Methi Thepla, Curd and Gujarati Aam Chundo

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.

Ingredients

• 500 g Raw Mango (Grated, preferably Rajapuri variety)
• 500 g Sugar (Use granulated white sugar)
• 1.5 tsp Salt
• 1 tsp Turmeric Powder
• 2 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 2 tsp Roasted Cumin Powder (Freshly roasted and ground is best)

Instructions

1. 1

   Prepare the Mangoes

   • Wash the raw mangoes thoroughly and pat them completely dry with a clean cloth.
   • Peel the skin and grate the mango flesh using a medium-sized grater, discarding the seed.
   • Measure the grated mango to ensure you have approximately 500g (about 4 cups).
2. 2

   Macerate the Mango

   • In a large, non-reactive bowl (glass or stainless steel), combine the grated mango, sugar, salt, and turmeric powder.
   • Mix everything together very well until the mango is fully coated.
   • Cover the bowl and let it rest for 20-30 minutes. This process, called maceration, allows the sugar to draw out moisture from the mango, creating a syrup.
3. 3

   Cook the Chundo

   • Transfer the entire mixture to a heavy-bottomed pan or kadai.
   • Turn the heat to low and begin cooking. Stir continuously as the sugar melts completely and the mixture becomes liquid.
   • Do not increase the heat, as this can cause the sugar to caramelize and burn.
4. 4

   Thicken to One-String Consistency

   • Continue to cook on low heat, stirring every few minutes, for about 20-25 minutes.
   • The mixture will gradually thicken, become glossy, and the mango shreds will turn translucent.
   • To check for doneness, perform the one-string consistency test: take a small drop of the syrup on a spoon, let it cool for 15-20 seconds, then touch it between your thumb and index finger. When you gently pull them apart, a single, stable thread should form.
5. 5

   Add Finishing Spices

   • Once the one-string consistency is achieved, immediately turn off the heat.
   • Let the chundo cool in the pan for 5 minutes. This prevents the spices from burning.
   • Add the Kashmiri red chili powder and roasted cumin powder. Stir well to distribute them evenly.
6. 6

   Cool and Store

   • Allow the Aam Chundo to cool down completely at room temperature. It will thicken further as it cools.
   • Once fully cooled, transfer it to a completely dry and sterilized airtight glass jar.
   • Store at room temperature. It has a shelf life of up to one year if stored properly.