Valentine's Day Special - Chocolate Covered Strawberries

Make your Valentine's Day even sweeter with this easy recipe!!

Preparation Time: 10 mins       Cooking Time: 5 mins        Servings: 4

Ingredients:
Fresh washed Strawberries with leaves - 1 pound (about 16 - 20 pieces)
Chocolate chopped - 6 ounces (I prefer dark semi sweet chocolate)
Almonds (or any nuts) finely chopped - 10 - 15

Method of Preparation:
1) Take chocolate in a saucepan or any pan and heat it on medium flame until melted
(Alternative Method: Melt the chocolate in a microwave for about 1 minute (or until melted)
2) Once the chocolate is melted and smooth, remove it from the heat
3) Line a sheet pan (you can use a plate instead of sheet pan) with a wax paper
4) Dip the strawberry upside down into the chocolate (you can insert toothpicks into the tops of the strawberries to hold them easily)
5) Set strawberry in the plate (or in the sheet pan)
6) Repeat the procedure for all the remaining strawberries
7) You can set them in the plate as shown in the picture or you can set them as you like and spread chopped nuts over it

Enjoy the special day with this delicious dessert!!

Sandwitch Dhokla

It's a traditional dhokla recipe with a little twist!

Preparation Time: 1 - 2 days       Cooking Time: 20 -25 mins        Servings: 4

Ingredients:
For Dhokla Batter: 
Rice - 1½ cup
Split black gram (Urad daal) - 1/2 cup
Yogurt - 1/4 cup (beaten)
Green Chilli - 2 to 3 finely chopped (or you can use 1/2 tbsp of green chilli paste)
Ginger - 1 inch
Baking Powder - 1 tsp
Salt - to taste
Water - to make batter

For Green Chutney:
chopped Coriander (Dhania) - 11/2 cup
Cashew nuts - 1/4 cup
Sesame seeds - 1 tbsp
Fresh grated coconut - 1 tbsp
Green Chilli - 2-3 (or to taste)
Ginger - 1/2 inch
Lemon Juice - 1/2 tsp
Sugar - 1/2 tsp
Turmeric powder - 1/2 tsp

For Tempering:
Oil - 2 tbsp
Mustard Seeds (rai/ sarson) - 2 tsp
Asafoetida (Hing) - a pinch
Green chilli - 1 -2 chopped

Method of Preparation:
1) Mix rice and urad daal and soak it for at least 10 - 12 hours
2) Grind coarsely with yogurt and leave to ferment for at least 10 -12 hours (consistancy should be like a thick cake batter)
3) Make a paste of ginger and green chilli and add it to the fermented mixture
4) Add Salt and baking powder to the mixture and mix well
5) Grease the Dhokla plate with a little oil (if you dont have dhokla cooker, you can use pressure cooker) and pour the batter into it (batter should be filled to only 1/2 as it will rise)
6) Fill dhokla cooker with some water and place the plate inside.
7) Close the lid and cook it on medium high for about 5 -7 mins
8) Remove the lid and check it using toothpick or knife. If the knife comes out clean with no batter sticking to it, then its done
9) Close the lid. Let it remain on low flame for about 2 mins
10) The lower layer (white dhokla layer) of sandwitch dhokla is ready
11) To cook the upper layer (yellow dhokla layer), take the remaining half batter, add turmeric powder in it and mix well
12) Follow the same steps from step 5) to step 9)
13) Cool the dhokla layers. Apply the green chutney on the white dhokla layer and cover it with yellow dhokla layer. Press a little bit and steam for about 5 mins
14)Heat 2 tbsp of oil in a small kadhai or a pan (kadhai used for tempering works best here). Add asafoetida, mustard seeds. When mustard seeds start popping, add green chilli
15) Remove it and pour over the dhokla
16) Cut and handle gently to get perfect shaped dhokla

For Green Chutney:
Add all the green chutney ingredients in a grinder and make a smooth paste

Tip:
Dhokla layers should be little bit thinner than the usual dhokla as we are using two layers to make one dhokla

Nylon Khaman Dhokla (Gram flour cake)

It is a very popular gujarati snack enjoyed all over India. Let's try these yummy snack bites!!

