Arbi Naveli

Arbi Naveli

Deep fried arbi in an exotic gravy. The spices vie with one another to add more exquisiteness to the dish!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

250 gms colocassia (arbi)
1 1/2 tbsp besan (Bengal gram flour)
1 tsp chilli powder
1/2 tsp punjabi garam masala
1/2 cup fresh tomato puree
1/2 tsp dried mango powder (amchur)
2 tbsp whisked curds (dahi)
1/2 cup milk
2 tbsp oil
salt to taste

For the paste:
1 tbsp poppy seeds (khus-khus)
1 tbsp melon seeds (charmagaz)
2 medium sized onions
3 to 4 flakes of garlic (lehsun)
25 mm. (1") piece of ginger (adrak)

Other ingredients:
oil for deep-frying


Preparation Method:

For the paste:

Soak the poppy seeds and melon seeds in ½ cup of warm water for 15 minutes. Keep aside.
   
Grind together the onion, garlic, ginger and soaked seeds to a very fine paste.


How to proceed:

Pressure-cook the colocasia in a vessel over water for 2 whistles.
   
Peel and slice them into ¼" thick round slices.
  
Mix together the salt, ½ teaspoon chilli powder and besan. Lightly coat the colocasia slices with the mixture.
  
Heat enough oil in a kadhai and deep-fry the colocasia till golden brown and crisp. Drain on absorbent paper and keep aside.
   
Heat the oil in a pan and sauté the ground paste till brown.
   
Add the tomato purée, Punjabi garam masala, dry mango powder, remaining ½ teaspoon chilli powder and salt. Cook till the oil separates from the gravy.
   
Add in the curds and milk. Simmer the gravy for 2 to 3 minutes.
  
Add the colocasia and mix well.

Serve hot.

Arbi ka Saag

Arbi ka Saag

This little known and scarcely used vegetable is converted into a spicy dish - Rajasthani style with the addition of a blend of spices. The arbi can be boiled and sautéed too without deep frying them, but I prefer the crispy texture of deep fried arbi. A word of caution about handling arbi. Grease your hands generously with oil before you start to peel or cut them as they release a sticky fluid which is difficult to wash off. The oil forms a layer on your palms, not allowing this fluid to come in contact with your skin.

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 4.

Ingredients:

1 1/2 cups colocassia (arbi) , boiled , peeled, sliced
1/4 tsp carom seeds (ajwain)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp lemon juice
1/2 tsp oil
salt to taste

Other ingredients:
oil for deep-frying

Preparation Method:

Heat the oil in kadhai and deep fry the arbi slices till they are golden brown in colour. Drain on absorbent paper. Keep aside.
  
Heat the oil in a non-stick pan, add the ajwain and mustard seeds.
   
When the seeds crackle, add the arbi, turmeric powder, chilli powder, coriander powder, lemon juice and salt and mix well.
   
Serve hot.

Arabic Salad

Arabic Salad

The salad is traditionally flavoured with sumac powder, which is a Middle Eastern spice made from the berries of the sumac bush. The powder has a tart flavour thus we have substituted it with pomegranate powder and lemon juice. It is worth hunting down if you possibly can. But the salad is equally delicious even if you can't find it.

Preparation Time: 5 Minutes
Cooking Time: 0 Minutes
Makes 4 servings

Ingredients:

1 cup iceberg lettuce, torn into pieces
1/2 cup cherry tomatoes, halved
1/2 cup cucumber cubes
5 green olives
5 black olives
1/2 cup chopped mint leaves (phudina)

To be mixed into a dressing:
2 tbsp lemon juice
1/2 tsp Baharat
1/4 tsp pomegranate (anardana) powder
Salt to taste

Preparation Method:

Combine all the ingredients, pour the dressing on top and serve immediately.

Apple Sandesh

Apple Sandesh

A variation of the Bengali favourite-sandesh.

Preparation Time: 10 min.
Cooking Time: 10 min.
Serves 4.

