Heat oil on a flat pan. Add Garlic, Ginger and Onion. When partially fried, add Capsicum, Carrot, Cabbage and Cauliflower. Mix well while cooling on high flame. No water please. When partially cooked, Add Salt, MSG and Schezwan Masala. Mix well. Add boiled or steamed Rice. Toss to mix well while cooking on high flame for 3-4 minutes.
In a bowl, take Butter, Cumin Seeds, Black Pepper Powder, Baking Powder and Salt. Mix very well. Keep adding little Refined White Wheat Flour gradually, knead semi stiff dough.
Take little dough, make a ball. Press and pamper to expand it. Put one cube of Cheese in the middle of it. Wrap the Cheese cube and give ball shape. Prepare number of balls of dough.
Put all balls in refrigerator to set.
Pre-heat a paniyaram pan. Put all balls on pre-heated pan. Cover the pan with a lid. After 10 minutes, open the lid and turn over the balls. Cover the pan with a lid again. Check after 8-10 minutes. When balls get brownish, remove the pan from the flame and remove balls in a plate.
Alternatively, bake for 20 minutes @180º in pre-heated oven.
Take 300 ml Milk in a bowl. Add Sugar and boil it.
Take ½ cup Milk and mix Custard Powder in it very well. Please don’t leave any lump. Then, add this in boiled Milk and boil it again for 4-5 minutes on medium flame while stirring occasionally to prevent boil over.
Leave it to cool down to room temperature.
Add Tinned Pineapple and refrigerate it for 45-60 minutes. Meanwhile, prepare other stuff.
Fine chop all fruits.
Cut to remove hard borders of all Bread Slices. Dip Bread Slices in Milk and squeeze to remove access Milk from Bread Slices.
Put some finely chopped Fruits in the middles of a Bread Slice and fold it to ball shape. Repeat to make balls from all Bread Slices.
Arrange prepared balls on serving plates. Pour refrigerated Custard Sauce over balls on plates.
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Skinned and Split Black Gram, chopped Ginger-Garlic-Green Chilli and Curry Leaves. When sautéed, add Turmeric Powder, boiled Potato, Fresh Coriander Leaves. Mash boiled Potato while mixing well on low flame. Cook for 2-3 minutes. Remove the pan from flame.
Prepare number of small balls of prepared stuffing.
Coat prepared balls with Dry Garlic Chutney. Keep a side.
For Pav (Buns):
Lukewarm Milk. Add Sugar and Dry Yeast. Mix well. Cover the pan with a lid. Leave it for approx 5 minutes.
Take Refined White Wheat Flour in a bowl. Add Milk Powder and Salt. Mix well. Knead soft dough adding Milk and Yeast mixture. Add Butter and mix well. Rub the dough repeatedly for 5-7 minutes. Leave it to rest for 90 to 120 minutes.
Then, take the dough on a rolling board or any hard surface. Punch it for 3-4 minutes.
Make number of medium size lumps of dough. One by one, take lump, squeeze and press lightly and tap with a palm to shape it thick round. Put 1 ball of stuffing in the middle of it and wrap it shaping it a ball.
Repeat to make number of balls.
Grease baking dish with Oil. Put all prepared stuffed balls on a greased baking dish. Leave it for approx 30 minutes. (out of oven).
In a bowl, take Rice Flour, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, crushed Curry Leaves, Tamarind Pulp, Sugar Powder and Salt. Add very little water. Mix well. Should become like thick paste.
In another bowl, take all ingredients for Topping and mix well. Keep a side for later use.
Cut peeled Raw Banana in a thin slice shape. Roll Banana slices in prepared Rice Flour mixture.
Deep Fry Spiced Banana slices. Spread on plain paper to get additional oil absorbed. Set on a serving plate.
Spread prepared Topping stuff on Banana slices on a serving plate.
Heat Ghee in a pan on low flame. Add Cashew Nuts and Almonds and roast well. When roasted, add Raisins and boiled Skinned and Split Pigeon Peas. Stir fry. Add Sugar and continue cooking on low flame. When Sugar is diluted, add Cardamom Powder. Mix well. Remove from the flame. Keep a side.
For Sugar Syrup:
In a pan, take ½ cup of Sugar. Add little water enough to cover Sugar in the pan. Put it on low-medium flame to melt Sugar.
For Shahi Tukda:
Cut all Bread Slices in round shape.
Heat Ghee in a pan on low flame. Pan fry all Bread Slices. Then, dip in prepared Sugar Syrup and keep on a plate.
Set topping with prepared mixture for Topping. Garnish with Edible Silver Foil.
Arrange prepared Shahi Tukda on a serving plate. Sprinkle some Nuts.
Serve with Rabadi.
Give a Royal Touch to Ordinary Bread…Feed Shahi Dal Tukda…
Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.
Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.
Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.
Leave this mixture to cool off to room temperature.
Fill prepared mixture in number of Kulfi moulds.
Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.
Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…