Kesar Pista Shrikhand

Hello everyone,

Shrikhand is a very popular yogurt dessert in gujarat state. It is served in many other states of india but mostly gujaratis are very fond of it. Kesar Pista shrikhand is a sweet yogurt dessert made up of saffron and pistachio. It tastes yummy and one tablespoon of smooth shrikhand is a source of temptation. A heavy dish but very yummy.

Ingredients :-

3 Kg sour yogurt (curd)

2 cup sugar powder

2 tbs cardamom powder

1/2 cup hot milk

1/2 tbs saffron strands.

How To :-

1. Take yogurt (curd) in thin cotton cloth and tie it tightly and hang it at a reasonable height. In kitchen one can tie it over wash basin so that the water content of the Yogurt (curd) is removed and thick curd is left. Put this thin cotton bag of yogurt (curd) for 7 to 8 hrs or overnight.
2. Remove the thick yogurt (curd) from cloth and put it in a bowl. Add sugar powder to it, if required more add as per taste.
3. Now in a food processor grind the yogurt and sugar powder to make smooth paste.
4. Take 1/2 cup hot milk and add the saffron strands to it and leave it for 1/2 an hour. 
5. Meanwhile add the cardamom powder to the smooth paste of yogurt. mix it well.
6. The saffron colour milk should be added to the yogurt mixture and stir it well. This will give saffron colour and taste to the yogurt. Also add the pistachio powder.
7. Garnish it with pista slice.

One tablespoon of shrikhand is so delicious and it swallows so easily to get tempted to eat more. Gujaratis prefer to have as dessert with lunch specially with puris. Very famous known as shrikhand puri. Enjoy this flavour of yogurt dish till i come up with more flavours of shrikhand.

Cucumber raita

Dear Readers,


On my blog this is my first recipe on raita. A special yogurt dish used as supplement to main course in indian dish. It goes with almost all types of indian dishes and enhances the taste of full dish. Varities of raita are there and they are much more easier and requires less time. 


Ingredients:-

                                                                      
1 grated cucumber
1 bowl beated yogourt (curd)
1 tbs salt
1/4 tbs black pepper powder
Chat masala as per taste.


Preparation:-


Take 1 bowl yogurt and add grated cucumber to it. Also add all the above ingredients and mix well and leave it for 1/2 hour.  It can be stored in refrigerator if  want to serve it chilled. It tests good at room temperature as well.

Garlic Bhakhri

Garlic bhakhri or say lasun bhakhri is my own recipe which i tried at home. Bhakhri is our favourite dish during dinner. At times while travelling for more than 2 to 3 days this dish turns out to be a boon . No preservatives are needed to preserve it and can eat with tea or pickle or curry or plain milk.

Ingredients :-


3 bowl wheat flour
1 bowl bajra flour
1/2 cup garlic paste
1/2 cup cumin seeds roasted ( jeera)
1tbs black pepper powder
3 cooking spoon oil
4 tbs ghee.
Salt
milk/water




Preparation :-

• For bhakhri take wheat flour and bajra flour and mix well. Add all the above ingredients .
• Make dough of the mixture by adding little amount of water and milk. For bhakhri the dough needs to be hard.
• Divide the dough into equal parts and make the ball shape of each part of dough. Each ball will make 1 bhakhri.
• Roast it on the tava with the help of thick cloth to press on each side while roasting. Apply ghee approx 1/2tbs on one side of bhakri and make little holes on the bhakhri so the ghee gets soaked. The holes need not be so deep.
• Serve it hot with curry or chai or yogurt or plain milk. while travelling wrap it with silver foil or small thin cotton cloth.

Avacado paratha

Dear Readers,


The recipe of avacado paratha is something unique blend of fruit with wheat flour. It can be best served in breakfast and also as routine indian bread with curry. Its best for diabetic patients and for those who are dieting as in this recipe no oil is used. Its the best breakfast dish with yogurt or pickle. 

Preparation:-




1 Avacado
3 1/2 cup Wheat flour (Aata)
50gm Coriander leaves
2tbs Carom seeds ( Ajwain)
2tbs Cumin seeds ( Jeera) / roasted 
2tbs Sesame seeds (Til)
1tbs Salt / as per taste


How to:-

1. Mash avacado and add it to the wheat flour. Also add coriander leaves , carom seeds, cumin seeds, sesame seeds and salt to the wheat flour.
2. Gradually add water and make dough such that it is neither too soft nor hard.
3. Gather dough into a ball, cover it with kitchen towel or plastic film wrap and let it rest for 15 to 20 min at room temperature.
4. Divide dough into 8 equal parts , roll each part into a ball. Each dough ball will make 1 paratha.
5. Roast them on the tava till it turns light brown on both the side. Optionally l tbs oil/ghee/butter can be used to apply on both the side while roasting.
6. In oven pre heat for 5 min and roast at 250 degree for 3 to 4 min.
7. Serve it  hot with yogurt or pickle or with curry.

The above recipe makes around 8 to 10 parathas and serves 4 to 5 persons.

Misal Pav

Dear Readers,


A very awaiting spicy recipe of misal pav will be shared especially for all the youngester. During our colleage days misal pav was our favourite due to its spicy taste , cheap and easily availability . In maharastra state, its very common and available on the streets of mumbai, pune and nasik city. The curry misal is made of different pulses and green peas (mutter) and eaten with bread or bun (pav). Its very nutritional , high in protein and different pulses are used . Now a days in indian restaurant misal pav has made its unique space and available as breakfast item.




                                        Serves 4 to 5 persons

Ingredients:


1/2 cup green gram  { soaked overnight }
1/2 cup chickpeas (brown) { soaked overnight }
1/2 cup  mutki (muth) { soaked overnight }
1/2 cup green peas (mutter)
2 chopped onion
2 chopped tomato
2tbs tamarind sauce
2tbs punjabi masala
2tbs chilli powder
2tbs turmeric powder
2tbs coriander powder
2tbs salt
2tbs sugar
4tbs cooking oil


For Garnishing :
1 finely chopped onion and coriander leaves
1 bowl Sev ( indian farshan )

How to:

1. Boil overnight soaked pulses in pressure cooker.
2. Heat oil in pan and add black mustard seeds for tempering. when it starts crackling add pinch of chilli powder and turmeric.
3. Add chopped onion and tomato and let it cook till onion turns light pink.
4. Now add boiled pulses along with tamarind sauce. Also add punjabi masala, chilli powder, turmeric, coriander powder, salt , sugar.
5. Add 1 1/5 cup water and let it boil for 10 min. The curry should not be dry but with gravy.
6. For garnishing use finely chopped onion , coriander leaves and Sev.

Serve it hot with Pav (buns) or bread. In the above recipe, as per taste salt , and sugar can be added due to tamarind .