The birth of Lord Krishna, one of the favorite deities of Hindu people, is marked by a number of colorful rituals and is celebrated with great fervor. It is also a glorious occasion to relish on mouth watering delicacies. Shrikhand which is also known as Sweet Yogurt, is one such melt-in-the-mouth sweet prepared on this occassion. So here is a simple recipe for all those who crave sweets!

Ingredients

· 1 (18 ounce) container Plain Yogurt

· 1/2 cup Granulated Sugar

· 1 tsp Rose Water (optional)

· 1/2 tsp Ground Cardamom

· Dash of Ground Nutmeg

· Few threads of Saffron

· 4 tsp finely chopped Green Pistachios

Method

· Mix all the ingredients of Shrikhand, except pistachios.

· After mixing the ingredients, put them in a bowl and cover it with a lid. Refrigerate the mixture for at least 2 hours.

· After waiting for two hours, take the bowl off the refrigerator. By this time, the mixture would have reached the consistency of a dessert. Now, you may stir and spoon the Shrikhand (Sweet Golden Yogurt) into dessert dishes.

· Sprinkle with pistachios.

· Serves four people.

(Recipe courtesy www.festivals.iloveindia.com)

This festive season, try your hand at making one of the most traditional and delicious recipes – kheer! Garnished with dry fruits, this is one easy recipe to follow.

Ingredients:

· Milk – I litre

· Sugar – 1 – ¼ cup or as per taste

· 10 Pieces of almond, soaked separately

· 10 Pieces of cashew, soaked separately

· 10 Pieces of pista (pistachios), soaked separately

· 1 tbsp Khus khus, soaked separately

· Pinch of saffron, soaked in warm milk

Method: (Serves 5)

· Boil the milk until it thickens or reduces to 3/4 of the quantity

· Grind all dry fruits (including Khus khus) together to smooth paste

· Add the dry fruit paste in the boiled milk and again boil until it blends well.

· Reduce the flame and add sugar.

· Stir constantly until the sugar gets dissolved.

· Take off heat and finally add soaked saffron.

· Cool it and serve.

One of the traditional South Indian dishes, Tamarind Rice is known as Puliyodharai in Tamilnadu, Pulihora in Andhra and Puliyogare in Karnataka. It is an unassuming tangy rice dish speckled with spices, roasted peanuts and aromatic curry leaves.This one is a must try!!

Ingredients

• 3 cups Rice
• 1 cup (100 gms) Tamarind
• 1/4 cup Chana dal (soaked)
• 1 tsp Urad Dal (soaked)
• 1/4 cup Peanuts
• 2 tsp Turmeric
• 2 tbsp Mustard seeds
• 1 tsp Jeera
• 1 tsp Hing
• 1 small bunch of Curry leaves
• 5 Red chilies
• 2 Green chilies
• 1/2 cup Oil
• Salt

How to make Tamarind Rice

(Recipe courtesy www.indobase.com)

Savour the rich taste of besan burfi prepared with besan, shortening and sugar! A delightful mithai which never goes out of season!!

Ingredients

• 1 cup gram flour (besan)
• 1 cup fine rava
• 2 cup sugar
• 1 cup milk
• 1 cup grated coconut
• 1 cup ghee
• 1/2 tsp cardamom

Method

• Take a deep pan and put it on medium heat.
• Add milk and sugar and stir till the sugar dissolves.
• Put coconut, half cup ghee, cardamom in the sugary milk syrup. Keep stirring till it comes to a boil.
• Now start putting gram flour, fine rava in small quantities and keep stirring. In the end put the rest of the ghee. Keep stirring it until the mixture starts separating in the pan.
• When done pour the thick mixture in a greased thali and cut it according to your favourite shape.
• Garnish with chopped nuts and serve!
  

Tip: It is important to stir the mixture continuously on medium flame for the mixture to thicken evenly.

Prized for its characteristic taste and for adding flavor to dishes, Ginger is also known for its medicinal qualities. So we bring to you a refreshingly different recipe of Ginger Iced Tea that you can brew and sip to enjoy the unique flavor and aroma of this wonderful herb!!

Ingredients

3 ounces ginger

6 cups water

1 cup mint leaves

6 green tea bags

½ cup honey

2 tablespoons lemon juice

Method

Step 1: In a large sauce pan over high heat, combine the six cups of water and boil.

Step 2: Remove from heat and add the mint and the tea bags. Cover and let steep for 15 minutes.

Step 3: Strain the liquid into a large pitcher or other container. Add honey and lemon juice. Stir.

Step 4: Refrigerate until chilled. Serve in tall glasses over ice cubes, with extra mint leaves.

(Recipe courtesy Ht City)

Khandvi is a special Gujrati dish made of gram flour. The savory is light and delicious to eat. So enjoy the yummy snack and treat your taste buds!!

Ingredients

• 1½ cup Bengal Gram Flour (Besan)
• ½ tsp Turmeric Powder
• ¼ tsp Asafoetida (Hing)
• ¼ tsp Mustard Seeds
• 2 Green Chillies
• 1 tbsp Sesame Seeds (Til)
• 3-4 Curry Leaves
• 1 tbsp Oil

Procedure

Delicious. Mouth watering. Irresistible. This chocolate truffle cake is easy to make and can be eaten anywhere anytime!!

