Dimer Pulao, Mishti Doi and Kachumber Salad

Ingredients

• 1 L Full Cream Milk (Must be full cream/whole milk for the best texture.)
• 1 cup Sugar (Divided into 3/4 cup for caramel and 1/4 cup for the milk.)
• 2 tbsp Plain Yogurt (Use thick, full-fat yogurt as a starter culture. Hung yogurt is ideal.)

Instructions

1. 1

   Reduce the Milk

   • Pour the full cream milk into a heavy-bottomed, wide pan. Bring it to a boil over medium-high heat.
   • Once boiling, reduce the heat to medium-low and let it simmer. Stir occasionally, scraping the sides and bottom to prevent scorching.
   • Continue to simmer for 35-40 minutes, or until the milk has reduced to about half of its original volume (approx. 500 ml).
2. 2

   Caramelize Sugar and Combine

   • While the milk is reducing, place 3/4 cup of sugar in a separate heavy-bottomed saucepan over low heat.
   • Allow the sugar to melt without stirring. You can gently swirl the pan to ensure even melting. Cook for 5-7 minutes until it turns into a deep, amber-colored liquid caramel.
   • Very carefully, pour the hot caramel into the reduced milk. The mixture will hiss and bubble vigorously, so pour slowly and stand back. Stir continuously until the caramel is fully dissolved.
   • Add the remaining 1/4 cup of sugar to the milk and stir until it dissolves completely. Turn off the heat.
3. 3

   Cool the Milk and Prepare Culture

   • Allow the sweetened milk mixture to cool down until it is lukewarm. The ideal temperature is between 110-115°F (43-46°C). It should feel comfortably warm, not hot, to a clean finger.
   • In a small bowl, whisk the 2 tablespoons of plain yogurt until it is smooth and lump-free. This ensures it mixes evenly into the milk.
4. 4

   Inoculate and Set the Yogurt

   • Add the whisked yogurt culture to the lukewarm milk. Stir gently with a clean spoon for about 30 seconds to distribute the culture evenly.
   • Pour the mixture into traditional clay pots (matkas) or any ceramic or glass bowls.
   • Cover the pots with a lid or a piece of aluminum foil.
5. 5

   Ferment the Mishti Doi

   • Place the covered pots in a warm, dark, and draft-free place to set for 8 to 12 hours. An oven with the light on (but turned off) or a warm cupboard are good options.
   • Do not disturb or move the pots during this time. After 8 hours, check for doneness by gently tilting a pot; the yogurt should be firm and not jiggle like a liquid.
6. 6

   Chill and Serve

   • Once the Mishti Doi has set, transfer the pots to the refrigerator.
   • Chill for at least 4-6 hours, or preferably overnight. Chilling is crucial as it firms up the texture and deepens the flavor.
   • Serve the Mishti Doi chilled, directly from the pot.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.