Shrikhand (flavoured hung yogurt)

This is a wonderful sweet or sour yogurt dessert and is so easy to make. It is served on auspicious occasions in Maharashtra.

Serves: 6

Ingredients:

1 litre yogurt

1 tbsp milk (lukewarm)
a few saffron strands, enough to give a little taste and colour.
130 g caster sugar ( to taste, depending on the acidity of the yogurt)
¼ tsp cardamom powder
1 tbsp sliced almonds
1 tbsp sliced pistachios

Method:

1.Drain the yogurt – Put a muslin or cheese cloth over a strainer. Now pour the yogurt over muslin cloth to drain. Place a bowl underneath the strainer to collect the excess water.

 2.Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.

 3.Move the yogurt with strainer and bowl into the refrigerator for at least six hours to drain excess water.

 4.Yogurt will become thick in consistency.

 5.Dissolve the saffron in warm milk. Milk will take on the saffron color, yellowish orange.

 6. Add sugar, cardamom powder, and saffron milk to yogurt and beat well till sugar dissolves. You may use a mixer.

 7.Mix in most of the almonds and pistachios to the yogurt mix and the remaining nuts will be used for garnish.

 8. Chill the shrikhand before serving.

 9.Traditionally shrikhand is served with puri (fried flat bread).

Spinach with Curd Cheese

Serves: 2

Ingredients:

450 ml milk
100 ml live yogurt
salt
2 tsp lime or lemon juice
250 g fresh spinach or 1 small packet frozen spinach
2 green chillies, chopped
½ tsp chopped fresh ginger
2 tbsp oil
a pinch of fenugreek seeds
1 onion, chopped
1 garlic clove, chopped¼ tsp cumin seeds
2 tomatoes, puréed

Method:

1. To make curd cheese, bring the milk just to boiling point, then add the live yogurt with a pinch of salt and the lime or lemon juice. Continue boiling for 7-10 minutes. The milk will separate. Remove from the heat and allow to cool.

2. Place a large strainer over a bowl and pour in the milk to collect the solids in the strainer, allowing the whey to remain in the bowl below. Keep the milk solids in contact with the whey until required for cooking. When ready to use, press down the solids in the strainer with a potato masher or the back of a large spoon to squeeze the moisture out or use a jelly bag or cheesecloth. You will get about 100 g curd cheese or paneer.

3. Cook the spinach with the chillies, ginger, a pinch of salt, and just a sprinkling of water if using fresh spinach. Cook uncovered so that the bright green colour is retained. (Salt is also required for retaining the colour.) When cool, purée in a blender.

4. In a frying pan, heat the oil and fry the fenugreek seeds for 30 seconds, then add the onion and fry until lightly coloured. Add the garlic and cumin, and after 30 seconds the tomatoes. Fry for about 5 minutes.

5. When the liquid from the tomatoes has evaporated, add the curd cheese and stir gently. Add the puréed spinach and cook for a couple of minutes. It is now ready to serve.