Monday, September 22, 2008

How to make homemade curd (dahi)


1 cup milk
1 spoon curd (yogurt)

1.Warm milk in a sauce pan.
2.Pour the milk in the container in which you want to set the dahi(curd).
3.Add the curd to the milk.
4.Stir the curd and mix well for about a minute.
5.Keep the container in a warm place for 5-6 hours.

- Curds take longer time to set in cool temperatures.
- If the milk is too hot while setting the curd it will leave a lot of whey water.
- Whey water can be used to make chapati dough as it contains a lot of protien.
- Curd is know to have an excellent cooling effect on the body.
- If you add full cream to the dahi, it becomes creamier.
- If curd is set in an earthen bowl, it is thicker and creamier. As the bowl absorbs most of the whey water.

How to sprout pulses.

Pulses like moong (Green gram), makti, masoor etc at times, need to be srpouted before cooking.

Easy steps to sprout pulses.
1.Wash the pulses properly.
2.Soak them in water overnight.
3.Drain the water and tie them in a muslin cloth. Alternatively, you can also strain the water and keep them in a colander.
4.Keep them in a warm place. (In countries with very cold weather, keep the pulses in the oven for warmth...(not a preheated oven mind you).
5.The pulses should sprout in 24-36 hours depending on the weather conditions. Pulses sprout faster in warm weather.

Matkichi Usal

Matkichi Usal (Serves 2-3)


Sprouted Matki (moth) 250 gms
1 Onion (chopped)
2 red chillies
1 tsp red chilly powder
1/4 tsp turmeric
1 Maggi cube
1 tsp goda masala
little jaggery
1 tbsp oil
1 tsp mustard
a pinch of hing
coriander leaves for garnishing
salt to taste

1.Heat oil in a pan. Add mustard seeds and let them crackle. Add the hing followed by red chillies.
2.Add the onion and fry till soft and translucent.
3.Add red chilly powder,goad masala, turmeric, jaggery, maggi cube and salt. Mix well. (Needs to be mixed really quickly).
4.Add about a glass of water. Now add the sprouted matki.
5.Cover and cook on sim till the matki gets cooked.
6.Garnish with coriander.

Serve hot with phulkas or chapatis.