Mathri and Namak Para

Ingredients for 12pcs (Serves 6)

Serving Size: 2

 

(1portion serves 223kcal Energy, 2.8g Protein, 15.3g Fat)

 

Refined Wheat Flour (Maida): 150gms

Salt: 3/4tsp

Carom seeds (Ajwain): 1/4tsp

Clarified Butter (Ghee): 45gms

Water: about 41/2tsp

Optional (for mathri only): Crushed Peppercorns (Kali Mirch): 6 nos.

Oil: for frying

 

 

Method (For Mathri)

 

• Sift the maida, add salt, ajwain and crushed peppercorns.
• Rub in the ghee so that it resembles bread crumbs.
• Make a stiff dough with water.
• Divide into 12 portions and roll into 8cm rounds. Prick with a fork at 2-3 places.
• Deep fry on a very slow fire till golden brown in color. Drain on an absorbent paper.

 

Method (for Namak Para)

• Proceed till step 3 as for mathri.
• Roll out the dough 1/4cm thick.
• Cut into small rectangular/diamond-shaped pieces with a knife.
• Deep fry on moderate hot oil till golden brown in color.Drain on an absorbent paper.

 

 

Secret tip: Kids love eating mathris and namak paras. Since they are low in fibre and made with refined flour they should be consumed in very limited quantities. But now moms can relax and confidently let their kids enjoy their favorite snack without compromising on the nutritional quality.

 

Poshtik Mathri/ Namak para:

 

 

Ingredients

 

Whole wheat flour (Atta): 100gms

Bengal Gram Flour (Besan): 50gms

Roasted Groundnuts: 30gms

Sesame Seeds (Til): 15gms

Ghee: 30gms

Carom seeds (Ajwain): 1/4tsp

Salt: 1/2tsp

Oil for frying. 

 

Method:

• Grind the groundnuts after roasting and removing the skin.
• Mix all the dry ingredients.
• Make a stiff dough with water and roll out 1/4 thick sheet.
• Cut into desired shape with a knife and fry in oil.

 

 



Malpua with Rabri filling

Ingredients for 12 pcs (Serves 6)

Serving Size: 2

 

(1 portion serves 494kcal Energy, 10.3g Protein, 10g Fat)

For the puas

 

Milk ( Full Cream):3 cups

Refined Wheat Flour : 1 1/2 cups

Fennel Seed Powder (Saunf): 1tsp

Ghee: for frying

For syrup

 

Sugar: 3 cups

Water: 1 1/2 cups

Saffron: A big Pinch

 

For Rabri Filling

 

Khoya: 1 1/2 cups
Chopped Pistachio: 3/8 cup
Sugar: 1 1/2 tsp
Cardamom Powder: 3/4 teaspoon
Rose Water: 1 1/2 teaspoons
Silver Vark : 1-2 Sheets for decoration
 
Method
 
• Bring milk to a boil. Keep stirring till reduced to half the quantity.Let it cool.
• Add flour and fennel powder and blend well to obtain batter of pouring consistency. Add more milk, if needed.
• Boil sugar and water together till the syrup reaches one thread consistency. Add saffron. Keep aside.
• Crumble the khoya. Add the pistachio, sugar, cardamom powder and rose water and mix into a smooth paste.
• Heat ghee in a flat frying pan.
• Pour a tbsp of the batter in the pan.Fry till golden brown on both sides. Similarly make more puas.
• Dip these in the sugar syrup for a minute.
• Put a tsp of the khoya rabri in the centre of the malpua.
• Decorate with silver vark. Serve.

 

 

Secret Tip: Its so unfair that all the yummy things are loaded with calories. But always there are two faces of a coin. My Massi taught me an easy recipe to make guilt free low calorie malpuas.

 

Ingredients:

 

For Puas

 

Whole Wheat Flour (Atta): 1cup

Refined Flour (Maida): 1/2cup

Semolina (Suji): 1/2cup

Sugar/ Sugar Free Natura Baking sweetener: 1cup

Curd: 11/4cup

Water: 11/4cup

Cardamom Powder:1/2tsp

Fennel Powder: 1/2tsp

Ghee/oil: As required

 

For Dip:

Fresh Hung Curd (Made with skim milk): 1cup

Castor Sugar/Sugar Free Natura Baking sweetener : 1/4 Cup

Cardamom Powder: 1/2 tsp

 

 

Method:

• Sieve the atta, maida, suji into a large mixing bowl. Add the curd and water and mix slowly till the batter is lump free and of pouring consistency.
• Add the sugar/ sweetener, cardamom & fennel powder and mix thoroughly. Check for the consistency. Add more water if required.
• In a heated non stick frying pan take a teaspoon of ghee and add a ladle full of the batter. spread it into small pancake and cook on moderate heat (High heat will caramelise the sugar). You can cover while cooking.
• When golden brown just flip the malpua over and cook on the uncooked side till golden brown.
• Whip all the ingredients for the dip in a bowl  till light and creamy.
• Serve the hot malpuas with the dip.

