Valentine’s Day Special – Shrikhand

February 11, 2013 in Food, Indian, recipes | Permalink

Shrikhand_Curd_Recipie

Shrikhand is an Indian sweet dish made of strained curd. This dessert also makes a great dip for fresh fruit. You can control the thickness by straining the curd for a shorter time (for thin) or a longer one (for thick).

INGREDIENTS (Serves 4)

CURD  2 CUPS
WHOLE MILK  2 TBSP
SAFFRON  1/4 TSP
SUGAR  1/3 CUP
GROUND CARDAMOM  1/2 TSP
GROUND CINNAMON  1/2 TSP
FRESHLY GROUND NUTMEG  1/4 TSP
PISTACHIOS, TOASTED, CHOPPED  1/4 CUB

 

METHOD:

  • Line a sieve with a large piece of cheesecloth; set sieve over a large bowl. Pour Curd into sieve. Fold excess cheesecloth over curd and place a plate on top to weigh it down. Refrigerate for three hours and up to overnight (straining for a longer time yields a thicker result).
  • Remove plate from over curd. Lift cheesecloth from sieve and transfer curd to a large bowl.
  • Place milk in a small microwavable container and heat in microwave until hot, 15-30 seconds. Sprinkle saffron threads over the warmed milk, stir, and let sit until saffron softens and milk begins to take on a golden hue, about 5 minutes.
  • Meanwhile, add sugar to curd; whisk vigorously for five minutes or until the sugar begins to dissolve. Whisk in saffron milk, cardamom, cinnamon, and nutmeg. Divide among bowls and garnish with pistachios.

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Kurukku Kaalan / Vegetables Cooked in Curd

November 10, 2012 in Food, Indian, recipes | Permalink

Kurukku_Kaalan-Vegetables_Curd

This is a Keralite dish which is served as a part of sadhya and is made of curd, coconut and any  vegetable like yam or plantain. The consistency and ingredients vary from place to place. This has a thick gravy. In this recipe, the important thing is that the curd should be sour.

INGREDIENTS

RAW BANANA  1
GREEN CHILLIES  3
CURRY LEAVES  FEW
PEPPER POWDER  1/2 TBSP
SALT  As required
WATER  1/2 CUP
CURD  2 CUPS
TURMERIC POWDER  1 TBSP
RED CHILLI POWDER  1 TBSP
COCONUT (Grated)  1 CUP
COCONUT OIL  1 TBSP
CUMIN SEEDS  1 TBSP
FENUGREEK SEEDS  1 TBSP
DRY RED CHILLI  2

 

METHOD:

  • Cook raw banana along with green chillies, pepper powder, curry leaves and salt with required amount of water. Boil till the banana pieces are soft.
  • Mix curd, turmeric powder, red chilli powder and salt in a bowl without any lumps. Pour this mixture over the cooked banana pieces.
  • Grind coconut and cumin seeds together to a fine paste.
  • Heat oil in an earthen ware chatty (pan). Fry mustard seeds, fenugreek, curry leaves and red chillies in turn. Add the coconut mixture to this seasoning. Saute on slow fire, till all the masala is roasted. Remove from fire and let it cool.
  • Add this masala to the curd- banana mixture and stir well.
  • Put the chatty with the kaalan on a low flame and keep stirring carefully till the kaalan thickens. Lift it off the fire. Stir till it becomes cold.

  • Keep the kaalan in a porceline jar and use when required.  ZYJCKGPHWFZ3

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