SHAHI TUKDA RECIPE|SHAHI TUKRA-HOLI RECIPES

Here comes my second post on Holi Recipes.Shahi tukda is one of the easy & rich dessert recipes which is loved by all especially kids.I had been tempted many times by seeing the posts of our fellow bloggers and was waiting to try at least once in my kitchen.Last week i went to a restaurant with my friends and i tasted this shahi tukda for the first time.It was served warm and we all liked it very much.In the menu card,this recipe was mentioned as Shahi tukda @ Double Ka Meetha,When i saw that,i thought both were same and its a two in one sweet.But when i browsed,i found Double Ka meetha is a Hyderabadi dessert which is similar to shahi tukra in procedure but the consistency is like a bread pudding.

As i am too calorie conscious,i deep fried the bread slices in ghee for Raksha alone.For Myself & Sendhil, i thought of deep frying it in oil but i was worried whether oil smell would be predominant.At last i went for baking option.I have discussed both the methods here.Both has its own taste and flavour.Baked bread stayed crispy for long time.So u can prepare in advance and add sugar syrup and rabri whenever u want and serve warm.If u are calorie conscious like me,do try baking method else follow the usual procedure.

ShahiTukda Recipe

Shahi tukra/Shahi tukda recipe - Rich,yummy dessert !

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 30 Minutes

Total time: 35 Minutes

INGREDIENTS

Bread slices - 4 nos Ghee - to deep fry For sugar syrup Sugar - 1/3 cup Water - 1/3 cup Rose essence or cardamom powder - little For rabri Milk - 3 cups Sugar - 2 tbsp Saffron threads - few Chopped nuts - a handful Cardamom powder -1/8 tsp

METHOD

First boil the milk in a heavy bottomed pan.When it is reduced to 1 cup,add saffron threads.Mix well and boil for some more time.It will reduce to 3/4 cup.It takes nearly 30 minutes Before switching off the flame add the chopped nuts,cardamom powder.Mix and set aside. In the mean time,take sugar and water in a bowl.Make syrup like u prepare for gulab jamun.ie.After the sugar is dissolved in water,boil for 2 minutes. In the mean time,remove the crust of bread and cut into triangles.Deep fry in ghee till golden brown & crispy and set aside. If u opt for baking method,grease the bread slices with ghee on both sides.Preheat oven in convection mode in 180c for 10 minutes.Arrange the bread pieces in the turn table and bake in 180c for 20-25 minutes.Flip once in the middle. Dip the bread pieces in sugar syrup for 2-3 minutes flipping once or twice.Take it out and arrange in a plate. Pour rabri on top ,keep for 5 minutes and serve !

Note

As i have added more saffron threads,my rabri became deep yellow in color.So please add less if u want light in color. Deep frying in ghee and baking has its own taste difference.Try any based on ur wish.If u are calorie conscious,do try baking method.It won’t disappoint u. Give deep fried breads for kids & guests.They will love it like anything . No consistency is required for sugar syrup.Prepare like gulab jamun syrup.Add rose essence or cardamom powder. Please adjust the quantity of sugar based on ur liking.

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Easy Coconut Ladoo Recipe Without Condensed Milk | Thengai Laddu

Coconut ladoo,called as Nariyal Ka ladoo in Hindi and Thengai Ladoo in Tamil.I have made this coconut laddu without condensed milk. When it comes to easy festival sweets recipes, my priority goes to ladoo recipes. This coconut laddu was in my try list for years I should say. I thought of trying this for last Diwali but I couldn’t. As Holi festival is nearing, I took this as a chance to try this easy sweet recipe. I know most of you make it in less than 5 minutes using condensed milk. As I din’t have milkmaid/condensed milk in hand, I used milk and it came out perfect! U don’t need any expertise to try this recipe.Even beginners can attempt this. It won’t disappoint you for sure. Do try this simple and easy laddu recipe for this Holi/Diwali and get appreciations from your family members .