Preparation Time: 1 hour      Cooking Time: 10 to 15 mins        Servings: 4

Ingredients:

Bengal Gram Flour/ Beasn/ Chickpea flour - 1½  cup
Yogurt - 1/4 cup
Water to make batter
Turmeric Powder - 1/2 tsp
Oil - 3 tbsp
Green Chilli - 1 - 2 finely chopped
Citric acid (or lemon juice) - 1/4 tsp
Sugar 1 tsp
Fruit salt (Eno) - 1 tsp (optional)
Salt - to taste
Baking Soda - 1/2 tsp


Method of Preparation:
1) Mix yogurt and 1/2 cup of water in a mixing bowl
2) Add besan and mix it well. Add 1/2 tbsp of oil and mix well to get lumpless, thick batter (the consistency should be of idli batter). slowly add more water if needed.
3) Add Turmeric powder, Citric Acid (or Lemon Juice), Baking Soda, sugar and salt to taste and keep the aside for about 1 hour
4) Add Fruit Salt into the batter just before you start cooking (this step is optional)
5) Grease the Dhokla plate (if you dont have dhokla cooker, you can use pressure cooker) and pour the batter into it (batter should be filled to only 1/2 as it will rise)
6) Fill dhokla cooker with some water and place the plate inside.
7) Close the lid and cook it on medium high for about 5 -7 mins
8) Remove the lid and check it using toothpick or knife. If the knife comes out clean with no batter sticking to it, then its done
9) Close the lid. Let it remain on low flame for about 5 mins
10) Take around 3 - 4 tbsp of water, 1/2 tbsp of oil in a small bowl. Pour this oil and water mix over the top of dhokla
11) Heat 2 tbsp of oil in a small kadhai or a pan (kadhai used for tempering works best here). Add asafoetida, mustard seeds. When mustard seeds start popping, add green chilli
12) Remove it and pour over the dhokla
13) Cut and handle gently to get perfect shaped dhokla

Khaman Dhokla is ready. Server it with any kind of chutney (green chutney, tamarind chutney)

Tip:
Cut the dhokla into square pieces after slightly cooling them

Gajarachi Koshimbir (Carrot Raita)

It is a healthy, nutritious, colorful raita (koshimbir) recipe very tasty and very very easy to make. Keeping it simple is so simple!!

Preparation Time: 10 mins       Cooking Time: 5 mins        Servings: 4

Ingredients:
Grated Carrots - 2 cups
Salt - to taste
Sugar - to taste (optional)
Asafoetida (Hing) - a pinch
Green Chilli - 1 or 2 (Chopped)
Turmeric Powder - 1/2 tsp
Oil - 1 tsp
Cumin Seeds (jeera) - 11/2 tsp
Lemon Juice - 1 tbsp (Optional)

Method of Preparation:

1) Take 2 cups of grated carrots in a bowl. Add salt and sugar to taste (sugar is optional) and mix it well

2) Heat oil in a pan (or small kadhai used for tempering works best here). Add asafoetida and cumin seeds in it and sauté for few seconds till cumin seeds become dark brown. Add green chilli and turmeri powder and sauté for few seconds

3) Pour this tempering on the carrot mix in the bowl. Mix it well. (you can add lemon juice if you like)

Carrot Raita is ready to serve. Easy Isn't it?

Roti/ Rotli/ Chapati/ Fulka (Flat Indian Bread)

Roti is also known as Rotli, Chapati or Fulka. It is a flat Indian  bread made of wheat flour and is served with any vegetarian or non vegetarian Sabji or curry, yogurt, daal or chutney.Try these super soft and fluffy rotis!!!

Preparation Time: 5 mins  
Cooking Time: 15 -20 mins 
Servings: for 4 people (approx 8 rotis)


Ingredients:
Wheat flour - 1 cup to make dough, 1/4 cup for rolling
Salt - to taste
Water - to make dough (I prefer lukewarm water)
Oil or Ghee (clarified butter) - 1 tbsp

Method of Preparation:
1) Mix flour, salt and water to make a soft dough (add water gradually as needed)
2) Knead the dough by adding 1 tbsp of oil or ghee to make it smooth
3) Keep the dough aside and cover it with a damp cloth (Damp cloth is optional just to keep dough extra smooth. Instead of damp cloth, you can cover the dough with a bowl). Let it rest for at least 10 mins.
4) Make 8 equal portions (smooth balls) of the dough.
5) Heat a tawa or skillet on medium high heat
6) Dip one ball into wheat flour and press it a little
7) Roll it out into a thin disc (about 5 inch circle). Keep dipping the roti in a dry flour to prevent it for sticking to the rolling pin
8) reduce the heat to low
8) Rub off excess flour from roti and place it onto the hot tawa
9) Flip to the other side once you see some bubbles appearing on the surface. Increase the heat to medium - high and let it cook for 10-15 seconds on the other side
10) Gently pick the roti up with thongs, remove the tawa off of the flame, flip the roti over and place onto an open flame
11) The roti should baloon up :) . Once it has balooned to maximum (it should take not more than 5-6 seconds), take it off from the flame using thong
12) Place the roti in a container. Smear it with ghee as desired. Repeat the process for the remaining dough

