Strawberry shrikhand

BM# 100: Week 2, Day 3
Theme : 3 
ingredient Dishes

For Day 3, here is another yogurt based recipe. Strawberry Flavored shrikhand. We had been to a friend’s place for dinner recently. They served us a very generous thali, but it was the shrikhand – puri combination that all of us relished a lot. Surprisingly, my husband who is not a fan of anything sweet, loved it as well.

I decided to make it at home as it’s been ages since I prepared it. I have made plain shrikhand and mango shrikhand before, so this time I decided to make strawberry flavored one. I followed Usha’s recipe here and with just three ingredients to make this fantastic dish, it was perfect for this week’s theme. I love how Usha’s pictures have highlighted the pale pink color of shrikhand, not an easy task to accomplish.

Both my husband and son loved this. I would suggest tasting the shrikhand and making some adjustments while preparing it as the sourness of yogurt and sweetness of strawberries vary vastly. So use this recipe as a guide and tweak it to your taste.

Serves : 3

Ingredients:

  • 1 1/2 cups hung yogurt /Greek yogurt
  • 6 tablespoons sugar
  • 1 cup of strawberry purée

Method:

  1. If using regular yogurt, it needs to be drained well to remove excess water. Layer a clean cotton cloth over a fine mesh strainer. Place the strainer over a large bowl. Pour yogurt into the lined strainer and refrigerate overnight covered with a plate or plastic wrap. An Easier way is to use Greek yogurt.
  2. Purée strawberries to get about a cup of purée. Once the yogurt has drained, add it to a bowl. Add the sugar and the fruit purée in 2-3 batches to the drained yogurt. Mix well using a hand blender or a whisk. Taste test and add more sugar if needed. Refrigerate until the time of serving. If you prefer, you can mix in some chopped strawberries as well. Serve garnished with strawberries or chopped nuts.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100

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Instant Pot Carrot Halwa

BM# 100: Week 2, Day 1
Theme : 3
ingredient Dishes

My attention span is short and my laziness quotient is gigantic. So when I started blogging, I looked at it as my latest craze. I was sure that I would loose my interest soon, so I took as a one year project with complete commitment and the plan was to keep the bragging rights for the rest of my life.

And that was 8 years back! (Everything I have written in that first post of mine holds true to this day, unfortunately. I am still an unpredictable cook!)

I can’t believe that I am blogging even now, but I know for sure that if not for Valli’s Blogging Marathon, I would have quit a long long time back. Group blogging makes me a little more committed. This close knit group means a lot more to me than just motivation to keep blogging. May 2019 is the 100th edition of Blogging marathon and I am so glad to be a part of this group and this particular edition.

Coming to the theme this week, its 3 ingredient dishes. So for Day 1, it’s carrot halwa recipe toned down to its bare bones. This recipe is from the book The Essential Indian Instant Pot cookbook. This would work perfectly well with regular pressure cooker too. I made this for a small get together yesterday. My friends brought some dishes too and the meal was a heavenly one!

So let’s get to the recipe.

Ingredients:

  • 6 cups grated carrots (about 12 carrots)
  • 1/2 cup low fat milk
  • 1 14oz condensed milk can

Optional:

  • 2 tablespoons ghee or butter
  • a teaspoon of cardamom
  • a handful of raisins

Method:

  1. Grate the carrots to get about 6 cups. I used my mini food processor for this.
  2. Combine the carrots with the milk and ghee(if using) and pressure cook in Manual setting for 8 minutes. Quick release the pressure once done.
  3. Take the lid off and add the condensed milk along with the cardamom and raisins, if using. Change program to Sauté and cook stirring in between until most of the liquid evaporates, about 5 minutes or so.
  4. Serve sprinkled with nuts if preferred.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100

Besan Doodh – Chickpea flour milk

BM# 98: Week 4, Day 1
Theme : Cooking for Two

Spring is here and there is a definite improvement in the weather. We are not ready to shed our jackets anytime soon, but its so much better already. And there is so much to look forward to – greenery, cherry blossoms, lighter jackets, sandals, walks outside….that feeling itself is heart warming. My son is not a fan of summer.  He associates summer with bugs and the tiny flies that roam over your head and go right into your eyes if you are not wearing bug repellent. Its too hot for him but the biggest disappointment for him is that there is no snow in summer! Let’s wait and see how his view changes some years from now :-).

