Rabri Malpua

Rabri Malpua 

 

Ingredients:

 Milk 1 1/2 litres
 Semolina ½ Cup
 Refined flour (maida) 3 to 5 tablespoons
 Green cardamom powder 1/2 teaspoon
 Fennel Seeds
 Ghee for shallow frying 
 For sugar syrup
 Sugar 2 cups
 Water
 Saffron (kesar) a few strands 
 For garnishing
 Pistachios,chopped 15 – 20 
 For Rabri :
 Milk- 1 lit
 Sugar- 1 cup


Method:

For malpua and sugar syrup-

·         Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Bring it to room temperature.

·         Now Add roasted semolina, Maida and mix well.

·         Add two teaspoon of sugar to the batter. Mix well and make a batter of pouring consistency using little milk if required. Let it settle down for 20-25 mins.

·         Add fennel seeds and pinch of cardamom powder to the batter.

·         Now make sugar syrup (one-string, consistency) with the rest of the sugar and two cups of water.

·         Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup.

·         Heat sufficient ghee for shallow frying in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat. Turn it over when it starts to color slightly.

·         When both sides are done, drain and immerse in the sugar syrup. Garnish with pistachios and serve hot.

For rabri -
Mix the milk and 1 cup of sugar in a thick bottomed pan, cook to reduce it to a fourth of its original volume while stirring frequently, remove it from the fire allow cooling and chilling in the refrigerator. Serve with malpua .

Steamed Rohu in Bayleaf & Mustard Sauce

We grew up eating a lot of fish and a lot of mustard. Bold flavors of mustard are a total love affair of any Bong.

Fish in Mustard Sauce is very popular and authentic. Just to give it a little twist, I added bay leaf paste and believe me it has turned the dish to such a wonderful feast. The subtle aroma of bay leaf makes all the difference.

Steamed Rohu in Bayleaf & Mustard Sauce 

Ingredients:

Rohu/Katla Fish - 4 big Pieces

Potato: 4 pieces

Black Mustard paste - 3 tbsp

Ghee - 2 big tsp

Bay Leaf Paste – 5 pieces

Green Chili - 3 silted

Fresh coriander handful chopped

Salt to taste

Turmeric Powder

Method:

 

•  Take a kadai. Add Ghee, Fish pieces, Potato, Mustard paste, Bay leaf paste, Turmeric Powder, one green chili, salt without turning on the gas. Mix it well.
•  Once nicely mixed, turn on the gas and cook it low heat till the fish and potatoes are boiled properly and add little water if required. (This recipe basically doesn’t require water)
• Once the ghee starts separating, gravy is done. Switch off the gas and Serve with hot steamed rice.

 

N.B –  

 

• In a blender add a green chili along with the mustard seeds and a little water. Blend it well to a smooth paste. When mustard is blended, at times it tends to become bitter. Adding the chili will avoid this. But before using the paste always taste and ensure it is not too bitter before you use it in your cooking. Light bitterness may be there.
• Don’t use mustard oil in this recipe. Use only pure ghee.
•  I recommend using half boil potato pieces as fish pieces may boil faster compared to potatoes.

Happy Cooking: Poulami