Wednesday, October 30, 2019

Mint Margarita

There are certain days when there is a longing to have something cool, and refreshing. Something which cools both inside out. The smell of mint leaves itself gives that feeling. This aromatic, green, distinctly flavorful herb is one that comes to rescue at those moments. Its combination with lemon is truly a heart winner.

Watch how to make it here !!!

Serves 2


A handful of mint leaves
juice of 1 small lemon
2 Tbsp sugar(add more if you prefer more sweetness) or 2 Tbsp honey
a pinch of salt
sparkling water/soda
few ice cubes

  • In a blender add the mint leaves, lemon juice, sugar, salt, ice cubes, and blend.
  • Prepare the serving glasses by rubbing the lemon wedge along the rim of the glass. then roll the rim of the glass in sugar crystals so that the sugar gets stuck along the rim of the glass.
  • Add 1 to 2 tsp of the blended mix into each glass.
  • Pour sparkling water/soda and fill the glass.
  • Serve immediately.

Wednesday, October 23, 2019

Quick Shahi Tukda

Wishing everyone a Happy Diwali in advance!!!

Shahi Tukda or is it Shahi Tukray? Well, I am still confused about that! Having done some research about this royal dessert, the information that I came across was that this rich dessert prepared by frying small pieces of bread in ghee, dipped in saffron infused sugar syrup and topped with rich rabdi(thickened or reduced creamy milk) and garnished with dry fruits, has its roots from the early Mughal period. Literally, the word Shahi means royal and tukda means piece or bite. So basically put together it means that if you are having shahi tukda then you are having a royal piece or royal bite.!
Preparation of this royal delicacy is not that difficult except for the part where you have to prepare the rabdi. Rabdi preparation does require a little bit of patience and it does take up some of your time as the milk has to reduce and condense to impart the creamy flavor which is the key ingredient of this delicacy that has elevated it to the royal level.  Well, as in my quest to find easy solutions to such complex situations I came across this recipe where you can prepare this whole dish in..maybe less than 15-20 minutes. Yes, the rabdi process is quickened over here by adding a secret not just condensed milk!! Please go through the recipe and watch the video to find out how to present this royal Mughal dessert on your dining table as an exquisite dessert after dinner or to highlight your festival season with a royal touch.

Watch how to make this by clicking here

For the quick rabdi
  • 1 1/2 cup full-fat milk
  • 1/4 cup condensed milk
  • 1 bread slice
  • 1/4 tsp cardamom powder
For the fried bread
  • 2 slices of bread
  • 3 Tbsp ghee
For the sugar syrup
  • 1/2 cup sugar
  • 1/4 cup water
  • few strands of saffron
few almonds slices for garnish

Method of making the quick rabdi
  • Remove the crust of the fresh slice of bread and cut it into pieces.
  • Grind these pieces in a food processor to get fresh bread crumbs. Keep it aside.
  • In a heavy-bottomed wide pan bring the milk to a boil. Scrape the sides of the pan as the milk boils.
  • Add the condensed milk and mix well.
  • Add the bread crumbs and cook stirring continuously until the milk thickens. Don't forget to scrape the sides of the pan and mix it with the thickening milk.
  • Add the cardamom powder and mix well. Rabdi is ready.
  • Refrigerate the rabdi until ready to serve with the bread.

Method of making the fried bread
  • Remove the crust of the bread slices and cut each slice into four triangles.
  • Heat ghee in a pan. Fry the bread pieces until golden brown on both sides and keep aside.

Method of making the sugar syrup
  • Mix sugar and water in a broad pan and cook on high heat until the sugar dissolves.
  • Simmer for a few minutes to get a syrup consistency.
  • Add the saffron strands and mix.
Serving the shahi tukda
  • Soak the fried bread pieces in the sugar syrup(while the syrup is still warm) for 5-10 minutes(the soaking time depends on how crisp or soft you want the bread slices to be. The more time you soak softer they will be. For those who prefer crisp bread , soak for lesser time)
  • Arrange the soaked bread slices on the serving plate and pour the prepared rabdi on top of the bread pieces.
  • Garnish by sprinkling some sliced almonds. Serve!

Wednesday, October 09, 2019

Coconut Milk Chicken Roast

Now, this is a super quick and easy recipe. A recipe that just calls for three basic ingredients- chicken, coconut milk and chili powder. No onions, ginger, garlic or anything of that sort.  A very very very easy recipe and really yummy too. Don't hesitate in trying out this assuming that it might not taste good without many ingredients because this was the doubt that I had when Tessa told me about this recipe. She assured me that her friend Irshad made this in front of her and it tasted awesome!! So that's how this chicken dish was tried and it was truly lip-smacking. Since then I have made this umpteen number of times as it is a favorite at home now.
I have made it with boneless chicken here(as that was what I had with me in stock) but you can make this with chicken with bones too, it tastes equally good or maybe even better!
And as for the coconut milk, you can very well use the canned coconut milk or coconut milk powder(approximately 7-8 spoons in 1 1/2 cup of water), if you can't get hold of fresh coconut milk.
This is a spicy dish, the amount of chili powder can be altered according to your spice level interest but though the amount of chili powder appears to be more, it gets totally balanced with the sweetness of coconut milk.

Watch how to make this dish in our youtube channel - Droolsss by clicking here

250 gms chicken cut into small pieces(boneless or with bone)
2 Tbsp coconut oil
1 1/2 tbsp kashmiri chili powder(adjust amount as per your taste)
1 1/2 cup coconut milk
salt to taste
few curry leaves sliced(for garnish)

  • Heat a pan. Add the oil followed by the chili powder. Fry the chili powder for a few seconds(take care not to burn it).
  • Pour the coconut milk to the roasted chili and as it begins to boil, add the chicken pieces. 
  • Add salt to taste and mix well.
  • Cover and cook on a medium-low flame for approximately 5-7 minutes(If you are using chicken with bones cook for a few minutes more. Here I have used tender boneless chicken, which takes very little time to get cooked.)
  • Open and keep cooking stirring every now and then until the coconut milk is totally absorbed into the chicken pieces and the dish turns into a reddish-brown color.
  • Serve hot garnished with sliced curry leaves.
You can modify this dish by adding finely chopped onion, garlic, ginger etc. after adding the chili powder for a different taste. If you have time in hand you can try experimenting!!But if you are a busy person who has no time for all the cutting and chopping, then go ahead and give this a try as such:)