Yogurt Dessert (Shrikhand): Recipes by Mridula Baljekar

Yogurt Dessert (Shrikhand)

Preparation time: 10 minutes, plus draining and chilling

Serves: 4-5 Each serving contains: Kcals: 274; g fat: 19.6; g saturated fat: 11.2

Ingredients:

• 2 x 425g cartons Greek strained yogurt
• Pinch of saffron threads, pounded (kesar)
• 2 tablespoons hot milk (garamdoodh)
• 30-55g caster sugar to taste (chiniswaadanusaar)
• 3-4 drops of rose essence or 2 tablespoons rose water (gulabjal)

Method:

Fresh fruit, such as blueberries, red currants, kiwi fruit and strawberries

Thai Coconut Soup (Thai NaariyalShorba)

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons grated fresh ginger
• 1 stalk lemon grass, minced
• 2 teaspoons red curry paste
• 4 cups chicken broth
• 3 tablespoons fish sauce 1 tablespoon light brown sugar
• 3 (13.5 ounce) cans coconut milk
• 1/2 pound fresh shiitake mushrooms, sliced
• 1 pound medium shrimp – peeled and deveined
• 2 tablespoons fresh lime juice
• Salt to taste
• 1/4 cup chopped fresh cilantro

Method

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1minute.
• Slowly pour the chicken broth over the mixture, stirring continuously.
• Stir in the fish sauce and brown sugar; simmer for 15 minutes.
• Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
• Add the shrimp; cook until no longer translucent, about 5 minutes.
• Stir in the lime juice; season with salt; garnish with cilantro.