Make Yogurt/Curd at Home

Making curd or yogurt is very easy. Anyone can make it at home. Following are the ingredients you will need to prepare curd/yogurt

1. Plain Milk(half gallon, I usually prefer full cream, but one can use any variety)
2. Starter(it is just little amount of curd/yogurt from last batch)

Method:

I put around half gallon of milk in a glass bowl and microwave it for about 15-20 mins(depends on the power of microwave). The intention is to boil it and then I allow it to cool down and keep checking in between with clean hands. I usually dip my finger(washed) in it to check temperature of milk. when it in between around 95-115 degrees fahrenheit. One can use thermometer scale for it, but I usually check with my finger. It should not be very hot or cold, just about the right one where you can bear the heat. It is the right time to add the starter, which is few teaspoons of curd/yogurt. I usually put 4-5 teaspoons and stir the whole milk. Cover it with lid and put it in the oven with light on. Light will help to provide it enough heat, otherwise in winters the temperature will allow it to cool down very fast and it will not settle properly.

Note: As starter one can use the plain store bought yogurt, but because it contains gelatin, it will come along in the next few batches. Better to get a starter from your friends.

Low Fat Spicy EggPlant curry (Achari Baigan)

Low Fat Spicy EggPlant curry (Achari Baigan)

Ingredients

Egg-plants                    I used small round ones(9-10)
Ginger                          1.5 inch piece(shredded)
Garlic                           8-9 cloves(minced)
Diced Tomato              5-6(I used roma tomatoes)
Green chilies                 4(chopped)
Turmeric                       1/2 teaspoon
Coriander Powder        1 1/2 teaspoon
Red chili Powder          1 teaspoon
Onion seeds/Kaloungi   2 teaspoons
Fennel seeds                 2 teaspoons
Salt to taste
Oil                                2-3 tablespoons
Curd/yougurt                2 tablespoons
Cilantro for garnishing   handful

Method

• Slice all the egg plants vertically. Refer to the picture for slicing shape.
• Shallow fry egg plant slices on a medium heated pan/skillet with as little oil as you can. 

• 

  After Shallow fry

• Heat oil in a pan.
• Fry ginger, green chilies and garlic.
• Add Kaloungi and fennel seeds to it.
• Then add all the spices in.
• Add diced tomatoes and cook until oil is separated from tomatoes.
• Now add egg plant slices, which we shallow fried.
• Mix and cook until all the egg plant pieces are cooked well.
• Add yogurt, mix and cook for 2 mins.
• Garnish it with cilantro.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Ingredients

• 1½ pound butternut squash
• 1 Apple, peeled and cubed
• 1 cup diced onion
• 2 teaspoons minced garlic
• 2 tablespoons butter
• Salt to taste 
• ½ teaspoon garam masala powder
• 4 cups vegetable stock/2 stock cubes
• 1 tablespoon lemon juice

 For Garnishing

• Coconut Flakes/Shredded coconut
• Chopped cilantro

Instructions

1. Peel the squash, remove the seeds, and cut into 1-inch chunks. 
2. Melt the butter in a large pot over medium-high heat and add the onion. Saute about 5 minutes until begins to brown.
3. Add garlic , salt, garam masala powder, and squash and ½ cup water.
4. Cover tightly and reduce heat to medium. Cook 15 minutes until squash is tender.
5. Add apples and cook, covered, another 5 minutes.
6. Add half the stock and puree the soup. Add remaining stock and reheat until steaming.
7. If you are using stock cubes add water and stock cubes when water starts boiling.
8. Serve hot. 
9. Garnish it with coconut flakes and cilantro leaves on top.

3 Minutes Jhatpat Dhokla Recipe

Dhokla

Ingredients:

Besan or Gram flour   1/2 cup
Salt                            1 teaspoon
Ginger                        1 teaspoon
Oil                             1/2 cup
Water                        1/2 cup
Eno fruit salt               1 teaspoon
Coriander(Chopped)  5-6 sticks
Red chilli                    2-3
Mustard seeds           1 teaspoon
Jeera                         1/2 teaspoon
Coconut(Grated)       For Garnishing
Water                       1/2 cup mixed with 2 teaspoon Sugar


Method:

• Add Besan, grated ginger, salt,1 teaspoon oil in a bowl.
• Now mix eno in 1/2 cup water and then add it in besan mix.
• Mix it thoroughly so that no lumps remain in mixture.
• Transfer the mix in to a microwave proof dish.
• Keep the dish in microwave for 3 minutes.(The time depends on the power of microwave so adjust the time according to your machine)
• Cut the dhokla in the shape you want(square or diamond).
• Now prepare seasoning for dhokla.
• Take oil and heat it.
• Add mustard seeds,jeera, red chillies, green chillies in oil.
• When jeera starts crackling pour the seasoning over the dhoklas.
• Also pour sugar syrup on the dhoklas.
• Keep dhoklas to rest for about 5 minutes to let it absorb the syrup.
• Garnish with chopped coriander and grated coconut.
• Serve with green chutni.

Mixed Bean Salad

Ingredients:

Kidney Beans        1 Cup

Black Eyed Peas   1 Cup

Chick Peas            1 Cup

Finely Chopped Bell Pepper    1/2 Cup

Finely Chopped Celery           1/4 Cup

Finely Chopped Cillantro        10-15 sticks

Finely Chopped Cucumber      1/2 Cup

Finely Chopped Ginger            1-1.5 inch piece

Finely chopped Green chilli      2 or according to taste

Finely Chopped Spring Onion   6-8 sticks

Finely Chopped Tomato           1 Cup

Chopped Lettuce                     1 Cup

Salt                         According to taste

Black Pepper Powder          1 tsp

Dry Mango Powder              1.5 tsp

Chat Masala                       2 tsp

Lemon Juice                       1 tbp

Extra virgin olive oil              1 tbp

Method:

1.Soak Kidney Beans,Black Eyed Peas,Chick Peas overnight and pressure cook them for 2 whistles.

2.Take a big bowl. Add all mixed beans.

3.Mix all the chopped vegetables into the beans.

Dressing:

4.Take a seperate bowl. Add extra virgin Olive oil, salt, black pepper, dry mango powder, 

chat masala and lemon juice. Mix well. 

5.Add the dressing to salad. 

6.Garnish with cillantro.

Note: Mix everything 10 minutes before serving.

This is a simple, tasty, heart healthy, high protien and fiber, low fat dish. 

You can choose beans ad vegetables of your choice also.

Healthy Carrot Soup

Carrot not only benefits eyesight but also helps in lowering cholesterol,prevents heart attacks and cancer.

Ingredients:

• Carrots                  8-10 medium size
• Ginger                   1 inch piece
• Onion                    1 medium size
• Garlic                     3-4
• Black pepper         1 teaspoon
• Salt                        Adjust to taste
• Butter                     2 teaspoon
• Cillatro                   For garnishing
• Coconut powder    For garnishing
• Water                    1-1/2 glasses

Method:

1.Peel and cut carrots,ginger,onion.
2.Put all the vegetables in pressure cooker with 1 glass of water,black pepper and salt.
3.Cook it for 4 whisles.
4.Allow the mixture to cool down.
5.Put the mixture in a blender and blend it.
6.Again cook the mixture in a pan for about 10 minutes in simmer.
7.Add butter into it.
8.Garnish the soup with cillatro and coconut powder.
9 Serve hot.