SarasYummyBites

   Shahi Tukda, A very exotic and delicious Mughlai dessert, Shahi Tukda is sliced bread, dipped into a gravy of treacle (sugar gravy), cream and saffron (optional). Thus it could be simply prepared at home anytime. The best part is, its easiness to prepare without compromising the taste. Try & every one in your home will be impressed with its royal taste..

Recipe source: Vah chef

Ingredients:

White Bread or Ready made bread toast - 6 slices
Ghee - 2 ~3 tbsp or to deep fry
Nuts (I used Pistachios ) - As required (blanched & chopped) For garnishing
Saffron - Few strands (optional)
Rabri - 1 cup ( Click here for the recipe)

For Sugar syrup:

Sugar - 1/4 cup
Water - 1/4 cup
Cardamom powder - 1/2 tsp


Method:

• Prepare Rabri by reducing the milk by boiling it on low heat till it reaches creamy consistency & refrigerate for a fortnight .(for detailed procedure for Rabri, Check out here).
• Heat water & sugar together in a medium heat and boil it for 5 minutes or till sugar syrup reaches sticky consistency. Add cardamom powder & mixwell.
• Remove the crust from the bread & cut them into your required shape.
• Deep fry the bread pieces in ghee in low heat till nice golden brown color (or) If you want to cut these extra calories then slightly fry on non stick pan by applying little ghee on both side.
  Drop them into the sugar syrup, let it stand for a minute. Then remove & arrange it on a flat plate/tray.
• Now spread the rabri mixture on top of it & garnish with pistachios & saffron strand.
• Cover & refrigerate it.
• Serve warm or chill as you preferred.

( Note: You can use wheat bread also..For healthier version you can go for Ready made toasted bread, it will minimizes the cooking process & to cut down lot of  calories.. Don't fry it in oil to compromise ghee, dessert will be dominated by oil smell, you can adapt toasting method..to avoid ghee  )

Linking this to Aipi and Priya's  Bookmarked Recipes event

 
Last week, my friend Savitha's Mother in law came from India, She bought lot of home made snacks where Savi shared some of those. In which I am very much attracted to Maida biscuits ( will post it soon) & Thattai which was differently prepared from my method. I got this recipes from her mil & prepared this.. It is soo crispy & tasty..

Ingredients:

Parboiled rice /Idly rice - 2 cups
Fried gram – 1 cup
Garlic- 2~3 pods
Hing  - 1/4 tsp
Soaked channa dhal- 2tbsp
Soaked Split urad dhal- 2tbsp
Sesame seeds - 2 tsp
Dried red chilli- 7~8 or to tastes
Salt as needed
Oil to deep fry



Method:

• Wash and soak the rice for 2 hours or more.
• Grind them in a wet grinder with minimum amount of water to a fine paste then idly batter.
• Add chilli, peeled garlic pods and salt while grinding.
• Meanwhile powder fried gram dhal & sieve it.
• Once rice grinded finely, transfer to a mixing bowl, add fried gram dal powder, soaked chana dal, split urad dhal, sesame seed & hing.Mix it well
• Adjust spice & salt to taste.

• Knead to form a dough, Dough should not stick to your hand. If dough is little runny, then put it on a thick cotton towel and wrap it for an hour to absorb the excess moisture.
• Spread cotton towel over the flat surface, then grease your palm & take a small lemon size portion from the dough.
• Place this portion on the towel & gently press to flatten it to a thin to from a 2~3"circle. Do the same with rest of the dough & allow it to rest for 10 minutes or more to observe the water.
• Heat oil in a medium heat & drop the thattai one by one.
• Deep fry until it is brown and crispy. Store it in a airtight container and enjoy with tea.

Sending this to Aipi and Priya's "Bookmarked recipes" event

Ingredients:

Garlic pods - 10 nos
Onion - 1 (medium)
Tomato - 1(medium)
Turmeric powder - 1/4 tsp
Curry powder - 1 1/2 tsp or to taste
(OR) Red chilli powder - 1 tsp  or to taste & Corainder powder - 11/2 tsp or to taste
Tamarind  juice - 1/4 cup prepared from gooseberry size tamarind.
Water - 1 ~ 11/2cup or as required
Salt - To taste


For Seasoning:

Gingelly Oil / Sesame Oil or any cooking oil - 2tbsp
Mustard seeds - 1/2tsp
Split urad dhal - 1/8 tsp
Fenugreek seeds - 1/4 tsp
Fennel seeds - 1/8 tsp
Red chili powder - 2 nos
Curry leaves - As required
Garlic pods - 5 nos (crushed)

Method:

• Heat Oil in a pan in medium heat, add Mustard seed, let it splutter & then add remaining seasoning ingredients as listed.
• Saute For a minute, then add chopped Onion & garlic pods. Add little salt to speed up the cooking process.
• Cook Onion & garlic until onion turns to glossy, then add chopped tomatoes.
• Saute it for a minutes & cover the pan, Cook tomatoes till it become soft. stir in between.
• Add Curry powder, Turmeric powder and salt, Mix well so that masala powder incorporates with onion, garlic mixture. 
• When Oil separates  from the mixture, add tamarind juice along with the 11/2 cups of water & mixwell.
• Adjust salt & spice to taste, Allow the gravy to boil in low heat for 10 ~15 minutes or cook till gravy reaches required consistency.
• Serve hot with steamed rice.

