Shahi tukda with rusks

Shahi tukda is a very well known Indian dessert,traditionally  made by frying bread slices and adding condensed milk and nuts to it. But,here I have made some change in the basic ingredient,in order to give it a healthier aspect. Because, whoever has made it,knows,frying bread slices consume too much of oil /ghee ,which is not at all good for our health as well as pockets.
So...here it goes..no fry shahi tukda.....

Ingredients :

Slightly sweet rusk biscuits : 10/12
Sugar : 6 tablespoons (or,to taste)
Full cream milk : 1 litre
Milk powder: 2 tablespoons
Chopped/sliced almonds : 2 tablespoons
Kishmish (raisins) : 1 tablespoon
Cherries : 6/7 (I used tinned ones)

Method :

• Bring the milk to a boil in a deep saucepan. 
• Reduce flame slightly when it starts to boil.Stir occasionally.Reduce the milk to half its quantity.
• Add sugar,mix well and boil for another 5/6 minutes.
• Let the thickened milk cool down a little.Then add the milk powder to it and mix well.
• Arrange the rusks in a serving dish.
• Pour the thickened milk (kheer) over it.
• Sprinkle chopped walnuts and raisins.
• Cut the cherries in to half and decorate them.keep it in the refrigerator for some time to cool completely,before serving.It should be served immediately after taking out from the fridge.
• Your guilt free shahi tukda is ready to devour. 
• Diabetics or those who have  problems with sugar can use unsweetened rusks and sweeteners in place of sugar.

Hung curd tikkis in gravy

                                        

A very tasty and healthy dish,made with hung curd and spices. 

Ingredients :for the tikkis 

Hung curd  : 1 cup
Paneer (cottage cheese) : 2 tablespoons (crumbled)
Ginger paste : 1 tablespoon
Chopped ghreen chillies : 1 teaspoon
Salt: to taste
Sugar:half a teaspoon
Dry roasted besan(gram flour) : 4 tablespoons
Oil to fry

For the stuffing : *

Finely chopped cashew nuts : 2 tablespoons
Chopped kishmish (raisins) : 2 tablespoons
Moong sprouts: 2 tablespoons 

For the gravy :

Onion paste : 2 medium onions 
(peel,boil and make a fine paste)
Ginger paste : 1 tablespoon
Tomato : 1 (chopped)
Jeera(cumin)powder : 1 teaspoon
Dhania(coriander)powder : 1 teaspoon
Haldi(turmeric powder) : half a teaspoon
kashmiri red chilli powder : 1 teaspoon
Garam masala powder : half a teaspoon
Salt : to taste
Sugar : half a teaspoon
Cashew paste : 1 teaspoon (you can add 1 teaspoon of fresh cream instead of cashew paste.It gives the dish a rich colour)
Oil : 2 tablespoons

Method :

• Hang the curd in a muslin cloth for at least 6 hours.After all the water in the curd drains out,you will get a chunk of curd ..called chakka dahi in Hindi.
• Dry roast the besan in a pan for a few minutes.Add it to the curd chunk.
• Add all the other ingredients under tikkis,except oil, mash and make a smooth dough.
• Mix all the ingredients under stuffing in a bowl.
• Put oil to heat in a pan
• Wet your hands,take a small ball from the curd dough,flatten it slightly on your wet palm,put a little of stuffing mixture on it,and carefully cover the stuffing with the dough with your other hand. 
• Your palms should be wet while doing all these. otherwise,dough will get stuck to your palm and it will be difficult to shape the tikkis.If needed,keep a big bowl of water ready at hand and dip your palm in it whenever needed.

                                       

• Gently drop the tikkis one by one in the hot oil and shallow fry them over medium heat.
• Keep the fried tikkis in a dish and start preparing the gravy. **

                                                    

• Heat 2 tablespoons oil in a pan. Add Ginger paste,boiled onion paste,salt and sugar and fry for a few minutes. 
• Now add haldi,chilli powder,sugar and chopped tomato, mix well ,cover and cook over medium heat for 5/7 minutes.
• When the tomatoes have completely melted and oil starts separating,add the cashew paste / cream and mix.
• Add warm water,about 2 cups and bring to a boil.
• When it starts boiling, add the tikkis and and sprinkle garam masala powder.
• Switch gas off.
• Keep covered until serving.
• Serve with Pulao, roti or paratha or enjoy it as you feel like.Don't forget to let me know how you liked it. :D

* You can make stuffing of your own choice. I had sprouts at home,so I added them. You can omit them if you like.

