Shahi Tukda- 300 th Post

This Valentine’s week, I had a craving for some dessert. It reminded me of Shahi Tukda, which I decided to make for dessert. Shahi Tukda includes fried sweet syrupy soaked triangular breads topped with rabdi (rabdi is nothing but milk having sugar and saffron reduced to ¾) and few dry fruits. The dish is similar to “Double ka meetha”,which has its roots in Pakistani cuisine and is a famous dessert in Mughlai cuisine

Ingredients

For shahi tukda

 White Bread slices                     - 4no

Ghee                                          - 2tsp.

For Rabdi

Evaporated milk                              1 tin

2 % Milk (or) whole milk               1 cup

Sugar Free                                   3 tbsp.

Green Cardamom powder                1 tsp.

 Blanched Almonds                         15 no.

Saffron                                         a few strand

Rose drops                                    2 drops

For decoration

Pistachio                                        2 tbsp.

Almond flakes                               2 tbsp.

Method

For Rabdi

• Soak the almonds in a little hot milk and grind it to a coarsely paste.
• Take a heavy bottom pan, add evaporated milk, 2%  or whole milk, almond paste, green cardamom powder, saffron and 1 tbsp. of  sugar.
• Heat a milk till it reduces to one third.
• Remove and cool aside. Either refrigerate or cool it at room temp
• Make a sugar syrup(2tbsp of sugar free with 1 tbsp. of water).  Remove from heat and cool adding Rose drops in it.

For Tukda

•  For the health reasons, first I toasted the bread slices into the toaster. (It will reduce the ghee uses).
• Cut off the edges of the bread and cut it diagonally into 2 triangles .Heat ghee in a pan and shallow fry bread slices. Remove and allow it to dry .
• Soak these fried hearts in sugar syrup for 10-15 min to absorb all syrupy sweetness

Serving: 

• Take a serving platter, put one syrup soaked bread  and top it with other syrup soaked bread slice. Likewise make all Shahi tukdas.
• Now spread the rabdi mixture on top of it and sprinkle some almonds, pista and saffron strands on top. Cover it and refrigerate
• Serve chilled.

For Low Fat Version:

•  Use 2 % milk, low fat  Evaporated milk  & whole wheat bread slices.

Happy Vishu 2013

Dear  Friends & Readers

Wishing You Good-luck and prosperity on this auspicious occasion of Vishu

Happy Vishu 2013

 I posted the vishu recipes . Please see the link

http://sadhanakitchen.blogspot.com/2011/04/happy-vishu.html

Tamil New Year /Chithirai Varuda Pirrappu

Dear Readers:

May we all have the divine shower of Perumal, Thayar and Acharyas in this Vijay  Varusha Pirappu!

"Iniya Tamizh Puthandu Nalvazhthukkal" (இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்).

 Varhusha Pirrappu Thalighai” (Please see the links)

   
       Paruppu                                       Kootu                          
                  

     

  Paruppu Usli                             Veppampoo Rasam      

    

                    

Mor Kuzhambhu                                  Paruppu Usli

        

    Thayir Pachadi                             Manga Pachadi

    

       


Koosumalli                                      Thirukana amuthu/Payasam                  

             
                                          

            

 Vadai                                                        Paruppu Vadai              

                         


Plain Curd                                                                   Pickle 
  

                                

                                           

                                                            

                    

              


      
   

Mambazha Pachadi/Mango Pachadi

Pachadi refers to a traditional South Indian side-dish. This Manga Pachadi is prepared on Tamil New Year (April 14^th) day at every tamilian’s house. This is typically made with boiled mangoes with ginger, green or red chilies and tempered in oil with mustard seeds, ginger, cocounut, neem leaves .

Ayurveda teaches that all six tastes should be eaten at every meal for us to feel satisfied and to ensure that all major food groups and nutrients are represented. If you want more info please see the link

http://ayurvedadosha.org/ayurveda-diet/six-tastes.

