Puri, Batatyachi Bhaji and Shrikhand

Ingredients

• 500 g Potatoes (about 3-4 medium, boiled, peeled, and roughly crumbled)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 10 leaves Curry Leaves
• 1 medium Onion (finely chopped)
• 2 pcs Green Chilies (slit lengthwise or chopped)
• 1 inch Ginger (peeled and grated)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, for balancing flavors)
• 0.25 cup Water
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the tempering (tadka). Heat oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.

2. 2

   Add the cumin seeds, asafoetida, and curry leaves to the hot oil. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp and fragrant.

3. 3

   Add the finely chopped onion, green chilies, and grated ginger. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Stir in the turmeric powder and cook for 30 seconds to remove its raw aroma.

5. 5

   Add the boiled and crumbled potatoes to the pan. Season with salt and sugar (if using). Gently mix everything together, ensuring the potatoes are evenly coated with the spice mixture without mashing them further.

6. 6

   Sprinkle ¼ cup of water over the potatoes. Cover the pan with a lid and let it steam on low heat for 4-5 minutes. This step is crucial for the potatoes to absorb all the flavors.

7. 7

   Turn off the heat. Uncover the pan, add the fresh lemon juice and chopped coriander leaves. Give it a final gentle mix and serve hot.

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.