Tips:
When you place roti on tawa make sure tawa is on low flame and cook the first down side till you see 2-3 bubbles on the surface. (dont overcook it otherwise the roti wont baloon up) then flip it over and cook well for abot 10-15 seconds till you see good amount of bubbles on the surface

Ragda (Green/white peas curry)

Ragda is a key ingredient in making variety of Indian snack and chat items like Ragda Patties, Sev Usal, Ragda Puri, Ragda Samosa

Preparation Time: 10 mins       Cooking Time: 25-30 mins        Servings: 4

Ingredients:
Dried Green/Dried White peas (Vatana) - 1 1/2 cups
Asafoetida (Hing) - a pinch
Onion - 2 Medium chopped
Potato - 2 small boiled, mashed/chopped into small pieces
Ginger Garlic paste - 1 tbsp
Green Chili - 3 to 4 crushed/finely chopped
Turmeric Powder - 1 tsp
Lemon Juice - 1 tbsp (optional - add to taste)
Tamarind paste - 4 tbsp
Jaggery (or Sugar) - 2 tbsp
Salt - to taste
Oil - 3 tbsp
Mustard Seeds (rai/ sarson) - 1½ tsp
Cumin Seeds (jeera) - 1½ tsp
Red chili powder - 1 tbsp
Garam Masala powder - 1 tbsp
Coriander powder - 1 tbsp
chopped Coriander (Dhaniya) - 1 cup
Curry Leaves (kadi patta) - 5-6
Sev (Gram noodles) - 1 cup

Method of Preparation:

1) Wash and soak the dried green/white peas overnight or at least for 4 -5 hours
2) Drain water from peas and cook them in a pressure cooker with 3 cups of fresh water and salt till they are very well cooked almost mashed
3) Heat 3 tbsp of oil in a pan. Add mustard seeds and cumin seeds
4) When mustard seeds begin to sizzle, add asafoetida and curry leaves and sauté for 5-6 seconds. Add onion and sauté till light brown. Add Turmeric powder, green chili, ginger garlic paste and sauté for a minute. Add mashed potatoes and mix well
5) Add Tamarind paste, Garam masala powder, red chili powder, coriander powder and cook for about 2-3 minutes
6) Add cooked peas along with the water in which they are pressure cooked and mix it well. Add jaggery, lemon juice (optional) and mix well
7) Mash few peas with the back of the spoon to make it thick. add 1½ of water, salt to taste and mix well
8) Cook it on a low flame till it becomes a thick curry

Tips:
1) You can use this ragda to make various Indian snack and chat items like Ragda Patties, Sev Usal/ Ragda chat, Ragda Puri, Ragda Samosa
2) You can use Tomato (2 small), instead of Tamarind paste

Sev Usal (Green/White peas chat)

Its a very popular Gujarati Street Food. 

Preparation Time: 10 mins       Cooking Time: 30 mins        Servings: 4

Ingredients:
Dried Green/Dried White peas (Vatana) - 1 1/2 cups
Asafoetida (Hing) - a pinch
Onion - 2 Medium chopped
Potato - 2 small boiled, mashed/chopped into small pieces
Ginger Garlic paste - 1 tbsp
Green Chili - 3 to 4 crushed/finely chopped
Turmeric Powder - 1 tsp
Lemon Juice - 1 tbsp (optional - add to taste)
Tamarind paste - 4 tbsp
Jaggery (or Sugar) - 2 tbsp
Salt - to taste
Oil - 3 tbsp
Mustard Seeds (rai/ sarson) - 1½ tsp
Cumin Seeds (jeera) - 1½ tsp
Red chili powder - 1 tbsp
Garam Masala powder - 1 tbsp
Coriander powder - 1 tbsp
chopped Coriander (Dhaniya) - 1 cup
Curry Leaves (kadi patta) - 5-6
Bhujiya/Sev (Gram Noodles) - around 2 cups
Red Garlic chutney (optional) - to taste
Green Coriander chutney (optional) - to taste
Date -tamarind sweet chutney (optional) - to taste

Method of Preparation:
1) Prepare ragda using My Ragda recipe
2) Put some red garlic chutney, green coriander chutney and date-tamarind chutney on it (this step is optional)
2) Garnish ragda with chopped coriander, Chopped Onion and Sev
3) Server hot with lemon wedges on the side and bread pieces sautéed in ghee or butter

Gajar Halwa (Carrot Halwa)

Gajar Halwa is a delicious, mouthwatering Punjabi dessert popular all across India. I am here with a low fat, easy to make quick recipe!!

