Madhurjan Thongba - Manipur Dessert

Today it's quite unique and comes every four years...yes today is 29th Feb and we are in 29th "Foodie Monday" Blog hop. This week we are exploring and tasting food from 7 sister region of India(I mean North East Indian Cuisine).  Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, and Tripura are part of North East India and all these cuisines have influence Indian, Chinese and other neighbouring country food.
Today I am proudly representing a dessert from Manipur called Madhurjan Thongba (Sweet dumplings in Milk).This is easy dessert which can be made under 30 mins.This can be served hot or cold but i loved the colder version.
Mani means a jewel and Manipur is a land of jewels. It's rich culture excels in every aspect as in dance, theatre, sculpture. This cuisine have many delicious dishes which are simple to cook and healthy to eat.The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables. Iromba is a popular Manipuri dish, this fish chutney consists of fermented fish called Ngari and chillies. Fish have their prominent place in Manipuri cuisine.Ngari is a favourite among the locals, they can give up the meal a day but they can't live without Ngari a day. Food is served traditionally on banana leaves and eaten by sitting on the floor.

You may also like to check other Indian Desserts
Instant Jalebi (Indian)
Badusha (Indian)
Chawal Ki Kheer ( Rice Pudding)
Sheer Khurma (Indian)
Sweet Corn Halwa
Chocolate Cardamom Sandesh
Khubani ka Meetha(Dry Apricot Sweet)
Coconut Moong Dal Halwa Truffle

Level: Easy
Total time: 25 mins
Serves: 2
Cup: 250ml
Source: Here


Besan / Chickpea Flour/ Gram Flour: 1/2 cup
Salt a pinch
Baking Soda a pinch
Butter/Ghee: 1 teaspoon
Sugar: 2 Tablespoons + 1 teaspoon (for the dough)
Full Fat Milk/ Half and Half: 2 cups
Tej Patta/ Bay leaf: 1 small 
Cardamom/Elaichi powder : 1/2 teaspoon
Desiccated Coconut:  2 Tablespoons (Optional)
Nuts (Optional and i used fried cashews and almonds)
Oil to deep fry 

In a bowl mix the Besan, 1 teaspoon Sugar, Baking, Ghee with very little water and make a stiff dough(like Chapati dough).
Heat the oil in a pan.
Make small lollipop size round pieces of the dough and gently drop them in the hot oil. Fry the dumplings until golden brown.
Remove onto paper towel.
While the dumplings are frying, Boil the Milk in a saucepan on other burner, add the Tejpatta, Elaichi, Nuts & the Sugar.
Boil it for about 5-8 minutes keep on stirring and add the dumplings .
Boil it for another 2-3 minutes and add Coconut.

If you like thick consistency then you can replace 1 cup of milk with evaporated milk.

Wanna try....let set go....
Madhurjan Thongba is going to be part of #foodiemonday #NorthEastCuisine #bloghop 
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Eggless Whole Wheat Finger Millet Chocolate Cake with Nutella Glaze (Healthy Ragi Chocolate Cake)

If you are chocolate lover and health concious of what you are having then this cake is for's eggless, made with whole wheat flour and Finger Millet Flour (Ragi Flour) and most importantly its chocolaty and topped with delicious Nutella Glaze. This is cake is super spongy and soft and is great for tea time or after school snack or for any party or get together. Most importantly it's healthy and easy to make. It needs just mixing the ingredients with hands whisk.
Finger Millets/Ragi has very high protein contents, rich source of minerals, controls diabetes, reduces bad cholesterol, rich in antioxidants  and many other health benefits.In South India we have Ragi in many ways like Ragi Mudda, Ragi Malt, Ragi Dosa, Ragi Ladoo and many other ways. And now it's time for Cake which is super yummy.

Level: Easy 
Prep time: 10 mins
Bake time: 40 mins
Serves: 8
Makes: 7" cake


Dry Ingredients
Whole Wheat Flour:  1 cup
Finger millet/ragi flour: 1/2 cup
Brown Sugar: 1 cup (or white sugar-3/4 cup)
Baking Soda: 3/4 teaspoon
Cocoa powder: 2 tablespoon
Salt a pinch 
Wet Ingredients
Greek Style Yogurt/Thick yogurt: 3/4 cup
Milk: 1/2 cup
Any flavourless oil: 1/4 cup 
Vanilla Essence: 1 teaspoon 
Nutella Glaze
Nutella: 2 tablespoons
Butter: 1 tablespoon
Milk: 3 tablespoons


