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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Lakri Methai

Lakdi mithai, Lakadi mithai

Ingredients:

  1. 2 cups Flour (All Purpose or maida) 400 grams
  2. Elachi/ Cardamon 10 pods pounded
  3. White Sesame Seeds 1 tablespoon
  4. 2 to 3 tbsp Ghee
  5. Pinch of salt
  6. Cool Water
  7. 1 litre Oil for frying

For Syrup

  1. 500 grams sugar
  2. 250 millilitres of water

Method:

  1. Shift the flour well.
  2. Add Cardamon , salt and Ghee to the Flour.
  3. Mix the flour well and rub the flour with the palm of your hand for 10 to 15 minutes.
  4. Add the Sesame seeds and mix well.
  5. Pour water and make a stiff dough.
  6. Break the large dough into smaller egg size dough.
  7. Roll the dough with a rolling pin and cut it into lakri methai shape.
  8. Heat oil and fry the lakri methai.
  9. When all the lakri methai is fried, make syrup by adding the water and sugar together and boiling. Note that we need to keep stirring while making the syrup. It should be thick 3 stringed syrup.
  10. Pour the hot syrup over the fried lakri methai and mix well.
  11. Let it cool and store it in an airtight container.
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Biryani (biriani)

 

Chicken Biryani

Chicken Biryani

Biriyani for 8 people.

Ingredients:

  1. Basmati Rice (Biriyani Rice) 4 cup
  2. Chicken  1.5 kg
  3. Cinnamon (Karuva patta 5 grams)
  4. Cloves (Grampu – 20)
  5. Cardamom (Elaichi – 15)
  6. Pudina leaves ( 5 cloves)
  7. Dhanya leaves
  8. Dhanya powder (1/2 teaspoon)
  9. Mircha powder (1 teaspon)
  10. Turmeric powder (1/2 teaspoon)
  11. salt (to taste)
  12. Onions 4

Granishing

  1. Kismis
  2. Cashew Nut
  3. Onion 2
  4. Oil (2 tablespoon)

Method:

  1. Soak the rice in water for 1 hour.
  2. Slice the Onion and tomato and keep separately.
  3. Heat oil in a pan.
  4. Add cinnamon, cloves & cardamom and stir.
  5. Add sliced onions (4) & fry till slight brown.
  6. Add dhanya powder, mircha powder & turmeric powder and stir.
  7. Add sliced tomatoes and keep stirring till tomatoes turn somewhat dry.
  8. Add pudina leaves and stir.
  9. Add a cup of water to the mixture and stir.
  10. Put the chicken in a pressure cooker or a thick bottom vessel and add the above mixture.
  11. Cook till the chicken is well cooked.
  12. Once the chicken is cooked add rice and water.
  13. Cook till the rice is tender.
  14. Transfer the dish into a serving bowl, garnish it and serve with salad.

Garnishing:

  1. Slice 2 onion as thin as possible and deep fry till golden brown. Take the fried onion and keep separate.
  2. Fry the Kismish & cashew nut in the same oil.
  3. Serve with salad.

This recipe was been supplied to me by my kunjechi, Susan.

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Jalebi

Ingredients:

  1.  Maida Flour/ All-Purpose Flour (500 g)
  2. 1 tsp Baking Powder
  3. 1 cup plain Yoghurt
  4. 1 drop Vanilla essence
  5. 2 drops of food colouring
  6. 2 cups ghee for frying (can also use cooking oil)
  7. 4 cardamon pods
  8. Water

Ingredients for Syrup:

  1. 2 cups Water
  2. 2 cups Sugar

Method:

  1. Sieve the flour and mix the baking powder.
  2. Add yoghurt and cardamon to the flour.
  3. Make a batter by adding water.
  4. Cover the batter and set aside for fermenting for a few hours.
  5. Add Vanilla and food colouring to the batter.
  6. Mix the batter well.
  7. Add Sugar and Water in a pot and boil it to make syrup.
  8. Heat oil or ghee in a frypan.
  9. Fill the batter in a kitchen funnel or piping bag and pour it in hot ghee.
  10. Fry both sides of Jalebi on medium heat till crisp.
  11. Pour the hot fried jalebies in syrup to make it sweet. Let it soak the syrup for few minutes.
  12. Remove from syrup and serve. Fresh Jalebies will be nice and crisp.

