Mango Malpua- Popular Indian Dessert

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Summer are known for the abundance of invigorating fruit recipes that are prepared at home to beat the heat.Mango is one such fruit that is versatile even beyond our imaginaion. There are too many recipes we usualy prepare from mango. But today I want to share one of my fevorite recipe of mango dessert , which is ‘Mango Malpua’. For those who don’t know what ‘Malpua ‘ is- Malpua is a pancake served as a dessert  or a snack originating from the Indian subcontinent. The batter for malpua is normally prepared by flour, and water , milk, coconut,  sometimes crushing ripe bananas also used. Then deep fried in ghee or oil, and served hot after  dipped in sugar  syrup  after they are fried . Now talking about todays recipe here I am using wheat flour and semolina  instated of  refined flour . Besides I am using organic jaggery in place of sugar for making syrup.The main motto behind this  healthy twist is that , so that every body can enjoy it without any guilt. So here the recipe is
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Dim Posto Vapa-Steamed Egg Curry cooked in Poppy Seeds Paste

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Lunch dishes always plays a big part in Bengali cuisine. There are several typically bengali dishes which you can only enjoy as lunch with steamed rice. This dish is one of those typical dishes but with a very simple and easy recipe with great flavour and taste.

Egg curry is an integrated part of Indian meals. Every region has its own version of egg curry each being unique in its own way. We Bengalis enjoy our regular eggs & potato curry with rice almost once in a week and that curry is a simple comfort food though extremely flavorful.

This dim posto vapa is a fusion of two-three  Bengali classics dishes , but trust me  it is  so amazingly tasty that it can beat any egg curry any day.

So  it is my pleasure to share this traditional egg recipe with you guys. Make this in your lunch and enjoy.

Course: Main

Cuisine : Indian (Bengali)

Prep Time : 30 minutes

Cook Time: 15-20 minutes

Serves : 1-2


Ingredients

  1. 2-3 hard boiled eggs.
  2. 2-3  Tablespoons finely chopped onion (optional )
  3. 2 - 3 green chilies.
  4. 2 Tablespoons  poppy seeds / Posto.
  5. 1 Teaspoons  black mustard seeds.
  6. 1 Teaspoon  yellow mustard seeds.
  7. 3 - 4 Tablespoons curd (beaten)
  8. Salt to taste
  9. 1 Teaspoon of turmeric powder.
  10.  1 teaspoon red chilie powder (optional)
  11. 2-3 Tablespoons of mustard oil.

How to make

  1. Soak the poppy seeds and two types of mustard seeds in ½ cup water for 30 minutes -1 hours.
  2. Then make a smooth paste out of the seeds and keep it aside.
  3. After its done, put the boiled eggs in cold water and cool down. Peel those eggs and rub some salt over it.
  4. Add half teaspoon of turmeric powder and ¼  teaspoon of red chile
    powder to the hard-boiled eggs and coat thoroughly.You can cut the egg into two half or else you can keep them as it is.
  5. Heat 1 tablespoon of oil in a kadhai/pan and put the eggs into it. Fry the boiled eggs for 1-2  minutes or until the white turns golden brown  all over. Take them out and set aside.
  6. Now take a steel tiffin box ,add the beaten curd, turmeric, and 2 tbps mustard oil,red chillie powder,the poppy and mustard seeds paste, salt to taste,and the chopped onions (if you want to add them).  Mix until the oil is fully incorporated.
  7. Now add the fried egg , one piece at a time, and coat it with the spices. Use your hands to make sure every part of the egg is well coated.
  8.  Slit  2-3 green chillies (or as per your taste )and place them on the egg pieces.
  9.  Fasten the lid of your tiffin box (you could also seal the top with thick aluminium foil)
  10. Heat up your pan and place a stand at the bottom. Pour hot water, making sure it doesn’t reach up to more than half the height of your tiffin box, or there’s a danger of water seeping in. Once the water has come to a boil, place the tiffin on the stand. Cover the pan and steam on medium heat for 15 minutes.
  11.   After 15 minutes remove the box  from the pan and allow it to rest for another 5 minutes before serving with steamed rice.

 

 

 

 


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