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Shahi Tukra/Shahi Tukda

Posted February 5, 2013 By Maria John

Shahi Tukda

Shahi Tukda

Valentine’s Day is approaching in next few days and I’m sure most of you have already planned surprises for your loved ones or may be still planning. Valentine’s Day is a special occasion which delights everyone. During this occasion most of them exchange gifts with their loved ones and plan out few dinners outside as well as at home. If you are one among those who have planned out for a time to have supper together or to spend some time during evening snacks then this will go JUST RIGHT FOR YOU.

Shahi Tukda is a very rich and delicious Hyderabadi dessert recipe. This dessert recipe is quite easy and can be prepared in less than 30 minutes. I made this dessert last Sunday and honestly we just loved it..!!

Ingredients:

  1. Bread – 4 Slices
  2. Milk – 2 cups
  3. Almond & Pista – 1 tbsp
  4. Sugar – 1/4 cup
  5. Water – 1/4 cup
  6. Safforn – 4 to 5 strands (soaked in warm milk)
  7. Ghee – as needed

Shahi Tukda

How to Prepare:

  • In a sauce pan add milk and bring it to a boil until the milk becomes thick and half the quantity. Add the chopped almonds, pista & soaked saffron. Set this aside. This is called Rabdi.
  • Trim off the brown edges from the bread slices and make shapes as you like. I have used heart shape cookie cutter to make these. You can cut each bread slices into 4 triangles.
  • Drizzle a generous amount of ghee in a pan & toast the bread until deep golden brown.
  • In another pan add sugar & water. Allow the sugar to dissolve completely. Once done let the syrup boil until 4-5 minutes and turn off the heat. Keep aside.
  • Dip each bread slice in the sugar syrup coating it both the sides and transfer to the serving dish.
  • Just before serving pour the chilled saffron favoured milk on top of the bread slices. Garnish with the chopped almonds and pistas.

Shahi Tukda (5)

Shahi Tukda (5)

This is going for ‘Sweet Luv 2013 Event’ hosted by CooksJoy, Spotlight Event  hosted by Cuisine Delights.

valentines-day-wallpaper-09

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Crispy Masala Vada

Posted January 10, 2013 By Maria John

Masala Vada

A South Indian meal on a festival day is incomplete without these masala vada. During my college days, I remember sometimes my Mom used to prepare this during tea time. These crispy masala vadas tastes very good with a hot cup of tea especially during winter/rainy day. I picked up this recipe from my mom and here it is…

Ingredients:

  1. Channa Dal/Split Bengal Gram – 1 cup
  2. Rice – 1 tsp
  3. Curry Leaves – 10 to 15 leaves, torn
  4. Onion – 1 medium, chopped
  5. Cinnamon – 2 small stick
  6. Chilli Flakes – 1 to 2 tbsp (or use green chillies)
  7. Garlic – 4 to 5 pods
  8. Fennel Seeds – 1 tbsp
  9. Salt to Taste
  10. Oil for deep frying

How to Prepare:

  • Wash and soak channa dal & rice for about minimum 2 hours. Drain water and grind coarsely. Reserve 1 to 2 tbsp of whole dal.
  • Crush fennel seeds, cinnamon stick and garlic pods with the help of mortar and pestle.
  • Now, add all the ingredients in a large bowl along with the reserved dal. Mix well to combine.
  • Take little mixture, make small balls and shape them into discs. Repeat the same with the remaining mixture.
  • Heat oil in a deep kadai, and deep fry the shaped discs until golden brown.
  • Transfer these on a paper towel and serve hot.

Masala Vada

Masala Vada

Crispy Masala Vada is ready to serve with a cup of tea..!!

Notes:

  • Adding rice is optional but this makes the vada crispy.
  • Try not adding water while blending the dal, if required just add only 1 to 2 tsp.

 

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Thattai/Nippattu

Posted November 12, 2012 By Maria John
Thattai – a disc shaped crispy snack is traditionally prepared during festive occasions. This is a very quick and easy snack. I’m sure you will love this savory and will relish the taste too.

So, here’s the quick snack recipe.

Ingredients:
  1. Rice Flour – 2 Cups
  2. Roasted Urad Dhal Flour – 1/8 Cup
  3. Channa Dal – 1.5 tbsp
  4. Split Roast Gram Dal/Pottukadalai – 1/2 Cup
  5. Butter – 1.5tbsp
  6. Red Chilli Powder/Chilli Flakes – 1 tsp
  7. Curry Leaves – few (torn)
  8. Hing – 1 Pinch
  9. White Sesame Seeds – 1tbsp
  10. Water
  11. Salt to Taste
  12. Oil for deep fry
Thattai
Method:
  • Soak channa dal in water till immersing level for 30 mins. Remove and set aside.
  • Dry roast rice flour for about 3 minutes and set aside. Dry roast potukadalai/split gram dal for 2-3 mins. Cool down and grind it to a fine powder.
  • Now in a mixing bowl add rice flour, urad dhal flour, powdered gram flour, butter, channa dal, sesame seeds, chilli powder, salt and hing. Mix until all the ingredients are well combined.
  • Then, add water little by little to form soft dough. Make sure that you don’t add more water.
  • Take a thick plastic cover and grease it with oil. Take a lemon sized ball and flatten it using your palms first.
  • Then press it with your fingers till it is thin. Carefully take it from the plastic sheet and keep aside. Do this for the remaining dough. Ensure that they are pressed thinner. This will make the thattai’s crispy & crunchy. You can also press it using the back of a tumbler/murukku press.
  • Don’t forget to prick the thattai’s with a fork. This avoids puffing up while deep frying.
  • Heat oil, keeping in medium flame carefully drop the thattais and deep fry until golden brown. Cool down, drain in a paper towel and then store in an airtight container.

