Just as the name suggests it’s very “Shahi” – royal in taste and texture. It comprises of a toasted bread slice soaked in sugar syrup and served with slightly thick creamy sauce and garnished with chopped nuts.
The dish comprises of 3 parts : 1) preparing the toasted bread slices, 2) preparation of sugar syrup, 3) preparation of the thick creamy milky sauce – Rabdi. Traditionally, in the first step the bread slices are deep fried, preferably in ghee. However, now that we are becoming so much health conscious and it is also the need of the hour, we can plainly toast them in a pop up toaster or can also toast them in a conventional oven after slightly buttering them. I have tried both ways. For the third and last step, you can either do it from scratch by boiling milk and reducing it to half or also use store bought rabdi mix. Again I have tried both. For the second option, I have tried rabdi mix by Gits. Whenever you make the rabdi you should take care to make it just sweet or slightly sweet. If it becomes too sweet, then when you serve the sugar soaked toasted bread slices, the entire dessert will taste drastically sweet. So the sweetness of rabdi should be such that when served along with the sugar soaked toasted bread slices, the dessert should taste just right.
- 12 bread slices
- Butter/ ghee
- 1 cup granulated sugar
- 1 cup water
- Few strands of kesar
- 500 ml whole milk
- 1/2 cup granulated sugar
- 1/4 tsp cardamom powder
- Slivered nuts like cashew, pistachios, almonds
- We need to discard the edges of the bread slices. For that you can cut the slices into circles using a bowl with sharp edges or into squares or triangles. In the picture I have cut them into circles. But when you have less slices than the number of guests you can cut each into two triangles or four squares.
- Apply little butter/ghee on either side of the bread slice. Toast them for 8-10 minutes by flipping them mid way in an oven preheated at 180 C. They need to be toasted well and be slightly browned.
- In a thick bottomed non stick pan, heat 1 cup sugar with 1 cup water stirring continuously till the sugar dissolves completely. Then add the kesar strands and continue to boil till the sugar syrup thickens to single strand consistency.
- Allow it to cool slightly. Then soak the toasted bread slices into the sugar syrup for around 5 mins flipping in between. Set them aside.
- In a non stick pan, boil the milk and continue to boil till it is reduced to half the quantity. Then add the sugar and cardamom powder.
- You can boil it further till it thickens and reaches your desired consistency.
- Allow it to cool.
- While serving serve it cold, by pouring a spoonful of rabdi over the sugar soaked toasted bread slice and garnish with slivered nuts.
Cheese stuffed garlic bread has been our favorite even back in India. Now that I have my new kitchen gadget the stand mixer, bread recipes or baking is always on my mind.
Taking garlic bread recipe shared by hebber’s kitchen as the base and alternating or adjusting few ingredients readily available at home instead of the one’s mentioned, this happens to my tried, tested and relished version. Yum yum
- 1/3 cup warm milk
- 1 tsp yeast
- 1 tsp sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1 tbsp butter
- 1 tsp garlic powder
- 3/4 tsp mixed herbs
- oil for coating
Garlic butter :
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1 tbsp coriander leaves, chopped
- 1 tsp mixed herbs
1 tsp red chili flakes
Other ingredients :
- 1/3 cup mozzarella cheese,shredded
- flour for dusting and rolling
- Mix the yeast salt and sugar in warm milk and allow it to stand for 5 mins or till frothy.
- In the flour, add garlic powder, mixed herbs, butter and the frothy yeast mixture and knead into a soft dough.
- Coat with oil and allow the dough to rest for 2 hours. Keep the dough bowl covered with damp cloth. The dough will double up.
- Mix together all the ingredients of garlic butter.
- Dust the countertop with flour and punch the dough for 5 mins.
- Spread or roll out the dough into a thick circular disk.
- Apply a layer of garlic butter on the dough using a brush.
- Then sprinkle the cheese on half the side and cover the cheese with remaining half of dough making a semi-circle or fold into half.
- Properly seal the edges.
- Brush the remaining butter on the top.
- Using a knife give slight cuts on the bread so that once it bakes you get slices formation.
- Bake for 15 mins or till slight brown in an oven preheated at 350 F.
I had tried to bake bread long time bake which did not turn out that good. After that though I had a willingness to bake bread, I didn’t dare to as it was a tedious job involving lots of muscle power for kneading and proofing time.
Mid November approached and the deals for Black Friday started coming up. An eye catcher deal for me under kitchen section was the Kitchenaid Stand Mixer. I was like in two minds however the deal was awesome. I was almost getting it at half the actual price.
Finally I bought it. Now I was eager to try something utilizing it. Finally yesterday I decided to try out bread again. I referred a multiple recipes and then mixing all, followed the one below which yields 12 buns or rolls.
- 4 cups sifted all purpose flour
- 3 packets active dry yeast or around 2 tbsp
- 1 tsp salt
- 1 tbsp granulated sugar
- 1/2 cup warm water
- 1/4 cup milk
- 2 tbsp butter
- Butter & milk for brushing
- Add salt, sugar and yeast to warm water, mix and allow it to stand for 10 mins or till it turns frothy.
