Shahi Tukdas

st (9 of 1)

Third year of married life begins 🙂 And we are excited to see what Daddy God has in store for us 🙂
Reading each other, Understanding each other, learning each other is totally an everyday process. I am so happy that our love has grown year after year, Of course God is the third chord holding our covenant beautifully 🙂

Relationship is a heart matter and not about following a set of norms or points to make it stronger. I know that, still I am happy to share few points that I have learnt on my own in this 2 years journey 🙂

– Investing time in him, makes me efficient in any other work in the world out there.

– Marriage is about learning each other again and again.

– “Sorry” and “I love you” are two magic words in marriage.

– Tiny actions of love are easy way to keep connections strong.

– God shall give the wisdom to talk or do things at right time, right place.

– Overall, marriage is a covenant and it’s so important to make every effort to keep strong connections in our relationships.

I am sure I will revisit this post and update with more points next year 🙂 God has always been interested in relationships. Triune God – Holy Spirit, Father God and Son were in perfect harmony and relationship that they were all one. Husband and wife are designed to be like the Triune God 🙂

“They are no longer two, but one flesh. What therefore God has joined together, let no man separate.” says Matthew 19 :6

Today, I speak joy and restoration in every relationship of yours in Jesus name, Amen 🙂

Presenting today to you, is what I surprised him with on our second anniversary special lunch – Shahi Tukda/Shahi Tukre, A classic Indian dessert I will be ever proud of. Such a simple recipe but a grand taste. Do try this out and surprise your valentine 🙂

st (11 of 1)

Shahi Tukda/Shahi Tukre

Preparation time : 10 mins                                               |                                  Cooking Time : 20 mins

Here is what you will need..

1 packet Bread ( brown bread or wheat bread )

Pistachios crushed for garnishing

Oil or Ghee for frying

Heart shaped cookie cutter

For Rabri

1 Ltr Full fat milk

3 tbspns of sugar

salt, a pinch

saffron strands

Pinch of elaichi powder

For Sugar syrup

1/2 cup sugar

1/4 cup water

Pinch of elaichi powder

Preparations

Use cookie cutter to make heart shaped bread slices.

st (1 of 1)

Method

1. Heat a wok, add oil  or ghee for shallow frying. Once the oil is hot, add the bread slices. Fry on both sides until they turn golden brown.

st (4 of 1)

2. Drain the golden bread hearts on a tissue paper.

st (5 of 1)

3. Preparing the rabri – Meanwhile heat a thick bottomed pan. Boil the milk with continuous stirring until it is reduced to 1/4th portion. When it is half reduced, add 1/4 cup sugar, pinch of salt saffron strands and pistachios crushed.

st (6 of 1)

4. Mix well, Once it is 1/4th reduced, switch off the stove and let it cool.

st (7 of 1)

5.  Meanwhile mix 1/2 cup of sugar with 1/4 cup water in a pan. Boil them to a light sugar syrup in medium heat. Add elaichi powder, mix well and switch off the stove. Once it is cooled, dip the roasted/toasted bread slices for a minute in the sugar syrup.

st (12 of 1)

6. Using a tongs or spoon, gently remove the bread slices arrange them on a plate and pour the rabri over it. Top the deesert with pistachios.

st (10 of 1)

Notes:

1. The dish is extremely rich 🙂 Eat, enjoy, workout.

2. You can toast the bread slices too, instead of frying.

3. Assembling the shahi tukdas can be done just before serving, so that they remain crunchy and crispy.

Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page 🙂

Love & Shalom,

Jofy

Advertisements

Rasgullas, A syrupy Indian dessert

chenna (5 of 1) - Copy

On this day of Diwali occasion, I would like to pamper my dear blog who is celebrating her Thala Diwali. Thala Diwali in India is the first Diwali celebrated as a couple after the marriage at the newly wed bride’s place. Don ask, show me the hubby 😉 Yes, She is always a new bride to me 🙂 Before going to the recipe, Here is something that I wanted to share on this special day. The words of encouragement that God spoke to me through a dear brother, Goddy!!

Life is a Beautiful thing. It’s a Precious Gift from God. Just look at your thumb finger. Isn’t that Awesome. There can be two identical persons, but even they can’t have Identical Fingerprints. That’s how uniquely you are made. Very Often we do not know who we are , When we stand in front of the mirror (with a Groan)”Look at my nose , It’s crooked “.. Looking at another person ” You are really lucky Girl.. Oh Gosh… This Pimple..This dark spot… Look at you.. You are beautiful.. Often when we loook at the Mirror we dont admire the Beauty of who you are rather we Live in Comparison… But Do you know,,,

You are Created in the Image of God Gen 1:27

God who created Heaven and earth modelled you. You are in the exact image as He is. You are As beautiful as He is. And the Bible says You are God’s masterpiece in the book of Ephesians. Masterpiece means. ” Unique and outstanding artistry work”

