Pasta and Paratha is a simple manifestation of my own struggle to bring flavor and pleasure to the mundane task of eating.
The process that finally culminates into the crucial decision of “what’s for dinner” can be exasperating. So, along the pages you will find menu ideas, party food, cooking tips, everyday fare and an occasional gossip!
More than anything this blog is about love and enjoyment of food and its preparation.
You are most welcome to share your recipes, tips and secrets.
Of all the desserts I have cooked in my life, there’s been nothing as effortless as the Shrikhand. Other than the time that it takes to drain the liquid off the yogurt, Shrikhand can be made in no time at all. I call it the “no cooking” dessert as it is indeed assembled and not cooked. But do not underestimate its flavor based on the simplicity. It is not only the easiest but also one of the most delicious desserts I have cooked.
Greek Yogurt – 2 cups
Sour cream – ½ cup (optional)
Sugar – 1.5 cups
Cardamom powder – ½ tsp
Chopped almonds – 4 tsp
Saffron – couple of strands
Hand the yogurt wrapped in a thin cloth and tightly bound. Alternatively empty the yogurt in a soup strainer, cover and let the liquid drip. Whatever method you use, make sure all the water from the yogurt drains and what remains is the rich, creamy leftovers. This may take anywhere between 8 to 12 hours. Drain the sour cream and keep aside.
In a mixing bowl take the rich and thick yogurt. Add all the remaining ingredients except the almonds and blend in slowly. Do not use a hand blender or any kind of whisker. Use a big spoon and go about mixing slowly. Once all the ingredients come together finely, sprinkle the crushed almonds and refrigerate covered for 2 hours before serving.
·With Puri, as dessert.
·You can use any kind of yogurt; feel free to experiment with flavors.
·You may also use any nuts of your choice - walnuts, pistachio, cashews etc.,
·Many variations of the Shrikhand can be made by adding fruits like mango, strawberry or even mixed fruits.
·Shrikhand is a prominent dessert in Gujarati and Maharashtrian cuisines.