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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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Rava Kesari / Kesari Bath

Posted January 5, 2013 By Maria John

Rava Kesari_Kesari Bath

Rava Kesari_Kesari Bath

2012 has been a wonderful journey for me and my blog. I have gained real good readers and fellow bloggers here. Thank you all for the support and guidance.

I’m back after fun filled holiday season and I hope each one you had wonderful holidays too. Let me start the year with a sweet post.

Ingredients:

  • Rava/Semolina – 1/2 cup
  • Ghee – 3 tbsp
  • Raisins – 1 tsp
  • Cashewnuts – 6
  • Water – 1 and 1/4 cups
  • Sugar – 4 tbsp
  • Milk – 2 tbsp
  • Pinch of Safforn
  • Kesari Food Colour – pinch
Rava Kesari_Kesari Bath

How to Prepare:

  • Heat a spoon of ghee in a pan. Fry cashews & raisins until the color is changed to light brown. Set aside.
  • In the same pan roast the rava on a low flame until a nice aroma comes. Transfer this to a bowl and set aside.
  • Take milk In a bowl and soak the saffron strands.
  • Bring water to a boil. When the bubbling starts, reduce the flame to medium and slowly add the roasted rava at the same time keep stirring. This avoids forming lumps. Add the kesari food color and stir continuously. Cover the lid for a minute.
  • Check if the rava is cooked and then add sugar and stir again. Add the saffron and the roasted raisins and cashews. When the mixture gets dry, add the remaining ghee little by little and keep stirring for a minute.
  • Rava kesari is ready to be served.

Notes:

  • Add the sugar only after the rava is cooked, this adds texture and taste to the dish.
  • Be a little generous in adding ghee as this is the key ingredient which enhances the taste.
Rava Kesari_Kesari Bath

 

Wish you all a Happy, Healthy and a Successful NEW YEAR..!!

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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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Bread Kheer / Bread Pudding

Posted January 3, 2012 By Maria John
Bread Kheer

Bread Kheer

Wishing You All A Very Happy & Successful New Year 2012!!!

It’s New Year’s Eve and it’s time to have fun with family and friends. 2011 was very memorable year for me as I started this food blog.

I hope all of us have wonderful year ahead.

This is the first post for the New Year 2012 and I thought of starting  with a sweet dish.

Kheer is a must on any special occasion or on a festival day. Kheer either prepared with rice or semiya. So, thought of preparing a little different sweet dish to make the day more special. I prepared this sweet dish for the first time and this turned out to be very tasty.

My hubby is not very interested in any kind of sweet dishes but this time surprisingly I received all good compliments from him. I was really happy to hear those compliments and what else is required after all this hard work.

So, here’s the recipe…

Ingredients:

8 Bread Slices, 3 Doodhpeda, 3/4 Ltr Milk, Sugar, 1 tbsp Dry Fruits (Pista, Almond, Cashews), 1tsp Ghee

How to Prepare:

Remove the brown edges of the bread slices and use only the white ones. Mash the bread slices by hand and set aside.

Pour ghee in a pan and fry the dry fruits and keep aside.

Boil 1/2 ltr milk in a pan and slowly add the doodhpeda, mashed bread into it. Keep stirring so that it doesn’t stick to the pan. Now, check for the taste and add sugar if required. Pour the remaining milk into the pan and mix well. Add the dry fruits and serve hot.

Note: You can also replace doodhpeda with sweetless khoya and increase the sugar measure.

Bread Kheer

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Carrot Halwa

Posted May 7, 2011 By Maria John

Ingredients:

4 Grated Carrots, 4 Cups Milk, 3 Cups Sugar, 3 Cardamom, 3 tbsp Ghee, 10 Cashew Nuts, 10 Raisins

How to Prepare:

In a pan, heat ghee and add cashew nuts, raisins & fry for a minute. Remove cashews and raisins and set aside. Add the grated carrot in the pan and cook for few minute. Now, add the milk, sugar, cardamom and allow this to boil in low flame till the milk is absorbed. Add the fried cashews and raisins to this and mix well. Serve hot.

Carrot Halwa

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Semiya/Vermicilli Kheer

Posted May 5, 2011 By Maria John

Ingredients:

1/2 Cup Vermicelli, ¾ cup Sugar, 4 cups Milk, 4 tsp Ghee, 1 tsp Almonds, ¼ tsp Cinnamon powder

How to Prepare:

Fry vermicelli in 2 tabs of ghee till it turns light golden colour and keep it aside.

Chop almonds into small pieces and fry in 2 tsp of ghee until well roasted.

In a vessel boil milk, add the vermicelli and keep on stirring medium heat till the vermicilli is  cooked and the milk is thickened. Make sure the vermicelli is not over cooked. Now add sugar and keep stirring until the sugar dissolves. Once done, remove from flame and garnish with the roasted almonds and cinnamon powder. Serve hot or cold.

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