Archive for category Dairy

How to make curd from milk

Curd

Curd

Ingredients:

  1. Fresh Milk 2 cups
  2. 2 spoons of yoghurt
Method:
  1. Boil the milk (This kills any undesirable bacteria).
  2. Cool the milk to about 45 degrees celcious.
  3. Add the 2 spoons of cultured yoghurt.
  4. let the milk ferment for 4 to 7 hours.
  5. Store the curd in a cool place to keep it fresh.
  6. Serve with food or make a tasty lassi.

Note:

  1. Curd is also known as yoghurt/ yogurt/ yogourt/ yoghourt.
  2. Yoghurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.
  3.  It has nutritional benefits beyond those of milk.
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Soot Drink

Ingredients:

  1. 1/4 tsp Turmeric
  2. 3 cups milk
  3. 1/4 tsp Ginger powder
  4. 1 inch long ginger crushed
  5. Sugar to taste
  6. 1 tbsp fenugreek seeds
  7. 2 tbsp Ghee

Method:

  1. Heat ghee in a pot.
  2. Splatter in funugreek seeds and fry it till brownish.
  3. Pour in the milk.
  4. Add all the other ingredients.
  5. Simmer for a few seconds after it starts boiling.
  6. Serve hot.

Notes:

Soot can also be spelt as sot, sort, sont, soont, saunt, sonth.

This recipe is an authentic Fiji Indian ayuverdic drink, handed down to us from generations to generation through our ancestors. This drink is prepared for the new mums to boost the supply of breast milk.

Its is proven that the following ingredients does boost breast milk but its side effects are not tested.

  1. Ginger
  2. Turmeric
  3. Funugreek seeds
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Pysam / payasam recipe (Fiji Indian)

Ingredients:

  1. 1 cup mung dhal
  2. 2 grated coconuts or 2 cups of tinned coconut milk
  3. 2 tinned condensed milk (nestle)
  4. 2 tinned anchor carnation milk
  5. 2 liter liquid milk
  6. Raisins / sultana
  7. Badam / almonds shredded
  8. 1/2 cup Sago/ sabudana
  9. powdered ginger 1tsp
  10. powdered elachi 1tsp
  11. 4 tbsp Ghee
  12. 3/4 cup powdered milk

Method:

  1. Check to see that there are no stones in the mungh dhal,  wash it clean and drain out all water.
  2. Heat ghee in a pot and fry the washed mungh dhal.
  3. Drain out any excess ghee and add 2 cups of water to the pot of dhal and boil it.
  4. Add 1 cup of water to the grated coconut flesh and Squeeze out the milk. Strain the milk and pour it in the boiling dhal.
  5. When coconut milk starts to soak, add the liquid milk and raisins.
  6. Pour the 3/4 cup of powdered milk to the boiling mixture.
  7. When dhal is tender and dissolved well, add carnation milk and keep stirring
  8. Wash sabudana/sago and add it to the boiling mixture.
  9. Add condensed milk while stirring.
  10. Add elachi powder, ginger powder, shredded Badam/almonds, mix this well for 2 minutes and take it off the heat (If the mixture is very thick, add more liquid milk and simmer for few seconds).

Note:

  1. Keep stirring in the last few steps (steps 7 onwards) otherwise it will start burning.
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Kheer /Indian Porridge

Ingredients:

  1. Leftover cooked rice 2 cup.
  2. water 2 cups
  3. sugar 4 tsp
  4. a pinch of grounded elachi
  5. Powdered milk about 4 tbsp

Method:

  1. Put the cooked rice in a pot and separate the grains which is sticking together. You can do this with your hands or a spoon.
  2. Mix powdered milk in 1 cup of water and stir well till all milk is dissolved.
  3. Pour 1 cup of water in the pot of rice and boil it on medium heat till water is evaporated.
  4. Pour the milk mixture, sugar and powdered elachi in the boiling rice and mix well.
  5. Boil till liquid is evaporated.
  6. Serve either hot or cold.
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Raita / Dahi / Yogurt

Ingredients:

  1. 2 Cups yogurt
  2. Carrots Grated
  3. Diced Capsicum
  4. Grated cucumber
  5. Dhania/coriander
  6. Roasted and Grounded Jeera
  7. Salt to Taste
  8. Red Chilly Powder
  9. Garlic Paste

Optional: Vegetables can be optional

Method:

  1. Mix all ingredients together in a dish.
  2. Serve with food.

Tips:

  • Squeez out the liquid from grated carrot and cucumber, this will help this dish to be preserved a little longer.
  • Jeera can  be Roasted  by Putting Jeera in a pan and heating over low flame. It should be stirred continuously otherwise it may burn on some seeds. When it is crispy, remove it from heat and pound it.
  • Jeera is also known as cumin seeds.
  • This can also be used as a dip when munching on biscuits or something crispy.

Compiled by: Reshmi and Ashika

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