This Pachadi is a representative 6 tastes – Salty – (Salt), Sweet(Jaggery), Sour (Tamarind), Bitter (Neem leaves), Hot     (Red chilies), Astring (Mango)

Life is composed of Ups and Downs and Victory and Defeat, Happiness and Sorrow. These are the ingredients with 6 tastes.

Ingredients:

Slightly Ripe mango                  1 no

Grated ginger                           1 tbsp.

Turmeric powder                     ¼ tsp.

Tamarind                                    a  small marble size

Grated Jaggery                        2 tbsp

Salt                                             a pinch 

Seasoning:

Coconut oil (or)Ghee        2tsp.

Mustard seeds               1tsp

Cumin seeds                ¼ tsp.

Curry leaves                     1 stem

Red chilies                        4 no.

Neem leaves                     1 tsbp.

Grated coconut                 1 tsp.

 Method:

• Wash the mango and cut into medium size thin pieces.
• Soak tamarind into hot water, and extract juice.
• Add mango pieces, ginger, turmeric powder, salt and little water into the tamarind juice and cook well.
• Now add jaggery and Simmer until the jaggery smell is lost.
• Remove from the fire, let it cool
• Heat ghee / oil and add seasonings, fry it.
• Now add the seasons to the mango Pachadi. Mix it well & remove from the heat.
• Enjoy a tasty and healthy mango Pachadi. 

Tips:

• If the mango is too sour, reduce the quantity of tamarind juice
• If the mango is too sweet, reduce the quantity of jaggery.

Easy Basil Pesto

Pesto (Italian pronunciation: [ˈpesto], Genoese: [ˈpesto]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto Genovese)[1] , and traditionally consists of crushed garlic, basil and European pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo (pecorino sardo. This same Latin root through Old French also gave rise to the English word pestle. Pesto is traditionally prepared in a marble mortar with a wooden pestle.

Pesto in the US is commonly available in supermarkets in either green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a generic or cheaper brand. Cashew nuts, walnuts or Chinese pine nuts are often used instead of European pine nuts, because they are less expensive and have a similar texture (although not the same taste). Cheaper oils and other herbs, like parsley, may also be used to further reduce the price.

( http://en.wikipedia.org/wiki/Pesto)

You can make this quickly and easily using a blender.

Ingredients
fresh basil leaves                                2 cups packed
pine nuts                                            1/4 cup
extra-virgin olive oil,                             1 /3 cup divided into two parts
salt                                                    to taste

 Freshly ground black pepper           to taste
freshly grated Parmesan cheese      1/2 cup

Method:

• Combine the basil, , and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. 
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. 
• If freezing, transfer to an airtight container and drizzle remaining oil over the top. Do not add the cheese now. Freeze for up to 3 months.
• Thaw and stir in cheese.

You can served and used this pesto on pasta, Beef tomatoes, sliced potatoes.

Quinoa Uppuma

Quinoa is a fantastic grain—high in protein, gluten-free, and a great source of fiber. Quinoa has become very popular these days due to its health benefits. Originating in South America, its popularity has steadily grown and competes for super grain supremacy with its Mediterranean neighbor, couscous. I am a huge fan of quinoa.

Rich in proteins, iron, calcium and potassium, copper, and potassium, it helps prevent type2 diabetes, childhood asthma, heart diseases, gallstones and migraines.

Many foodies have already posted different varieties of quinoa uppuma. Here is my version of quinoa uppuma that I usually prepare at home.

Ingredients:

Quinoa –                                  1 cup

Carrot diced -                            ¼ cup
Potato diced                             2 no

Green Peas                              ½ cup

Bell pepper diced                     1/2no

Ginger chopped                       2 tsp

Lime Juice –                           1 tsp

Chopped Coriander leaves –     1 tbsp

Ghee                                     1 tbsp

Green chili (halved)                 4 no

Salt                                      to taste

Water                                  1 ½ cup

For Seasoning:

Oil                                      2 – 3 tsp 
Curry leaves                         2 stems

Black mustard seeds             1 tsp

Urad dal                               2 tsp

Cashews -                               4 to 5

Method:

