GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

     Methi Thepla is a Gujarati speciality prepared with Whole Wheat Flour, Gram Flour, Fenugreek Leaves and mild spices. It is a simple Paratha or Indian Bread with an awesome texture and wonderful aroma. Methi Leaves are the selling point of this Parathas, they impart a smell unique to itself. Commonly Besan(Gram Flour), Bajra/Jowar Flour is added while preparing Theplas. Add a bit of Curd/Yogurt to knead the dough which will yield you soft Methi Theplas. But if you are eating these Theplas later/packing it in your lunch box /while travelling avoid adding Gram Flour which will make the Theplas hard.
     You can always buy fresh Methi Leaves from the street vendors who sell Greens/Spinach. Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai). My Mom makes Puli Kuzhambu with Menthiya/Venthaya Keerai. She always has a patch of these greens in her vegetable garden. She meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home. The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell, reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
     I do not get fresh Methi Leaves, where I live. A few months back when I saw a bunch of Methi Leaves in an Indian shop in Kuala Lumpur, I literally wanted to grab it. But due to travelling plans, I couldn't take the chance of buying it. Alas, I had to forgo the chance of making Methi Theplas with fresh methi leaves. Have to mention here, that my trial growing Fenugreek Leaves turn out to be futile every time I try to sprout it up from Fenugreek Seeds. When my daughter came back home from her recent trip to India, as usual, my mother had sent a fresh batch of Kasuri Methi. It was long since I wanted to eat these wonderful Methi Theplas, so no second thought immediately got into action and here goes the recipe for Methi Thepla.
     Methi paratha can be made in different ways. I learnt it from my North Indian friend's during my college days. I like to chop the Methi Leaves and add it while kneading the dough. Some recipes even call for grinding Methi Leaves into a paste. Can you make Methi Theplas with Kasuri Methi(dried fenugreek leaves)? Innovation is a point of deprivation when you do not get a fresh supply, try your hand with the most equivalent or apt substitute. Kasuri Methi is nothing but dried Methi Leaves used in various dishes as flavour enhancer/aromatic. Can just add the dried leaves while kneading the flour. I soaked the Dried Methi Leaves for about 30-45 Minutes drained it up and then added it into the dough. But Methi Theplas prepared with fresh Methi Leaves are incomparable, a step ahead of the later in terms of flavour and aroma.
     If you are soaking the Kasuri Methi, drain it well before kneading it along with the flour, otherwise, the dough would be very difficult to handle. Methi Theplas can be eaten with just some Plain Curd, Curd Raitha or Pickle. Methi Thepla is usually cooked over the griddle with a drizzle of Oil/Ghee. The smell of Methi Leaves and Ghee wafts out a pleasant aroma while cooking.

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Cuisine - North Indian ( Gujarati)
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 4
Yields - 12 - 15 Methi Theplas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO MAKE GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

INGREDIENTS :

For the Dough :

Whole Wheat Flour - 2 Cups
Gram Flour(Besan) - 1/2 Cup
Methi Leaves(Fresh Fenugreek Leaves) - 1 Cup
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Ajwain Seeds - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Curd/Yogurt - 1/2 Cup
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook :

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD :

Clean, Wash and Chop Methi/Fenugreek Leaves.
In a large bowl, add finely chopped Methi/Fenugreek Leaves and all the dry ingredients mentioned under 'For the dough'.
Pour 2 Tspns of Oil to the above ingredients and mix well.
Make a well at the centre and pour in the Curd/Yogurt.
Gently mix all the ingredients and knead it into a pliable dough adding little water at a time.
Finally, add the remaining 1 Tspn of Oil and knead it again for about 2-3 minutes.
Cover and leave it aside for 5-8 minutes.
Before rolling them, knead it again.
Divide the dough into 12-15 medium sized balls.
Then roll them out into thin circles.
Heat a Griddle(Tawa) and cook each Methi Thepla on a medium flame.
Drizzle 1/4 Tspn of Oil/Ghee over each Methi Thepla and cook until they turn into golden brown colour on both the sides.
Serve Methi Thepla hot with a bowl of Curd(yogurt), Raitha or Pickle.

NOTES :

If you are making the Theplas to store and eat later, do not add Gram Flour/Besan to the dough.
Gram Flour adds a crunch to the Methi Theplas and turns out to be perfect if served immediately.
Adding Curd/Yogurt while kneading the dough will yield you with soft Methi Theplas.
You can also use Buttermilk instead of Water to knead the dough. It will make the Theplas softer.
If packing these Theplas for travelling avoid adding Curd/Buttermilk and knead the dough with Water.
Add very little water as required while kneading the dough.
If fresh Fenugreek Leaves/Methi Leaves are not available, you can substitute it with Kasuri Methi(Dried Fenugreek Leaves) to make the Methi Thepla. Use 3 Tbspn of Kasuri Methi for every 2 cups of Flour.
Can substitute Red Chilli Powder for Green Chillies.
Garam Masala/Chat Masala can also be added while kneading the dough.
Can also smear a blob of butter over hot parathas before serving.

     Sundew Melons are sweet and creamy melons with a wonderful note of fragrance. Sundew Melons have a yellow exterior and light golden coloured interiors similar to Cantaloupes. It is also called as Canary Melons due to its bright yellow colour which resembles that of a Canary bird.
    This Sundew Melon Smoothie is a quick fix drink, comfortable and refreshing. The natural sweetness of these Melons serves best to be served as an after meal fruit and when it is in the form of a dessert or a smoothie it would be more perfect. Sundew Melons has rich water content and are an excellent source of Vitamin C. It is also a good source of Potassium and also helps to maintain the fluid balance in the body. Drinking juices prepared from fresh fruit which has high water content helps to balance the fluid loss in the body during Summers.
     Sundew Melon is a fruit with light yellow hued flesh. It has a delicious combination of a sweet taste & a mild note of fragrance. The flesh of the fruit is used for preparing beverages, desserts, smoothies, and candy, as well as it is loaded with a wealth of traditional medical treatments that are used in many parts of the world.

