" Putta Tikka "

" Putta Tikka "
By Chef Prashant Adsule.

Peshawari style mutton liver marinated in spices, wrapped in mutton fat and cooked on charcoal grill.

INGREDIENTS:

600g lamb liver
1 cup yogurt
1 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp white pepper powder
Salt to taste
1 tbsp red chilli flakes
1 tbsp coriander seeds
1 tbsp cumin seeds (jeera)
1 tbsp carom seeds (ajwain)
1 tbsp green chilli, chopped
2 tbsp ginger paste
2 tbsp garlic paste
3 lemons
10g yellow colour
300g jalli wali fat

For Plating:

3 cucumbers
1 bunch lettuce

Suggested Accompaniments:

100g plum chutney
1/2 cup tamarind paste


METHOD:

1. Dice the mutton liver and wash.
2. Make the marination with yogurt, red chilli powder, turmeric powder, white pepper powder, salt, red chillies, coriander seeds, cumin seeds, carom seeds, green chillies, ginger paste, garlic paste, lemon juice and little colour.
3. Marinate the liver and keep in the chiller for about 20 minutes.
4. Skewer the meat and cook on charcoal grill.
5. When it is half done, wrap the fat on the skewered meat and again cook on charcoal grill.
6. Plate tikkas garnished with cucumber and lettuce, with accompaniments plum chutney and tamarind paste. 

" Berry Mojito "

" Berry Mojito " 
By Chef Prashant Adsule.

Bacardi Razz and blue Curaçao spruce up a standard mojito for a fresh and bright summer cocktail. Blueberries and raspberries with mint add the perfect finishing touch.

Ingredients:

5 fresh mint leaves
1 teaspoon(s) granulated sugar
4 wedge(s) lime, juiced
2 ounce(s) Bacardi Razz
1/4 ounce(s) Chambord
1/4 ounce(s) blue Curaçao
1 splash(es) club soda
Mint, for garnish
Raspberries and blueberries, for garnish

Method:

1. In a tall glass, crush mint with a fork.
2. Add sugar and lime juice; stir.
3. Add Bacardi, Chambord, and blue Curaçao; mix.
4. Top with club soda. Garnish. 

" PURAN POLI "

" PURAN POLI "
By Chef Prashant Adsule.

Marathi sweet ''Puran poli'' is one of our families favourite sweet. This is perfect for Holi . Believe me friends it has got lots of work but tastes heavenlly when its done with patience. My way of making puran poli is entirly different from others.

Ingredients:
• 1/2 kg Aatta (All purpose flour)
• 1/2 kg Lentil (Gram dal)
• 1 tsp Cardamom powder
• 1 tsp Ghee
• 1/2 kg Jaggery
• 100 ml Oil
• Salt to taste

Method:

•Wash and boil the lentil with water and 1/2 tsp salt till it becomes soft.
•Cool slightly and strain the dal using a strainer.
•Add cardamom powder and jaggery and grind to make fine paste.
•If the paste is sticky, keep it on fire to dry up completely. This is puran.
•Knead 1/2 kg maida with water and 1/2 tsp salt. Do not make it hard.
•Add oil and knead the maida again till oil gets absorbed.
•Prepare equal number of balls from maida and puran.
•Roll out maida balls to make small pooris.
•Stuff these pooris with puran ball.
•Roll them again into balls.
•Roll out to make chapatis. It is called poli.
•Heat a griddle and roast each poli.
•Apply ghee on both sides when done.
•Serve with hot cup of tea. 

" Avocado Relish "

" Avocado Relish " 
By Chef Prashant Adsule.

Time Taken : 15-30 mins

Ingredients:

1 - large ripe avocado
2 - green chillies
1/2" piece - ginger, peeled
8 to 10 - fresh mint leaves
1/2 tsp - sugar
1 - lemon juice extracted
salt to taste

Method:

1. Peel, deseed, chop and mash avocado with a fork.
2. Run chillies, ginger, salt in a small mixie till crushed.
3. Add remaining ingredients, run to a smooth creamy pulp.
4. Empty into a glass or ceramic bowl, chill till required.
5. Serve with crisp nachos, fritters or even chunks of fresh raw cucumbers, etc.