Preparation Time: 10 mins

Cooking Time: 25 to 30 mins

Servings: 4

Ingredients:

Grated Carrots - 4 cups

Ghee (Clarified Butter) - 3 tbsp

Cardamom Powder - 2 tsp

Cashew nuts - 10 to 12 chopped

Almonds - 8 to 10 chopped (optional)

Saffron - Few Strands

Sugar (Brown) - 2 cups

Milk - 1 cup

Mawa/khoya - 1/4 cup

Method of Preparation:

1) Add ghee in a non-stick vessel. When ghee becomes hot add cashew nuts (save some for garnishing), almonds, mawa, grated carrots and cook for about 4 to 5 mins.

2) Add milk and let it cook for 8 to 10 mins.

3) Add sugar and cardamom powder and stir it for few mins

3) Mix Saffron strands in 1 tbsp of milk. Keep it aside till the saffron dissolves in milk. Add the mixture in halwa, mix well and stir it for few mins

Gajar Halwa is ready! Serve it worm of cold (it tastes yummy with vanilla ice-cream on the top!)

Tips:

You can use more or less Ghee, Mawa and sugar as per your taste.

Instead of Brown sugar, you can use regular white sugar

Pav Bhaji

Most popular Indian street food!! Here I am sharing how we can make nice, tasty, hot meal in minutes!!!

Preparation Time: 15 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

Capsicum (chopped) - 2 Medium size

Tomato (chopped) - 4 Medium size

Ginger-Garlic paste - 2 tbsp

Potato (boiled and mashed) - 3 medium size

Green Peas - 1 1/2 cup

Onion (chopped) - 2 Medium size

Turmeric Powder - 1/2 tsp

Coriander chopped - 1 1/2 cup

Kasoori methi (dried fenugreek leaves) - 2 tbsp

Red chili powder - 11/2 tsp

Green chili - 2

Pav Bhaji Masala - 2 tbsp

Salt - as per taste

Butter - 3 tbsp

Asafoetida (Hing) - a pinch

Lemon Juice - 1 tbsp

Lemon wedges - 4

Water - 4 cups

Pav (soft bun bread) - 8 to 10

Method of Preparation:

1) Boil potatoes in a pressure cooker. Peel and mash boiled potatoes (or cut them in small pieces) and keep them aside

2) Heat 4 cups of water in a large pan and then add chopped capsicum and tomato, chopped green chili and let it cook for about 2 mins

2) Add mashed potatoes, green peas, red chili powder, 1 tbsp of ginger-garlic paste, turmeric powder and cook it till the vegetables become tender.

3) Add 1 tbsp of butter and stir for a while.

4) Mash the vegetables thoroughly using potato masher till the mixture turns mushy (add some water if required) and bring it to a boil.

5) Add 1 1/2 tbsp of Pav Bhaji masala, salt and 1/2 cup of chopped coriander leaves.

6) Keep mashing and stirring till the mixture thickens

7) Heat 1 tbsp of butter in a small pan. Add 1 chopped onion, 1 tbsp of ginger-garlic paste, 1/2 tsp of red chili powder, 1/2 tbsp of Pav Bhaji masala, masoori methi, asafoetida, 1/4 cup of coriander leaves and lemon juice. Add this mixture in Bhaji.

8) Mash Bhaji till you get a real paste and no ingredients are recognizable

For the Pav (soft bun bread): 

Slice each pav into 2 horizontally. Apply little butter on each side. Sprinkle some Pav Bhaji masala, red chili powder and chopped coriander if desired.

Heat a pan and fry the pav on both sides till the pieces are  lightly browned

Serve Bhaji with some butter on top and Pav, onion, and lemon wedge on the side.

Tips:

Kasoori methi is a secrete ingredient in this recipe which adds an amazing flavor!

This is a low fat recipe. You can use more butter if you want :)

Khandvi (Suralichi Vadi)

Khandvi is a Gujarati as well as Marathi snack popular all across India! Nobody can hide their love for this delicacy made of gram flour and yogurt tempered by green chilies and mustard seeds.