       The impressive health benefits of Sundew Melon include its ability to

Hydrate the body and maintain the body fluids,
The high Potassium content in the fruit helps to curb Hypertension.
The high water content in the fruit proves beneficial for Weight Loss.
The Calcium content in the fruit helps maintain healthy teeth and bones.
Vitamin A in Sundew Melon helps maintain a healthy Eye and vision.
Vitamin C in the fruit proves beneficial for the skin.
Essential Vitamins and Minerals boosts the overall immune system,
Helps to prevent & treat Diabetes,
The soluble fibres in the fruit help to reduce high Cholesterol level.
It soothes the stomach and promotes digestion.
It also strengthens the Kidneys by flushing out the toxins.
It is good for Pregnant Women.

Sundew Melons are rich in Vitamins and Minerals. It is loaded with Vitamin C, Vitamin A, Vitamin B and a number of antioxidant compounds. It is a good source of Potassium and other minerals like Zinc, Phosphorus, Iron, Copper, Manganese and soluble fibres.

Recipe Type - Smoothie
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 15 - 20 Minutes

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HOW TO MAKE SUNDEW MELON SMOOTHIE

INGREDIENTS :

Sundew Melon - 2 Cups
Milk - 2 Cups
Sugar/Honey - 1/4 Cup
Ice Cubes - 1 Cup

METHOD :

Peel, scoop out the pulp in the centre and discard the seeds.
Cut the Sundew Melon into cubes.
Blend the Sundew Melon Cubes, Milk, Ice cubes and Sugar in a blender.
Puree until all the ingredients are smooth, creamy, and sugar is well dissolved.
Pour it out into serving glasses.
Served Sundew Melon Smoothie chilled.

NOTES :

Grinding the ice cubes with the fruit yields a perfectly chilled and thick smoothie.
Can substitute Sugar with Honey.
Sundew Melons are naturally sweet, can prepare the smoothie without any additional sweeteners.
Adjust the amount of Sugar/Honey to suit your taste preference.

How to select the Fruit?

Sundew melons should be slightly heavier than size.
Choose a fruit that has a smooth, undamaged rind with a waxy outer texture.
Avoid melons that are very soft or feel damp at the stem end.
Smell your Sundew Melon. It should give off a strong & sweet aroma.
Touch the Sundew Melon. It should slightly spring back when you press the blossom end (which is opposite the stem end).
If the Sundew Melon isn't quite ripe yet, store it at room temperature.
Refrigerate it as soon as it ripens to avoid it from becoming overly ripe.
After melon has been cut it should be stored in an airtight container in the refrigerator.
It can be stored in the refrigerator for a few days.

Ghee - The Essence of Milk, the most refined and purest form of Milk. Ghee is said to be the purest form of Milk because the amount of impurities in Milk is removed throughout the process at every stage until the purest refined Ghee is acquired. Ghee/Clarified Butter - I would say that, Clarified Butter for Ghee is a misleading term. Ghee is Clarified Butter in sense of terms but in sense of process, it is different. So let's keep it as Ghee as of in Indian Cooking. Clarified Butter is a term much confused with Ghee. This is because the term 'Clarified Butter' is broadly associated with the French version, where Butter is clarified for few seconds, whereas for 'Ghee', Butter is clarified for about 10 – 20 minutes(depending upon the quantity).

In the process of making Ghee(clarifying Butter) the idea is to remove all water, buttermilk, sediment, salt and other impurities which cause Butter to darken & burn, making it susceptible to becoming rancid. It also expels air during the process and only the purest form of Oil(Ghee) remains. This is done by gently heating Butter. What we have to consider at this point is to leave Butter on a very low heat until all the bubbles subside and Butter is on the verge of caramelization. This makes the best Ghee. The clarification process/ghee making process is extensive, meticulous & should be done in a perfect manner. The resulting Ghee has a wonderful golden hue, with a perfect texture which we call as a grainy texture, manal-manala - like sand, with great aroma and taste. Ghee has great cooking uses, innumerable health benefits and therapeutic values.

I have grown up seeing my Mother & my MIL make Ghee at home. And when it came to my turn I played it with ease. I loved all the process because nothing is perfect for our family rather than homemade products. It is a process done in most of the Indian households. As of any Indian homemaker thrift and wise, it is a common scenario to "Nei Urukki, Neer Surukki, Mor Perukki", a Tamil saying which means to melt up the Ghee, save/reduce Water and to dilute the Buttermilk(converting Curd into Buttermilk). I am sure that I cannot translate it in a better way. Thanks to my friend Sangeetha for reminding me of these words. She had posted the process of making Ghee & Buttermilk in her Instagram post. While I was loaded up with the same idea and pictures from my monthly Butter & Ghee making routine, these words literally caught my thoughts. But it is how an Indian kitchen runs...

