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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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Gojjavalakki / Tamarind Poha

 




Tamarind Poha: A Tangy Twist on a Classic Breakfast

Poha, a beloved breakfast dish in India, typically features flattened rice sautéed with spices, vegetables, and sometimes nuts. One delightful variation is Tamarind Poha from Karnataka , which adds a tangy twist that elevates the traditional flavors. It is no onion no garlic breakfast recipe.This dish is not only quick to prepare but also a fantastic way to kickstart your day. Here’s how to make this delicious Tamarind Poha at home.

Ingredients

  • Flattened rice (poha): 2 cups (thick variety)
  • Tamarind pulp: 2 tablespoons
  • Oil 2 tbsp
  • Red chilies: 1-2,  (adjust to taste)
  • Mustard seeds: 1 teaspoon
  • Curry leaves: 8-10
  • Hing 1/2 tsp
  • Turmeric powder: ½ teaspoon
  • Salt: to taste
  • Peanuts: ¼ cup (optional)
  • Jaggery 1-2 tbsp
  • Methi powder 1/2 tsp
  • Sarina pudi / Rasam Powder 1 tsp
  • Fresh coriander leaves: for garnishing
  • Oil: 2 tablespoons

Instructions

  1. Prepare the Poha: Rinse the flattened rice in cold water until it softens. Drain and set aside, allowing it to air dry for a few minutes.
  2. Make Tamarind Water: Soak tamarind pulp in warm water for about 10 minutes, then strain to extract the juice. You can adjust the quantity based on how tangy you want the dish.
  3. Sauté the Ingredients: In a pan, heat oil over medium flame. Add mustard seeds, jeera , curry leaves and allow them to splutter. Next, add turmeric powder, Hing, curry leaves ,red chilies, sautéing for a minute.
  4. Add Peanuts:. If using peanuts, add them at this stage and fry until they’re slightly roasted.
  5. Add tamarind pulp: Add tamarind pulp , methi powder, jaggery ,Sarina pudi/ Rasam powder and salt. Stir well to combine.Tamarind gojju is ready.
  6. Combine with Poha: Gently add the softened poha to the pan, mixing it with the sautéed ingredients. toss everything together until the poha is evenly coated.
  7. Cook Through: Cover the pan and let it cook for about 2-3 minutes on low heat, allowing the flavors to meld. Sprinkle some water if dry.
  8. Garnish and Serve: Once cooked, garnish with fresh coriander leaves. Serve hot, enjoying it with a cup of tea or coffee.

Tips for Perfect Tamarind Poha

  • Adjust Tanginess: The amount of tamarind can be adjusted based on your preference for tanginess. Start with less and add more as needed.
  • Texture: Use medium poha for the best texture. Thin poha can become mushy quickly.
  • Vegetable Variations: Feel free to add peas, carrots, or bell peppers for added nutrition and color.
  • For Sarina pudi recipe , click here

Conclusion

Tamarind Poha is a delicious and tangy variation of the classic dish that’s perfect for breakfast or as a snack. With its vibrant flavors and easy preparation, it’s a fantastic way to enjoy a traditional favorite with a new twist. Give this recipe a try, and enjoy the delightful fusion of flavors in every bite!

4o mini


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