Monday, August 31, 2015

Malpua recipe with rabri (Malpua with wheat flour)

Malpua is a rich dessert and best goes with rabdi or rabri. Malpua made with wheat flour, with full video and step by step pictures.

There are two versions, one made with maida which was the only one I thought that exists until I asked my friend Sangeeta for her aunt’s version. As I noted down the recipe, it was very similar to the south Indian wheat flour appam, just the method slightly different. This was very different and interesting for me, so I thought I will post this one for Krishna Janmashtami 2015, which falls on Saturday, September 5th. We always make our regular murukku seedai and appam, so thought of trying and posting this 😁

Malpua with rabri recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time15 mins     |  Cook time: 45 mins     Serves: 6| Author:

Click here for cup measurements

Malpua is a rich dessert and best goes with rabdi or rabri. With full video and step by step pictures. This is wheat flour version.
Malpua with rabri recipe

Ingredients For malpua

Wheat flour – 1/2 cup

Sugar – 1/4 cup

Cardamom – 1, powdered

Cooking soda (Optional) – A pinch

Saffron – Few strands

Salt a pinch

Ghee or oil  - To shallow fry

Ingredients for Rabri

Milk – 4 cups

Pistachios – 8

Sugar – 3 tbsp

 This will give you approx 1 & 1/2 cups of rabri. Sure more for the above given malpua, so if you want you can reduce the rabri. Or you can make and consume later.


To prepare rabri/ Rabdi

  1. Boil milk in a broad vessel. Add sugar to it and put the flame to medium or low. Keep boiling and scrap the sides and mix in the malai layer that forms on the top.1-add-sugar 
  2. Repeat this for every 2 minutes, In between add soaked, peeled and chopped pistachios.2-add-pista 
  3. Continue heating and repeat the same until the milk reduces and thickens. The colour of the milk will turn cream colour. As it cools down, the rabri will thicken, so switch off accordingly. Keep aside.3-ready

To prepare malpua

  1. In a mixing bowl, add flour, sugar, fennel powder(optional), cardamom powder, salt and saffron, cooking soda if desired and mix well. Add water to form a medium thick batter.4-mix 
  2. Heat little oil or ghee to shallow fry, in a non stick pan. Add a big spoon full off batter in hot oil. Cook over medium flame. Splash over the hot oil over the malpuas as it gets cooked. Flip and  cook until golden. 5-pour-
  3. Repeat to finish the batter. 6-ready


    • Rabri should be prepared in medium or low flame. Take care not to put the flame high and make the milk get stuck and burnt at the bottom of the vessel.
    • Nuts and sugar should be added less as mentioned , as it gets thickened later.
    • I skipped both saffron and cooking soda in my malpua. Cooking soda, should be added very less, do not add more.
    • Malpua too should be cooked in medium flame and heat should be constantly regulated accordingly.
Serve the malpuas hot. Crispy malpuas with rich rabri tastes great 🙂

Sunday, August 30, 2015

Gokulashtami Date, Recipes, Guide

Gokulashtami 2018 is on 2nd September, Sunday. This is a festival to celebrate the birthday of Lord Krishna. As a kid, I always have celebrated Gokulashtami in my parents place. We make kai murukku, uppu seedai, vella seedai, appam and payasam.
When is Gokulashtami 2018?
Gokulashtami 2018 is on 2nd September, Sunday.
This is a festival to celebrate the birthday of Lord Krishna. As a kid, I always have celebrated Gokulashtami in my parents place. We make kai murukku, uppu seedai, vella seedai, appam and payasam. I remember only seedai and murukku. And the maakolam we draw, the baby krishna’s feet that is drawn from entrance to the pooja room. Though I have not helped much and only see what my mom does, it always is a fascinating festivals when compared to others because of drawing the baby krishna’s foot in kolam. After marriage, I almost forgot everything, only for past few years I have started celebrating. Vj always insist me to do post on how one has to plan, prepare, do things. For past 2 years he has been insisting but this year I determined to post this sure.