** These tikkis can be enjoyed simply as snacks,without putting them in gravy. 

NB : I have used boiled onion paste,because,that way,it absorbs lesser oil. Other than health reasons,it is particularly useful,if you want your gravy's colour not too dark.

Hara Dhania Chicken (chicken cooked with coriander leaves)

                                             

A simple,not so spicy and "no onion" chicken dish,and yummy in taste. And,it does not take that long to cook this recipe.

Ingredients :

• Chicken : 500 gms
• Garlic paste : 1 tablespoon
• Ginger paste :1tablespoon
• Green chillies : 6/7 - chopped (or,to taste )
• haldi (turmeric) powder : 1 teaspoon
• Hara dhania (coriander leaves) : finely chopped (1 cup)
• Tomatoes : 2 large (chopped)
• Salt : to taste
• Sugar : 1 teaspoon
• Sunflower or canola oil : 2 tablespoons
• Potato (optional) : 2 medium (boiled and cut into 4 pcs each)

Method :

• Clean chicken pieces and marinate them with garlic paste,ginger paste,haldi and chopped tomatoes.Keep refrigerated for at least 2 hours.
• Heat oil in a deep pan. Add the marinated chicken. Stir and cook over high flame for 5/7 minutes.
• Add salt,mix well,cover, reduce flame to medium and cook for at 10 minutes,stirring occasionally.Mix the potatoes .
• Check if the chicken is cooked. If not,stir and cook for a few more minutes.
• Add the sugar,chopped green chillies and chopped dhania.Mix well. Switch the gas off. Keep the pan covered till serving.
• Goes well with steamed rice.

Dim er dhoka (egg dhoka curry )

Dhoka is essentially a delicacy from West Bengal ,usually made from dal paste and different spices. In this version of dhoka, I have tried to make it a little different....giving it a non vegetarian touch. 

• Ingredients - for the dhoka :
• Eggs : 5
• Potato : 2(medium)
• Salt: 1 teaspoon
• Sugar : half teaspoon
• kashmiri chilli powder : half teaspoon
• Ginger paste : 1teaspoon
• Oil to fry 

For gravy :

• Onion : 1 large or 2 medium ( peel and grind)
• Ginger paste : 2 tablespoon
• Haldi (turmeric powder) :half teaspoon
• kashmiri chilli powder : 1 teaspoon
• Salt : to taste
• Sugar : 1 teaspoon
• Tomato : 1 medium
• Potatoes : 2 medium (boiled and cubed)
• Garam masala powder : half teaspoon

Method :

• Boil the potatoes,peel and mash them well.
• Beat the eggs and it and the other ingredients under dhoka,except oil and mix well.Keep aside.
• Bring to boil enough water in a big pan. 
• Take a steel dish,grease it and pour the egg potato mixture on it. 
• When the water starts to boil,put the dish over it and cover it.Let it steam for at least 15 minutes.Give a little more time if needed. Switch off the gas,when the egg mixture is completely done.

• With the help of a knife,gently take out the cake into another dish. Cut it into square shape. These are your dhokas.
• Heat oil in a frying pan,fry these dhokas batch by batch and keep aside.
• In a big pan, heat 2 tablespoons oil.Add onion paste and ginger paste. Fry for 3/4 minutes. Add tomatoes,salt,sugar,haldi powder,chilli powder and cook over medium flame.
•  When the tomatoes melt ,the spice is completely cooked and oil starts separating,add the boiled potato pieces. You can omit the potatoes,if you like.Add 2 cups of warm water and bring to boil.
• Add the fried dhokas when the gravy is boiling. let it boil fora minute. Swich the gas off and take the pan down.Sprinkle garam masala powder and keep covered for a few minutes.Do not worry,if the gravy is too runny,because the dhokas will absorb the water.
• Serve with plain rice or roti. 

Stuffed Dahivada

Dahivada is essentially a snack from the southern parts of India,but has now ,become one of the top favourites of people all over India. This is very easy to make and yummy to taste.This stuffed dahivada is a deviation from the usual dahivada. I saw this recipe in a tv programme long back. I have made some minor alterations of my own.I will explain how I made it. You can also give it a try.

