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Toast Shira

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My friend and I were going through all the work that we have done on WiwBee and found out that "Butter Dahi Vada" had turned out to be the most popular one. Though it can't replace the actual dahi vada, it just managed to excite all my friends!

We decided to do another experiment in the kitchen this weekend. While we were going through the stuff, we found out that the only ready made food available with us was a pack of rusks (toasts). Have you ever dropped toast in hot milk by mistake while dipping it in? And have you tasted it later, once you've taken it out? Some people in Maharashtra actually like the 'milk soaked toast'. And this gave us an idea!! Let me tell you what to do.

Take about 12 -15 toasts in the grinder and make a fine powder of them. Seive the powder. Boil 1 glass of water and add 3 tbsp of sugar to it. Keep boiling for 10 mins.

Add the seived toast powder to the boiling water and mix it thoroughly. Once it starts sticking the pan, add 1-1/2 tbsp of ghee. Mix it properly and garnuish it with finely sliced dry fruits.

Your shortcut to Shira is ready! Relish it....:)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Did You Know ?

In South Africa, rusk is a traditional biscuit (called beskuit in Afrikaans) that is eaten after having been dipped in coffee, tea, or rooibos tea.

Historically, rusks evolved during the early pioneering days as a way to preserve bread in the dry climate. It was also extensively used during times of war or when traveling long distances.

Traditionally baked at bakeries in India, there are now several mass-market versions available. The most popular perhaps being Britannia Suji Toast.

In many Indian homes, it is eaten after having been dipped in coffee, tea, or hot milk.

The zwieback (lit. baked twice) is a form of rusk eaten in Germany.

The term paximadi (Greek: pa??µ?d?) covers various forms of Greek rusk, made commonly from barley or chickpea flour, and softened with wine, water or oil before eating. Paximadi form the basis of the Cretan snack dakos  

Beschuit are the light, round, rather crumbly, rusks as eaten in the Netherlands. It is customary to serve beschuit met muisjes (sprinkled with spiced "mice") at the birth of a baby. 

 

  
 
 
 
 

 
 

 

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