quick shahi tukda recipe | quick shahi tukra | shahi tukda for Eid | shahi tukda Indian dessert | with 31 amazing images.
quick shahi tukda recipe | quick shahi tukra | shahi tukda for Eid | shahi tukda Indian dessert is one of the most popular Indian desserts made with bread. Learn how to make quick shahi tukra.
To make quick shahi tukda, make the rabdi and sugar syrup. For shallow frying the bread slices, remove the crust from both the bread slices and discard them. Cut each bread slice diagonally into 2 triangles. Heat the ghee in a broad non-stick pan and shallow-fry the bread triangles till golden brown in colour from both the sides. Remove them in a plate and keep aside. How to serve quick shahi tukda, dip the shallow fried bread triangles in the sugar syrup, while turning the triangles in the syrup so, they get evenly soaked. Drain and remove them in a serving dish. Pour the chilled rabdi evenly over the sugar syrup coated bread triangles. Garnish with pistachios, almonds, rose petals, saffron and edible silver wark. Serve the quick shahi tukda immediately or refrigerate till it is chilled and then serve.
True to its name it is a ‘shahi’ delight! Pieces of bread are dipped in delicious saffron flavoured sugar syrup and topped with rich and creamy rabdi to make quick shahi tukra. The use of ghee, saffron, cardamom powder and the final garnish of pistachios and almonds makes this Mughlai dessert will not fail to please the diner!
Though rabdi for shahi tukda Indian dessert is usually made by reducing milk for hours, we have provided a quicker recipe using condensed milk and bread crumbs that tastes just as good! You can prepare rabri prior to serving and keep it chilled. It won’t take time to assemble this dessert then.
Deep frying the bread triangles in ghee adds a slight crunch to the shahi tukda for Eid.Dipping in sugar syrup makes them evenly soaked.
Tips for shahi tukda. 1. It is very important to use full-fat milk as it will provide the rabri a rich and luscious texture. 2. We have made the rabri moderately sweet as the bread slices were dipped in sugar syrup but, if you like it more sweet then increase the quantity of condensed milk in rabri. 3. Also, you can skip dipping the bread in sugar syrup if you are do not prefer consuming so much sugar. 4. If you prepare the sugar syrup before frying the bread it might thicken so, just add 1-2 tbsp of water and re-heat the sugar syrup. 5. You can prepare rabri prior to serving and keep it chilled. It won’t take time to assemble this dessert then. 6. Traditionally, bread slices are deep-fried in ghee but, we have shallow fried them. Alternatively, if you want to make a low calorie dessert and not consume so much ghee then toast the bread slices in an oven or pop-up toaster.
Enjoy quick shahi tukda recipe | quick shahi tukra | shahi tukda for Eid | shahi tukda Indian dessert | with step by step photos. This is a street side snack from central india. "puri bhaji" was everyone’s favourite dish for breakfast, especially in the olden days, when everyone lived in joint families and puris were considered the quickest to make. This recipe of puris uses an urad dal paste that gives bulk to the puris and also makes them crisper. Onion seeds add a hint of flavour to these puris. The aloo ki subji is a simple and delightful dish.
pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special | with 31 amazing images.
pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special brimming with flavour texture. Learn how to make Hyderabadi onion samosa.
The moment someone mentions samosa, you immediately think of the satiating snack packed with a spicy potato filling. Well, this Hyderabadi onion samosa is quite different from the common fare, and will be a very exciting experience for you.
While the plain flour cover is quite the same, the stuffing is very innovative, as it is made of beaten rice and onions perked up with coriander and spice powders. The chaat masala gives the stuffing a really peppy flavour, while the raw onions give a crunchy mouth-feel to the onion samosa.
Serve this Ramzan Iftar special onion samosa immediately on preparation, to enjoy its fascinating crispness. Not only green chutney, but sweet chutney is what we recommend as accompaniments to these samosas.
Tips for pyaz ka samosa. 1. A pinch of carom seeds can also be added to the dough along with salt and oil. This will boost the flavour and aroma. 2. To make the stuffing, finely chopped onions can be replaced with finely sliced onions. 3. After stuffing the samosa cone, remember to apply little water and seal well by pinching with your fingers. This will ensure that the stuffing does not spill out while deep frying. 4. The oil for deep frying should not be smoky hot, or else the samosa will get cooked from the outside immediately and not from the inside.
Enjoy pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special | with step by step photos. Halwa by itself is a delicacy that none can resist, thanks to its rich, sugary taste and enticing, melt-in-the-mouth texture. Now, our favourite dessert got all the more exciting thanks to using a combination of grated beetroot, carrot and bottle gourd instead of any single vegetable! As a result, this Mixed Halwa has a more interesting appearance, texture and flavour too.
This combination is further fortified with crumbled mava to improve the texture and make it richer. A sprinkling of cardamom powder is enough to enhance the traditional appeal of this mithai while a garnish of cardamom adds to the excitement.
