Quick Shahi Tukda

So planning to throw away the rasagulla /gulab jamun's sugar syrup. Think again.
Make a simple, rich, sweet out of it.

Generally Shahi Tukda involves a lot of Ghee, Rabri. Lets try a simpler and cost effective way 

Ingredients:
4 - Bread Slices (Firm)
2tbps - Roasted powdered mixed nuts 
4 tbps - Condensed Milk
100ml - Sugar Syrup
2 tbps - Ghee
Oil to fry
Cherries & coloured Vermicelli to decorate.

Method / Vidhie:

1. Mix 1 tbps of ghee with oil to fry the bread.
2. Heat oil. Cut each bread slice into 2 in a triangle shape
3. Deep fry then and drain excess oil.
4. Everytime you fry the bread put them directly into the sugar syrup and take it out immediately.
5. Set the bread slices on a plate.
6. Drizzle the condensed milk covering all over the bread slices.
6. If, you have ready made Rabri then its added flavour.
7. Decrote with Cherries, coloured vermicelli, powdred nuts & drizzle rest 1tbps ghee.
8. Keep it in the refrigerator in the normal compartment wrapping the plate with strech wrapper or a silver foil.
9. If, you wish to have hot that gives a different taste too.
10. I added a drizzle of rose syrup too :) which gave a awesome taste.

 

SOYE KEERAI VADAI

Soye Keerai - That's how its called down south. It more or less looks like a cilantro/coriander or even rosemary. But, warning it is smell bound- means it has a strong pungent smell. Always use it fresh.
You can use any other spinach to make this vadai.

Ingredients
1 cup - Chopped Soye Keerai
1 cup -  Onions finely chopped
2 inch - Ginger finely chopped
2 cups - Soaked Pitham Parupu / Broken Green gram
1 cup   - Soaked Raw rice
2 tbs    - Soaked Toor Dal
2         -  Melagu / Pepper
1 tbs   -  Jeera
4 pcs   - Dry Red Chilly (Depending upon your taste)
1 tbs    - Asafetida
1/2 cup - Water
Salt to taste
Oil to deep fry

Method/Vidhee:

1. Soak the pulses and rice for 2 hrs. 
2. Smoothly grind in a blender along with pepper, jeera, dry red chilly, asafatida, ginger
3. Add water if required to make batter bit semi solid & not watery.

4. Add finely chopped soye keerai, onions, curry leaves, salt, ground batter.

5. Mix them well.
6. Heat oil on high flame.
7. Deep fry small portions into vada shapes.
8. Deep fry until they turn golden brown.
9. Once done take it and drain on to a tissue paper.

10. Serve hot with sweet chutney, green chutney.