua and serve hot


Thursday, November 2, 2017

Dal Shorba

Dal Shorba is delicious and as well as healthy dish because it contains large amount of healthy nutrients. Here shorba made with the yellow moong dal. The use of green chilies and chilli powder makes it a spicy treat though you can adjust the spiciness according to your taste. You can add any chopped boiled vegetables to this shorba and make it a healthy treat for the whole family. Adding fresh coriander leaves, lemon juice and asafoetida seasoning in the end enhances the flavor of this mild legume.

yellow moong dal 3/4 cup
Chopped onions-1/2 cup
Chopped tomatoes-1/2 cup
Chopped carrot-1/2 cup
chopped garlic -1 tbsp
Chopped ginger -1/2 tsp
Green chilli-1 slit
Chilli powder-1 tsp
Turmeric powder -1/2 tsp
Garam masala-1 tsp
Salt -as per taste
bay leaf-1
butter--1 tbsp
lemonjuice-1 tsp(optional)

1.Heat one tbsp of ghee in a pressure cooker on medium heat and sauté garlic cloves, bay leaf, and chopped onions till turn pink. Add chopped tomato, carrot, chopped green chillies,,  salt turmeric powder, garam masala red chili powder and fry for 2-3 minutes.
 2. Discard bay leaf and add washed Moong Dal along with 4 cups of water. Pressure cook for 3 whistles.
3.When cold, blend the dal mixture to a smooth puree. Add more water according to the required consistency and simmer for 4-5 minutes. Adjust salt ,spices as per the taste.
4.Heat 1 tbsp butter in a small pan, add cumin seeds. When they stop spluttering, add asafoetida and pour the seasoning over the simmering soup. Remove from flame
5.Drizzle lemon juice. Garnish with some more butter, and few cilantro leaves and serve hot.