HOW TO MAKE GHEE - HOMEMADE GHEE

      At home, the Ghee making process starts right from boiling the milk. Collect the Cream, when a whole batch is ready, I whip up the fresh cream, collect the coagulated Butter from the Buttermilk. Store some Butter and the rest of Butter is converted into Ghee. But the process can be made simpler if you have ready-made Butter with you. Unsalted Butter has fewer impurities compared to Salted Butter.
     Butter is heated in a heavy bottomed pan over a low flame. I usually use a Brass Uruli/non-stick pan for the purpose. Initially, the butter melts and starts to froth. The foam will rise atop as the milk solids separate. Some skim the foam which floats atop, but I just leave it as such. It gradually gets caramelized and starts to settle down at the bottom forming sediments. I add few sprigs of Curry Leaves and Drumstick Leaves at this stage. I have always seen my Mother and MIL do the same, but never knew the idea behind it. The idea of adding Curry Leaves and Drumstick Leaves during Ghee making process is that these substances have Anti-oxidant properties which will improve the shelf life, taste, aroma and also helps to get the perfect grainy texture which is a benchmark for Ghee. Two big Drumstick Trees in my backyard and a Curry Leaf Tree has always kept me with ready supply of the both whenever I needed. Some people add Fenugreek Seeds/Cumin Seeds/Betel Leaves while making Ghee.
     I do the whole process on the lowest flame stirring it at intervals, I do not allow it to darken or burn, which will totally ruin the taste of the Ghee. I switch off the flame when the Ghee turns into golden yellow in colour and the sediments are still yellow in colour(refer picture below). The rest of the process gets completed with the remaining heat from the Utensil and the Liquid(Ghee). The temperature would be really hot. So it is highly advisable to leave the utensil on the stove top(flames switched off) until it reaches a safe temperature to handle. Once the Ghee is cool enough, strain the impurities with a sieve or a clean muslin cloth. Store the Ghee in a clean and dry airtight bottles/jars.

INGREDIENTS

Butter
Curry Leaves/Drumstick Leaves

METHOD :

In a heavy bottomed pan/vessel, heat the Butter on a very low flame.
Initially, the butter melts and starts to froth.
The foam will rise atop as the milk solids separate.
You can skim the foam which floats atop, but I just leave it as such.
It gradually gets caramelized and starts to settle down at the bottom forming sediments.
Add few sprigs of Curry Leaves and Drumstick Leaves at this stage.
Switch off the flame when the Ghee turns into golden yellow in colour and the sediments are still yellow in colour.
The rest of the process gets completed with the remaining heat from the Utensil and the Liquid(Ghee).
Once the Ghee is cool enough, strain the impurities with a sieve or a clean muslin cloth. Store it in a clean and dry airtight bottle/jar.
Can store in the refrigerator or at room temperature.

NOTES :

The idea of adding Curry Leaves and Drumstick Leaves during Ghee making process will improve the shelf life, taste, aroma.
It also helps to get the perfect grainy texture which is a benchmark for Ghee.
Can also add Fenugreek Seeds/Cumin Seeds/Betel Leaves while making Ghee.
Do the whole process on the lowest flame stirring it at intervals.
Do not allow it to darken or burn, which will totally ruin the taste of the Ghee.
Switch off the flame when the Ghee turns into golden yellow in colour.
The rest of the process gets completed with the remaining heat from the Utensil and the Liquid(Ghee).
The temperature would be really hot.
So it is highly advisable to leave the utensil on the stove top(flames switched off) until it reaches a safe temperature to handle.
Store it in a clean and dry airtight bottle/jar.

RECIPES WITH HOMEMADE GHEE

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Ghee is used extensively in Indian Cooking. It is one of the best cooking Oil which can take a high cooking temperature without burning. And least to mention the medicinal values and incredible health benefits it has and it is one fat extensively used in Ayurveda and Ayurvedic medicines. Cooking or eating a dish with a drizzle of Ghee adds a wonderful aroma and texture to the dish.

Use it as cooking oil for high-heat cooking like stir-frying, sauteing or roasting.
Spread it on your Bread, Chapatis, Rotis, Parathas, Naans, Kulchas etc.,
Can use it while cooking Lentils/Dhals, which will antidote the dry and astringents qualities of the Dhals.
Add a drizzle of ghee to steaming hot Rice and serve it along with Curry/Rasam/Veggie of your choice.
Can use Ghee while tempering Sambar & Rasam.
Ghee is widely used while preparing Indian Sweets. Indian Sweets without Ghee?
Traditional Indian Sweets like Akkaravadisal, Sarkkarai Pongal, Rava Kesari, Halwa, Ney Payasam, Ney Appam all have a good amount of Ghee which enhances the overall taste of the dishes.
Can use it in recipes like Upma, Venpongal, Rava Kichadi, Sevai, Dhal Kichdi, Paruppu Sadham etc., & etc.,
Drizzle Ghee while making Dosa, Adai, Uthappams etc.,
Serve Idli & Sambar with a hearty drizzle of Ghee.
Ghee is used while cooking Biriyanis, Pulaos, Ghee Rice etc.,
Payasams, Pradhamans & Kheers also have a note of Ghee in it.
Can use Ghee for making Cookies like Suji Biscuits.
Can try substituting Butter with Ghee for some recipes.

HOW TO STORE GHEE

Since the milk solids have been removed, Ghee is shelf-stable at room temperature.
Adding few sprigs of Curry Leaves and Drumstick Leaves during Ghee making process will improve the shelf life, taste, aroma and also helps to get the perfect grainy texture.
Drumstick Leaves & Curry Leaves have Anti-oxidant properties which will increase the shelf-life.
As far as traditional concerns it is stored at room temperature( & not stored in refrigerators).
Can store Ghee in your pantry and it should stay good for months.
Use clean & dry airtight bottles/jars to store Ghee.
Store it in a clean, dry place free from moisture.
Moisture will spoil the Ghee.
Use Clean, dry spoons while using ghee.
Keep the jar tightly closed when not in use.
If storing Ghee for a longer time, it is always advisable to store it in the refrigerator which will surely increase the shelf-life.
Ghee tends to firm up in cooler temperatures.
Do not melt the Ghee on a direct flame to soften it.
Instead, leave it in a bowl of hot water for a few minutes to soften.

