Ganesh Chaturthi with Malpua With Rabri

Mumbai, Rains, and Ganesh Chaturthi hold a really special place in my heart. Ganesh Chaturthi that usually comes in August/September (per Hindu calendar) marks the beginning of the festival season for us. Mumbai residents bring the Ganesh idols home with great fervor. While the enormous crowd in Mumbai is a sight to behold, rest of the country celebrates this festival leaving everyone in awe. Be rich or poor, celebrity or someone like you or me, we all get together to worship Lord Ganesha and indulge in a variety of local delicacies.

It’s my first year making a dessert on this auspicious day. With a heavy heart, I am saying that I miss Mumbai so much 😦 Even though I didn’t get a chance to do puja at home, I wanted to make something sweet that is vividly popular in Mumbai as well as North India. ‘Malpua with Rabri.’ Malpua is a deep fried flat-laid fritter (tastes somewhat like a Beignet looking like a crepe but without the yeast). The traditional recipe uses flour, but I replaced that with whole wheat flour as I wanted to keep it on the healthy side. And, Rabri is the full-fat milk thickened for a few hours which gives it a dense taste.

And, Rabri is the full-fat milk thickened on a low flame for a few hours which gives it a dense taste. Instead of using refined sugar I added a cup full of peaches, and a few dates. Hence I call this an improvised Rabri 🙂 Here goes the recipe.


For Malpua: 

1 cup whole wheat flour
2-3 tbsp coconut sugar
1/2 tsp cardamom powder
10-12 black peppercorns
1/2 tsp fennel seeds
A pinch of salt
1 cup luke warm milk
1 cup water to adjust consistency of the batter
Vegetable oil for frying

For Rabdi: 

4 cups full-fat milk
4-5 chopped and pitted Medjool dates
1/4 cup unblanched almond meal
1/2 tsp dried and hand crushed rose petals

For peach mix: 

2 juicy chopped peaches


For making Malpua: 

*In a mixing bowl, add wheat flour, coconut sugar, fennel seeds, cardamom powder, salt, and peppercorns and mix well.
* Add lukewarm milk to form a medium to a thick batter. As the milk is warm, whisk immediately until you don’t see lumps. Add water with a spoon to adjust the consistency of the batter. I ended up adding 4 tbsp. Do not over whisk.
*Heat oil in a flat bottom pan. Use 1/8 cup measurement spoon as a ladle. Add a ladle full of batter in oil. Cook over medium flame. Let it cook completely on one side and then flip. You will see a golden brown crisp color on edges of malpuas.
*Now repeat this with the rest of the batter.

For making peach mix: 

*On a medium flame, cook a chopped peaches in a pan until they become liquidy and you see only a few chunks of peach left.
*Turn off the flame and keep it aside.

For making Rabdi: 

*Boil milk on a low-medium flame in a deep heavy bottomed pan. Scrape the sides and mix it back in the milk-fat
*Repeat this process for every 2-3 minutes In between add soaked, peeled and chopped pistachios.
*In between the milk fat scraping, add chopped dates and rose petals.
*Continue this process of fat scraping and repeat until the milk reduces to 2 cups. The color of the milk will turn cream/pink, because of the dates. As the milk cools down, the rabri will thicken. So turn off the flame accordingly, and keep rabri aside.
*Once the rabri starts to cool, gently fold in the almond meal and peach mix. Refrigerate until ready to be eaten.

Serve this delicious highly condensed & thickened rabri with succulent malpuas. Enjoy.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Curry-spiced Potato Puffs (Vegeterian)

When I was a kid, there was a grocery stored owned by this amazing couple. Aunty used to make these amazing Veg puffs with curry spiced potatoes stuffing, and after coming back from school I used to hog on them like a crazy. I was craving for them like all of a sudden on this weekend. I bought the crescent puff pastry sheets from the supermarket, boiled the potatoes and stir fried them in the curry powder. The green chutney turned out just perfect with onions, dates, tamarind pulp, cilantro and lots of crushed mint leaves. The puffs were super light, airy and fluffy, so light that I devoured three in one sitting. Here’s the recipe for everything.

Ingredients: Serves 4


For curry-spiced potatoes:

2 cups mashed potatoes
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp kitchen king masala
1 tbsp Cumin seeds
2 tbsp ghee

Salt to taste

For chutney:

1/2 medium sized white onion
1 cup cilantro
2 sprigs mint leaves
2 green chilies
1 tbsp tamarind pulp
4-5 Medjool pitted dates

Salt to taste

For Puffs:

1 sheet Crescent Puff pastry

For Eggwash:

1 medium egg
2 tbsp whole milk


To make spiced potato mix:

*Heat a pan with ghee on a medium flame, then add cumin seeds, mashed potatoes, turmeric powder, red chili powder, kitchen king masala and salt, and mix well. Saute it for 1-2 minutes, and take it off the flame. Let it cool.