Ingredients:

For the apple mixture:
2 grated apples
1 tsp lemon juice
7 tsp sugar
1/2 tsp saffron (kesar) strands

For the sandesh:
100 gms freshly made paneer (cottage cheese)
2 tbsp powdered sugar
4 tsp low fat milk
a few drops of rose or kewda essence

Preparation Method:

For the apple mixture, warm the saffron and rub with a little water until it dissolves.
   
Add the lemon juice, sugar, 1 tablespoon of water and the grated apples and cook for 10 minutes.
   
For the sandesh, blend all the ingredients in a mixture and shape into 4 balls.
   
Decorate by putting the apple mixture on top of the sandesh. Serve cold.


Tips:
A low fat sweet topped with apple.

Appam

Appam

Kerala is famous for appam and coconut stew. This recipe makes it easy to cook a difficult dish.

Preparation Time: 15 min.
Cooking Time: 15 min.
Makes 10 to 15 appams.

Ingredients:

1 1/2 cups raw rice (chawal)
1 coconut
2 tsp sugar
1/3 cup Steamed Rice
1/2 tsp dry yeast
ghee or oil for frying
salt to taste

Preparation Method:

Wash and soak the rice for 6 hours. Drain.
   
Grate the coconut, add 2 cups of water and take out coconut milk. Strain.
   
Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.
   
Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency.
   
Cover and keep for 2 to 3 hours.
   
Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer forms on the side and the middle remains thick.
   
Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp.
   
Repeat for the remaining batter.
   
Serve hot with coconut stew and coconut chutney.

Anjeer Halwa - Mughlai Recipe

Anjeer Halwa - Mughlai Recipe

Dried anjeer is truly delicious even when eaten by itself. Here is a recipe of a scrumptious anjeer halwa that uses loads of almonds. Milk powder is used in this recipe improving its texture and adding a unique flavour. Adjust the sugar content based on the sweetness of the figs and the milk powder used.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients:

15 to 20 almonds (badam) , blanched and peeled
24 (200 grams) dried figs (anjeer)
5 tbsp ghee
1/3 cup milk powder
4 tbsp sugar
1/4 tsp cardamom (elaichi) powder
2 tbsp almond (badam) slivers (badam) for the garnish


Preparation Method:

Pat-dry the peeled almonds on a towel and then blend in a mixer to a fine powder.
   
Heat 2 cups of water in a pan, add the figs and cook for about 3 to 5 minutes.
   
Drain and blend in a mixer to a smooth purée. Keep aside.
   
Heat the ghee in a deep heavy-bottomed pan, add the powdered almonds and sauté over a medium flame for about 2 minutes.
   
Add the puréed figs, milk powder, sugar and ½ cup of water and cook for about 5 minutes till the sugar is completely dissolved, while stirring continuously.
   
Add the cardamom powder and mix well.
   
Serve hot garnished with almonds.

Anjeer Halwa - Mithai Recipe

Anjeer Halwa - Mithai Recipe

A sumptuous halwa to which the addition of ground almonds lends a smooth texture.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients:
24 (200 grams) dried figs (anjeer)
3 tbsp ghee
1/2 cup blanched , peeled and almonds (badam)
1/3 cup milk powder
4 tbsp sugar
1/4 tsp cardamom (elaichi) powder

For The Garnish:
2 tbsp almond (badam) slivers

Preparation Method:

Cook the figs in boiling water for about 3 to 5 minutes. Drain and puree them in a food processor. Keep aside.
   
Heat the ghee in a heavy bottomed pan, add the powdered almonds and saute over a medium flame for about 2 minutes.
   
Add the pureed figs, milk powder, sugar with 1/2 cup of water and cook for about 5 minutes till the sugar has dissolved, stirring continuously.
   
Add the cardamom powder and mix well.
   
Serve hot, garnished with slivered almonds.

Anjeer Basundi

Anjeer Basundi

Traditional anjeer basundi makes use of dry anjeer, which is high in calories and fat. I have used fresh anjeer (figs) to make this recipe low cal. Use of low fat milk and corn flour for thickening instead of fat-laden cream further cuts down calories yet retaining its creamy texture and desired mouth feel.

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 4.

