eating out in Pune - maharashtrian thali at Shreyas Siddhi

A Delicious Maharashtrian Thali in Pune

PUNERI MAHARASHTRIAN FEAST AT SHREYAS SIDDHI

By 

VIKRAM KARVE

 

 

 

On the 30^th of May, a Sunday, we celebrated our 28th Wedding Anniversary, and celebrated it with a sumptuous family meal, as always, for the past few years, with a hearty delicious pure vegetarian Maharashtrian Thali at Shreyas Siddhi, the airconditioned swanky branch of the original Shreyas on Apte Road near Deccan Gymkhana in Pune.

If you are a true-blue Punekar, I am sure you know all about Shreyas and have savoured the delicious dining experience I am about to describe.

Nowadays, I prefer their branch called Shreyas Siddhi near Swar Gate on Satara Road not only due to its proximity to my home but mainly because of the excellent ambience which facilitates relaxed fulfilling family dining in cool comfort.  

One of my notable marital achievements is that I have managed to transform my darling wife into an avid [or should I say voracious] foodie. Now this is quite a remarkable feat considering that she hardly ever ate anything or never even noticed what she was eating when we first met…in fact earlier she used to eat to survive, now saying that she lives to eat maybe “in extremis” but she certainly has developed a penchant for good food and relishes a tasty hearty meal.
  

Outside the restaurant, in the covered patio, hungry patrons wait patiently for their turn. Maybe they want to make you wait for your food and help build up an appetite and they believe in the adage that if you truly want to enjoy good food you must build up an appetite for it.

The moment you enter the cool confines of Shreyas Siddhi you are greeted by the glorious spectacle of devoted foodies enjoying their food with rapt attention and divine expressions of satiation.

You are guided to a table and you sit down. There is already a sparkling clean taat with vatis in front of you. There is no menu card and no need for you to waste your time and effort wondering what to order. The waiters will immediately start serving and filling up your plate. You go to Shreyas to eat their delectable and matchless thali, and if you so desire, you can have a sweet dish like Gulab Jam, Modak, Fruit Salad, Basundi, Aamras or Amrakhand to accompany.

 

The fare varies, and on our latest visit for lunch this Sunday, there was the inimitable ambrosial Aloo Chi Bhaji, excellent Matki Usal, Soothing Soul Kadhi, delicious Umti, zesty Batata Bhaji, Soft melt-in-the-mouth Surali Chya Wadya, Soft Chappaties, Puris, Veg Pulao, Rice with Waran and a liberal topping of pure ghee, Rich Masale Bhat, and the usual Koshimbir, Chutney, Papad, with cool refreshing taak (buttermilk) to wash down the meal.

My darling wife relished her mandatory steamed ukdi cha modak with pure ghee and my son polished off a lip smacking basundi - I tasted both - simply superb!

You can eat to your heart's content – “annapurna” as they say – as all the dishes, everything, is unlimited. And as a grand finale to the fulfilling meal they serve a very refreshing Vida (paan) to enhance the intoxicating sensation you will feel after relishing this magnificent meal.

Did I say “intoxication”?

Yes… intoxication…not the alcoholic kind, but non-alcoholic intoxication at its best. If you truly want to savor this delicious pure vegetarian cuisine, you must build up an appetite for it, and don’t make the mistake of ruining your experience by having a pre-meal appertif before you start off for the place. I think that’s true for all gourmet food, isn't it…?

 

I will not try and describe the delicious dishes. I cannot. Words fail me to recreate the pristine impeccable flavors, aromas, textures and tastes. It’s unmatched delectable top-quality authentic Puneri Maharashtrian cuisine at its best. It’s an “unlimited” meal and you can feast and satiate yourself to your heart’s content.

 

If you are in Pune, or the next time you visit Pune, have a delicious unforgettable meal at Shreyas. It is truly value for money authentic cuisine, a hundred and forty rupees for a thali (they give a discount for senior citizens too). Do have a meal at Shreyas. You will carry with you mouthwatering memories of the delightful feast for a long long time.

