Srikhand

Srikhand is a flavored creamy Indian dessert made of plain yogurt. Widely popular in Gujarat cuisine and Maharashtra cuisine, Shrikhand is prepared by hung yogurt. Plain yogurt is tied in muslin cloth and hung for couple of hours to let go most of the watery content leaving a thick creamy yogurt. It is then blended with fruits like mangoes or strawberries and garnished with same in chopped form.

Shrikhand can be flavored in numerous imaginative ways with various dried nuts and seasonal fruits. Most popular of shrikhand are mango shrikhand also called amarkhand, kesar pista shrikhand having loads of pistachios and yogurt flavored with saffron.




What you need-

1 1/2 cups Yogurt
Strawberries 5-6
Sugar / Honey as per your taste

Way to Make Srikhand-

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends to the rack) for 6 - 8 hours with a bowl underneath to collect the whey. Make sure to leave the yogurt for more than 10 hours.

Wash and hull the strawberries properly. Roughly chop the hulled strawberries and leave some for garnish.

Smoothly blend strawberries, hung yogurt and sugar. Taste, add more sweetness if necessary, blend and remove onto serving bowl.

Garnish the remaining with strawberries.

Serve Strawberry Srikhand in chilled form.

American Choupsey

American Choupsey is deliciously tasty and mouth watering, very delicious and sweet noodles dish.

What you need-

300 g Noodles
6 tbsp Oil (and additional for deep frying)
2 tbsp Corn flour
1 piece Ginger, chopped
4 Clove Garlic
1 tsp medium Onion sliced
400 g Boneless chicken (thin strips)
1 Carrot (cut into small pieces)
5 French beans (thin strips)
1/4 medium Cabbage, shredded
8 leaves Spinach, shredded
1/2 tsp White pepper powder
1 tsp Sugar
4 tbsp Tomato sauce
1 tbsp Vinegar
1 cup Chicken stock
1 cup Bean sprouts
100 g Tofu (thin strips)
4 Eggs




Easy to prepare, try it out-

Take a water half-filled deep saucepan and boil the water. Add noodles, 1/2 teaspoon of salt, one tablespoon oil and boil until done.Drain all water and let it cool. Deep fry the noodles after dividing them into four parts until crispy.

Mix well corn flour and 1/4 cup of water in a bowl and keep aside.

Take a saucepan and heat two tablespoons of oil in it. Add chopped ginger and garlic. Fry for half a minute.

Add onion and cook until translucent. Add chicken and cook on high heat until moisture evaporates. Add cabbage, spinach, carrot, beans and cook for 2-3 minutes.Add vinegar, tomato sauce, salt, sugar and pepper powder.

Add chicken stock to it and cook until boils.Simmer the heat and add the corn flour mix in it. Cook until it thickens and sauce is prepared.Add and mix tofu and bean sprouts in it.

Take a frying pan and fry the eggs on it.Take a serving plate and place one portion of noodles on it.

Pour one portion of prepared sauce on it. Place fried egg on each choupsey and serve hot. It shall suffice for four people.

Aloo Paratha

For making Aloo Parantha you need-
Potatoes 5 (boiled, peeled and well mashed)
2 cups Wheat flour
2 tsps Coriander powder
1 tsp. Cumin powder
1/2 tsp. Cumin seeds
1 tsp. Red chilli powder
Salt to taste
Coriander leaves(finely chopped)
Ginger grated
2 tbsps. Oil



Way to prepare Aloo paratha-
Mix all the ingredients into a large bowl.Rub together to form a crumbly mix.Now slowly add water,little by little knead well to make a smooth, pliable dough. Cover and set aside for an hour.

Roll the dough between your hands till they are smooth and without cracks. Very lightly flour a rolling board and roll each ball into a circle.

Heat a griddle and fry the parathas one at a time. Put a paratha on the griddle.Flip when you see tiny bubbles rise on the surface of the paratha.

Now drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too.

The paratha is done when both sides are crispy and golden brown.


Aloo Paratha is a popular Indian breakfast recipe. A paratha(especially a stuffed one) tastes simply great even with a blob of butter spread on it.You can even try it with thick spicy curries
but it tastes best when served with pickle and curd.