Preheat the oven at 180c for 10 mins. 
Prepare your pan by greasing with butter and dusting with flour.
Sieve ragi flour, wheat flour, cocoa powder, baking soda and salt. combine all dry ingredients in a bowl.
Combine all wet ingredients in another bowl.
Now combine both Dry and wet ingredients, Don't over mix the mixture. The batter should be little pouring consistency,so add more milk if required.
Pour the batter in greased baking tin and tap it on the worktop 2 ,3 times and bake it for 35-40 minutes or until toothpick inserted comes out clean.
Take out the cake and let it cool on cooling rack. Now make a Nutella Glaze.
In a microwave safe bowl add Nutella,milk and butter and heat for 30 to 1 min. Mix well and pour on the cake when cake is cooled completely.
Wanna try....let set go....
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Oats Spinach Pakoda | Oats Palak Pakoda

Pakoda's are one of the street foods from India and these are deep fried fritters usually enjoyed during cool,rainy day or at teatime. Pakoda are made with one or more veggies (Onion,Spinach, Eggplant, Potato, Beetroot Pakoda, chillies and so on) and occasionally made with chicken, fish and bread. 
I love oats in any form and today i am using Oats in pakoda. Oats gives an extra crunchiness to pakoda and making pakoda's bit of healthier version.I love crunchy texture of pakoda so added less water and flour(if you like the soft pakoda's then add little bit more water and flour to the quantities given). 
Oats Spinach Pakoda is an adopted recipe as part of #InterblogChallenge theme of #foodiemonday from my very good friend Rupal.  This Inter blog Challenge is trying out friends recipe from their blog, but who will choose whose was a big question as everyone was excited to do this challenge and finally we went with a way of selecting numbers which was created by Krithika one among the talented blogger. I was happy to get Rupal, rather to say i would be happy to do others too. Rupal has done very nice fusion recipes on her blog called goodfoodgoodmoodbyrupal. I loved her  Oats Spinach Pakode , Puri-Bhaji Spring RollsDhokla Samosa and many more, but i have chosen a rather easy recipe because of time constraint, and it was loved by my love and elder princess.

You may also like to check other Indian Appetizers
Savoury Bites
Beetroot Pakoda
Hyderabadi Dahi Vada
Lauki Ki Puri

Level: Easy
Total time: 45 mins
Serves: 4
Cup: 250ml


1 cup Oats
2 tablespoon Semolina (Suji/Rawa)     
1 cup Besan(Gram flour)
2 cups roughly chopped Spinach
1 tablespoon  Ginger Garlic paste
teaspoon Red Chilli powder(to taste)
1/2 teaspoon Turmeric powder
1 tablespoon lime Juice
1 teaspoon black Pepper powder
teaspoon Taco seasoning powder(optional)
1 cup finely chopped Onions
Salt to taste
1 teaspoon Baking soda 
Water to make Pakoda batter.
Oil to deep fry.

For Sprinkle Masala:
1 tsp chaat masala
1 tsp taco seasoning powder

Take a big mixing bowl.Add oats and 1 cup of water, mix and rest for about 5-8 minutes.
Add semolina, chopped spinach, ginger garlic paste, red chilli powder, turmeric powder, Lemon Juice, black pepper powder, taco seasoning, chopped onions, baking soda and salt. Mix all together.
Add water to make pakoda batter and mix until well combined.
Heat the oil in frying pan. Drop the batter with spoon/ hand in oil and fry the pakoda on medium heat until they turn Golden color. Place them on a paper towel.
Sprinkle some mixture of chaat masala and taco seasoning on them.Serve Oat-Spinach Pakoda with garlic chutney or yogurt or ketchup.

If you like soft pakoda's then your batter should be bit runny and thick so add water and flour accordingly and fry as directed below

    1. Drop the batter and fry the pakoda in hot oil till half fry.Place them on a paper towel and let them cool down.
    2. Heat the oil again and place all pakoda in to hot oil and fry them again till they are golden brown in color.

      Wanna try....let set go....
      Random Yummies...
      Palak Gosht (Lamb in Spinach Gravy)

      Caramel Custard

      Egg Mayo Sandwich

      Egg Puffs (Kids Version)

      Dry Fruit Fried Rice

      Oats Spinach Pakoda is going to be part of #foodiemonday #InterBlogChallenge #bloghop 
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      Ginger Lime Rice | Lemon Rice

      Lime/Lemon Rice is one of comfort rice dish from South India.Lime rice is one amazing way of transforming simple white rice to a tangy, spicy and nutty rice. It's a quick and easy recipe when you have cooked rice/leftover rice in hand and your job is just adding a tadka to the rice with some nuts and spices. Ginger is very healthy and adding a bit of it makes the lime rice more flavourful and tasty. 
      Lime/Lemon Rice is served along with papads, raita(Boondi Raita) or with chutney or  just like that at any time of the day.

