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.

     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.

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.

     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 

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 

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

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 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 

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

     Lent is the six week period leading up to Easter. Lent starts on Ash Wednesday until its conclusion on Easter Sunday - a period of  40 Days, but there are 46 days between Ash Wednesday, the first day of Lent in the Roman Catholic liturgical calendar, and Easter. An important period of time for Christians around the world. particularly those within the Anglican, Catholic and Orthodox traditions.  A similar level of importance is given to Advent – the build-up period to Christmas. While Advent is a celebration and a time of great anticipation, Lent is seen as a time of solemn observance and preparation for the celebration of the death & resurrection of Jesus Christ. Lent has been a traditional time for fasting or giving something up or abstinence.

     Christians around the world observe Lent in many ways. People who are more orthodox and traditional still observe the fast strictly, beginning with the wearing of ashes on Ash Wednesday and abstaining themselves from eating meat, fish. eggs including milk, sweets & alcohol until Easter Sunday.  When I was married into a Christian family, my first thought was, do Christians fast and abstain themselves from eating meat.  The idea was new to me.  Learning the traditions and culture of a Christian household all these years and I am trying to uphold it in my own way.  During the month of Lent, most of the household prepare vegetarian dishes & simple dishes.  Some even refrain from eating Chocolates, Sweets etc.,

     Palm Sunday marks the beginning of Holy Week – the last week of Lent leading up to Easter. On Palm Sunday Christians everywhere remember Jesus’ triumphant arrival in Jerusalem. As Jesus rode a donkey into the town of Jerusalem, a large crowd gathered and laid palm branches and their cloaks across the road, giving Jesus Christ, a royal treatment. The hundreds of people shouted "Hosanna to the Son of David! Blessed is he who comes in the name of the Lord! Hosanna in the highest heaven!"The Sunday before the Easter Sunday is celebrated as Palm Sunday and is called as Oshana(Hosanna) Perunnal/Kuruthola(Palm Leaf) Perunnal in Malayalam.
     Certain food items prepared during the last 10 days of the Lent, have a lot of symbolic value. It has been followed by the community from time immemorial.  A custom twisted to suit the regional values.  Most of the culture and food has been followed as a family tradition. I am writing about the three main food Kozhukatta for Oshana Perunnal, Pesaha Appam & Paal for Maundy Thursday & Kanji- Rice Porridge for Good Friday,  which comes across during the Lent Period in a Kerala Christian household.

     Here are some the food items which are symbolic of certain holy days of the Lent period followed by Kerala Christians:

