LEMON RIND THOKKU/PICKLE

This is a tasty,healthy pickle/thokku .I would like to call it thokku as it has less oil than pickle and also it can be mixed with rice .

Actually I happened to have lot of lemon rind after making lemon juice and I could see all the 6-7 lemon rind to go to trash .so,thought let me try to sauté with salt and little chilli powder and have it a side dish for curd rice.but when I tested it for spice It was so goos and got idea of making it as thokku and mixing it with rice.so tried it and I loved it. As usual I gave to my neighbour ,she too loved it and so did my husband and when my inlaws were here I gave this for them too and they too said it was good.

I make this often when I get lot of lemon rind.

It's simple and easy one to make. And it can be stored in fridge for more than a month.

INGREDIENTS:(measurement approximate)

Lemon rind-of 3-4 lemon

Oil-1 big ladle 

Chilli powder- according to taste

Salt- to taste

SEASONING:

Oil-1tsp

Mustard-1/4tsp

Asefotida-pinch

METHOD:

1) Cut rinds to small pieces.(cook easily with less oil)

2) Heat oil in a pan and sauté along with salt and chilli powder.

3) Cover and cook ,stiring once in a while.(this make cooking faster with less oil )

4) When it's soft,cool and grind to paste.( it will little coarse as we haven't added water and less oil.if you want to have smooth paste increase cooing time and add more oil)

5) In another pan heat 1tsp oil and add mustard,asefotida .And add the ground paste sauté couple of minutes to mix the seasoning well.

6) Store in clean bottle.It stays good in fridge for more than a month.

You can use this as side dish or mix with rice and enjoy.

ANGAYA PODI

Read this in 'Thehindu'but was sceptical about trying this until i saw this again in a channel's show.. so when we had very bad cold 2 weeks back I made this, though the artcle and In the Tv program it was told that its good for post pregancy, seeing the ingredients .... some where in my mind something told me all these are good generally for good health so immediately tries and now its become a a part of my ready made rice mix like paruppu rice podi,Curry rice powder,garlic Rice powder,Pulihora rice podi.

I just made few additions and subtractions  from the above recipe meaning... i did not add Mustard,red chilli and salt and added thippili and curry leaves.
reason for leaving salt was i felt the salt in the dry Sundaka vathal and manathakkali vathal was more than enough for our taste and similarly red chilli ... just the pepper was good for our taste.
INGREDIENTS  (measurements used are same as the article)
Pepper-1cup
Cumin seeds - 1/2 cup

Coriander seeds - 1 cup
Dry ginger powder - 1/4 tsp 

Toor dal - 1 cup
Bengal gram - 1/4 cup
Black gram - 1/4 cup
Asafoetida 1/2 tsp

Sundakkai vathal - 1 cup
Dry neem flowers - 1 cup
Manathakali vathal -1 cup
Apart from these i Added
Long pepper-1tsp
Curry leaf 4-5 strands
METHOD:

1. Dry fry all the ingredients seperately and when cool Grind them to powder and store them in a air tight container.
2. Mix with warm rice along with Gingely oil or any oil( i loved using Grape seed oil)
3. This also goes well with idly.

MANGA(MANGO)VATHAL

I saw this for the first time when i was doing my high school, One of our family friend gave this to my amma. and she made Vatha kuzhambu using this.It was so tasty , meaning the mango cooked in tamarind wow!
Then she told me the cut the mangoes and  soak them in salt water and dry them in sun to get this Vathal.But I have never done or seen how they do this until my mil showed me when we visited India this year.Since she was not well she told me how to make and i made this :) so happy i did that :)))
INGREDIENTS:
Raw Mango(sour prefered)
Salt(as needed)
Water(to immerse mango)
METHOD:
1) Wash ,dry and Chop mangoes to big pieces.
2)Heat water in a broad vessel and boil.(just enough water to immerse the mangoes)
3)Add salt and mangoes and cook for just 5-10 min( it should be just 1/2 cooked)and cool.
4)Remove the mangoes from the water and Spread them on a plate and Dry it in sun.
5)Dry this in sun till the mango size reduces and can feel the crispness.


This can be stored in air tight container for years. or also keep inside the fridge in a zip lock bag.
PLZ NOTE MANGOES HAVE TO DRY WELL  BEFORE STORING.

