Modur Pulao, Dahi and Doon Chetin

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

• 0.5 cup walnuts (halves)
• 1 cup curd (thick and well-beaten)
• 2 pcs green chilies (adjust to taste)
• 0.25 cup mint leaves (fresh, loosely packed)
• 2 pcs garlic (cloves, optional)
• 0.5 tsp salt
• water (for grinding)

Instructions

1. 1

   Soak the walnuts in warm water for about 15 minutes. This step is crucial for softening them, which results in a much creamier chutney. After soaking, drain the water completely.

2. 2

   In a small grinder jar or food processor, combine the drained walnuts, green chilies, fresh mint leaves, and garlic cloves (if using). Grind them into a thick, slightly coarse paste. Add 1-2 tablespoons of water only if needed to help the mixture blend smoothly.

3. 3

   In a separate bowl, take the thick curd and whisk it well until it is smooth and creamy, with no lumps.

4. 4

   Add the prepared walnut paste to the whisked curd. Mix everything together until well combined. Season with salt and give it a final stir.

5. 5

   For the best flavor, chill the Doon Chetin in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve it cold as a side with rice, pulao, or other Kashmiri dishes.