Ingredients:

4 cups low fat milk
1 1/2 cups finely chopped fresh figs(anjeer)
1/2 tsp lemon juice
1 tsp cornflour dissolved in 1 tbsp low fat milk
1/2 cup low fat mava (khoya)
2 tbsp sugar substitute

For the garnish:
4 fig (anjeer) slices


Preparation Method:

Refrigerate the fig pieces to chill.
   
Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.
   
Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely.
   
You will get bigger curdled particles which is not desirable.
   
Add the cornflour mixture, khoya and sugar substitute and mix well and simmer for another 1 to 2 minutes.
   
Cool and refrigerate for at least 1 hour.
   
Add the chilled fig pieces to the cooled thickened milk and mix well.
   
Serve chilled garnished with fig slices.

Angoor ka Sherbat

Angoor ka Sherbat

Think of a raja from the olden days and the first picture that comes to your mind is of the lavish king enjoying a bunch of grapes while lazing in his throne! Grapes have a special place in the royal menu and this sherbet made with fresh green grapes is divine! The lemon juice and mint leaves provide the required freshness while the cumin seeds and ginger juice add a range of flavours that will tantalize your taste buds!

Makes 4 glasses.

Ingredients:

2 cups black grapes or grapes
1 tbsp powdered sugar
1 tsp cumin seeds (jeera) powder
2 tsp lemon juice
1 tsp ginger (adrak) juice (optional)
2 tbsp fresh mint leaves (phudina) for the garnish


Preparation Method:

Blend the grapes in a mixer to a smooth purée.
   
Add 3½ cups of water and mix well.
   
Strain through a sieve and add the sugar, cumin seeds powder, lemon juice and ginger juice and mix well. Keep in the refrigerator to chill.
   
Pour into 4 individual glasses and serve chilled garnished with mint leaves.

Angoor ka Murabba

Angoor ka Murabba

Sultanas are full of concentrated sweetness. For many years, when sugar was relatively more expensive than it is today, sun-dried grapes i.e. sultanas or raisins took its place in a wide variety of recipes. Now that both sultanas and sugar are readily available, they have been used together to enhance the flavours and texture of this preserve. I have used brown sugar in this recipe which contributes to the colour and honey which adds its own colour and flavour. This sweet preserve will keep well for upto six months when stored refrigerated.

Storage upto 6 months: Refrigerated.
Preparation Time: 5 mins.
Cooking Time: 20 mins.
Makes 1 cup.

Ingredients:

1/2 cup (75 grams) sultanas
1/2 cup brown sugar
2 tbsp honey
1/8 tsp citric acid (nimbu ka phool)
1 tsp salt

Preparation Method:

Combine the brown sugar with 1 cup of water in a pan and cook over a slow flame while stirring continuously till the sugar has dissolved.
   
Add the sultanas and continue to cook till the syrup is of a two string consistency.
   
Add the honey, citric acid and salt and mix well.
   
Pour into a sterilised glass jar. Store refrigerated for upto 6 months.

Anardane Te Phudine ki Chutney

Anardane Te Phudine ki Chutney

A simple, but rather different chutney because of the use of pomegranate seeds. Besides giving a sourish taste to the chutney, they add a delicate aroma which comes through in spite of the strong minty flavour. And there's nothing like a little pudina to set those senses tingling. Can be enjoy as an accompaniment to any meal.

Preparation Time: 10 mins
Makes 1 servings

Ingredients:

2 cups mint leaves (phudina)
1 cup chopped coriander (dhania)
1 tbsp pomegranate seeds (anardana)
1/2 cup sliced onions
1 1/2 tbsp lemon juice
1 tbsp sugar
2 tbsp chopped green chillies
salt to taste

Preparation Method:

Combine all the ingredients and blend in a mixer to a smooth paste using very little water.

Refrigerate till use.

Amritsari Gobi Mutter

Amritsari Gobi Mutter

Surprise your family with this successful white gravy, even without using onion and garlic.

Preparation Time: 15 mins.
Cooking Time: 10 mins.
Serves 4.