HOW TO MAKE BUTTERMILK

Let's talk about Buttermilk in Indian terms. The thin milky substitute we get after removing Butter from the Milk/Cream/Curd is what we literally call as Buttermilk. But in terms of Cuisine, it is cultured buttermilk, the ones you buy at stores are true cultured buttermilk, which would take about at least 10-12 hours to actively culture a Buttermilk from Milk. It is thinner than Curd/Yogurt. And what you need for the purpose is an active Buttermilk Culture(Stale Buttermilk). If you are churning out the butter from Milk/Cream the byproduct is thin Milk which has to be literally cultured using Stale Buttermilk, whereas if you churning out the Butter from Curd, then what we get is cultured Buttermilk as such.
The Buttermilk which I make at home is a byproduct I get while making Homemade Butter. The collected cream from the boiled milk is stored in the freezer until I get a whole lot good enough to make Butter at home. Once I have a whole batch, I whip it up in my blender adding a little bit of ice-cold water to the cream. Beating the blender in slow whipping mode and making sure that the blender doesn't heat up, I carefully whip the cream and cold water for few minutes until the Butter floats atop.

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BUTTER & BUTTERMILK

     Remove the Butter, and what remains is the Buttermilk. It can be converted into true Buttermilk by various methods, just simply add acidic substances like Lemon Juice/Vinegar for instant Buttermilk, which would work best for baking or making pancakes etc., But the real taste, flavour and nutritional value is enhanced only if it is converted into a Buttermilk using cultured Curd/Yogurt/Cultured Buttermilk/Sour Cream.
     Buttermilk is a versatile ingredient and is used in various dishes for its taste & flavour. Also, it helps to activate the Baking Soda/Soda-bi-carbonate while baking. Buttermilk is one best drink to beat the Summer heat. The very nature of Buttermilk along with its probiotics soothes your stomach and also helps to cut down the body heat. Buttermilk otherwise called as Moru/Mor/Majjige in South Indian languages is converted into flavoured drinks in the name of Neer Mor/Sambharam/Masala Majjige/Chaas etc., It is the same drink prepared with diluted Curd/Yogurt or Buttermilk flavoured with regional preferences.
     It is a common scenario in an Indian household to serve Buttermilk to guests. Buttermilk would be stored in Big earthen pots which keeps it cool naturally, a yester-year refrigerator. It is an etiquette to serve at least a glass of Water to anybody who visits home in Indian culture, and they have taken it the next level by serving Buttermilk rather than Water.

"Verum Thanni Ketta Moru tharum Nesam,

Vellanthi Manithargal Vasam

Mannu Engum Veesum"

Lyrical from a Tamil Song which says they serve Buttermilk with love, instead of Water to quench your thirst. That is the kind of love these naive people hold and the aroma of this love & etiquette emanates throughout the soil(region). It is a culture in South India to serve Buttermilk/Neer Mor to anybody who visits their home. Then in India, most of the families reared Cows & Buffaloes and had a good supply of Milk and milk products readily available at home. Even in this varied current lifestyle most of the families follow the same etiquette with a style and tradition of their own. Anyway, India is known for its hospitality after all.

HOW TO MAKE BUTTERMILK

THE TRADITIONAL METHOD

The key ingredient to make Buttermilk is to have a starter or Buttermilk culture available. This can be easily acquired by purchasing Curd/Yogurt/Buttermilk/Sour cream from the store. Once you make your own Buttermilk from the instructions below, you can continue to make it by saving a little off from the previous batch, continuing this process for as long as you’d like to have homemade Buttermilk.

INGREDIENTS :

Milk - 1 Ltr
Stale Curd/Buttermilk - 1- 2 Tbspns

METHOD :

Boil the Milk and allow it to cool.
When the milk turns lukewarm, add 2 Tbspns of Stale Curd/Buttermilk and stir it well with a spoon or a spatula.
Cover the bowl and leave it aside in a warm place.
I usually leave it in the kitchen counter next to the gas stove for the required warmth.
Leave it overnight for the Buttermilk to set or at least five to six hours undisturbed.
The time totally depends on the climate.
This type of cultured Buttermilk tends to be thicker depending on the type of milk used.
Dilute and use it to suit your preference.
Once the Buttermilk is set you can refrigerate it and use it for up to 3-4 days.

NOTES :

Add the Stale Buttermilk/Curd to the Milk when it is lukewarm or at room temperature.
The buttermilk you yield through this method would be thick, dilute to suit your preference.
Store the Buttermilk in an Earthen Pot to keep it naturally cool or store it in a refrigerator.
Serve Buttermilk Chilled.
Spice it up with your choice of herbs & spices and convert it into Neer Mor/Sambaram/Masala Majjige/Chaas etc.,

THE QUICK METHOD

The diluted Curd/Yogurt is what we call Buttermilk, in an Indian household. If you have homemade/ready made Curd/Yogurt dilute it with water, adjust the consistency to suit your preference and there you go, with a readily available homemade Buttermilk. Spice it up with a little bit of Curry Leaves, Ginger, Green Chillies for a spicy Neer Mor/Sambharam/Masala Majjige. In some homes, the spices are slightly tempered in oil and then added to the diluted Curd. We can find different versions of Spiced up Buttermilk throughout India. Spice it up with your preferred herbs and spices for your version of Buttermilk.

For detailed recipe on HOW TO MAKE HOMEMADE CURD/YOGURT, Click here...

INGREDIENTS :

Curd/Yogurt - 1 Cup
Water - 1 Cup

METHOD :

Whisk the Curd in a wide bowl.
Pour in the water and mix it thoroughly.
Can also whip it up in a blender.
Just add a dash of Salt & drink Buttermilk as such.
Can add finely chopped/coarsely ground Herbs & Spices and convert it into a flavoured Buttermilk.
Some recipes even call for tempering the spices in Oil.

NOTES :

Adjust the consistency of the Buttermilk to suit your preference.

