Nolen Gurer Shrikhand (Date Palm Jaggery Shrikhand - Bengali Fusion Style)

 

             Do try this absolutely simple, easy and a yummy dessert with just two main ingredients - hung yoghurt and Date palm jaggery. The end result is this creamy, naturally sweet and a healthy dessert that is best relished, chilled, topped with some  grated jaggery and chopped nuts. So check out the step by step pictorial recipe to prepare this chilled homemade delicacy in a fusion style.

          Shrikhand is a traditional Maharashtrian dessert prepared from hung yoghurt. It is usually flavored with saffron and cardamom powder for the plain version. 

          On the other hand Nolen gur (Date palm jaggery) that is a seasonal delicacy, is used to prepare various kinds of Bengali sweets. 

          So here I combined both the main ingredients and created a delicious and an aromatic dessert to relish. As jaggery is a natural sweetener, there is absolutely no need for any extra sugar. 

• 400 gms. yoghurt 
• 1/3 cup grated nolen gur (date palm jaggery) or as required
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tbsp. grated jaggery to garnish
• 1 tbsp. chopped pistachios and almonds to garnish

          Pour the yoghurt in a muslin cloth and place it on a strainer. Keep it on a bowl in the refrigerator overnight. The thick hung yoghurt is used for this recipe.

          Add the grated jaggery and mix well. Pass through a strainer to remove all lumps. 

         Now add the cardamom powder and saffron. Combine everything well.

        Garnish with some grated jaggery, chopped pistachio and almonds and serve chilled.

 Pour the yoghurt in a muslin cloth & place it on a strainer. Keep it on a bowl in the refrigerator overnight. 

                   The thick hung yoghurt is used for this recipe.

                             Add the grated jaggery.

                                  Mix well. 

                   Pass through a strainer to remove all lumps. 

         Add cardamom powder & saffron. Give it a mix.

Garnish with grated jaggery, chopped pistachio & almonds.

                        Serve chilled. 

Curd Rice Seekh Kebab

          This is my 1500th post from my blog. So celebrated the milestone with some innovative Seekh kebabs prepared with some leftover rice and hung curd. Hence the popular South Indian comfort food gets an interesting makeover. I take this opportunity to thank each and everyone for all the unconditional love and support in my culinary journey. 

          Coming back to the recipe, I added some fried onion, mint leaves and some basic seasonings to turn the curd rice into yummy seekh kebabs. So you have a crisp exterior due to the rice flour coating. Relish them hot with some mayonnaise, green chutney or coconut chutney for a divine experience. They are perfect for an evening tea time snack too.
      

• 1 cup hung yoghurt (makes 10-12 kebabs)
• 1 & 1/2 cups cooked rice, mashed
• 1-2 tbsp. fried onion
• 1-2 green chilies, chopped
• 2 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• pinch of turmeric powder
• 1/2 cup rice flour
• 2-3 tbsp. oil to shallow fry
• few skewers, soaked in water for 30 minutes

          In a bowl, combine all the above mentioned ingredients (except rice flour and oil) and refrigerate for some time. 

          Divide into equal portions. Coat each portion around a skewer, lengthwise. Roll in the rice flour and refrigerate for some more time.

          Heat oil in a pan and shallow fry the seekh kebabs in batches on all the sides till golden in color. 

          Drain on a kitchen towel and serve them hot with mayo, green chutney or coconut chutney.

Curd Rice Kofta

         This is my innovative appetizer prepared with some leftover rice and hung curd. So the popular South Indian comfort food gets an interesting makeover. I added some pomegranate pearls, chopped mint leaves and some basic seasonings to turn the curd rice into yummy koftas. So you have a crisp exterior due to the rice flour. 

          Relish them hot with some mayonnaise, green chutney or coconut chutney for a divine experience. They are perfect for an evening tea time snack too. So check out an easy step by step pictorial recipe to prepare this delicacy.
      

• 1 cup hung yoghurt (makes 9-10 koftas)
• 1 & 1/2 cups cooked rice, mashed
• 1-2 tbsp. pomegranate pearls
• 1 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1/2 cup rice flour
• 2-3 tbsp. oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except rice flour and oil) and refrigerate for some time. 

          Divide into equal portions. Give a round flat shape and roll in the rice flour. Refrigerate for some more time.

          Heat oil in a tawa / pan and shallow fry the koftas in batches on both the sides till golden in color. 

          Drain on a kitchen towel and serve them hot with mayo, green chutney or coconut chutney.

                       Mix all ingredients (except rice flour & oil) & refrigerate for some time. 

                        Divide into equal portions. Give a round flat shape & roll in rice flour.                                                Refrigerate for some more time.

                        Heat oil & shallow fry the koftas till golden in colour. 

                        Drain on a kitchen towel.

                              Serve them hot with mayo, green chutney or coconut chutney.