Saturday, May 13, 2006

Mishti Dohi....Anyone?

We have been talking back and forth on the wonders of Mishti Dohi. Does anyone have an original recipe? I have been dying to make this over the past years and have never had great success. Please post your recipes here- do share. I love the stuff!!

11 comments:

DIPALI said...

Here are some PUNJU PUNJU RECIPES


kala daal
Ingredients Serves 4 1/2 cup Black gram whole (urad, soaked) 2 tbsps Kidney bean (rajma, soaked) Salt to taste 1 tsp Red chilli 2 inch Ginger (chopped) 1 tbsp Oil 3 tbsps Butter 1 tsp Cumin seeds 1 large Onion (chopped) 6 cloves Garlic (chopped) 2 medium sized Tomato (chopped) 1 tsp Garam masala powder 1/2 cup Cream
Method Cook the soaked gram and beans in three cups of water with salt, red chilli powder and half the ginger till they are cooked and soft. Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it changes colour, add onions and fry till golden brown. Add the remainin ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled gram and beans to this. Adjust seasoning. Add garam masala powder and simmer on very low heat for fifteen minutes. Add fresh cream and let it simmer for another five minutes. Serve hot with Naan or Parantha. Tips This recipe tastes just as good (even better!) the following day after reheating properly. Chef Kapoor likes it cold too! But the parathas should be hot.



Kadhi
Ingredients Serves 4 For kadhi 1 cup Yogurt 1/4 cup Gram flour (besan) 1 tsp Turmeric powder Salt to taste 2 tbsps Oil 1/2 tsp Fenugreek seeds (methi dana) 1/2 tsp Cumin seeds 6 Black peppercorns 2 Red chilli whole (broken) 1 medium sized Onion (optional) 1/2 inch piece Ginger (chopped) 1 tsp Red chilli For pakoras 3/4 cup Gram flour (besan) 1 medium sized Onion (chopped finely) 1/2 cup Dry fenugreek leaves (methi chopped) 1 inch piece Ginger (grated) 1 tsp Carom seeds (ajwain) 1 tsp Red chilli 1/4 tsp Baking powder Salt to taste Oil to deep fry Method Mix all the pakora ingredients, except oil, adding about half a cup of water. Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. Drain onto an absorbent paper and keep aside. For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water. Heat oil in a kadai. Add fenugreek seeds, cumin seeds, peppercorns and red chillies. Stir-fry for half a minute. Add sliced onions and chopped ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot with steamed rice.

Rajma

Ingredients Serves 4 1 cup Kidney bean (rajma) 3 tbsps Oil 2 Bay leaf 3 large sized Onions (chopped finely) 1½ tbsps Ginger 1½ tbsps Garlic 1 tbsp Red chilli 1 tbsp Coriander powder 1 tsp Turmeric powder 1 tsp Cumin powder 4 large sized Tomato (chopped finely) Salt to taste 1 tsp Garam masala powder Fresh coriander leaves (chopped)a few sprigs Soak rajma overnight in five cups of water. Boil rajma or pressure cook until soft and fully cooked. Heat oil, add bay leaves, chopped onion and sauté onion till golden brown in colour. Add ginger and garlic pastes. Cook for a minute. Add red chilli powder, coriander powder, turmeric powder and cumin powder. Stir and add chopped tomatoes. Cook till tomatoes are fully mixed in the masala. Add boiled rajma and salt and cook on low heat for fifteen minutes. Add garam masala powder and garnish with chopped coriander leaves. Serve hot with steamed rice.

museli
Ingredients Serves 4 2 cups Porridge oats 1/4 cup Apricots (dried) 15-20 Almonds 1/4 cup Black currants 1 cup Cornflakes To serve 1/4 cup Figs (dried) Strawberries (quartered)as required Honey to taste Cold milk/hot milk as required Yogurt as required Method Dry roast porridge oats. Chop apricots and figs. Slice the almonds. Transfer the roasted oats in to a bowl. Add almonds, black currants, cornflakes, apricots and mix. Store in an airtight container to use when required. You can also add dried pineapple, banana etc. While serving take a little of the mixture into a bowl. Add figs. You can now add fresh fruits like strawberries if you wish. If you like it sweet, add honey. Add cold milk and serve. You can also add hot milk if you prefer it that way. You can also serve muesli with yogurt. For this take some muesli in a bowl. Add figs, strawberries, honey and yogurt. Mix and let it stand for about five to ten minutes before serving.


Filafel
ingredients Serves 4 250 gms Chick peas (kabuli chana) Parsley a few sprigs Fresh coriander leaves a few sprigs 4-5 Spring onion 1 clove Garlic 5 slices Bread Soda-bicarbonate a small pinch 1/2 tsp Cumin powder Salt to taste Black peppercorns to taste 1/2 tsp Paprika Oil to deep fry Wash and soak the chickpeas overnight. Drain and dry on a kitchen towel. Clean, wash and chop coriander leaves and parsley. Wash and chop spring onion greens. Peel, wash and chop garlic. Grind the chickpeas along with coriander leaves, parsley, spring onion greens, garlic, crumbed bread slices in a food processor to a slightly dry and grainy puree. Add a small pinch of soda bicarbonate, cumin powder and mix well. Season with salt, pepper powder and paprika. Knead the mixture well and allow it to rest for a couple of hours. Take a portion of this mixture, place it on a greased tray and flatten it slightly with fingers. Heat oil in a frying pan and deep-fry the falafels till golden brown. Drain onto a kitchen towel and serve hot.

