Shahi Tukda as the name suggests, this sweet creamy delight has its connection with the royals. Having it's root in the Mughlai cuisine, Shahi tukda is a rich creamy royal dessert. It is made up of fried bread which is coated in sugar syrup and is topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits. The dessert is rich in taste, aroma and flavour and is particularly prepared during the festive months of Ramadan, making it very desirable dish at iftar, and a meetha famously served at Eid and a must in marriage functions. Shahi Tukda also has a hyderabadi cousin, resembling each other in taste and presentation, there is not much difference between the two except in terms of thickness of the bread. In Hyderabad, the dish is baked after the bread and rabri are combined, and it's referred to as "Hyederabadi Double ka Meetha" after the local word for bread which is double roti. I want to share with you a truly luscious recipe of shahi tukde, though i have changed the dish a bit, in keeping in mind, the health conscious friends of mine, so instead of deep fry, the breads are shallow fried to avoid the extra calories and i used a whole wheat bread instead of white bread....so happy cooking and a happy Ramadan in advance to you all.......!!
Ingredients - whole wheat bread - 8 Milk - 1/2 ltr sugar - 4 tbsp + 2 tsp Almond chopped- 5-6 Pistachio chopped - 3-4 Cashews chopped - 4-5 Cardamom powder - 1/2 tsp Condensed milk - 2 tbsp Rose essence - 2 drops Saffron strands - 2-3 Clarified butter ( Ghee) - for frying 3-4 tbsp Silver foil /Chandi vark - 1 (optional) Method - 1. Take the bread and remove all it's edges, cut it diagonally. 2. Take a shallow non stick frying pan and heat little ghee in it. 3. Shallow fry the bread slices in batches, in a low heat until crisp golden brown on both the sides, turning it in between and sprinkling with some ghee when it's turned. 4. Fry the chopped dry fruits lightly in ghee too. 5. Make sugar syrup heating one cup of water and 4 tbsp of sugar until its half in quantity, add the saffron strand and keep it aside. 6. Heat a heavy bottomed pan with milk in it. Keep boiling it on a low medium heat stirring it continuously till the milk is reduced and resembles a thick rabri. Add 2 tbsp sugar, 2 tbsp condensed milk, cardamom powder and rose essence into it. 7. To assemble the shahi tukda, take a rectangular tray, dip the fried bread slices into the sugar syrup and arrange it on the tray. 8. Pour the thickened milk ( rabri) over the soaked bread slices, decorate it with chandi ka vark and dry fruits. Dribble a little bit of sugar syrup also on the breads. 9. The recipe can be doubled according to your need, the present recipe serves 3-4.
Ingredients - Eggs boiled - 4-5 Mayonnaise - 2 tbsp Pepper - 1/ 4 tsp Basil powder - 1/2 tsp Garlic powder - 1/2 tsp Onion powder - 1/4 tsp (optional) Tomato Ketchup - 1 tsp Mustard sauce - 1/4 tsp Salt - to taste Method - 1. Take the eggs and cut it into halves, lengthwise. 2. Remove the yolks to a bowl, place the whites into a serving platter. 3. Mash the yolk to a fine crumble using a fork while it's still warm. 4. Add all the listed ingredients into the yolk crumble and give it a good mix until creamy. 5. Use a spoon to scoop out the mixture and put it back into the egg whites, or you can get creative and scoop the mixture into a piping bag and pipe it into the egg whites. 6. Sprinkle some pepper and paprika powder for garnishing.
Ingredients : Mutton - 1/2 kg Rice - 1 1/2 cup Onions - 4-5 Garlic - peeled whole medium size Ginger - chopped1 inch Curd - 4 tbsp Saffron - 2-3 strands soaked in warm milk Garam masala - 1 tsp Cumin seeds - 1 tsp Oil - 5 tbsp + 2 tbsp Ghee ( clarified butter) - 2 tbsp Whole garam masala - to be tied in muslin cloth Cloves - 5-6 Fennel seeds - 1 tsp green cardamom - 2-3 Black cardamom - 1 big Cinnamon - 2 inch Black pepper - 5-6 Bay leaf - 2 Method -
1. Make a bouquet garni with the whole garam masala, i.e. tie the cloves, fennel seed, green and black cardamom, cinnamon, black pepper and bay leaf in a muslin cloth. 2. Wash and clean meat, wash and soak rice too in water. 3. Heat 2 tbsp oil in pressure cooker, add cumin seeds, let it splutter, add the meat, ginger, garlic cloves, 3 cups of water, salt, and the tied muslin cloth in it. 4. Pressure cook it for 2-3 whistles and put the flame on medium low and let it cook for 15 minutes or until done. 5. Squeeze the muslin cloth to release maximum flavours. 6. Take out the meat in a plate and keep it aside, store the meat stock that is Yakhni and keep aside as well. 7. In the same cooker take 5 tbsp Oil and fry the thinly sliced onions in it until golden brown. 8. Take out some of the fried onions for garnishing, leaving more than half in it. 9. Add meat pieces, ghee, curd, garam masala, in the cooker, fry it for five minutes. Adjust salt. 10. Strain the rice and add it to the cooker, fry for 2 minutes. 11. Add the yakhni to the cooker, measuring according to the quantity of the rice. if it's less, then plain warm water can be added to it. 12. Pressure cook the rice on medium heat until a whistle. 13. Open the lid when the pressure is gone and add saffron soaked in milk over it, garnish it with the fried onions and close the lid. 14. Serve it hot with walnut chutney and Raita. Ps - if you dont want to cook the rice in cooker then follow the steps until no 6, after that put the oil in some heavy bottomed pan and fry the onions and follow rest of the procedure.
INGREDIENTS - Milk - 2 1/2 cup Cornflour - 2 tsp Coco powder - 2 tbsp Gelatin - 2 tsp Sugar - 3 tbsp or to taste Round baking dish - 7 inch
Method - 1. Heat milk in a saucepan, add sugar and coco powder into it, let it simmer. 2. Mix cornflour into 1/4 cup of water, add it into the milk, keep stirring. 3. Mix the gelatin in 4-5 tbsp hot water until it dissolves, add it into the milk-coco mixture. 4. Let it come to a boil, cook for a minute until it thickens and completely dissolves. 5. let it cool down and come to room temperature. 6. pour it into greased baking dish or individual ramekins, refrigerate it for 3-4 hours or until completely set. 7. Sprinkle some choco chips and praline and serve cold.
