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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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Nimona - Rajasthani Recipe

 Nimona 



A no onion no garlic meal for the day...On my plate Chapati and a Rajasthani dish called Nimona.

It is made up of peas tomato and potato along with digestive spices which makes it satvik in nature and hence nourishing to the body.

.Ingredients :

Ghee 1 tbsp +1 tbsp

Cumin seeds 1 tsp

Bay leaf 2

Cinnamon 1 stick

Clove 1

Red Chilli 1 

Hing 1/2 tsp

Ginger Green Chilli paste 1 tbsp

Tomato Purée 1/2 cup

Turmeric powder 1 tsp

Red Chilli powder 1 tsp

Coriander powder 1/2 tsp

Peas 1 cup 

Potatoes 1 diced

Garam masala powder 1 tsp

Coriander leaves chopped for garnishing 

.

Instruction:

👉🏻.Use mortar and pestle to make a paste of ginger and green chillies.

👉🏻We need fresh tomato puree.

👉🏻Fresh peas pure.

1. Fry diced potatoes in ghee till brown.

2. Take a 1 tbsp ghee and add spices like cumin, bay leaf, cinnamon and laung and a red chilli.

3. Add some asfoetida powder.

4. Add ginger green chili paste and fry till aromatic.

5. Add fresh tomato puree and cook for a minute.

6. Add little turmeric, chilli powder (as per taste), coriander powder and cook till it starts leaving ghee on the sides.

7. Add peas puree and mix well, cook for a minute. Add salt to taste.

8. Add fried potatoes and let it cook for 5 minutes on medium flame. 

9. Add a teaspoon of garam masala and stir. Cook for a minute on medium flame.

10. Put off the gas and add coriander leaves. Serve hot with Puri, chapati or rice.

.


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