" SABUDANA VADA "

" SABUDANA VADA "
By Chef Prashant Adsule.

Ingredients:

• 1 cup Sago (Sabudana)
• 1 Potato (boiled, peeled and mashed)
• 7-8 Green Chilies (chopped)
• Salt to taste
• Oil for deep frying

Method:

•Wash sago thoroughly, draining out the excess water. Soak sago in water for 2-3 hours and then drain out the water properly.
•Heat the oil in a frying pan.
•Mix sago, potato, green chilies, and salt in a bowl to form a paste, and make small, flat and round vadas with moist hands from it.
•Slide the rounds in the heated oil on medium flame. Deep fry the vadas until they turn crisp and light brown in color.
•Take out the vadas and drain their excess oil on a kitchen towel.
•Sabodana Vada is ready to eat. Serve it hot with green chutney.

“Cocoa Black Forest Crepes” Specially for Valentine's Day.

“Cocoa Black Forest Crepes” Specially for Valentine's Day.
By Chef Prashant Adsule.

Ingredients:

3 eggs
3/4 cup water
1/2 cup light cream or half & half
3/4 cup plus 2 tablespoons all-purpose flour
3 tablespoons Cocoa Pwd.
2 tablespoons sugar
1/8 teaspoon salt
3 tablespoons butter or margarine, melted and cooled
Cherry pie filling
CHOCOLATE SAUCE (recipe follows)
Sweetened whipped cream (optional)

Method:

1. Combine eggs, water and cream in blender or food processor; blend 10 seconds. Add flour, cocoa, sugar, salt and butter; blend until smooth. Let stand at room temperature 30 minutes.
2. Spray 6-inch crepe pan lightly with vegetable cooking spray; heat over medium heat. For each crepe, pour 2 to 3 tablespoons batter in pan; lift and tilt pan to spread batter. Return to heat; cook until surface begins to dry. Loosen crepe around edges; turn and lightly cook other side. Stack crepes, placing wax paper between each. Keep covered. (Refrigerate for later use, if desired.)
3. Just before serving, place 2 tablespoons pie filling onto each crepe; roll up. Place crepes, seam-side down, on dessert plate. Drizzle with CHOCOLATE SAUCE; top with spoonful of sweetened whipped cream, if desired. About 18 crepes.

CHOCOLATE SAUCE:

3/4 cup sugar
1/3 cup Cocoa
1/2 cup plus 2 tablespoons (5 oz. can) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1 teaspoon kirsch (cherry brandy, optional)

Method:

Stir together sugar and cocoa in small saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in kirsch, if desired. Serve warm. Cover; refrigerate leftover sauce. About 1-1/2 cups sauce.

" Black forest mousse " For Valentine's day Special

" Black forest mousse " For Valentine's day Special.
By Chef Prashant Adsule.

Scoop your spoon right to the bottom to get cream, chocolate and cherry in each mouthful.

Preparation Time: 10 minutes

Ingredients (serves 6):

500g pitted cherries, drained, syrup reserved
300ml thickened cream
2 tsp rum essence
350g bought chocolate mousse
50g-piece dark chocolate, shaved

Method:

1. Place the cherries on a plate lined with paper towel.
2. Use an electric beater to beat the cream in a bowl until soft peaks form. Add the rum essence. Beat to combine.
3. Layer the cream mixture, mousse, cherries and a little reserved syrup among serving glasses, finishing with cream mixture. Top with chocolate to serve.

Notes:

1. Cook's tip: To make chocolate shavings, run a vegie peeler along the chocolate.
2. With a twist: Replace the cherries with a 250g punnet strawberries, thinly sliced. Replace the rum essence with 2 tbs Malibu coconut liqueur.
3. Replace the cherries with frozen raspberries, thawed. Replace the rum essence with 2 tbs Frangelico liqueur.

