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Monday, 29 September 2014

Spring Roll

Navratri started few days ago...Durga Puja is also starting from today...Today is MahaPanchami..Actually, just after Mahalaya (Auspicious start of Devipaksha) there is change in climate and you feel the smell of durga puja in the air...Being a bong I feel this is the best time in a whole year, wearing new clothes, roaming from pandals to pandals and obviously, eating special dishes at home as well as outside..During Navratri people normally eat veg food, however bong's are always exceptional in their food habitat. It is really difficult to detach them from non-veg food any time of the year. Thank God, we are allowed to eat non-veg during puja also :)..Though Durga Puja was celebrated for 5 days (Sashti to Dashami) but it used to be extended  till Chaturdashi (14th day), however Government has made a rule all the Idols should be immersed on or before dadoshi (12th day). Do you think number of days were reduced so the joy and happiness of festival?? No...Nowadays we start celebrating just from the day of Mahalaya or tritia (3rd day)...Yes we found a way to increase our happy days...Just the way we increased our happiness we also make ourselves fortunate to eat some good and special food during puja days...Different types of snacks are famous during this time while roaming through the pandals just stop in front of snacks stall and increase some calories :P..You can also make some snacks at home just like Spring Roll. Tried this spring roll a few days ago.. I tried it with some leftover egg noodles. You can try with freshly prepared noodles also. Check this link for the preparation of noodles

Let me know how you are going to enjoy this Navratri or Durga Pooja. If you are not allowed to eat Non-veg food, no worries there are some good veg foods too.. So keep enjoying with good food and mood, don't forget to share your experience with me and visit my blog ...Happy Durga Puja to all my readers...

Spring Roll

For The Wrappers
All purpose flour (maida) - 1/2 cup

Cornflour - 1/2 cup
Milk - 3/4 cup
Melted butter - 2 tablespoon
Salt to taste

For The Stuffing
See the Egg Hakka Noodles Post

For Roll
All purpose flour (maida) dissolved in 1/4 cup water and make a paste
Refined oil for deep-frying the Rolls

For the Wrappers
Take a bowl and mix the plain flour and cornflour, in equal amount. Then add milk, salt and ½ cup of water in to it and mix well till there is no lump. Now grease a non-stick pan with butter using a brush(or spoon) and pour 2 tbsp of the batter into the pan and rotate the pan around quickly to make a thin round circle like chapati. When the sides of the pancakes start peeling off, turn the otherside and cook on the other side for 30 seconds.Repeat the above process for remaining batter. 

For the stuffing
See the Egg Hakka Noodles Post

For Roll

Keep a wrapper on a flat, dry surface and place a portion of the stuffing on one of its edge. Take a little flour paste and apply all the edges of the wrapper. Now fold the top edge over the mixture to seal it firmly. Next fold the left and the right side of the wrapper which gives a rectangle shape and roll the wrapper downwards tightly sealing the ends properly with the flour paste to make a closed envelope. Heat the oil in a wok and deep-fry the rolls till they are golden brown. Serve it with ketchup.

Friday, 26 September 2014

Kheer Malpua

Earlier I have shared the recipe of Malpua which is quite easy. Today I am sharing the recipe of Kheer Malpua. Instead of thick milk, kheer is being used in the preparation of kheer malpua. Process of making kheer is the extra step in this recipe. I have used refined oil for frying this you can also use desi ghee to enhance the taste. Addition of little bit milk powder also gives a very good taste to this Indian Pancake. While frying the malpuas you have to be little careful otherwise they might get burnt. Try this kheer malpua during festive season.

Kheer Malpua
Milk - 11/2 litre

Maida - 4 tablespoon

Suji/Semolina - 1/2 tablespoon

Fennel seeds 1 teaspoon

Milk Powder - 1 tablespoon

Sugar - 1/2 cup

Black Peppercorn - 1/2 teaspoon, crushed

Refined oil for frying

Sugar Syrup

How to make Sugar Syrup

 Sugar syrup - Take a cup of water in a pan and add 3/4 cup sugar and heat little to dissoleve the sugar. Check the consistency of sugar syrup. If required add more sugar to make one thread consistency syrup. Add a pinch of saffron to give a nice color into it.

Boil the milk till it reduces to 1/3rd of its quantity adding sugar (Kheer). Take maida in a bowl and add the suji. Now slowly add the reduced milk or kheer into it to make a smooth consistent mixture. Add little milk powder, fennel seeds and crushed black peppercorn into the mixture and mix well,  Now heat oil (or ghee) in pan and pour a ladle full of batter to form pan cake. Fry both the sides until it takes brown color. When both the sides are done, take it out and immerse in sugar syrup, wait for ten minutes and serve it. You can sprinkle little milk powder on the top of the malpuas.
"For the contest "Indian dessert recipes Sponsored by and"
 @ Raksha's Kitchen