Ingredients:

1 cup boiled cauliflower florets
1 cup boiled tender green peas
2 cups peled and cubed bottle gourd (doodhi / lauki)
1/2 cup chopped cabbage
1 tsp chopped green chillies
5 tbsp cashewnut (kaju) paste
2 tsp kitchen king masala
1/4 tsp dried ginger powder (soonth)
1 tsp cornflour
4 tbsp milk
3/4 cup curds (dahi), whisked
4 tbsp cream
2 tbsp oil
Sugar to taste
Salt to taste


Preparation Method:

Cook the white pumpkin cubes in ¼ cup of water and salt and then blend to a smooth purée. Keep aside.
   
Heat the oil in a pan and add the cabbage and green chillies.
   
Add the white pumpkin purée, cashewnut paste, Kitchen King masala, dry ginger powder, sugar and salt and cook for some time.
   
Combine cornflour with milk and add to the gravy.
   
Mix in curds and vegetables and simmer till the gravy thickens.
   
Remove from the flame, add the cream and mix well.
   
Serve hot.

Atta Ka Sheera

Atta Ka Sheera

Wheat flour halwa which is delicious and yet easy to make.

Preparation Time: 5 mins
Cooking Time: 5 mins
Makes 4 servings

Ingredients:

1/2 cup whole wheat flour (gehun ka atta)
1/2 cup sugar
1/2 tsp cardamom (elaichi) powder
1/4 cup melted ghee

For The Garnish:
Almond (badam) slivers


Preparation Method:

In a glass bowl, combine the wheat flor and ghee and mix well. Microwave on high for 3 minutes,while stirring every 1 minute.
   
Add the sugar, cardamom powder and 3/4 cup of water and microwave on high for 2 minutes until the sugar has dissolved. Mix well.
   
Serve hot.

Asparagus, Cheese And Chilli Quesadillas

Asparagus, Cheese And Chilli Quesadillas

Asparagus and cheese make a great filling for quesadillas.

Preparation Time: 10 min.
Cooking Time: 10 min.
Serves 3.

Ingredients:

6 Flour Tortillas

For the filling:
4 tbsp chopped asparagus
4 tbsp grated cooking cheese
1 green chilli, chopped
salt to taste

Preparation Method:

Divide the filling into three parts.
   
Take a tortilla, put 1/3rd of the filling on it and press another tortilla on top. Repeat for the remaining tortillas and fillings.
  
Cook on a tava (griddle) on both sides until the cheese melts.
   
Cut each tortilla into four pieces.
   
Serve hot.

Asparagus Fondue

Asparagus Fondue

This rich, thick, creamy fondue made with asparagus and a generous portion of cheese, goes well with potato wedges and pita chips.

Preparation Time: 10 minutes
Cooking Time: 15 minutes


Ingredients:

5 asparagus spears
1 tsp butter
2 tbsp milk
1/2 cup grated processed cheese
1 tsp cornflour dissolved 1 teaspoon water
2 tbsp cream
salt and pepper to taste

For serving:
Potato Wedges
Pita Chips

Preparation Method:

Cut the asparagus spears (tips) and keep aside.
   
Boil 1 cup of water add the asparagus and cook till it softens.
   
Remove from flame, cool and puree. Strain the purée through a sieve to get a smooth paste
   
Heat the butter in a pan add the asparagus spears (tips), and sauté till they are cooked.
   
Add the milk, cheese, cornflour mixer stir till the cheese melts and till the mixture thickens.
   
Mix the asparagus puree, salt and pepper and cook for 5 minutes.
   
Switch off the flame stir in cream and serve hot in a fondue pot with potato wedges and pita chips.