Collection of Gokulashtami recipes

These are the recipes we make
  1. Nei appam recipe (or)
  2. Instant Wheat flour appam recipe
  3. Kai murukku recipe
  4. Uppu seedai and vella seedai recipe
  5. Paal payasam recipe (or)
  6. Aval payasam recipe
Kai murukku with video Uppu seedai and vella seedai aval payasam paal payasam nei-appam-recipe Wheat flour banana appam Maida seedai thattai-recipe

Check out the other recipes you can make during Gokulashtami festival.

shirkhandgopalkala malpua Vella aval aval kesari paal kesari microwave therattipal   Mullu murukku Thenkuzhal mini murukku seepu seedai Aval ladoo paal kozhukattai paal kozhukattai 

As a disclaimer, I have to say – this is only the way WE celebrate the festival in our family, only our family practices. This will be helpful for myself sure for future reference, and if anyone is benefited from this post, I am more than happy :)

After head bath, soak raw rice – for kai murukku, uppu seedai and vella seedai together  and for appam (if making nei appam with rice) separately and for maakolam separately. Buy fresh milk if possible and boil milk, set for curd, and separate butter if you want fresh butter. Or you can keep store bought butter too. You can finish all you other regular breakfast, lunch work and cleaning work and start the festival work. First you can finish drawing kolam so that it dries up while pooja. We draw baby Krishna’s feet from house entrance until pooja place and again draw from pooja place to house entrance. Meaning, we are inviting baby Krishna and finish our pooja, send him praying him to come next year same as this year and bless us.

Now off to Kitchen work. Spread the soaked rice for murukku seedai in a white cloth. Keep a clean white cloth separately for this purpose alone.As mentioned in the post, grind the rice and divide the flour for murukku and for seedai. For seedai, we need to dry roast until steam rises. So do that and keep aside. Now make dough for murukku, salt and sweet seedai.  In the clean cloth, make murukku one side and keep seedais rolled other side. Make 3 seepankuzhal for baby krishna  as mentioned in my seedai post (rolled as stick – lollipop version of seedai for baby krishna). You should fry murukkus first, salt seedai next and sweet seedai last as sweet seedai makes oil cloudy. Every time you handle murukku, seedai in hot oil BE IN A SAFE DISTANCE, after dropping in oil.

After this work, you can make paal payasam or aval payasam. Then make appam. Boil milk and add sugar candy, pacha karpooram to it. Now keep ready payasam, butter, curd, milk and aval (Poha/ rice flakes) each in a bowl. We add couple of tulsi leaves in each bowl for garnish.

For offering God : If you have a Krishna idol or picture decorate it with tulsi, flowers (Sangu poo if possible) In front of Krishna, over the kolam, Spread banana leaf, keep murukku, seedai and appam. In the thaamboola thattu (Pithalai thattu) keep betel nut and leaves (vethala paaku) , fruits and coconut if possible. We break coconut while pooja. Keep along the other things like payasam, aval, butter, curd, milk in separate bowls (Silver if possible). We should keep these vessels separately just for offering to God. We usually keep all the things prepared in front of God and sweet separately in a banana leaf piece (yeadu) for the vilakku (lamp).

In our grand mom’s  house, they do the pooja at 12 am midnight. But we do only in the evening while we lit lamp. Above all, don’t frustrate yourself putting all works in your head and do it as burden. Once in a while these festivals come, so we can do it to our heart satisfaction with whatever we can do. If you are an office goer, do it simple with curd, milk, butter, aval (flattened rice) which are Krishna’s favourite, along with fruits. If possible, do payasam or appam. You can make muruuku sedai the previous day too.

So here’s my shopping list for the festival. Add or reduce as per your family practice.

My shopping list

  1. Jaggery

  2. Cardamom

  3. Cashew nuts

  4. Urad dal

  5. Wheat flour (if making wheat flour appam)

  6. Raw rice

  7. Sesame seeds

  8. Aval (Poha/ flattened rice) 

  9. Oil

  10. Milk

  11. Butter

  12. Coconut 

  13. Betel nut leaves

  14. Fruits (Banana, Apple, Orange, Grapes, Guava)

  15. Banana leaf

  16. Flowers, Sangu poo, Tulsi,

Tags: when is gokulashtami 2018,how to celebrate gokulashtami

Friday, August 28, 2015

Nellikai oorugai recipe | Gooseberry pickle

Nellikai oorugai recipe

Gooseberry is known as poor man’s apple. It is healthy and we consume making nellikai thayir pachadi, both with fresh and sun dried gooseberry, neer nellikai – my favorite. I have never tasted any other gooseberry pickle. So when I saw this easy recipe in a cookbook I have, I wanted to try it out. So tried it and turned out tasty. Its very simple, you can make it in a jiffy and enjoy with our curd rice. It has only the usual pickle ingredients.

