Mango Malpua (Mango Pancake)

I know it’s unusual to hear “Mango Malpua”, but this is what I could think of when I decided to give my husband a double surprise. He has a sweet tooth and was complaining that I haven’t cooked anything sweet for a long time. So, while he was away I looked up in my fridge and found milk and mango. I immediately figured out what I wanted to do with these ingredients, and that was the beginning of a delicious dessert. Of course my husband was delighted to see malpuas, but the real surprise was when he tasted and had a bite of golden and juicy melted mango in it. I am sure he will not complain for a long time now.

Mango Malpua
Here is how I cooked it.

Following preparation will make 8-10 malpuas.

Ingredients –

1 Litre milk
½ cup refined flour
1 ½ cup sugar
1 large ripe mango
Ghee (clarified butter) for deep frying
1 tablespoon desiccated coconut
7-8 almonds roasted & roughly chopped
A pinch of green cardamom powder

Method –

Heat and reduce milk in a pan on low heat while stirring occasionally. Turn off the flame when only 1/4th of the milk is left and you get a creamy consistency. Whisk it well and let it come to room temperature. When it cools down, add flour and mix well. Make sure there are no lumps in the mixture.

In another pan boil sugar with 1 cup of water till the sugar syrup reaches one-string consistency. Add green cardamom powder, stir well and turn off the flame.

Meanwhile, peel and cut 1 inch thick slices of mango and further cut it into large cubes, so that you get 8-10 cubes of mango pulp. Make sure that the mango is not over ripped or it will be difficult to handle.

Heat sufficient ghee in a deep bottom pan or a kadhai (wok) for deep frying. Dip mango cubes in the milk and flour batter and pour it in hot ghee with the help of a ladle. Cook on low to medium heat and turn it over when it starts to change colour. Be very gentle while turning it over. When both sides are done and has a golden brown colour, drain and immerse in sugar syrup immediately. Garnish with desiccated coconut and almonds. You can serve it hot, cold or even at room temperature, it tastes as good all the time.

I am sure you will enjoy making and having it as much as I did. See you soon with another recipe, till then happy cooking. 


Egg Nizami

Did you know? In France, the newly wedded bride breaks an egg on the threshold of her new home before stepping in. According to local belief it is done for good luck and healthy babies.

Egg Nizami
Following preparation will serve 2 or 3.

Ingredients –
4 eggs
2 medium onions blended in fine paste
3-4 tablespoon whipped curd (so that there are no lumps)
½ tablespoon turmeric powder
1 tablespoon red chilli powder (Adjust to taste)
1 tablespoon garlic paste
½ tablespoon ginger paste
2 tablespoon coriander powder
1 teaspoon cumin powder (zeera powder)
1 teaspoon garam masala powder
1 teaspoon cumin seeds
1 small bay leaf
3 tablespoon oil
Salt to taste
Chopped coriander to sprinkle

Method –

Heat oil in a thick bottom flat pan and add cumin seeds and bay leaf in the oil. Add onion paste in oil and sauté till it is cooked or till it turns light brown. Now add ginger & garlic paste and sauté for a couple of minutes. Mix coriander powder, turmeric powder and chilli powder with a little water and then add this mixture to the onion paste. When masala is cooked and it starts leaving the sides of the pan, add whipped curd and mix well. Add two cups of water and salt and let it come to a boil.

Now break the shell and gently drop the egg in gravy one at a time. Cover the pan and let the eggs cook in the gravy and absorb all the flavour. Don’t worry if the eggs come out in different size and shapes. In fact that is the beauty of this recipe that all the eggs have a character of their own. Cook the eggs till they are completely done. Add garam masala at the end, mix well, cover and let it boil for a minute and then turn off the flame. Garnish with chopped coriander leaves and serve hot with steam rice, roti or paratha.

Two most important things to remember while cooking this dish –

The consistency of the gravy should be thin. Thick gravy will not yield good result at the end as the eggs need to cook in the gravy itself.

It is important to have a flat bottom pan, so that when you drop the eggs in the gravy, it does not stick to each other and remain separated.

Mango & Rice Pudding (Mango Kheer)

Did you know? Emperor Akbar had one lakh mango trees planted in an orchard, which is famous as Lakhi Bagh near Darbhanga in Bihar, India. Not only the common man or Aam Admi as we say in hindi are crazy for this golden & juicy fruit, even the royals used to crave for the king of fruits – Mango.

Mango Pudding
The following preparation will server 3-4.

Ingredients –
1 litter milk
¼ cup rice (soaked in water for 20-30 minutes)
4 table spoon of sugar (or as per taste)
Pulp of one large ripe mango
¼ cup of ripe mango diced in small pieces
2-3 tablespoon of roasted nuts (Cashew nuts & almonds)
A pinch of nutmeg

Method –
Heat and reduce milk in a thick bottom pan on low flame, keep stirring occasionally. When milk reduces a little add rice in it and keep stirring till rice is cooked properly and you get a creamy consistency of the pudding. It tastes best when the rice is bit over cooked in milk. Make sure that it does not stick to the bottom. Add sugar, roasted nuts and nutmeg in the pudding mix well and turn off the flame. Mix the pudding well and make sure there are no lumps in it. When pudding cools down and comes to room temperature add mango pulp and mix well. Let it cool in the refrigerator for 1-2 hours.

Garnish with diced mangoes and serve chilled.

Tava Pulao

Did you know? The “Rice” that we eat today was a wild grass that most probably grew in the continent of Gondwana at least 130 million years ago. From this ancient grass, two mother species evolved and they parented approximately 120,000 varieties of rice that grow all over the world today. An astonishing 20,000 of those varieties come from India. (From – How the Banana Goes to Heaven And Other Secrets of Health from the Indian Kitchen by Ratna Rajaiah)

Tava Pulao
Following preparation will serve 2 or 3.

Ingredients –
1 ½ cup basmati rice
2 tomatoes pureed
1 large onion chopped
½ cup chopped capsicum (green, red, yellow)
1 tablespoon red chilli paste
1 tablespoon garlic paste
½ tablespoon ginger paste
2 tablespoon pav bhaji masala
1 table spoon cumin seeds
3 table spoon oil
Salt to taste
Chopped coriander leaves to sprinkle

Method –
Wash and cook rice in plenty of water. When the rice is just done, stain the water and keep the cooked rice aside. Heat a non stick pan and add oil. When the oil heats up add cumin seeds in the pan, when they begin to change colour add onion and sauté for a couple of minutes. Add ginger and garlic paste and continue to sauté for a couple of minutes more. Now add tomato purée in the pan and mix well. After this, add red chilli paste, pav bhaji masala and salt and sauté till the oil separates add capsicum and mix again. Add the cooked rice at this stage and mix well very gently for 2-3 minutes. Sprinkle some chopped coriander leaves and serve hot.

Note: Its better to use a flat bottom pan for this recipe.

Hope you enjoy cooking as well as having this tava pulao, will await your response. Till then happy cooking!