Text 10935, 70 rader
Skriven 2011-05-18 17:24:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: YOGURT  10518
=====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> it is increasingly difficult for me to find pure, unadulterated
 GJ> yoghurt. The last lot I got said, "Natural", but it didn't
 GJ> taste right. Perusing the fine print I found it was "Lo-fat".
 GJ> Ugh!  Now I look for "Greek Style", which seems to mean it is
 GJ> the right stuff.  Certainly it tastes OK.

 JW> Yogurt is dead easy to make. All you need is milk, a non-reactive
 JW> container, a little bit of starter from a good batch and a mechanism
 JW> to hold the temperature at 43-44 C.

 JW> Greek yogurt is made from mixed ewe's and cow's milk, runs about
 JW> 9-10% butterfat and is strained to drain excess whey. Without seeking
 JW> out ewe's milk you can make superior yogurt by using light cream and
 JW> draining the final product through a coffee filter. And the whey
 JW> that drips out is excellent in bread; the yeast love its acidity.

The "Greek yoghurt" I got included skim milk, and cream to bring up
the fat to 9.6%. It was certainly creamy, and a good taste.  Today I
got some "Sharma's Kitchen" brand, which contains only milk and live
culture.  It should be similar to the stuff my S-I-L's family make
freshly every day for breakfast in the Punjab.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raja Sahib's Vegetable Curry
 Categories: Side dish, Indian, Punjabi, Vegetable
      Yield: 4 Servings
 
    1/4 c  Vegetable oil
    1/4 ts Salt
    1/2 ts Cumin seeds
    1/4 ts Black onion seeds
    1/4 ts Black mustard seeds
    1/4 ts Fenugreek seeds
      6 md Potatoes, diced
    1/4 ts Turmeric
    1/4 ts Cayenne
      1 c  Tomatoes, crushed
      3 c  Frozen mixed vegetables
      2 c  Cabbage, thinly sliced
 
  Heat oil & salt in large pot.  Stir in cumin seeds, onion seeds,
  mustard seeds & fenugreek.  Once seeds start popping, add potato
  cubes in a single layer & cook, stirring, for two minutes.  Cover &
  cook on low heat for 5 minutes.
  
  Stir in turmeric & cayenne.  Cook another 2 minutes then stir in
  tomatoes (if you want a hotter curry, increase the spices).
  
  Top with a layer of frozen vegetables & then the cabbage.  Cover &
  simmer over a low heat until vegetables begin to release a little
  liquid. Stir the mixture to combine the vegetables.  Cook until the
  potatoes are tender, about 45 minutes.  Add a little more liquid if
  needed.
  
  Serve with rice & chapatis.
  
  From: Chef Baber Khan at Raja Sahib Restaurant, Toronto, printed in
  "Starweek" Magazine, The Saturday Star, April, 1995. From: Mark
  Satterly Date: 05-05 International Cooking Ä
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)