You can also make  गुल्गुले  (Sweet Dumplings) by deep frying spoonfuls of the same batter in oil. We enjoyed them as kids on a rainy day with hot ginger tea.

 

 

Besan Ladoo

Ingredients for 12 pcs (Serves 6)

Serving Size: 2

 

(1 portion gives 286kcal Energy, 5.8g Protein, 16.4g Fat)

 

Coarse Bengal Gram Flour (Mota Besan): 150gms

Semolina (Suji/Rawa): 30gms

Ghee (Clarified Butter): 90gms

Castor Sugar: 60gms

Chopped Almonds and Raisins: 1/2 Cup

Cardamom Powder: 1/2 tsp

 

Method:

•  Heat the ghee in a karahi.
• Add the besan and suji and fry on low heat. Keep stirring so that no lumps form. Continue to fry till lightly browned. A little water splashed on it should make a sizzling sound.
• Remove from fire and let it cool.
• Add the Castor sugar, chopped nuts, cardamom powder and mix well.
• Moisten your hands with water and form round ladoos of equal size.

 

 

Secret Tip:

• For Atta- Besan Ladoo substitute 75gms Whole Wheat Flour (Atta) for 75gms besan. Fry each separately in 45gms ghee. Mix them and proceed as above.
• For a yellow color add a big pinch of Turmeric (Haldi powder) after removing from fire.
• To garnish stick a roasted cashew nut on top of each ladoo.

 

Gujjia & Lavang Latika

Ingredients for 12pcs. (Serves 6)
Serving Size: 2

(1 Portion gives 313kcal Energy, 4.8g protein,13.2g Fat)
 

For Crust:

 

Refined Wheat Flour (Maida): 120gms

Ghee (Clarified Butter): 20gms

Cold Butter: approx. 30ml

 

For Filling:

 

Khoa, crumbled: 60gms

Semolina (Suji/Rawa), roasted: 20gms

Coconut, grated: 20gms

Almonds, blanched and chopped: 1/2 Cup

Castor sugar: 40gms

Ghee/Oil: for frying

 

Syrup for Lavang Latika:

 

Sugar: 100gms

Water:  90ml/ 6Tbsp

 

Method:

 

Gujjia

• Take the maida in a plate/basin. Make a well in the centre. Add the melted ghee and mix lightly with finger tips. Add water, little at a time to ensure uniform hydration.
• Make a stiff dough. Cover with a moist muslin cloth and keep aside for half an hour.
• Prepare the filling by cooking khoa for some time, remove and cool. Add the roasted semolina, grated coconut and nuts. Mix well, add the sugar.
• Make 12 small balls out of the dough and roll into small thin discs like puries. Divide the filling into 12 equal portions.
• Put one portion of the khoa mixture in the centre of each puri. Moisten the edges with a little thick maida paste and fold into a semi circle. Press the edges together very firmly. Crimp the edges by hand or use a gujjia mould.
• Deep fry to golden color on very slow heat.

 

Lavang  Latika

• Proceed as for gujjias till step no. 4. Put the filling in the centre of each round. moisten the edged of the puri and bring opposite ends to overlap in the centre. press the folds. turn over and bring the two flaps of the envelop to the centre and fix a clove to secure the folds.
• Heat the oil in a karahi, remove from fire and add lavang latika at a very low temperature. when the bubbles subside, which means the fat has cooled down a little, put the karahi back on fire and continue to fry on moderate heat till golden brown.
• Make a syrup of sugar and water. To clean it boil it with diluted milk and skim off the scum from top. cook the syrup to a two thread consistency. (Touch the tip of your index finger with the syrup and press it with the thumb. On  separating the finger and thumb the syrup should stretch into 2 threads)
• Dip the lavang latikas in syrup and drain them.

                                   

Secret Tip: Gujjia also could have a similar coating of syrup, if desired. For the calorie conscious  bake the gujjias in a warm oven till the crust turns golden brown in color and avoid the sugar syrup.

 

 

HOLI

 

Festivals in India are an integral part of people's life. Festivals of India portray the rich cultural heritage of the country.

 

Holi is one of the most celebrated festivals in the country and is probably the only festival that brings different communities together in one place. During this time, people play with an assortment of colors, visit each other’s houses, prepare an array of delicious food and bridge all social gaps by becoming one with the spirit of the festival.  Food forms an essential part of Holi and is considered a major fuel for all the excitement and the energy on the day of the festival. In the midst of all these exciting activities, the women of the house prepare mouth-watering delicacies such as ‘Gujjias’, ‘Malpua’, ‘Dahi Vadas’ and ‘Gol Gappas’, which are usually downed with full glasses of ‘Thandai’ or ‘Bhaang’.

 

My next few blogs will be about various delicacies specially made for this festival.

