Curd / Yogurt

Ingredients:

• 1 bowl Milk
• 1 tsp Curd / yogurt

Method:

1. Boil the milk and allow it to cool.
2. The milk should be still warm, add the curd or yogurt to it and mix well.
3. Now close the lid and leave it untouched for 2-3 hours.

4. Now once the milk has become thick, keep refrigerated for 1 hour.
5. Now you will have a thick curd.
6. Enjoy.

Note:

1. When making the curd the milk should be warm not hot or cold.

Paneer

Ingredients:

• 4 cups Milk
• 1/2 cup Lemon juice
• 1/2 cup Water
• 1 Muslin cloth / Cheese cloth
• 1 Colander

Method:

1. Dilute the lemon juice by mixing with half cup of water and keep aside.
2. Now boil the milk in large heavy bottomed pan sirring continuously to prevent the skin forming at the top.
3. When it comes to a boil reduce the flame and add the lemon juice.
4. Now increase the flame and keep stirring gently.
5. The milk will start to curdle leaving a greenish water called whey.
6. Remove from heat. Leave it covered for 15 mins.
7. When firm curd is formed strain it through the muslin cloth or cheese cloth placed on over a colander.
8. Now run fresh water to it and rinse well so that the sourness of lemon juice is also washed away.
9. Now squeeze the curd by holding the ends of the cloth, so that all the whey is removed.
10. Remove the curd which is now called the paneer.
11. Place this paneer on a clean flat surface and knead it to a smooth dough.
12. If  the paneer is too crumbly add 1 tsp of water and knead well.
13. The paneer is ready.

Note:

1. To make panner into cubes, then place some heavy plates on the paneer.
2. The water will be released and a firm paneer is formed.
3. Cut into desired shapes and us it in different recipes.
4. Refrigerate it and use when required.

Bisibelebath Powder

Ingredients: 

• 1 cup Coriander seeds / Dhania
• 1/2 cup Chana dal
• 1/4 cup Urad dal
• 2 tsp Fenugreek seeds
• 3 Marati moggu
• 2" Cinnamon
• 2  Cloves
• 10-15 Dry red chili (use which gives nice red color)
• 1/2 cup Dry shredded Coconut





Method:

1. Roast each ingredient separately till they are brown and are fragrant.
2. Cool it and grind all the ingredients except coconut to a coarse powder.
3. Then at the last add coconut and grind it once more.
4. The oil released from the coconut gives nice color to the powder.
5. Store in a air tight container and use as required.
6. This powder can be used for many recipes like masala sambhar, vangibath and many more.
7. So make large quantities and store it

Rasam Powder

Ingredients:

• 1 tsp Pepper corns
• 1 tsp Cumin seeds
• 4 Red chillies
• 1 tsp Toor dal
• 1 tsp Chana dal
• 1 tsp Coriander seeds
• 4 Curry leaves
• 1/2 tsp Fenugreek seeds

Method:

1. Heat a pan and dry roast all the ingredients together till you get nice aroma.
2. Do not burn it, roast lightly.
3. Cool it.
4. Grind to a fine powder.
5. Store in an air tight container.
6. Use this powder to make Rasam.

Sprouts

Ingredients:

• Any Whole pulses
• Air tight transparent container 
• Water

Method:

1. Wash the pulses with water.
2. In a bowl add these pulses and pour water generously.
3. Soak it for 8hrs or overnight.

4. Now drain all the water and immediately put it in an transparent container and close the lid tight.
5. The pulses should be wet when you put in the container.
6. Now leave it untouched for two days.
7. As it is transparent you can check the length of the roots coming out.
8. Eat it everyday as Salad or make Sprouts curry.

Ghee (clarified butter)

Ingredients:

• Unsalted Butter 1lb
• Heavy bottomed vessel

 

Method : 

1. Heat a  heavy-bottomed vessel on a medium flame and put the butter in it. Allow the butter to  melt and then cook. 
2. High the flame, when the  froth/ scum appears on the surface of the butter, then reduce the flame to medium. 
3. Now the second time the bubbles starts coming up, reduce the flame to low.
4. The scum which appeared first will settled down at the bottom. A clear liquid will be formed beneath the bubbles.

5. when the scum turn its colour from white to light brown then the ghee is ready.
6. Switch off the stove and remove from heat.
7. Allow to cool. when it is still liquid filter into the bottle, it will look pale golden in color. 
8. Now leave it to cool, this makes the ghee to have the lovely grainy texture when solidified. 
9. Store unrefrigerated for 4-6 months or refrigerated for even longer