Homemade Yogurt/Curd

Making a perfect homemade curd always brightens up my mood.I usually like to eat just like that as a quick snack.Curd is a good probiotic and it helps in digestive health.It is also good for hair and skin.

INGREDIENTS:

Curd -1 tbsp
Milk -2 cups

METHOD:
1.Heat milk in a vessel and bring it to boil.Once it comes to boil,simmer the heat for a minute, remove from flame and let it cool.

2.Check temperature(check by placing your finger and if you are able to bear the heat, temperature is perfect)of milk and transfer to a vessel where you want the curd to set.

3.Add 1 tbsp of curd to warm milk and mix well without any lumps.

4.Keep it in a warm place and don't disturb for 6 to 8 hours.

SCRIBBLED NOTES:

• For every 500ml of milk,use 1 Tbsp of curd.
• If you don't have a candy thermometer,check the milk temperature by inserting a finger,if you are able to withstand the temperature for 2 minutes then milk is warm and perfect for making curd.
• If you are concerned about taste,use whole milk else use 2 % milk for fewer calories
• Temperature should be warm for the curd to set.
• Dont add starter curd to very hot milk,it will kill the bacteria in curd.
• You can use plastic or glass jars to set the curd.Using glass jars would be best.
• Dont shake or stir the jar during incubation time,yogurt bacteria will be disturbed and curd wont be set.
• If the yogurt is set and doesn't taste sour,it means the incubation period wasn't enough..The longer yogurt ferments the more acidic or sour it becomes.Allow the mixture to incubate from 8 to 24 hours according to how sour tasting you would like the curd to be.
• If you are using store bought yogurt as a starter,check the label and it should read "contain live culture" or "bacterial culture".
• If the climate is too cold and if you have trouble setting the yogurt,preheat the oven to 180 deg Fahrenheit for 2 minutes and turn it off.Place the yogurt jar in the oven and switch on the oven light.Curd will be ready in 4 to 5 hours.

Coriander Rice/Kothamalli Sadham

Coriander leaves are an integral part of our food,whether it comes to adding flavour for the food or the final Midas touch before serving food.Coriander leaves juice are very good for kidneys and it Ifilters out excess toxins from the body but everything should be taken in limit.I always love the fresh flavour of coriander leaves,it brings some nostalgic memory of being with my mom and our hometown.Stories apart,let's get to know about some wonderful facts of our green hulk coriander leaves😜. Coriander leaves are rich in Vitamin C,K and protein.They are also rich in various nutrients like calcium, potassium,thiamine, niacin and carotene.Science class over let's get ahead to our cooking class 😊Here goes the recipe.

INGREDIENTS:

To Grind:
Coriander leaves-2 cups
Garlic 3
Green Chilly-2
Water- as required

To Temper:
Oil-1 tbsp
Mustard -1/2 tsp

Urad dal -1 tsp
Curry leaves -1 sprig
Jeera -1/2 tsp
Peanut -2 tbsp
Coconut Milk -1/4 cup
Lemon juice -2 tsp
Salt

Cooked rice

METHOD:

1. Grind  coriander leaves,garlic,green chilly with little water.

2.Heat oil.Add mustard,jeera,curry leaves and peanuts.

3)Add ground paste and cook.

 4)Grind coconut with little water and extract coconut milk.

5)Add coconut milk and cook till the mixture becomes little thick.

 6)Add cooked rice and mix well.

7) Add lemon juice and salt and mix well.

8) Serve coriander rice with Potato fry.