Aloo Pyaaz ki Sabzi, Ajwain Paratha and Curd

Ingredients

• 2 cup Atta
• 2 tsp Ajwain (divided)
• 1 tsp Salt
• 4 tbsp Ghee (melted and divided)
• 1 cup Water (warm, adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta, 1 teaspoon of ajwain, and salt. Mix well.
   • Add 1 tablespoon of ghee to the flour mixture and rub it in with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and knead for 5-7 minutes to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2. 2

   Shape and Layer the Parathas

   • After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
   • Take one dough ball and dust it with dry atta. Roll it into a circle about 4-5 inches in diameter.
   • Brush a thin layer of melted ghee over the surface. Sprinkle a pinch of the remaining ajwain on top.
   • Fold the circle in half to create a semi-circle. Apply another thin layer of ghee and a sprinkle of ajwain.
   • Fold the semi-circle in half again to form a triangle.
   • Lightly dust the triangle with atta and roll it out evenly to a paratha about 6-7 inches wide, maintaining the triangular shape. Ensure it's not too thin or too thick.
3. 3

   Cook the Parathas

   • Heat a tawa (flat skillet) over medium-high heat.
   • Carefully place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until you see small bubbles appear on the surface.
   • Flip the paratha and cook the other side for about 30 seconds.
   • Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
   • Flip again. Apply ghee to this side as well. Gently press the paratha with the spatula to help it cook evenly and puff up.
   • Cook for another 1-2 minutes, flipping a couple of times, until both sides are golden brown with crispy spots.
   • Repeat the shaping and cooking process for all remaining dough balls.
4. 4

   Serve

   • Serve the hot Ajwain Parathas immediately.
   • They pair wonderfully with plain yogurt (dahi), a dollop of butter, mango pickle (aam ka achaar), or any vegetable curry.

Ingredients

• 1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
• 1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)

Instructions

1. 1

   Boil the Milk

   • Pour the milk into a heavy-bottomed pot or saucepan.
   • Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2. 2

   Cool to Lukewarm Temperature

   • Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
   • Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
   • Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4. 4

   Ferment and Set the Curd

   • Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
   • Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
   • Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5. 5

   Chill and Serve

   • Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
   • Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
   • Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.