Double Ka Meetha......

This authentic bread pudding commonly known as "Double Ka Meetha" is a rare piece of dish originating from Hyderabad in India. It is an immensely rich dessert and worthy of special occasions. Of course you can make it any other time too if you like looking skinny & thin or if you are a believer that "Weighing Scales are not a reflection of you" ;) then keep on preparing it.

I had first eaten this dish at my husband's cousins place and trust me the way she prepared this dish made me say, 'Let's give it a try'. I am not much of a sweet- eater but my better half just loves sweets and this is the only reason I give it a try.

Ingredients:

About 6-7 white bread slices

3/4 cup sugar ( I added just 10 tsp sugar)

1 1/4 cup water

3 cups milk

1 cup evaporated milk

1/2 tsp cardamom powder

few strands of saffron

1/2 cup mixed nuts ( pistas, cashews, slices almonds and chiroli(sara paruppu) seeds)

Method

1.Cut the bread into quarters.

2.In a skillet add some ghee and then toast these slices

3.Prepare the sugar syrup by adding the sugar and water in a skillet until it thickens. remove from heat and add the cardamom powder.
4.Warm the milk and evaporated milk together and add saffron strands to it.
5. Arrange the bread slices in a deep pan and pour the sugar syrup over it.

6.Now pour the milk mixture over it.
7. Garnish it with toasted nuts and saffron strands.

Now, if you've stopped staring at my priced dish, I would like to have a taste of it ..... Go ahead and try this simple, easy and tasty bread pudding from our own Hyderabad.

Soyabean Kofta's

Koftas are mostly what one would call as Meatballs. This is the very first time I'm trying this dish and guess I too would love this like other vegetarian lovers. Soya is like meat to vegetarians just like how we love chicken.

Not only are they simple to make (Really..you will see), they are very healthy ( baked - so almost no oil in the entire dish ), immensely nutritious (power of soy at its best) and totally yummy (even non vegetarians will love it!). All the ingredients work in harmony and my gravy is such a fast little thing to make. I wanted to showcase the Koftas more than the gravy hence kept it to bare minimal ingredients which will only compliment but not hog the limelight from the Soybean koftas. So not wasting much more time lets write up the recipe.

Ingredients:
For the Koftas
1 cup Soy beans
1 large potato
1 small onion, (shallots/red onions work great.)
1-2 green chillies, finely sliced (or as per taste)
few cilantro sprigs for garnish
juice and zest of one lemon
salt to taste
About 1/2-1 cup of Soya chunks

For Simple Gravy
1 onion, chopped finely
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tbsp tomato paste (optional)
about 1/4-1/2 cup tomato puree
1/4 tsp turmeric
1 tsp garam masala
1 bay leaf
salt to taste

Method:
Soak the soy beans overnight. Cook them in a pressure cooker. No problems if it gets mushy. We are going to do that anyways.
Steam the potato in the steamer (with the skin. It has nutrition too)
Now mix all the ingredients for the koftas together except the soya chunks. Mash them with your hands or pulse it up in your food processor - whatever works for you.

If you are not able to make it into a ball and the dough seems moist, add some soy flour to thicken it up.
Spread the soy chunks on a plate and coat the balls with them.
Repeat with all the balls and place them in a lightly greased  baking sheet. Bake for about 10-15 minutes in an 400F oven.
Meanwhile in a skillet, in a 1/4 tsp oil (or skip the oil. Just place the onions and cumin on the hot skillet with some salt. The salt will bring out the moisture and help the onions cook easily. That way you cut the oil and make this dish oil free), saute the cumin seeds along with onions, ginger garlic paste and the spices together for a minute until soft.
Add the tomato paste (if using) and the puree.
Add enough water to make sufficient gravy and once it comes to a boil, thicken it up with little soy flour/cornstarch and bring it to a simmer.
Remove the koftas from the Oven and pour half the sauce over each of the koftas until they are soaked in the gravy.
Bake them for another 10 minutes and before serving pour out the remaining gravy.
Serve warm with phulkas.  Tell me now - Was that difficult?