Ingredients

• 1/2 cup plain flour
• 2 tbsp cocoa powder
• 1/3 cup caster sugar
• 4 eggs
• 80g butter, melted
• 450g dark chocolate
• 2 cups pouring cream
• 6 egg yolks
• 1/3 cup caster sugar

Method

1. Preheat oven to 175C. Grease and line an 8 inch spring form cake pan and set aside.
2. Sift the flour and cocoa powder thrice and set aside. Place the sugar and eggs in the bowl of an electric mixer and beat for about 10 minutes till egg mixture triples in volume and is pale and thick.
3. Gently fold flour mixture and butter through egg mixture. Gently pour into cake pan, without deflating the batter and bake for 25 minutes or till cake comes away from the side of the tin. Cool cake in pan.
4. To make truffle filling Melt chocolate and cream in a medium saucepan over medium heat till melted and smooth. Place the egg yolks and sugar in a bowl over a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl and beat mixture for 6 minutes till it’s thick and creamy. Fold chocolate mixture through egg mixture and beat till cold. Place filling in the fridge for 30 minutes.
5. To assembly cake Remove cake from tin and slice in half horizontally. Place the bottom layer back in the tin and pour half of the truffle filling over. Gently place the top layer on the cake and cover with the rest of truffle filling. Refrigerate for 5 hours or till set. To serve, place a warm tea towel around the tin, carefully removing the tin and using a heated knife to smooth the edges. Serves 10-12

(Recipe courtesy www.nibbledish.com)

Coconut is a tropical fruit rich in protein. It is very heavy, strengthening and nutritious. Coconut with its cooling and unctuous properties forms an integral part of the Indian food and is used in its tender, ripe and dried form. So here is a sweet dish made of coconut for all people with sweet tooth!

Ingredients

Fresh coconut: 1 cup, grated

Nutmeg powder: ¼ tsp

Beetroot: ½ medium-sized, grated

Cow’s milk: 3 cups

Cloves: 3-4

Cardamom powder: ½ tsp

Cow’s ghee: 1 ½ tsp

Powdered rock sugar: ¾ cup

Method

Step 1: In a thick bottomed pan wok, heat 1 tsp ghee and add the cloves. As they puff up, add the coconut, beetroot, milk and sugar.

Step 2: Cook this mixture, stirring constantly over medium flame for 30-40 minutes. Cook patiently until the milk thickens and the mixture becomes a thick fudge that rolls off the spoon easily. Switch off the flame.

Step 3: Grease a metal tray with ghee. Transfer the coconut mixture to the greased tray and press it down evenly using the bottom of a flat bowl.

Step 4: Sprinkle cardamom powder. When cooled, cut into bite-size squares or mould into any other shape.

What is the perfect Indian drink to quench your thirst, drive away the wretched heat (or cold) and packed with nutrition too?

Why Badam Milk of course!

And here is the perfect recipe for that hot summer day or cold winter night!

Ingredients: (Serves 3-4)

• 3 cups chilled/ warm milk
• 1 cup almonds
• 1 cup pistachios
• Sugar to taste
• 2/3 tsp cardamom powder
• 2 tsps rose water (optional)
• 2 tbsps kewra essence (optional)

Procedure:

• Grind the almonds and pistachios to a smooth paste in your food processor. Add some milk to this.

Note: One can remove the skin from almonds by soaking it in hot water for 5 minutes. However, one can put it in with the skin on as it contains many nutrients.

• Add the rest of the milk, sugar, cardamom powder, kewra essence and rose water. Blend well.
• Serve chilled/ warm in a tall glass and Enjoy!!

Coriander is both an annual and a perennial herb which enhances digestive fire and reduces excessive thirst and body heat. Their mineral and vitamin contents include calcium, phosphorus, iron, carotene, thiamine, riboflavin, and niacin. Coriander is a moist and coveted herb which also helps relieve nausea, piles, asthma and cough. So let’s check out this delicious and healthy snack!

Ingredients

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Rice flour – 1 tbsp

Bengal gram flour – 1 cup

Red chilli powder – ½ tsp

Cow’s ghee – 1 tbsp

Coriander leaves – 3 cups, chopped

Powdered rock salt – to taste

Tempering

Curry leaves – 4-5

Mustard seeds – ½ tsp

Asafoetida powder – a pinch

Sesame seeds – ½ tsp

Carom seeds – ½ tsp

Procedure

Step 1: Mix the coriander leaves, flours, spice powders, salt and 1 tsp warm ghee. Knead into soft dough adding just as much water as required. Divide this dough into 4-5 portions.

Step 2: Grease your palms with little ghee and roll each portion into 2 inch thick cylindrical shapes. Place these long rolls in a vessel that fits in a pressure cooker. Steam without the whistle for 10 minutes.

Step 3: Cool the rolls and chop into bite-sized pieces, approx. ½ inch thick.

Step 4: In a wok, heat the remaining ghee for tempering. Pop the mustard and add the sesame and carom seeds. As they start crackling, add the asafetida and curry leaves. Toss the wadis into the tempering and switch off flame.

Serve a modest portion of wadis per person as a tea time snack!