 

 

VIKRAM KARVE

Copyright © Vikram Karve 2010

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work 

If you are interested in Good Food and believe in the adage: There is no greater love than the love of eating then I am sure you will like my foodie adventures book  Appetite for a Stroll

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2

http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

http://shopping.sify.com/appetiteforastroll-vikram-karve/books/9788190690096.htm

vikramkarve@sify.com

CUT and LET

Cut & Let

by

VIKRAM KARVE

mouth-watering memories of Mumbai (2005 - 2006) - I wonder if the cute little place called Swagat still exists at Khodadad Circle in Dadar

If you happen to be at Dadar TT, on one of those hungry evenings, and are in the mood for something different, then head for a small eatery called Swagat next to Birdys at the northern end of Khodadad Circle.

It is an unpretentious down-to-earth place, so dont bother to go inside, unless you want to suffocate in the fumes emanating from the kitchen; just sit on one of the tables outside and order a plate of Veg Cutlets and wait in anticipation whilst watching the action on the street. You won't have to wait for long, for here they mean business; and you will find thrust in front of you, a plate with two dark brown piping hot vegetable cutlets in a bed of freshly cut tomatoes and cucumber.

First, an exploratory nibble. The cutlet is superbly crisp on the outside, but inside its a zesty melt-in-the-mouth medley, an almost semi-liquid conglomeration, a spicy potpourri, or rather a delicious hodgepodge of assorted vegetables (carrots, beetroot, peas, potatoes and many others).

It's fiery hot - both temperature-hot and spicy-hot and leaves a tangy sensation on your tongue. No, don't go for the glass of water just place a slice of cucumber on your tongue, and when it cools down, pop in a slice of tomato.

That's the way begin to eat it!

After the first bite, you won't find it that piquant, especially if you add a dab of tomato sauce, but if you want to really relish it, do eat it in small pieces, exactly as I described it, without any additives like the dreadful tomato-pumpkin sauce the serve at these places.

Let the symbiosis of tastes come through ( of the blended medley of vegetables and spices, chillies and coriander, ginger and garlic and the crisp crust ) and let the aftertaste and pungency linger within you for some time so please don't have tea or coffee, or even a sip of water, immediately after enjoying the cutlet.You may have eaten all types of cutlets, in various sizes and shapes, but this one is different. The vegetarian cutlet at Swagat is no run of the mill stuff! You can take my word for it.

And if you are a hard core non-veg cutlet aficionado, try the mutton cutlet at your nearest Irani joint or better still the matchless Mutton Cutlet Curry at Good Luck at Deccan in Pune. [of course, the inimitable Naaz Cutlets of yesteryear are no more with the transformation of Pune Camp's most famous Irani cafe, Naaz, opposite West End, into a Barista]

My Wife's Recipe for Cutlet – CUT & LET

My wife’s concept of a cutlet :

Take all the leftovers from the fridge, CUT them up, season with salt and red chilli powder, mash, make into rounds, roll in leftover breadcrumbs / atta / flour, and LET them into a hot pan with yesterdays left over oil.

You see, her recipe is quite simple - you "cut" and you "let" and, presto, you have your cut-let.No wonder I crave and pine for a decent cutlet and don't let go of an opportunity to satiate my gastronomic yearning whenever and wherever I can find a cutlet (including the insipid bland apology they serve on the Deccan Queen).

Dear Reader, please let me know where I can enjoy some good cutlets, veg and non-veg, so that I can embark upon a cutlet eating spree.

Meanwhile, let me close my eyes, heighten my gustatory senses, and in my mind's eye, savour with simulated vicarious relish, the unforgettable cutlet I enjoyed at Swagat in Dadar TT. Oh yes, it was different!

By the way, TT stands for Tram Terminus. I understand there used to be the Dadar Tram Terminus at Khodadad Circle long long ago!

VIKRAM KARVE

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2

http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

http://vikramkarve.sulekha.com

vikramkarve@sify.com

Art of Drinking

DON’T DRINK WHEN YOU NEED A DRINK

[Food for Thought]

By

VIKRAM KARVE



One evening a friend of mine landed up at my place and said, “I’ve had a really hard day at work. I need a drink.”

“I’ll get you a cup of tea,” I said.

“Tea…?” he exclaimed astounded, “haven’t you got some whiskey or something…I told you I’m feeling terrible…everything went wrong today…I desperately need a drink…”

“I know you are dying for a drink, craving, yearning, thirsting for that “soothing” sip of alcohol. That’s why you shouldn’t drink now. Never drink when you need a drink,” I said.

