Tuesday, April 05, 2011

Shrikhand-Puri, Amti, Dhodkya Chi Bhaji, Varan Bhat, Koshimbir, Chitranna, Batatyachi Bhajji for Gudi Padwa

I made a lot of dishes for this Gudi Padwa but the star of the day was Shrikhand which is the ambrosia of Maharashtrians. Its a creamy dessert made from yogurt and flavored with cardamom and saffron. If you want to make a fat free light version of this, I'll tell you right away that it is simply not worth it. The delight of this dish lies in its creamy richness and you just cannot do away with using full fat yogurt. It is best enjoyed when you let it sit for at least half a day so that the flavors get absorbed and be sure to chill it before devouring it with hot puris. My dad is a connoisseur of Shrikhand and I got specific instructions( more like questions) from him when I was making this dish. His expression and happiness when he eats this dish always reminds me of a cat that eats the cream and purrs with pleasure and has cream dangling from its whiskers:D:D This post and dish is dedicated to my gourmand dad from whom I inherited my enthusiasm for food and thereby honed my talent in the kitchen.

In the picture above from left to right, starting with puri I have Puri, Shrikahnd, Amti, Dhodkya Chi Bhaji, Varan-Bhat, Koshimbir, Chitranna, Batatyachi Bhajji. Here are some of the recipes that I haven't blogged before -


  1. Full fat yogurt - 8-10 cups
  2. Sugar - I used about 1 cup but it could vary based on how sweet you like it. I suggest adding 1 spoon at a time and doing a taste test until it feels just right.
  3. Green cardamom - 8/10 pods, peeled and powdered
  4. Saffrom - 2 pinches
  1. Drain the water from the yogurt by tying it in a thin cloth or cheese cloth and hanging it a little above the ground so that gravity can aid with this. I usually hang it on my tap and suspend it in my sink. You may have to do this overnight for the liquid to be completely drained out.
  2. What you are left with is a thick creamy residue. If you feel that this is grainy, you can send it through a sieve but I find that for the yogurt in USA you don't need to do this.
  3. Add sugar, cardamom powder and saffron and mix really well into this yogurt.
  4. Do this a day before serving for better results. It always tastes yummier the next day. Thats pretty much it. You can add some dried fruits to this if you like but it tastes heavenly as is.
  5. Another variation of this called 'Amrakhand' is made by adding mango pulp to the shrikhand. You can make it the same way as above with lesser sugar since you have the mango pulp for sweetness.

Koshimbir: The name of this dish applies to all raita-like dishes made with tomato, cucumber, carrot, onion or a combination of them and even guava. What distinguishes the maharashtrian way of making this is the distinct flavor of peanut powder in it.

  1. Tomatoes - 2, chopped
  2. Yogurt - 2 cups, beaten
  3. Roasted peanut powder - 3 tsp
  4. Oil - 1 tsp
  5. Jeera - 1/2 tsp
  6. Mustard seeds - 1/2 tsp
  7. Hing - 1/4th tsp
  8. Green chillies - 2 chopped fine
  9. Curry leaves - 4/5
  10. Salt
  11. Sugar - 1/4 tsp
  1. Mix the tomatoes, rogurt, salt, sugar and peanut powder together.
  2. Heat oil and add the mustard, jeera, hing, green chillies and curry leaves to it.
  3. Once the mustard seeds sputter, add it to the tomato mixture and mix well.
  4. The same can be done with cucumbers and grated carrot instead of tomatoes.

Dodkya Chi Bhaji (Ridge Gourd):

  1. Ridge gourd - 2, chopped into 1 inch pieces
  2. Chana dal - 1 cup, soaked for 1 hour
  3. Oil - 1 tsp
  4. Mustard seeds - 1/2 tsp
  5. Jeera - 1/2 tsp
  6. Hing - 1 pinch
  7. Turmeric - 1/4 tsp
  8. Salt
  9. Chilli powder - 1/2 tsp
  10. Kala masala (maharashtrian masala)
  11. Water - 2-3 cups
  12. Jaggery - 1/2 inc piece
  13. Fresh corriander - 1 cup, fnely chopped
  1. Heat oil and add jeera, mustard, hing and turmeric powder
  2. Add the dal and cut ridge gourd pieces, salt, kala masala, red chilli powder, jaggery and water and once mixed, place a lid on the pan and let it all steam until the water reduces a little and the veggies are cooked.
  3. Garnish with fresh corriander.


Mamata said...

Wow I didn't know Shrikhand was so simple. I'll try it out some day soonish. BTW do we Maharashtrians use tadka for our koshimbir? I used to think this is a distinctly south Indian technique.

BTW Love your blog. Keep 'em posts coming. Maybe it'll inspire me to go into kitchen some day ;-)

Smita said...

Thanks Mamata. My mom always used to put tadka in the koshimbir and so do all my aunts. So it must be a maharashtrian thing as well.

Vinitha said...

Wow...quite a feast Smita!Belated Gudi Padwa wishes :) Yeah didn't know Shrikhand was easy to make...lovely post!

Smita said...

Thanks Vinitha! Belated happy ugadi to you.:)

ditty said...

Hey Shrikhand was delicious. Thanks for sending it through Bhaiya. Forgot to tell you about that earlier.. The whole plate looks yummy. Why didnt you send the rest :-)