Egg Bhurji, Methi Thepla, Kachumber Salad and Curd

Ingredients

• 1.5 cup Atta (Whole wheat flour)
• 0.25 cup Besan (Gram flour)
• 1 cup Fresh Methi Leaves (Tightly packed and finely chopped)
• 0.25 cup Plain Yogurt (Full-fat, at room temperature)
• 1 tsp Ginger-Garlic Paste
• 2 whole Green Chillies (Finely chopped, adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Use Kashmiri for mild heat and color)
• 1 tsp Coriander-Cumin Powder
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Carom Seeds (Also known as Ajwain)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance bitterness)
• 2 tbsp Oil (For the dough)
• 0.25 cup Warm Water (As needed for kneading)

Instructions

1. 1

   Prepare the Dough (5 minutes)

   • In a large mixing bowl, combine atta, besan, turmeric powder, red chilli powder, coriander-cumin powder, asafoetida, carom seeds, salt, and optional sugar. Whisk thoroughly to ensure the spices are evenly distributed.
   • Add the finely chopped methi leaves, plain yogurt, ginger-garlic paste, green chillies, and 2 tablespoons of oil.
   • Using your fingertips, rub the wet ingredients into the flour mixture until it resembles coarse breadcrumbs. This step ensures the fat and moisture are well incorporated.
2. 2

   Knead and Rest the Dough (30 minutes)

   • Gradually add warm water, a little at a time, and begin to knead. The methi and yogurt will release moisture, so be cautious not to add too much water at once.
   • Knead for 6-8 minutes until you have a soft, smooth, and pliable dough. It should be softer than standard roti dough but not sticky.
   • Coat the dough with a few drops of oil, cover the bowl with a damp cloth or a lid, and let it rest for at least 20-30 minutes. This resting period is crucial for developing gluten and results in softer theplas.
3. 3

   Roll the Theplas (10 minutes)

   • After the dough has rested, knead it again for one minute.

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.

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.