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 ...
If you ask me what is the best comfort food according to me, I would say it is Anna Saaru( Rice and Rasam). Right from my childhood, I have been loving this delicious combo and still do.Saaru(Rasam) is one of the tastiest, easiest, simplest recipe which you can make and have when you don't want to cook an elaborate meal. Here I am sharing with you the simplest Powder that you can make and store. Just add a little bit of this powder to your boiling Saaru and your house will be filled with the aroma of spices.
In Karnataka, Saaru /Rasam is basically a sweet, spicy, sour stock prepared traditionally with tamarind, tomatoes, kokum, or lemon. Saarina pudi/ rasam powder is prepared differently in each region of south India. So the taste slightly changes from one region to another.
This recipe is very easy to make and is made with just a few ingredients, basically dried spices. The ratio in which the spices are to be added is crucial to get that authentic taste. This recipe has been passed down from generations and My Mom taught this to me. And needless to say...My mother makes the best Saaru and Saarina pudi in the world.
This recipe can not only be added to make Saaru but also used in making Kayirasa, in making Bisibelebhath, etc.
Without wasting time let's jump into the recipe.
INGREDIENTS:
Coriander seeds /Dhaniya 2 cups Cumin seeds/Jeera 1cup
Black pepper 1/2 cup
Fenugreek seeds /Methi seeds 1/4 cup
Mustard seeds 1tsp
Dried red chilies 4-5
Curry leaves 1/4 cup
Ghee 1 tsp
INSTRUCTION:
1.Heat a pan/Kadhai, add a tsp of ghee, and fry pepper in ghee well till they splutter slightly on low flame. Now strain and transfer them to a clean dry plate. Keep aside.
2.Now in the same Kadai, with the ghee remaining, add Fenugreek seeds and fry them till they turn golden brown on low flame. Strain and transfer to the same plate.
3.Now add Cumin seeds, and fry them till aromatic. Transfer to the same plate.
4.Add mustard seeds and just as they splutter, strain and remove them on to the plate quickly. See that they don't get burnt.
5.Let these spices cool. After you have fried the above spices, it's time for the next set of spices to be dry roasted.
6.Now add in coriander seeds, curry leaves, and dried red chilies together and dry roast for 2 minutes on low flame. Transfer to another clean dry plate.
7.Let all the spices cool down for some time.
8.Then transfer to a mixer Jar and blend together into a fine powder.
9.Store in an airtight container and use a clean dry spoon while adding to your Saaru.
I hope you will make this easiest authentic flavourful Saarina pudi and make delicious Saaru and enjoy this with hot steamed rice. Do comment me your questions and feedbacks in the comment section below. Also do connect with me on Instagram @archanasvegfoodchronicles.
Perfect Rasam Powder!!
ReplyDeleteThank you so much😊❤
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