Shrikhand Recipe | Creamy Saffron Cardamom Yogurt | How to Make Shrikhand from Scratch

Shrikhand | Creamy Saffron Cardamom Yogurt #recipe

Shrikhand is the Indian flavoured thick yogurt. It is typically flavoured with cardamom and saffron. But, you can get as creative as you like. Flavoured yogurts are a rage these days, specially fruit flavoured ones. But, for me when it comes to flavoured yogurt, it has to be the traditional Indian Shrikhand. Although it is eaten throughout the country these days, it is said to be native to the states of Gujarat and Maharashtra.

I don't like the ready to eat shrikhand you get in most supermarket aisles - they are made too sweet and seem to have some artificial flavor. The good news is that it is so easy to make Shrikhand at home. Serve it with your regular meal or make it as a dessert for a party menu - it will shine on both occassions.  It is good for your gut and a must-have in these hot summer days.



It is just that you have to plan it advance as you are going to need hung yogurt/curd for making it. If you can get your hands on Greek yogurt, you can whip this up in no time.

Looking for some other dessert ideas with yogurt check out, Mango Shrikhand (Amarakhand), Mango Yogurt Delight, Misti Doi and Blueberry Fool.

Making hung yogurt/curd is pretty easy too - but, it takes some time.

Here is how you can make hung curd. 

Line a sieve with muslin cloth and pour your regular yogurt over it. Cover with a lid and leave it in your fridge for 3-4 hours- overnight is even better. The whey from the yogurt will drain out slowly leaving behind a thick creamy hung yogurt/curd. If you have 2 cups of yogurt you will get about 3/4 or at most 1 cup hung curd.

Shrikhand Recipe | How to Make Shrikhand from Scratch

Ingredients:

450 ml hung curd ( made from 1 liter of regular full fat homemade curd)
1/4 cup + 2 tbsp powdered sugar ( adjust to taste - you may like it more or less sweet)
3-4 cardamom pods, finely powdered
10 saffron strands, soaked in 1 tsp milk and rubbed in a pestle and mortar.
Chopped pistachios and flaked almonds for garnishing.

Process:

1. In a large bowl add the hung curd, sugar, powdered cardamom and rubbed saffron. Using a whisk, mix everything together till all the ingredients are well blended and the yogurt is smooth and creamy.

2. Pour into individual serving bowls. Garnish with chopped pistachio and flakes almonds. Let it rest in refrigerator and take it out at the time of serving. Serve chilled.

Notes:

1. You can also pass the yogurt mixture through a sieve for best results. But, it will be a bit messy with a couple of more utensils to wash.

2. Do not using a electric blender to mix it as it tends to liquefy the yogurt. You can however use an electric whisk to make things easier.

Thank you for stopping by! Cheers!

Eggless Microwave Brownie in Just 3 Minutes | Brownie Recipes | Easy Dessert Ideas

Eggless Microwave Brownie #Recipe 

Eggless Microwave Brownie is my go-to dessert when I feel like indulging in a brownie but don't have the heart to bake a whole lot. A simple and easy brownie recipe for 2 that can be made in the microwave in just 3 minutes.

I am very much a brownie person – I prefer a brownie over a cake any day. There are several reasons for that – brownie is easier and hassle-free to bake. No matter how it turns out, you can always have it with a scoop of vanilla ice cream and chocolate sauce.

I have tried several brownie recipes and you can find a few of them here too. But, the recipe I am sharing today here is different from all those I have already shared. This one is an instant brownie that you can make in your microwave in just about 3 minutes. Yes! You heard that right. With the measures given here, you make 2 serving. It will satiate your brownie craving without giving you the guilt of devouring down a whole batch of brownies! 

 This is a fuss-free recipe that needs only one mixing bowl, a strainer (optional), a whisk and of course 2 ramekins. If you have a friend over, you can make it less than 10 minutes and serve it.

Let’s hop to the recipe now.

Eggless Microwave Brownie

Ingredients:

2 tbsp maida or all-purpose flour

2 tbsp cocoa powder

3 tbsp powdered sugar

2 tbsp yoghurt

2 tbsp melted butter

1-2 tbsp water

2 tbsp chopped dark chocolate

Process:

Grease two microwave safe bowls or ramekins.

In a medium bowl, add shift all the dry ingredients. Made a hole in the centre and add the wet ingredients and mix to form the batter. Add the chopped chocolate. Stir.

Divide the batter equally in the two greased ramekins/bowls.

Microwave it on a high for 2 minutes. Take it out and let it stand for a minute. Serve with a scoop of vanilla ice cream and chocolate sauce. Enjoy!

Thank you for stopping by! Cheers!

Mango Yoghurt Delight Recipe - A New Take on Aamarakhand | Mango Recipes

Mango Yogurt Delight #Recipe

Mango Yogurt Delight is my innovative take on amarakhand. Amarakhand is a mango flavoured yoghurt prepared in many regions of India when the king of fruits - mango is in season. But, the mango yoghurt delight is somewhat different from the regular mango yoghurt as you can see in the pictures. Layers of flavoured yoghurt and mango puree make for stylish looking dessert and can easily be a part of any party dessert menu.

