Puri, Batata Bhaji and Shrikhand

Ingredients

• 500 g Potatoes (About 4 medium, boiled, peeled, and roughly crumbled or cubed)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 10 leaves Curry Leaves
• 3 pcs Green Chilies (Slit lengthwise or chopped)
• 1 pc Onion (Medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Potatoes

   • Wash the potatoes thoroughly. Boil them in a pressure cooker for 3-4 whistles or in a pot of water until they are fork-tender but not mushy.
   • Drain the hot water and allow the potatoes to cool down completely. This prevents them from breaking apart.
   • Once cool, peel the skin and gently crumble them with your hands or chop them into 1-inch cubes. Set aside.
2. 2

   Create the Tempering (Tadka)

   • Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter completely (about 30-45 seconds).
   • Add the cumin seeds and asafoetida. Sauté for about 15 seconds until the cumin seeds sizzle and become fragrant.
   • Carefully add the curry leaves and slit green chilies. Be cautious as they may splutter. Sauté for another 30 seconds until the curry leaves turn crisp.
3. 3

   Sauté Aromatics and Spices

   • Add the finely chopped onion to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
   • Add the turmeric powder and mix well. Cook for 30 seconds to remove the raw smell of the spice.

Ingredients

• 1 kg full-fat plain yogurt (must be plain and unsweetened)
• 0.75 cup powdered sugar (adjust to taste)
• 10 pcs kesar (strands)
• 2 tbsp warm milk
• 0.5 tsp cardamom powder
• 2 tbsp pista (finely chopped, for garnish)
• 2 tbsp badam (finely chopped, for garnish)

Instructions

1. 1

   Prepare the hung curd (chakka). Line a large sieve with a clean muslin cloth or cheesecloth and place it over a deep bowl. Pour the yogurt into the cloth. Bring the edges of the cloth together, tie them into a bundle, and gently squeeze out some initial whey. Place the bundle in the sieve and refrigerate for 6 to 8 hours, or overnight, allowing all the whey to drain into the bowl below. You will be left with about 1.5 to 2 cups of thick, creamy hung curd.

2. 2

   In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside for 10-15 minutes to let the color and flavor infuse.

3. 3

   Transfer the thick hung curd to a mixing bowl. Add the powdered sugar and cardamom powder.

4. 4

   Using a wire whisk or a spatula, mix everything together until the sugar is fully dissolved and the mixture is completely smooth and creamy. Be careful not to overmix.

5. 5

   Pour the saffron-infused milk into the yogurt mixture and gently fold it in until well combined.

6. 6

   Cover the bowl and chill the Shrikhand in the refrigerator for at least 1-2 hours. This helps the flavors to meld and deepens the taste.

7. 7

   Once chilled, transfer the Shrikhand to serving bowls. Garnish with finely chopped pistachios and almonds before serving.