Coconut ladoo recipe

Coconut ladoo recipe - Easy holi/Diwali recipes

Cuisine: Indian

Category: Sweet

Serves: 10nos

Prep time: 2 Minutes

Cook time: 10 Minutes

Total time: 12 Minutes

Ingredients

Desiccated coconut or freshly scrapped coconut- 1 cup Boiled milk - 3/4 cup (at room temp) Sugar - 1/3 cup Cardamom seeds - 2 nos(powdered) Ghee – 2 tsp Desiccated coconut – 1/4 cup (to coat the balls) OR Desiccated coconut - 1 cup Condensed milk - 1 cup

How To Make Coconut Ladoo Without Condensed Milk

Heat 2 tsp of ghee in a kadai.Add the dessicated coconut and roast for 2-3 minutes in low flame till u get a nice aroma. Now add milk and stir well till all the milk is absorbed by coconut. After the mixture thickens,add sugar and mix well.Sugar melts and the mixture becomes a semi solid paste. Keep mixing in medium flame till all the sugar is well combined with coconut and the mixture leaves the sides of the pan.Take a small piece and try to roll a ball.If u are able to do it,the mixture is ready.Add cardamom powder,mix it and switch off the flame. When the mixture becomes warm,grease ur hands with a drop of ghee and make balls. Immediately roll in the desiccated coconut.Else it wont stick.Arrange the ladoos in a plate.Stays good for 2-3 days when refrigerated.

Note If u want to make a quicker version,use condensed milk in place of milk and sugar.The ratio of dessicated coconut and condensed milk should be 1:1. Its better to use mature ones if u want to use fresh coconuts.scrape the white part & use it instead of desiccated coconut.In that case,fry coconut for more time till all the moisture completely goes off ! Do not keep the mixture for long time in flame as it changes the color of balls. Also stay nearby and complete this sweet.U can finish it within 10 minutes. Initially the balls will be yellow in color.After u coat them in coconut,its color changes to half white.

Yummy,quick coconut ladoo after a bite by my daughter Raksha

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Sambar Powder - Homemade Sambar Powder Recipe / Tamil nadu Style Sambar Podi ( 2 versions)

Tamil nadu style sambar powder recipe (sambar podi) in 2 versions with bulk and small quantity. In this post, I have discussed “How to prepare Sambar powder at home”. Every South Indian family has their own version of  homemade sambar powder. It stays fresh and flavourful equal to store bought ones. Here, I have shared two versions of Tamilnadu style Kuzhambu milagai thool recipe. 

One from my MIL and one from my Mom(Tirunelveli style). My MIL's Sambar masala powder is an all rounder podi for me. I add in Poriyal, Kootu, Sambar , Vathakuzhambu and even paruppu rasam. I don’t need red chilli powder (Milagai thool) at all when I have my MIL's sambar podi in hand. At the same time, my mom’s Nellai sambar powder can be freshly prepared in small quantity and use whenever we need. I use the same for idli sambar too. So both the versions has its own taste and flavour.

 I have given the sambar powder ingredients in bulk as well as smaller quantity. Bulk quantity comes for 3 months and small quantity is for 2 to 3 days. If you like its taste, you can grind in more quantity and store it for a week.  I hope small quantity would help you all to grind in mixie, if  you don’t have mill option near your house. Ok, Lets see how to make sambar powder at home in 2 versions.

Homemade Sambar powder (MIL's Version)

My MIL's Tamilnadu style homemade sambar powder recipe - Multipurpose powder recipe to use in sambar, vathakuzhambu, kootu, poriyal and even rasam.

Cuisine: Indian

Category: Homemades

Serves: 2 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

For bulk quantity ( for 3 months use) Dhania / Coriander seeds – 1/4 kg ( 250gms/1.25cups ) Red chillies – 1/4 kg ( 250gms) Methi seeds - 50 gms(1/4 cup) Toor dal – 50 gms(1/4 cup) Chana dal – 50 gms(1/4 cup) Turmeric powder – 50 gms (1/4 cup) Pepper corns – 50 gms (1/4 cup) Cumin seeds / jeera – 2 tbsp For small quantity(for 3-4 days) Red chillies - 12 nos Dhania - 2 tbsp Methi seeds - 1 tsp Toor dal - 1 tsp Chana dal - 1 tsp Pepper corns - 1 tsp Jeera - 1/2 tsp Turmeric powder - 2 tsp

METHOD

For bulk quantity Sun dry all the ingredients for 4-5 hours till it becomes crispy. Grind in a mill. Spread in a news paper,cool down completely, mix turmeric powder and store in a box. Use a clean plastic spoon every time.Stays good for 6 months.( If you want this powder to be more flavourful, dry roast methi seeds alone for 2-3 minutes and grind with other sundried ingredients. Do not dry roast for long time till it turns brown. It may lend a burnt taste.) For small quantity Heat a kadai in high flame for few minutes. Switch off the flame and add the pinched red chillies. Roast for a minute and immediately add all the other ingredients, stir them for few minutes till it gets heated. Leave in the kadai for sometime. All the ingredients will be cooled &crispy. Now grind them in mixie, sieve and store.

