Friday, 11 September 2015

Shrikhand


Shrikhand is one of the famous sweet dish from Indian cuisine. This delicious sweet is prepared using minimal and easily available ingredients. Adding of saffron, dry fruits and nuts makes it more rich in taste. Amrakhand is also a variation of Shrikhand, which contains the goodness of mangoes. 
Shrikhand can be served as a dessert or side dish. It tastes good with Poori, Dosa and Tellevu. Try this easy dessert at home and let me know your feedback!


Preparation time: 15 - 20 minutes
Time to hung the curd: 7 - 8 hours
Serves: 5 - 6 
Difficulty level: Easy

Ingredients:
Hung curd - 1 1/2 cup
Powdered sugar - 3/4 cup or to taste
Cardamom / Elachi powder - 1/2 tsp
Saffron strands - 10 to 12

Method:
Take the hung curd in a large vessel and beat it for few minutes without lumps.
To this, add the powdered sugar, saffron strands and cardamom powder. Beat it till everything is combined well. 
Serve is as it is or refrigerated. Add few pieces of pista if you would like to.
It can be served as dessert or as side dish with Poori, Dosa and Tellevu.


Tips:
How to prepare hung curd: Pour the curd on a muslin cloth, tie it and hang it to a hook or a tap. Put a vessel below the hung curd to collect the excess water. Keep it overnight or 7 - 8 hours and then, take out the curd.
If not using saffron strands, add 3/4 tsp of cardamom powder instead of 1/2 tsp. 

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Tuesday, 1 September 2015

Egg less Blueberry Muffins


Blueberries are one of among the Baker's favorite fruits. As the name indicates, these pretty fruits are blue in color and have a sweet and a bit sour taste. I had eaten fresh blueberries quite a few times, but never used them in baking. Last month, we bought the frozen ones to prepare smoothie and I thought of preparing Blueberry Muffins for the kiddo with the leftover fruits. 
Whenever I plan to bake something, I need to think of the egg substitute first, since we wont eat eggs. This time, I decided to use milk to prepare my muffins. Experiment went on well and the muffins tasted good. But I felt like some more improvement is needed. Next time, I replaced milk with curd in the same recipe and yippee..muffins came out perfect!
I have tried this recipe several times and yes! now its the time to share the recipe with you all!! Here is the recipe of Egg less Blueberry Muffins..


Preparation time: 15 minutes
Baking time: 23 - 25 minutes
Yield: 6 muffins 
Difficulty level: Medium

Ingredients:
  • All purpose flour / Maida - 2 1/2 cup (1 cup = 70 gm)
  • Sugar - 1 cup
  • Curd - 1 cup
  • Baking powder - 1 1/4 tsp
  • Baking soda - 3/4 tsp
  • Cooking oil - 1/2 cup
  • Vanilla essence - 3/4 tsp
  • Salt - pinch
  • Blueberries - 1/2 cup

Method:
  • Preheat the oven to 200°C. 
  • Sieve all purpose flour 2 - 3 times and keep aside.
  • Combine curd and sugar in a mixing bowl and dissolve the sugar completely.
  • To this, add baking powder, baking soda and mix it slowly. Leave it for 2 - 3 minutes to rise.
  • Add oil, pinch of salt and vanilla essence to the curd mixture and mix it lightly.
  • Fold in the all purpose flour in small batches and mix it slowly without lumps. This batter will be thicker than the regular cake batter. If you find it too hard to mix, you can add 1 - 2 spoon of milk. For me, it was fine and I didn't add any milk.
  • Finally add the blueberries to the muffin batter and mix it well.
  • Fill the batter in lined muffin cups up to 3/4th level and leave some space for them to rise. This batter would be sufficient to make 6 medium sized muffins.
  • Keep the muffin tray inside the oven and bake for 23 - 25 minutes or till done. Check the muffins after baking for 20 minutes. If the toothpick or knife inserted comes out clean, its the indication that the muffins are done.
  • Take out the muffins and keep them on a cooling rack. 
  • Enjoy the home made Egg less Blueberry Muffins with your family!


Tips:
  • I have used frozen blueberries here; fresh blueberries also goes well for this recipe.
  • Don't add more blueberries than mentioned above. Once I had added 3/4th cup of blueberries instead of 1/2 cup. It was too moist and the texture was not to good.

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