      You may also like to check other Indian Rice recipes like

      You may also like to check other few recipes under 30 mins
      Level: Easy 
      Total time: 10 mins.
      Serves: 2-4


      Cooked Rice: 4 cups
      Lime/Lemon Juice: 4 tablespoons (to taste)
      Oil : 3 tablespoon
      Peanuts(ground nuts): 2 tablespoon
      Cashews: 8 (halved)
      Mustard Seeds: 1/2 teaspoon
      Urad Dal(split,skinned black gram): 1 tablespoon
      Chana Dal(bengal gram split and skinned) : 1/2 tablespoon
      Cumin seeds: 1/2 teaspoon
      Green chillies: 1 (chopped finely)
      Red Chilly: 2 (cut in half)
      Grated Ginger: 2 tablespoons
      Curry Leaves: 1 stalk
      Asafoetida (Hing): A pinch
      Turmeric powder: 1/2 teaspoon
      Salt: 1 teaspoon(to taste)


      Add lime/lemon juice to the cooked cooled rice/leftover rice and keep a side.
      In a small frying pan add oil and once hot roast peanuts till they turn brown and crispy. Remove the peanuts and keep it aside.
      In the same pan roast cashewnuts till golden brown and keep it aside.
      Now add mustard seeds and let it crackle, now add urad dal, chana dal. Once the dals change the colour add cumin seeds, red chilies, green chilies and ginger.
      Stir for 15 secs and add curry leaves, asafoetida,turmeric powder,salt and fry for 3-4 secs and switch off the flame.
      Add fried peanuts, cashews to the mixture.
      Now add the rice to the mixture and mix well and keep it aside for 10-15 minutes if you have time for best taste.

      Wanna try....let set go....
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      Coconut Moong Dal Halwa Truffle/Ladoo -- Gluten and Dairy Free

      Moong Dal Halwa is a classic recipe from Rajasthan(India) and very much common in Uttar Pradesh too. This super tasty Halwa is prepared during winter make your body warm and is commonly served at festivals and marriages. Even though this Halwa takes lots of arm workout and needs patience to make...i mean longer you saute the mixture the tastier the halwa is. If you less patience like me then i have a tip*** for you, so you can wind this in 30-35 mins and making ladoos/truffles is an extra task to do. 
      I got to know about this halwa while i was watching a Hindi daily show called Diya Aur Bathi where newly wed Daughter In Law have to cook this in her new home...i heard it for the first time and as foodie it was obvious that i would try it ... and from then onwards i started making this and it is now one of my personal favourite. I have added dessicated coconut for flavouring but classic recipe doesn't call for this,so its optional if you don't like it and if you want to make dairy free then you can add soya/almond/coconut milk to it.
      ***The shortcut thing which i do is blend the mixture after 18 mins from start and then saute again. This in between blending will help you mixture to fine powder which means you have saved 15 mins arm workout. After blending saute for 2-5 more mins and then add milk water mixture and cook for 5-10 mins until you get desired consistency.[I got this idea when i was feeling tired and was going short of time]
      In Indian Store (UK) you find brand called TRS and NATCO which sell this Mung Dal(Moong Dal)

      You may also like to check other Indian Desserts
      Instant Jalebi (Indian)
      Badusha (Indian)
      Chawal Ki Kheer ( Rice Pudding)
      Sheer Khurma
      Sweet Corn Halwa
      Chocolate Cardamom Sandesh
      Khubani ka Meetha(Dry Apricot Sweet)

      Level: Moderate
      Soak time: 3 hrs
      Cook time: 45 mins
      Makes: 20 lime size truffles/ladoo
      Cup: 250ml


      Moong Dal: 1 cup
      Dessicated Coconut: 1/3 cup + 1/2 cup for rolling
      Ghee/butter: 1/2 cup
      Milk/Soya/Almond/Coconut Milk: 1 cup
      Sugar: 1 cup
      Water: 1 cup
      Cardamom powder: 1/2 teaspoon
      Unsalted Fried nuts: 1/4th cup chopped (for serving ...optional)

      Soak Split Moong Dal for 3 hours. Drain the excess water and blend it to fine paste.
      In a non stick pan add ghee and grinded Dal paste and turn the heat on.
      Stir, stir and stir frequently until you get the beautiful aroma of moong dal.
      After stirring for 5 mins continuously you will find that the mixture is coming together.

      From nowonwards you have to press and break the mixture after 5 mins your mixture looks like this.