 

HOMEMADE SAMBAR POWDER ( My mom’s version)

Homemade Sambar Powder Recipe (mom's version)

Homemade sambar powder -Mom's Tirunelveli style recipe

Cuisine: Indian

Category: Homemades

Serves: 3 cups

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS
1 cup - 250ml

For bulk quantity Dhania - 1/2 kg Red chillies - 1/2 kg Chana dal/kadalai paruppu - 1/4 kg Methi seeds - 100 gms For small quantity ( for 2 days use) Oil – 2 drops Dry coriander seeds – 1.5 tsp Chana dal – 2 tsp Fenugreek seeds/Methi seeds – 1/2 tsp Red chilli – 4-6 nos

METHOD

For bulk quantity Sun dry or dry roast all the ingredients one by one in a hot kadai, cool and grind in a mill. Actually roasting the ingredients is optional. We sun dry them if the ingredients are moist. Spread in a news paper till it cools down and store in a box. Use a clean spoon every time. Keep this sambar powder in freezer in an air tight box.Take small quantity and store in another box for daily use. For small quantity Roast all the ingredients in 2 drops of oil, cool and grind to a powder. U can use for making sambar twice or thrice. U can  also use this powder for making idli sambar ! Check out my mom's Tirunelveli style sambar for rice.

Store in an air tight bottle and use a clean spoon always !

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SUKHDI RECIPE (GUR PAPDI) | EASY GUJARATI SWEETS RECIPES

In my Gujarati thali post, you would have seen this sweet recipe showcased in the middle of the plate. It is nothing but Sukhdi/Gur papdi. Gur/Gud means jaggery. It is one of the traditional Gujarati sweets recipes. This is the easiest sweet I have ever tried so far. U can try this in microwave too.

As Holi is nearing, you can include this easy sweet in your holi recipes menu. With just 3 ingredients, it tastes awesome! It can be done under 15 minutes. U can try this for your surprise guests too. They will be amazed by its taste. I followed Ezcookbook Ishita’s recipe.

I was totally satisfied with the outcome. I got it perfect in my first attempt. The ratio of wheat flour & ghee is 2:1, which is very important for this sweet. So do not reduce its quantity. How come a sweet with so much of ghee  go wrong?. So anyone can make this sweet easily.  Do try this for your family, they will love it for sure !

This recipe has been featured on Twinkl, as part of their Easy Diwali Sweets recipe blog. Thank you Twinkl !

Sukhdi/Gur Papdi Recipe

Sukhdi/Gur papdi -Traditional, easiest Gujarati sweet recipe.

Cuisine: Indian

Category: Dessert

Serves: 7

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup - 200ml or 250ml Wheat Flour - 1/2 cup Melted ghee - 1/4 cup Grated jaggery - 1/2 cup

METHOD

Grate jaggery or powder it very finely. *There should not be any single pieces in it.* It is the most important point here. Grease a  plate with ghee and set aside. In a kadai, heat ghee and roast the wheat flour in medium flame till you get nice aroma. The color of wheat flour will be changed to golden brown. Keep stirring to avoid getting burnt. Keep the flame low and add grated jaggery to this and mix well. After all the jaggery is combined well with the flour, switch off the flame immediately. It takes a minute only. (Please be careful on keeping the heat in entire process else jaggery will get cooked more and Sukhdi will become chewy & hard.) After u switch off the flame, stir the mixture for a second till jaggery is melted completely. Put this mixture into the ghee greased plate and level it with the back of spatula or use a polythene sheet. Do it quickly. Else you can’t level it. After 2-3 minutes, mark the shapes using a knife. Leave it aside for 10 minutes. Now you can easily remove the sweet from the plate. It tastes good after it is cooled down completely. U can sprinkle some poppy seeds for decoration ! Store in a box and enjoy. U can keep it for a week.

Note

The color of papdi depends on the color of jaggery. Mine came out light yellow in color. Make sure you roast the wheat flour till you get a nice aroma. Jaggery should be fine without lumps or pieces. It should be melted in the heat of wheat flour. No need to use cardamom. U can use cashew nuts pieces at the end before spreading in the plate to get a crunchy taste while eating.

Melts in mouth. U can’t stop with one !

