Easy-to-make recipes by the in-house chefs of Mosaic and Evviva, Crowne Plaza, Pune

Malpua

Malpua is a very popular dessert that is made specially during Holi and Diwali. It is like a fried pancake. It has a crispy texture and sweet taste.

INGREDIENTS 

for malpua

• ▢1 cup Maida / plain flour / all-purpose flour
• ▢½ cup rava / semolina / Bombay rava / shoji
• ▢¼ cup sugar
• ▢½ tsp fennel / saunf (powdered)
• ▢¼ tsp cardamom powder / elachi powder
• ▢½ cup milk / rabri
• ▢water as required (to prepare batter)
• ▢oil for deep frying
• ▢rabri for serving
• ▢dry fruits for garnishing

for sugar syrup:

• ▢1 cup sugar
• ▢½ cup water
• ▢¼ tsp cardamom powder / elachi powder
• ▢few threads saffron

INSTRUCTIONS

1.           firstly, in a large mixing bowl take Maida, rava and sugar.

2.           also add fennel powder and cardamom powder.

3.           further add milk or rabri.

4.           mix well making sure there are no lumps in the batter.

5.           add water as required and mix well.

6.           make sure the batter is of smooth poring consistency.

7.           further whisk the batter for at least 5 minutes.

8.           cover and rest the batter for 30 minutes.

9.           pour the batter into hot oil / ghee.

10.        once the malpua starts to float, splash oil over malpuas.

11.        and also press gently with the help of perforated spoon.

12.        the malpuas will puff up like poori.

13.        now fry both sides till they turn golden brown.

14.        drain the malpuas on  kitchen towel to remove excess oil

15.        now soak the malpuas into hot sugar syrup.

16.        rest for 10 minutes making sure both the sides of malpua are soaked well.

17.        finally, serve malpuas hot with rabri and garnished with few nuts.

Murg Awadhi biryani

Awadhi biryani, also known as Lucknowi biryani was said to be influenced by the Nawabs of Awad, originating from Persia. Awad cuisine is makes use of a lot of herbs, plant extracts, nuts and is flavored with spices and saffron.

Ingredients:

500 gm Chicken (Skinless)

FOR MARINATION:

1 Tbsp Salt

1 Tbsp red Chili Powder

1/2 Tbsp Turmeric

1 Tbsp Coriander Powder

1 Tbsp Cumin Powder

2 Finely chopped Green Chilies.

4 Tbsp Fried brown Onions (Sliced and deep fried till golden brown)

2 Tsp Freshly pound Garlic (can also use paste)

2 Tsp Freshly pound Ginger (can also use paste)

2 Cups of Curd

2 to 3 no Mace crushed by hand.

FOR COOKING THE CHICKEN:

2 Bay leaves

7 Tbsp of Oil or Ghee

1 Stick Cinnamon

2 Cardamoms

4 Cloves

2-3 Black Cardamoms

1 Tbsp Coriander leaves

1 Tbsp Mint Leaves

FOR COOKING THE RICE:

1kg Biryani Rice

6 Tbsp of Salt

2 Tsp Shahi Jeera

2 Star Anis

FOR GARNISHING:

3 Tbsp Milk mixed with saffron.

2 Tbsp coriander leaves

2 Tbsp mint leaves

5 tbsp of fried onion

Directions:

To marinate the chicken, take all ingredients of marination (mentioned above) in a bowl add chicken and mix well. Marinate the Biryani for minimum 2 hours.

Soak Basmati rice beforehand, at least for 1 hour. Boil sufficient water for the rice. Make sure you use good quality Basmati rice. Add Shahi Jeera, salt and star anis to the water followed by the rice.

Make sure you do not overcook the rice, we need to cook it only till its 50% done. Once half-done strain and set aside uncovered for the heat to escape.

For Cooking the chicken, heat oil or ghee in a kadhai or wok. Add all the whole garam masalas mentioned in the list "FOR COOKING THE CHICKEN". Now add in the marinated chicken, mix well partially cover and let is cook for about 15-20 minutes on medium heat.

After 15 minutes, you will see the oil starts to separate and float on top. Turn of the heat add coriander and mint leaves and set aside covered for 10 minutes.

Time for Layering: Take a deep vessel, (Preferably with a tight lid) in which you can dum (slow steam heat) the Biryani. Apply some ghee at the bottom of the vessel. Add in the chicken first, spread evenly. Now add the half-cooked rice and spread evenly.

Garnish the layered biryani with ingredients mentioned in "FOR GARNISHING".

Cover with a clean towel and place a heavy lid on top. If you do not have a heavy lid place some heavy object on top of the lid.

On very low heat let the biryani cook in its own steam for about 20 mins

When done, uncover and serve hot in layers.

Footnotes:

Use Good quality Basmati rice, the flavor of any biryani partially comes from the rice used.

No tomatoes are used in Lucknow Biryani, that is why curd is used a lot.

You may add 1 tbsp of lime juice in the chicken, its optional only if you like tangy flavors :)

Lucknow’s do not use ground masalas, the whole garam masalas used is the secret to the flavors in this dish... (My personal feeling)