Shahi Tukra or Shahi Tukda or Double Ka Meetha

I first tasted this sumptuous dessert in an Indian restaurant at a buffet. I loved it! Needless to say it has been on my list to make for a long long time. I finally tried it and was not disappointed in the least. However my first attempt was not perfect and I have some learnings to share from the same so that yours can end up yum yum yum!

Difficulty level : Medium

Time:  1/2 day (prep time) 40 min ( Cooking Time)

Ingredients

• Bread ( 4 slices)
• Milk ( 1/2 a gallon)
• Sugar ~ 2 cups ( as required 1:2 ratio with the water used for sugar syrup)
• Ghee ~ 1 cup or more (for shallow deep frying)
• Chopped nuts (Almonds, Cashews, Pistachios) -2 or 3 tbsp
• Saffron ( a pinch)
• Cardamom powder ( a pinch)
• a few drops of lemon juice

Method de Preparation

1. Cut each bread slice into 4 triangles and then allow to dry uncovered (for a few hours or a half a day) so that it becomes dry and the moisture evaporates. (I failed to do this as I did not realize it was  needed and as a result the bread became soggy when soaked in the milk and sugar syrup). 
2. Soak nuts in water for a few hours and then chop them into tiny pieces.
3. Boil milk in a flat bottom vessel and allow it to reduce in quantity till it thickens. Add the saffron strands to it and a bit of cardamom powder in the very end. Reduce to about half the original volume. Add a little bit of sugar and allow it all to come together(~ 1/2 cup sugar).
4. Taste a little bit ( do not drink spoonfuls) to see if you need more sugar.
5. Take another pan and boil sugar and water in it in the ratio 2:1. You can use about 1 cup sugar to 1/2 cup water for this quantity. Add a little bit of cardamom to it and squeeze a few drops of lime to prevent it from crystallizing.
6. Use a small shallow flat bottom pan and deep fry the bread slices in the ghee (clarified butter). Start with just enough required and add more as needed. You can use some oil too but that will affect the taste some. Use medium flame to ensure even frying and avoid browning.
7. As each batch finishes frying, soak it in the sugar syrup. When you take out the next batch, transfer the first batch from the sugar syrup into the milk mixture.
8. In the end when all the bread has been fried, fry the nuts in the remaining ghee and add to the milk mixture.
9. Refrigerate for a few hours and serve.

Sources:  I checked out the versions here, here and here before coming up with what I wanted to use for the above :)

Moong Sundal

If you are looking for a sundal that doubles as a healthy snack, does not require too much preparation, then here is one.

Again you can make this as a sundal, as a side salad or a snack for those hungry tea time bites.

Difficulty level : Easy

Time: Preparation time ( 2 hours), Cook Time ( 10 min)

Ingredients:

• a cup or two of moong dal
• salt
• a pinch of turmeric
• water
• little bit of lime juice

To temper:

• oil
• 1 tbsp mustard seeds
• 2 tsps urad dal (split black gram dal)
• 3 green chilies slit or chopped in small pieces, or you can use 4 red chilies
• 1 to 2 tbsps grated coconut (fresh is always better)
• 2 to 3 nos curry leaves or a bunch of cilantro chopped finely
• hing ( a pinch of asafoetida)

Method de Preparation:

1. Soak the moong dal in a vessel immersed in water for an hour. Drain it and leave it as such for 1 hr. When you touch it you will find it soft when pressed but not mushy. 
2. In the meantime get all the ingredients for tempering ready - chop the chilies and curry leaves finely.
3. Take oil in a pan, when hot add the mustard. Allow to splutter and add the urad dal and the hing. Soon after add the curry leaves and the green or red chilies. Mix in the moong dal, allow to blend together. Add salt.  You can add cilantro instead of the curry leaves if you like too.
4. At the end squeeze some lime juice for taste. And it is ready!

Thenga Manga Pattani Sundal

Talking of beach sundals, one other that is extremely famous is the thenga -manga - pattani sundal ( coconut - mango (raw) - peas).  This Navarathri I got to try out different sundals, one on each day of the festival.  Here is the recipe for the same.

Again you can make this as a sundal, as a side salad or a snack for those hungry tea time bites.

Difficulty level : Easy

Time: Preparation time ( 11 hours), Cook Time ( 10 min)

Ingredients:

• a cup or two of raw white or green peas
• salt
• a pinch of turmeric
• water
• little bit of lime juice

To temper:

• oil
• 1 tbsp mustard seeds
• 2 tsps urad dal (split black gram dal)
• 3 green chilies slit or chopped in small pieces, or you can use 4 red chilies
• 1 to 2 tbsps grated coconut (fresh is always better)
• 2 to 3 nos curry leaves
• hing ( a pinch of asafoetida)
• small pieces of cut raw mango ( a couple of tbsps) - with the skin is great

Method de Preparation:

1. Soak the peas in a vessel immersed in water overnight. Pressure cook with a pinch of turmeric with water just immersing the lentils. Make sure to not overcook or they will end up mushy. They will still taste good but will not be separate, like how mine ended up.
2. When cooked ( should feel soft when pressed and no longer hard), drain excess water and keep aside.
3. In the meantime get all the ingredients for tempering ready - chop the chilies, mango and curry leaves finely.
4. Take oil in a pan, when hot add the mustard. Allow to splutter and add the urad dal and the hing. Soon after add the curry leaves and the green or red chilies. Mix in the peas, mango and coconut and add salt as needed.
5. At the end squeeze some lime juice for taste. And it is ready!