KAJU KISHMISH DIYE DOI ER MALPUA

Bengalis usually prepare Malpua / Deshi Pancake batter using reduced milk in addition to rice flour, semolina, refined flour. This time I tried it with doi / yogurt instead of milk. I must have seen somewhere, I do not save all of beautiful food posts I come across, so you will excuse me if I do not give due credit to any. In some homes, kishmish / raisins are used in malpoa / malpuas, I added some cashew nuts too, they tasted good. You cannot call me pro when it comes to preparing "pithe-puli".... what you see in picture is pretty decent, what is not featuring in picture is that each time I prepare malpua, at least first 4-5 numbers of them would spoil, I mean they taste well but may get deformed or over fried. I share them with Cristine. 

Early morning son started watching Formula 1 Races, his holidays are on, I so dislike retiring to same cringed room where I have spent an entire night. His father too keeps television set on 24/7 while at home but he never closes all doors, windows, makes me feel awkward early morning. Yet, I crave for our boy's company, next year at this time where he would be exactly? Would this island's universities have a sit for him? There is minimal chance, son has no interest either.... his mother is in dilemma.... her concerns are important or her kid's dreams? Let me feed him all that he enjoys including this vegetarian sweet meat snacker or pancake KAJU KISHMISH DIYE DOI ER MALPUA.

Yesterday was "family-filled" Sunday, senior is back, did not have any stomach ailment after having frozen, stale "lokkhi pujor proshad"... I broke rule, had to reheat "khichuri and labra" which we ain't supposed to. He took "porota, achar, malpua, naru, nyashpati" to office today. I lost count how many malpuas I had in past two days. Yesterday, I was chating with man, sleeping, reading different interviews of Nobel Laureate, I may not understand his field but enjoyed what he told a Bengali channel... he enjoys listening to Ustad Rashid Khan, dance to Bollywood numbers, loves to cook, prepares awesome halwa, also finds it weird why world is talking less of Esther "boudi" and more of him. 

Yet, I cannot go ahead with pure vegetarian muffin recipe for our "bideshini boudi" instead she can have this Bengali vegetarian sweet snack or pancake recipe  KAJU KISHMISH DIYE DOI ER MALPUA. I don't know reason, may be my inner self is full of contradictions, may be I am different shades of grey, may be I am not in habit of going out of my way to prove what I ain't, may be I love literature most, may be breakages cause me heartbreak, whatever the reason be. 

The son has retired to his room already, we do not bother him much as we can see how dedicated he is in getting a life he wants for himself, he however cannot be with books all the time. I asked his "mamujaan" to at least invest on a flat anywhere by the Eastern Bypass of Kolkata given the couple earns good in Kolkata standard to which he told me he prefers staying in their big, no fancy "mafashali" home, more so because Ola, Uber comes to their doorstep these days, rest of the time he can drive. Imagine! He has no hunger, his didibhai wanted him to be hungry! Anyway, let us stop here today, I have another busy week ahead, need to prepare some snacks, sweets. Thereafter, I should be able to do some me kind of blogging "shutki, potoler shash er bhorta, etc."

INGREDIENTS :

SEMOLINA : 11/2COFFEE MUG
RICE FLOUR : 1/3COFFEE MUG
REFINED FLOUR : 1/2COFFEE MUG
PLAIN YOGURT : 1COFFEE MUG
SUGAR : 2MEDIUM TEA CUP [I USED STEVIA POWDER]
FENNEL SEED : 1TBSP
BLACK PEPPER CORN : 11/2TBSP
CASHEW NUT : 2-3TBSP [HALVED]
RAISIN : 2TBSP
OIL : 100 GM TO FRY + 2TSP FOR THE BATTER

PROCEDURE :

Let us soak semolina in some hot water. This was a necessity in Kolkata type suji earlier, now I see I need not have soaked it for two hours at all.

Let us drain water, add yogurt, rice flour, refined flour, sugar [in my case powdered stevia] to semolina.

We will whisk it well. Keep adding water little by little to get paste like batter, in fact little wetter than paste.

Let us add 2tsp oil, fennel seeds, black pepper corns to batter, mix everything well.

We would keep it covered for an hour, remove cover, add cashew nuts, raisins. Fold in well.

After an hour we will heat oil in wok. What shape of malpua you want depends upon shape of wok, amount of oil you are using. I prefer slightly flattened malpuas over round, fluffy, so I use widened wok, less oil.

Once oil is ready, use round, deep spoon to take batter, drop gently on oil. If it splatters, break, you need to add some more of refined flour. Do not worry, the first few may go wrong.

Splash some oil from sides on top as we do in case of poori.

Fry both sides well. I need be careful at this stage, if its overdone, son doesn't eat. 

We, our son are dark complexioned, I do not mind if he gets a darker wife, I would be happy if she is good looking. I want her to be caring, loving towards our only child, spend more time together instead of freaking around. He will have no one of his own after we take leave.

We have to hold the finished snack like below before keeping it onto a tissue paper for sometime before serving.

Enjoy it hot or stale, oh! so yum.