SHAHI TUKDA

INGREDIENTS:

Bread -1 packet
Milk - 1.5 liters
Sugar - 1cup + 6 tbsp
Oil - for deep frying
Ghee - 2 tbsp
Chopped Almonds(blanched and deskinned) and Cashews - For garnishing
Cardamom Powder
Saffron - a pinch
Water - 1 cup

PREPARATION:

1.Preparing the Bread:

             Take the bread pieces out of the packet and air dry it at least for a day. If there is moisture in the bread  it will absorb lots of oil while frying. So its better if the bread is dry.

            Cut the corners of the bread and cut it into squares.

            Take Oil in a pan for deep frying the bread. Add two tbsp of ghee in the oil. Deep fry the bread pieces until golden brown and keep it aside and allow the oil to drain properly. After frying all the bread pieces fry the almonds and cashews in the same oil. 

2. Preparing the Rabdi:

        Take the milk in a sauce pan and boil it mixing in between until the milk reduces to one third of its volume. Soak the saffron in a tbsp of hot milk. Add the saffron milk, cardamom powder and 6 tbsp of sugar in the reduced milk and boil until the sugar melts. Switch off the flame and allow the milk to cool. 

3. Preparing the Sugar Syrup:

      Take a cup of sugar and a cup of water in a pan and boil it until the sugar melts properly and comes to a rolling boil. There is no need to cook for long to any syrup consistency. Switch off the flame. Start assembling while the sugar syrup is hot so that the bread will absorb the syrup properly.

4. Assembling :

   Take a deep rectangular pan. Take a slice of fried bread and dip it in the sugar syrup and arrange it in the pan. After making a layer of bread pour the rabdi on top it with a spoon. Make another layer of bread and then rabdi. Finish it off by garnishing with fried almonds and cashews. 

    Chill overnight and serve. 

TIPS:

• Drying the bread is very important. Otherwise the bread will become oily.
• The bread can be fried in ghee but it will make the dish very heavy.
• The rabdi should be sweetened mildly as we are soaking the bread pieces in sugar syrup also. 
• The sugar syrup should be hot while assembling and the rabdi should be warm. So that the bread will soak all the milk. 

VEG.SPRING ROLLS

Ingredients:
Spring rolls pastry sheets
Onion
Carrot(shredded)
Capsicum(sliced)
Cabbage(shredded)
Ginger garlic paste(little)
Maggie  taste maker(one packet)
Spring Onion
MSG salt
Soy sauce
Chilli sauce

Preparation:

1. Heat some oil in a pan and add ginger garlic paste. Add onions and saute well
2. Add all the veggies and saute well
3. Add some salt and MSG salt and mix well
4. Add the maggie taste maker  and little soy sauce and chilli sauce and mix well
5. Add the spring onions atlast and mix well
6. Cool the mixture and keep it in the pastry sheets and roll it and deep fry it in the oil

Eggs can be scrambled seperately and add to the mixture.Shredded chicken can also be added

ADUKKU PATIRI- SPICY VERSION

Ingredients:

For stuffing:

Onion - (finely chopped)

Chicken (minced)
Green chillies(finely chopped)
Ginger garlic paste
Salt
Garam masala

Pour some oil and add the green chillies and add the chicken and saute well with some salt until it becomes a little dry and all the water is dried
Remove the chicken and add some more oil and add the onions and ginger garlic paste and cook well with some salt and turmeric powder . Adding chilli powder is optional . Add the chicken to the onion mixture and mix well and switch off the flame

For the layers:
Make regular dough with maida, salt and water. Roll it out according to the shape of the pan and put it on a hot tawa and turn it once and take it out
Make sufficient amount of rotis and keep it aside

Assembling:

Beat 5-6 eggs with a little salt and pepper
Butter the pan well and turn on the oven to 350 deg

Take roti and dip it in the beaten eggs and keep it on the pan. Then put some chicken mixture and again dip a roti in the egg and keep it. Do this process step by step until the pan is full

Pour the remaining egg over it and sprinkle some poppey seeds and some cashews on top and cover it with and keep it in the oven
Stick a tooth pick to see it is cooked
Cut it into pieces and serve

UMM-E-ALI

Its an egyptian dessert that contains phyllo dough or puff pastry, milk and nuts. Any type of nuts can be used. Even croissants can be used instead of puff pastry.

UMM-E-ALI is an arabic word which means Ali's mother. There are many stories behind this recipe. But who needs the story as far as the recipe is delicious and comforting

Ingredients:

Puff pastry

Milk(evaporated)

Pistachios

Almonds

Elaichi powder

sugar

Butter

Preparation:

1. preheat the oven to 400 degrees farenheit and place the puff pastry in a buttered baking sheet and bake it until it becomes golden brown on top

2. Remove the baked puff pastry and let it cool

3. Pour the evaporated milk in a container and add sugar and elaichi powder and bring it to a boil

4. Cut the puff pastries into small squares and arrange in a oven safe bowl which is buttered

5. Sprinkle the chopped nuts on top (Raisins are also used. But i dont like it)

6. Pour the milk on top and leave it until the milk is absorbed by the puff pastry. If it became too dry pour some more milk and let it absorb

7. Sprinkle the remaining nuts on top and bake it in the oven at 350 degree farenheit for 30-35 min or until the top becomes golden brown

8. Keep the remaining milk for pouring on top while serving

I made this recipe for the first time so i didnt give any measurements. I just made this with what i had. It came out delicious

I sending this recipe for the joy from fasting to feasting event hosted by kitchenflavours.blogspot.com

http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html

MEAT PUFFS

Ingredients:

Puff pastry sheet (store bought)

Minced chicken - 1/2 kg

Onion - 3(medium size)

potatoes - 2 (medium)

Carrot - 1/2 cup (finely chopped)

Ginger garlic paste - 2 tsp

Green chillies - finely chopped

Garam masala - 1/4 tsp

Turmeric powder

Salt

Coriander leaves

Preparation:

1. Boil the potatoes and mash it

2. Heat oil in a pan and add chopped green chillies and fry it

3. Add the ginger garlic paste and saute it in a low flame until the raw smell goes away

4. Add the minced chicken and saute it. Add turmeric powder and salt and add the chopped carrots

5. Add the finely chopped onions to the chicken and add garam masala and saute it

(Do not saute the onions too long. Just until the raw smell goes away)

6. Switch off the flame and add the mashed potatoes and mix well and let the mixture cool and add the coriander leaves

7. Fill the patry sheet with the filling and close it and seal it

8. After filling the pastry sheet keep it in refrigerator for a while to make it hard. so that after baking the puffs will be flaky

9. Bake the puffs in a 400 degree oven for 10-15 min or until it becomes golden brown

I am sending this recipe for "JOY FROM FASTING TO FEASTING" event from www.kitchenflavours.blogspot.com

http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html

VEGETABLE PUFFS

Ingredients:

Puff pastry - Store bought

(making puff pastry in home is a long process and also a difficult process. It is better to buy in a store)

For the filling :

Any type of filling can be used. It can be either savoury or sweet

boiled eggs, vegetable filling, potato filling, meat filling are some of the options

Method:

After filling the puff pastry, it should be folded to any required shape and it should be refrigerated for 15-20 min

(Refrigerating will help the puffs to be flaky as it is supposed to be)

Then beat an egg with a splash of water and brush it on the puffs. this is called egg wash. it will make the puffs golden brown and make it shine

Read the instruction to bake on the puff pastry cover and bake accordingly