kofta
Ingredients Serves 4 1/4 cup Khoya/mawa 1/2 cup Gram flour (besan) 1/2 cup Potato (boiled & mashed) 1/4 cup Hung yogurt Salt to taste 1 tsp Red chilli 2 tbsps Raisins 2 tbsps Cashewnut (broken) 4 tbsps Fresh coriander leaves (chopped) 4 tbsps + to deep fry Oil 1 cup Ground masala 3/4 cup Yogurt (thick) 1 tsp Sugar Ground masala 2 medium sized Onions 1 inch piece Ginger 8-10 cloves Garlic 2 tsps Coriander powder 1/2 cup Coconut (scraped) 1/2 tsp Turmeric powder 1 tsp Red chilli Roast khoya till golden. Add besan and continue to roast. Transfer into a bowl. Add boiled and grated potatoes and mix. Add hung yogurt, salt, red chilli powder, raisins and chopped cashewnuts and mix. Add half of the chopped coriander leaves and mix well with your hands. Heat sufficient oil in a kadai. Form the mixture into balls. First fry one ball. If it breaks add some more besan and knead. Deep-fry the koftas till golden. Drain onto an absorbent paper and keep aside. Grind all the ingredients of the ground masala into a fine paste. For the gravy, heat four tablespoons of oil in a pan. Add ground masala and sauté on high heat till it gives out a nice aroma. Add yogurt and one cup of water, salt, sugar and stir till it comes to a boil. Add the remaining coriander leaves. Before serving place the koftas in a serving dish and pour the hot gravy over and serve immediately.

fried indian chilli chicken
Ingredients Serves 4 1 kg Chicken (skinned) Salt to taste 4 tsps Lemon juice 1 small sized Onion (roughly chopped) 4 cloves Garlic (roughly chopped) 2 inch pieces Ginger (roughly chopped) 6 Green chilli (roughly chopped) 1 tbsp Vinegar 4 tsps Desi ghee 1/4 tsp Sugar 4 tsps Tomato puree 2 tbsps Fresh coriander leaves (chopped) For paste 2 tbsps Coriander seeds 1 tsp Cumin seeds 2 Red chilli whole 1 inch stick Cinnamon (stick) 4 Cloves 4 Green cardamom Clean the chicken thighs and remove the skin. Rub in salt and lemon juice. Cover and set aside for thirty minutes. Grind the onions, garlic, ginger and green chillies with vinegar in a blender until smooth. Pour the ground mixture over the chicken. Stir and mix thoroughly. Cover and leave to marinate for four to six hours in the fridge. Remove from fridge thirty minutes before cooking. Put the chicken and the extra marinade in a large pan over a medium heat. Simmer the chicken in its own juices for forty minutes, stirring occasionally. Remove the lid, add the spice paste and continue cooking till the liquid evaporates and thick gravy is formed. Stir frequently. Add ghee, salt, sugar and fry the chicken until well browned. Add tomato puree, chopped coriander leaves. Stir for two minutes. Serve hot.

DIPALI said...

sorry...not purely PUNJU PUNJU..but good food in any case...enjoy :)

arti manaktala said...

Dee...I like the indian chilli chicken recipe....have you tired it...just not sure about the ghee part of it.Cant I just use regular oil??
hugs-arti

Ujwala said...

dipu, are these your recipes? meera aunties recipes or from a book?

geetanjali - r u mad at me re my comment on your misti doi recipe?

i'm leaving for landmark in a short while to shop for books - an event that i get immense pleasure from :D

Rohini said...

Hi Uj
I love Landmark too. My daughter haunts the place everytime we go to Chennai. We end up bringing back a suitcase full of books everytime! Since we don't get Enid Blytons here, I bought the whole series and brought them back. Also you get all the Georgette Heyers there which are quite hard to find at Barnes and Noble or Borders here.
About the Doi- I still haven't gotten around to making it. Will so so one of these days and let you know. Keep eating it for me!
Dipu- great recipes. Do you have a good one for Channa- the Punjabi one with the anardaana? It never turns out the way it does in a Punjabi home! Pl ask your mother for a good recipe. Thanks in advance.

arti manaktala said...

Dee...did you learn Roopas prawn curry while she was visiting a few weeks ago.I know you guys were raving about it and salivating at the same time.Since Madame Roopa is toooo lazy to log on...pls send the recipe if you have it.I remember her mom use to make the best prawn curry-orissa ishtyle!!!

Geetanjali said...

Hi> No Uj not mad at your comment...but I still maintain that Bhapa doi IS good. Found out that our local bangali had fresh mishti doi today..so guess what is sitting in my fridge!! I am trying to refrain fron tasting it till manoj gets home and we eat dinner. Hope it is good.
Lucky girl...have fun in Kol. Eat some puchkas and alu dom...anybody with a good recipe for that?

Rohini said...

Miss G,
Please send some by Fed Ex... just kidding. Where did you find a Bangali Eshtore in the heart of the south?

Anonymous said...

I found a bangla store locally- Yeah- will pester them now for Mishti Doi. Ro

Anonymous said...

Really amazing! Useful information. All the best.
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Anonymous said...

Very best site. Keep working. Will return in the near future.
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