Shrikand (Hung yoghurt dessert)

Srikhand is a very popular GuJarati sweet dish that is served at weddings and also in an Indian thali.

It is make with very few ingredients, but it is extremely adaptable and can be flavoured with many fruits such as strawberries, mangoes, chikoo and pineapple.

Srikhand can be eating during religious fasting and is a suitable vrat ka khanna. I have shared below the classic version with saffron, cardamom and rose petals. You can also make a coconut srikhand.

Yield: Serves 4

Author: Nayna Kanabar

Shrikand (Hung yoghurt dessert)

Shrikhand-A creamy delicious dairy dessert made from natural hung yoghurt, sweetened with sugar and delicately fragranced with cardamom and saffron. Garnished with chopped nuts, a rich dessert to tickle and tantalise your taste buds.

prep time: 24 H to drain the yoghurt& 15 Mcook time: nonetotal time: 24 H & 15 M

Ingredients:

• 1000 grams natural yoghurt (full fat not low fat)
• 300 grams powdered sugar (add more if you prefer sweeter)
• 2 teaspoons ground cardamom powder
• 1 tablespoon almond slivers
• ½ tablespoon thinly sliced pistachio nuts
• Few strands saffron soaked in 1 teaspoon warm milk.
• Few strands saffron for decoration.
• Rose petals for decoration.

Instructions:

1.  In a muslin cloth pour the yoghurt, gather the cloth up and tie a knot.
2.  Place the muslin cloth with the yoghurt in a colander for the water to drain out of the yoghurt. (Don’t forget to place the colander on a tray to catch the drained water.)
3.  Leave yoghurt overnight to drain water and next morning transfer the drained yoghurt (hung yoghurt) to a bowl. It should be thick and creamy.
4. Add the powdered sugar to the hung yoghurt and the saffron soaked in milk. Mix in all the ingredients.
5.  Add the cardamom powder and mix thoroughly.
6.  Transfer the mixture to a serving dish and garnish with the almond slivers, pistachio nuts and saffron strands and rose petals..
7. Chill before serving.

Created using The Recipes Generator

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You can see the video version of this delicious dessert below:

Cheese and salad baguette.

Cheese salad baguette- Fresh crispy french baguette filled with mango chutney ,mature chedder cheese and crunchy salad.A delicious lunch time treat.

Ingredients:

1 french baguette.( 12 inch long)
1 tablespoon sweet mango chutney
4 slices mature chedder cheese or any cheese of your liking
8 slices cucumber
4 slices tomato
2 leaves of iceberg lettuce
red onion slices ( optional)
pinch salt and pepper.

Method:

1. Cut the baguette in half and spread mango chutney in it.
2. Shred the lettuce leaves and place on top on mango chutney.
3. Add the cheese slices.
4. Top with cucumber and tomato slices and red onion.
5. Sprinkle with salt and pepper.
6. Cut into four parts.

Serve immediately with potato crisps.



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Barbecued Corn

Barbecued corn on the cob- Tender corn on the cob gently roasted on hot coals on a barbecue to give a delicate smoky toasted flavour. Served with a sprinkle of salt, a knob of butter, freshly squeezed lemon juice and a spicy sweet red pepper chilli sauce makes this simple vegetable delicious.

Ingredients:

4 fresh corn on the cobs

For serving:

1 table spoon butter
Salt
lemon wedges
2 tablespoons sweet red pepper chilli sauce

Method:

1. Remove the outer skin from the corn and wipe corn with a clean cloth.
2. On the barbecue gently roast the corn ,occasionally turning to get even cooking.(Alternatively you may use grill if cooking in doors)
3. Once corn is cooked evenly all over, remove from barbecue and cut into three pieces.
4. Sprink with salt, top with a knob of butter and squeeze over lemon juice and required sweet red chilli sauce as per taste.

Serve immediately.

Banana Milkshake.

Banana milkshake-A healthy and rich milkshake. Refreshingly delicious packed with the goodness of bananas and creamy vanilla ice cream.

Ingredients:

1/2 pint ice cold milk (I used skimmed milk)

4 scoops vanilla ice cream (I used fat free icecream)

1 large ripe banana chopped into small pieces

1/2 teaspoon vanilla essence

Method:

1. Pour the milk into the blender jug.

2. Add the ice cream.

3. Add the banana pieces and vanilla and blend till smooth and frothy.

4. Pour into tall glasses and serve immediately.

Serves two.

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Cabbage Rice

Cabbage rice- An easy and simple way to use up cold rice and turn it into a healthy, delectable and nutritious dish using simple ingredients.
Ingredients:

½ bowl finely shredded white cabbage
1 bowl precooked cold boiled rice
½ teaspoon turmeric powder
½ teaspoon chilli powder
½ teaspoon salt
1 red dried chilli
½ teaspoon mustard seeds
1 tablespoon sunflower oil
1 teaspoon lemon juice
1 tablespoon finely chopped spring onions.
2 green chillies finely chopped

Method:

1. Separate the rice grains and add the salt, turmeric, chilli powder and mix into the rice coating all the grains.
2. Heat the oil in a wok and when hot add the mustard seeds and red dried chilli.
3. Wait for it to splutter and add the shredded cabbage.
4. Toss the cabbage till it just begins to wilt and is slightly tender.
5. Add the rice and stir fry till it heats through. Tossing and turning it so that rice and cabbage blend together.
6. Transfer to a serving dish and stir in the green chillies and spring onions.
7. Squeeze a little lemon juice over the rice and serve with fresh yoghurt or raita.


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