Its festive season with Navratri and Diwali just around the corner!! So sharing some festive recipes. Shrikhanda is very simple and quick sweet to make.
3 cup Chakka
1 cup fine granulated sugar
1/2 tsp Cardamom powder
1 tsp sliced almonds, Pistachio
1/2 tsp Charoli
few strands of Saffron
1. Take Chakka and Sugar in mixing bowl. Mix well and referigerate for half hour or till sugar dissolves in.
2. Heat little milk and add saffron strands, this will give shrikhanda its subtle yellow color.
3. Add saffron and all remaining ingredients and mix well and Shrikhanda is ready to eat!!
Chakka is basically strained yogurt used in some Indian sweets like Shrikhanda or Amrakhanda. I usually use double cream yogurt for this but any whole cream yogurt will do. For making Chakka all you need is 1 Kg of Double cream yogurt and clean muslin cloth.
Just pour yogurt in middle of muslin, gather all edges and tie knot. Hung this over kitchen sink so all water from the yogurt will drain in kitchen sink. Hang for minimum 6-7 hours or overnight, make sure all water is strained from yogurt.
Next day press muslin cloth and take out strained yogurt and Chakka is ready you will get almost 3 cups of chakka from 1 kg pack.
You can use this in sweets or topping or you can replace sour cream with this in savory dishes.
Batata vada or vada pav is one the most popular Indian street food especially in Maharashtra. There are so many different variations of this recipe but the the basic idea is that potato filling is encased in gram flour batter served with spicy coconut-groundnut chutney and/ or mint-coriander chutney.
4-5 Potatoes boiled, peeled, cut in small chunks
2 tsp Ginger garlic paste
1 tsp Green chili paste
5-6 Curry leaves
salt to taste
Oil for deep frying
2 tsp oil, 1/2 tsp mustard seeds, pinch of Asafoetida, 1/2 tsp Turmeric powder
1 Cup Chickpea flour
1/2 tsp Carum seeds
1/2 tsp Red chili powder
Salt to taste
1 tsp hot oil
lets make filling first
1. Take 2 tsp oil in wok or kadhai, once oil is hot put mustard seed, Asafoetida, turmeric powder and curry leaves, fry for few seconds and then add ginger-garlic paste and chili paste. Fry till raw smell of garlic and ginger disappears. Add diced potatoes to this, mix well. Lightly mash potatoes with back of spoon. Add salt to taste. Take it off the heat and let the mixture cool down.
2. Add Lemon juice and chopped coriander to mixture and then make small patties.
To make batter
3. Take flour, carum seeds and red chili powder in bowl add 1 tsp of hot oil. Then carefully mix everything together with some water. Make medium consistency batter. Add pinch of salt.
Now to make Vada
4. Heat enough oil in wok for deep frying. Put one patty in batter, coat evenly and deep fry until its golden brown. Serve it with bread and chutney.