You can experiment with other garnishes like mixed nuts or even chopped fruits, as per your liking.You might even consider topping this Mixed Halwa, with a scoop from any of these Ice-creams , while serving. Just what you need on a hot summer’s afternoon to soothe, refresh and satiate you! Peppy fruit juices like pineapple, mango and orange form the base of this tangy drink, while a dash of fresh cream lends a rich texture and a soothing balance to the creation. Serve the Quick Pineapple and Mango Drink cold, and immediately on preparation. Some more refreshing summer coolers - Kairi ka Pani , Khus ka Sherbat , Phudina Jeera Pani . Come summer, you will feel like making this Kairi chi Kadhi at least once a week because it is so tasty and in sync with the season! A tongue-tickling paste of coconut and raw mango forms the base for this kadhi, which is perked up with an aromatic, traditional tempering. Since raw mango is very sour, a little jaggery is used to balance the flavour. Enjoy this kadhi hot with your favourite Hariyali Matki Khichdi or plain Rice ( Cooked Rice) An amazingly delicious and beneficial drink that definitely lives up to its name! Muskmelon and orange are nutrient-rich fruits with very little calories, making this drink a veritable magic potion. Loaded with antioxidants, the Melon Magic will boost your immunity and help you cope with everyday hassles like pollution and infection in the environment.
A delightful chaat that will thrill you to the core – hold it in your hand, capture a whiff of the namkeens dipped in sweet and tangy chutneys and topped with choice spices, dip your fingers and lick the chutney, take a mouthful and lose yourself in this Calcutta style spicy chaat.
Making Stuffed Dahi Vadas is an absolutely satisfying way to spend a Sunday afternoon! Traditional urad vada batter is innovatively stuffed with cashews and raisins before deep-frying. When soaked in water, topped with curds, and garnished with spice powders, the stuffed vadas end up as a toothsome treat that blends varied flavours and textures in every mouthful.Topping the vadas with khajur imli ki chutney and green chutney will further give an additional flavour boost.
Here is something that tastes just as good as bhel puri but with an even more exciting combination of ingredients, which includes sprouts, boiled legumes and green peas, along with tangy tomatoes and raw mango, crunchy veggies, and chatpata chutneys. Crispy papdis and sev atop these guarantee 100 per cent excitement from the Mixed Sprouts and Green Pea Chaat!
Some traditional preparations have a timeless appeal, and this ever-popular Gujarati subzi is a typical example. Made of five different vegetables, aromatic and flavourful methi muthia, common spices and other everyday ingredients like green chillies, ginger and coconut, the Panchkutyu Shaak is a semi-dry subzi that offers myriad flavours and textures to delight your taste buds. The generous use of coriander, coconut and fenugreek-based muthia gives the subzi a pleasant green colour and traditional flavour typical of grandma’s cooking.
Preparing the Moong aur Mooli ki Chaat does take a bit of effort, but your taste buds will prod you to go ahead with the task, because of the assured excitement! Crisp and flavourful moong dal pakodis are perked up with not one but an assortment of exciting toppings ranging from sweet and sour khajur imli ki chutney and pungent radishes to soothing curds and peppy spice powders. Now, if that does not spell excitement to your palate, what does?
Tikki with chole is an evergreen favourite with street food lovers. Here, we take that popular combo to an unexplored plane of culinary enjoyment. Bursting with the flavour of fenugreek leaves and green chillies, these special Potato and Methi Tikkis feature cheese for added flavour and a pleasurably chewy texture. Topped with tangy, spicy Chole and crunchy onions, the tikkis create a flawlessly perfect snack that everybody will relish, whether at a party or any other day for that matter.
bajra kanji recipe | Indian style savoury bajra porridge | bajra raabdi | with 15 amazing images.
Indian style savoury bajra kanji is a healthy, quick porridge. Learn how to make bajra kanji recipe | Indian style savoury bajra porridge | bajra raabdi
Traditional bajra kanji that has its origin from Rajasthan, it is savoured as a soul-warming breakfast. With the goodness of bajra flour and curd this recipe is wholesome and most recommended for people having fluid restrictions.
Rajasthani cuisine amazes us by its simple yet mouthwatering foods. The bajra raabdi, a combination of curd and bajra flour, is cooked for a few minutes with minimal ingredients for flavouring. Yet, the bajra kanji tastes so fabulous.
Bajra also abounds in fiber and thus it is a suitable choice for diabetics. With a few basic ingredients from your pantry and a couple of minutes on hand, you can serve an Indian style savoury bajra porridge in no time.
With only 28 calories per serving of bajra kanji, this recipe works well for weight loss.
Pro tips to make bajra kanji: 1. Adjust the amount of water to your liking. If you want a thinner porridge, add more water. If you want a thicker porridge, add less water. 2. Whisk the mixture well to make it lump free. 3. Stir constantly to prevent the porridge from sticking to the bottom of the pan.
Enjoy bajra kanji recipe | Indian style savoury bajra porridge | bajra raabdi | with detailed step by step photos.
With its rich flavour and luscious texture, the Dal Pinni might as well qualify as festive cooking, but it is so satiating and earthy you will want to keep making it again and again! Here, a wholesome mix of dals and kabuli channa is smartly supported by veggies like cabbage and tomatoes that contribute an energetic crunch and tanginess to the dish.
Further, the Dal Pinni is flavoured with an aromatic paste of coconut, cashews and spices. This paste not only boosts the flavour but also gives the Dal Pinni a rich texture. Serve it hot with Rotis or rice to make a homely and satisfying meal.