FOR BAKING PURPOSES

These methods help you to make instant Buttermilk. Add an acidifier like Lemon Juice/Vinegar/Sour Cream/Curd/Yogurt to the Milk and let it sit at room temperature for about 10-15 minutes. There you go with an instant Buttermilk. This method will not yield you true cultured buttermilk, but it is an acidified buttermilk. You can use it in a recipe for Cookies, Biscuits, Pancakes or for any other baking purposes which calls for buttermilk. The acid will activate the baking powder or baking soda just as it should. These methods will not yield true Buttermilk but will be an adequate substitute in whatever recipe calls for buttermilk.

Method 1 - With Lemon Juice/Vinegar

INGREDIENTS :

Milk - 1 Cup
Lemon Juice/Vinegar - 1 Tbspn.

METHOD :

Add Lemon Juice/Vinegar to 1 Cup of Milk and give a quick stir.
Let it sit out at room temperature for about 10-15 minutes.
Adjust the ratio of Milk and Acidifier according to the required quantity.

METHOD 2 - With Sour Cream/Curd/Yogurt

INGREDIENTS :

Curd/Yogurt/Sour Cream - 3/4 Cup
Milk - 1/4 Cup

METHOD:

Whisk together 3/4 Cup of Curd/Yogurt/Sour Cream and thin it out with 1/4 Cup of Milk/Water.
Let it sit out at room temperature for about 10-15 minutes.
Adjust the ratio of Milk and Acidifier according to the required quantity.

HOW TO MAKE CURD/YOGURT - HOMEMADE CURD/YOGURT

     Making Curd/Yogurt is an easy process for most of us. But many don't find themselves lucky in this process. So, they buy Curd/Yogurt instead of making it at home. It’s just a simple task if done properly and like anything else, practice makes things perfect. It is a day to day process in most of the Indian households. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.,
     Curd or yogurt is an excellent probiotic and it is great for your digestive system. Curd/Yogurt is a product of the lactic fermentation of milk. Curd has a smooth texture and refreshing taste. It is loaded with Probiotics and is an excellent source of Vitamins and Minerals like Calcium, Phosphorus and Riboflavin. However, preparing it at home is healthier, we know what goes into our stomach and above all, you get fresh & tasty Curd/Yogurt.
   We have always got fresh farm milk in India. The Milkman with his big milk cans and his bicycle bell have always been our morning alarms. The first thing in the morning is to collect the Milk, boil it and then make Filter Coffee with fresh milk. Good old days! When I was relocated to Malaysia. I couldn't find fresh milk, only the processed ones were available in the supermarkets. Some didn't suit our tastes. Then tried using milk powders. By the time I found a suitable alternative, I had a lot of mishaps in making curd, least to mention even making Coffees & Teas turned out to be a disaster which was a simple task back in India. Learning to live in a new place took some time.
But finally, I started making Curd/Yogurt with milk powders, Coffee & Teas with Sweetened Creamers. After quite a lot of trial & errors with most of the Milk Powders/homogenized Milk available in the market. I finally got a brand which suited our taste and which yielded perfectly textured curd for our preference. All through these years of our stay in Malaysia, I have been making Curd with Milk Powder/Homogenized Milk until 3 years back. Since then, I started to get fresh cow milk from a nearby farm. You may not know how much relieved and happy I was to get fresh Milk. From then on, no looking back, I make my own homemade Curd, Paneer, Fresh Cream, Buttermilk, Butter, and Ghee(Clarified Butter), Khoya etc., at home.
     Here in Malaysia, many have asked me how I make Curd/Yogurt at home? And one of my husband's colleagues asks this question, every time she comes home. She says, she just couldn't get it right. This post is for those who have trouble making curd and for the beginners.
   Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine. Not a day goes without eating Curd at home. Finishing off the meal with Curd Rice is a must for me and my husband. But it is for a year I am refrained from eating Curd due to my Ayurvedic treatment, which is one of the favourite food I miss a lot - Curd Rice. But of course, I have it as Buttermilk, which I am allowed to.
         There are various ways to make homemade Curd/Yogurt to ensure fresh, healthy and better consumption. Here are a few ways in which you can make homemade curd.

MAKING A STARTER FOR HOMEMADE CURD/YOGURT

This is an age-old method followed in rural areas of South India. They make their own culture to use as a starter. As an experimental method, I tried making in this manner just once to check if it really works. And yes it does, but the curd made using this method turned out to be slightly watery. But this starter curd can be used to make thick and creamy curd. The reason behind curdling of Milk is that the Calyx in Dry Red Chillies contains live Bacterium that aids the fermentation process. This method can be used when you have no Curd/Stale Curd to induce fermentation process.

INGREDIENTS :

Warm Milk - 1/2 Cup
Dry Red Chillies - 8-10 Stalks

METHOD :

Bring Milk to a boil.
Leave it aside to cool down.
Let the Milk be lukewarm.
Add 8 to 10 stalks of Dry Red Chillies for every 1/2 - 3/4 cup of the Milk.
Leave this aside undisturbed in a warm place to set.

NOTES :

It took 5 hours for the Curd to set. I live in a Tropical Climate.
The time totally depends on the climate.
Keep the bowl in a warm area without disturbing it.
Leave it aside for at least five to six hours or overnight.
The Curd made out of this method turns out to be watery.
Can use as a Starter for making Curd, when you do not have any supply of Curd/Yogurt to make a whole batch of fresh homemade Curd.

HOW TO MAKE CURD/YOGURT - HOMEMADE CURD/YOGURT

THE TRADITIONAL METHOD - WITH STARTER OR STALE CURD

The key ingredient to make Curd/Yogurt is to have a starter or Yogurt culture available. This can be easily acquired by purchasing Curd/Yogurt from the store. Once you make your own Curd/Yogurt from the instructions below, you can continue to make it by saving a little off from the previous batch, continuing this process for as long as you’d like to have homemade Curd/Yogurt.

