BLUEBERRY SHRIKHAND / FROZEN YOGURT

Preparation time:15 minutes
cooking time: 5 minutes
Serves 5-6

Ingredients:

1 ½ cup Hung Yogurt
2 tbsp.  sugar or as per taste or as per natural sweetness of the fruit
½ cup blueberries

Method:

1. Wash the blueberries. Put them in a nonstick pan.
2. Add sugar and 1-2 tbsp of water mix well and cook for 1-2 minutes.
3. Once the blueberries are soft, mash them using the back of a spoon or spatula.
4. Make sure to scrape the edges while cooking. 
5. Cook till the puree comes to boil.Let it cool. 
6. Pass this through a fine sieve for a smooth and shiny fruit puree or just leave it as it is if you like bits of fruit in your Shrikhand.
7. To make hung yogurt, put fresh yogurt in a muslin or cheese cloth, tie the ends and put it in a sieve and put the sieve in a bowl and keep the bowl in fridge overnight.
8. Once all the water is drained out, transfer the thick yogurt to a bowl .
9. Pass the hung yogurt through a sieve to make it smooth and creamy. Add the blueberry puree to  bowl. Add 2 table spoon of puree at a time and whisk well. Add more or less puree depending on color, taste and consistency requirements. 
10. Check sweetness and if required add some more icing sugar.
11. Mix well and serve chilled. 
12. You can serve it with fresh fruits, fresh cream, or a drizzle of fruit puree on top. You can even fill the Shrikhand in plain tarts or chocolate tarts.

COUSCOUS UPMA

Ingredients:
1 cup  dry couscous
1.5 cup - water
1  onion finely chopped
1/4 cup - peas
1/4 cup carrot finely chopped
1 lemon 
8-10  curry leaves
2 green chillies
2 tbsp vegetable oil
a pinch of asafotida powder
1 tsp  mustard Seeds
1 tsp urad Dal
1/2 tsp black pepper powder or as per taste
salt to taste

Method (vidhi);

1. Heat a non-stick pan and add 2 tbsp of vegetable oil.
2. Add asafotida powder then mustard seeds and let them splutter.
3. Add urad dal, curry leaves and finely-sliced green chilies. Saute until the dal turns light brown.
4. Add thinly sliced onions and stir until they turn transparent.
5. Add chopped carrots with the peas.
6. Add salt, and pepper powder and mix well.
7. Add water and boil for a few minutes.
8. Add the couscous and lemon juice mix well, turn the heat off and cover with lid until all the water is absorbed. Fluff with the help of a fork.
9. Serve hot or cold.