      Continue pressing and breaking the mixture for 8 more minutes, your mixture will look like below one and you will start to feel the beautiful aroma of the mixture.
      If you are not patience enough then follow this tip otherwise continue the above step for 15 -30 mins until you get fine granules or your mixture leaves out ghee. Tip is that blend the mixture for 15 secs and you will have fine granules.Fry this mixture for 5 more minutes.

      While your dal is cooking on other burner heat up milk and water mixture to boil and stir in sugar and cook till sugar is dissolved.

      Add milk mixture, Dessicated Coconut and cardamom powder to the blended mixture and cook until the mixture comes together and its no more sticking to the bottom.
      You can stop at this point, garnish with dry fruits and serve, but if you want to make truffles/ladoos then make lime sized balls and roll it in dessicated coconut and keep it aside for cooling.

      1. Use non stick pan.
      2. For making the process fast and stress less,blend the mixture once you start to feel the aroma (Blending should be done anytime after 18 mins not prior to it) of the dal mixture.
      3. Make ladoos/truffle and serve in cupcake liner for easy serving in the parties or for diet control (hehehe)

      Wanna try....let set go....
      Coconut Moong Dal Halwa Truffle is going to be part of #foodiemonday #NorthIndianDish #bloghop 
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      Poha Chivda

      Poha is a flattened rice which is commonly used in Indian breakfast recipes and in making dosa, idli batters. Poha Chivda is a popular sweet savoury snack which you can munch at any time of the day. Poha Chivda is quite easy snack made in just 20mins and can be stored for days in airtight container.
      Here is how easy it is to do

      You may also like to check other Indian Snacks recipes like
      Level: Easy 
      Total time: 20 mins.
      Serves: 4


      Flattened Rice(Poha/Atkulu): 2 cups
      Roasted Chana Dal (putnalu/puthaney): 1 tablespoon
      Peanuts(ground nuts): 2 tablespoon
      Mustard Seeds: 1/2 teaspoon
      Cumin seeds: 1/2 teaspoon
      Curry Leaves: 1 stalk
      Fennel seeds (saunf): 1/4 teaspoon
      Turmeric powder: 1/2 teaspoon
      Salt: 1 teaspoon(to taste)
      Sugar: 1 tablespoon( to taste)
      Cashews: 6-7
      Oil : 2 tablespoon


      In a pan add Flattened Rice and dry roast,stir continuously for 5 mins on medium high heat or until the rice becomes crispy. Keep aside the fried Flattened Rice.
      In a pan add oil, add peanuts fry till peanuts are fried. Remove from heat and keep aside. 
      In the same oil add cashews and roasted chana dal and fry till it turn light brown and keep aside.
      Remove 1 tablespoon of oil and then add mustard seeds. Once mustard seeds crackles add cumin seeds, Fennel Seeds, Red Chillies and curry leaves.Stir for 20-30 secs and add Turmeric Powder, salt and sugar.
      Take off from the heat and add fried flattened rice,peanuts,cashews and roasted chana dal and mix well

      You can add chopped green chillies for extra Spice.
      Few people add Raisins for sweetness.

      Wanna try....let set go....
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      Khubani Ka Meetha ( Dry Apricot Sweet)

      Khubani ka Meetha is one of the famous dessert recipe from Hyderabad, Telangana(India). Khubani Ka Meetha is very commonly served in marriages along with superbly delicious food. Khubani in english means dried Apricot. These dried apricots are round in shaped and contains seeds in it, so don't get confused with orange coloured dried apricot.These apricots are easily available at Indian grocery store.

      Khubani Ka Meetha is one of the easiest simplest dessert to make using 3 ingredients.Apricots are soaked overnight and seeds are removed and cooked along with sugar.

      You may also like to browse other Hyderabadi dishes like Hyderabadi Dahi Vada Shahi Meetha Paratha and Hyderabadi Bagara Baingan

      You may also like to other Indian Desserts  like 

      Level: easy
      Soak time: overnight
      Cook time: 20 mins
      Serves: 4
      Cup: 250ml


      Apricots/Khubani: 250 gm
      Sugar: 1/2 cup(or to taste)
      water as required
      Cream (as required while serving)


      Soak Apricots overnight in water just covering them, they become double the size.
      Don't discard the water.
      Remove the seeds from apricots. Crack open the seeds and remover kernel.
      Boil the apricots along with soaked water and add 1 cup of water and sugar to taste. Stir and Mash the apricots few times in between.Cook on medium heat till desired consistency is acquired.
      You can blanch the kernels and remove skin and decorate while serving or you can add the kernels along with apricots and cook.
      Serve the khubani with malai or cream or with ice cream.

      Wanna try....let set go....
      Khubani Ka Meetha is going to be part of #foodiemonday #Sweetdish #bloghop #bloghopcelebration
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