Malva Pudding & Creamy Popitz | Food Diaries | Zarnak Sidhwa | 14 Nov 24 | Masala TV @MasalaTVRecipes

Guest: Chef Aatikah Hussain

Craving something sweet and indulgent? Chef Zarnak Sidhwa is back with two irresistible desserts on Food Diaries! In this episode, she shares the recipe for Malva Pudding—a soft, spongy cake drenched in a rich, decadent syrup—and Creamy Popitz, a delightful creamy treat that's perfect for any occasion.

Malva Pudding is a classic South African dessert that's known for its melt-in-the-mouth texture and sweet, caramelized flavor. Paired with a scoop of vanilla ice cream or fresh cream, it's the ultimate comfort dessert. The Creamy Popitz is a unique, velvety dessert that's sure to satisfy your cravings with its silky smooth consistency and refreshing taste.

Fry Aloo Dahi Raita Recipe | Delicious & Refreshing Side Dish
Ingredients:

For the Raita:

Potato slices: 2 medium-sized potatoes
Curd (yogurt): 1/2 kg
Finely chopped green chilies: 1 teaspoon
Finely chopped fresh coriander: 1 teaspoon
Black pepper: 1/2 teaspoon
Ground red chili: 1/2 teaspoon
For the Tadka (Tempering):

Oil: 4 tablespoons
Cumin seeds: 1 teaspoon
Curry leaves: 6 leaves
Whole red chilies: 6 whole
Oil for frying (as needed)
Method:

Prepare the Potatoes:

Slice the potatoes into thin rounds.
Heat oil in a pan and fry the potato slices until they are golden brown and crispy. Once done, remove them from the oil and place them on a paper towel to drain any excess oil.
Make the Raita:

In a bowl, add the curd (yogurt), finely chopped green chilies, chopped coriander, black pepper, and ground red chili.
Mix well to combine all the ingredients.
Assemble the Dish:

Gently add the fried potato slices to the prepared yogurt mixture. Stir carefully so the potatoes are coated with the yogurt and spices.
Prepare the Tadka (Tempering):

Heat 4 tablespoons of oil in a small pan.
Add cumin seeds, curry leaves, and whole red chilies to the hot oil.
Let them sizzle for a few seconds to release their flavors, then remove the pan from heat.
Finish the Dish:

Pour the hot tadka (tempering) over the potato and yogurt mixture.
Mix gently to distribute the tadka evenly throughout the raita.
Serve:

Your Fry Aloo Dahi Raita is ready! Serve it as a refreshing side dish with biryani, pulao, or any other meal. It also pairs perfectly with flatbreads.

Fry Bihari Fish Curry Recipe | Spicy & Flavorful Fish Curry
Ingredients:

For the Fish:

Fish (such as Rohu or any firm white fish): 1 kg
Turmeric powder: 1 teaspoon
Garlic (minced): 1 tablespoon
Oil (for frying): as required
For the Gravy:

Minced onion: 1 cup
Fenugreek leaves (methi): 1 teaspoon
Ground coriander: 1 tablespoon
Crushed red chili: 2 teaspoons
Cumin seeds: 1 teaspoon
Turmeric powder: 2 teaspoons
Ginger garlic paste: 1 tablespoon
Curd (yogurt): 1/2 cup
Green chilies: 3-4, slit
Method:

Prepare the Fish:

Clean and cut the fish into pieces.
Rub the fish pieces with turmeric powder, minced garlic, and a pinch of salt. Set it aside for 10-15 minutes to marinate.
Fry the Fish:

Heat oil in a pan over medium heat.
Once the oil is hot, gently fry the marinated fish pieces until golden brown and cooked through. Remove the fish from the oil and set aside.
Prepare the Gravy:

In the same pan, heat a little more oil.
Add the minced onion and sauté until golden brown and soft.
Make the Spice Paste:

In a small bowl, mix the ground coriander, crushed red chili, cumin, turmeric powder, and ginger garlic paste with about 1/2 cup of water to make a smooth spice paste.
Add this spice paste to the cooked onions and sauté for 2-3 minutes, allowing the spices to cook through and release their aroma.
Cook the Gravy:

Add the curd (yogurt) to the pan and cook it along with the spices for 2-3 minutes until the oil begins to separate from the gravy.
Combine Fish with Gravy:

Gently add the fried fish pieces into the gravy.
Pour in 1 cup of hot water, add the fenugreek leaves (methi), and slit green chilies.
Let the curry simmer for about 10 minutes, allowing the flavors to meld together.
Final Touch:

Garnish with fresh coriander leaves.
Turn off the heat once the fish is fully cooked and the gravy has thickened.
Serve:


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