Trim the crust and cut each bread slice into round, triangle or squire shape with a cutter. Heat pure ghee in a pan and shallow-fry the bread
pieces for about a minute, turn over and fry about a minute more or until light
brown and crisp. Drain on absorbent paper.
Meanwhile, bring milk to boil, reduce heat and simmer for ten
minutes, stirring continuously or until the quantity is reduced by half. Add
sugar and kesar
Bread shahi tukda
continue to simmer for five minutes, stirring continuously. Remove
from flame and chill it.
Place bread pieces on a serving dish, pour chilled reduced milk on
top, and garnish with dry fruits. Serve chilled.
Bread Uttapam- This is a
quick and instant uttapam made with bread that does not need any planning or
preparation like soaking rice and dal, grinding, fermenting etc This bread uttapam
can also be served as an after school snacks and lunch box also. Prep Time - 10 mins Cook Time- 10
mins Serve- 2-3 persons
Bread - 4 slices (brown or white)( I use white bread)
Rava/Semolina - 1/2 cup
Curd - 1/2 cup
All purpose flour/maida - 1 tbsp
Rice flour - 1 tbsp
Water - 1/2 cup
Salt as needed
Ginger - 3/4 tsp grated or paste
Onion - 3 tbsp chopped
Carrot - 2 tbsp grated
Green chilli - 1 finely chopped
Tomato - 1 tbsp (seeded and chopped)
Coriander leaves- 1 tbsp finely chopped Oil for
making Uttapm ( you can
use other veggies also like spinach, cabbage, capsicum, corn Etc.) Method-
Finely chop onion and green chillies. (you can avoid green chillies for kids).
Grate carrot and keep it ready.
take the all bread slices int…
Breakfast during weekends is should be different than other days breakfast.
If there is something delicious set on the table, the holiday starts off on a
better note. So lets prepare Sattu ki Kachori for breakfast this weekend. Sattu Ki Kachori is very
easy to make and it is very delicious. Sattu ki Kachori- stuffed with Sattu can be stored up to 4-5
days. If you want consume same day you can add onion also. Preparation time- 20 min.Cooking Time- 20min.Serve- 4 person Ingredients- For dough-Wheat flour - 400 grams or 2 cup Oil - 1 to 1 1/2 tbsp Salt - add to taste (1 tsp) For Stuffing- Sattu - 1 cup or 150 grams. 1- ½ tbspn mustered oil 1 pinch Heeng (asafoetida) ½ Jeera(cumin seeds) 1tspn Dhaniya(coriander) powder 2 Green chilli finely chopped 1 inch Ginger - grated ¼ tspn Red chilli powder ¼ Garam masala ¼ Amchur(mango) powder or lemon
juice Salt - add to taste 1 tbspn coriander leaves finely
chopped Oil – for deep fry kachoris
Method-Take a bowl , put wheat flour, oil and salt in it and mix …
Mixed aloo puri is very popular dish of north India. Mixed aloo puri is
easy to make and can serve with aam ka achar or any type of pickle.
This is also suitable for lunch box in your kids. Prep Time :25-30 min. Cook time :10-15 min. Serve :4
2 boiled mashed potato
2 cup Wheat flour
2-3 Chopped green chilli
½ tspn. Ginger paste
½ tspn ajwoin
1- ½ tspn oil
2 tbspn chopped coriander leaves
Salt to taste
Oil for deep fryingMethod-
Take a bowl add wheat flour; add mashed potato, salt, ajwoin, coriander leaves,
green chili and oil.
Mix properly all ingredients with flour. Kneed to soft dough with help of
Cover the dough and keep the dough for rest to 15-20 min.
After resting take dough and divide it into small ball like a lemon.
Roll each ball it to small puri , if difficult to roll dust it with flour
Heat sufficient oil in a pan or kadahi, deep fry puris in to bathes of 2-3
until golden brown from both side.
Remove on absorbent paper and serve hot.