” Strawberries filled with Cream ” For Valentine’s Day.

” Strawberries filled with Cream ” For Valentine’s Day.

By Chef Prashant Adsule.

Ingredients:

16-18 large strawberries 

1/3 cup mascarpone cheese

1/3 cup (80 ml) heavy whipping cream

2-3(24-36 grams) tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract

Method:

• You want the strawberries to sit flat.  So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they  will stand upright when placed on your serving tray.  With a small sharp knife, cut an “X” in each strawberry, cutting almost to the bottom of each strawberry.  (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make “petals”.  Set aside while you make the cream filling.

 • In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form.  Add the sugar and vanilla and continue to whip until stiff peaks form. 

• Spoon the cream into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip).  Pipe the cream into the strawberries.  If not serving immediately, cover, and place in the refrigerator until serving time. 

" Lasooni Jhinga "

" Lasooni Jhinga " 
By Chef Prashant

Ingredients:

Jhinga/ Tiger Prawn: 250 gm.
Lentil flour( Besan): 75 gm.
Cream: 50 ml.
Egg Yolk: 2 nos.
Salt: to taste
Saffron : 8-10 strands.
Chopped ginger + Green chilly: 15 gm.
Yoghurt (thick): 120 gm.
Ginger garlic paste: 20 gm.
Lemon: 2 nos.
Oil: 30 ml.

For Stuffing :

Crayfish(shelled& finely chopped): 50 gms
Shrimps(shelled & finely chopped): 50 GMS
Red chilly powder: 5 GMS
Green coriander chopped: 1 table spoon
Salt: to taste
Garam masala powder: 2 gms

Method :

1. Shell the prawn with tail intact. Devein and wash it well.
2. Apply the chopped ginger & green chilly , ginger-garlic paste, lemon juice to the prawns and leave for half an hour.
3. Prepare the stuffing by mixing all the ingredients.
4. Slit each prawn and fill in the stuffing in the pocket.
5. Lightly roast the lentil flour in little oil till fragrant.
6. Take a clean bowl, and make a marinade by adding in the lentil flour, oil, cream, egg yolk, saffron, salt & mix it nicely. Add the seasoned ,stuffed Prawns in this marination. Keep aside for minimum of 2 hrs.
7. Arrange the prawns on a skewer and cook them in tandoor till done.(alternatively cook it in an oven at 240’c for 8-10 minutes)
8. Serve with chopped green coriander , lemon wedge and onion rings,

" Berry Mimosa Mock-tail " For Valentine's Day.

" Berry Mimosa Mock-tail " For Valentine's Day.
By Chef Prashant Adsule.

Put a fresh spin on the traditional mimosa -- minus the alcohol -- with cranberry juice and a fizzy mixer.

Preparation Time: 5 minutes
Ready In: 5 minutes
Servings: 2

Ingredients:

•1/2 cup cranberry juice
•1 cup raspberry flavored ginger ale
•1 strawberry, top removed, sliced in half
•Sprig of mint

Method:

1.Combine juice and ginger ale in a small pitcher; pour into champagne glasses.
2.Garnish with strawberry slice and mint sprig.

Substitution(s):

Trade the ginger ale for a raspberry-flavored sparkling water or berry-flavored sparkling lemonade.

" Strawberries On a Cloud " For Valentine's day Special.

" Strawberries On a Cloud " For Valentine's day Special.
By Chef Prashant Adsule.

A less than 100-calorie snack! On top of Crunchy vanilla wafers [cookies] topped with creamy whipped and Garden fresh juicy strawberries.

Ingredients:

3 vanilla wafers [Cookies]
3-5 tbsp Original Dairy Whipped Topping
1 large fresh strawberry, sliced into thirds

Method:

1. Place vanilla wafers on serving plate.
2. cover each cookie with Original Dairy Whipped cream Topping (1 tablespoon).
3. Top each cookies with a strawberry slice on the whipped cream. 
4. Serve immediately.