Preparation Time: 10 mins

Cooking Time: 12 to 15 mins

Servings: Up to 4

Ingredients:

Gram Flour (Besan) - 1 1/2 cups

Yogurt - 1 cup OR Buttermilk 1 1/2 cup

Ginger - 1 inch piece

Green Chili - 3 to 4

Turmeric Powder - 1/2 tsp

Lemon Juice - 1 tbsp

Water - 1/2 cup

Salt - as per taste

Oil - 3 tbsp

Mustard Seeds (rai/ sarson) - 1 tsp

Asafoetida (Hing) - a pinch

Grated Coconut - 2 tbsp

chopped Coriander (Dhania) - 2 tbsp

Curry Leaves (Kadi patta)

Method of preparation:

1) Grind Ginger and Green chilies together to make a fine paste. 

2) Combine Gram Flour (Besan), Yogurt-water mixture/ buttermilk (if you want to use buttermilk instead of yogurt-water mixture, just use buttermilk dont add water in it), Ginger-Green chili paste, turmeric powder, salt, lemon juice in a deep non-stick cooking vessel and mix it well to make a smooth batter (make sure that no lump remains).

3) Cook this mixture on a low flame. stir continuously (around 8 to 10 minutes) till it becomes thick.

4) Grease a dish on the reverse side (or you can use any flat smooth surface) using oil and spread small amount of batter on it. wait for few seconds and then try to roll it up. If it doesn't, then cook for some more time and then check it till done.

5) Grease 2 dishes on the reverse side (or you can use any flat smooth surface) using 1/2 tbsp of oil.

6) Divide the better into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on 2 dishes to make a thin uniform layer.

7) When cool, cut the khandvi on each dish lengthwise (approx. 1 1/2" in width) into equal portions (as shown in the image) and roll up each gently.

8) For the tempering (tadka), just before serving, heat the remaining 2 1/2 tbsp oil in a small non-stick pan and add the mustard seeds.

9) When the seeds crackle, add the asafoetida, curry leaves and green chilies and saute on a medium flame for a few seconds.

10) Pour the tempering over the khandvi. 

Serve immediately garnished with coconut and coriander.

  

(Tip: Make sure no limp remains while making a batter. So add water or buttermilk gradually until all the lumps get dissolved) 

Tamarind Rice

Its a very popular authentic, traditional South Indian recipe! Here I am giving you a quick recipe..easy to make and fun to eat!!

Preparation Time: 10 mins
Cooking Time: 30 mins to 1 hour
Servings: Up to 4 people

Ingredients:
Cooked Rice - 2 to 3 cups
Tamarind - 1/2 cup

Dried red chili - 2 to 3

Green Chili - 3 to 4
Turmeric Powder - 1 tsp
Mustard Seeds (rai/ sarson) - 1 tsp

Sesame seeds - 1 1/2 tsp

Chana dal (split Bengal Gram) - 1 1/2 tspSalt - as per taste
Oil - 3 tbsp
Asafoetida (Hing) - a pinch
Peanuts - 1/2 cup
chopped Coriander (Dhania) - 2 tbsp
Curry Leaves (Kadi patta) - 6 to 8

Method of Preparation: 

1) Cook the rice in a pressure cooker.

2)Soak the tamarind in 2 cups of hot water for at least 30 mins

2) Take it in a food processor or grinder with all of its water and grind it till it becomes a thick paste.

3) Strain through the strainer to discard any lumps. If its too thick for your strainer, add a little water in it, give it a whirl in a grinder and strain again.

4) Add 2 1/2 tbsp of oil in a non-stick cooking vessel. When the oil becomes hot, add mustard seeds and asafoetida. When mustard seeds crackle, add chana dal, sesame seeds, red chilies, green chilies, curry leaves, peanuts, 1/2 tsp of turmeric powder and fry all this masala very well for few seconds. Then add chopped coriander, tamarind paste and salt. 

5) Keep the heat on low and let it cook. (Its done when the raw smell of tamarind is gone, the oil oozes out on the surface and you get thick paste like consistency)

6) Meanwhile cool the rice in a plate. add 1/2 tbsp of oil, 1/2 tsp of turmeric powder in it and mix it well (I prefer to mix it with my hand)

7) Add the cooked tamarind paste in the rice and mix it again.

Serve Hot!

