Homemade Yogurt!

Over all these years in the US, I tried to make Yogurt many times. Because everyone makes yogurt back home. I had never done it back home myself because my father is the yogurt-maker there. So I tried here, it didn't work. I ended up with slimy milk in the bowl. It wasn't as bad as it sounds, but it obviously wasn't what I had expected. When you make yogurt, you should end up with a solid mass, with little water. If it has too much water on top of the solid mass, it means you left it outside longer than it should have been and has gone sour. If it is not solid, then obviously it didn't finish setting and needs more time, or something went wrong.

So when my parents came here recently, my father tried to make yogurt his way. That didn't work either. We came to the realization that the culture we were using (grocery store yogurt, organic and otherwise) wasn't good. Meaning it didn't have enough active bacteria. I got the culture from an Indian friend and have been successful at it each time since then.

So, the procedure.

1. Obtain active culture from someone. You can get it from a neighbor who makes yogurt, or an Indian restaurant. I've heard whole foods stores sell it as well.
2. Boil the milk. Let it cool but not completely. It shouldn't be too hot but it should be more than just warm. It should be bearable to dip your finger into it for 5 seconds but not more. If it's lukewarm, microwave to heat.
3. In a casserole dish, spread the culture in the bottom. Not necessary on the sides.
4. Add the milk. Stir to spread the culture evenly.
5. Keep it overnight in the oven. DO NOT turn the oven on. DO NOT stir in-between or even try to look. LOL!
6. Refrigerate for up to a week.

Already thinking about dinner!

Just came back from lunch and thinking about dinner! LOL! Today is Thursday so no meat for DH. Not that I cook meat at home, but he can't even have it outside so he will prefer to eat something at home. I have some boiled potatoes in the fridge so I'll make Boiled Potato Curry.

Boiled Potato Curry

This curry is traditionally eaten with Puris (fried). I make it all the time and serve with Roti instead as a healthy alternative. Just as yummy.

3 boiled potatoes, peeled and cubed 2 medium tomatoes, chopped 1/2 inch piece of ginger, grated 1 clove garlic, minced 1/2 tsp turmeric 1/2 tsp red chili 1/2 cup water 1 tbsp oil to cook Cilantro leaves to garnish salt to taste

Heat oil in a pan. Add the ginger and garlic.
When the garlic releases it's aroma, add the chopped tomatoes.
Cook the tomatoes on low, stirring occasionally, until the oil separates the gravy.
Add the turmeric, salt, and red chili.
Add the potatoes and stir until they're completely coated.
Add 1/2 cup water, mash some of the potato pieces with a spatula in the pan itself.
Cook until water becomes thick and gravy-like. Turn off the gas.
Garnish with chopped cilantro.
Serve with Roti or Puri, with homemade Yogurt Raita on the side.

What's for dinner?

Tonight was Fend For Yourself night. I didn't feel like cooking and DH didn't mind getting something from the freezer. So, I made myself a Cauliflower Quesadilla.

Cauliflower Quesadilla.

2 8" Wheat Tortillas
1/4 cup shredded Mozzarella cheese
1/4 cup grated Cauliflower
1 spring onion, chopped
2 tbsp Salsa
1 tsp Oil

Layer the cheese and veggies inbetween the tortillas. Cook on a griddle with a little oil. Enjoy.

Red Lobia and Cabbage

I stopped by the Indian Grocery store on my way home tonight. Bought some pickle, red kidney beans (rajma), red and yellow food coloring, clarified butter (ghee), and some other stuff. When I wanted to keep the red Kidney Beans in a jar, I realized there wasn't any empty. So, I emptied the one which had the Red Lobia. Red Lobia is similar to the Black Eyed Peas (called Lobia), only it's smaller and red in color. I usually use it for making sprouts, but almost never make them any other way. So after a long time, I made them and really loved them. I'll be making them more often now.

Red Lobia

1 cup Red Lobia
1 Plum tomato
1 med. red onion
3 cups water
Ginger & garlic to taste
1/2 tsp Turmeric
1/2 tsp red chili powder
1 tbsp Coriander powder
Coriander (Cilantro) leaves, finely chopped
Clarified butter to cook
Salt to taste

Boil the lobia with water and salt in a pressure cooker until completely done. It takes about 20 minutes in pressure cooker unless it has been soaked beforehand. Keep aside.
Heat oil in a pan. Saute the onions until pink.
Add ginger and garlic. Cook until the garlic releases it's smell.
Add tomatoes. Turn the stove to simmer and let them cook until the oil separates the gravy.
Add coriander powder, turmeric, amchur and chili powder. Cook for a few minutes. Add water if needed.
Add the lobia and water mixture to this. Let it come to a boil. Garnish with coriander.

Cabbage

This is a very simple recipe.

1 head Green Cabbage
1/2 cup Green Peas
1/2 tsp Turmeric
salt to taste
Oil to cook

Chop the cabbage. Heat oil in a pan and add the cabbage.
When the cabbage starts to wilt, add the salt and turmeric. Add the peas. Keep stirring occasionally and cook on low. Keep the lid on.

Told you it was simple!