" Masala Fish Fry "

" Masala Fish Fry "
By Chef Prashant Adsule.

This is a very common dish all over Maharashtra & South India, Is quite easy to make. It can be served as a starter, or accompanied by curry and rice.

Ingredients :

Fish Pieces 4-5 
Red Chilly Powder 2 tsp
turmeric powder 1 tsp
semolina [Rava] 2 tsp
Salt to taste 
Oil as required [For Shallow Frying ]
Lemon juice 1tsp
Ginger & Garlic Paste 1tsp

Method:

1. Marinate the fish pieces with salt, turmeric powder, G & G paste, Lemon juice and chilly powder. and keep aside for 15- 20 minutes
2. Heat the Griddle [Tawa] , add little oil, Roll the marinated fish pieces in the semolina [Rawa] and fry them on the tawa on medium heat till semolina [Rawa] is golden brown and fish is well cooked.Serve Hot.

" Midnight Chocolate Mousse " For Valentine's Day.

" Midnight Chocolate Mousse " For Valentine's Day.
By Chef Prashant Adsule.

Ingredients:

2 tablespoons sugar
1/2 teaspoon unflavored gelatin
1/4 cup milk
1/2 cup DARK Chocolate Chips
1 tablespoon raspberry-flavored liqueur or 1 teaspoon vanilla extract
1/2 cup cold whipping cream
Sweetened whipped cream(optional)
Fresh raspberries(optional)

Method:

1. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.
2. Remove from heat. Immediately add chocolate chips; stir until melted. Stir in liqueur; cool to room temperature.
3. Beat whipping cream in small bowl until stiff; gradually add chocolate mixture, folding gently just until blended. Spoon into serving dishes. Refrigerate. Garnish with sweetened whipped cream and raspberries [ Optional ], if desired. 2 servings.

Variation:

For high-standing mousse, prepare collars for 2 parfait glasses. Tear strip of foil of sufficient length to go around top of each glass. Fold foil into fourths; butter lightly. Place buttered side in; tape to sides of glasses. Spoon mousse into glasses. (Mousse should come over top of glasses.) After mousse has set, carefully remove foil collar.

" Hot Cocoa Recipe "

" Hot Cocoa Recipe "
By Chef Prashant Adsule.

Ingredients:

1-1/2 cups sugar
1-1/4 cups HERSHEY'S Cocoa
1/2 teaspoon salt
3/4 cup hot water
1 gallon milk
1 tablespoon vanilla extract

Method:

Combine sugar, cocoa and salt in 6-quart saucepan; gradually add water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot. About twenty-two 6-oz. servings.

" Spaghetti with Marinara Sauce "

" Spaghetti with Marinara Sauce "
By Chef Prashant Adsule.

A highly seasoned tomato sauce made with garlic and other ingredients, such as onions, parsley and olives. The sauce is used on meats and pasta.

Serving : 6

Ingredients:

1 1/2 pounds plum tomatoes, peeled and halved lengthwise.
3 tablespoons extra-virgin olive oil, 
2 garlic cloves, minced
2 tablespoons plus 1/2 teaspoon fine sea salt, 
1/4 teaspoon crushed red pepper
6 quarts water
12 ounces uncooked spaghetti 
1/4 cup minced fresh basil
6 tablespoons grated fresh Parmigiano-Reggiano cheese 
4-5 black olives

Method:

1. Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, 1/2 teaspoon salt, and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
3. Bring 6 quarts water and remaining 2 tablespoons salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost 'al dente'. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
4. Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil & Black olives; toss. Place 1 cup pasta mixture on each of 6 plates.
5. Drizzle each serving with 1/2 teaspoon of remaining oil; sprinkle each with 1 tablespoon cheese.

" CARAMEL CUSTARD "

" CARAMEL CUSTARD "
By Chef Prashant Adsule.

Caramel Custard is also known as Flan. Learn how to make/prepare Carmel Custard by following this easy recipe. Crème caramel (French), flan or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world.