INGREDIENTS:

Milk - 1/2 Ltr
Stale Curd - 1- 2 Tbspns

METHOD :

Boil the Milk and allow it to cool.
When the milk turns lukewarm, add 2 Tbspns of Stale Curd and stir it well with a spoon or a spatula.
Cover the bowl and leave it aside in a warm place.
I usually leave it in the kitchen counter next to the gas stove for the required warmth.
Leave it overnight for the curd to set or at least five to six hours undisturbed.
The time totally depends on the climate.
Once the curd is set you can refrigerate it and use it for up to 3-4 days.

NOTES :

Add the Stale Curd to the Milk when it is lukewarm or at room temperature.
If you add the stale curd while the milk is hot, the milk would get curdled and turn watery.
The Curd/Yogurt will not yield a perfectly smooth texture.

HOW TO MAKE CURD/YOGURT IN A MICROWAVE OVEN

METHOD :

For a quicker setting of Curd, the microwave method proves to be quite handy.
Boil half a litre of milk and cool it down until it is lukewarm.
In a microwave-safe bowl, beat two spoons of curd.
Pour the lukewarm milk to the beaten Curd and stir well.
Microwave on high for two minutes and switch it off.
Leave the bowl inside the microwave for three to four hours, for the Curd to set.

NOTES :

The setting time depends on the quantity of milk.
Can also boil the milk in the microwave and cool it before making the curd.
Use Microwave safe bowl for the purpose.
This method is useful when you are in short of time and also turns out to be helpful if you are living in a colder region.

HOW TO MAKE CURD/YOGURT WITH MILK POWDER

INGREDIENTS :

Milk Powder - 1 Cup
Water - 2 Cups
Stale Curd - 1- 2 Tbspns

METHOD :

Thoroughly mix Milk Powder and Water. There should be no lumps in the Milk.
Boil the Milk and allow it to cool.
When the milk turns lukewarm, add 2 Tbspns of Stale Curd and stir it well with a spoon or a spatula.
Cover the bowl and leave it aside in a warm place.
I usually leave it in the kitchen counter next to the gas stove for the required warmth.
Leave it overnight for the curd to set or at least five to six hours undisturbed.
The time totally depends on the climate.
Once the curd is set you can refrigerate it and use it for up to 3-4 days.

NOTES :

For thicker Curd/Yogurt add more Milk Powder.
Mix Milk Powder with a little amount of water to make a paste without lumps.
Then pour the rest of the Water and mix it thoroughly.
Alternatively can pour boiling water to the Milk Powder and mix it.
Add the Stale Curd to the Milk when it is luke warm or at room temperature.
If you add the stale curd while the milk is hot, the milk would get curdled and turn watery.
The Curd/Yogurt will not yield a perfectly smooth texture.

For Recipes with CURD/YOGURT, Click here...

FOR PERFECT HOMEMADE CURD/YOGURT

For Thick Curd: Always use whole milk for the purpose. Diluted milk or low-fat milk will make the curd watery & would not yield thick & creamy Curd/Yogurt.

Sticky Curd: Some milk yields a sticky curd and using starters like Greek Yogurt might also result in the same. If so try a different brand of milk or starter. I had this kind of problem for a long time while I was in India. It was due to the Milk, the milkman was supplying then and hopelessly using the Stale Curd from the Sticky Curd resulted in repetitive Sticky Curd. Tried a different batch of Curd, cultured afresh from Stale Curd(from my Mom) helped me solve the problem.

Amount of Starter :

The amount of starter/stale curd required to make Curd/Yogurt depends upon the type of Milk used - Homogenized or Non-homogenized.

Homogenized Milk requires more starter, (can use 2-3 Tbspns of stale curd) as the milk is processed and the particles in it are broken down to keep them apart which increases the shelf life.
Non-Homogenized Milk needs less starter as they tend to set well faster, adding more starter to it will make the curd sour.
Adjust the amount of starter accordingly.

Climate :

During cold climates or winters - use more starter and keep it for a longer time to set.
Whereas on warm and hot days use less amount of starters and adjust the time to set the curd, checking on it periodically.
Longer setting time can make the curd sour in summer.
Adjust the time and starter accordingly.

To keep the Curd Bowl Warm during winters or in Colder regions:

Keep the bowl of milk in a Casserole or in a Polystyrene/Thermocol box.
Wrap a Warm Towel/Blanket to the bowl and keep it in a warm place.
Can place the bowl inside a big rice storage container.
Alternatively, you can place the bowl in your Wheat Flour Jar/Rice Jar. Keep the Jar covered.
Place the Curd bowl carefully while keeping it inside the Wheat Flour Jar/Rice Jar. If it spills the whole batch of Rice/Wheat would be spoiled.

FOR THICK & CREAMY HOMEMADE CURD/YOGURT

Use a good quality of Milk - full cream milk yields thick, creamy Curd/Yogurt.
Boil the Milk before making the Curd/Yogurt. This is to ensure that the milk is not spoilt.
When you add Stale Curd to activate the culture process, the Milk should not be hot.
If the Milk is very hot the milk will immediately curdle and gets coagulated. The Curd would turn out be watery and grainy textured.
There will also be a lot of Whey in the Curd/Yogurt
If the milk is very cold, it may take a long time to get set.
The perfect way is to add Stale Curd to lukewarm milk.
Thoroughly mix the Stale Curd uniformly into the Milk with a Spoon/Whisker.
Adjust the setting time if you are living in a hot region or during summers.
I usually use about 1-2 Tbspn of Stale Curd for 1/2 a litre of Milk.
Adjust according to the quantity of homemade Curd/Yogurt you need to make.

STORAGE TIPS

Once the curd is set, refrigerate the Curd/Yogurt.
Stays good in the refrigerator for up to 3-4 days.
Do not leave unused Curd/Yogurt at room temperature for a longer time, this can make the Curd sour.

HOMEMADE DAIRY PRODUCTS

Fresh & homemade supply from Cow Milk for family meticulously collected & prepared in a step by step method, totally made at home from scratch.