My friend pleaded, I didn’t budge, gave him a cup of tea, which he drank with great reluctance, and then he walked off in a huff, calling me all sorts of names, a miser, a “good for nothing” friend, but I knew I had done the right thing.

Don’t drink when you need a drink.

Sounds funny isn’t it?

Let me try to elucidate.

Never drink when you need a drink.

Don’t touch the bottle when you are feeling any negative emotion, for the bottle will “unbottle” and release your pent up negative emotions and make you feel even more miserable and also spoil the mood of all those around you.

Let me tell you something I have observed in real life. If you want to know the true character of a man get him drunk and what is hidden inside him will come out and his true inner self will be revealed.

That’s what alcohol does, isn’t it? Reduces inhibitions, makes you more expansive, expressive, loosens you up, and amplifies releases and brings out your inner emotions, talents, passions, sentiments.

That’s why some persons become more creative after a drink or two – as the music, the poetry, the creativity hidden within you is unleashed – if you are happy inside you start outwardly physically expressing your happiness by laughing, cheer and bonhomie, you may even articulate your secret unexpressed love, become amorous, romantic, try to realize your hidden desires and reveal without compunctions your inner secrets which you otherwise wouldn’t disclose.

But the converse is also true. By reducing inhibitions alcohol may bring out the worst in you and pent up negative emotions like anger, envy, dejection, despondency, frustration may also be unleashed resulting in undesirable consequences. Have you noticed how some people get violent, argumentative, rude or even melancholic, moody, sullen, depressed, unsociable after a few drinks?

Dear Reader, in my opinion, the best thing is not to have a drink at all, but if you must have a drink please do make sure that you are feeling positive, peaceful and happy inside and you don’t desperately “need” that drink.

Never drink when you need a drink.

Do you agree? What is your experience?

Please do comment and give us your views.


VIKRAM KARVE

Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

http://vikramkarve.sulekha.com/

http://www.linkedin.com/in/karve

vikramkarve@sify.com

SIMPLE COOKING - CHICKEN DO PIAZA

A CHICKEN AND TWO ONIONS

[A Simple recipe for the ultimate Mughlai dish]

By

VIKRAM KARVE


An delicious excerpt from my mouthwatering Foodie Adventures Book APPETITE FOR A STROLL http://books.sulekha.com/book/appetite-for-a-stroll/default.htm


If you want a first impression of the authenticity of a “Mughlai” Restaurant, the first dish you must order and taste is a “Do Piaza” and it will give you an idea of the standard and authenticity of Mughlai Cuisine you can expect there.

Indeed the “Do Piaza” may be considered the culinary benchmark to judge and evaluate a Mughlai Restaurant.

And if Do Piaza [Mutton or Chicken] doesn’t figure on the menu, you better order Chinese or Continental, or stick to the ubiquitous "Punjabi" Butter Chicken-Naan routine!

“Do Piaza” means “two onions” or rather “double onions”.

Now how did this dish get its name?

Maybe it’s apocryphal, but legend has it that this delicious dish was invented by Mullah Do-Piaza, a renowned and celebrated cook at the Mughal Emperor Akbar’s court. One of the Navaratnas (nine jewels), it is said he could conjure up culinary delights using only two onions, and a Mughlai dish cooked in that particular style is called a “Do Piaza”.

Water is not used at all when cooking a Do Piaza.

Onions (Piaz or Pyaaz) are used twice – hence the name “Do” [“Two”] Piaza, or Pyaaza, spell it whichever way you like.

Come Dear Reader and fellow Foodie; let’s together cook a Chicken Do Piaza. It takes time, but it’s easy.


THE FIRST PIAZA

First cut a generous number of onions (the more the onions the sweeter the gravy) into rings, yes separate onion rings.

Now, in a large cooking vessel, put in the chicken pieces, add a liberal amount of curds and mix well. Copiously layer the chicken-curd mixture with the onion rings, cover with a tight lid and set aside to marinate for at least an hour.

Remember, do not vigorously mix in the onion rings; just liberally layer the chicken-curd mélange with the onion rings.