Kaki(Sharon)Milkshake

Kaki or Sharon or Japanese persimmon fruit belongs  to persimmon species  is "high in glucose and balanced protein and various medical uses"
Its a very tasty fruit and Everyone in our family love it.
Apart from that I also read that it has high dietary fiber,Potassium, Magnesium,calcium,iron and manganese.rich in Beta carotene and Vitamin C.
INGREDIENTS:
Milk-1 Cup
Kaki(Sharon)-1 Chopped
Ice (crushed)
Cream(optional)-for topping
METHOD:
1)Put the fruit in the blender and blend it well with milk and crushed ice.
2)That's it... pour it in a glass and just njoy the healthy drink :) If u like u can add cream on top.

PALAK THOKKU(SPINACH PICKLE)

'Palak',Spinach also known as 'Delhi palak' in Tamilnadu is a green which is loved by many.I tried pickle(thokku)yesterday and it was so tasty that  i am planning to  do more and storing it to make instant rice variety for lunch :)
Since i was trying it for the first time i did not make any note of the measurements... so its all approximate. next time when i make i will make a not and update it here .

INGREDIENTS:(Approximate measurements)
Palak- 1 bunch
Tamarind paste-2 tbs
Salt - to taste
Chilli powder-11/2 tbs(according to taste )
Oil-4-5 tbs
SEASONING
Mustard- 1/2 tsp
Fenugreek-1/4 tsp(i used whole . but can also use powder)
Asefotida-1/4 tsp


METHOD:
1)Wash and Grind palak to slightly coarse paste using little water.
2)Heat oil in a pan. add mustard and fenugreek. Add Asefotida.
3)Add ground palak, salt, chilli powder and tamarind paste and cook till oil oozes out.
Can be mixed with rice...tastes yummy.

APPLE RASAM (INDIAN APPLE SOUP)

I have heard a lot about pineapple rasam but have never tried or tasted it.When my friend Vidhya gave me these Green apples i got this weird idea ... let me try apple rasam though no pine ...hahaha.
I have tried Pickle and vathal out of  green apple , as normally it used to be sort of sour but have never ever got the idea of trying rasam  till i saw a post from one of my friend in FB about betel leaf rasam.
So here is the recipe which i made and it did turn out to be good except for just one thing that the apple was not as sour as i expected ..anyway ...it tasted good even to drink like soup :)

INGREDIENTS:
Green apple-1
Dhal water-2 cup(approximately)
Tomato-1(according to apple taste)
Rasam Powder-1 tsp
Garlic-1 (crushed)
Pepper and Jeera(crushed 1 tsp)
Green chilli-1
Mustard,curry leaf-seasoning
Salt-to taste
Asefotida- little
Turmeric-1/4 tsp
METHOD:
1)Grind apple and squeeze  the juice to dhal water.(other wise rasam will be very thick )
2)Mix the pulp and turmeric,rasam and jeera pepper powder to the dhal water.
3) Heat oil in a pan and saute chopped tomatoes,chilli and garlic.
4)Add the dhal water along with salt and cook for about 5-7 minutes.(add more water if necessary)
5)Season with mustard,curry leaf and asefotida. garnish with coriander leaf.
Serve with hot rice or have it like a soup.It has  all the tastes... little sweet..little sour..little spicy...on the whole YUMMY
Hope u like it...we loved it.. it was different...

BLUEBERRY JAM

For a change blogging something my husband tried .It was yummy to have with bread .

INGREDIENTS:
Blueberry-1 pack
Sugar-2 grams(according to taste. DH said he used 1 1/2 cup and should have increased a little)
Cinnamon-1/4 tsp
Water-1cup(he said he should have reduced this a little)
Lime juice of 1 lime
METHOD:
1)Heat water in a heavy bottomed vessel.
2)Keep a small plate in the freezer.
4)When it starts to boil add Washed Blueberry and cook for a while.
5)When it starts cooking mash blueberry using wooden spoon.
6)Add Sugar,lime juice and cinnamon.
7)Cook for about half hour ,stirring once in a while.
8)Remove the plate from freezer and test the consistency of the jam place little jam on the plate and cool for a minute and then  push it with a finger to see wrinkle on top.Switch off the heat and cool.
9)Store when cool.