PESAHA APPAM AND PAAL

      Writing the 400th Post for my Blog, I least had an idea what recipe I am going write, but it came as a flow and ended up writing about the Passover Bread colloquially called as Pesaha Appam/INRI Appam.  Every year since blogging, I always wanted to post the recipe for this Pesaha Appam, but I literally wanted to perfect my recipe before posting it. I mastered this traditional recipe after numerous failed attempts. I need to mention that this year Pesaha Appam turned out to be really good and perfect, that immediately I got the picture clicked and started to write the post.  Within 2 hours, my 400th Blog post got into shape.
      This is my MIL's recipe and as an obliging Daughter in Law who wants to keep up the family tradition, I always make sure to prepare Kozhukatta for Oshana, Pesaha Appam for Maundy Thursday and needless to say Fruit Cake & homemade Wine for Christmas.
      Preparation of Pesaha Appam is a tradition followed by Kerala Nasranis. Syrian Christians - A community well known in Kerala  - according to tradition, are descendants from the converts of St.Thomas. St.Thomas was one of the twelve apostles. They are the oldest Christian community in India & use Syriac as their liturgical language and they are also known as Nasranis(from the birthplace of Jesus Christ - Nazareth).
     The lifestyle and cuisine of  Kerala Catholics speak their connection with St.Thomas and their Jewish/Hebraic heritage blended along with local Kerala culture. Their cuisine is rich and varied and reflects the cooking traditions of Portuguese, Dutch, Syrian, Arab along with the native culinary style.  It is believed that the bread Jesus Christ broke and gave his disciples on the night of betrayal was UNLEAVENED, which was a celebration of the Jewish Passover, a practice we follow as the Lord's Last Supper on Maundy Thursday/Pesaha Vyazham(Thursday). Preparation for Pesaha starts on the Sunday of Oshana or Palm Sunday. Tender coconut leaves distributed on the Sunday of Oshana has great importance for the Pesaha celebration and a tradition of preparing Kozhukatta for Oshana is also prevalent among the community.
     Pesaha Appam is the Passover bread or the unleavened bread is a trademark of Christian homes in Kerala. The Body and the Blood distributed by God himself on this holy night is replicated in every Christian household in Kerala in the name of Pesaha Appam and Paal. Pesaha Appam/INRI Appam is a kind of bread/appam prepared with a combination of Rice, Urad Dhal, Coconut, Shallots, Garlic and spices.  The bread should be unleavened and the most important aspect, like in the case of Jewish Passover, during its preparation is to avoid traces of any old food or fermentation. The ground batter is not allowed to ferment, and the Pesaha Appam is prepared immediately after the batter is prepared. The Pesaha Paal is a concoction prepared with a combination of Jaggery Syrup and Coconut Milk flavoured with Cardamoms & Dry Ginger. The Concoction is thickened with rice flour. It is served instead of Wine on Maundy Thursday. There are quite a lot of tradition and norms to be followed while preparing and serving this Pesaha Appam & Paal.
     The head of the family cuts the Pesaha Appam(into 13 pieces is the norm - Jesus Christ & his 12 Apostles) serves the Appam along with the Paal on the night of Pesaha Vyazhan(Maundy Thursday). If there are any leftovers, it is either consumed the next day which is Good Friday by the children during the day or in the evening by the adults – since it is a traditional fasting day. Any further leftovers are dried and consumed later, but never thrown away. For a detailed explanation on Pesaha Celebration, Click here...

    I have added two different methods of making Pesaha Appam here.  One is with the Rice Flour(Idiyappam Flour) and the other method is by grinding both Rice & Urad Dhal.  We can use Raw Rice/Idli Rice for the recipe.  Soak the rice for about 1- 11/2 hours and then grind it into a thick paste.  Rest of the method remains the same for both the methods.
 

For more APPAM RECIPES, Click here...

Cuisine - Kerala (India)
Recipe Type - Appam(Passover Bread)
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15-25 Minutes
Soaking Time - 1 - 11/2 Hours
Leavening Time - 3-4 Hours(Optional)
Cooking Time - 20 -30 Minutes


For more FAMILY HEIRLOOM RECIPES, Click here...

HOW TO COOK PESAHA APPAM AND PAAL

Jaggery - 1 Cup
Water - 1/2 Cup
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Cardamom - 4-5 Pods
Dry Ginger - a Small Piece

METHOD :

METHOD 1 - Pesaha Appam with Idiyappam Flour:

• Soak Black Gram Dhal/Urad Dhal for about 1 - 11/2 Hours.
• Drain the soaked  Black Gram Dhal and grind it in a mixer grinder or a blender along with Shallots & Garlic.
• Grind it into a smooth paste, sprinkling water at intervals.
• Remove the Urad Dhal Batter from the mixer-grinder and keep it aside.
• Grind Coconut along with a pinch of Cumin Seeds, Shallots & Garlic into a fine paste adding very little water & keep it aside.
  
• Meanwhile, boil 1 - 11/2 Cups of Water along with salt.
• Pour the boiling water into the Rice Flour and mix it without any lumps.
• It should be kneaded into a dough-like consistency, as for Idiyappam/Kozhukatta.
• Allow the Rice mix to cool.
• Add the ground Urad Dhal Batter and Coconut Paste to the Rice flour mix.
• Add enough salt to the mixture and mix it thoroughly.
• The Batter should be without any lumps.
• The Pesaha Appam batter should be slightly thicker(like an Idli Batter).
• Leave this aside for 3-4 Hours.
  

METHOD 2 - Pesaha Appam with Rice:

• Soak Black Gram Dhal/Urad Dhal for about 1 - 11/2 Hours.
• Soak Raw Rice/ Idli Rice for about 1 - 11/2 Hours.
• Drain the soaked  Black Gram Dhal and grind it in a mixer grinder or a blender along with Shallots & Garlic.
• Grind it into a smooth paste, sprinkling water at intervals.
• Remove the Urad Dhal Batter from the mixer-grinder and keep it aside.
• Then drain the soaked Rice & grind it in a mixer grinder or a blender.
• Grind it into a smooth paste, sprinkling water at intervals.
• Remove the Rice batter from the mixer-grinder and add it along with the Urad Dhal batter.
  
