🍶 Homemade Yoghurt (Curd)

Ingredients:

• Milk – 1 liter (full cream or toned)

• Yoghurt starter culture (curd) – 2 tbsp

Method:

1. Boil the Milk: Bring the milk to a boil in a pan. Once it starts to boil, turn off the heat and let it cool down slightly. The milk should be warm (around 110°F / 43°C), not hot.
2. Add Starter Culture: In a bowl, add 2 tbsp of yoghurt starter culture (store-bought plain curd or leftover homemade yoghurt).
3. Mix & Set: Pour the warm milk into the bowl with the starter culture. Mix well to combine thoroughly.
4. Incubate: Cover the bowl and let it sit undisturbed in a warm place for 6-8 hours or overnight. Avoid moving it while the yoghurt sets.
5. Refrigerate & Use: Once set, refrigerate the yoghurt to firm it up. Serve chilled or at room temperature.

🍅 Tomato Kurma

Ingredients:

• Ripe tomatoes – 4

• Onion – 1 (sliced)

• Green chilies – 2

• Ginger garlic paste – 1 tsp

• Grated coconut – ¼ cup

• Fennel seeds – ½ tsp

• Cashews – 5

• Garam masala – ½ tsp

• Salt – to taste

• Oil – 1 tbsp

• Curry leaves – few

Method:

1. Grind coconut, fennel, and cashews to a smooth paste.
2. Sauté onions, green chilies, curry leaves in oil.
3. Add ginger garlic paste, tomatoes, salt. Cook till soft.
4. Add ground paste, garam masala, water (½ cup), simmer.
5. Serve warm with chapathi.

🥒

Cucumber Raita

Ingredients:

• Curd – 1 cup (whisked)

• Cucumber – 1 (grated)

• Green chili – 1 (chopped)

• Cumin powder – ¼ tsp

• Salt – to taste

• Coriander leaves – chopped

Method:

1. Mix curd, grated cucumber, green chili, cumin powder, and salt.
2. Garnish with coriander leaves.
3. Chill and serve with hot aloo parottas.

🥬 Palak Paneer

Ingredients:

• Spinach – 2 cups (blanched)

• Paneer – 200g (cubed)

• Onion – 1

• Tomato – 1

• Green chili – 1

• Ginger garlic paste – 1 tsp

• Garam masala – ½ tsp

• Cumin – ½ tsp

• Cream – 1 tbsp (optional)

• Salt – to taste

• Oil – 1 tbsp

Method:

1. Blend blanched spinach, tomato, chili to a puree.
2. Sauté cumin, onion, and ginger garlic paste in oil.
3. Add puree, salt, garam masala. Simmer.
4. Add paneer, finish with cream. Serve hot.

🌶️

Mint Chutney

Ingredients:

• Mint leaves – 1 cup

• Coriander leaves – ½ cup

• Green chili – 1

• Ginger – ½ inch

• Lemon juice – 1 tsp

• Salt – to taste

• Water – as needed

Method:

1. Grind mint, coriander, green chili, ginger, lemon juice, and salt with a little water.
2. Adjust consistency with water if needed.
3. Serve fresh with aloo parotta.