Malpua or malpoa

Ingredients:

For batter;
Flour - 1 cup
Semolina or sooji - 1/2 cup
Milk - 1&1/2 cup
Sugar - 1-2 spoons
Fennel seeds - 1 spoon
Crushed black pepper - 1 spoon (yes I know what I am writing)

For syrup;

Sugar - 1 cup
Water - 1 cup

Oil for frying

Process

First boil sugar and water to make the syrup
Syrup should be one thread
Now let it cool down
Mix all other ingredients
Heat oil in a deep bottom pan
Put one spoon of batter into oil
Malpuas are supposed to be of medium thickness. Not to thin not to thick
Now once the malpua is ready take it out keep it on a paper towel to soak extra oil
Put it into the syrup
Keep it till all sides got a coating
Take it out and brush off extra syrup
Serve it hot or cold

Indian style instant coffee

Ingredients:

Instant Coffee - 1spoon full per serving
Sugar - to taste
Milk - 3/4th cup per serving
Water - 1/4 th cup per serving

(follow the above milk:water ratio only if you have whole milk. otherwise you can use only milk)



Process

Mix coffee powder, sugar and a few drops of water in a cup

Beat hard in  one direction till the mixture become whitish and sticky

Boil Milk and water
If you are making one serving then just pour the milk in the mixture
If you are making more than one serving you can either divide the mixture in separate cups and then pour milk or you can mix the mixture in the milk and then pour it in the cup

p.s. One important thing is to get the froth. for that you have to pour the milk from a height.

Pumpkin Soup

Ingredients:

1 Butternut Squash - cubed
Chicken Broath - 1 cup
Garlic - 2-3 cloves - chopped
Ginger - 1 inch - grated
Black Pepper - 4
Parsley flakes
Balsamic vinaigrette
Salt

Process:

Heat oil in a deep bottomed pan
Add black pepper
Once it starts spluttering add garlic and make it golden
Add all the ingredients except parsley and vinaigrette
Add water if needed
Boil them till squash/pumpkin pieces become really soft
Now cool down and blend it
Before serving warm it up and garnish it with vinaigrette and parsley flakes

p.s. If you do not like spicy food then reduce amount of ginger and black pepper

Aam pana (An Indian mango mocktail)

Ingredients:

Raw Mangoes - 3
Mint Leaves - one bunch
Sugar - to taste
Salt - to taste
Lemon Juice - to taste

Process:

Pre-heat the oven at 350C
Make 4 slits on mangoes
Wrap mangoes with aluminum foil
Place mangoes inside the oven in a oven-proof bowl
Wait till mangoes become soft
 Cool mangoes
Now take out the pulp
In a mixer add pulp, water, sugar, salt and mint leaves
Mix them properly
Add lemon juice if mangoes are not sour enough
Serve it with ice

Fried pomfret

Ingredients:

Pomfret fish - 1 (Whole)
Salt
Lime juice
Paprica
Parsley flakes
Garlic Paste - little bit
Tomato - cut as rings
Onions - same as tomato
Olive Oil

Procedure:

Make slits on both sides
Mix everything except tomato and onions and rub the fish
Marinate fish for at least 15 minutes
Heat oil in a frying pan
Fry fish till it becomes golden brown on either side
Garnish with rings of tomato and onion

Provençal tomatoes

Ingredients

6 large tomato
1-1.5 cup fresh bread crumbs
3 spoons grated parmesan cheese
1 minced shallot
1 clove of minced garlic
1 spoon butter
Parsley flakes
Salt and pepper

Recipe

Pre-heat the oven at 400C
Cut tomatoes in half and scoop them out

Mix butter, minced onion and garlic and put it in microwave for 1.5-2 minutes
Mix the above mixture and all others
Put the stuffing into tomatoes
Place all stuffed tomatoes on a baking dish
Put the baking dish in oven for 15-20 minutes

Spinach pancake with yogurt sauce

Yogurt

Lime juice

Chopped fresh mint leaves/Coriander Garlic, very finely minced

Chopped spinach

Chopped onion

Butter

All purpose flour

Eggs - 2

Milk - 1/3 cup 

Oil

Ground cumin

Ground coriander

Salt

Ground black pepper

Recipe

In a small bowl, combine the yogurt, lime juice, lime zest, garlic, and mint leaves. Put in the refrigerator - allowing flavors to combine - until you're ready to serve the pancakes. You may need to give the sauce a little stir before serving, as the lime juice likes to separate out.


Wash the spinach and if necessary remove some of the stems. Then put the spinach in a large sautee pan with a sprinkling of water, cover, and cook over medium heat (stirring a few times) until the spinach is wilted. This will only take a couple of minutes. Plop the cooked spinach into a colander and let it cool down so you can handle it.


Once it is cool, use your hands and squeeze out as much of the liquid from the spinach as possible. Then chop the spinach up well and set aside.


Heat your tablespoon of butter in a sautee pan over medium-high until it is foaming. Stir in the chopped onion and cook until it has gotten nicely browned. Then turn the heat down very low and allow to cook for about 3-5 more minutes, stirring occasionally, to get them a bit caramelized.


In a mixing bowl, whisk together the flour, eggs, milk, 2 Tbs. olive oil, cumin, coriander, salt, and pepper. Stir in the spinach and onion until all combined. This should give you a rather thick and quite green batter. (For fluffier pancakes, you can separate the eggs, whisking in the yolks with the other ingredients, then beating the whites until stiff and folding them in as the last ingredient after everything else is combined. I like the pancakes both ways.)

Pour enough olive oil into a large sautee pan to coat the bottom. Heat over medium-high heat until the oil is shimmering. Drop heaping spoonfuls (about 2 Tbs.) of batter into the pan, then press each mound down with a spatula to make smallish, flat pancakes. Cook until the bottom sides have turned golden brown, then flip and cook another couple minutes. Transfer the pancakes to a serving platter (if needed, keep warm in a 200F oven) and continue frying - using more olive oil as needed- until all the batter is used up. 


Serve the pancakes accompanied with the mint-yogurt sauce for generously smearing them with.