Friday, January 15, 2016


Flour - 4 tbsp.
Semolina / Suji - 1 tbsp.
Dry Mawa / Full Fat Milk Powder - 4 tbsp
Desiccated Dry Coconut - 1 tbsp.
Fennel Seeds - 1/2 tsp

A mix of Oil / Ghee to deep fry

For Syrup:
Turbinado Sugar - 1 cup
Water - 1 cup
Cardamom Powder - a pinch

Mix flour, semolina, mawa, coconut, fennel seeds together and add sufficient milk to make a thick batter like mixture. Keep it in the fridge for atleast a few hours to soak well.

Once the mixture is soaked well, remove from fridge and if required add a little water to make pouring consistency. Bring it to room temperature.

For syrup, bring sugar and water to a boil and let it boil for a few minutes to thicken it slightly. Add the cardamom powder and keep the syrup warm.

Heat sufficient ghee / oil in a shallow flat pan. Pour ladle full of the batter and fry for a few minutes. Once the bottom side gets slightly brown, turn and cook the other side till it gets brown.

Remove and place it on a paper towel to soak up excess oil. Then dip it in the warm sugar syrup. Let it soak for a minute and remove it from the syrup and place it on a platter. Fry the entire batter in batches.

Malpoa can be served hot or at room temperature.

Saturday, January 2, 2016

Green Peas Kachori with Chholar Dal

Frozen green peas - 1 lb
Green Chili - 2
Ginger - 1 inch, grated
Oil - 2 tsp
Hing / Asafoetida - a few pinches

Roasted ground cumin seeds - 2 tsp
Fennel Powder - 1 tsp

For the kachori:
Whole wheat flour - 2 cups or an equal mix of APF and WWF
Oil - 3 tsp

Peanut Oil for deep frying

Blend the peas with green chili and ginger in a blender. Remove and keep aside.

In a pan heat oil. Add hing and the green peas paste. Then add cumin powder, fennel powder, salt and cook stirring constantly till the water dries up and the mixture changes color and becomes a little dryish. Check for seasoning. Cool the mixture.

Mix the oil and salt with the flour well and knead into a soft dough using sufficient water.

Make small balls of the dough and fill them with the peas mixture. Seal them well and roll them into puris using a little oil if needed. Deep fry the kochuries.

For Chholar Dal :

Chana Dal - 1 cup
Cumin Seeds - 1/2 tsp
Whole Garam Masala - a mix of cinnamon, cardamom, cloves
Turmeric - 1/2 tsp
Chopped Coconut pieces - 2 tsp
Bay leaves - 2
Whole Dried Red Chilies - 2
Ginger - 1 inch grated
Sugar - 1 tbsp
Water - 4 cups

Heat a mix of ghee and oil in a pressure cooker pan. Add the cumin seeds, bay leaves, whole garam masala and the red chilies. Saute for a few seconds. Then add ginger paste and the chopped coconut pieces and fry till they turn slightly brown.

Now add the washed dal, four cups of water, turmeric, salt and sugar. Cook in the pressure cooker for 10 minutes after full pressure is reached.

Cool slightly, discard the whole garam masala and bay leaf and then mash some dal with the back of the spoon to thicken it. Mix well and serve with hot kachories.