1 cup water 1 cup sugar A few saffron strands 2-3 green cardamoms
For Shahi Tukda:
3-4 slices of white bread (cut into desired shapes) Ghee (for frying)
Optional Garnish:
Chopped nuts Green cardamom powder
Directions:
1. Prepare the Sugar Syrup: Boil water and sugar together. Add saffron strands and cardamoms. Simmer until slightly thickened, then set aside. 2. Fry Bread: Heat ghee in a pan and fry bread slices until golden and crispy. 3. Assemble Shahi Tukda: Dip fried bread in the sugar syrup briefly, flipping quickly to coat both sides. Place on a serving plate. 4. Garnish & Serve: Garnish with nuts or cardamom powder. Serve with rabdi or malai for a rich flavor or enjoy plain with chai.
To cook sabzi style dishes in the air fryer, chop things a little smaller than you would for stovetop cooking. In this preparation, I cut the bell peppers and onions smaller than usual.
Prepare the tadka: In a small pan, melt the butter over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until they are translucent and lightly browned. Add chopped garlic, ginger, and green chili (if using). Cook for another minute. Stir in the tomato paste, salt, cumin powder, and coriander powder. Cook for about 2 minutes, until the mixture is fragrant.
To make the strawberry puree, blend together - 2 cups of fresh or frozen California strawberries, 1 tbsp honey, and the juice of one lime. You can store this in the fridge for 3-5 days.