After marinating the chicken-curd-onion ring mixture for an hour or more, place the vessel on a slow fire with the lid on, and let the chicken cook slowly in its own juices and those released by the onion rings, till the onion rings are reduced to a pulp and, finally, the liquid almost dries up.

This is the first “Piaza”!


THE SECOND PIAZA

In another pan, pour in and heat pure ghee and fry sliced onions (the “second” piaza) till crisp brown, add finely chopped ginger and garlic, bay leaf, slit green chillies, cardamoms, cinnamon, cloves, peppercorns, and then an adequate amount of chopped tomatoes, stir and fry on slow fire, and when the ghee separates, add the chicken [cooked in curds and onion rings] from the first pot, and stir fry till well browned and the gravy becomes nice and thick.

I don’t like to add garam masala, turmeric, red chilli powder, or any other spice powders; but if you like it, go ahead.

I always find it best to taste the gravy and add the minimal amount of salt as necessary almost at the end of the cooking process.

Remember, do not add water at any stage or you will ruin the dish.

A “Do Piaza” cooks in its own juices – during both the first and second “piazas”.


EATING THE “DO PIAZA”

Place in a serving dish, squeeze a lemon, garnish with fresh green chopped coriander and your Chicken Do Piaza is ready to eat.

But first let’s “visually” savour the Do Piaza in our mind’s eye.

It looks appetizing – nicely browned generous pieces of succulent mutton, in translucent juicy onion rings in scrumptious gravy.

It smells good too – heavenly mouth-watering aroma wafts towards you making you smack your lips and salivate in anticipation of the gastronomic treat that awaits you.

It tastes marvellous – absolutely delicious, not spicy hot, but mild and flavoursome, the unique sweetish zest of onions is discernible and as the heavenly medley of flavours and fragrances synergizes inside you, and you feel a sense of supreme satisfaction.

Relish the Chicken Do Piaza with hot chappties, phulkas or even a piece of soft fluffy pav, and you will experience sheer bliss.

Dear Foodie - if you want to relish more such delights and enjoy appetizing food writing why don't you get a copy of APPETITE FOR A STROLL by just clicking the links below:

http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2

http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o


HAPPY EATING

VIKRAM KARVE

Copyright © Vikram Karve 2009
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

http://vikramkarve.sulekha.com

http://www.ryze.com/go/karve

A SOUL STIRRING DINNER DATE

A Memorable Dinner Date in 2008

A SOUL STIRRING EVENING

By

VIKRAM KARVE




Falling in love?

Wondering where to go on that crucial Foodie First Date in Pune?

Try “Soul”.

We had a truly soul stirring evening at Soul on a warm Sunday evening last summer. Let me tell you about it.

It’s easy to get to Soul – just drive down North Main Road in Koregaon Park and turn into ABC Farms to your left, let the valet park your car and walk straight ahead into the lovely ambience of Soul.

The surroundings are green, natural, with trees – wonder why they’ve put a cover over the top of the dining area – dining under the clear night sky is much more pleasurable and romantic.

You may find the place full, like we did, even though we reached as early as eight.

There is a mini golf course to keep you occupied while you wait for your table, or you can sit at the impressive well stocked bar, like I did, sipping deliciously soothing “mocktail” Virgin Pina Colada. I am sure I would have sampled something more potent and exciting from their ample cocktail repertoire in my heyday!

I look around the truly contrasting cosmopolitan crowd – young “table-for-two” lovey-dovey couples having a tender romantic candle-lit dinner, a boisterous group celebrating a birthday, lively friends spiritedly wining and animatedly dining and happy families thoroughly enjoying themselves.

The ambience is wonderfully friendly and relaxing – generous use of wood, wrought iron chairs, candle-lit tables – a rather alluring charming atmosphere in natural verdant surroundings.

Soon we sit comfortably at a table, and as if on cue, the music starts – one of my favourite golden oldies.

I listen with rapt attention, lose myself in the nostalgic music, feel rejuvenated, and as the song ends I realize that my vivacious “date” has already ordered Soul Kebab, Rogan Josh, Chicken Makhani and Naan.

I browse through the tempting Italian delicacies on the menu and look at her in mute supplication, but the lovely young lady sitting opposite me is not moved and closes the issue in her typical peremptory manner “My friend told me that the Soul Kebab and Indian dishes are good here!” Period!

