Shahi Tukda Recipe

Ingredients

1/4 cup fresh cream
4 tblsp sugar
1 tsp green cardamom (chhoti elaichi) powder
100 gms khoya
1 tblsp sunflower seeds (chironji)
2 cup milk
2 strands saffron
Pure ghee for frying
Few drops of kewra and rose (gulab) essence
1 handful cashewnut (kaju) chopped
6 slices bread
blondies
for garnish:
3 silver foil
few rose (gulab) petals 

How to make shahi tukda

Cut each bread slice into two.   

Fry the bread pieces in ghee till golden brown.   

Assemble the fried breads on a plate.   

Heat up milk, add the sugar and saffron and a few drops of essence.   

Pour over the bread slices.   
london
Allow the bread to soak up the milk, then assemble the bread pieces on a decorative plate.  

Heat up two teaspoon of ghee and lightly fry the crushed mawa, cardamom powder and two teaspoons of sugar.   

Spread the mawa layer over the soaked bread pieces.   

Mix in essence to the cream.   

Cover the mawa with a cream layer and decorate with silver foil, cut cashewnut, chironji and rose petals.   

Serve warm or cold as you like.

Methiwala Chawal Recipe

Ingredients

1 medium bunch fenugreek leaves (methi)
2 cup rice
1 tsp red chilli (lal mirch) powder
2 tsp coriander powder 1 tsp. turmeric (haldi) powder
1 1/2 tsp cumin seeds
1 tomato
4 cup water
7 tblsp oil
Salt (namak) to taste  

How to make methiwala chawal  
Clean, wash and cut the fenugreek leaves.    

Wash and cut the tomato.    

Wash the rice and then soak in water for about twenty minutes.    

Heat up oil, mix in the cumin seeds and the fenugreek leaves and fry for about five minutes.    

Mix in the finely cut tomato, red chili powder, coriander powder, turmeric powder and fry till the tomato is soft and the oil separates.    

Finally, mix in rice, salt and four cup of water.    

Stir fry on a high flame heat up till the first boil and then let it simmer (boil slowly at low temperature) till the rice is done.    

Serve hot.

Potato Dahi Wada Recipe

Ingredients   
Green chillies chopped as per taste
3 tbsp chopped corriander leaves
6 potato
1 1/2 tsp garam masala powder
2 tsp jeera powder
salt to taste
4 bread slices
1/2 tsp black salt
1 tsp chat masala powder
1/2 kg curd
2 tsp red chilli powder
oil to fry  

How to make potato dahi wada

Boil and mash the potatoes.    

Spice up with salt,1 tsp red chilli, 1tsp jeera powder,1tsp garam masla,1 tsp chaat masala powder, 2 tblsp green corriander leaves, green chilles and mix well.    

Take the bread slices and cut them in a round shape, with a help of a mould.    

Apply little water on the round bread slices, just enough water to let the potato mixture to stick to the bread slices.    

Take approximately 2 tblsp potato mixture and spread on the round slices evenly.    

Make it smooth.    

Heat up up the oil for frying and fry the rounds till golden brown.    

Take off on a paper towel to get off excess oil.    

Let them cool.    

Mean while cream the curds and spice up it with common salt and black salt.    

When the rounds are cool assemble them in a dish and pour out the curd on it.    

Spice up it with red chilli, jeera powder, garam masala ,corriander leaves and green chillies.    

Serve with sweet tarmarind chutney

Spicy Coconut Custard 'Vattalappam' Recipe

Ingredients      

250 g/8 oz dark palm sugar (jaggery)    
6 eggs    
1/4 teaspoon ground cloves 
250 ml/8 fl oz/1 cup canned coconut milk    
375 ml/12 fl oz can evaporated milk    
1 teaspoon ground cardamom    
1 teaspoon freshly grated nutmeg    
2 tablespoons rose water or 1/4 teaspoon rose essence 

How to cook Spicy Coconut Custard 'Vattalappam'
Chop palm sugar into small pieces and put into a small heavy saucepan with 200 ml (7 fl oz) water. Dissolve over low heat, allow to cool. Beat eggs until well mixed but not frothy, add palm sugar and coconut milk diluted with 125 ml (4 fl oz) water. Strain this mixture through a fine strainer into a large jug. Stir in evaporated milk, spices and rose water or essence. 

Pour into individual custard cups placed in a baking dish. Add hot water to come half way up sides of cups and bake at 120 degrees C (260 degrees F) until set, about 1 1/4 hours.
Cool and chill. 

Note: Instead of individual servings, the custard may be cooked in one large dish, allowing extra baking time, but do not be tempted to raise heat to more than moderately slow, as this will cause the custard to curdle.