Arhar Aur Tamatar Ka Shorba - Healthy Diabetic Recipe

Arhar Aur Tamatar Ka Shorba - Healthy Diabetic Recipe

A modified version of the traditional mulligatawny soup, this recipe features a medley of flavours that your taste-buds will delightedly dive into! what is more, it is also convenient to make as you can make the masala beforehand. Plus, the masala is very versatile, and can be added to dals and subzis too. Not to forget the health angle – tomatoes are rich in folic acid and vitamin c while toovar dal, though just added in a small quantity to impart thickness to the soup, adds to the nutritive value and also makes the soup wholesome and filling! relish it hot with lots of coriander.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients:

For The Masala:
1 tsp coriander (dhania) seeds
2 whole dry kashmiri red chillies ,
broken into pieces
3 to 4 peppercorns (kalimirch)
1 tsp masoor dal (split red lentils)
1/2 tsp chana dal (split bengal gram)
a pinch cumin seeds (jeera)
4 to 6 curry leaves (kadi patta)

Other Ingredients:
2 tsp oil
1/2 tsp cumin seeds (jeera)
7 to 8 curry leaves (kadi patta)
4 tomatoes , blanched and puréed
1/4 cup cooked toovar (arhar) dal , whisked
1/2 tsp chilli powder
salt to taste
1 tsp lemon juice
1 tbsp chopped coriander (dhania)


Preparation Method:

For the masala:

Heat a small non-stick pan, add all the ingredients and dry roast on a medium flame for 3 to 4 minutes. Keep aside.

When cool blend in a mixer to a fine powder. Keep aside.


How to proceed:

Heat the oil in a deep non-stick pan and add the cumin seeds.
   
When the seeds crackle, add the curry leaves, tomato purée, 2 cups of water, toovar dal, chilli powder, prepared masala and salt; mix well and bring to a boil.
   
Add the lemon juice and mix well.
   
Serve hot garnished with coriander.

Avocado Salad

Avocado Salad

An excellent combination of avocado and baby corn served with a honey and lemon dressing.

Preparation Time: 20 min.
Cooking Time: Nil.
Serves 6.

Ingredients:

1 large avocado, sliced
2 capsicums
2 tomatoes , deeseeded
8 pieces baby corn
2 cucumbers

To be blended into a dressing:
4 tbsp honey
1 1/2 tbsp lemon juice
2 tsp finely chopped mint leaves (phudina)
1/2 tsp freshly ground pepper
salt to taste

Preparation Method:

Gently peel and slice the avocado. Keep aside a few slices for decoration.
   
Cut the capsicum, tomatoes, baby corn and cucumber into big long strips.
  
Blanch the baby corn in boiling water for a few minutes. Drain.
   
Mix all the vegetables and the avocado slices in a large plate.
   
Add the dressing and put in the refrigerator.
   
Serve cold, decorated with the remaining avocado slices.

Avocado Dip

Avocado Dip

Ingredients:

1 ripe avocado
1 tbsp lemon juice
1/2 tsp chopped tomatoes
1/2 tsp chopped green chillies
Salt to taste


Preparation Method:

Peel the avocado and mash it.

Add all the other ingredients and mix well. Cover with a cling film to avoid discolouration and keep aside.

Avial Rice

Rice cooked in coconut milk and layered with mouth-watering avial, the South Indian vegetable delicacy. This unusual dish is sure to fetch you compliments from your guests.

Prep Time: 20 mins    |  Cook time: 15 mins    |  Serves: 4

Ingredients:

For the rice:

Long Grained Basmati Rice	1 & 1/2 Cups
Coconut Milk	2 Cups
Cloves (Laung/Lavang)	2 Nos.
Cardamoms (Elaichi)	2 Nos.
Oil	2 tbsp
Salt	To Taste

For the avial:

Drumsticks (Saijan ki phalli / Saragavo)	1/2 Cup (cut into 25 mm (1"))
French Beans (Strings removed)	1/2 Cup
Cauliflower Florets	1/2 Cup
Peeled Raw Bananas (cut into pieces)	1/2 Cup
Brinjal (Baingan / Eggplant)	1/2 Cup (Cubed)
Curd (Dahi)	3/4 Cup (whisked)
Oil	2 Tbsp
Salt	To Taste

To be ground to a smooth paste:

Freshly Grated Coconut	3/4 Cup
Cumin Seeds (Jeera)	1 tsp
Green Chillies (Chopped)	4 Nos.
Turmeric Powder (Haldi)	1/2 tsp
Tamarind (Imli) pulp	1/2 tsp
Water	1/4 Cup

Other ingredients:

Oil	2 tbsp (For Greasing)
Cumin Seeds (Jeera)	1 tsp

Method:

For the rice:

1. Heat the oil in a pan add the cloves and cardamoms.
2. Add the rice and fry till all the grains are well coated with oil.
3. Add the salt and coconut milk. Cover and cook over a slow flame for 10 to 15 minutes till rice is cooked. Ensure that each grain of rice is separate. Keep aside.