To make chutney:

*Blend all the ingredients (except salt) to form a paste.
*Empty the blender into a bowl, and refrigerate it. Add salt when it’s time to serve, so the chutney doesn’t get watery.

To make the egg wash: 

*In a bowl, beat an egg and milk. Keep it aside

To make puffs: 

*Preheat the oven to 400F and line the baking tray with parchment paper.
*Make sure the pastry sheet is cold before you use a rolling pin to roll it into a rectangle.
*Cut into squares and keep 1 tbsp of the potato mix filling on one side of the square and fold and cover the stuffing.
*Use a fork to give the edges a pinched look.
*Now line the puffs on a baking tray, and giving the exposed part an egg wash.
*Bake for 15-20 mins, or until golden brown.
*Serve it piping hot with tamarind-dates-mint-cilantro chutney.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!



This breakfast has been my go-to choice since forever. It has the right amount of fiber, good fats, antioxidants, protein and most important ‘the taste’. Here goes the recipe for it:

Ingredients: Serves 1

1/4 cup quick Quaker Oats
1 1/2 tbsp Kashi 7-Grain Nuggets
6-8 blueberries
1/2 tbsp unsweetened peanut butter
1/2 tsp chia seeds
1/2 tbsp unsweetened coconut flakes
1/2 tbsp almond flakes
1/2 tbsp chopped walnuts
Milk to your consistency preference


*Soak the oats and Kashi nuggets for 10 minutes in milk.
*Garnish with coconut flakes, blueberries, chia seeds, walnuts and almond flakes.
*Last but not the least, drizzle some peanut butter on top.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Vegetable Semolina (Upma)

Hi, my beautiful friends. I made this mixed vegetable semolina (upma) over the weekend for breakfast, and it was devoured in minutes.
Then I thought if my friends loved it so much, you’ll love it too. So, I had to work on the recipe and share it with you all 😍😘🎉

It is a most common favorite in most South Indian homes in India.

Ingredients: Serves 2

1/4 cup semolina (sooji)
1/2 cup finely chopped carrots
3 tbsp frozen green peas
1 medium finely chopped green bell pepper
1/2 cup finely chopped onions
2 finely chopped green chilies
1 tbsp olive oil
1/2 tsp black mustard seeds
5-7 finely chopped curry leaves
Salt to taste
1 tsp chopped cilantro or coriander leaves
1 tbsp lime juice

*Heat olive oil in a pan. Add mustard seeds, curry leaves, and green chilies and sauté for 1 minute.
*Add onion and sauté until it turns pink. Now add bell pepper and carrots, saute it for another 2-3 minutes.
*Now add semolina and saute for a few minutes or until you see the semolina looks crisp. Add salt to taste, and stir it thoroughly.
*Now had green peas, 1/2 and 1/8 cup water in the pan. Give it a final stir. Cover the lid and let it cook on a low flame until the semolina doesn’t stick to pan anymore (check after 2 minutes)
*Once ready, turn off the flame. Let it sit, with covered lid for 5-10 minutes.
*Garnish with chopped coriander leaves and lime juice.
*Serve hot with green yogurt or coconut chutney.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Marinated Flax Seeds Paniyaram

Marinated Flax Seed Paniyaram (also called Appe) with garlic and cilantro chutney for lunch today. My first introduction to paniyarams was when my aunt made it for snacks with tamarind chutney during my visit to Chattisgarh. One bite and I was instantly hooked. These are made in a special round shape non-stick cookware called paniyaramchatti. I bought one while I was coming to the states. It looks like the cake lollipop molds except that the top half is missing. I saw a few pictures posted online, and I realized that it is been a year I made them. It is quick and super simple to make. Below is the recipe that makes approximately 16 paniyarams :
For marinated Flax seeds mix:
2 tbsp ground flax seeds
1/2 tsp red chili powder
2 tbsp fresh lemon juice
1 tsp crushed mint leaves (I have home-dried mint leaves in my pantry)
1 tsp hand-crushed fenugreek leaves (kasuri methi)
For Paniyaram batter:
1/3rd cup Semolina
2 tbsp rice flour
A pinch of Asafoetida
2 tbsp Greek Yoghurt
Pinch of baking soda
1/2 cup lukewarm water
Salt to taste
*Mix all the ingredients for marinating flax seeds in a bowl and keep it aside for 5 minutes
*Now mix all the ingredients of paniyaram batter, and lightly stir in the flax seeds mixture.
*Heat the paniyaram mould with a few drops of ghee.
*Put 1 tbsp of the batter in the mould, and cook for 3-4 minutes on a medium flame.
*Turn with the help of wooden skewer, and allow the other side to cook. Baste with some ghee if you think the
paniyarams look dry.
*Remove it from the pan and serve hot with either coconut chutney or garlic chutney.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!