Anyway, coming to this recipe here. Its a traditional winter recipe from Punjab. Its supposed to be a good cure for cold and cough. I had bookmarked it when I saw it in Suma’s blog Veggie Platter two weeks back. Even though the winter is on its way out, its still cold here and a hot cup of delicious flavored milk is still very much enjoyable. A pinch of cardamom adds so much of flavor, so does the almonds. If you prefer, you can reduce the besan flour a bit and add more crushed almonds to increase the flavor of almonds. I liked the original recipe as such and I didn’t make any changes.

Read on for the recipe.

Ingredients:

  • 1/2 teaspoon ghee, optional
  • 2 tablespoons besan (chickpea flour)
  • 2 cups milk
  • 2 tablespoon sugar
  • 2 tablespoon chopped or crushed almonds
  • a pinch of ground cardamom
  • a pinch of saffron

Method:

  1. Heat ghee in a nonstick pan. Add the besan flour and saute for a minute or two until it starts releasing a nutty aroma and starts turning slightly darker in color.
  2. Add about half cup of milk and mix with a spatula. You are looking for a lump free smooth mixture. Add 1/4 cup more milk, if needed to get the smooth consistency.
  3.  Once you get a lump free and smooth roux like mix, add the rest of the milk, chopped nuts, cardamom, saffron and sugar. Let it come to a boil and reduce it to a simmer.
  4. Cook for a further 6-8 minutes or until the milk has thickened a little bit and the besan flour is cooked through. Take off the heat and serve in a cup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

 

Melopita – Greek honey pie

BM# 97: Week 4, Day 1
Theme : Flavors of Greece

Now a days, I prefer books over internet for recipe searches for the simple reason that the book won’t turn itself off when I am half way through making a dish. I leave the book open and keep coming back to it whenever needed as opposed to asking my son or husband to unlock my phone if my hands are wet or dirty. For this theme, I had taken two books from the library. It’s easier to cook from a book when it comes to new cuisines. And the irony is that I had to depend on the internet for the recipe here.

The Reason? I didn’t do my grocery shopping this week and as a result the last onion and tomato went into making a very Indian lunch. So with the vegetable tray empty, I started looking at recipes that would cater to my pantry contents. Inevitably I was looking at recipes online and ended up choosing Melopita or Honey pie.

This recipe is from the Greek island of Sifnos. The recipe uses a local cheese Mizithra, but ricotta is a close substitute. The recipe can be made with or without a pie base. I had a ready made pie base that I wanted to use up, but you can bake the filling directly in a greased cake pan as well. I may not have onions and tomatoes at home, but I have honey, I have eggs and even ricotta cheese! It takes like a light cheese cake. I served it with some honey on top.

Read on for the recipe.

Recipe source: The spruce eats

Makes: One 10″ pie

Ingredients:

  • 1 lb(450gms) Ricotta cheese
  • 1/2 cup honey
  • 1/4 cup sugar
  • 3 eggs, lightly beaten
  • 3 tablespoons flour
  • 1 readymade pie crust or homemade crust, optional
  • Honey for glaze

Method:

  1. Pre heat the oven to 350F.
  2. In a mixing bowl, add the ricotta cheese, honey, sugar, eggs and flour.
  3. Grease a 10″ pie dish with butter and line with the pie crust. Press the dough into sides and bottom of the pan so that there is no gap in between the pan and crust.
  4. Add the filling to the crust and bake until the filling sets and doesn’t jiggle in the middle. It might take somewhere around 40-50 minutes.
  5. Once the pie is cooked, take off the oven and let it cool. Serve with honey or cinnamon sugar drizzled on top.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97