• Grind Coconut along with a pinch of Cumin Seeds into a fine paste, adding very little water.
• Add the Coconut mixture to the ground Rice Urad Dhal batter and mix well.
  
• Add enough salt to the mixture and mix it thoroughly.
• The Pesaha Appam batter should be slightly thicker (like an Idli Batter).
• Leave this aside for 3-4 Hours.

Steam Cooking the Pesaha Appam

In a Steamer :

• Fill the Steamer/Pressure Cooker with 1-2 Cups of Water.
• Allow it to Boil.
• Grease the mould for preparing Appam with Coconut Oil/Ghee.
• Pour the Pesaha Appam Batter into the mould and spread it evenly.
• Can make a CROSS with the Palm Leaves and place it over the batter.
• Gently place the mould with Pesaha Appam Batter into the Steamer.
• Cover the lid of the Steamer and steam cook on a medium flame for about 12-15 minutes or until done.
• Remove the mould from the steamer and allow it to cool for about 5-10 minutes.
• Gently remove the Pesaha Appam from the Mould.
• Cut and serve it along with the Pesaha Paal.

Alternatively, Pesaha Appam can be steam cooked in a Pressure Cooker :

In a Pressure Cooker :

• Fill the Pressure Cooker with 1-2 Cups of Water.
• Allow it to Boil.
• Place the grid inside the Pressure Cooker.
• Grease the mould for preparing Appam with Coconut Oil/Ghee.
• Pour the Pesaha Appam Batter into the mould and spread it evenly.
• Can make a CROSS with the Palm Leaves and place it over the batter.
• Gently place the mould with Pesaha Appam Batter and place it over the grid.
• Cover the lid of the Pressure Cooker, there is no need for using the Pressure Regulator/Vent Weight.
• Steam the Pesaha Appam on a medium flame for 20-30 minutes, or until done.
• Can check it by inserting a wooden skewer through the centre of the Appam.  If it comes out clean, then the Appam is cooked.
  
• Remove the mould from the steamer and allow it to cool for about 5-10 minutes.
• Gently remove the Pesaha Appam from the Mould.
• Cut and serve it along with the Pesaha Paal.

For Pesaha Paal :

• Pour 1/2 Cup of Water to the Jaggery, boil this on high flame for few minutes.
• Lower the flame and boil for 5-6 minutes and strain for any impurities.
• Powder the Cardamoms and Dry Ginger into a fine powder and keep it aside.
• Mix melted Jaggery & Thin Coconut Milk, cook this on a low flame for few minutes stirring continuously.
• Add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Add powdered Cardamoms and dry Ginger to the above and give a quick stir.
• Meanwhile, mix 1 teaspoon of Rice Flour(use roasted Rice Flour/Idiyappam Flour) in cold water. Make sure there are no lumps in it.
• Pour the Rice Flour mix to the Jaggery Coconut Milk concoction and cook on a low flame for a few minutes or until you get the desired consistency.
• Switch off the flame.

NOTES:

• I have used ready-made Idiyappam Flour in the recipe. 
• The consistency of the Pesaha Appam batter should be slightly thicker(as Idli Batter consistency).
• Add required amount of water while grinding the dhal and mixing the rice flour.
• Steam cook the Pesaha Appam on a consistent(Medium) flame throughout the steaming process.
• Adjust the amount of Jaggery to suit your sweet preference.
• For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