Curd - Converting the Milk into Curd.
Paneer - Curdle the Milk with an Acidic substance to make fresh Homemade Paneer.
Butter - Boil the Milk, cool it down, collect the Cream & Store it in Freezer until a whole lot is collected to make homemade Butter.
Fresh Cream - The Collected Cream from fresh milk can be whisked to make fresh Cream.

Buttermilk - I get a good supply of Buttermilk as a byproduct while making Butter at home.
Ghee/Clarified Butter - Can use the homemade Butter, heat it, melt it & convert it into Ghee/Clarified Butter.

HOMEMADE CURD/YOGURT

HOMEMADE PANEER

HOMEMADE BUTTER

BUTTERMILK

HOMEMADE GHEE

Shredded spicy chicken fry, known as Pichu Potta Kozhi, garnished with curry leaves, served on a traditional banana leaf.

Pichu Potta Kozhi – Authentic Tamil Nadu-Style Shredded Chicken Fry

Pichu Potta Kozhi Recipe

Name: Pichu Potta Kozhi – Authentic Tamil Nadu-Style Shredded Chicken Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 to 4 servings
Cuisine: South Indian
Ingredients: Boneless Chicken – 500 grams; Turmeric Powder – 1 teaspoon; Salt – to taste; Oil – 2 to 3 tablespoons; Onions – 2 (thinly sliced); Curry Leaves – 3 to 4 sprigs; Pepper Powder – 3 to 4 tablespoons (adjust to taste); Fennel Powder – 1 teaspoon (optional); Ghee – 1 tablespoon

(பிச்சுப்போட்ட கோழி)

Pichu Potta Kozhi - Authentic Tamil Nadu-style Shredded Spicy Chicken Fry with Pepper, Curry Leaves & Ghee! Bold, rustic, and unapologetically flavourful — this is the Pichu Potta Kozhi recipe you didn’t know you needed

There are dishes you grow up with… and then there are those that sneak into your heart and refuse to leave! Pichu Potta Kozhi was one such stowaway in our family kitchen. Though not a part of my childhood, it quickly earned a prime seat on our dining table.

You know how some dishes just sneak into your life and make a permanent seat at the table without asking? Well, Pichu Potta Kozhi did just that. I first tasted this spicy shredded chicken during a trip to India back in 2016 or 2017—blame it on my food radar that never sleeps! Later, both my son and daughter, during their own food trails in India, sang praises about this dish till I was all ears and zero patience.

With no written recipe in hand, I did what any curious food-loving mum would do—I listened to my taste buds and recreated it by instinct. And you know what? It worked! After a few tweaks and a dash of flair to suit our palate, this fiery, peppery, curry leaf-scented chicken fry became an instant hit at home.

It’s rustic, it’s bold, and it’s got that pepper kick that makes you reach for just one more bite. Serve it with rice, biriyani, roti or even stuff it into a wrap—Pichu Potta Kozhi is a crowd-pleaser that doesn’t need fancy invitations.

What is Pichu Potta Kozhi?

Pichu Potta Kozhi (பிச்சு போட்ட கோழி) translates to “shredded chicken” in Tamil – but oh, it’s so much more than that! It’s a simple, rustic chicken fry that packs a punch, made by shredding cooked chicken and stir-frying it with black pepper, onions, curry leaves, and a bit of ghee.

Whether you're pairing it with hot rice and rasam or rolling it into a chapati for a spicy wrap, this dish fits in everywhere – a starter, a side, or even a leftover saviour. Bonus? It’s easy, quick, and doesn’t call for fancy ingredients.

Pichu Potta Kozhi Recipe - Minimal ingredients. Maximum impact. Full-on flavour.

Pichu Potta Kozhi – Recipe Highlights

Cuisine: Tamil Nadu / South Indian
Course: Side Dish, Starter
Type: Stir-Fry / Varuval
Spice Level: Medium to High
Difficulty: Super Easy
Serves: 3–4
Author: SM – Essence of Life – Food

Time Required

Prep Time: 15–20 mins
Cook Time: 15–20 mins
Total: Around 35–40 mins

பிச்சு போட்ட கோழி | Tamil Nadu-Style Chicken Pepper Fry - Step-by-step Instructions

Ingredients for Pichu Potta Kozhi

To Cook the Chicken:

Boneless Chicken – 500 grams
Turmeric Powder – 1 teaspoon
Salt – to taste

For the Fry:

Oil – 2 to 3 tablespoons
Onions – 2 (thinly sliced)
Curry Leaves – 3 to 4 sprigs
Pepper Powder – 3 to 4 tablespoons (adjust to taste)
Fennel Powder – 1 teaspoon (optional)
Ghee – 1 tablespoon
Salt – to taste

Method - Step-by step Cooking Instructions

Cook the Chicken

Clean, wash and cut the chicken into small cubes.
Add turmeric and salt. Sprinkle just a bit of water.
Pressure cook for 1 whistle on high, then reduce to low and let it go for 2–3 more whistles.
Once the pressure releases, open the lid and let it cool.

Shred It!

Shred the chicken – pull it into thin strips with your hands.
Set it aside for later.

"Tear it like how you’d tear a soft cloth – rustic, not perfect!"

Prep the Spices

Grind fresh peppercorns. (Store-bought won’t cut it – freshly ground is fiery, hot and flavourful)
Keep fennel powder and salt ready.

"Skip the store-bought stuff – freshly ground pepper is what brings the heat, aroma, and all the character."

Sauté the Aromatics

Heat oil in a pan.
Add curry leaves and let them crackle.
Now, add the sliced onions. Sauté on low until translucent and soft.

Spice It Up

Add fennel powder and pepper powder.
Give everything a quick stir – don’t let the spices burn.