Thattai

Linking this to ‘Diwali Bash Event’ hosted by Cooks Joy

 

 

 

 

 

 

Linking this to JCO’s Event

Linking this to ‘My Diwali Basket Event’ 

 

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Thenkuzhal Murukku

Posted November 3, 2012 By Maria John

Thenkuzhal Murukku

It’s festive season and I’m sure most of us are busy getting ready for the festival. The preparations are happening in full swing. There’s gonna be lots of savories prepared at our homes and even lot more fun.

Thenkuzhal  Murukku is a very popular & crispy south Indian savory prepared with rice & lentil (urad dal) flour. This savory is mainly prepared during festive occasions.

The recipe goes like this..

Ingredients:

  1. Rice Flour – 2 Cups
  2. Roasted Urad Dal Flour – 1/4 Cup
  3. Butter – 2 tbsp
  4. Asafoetida/Hing – 1 pinch
  5. Sesame Seeds – 1 ½ tsp
  6. Salt – As per Taste
  7. Water – As required
  8. Chilli Powder – 1 tbsp (optional)
  9. Oil for deep frying

How to Prepare:

  • In a large bowl, put the flours and butter and mix gently with finger tips.
  • Now, add the remaining ingredients and mix well to make a soft non-sticky dough by adding water little by little.
  • Make sure that there are no cracks in the dough.
  • Heat oil in a kadai.
  • Grease the murukku press and fill the press with the dough.
  • Slowly press them on a greased plate giving shape and transfer this into the kadai. (I directly pressed them into the kadai. You can also do it that way but be very careful)
  • Cook them in medium heat until golden brown.
  • Drain on a paper towel and allow it to cool completely.
  • Store them in air tight container.

Thenkuzhal Murukku

Thenkuzhal Murukku

Linking this to Diwali Bash Event hosted by Cooks Joy

 

 

 

 

 

 

Linking this to the event hosted by JCO 

Linking this to ‘My Diwali Basket‘

 

 

 

 

 

 

Linking to the event ’60 days to Christmas’ hosted by Priya & Divya

 

 

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Rava Ladoo/Semolina Sweet Balls

Posted September 27, 2012 By Maria John

Rava Ladoo

Rava Ladoo is one of the delicious Indian desserts prepared during special occasions. Any special occasions or festivals are incomplete without sweets. This exotic dessert is also prepared during Indian festive seasons mainly during Diwali.  For the first time, I prepared this sweet dish and this made my day. This has such an awesome aroma and a wonderful texture. I’m sure you will relish every bite of it :)

Rava Ladoo

Ingredients:

  1. 1 Cup Rava/Semolina
  2. 1/2 tsp Cardamom Powder
  3. 2 tbsp Dry Fruits (Almond/Cashews/Raisins)
  4. 1/4 Cup Warm Milk
  5. 1 tbsp Fresh Grated Coconut
  6. 3 tbsp Sugar/Adjust according to Taste
Rava ladoo
How to Prepare:
  • Heat 1 tbsp ghee in a pan and add the cashew nuts to it. Roast the cashew nuts until golden brown in low heat. Add other dry fruits and roast them and set aside.
  • Next add the grated coconut and roast till they turn light brown. Transfer it to a bowl.
  • Then, add rava/semolina and roast them till they change colour and the aroma is released.
  • In a bowl, add the granulated sugar, cardamom powder, and warm milk and mix well.
  • To this add the roasted dry fruits, semolina, and roasted coconut.
  • When the mixture is warm enough to handle, make marble size balls. If you feel the mixture is too dry add milk little by little  and make balls.
  • When cooled down store it in an air tight container and keep in cool dry place.

Rava Ladoo

Linking this to ‘Spotlight-Festive Food’

 

 

 

 

 

 

 

 

 

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Murukku / Chakali

Posted January 11, 2012 By Maria John

Murukku

This is a traditional Indian savory snack prepared with rice flour as the main ingredient. This crispy savory snack is usually prepared during festivals. My Mom usually prepares this during Christmas season. It was so simple that even I tried to prepare this crispy spiral and tasted very good.

Try this and I’m sure you will also like it.

Here goes the recipe..

Ingredients:

500 gms Rice Flour, 2 tbsp Urad Dal(roasted & powdered), 2 tbsp Roasted Gram Flour/ Pottu Kadala Maavu, 2 tbsp Sesame Seeds , 1 tsp Ajwain/Carom, 1 Pinch Asafoetida, 50 gms Butter, 8-9 Dry Red Chilli(optional), Salt to Taste, Oil for deep frying

How to Prepare:

Dry roast dry red chillies and give it a whirl in the mixer.

Sieve together rice flour, urad dal powder and roasted gram flour. Now, add asafoetida, ajwain, sesame seeds, chilli flakes, salt and mix well. Now, add butter to this dry mixture and start to knead with your finger tips.

Add water little by little and mix till everything comes together and knead into soft dough. Prepare the murukku press/mould by greasing the insides with little oil. I used the single star nozzle and triple star nozzle. You can use any nozzle of your choice.

Put a large lump into the mould and start pressing the dough to give it round shape or any shape and set aside.

When the oil is hot, put one by one carefully in the oil and fry till golden brown. Put them on a kitchen towel to remove excess oil. Now, allow them to cool down and store in an air tight container.

This goes for Let’s cook #11 ~ Rice event hosted by Radhika of Tickling Palates

 

 

 

 

 

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