RESEPI BERASASKAN YOGURT
ASSALAMUALAIKUM sume..actually semenjakada kawan org mauritius , selalu lah dia kasi gulai2 dia yg letak yogurt nih..sedap gak, tak pedas..and tak byk lemak ler kot mcm santan...nak mintak resepi kat dia tapi malu jgk..nnt la.
tapi ada ke kekawan sini tahu kat mana lagi nak curah yogurt nnt...kek boleh kan..ape lagi yer..emmmm:hmm:
[ Last edited byKacip_Fatimah at 30-1-2008 02:10 PM ] suka indian food yg ader yougurt + pudina, makan ngan nasi, bestt nampaknye ramai org tak suka makan yogurt nie ...
anyway..nie resepi kalau nak buat yogurt sendiri...free from stabilizer lah kan...
Homemade yogurt (dahi) - Mamta's kicthen
Ingredients
1 pint milk
1 tbs. starter culture or live yoghurt
Instructions
1. Heat milk in a heavy bottomed pan to boiling and then simmer for a couple of minutes.
2. Turn off heat and allow it cool down to tepid warm.
3. Add starter culture. Mix it in well.
4. Transfer to the pot you are using for making yoghurt and keep in a warm place for approximately 5-8 hours. In hot countries, it will sometimes be ready within 2-3 hours. To test, gently tilt the pot and ensure that it is set, not runny.
5. Once it is set, it must be removed from the warm place and kept in the fridge or it will become too strong/mature. For dahi to taste good, it must be cooled for a couple of hours, once it is set.
Notes
The ways you can keep it warm during setting are; 1. wrap the pot in a thick towel/small blanket. 2. use a thermal casserole dish, if you have one. Put some hot water at the bottom, place yoghurt pot on top and close the lid. The steam will keep the milk warm. 3. place the pot on top of you central heating boiler, if easily accessible. 4. use an electric yoghurt maker.
Things to remember when making dahi are; culture should be from live yoghurt, it should be mixed well, the mix should remain at around 110-115˚F throughout. If it goes below 90? F, the culture will not grow. If it is kept too hot, over 125-130? F, the culture will die. Either way, dahi will not set.
[ Last edited byNatey at 18-8-2006 07:52 PM ]
Satu lagi resepi yogurt..sedap ..boleh try kalau rajin..hihi..
Tortilla and Yogurt Snack
Ingredients
4 large flour tortillas, each cut into 6 wedges? 1 can chick peas, washed and drained
2 medium sized boiled potatoes, finely diced
1 cup natural yoghurt
2 tbsp. *Tamarind Chutney or buy ready made from Indian grocers. Home made is much, much better, easy to make and it lasts a long time in the fridge.
1/2 tsp. cumin powder: dry roast a handful of cumin seeds on a gridle (this releases flavour) and grind corsely in with a mortar and pestle.
1/2 tsp. chili powder (optional)
2 small green chilies, finely chopped (optional)
2 tbsp. fresh cilantro, finely chopped
1/4 tsp. salt
Oil for deep frying
Instructions
1. Boil potatoes or bake in microwave until cooked (like jacket potatoes).
2. Cool, remove skin and chop into small pieces. Keep aside to cool completely.
3. Heat oil in a wok or kadhai to low to medium hot
4. Fry 3-4 tortilla wedges at a time, until light golden brown and crisp. The tortilla should not be fried in hot oil, or they will get too brown very quickly and not get crisp. Allow them to stand vertically on a paper towel, to drain off the excess oil.
5. Meanwhile measure all the other ingredients and keep them separately in small bowls.
6. Beat the yogurt lightly to a smooth consistency.*
7. To serve
8. Line the tortilla wedges on a platter covering the entire bottom evenly, without overlapping too much. You can assemble them on individual plates for each person.
9. Spoon a thin layer of the yogurt evenly on the tortillas crisps.
10. Sprinkle 1 tbs. each of chickpeas and chopped potatoes loosely all over the tortilla pieces.
11. Spoon 1 tbs. tamarind chutney on top, evenly.
12. Add a sprinkling of cumin, chili powder, salt, green chilies and cilantro (pepper).
13. If you have bhujia, a type of Indian snack sold in packets, it gives the dish an extra crunch if sprinkled on top.
14. Serve immediately as the tortillas will get soggy very quickly.
Notes
*It gives better taste if you add a little salt, chilli powder, roast cumin powder to the yoghurt while beating.
Black, rock salt gives better flavour than table salt.
You can add a little red onion, very finely chopped, to the chick peas.
Tamarind Chutney (belum try buat lagi, tapi dah makan, mmg sedap..pedas2 sikit, manis and masam...yummy, boleh ganti acar limau lah..)
Ingredients
400 gm. or 1 packet of dry tamarind pulp, with stones and skins intact. This gives better results than the ready-extracted tamarind juice/sauce in bottles.
1 litre hot water. The amount of water needed depends on the quality of tamarind. Some varieties have more pulp than others and need more water.
1 tsp. cooking oil
1 tsp. cumin seeds
A large pinch of asafoetida powder(boleh beli kat kedai India)
6-7 tsp. salt**. Try Kala Namak or black salt, which gives a much nicer flavour
100 gm. jaggery or brown sugar or muscovado sugar**
1 tsp. chilli powder**
2 tsp. roasted cumin powder*
1-2 tsp. Garam Masala
**Quantity of these ingredients can be adjusted during cooking, according to taste.
*Dry roast 1 tsp. cumin seeds on a griddle and grind them roughly, using a rolling pin or mortar and pestle. A cook blitz in the coffee grinder will also work.
