Suleman Usman Style Malpua Recipe

Malpua is an Indian pancake-like-dessert which is made of rice flour in oodles of ghee and sugar syrup. The traditional sweet has been a festive staple since eons. For the longest time in Indian households, Malpuas were associated with something celebratory or was prepared when there was a good news or someone was visiting home from far abroad

How to make Suleman Usman style Malpua

150 grams of maida (all purpose flour)

40 grams rawa (semolina)

1/2 tsp baking powder

4 eggs

1/4 cup of milk

100 grams of khoya or mawa

100 grams of sugar

1/2 tsp elaichi powder (cardamom)

5-6 almonds powdered

Ghee for frying

Method

Mix rawa, maida and baking powder in a bowl.

Add enough water to make it into a paste.

Cover it and keep it for 6 to 8 hours.

After 8 hours, add lightly beaten eggs, sugar, elaichi powder, crumbled khoya, almonds and enough milk to make fairly thick batter.

Heat enough ghee in a frying pan for the purpose of deep frying.

Pour one large spoon of batter on it. Fry it until the batter turns golden brown on one side. Then turn it on the other side. Let the other side also turn golden brown.

The first malpua is ready.

Remove it from the pan and do the same for the remaining of the batter.

Serving Malpuas can be best served with malai or rabdi.

Note Malpuas have to be served hot or warm. If you chill them then it becomes chewy.

Sweet and Saucy Chicken Drumstick Recipe

Sweet & Saucy Chicken Drumstick Recipe

"We often look for recipes which are easy to make and looks Royal so here is a quick recipes of sweet & saucy Chicken drumstick"

How to make Sweet & Saucy Chicken Drumstick 

Ingredients

6 pieces chicken drumsticks

2 tbsp ginger garlic paste

1/2 tsp coriander powder

1/2 tsp garam masala

2 tbsp curd

Pinch of red food colour

1/2 cup of tomato puree

50 gms butter

1/2 tsp jeera (cumin seeds)

Chopped coriander leaves

2 tbsp cashew powder

2 tbsp hot and sweet sauce

To make tomato puree

Take 4 large tomatoes and boil them in 3 cups of water for 6 to 7 minutes.

Let it cool and then grind to a thick paste without adding any water.

Tomato puree is ready.

To make hot and sweet sauce

Mix 1 tbsp chilli sauce and 1 tbsp tomato sauce. 

Hot and sweet sauce is ready.

Method for Saucy Chicken Drumsticks

Wash the chicken pieces, drain and cut horizontal slit across each piece. Keep in a bowl.

Add 1 tbsp ginger garlic paste, chilli powder, coriander powder, garam masala, curd, tomato puree and red food colour.

Mix well and keep aside for 4 to 5 hours for marination.

In a separate pan, heat butter on slow flame.

Add 1 tbsp ginger garlic paste and jeera. Fry it for a minute.

Add cashew paste. Add a few drops of water, so it does not stick or burn.

Saute till it turns golden brown.

Add hot and sweet sauce. Mix well.

Add a little chopped coriander leaves. Keep this gravy aside.

In a vessel, put the marinated chicken pieces and cook on low flame for about 30 minutes till water evaporates. (I cook it in a pressure cooker for two whistles).

Add the cooked chicken pieces to the gravy. Cook for 5 minutes.

Garnish with cashew nuts and chopped coriander leaves.

Serve with schezwan sauce or any other sauce of choice.