- In a mixing bowl, mix the flour, butter and water. In case you using a stand mixer, use the dough hook and run the stir mode for a minute for mixing.
- Knead into a soft dough by adding the yeast mixture only as much required to form the dough. I required somewhere between 1/3 -1/2 cup. If using stand mixer, run the mixture on medium speed till the dough is formed which takes around 5-10 mins.
- Dust bowl with plain flour and allow the dough to stand in it for an hour covered with a damp cloth. This is proofing.
- After an hour you will notice that the dough has doubled up in size. Punch this for 2 mins using greased palms.
- Divide this dough into 12 round smooth balls. Place them in a greased tray allowing a half inch space between them. I made 8 of them into round balls and remaining four I rolled each into a strand and turned them into a knotted 8 shape to bake it into a dinner roll.
- Again allow them to stand covered for half an hour. They will again double up.
- Preheat oven to 350F. Brush each roll with milk. You can even use egg wash instead of milk.
- Bake for 45 mins or till the acquire slight brown color.
- Remove them and brush again with butter to give a shiny appearance.
- Enjoy the rolls with butter for breakfast or can we had with a spicy curry for the meals.
As my husband comes all hungry in the evening from office, I am expected to be ready with some yummy snack item in the evening. Most of the time this does not turn to be so even if I put thinking cap on still no idea pops up and I end up giving him some ready-made chips, muffins, etc along with protein milk.
But some lucky days are such that an idea just strikes like a wave and you end up making a delicious yummy snack even without having thought much or not thought at all. Yesterday evening was one such evening when I was just out of bed after having my evening nap, just washed my face and went into the kitchen. I had some slice bread, very little shredded mozzarella cheese left and some very tiny cherry tomatoes that my aunt had given me from the crop that was grown in her garden. In 5-10 mins I was ready with the chilli cheese toast.
- 4 bread slices
- 1/2 cup shredded mozzarella cheese (If mozzarella is not readily available, then you can also use grated cheese cube or cheese slices cut into thin strips)
- 2 tbsp onion, finely chopped
- 3-4 cherry tomatoes, diced
- 1 tsp green chilli, finely chopped
- few sprigs of coriander leaves, finely chopped
- red chilli flakes, pepper powder, salt, herb blend as per taste
- capsicum & minced or grated garlic (optional)
- 1 tsp olive oil
- 1 tsp milk
- Lightly toast and butter the bread slices.
- In a bowl, mix all the ingredients except milk and bread. Check the taste and add accordingly.
- If the mixture is not of spreadable consistency, add little milk.
- Pre-heat the oven at 350 F.
- Spread the mixture evenly on the bread slices.
- Place the slices on a baking tray and cook in the pre-heated oven for around 4 mins or till the cheese melts.
- Once done and out of the oven, cut the slices into triangles using pizza cutter.
- Enjoy as is or with tomato ketchup over a cup of hot tea.
I had got store-bought shredded mozzarella cheese and it decorated my fridge for quite a while. I wanted to prepare something using it. I just saw some bread buns lying in the kitchen too. The first thing that popped in my mind was Domino’s cheese stuff bread sticks.
But I didn’t want the dish to be deep-fried and I was not quite aware about the exact oven settings to bake them. I was in no mood to experiment with the oven settings.
However, I wanted the rest of the ingredients to be such that it could be prepared even without cheese stuffing as my parents have cholesterol issues. So the recipe goes accordingly.
After eating the cheese bread oats pops, the word that popped out of my family’s mouth was “divine”. This recipe will be one of kids favorite. While parents can add all those veggies unliked by their kids in the dough and the kids will eat them under the yummy divine cheese disguise 🙂
- Around 4-5 bread buns ( the buns were slight on the sweeter side so my ingredients depend accordingly)
- 1 packet of quaker oats
- 1 grated boiled potato
- 1/4 capsicum, finely chopped
- few springs of coriander leaves, finely chopped
- green chilli paste or red chilli flakes as per taste (I used 1 tsp of green chilli paste and 1/2 tsp red chilli flakes)
- 1/2 tsp black pepper powder
- 1/2 tsp mixed dry herbs
- salt as per taste
- bread crumbs for coating
- shredded mozzarella cheese
Note : The above ingredients form around 15-20 pops
- Take a bowl of water and soak the bread slice in it. Press the slice in between your palms and drain out the water.
- Crush the wet bread slices.
- To it, add grated potato, oats, pepper powder, salt, green chilli or red chilli flakes, capsicum, dry mixed herbs, coriander leaves. Mix well and form a dough.
- Check the taste and add the seasoning if required.
- Apply oil to your palms. Take little portion of the dough and flatten it on your palm.
- Put a spoonful of grated cheese in the middle of the flattened dough portion and then cover up the cheese filling with same flattened dough portion to form a ball.
- Coat the pops well with breadcrumbs.
- Repeat for the rest of the dough. Keep the balls in the freezer for around 10-15min.
- Heat an appe pan with 1-2 drops of oil in each hole. Drop one pop ball in each hole.
- Fry on all sides till golden brown.
- Serve them hot as is or with sauce.
Note : For my parents, I prepared without the cheese stuffing and still they tasted yummy. You can also add some more of your favorite and even unliked vegetables.