Homemade yogurt...

This is a homemade yogurt recipe I came across recently. I've tried making yogurt at home in the past but had less optimal results. Hope to have better luck this time :)

1. Use a glass or ceramic bowl for making the yogurt.
2. Heat milk to atleast 70 F in a pan. (but < 100F)
3. Turn off the heat, cover and let it come to room temperature
4. Add fresh yogurt with 1:6 yogurt: milk ratio or purchased dried yougurt starter.
5. Let it ferment for 8 hours or so in a warm climate.

Tarla Dalal Pav Bhaji Recipe

This is an AWESOME Recipe for making Pav Bhaji... I hope you'll enjoy cooking it asmuch as I do.

PAV BHAJI


Cooking Time : 20 mins.
Preparation Time : 15 mins.

Serves 4.

For the pav

8 laddi pavs (small squares of white bread)
4 tablespoons butter
1 teaspoon pav bhaji masala (optional)

For the bhaji

1 1/2 cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
1/2 cup carrots, chopped
1 cup onion, chopped
1/2 cup capsicum, finely chopped
2 1/2 cups tomatoes, chopped
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1 1/2 tablespoons pav bhaji masala
1/2 teaspoon black salt (sanchal)
4 tablespoons butter

To be ground into a chilli-garlic paste

3 to 4 Kashmiri chillies, soaked in warm water
4 to 6 cloves garlic

For serving

1 large onion, chopped
4 lemon wedges
1 tablespoon chopped coriander

For the bhaji


1. Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.


2. Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.


3. Add the tomatoes and simmer till the oil separates.


4. Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.


5. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.


For the pav


1. Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.


2. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.


How to proceed


1. Serve the hot bhaji on 4 individual plates and top with the onion and coriander.


2. Serve with the hot pav and lemon wedges.

Poached Eggs, Iranian style

Now moving on to the real motivation behind my post "Land of Contradictions" in my other blog, eggs , poached , Iranian style. I made it for breakfast and they turned out to be absolutely yummy! The recipe is a hit and I want to digitize it for easy access :)

Persian Eggs Poached in Tomato sauce "Omelet Gojay Farangi" (Thanks to Madhur Jaffrey)
3 tbsp olive oil
2 dried chillies
1 clove garlic pealed and finely chopped
4-5 ripe tomatoes peeled, seeded and chopped
salt and pepper
4 eggs

Heat oil in pan over medium high heat, when hot stir in chillies flash fry, then add garlic and stir till it browns.
Then add the tomatoes, reduce heat to medium low and heat stirring continuously for 8-10 minutes till a nice sauce is formed. Add salt and pepper.
Then make space on 4 corners and gently break each egg in that space.
Cover partially and cook till eggs are well done.
Bread goes well with it.

Note: The sauce will go well with Pasta as well.
Note2: Instead of chillies , you can put onions and then sprinkle later with chives