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 ...
Creamy Mushroom and sweet corn soup are one of the easiest soups that you can make..it is not only delicious but easy to make. It is so flavourful...you will want to make it again and again.
I never liked mushrooms since I did not eat this from childhood in India. But when we moved to the USA...Vegetarians like us have to keep up our vitamin d levels due to extreme winters..and mushroom is the only source of vitamin D in the produce aisle that is available to us along with the sunlight (very rare in winters). So occasionally we like to eat Organic Edible Mushrooms. Here I have used organic Cremini mushrooms in this recipe.
Mushrooms and sweet corn are like a match made in heaven. They blend together very well. Also, the onion and garlic enhance the taste of this soup. This can be made with minimal ingredients that are all at home. This doesn't require any milk or whipping cream. So it's low in fat content. Perfect with toasted bread/garlic breadsticks. Lets dive into the recipe.
INGREDIENTS:
Cremini Mushrooms sliced 200 gms( 1tbsp for garnishing)
Sweet corn kernels1/2 cup (1tsp for garnish)
Sweet Onion medium chopped 1
Garlic cloves chopped 2-3
Butter 1tbsp (1tsp for sauteeing garnishes)
Black pepper powder according to your taste
Real Salt as per taste
Italian dry herbs 1/2 tsp
Water 1 cup
INSTRUCTION:
1. In a pan, add 1tsp butter and 1tbsp sliced mushroom and saute till it turns golden brown. Keep aside.
2. In the same pan, add the remaining butter, chopped garlic, chopped onion and mushroom slices...saute for 2 to 3 minutes till they turn translucent.
3. Now add sweet corn and saute again for 1 minute.
4. Add Italian dried herbs powder, salt, and freshly ground black pepper along with water. Bring to a boil and let it boil for 2 to 3 minutes.
5. Once it starts boiling, Remove from heat and blend it smoothly with the help of a hand blender.
5. After blending, adjust the consistency of the soup by adding water if required. On low to medium flame boil the soup again for 5 minutes. Garnish with sauteed sliced mushrooms,sweet corn kernels, and cilantro and serve hot!!
I hope you would love to try making this delicious warm bowl of soup. If you do try...please tag your post with #archanasvegfoodchronicles on Instagram and tag me @archanasvegfoodchronicles.Do give me feedback in the comments section. Subscribe for amazing recipes.
Comments
Post a Comment