My younger sister who is enjoying her time at home is quite excited about trying new recipes these days. I was in my mom's place for a few days some time back and she pestered me to teach her something new. So, you see I had to play my part of being an elder sister. But, she made my task even easier. She told me exactly what she wanted to learn and one of her requests was learning how to make Aamarakhand. My mom had bought a large local mango and set a good quantity of yoghurt to set the stage.

Eggless Molten Lava Chocolate Cake Recipe | How to Bake Eggless Molten Lava Chocolate Cake | Valentine Day Recipes

Eggless Molten Lava Chocolate Cake #Recipe

Eggless Molten Lava Chocolate Cake is a perfect dessert to please your valentine. A warm chocolate cake that oozes chocolate lava - ah, pure bliss.

February is associated with love often and why not when Valentine's day falls in this month. We are not valentines-day-kind-couple and do not fuss over it too much. The only thing I like to do on this day is to bake a special cake. When it comes to cakes, DH, who is otherwise an ardent chocoholic, loves vanilla flavoured ones and I prefer chocolate! So, I am still in a dilemma what to make but I have my eyes on this one, maybe I can combine vanilla and chocolate in one!

I made this molten lava cake a few days back when I was craving for a chocolatey dessert. Paired with a scoop of vanilla, it was awesome. If you want to make something simple yet delicious, try this simple recipe this Valentine's Day.

I first came across this recipe while watching Master Chef India. I didn't make a note of it at that time but later found the video on you-tube. I have tweaked the recipe a bit and have halved the recipe to yield 2 servings.

Eggless Molten Lava Chocolate Cake 

Ingredients:

1/2 cup All Purpose Flour / Maida
2 tbsp cocoa flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4cup yoghurt
1/4 sugar
1/4 cup melted butter
1/2 cup milk
3 tbsp chocolate chopped.
1/2 tsp vanilla extract.

Process:
1. Grease 2 ramekins and dust it with flour.
2. Sieve the flour. baking powder, baking soda and cocoa powder together and set aside.
3. Mix butter, sugar, yoghurt and vanilla extract, till well incorporated.
4. Now add the flour mixture into the butter mixture half at a time. Add milk and whisk to get a smooth batter.
5. Fill the ramekins a little less than half and place the chopped chocolates in the middle of the batter equally. Now cover it with the remaining batter, filling it a little lower than the brim. I still had some batter left and I poured it into a small greased ramekin.
6. Bake in a preheated oven at 180 C for 13-15 minutes.
7. After removing it from oven, wait for 10 minutes and let it cool, run a knife around the edges of the ramekins and invert it on a plate. Chocolate lava will ooze out! Serve with vanilla ice cream.

Note: 

Do not be too generous with chocolate, otherwise, you will end up with too much of lava and the cake will not come out of the ramekin. I had done that when I had baked it for the first time :-)!

 

Linking it to Srivalli's Chocolate Mela,  Vardhini's Sweet Love, Sizzling Tastebuds' Valentine Fest Served with love, Valentine day special at Annzcafe and Radhika's Lets Cook - Sweet Something

Thank you for stopping by! Cheers!

Coffee and Chocolate Pudding (Eggless) | How to Make Coffee and Chocolate Pudding | Chocolate Recipes

Coffee and Chocolate Pudding #Recipes

Coffee and Chocolate Pudding is a self-saucing dessert. It is chocolatey (quite evident), gooey and almost tastes like a fudge brownie.

I had somehow missed the mail from Divya about the November Sweet Punch but as the time came emails were pouring into my inbox with links from bloggers who participated in the punch this month. The first thought that came to my mind that maybe I was thrown out of the group for not participating in the event for the last 2 consecutive times. But, then I scanned my emails and found the original mail from Divya which I had probably inadvertently missed. Baked pudding is something I had not tried yet and I was very tempted to try it as soon as I saw beautiful pictures floating around in the blog world. And I did give it a try and it came out great!

The recipe chosen for the month is Coffee and Chocolate Pudding from here. I have used only a quarter of the measurements given to get 2 medium size servings. Also, I replaced the egg used in it with yoghurt and a pinch of baking soda. The result was awesome! The pudding when warm was gooey and saucy. I had mine with a generous scoop of Vanilla ice cream and a drizzle of chocolate sauce. A chocolate lover can't ask for more!

Coffee and Chocolate Pudding

Serves 2:

Ingredients:

1/4 cup flour
1/2 tsp baking powder
1 tsp cocoa
Pinch salt
3 tbsp brown sugar
2 tsp butter, melted
2 tbsp milk
1 tbsp yoghurt
A generous pinch baking soda
2 tbsp hazelnuts, chopped.

For the topping

2 tbsp brown sugar.
2 tsp cocoa
1/2 tsp instant coffee powder mixed with 1/4 cup of water.

Process:

1. Preheat oven to 180°C.
2. Sift together dry ingredients.
3. Stir in butter, milk, yoghurt, baking soda and hazelnuts until well combined.
4. Spoon batter into 2 greased ramekins.
5. Sprinkle with brown sugar and cocoa then pour over coffee but do not stir.
6. Bake for 20 minutes.
7. Serve with vanilla ice cream and chocolate sauce if you like.

Thank you for stopping by! Cheers!