  

5)In a mixing bowl,  Add butter & vanilla extract and mix it for a couple of minute.
6)Then add sugar and milk powder & mix them for another 2 minutes.





 

Ingredients: (Serving 2)

Fresh or frozen Starwberries - 1/4 cup
 Milk - 1 cup
Vanilla ice cream - 2 Scoop (optional)
Sugar - 2 tsp or to taste
Ice cubes - As required

Method:

• Wash Strawberries & cut it in to four.
• Combine all the ingredients together in a blender and blend on high speed until smooth.
• Serve Chill & enjoy the summer with boost of vitamin C.

 Ingredients:

Eggs - 5
Onion - 1 (chopped)
Green chilli - 1 ( chopped)
Ginger Garlic paste - 1 tsp
Tamarind juice- 1floz / 25 ml
Water - 3/4 to 1 cup, as required
Sugar - 1/2 tsp
Salt - To taste
Cilantro - For Garnishing

Masala powder:
Turmeric powder - A pinch
Cumin powder - 1/4 tsp
Curry powder / Kuzhambu milagai thool - 1 tsp or to taste
(or)
Red chilli powder - 1 tsp or to taste
Coriander powder - 1 tsp or to taste

For Seasoning:

Oil - 1 tbsp
Mustard seed - 1/2 tsp
Split urad dhal - 1/4 tsp
Curry Leaves - As required

Method:

• Cook eggs in boiling water for 10 minutes, Remove the shell & cut it in to two half; keep it aside.
• Heat oil in a pan, add seasoning ingredients as listed, Let it splutter.
• Add chopped onion saute it for 5 minutes in medium heat.
• Add little salt to speed up the cooking process, When onion becomes transparent, add green chillies and ginger garlic paste.
• Saute until raw smell disappear then add all masala powder, Mix well &  saute it for few seconds.
• Add tamarind extract along with 1 cup of water and bring to boil.
• Add salt & sugar, lower the heat, let it cook for 5 minutes.
• Add boiled eggs to the gravy & cook it for another 2 minutes in low heat or until gravy get the required consistency.
• Adjust Salt to taste, Garnish with minced cilantro & Serve hot woth steamed rice or roti.

                            This morning I realized it would  mark a  milestone in my blogging journey... YES.. Its My 100th post. I am grateful to my friends, fellow bloggers & well wishers, who encouraged & supported with their comments and special thanks to my Hubby Who stand behind me & motivated me to start this blog and made me sustain this long.. To celebrate, I thought to treat you all with Malpuva with Rabri.... I got this successful recipe from my friend Magesh (Head Cook of Sai Caterings).
         Dear Friends try & enjoy this recipe...Apart Short intro about Malpuva..
                                      Milk based Shallow fried Indian sweet pancake is popular in North India as MALPUVA and served during festival times  along with other sweets and very popular during Holi festival. Many variation uses some or all ingredients like  ripe banana, coconut , Somalina, Maida etc But  traditionally malpuva are made only with thickened milk and with little flour.
                         These pancakes are prepared in hot oil with crisper edge & immersed in  thick sugar syrup. Rich when Serve with chilled rabri..


Ingredients:

 For Malpuva:

Milk - 8 cups
Khoya/ Mawa - 1/2 cup
All purpose flour / Maida - 3 ~ 5 tbsp
Rice flour - 1 tsp (optional)
Sugar - 1 tbsp
Fennel seed powder - 1 tsp
Salt - A pinch

For Sugar syrup:
 Sugar - 2cups
Water - 11/2cup

Pistachios, chopped - 20 nos for garnishing.

Methods:
 For Syrup:

• Mix water & sugar together in a pan and bring it to boil. 
• Add Saffron strands or food colour at this stage & boil till syrup form One-string consistency.
• If we take sugar syrup & drop on a plate, it will stand like a pearl, it should not run.At this stage remove the syrup from heat & keep it aside.

 For Puvas:

• Grate mawa and keep it aside.
• Heat milk in heavy bottom pan, When it starts boiling reduce the heat & stir continuously till it reaches thick coating consistency approximately  to 1cup.
• Add mawa to reduced milk & mix well & turn off the heat.
• When milk mixture cools down to room temperature, Add rest of malpuva ingredient & mix well to bring the mixture to dosa batter consistency( If required add little milk.)

• Heat sufficient oil in a wide mouthed flat bottomed pan, Pour a ladle full of batter to form a pancake and cook on low to medium heat.
• Fry both side till it turns to golden brown color or till done, Remove & drain the oil and then immerse in the sugar syrup.
• Soak it for a minute. Remove & transfer to serving bowl. Garnish with pistachios.
• Serve hot or chill with Rabri.

(Note: You can use Condensed milk or Evaporated milk. If you are using condensed milk, Avoid adding sugar to the batter and follow the same.For Evaporated milk, use one cup milk & continue the same).


Sending this to Aipi and Priya's "Bookmarked Recipes event"