Shrikhand....food of the Gods !!!

श्रीखंड 

Once again made under Aai's supervision. This traditional Maharashtrian dessert is very easy to make. 

Ingredients :

Curd - 1.5 kgs (Made from 1.5 litres of milk)

Sugar (powdered) - 3/4 cup or to taste (I prefer less sugar)

Cardamom (powdered) - 1 tbsp

Nutmeg (powdered) - 1 tbsp

Safforn - A few strands + for garnishing

Milk - 1 tbsp

Method :

Hang the curd in a muslin cloth for a few hours. Wring out the excess water. Dissolve the saffron in 1 tbsp of warm milk. Add the saffron, sugar, cardamom and nutmeg to the drained curd and mix well. 

Stretch a piece of muslin over a clean vessel to form a sieve. This should not sag. Pass the curd mixture through this muslin sieve a little at a time. Transfer to a bowl and garnish with a few saffron strands. One may garnish with chopped dry fruits as well. 

Note : To make fruit flavoured Shrikhand, add about 1/4 cup of mashed ripe fruit to the curd mixture before sieving it. Adjust the powdered sugar based on the sweetness of the fruit you are adding.

Batatyacha Kees - Shredded Potatoes with Peanuts

बटाट्याचा कीस

Made under Aai's supervision. Easy breakfast / fast recipe. This is my mother's version. Serves 3-4 depending on their appetite.

Ingredients :

Potatoes (peeled and grated) - 6 medium
Ground Peanuts (Roast, peel and coarsely grind peanuts in a food processor) - 1/2 cup
Green chillies (roughly chopped) - 4/5
Cumin Seeds/Jeera - 1/2 tsp
Ghee/Clarified butter - 4 tbsp
Curd - 4 tbsp
Rock Salt - To taste


Method :


Heat ghee in a pan, and add the cumin seeds. Add the chopped green chillies after the cumin seeds turn dark. After about a minute, add the grated potatoes and the peanut powder. Mix well. Cook on medium heat while constantly shifting the mixture in the pan so that it does not stick. Add the curd and salt and mix once again. Cover and let the potatoes cook on low heat till they are done. Serve hot.

If you are not fasting, you may add chopped coriander to the potatoes. You may serve this with some whisked curd if you want an accompaniment.