The Soul Kebab is indeed really good – in fact it is superb – a really creative innovation I’ve not had anywhere else – a spicy Mutton Seekh Kebab encased in delicious breast of chicken wrap. I wish they’d serve a more generous plateful as the small pieces of Kebab dunked in the tangy green chutney vanish in a jiffy.

The Rogan Josh, Butter Chicken [Chicken Makhani] and Naan arrive.

“Rogan Josh must always be eaten with rice!” I affirm to my foodie companion.

She looks at me curiously, and orders steamed rice, and while it arrives, I dig into the Butter Chicken.

The Butter Chicken looks good and tastes good.

This preparation is in the same league as the celebrated Butter Chicken I’ve relished at the famous original Moti Mahal of Daryaganj and at Gaylord in Churchgate.

The soft Naan drenched in the lip-smacking creamy gravy scintillates my taste buds.

She wants a Roomali Roti. “Sorry,” says the waiter, “No Roomali Roti, only Roti and Naan, there is a shortage of staff.”

She frowns in disbelief. A pity! A real pity for a posh restaurant; but at least they are honest about it!

I look at the Rogan Josh. I am disappointed. It doesn’t look like Rogan Josh, so I ask the waiter whether he’s brought Mutton Masala or some other mutton curry dish instead, maybe, owing to shortage of staff, but he confirms that the thick greenish brown gravy with rather muddy coloured chunks of meat is indeed “Rogan Josh”.

Authentic Rogan Josh is the most visually appealing, passionately tempting and appetizing dish which makes your mouth water and entices you to eat it. I feel it is vital that food must look good, for we “eat” our food twice – first we eat with our eyes, then with our tongues.

I taste the gravy – yes, distinctive taste of pure ghee is clearly discernible and this locally improvised version of Rogan Josh seems quite tasty, the mutton is well cooked and succulent, a decent passable mutton dish, certainly not superb.

We eat our meal slowly, enjoying the delightful music.

It is “open mike” night and spontaneous spur-of-the-moment singers from the diners, egged on by active participation from one and all, enliven, and almost electrify, the atmosphere.

It’s good, real good, a truly unforgettable soul-stirring dining experience.

Wish we could have enjoyed the exhilarating environment much longer, but there are people waiting for a table, and the dessert menu hasn’t much to offer, so off we go to our favourite place for a late night dessert.

I’m glad we visited Soul. It’s good, real good; we thoroughly enjoyed ourselves, good reasonably priced food, invigorating music, breathtaking ambience, a truly unforgettable soul-stirring dining experience.

Dear Reader, if you enjoyed reading this, and want to read some more about my foodie adventures, do read APPETITE FOR A STROLL:

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

Happy Eating in 2009.




VIKRAM KARVE

Copyright © Vikram Karve 2008
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.


http://vikramkarve.sulekha.com

http://www.linkedin.com/in/karve

http://www.ryze.com/go/karve

vikramkarve@sify.com

APPETITE FOR A STROLL

[Foodie Adventures, Simple Recipes, Authentic Value For Money Food in Mumbai and Pune and Musings on The Art of Eating]

By

VIKRAM KARVE

Please click the link and read the review of Appetite for a Stroll titled Food for Soul in the Indian Express [Pune] Sunday 7th September 2008

http://www.indianexpress.com/story/358363.html

expressonline book review

http://www.expressindia.com/latest-news/Food-for-soul/358363/

If you want to get the book just click the links below:

http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

I am sure you will enjoy reading the book.

VIKRAM KARVE

MALPUA and KHEER - A Delicious Winter Breakfast

Malpua & Kheer

by

VIKRAM KARVE

Whilst on my evening walk on ITI Road in Aundh Pune last winter I ducked into the basement of the Ozone Mall where I discovered a sweet shop called Kadhai. The voracious appetite created by the brisk walk and the tempting array of sweets and savouries on display made my mouth water and created an appetite in me, and I was wondering what to eat, when suddenly I discovered one of my favourite sweets “Malpua” displayed on the Menu Chart hung on the wall.

This was indeed a pleasant surprise [since I never imagined I would get Malpua in Pune] and brought back nostalgic mouth-watering memories of the delicious Malpua-Kheer we savoured and devoured with gusto as a nourishing wholesome breakfast after bouts of heavy exercise on cold winter Sunday mornings long back in Varanasi.

