Saturday, November 09, 2013

Tarla Dalal

We stand by the faith that she is forever – not just as memories but also tangibly. She has left behind a legacy – not just to be remembered but to be continued. As a tribute to her, her team of professionals – honed under her direct supervision – has resolved to continue her legacy and continue to bring out many more books and on-line content based on the treasures she has left behind.

Friday, November 01, 2013

Quick Shrikhand

A dollop of gooey, creamy shrikhand laced with saffron and elaichi, topped with mixed nuts, and served with steaming hot puris – now, that’s something to yearn for! now, with this quick shrikhand recipe, you don’t need to yearn for it; you can prepare it any time you feel like. However, remember it’s loaded with calories, so categorise it as an occasional treat!

Preparation Time: 
Makes 1.25 cups


1 1/2 cups full-fat curds
5 tbsp powdered sugar
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands dissolved in 1 tbsp warm water

For The Garnish


  1. Place the curds in a muslin cloth. Squeeze the curds in the muslin cloth to remove all the excess water and discard it.
  2. Transfer the hung curds into a deep bowl, add the powdered sugar and mix well using a whisk.
  3. Add the cardamom powder and saffron mixture and again mix well using the whisk.
  4. Pour the shrikhand into a serving bowl, garnish with almond and pistachio slivers and refrigerate for at least an hour.
  5. Serve chilled.

Recipe Source: Quick Shrikhand by Tarla Dalal