Dal saat Nizam & Shahi Tukhra ( Classic Indian Recipes )
Posted Sep 08 2009 10:13pm
( Sixdalssimmered together and seasoned seven times )
Serves: 4 Time required: 55 minutes plus soaking time
50 g masoordal ( whole ) 50 g chanadal 50 g turdal 50 g moongdal ( husked ) 50 g uraddal ( husked ) 50 g maanhdal ( creamy black lentils ) 1 litre water ( for dals ) 45 g whole wheat , boiled and drained 720 ml water ( for wheat ) 1 1/2 teaspoon ( 7 g ) chilli powder 1 1/2 teaspoon ( 7 g ) turmeric powder
Salt to taste 5 green cardamom 5 cloves 3 black cardamom 5 cm cinnamon 5 bay leaves 4 teaspoon ( 20 g ) ginger paste 3 teaspoon ( 15 g ) garlic paste 4 tablespoon ( 60 ml ) tamarind pulp 2 tablespoon ( 30 ml ) lemon juice 4 green chillies, slit lengthwise 12 mint leaves
For the first tempering:
1 tablespoon ( 15 g ) ghee 3/4 teaspoon ( 4 g ) cumin seeds ( jeera )
For the second tempering:
1 tablespoon ( 15 g ) ghee 8 flakes garlic
For the third tempering:
1 tablespoon ( 15 ml ) ghee 4 red chillies
For the fourth tempering:
1 tablespoon ( 15 ml ) ghee 24 curry leaves
For the fifth tempering:
1 tablespoon ( 15 ml ) ghee 1 teaspoon ( 5 g ) mustard seeds
For the sixth tempering:
1 tablespoon ( 15 g ) ghee A generous pinch of asafoetida
For the seventh tempering:
2 ( 100 g ) onion, sliced fine and fried till golden in 1 tablespoon ( 15 g ) ghee
For the garnishing:
Crisp golden fried sliced onions A handful of mint leaves
Wash all the dals and soak in water for 30 minutes.
Put the lentils in a pan, add 1 litre water, chilli powder, turmeric powder, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves, ginger and garlic paste. Bring to a boil, lower the heat and simmer until the liquid is absorbed ( remove scum at regular intervals ).
Heat ghee and add each tempering ingredients one after the other and pour over the simmering dals and stir well.
Remove the lentils and pass through a fine mesh soup strainer into a separate pan. Return the lentils to heat, add tamarind pulp, whole wheat and about 720 ml water. bring to a boil, lower the heat and simmer, stirring occasionally, until of thin custard consistency. Remove, sprinkle lemon juice, stir and adjust seasoning.
Remove to a bowl, garnish with crisp golden fried onions and mint leaves. Serve with parathas / naan / phulka / rice or as an accompaniment.
Nutritive value of each serving- 573.6kcal Proteins: 18.5 g Fat: 29.0 g Carbohydrates: 61.4 g
( Bread roundels served on a bed of saffron - flavored rabri - the Indian version of bread pudding )
Serves: 4 Time required: 50 minutes
350 ml milk 1/2 teaspoon ( 2 g ) cardamom powder 1 drop kewraessence
For the bread:
4 ( 1.4 cm thick ) milk bread slices Ghee to deep fry the bread 350 ml milk A few strands of saffron
For the syrup:
135 g sugar 70 ml water 1 drop kewra essence
For the garnishing:
4 almonds, blanched and sliced 4 pistachios, blanched and sliced A few strands of saffron, soaked in 1 teaspoon ( 5 ml ) lukewarm milk 2 sheets of edible silver varakh ( silver paper )
To prepare therabri:
Put milk in a pan, bring to a boil, lower the heat and then keep, stirring constantly, until milk is reduced to 125 ml and acquires a granular consistency. Remove and pass through a fine mesh soup strainer into a bowl, add cardamom powder and kewra essence. Mix well and refrigerate.
To prepare the bread:
Remove the crust and cut into roundels. Heat ghee in a kadai and deep fry the roundels over medium heat until golden brown and crisp. Drain and keep aside.
To prepare milk with saffron:
Break the saffron strands with pestle or back of a spoon. Pour milk in a large, flat, thick - bottomed pan. Add saffron and bring to a boil. Remove and keep aside.
To prepare the syrup:
Boil sugar with 70 ml water to make a syrup of one - string consistency, removing scum at regular intervals. Stir in thekewraessence. Keep warm.
To prepare thetukhra:
Soak the fried bread in boiled milk, placing the bread roundels 2.5 cm apart. Put the pan on heat and simmer until milk is almost absorbed, turning once, very carefully, with a spatula, ensuring the bread does not break. Pour the warm syrup over and cook over low heat for two to three minutes until bread absorbs the syrup.
Make a bed of thin saffron rabri ( the method is similar to the thickened rabri made for the tukhra, only it is thinner and has saffron ) on individual plates. Carefully remove and arrange tukhra over it, spread equal quantities of rabri on top, garnish with nuts, sprinkle saffron and cover with silver varakh. Serve warm.
Nutritional value of each serving - 469.1kcal Proteins: 10.5 g Fat: 19.8 g Carbohydrates: 53.3 g