Toss the shredded Chicken

Add the shredded chicken into the pan.
Mix well so that every bit gets coated in all that fiery peppery masala.

A Drizzle of Ghee

Drizzle a tablespoon of ghee. Mix it in – you’ll smell the transformation!
Cover the pan and cook on low for 8–10 minutes. Stir now and then so it doesn’t stick.

Finishing Touch

Once the chicken is well-roasted and dry, switch off the flame.
Garnish with fresh coriander leaves.

Pro-tips & Notes

Boneless or Not?

Boneless chicken is a breeze to shred and speeds things up. Prefer bone-in for flavour? Go for it – just shred carefully and ditch every last bone.

Pressure Cook Smart

Just a splash of water will do — no need to flood the pot. Want an alternative? Steam-cook gently for tender results.

Don’t Toss That Stock!

That leftover chicken stock? Use it to whip up a comforting Chicken Rasam, or save it for soups or for Chicken Rice.

Looking for ideas? Check out these flavourful recipes with Chicken Stock - Chicken Rice, Chicken Mandi, Chicken Rasam, Chicken Soup etc., to make the most of every drop!

Freshly Ground Pepper = Gamechanger

Ditch the store bought pepper powder — fresh ground gives that signature fiery aroma and punch this dish is known for.

Low Flame, Big Flavour

Roast the shredded chicken on a low flame. That’s how the masalas cling and the aroma deepens. Rushing this step? Big mistake.

Ghee – Optional but Recommended

Optional, yes. But a final drizzle of ghee adds depth and toasty richness. Try it once — you'll see why it's worth it!

Keep It Dry

This is a dry chicken fry — no water while roasting. Moisture messes with the texture. Think crisp, spicy, and masala-loaded!

Serving Suggestions

This Pichu Potta Kozhi is super versatile — here’s how to serve it like a pro:

Serve hot as a starter or side dish for lunch or dinner.
Pair with Biriyani, pulao, ghee rice, or even simple steamed rice with rasam or sambar.
Wrap it in a chapati for a spicy, travel-friendly roll – perfect for lunch boxes!
Top it over curd rice or lemon rice for a quick, satisfying one-bowl meal.
Tuck it inside soft parottas with sliced onions and a squeeze of lime – street food-style bliss!

Planning a dinner menu? Make this your star appetiser – crowd-pleaser guaranteed!

Storage Tips

Store in an airtight container in the fridge. Stays good for 2–3 days.
Reheat on a pan over low heat — helps preserve that crispy, roasted texture.
Avoid microwaving unless you’re in a real rush (but be ready for a texture change!).

FAQs

Can I use leftover cooked chicken?

Yes! Just shred and follow from the sauté step. Great for giving life to yesterday’s roast. I often do it and it works like a magic!

Can I skip ghee?

Absolutely. But it does add a lovely finishing touch. Try once, then decide.

How spicy is it?

Mild to medium — it’s peppery, not chilli-hot. Want more heat? Amp up the pepper powder.

Is this kid-friendly?

If your kids enjoy mild spice, they’ll love it. Otherwise, cut back the pepper and go easy.

Pichu Potta Kozhi isn’t just another chicken fry — it’s bold, rustic, and packs a peppery punch that wakes up your taste buds. Whether you’re serving it at a Sunday lunch, packing it into a chapati roll for your kid’s lunchbox, or sneaking bites straight from the pan (we won’t judge!), this dish delivers every single time.

And let’s not forget the simplicity — minimal ingredients, maximum flavour, and no-fuss prep. Just the way good home food ought to be.

Tried it? Loved it?

Drop a comment below & Don’t forget to share this recipe with fellow foodies or pin it for your weekend menu planning!

Hungry for more? Check out this Chicken Recipes Collection from my blog, for more crowd-pleasers and comforting classics — from spicy starters to soulful curries

Until next time,
Cook with love. Feed with joy. And don’t forget the ghee!

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NOTES :

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For the Dough :

To Cook :

METHOD :

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INGREDIENTS

METHOD :

NOTES :

RECIPES WITH HOMEMADE GHEE

HOW TO STORE GHEE

HOW TO MAKE BUTTERMILK

THE TRADITIONAL METHOD

INGREDIENTS :

METHOD :

NOTES :

THE QUICK METHOD

INGREDIENTS :

METHOD :

NOTES :

FOR BAKING PURPOSES

Method 1 - With Lemon Juice/Vinegar

INGREDIENTS :

METHOD :

METHOD 2 - With Sour Cream/Curd/Yogurt

INGREDIENTS :

METHOD:

MAKING A STARTER FOR HOMEMADE CURD/YOGURT

INGREDIENTS :

METHOD :

NOTES :

HOW TO MAKE CURD/YOGURT - HOMEMADE CURD/YOGURT

THE TRADITIONAL METHOD - WITH STARTER OR STALE CURD

INGREDIENTS:

METHOD :

NOTES :

HOW TO MAKE CURD/YOGURT IN A MICROWAVE OVEN

METHOD :

NOTES :

HOW TO MAKE CURD/YOGURT WITH MILK POWDER

INGREDIENTS :

METHOD :

NOTES :

FOR PERFECT HOMEMADE CURD/YOGURT

FOR THICK & CREAMY HOMEMADE CURD/YOGURT

STORAGE TIPS

HOMEMADE DAIRY PRODUCTS

Pichu Potta Kozhi Recipe

(பிச்சுப்போட்ட கோழி)

What is Pichu Potta Kozhi?

Pichu Potta Kozhi – Recipe Highlights

Time Required

பிச்சு போட்ட கோழி | Tamil Nadu-Style Chicken Pepper Fry - Step-by-step Instructions

Ingredients for Pichu Potta Kozhi

To Cook the Chicken:

For the Fry:

Method - Step-by step Cooking Instructions

Pro-tips & Notes

Serving Suggestions

Storage Tips

FAQs

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