Ingredients:

• 4 Eggs 
• 4 tbsp Sugar, 
• 2 Cups milk 
• 3 tsp Sugar for caramalising 
• A few drops vanilla

Method:

•Heat the sugar for caramalising in a baking dish for few seconds over low heat, till it melts and gets burnt.
•Turn the dish quickly and carefully to ensure that the caramel spreads equally over the bottom and sides of the dish, set aside.
•Beat the eggs well and combine milk, sugar and vanila essence to it.
•The sugar should dissolve fully.
•Now strain it to the caramalised dish.
•Cover the mouth of the dish with butter paper and place it in the pressure cooker for about 10 minutes.
•Let it cool and serve.

" CHEESE PASTA RECIPE "

" CHEESE PASTA RECIPE "

Cheese Pasta Recipe

Ingredients:

• 2 cubes Cheese (grated)
• Boiled Pasta [ Shell ]
• 1 cup Boiled Corns
• 1 tbsp Butter
• Salt and Pepper to taste

How to make Cheese Pasta:

• Melt 1 tbsp butter in a pan and cook the pasta for few minutes.
• Add corns and again cook for some more time.
• Remove from flame and add grated cheese.
• Mix salt and pepper to taste.
• Saute again for few seconds and then cool.
• Cheese Pasta is ready.

" Mutton Rogan Josh "

" Mutton Rogan Josh "

Goat meat also known as mutton is very popular in South Asia. This dish is indigenous to the beautiful region of Kashmir and has a blend of spicy and sweet flavors. The sweetness comes from saffron and nutmeg while the spiciness from the bright red chillies. The name essentially means red meat. This is how I make it.

Ingredients:-

For the Spice Mix:-

7 to 8 Dry Kashmiri Red chillies
2 tsp cumin seeds
1 tblsp corriander seeds
1 tsp pepper corns

Roast above ingredients till they release aroma.

Goat meat 2 pounds [ Mutton ]

Marinade for mutton meat:-

Kashmiri chilly powder (Deggi mirch)2 tsp
Crushed garlic-1 tsp
crushed ginger-2 tsp
salt and pepper to taste

Marinate meat with the marinade for 30 minutes to overnight.

2 large onions sliced
1 bay leaf
2 large tomatoes
1 pinch nutmeg
a few strands of saffron
two cloves, one stick cinnamon, one black cardamom, 5 to 6 pepper corns

Method :-

1. Heat oil in a pressure cooker pot. Add cinnamon stick, cardamom, cloves and pepper corns. 
2. When oil is hot add marinated meat. Fry on high heat till meat browns. Add water and pressure cook for 5 steam releases. Alternatively, cook in a covered pot till meat is tender. In all cases, save mutton broth. 
3. Meanwhile grind roasted spices with one large tomato to make a thick paste. In a separate pot, heat oil and fry sliced onions till golden. Add spice paste and cook till the spice mix stops sticking to the sides of the pot, about 15 minutes.
4. Add cooked meat, Add nutmeg and saffron.
5. Cook covered on medium heat for about 30 minutes. Serve hot with rice or bread.

" Chicken Kathie Rolls "

" Chicken Kathie Rolls "
By : Chef Prashant @ " Chili Peppers "

Prep & Cooking: 30 mts
Makes 6-7 rolls
Cuisine: North Indian

Ingredients:

For Parantha:

1 cup whole wheat flour/atta
3/4 cup maida/all purpose flour
1/2 tsp salt
water to knead the dough
oil as required to roast rotis

For Filling:

2 cups cooked chicken cubes (boneless)
2 onions, paste
1/2 tbsp ginger-garlic paste
1-2 tomatoes, finely chopped
1 tsp red chilli pwd (adjust)
2 eggs, beaten
juice of one large lemon
2-3 onions, finely sliced
few tbsps green chutney
2 tbsps olive oil
salt to taste

