My previous post didn’t quite make the cut for Express Indian: 6-ingredients-or-under because I had one ingredient too many and there were some protests that I was breaking my own rules. Little do you know that we Delhi-ites are like that only; we know rules are made so that they may be broken! Nor are we about to turn over a new leaf just because the Commonwealth Games are round the bend and the honourable Minister of Home Affairs P. Chidambram feels we ought to mend our ways. Some things take time.
Meanwhile, here is another Express recipe, this time from TH’s home state of Maharashtra: second to none, the Shrikhand, a creamy dessert that comes together in no time and involves no cooking. But do plan ahead, more so if you are planning to make the chukka (hung curd) at home. Shrikhand tastes best if you allow 12-24 hours for the delicate flavours to meld. Some like shrikhand to be really smooth and achieve this by passing the mix through a sieve. In our house we like some texture to shrikhand and skip this step. My mother-in-law used to add a few spoonfuls of malai (clotted cream) to the chukka. Every now and then there would be a tiny nugget of the soured malai that gave the shrikhand an additional richness and texture. But gone are those days of buying fresh water-buffalo milk every morning (long live low-fat lifestyles), skimming the malai off, adding some yoghurt for culture, and collecting it over the next week or two to make butter and ghee. The buttermilk from churning this cultured clotted cream made the best kadhi. Undoubtedly. Sigh.










RSS - Posts