For the avial:

1. Heat the oil in a pan and add the drumsticks with ¼ cup of water. Cover and cook till they are half done.
2. Add the remaining vegetables and salt and mix well. Cover and cook till the vegetables are tender.
3. Add the prepared paste and ¼ cup of water and bring to a boil. Simmer for 5 minutes and then add the curds. Cook till the mixture becomes almost dry. Keep aside.

How to proceed:

1. Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
2. On it spread ½ the avial and 1/3 of rice.
3. Layer again with ½ of the avial and remaining 1/3 rice.
4. Cover a lid and seal the edges with a dough.
5. Cook on a slow flame for 20 to 25 minutes. Serve hot. 

Avial - Acidity Free Recipe

Avial - Acidity Free Recipe

This south indian curry has an unusual combination of vegetables, which makes the dish particularly flavourful. An ideal companion for a bowl of steaming hot rice.

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings

Ingredients:

1/2 cup chopped drumstick(saijan ki phalli / saragavo) into 1" pieces
1/2 cup chopped french beans into 1" pieces
1/2 cup cauliflower florets
1/2 cup potato cubes
1/2 cup fresh green peas
1/2 cup brinjal (baingan / eggplant) (baingan / eggplant) cubes
salt to taste
1/4 cup fresh curds (dahi) (dahi) , whisked
1 tsp oil

For The Paste:
1/2 cup grated fresh coconut
1/2 tsp cumin seeds (jeera) (jeera)
1 green chilli , roughly chopped
1/4 tsp turmeric powder (haldi) (haldi)


Preparation Method:

For the paste:
Blend all the ingredients along with ¼ cup of water in a mixer to a smooth paste. Keep aside.


How to proceed:

Combine the drumsticks with ¼ cup of water in a non-stick pan, cover and cook till the drumsticks are half done.
   
Add the remaining vegetables and salt and mix well. Cover and cook till the vegetables are tender.
   
Add the prepared paste, curds and 1 cup of water and bring to boil. Simmer for 5 to 6 minutes.
   
Add the oil and simmer for half a minute.
   
Serve hot.

Atte ka Malpua

Atte ka Malpua

Malpuas are rich, soft filigreed pancakes. The pancake (malpua) batter can be sweetened as in this recipe or the fried malpuas can be soaked in a saffron flavoured syrup. Udaipur and Pushkar are famous for their scrumptious atte ka malpuas. Coarsely ground wheat flour is used in this recipe as it helps to make crisper malpuas. These malpuas are a special feature at festivities and are always prepared for Teej and Hariali Umavas as a sacred offering to please the gods and goddesses.

Preparation Time: 15 mins.
Cooking Time: 30 mins.
Makes 20 malpuas.

Ingredients:

1 cup coarsely ground whole wheat flour (gehun ka atta)
1/2 cup sugar
1 tbsp fennel seeds (saunf)
10 peppercorns, crushed
1/4 cup curds (dahi), beaten
1/2 cup milk

Other ingredients:
ghee for deep frying

For the garnish:
2 tsp chopped pistachios


Preparation Method:

Combine all the ingredients in a bowl and add approx. 1½ cups of warm water. Mix well to make a smooth batter. Leave aside for 45 minutes.
   
Heat ghee in a shallow kadhai (the ghee should be approximately 25 mm. (1") deep).
   
Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown.
   
Drain on absorbent paper.
   
Repeat steps 3 and 4 for the remaining batter.
   
Serve hot, garnished with pistachios.


Tips:
You will find coarsely ground wheat flour at some provision stores.
You can use 2 tablespoons of semolina with 1 cup whole wheat flour (gehun ka atta) instead of coarsely ground wheat flour for the above recipe.