Bread – 4 slices (cut into small cubes/triangles/circle)
Milk – 6 cups (about 3/4 lit.)
Sugar – 3 tblsp (for rabdi)
Sugar – 1/2 cup (for sugar syrup)
Water – 1/2 cup (for sugar syrup)
Ghee – 1/2 cup
Cardomom Powder – 1/2 tsp
Saffron – 1/2 tsp
Chopped Nuts (Almonds, Pista, Cashews etc) – 2 tblsp
Dates Syrup – 1 tblsp
(If you do not have dates syrup, just fry chopped dates in some ghee and use it as a topping.)
- Boil the milk in a heavy-bottomed pan for about 40-45 min on medium heat stirring often till it reduces to almost 1/4th of its original volume. This thick condensed milk is called ‘Rabdi‘.
- Add sugar, cardamom powder and saffron to this and switch off. Keep this aside.
(Tip : You can also skip this step by using store bought sweetened condensed milk.)
- Boil the sugar and water for few minutes to make a sugar syrup. Keep this aside too.
- Now cut the bread into desired shapes.
(Tip : You can use a cookie cutter and make interesting shapes. I have used a star shaped cookie cutter.)
- Heat ghee in a frying pan. Shallow fry the bread slices till it is golden brown and crisp.
( Tip : You can also use store bought croutons.)
- Soak the fried bread slices in the sugar syrup for about 30 seconds.
- Arrange the sugar soaked bread slices in a plate.
(Tip : Altenatively you can arrange them in a plate and pour the sugar syrup on top.)
- Pour a generous amount of rabdi on top of this.
- Garnish with chopped nuts and dates syrup.
- You can serve this warm when the bread slices are still a bit crunchy or you can refrigerate and serve chilled. It tastes good either way.
– This is a very nice way of using stale bread. Infact, old and dry bread absorbs less ghee while frying.
– You can make this dessert with any type of bread – white, brown, whole grain, multigrain, etc etc.
– Health consious people can fry the bread slices in oil instead of ghee.
– People on diet can also enjoy this dessert by using fat free condensed milk, sugar substitutes and by toasting the bread instead of frying it.
Fenugreek leaves(methi) – 1 cup (fresh or frozen)
Potatoes – 2-3 (washed, peeled and cubed)
Garlic – 1 clove
Turmeric powder – 1/4 tsp
Chilly powder – 1 tsp
Cumin seeds – 1/4 tsp
Oil – 2-3 tbsp
Ghee – 1 tsp
Salt – to taste
- Heat oil in a pan and splatter the cumin seeds.
- Add the cubed potatoes to this and cook till the potatoes are half done tossing occasionally.
- Add salt, turmeric and chilly powder and mix everything together.
- Next add the fenugreek leaves and cook till all the water is absorbed and the potatoes are nicely cooked.
- Add a tsp of ghee at the end. Delicious Aloo Methi is ready. Serve hot with any roti.
– A tomato can also be added along with the potato.
Turkey/Chicken – 1 lb (boneless, skinless)
Onion – 1 (chopped)
Tomato – 3-4 (chopped)
Cashews/Almonds – 5-6
Ginger garlic paste – 2 tsp
Green chilly – 1 (chopped)
Kasoori Methi – 1/2 tsp + 1/2 tsp
Fresh Cream ( or Heavy cream) – 1/4 cup
Chilly powder – 1/2 tsp + 1/4tsp
Corriander cumin powder – 1 tsp + 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp
Cumin seeds – 1/2 tsp
Cilantro – for garnish
Butter – 2 tblsp
Salt – to taste
Oil – 2 tblsp
- Wash the turkey/chicken and cut it into 1 inch thick cubes.
- Apply little salt, chillipowder, corriander powder, kasoori methi and ginger garlic paste. Shallow fry in little oil and keep it aside. You can also put it in skewers and bake it in the oven.
Tip :- To keep things simple, use 2 tblsp of tandoori chicken masala powder instead of all the individual spices (any brand is fine).
- Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste, green chilly and tomatoes.
- When all these are nicely sauteed, remove from stove and let it cool a bit.
- After it is cool enough to handle, grind everything in a blender/ mixie with the cashew nuts to make a paste.
- Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook it for few minutes until the nuts gets cooked.
- Next add the fried turkey/chicken pieces, with all the dry spices like chilly powder, corriander powder, turmeric powder, kasoori methi, garam masala and salt.
- Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine nicely.
- Add the heavy cream, mix everything and let it simmer for few minutes.
- Garnish with chopped cilantro or some cream and serve with pulav, naan, roti. It goes well with anything.
– If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.
– In restaurants one spoon of sugar is usually added to the butter chicken gravy. I prefer without the sugar. You can add it to get the restaurant flavour.