Ingredients :
For the vada:

• Urad dal (black gram-skinned) : 1 cup
• Ginger paste : 1 tablespoon
• salt: Half teaspoon
• Oil to fry:sunflower /canola or any white oil

For the stuffing :

• Grated coconut : 1 cup
• Raisins:2 tablespoons
• Coarsely ground cashew : 2 tablespoons
• Finely chopped green chillies : 1 teaspoon (Optional)
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• A piece of clean muslin cloth or a large sized hanky.

 For garnishing :

• Curd : 2 cups
• salt: 1 teaspoon
• Sugar:2teaspoons
• Jeera (cumin) powder : half teaspoon
• Kashmiri chilli powder : a generous pinch
• Chat masala : half teaspoon
• Sweet tamarind chutney : 3 tablespoons

Method :

• Wash and soak the dal for at least 6 hours. 
• Now make a fine paste of it using little or no water.If water is more,it will be difficult to shape the vadas.Mix ginger paste and salt with the batter and keep aside.
• Now make the stuffing--- mix grated coconut,ground cashew and raisins and keep aside. I used a teaspoon of finely chopped green chilli also.It can be omitted,if you prefer it not so spicy.

                                            

• Heat a kadhai or deep pan and put the oil in it to heat.
• Take a plate.Rinse your piece of muslin and spread it over the plate. Do NOT sqeeze the cloth. Take a tablespoon of dal paste and spread it uniformly over the cloth.if needed,add a little more dal paste. Now put 1 teaspoon of the stuffing mixture over it. Now carefully fold the cloth to one side,so as to give its contents a half crescent like shape.Then,turn the whole thing to the other side. Carefully open the fold of the cloth.

                                           

                                        

• Be very careful all this while,otherwise the vadas may tend to break. One important thing is,the piece of cloth has to be really soggy,or else,the dal paste will get stuck to it and it will be difficult to take it out whole.
• Once the oil is hot,reduce flame to medium,take the vadas on your palm and lay them carefully in the hot oil one by one.Fry over medium heat.keep a bowl with water ready at hand. 
• When the vadas are fried on both sides,and are of a nice brown colour,take them out and soak them in the bowl of water. Keep soaked for a few minutes. This makes the vadas softer. Take them out and arrange them in a serving dish.

                                              

• Beat the curd to a smooth texture adding salt and sugar.Pour this over the fried vadas. Sprinkle Jeera powder ,chat masala and chilli powder over it. Add sweet chutney just before serving. Serve cold. 
• Don't forget to let me know how you liked it. :D
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Chicken keema (mince) kebabs

Chicken Keema (mince ) kebabs... it is a very easy to make recipe,which I make very often at my home. You can make the preparations,refrigerate it,and make yummy kebabs,whenever you feel hungry. It can be kept in fridge for 4/5 days at least. 

Ingredients : 

• Chicken keema (mince) : 500 grams
• Ginger paste : 1 tablespoon
• Garlic paste : 2 teaspoons
• Haldi(turmeric) powder : 1 teaspoon
• Green chillies : 5/6 (crushed)
• Bread slices : 3
• Egg : 1
• Sugar : half teaspoon
• Onion : 1 large
• Salt :to taste
• Juice of 1 lemon
• Sunflower or canola oil : to fry

Method :

• Wash and drain the keema and keep aside.
• Slice the onion,fry them and make a fine paste. 
• Marinate the keema with all the ingredients ,except the oil. Bread is used for binding.I used brown bread.Keep the dough in fridge for 1 hour. 

                                   
                                              

• Heat some oil in a frying pan. Make patties from this dough and shallow fry them over low flame. No need for deep frying.
• Enjoy with sauce of your choice.

If possible, grind the dough in a mixi,after marination. It gives the kebabs a smoother texture. In that case,you may need to add one more egg.

Malai Mustard Brinjal ( malai begun basanti)

A dish made with large sized eggplants and different spices. tastes a little tangy and slightly sweet. 
( Inspired from a recipe from internet )

Ingredients :

• Large Brinjal /eggplants : 2 (cut into thick long pieces -- 1 brinjal yields 8/10 pieces)
• Mustard oil : 1 cup 
• Mustard seeds (sarson) : 3 tablespoons
• charmagaz (melon seeds ) : 1 tablespoon 
• Curd : 1 tablespoon
• Green chillies : 10/12
• Turmeric ?(haldi) powder : 2 teaspoons
• Nigella seeds (kalonji) : 1 teaspoon
• Salt : to taste
• Sugar : 2 teaspoons
• Thick coconut milk : half cup ***
• Fresh cream / malai : 1 tablespoon

Method :