You are a Beautiful design born from God. You are Born to Love and to be Loved. Just give a Pat on your back and say, I am God’s beloved. I am created in His image as beautiful as Him. 🙂 “Beautiful” again reminds me of Rasgullas 😀 Lets go back to recipe!

chenna (4 of 1) - Copy
Here is something which I learnt from one among the list of my most admired bloggers. None other than Garima of Cafegarima. A recipe which has been testified by 999 folks plus me. Happily presenting the recipe here 🙂

Yield : 1 Litre of milk  —–>   300-350 gms of fresh chenna ——> Atleast 15 big spongy rasgullas

Here is what you will need 

1 Litre cow milk

3 to 4 tbspn curd

Few drops vinegar

1 tspn semolina or rava

2 to 3 cardamom

2 cups Sugar

4 cups Water

Important Notes

1. Use fresh cow’s milk to prepare the chenna.

2. Garima advises to buy the milk an evening prior, boil,cool and refrigerate. Next morning, remove the cream and proceed to make chenna/paneer.

3. If the chenna is wet, you are not going to arrive at the output. You have to stop the process 😦 So, make sure the chenna is not too wet or not too dry.

3. 1 Litre of milk yields 300-350 gms of fresh chenna, which yields atleast 15 rasgullas.

Method 

Step 1 – Make fresh homemade chenna using this recipe.

chenna (8 of 1)

Step 2 – Take the crumbled chenna. Add semolina to it.

chenna (9 of 1) - Copy

Step 3 – Knead the chenna by rubbing it under the heels of your palm gently, until it releases fat. You will start seeing your hands becoming oily in 5 to 7 minutes of time.

chenna (11 of 1) - Copy

Step 4 – By then, chenna forms a nice dough.

chenna (12 of 1)

Step 5 – Make balls out of it of any desired size.

chenna (13 of 1)

Step 6 – Take a really wide bowl to help the rasgullas cook & grow. Boil sugar, water and the cardamom pods until the sugar gets dissolved completely. Add the chenna balls and boil it covered for another 10 – 15 mins.

chenna (14 of 1)

Step 7 – Remove the balls and add them to the bowl of fresh water. The chenna balls are cooked if they sink. If they float, add them to the syrup, boil for two more mins and repeat the test.

chenna (15 of 1)

Step 8 – Drain the left over syrup and allow it to cool for 30 mins. Remove the rasgullas from water, squeeze them gently. Add them to the syrup once it is completely cooked. Refrigerate for 3 hours. Top it wit nuts and saffron strands. I love adding rose petals 🙂

chenna (6 of 1) - Copy

Garima shares a lots of tips & solutions which I would suggest you to go through. Do try them and share the feedback 🙂

 

Motichoor Ladoos – A detailed step by step recipe

ladoo (14 of 1)

Motichoor Ladoos – An exotic Indian dessert served in any Indian occasions. They are made out of besan bhoondi balls fried in oil and soaked in sugar syrup with a blend of nuts, no words- such a rich and delicious dessert. I am not talking much, straight away going to the recipe 🙂 This is a easy and a no-fail recipe in just 10 simple steps. Do check out my notes as well. This is such a grand hit at my home!! 😀

Cooking time : 30 mins                                           |                                       Makes : 20 Ladoos approx

Here is what you will need..

A full cup of confidence 😉

1.5 cups Besan flour

3 tbspn Semolina or Rava

1.5 cups Sugar

1.5 cups water

pinch of Orange colour

Half a cup of crushed cashews/almonds/pistachios

Half a cup of melon seeds

1 tspn of cardamom powder

1 tspn of Baking soda

Oil for frying

2 tsp Ghee

RequiredWater

Method

1) Mix Besan, Semolina, Baking soda, 1 tsp of melted ghee, Orange colour in a bowl.

ladoo (16 of 1)

2) Add water little by little to the above dry ingredients to bring a dosa batter like consistency. Keep mixing to avoid lumps.

ladoo (25 of 1)

3) Heat the oil in a pan. Check if the oil is real hot by letting a drop of dough in the oil. The dough sizzles once dropped and pops up to the surface and this indicates the readiness of the oil. Take a colander ladle like below, or any grater, or a perforated ladle.

ladoo (19 of 1)

4) Pour the dough into the ladle by holding the ladle at right angle to the pan. Stir the dough with a spoon, so that it drops evenly into the hot oil. Moving the ladle distorts the shape of the bhoondi balls. But that’s okay with motichoor ladoos. Take care not to overload the pan.

ladoo (18 of 1)

5) Fry them until golden brown. Please make sure they do not turn more crisp & hard. Remove them from the oil and transfer them to a tissue paper.

ladoo (21 of 1)

6) Mix equal amounts of sugar & water (1.5 cups)  in a thick pan, stir until the sugar melts and heat them to form a syrup. Switch off the stove, once the syrup attains a thread consistency. (Touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. A single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.) Add elaichi powder at the end.

ladoo (20 of 1)

