Shahi Tukra Recipe | How to make Shahi Tukda | Step by Step Recipe | Cooking with leftovers

>>  Saturday, October 29, 2011

Shahi Tukra must be one of those dishes that I have been forever reading about and wanting to make. I guess almost ever since I started baking some 15 years ago. That's when I first started using Milkmaid and along with it, I got its recipe book that had such pretty food pictures. I used to literally drool over them and I have cooked most of the recipes, except for few like this delicious Shahi Tukra. On reading it, I realized it sounds very much like the Bread Halwa that we make, of course with a major change that alters the entire taste.

Looks like I had to wait for an eternity to finally make this dish. As with all BM's I have been so without any ideas on both the themes I did this edition. However, when compared with the first week, I knew I will be able to make the second week where I am supposed to dress up a leftover with a new avatar! Imagine making something to become leftover and then creating this dish. I confess on few occasion, it was more of an idea than the actual dish being a leftover. But then I guess it's all fair in blog and war if I may borrow and change the cliche!
Coming back to the Shahi Tukra, do I have to say that Konda loved it? I almost thought that she was just giving me those expressions just to please. You never know right, just so that I confirmed with Hubby dear on the taste and he said the dish did match her ecstatic expression. I was happy hearing that naturally. And know that this is something that will be featured more often.

In spite of this being a rich and creamy dessert, I wanted to make sure I reduced and modified something in this. The bread is supposed to be deep fried. I wanted to avoid and shallow fried it. I seriously don't know how much of a taste that must change but presume it to be a small bit when you consider a number of calories it must otherwise give you.

And to make sure I fit the theme, I used leftover bread. I pinged Harini to confess if she was okay with me using a leftover bread. She was and that's the reason why you get to read about this Shahi tukda and drool over it.

Step by Step picture Recipe

Shahi Tukra Recipe | Shahi Tukda

Ingredients Needed:

For the bread

Bread slices - 4
Ghee - 2 tsp
Oil - 2 tsp

For the Cream Sauce

Condensed Milk - 1/2 cup or 4 tsp
Milk - 1/2 cup, more if you want
Corn flour - 1 & 1/2 tsp
Cardamom powder a pinch

For the Sugar Syrup

Sugar - 1/2 cup
Water enough to cover the sugar

Almonds and Pistachios finely chopped for garnish.

How to make Shahi Tukra / Shahi Tukda

For the Cream Sauce:

In a bowl, take the corn flour and add 2 tsp of milk and blend well to form lump less liquid. Keep it aside.

In a pan take the condensed milk and add the rest of the milk. Bring to boil. When it starts to boil, simmer and slowly add the corn flour mix. It will thicken very fast so keep stirring constantly.

This takes only about 2 mins or so, you will have a thick mix in the pan. If required thinner the cream by adding more milk or condensed milk. Else keep it aside.

Notes: One way to get that creamy texture is to pulse this condensed paste in a mixer for a smooth paste.

For the bread:

Trim the sides and cut into two or four squares depending on how you want to serve.

If you are going to shallow fry, then heat a pan add 1 tsp of ghee and oil. Once it's hot, place all the bread pieces and fry over a low flame. After a couple of minutes, sprinkle the rest of the ghee and oil. Flip to the other side.

If you are going to deep fry, take a Kadai with little oil and heat. When it's hot, deep fry the bread pieces in batches. You will have to add more oil/ghee as you finish up the whole lot as the bread will dunk more oil/ghee.

Deep frying will make the bread be very crisp, while the shallow frying will take a longer time to become hard.

Once done, remove and keep it aside.

For the Sugar Syrup

In a pan, take the sugar and water, bring to boil. Remove impurities if any.

Continue boiling till you get a sticky syrup which will be 1 thread consistency. Switch off the flame and remove.

Dip the fried bread into the sugar syrup and remove to a plate. When you are done with all the bread pieces, arrange on a plate.

Scoop a spoonful of condensed milk cream on each bread piece and garnish with finely chopped almond and pistas.

Serve hot or chilled.

These will make a great dessert for a party both for adults and kids as well!

