Friday, 25 July 2014

Amrakhand / Mango Shrikhand

Shrikhand is an Indian sweet dish made of strained curd. It is one of the most famous dessert in Maharashta. You will find many variations to this dish and one of the famous one which is prepared in mango season is Amrakhand.

I'm going to complete 365 days of non-stop blogging on 27th July and very excited about it. I could have never imagined of cooking 365 days and sharing recipes but yes I did it!!! So, the countdown begins and party begins with Amrakhand today. 


Curd/Plain yogurt - 3 cups
1 Mango (peeled and chopped)
Green cardamom powder - 1 tsp
Saffron strands - a pinch
Sugar - 1/3 cup
Few Blanched Pistachios for garnishing


1) Hang the curd tied in a muslin cloth for 3 hours.
2) Add the hung curd along with crushed cardamom powder, saffron,sugar and mango in your blender and blitz it until smooth.
3) Pour shrikhand in serving bowls and chill it for few hours.

Garnish with few pistachios and enjoy!!


1) You can use Greek yogurt in place of curd and directly blend the ingredients to prepare shrikhand.
2) To prepare hung curd, use thick curd prepared from full cream milk.
3) You can increase or decrease sugar as per your taste. 

Sending this entry to Ahlan Ramadan –The Healthy Way

Thursday, 24 July 2014

Eggless Peanut Butter Cornmeal Cookies

I have shared a recipe for Peanut butter cookies which are really addictive. This time I wanted to try a variation to these cookies and tried using yellow corn meal to make these cookies. They are gluten-free, chewy, soft cookies and you will love them if you are a fan of peanut butter like me :)


Yellow corn meal - 3/4 cup
Peanut butter - 1/4 cup ( unsweetened and softened)
Powdered Sugar - 1/3 cup
Granulated Sugar - 1/4 cup
Baking powder - 1/2 tsp
Vanilla extract - 1 tsp
Milk - 2 tbsp 
Finely Chopped almonds - 2 tbsp (optional)


1) Preheat oven at 180 Degree Celsius
2) Add peanut butter and sugar in a bowl and mix well till its fluffy and creamy. 
3) Now add cornmeal, baking powder, vanilla extract, milk and mix it well to make a soft dough. In the end add granulated sugar and chopped almonds and mix it.
4) Keep a cookie tray ready lined with butter paper. You can also avoid using butter paper and grease the try with some oil. Take a small portion of dough, place it on cookie tray and  flatten it softly using a fork.
5) Keep at least 1 inch distance between each cookie as it will spread while baking.
6) Set the timer for 12-15 minutes and place the cookie tray for baking at the same temperature. My cookies got baked in 12 minutes. 
7) When the edges start turning golden brown, remove from the oven and place them on wire rack for cooling.
8) When they have completely cooled down store them in an air-tight container.

Sending this entry to Ahlan Ramadan –The Healthy Way