Shahi Tukra - Emperor's morsel

As you can tell, I am still keeping my promise. Another Indian dish. The dish is called "Shahi Tukra" or Emperor's Morsel. The very name speaks of royalty, decadence and richness. It is all of these, only easier than it sounds!

This is a type of bread pudding that has its origins in the Mughlai cuisine. Mughlai cuisine is a South Asian cuisine, influenced by the imperial kitchens of the Mughal Empire. The cuisine is strongly influenced by Persian, and Turkic cuisines of Central Asia.
Shahi Tukra is a rich dessert made with bread, ghee, saffron, sugar, rabri(a cardamom flavored reduction of whole milk), almonds and an optional gold or silver leaf for added opulence!

Another not-so-royal name that it is known with is "Double ka meetha". Double here referring to bread - just an Indian name of bread - Double Roti, while "meetha" meaning sweet.

With a name so rich and opulent sounding, there is no way I am going to try to make it healthy. It must be eaten with all the fat, cream, sugar and white bread that you can eat! So here is the recipe





INGREDIENTS
For the Rabri
• 3 cups whole milk
• 3 Cardamom pods, crushed

For the sugar syrup
• 1/4 cup Sugar
• 1/4 cup Water

• 4 slices Bread
• 3 tbsp Ghee
• 4-5 Pistachios, blanched and chopped
• 4-5 Almonds, toasted and sliced
• 4-5 raisins(optional)
• Few strands of saffron

DIRECTIONS

1. Cut each slice of bread into 4 pieces . A day or two old bread works best for this recipe. If using fresh bread, keep it in a very low oven for about 10 minutes until the bread dries up a bit. This is in order to avoid the bread from soaking up too much ghee.
2. To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes.
3. Take a pan and set the milk to boil. Simmer it until it reduces to 1/4th quantity. Keep stirring occasionally so that it does not stick to the pan. Now, add the crushed cardamom, pistachios and few strands of saffron to the thickened milk. This is our rabri.
4. Add in the ghee to a non-stick pan and lightly fry the bread until golden brown on both sides.
5. Dip the fried bread in the sugar syrup for about a minute.
6. Arrange the slices on the serving dish
7. Now, spread the rabri onto the bread and sprinkle some almonds, and saffron strands over it.

Oh, and before I forget - thanks to the last month's DMBLGIT judges for judging one of our pictures amongst the winners. The "Life After Coffee" picture was awarded the 3rd place in the March 2010 edition of DMBLGIT. Here is a link to the post with all the winners.


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Birchermüesli

Nothing can be as quintessential a swiss breakfast as a bowl of hearty Birchermüesli or simply Muesli. And those not all too familiar with the 'guttural CH' or the "gargled R" sounds of German, here is a bit of pronunciation course. Bir-kher-Mew-slee. And trust me, if you are not German, or Swiss German, you will NOT be able to pronounce it the way people here do. I was once told by a Swiss friend, that I should gargle and practice if I want to perfect it. Needless to say, I gave up right there!
For all you followers of the Quick Quaker Oats(or whatever it's called), this is my humble request to you. Just try this one out for once. It is almost as easy as getting stuff straight out of a box - just that you may need to open too many boxes :). And you need to pre-plan a bit.
This recipe was originally created by the physician Bircher-Benner, but has been now adapted to suit different tastes and lifestyles.



The kind that I made is just one variation. The traditional one uses apples - you could use whatever fruits you like or are in season. Also the choice of nuts is upto you. The important thing is to soak the oats the night before - or at least a couple of hours before serving. So here is how I made it.
- 1 cup rolled oats
- 1/2 cup orange juice
- 1/2 cup yoghurt
- Some chopped and/or flaked almonds
- handful of raisins
- 1 cup blackberries
Soak the oats in juice and yoghurt and refrigerate it overnight.
Before serving, add in a few blackberries per serving in a bowl and crush them. Mix it with the oats-yoghurt mixture until you get the colour you like. Now add in the nuts, raisins, and more blackberries if you like.
There you have a healthy, nutritious and easy breakfast.

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Chocolate and coffee truffles

Chocolate and coffee. Two of the greatest gifts to mankind. Bring the two together - and what you get is pure indulgence! To reduce the guilt, throw in some rolled oats, maybe some wheatgerm, and you have a wonderful excuse to have your daily dose of indulgen..erm..nutrition ;)
The recipe couldn't be simpler. Only a few ingredients, and hardly any time to cook, this one is ready in minutes. It keeps well for at least a week (I haven't had the chance to test it longer - it doesn't usually last more than a couple of a days!), and looks great too so makes for a very nice and easy gift. Here is the recipe.

- 2 1/2 tablespoon butter. You could use peanut butter or almond butter to up the nutrition factor - just remember to adjust the sugar accordingly
- 1/4 cup sugar
- 3 tablespoons packed brown sugar.
- 1/4 cup freshly brewed coffee
- 1/4 cup unsweetened cocoa powder.
- About a cup of rolled oats
- 1 tablespoon wheatgerm
And toppings of your choice.


Melt the butter. Add in the both the sugars, and let it simmer for a few minutes. Now add the coffee, and cocoa powder. Bring it to a boil, and take it off the heat. Put the oats and wheatgerm in a mixer and powder it. Once the coffee mixture is cool enough to work with - about 15 minutes, throw in the oats mixture and mix it up. Now get your hands dirty and start shaping the balls. (Maybe eat it a bit while you're at it). Roll these into the toppings of your choice. I used more cocoa powder(!), shredded coconut, and powdered sugar.
A word of warning - even though these babies are not all that bad for you, don't kid yourself and eat them all up. Save some for your friends and family ;D
I would be posting this for the 1x umrühren bitte's Event Share