CORIANDER(CILANTRO/KOTHAMALLI)PICKLE(THOKKU)

As a told in my earlier post Curry leaf Pickle, Coriander pickle is another Grand sweet popular instant food mix variety,which I tried and again it turned out good :))
Though i am not sure of the ingredients I tried same method as curry leaf but for chilli powder..(which i ran out )so added curry powder ,which i bought from a Korean store.It was a mix of coriander, turmeric and chilli.And for me the proportion of this mix looked like more of coriander and turmeric and less of chilli so I had mixed some chilli powder to suit our sambar taste.
Other than that every thing is same .
INGREDIENTS:(approximate measurements)
Coriander-2 bunches
Salt- to taste
Curry powder-about 2 tbs
Tamarind and jaggery pulp- 1/4 cup
Methi and mustard powder mixed-1/4 tsp(approximately)
Asefotida-1/4 tsp
Turmeric- 1 pinch
Water- little if needed  to grind.
Oil-1/2 cup(approximately)
Mustard- for seasoning

METHOD:
1)Wash and grind coriander to paste.
2)Heat oil and season with mustard .Add asefotida ,turmeric and mustard-methi powder.
3)Add little water to tamarind-jaggery pulp(i soaked 1 small amala size tamarid and 1/2 tbs of jaggery and took the pulp)and cook for couple of minutes.
4)Add coriander paste and cook along with jaggery-tamarind pulp till raw smell goes.
5)Cool and store in air tight container (inside fridge )

This goes well with idly, dosa,rice or even as spread on sandwich.

Please try out and let me know your views .

KARUVEPILLAI THOKKU(CURRY LEAF PICKLE)

My dad had got me couple of thokku last year from Grand sweets, Chennai. and it was so so helpful for packing lunch early in the morning for my DH.Among the thokku variety of mint, corriander and vathal kuzhambu,it was Kuruvepillai thokku that i really loved for the very very simple reason its smell...yes, curry leaf smell... it was so very tempting .

So..here i am..I tried it and surprisingly came well.. but...i wouldn't say same like grand sweets but it was tasty...that's what matters right?..

INGREDIENTS:

Karuvepillai(Curry leaf)-2 cups

Methi and mustard powder mixed-1/4 tsp(approximately)

Salt- to taste

Asefotida-1/4 tsp

Turmeric- 1 pinch

Jaggery-1tsp

Tamarind-1big Amala/gooseberry size

Chilli powder- 2 tbs(approximately)

Water- 1/2 cup(approximately to grind.

Oil-1/2 cup(approximately)

METHOD:

1)Grind Curry leaf adding water.(As its difficult to grind curry leaf without water)to paste.

2)Heat oil add mustard,Methi -mustard powder, asefotida and add curry leaf paste along with salt,chilli powder,turmeric and cook well.

3)Meanwhile soak tamarind and jaggery and extract a thick pulp.

4)Add jaggery- tamarind paste to curry leaf paste.Add cook till oil oozes out.

5)Cool and store in air tight container.

6)Mix with rice when needed.

It can be had along with idly or dosa too.

GREEN CHILLI THOKKU

This is a very tasty side dish for curd rice Just like chilli pickle.It can also can be mixed with plain rice.It also goes along very well with dosa or idly. In fact i used it as spread for my sandwich too.Salem pati ma taught me this.The measurement are as she told me.   

INGREDIENTS:    

Ginger- 1cup

Garlic- 4 or 5

Green chilli-1 cup(chopped)

Methi -1/4tsp(I used approximately 1/4 tsp) 

Asefotida-pinch

Mustard-1/2 tsp

Turmeric-1tsp

Tamarind-1 lime

Jaggery-to taste(i added little more than 1 tsp grated )

Chilli Powder-1 tsp(optional)

Oil-about 200 gram

Small onion-1/2 cup(i used ordinary onion 1/2)

METHOD:

1)Heat oil , add mustard methi power and asefotida and finely chopped ginger and half of finely chopped chilli.(I used 4 jalapeño pepper and ground ginger and chilli to coarse paste)and saute well.

2)Grind Onion, garlic and green chilli to paste. Add this to the above and sauté well till raw smell goes.

3)Add  tamarind extract to this and Cook well.

4)Add chilli powder can also be added now if preferred. And cook till oil oozes out.