Nellikai oorugai recipe

Recipe Cuisine: Indian  |  Recipe Category: Condiments
Prep Time15 mins     |  Cook time: 15 mins     Makes: 1 & 1/2 cup


Gooseberry – 15

Red chilli powder  - 1/4 cup

Turmeric – 1/4 tsp

Asafoetida – 1/4 tsp

Fenugreek seeds (Roasted, powdered) – 1/4 tsp

Salt - As needed

Oil – 1/4 cup

Mustard – 1 tsp


  1. Wash the gooseberry. Boil enough water and add the washed gooseberry to it. Bring to boil again and cook for 2 mins.
  2. 1-wash-boil
  3. Drain, cool down and pit the seeds. If you cut the gooseberry, you will be able to take out the seeds easily.
  4. 2-pit
  5. Heat oil in a kadai, splutter mustard. Add half the asafoetida powder to it and add the gooseberry. Fry for a minute well.
  6. 3-temper
  7. Add red chilli powder, turmeric, salt and mix in low flame. Lastly add remaining asafoetida and methi seeds powder. mix well and switch off the flame.
  8. 4-done


    • I added all together and mixed (in hurry), but recommend you to follow the steps. Do not roast the gooseberry in oil for long time.
    • For more flavorful version, use red chillies - Roast red chillies, asafoetida and fenugreek seeds and powder them to add in this recipe.
    • Balance red chilli powder, salt enough to suppress the gooseberry's thuvarpu.
    • I have used big variety and you can make the same with whole gooseberry without cutting.
It may take one or two day for the spices to blend together with the gooseberry. Keep refrigerated after a day or two. Serve with it’s best mate curd rice.

Wednesday, August 26, 2015

Palada payasam recipe

palada-payasam-recipe This is a rich dessert (payasam) made with readymade rice ada, milk and sugar as main ingredients. I have tasted ada pradhaman only once in a restaurant and really loved it. I had no clue what it was that time. But never thought of attempting it as I had no idea how to make. Two years back I bought a pack of store bought rice ada. I totally forgot and threw away after the expiry date. This year again I got this one and decided to make ada pradhaman. (I read somewhere that pradhaman are jaggery based and coconut milk based) I then ended up making this palada payasam. I have wish to try making from scratch the ada and making ada pradhaman, one day will have to try that, meanwhile I wanted to try this short cut method using store bought ada. I used Bambino readymade rice ada.

Wishing a very Happy Onam too! :)

Palada payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time5 mins     |  Cook time: 35 mins     Serves: 6


Rice ada (readymade) - 1/2 cup heaped

Milk - 1 litre

Sugar - 1 cup

Cardamom - 1

Cashew nuts - 8

Ghee - 2 tsp


  1. Take 1/2 cup heaped rice ada, wash and drain the water.
  2. 1-wash
  3. Boil 1 cup water and soak the ada in it. Keep closed for 15 mins.
  4. 2-soak
  5. Boil milk with a cup of water and add the soaked ada. Continue heating it over medium flame with constant stirring to avoid burnt bottom.
  6. 3-boil
  7. Once the milk turns cream coloured and thick, add sugar and mix well to dissolve it.
  8. 4-sugar
  9. Roast cashew nuts in ghee until golden and add it to the payasam along with powdered cardamom. Bring to boil and the payasam is ready.
  10. 5-ready


    • You can add fried raisins along with cashews.
    • I add a generous pinch of salt to avoid the flat sweet taste. 
    • As it cools down gets slightly thickened, so switch off accordingly.

It can be served both hot or cold, I love it both ways. Rich and creamy! palada-payasam

Monday, August 24, 2015

Coriander lemon rice recipe | Cilantro lime rice

Coriander lemon rice is a simple rice recipe with just coriander leaves and lemon juice mixed with cooked rice. This is inspired from the Mexican dish – cilantro lime rice, which I saw in facebook feed and found the recipe in Martha Stewart's website. Just grinding the leaves with rest of the ingredients, mix with cooked rice and the flavour is amazing. You can make this with leftover rice too. I had this with potato curry and it was perfect for my taste bud. This has been in my drafts for long time, do try this simple recipe and stay tuned for more interesting recipes coming up.

Coriander lemon recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time5 mins     |  Cook time: 15 mins     Makes: 2


Cooked rice – 2 cups

Coriander leaves – 1/2 cup

Lemon / Lime – 1

Garlic – 1 flake

Olive oil – 1 tbsp

Salt – As needed


  1. Remove the root, clean the leaves. Grind with the other ingredients and little water to smooth paste.
  2. 1-grind
  3. Mix this paste with cooked rice (Fluffy and separate grains) and serve.
  4. 1-mix rice


    • I used basmati rice, but regular eating rice – any Indian rice - should also work.
    • The coriander mixture can be ground a bit coarse too.
    • Adjust salt, olive oil to your taste.

This is meant to be served as accompaniment along with Mexican main dish. Still I had with potato curry and it was awesome.


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