Papdi chaat or even plain salty papdis with tea makes a great snack!
1. Regular Indian Flatbread / Chapatti. Read Recipe
2. Layered Indian Bread / Laccha Paratha. Read Recipe
3. Potato Stuffed Flat Bread / Aloo Paratha. Read Recipe
4. Fenugreek Flat Bread / Methi Paratha. Read Recipe
5. Potato Peas Stuffed Bread / Aloo Matar Paratha. Read Recipe
6. Sugar Flat Bread / Meetha Paratha. Read Recipe
Heat milk to a temperature where you can put your finger in without feeling uncomfortable. Use a container whose lid can tightly close (especially when making yogurt in cold temperatures).
Pour in the milk in the container. Add one teaspoon of yogurt to the milk. Close the lid. Try not to move the container. In cold temperatures, it will take approximately 8-10 hours for the milk to curd. In hot weather, the process will be shorter, around 5-6 hours.
How to Make Sweetened Yogurt/Curd
In a bowl, mix 4 cups of yogurt and 2 tablespoons of powdered sugar. Blend.
Sweetened yogurt is used with coriander chutney/sauce or tamarind chutney in Indian chaat.
Put the cream in the mixer or a deep container (if you are using a hand blender). Pour in twice the amount of water as the cream. If room temperature is cold, put heated water (somewhere between boiling hot and lukewarm). If the room temperature is hot, put refrigerated water. You may mix cream and water with a spoon and check its temperature. It must be cool, not cold or warm. Depending upon the temperature of the cream, the butter will either be soft or harder.
Blend for 2-3 minutes. The cream will thicken and the butter will separate and start floating on the buttermilk.
Take a handful of butter and press it between your palms to squeeze out the buttermilk from it. Put it in a separate bowl.
You can add salt to the fresh butter if you want it salted. Or you may make some of it salted and leave the rest unsalted!
Put cream or butter into a large pan. On medium heat, bring to boil, stirring frequently. Turn the heat to low.
Stir every 5 to 7 minutes. The cream will slowly thicken and finally begin to leave the clarified butter/ghee. Once you see the clarified butter/ghee, stop stirring.
The cream will leave more and more of clarified butter. Stir after a few minutes. The dried milk, khoya or mawa in Hindi will settle at the bottom. Sieve the clarified butter to separate from the dried milk.
Your homemade clarified butter is ready!