 

• Gujjia
• Lavang Latika
• Besan Laddoo
• Malpua
• Mathri
• Namak Para
• Dahi Vada
• Pani Puri/ Gol Gappa
• Bedmi Aloo
• Chole Bature
• Kanjee
• Thandai

 

THE INDIAN MASALA MIXES

Masala is a mixture of many spices and herbs. It is used extensively in Indian cooking. An Indian meal is not complete without Indian spices. For years masalas have been added to flavor the food. The aroma of the masala makes the Indian food hot, spicy and tempting.

 

                                    

 

 

 

1. PUNJABI GARAM MASALA

 

Ingredients For 100g Mix

 

Cumin Seeds (Jeera): 20gms

Black Pepper (Kali Mirch): 20gms

Cloves (Lavang): 10gms

Black Cardamom (Badi Elaichi): 20gms

Cinnamon (Dalchini): 2 stick

Green Cardamom (Chotti/ Hari Elaichi): 10gms

Mace (Javitri): 5gms/ 1-2 blades

Nutmeg (Jaiphal): 5gms

Bayleaf (Tezpatta): 10gms.

 

Method:

 

Traditionally all the spices are sun baked for 1-2 days to remove the moisture. In the present times it is hard to find time space and sometimes even sun to do the same.

 

So for the same purpose I have 3 easy methods without compromising on the taste, flavour and color.

 

• Dry roast all the spices in a wok (karahi) at night. Stir constantly to avoid over roasting. Turn off the heat and stir for some more time.
• Dry roast the spice in a moderate hot oven. Shake the baking tray at regular intervals.
• Dry roast the spices in a microwave oven in convection mode at 175C. Shake the baking tray at regular intervals.

Spread the spices on a steel plate/ tray. and let it cool through the night. Grind the cooled roasted spices in a dry grinder/ coffee grinder. Store in Air tight jar.

Secret tip: I personally make 1000gms/1kg of garam masala and store in an air tight jar. This saves time and maintains consistency in flavour. Simply multiply the quantity of each ingredient by 10.

You can also add some dry red chillies or dry ginger to the above to alter the flavour.

 

                                        

 

 

 

 

 2. CHAAT MASALA

 

Ingredients for 100g Mix

 

Cumin Seeds (Jeera): 40gms

Coriander Seeds (Sukha Dhania): 10gms

Mango Powder (Amchoor): 10gms

Garam Masala Powder: 10gms

Black Salt Powder (Kala Namak): 25gms

Salt (Namak): 5gms

 

Method:

• Roast the cumin seeds on a griddle (Tawa) or wok (Karahi) to a golden brown color.
• Roast coriander seeds lightly.
• Powder roasted cumin and coriander finely and mix with other masalas
• Store in an air tight jar.

                                 

 

 

 

 



3. KASHMIRI MASALA

Ingredients for 1kg Mix

Roasted Black Gram Split (Urad Dal): 75gms

Coriander Powder (Dhania Powder): 75gms

Tumeric (Haldi): 75gms

Dry Ginger Powder (Sounth Powder):75gms

Fennel Powder (Saunf Powder):75gms

Garam Masala: 75gms

Red Chillies (Lal Mirch): 75gms

Salt (Namak): 75gms

Black Cumin Seed Powder (Shahi Jeera Powder): 15gms

White Cumin Seed Powder (Jeera Powder): 30gms

Clove Powder (Lavang Powder): 25gms

Asafeotida (Hing): 30gms

Water: 20ml

Mustard Oil (Sarson Tel): 240ml

Method:

• Soak asafeotida.
• Mix all dry ingredients and mix with the asafeotida water and oil to make a dough.
• Make small circular flat tikkis/discs. Dry in the sun for 1-2 days and store.
• Break a small piece and use as powder in green vegetables.

                                     

 

4. RASAM POWDER

Ingredients for 100gms Mix

Coriander Seeds (Sukha Dhania): 50gms

Red Gram Dal (Tuvar/ArharDal): 10gms

Pepper Corn (Kali Mirchi): 20gms

Whole Red Chillies (Sukhi Lal Mirchi):5gms

Asafeotida (Hing): 2gms

Cumin Seeds (Jeera): 10gms

Method:

• Grind all the ingredients together and store in an airtight bottle.

                                   

 

 

5. SAMBAR MASALA

Ingredients for 100gms Mix

Coriander Seeds (Sukha Dhania): 50gms

Red Gram Dal (Tuvar/ArharDal): 15gms

Pepper Corn (Kali Mirchi): 15gms

Whole Red Chillies (Sukhi Lal Mirchi):10gms

Asafeotida (Hing): 2gms

Fenugreek Seeds (Methi dana): 5gms

Oil: 5ml

Method:

• Fry/ roast the fenugreek seeds to dark brown color.
• Fry all the other ingredients and grind to a fine powder.
• Store in an airtight bottle.
 

Secret Tip: Just before adding to the sambar tempering grind the sambar masala with 25gms of fresh coconut for authentic taste.