Those were indeed the good old gastronomic days of high calorie energizing winter breakfasts like Malpua-Kheer and piping hot Jalebi or Lavang Lata with freshly boiled thick creamy Doodh [Milk] dipped and eaten the same way as one eats khari biscuits with Irani Chai.

I asked for Malpua and Kheer, but there was no Kheer, so I ordered a plate of Malpua and eagerly put a piece of the rich brown syrupy Malpua in my mouth.

It was terrible – the Malpua tasted like boiled rubber drenched in sugar syrup. It did not melt in the mouth, or dissolve gracefully on the palate, but disintegrated into brittle fragments and left a stodgy aftertaste.

The soft fluffy succulent lusciousness, the sweet-sour tang of banana and curd fermentation, the spicy fragrance of cardamom, and most important, the distinctive taste and classic flavour of saunf [badishep] which is the hallmark of authentic Malpua, were conspicuous by their absence.

I was so disappointed that I called the “Maharaj” and asked him how he had managed to bungle and botch this exquisite delicacy and churn out this inexcusably appalling stuff masquerading as Malpua.

“Simple,” he said, “Boil enough Milk till it becomes Rabdi, mix in Maida and make a smooth batter, fry the pancakes in pure Ghee and soak in sugar syrup.”

“Just Milk and Maida? That’s not how you make Malpua,” I told him, “What about the Banana, Saunf, Cardamom, Spices, Coconut, Dry Fruit, Curds…?”

“This is the Rajasthani Style Malpua,” he said sheepishly and disappeared.

There are many versions of Malpua all over India – I have tasted the Rajasthani, Bengali, Karnataka, Maharashtrian, Gujarati, MP and UP versions.

Then there are improvisations like potato malpua, pineapple malpua, orange malpua et al.

There is also the inimitable, slurpy rich heavy duty invigorating and energizing hearty Malpua, braced and fortified with eggs, prepared in the evenings and nights during the holy month of Ramzan by Suleman Mithaiwala at Mohammed Ali Road near Minara Masjid in Mumbai. It is a meal in itself, but if you want you really want to do justice it is better to start off with Kababs, relish the Malpua, and top up with cool sweet soothing Phirnee.

Tell me, in which genre of cuisine should Malpua be classified? I’ll tell you – genuine Malpua is Bihari Cuisine. That’s right, no doubt about it, Malpua is a speciality of Bihar, like Khaja, and the best authentic Malpua is made Bihari Style, and this is how a Bihari friend of mine, an expert cook, taught me to make Malpua, long back.

Make a smooth batter with Maida, pinch of soda and salt, banana pulp, milk, cardamom [choti elaichi] pods and powder, a small pinch of nutmeg powder, freshly grated coconut, powdered and whole saunf, beaten curds and water. Beat well with your hands till the batter becomes light and fluffy. Cover and leave aside for an hour or more for a bit of fermentation.

Prepare 1:1 sugar syrup seasoned with cardamom and cloves. Sprinkle a little rosewater, saffron or essence, if you want. Keep the syrup hot, at least warm, to facilitate easy ingress into the malpua and to keep it soft and succulent.

Now mix and whip well with your hands, adding water if required, to get a smooth batter of pouring consistency, and deep-fry the pua [pancake] in pure ghee till nice and brown, soft and cooked, not too crisp. When ready take out the fried pua , drain excess ghee, and dip the pua in the hot sugar syrup completely for a minute to enable just enough permeation but obviate over-sogginess. With the sugar syrup absorbed, the pua has now become malpuaand is ready to be eaten with deliciously sweet lip smacking Kheer. [Now don’t tell me you don’t know how to make delicious Kheer!]

Malpua must be eaten with Kheer.

This is not a dessert, a pudding, or a snack, but a complete nourishing breakfast in its entirety. The luscious wholesome combination is heavenly and you will be overwhelmed with a wonderful feeling of blissful satiation.

Dear Fellow Foodie - Start day with Malpua and Kheer and you'll have a yummy sweet finger licking experience - you can take my word for it!

VIKRAM KARVE

Copyright © Vikram Karve 2008
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

vikramkarve@sify.com

http://vikramkarve.sulekha.com