Hadassah Park Slope Chapter > Cook with Us

Indian Recipes


Over the years we have shared recipes from some of the wonderful cooks of Park Slope Hadassah. They have brought new and traditional dishes from all over the world to our events. This page will serve as an archive for these recipes.

from Florence Manglani

8 cups plain (whole milk) yogurt
4 whole cardamom pods (green or white)
½ cup chopped pistachio nuts
2 pinches ground nutmeg
1 cup sugar
1 teaspoon rose water (optional)

1. Drain the yogurt in double layers of cheese cloth or a thin piece of muslin. Gather the four corners of the cloth, and firmly tie a string around them. Suspend the bundle over a bowl in the sink. Allow it to drip at least 5-6 hours, although a longer amount of time (up to 48 hours) will produce a thicker and tastier shrikhand. Once all the water or whey has drained, take the yogurt down and put it in a bowl. The yogurt should appear very thick and about half of its original volume. Lightly beat the yogurt for about 5 to 7 minutes with a fork or whisk. It should be quite smooth.
2. Open the cardamom pods. Scrape out the black seed and finely grind them before adding them to the yogurt. Add the chopped pistachio nuts, nutmeg, and sugar to the beaten yogurt. Mix well until the sugar is completely dissolved in the yogurt. Taste the shrikhand. If it tastes a little sour, mix in some more sugar. Mix in rosewater (optional). Place shrikhand in a serving bowl, garnish with a few whole pistachio nuts, and chill for at least a half an hour before serving.
Serves four to six people, depending on their appetite

Potatoes and Eggs
from Florence Manglani

2 chilled hardboiled eggs
3 large Idaho potatoes, boiled in their skins and chilled
1 teaspoon cumin
2 Tablespoons lemon juice
¼ cup oil (Wesson or Canola)
salt and pepper to taste

1. Peel and dice potatoes and eggs.
2. Combine the rest of the ingredients, add to the potatoes and eggs and stir.
3. Chill. Stir again and adjust seasonings before serving.

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