Method:-

1 Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
2 Heat olive oil in a pan, add the onion paste and cook for 7-8 mts. Add ginger garlic paste and stir fry for another 3 mts. Add the tomato and cook for 2 mts. Add shredded chicken and cover and cook on low flame for 8-10 mts. Remove from heat.
3 Squeeze lemon juice to taste and add little salt and chilli pwd and combine.
4 In a separate plate, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside.
5 Beat eggs in a bowl, add salt and pepper and keep aside.
6 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
6 Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.
7 At the time of serving, drizzle some oil on a tawa, fry the roti on one side and on top pour 2 tbsps of the beaten egg and flip over the roti so that the egg gets cooked.
8 Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Place some chicken filling on one end of the roti and sprinkle the onion-green chutney filling and roll the roti tightly to form a Kati roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!

" Strawberries Dipped in White Chocolate with Citrus Sugar "

" Strawberries Dipped in White Chocolate with Citrus Sugar " By Chef Prashant Adsule.

Ingredients:


2 tablespoons sugar
1/2 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
16 large ripe strawberries


Method:


1.Line baking sheet with foil. Using fingertips, mix sugar and citrus peels in small bowl until sugar is moist. 
2.Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water.
3.Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. 
4.Turn berry dipped end up and sprinkle with citrus sugar. 
5.Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar.
6. Chill until chocolate sets, about 30 minutes.

" Frosty Peach Green Tea Smoothie "

  "  Frosty Peach Green Tea Smoothie "

            Smoothies are a regular breakfast item in our house, usually consisting of a variety of fruits, coconut yogurt, and some almond or coconut milk. However, I’m always looking for new ways to make these smoothies even healthier. Making your own green tea smoothie may sound intimidating at first, but it’s actually a relatively easy process if you know what you’re doing.
            Putting fresh fruit in your smoothie will not only help give a little more flavor, it will also give you more energy as well and even increase weight loss.

Ingredients:

1 large peach (sliced and pitted)
½ a banana
1 green tea bag
½ cup of ice cubes
1 tablespoon of honey

Method-

Brew ½ cup of green tea and then chill the tea with ice cubes or put it in the refrigerator. Then you blend the green tea, banana and peach in a blender until it is smooth, and add some honey for sweetness, (which also acts as a powerful antioxidant as well).

" Shrikhand ", an elegant Indian dessert for a Makar-Sankranti

" Shrikhand ", an elegant Indian dessert for a Makar-Sankranti

When I was younger, as every October approached my mother would come to me asking me for a list of my favorite foods. October, being my birthday month was the time of year my mother would cook all my favorite foods. And every year I would always ask for the same dessert ~ Shrikhand, a Gujarati sweet made from strained yogurt, sweetened and spiced with saffron and cardamom.
As far as I’m concerned this Indian sweet takes the cake. When there is Shrikhand I say goodbye to Gulab Jamun and even Ras Malai–two of India’s most celebrated sweet dishes.
Not overly sweet, Shrikhand is rich, velvety smooth and creamy with subtle hints of cardamom, nutmeg and saffron topped with pistachios and almonds. Often we eat Shrikhand with a fried flatbread puri consumed as a sweet alongside a vegetarian meal. This can be said with many Indian sweets as they are often placed on a vegetarian thali. It’s kind of cool having your dessert with the main meal since you can go back and forth from savoury to sweet. Anyone with a sweet tooth is with me on this one!!!

Ingredients:

1/2 kg. Curds
300 gms. Sugar
1/2 tsp. cardamom powder
Few strands saffron
1/2 tbsp. pista and almond crushed

Method:

1. Tie curd in a clean muslin cloth overnight. (6-7 hours).
2. Put into a bowl and add sugar .Mix it.
3. Keep aside for 25-30 minutes to allow sugar to dissolve.
4. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
5. Beat well till sugar has fully dissolved into curd.
6. Pass through a big holed strong strainer, pressing with hand or spatula.
7. Mix in cardamom powder and dissolved saffron and half nuts.
8. Empty into a glass serving bowl, top with remaining nut crush.
9. Chill for 1-2 hours before serving.