Posts Tagged Dairy

Scrumbled Eggs

Ingredients:

  1. 2 Eggs
  2. 2 tsp Butter
  3. Salt
  4. Pepper
  5. 2 tbsp milk

Method:

  1. Break the eggs and add salt, pepper and milk to it.
  2. Beat the mixture thoroughly.
  3. Warm a non stick frypan.
  4. Pour the butter and let it melt.
  5. Pour the beaten egg into the frypan and let it cook till the sides are turning solid.
  6. Use a wooden spoon or a spatula, fold the sides into the center. Break the larger pieces into smaller pieces.
  7. When all liquid is dry and it is still moist your scrumbled egg is ready.
  8. Take out the scrumbled egg and serve with toast.

Notes:

  1. Beating the egg incorporates air in the egg. Beating well means fluffier eggs.
  2. Do not use high flame it can burn the egg.
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Simple Lassi

Lassi

Lassi

Ingredients:

  1. 2 Glass of curd (also known as yogurt, yoghurt, yogourt, yoghourt)
  2. 1 Glass water
  3. 1 Glass ice-cubes
  4. 12 teaspoons of sugar or sugar to taste

Method:

  1. Pour all the ingredients together in a blender and blend it till smooth.
  2. Pour in long glasses and serve.
  3. Store in a refrigerator.

Note:

  1. This is sweet lassi.
  2. Fruits can also be added to enhance the flavour.
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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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Barfi/Barfee/Barfii/Burfi Sweets

Ingredients:

  1. 1 pkt milk powder (500 grams)
  2. elachi powder 1tsp
  3. Jaifar powder 1/2 tsp
  4. Ghee 1/2 cup
  5. Liquid milk 1/2 cup
  6. 3 cups sugar
  7. water 1/1/2 cup

Method:

  1. In a bowl pour powdered milk, elachi, jaifar and ghee and mix well with hands.
  2. Sprinkle liquid milk little by little and mix with a soft hand. Repeat this process. No lumpss should be formed. If lumps form, you will need to sieve it.
  3. Mix water and sugar ina a pot and boil till syrup is sticky.
  4. Pour the syrup in the powdered milk mixture and mix well and spread this on a tray.
  5. Make the square marks to cut it into pieces when it is still soft because it will be hard to cut when it is hard.

Note:
You can also sprinkle hundreds and thousands or pieces of cadmon on top of the burfi when it is still soft.

This Recipe was supplied to me by my cousin sister Mrs Lata from Kulukulu Sigatoka.

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Fried Potatoes in cheese

Ingredients:

  1. 3 potatoes
  2. 3 tbsp oil
  3. Salt
  4. Garlic paste
  5. Onion 1/2
  6. Cheese (1/2 to 1 cup grated)
  7. Sarso 1/2 tsp
  8. Jeera 1/4 tsp
  9. Methi 4 – 6 seeds

Method:

  1. Use a peeler to peel off a thin layer of potato skin.
  2. Wash potato and cut it into small cubes (approximately 1 cm cubes).
  3. Heat oil and add methi stirr. After few seconds add sarso,  jeera, onion and garlic.
  4. When garlic and onion is light brown, add the potatoes and salt.
  5. When potatoes are tender add cheese and simmer for a few minutes.
  6. Serve with food. Will be yummy with roti.
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Peda

Ingredients

  1. Powdered Milk 500g
  2. 1 tinned Condensed milk
  3. Powdered Elachi 1 tbsp
  4. Powdred Jaifar (nutmeg) 1/4 tsp
  5. Icing Sugar 1/2 cup
  6. Ghee/Butter 2 tbsp

Method:

  1. Pour Condensed Milk in a basin.
  2. Add Nutmeg, Elachi and butter to condense milk and stirr well.
  3. Add icing sugar and mix well again.
  4. Sprinkle milk powder and mix till you can make a hard dough.
  5. Mix the dough well and make many small round Pedas, the size of a coin.
  6. Put the Pedas in an airtight container and store in fridge.
  7. Serve

Note

  1. Peda can also be spelt as Pheda, Pera, Pera
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Porridge (Fiji Indian Style)

Ingredients:

  1. 1/2 cup porridge
  2. 2 – 3 cups liquid milk
  3. 2tbsp Ghee
  4. Sugar

Method:

  1. Heat Ghee in a fry pan and fry porridge till light brown.
  2. Pour liquid milk and sugar and boil for 3-5 minutes.
  3. Serve
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Pumkin Pudding

Ingredients:

  1. Pumkin/pumpkin (very ripe) 2 to 4 cups
  2. Jeera 1 tsp
  3. Ghee/Butter 1/4 cup
  4. Sugar as desired
  5. Milk 4 to 6 cups
  6. Raisins 1 to 5 tsp
  7. Elachi 1/2 tsp grounded
  8. Almonds 5 to 10 chopped.

Method:

  1. Cut 1 fresh ripe pumpkin. Take out the seeds and skin. Cut it into thin slices (Approximately 1 inch long and 1/2 cm wide).
  2. Wash the chopped pumpkin.
  3. Heat ghee and fry jeera till golden brown.
  4. Add pumpkin and cook till pumpkin is soft and tender.
  5. Add other ingredients and mix well.
  6. Cook the Pumpkin Payasam till milk starts boiling for 2 to 3 minutes.
  7. Serve Pumpkin Payasam warm as dessert.

The Pudding can also be called as Pumpkin Payasam

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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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