If you want to make this a rich affair then you really won't be able to indulge in this frequently. I think this low fat, low calorie will suit all our requirement!

Sending this to Harini who is hosting Kid's Delight, themed on Dressing up Leftovers for Kids

With this, we are done with the Blogging Marathon Edition #9

I did Indian Festival Food with Step by Step pictures for the first week
And the theme "Dressing up Leftovers for Kids" for the second week.
Hope you enjoyed reading these as I had enjoyed making them.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9


Sweet Poli with Badam Katli | Cashew Almond Nuts Poli | Cooking with leftovers

>>  Friday, October 28, 2011

If you are wondering how on earth I could have something like the Badam Katli leftover! Well you are right, it was actually leftover by chance. And when I have been breaking my head on the ideas for today's post, I suddenly remembered about making sweet polis. Athamma is always after me to make some nuts poli for the kids. So I thought I might as well try couple of recipes today.

I kneaded the dough to make the polis, and realized it got late for me. So in went the dough to be made for dinner. So in literally sense even the dough is a leftover!
I used two recipes for this. One is the leftover badam katli which was microwaved and used as stuffing. You just go about making the polis as you would regularly do.

Badam Katli Poli

Microwave the Badam Katli with 1 tsp of milk, microwave for 20 secs, and knead into a dough. Make a dough with 1/2 cup All purpose and 2 tsp ghee. Knead into a stiff dough. Rest it for a while.

Stuff and roll as you would do with regular polis.

Cook on hot tawa with ghee on both sides.

Cashew Almond Nuts Poli

Ingredients Needed

For the dough

All purpose flour - 1/2 cup

Ghee - 2 tsp

For the stuff

Cashew Almond powder - 2 tsp
Condensed Milk - 2 tsp

How to make the Cashew Almond Poli.

In a microwave safe bowl, take the cashew almond poli, add condensed milk. Micro for 30 secs. The mix will get thicken. Blend well to make a thick paste.

Knead the dough into a stiff one and rest for 30 mins, else refrigerate. When ready to make, remove and knead well. 

Make a circle with the outer being thin and middle thick, place the stuff in the middle and enclose all over 

Dust with flour and roll out into thin polis.

Heat a tawa and when hot cook these polis on both sides with ghee or oil.

I was very happy knowing that this was very tasty and Konda loved it. So you can imagine my happiness in finding out another perfect dish that she likes.

Sending this to Harini who is hosting Kid's Delight, themed on Dressing up Leftovers for Kids

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9


Leftover Vegetable Cutlet | Cutlet with leftover Vegetables and cheese | Cooking with leftover Step by Step Recipe

>>  Thursday, October 27, 2011

Next in the leftover series is a delicious cutlet with vegetable curry. You can just about use any dry curry or gravy that can be dried up before being made into a cutlet. It's been a hectic day what with the rain lashing out non stop most of the day. It was a day off for the kids because of the rains. Since I had office, I went out in the rain and enjoyed the journey through the ride.

Try this simple recipe and get your kids enjoy!

Cutlet with leftover vegetables and cheese

Ingredients Needed:

For the Curry:

Onions - 1
Tomatoes - 1/2 medium
Ginger Garlic paste - 1/2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Kala Namak a pinch
Salt to taste

For the Cutlet

Cheese  1 cube
Bread Crumbs
Oil - 2 tsp

How to make the Cutlets:

For the Curry

Heat a pan with oil, saute onions, when it turns brown add ginger garlic paste. Fry for couple of minutes.

Then add tomatoes, all the spice powders. Simmer for a while. Finally add kala namak Simmer for couple of minutes.

For the Cutlet:

Mash the vegetables and add grated cheese, bread crumbs to the vegetables. Mix well. Divide into balls and pat down as cutlet.

Heat a tawa and grease with oil. Place the cutlet on the hot tawa and cook on both sides.

Serve with sauce!

Sending this to Harini who is hosting Kid's Delight, themed on Dressing up Leftovers for Kids

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9


Paratha with leftover dal | Cooking with leftovers | Step by Step Recipes

>>  Wednesday, October 26, 2011

I wish all my readers a great Deepavali / Diwali!

