Sunday, February 08, 2009

Yogurt Indian dessert - Srikhand or Shrikhand

This dish is delicious, cooling and simple to make. It makes a great sweet yogurt snack, dessert or fruit topping.
4 cups thick natural yoghurt, drained.
10-12 tbsp. of Ajika Almond, Cardamom, Saffron Sugar
A few strands of saffron, soaked in 1 tbs. of warm milk or water (optional)
A few pistachio's crushed
If using home made yoghurt, hang it in a muslin cloth for 2 hours, allow the whey to drain.
Mix the yogurt and all the rest of te ingredients in a bowl and mix well.
Serve chilled garnished with pistachio and rose petals.

Vegetables curry

Choose from fresh green beans cut into 1 inch lengths or any other vegetable like 1 cup cauliflower florets or c arrots and peas.4 tbsp. vegetable oil 1 tbsp. black mustard seed4 curry leaves 1 cloves garlic (peeled & finely chopped)1 inch ginger paste1 hot red dried chili (crushed) 1 tsp. turmeric1 tsp. salt ½ tbsp. coconut flakes
lime juice to taste
1. Heat the oil in a large frying pan over a medium flame. When hot put in the curry leaves and mustard seeds. As soon as they begin to pop add the garlic/ginger and stir until lightly brown. Add the crushed red chili and stir for a few seconds. Add the green beans, salt and jaggery and coconut. Stir to mix.
2. Turn heat to medium/low. Add 1/4 cup water. Stir and cover the beans for 7-8 mins until they have absorbed the spiced flavors. Pay attention to the water there should be enough for a good steaming.
3. Add lemon juice, mix and serve