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Mishti Doi

I wanted to make "Mishti Doi" from a long time. I was always concerned about setting the yogurt correctly. So last several times, I always made "Bhappa Doi - Steamed Yogurt" because it always works okay.

In my home, Mishti Doi recipe is summarized in one sentence - "बासुंदीला विरजण लावणे " -  or "Add active yogurt cultures to the sweetened evaporated milk". That's exactly what  I did.

Mishti Doi
Bengali Sweetened Evaporated Milk Yogurt
4 cups full fat milk
1/2 - 3/4 cup sugar
1 can (12 oz) evaporated milk (not fat free)
2 tbsp full fat plain yogurt (I used brown cow brand)

Kulhad - Terracotta container for setting the yogurt

1. Heat milk on a low flame. Keep a ladle in the milk pan so the milk won't boil over. Stir from time to time so the cream that gets on top is mixed with the milk.
2. Simmer for 3 hours on low flame till the milk is almost reduced to half.
3. Now, add evaporated milk and simmer again on low flame for 1 more hour.
4. Add sugar and stir till sugar is dissolved.
5. Switch off the gas and let it cool down.
6. Pour milk in the container - preferably terracotta or ceramic or glass container. Place a lid.
7. Stir in yogurt and mix.
8. Place in the oven with the light on.
9. Keep it overnight or for 6 - 8 hours till the yogurt is set.
10. Refrigerate and serve chilled.

Note -
1. Only oven light is switched on. Oven is not set on.
2. Use full fat milk products for this recipe.
3. Adjust sugar per your taste.
4. I used "kulhad" for setting my yogurt. A terracotta container is the first preference for this recipe followed by ceramic and then glass.
5. You can divide and pour milk into 4 - 6 individual containers. Add the yogurt culture in each container.

Tofu Chow Mein

I discovered Fresh Chow Mein noodles at Whole foods. It was by Annie Chun's and it was organic too. So I had to buy it. Its texture reminded me of Maggie noodles.  I followed the recipe on the back of the packet for "Chicken Chow Mein". Instead of chicken, I used tofu cubes.

 I tweaked the original recipe to our taste.

Here's what I did -

Tofu Chow Mein
  • 1 Annie Chun's Freshpak Chow Mein Noodles
  • salt to taste
  • 1/2 block of tofu, cubed

For Sauce - Whisk together and set aside
  • 3 tbsp Soy Sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp tomato ketchup (I use Westbrae brand which does not use additional sugar)
  • A pinch of black pepper, preferably freshly ground
  • 1/2 tsp paprika for color

  • 3-4 cups frozen mixed vegetables
  • 1 big chunk of green cabbage, shredded
  • 1 small red onion, thinly sliced

  • 1 tbsp oil
  • 1/2 tbsp minced garlic
  • 1/2 tbsp minced ginger

  • Freshly ground black pepper - as needed
  • 1 spring onion, thinly cut greens

Suggested accompaniment
Green chilies in vinegar

1. In a wok or pan, heat oil. Add ginger, garlic. Saute for 1 minute.
2. Add thinly sliced onion. Saute for 1 minute.
3. Add shredded cabbage. saute for 2 minutes. Add salt to taste.
4. Now add frozen veggies - I used them right from the freezer. Let them thaw as you continue to cook.
5. Let the veggies be completely thawed. It may take about 7 - 10 minutes on a high flame.
6. Now add noodles. Add sauce and 1 cup water. Let the noodles absorb the liquid and get all the flavor.
7. Continue cooking when they are nicely incorporated with veggie and sauce. Add tofu chunks. Mix while taking care not to break noodles or tofu.
8. Switch off the gas.
9. Garnish with black pepper and spring onion.
10. Serve with Green chilies in vinegar

1. The original recipe calls for sauteing the noodles in 1 tbsp of oil for 1 minute in a separate pan, before adding to the veggies. I avoided this step to save on extra 1 tbsp of oil.
2. I am known to add an insane amount of vegetables in my noodles and rice preparations. Please adjust to your own likings.
3. My mixed veggie packet had green peas, carrots, green beans, yellow corn. You could easily add bamboo shoots, baby corn, mushrooms etc.

Source: Enjoy Indian Food

Darbari Daal

Olympics is going on in London. Though, I hardly find any time to sit and watch, some sports legends are just larger than life. Michael Phelps, Serena Williams, Gabbie Douglas of the United States, Saina Nehwal, Gagan Narang, Vijay Kumar,  Mary Kom of India, Yusain Bolt of Jamaica, Andrew Murray of Great Britain - They all are heroes. I cheered, hoped and bit my nails whenever I watched or read about them. But only one person, while doing what he does the best, left me speechless and spellbound was Oscar Pistorius of South Africa. You are a winner, Oscar! Kudos to your tenacity.
Alrighty, let's go to the recipes. I receive Tarla Dalal's recipes every week in my email. I generally just save the recipes to browse later. Some time back, I received "Darbari Daal" which sounded interesting. However, when I was actually cooking, I was not in a mood to turn the computer on and check the recipe. I went on creating my own darbari daal based on whatever I remembered and whatever was available in the pantry and fridge.
Tarla Dalal's real recipe is here for reference.
Darbari Daal
  • 1/2 cup toor daal
  • 1/4 cup masoor daal
  • 2 tbsp plain yogurt
  • salt to taste
  • 1 tsp garam masala
  • 1 tsp paprika or mild chili powder
  • 1/2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 1 tbsp kasoori methi
  • 1/2 tbsp ginger-garlic paste
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
Suggested Accompaniment
Onion Kulcha
Plain Paratha
Jeera Rice
1. Pressure cook daal mixture and mash and set aside.
2. Heat oil in a saucepan. Add cumin seeds, asafoetida and turmeric powder.
3. As they splutter, add onion. Saute for 2 minutes. Now add ginger-garlic paste and saute for 1 minute.
4. Now, add tomato, kasoori methi. Saute for 2 minutes.
5. Stir in yogurt and saute for 5 minutes.
6. Add garam masala, paprika, cooked daal, salt. Add 1/4 cup water.
7. Simmer.

1. This daal should be thick.
Source:  Enjoy Indian Food

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