Check out my Deepavali treats that we made.

For today's Marathon post, it was a simple paratha with Masoor dal. Konda had it for her breakfast and liked it a lot.

Parathas are always a great hit with kids. You can use anything that's leftover and mix into the atta to make parathas. These are ideal dishes for packing for kid's lunch box. I normally make with aloo, paneer, dal etc. You can just about add anything to the flour and make parathaas. Serve with curds and pickle. My daughter prefers this to other lunch boxes.

I used Masoor ki Dal

Take wheat flour, add the dal. You will need to add extra chili powder, salt and cumin powder as the dal will be bland when you use it later.

Knead to a stiff dough.

Heat a tawa. Roll out as parathas. Since kids like small rotis, I used a mold to cut out smaller parathas.

Cook on greased tawa on both sides and serve!

Sending this to Harini who is hosting Kid's Delight, themed on Dressing up Leftovers for Kids

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9


Leftover Chapati Pizza | Cooking with Leftovers | Step by Step Recipe

>>  Tuesday, October 25, 2011

For the third day cooking with leftovers, I finally made something I had forever wanted to make. I knew it will be awesome and it surely met the assumption. I had read about this idea during my initial years of blogging and loved it so much. I really wonder what made me wait for so many years to make it.

Somehow unlike all the previous dishes, I literally used leftover chapati and lentils that were made for the previous dinner. Amma had made these navarata sundal and had some leftover. I was happy that I was able to lay my hands on something so colourful.

I used Amul Cheese, I am sure mozzarella would have tasted even more delicious. There is really no recipe for this. You just do it as you go.

Pizza with leftover Chapati

Ingredients Needed:

Chapatis - 2
Navadhanya Sundal - 1 cup
Cheese - 2 cubes
Pizza sauce - 2 tsp
Tomato Ketchup - 1 tsp
Table butter - 1 tsp

How to make pizza with leftover chapatis.

Make the chapatis as you regularly make.

Make your navadhanya sundal.

For making the pizza, spread the chapatis, apply the butter on half of the chapatis., spread the pizza sauce then add grated cheese.

On this place the sundals. Sprinkle sauce. Add grated cheese again. Cover over this with the other half. Press well.

Microwave for a minute.

Cut and serve!

Sending this to Harini who is hosting Kid's Delight, themed on Dressing up Leftovers for Kids

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9


Leftover Rice Pakodas | Cooking with Leftovers | Step by Step Recipe

>>  Monday, October 24, 2011

For the second day of cooking with leftovers, I got this wonderful idea of making pakodas from leftover rice from Amma. I was thinking out loud during our discussion and she said I could make these pakodas with rice and onions with the usual pakoda ingredients. So that's how we ended up eating these delicious crunchy snacks. 

These were crispy for a while, but as with any pakoda that you make, ended up being a little soft on resting. Of course anybody in regular times, won't allow these to stay put right. These made a great side for the vegetable biryani I made for lunch.

Konda liked the idea and I was glad that she liked it. I see that though she fancies Banana bajji, these days she eats onion pakodas also.

Step by Step Picture Recipe

Leftover Rice Onion Pakodas

Ingredients Needed:

Leftover cooked rice - 1 & 1/2 cups
Besan / Gram flour - 1 cup
Onions - 1 big
Curry leaves few
Green Chilis - 2 medium
Red chili powder - 1 tsp
Coriander leaves, finely chopped - 2 tsp
Salt to taste
Oil for deep frying.

How to make the rice onion pakodas

In a bowl, take the rice, mash it slightly. Take the onion julienne, salt, red chili powder, besan, curry leaves and coriander leaves.

Mix well and crumble. Sprinkle water and mix to a stiff batter.

Heat a kadai with oil. When it's hot, gently drop a piece of the mix, see it comes up. When the oil is hot, sprinkle the pakoda batter directly on the hot oil. The pakodas need not be of uniform shape or size. Cook onn medium flame on both sides.

Drain to a kitchen towel.

Sending this to Harini who is hosting Kid's Delight, themed on Dressing up Leftovers for Kids

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9


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