• Rub 1 teaspoon salt,half teaspoon sugar and 1 teaspoon turmeric (haldi) powder. Heat 2 tablespoons oil in a deep pan and fry the brinjal pieces. Keep aside. 
• Make a paste of mustard seeds,salt and 5/6 green chillies. 
• grind the charmagaz also and keep aside.
• Heat the rest of oil and all 2/3 green chillies(slit) and kalonji. 
• Now add charmagaz paste ,haldi powder,salt (if required) and cook over medium flame. 
• After 5/6 minutes,add the mustard paste and brinjals. cover and cook for 3/4 minutes.
•  Beat the curd and add now.Mix well. Cook covered. Add the coconut milk,cover and cook for a few more minutes.
• When the brinjal pieces are cooked completely,add the cream and sugar. Mix well and take the pan down.
• Garnish with green chillies (slit)
• Enjoy with rice or roti.

*** Soak scraped coconut in hot water for a few minutes and you get fresh coconut milk. 
Powdered coconut milk also can be used. 

Shingi Shorshe (Catfish in mustard gravy)

This again,is a typical Bengali way of cooking catfish or shingi mach. A bit spicy,but very tasty.I learnt this recipe from a good friend of mine.I have done a few modifications of my own. This goes well with plain rice.If the fish is big, cut it into pieces. I used small fishes.I will describe as I have made it.

Ingredients :

• Catfish : 500 grams
• Mustard seeds (sarson): 3tablespoons
• Cumin seeds(jeera) : 1tablespoon
• Coriander seeds (dhania) : 1 tablespoon
• Dry red chillies : 3 (deseeded)
• Turmeric (haldi) powder : 2 teaspoons
• Garlic : 8/10 cloves
• Green chillies: 6/7
• salt to taste 
• Mustard oil : as required
• Nigella seeds(kalonji) : half teaspoon
• Potato : 1large (boil and cut into long slices)

Method :

• Wash the fishes and marinate them with 1 tablespoon salt and 1 teaspoon turmeric (haldi) powder.
• Heat oil in a frying pan and fry the fishes. Keep aside. 
• Meanwhile,make a paste of mustard seeds,Coriander seeds,cumin seeds,dry red chillies,green chillies, garlic and salt. Mix the haldi powder in it and leep aside.
• Heat 1 tablespoon mustard oil in a pan.Add nigella seeds.Let them splutter and add the masala paste.Cook on medium flame for 4/5 minutes.
• Now add the potato slices and mix well. Add 1 cup warm water when oil starts separating. Cover and cook. 
• When the gravy starts to boil,add the fried fish ,mix and siwtch the gas off. Garnish with green chillies and serve with plain rice. 

Radhaballabhi (puris with urad dal stuffing)

Radhaballabhi is a typical Bengali delicacy,which is made with urad dal stuffing. Soft puris,tastes a little on the sweeter side,they go well with dum aloo or chane ki dal or any chutney. 

Ingredients :  for the puris

• Maida(plain flour): 2 cups
• Oil : 2 tablespoons
• salt: half teaspoon
• sugar : half teaspoon
• Oil for frying

For the stuffing : 

• Urad dal (black gram )(washed): 1 cup
• salt to taste
• Ginger paste : 1 tablespoon
• saunf (fennel seeds) : 1 teaspoon
• sugar : 2 teaspoons
• green chillies-5/6
• hing (asafoetida) : 1 teaspoon
• Oil  : 2 tablespoons

• Clean and soak the dal in water for at least 6 hours. Grind the dal and green chillies in mixi adding very little water. 
• Heat 2 tablespoons oil in a pan. Add saunf (fennel) and thereafter add ginger paste,hing,salt and sugar. Fry for 3/4 minutes and add the dal paste. 
• Cook over medium flame,stirring continuously.
• Switch the gas off ,when the mixture is dry enough,or takes a soft dough like consistency.Your stuffing is ready. Keep it aside to cool.
• In the meantime,knead the maida with all the ingredients mentioned under puri. Make a soft dough using a little warm water while kneading. 
• Make small balls out of this dough. Roll into small puris,stuff 1 tablespoon of the dal stuffing in each puri,close them and roll them again.See illustration below.
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• Heat enough oil in a kadhai or deep pan for frying. 
• Fry the puris one by one and serve hot with accompaniment of your choice. Usually they are served  with bengali style chana dal or alu ki sabzi (potato curry) or any sweet sauce. 
• Enjoy your radhaballavis.

