today I am posting very authentic dish of MP..malpua with rabri..first time when i saw this beauty thought its same like ARISELU(AUTHENTIC ANDHRA SWEET)..but both r differant as south n North...enjoyed preapring this for first time in a hurry so plz excuse with my presentation n captures..I got chance to make this beauty by this month challenge  Shh Secretly Cooking    I am paired with sweet coblogger Archana of themadscientistskitchen she gave me milk n sugar as secret ingredients plz visit her blog for mouth watering 

Ingredients :

·      200 gm all purpose flour
·     1 teaspoon fennel seeds
·     1 teaspoon powdered green cardamom
·      1 cup ghee for deep frying
·      250 ml water
·      50 gm khoya
·      100 gm semolina
·      1/2 teaspoon baking powder500 ml milk
·       250 gm sugar
·       saffron as required

·    2 tablespoon chopped dryfruits - for garnishing


  1. First prepare the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top.
  2.  Once the sugar syrup is thick, remove the pan from the flame and keep aside
  3. Mix maida, rava, khoya, baking powder, fennel seeds, cardamom powder and milk.
  4.  Ensure that the mixture has a pourable consistency and is not too thick. Once the batter is ready, keep it aside for few minutes so that the flavour of spices and herbs are fully absorbed.
  5. Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.
  6.  Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with pistachios and serve with rabri for heavenly combo...recipe for rabri am writing below

  • Ingredients 
    • 1 litre milk full cream 
    • ¼ cup sugar
    • ½ tsp cardamom powder
    • 2 tbsp saffron milk
    • 7 pistachios chopped
    • 5 almonds chopped
    • 10 cashews chopped
    1. take a large thick bottomed vessel n heat thick cream milk
    2. stir occasionally and get to a boil.
    3. also reduce the flame to medium. and once a layer of cream is formed over the milk, stick it to sides of vessel.
    4. further, get the milk to boil again.
    5. and repeat the gathering of cream to sides of kadai.
    6. repeat the process for atleast 5 times or till milk reduces to one-third.
    7. then add sugar.
    8. also add cardamom powder and saffron milk.
    9. give a good mix and get the milk again to boil.
    10. also scrape off the collected cream from sides. and give a good stir.
    11. transfer to a bowl and let it attain to room temperature. serve garnished with chopped dry fruits or use it to prepare rasmalai.
    12. finally serve rabdi / rabri chilled or hot.                                                                                  

Added on 23:20

Today I am blogging authentic South Indian rice dish. I am born n brought up in Andhra family n married to North Kannadiga family made me to taste n learn vast varieties.. Again I have moved to bnglore to find South karnataka food too different, tasted n learnt so many dishes
          Now coming to my dish khara rice/Puliyodhare I have tasted this in temple prasdams, functions n found tongue teasing flavours n very different from pulihora rice which we cook..  I found dat we cook same dishes in different way with different flavours which takes dish to different level too
          So I got a chance to post this simple yet flavour ful rice through myfacegroup cooking group 
Shh Secretly Cooking,  My partner Poonam bachav blogs at Annapoorna gave me two wonderful ingredients rice, green chillies. The dish immediately flashed in my mind is khara rice so this is the result. It resembles taste of MTR puliogare powder.. But with home touch n fresh flavours. I gave her coconut and jaggery as her secret ingredients she prepared simple yet falvourful delicous 
gudanna :
Do visit her blog for fingerlicking recipes with amazing clicks 

rice                      - 2 cups Cooked
1 Tamarind       - lemon - sized ball
 Seasame oil    - 3 - 4 tbsp 
 Spice powder :
Seasameseeds           - 1 tsp 
Corianderseeds          -  1 tsp
 Redchillies                  - 4
Fenugreek seeds.     -1 tsp 
Desiccated coconut - 2tbspns
 Jaggery- grated        - 1tbspn

 Mustard - 1tspn
Urad dal        - 1tspn
Chanadal     - 2tspn
Red Dry red - broken  - 2 - 3
Greenchillies - 2 optional
Asafoetida - 1tspn
Curryleaves- few
Turmeric powder - 1tspn
 peanuts Roasted  - 1tbspn

  • Dry roast red chilies, fenugreek seeds, coriander seeds and desiccated coconut till you get a nice roasted aroma.
  • Dry roast the sesame seeds separately. Keep aside to cool. 
  • Mix everything together in a mixer grinder, add crushed or grated jaggery and grind everything to make a powder                                                                                                                                                                                                                To make Puliyodhare :                                                                                                                         
  • Cook rice and make sure the grains are separate from each other. Keep aside.
  • Soak tamarind in little water and collect the juice and discard the pulp.
  • Heat oil in a wok and add mustard seeds let it splutter add remaining  all the ingredients mentioned under Tadka.
  • As the dal starts getting brown, add tamarind juice and salt and let it boil.
  • Cook till it thickens and oil starts leaving the sides. Aunthentic Puliodhare tamarind paste is ready.
  • Spread rice in a big plate ans add spice powder and Puliyodhare paste as required. You can adjust both as per your choice of spice and sour.
  • Serve hot!                                                                                                                                        

Added on 23:30