Shahi Tukda (Bread Pudding)

I had this at a restaurant in Chicago more than 3 years ago and loved it. I have been thinking of trying this ever since I tasted this. I went to this restaurant with my friend and she has been all along asking me to try it and give her the recipe .... what to do it has taken 3 long years to try it. This is actually a mughlai delicacy. It is very easy to make but comes loaded with calories. Its ok to make it once in a while. I actually wanted to make it with brioche bread (its a french bread thats sweet and used for making pudding) but ended up in making it with the white bread. Planning to try it with brioche bread next time. I was talking to my perima and it looks like she used to make it all the time since my peripa loves it .... realized I shouldn't have waited for 3 long years to make this once ... and it was just a phone call away! I soaked the bread in milk but I got a tip from my perima to soak it in sugar syrup next time (the way we do for Jamuns).

Fried bread pieces

Milk for Soaking the Bread

Rabdi

Bread pieces immersed in milk

All set and ready to be popped into the refrigerator

Ingredients

10 Slices of White Bread (cut the edges and cut them into triangles)
1 Tin Condensed Milk
3 TBSPN Sugar
Milk
6 Nos Elaichi
Ghee for frying
1/2 Cup Pistachios and Almonds (unsalted and slivered) - roasted

Method

1. Heat the ghee in a pan and fry the bread pieces, Drain the excess ghee on the kitchen towel.
2. For Soaking - In a heavy bottom pan pour 1/4th tin condensed milk, 1/2 Cup Milk, 1 TBSPN Sugar and 2 elaichi.
3. Turn off the gas when it starts boiling.
4. Pour it in a dish
5. For the Rabdi - In another pan add the remaining condensed milk, 3/4th cup milk, 4 elaichi, 2 TBSPN Sugar and allow it to thicken. Let it cool.
6. Soak the bread pieces in the mixture (mentioned in line no 2 "for soaking") for few minutes (As per the tips I got from my aunt the bread pieces can be immersed in sugar syrup too)
7. Take the bread pieces and arrange it in a tray or dish.
8. Now pour the Rabdi on top of the bread.
9. Garnish it with the nuts.
10. Pop it in the refrigerator for few hours before serving. It needs to get soaked in the rabdi before enjoying it!

Baked Veggie Kofta in Palak Gravy

I love koftas and I order it every time we at an Indian Restaurant. I tried baked beans kofta curry some time ago and it came out very well...since then I have been tempted to make veggie koftas too.
I try to avoid frying as much as possible ...its also out of lazyness ... I love anything that involves baking since you do not have to stand next to the stove - pop it in the oven and get it done. One more thing you can indulge in these things guilt free .... It tasted yummy!

Ingredients:

For the Koftas

4 Medium size Potatoes
2 Carrots
1 Capsicum
(Any other veggies of your choice)
1/2 Cup Crushed Paneer
1 Tsp Coriander Powder
1 Tsp Jeera Powder
1 Tsp Salt
1/2 Tsp Red Chilly Powder
Mint leaves
Cashews

Gravy

2 Bunches Spinach (thorougly washed)
4 Tomatoes chopped
1 Medium Onion chopped
1 Green chilly
1 inch piece ginger
1 Tsp Jeera
1 Pieces Elaichi
2 Cloves
1 Tsp Garam Masala
1/2 Tsp Red Chilly Powder (the one I use is very spicy hence I use only half a teaspoon)
1 Tsp Coriander Powder
1 Tsp Salt
Oil
Jeera

Method:

1. Boil the veggies and add the other ingredients to it. Mix it well. Take a tray (or pan) which is oven safe. Line it with aluminium foil. Make the koftas and place them on the sheet. Drizzle oil over it.
2. Pre-heat the oven to 375 deg F. Pop the koftas into the oven. After 25 minutes (or when the bottom turns brown) turn them over for another 15 minutes.
3. Cook the spinach in pressure cooker. Turn off the gas when the steam comes (do not put the weight). Allow it to cool. Drain the water from the spinach and reserve the water. You can add it if the gravy gets very thick.
4. Grind the tomatoes, onion, green chilly, jeera, cloves, elaichi along with the spinach.
5. Heat oil in a pan (use flat bottomed pans while making koftas). Add the jeera and let it splutter.
6. Add the puree.  If the puree is too thick add the water that has been reserved from cooking the spinach.
7. Add garam masala, red chilly powder, coriander powder, turmeric powder and the salt.
8. Allow it to boil.
9. Add the koftas and simmer it for 5 minutes.
10. Turn off the stove.
11. Yummy koftas in palak gravy is ready to be served ...goes well with rice or rotis.
Enjoy!

(I did not get good set of photos this time ...will try to get better ones when I make them next time)