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 ...
Ingredients:
6-10 Red chillies
1 tbsp Coriander seeds
1 tbsp cumin
2 tsp black pepper corn
1 tbsp fennel seeds
1tsp fenugreek seeds
3-4 cloves
5-6 garlic cloves
1 inch ginger
5-6 curry leaves
1 tsp jaggery
3 tbsp curd/ plain yogurt
250 gm Paneer
Paneer Ghee Roast
This dish is a coastal Karnataka specialty known for its fiery red color, tangy undertones, and the rich aroma of clarified butter (ghee).
Ingredients Prep
• The Masala Paste: Red chillies, coriander seeds, cumin, black peppercorns, fennel seeds, fenugreek seeds, cloves, garlic, ginger, and curry leaves.
• The Base: Paneer (250g, cubed), yogurt, and jaggery.
• Pantry Steple: Ghee (clarified butter) and salt.
Instructions
1. Prepare the Roast Masala
1. In a small pan, dry roast the red chillies, coriander seeds, cumin, fennel seeds, black peppercorns, cloves, and fenugreek seeds over low heat. Roast until they become fragrant and the chillies darken slightly.
2. Once cooled, transfer the spices to a grinder. Add the garlic cloves, ginger, and curry leaves.
3. Grind into a smooth, thick paste using a very small amount of water if necessary.
2. Marinate the Paneer
1. In a bowl, whisk the yogurt until smooth.
2. Mix in the ground masala paste and a pinch of salt.
3. Add the paneer cubes and coat them thoroughly. Let this sit for at least 15–20 minutes to allow the flavors to penetrate the paneer.
3. The Ghee Roast
1. Heat 2–3 tablespoons of ghee in a wide pan or kadai.
2. Add the marinated paneer cubes (reserve the extra marinade in the bowl). Sauté the paneer on medium heat until the edges turn slightly golden and firm. Remove the paneer and set aside.
3. In the same pan (add more ghee if needed), pour in the remaining marinade. Cook on low-medium heat, stirring constantly.
4. As the moisture evaporates, the ghee will begin to separate from the masala. At this stage, add the jaggery. This balances the heat from the chillies and adds a signature glossy sheen.
4. Finishing Touches
1. Toss the sautéed paneer cubes back into the pan.
2. Coat the paneer gently in the masala for 2–3 minutes so it absorbs the ghee and spices without becoming rubbery.
3. Garnish with a few fresh curry leaves if desired.
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