5)  Serve with curd rice or idly or dosa and enjoy :)

                                 

CORN SOUP

Corn has always been my favorite.I used to love the grilled corn that they used to sell in Marina beach ,Chennai.But when my amma got cancer and started reading about that deadly disease I found grilling using coal (charred things) was one among the reasons apart from many other reasons.So from then I started loving steamed corn ...that too tastes good... but still ..to be very frank  it cant match grilled one :D

MANGO LASSI

Yippee! its summer... thinking of summer next thing that comes to my mind ... Mango! yes..any Indian cannot forget mangoes in summer..Specially if you are from Tamil nadu...you cannot forget Salem malgowa mampazham(mango)

JUJUPS

Apart from the taste of this I love its name...Jujups.In Chennai they used to make fun of a person of 'no importance' using this name jujups or jujube. In chennai they call this as juvvu (rubbery) mittai(candy)It has nice sugar granules .I was told by my neighbour vidhya, here in US they call this as sour candy and it does not have sugar on it.

This is chellam aunty's recipe, which I learnt during my cooking class. Those who have tasted this in India might feel jujups in this photo is as thick as its sold in shops... that's because as usual I made it in small quantity :)But the measurement I am writing is what aunty taught except for apple juice which i added instead of cold water.And for those in India its normal gelatin.I am mentioning this because here in US we have to ask for unsweetened one.
INGREDIENTS:
Gelatin(unsweetened)-50 Gram
Sugar-500 Gram
Cold water or cold fruit juice-1cup(i used apple juice)
Water(for making syrup)-1cup
Color-few drops
Fruit Essence-2 caps(i did not use)
METHOD:
1)Soak gelatin in cold water or juice and keep aside.
2)Mean while prepare sugar syrup to sticky consistency.(little less than 1 string)
3)Cook soaked gelatin and whisk until frothy.
4)Pour gelatin to sugar syrup and cook till the syrup falls like a sheet when you drop the syrup.
5)Pour this in a shallow wet aluminium tray(I used glass but I prefer aluminium)and refrigerate for about 2 hours.
6)When set , cut it with wet knife and roll the pieces on sugar.
Your Jujups ready...
NOTE:If you wish to have double coloured and flavoured jujups..Just pour second layer on the hardened first layer , leave it to set and then cut.
CAUTION: am sorry... I was just informed from one of my neighbours gelatin is made of ANIMAL BONES... OMG i didnt know all this time...and i used it...so if you are pure vegetarian like me PLEASE DO NOT TRY THIS.

AVOCADO SOUP

If you ask me about something that's close to my heart, that always thinks about my health... apart from my Friends and family I would have to say its avocado :) Yes, avocado..Mostly a misunderstood/underestimated fruit, which is all full of goodness... high in Vitamin E- powerful antioxidants that helps our arteries by neutralizing effects of free radicals.Rich in Vitamin B and Folic acid, which reduces Heart attack. The rich minerals like potassium and magnesium and low sodium helps lower high blood pressure.And lot more.... uh... forgot to mention something really important...

IT HELPS LOSE WEIGHT.Isn't that great!!

First time i knew about this fruit was when my brother shiva got this when he went for his college tour.My amma didn't know what to do with that.. since it did not have a particular taste that would blend with Indian cooking.Fortunately we had a guest, pattima(meaning grand ma-that's how we used to call her.her name was tony) from US to learn medicine from my appa.she told us that we can mix with brown sugar and eat and it did taste yummy.But we did not find that in Chennai (about 10 years ago. but now available everywhere)After coming here my husband got this and told they make dip with this called guacamole. he also taught me how it was made.From then when ever we buy this i used to make guacamole, which i love even eating for dosa and idly.Last week he got a big bag of Avocado... i didn't know what to do with so much... i mean... you can't eat guacamole daily??!!
So i was browsing for a recipe and found this one in Food network,which was simple.Since i did not have couple of ingredients I made some changes in this .
So here is the recipe.The input that i got was salt and pepper/chilli was less.So I had to add more pepper and salt.But otherwise taste was good. Being a vegetarian I dont have soup in restaurent unless i am sure they dont use chickrn broth .so I don't know how original taste will be. This was good for me and also had good input :)
INGREDIENTS:
Avocado(ripe)-1
Garlic-1 pod(it was big one)
Small onion-1
Cilantro/coriander-(chopped) handful
Lime-1/2(juice)
Jalapeno-2
Salt-to taste
Pepper-to taste
Vegetable broth-about 3 cups
METHOD:
1)Peel and remove the seed avocado.
2)Add all the ingredients except salt pepper and blend to sooth paste in a blender/mixie.
3)Add necessary salt and pepper and cold water( to get thee required consistency)
Serve chill or immediately.
Note: you can garnish with fried onion or croutons.

