Food Diaries Recipe | 11 March 2023 | Recipes: Rasedaar Batair & Shahi Tukda Shots | Chef Zarnak Sidhwa

Method
Heat oil in a pan, and add the cumin seeds and the bayleaves. When the seeds begin to splutter, add the onions, garlic and ginger and sauté over high heat till brown. Add the tomatoes and cook, then add the yogurt. Add the all spice powder, salt, turmeric, coriander powder and chilli powder and mix well. Add the batair and saute till opaque and fat separates. Add 1 1/2 cups water, let it come to a boil, then lower the heat and simmer, uncovered till cooked through. Serve hot garnished with coriander.

Method

Cook the milk and cream in a pan. Stir often. Cook on low till the milk is reduced to less than half. Add the condensed milk, kewra water, rose water and cardamom powder. Keep aside to cool.
To make the syrup, boil the water and sugar together till sugar is dissolved. No need to get a thread consistency. Transfer the syrup to a bowl. Let it cool completely.
To make the tukda, melt one tbsp ghee in a pan, as soon as it is hot, fry a few bread cubes, till they are crisp and golden. Wait till they are cool and the syrup is cool, then dip them into the syrup and keep aside. Add crushed pistachios and rose petals, dot with warq.
Thread three cubes onto a small bamboo skewer and pop into shot glasses filled with the rabri.