7) Mix the bhoondis, crushed nuts, melon seeds, the sugar syrup in a bowl and set aside to rest for 15 to 20 mins.

ladoo (22 of 1)

8) The bhoondis absorb the sugar syrup and bulge well.

ladoo (23 of 1)

9) Squeeze gently to discard extra syrup and give it just 3 gentle run in the mixie to pulse the mixture. That’s pulse and not grind 🙂

ladoo (24 of 1)

10) Apply generous amount of ghee in your hands and make balls. They taste the best when served hot. Garnish with grated cashews.

ladoo (15 of 1)  

Notes:

1. Do not grind the ladoo mix, Just pulse it. *Stress*.

2. The consistency in sugar syrup is very important. Else there is a chance to form sugar lumps.

3. Do not brown the bhoondis.

4. Using generous amount of ghee, gives the restaurant taste.

This is a no-fail recipe. Please do try out and write to me your feedback in my FB page 🙂

Paal Kozhukattai / Rice Flour Balls Cooked in Sweetened Coconut Milk

bright

Paal Kozhukattai is one of my favorite Tamil festive Recipes. I would like to call them Tamil Rasagullas  🙂 Soft, melt-in-mouth Cooked rice flour balls swimming in Sweetened coconut milk is a comfort dessert for any feast. They are easy to make and taste heavenly when served warm. Before I go to the recipe, I would like to encourage you today that

With God, your problem—small or big—is never a problem because there is nothing too hard for Him!

There is nothing too hard for Him who made the heavens and the earth! With God, there is no such thing as a “big” problem. In fact, the “bigger” the problem, the “easier” it is for Him! In the feeding of the 5,000, it took only five loaves to feed the multitude. (Matthew 14:15–21) But in the feeding of the smaller multitude of 4,000, it took seven loaves. (Matthew 15:32–38)

In man’s scheme of things, it should take more loaves to feed more people. But this is not so with God. It took fewer loaves to feed more people. This is God’s way of telling us that the “bigger” the problem, the “easier” it is for Him. I am not saying that small problems are hard for God. But it is so encouraging to think that it is “easier” for God to heal cancers than headaches!  – (This is from Joseph Prince Daily Grace Inspirations)

Step by step tutorial here…

Here is what you will need..

4

1 cup Rice flour, I used ready made rice flour
1/2 tsp Salt
1 Cup Hot Water + 1/2 cup milk
2 Cups thin coconut milk
1 Cup thick coconut milk
6 whole cardamoms
1 tsp ghee
1/2 cup sugar, this can be adjusted

Preparations:

1) Prepare thick and thin coconut milk. Thick coconut milk is the first extract whereas thin coconut milk is the combination of 2nd and 3rd extract.

2) Powder sugar and cardamom together. Sieve them and keep aside.

5

Method:

1) Mix 1 cup rice flour + salt + 1tsp powder sugar + 1 Cup Hot Water + 1/2 cup milk in a non stick kadai without any lumps. Switch on the stove and keep stirring them on a low flame. This is the process of cooking the flour.

6

2) Stir constantly so that the batter thickens.

7

3) Rice flour does not have gluten – the glue that holds the dough together. So mixing water with rice flour will not make a dough, unlike wheat flour, which has gluten. So keep stirring until the dough leaves the sides of the pan. The endpoint of the flour-cooking is in the below picture.

8

4) Transfer the dough to a mixing bowl and add ghee.

9

5) Knead it into a soft dough with hands.

10

6) Apply little ghee in your fingers and roll them into small flour balls.

11

7) Boil thin coconut milk into a wide pan which can hold all the flour balls. The boil would happen in 2 to 3 minutes. Do not overboil as coconut milk curdles.

8) Once there is a good boil, add the flour balls slowly and cook it opened in a medium flame for the next five minutes.

12

9) Add the seived sugar cardamom mixture, give it a gentle stir until sugar is dissolved and simmer the heat for the next two mins. I added two cardamom pods extra as I love to have them 🙂

13

10) Finally add thick coconut milk and switch off the flame. Serve hot 🙂

disp

My Notes:

1) Switch off the flame once you add thick coconut milk. Else it easily curdles.

2) Please note the flame levels I have mentioned in the recipe. That would help to avoid curdling of coconut milks at any point.

3) The dough before making balls should not be sticky. Sticky dough means uncooked dough.

4) Coconut milk can be replaced by using water boiled with ready made coconut milk powder as well.

Thin coconut milk – 1.5 cups of lukewarm water boiled with 15% of 50gms coconut milk powder pack

Thick coconut milk – 1 cup of lukewarm water boiled with remaining of the 50gms coconut milk powder pack

5) I have used sugar,you can replace with jaggery.

6) I have attempted couple of times to arrive at the delights in the above picture. So, please do write to me in case of any doubts, I can help you with my learnings.

Please do try them out and send me a picture. I will be glad to add to my FB Page 🙂

Happy Ganesh Chaturthi 🙂