Shahi (Royal) Toast with Vanilla Ice cream

On October 2o,  my closest friend Aditi came with her mum over lunch. I wanted to make a dessert with a difference..So, i made these Shahi (Royal) toast with a little bit of innovation. They really really liked them. Have a look…you’ll surely love ’em as you try out.

Preparation time: 10 minutes!

Serves 4

Required:

4 white breads (1 for each).

Ghee

Condensed & sweetened milk (Amul Mithai mate or whichever available)

Vanilla Ice cream

Almonds: thinly chopped (You could use ready made ones available in supermarket.)

Method:

Cut breads diagonally into halves. Toast them in oven for about 5 minutes @ 175 degree until crisp. Then take out.

Place a non stick pan on flame and put Ghee (clarified butter) or unsalted butter.

Once ghee is hot, keep flame at medium.

Then place 2 halves at one time in pan and cook till golden. Turn sides and cook till golden. Repeat the method for all four breads.

Spread condensed milk on one side of each just as you spread butter or cheese.

Put one bread (2 halves) in each plate and place one scoop of vanilla ice cream beside the Shahi Toast.

Garnish with sliced almonds.

Best part is, you don’t really need to plan too much for this. Hope you enjoy!

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Really Really Hot!

Ingredients:

 1. 6 Red big Chilies – slit and seeds taken out

2. 2 Small size potatoes – boiled

3. 1/2 teaspoon Shah Pickle masala/ or home made pickle masala

4. Mustard oil (or, any other oil) for stir frying.

5. Salt to taste

Method:

Prepare filling- Mash boiled potatoes and keep aside. Take a non-stick pan/wok and heat. Put 1 teaspoon oil enough. Put pickle masala when oil is really hot. Add potatoes, little salt to taste and stir nicely. Take it off flame.

Fill the slit chilies with potatoes.

Heat oil again in pan or wok and place chilies one by one.

Turn chilies to left and tight for them to cook evenly from all the side. Always place the slit portion upwards otherwise the filling will come out.

Take out in a plate and they are ready to serve.

Tempting, tasty, colorful! But be careful if your stomach can’t take chilies!

Try out and lemme me know how do you like them.