BLUEBERRY BANANA FROZEN YOGURT

My DH loves yogurt/curds.Specially the ones with fruit .I too love them ...but always have a feeling anything made at home would be better and healthy...because its made with love ..we love our self and our loved ones health right? not those who sell these ready made foods....

PARUPPU PODI

'ANDHRA'... what comes first to my mind is Paruppu(Dhal) podi(Powder) and Avakkai (Mango) Oorukai(pickle).As far as I know every one loves Paruppu podi.So do I. MyAmma used to make this often.But this podi is ..ummm... bit different.I am not sure if this is the way everyone does this podi ,but I am sure this is not how my Mother in law or Amma or any of my relatives do.

Actually this was by accident that i made..Once i had very little Tur dhal and no Bengal gram either so the other alternative left was Green gram dhal,which I used along with Tur dhal to make this podi and manage that day. And fortunately comment was good from my DH. so from then... you know what :)

INGREDIENTS:(approximate)

Tur Dhal-1 cup

Green Gram dhal- 1cup

Roasted bengal gram(pottu kadalai)-1/2 cup
Salt-to taste

Chilli powder-to taste(or can dry fry chilli and powder it)

Seasoning:

Oil/Ghee-1/2 tsp(very less is good)

Mustard-1 tsp

Curry leaf- few

Asefotida- less than 1/4 tsp

METHOD:

1)Dry fry all the Green gram and Tur dhal separately well.

2)Heat oil and season with all the ingredients(mustard, curry leaf,asefotida)

3)Powder Gram gram,Tur and Roasted bengal gram along with salt and chilli powder.

4)Mix the seasoning with the powder. cool and store in air tight bottle.

MIX COUPLE OF SPOONS WITH RICE AND OIL .

NOTE:This is the base for Garlic,Bitter gourd and Amla paruppu podi .

For garlic just dry roast garlic and grind along with the dhal or We can also use garlic powder that's available. For other things like Bitter gourd we get bitter gourd and amla powder in India.

TOMATO SOUP

I am not a soup lover though I like potato soup,Bottle gourd soup,Asparagus soup...but Tomato soup... no chance...you may think i am weird but for no particular reason I don't like the smell of this soup in many places.
Once when we visited Chennai we went to Saravana bhavan in Pondibazaar,Chennai and my DH ordered this soup.As usual I refused to order. But after one sip my DH compelled me to taste just once...which i obviously did half heartedly..but....guess what...the flavor was so good that I too ordered for one.so that's when I figured out it was the smell in other places which made me hate tomato soup.
so... what was the difference..As far as i could figure out they had added spring onion and kadal pasi(i think its called edible algae.i haven't found this in any Indian stores here.). other than that normal cream ,onion etc.
So for the first time after 3 yrs I tried it and it came out pretty good. Except for missing cream and color(Tomatoes I had were not really that red)
INGREDIENTS:
Tomato-2 big chopped
Small Onion(sambar vengayam)-4-5 chopped
Garlic-1 chopped
Red capsicum(long ones)-1/4 cup approximately(i added it for color)
Spring onion-2
Salt- to taste
Pepper-to taste
Kadal pasi- small piece
Bay leaf-1 small
Corn starch-1/2tsp approximately
Cream-optional(i didn't have )
Bread croutons-optional(i didn't have so used chipin's popcorn chips :) it tasted good)
Olive oil/Butter
METHOD:
1)Heat oil add bay leaf, kadal pasi,onion,garlic,spring onion,red capsicum,tomatoe and salt .
2)Cover and cook for some time or after sauting you can pressure cook.
3)When cool grind in a blender.
4)Strain this.
5) Mix corn starch in water add it to the puree and boil to get soup consistency.(if needed more thickness add more corn starch)
6)Add cream ,chopped spring onion greens and croutons before serving .

INSTANT PULIYODHARAI MIX POWDER

It has become a fast moving world. so every grocery shop is stocked up with either instant or frozen foods .Everyone would like to have things done in short time...so is the case with cooking.We expect food to be tasty and easy.That's the history about origin of Instant and frozen food.