Tips: 

1. Use seedless tamarind to make life easier.

2. Add coriander in the tempering as mentioned above to create a magical flavor!!

3. Instead of Tamarind you can always use ready to eat tamarind paste and follow the same method to save some time

Puri

Puri is a soft fluffy fried bread made of wheat flour

Preparation Time: 10 mins

Cooking Time: 30 to 40 mins

Servings: 6 to 7

Ingredients:
Wheat flour - 2 cups

Water - around 1/2 cup to make the dough
Salt (optional) - as per your taste
Oil - for deep frying

Method pf Preparation:

1) Make a tight dough by mixing wheat flour, salt (optional) and water
2) Knead the dough well by mixing little bit of oil. The final consistency should be smooth. It should not be too tight of too soft
3) Keep it aside for 1/2 hour
4) Make small balls out of the dough.
5) Roll it out in small circles (about 6  -7 inch in diameter) with thin-medium thickness. dont make it too thin. Start heating the oil for deep frying before you repeat this for all the dough 
7) Check the oil temperature to see if the oil is ready by dropping a small piece of dough in it. The dough should fry up immediately and come to the surface
8) Now drop the puri into the oil. While puri is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface to puff up the puri.
9) Turn the puri and fry on both sides till it gets reddish brown or golden yellow (however you prefer)
10) Place it on a paper towel to drain off any oil

Shrikhand

It is a very popular Indian dessert made of hung yogurt and sugar. 

Preparation Time: 5 mins
Cooking Time: 10 mins (excluding the time to prepare hung yogurt)

Servings: 6 to 7

Ingredients:
Yogurt - 4 cups (I prefer thick, creamy greek yogurt)

Cashew nuts - 8 to 10 chopped

Cardamom Powder - 1/2 tsp
Jaiphal powder (Nutmeg powder)

Almonds - 5 to 6 chopped

Saffron - 8 to 10 Strands soaked in 2 tbsp of milk

Sugar - 2 cups

Method pf Preparation:
1) Take a clean muslin cloth and take the yogurt in it. 
2) Tie the knot and hang it or keep heavy vessel on top of it to apply some pressure so that all the water falls away from the yogurt. Leave it like this for about 1 hour
3) Add this hung yogurt and sugar in a bowl and mix it well
4) Add saffron dissolved milk, cardamom powder, Jaiphal Powder, some chopped cashew nuts and some chopped almonds and mix well
5) Garnish it wish remaining cashew nuts and almonds

Shrikhand - Puri

It is a very popular Maharashtrian Festive meal at its best. Shrikhand is made of hung yogurt and sugar. Puri is a soft fluffy fried bread made of wheat flour.

Preparation Time: 
For Shrikhand: 5 mins
For Puri: 10 - 15 mins

Cooking Time: 
For Shrikhand: 10 mins (excluding the time to prepare hung yogurt)
For Puri: 30 to 40 mins

Servings: 6 to 7

Ingredients:

For Shrikhand -

Yogurt - 4 cups (I prefer thick, creamy greek yogurt)
Cashew nuts - 8 to 10 chopped

Cardamom Powder - 1/2 tsp
Jaiphal powder (Nutmeg powder)

Almonds - 5 to 6 chopped

Saffron - 8 to 10 Strands soaked in 2 tbsp of milk

Sugar - 2 cups

For Puri - 
Wheat flour - 2 cups
Water - around 1/2 cup to make the dough
Salt (optional) - as per your taste
Oil - for deep frying

Method pf Preparation:

For Shrikhand:
1) Take a clean muslin cloth and take the yogurt in it. 
2) Tie the knot and hang it or keep heavy vessel on top of it to apply some pressure so that all the water falls away from the yogurt. Leave it like this for about 1 hour
3) Add this hung yogurt and sugar in a bowl and mix it well
4) Add saffron dissolved milk, cardamom powder, Jaiphal Powder, some chopped cashew nuts and some chopped almonds and mix well
5) Garnish it wish remaining cashew nuts and almonds

For Puri:
1) Make a tight dough by mixing wheat flour, salt (optional) and water
2) Knead the dough well by mixing little bit of oil. The final consistency should be smooth. It should not be too tight of too soft
3) Keep it aside for 15 mins
4) Make small balls out of the dough.
5) Roll it out in small circles (about 6  -7 inch in diameter) with thin-medium thickness. dont make it too thin. Start heating the oil for deep frying before you repeat this for all the dough 
7) Check the oil temperature to see if the oil is ready by dropping a small piece of dough in it. The dough should fry up immediately and come to the surface
8) Now drop the puri into the oil. While puri is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface to puff up the puri.
9) Turn the puri and fry on both sides till it gets reddish brown or golden yellow (however you prefer)
10) Place it on a paper towel to drain off any oil