Dapate, Dahi and Vegetable Pickle

Ingredients

• 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
• 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1. 1

   Boil and Thicken Milk

   • Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2. 2

   Cool Milk to the Right Temperature

   • Remove the pan from 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. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
   • Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
   • Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4. 4

   Set the Dahi to Ferment

   • Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
   • Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
   • In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5. 5

   Chill and Serve

   • After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
   • Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
   • Serve chilled as a side, use it to make raita, or enjoy it plain.

Ingredients

• 250 g Carrot (Peeled and cut into 1-inch batons)
• 250 g Cauliflower (Cut into small florets)
• 250 g Turnip (Peeled and cut into 1-inch pieces)
• 50 g Green Chili (Slit lengthwise, stems removed)
• 1 cup Mustard Oil
• 3 tbsp Mustard Seeds (To be coarsely ground)
• 2 tbsp Fennel Seeds (To be coarsely ground)
• 1 tbsp Fenugreek Seeds (To be coarsely ground)
• 1 tbsp Turmeric Powder
• 2 tbsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Asafoetida
• 3 tbsp Salt (Use non-iodized salt for best results)
• 0.25 cup White Vinegar

Instructions

1. 1

   Prepare and Dry the Vegetables

   • Wash all vegetables thoroughly under running water.
   • Cut the carrots, cauliflower, and turnips into uniform, bite-sized pieces. Slit the green chilies lengthwise.
   • Bring a large pot of water to a rolling boil. Blanch the cauliflower and turnips for 2 minutes. Add the carrots and blanch for 1 more minute. The vegetables should be slightly tender but still very crisp.
   • Immediately drain the vegetables in a colander and spread them on a clean, dry kitchen towel or a large tray in a single layer.
   • Let the vegetables air-dry completely. This is a critical step. You can place them in the sun for 3-4 hours or under a ceiling fan for 5-6 hours until no surface moisture remains.
2. 2

   Prepare the Spice Mix and Oil

   • While the vegetables dry, heat a small, dry pan over low heat. Add the mustard seeds, fennel seeds, and fenugreek seeds. Dry roast for 1-2 minutes until they become aromatic. Be careful not to burn them.
   • Remove the spices from the pan and let them cool completely.
   • Once cooled, transfer the roasted spices to a grinder or mortar and pestle and grind them into a coarse powder.
   • In a separate, larger pan, heat the mustard oil over medium-high heat until it reaches its smoking point (you will see faint white smoke). This process removes the oil's raw pungency.