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Homemade Shahi Tukda ( Bread Pudding )

Shahi Tukda (Royal Indian Bread Pudding) An elegant, classic Mughlai dessert featuring crispy, ghee-fried bread elements soaked in fragrant sugar syrup and topped with a rich, slow-simmered cardamom and kewra rabdi. Prep time: 10 minutes   Cook time: 1 hour   Yield: 4–6 servings Ingredients For the Rabdi (Thickened Milk)  4 cups (1 liter) Full-cream whole milk  ½ cup Condensed milk (adjust to taste)  ½ tsp Cardamom powder  1 tsp Kewra water (screwpine essence) For the Sugar Syrup  1 cup Granulated sugar  1 cup Water For the Fried Bread Base  6 slices White bread (crusts removed, cut into equal squares or triangles)  Ghee or neutral oil (for deep or shallow frying) Method 1. Prepare the Rabdi 1. Simmer the milk: In a wide, heavy-bottomed pan, bring the whole milk to a boil. Reduce the heat to low and let it simmer for approximately 45 to 60 minutes. Stir occasionally and scrape the milk solids (malai) from the ...
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Bokchoy Salad with Toasted Sesame Dressing

 
One of the simple, nutritious, and the best bokchoy salads that you will love as much as I do.....Trust me.! This salad consists of blanched bokchoy along with creamy toasted sesame dressing and finished with a drizzle of coconut aminos.

Bokchoy is a Chinese cabbage which means "white vegetables".They have white stems and green leaves. Usually, they are stir-fried with some chopped garlic. But if you want something refreshing then this salad is for you.

Toasted Sesame dressing is perfect for this salad as it is creamy, sweet, and slightly tangy. Every bite is bursting with lovely flavors. I have used Coconut aminos in place of Soya Sauce as it is a healthier alternative. You can buy it here.

 This easy Asian side dish is comforting for every day and gorgeous looking for family gatherings. So let's get started with the ingredients.

Serves: 4 people
Total time:15 mins

INGREDIENTS:

For the Toasted Sesame Dressing:
White Sesame seeds 1 tbsp
Black sesame seeds 1/2 tsp
Crushed garlic 1 clove
Vegenaise 4 tbsp
Rice Vinegar 1.5 tbsp
Tahini 2 tsp

For the Salad:
Bokchoy 5-6
Toasted Sesame Dressing (prepared) 2-3 tbsp
Red paprika 

INSTRUCTION:

1. Let's make the toasted sesame dressing, In a dry skillet, toast the sesame seeds over low heat for 2-3 minutes. Keep stirring back and forth so they don't burn. Once roasted, keep them aside to cool.

2. Grind the seeds with a mortar pestle or a grinder until smooth.

3. In a bowl add all other ingredients mentioned under toasted sesame dressing ingredients and whisk until creamy smooth Adjust the seasoning as per your liking. Keep it aside. You can also keep this refrigerated for 1 week if desired after using for the salad.


4. Now let's make the salad. For that, you need to wash the bokchoy under running water, drain, pat dry and separate the stems.
5. Boil water in a large pot and blanch them for about 1 minute. Take them out with the help of a slotted spoon and rinse in cold water to stop them from cooking further.

6. Gently squeeze out the water from them and place them over a serving dish.

7. In a different bowl, combine the toasted sesame dressing and coconut aminos.

8. Pour the sauce over the bok choy one spoon at a time until your desired quantity. Garnish with some red paprika. Serve it at room temperature or chilled.

I hope you will love this flavourful salad and relish it with family and friends. Do comment me the feedback, share and subscribe for more yummy recipes.




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Location: Phoenix, AZ, USA

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