GOTHAMBU PAYASAM - BROKEN WHEAT PAYASAM

     Gothambu Payasam/Pradhaman is a Classic Payasam prepared with Broken Wheat/Nurungu Gothambu in a delectable concoction made with Coconut Milk and Jaggery & flavoured with Cardamoms & Dry Ginger.  The Broken Wheat/Nurungu Gothambu in this Pradhaman is slightly bigger than the Samba Gothumai Rava/Broken Wheat/Dhalia we use for Upmas. This Broken Wheat/Nurungu  Gothambu has a wonderful texture when cooked. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals. Even during a cooking show by Jacob Sahaya Kumar Aruni, he was mentioning this Gothambu Pradhaman as one of the oldest Payasams prepared during Sanga Kalam. His recipe was prepared with Palm Sugar.
     And when it comes to our family, my MOM makes the best Gothambu Pradhaman.  A default payasam at my Mother's home for any occasion - Onam, Vishu, Birthday.  Gothambu Payasam/Pradhaman comes along with the reminiscence of childhood memories for me. Whenever I get nostalgic about certain events I'm sure to go ponder my Freezer for the stock of Nurungu Gothambu/Broken Wheat which is a default supply from my father, who readily packs it for me whenever I visit home. Followed by making Gothambu Pradhaman.  I love to devour it by adding Pappadam & Pazham(which my husband loathes).  My mom makes Gothambu Payasam whenever I visit home and makes it sure to give me a batch mixed along with Pappadam & Pazham.
     It was literally after a long time I cooked this Gothambu Pradhaman this time when I got loaded with temptation for the same.  Though I made a small batch just for two of us - me and my husband. While eating this dessert after lunch my husband said you could have made Parippu Pradhaman(his all-time favourite).  I said, fine I will make it tomorrow.  Casually he commented I don't mind if you make it today( the kid in him popping out). A batch of Parippu Pradhaman followed the suit the same day.
     Nurungu Gothambu/Broken Wheatis rich in fibre & loaded with a lot of nutrients. Apart from making Payasam, it can also be used to make Gothambu Kanji which is a real comfort food. For reference, I have added a picture of Nurungu Gothambu/Broken Wheat below.


For more PAYASAM/PRADHAMAN/KHEER RECIPES, Click here...



Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam , Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes


For more SADHYA RECIPES, Click here...

HOW TO COOK GOTHAMBU PAYASAM - BROKEN WHEAT PAYASAM

GOTHAMBU PAYASAM - BROKEN WHEAT PAYASAM

 

INGREDIENTS :

Nurungu Gothambu/Broken Wheat - 1/2 Cup
Jaggery - 1 Cup
Water - 3/4 Cup + 11/2 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Cashew Nuts - 10 - 12 No's.
Cardamom - 6 No's.
Dry Ginger Powder - 1/2Tspn
Salt - a Pinch

METHOD :

• Add Jaggery into the 3/4 Cup of Water, boil this on high flame for few minutes.
• Lower the flame and boil for 5–6 minutes and strain for any impurities.
• Cook Nurungu Gothambu/Broken Wheat along with 11/2 Cups of water & a dash of Salt until it turns soft.
• Can cook Nurungu Gothambu/Broken Wheat in a Pressure Cooker.
• Cook for 2–3 Whistles on a high flame, reduce the flame and cook for another 2–3 whistles.
• Once the pressure is totally released, remove the lid of the pressure cooker.
• Pour the Jaggery Syrup to the cooked Nurungu Gothambu/Broken Wheat and allow it to boil on a very low flame for few minutes.
• Allow it to absorb the Jaggery Syrup.
• Powder the Cardamoms with a few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour Thin Coconut Milk into it and cook on a low flame for a few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Coconut Slices until they turn aromatic and slightly browned.
• Fry Cashew nuts and Raisins.
• Add the above ingredients to the Gothambu Pradhaman and mix well.
• Serve Gothambu Pradhaman hot or cold.

NURUNGU GOTHAMBU/BROKEN WHEAT

NOTES :

• Use Nurungu Gothambu/Broken Wheat a bigger sized broken wheat for Gothambu Pradhaman. See the picture above for reference.
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• My Mom do not add fried Cashew nuts, Raisins or Coconut Slices for this Gothambu Pradhaman. 
• Her version of Gothambu Pradhaman is just flavoured with Cardamoms, but richly cooked in freshly extracted Coconut Milk.
• The consistency and the texture of my Mom's Gothambu Pradhaman is so perfect that I keep it as a benchmark while preparing the dessert
• I add few chopped Cashew nuts to the Gothambu Pradhaman.
• Adding fried Coconut Pieces and Dry-ginger powder to the Gothambu Pradhaman is purely optional.