Silky khaman dhokla

SILKY KHAMAN DHOKLA

 in 20 minutes

Ingredients

1 cup besan (bengal gram flour)

1 1/2 tbsp semolina (rava)
1 1/2 tbsp sugar
1 tsp ginger-green chilli paste
1/2 tsp citric acid (nimbu ka phool) or 1 lemon juice
salt to taste or 1 tsp
1 cup water and keep moving to avoid lumps

Add eno 1 1/2 tsp

2 tbsp oil

1 pinch or turmeric powder

Mix everything and pour the batter to greased pan for 20 minutes

Seasoning

1 tbsp oil

1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
2-3 slit green chillies
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

For The Garnish2 tbsp chopped coriander (dhania) and coconut

sugar syrup: 1/2 tbsp sugar+4tbsp water lukewarm

Shahi tukra

SHAHI TUKRA

http://www.vegrecipesofindia.com/shahi-tukra-recipe-shahi-tukda/

Ingredients (american measuring cup used, 1 cup = 250 ml)

• • for rabri:
  •    1 cup milk  full fat whole milk

• 2 to 2.5 tbsp sugar or as required
• 3 tbsp milk powder (optional) 
• ¼ tsp cardamom powder, a pinch of saffron

for sugar syrup:

• ½ cup sugar
• ¼ cup water
•  ¼ tsp cardamom powder 

or pan frying bread:

• 5 to 6 slices of bread (white/brown/whole wheat or milk bread)
• 2 tbsp ghee/clarified butter (1 tbsp for frying each batch of bread, add more if required)

for garnish:

• 12-15 almonds/badam, blanched and sliced
• 10 to 12 pistachios, blanched and sliced

preparing the rabri or sweet creamy thickened milk:

1. in a broad thick bottomed pan or sauce pan or a kadai take 1 cup of full fat whole milk and bring its first boil.
2. then add milk powder (i used nestle brand) . the addition of milk powder reduces the cooking time of rabri. milk powder is not essential and if you don't have then also its fine. just that you will have to simmer the milk for some more minutes.
3. remove the clotted cream/malai which forms on top of the milk and add it back to the milk. also keep on scraping the dried milk from the sides and add them back to the milk.
4. do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides.
5. keep on simmering, stirring, removing the clotted cream and scraping.
6. switch off when the milk has reduced and become thickened and a consistency to spread
7. add sugar. stir well so that the sugar dissolves.
8.  just add a pinch of crushed saffron and ¼ tsp cardamom powder.
9. it will take about 30-40 min for the milk to thicken on a low flame.

pan frying the bread slices:

1. slice the crusts of the bread. cut them into squares, rectangles or triangles.
2. heat 1 tbsp of ghee in a flat pan, tava or frying pan.
3. place the bread slices and on a low to medium heat toast them.
4. when one side is browned, flip and toast the other side.
5. flip once or twice more to get an even golden color and browning.
6. drain the bread slices on paper towels.
7. add 1 tbsp ghee again and toast the remaining batch. keep all the toasted bread side.

preparing sugar syrup:

1. mix ½ cup of sugar with ¼ cup water in a pan. you can begin with the sugar syrup when you start to toast bread slices.
2. keep the sugar solution on a low heat.
3. the mixture would start to come to a boil.
4. cook till you get a one thread consistency in the sugar syrup.
5. switch off the flame, when one thread consistency is reached, add cardamom powder and stir.
6. in case the syrup cools and crystallizes before you soak the bread in it, then just add about 1 to 1.5 tbsp water and reheat the syrup.

assembling the shahi tukra:

1. now dip the bread slices in the sugar syrup. with the help of a spoon or small tongs, coat the bread slices evenly with the sugar syrup. if this is difficult for you, then just pour the sugar syrup evenly on a neatly arranged bed of bread slices.
2. arrange the sugar syrup soaked bread slices neatly in a serving tray or plate.
3. pour the rabri on the sugar syrup coated bread slices.
4. garnish with sliced blanched almonds and pistachios.
5. serve the rich royal shahi tukra.
6. if not serving, then keep in the fridge. if you plan to add silver foil (chandi ka varak) then place it at the time of serving, whether serving chilled or warm or at room temperature.

1. Note: wait for 2-3 minutes before dipping the bread pieces in the sugar syrup so to avoid softness.
2. I used gulab jamun syrup instead of making sugar syrup. you can boil it to get 1 thread consistency.
3. Rabri needs to cool down before spreading. use it after refrigerating for some time.

Raj kachori

RAJ KACHORI

http://hdbash.in/raj-kachori-chaat-video-recipe-by-bhavna-indian-street-food-recipe/

Ingredients:
For Raj Kachoris - Makes 20 Puris
Sooji (Semolina) - 1 cups
Maida (All Purpose Flour) - 1 tbsps
Salt - per taste
Ghee Melted (Clarified Butter) - 1 tbsp
Oil - for deep frying

For Filling Chaat (for 1 puri)
Prepared Raj Kachori - 1
Boiled Chickpeas(Chole chana) 1 tbsp
Boiled Potato - 2 tbsps, chopped in small pieces, not mashed
Boiled sprouted Whole Green Moong Lentils - 2 tbsps, 
Sweet Chutney or called tamarind chutney- 2 tbsp  
Green Chutney - 2 tbsp, I used a blend of mint, cilantro, green chilies, lemon and salt for this.
Yogurt - 1/4 cup, just nicely beaten with little salt, sugar, cumin powder and Red chili powder
Sev (Namkeen) - 3 tbsps, I used Haldiram's Spicy Aloo Bhujiya
Anardana - 1 tbsp
Chaat Masala - 1/2 tsp to sprinkle
Cilantro and julienne ginger - for garnishing