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NO BAKE CHOCOLATE PINWHEELS RECIPE

I wanted to try a no bake dessert recipe for long time. I tried this recipe on Valentine’s day from Late Mrs.Jayasree’s blog. But I couldn’t post here.Actually I followed two different recipes. One using dessicated coconut & condensed milk and the other one is this simple recipe using milk and butter. I loved both but Sendhil & Raksha din’t like the dessicated coconut flavor. So I am sharing the recipe using butter and milk which was a hit at home. Please see “Notes” for variations.

I cut in small size to make mini pinwheels. Now I wish to try no bake pinwheel cookies too.

No bake chocolate pinwheels recipe

Easy, no bake chocolate pinwheels recipe - yummy dessert recipe forValentine's day !

Cuisine: Indian

Category: Dessert

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

For chocolate layer Marie biscuit - 10 nos Cocoa powder – 1.5 - 2 tbsp Sugar - 2 tbsp Milk - as needed For white layer Dessicated coconut - 1/4 cup (optional) Butter - 2 tbsp Sugar - 3 tbsp

HOW TO MAKE CHOCOLATE PINWHEELS RECIPE - METHOD

In a mixie jar,take the biscuits. Grind it to a nice powder. Now add cocoa powder,sugar and run till smooth. Make sure there are no pieces. Sieve and set aside. Take the ground powder in a bowl and add the required milk to make a smooth, firm dough. I used 2.5 tbsp of milk. Adjust as per your dough. Roll this ball in a polythene sheet using a rolling pin like a thick roti. Chocolate layer is ready. In mixer, beat the sugar and butter to make a creamy paste .Remove and add the dessicated coconut if using. Apply this paste over the rolled chocolate layer . Leave some space in the corners and roll it tightly. Wrap the cylinder in  an aluminium foil or a polythene sheet. Freeze it for 1 hour. After it is set, remove and cut into pieces. It should not stick to the knife. If it is sticky, freeze for more time. Serve chilled ! Note Adding dessicated coconut is purely optional.U can add condensed milk instead of milk to make the dough. Do not add sugar if u use condensed milk. If using condensed milk , you may need 1/2 cup. Make sure to make the chocolate layer little thicker than the white layer.

Always Serve chilled ! Here is a cute mini pinwheel for u !

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BANANA SMOOTHIE RECIPE–SUMMMER RECIPES

Its almost summer in Bangalore. We feel like having some juices/ drinks in the afternoons. So to start with Summer drinks recipes, I thought of making this easy & simple banana smoothie recipe with milk. I really din’t know the difference between a milkshake and smoothie until I tried this. After googling, I found smoothie is just a blend of fruits, honey and Milk whereas Milkshake is made by pulsing milk, sugar and ice cream with an essence or fruit. Ice cream is very important for Milk shakes.

As I din’t have ice cream in my hand, I tried smoothie.The consistency of smoothie should be thicker than milkshake. So I followed my Sharjah shake recipe to make it thick. It was very tasty and filling. We just loved it. With the smell of bananas and flavour of cinnamon, it was awesome. Do try this simple, easy to make, healthy banana smoothie. U’ll love it !

Banana Smoothie Recipe

Easy,healthy summer drink with the flavour of cinnamon

Cuisine: Indian

Category: Summer Drinks

Serves:3

Prep time: 5 Minutes

Cook time: 5 Minutes
Total time: 10 Minutes

INGREDIENTS

Banana -2 nos (long) Milk – 2 cups (frozen) Honey or sugar –2-3 tbsp Cinnamon powder - 2 pinches Vanilla essence - few drops

HOW TO MAKE BANANA SMOOTHIE - METHOD

Peel the banana and cut into thin slices. Spread in a plate and freeze it for two-three hours. Freeze the milk along with banana. I used unboiled milk. U can use boiled milk too. Now in a mixie jar, take the frozen banana slices. Crush the frozen milk and add to the jar. Add honey and essence as per ur taste. Blend it well without adding water. It will become a thick paste. Add little water if necessary to loosen it. Pour in a glass and serve chilled. Sprinkle some cinnamon powder , mix well and drink.

Note

For variations,use sugar instead of honey. U can also use a tbsp of drinking chocolate powder to get chocolate flavour. If you don’t want to use frozen milk, use ice cubes along with milk while blending. It will be too cold when u drink immediately. So you can make it 30 minutes in advance & keep it too. Chillness would be just right when you drink. Adding cinnamon powder gives a nice flavour to smoothie.so please add.

Enjoy this smoothie along with breakfast. Its very healthy, filling too !

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