Potol / patal Chingri Kosha ( Parwal with shrimps )

This is a typical Bengali dish made with Parwal (potol) and small shrimps. Parwal is easily available during summer and rainy season . I,especially,am very fond of this vegetable.Those,who like their curries a bit spicy,are sure to love this dish. I learnt it from my mother in law. Here it goes.

Ingredients : 

• Parwal (patal or potol or pointed gourds) : 10/12 
• Small cooking shrimps : 1 cup
• Onion : 2 medium (sliced)
• Garlic cloves : 10/12 (chopped or crushed )
• Mustard oil : 3 tablespoons
• Turmeric powder (haldi) : 2 teaspoons
• Chilli powder : 3 teaspoons (I used kashmiri chilli powder )
• Salt : to taste
• Sugar: 1 teaspoon
• Green chillies : 5/6

Method:

• Devein and clean the shrimps,wash them and marinate them with 1 teaspoon haldi (turmeric) and 1 teaspoon salt. 
• Heat 1 teaspoon oil and shallow fry this shrimps and keep aside.
• Meanwhile,peel the parwals (as shown in pic,no need to peel completely) and cut them into small pieces. 

• In a deep pan, heat the mustard oil. you can use sunflower oil too,but mustard oil gives the dish its rich texture and colour.
• Add sliced onion and garlic and fry them for 5/6 minutes.
•  Now add salt,turmeric and chilli powder to it and keep frying. As the water from the onion starts drying up, add the parwals. Mix well,reduce flame and cook covered for 8/10 minutes. Stir in between. 
• Check if the parwals are cooked . If not,cook for a few more minutes.
•  Add the fried shrimps and sugar and mix well. Cook on high flame for a few minutes. 
• Take down the pan,when the water completely dries up. Garnish with green chillies and serve with plain rice. 

Jhatpat Mutton Masala

This one is especially suitable,when we are in a hurry,but need to cook a sumptuous dish . This does not involve a very elaborate process,just marinate and cook.And,the taste is,believe me, awesome .

Ingredients :

• Mutton : 500 gms
• Onion : 2 medium (sliced)
• Garlic : 8/10 cloves (crushed )
• Ginger paste : 1 tablespoon
• Chilli powder : 2 teaspoons
• Turmeric powder (haldi) : 1 teaspoon
• Salt : to taste
• sugar : Half teaspoon
• Oil : 3 tablespoons (Any oil,but I used mustard oil for a better colour)
• Garam masala powder : 1 teaspoon
• Curd : 2 tablespoons

Method : 

•  Wash the mutton pieces and marinate them with all the spices except garam masala powder,salt and sugar.
•  Keep aside for at least one hour...the more the better.But,as I have mentioned before,this is a "cook in less time" recipe. So, one hour will be fine.
• Now,heat the oil in a pressure cooker. Add sugar and stir for a minute. Add the marinated mutton,when sugar is melted completely. This gives the dish a rich colour. 
• Cook for 8/10 minutes on high flame,stirring in between. Now add salt to taste and mix well.Cook for 2/4 minutes, Pour 2 cups of warm water . Mix well and close the lid of the cooker. Cook to 2 whistles. 
• Wait till all the steam goes out.Now check the consistency of the gravy.If it is too runny,let it boil for a few minutes more,without the lid. 
• Take the cooker off the gas,when the gravy reaches the desired consistency. Sprinkle garam masala powder over it. 
• Serve hot with plain rice, chapati or paratha. 

N.B :  I have added potatoes,as I am very fond of potatoes in mutton /chicken gravy. You too can add potatoes,if you like. Just cut them into big cubes....1 medium sized potato = 4 pieces.....keep aside. Add them to the curry before closing the lid of the cooker. They will be cooked in the gravy itself. Tastes yummm. :D

Gatte ki sabzi

Gatta or gatte ki sabzi is an well known and very popular Indian vegetarian dish. I have tried to give the traditional gatta a little twist in order to make it healthier. Believe me,it tastes as awesome as the traditional one.Hope,you will also like it.Here goes my recipe

Ingredients :

Gatta:
Besan (bengal gram flour) : 1 cup
Chilli powder : 1 teaspoon
Grated carrots : 2(medium)
Ajwain : 1/2 teaspoon
Curd: 1tablespoon
Oil: 1tablespoon
Salt: 1/2 teaspoon
Oil for frying