Selamat mencuba..!!
[ Last edited byNatey at 18-8-2006 08:11 PM ] starter culture/live yougurt tuh mane nak dpt? eh bab tu susah sikit nak jawap...kalau kat sini, boleh ler cari kat kedai India ...kalau kat mesia ..emmm...kat kedai india ada gak kot....kat hypermarket macam K4 takde ek...
sorry..i wish i knew.. Originally posted by plastic_flower at 19-8-2006 12:59 AM
starter culture/live yougurt tuh mane nak dpt?
u can use sunglo punye yogurt tu jek. works the same. Saya selalunya beli yoghurt kat restaurant India. Dah boleh buat yoghurt sendiri. Kalau masak kari or apa2 saja lauk yg guna santan, saya memang gantikan dgn yoghurt je. Selain tu, kalau nak kulit licin, campur yoghurt dgn buah2an spt epal, mangga dsbnya. :off: plain yogurt can put on the face jugak jgn tak tau. plain as in no sugar/flavor.
good for oily skin. dry skin not recommended.
pakai ari2 leh smooth the skin n scars pon ilang.
btol tu kak bai, min pon slalu substitue santan with yogurt.
nie rupe sunglo yogurt (320ml x silap rm4.20 gitu). kalau xde sunglo leh pakai nestle natural yogurt.
http://i78.photobucket.com/albums/j120/minidictionary/Image021.jpg
min ade few resepi nak share, but nnt later min abis exam, min letak. Originally posted by minidictionary at 20-8-2006 10:08 PM
:off: plain yogurt can put on the face jugak jgn tak tau. plain as in no sugar/flavor.
good for oily skin. dry skin not recommended.
pakai ari2 leh smooth the skin n scars pon ilang.
btol...
ooo gitu ke....boleh ler menempek di muka lepas nie...hihi... Originally posted by Natey at 18-8-2006 07:48 PM
nampaknye ramai org tak suka makan yogurt nie ...
anyway..nie resepi kalau nak buat yogurt sendiri...free from stabilizer lah kan...
Homemade yogurt (dahi) - Mamta's kicthen
Ingredients
...
Eeeii lebih kurang mcm resepi Jamie Oliver.dia guna starter Yogurt tu, yogurt biasa kt kedai pastu dimasak bersama 1 pint susu segar.bila dah sejuk dia masukkan dlm peti sejuk.besok pagi cuma taburkan kekacang dan buah-buahan kering.pastu masukkan sesudu dua madu yang sudah dipanaskan dan ngap!
agaknye si Jamie tu ceduk makcik Mamta punye resepi kot LOL...
tapi i rasa resepi tu universal kot...basic resepi nak buat yogurt tu haaa... Originally posted by plastic_flower at 19-8-2006 12:59 AM
starter culture/live yougurt tuh mane nak dpt?
Selalunya starter boleh dibeli dr kedai mamak. Ataupun klu nak buat sendiri boleh guna susu suam then diperah limau nipis. Selalunya saya buat gini. Originally posted by minidictionary at 20-8-2006 10:08 PM
:off: plain yogurt can put on the face jugak jgn tak tau. plain as in no sugar/flavor.
good for oily skin. dry skin not recommended.
pakai ari2 leh smooth the skin n scars pon ilang.
btol...
Yes.. I've already tried that. Memang rasa kulit nya licin n halus. Boleh juga dibuat scrub untuk body and face.
Kalau nak lebih berkesan lagi...
2-3 tbsp sunglo
1 tsp honey
2 tbsp oat (kisar)
:hatdown::hatdown: Selain drp tu sbg tambahan utk masak nasi spt beriani, tomato dll...saya selalu tambahkan 2-3 sb yoghurt untuk mendapatkan nasi yg lembut gitu. Salamm Suka pakai yogurt ganti santan kalo masak lauk, masak kari kepala ikan, kurma hatta masak cili api pun aku pakai yogurt...member2 aku gelakkan...I dun care...bila kasik dorang makan barulah suma diam...sbb sedap dan tak memabukkan cam santan (aku alergik kuah santan-angin)...satu lagik kuah kari tahan lama kalau pakai yogurt..selalu beli yang dalam plastik kat kedai mamak hehehe yogurt ni memang pebret mummy, dlm peti sejuk tu ada jer stok yogurt
selain baik utk kesihatan perut yogurt ni jugak elok utk mereka yg ada masalah keputihan
mummy kalo buat salad buah letak yogurt jer
yummy.... last week asben nunu beli yogurt 1.1 kg. banyak tul! nak taruk ganti santan plak takbleh sebab perasa strawberry..
mummy, salad buah tu, potong buah tecit2n taruk yogurt cenggitu je ke? ke ada nak tambah pape lagi? kalo mummy buat camtu jer ciku
potong buah kecik2... pastu gaul dgn yogurt
buah ciku pun sedap gak wat yogurt:nerd: Originally posted by mummy at 23-8-2006 12:43 PM
kalo mummy buat camtu jer ciku
potong buah kecik2... pastu gaul dgn yogurt
buah ciku pun sedap gak wat yogurt:nerd:
amboi... mentang2 nama gue ciku, ada je idea nak buat yogurt ciku ek???
mmmmm... tetiba ngidam nak makan ciku lak:ting::ting: mummy punya pasal la ni...
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