SHAHI TUKDA & WHOLE CHIKEN ROAST

20 Apr

SHAHI TUKDA

shahi@tukda

The Shahi Tukda Recipe is a simple short version of the double roti ka meetha or bread pudding. It needs very few ingredients , made with bread, milk, nuts and not to forget the main ingredient – ghee.

Like double roti ka meetha, this too is a rich calorie laden dessert with the liberal use of ghee in it. Dont use oil for frying it if you dont have ghee, as this gives it an oily taste , But to make it healthier, try toasting your bread till crisp and using it as an alternative to  frying it in ghee.

shahitukda

It is a quick and easy dessert option when you are having unexpected guests over . I dont usually make this as we all prefer double roti ka meetha but a few weeks back i was cooking dinner for my husband’s friends and this seemed a simple easy sweet to go along with an elaborate dinner. 

SHAHI TUKDA

serves - 6-8
cooking time :- 30 - 45 mints

Ingredients

  • 1 litre milk
  • 4 slices bread, each cut into 2  triangles each
  • 1 cup sugar
  • 1/2 cup ghee
  • 1/2 cup water
  • 1/2 teaspoon saffron (optional)
  • 2 pods cardamom
  • almonds, pistachios,rose petals as garnish

shahi tukda

METHOD:-

Firstly make a thick rabdi  for the dish by boiling the milk in a heavy bottomed sauce pan on medium heat. Boil the milk till it is reduced to 1/4 of the original quantity stirring occationally. Once reduced in quatity, add 1/4 cup of sugar and cardamom to the milk and stir well until the sugar is dissolved. Once the sugar dissolves and the milk comes to a boil, turn off the heat and allow the milk to cool down a bit. Or if you want to save time, you can use half cup condensed milk to one cup fresh milk, just give it a boil and simmer till the rabdi is thick. Remove and keep aside.

Now we make the sugar syrup. In a heavy bottomed sauce pan boil together the remaining sugar in half cup water and add in the saffron to it. Keep stirring until all the sugar dissolves and the water comes to a boil. Once the sugar syrup comes to a boil ; turn the heat to low and simmer the syrup until it reaches a single thread consistency.

Next, in a medium sized pan, pour in the ghee and shallow fry the bread pieces till they turn light brown and crisp on both sides.

Once the bread is crip, soak the fried bread slices in the prepared sugar syrup for about half a minute and place them in a serving platter.

Pour the prepared warm rabri over the bread pieces ensuring that the toast pieces are covered with the rabadi. Garnish with almonds and pistachios. Serve warm after 5 minutes or serve it chilled.

shahi-tukda

ROAST CHIKEN

WITH SPICES & A ZERO OIL RECIPE

chiken roast

I used my convection oven to make this simple and healthier roast chiken for the first time without any oil. I was a bit skeptical about this, how this will come out since i hardly use the convection oven except to melt chocolate and very rarely to warm foods.

chiken-roast

But Alhamdulillah, this turned out to be a very tasty chiken roast with hardly 15- 20 mnts of the actual work. The meat was extremely tender and juicy with a crispy skin. All you have to do it is –  clean and dry the chiken. Rub it with spices, cover with cling wrap and leave overnight in the frige.  In the morning, Let it sit at room temp for 15-20 mnts , Pop in the oven , roast and eat along with a salad and some parathas or roti. Use any leftover meat in a Chicken Salad , or use the carcass and roasted vegetables to make Chicken Stock. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction on a lazy weekened.

whole chiken roast

INGREDIENTS :-
  • 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
  •  salt
  • Freshly ground black pepper
  • 1 whole lemon juice
  • 1 tbls ginger – garlic paste
  • 1 tsp each chill, turmeric,  coriander, cumin, garam masala powders
METHOD:-
preparing roast chiken
  1. Place the chicken on a work surface or cutting board and Cut off and discard any extra fat hanging around the body cavity.Rinse chicken thoroughly inside and out under cold running water
  2. Pat it dry with paper towels. Any excess moisture will create steam and actually make your chicken drier. So use paper towels to pat your chicken dry on the outside. Then, grab a few more paper towels and stick them inside the cavity; it’ll feel weird, and you’re going to pull out some gross gunk, but this step is absolutely essential to the awesomeness of your resulting chicken.
  3. Truss your chicken – Trussing a chicken is an important step in preparing a roasted chicken. Trussing involves tying the chicken snugly with kitchen twine so that the wings and legs stay close to the body. This makes the chicken more compact which helps it cook evenly. Trussing a chicken also helps prevent the tips of the wings and legs from burning, and makes the cooked chicken look more attractive when you serve it.
  4. indian chiken roast
  5. For the marination :- In a bowl, add red chilli powder, cumin powder, turmeric, garam masala powders. Then add ginger garlic paste, kasoori methi (fenugreek seeds), salt,  pepper . Mix the mixture well. Place the chicken in the mixture and Massage and coat the mixture well over the chicken . Season generously inside and out with salt and pepper. The salt that you sprinkle in the cavity will get absorbed into the meat from the inside, meaning that all of the meat will be flavorful, not just the outside surface.Cover with a cling wrap and keep in the refrigerator overnight.
  6. Before roasting, bring the chiken to room temp . Place a rack in the pre- heated oven and a bowl underneat it to collect the dripping juices and oil and Roast the chicken for 35-40 minutes at 170-180 degrees and lower the temp slightly and roast again for 30 more minutes.
  7. When using convection oven like me , i roasted the chiken for 45 minutes on high power and wrapped it in aluminium foil and decreased the power and roasted again for another 45 minutes.  When you wrap it in the aluminium foil , make some holes underneath so the juices drip outside without making the chiken soggy. 
  8. Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving. Serve this along with some parathas and a salad in a plate along with the roasted chiken.

Some websites with step-by-step pictures for roast chiken. – Buzzfeed .com   

AND culinaryarts.about.com

chiken   roast

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: