Recipe – Classic Kesar Shrikhand


 

Shrikhand is a traditional dessert made from full fat hung yogurt known in Maharashtra as Malai Chakka. These days chakka is easily available at halwais and dairies so people don’t spend hours straining the water from the yogurt. In many cities I have seen the use of Greek Yogurt too which is okay in case you’re in a rush or don’t  have access to Chakka. I, on the other hand, prefer to make it the traditional way.

It is one of the sweets offered in Prasadam to the Gods and a must preparation for all auspicious and festive occasions. These days we find a lot of variations to the classic Shrikhand with addition of fruits etc but while I was growing up only Aamrakhand or mango flavored Shrikhand was the other variation. Alphonso mangoes were used to make this flavorful sweet. I like Aamrakhand but I absolutely love the classic Kesar Shrikhand.

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For me Shrikhand brings memories of a lost love, a city that’s become meaningless for me now and yet there is that pull which I can’t let go of. It also reminds me of someone very special I’ve lost. Kalindi maushi did my elder son’s Annaparashan with the delicious Shrikhand she used to make among other things. It was specially made for Adi and the  boy literally put his whole face in the pot after that first lick. He still loves it to the heart. I cherish the time we all spent with her. Sometimes we need to keep both the love and the loss alive for the strength it gives.

I have grown up eating Shrikhand and made it several times. Never liked the store bought ones. They are too sweet for my taste. We don’t get chakka (Hung curd) in Delhi so it is always a labor of love to prepare the sweet. The best full fat yogurt ( usually home cultured), hours of hanging it in a muslin cloth till the last drop of water leaves it or if in a hurry then layers n layers of newspapers topped by layers of muslin cloth (changed in between) with yogurt on top so that all the water gets absorbed quickly. I use this method v rarely though. Don’t like shortcuts. The thick creamy hung curd is rubbed through the sieve ( a puran yantra was used in aaji’s home), whipped and then into the silky smoothness, boora cheeni and saffron (warmed, crushed and diluted in milk) is mixed into it. The sugar is just right so the slight tartness of yogurt remains. That’s essential for a good shrikhand. Usually I don’t prefer to add nuts ( pista, charoli etc) but I indulged today and added some. Had this sinful creamy shrikhand with crisp pooris and dubkiwale aloo. The best way to eat it is by licking it off with a finger. That’s the only way I know and love.  I will post the potato curry recipe soon.

Hot crisp Poori and smooth chilled Shrikhand are a perfect match just like Poori and Aamras. Another of my favorites.

To make the Srikhand you’ll need :

Ingredients : 

Malai Chakka – 1 kg ( homemade hung curd proportion – 1 kg full fat yogurt gives approximately 250 gram hung curd)

Boora cheeni or Powdered Sugar – 700 -750 grams

Salt – 1 pinch

Finely grated Nutneg – 1/4th tsp ( optional as I did’t use it)

Milk – 1/4 cup

Saffron strands ( warmed, bruised and soaked in milk ) – a few ( 8-10)

Pistachio and Charoli ( chironji)  ( soaked and finely chopped) – 1 tsp

Green cardamom powder – 1/4 tsp ( if using nutmeg then avoid this)

Method : 

If using store bought chakka or Greek yogurt just it in a muslin cloth for an hour or so to remove all traces of water.

If making Hung Curd at home then put the curd in a muslin or cheese cloth, gather its edges and tie into a knot. ( I use old cotton dupatta or saree cloth too) Hang from the knot end over a large container so that the water drips into it. Let it remain for at least 6-7 hours. I sometimes put the cloth on a sieve and place the container in fridge overnight so that the curd doesn’t get sour. Another way is to place layers of old newspapers topped with double layered muslin cloth and placing the yogurt on the cloth. In a few hours the newpapers will absorb all the liquid. You may change them ones in between.

Once you have hung curd with zero traces of water take it out in a large bowl and gently fold and stir Boora chini into it along with saffron milk, nutmeg or cardamom powder. Once everything is incorporated well cover and keep it for half an hour. Remember not to whisk or stir it briskly or it will tend to become watery and runny. You need to be patient and kind. The sugar will release some water in this time.

Now gently rub this mixture through the sieve so that all the ingredients mix into a homogenized smooth mixture. Spoon the Shrikhand into a serving bowl and garnish with a little saffron milk and chopped nuts if using.

 

The sign of a good Shrikhand is that it should hold a place on a plate when served and not need a bowl.

You can freeze this Shrikhand in airtight containers for a few days but usually it is licked off sooner that you can imagine.

If you make it from my recipe do tag me and share your experience.

 

 

Recipe – Punjabi Dum Aloo


 

Since the time I came back from my son’s home I had been craving for the scrumptious food he was feeding me. I am also constant thinking of all the dishes learned from various people during my travel or visit to friends’ homes. It’s been tough lately and cooking has been therapeutic just as painting and writing has been. I am trying to keep myself gainfully occupied and eat healthy too. Many times nostalgia makes me prepare dishes I haven’t made in years. I miss my boys and our time together. I miss normal life and the time I lost struggling to find myself while making peace with others at the same time.  Often this is how I feel :

So many roads.
So many detours.
So many choices.
So many mistakes.
So many crossroads.
So many endings.
So many beginnings.
I have truly “lived”
But Now
I have a feeling my soul is spent
and I have nothing more to give to the world.

Then, when the moment passes I think of the food I love, the people who so generously fed it to me and taught me the process and I count my privilege and my blessings.

Dum Aloo is love in whichever way it is cooked from Kashmiri, Bengali to Banarasi but there is something about this Punjabi Aloo Dum that I find hard to resist. It is a favorite. Again, I would never eat this in a restaurant. I find it very heavy to digest and avoid bI have had extremely delicious aloo dum while visiting a few Punjabi friends. Here is a recipe learned from someone long ago. The texture is beautiful, it has a medley of flavors and my favorite kasoori methi. Like garlic this is one of my go to ingredients for many dishes. Baby potatoes deep or shallow fried and added to a rich creamy gravy is love at first sight. Kasoori methi gives takes its taste to another level. Pair it with hot naans, tandoori roti or just plain phulka and you’ve got a winner. 

Here’s how I make it

Ingredients : 

10-15 – Baby potatoes or big potatoes cut evenly in equal size cubes

1- Large Onion Pureed

1-2 – Large Tomatoes Pureed

4 tablespoon- Whisked Thick Yogurt

1 Pinch – Asafoetida

1 tbsp – Ginger Garlic Paste

1 tsp – Coriander Powder

1 tsp – Red Chili Powder

1 tsp – Cumin Seeds

1 tsp – coriander Seeds

1 Black Cardamom Pod

3-4 – cloves

1/4 tsp – Turmeric Powder

1 tsp – Kashmiri Chili Powder

1/2 tsp – Kasuri Methi or dry fenugreek leaves ( toasted and crushed)

1/2 tsp – Garam Masala

Salt to taste

Sugar – 1/2 tsp

Mustard Oil for shallow frying

6-8 – Cashew Nuts ( Optional. I seldom use them)

Chopped fresh coriander green greens for garnish

Method : 

Wash, pat dry and par boil the baby potatoes in water in which a little salt is added.

Peel, prick them with a fork and shallow fry them in hot mustard oil that’s been already smoked. Set these aside.

Grind the whole spices into a dry mix and set aside.

In the same pan add heat a few teaspoons of oil and add a pinch of asafoetida and cumin seeds. When they crackle add onion puree and saute it till light brown then add ginger, garlic paste and stir again. Once the rawness goes away add the powdered masalas ( except garam masala ) and roast for a minute keeping the flame low so that they don’t burn.

Add tomato puree and saute till the water evaporates ans the masala cooks properly. Add salt and beaten yogurt stirring continuously so that the yogurt doesn’t curdle.

Cook this wet masala on low heat till oil begins to separate then add the fried baby potatoes and mix well so that the potatoes get evenly covered with the masala.

Some people add cashew nut paste to this one I don’t.

Let the potatoes simmer in the masala for two minutes or so. Sprinkle kasoori methi and garam amsala evenly and mix. Keep a little to drizzle over the dish later if you wish.

Add chopped coriander greens. I prefer to add them while the dish is cooking as it imparts a flavor to the dish. Adding at the last stage or as a garnish doesn’t achieve its purpose. I also use the tender stems with leaves.

Add 3/4 cups of warm water to the dish and stir nicely to bring it to a boil then reduce heat to low, cover and cook for another few minutes till you achieve the desired consistency of the gravy. I prefer it thick enough to be scooped up with a piece of naan or kulcha. You can serve it with good steamed basmati rice too.

Let the Dum Aloo stay in the covered pan for ten minutes and then spoon it in the serving dish. Sprinkle a pinch or two of kasuri methi as garnish if you wish. Have it hot with the Indian breads of your choice.

Dahi Gujiya | Lentil Dumplings In Sweet Spiced Yogurt – A Festive Recipe


I have not been keeping too well and that is affecting  my writing and other projects badly. Made these traditional UP style dahi gujias for Holi but never got a chance to post the recipe. My apologies for this late post.

Dahi gujia can be called sibling of dahi vadey/dahi bhalle. Melt in the mouth, delicate lentil dumplings especially made in the shape of gujia during festive or auspicious occasions like weddings etc. It is also a Holi specialty in parts of Uttar Pradesh. A bit tricky to make,  it takes a bit of patience and practice to make these. The gujias have a little stuffing inside them unlike the usual dahi badey. Served with sweet tamarind sauce or sonth and ground spices this remains one of my favorite dishes in any season.

I remember my mother making them and arranging them gently in a large ceramic pan then pouring the chilled beaten curd over it and let them rest a while to soak up the curd. She would then decorate them with ground spices and sauces. The gujiyas were so tender hat they would break at the slightest touch. The trick to this softness lies n the making of Peethi or ground lentil paste.

One must keep in mind to soak the daal  for minimum 4-5 hours preferably overnight. Grind the daal with minimal water to make a whipped cream like paste. It should be airy and light. Check the lightness of the paste by dropping a little batter in the glass of water. If it floats then it is ready to use. Soaking the fried gujias in hot water for a minimum of 30 minutes is essential too. This will help them to fluff up to double the size and remove excess oil too. They can them be gently squeezed and used. One can refrigerate the fried gujias for at least and use them later too.

Ingredients :

For Gujia :

Urad daal (Dhuli) | Split skinned black lentil – 250 gm

Oil for Frying

For stuffing :

Ginger grated and julienne – 1 inch piece

Chironji – 1 tsp

Raisins – 10-15

Freshly Crushed black pepper – 2 tsp

You can add crushed cashews too. I do not.

Other ingredients :

Home cultured Yogurt /Curd /Dahi – 500 gm

Sugar – 1 tbsp

Salt – to taste

Sweet Tamarind Chutney  Sonth – as required

Green Coriander \ Mint Chutney – as required

Roasted cumin seed powder – as required

Salt – as per taste

red chili powder – as per taste

Asafoetida – 1/4 tsp

 

I just realized I forgot to add the process pic of frying the gujia. Sorry about that. 

Note to self and Tip – when planning to post on blog save pictures separately from Instagram. lol .. here is the pic from the story I rescued. You know where it should have gone in the collage.

Process : 

Wash and soak the skinned and split black gram daal overnight.  In the morning remove excess water and grind the daal into a fine paste ( it should look like whipped cream.) Add a little water to the daal while grinding if it is too thick but the batter should not become runny.

Take it out in a large bowl and whip it with fingers too to incorporate air into he batter. This will help the gujia to stay light and fluffy.

Now, add oil for frying in a kadhayi / wok and put it on medium high flame. Meanwhile in a shallow large bowl take water(not boiling) and add hing/asafoetida and salt to it. Mix well and keep aside.

Spread it into a round shape of 4-5 inch diameter with your fingers. Add a little of stuffing and gently fold the batter with the help of the sheet to make the crescent shape gujia. Join the edges by gently pressing with fingers.

Lift the gujia with the sheet n your left hand and flip the gujia gently in to your right hand. Gently slide it into the hot oil. Be careful while you do this step.

You can make these gujias on your palms too but that requires skill and practice.

Fry it till its color slight golden brown. Remove excess oil and drop it gently into the bowl of hot water.

Repeat the steps for frying all gujias and place them in salted hing water for 15-20 minutes to absorb the flavor. In another bowl beat the chilled yogurt . I prefer to use home cultured one but you can use the market bought one also.

Once it it nicely whisked, add sugar and mix well. The consistency should be flowing but not really thin and runny.

Take out one gujia at a time and gently press it between palms to squeeze out water. Place the gujias in a shallow dish and pour the beaten yogurt on top soaking them well.

Decorate with tamarind sauce and green chutney. Sprinkle roasted cumin seed powder, red chili powder and black salt over it and chill.

Serve when desired. You can also keep the curd separately and make individual servings by putting a little curd as base in a plate then adding 1-2 gujias and spooning some more curd on top. Garnish with ground spices and chutneys before serving.

I make the usual dahi bada with the same mixture many times in summer. It is a complete lunch for me at times and one of my favorites too.

Do give this a try and let me know your experience.

 

Musk Melon & Lemon Sorbet


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I love melons of all sorts be it honeydew, cantaloupe or musk melons. Summer is bearable because of all the awesome stone fruits and melons and watermelons one gets. I love to binge on them and make slushy, sorbets, smoothies, FroYos, ice creams, Granitas etc. Add a little booze for the adult versions and you just can’t go wrong with them.

Stone fruits are another love. You can do so much with them.  This three ingredient sorbet is a favorite. I make it with the Honeydew melon too. The frozen melons /cantaloupes taste less sweet so if you are looking for an authentic sorbet taste so you need to add the sugar syrup or powdered sugar or honey as per your taste. It also given the sorbet like texture otherwise the blended frozen fruit may seem bland.

This no dairy alternative to ice cream is fabulous so do give it a try.

Ingredients :

Musk Melon /Cantaloupe / honey dew Melons –  1 Cup ( 1 medium fruit cubed)

Pure Honey – As required (2-3 Tbsp approx. )

Fresh Lemon Juice – 1 Tbsp

Lemon zest – 1/4 tsp

2-3 Tbsp water ( as required)

Steps – 

Wash and cut the melon into half. Scoop out the fleshy seeds and then cut it into slices. Chop it further into equal size cubes.

In a tray place parchment paper and arrange the melon pieces on it. Keep enough distance so that it doesn’t become a big frozen blob. Let it freeze for 3-4 hours or till frozen completely.

In a food processor or blender jar put these frozen melon pieces and churn till the fruit becomes a crumbly mix. Keep scraping the sides to ensure uniform blending.

Add lemon juice, lemon zest, honey and water to the mix and pulse again. Add a little more water so it gets blended properly but don’t turn it into a slush.

Taste to see the sweetness. Add a little more honey if required then pulse again till you a get a sorbet like texture.

Serve immediately or freeze in a freezer friendly container for an hour or so to get the firm texture.  You may pluck it with fork  or spoon after 30 minutes of so to make sure that there are no icicles. High water content makes it a tad bit difficult to handle but the end result is awesome.

Tip – 

To choose a good melon look for these signs.

There should be no bruises, cracks, soft spots etc. The fruit should feel heavy and the color of the skin should be yellow or golden in case of musk melons. Tap it with your hand, it should sound hollow. The fruit must have that sweet fragrance so go ahead and smell it.

A good fruit will ensure a good sorbet.

Note –

You can add powdered sugar or Boora cheeni to the sorbet instead of honey but I have noticed that adding honey helps in non crystallization of water so no icicles 🙂

To make the slushy you just need to blend the fruit till it becomes a slushy by adding the right amount of water.  Basil and mint go well in these sorbets and slushy.

I have stored this sorbet for two weeks in the freezer and it worked for me.

Add a little gin or vodka for that boozy taste.

Bring the summer in a bowl to your table and let me know if you liked this recipe.

Homemade Apple Jam


Winter is usually the time to make all these delicious things, peanut butter, jams, jellies, pies , carrot and pumpkin Halwas etc. It is that time of the year when the markets are full of colorful veggies especially the leafy greens and delicious apples, raspberries, guavas and strawberries.

Homemade apple jam with a dash of cinnamon or clove is something I love. It is easy to make and tastes somewhat like the apple pie filling. I keep changing the spices I add to it. Clove and  black peppercorn taste the best but you can go with a dash of apple pie spice mix or keep it plain and simple. I prefer the natural fruit pectin to do the trick so never add artificial pectin. As for sugar, if you choose sweet, juicy apples you will need very little sugar.

 

Ingredients :

Red Delicious Apples –  1/2 Kg.

Sugar – 1Cup

Lemon Juice – 4 Tablespoon (1 big size lemon is good)

Warm Water – Enough to submerge the apple

Cloves – 3

Black pepper corns – 4

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Method

1. Wash, peel, core and cut apples in small cubes.  (You can grate them too)

2. Take a heavy bottom pan and put chopped apple in it. Pour just enough water to submerge the apples.

3. Add cloves.

4.  Keep the pot on high flame to bring the water to boil and then lower the flame.

5. Keep stirring till apples soften.

6. Remove any foam that forms on top of the mixture.

6.  Add sugar once the apples becomes soft. Mash them to get a smooth texture. You can keep the chunks too. I sometimes prefer the chunky jam.

7.  Add lemon juice at this point

8. Keep the flame low and stir continuously so that the mixture does not stick to the bottom of the pan.

9.  Cook it till the mixture passes the “setting test” .

 The test to check if the jam is ready

Take a clean glass plate and put a spoonful of jam on it. If the mixture runs on tilting the plate , it is not done but if sticks to the plate and glides slowly then its ready to cool. After cooling it will thicken more. If it seems too thick then add a little water and continue to simmer till it passes the test, if it’s runny the simmer for some more time and then remove for cooling. 

10. Cool the mixture and slowly spoon it into sterilized jar. Do try this simple and delicious apple jam without all of the preservatives and additives you find in the store bought items.

Happy Eating !