• Roast the quinoa for few minutes. Soak for 10 minutes. Soaking quinoa for some time before cooking will help it cook evenly. You can even soak it for 5 minutes in hot water, if you lack time. After 10 minutes, drain the water and keep it aside.
• In a pan heat oil and add all seasonings. Let it splutter and then add ginger and all other vegetables. Saute well. Sprinkle a little bit of water on the vegetables. Cover it with a lid and let it cook until the vegetables are half cooked.
• Add 2 glasses on water add salt according to taste. Let water come to full boil then add quinoa and stir well.
• Bring it to a boil, lower the flame cover it with lid and let it cook for few more minutes.
•  Let is cool for 5-10 minutes this will make quinoa fluff up
•  Sprinkle lemon juice and serve hot.
•  Finally add ghee and mix it well. Serve hot with Chutney, Pickle, Sāmbhar,Tomato Pachadi, sugar or yogurt.

Cooking Tips

•The seed of quinoa has a coating of saponin that imparts it a bitter taste and is quite toxic. It needs to be soaked for minimum 15 minutes and rinsed under cold running water, to guarantee pleasant and delicate flavor.

•The grain can also be prepared in the same way as boiled rice. Boil 2 cups of water to prepare 1 cup of quinoa and cook it for 15 minutes. Keep it aside to let it absorb water. The size of the seed will increase significantly, with a tender and springy texture

Gatte ki Kadhi / Steamed gram flour dumplings in yogurt gravy

  Rajasthan is not only famous for its art and crafts but also famous for its rich tasty dishes and exotic flavors. This Kadhi is one of the famous dishes from rajasthani cuisine. This dish involves steamed gram flour dumplings dunked into a yogurt based curry. This mouth-watering recipe that will complement both rice and parathas. Make delicious Rajasthani Gatte Ki Kadhi using this simple recipe from my Madappalli.

 Ingredients

For Gatte:

Besan (gram flour)                        3/4 cup-1cup

Ajwain (omam)                              1/8 tsp.

Red chili powder                           1 tsp.

Fennel seed powder                      2 pinches

Oil                                              for frying

Salt                                             to taste

Yogurt                                         1tbsp.

Water                                          for cooking the Gatte

Chopped coriander                         1tbsp.

For The Kadhi

Plain thick yogurt (Curd)                 1 cup

Besan                                           1tbsp.

Turmeric powder                             1/4tsp

Hing                                              1/4tsp.

Curry leaves                                    1 stem

Grated ginger                                   ½ tsp.

Water                                             2 1/2 – 3 cup

For Seasoning

Ghee                                               2tbsp.                                     

Jeera                                               ½ tsp.   

Whole red chilies                               2no

Broken cinnamon stick                        1 no (small)

For Garnishing

Chopped coriander leaves                few

Method

For the gatta

• Mix all the stuff for the Gatte and knead firm dough by adding very little water. The dough should not be too soft and not as hard.
• Divide dough into equal portions and shape into long not to thin cylindrical roll.
• Boil the water in a broad pan, add the rolls to the boiling water and cook them till they float on top.
• Drain and cool it 10 minutes. After ten minutes, take the roll and  cut each into ½” pieces.
• Deep fry the pieces (if you want to make it authentic, then it should be fried in ghee). For the health reasons, here I fried into the cooking oil. Keep aside.

For the Kadhi

• Combine the curds, Besan, curry leaves and in a bowl and whisk well. No lump should there.
• Heat ghee in a kadai; add all seasonings, sauté on a medium flame for 30 seconds.
• Add turmeric powder, ginger to it and sauté for 5 seconds.
• Add whisked curd, and water, Salt and bring to a boil.
• Lower the flame, add gattas and cook for 10 minutes, stirring continuously.
• The gattas will soak up more and more water as they sit in the Kadhi.
• Garnish with coriander leaves. Now Kadhi is ready to serve.
• This Kadhi is a complement both rice and parathas.

Note:

•  If the Kadhi is thick, add more water, you can do that at a later stage.