Life is what you make it


I wish, life was as simple as this recipe. Hibernate for a few hours, strain all the negative energies out, and come out shining. But the fact is, it’s not. Hell, it’s worse. Even if you live life on your own terms, it’s still tough. And you constantly have to fight crazy situations you never dreamt of. When I see winners around me; people who can’t stop celebrating, people who are too busy in raising kids; people who are living the lives of their dreams, I wonder, why it isn’t so with me? How I wish I came out battling every fear, every negative energy I get from a few people and every regret with ease.

August-September is officially the worst months of the year for me. And the current record has a similar pattern like the past times. So, how do you think I will cope now? It makes me feel even worse when I think of October, as I will be turning 30, and believe me, I have achieved nothing at all in life. Yes, I have the best support system in terms of family, but on my ‘own’ grounds I have reached nowhere. But, here’s how I think I can save my boat from sinking. I’m joining an art class from tomorrow for which I was waiting for years. I’m extremely thrilled to pick up the paint brush–instead of a phone or a keypad–and draw something beautiful. I hope, I learn a technique or two and can pat my back for doing something.

How I truly wish, life could be as simple as this recipe. Hibernate for a few hours, strain all the negative energies out, and come out shining.

Recipe: Shrikhand (Sweetened Greek yogurt)

If you come home at 7PM and you want to have dessert at 10PM, you can make this Gujarati dish. All you need is fresh curd. But, my experience says that it tastes better after 12 hours when kept in the fridge. Sorry for the dreadful timeline. Life is tough, buddy. But this wait would be rewarding, I can promise.


600 ml homemade yogurt (shouldn’t be sour)
3-4 spoons of sugar
½ tsp cardamom powder
a few threads of saffron
powdered, unsalted pistachio nuts (fresh and crunchy)
1 tsp cold milk

Things/tools you would need

White muslin cloth (don’t take the stained one with which you strained your beetroot juice; no, actually, you can)
Steel strainer (I use a round, medium-sized strainer that looks like a small wok)
3 shot glasses (why? it’s the best size you can go for with this much curd)


1. Cover the strainer with a damp muslin cloth (make sure you clean it properly; I wash it five times to remove all the detergent or dust from it). Now, slowly, put the curd in this; spoon by spoon. Make sure you have a deep container resting well below the strainer in which all the water can be collected.
2. Pull the four corners of the muslin cloth slowly and tie roll it till it’s tight. Don’t go ahead and press the curd with your fingers; it will strain from the cloth and come out. I have done this mistake twice. All you want to do is remove all the water from the curd, and this can happen slowly, and on its own. Just leave it to rest. Some people tie a knot and keep this curd muslin bag hanging on the kitchen tap, where all the water can dip in the sink. But, I find it a bit risky. Can’t see my curd falling down the sink. Anyhow.
3. Leave this for almost three hours. Yes, the yogurt will take this much time to completely thicken up.
4. After about three hours, you will be surprised to see the water. Mind you, this is whey protein. So, if you’re a health junkie, you can drink it to build muscles. Sorry. I was trying to be funny. Don’t ever get this thought going in your mind like me.
5. Now, remove the thick yogurt in another round vessel. Add the sugar and cardamom powder. And all you have to do now is whisk them with a ladle, whisker, spoon or whatever you have in hand. I usually whisk it for 3 to 4 minutes, till I taste the yogurt for sugar and it comes out fine. Also, you might find the yogurt a tad bit tangy, but, don’t worry. The poor thing was out of the fridge for three hours.
6. Take the tsp of milk in a tiny bowl and add the saffron threads in it. Give it a mix and throw in the yogurt mixture.
7. With the help of a tsp, add this mixture in your shot glasses. Once done, add a single thread of saffron on it. Store these glasses in the fridge (not freezer) for a few hours or say, 12 hours. Do add a thread of saffron on top, as it will leave a beautiful yellow colour the next day. And when keeping the glasses in the fridge, you will have to cover them. I just put a round plate on my glasses. You could use the fancy cling film.
8. Before serving, garnish the glasses with roughly pounded pistachio nuts. If the nuts are salted, ignore this step altogether.


After eating my Shrikhand, I almost end up eating up my spoon too. Hope you don’t. Until next time…

PS. There’s an epic joke attached with Shrikhand. Back in the days when we used to live in Mumbai, my husband usually went to Matunga to buy our veggies and kitchen items. So, one day, he saw Shrikhand in one of the shelves. He was about to pick it up, and I stopped him abruptly. “Don’t you dare buy this Shrikhand! I will make it for you in five minutes at home! That will be the best,” I answered him coldly. “All you have to do is whisk the yogurt,” I added. “I can do that like a pro,” and I went on. And, I never, ever made any Shrikhand at home. I never made any.

It’s only now and the first time, that I made Shrikhand at home (in my six years of marriage). And, now I can’t stop making it. Dear husband loves it so much!

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