Saffron flavoured shrikhand recipe

Ingredients:

• 2 cups plain yoghurt [Be sure to use fresh curd which is not sour]
• ¼ cup powdered sugar
• Few strands of saffron, crushed
• 1 teaspoon milk
• ¼ teaspoon Green cardamom powder
• 4-5 Cashew nuts chopped finely
• 4-5 Almonds chopped finely
• 4-5 Pistachios chopped finely

Preparation Method:

1. To prepare the hung curd, take a deep bowl and a strainer. The bowl or mug should be deep enough so that the strainer does not touch the liquid that collects below.
2. Put a muslin cloth or clean handkerchief over the strainer.
3. Add the plain yoghurt into the cloth, gather the edges of the cloth and tie them together. It should be tight enough to squeeze all the liquid out.
4. Now keep this in the refrigerator for at least 4-5 hours or even overnight.
5. After 4- 5 hours, all the liquid/whey should drained out and you will be left with very thick yoghurt [hung curd] also called, chakka, in Hindi.
6. Now add the crushed saffron strands to the warm milk.
7. Take the hung curd in a bowl, add powdered sugar and the saffron milk.
8. Stir it till everything is mixed well. Make sure there are no lumps. Do not whisk or stir vigorously or you will end up with a runny and thin consistency mixture.
9. Now add cardamom powder, chopped nuts. Stir well to combine.
10. It is ready. Keep in the fridge and serve chilled.

The post Saffron flavoured shrikhand recipe appeared first on Complete Wellbeing.

Serves 3 – 4

Ingredients

• 3 cups yoghurt
• 1 small zucchini, chopped
• 1 tomato, chopped
• Salt to taste
• 3 mint leaves, finely chopped
• A big pinch of red chilli flakes
• A big pinch of chat masala

Preparation Method

1. In a bowl, whisk the yoghurt well to remove any lumps. Make sure to use thick yogurt for best results.
2. Add zucchini, tomatoes and salt to taste. Mix well.
3. Garnish with mint leaves, red chilli flakes and chat masala.  Serve chilled or at room temperature.

This recipe was published in the April 2016 issue of Complete Wellbeing.

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Frozen Blueberry Yogurt Lollies

Serves four

Ingredients

• 200g blueberries [fresh or frozen]
• Zest and juice of 1 lemon
• 2 tbsp honey or maple syrup
• 250g thick yoghurt
• 50g granola

Preparation method

1. Gently heat the berries with the lemon juice and honey [or maple syrup] in a pan for 10 minutes, or until most of the berries have burst.
2. Allow to cool while you mix the lemon zest with the yoghurt.
3. Loosely stir a few spoonfuls of the berry mixture into the yoghurt, swirling it through so it isn’t fully combined.
4. Fill the lolly moulds. Pour in some yoghurt, then a good sprinkling of granola, followed by the burst berry mixture. Top with more yoghurt, finishing with a good sprinkling of granola. Fill the rest of the moulds and place in the freezer for at least 4 hours to set.
5. Serve ice cold. These are best eaten within a week but will last for longer.

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Ingredients

• 300g oats
• 500ml freshly squeezed apple juice
• A really good pinch of cinnamon powder
• 2 small apples, few slices reserved and rest roughly chopped
• 25g raisins
• 25g dried fruit, [cranberries and apricots]
• 25g almonds, roughly chopped
• 200g plain yoghurt, plus extra for drizzling

Preparation method

1. Place the oats, apple juice and cinnamon in a bowl and leave to soak overnight in the fridge.
2. Mix the chopped apples, raisins, dried fruit, almonds and yoghurt.
3. Serve with the reserved apple slices and drizzle with extra yoghurt. If you have any leftover, you can keep the bircher muesli stored in an airtight container in the fridge for up to 3 days.

The post Bircher muesli with apples and cinnamon appeared first on Complete Wellbeing.

Ingredients

• 400g mixed berries, such as blueberries, raspberries, blackberries
• 5tbsp brown sugar
• A good pinch of nutmeg powder
• A good pinch of ginger powder
• 75g plain flour
• 50g chilled butter, unsalted and cut into small cubes
• 25g oats, plus a few extra for sprinkling
• Strawberries and yoghurt for serving

Preparation method

1. Preheat the oven to 200°C
2. Divide the berries in 4 ovenproof bowls.
3. Sprinkle ½ tablespoon of sugar into each bowl and add a good pinch of nutmeg and ginger powder.
4. Place the flour in another bowl and using your fingertips, rub in the chilled butter until it resembles breadcrumbs.
5. Stir through the remaining sugar and oats. Sprinkle the crumble topping over the berries.
6. Bake in the oven for 25 – 30 minutes, until bubbling and the crumble has turned golden brown.
7. Serve sprinkled with a few extra oats, and with fresh strawberries and yoghurt.

The post Mixed berry crumble with nutmeg appeared first on Complete Wellbeing.