Gravy :
Curd: 1cup (beaten)
Besan (bengal gram flour): 1tablespoon
Curry leaves: 7/8
Jeera(cumin seeds):1teaspoon
Rai (mustard seeds): 1/2 teaspoon
Hing(asafoetida): 1/2 teaspoon
Haldi(turmeric powder) : 1/2 teaspoon
Chilli powder : 2 teaspoons
Dhania(coriander)powder : 2 teaspoons
Salt : to taste
Oil: 1 tablespoon

Method :

• Combine all the ingredients under gatta,adding very little water , as the grated carrot and curd will leave enough water. The dough should be firm.
• Divide the dough into equal portions and shape them into sausage like(cylindrical) rolls.
• Boil enough water in a big pan.Add these rolls into the water,when it starts to boil.Cook them for 7 to 10 minutes.
• Keep the boiled gattas aside. Reserve the gatta boiled stock for later use.

• cut the rolls into 1 inch pieces. Heat 2 tablespoons oil in a pan and shallow fry the gattas.Keep aside.
• For gravy ,combine curd ,salt ,besan and all the powdered spices and mix well.Add 2 cups gatta boiled stock in it. Keep aside.
• Heat 1 tablespoon oil.Add curry leaves,mustard seeds,Cumin seeds and hing. Let the seeds splutter a bit. Now add the dahi (curd) and spices mixture and let it come to a boil.
• Stir continuously,so that the curd does not split. 
• Add the fried gattas in the boiling gravy.Boil for 1 minute and take the pan down. 
• Garnish with chopped coriander leaves (if desired) and serve hot with plain rice.

VEGETABLE CHOP ( Calcutta street food )

A very tasty snack,which is a must have while visiting Kolkata :)  It tastes a little sweet due to the presence of beetroots. Very simple recipe. 

Ingredients : 
Carrots : 3
Beetroot : 2
Potato : 2 (medium)
Ginger paste : 2 tablespoons
Salt: to taste
Sugar: 1 teaspoon
Oil : To fry
Jeera (cumin) powder : 1 tablespoon
Dhania (coriander ) powder : 1 tablespoon
Kashmiri red chilli powder : 1 teaspoon
Garam masala powder : 1 teaspoon
Whole jeera (cumin) : 1 teaspoon
Besan (gram flour): 2 tablespoons (dry roasted)


Dry roast and grind: 

Peanuts : Half cup 
( grind coarsely )

For coating : 
Besan (gram flour) : 1 cup
Bread crumb : 2 cups


Method :

• Peel and chop the vegetables in to cubes and pressure cook them. Drain the water and keep the vegetables aside till they cool down.
•  Now, mash all the vegetables with hand or a potato masher. The mixture doesn't have to be very smooth. In fact,you should feel the vegetables while biting on the chops. Add salt and sugar and mix.
• Now heat 2 tablespoons of oil.Add the whole jeera and let it splutter a bit. Now add the mashed vegetable mix. Add the spices....jeera,dhania,chilli powder and  garam masala powder. Mix well and keep cooking on medium flame ,till the water in the mixture dries up.Now,add the roasted besan,mix well and take the pan down. let it cool.
• When it cools down completely,mix the peanuts.
• Make a thick batter of the besan (gramflour) adding very less water. 
• Pour the bread crumb on a plate. 
• Heat oil in a pan for frying.
• Make chops out of the vegetable mixture,give them shape of your choice,dip them in the besan batter and then roll them on bread crumb and deep fry. As the vegetables are pre cooked,it wouldn't take too long . 
• Serve hot with any sauce . :D

                       

Chocolate Shrikhand

                                                     

Ingredients: 

Curd - 3 cups (hung in a muslin cloth for 4 to 5 hours)
Brown sugar - Half cup
Chocolate chips - 2 tablespoons (optional)
Ripe dates - 8/10 (deseeded and chopped)
Chocolate powder - (cocoa, drinking chocolate or bournvita will do) - 1 cup
Chopped cashew - 2 tablespoons

Method :

• In a bowl,mix chocolate powder and brown sugar with the hung curd with the help of a fork. The mixture should be smooth,without any lump in it. Now add the chocolate chips (if using), cashew and chopped cashew to this mixture. 
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• Serve chilled.
• I have garnished with a few pieces of ripe mango...which you can easily omit ,if you prefer so. 
• This is another variation of the traditional shrikhand,which is easy to make and is very tasty and nutritious. Good for the calorie concious,because not much extra sugar is added to it. 
• Enjoy :)