Note:

  1. If you do not have a kitchen funnel or piping bag than you can use a plastic bag. Make a small hole in a plastic bag, pour the batter in that bag and squeeze it out.
  2. Keep your hand or finger on the exit hole of the bag to prevent it dropping all over the cooking surface.
  3. Pour the batter through the bag hole in  circular motion, starting from a smaller circle and going to larger.
  4. Colour is optional.
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Star Bread

Ingredients:

  1. 4 pieces of sliced bread
  2. 1 to 2 tsp of sugar
  3. 1 Egg
  4. 1 tsp Butter

Method:

  1. Cut the bread into halves
  2. Grease a flat frypan with butter
  3. Assemble the bread on the frypan as shown in the picture.
  4. Put the frypan over low to medium heat.
  5. Break the egg and pour its content over the bread.
  6. Use a spechular to spread the egg evenly over all the pieces.
  7. Sprinkle sugar over the bread.
  8. When the lower side is brown, turn it over.
  9. Cook both the sides till it is brown.
  10. Serve hot with a cup of drink.
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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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khichidi

Ingredients:

  1. 1 cup Moong dal
  2. 1/4 Cup Toor Dal
  3. 1 Carrot
  4. 2 Tomatoes
  5. 1 Potato
  6. Garlic Paste 1/2 tsp
  7. Ginger Paste 1/4 tsp
  8. 1/2 Onion sliced
  9. Tumeric 1 tsp
  10. Salt to taste
  11. Sarso 1/4 tsp
  12. Jeera 1/4 tsp
  13. 2 cups Rice
  14. 4 1/2 cups water
  15. Ghee 2 tbsp
  16. Curry leaves (few pieces) (aka tespata)

Method:

  1. Soak Moong dal and Toor dal in hot water for about 10 minutes or till you prepare other items.
  2. Use a vegetable peeler to take off the skin from carrot and potato, Rinse it and cut it into small pieces.
  3. Rinse the Tomatoes and Cut it into pieces.
  4. Rinse the rice and keep it aside.
  5. Heat ghee in a pressure cooker.
  6. Add Sarso and a few pieces of onion, when sarso starts to pop, add Jeera, curry leaves, garlic paste and ginger paste.
  7. When onion starts to get brown, add all the other ingredients and stir well.
  8. Close the lid and let it cook.

Note:

  1. I use Hawkins Futura pressure cooker, I stitch it off when the whistle starts to blow at a consistent pace. And the food inside cooks while the pressure escapes from inside.
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    Peanut Candy

    Ingredients:

    1. 2 Cups sugar
    2. 1/4 cup water
    3. 1/2 to 1  cup Peanut (Roasted)

    Method

    1. Pour the sugar and water in a pot and boil it till lumpy.
    2. Grease a tray with oil/ghee or butter.
    3. Pour the mixture on a tray and sprinkle it with peanuts.
    4. Cut in squares and serve.
    5. Store in an airtight container.

    Note

    1. This is also called sugar candy.
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    Jackfruit (chakka vevichathu) Kerala Style

    Ingredients:

    For Paste:

    1. 1 Grated Coconut
    2. 5 pieces of garlic with skin taken off
    3. 1 tbsp Jeera
    4. 5 Green Chillies
    5. Tumeric Powder 1/2 tsp
    6. 2 stalks of curry leaves
    1. 1 kg Jackfruit
    2. Salt
    3. Water  2 cups

    For Garnishing:

    1. Coconut Oil 2tbsp

    Method:

    1. Take out the Jackfruit flesh only and cut it into small pieces.
    2. In a pot, pour the water, jackfruit and salt and cook for about 15 to 20 minutes till lumpy.
    3. Pour the grated coconut, garlic, jeera, chillies, tumeric and curry leaves and blend it. Add some water if needed.
    4. Add the coconut paste to the boiled jackfruit and mix well.
    5. Pour oil over the cooking jackfruit.
    6. Serve with soupy meat curry.

    Note:

    1. Jackfruit should not be ripe, it should be unripe to cook this dish.
    2. Jackfruit is also called kathar/kathal/katahar, Langka, chakka, Idichakka, Palapinju, Anachar
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    Mango Juice

    Ingredients:

    1. 4 ripe Mangoes
    2. 2 tsp Sugar

    Method:

    1. Take a mango in your hands and press all the sides to make it soft.
    2. Make a small hole on top and squeeze out all the juice in a bowl.
    3. Do the same with the remaining mangoes.
    4. Pour the juice in a mixer and add sugar, Blend it smooth.
    5. Serve cold in a glass.
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