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 ...
Huli Pudi is one of the authentic traditional Sambar powders which has been passed on from generation to generation. This is specially made in North Karnataka. There is a wide variety of sambar powders not only within Karnataka but within South India. Each region has it's own way of adding ingredients and making them.
In North Karnataka brahmin families, you can usually see two types of Sambars, firstly 'Saaru ' which can also be called Rasam with Toor dal. The consistency is thin and usually made with Tur dal and tomatoes or Tamarind. The other one is 'Huli' which is thicker in consistency and usually includes some veggies or greens.
So here I am sharing the Sambar powder that is used to make a typical Huli. This is so unique and different from South Karnataka Sambar powders. The main difference being the omission of urad dal and Tur dal. This powder is just made with dried spices.
This can be made in advance in large quantities/batches and stored in a dry container, stays good for months as all the spices are roasted well. You just have to add this Huli pudi while making the Huli/Sambar and cook it for 2 to 5 minutes. The aroma of this masala will be filled all over the kitchen which is simply comforting and satisfying.
This powder is not only used to make Huli but also added while making Curries /palya. Even you can add it to plain rice to make a Masala Bhaath. It tastes so good.
This is my Mom's recipe that has been passed down by her mother and so on. I absolutely love Huli made by Mom with this powder. I hope you agree there is magic in Mom's hands. That is absolutely true in my case. My mom makes the best Huli as well as Saaru in the world!!. I always want to make it like her, but still trying my best.
You will just need a few dried spices like coriander seeds, cumin seeds, and so on. A special spice called Dagad Phool /black stone flower is used in making this. This is probably the one spice that you may have to source. The rest of all the spices are usually found in every Indian kitchen's pantry.
So let's dig into the recipe.
Coriander seeds 250 gms
Cinnamon 4-5 sticks
Methi seeds 1 tbsp
Cumin seeds 2 tbsp
Cardomom peels 1/4 cup
Black Pepper 4tbsp
Dagad Phool 100 gm
Oil 4tbsp
Red chilies 4
Curry leaves 1/4 cup
Instruction
1.In In a Kadai, add oil and fry cinnamon sticks. Keep aside.
2.Now add black pepper and fry well on low to medium flame till they splutter. Remove them out of the Kadai straining the oil onto a clean dried plate.
3.Now add Methi seeds in the same Kadai with the remaining oil, fry again till they turn light brown in color. Remove them out of the Kadai straining the oil onto the same plate.
4.Next Ingredient is the Dagad Phool/Black stone flower, fry again till they become a light, strain, and remove onto the same plate.
5.Now add cardamom peels and fry till they turn light brown, strain and transfer on to the same plate.
6.After these spices have been fried well.let them cool on a plate. Keep aside. The next part is roasting /dry roasting the next set of spices. You will not need to add oil again.
7.In the remaining bit of oil, roast coriander seeds, curry leaves, cumin seeds, and red chilies together till they are aromatic. Transfer these spices onto a different clean dried plate. Keep aside
8.Keep all the spices aside. Let them cool down completely.
5.Once they cool down...In a mixer blender, add half of the spices from each plate. Blend into a fine powder.
6.Make such batches with the remaining spices and blend again into a fine powder. Once all the spices are blended. Mix them well with your hands to make a good blend.
7.Once all the spices are blended. Mix them well with your hands to make a good blend. Store in a clean dry jar. Stays good for up to 3 to 4 months.
It is usually preferred to make in batches, so it stays fresh and aromatic. I hope you will love making this authentic Huli pudi. Do comment me your feedback and connect with me on Instagram @archanasvegfoodchronicles.
I have loved this huli pudi since childhood, as my neighbors were from hubli brahmin community and they would share a bowl of sambar whenever they made. Thanks for sharing this recipe.
ReplyDeleteIs it 100gms of Dagad phool?
ReplyDeleteIt is one unique recipe, thanks for sharing.
ReplyDelete