Aamrakhand..Mango Shrikhand

Belated Gudi Padwa and Ugadi wishes to everyone! We have always had Shrikhand Puri for lunch on Gudi Padwa, it's my moms ritual and one we absolutely loved. She would bring a big tub of Kesar Shrikhand from Saroj, the very popular sweet shop in Chembur. I will never forget its rich luscious taste and sneaking into the kitchen every chance I got and gulping big spoonfuls of it. I have not come across any other brand that I really like, so for the last few years that I've been away from home I've always made some shrikhand for Gudi Padwa. This year I made aamrakhand or mango shrikhand and it made a perfect dessert for the special day.
I used canned mango puree but you can also use fresh mangoes. This recipe is just a basic guideline, all the ingredients can be adjusted according to your taste. Use really thick yogurt, I used greek yogurt that I hung for a few hours to drain any whey. Adding too much puree though will affect the consistency of the shrikhand. I have added a lot of puree here since I wanted the mango to really stand out. So it was not as firm as shrikhand should be, but it was very 'mango-ey' and thats exactly what I was looking for. Finally adjust the sugar according to the sweetness of the mango and your needs. A delicious dessert ready in a few easy steps!

2 cups hung yogurt
1 1/2 cups mango pulp
1/2 cup sugar
1/2 tsp cardamom powder  

Now this is really simple. Just whisk all the ingredients together until smooth and well combined. Refrigerate for a couple of hours for the flavors to mingle. Serve with puris or chapatis or as dessert.

Kheema Paratha

Parathas are one of my favorite dishes for any time of the day. Serve them with some salad and they make the perfect meal. In my kitchen, leftovers from any dry dish preparation end up inside a paratha or in a sandwich. Kheema paratha is a rare indulgence, but a dish we love. Here's how I make it...

Kheema Paratha

2 cups wheat flour
1/2 tsp salt
1 tbs oil
water as needed

Mix the flour, oil and salt in a bowl. Add water gradually to form a soft dough. Cover and let the dough rest for atleast 30 minutes.

1 lb lamb mince
1 cup finely chopped onion
1 small tomato, finely chopped
1 tbs ginger garlic paste
1 tsp red chili powder or to taste
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 1/2 tsp coriander powder
3/4 tsp garam masala powder
salt to taste
big squeeze of lemon juice
1/4 cup finely chopped cilantro

Heat 1 tsp oil in a pan and saute the onions until golden. Add the ginger garlic paste and fry for a few seconds.
Add the tomato and cook till soft and pulpy. Add the spice powders and fry for a few seconds.
Add the kheema and mix well to break down the lumps. Add salt and mix until combined. Cover and cook on medium low heat for about 10 mins.
Uncover and cook off the excess moisture. Finally stir in the lemon juice and chopped cilantro. Keep aside to cool.

To make the parathas:
Divide the dough into about 10 portions. Roll one ball of dough into a small circle, slightly thicker in the center. Place about 1/4 cup of kheema in the center and bring up the sides to cover and pinch the ends together to seal the opening. Flatten with your hand to form a disc. Dust with flour and pat the disc with your rolling pin to flatten and distribute the filling evenly. Roll gently to make slightly thick parathas.
Place the paratha on a hot griddle and cook on both sides till puffed and done. Smear with some butter/ ghee and serve hot with raita and pickle.

This goes to Indian Food Palooza.