Super Saturday

I was very busy last Saturday and had to cook food for almost 11 people. However to my surprise I was not tired only after this herculean task!!!. However I feel that I could have been tired If I would have thought like " Oh, God, I have to cook for 11 ppl ". But this time, I decided to take it in a different way, I was totally enthusiastic about the thought of cooking for a large number and surprisingly it turned out well also.. Quite happy that my first venture was acclaimed by my in-laws and relatives :)

Coming to the dishes, I had cooked Fried Rice and Paneer Burji. Pictures are not very clear and good as I was very busy in the kitchen preparing the dishes.

I had also thought of making Shahi Tukda, which is a very common and easy to make sweet dish. I came to know about this dish or rather I have tasted this dish from the buffet served in the famous restaurant Sultan of Spice almost 1 year back. Also we used to get the same dish from the dessert section served in office lunches also.

Since we are supposed to know the in and out information of the dish, I have collected some info on Shahi Tukda from ifood.tv. Here goes the same.

Origin of Shahi Tukda Recipe

Shahi Tukda is a dish of Mogul origin and it is believed to have been invented in Pakistan though it is very popular in India as well. Etymologically the word Shahi Tukda can be broken down into two words- Shahi meaning “Royal”, and Tukda meaning “Piece”- which gives it the literal name of Royal Piece in the English Language. The recipe is also believed to have been invented out of a way to use up unused bread in the nineteenth century Mogul cuisines.

Recipe

4 pcs of ready made bread toast

For the rabadi 1 1/2 cups milk 4 tbsp condensed milk 1/2 slice fresh bread crumbs 1/4 tsp cardamom (elaichi) powder a pinch of nutmeg powder For the garnish 1 tbsp slivered almonds (badam) and pistachios

Method

For the rabadi

1 Combine all the ingredients in a broad bottomed non-stick pan and bring to a boil, stirring continuously.

2 Simmer for a few minutes till the rabadi is thick.

3 Remove from the fire and keep aside.

How to proceed 1 Place the toast pieces in a deep serving dish.

2 Pour the warm rabadi over the top ensuring that the toast pieces are covered with the rabadi.

3 Refrigerate till it is chilled.

4 Serve garnished with almonds and pistachios.

Recipe Courtesy : Tarla Dalal

#vegetariandelights