When I was talking to my mum about this she said, that her mum used to make it with stalks of chillies, In India we have this tradition in our  family if somebody asks for yoghurt at night we put a dried chilli in it and give, I really don't know why next time I should ask my mum again about this and will update here

That was when I decided why not check it out and see what really happens, and Lo! here I have my own culture, I need to thank few of friends who always enquired how I made my own Yoghurt, this post has been a long over due and here you are my good friends enjoy making your own yoghurt without any hi-fi techniques.

 Cultured Yoghurt ready to devour

Add stalks of Red Chillies to Luke warm milk

After few hours you will notice that the milk has become a cultured

Take a table spoon of this and...

Add this to luke warm milk mix well and leave it in a warm place for few depending on the place you live if you live in a warm country 5 to 6 hours would be enough if you live in a cold country leave it overnight in a warm place I just live it in my Microwave

 Your Yoghurt is ready to enjoy, Home made from scratch, Love it then try it and tell me...

I enjoyed with warm Upma and Home made pickle

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How to Make your own Culture to make your own Yoghurt

Make your own Yoghurt with your own culture delicious and creamy, with no hi-fi techniques with simple pantry ingredients found in your home, Home made from scratch

Course All time

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Author Jayasri

Ingredients

• 1/2 cup warm milk
• 6 to 10 stalks of dried Red chillies or 2 to 3 whole dried red chillies

Instructions

• Milk should be luke warm, take any bowl or cup to this add luke warm milk and stalks of dried chillies or dried whole chillies close the lid and leave it in a warm place for few hours, probably over night if you are in a cold country. may be 5 to 6 hours in a warm country.
• After few hours you can check to see that the milk would have set to become Yoghurt.
• Take luke warm milk, that is how much you have planned to make to that add a tbsp of this culture mix well so it gets dissolved well and again keep it in a warm place to get wonderful thick like Ice cream yoghurt to enjoy

Notes

I usually make from 2 to 3 pints ( say 1 to 2 litres) and use 1 tbsp of the culture to make it.
It is important to have luke warm milk, if it is too warm the end product will curdle which you don't want. Below I have mentioned two ways You can choose either way to make it
When I was in India I used to boil milk and let it cool down to luke warm and then make yoghurt.
I also do the above method or sometimes I just warm one glass of milk to 50 sec in my microwave and mix it with the remaining milk around 1 litre which evens out the temperature to luke warm and then proceed by adding 1 tbsp of the culture.
After coming here I just take a cup

The post How to Make your own Culture to make your own Yoghurt appeared first on My Veg Fare.

Today is a spicy treat from my veggie garden.  Well, I can’t say if this is everybody’s cup of tea, but if you love spicy food this is definitely a treat. You can also make it spicy or not too spicy if you choose but definitely something you would enjoy with your cup of chai ya coffee.  Most of the food I cook brings back memories which are sometimes nostalgic, some are funny & some bring a warm smile on my face like this one.

The  smell of the first rain drops on the soil which I call it the earthy smell, I would run out and inhale the smell it imparts, something nostalgic about it, brings out lots of memories.  When I was a little kid we used to make paper boats & later on when I had my kids I used to make pater boats for them to play with, we used to run  outside in the garden or on to the road, trying to find little streams or where we could see the  water flow so we could sail our boats and enjoy every minute of it, If there was a heavy down pour and our boats drowned or soaked we wouldn't mind or disheartened we would make more boats!,  I know it is bringing back your memories isn’t it ?  Mmmh..

Coleus Aromaticus

When I think of all Bhajjis & Bondas it reminds me of all those days in Bangalore, especially when it is monsoon, Ice creams is another delight I used to enjoy when it rained, what a combo.  These days fried snacks are a far away delicacy which I try not to indulge in. I have not been a big fan of fried foods, too much oil & my hunger disappears, I have always been a bit of health conscious not a health freak as I love eating but everything in moderate. I do care about oily food a bit more so deep fried is always a second thought especially when feeding my kids,  Now a days my teenage kids very rarely ask me for fried snacks, they like everything bake

Costus Pictus

In Bangalore, I used to live in Gandhi Bazar, there are some famous food joints their. But, all little joints are the best place to eat, have you ever tried? There is a little place at the end on DVG road, under a shop, I don’t know if he is still there, he had a little joint and this man used to make amazing Bondas, Bhajjis, & Masala vadas etc.., I can’t remember what other things he was making but he used to stay just for 2 to 3 hours and it would be so busy.

Those are the days which we used to enjoy so much. Once the rain stopped know tor if it was a cold winter evening, eating these was one of my favourite, the most I ate I think was when I was pregnant with my first child, I craved to eat very spicy chilli Bhajjis.  You can see I have made Bhajjis with Doddapatre (Coleus Aromaticus) & Costus Pictus , I don’t know their common names  though , making bajjis you have to follow the same method, This same method you can use in  making  Potato,  Chayote, Ridge Gourd etc..,

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Chilli Bhajji / Molaga Bhajji / Menasinkaayi Bhajji

Absolutely addictive, spicy and tasty can't stop with one, of course not a healthy treat, as it is deep fried, Vegan, Gluten free.

Course Appetisers, snacks &amp

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Author Jayasri Ravi

Ingredients

• FOR THE BATTER Tempura Batter
• 1 Cup Gram flour chick pea flour
• 1/3 Cup Rice flour
• 2 tbsp Corn flour
• 2 tsp Chilli powder*
• pinch of Asafoetida
• 2 tbsp hot oil
• 1 tsp salt*
• water as needed
• Oil for deep frying as needed
• VEGGIES FOR THE BAJJIS
• 6 to 7 Chilli Bajjis / Banana Peppers
• 6 to 7 Doddapatre
• 1 Onion
• FILLING
• Grate 1 or 2 Carrots
• 2 medium sized Onions
• 3 to 4 sprigs of coriander leaves
• 1/4 tsp of Chilli powder
• 1 tsp of Chat masala powder
• 2 to 3 pinches of salt / or as per taste

Instructions

• Take all the Ingredients for the batter in a bowl and add water as required, the batter should be in between Dosa (Pancake) & Idli batter consistency, It should not be thin nor thick.
• I have said hot oil; when you are preparing the batter, heat oil in a pan, take 2 tbsp of this oil when it is hot add this to the batter, this makes the Bhajjis more crispier.
• Dip the chillis one by one coat it well and drop into the hot oil and fry it to golden colour.
• The same way wash the leaves wipe clean and dip them in the batter and deep fry.
• How to make the filling (stuffing) for thesey chillies:
• Slit open once the bhajjis which have come out of the oil, and drain in on a kitchen towel, Mix all the ingredients from the above said list, check the taste increase or decrease spices as per your preference, fill this filling in the slit open Bhajjis and enjoy.

Notes

Some things to Note:
The coating or the batter consistency is for just 6 to 7 Bhajjis, you can keep increasing the same proportion of ingredients to fry more Bhajjis
Adding Hot oil to the batter makes crispy Bhajjis.
I usually cut an onion in the end to mix with the left over batter which makes crispy pakoras

The post Chilli Bhajji / Molaga Bhajji / Menasinkaayi Bhajji appeared first on My Veg Fare.