Roti, Bhindi Bhujia and Dahi

Ingredients

• 500 g Okra (Washed, dried thoroughly, and ends trimmed)
• 2 medium Onion (Thinly sliced)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 2 whole Green Chili (Slit lengthwise (optional))
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Amchur Powder (Also known as dry mango powder)
• 0.5 tsp Garam Masala (Optional)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the okra. Wash the okra and spread it on a kitchen towel to air dry completely, or pat each one dry. This is the most critical step to prevent a slimy texture. Once bone dry, trim the top and tail, and chop into 1/2-inch thick rounds.

2. 2

   Sauté the aromatics. Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the sliced onions and slit green chilies, and sauté for 3-4 minutes until the onions soften and become translucent.

3. 3

   Cook the okra. Add the chopped okra and salt to the pan. Stir gently to combine. Cook uncovered for 8-10 minutes, stirring occasionally, until the okra is tender-crisp and the sliminess has disappeared. Avoid over-stirring to prevent the okra from breaking.

4. 4

   Add the spices. Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Mix gently to coat the okra evenly and cook for another 2 minutes, allowing the raw aroma of the spices to cook off.

5. 5

   Finish and serve. Turn off the heat. Sprinkle the amchur powder and garam masala over the bhujia. Give it a final gentle stir. Let it rest for a minute before serving hot with fresh rotis, parathas, or as a side with dal and rice.

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.