Anyways... lets come our instant rice mixes.When my brother first left to London for his studies my mother made couple of instant rice mixes like Karuvepillai(curry leaf) podi,paruppu(dhal)podi,poondu(garlic) podi and tamarind rice mix too.After she died i have never tried it.But i did remember it vaguely and so i tried it.It came out well. But i guess i sort of didn't add right amount of dhal or my tamarind was very sour...so had to fry dhal again and add it to the mix gave instant pulihodari rice for luch to my hubby and the feed back was good ,he asked if i got instant podi from shop :)so after a week i am posting this recipe. Hope you all like it.

Here is the recipe .Plz make changes according to your taste .All the measurements are approximate as tamarind taste differs from brand to brand.

INGREDIENTS:(approximate measurements)

Tamarind: 1 big lemon size

Dhaniya-1/2 cup

Red chilli-8(according to taste)
Black pepper-1/2 tsp(according to taste)

Sesame seed-1/4 tsp

Channa dhal-3/4 cup(i had to add about a handful again)

Fenugreek-1/4-tsp

Asefotida-1/4 tsp

Turmeric-1 tsp

Salt-to taste

SEASONING:

Mustard-1tsp

Channa dal-1/2 tsp

Urad dhal-1/2 tsp

Curry leaf

Peanut(optional)-1tsp

oil- very very little

METHOD:

1)Separate tamarind to small pieces and dry fry till crisp in low flame or keep in warm oven for couple of minutes(please be careful not to burn the pieces.)

2)Dry fry all ingredients separately.

3)Powder them when cool.

4)Add very little(may be less than 1/4 tsp)fry all the seasoning too .(this may take some time for mustard)

5)When cool mix powder and the seasoning and store in a bottle.

6)Mix couple of tsps of this powder(according to taste and rice amount)to cooked rice along with oil for your instant puliyodharai rice.

SWEET AVAKKAI PICKLE

I was shocked when i first tasted this pickle. It was so tasty.My hubby is loves pickles. so when we went to india we decided to make avakai pickles .And our neighbout saradha aunty is very good in making pickles. she makes typical andhra avakai pickle.So she taught how to make the pickle. but she took 1/4 th of the pickle in a seperate container and asked for jaggery.I was wondering why she was asking for jaggery!!. She added jaggery to this pickle that she had kept seperately and asked us to keep it in sun for 3 days. After 3 days everyone tasted both the pickles and everyone liked this onw ith jaggery. I dont eat pickles (thats a seperate big story)so i did know the taste . After coming here i was unpacking the the sweet pickle to
a bottle and i just licked the leftover in the pack......oh! i was so tasty.. so i immediately took photos to share it with you all.

INGREDIENTS:
Chilli powder- 1/2 kg
Mustard powder- 1/2 kg(but we used about little more than 1/4kg. Using equal amout give bit more andra taste )
Oil- approximately 1/2 liter
Salt- to taste
Jaggery- handful
Fenugreek- handful
Avakkai-3 big
METHOD:
1)Chop and clean avakkai.
2)Mix all the ingredients.(for spicy pickle donot add jaggery)
3)Cover and keep it ij sun for 3 days.
4)Store in a air tight clean bottle.

CURDS/YOGURT

I think many of my readers may wonder why post recipe for yogurt but recently I found out many Indians living here buy yogurt as they feel they don't get Indian curd ferment properly and don't get thick curd like India.Actually my mother in law, who have been here many times said i have to use more curds to make new thick curds in US because of the climatic condition.My mom used to say milk has to be warm enough and thick to have thick curds, Then one of my neighbour said i can pre- heat the oven and keep the curds... so this recipe belongs to all of them who guided me .
Thanks Aunty,madhavi and amma(hope she can read this from heaven).So here is the recipe for having a think curd for your lunch.
INGREDIENTS:
Milk
Fermented curd/ yogurt or butter milk-1tbs spoon (for warm countries and 1 ladle for cold countries)
METHOD:
1)Boil milk well keeping it in simmer and string occasionally, till it we get 3-4 boils.
2)Let it cool.
3)Add thick butter milk or yogurt to the milk( milk should be warm enough to touch. It should not be cool)
4)Cover the container and let it rest in warm place. For people living in cold area ,we can pre- heat the oven in 350 degree for about 5 -6 minutes and switch it off and then place this container .
Thick tasty curs ready with in approximately 5-6 hours.
NOTE: Boiling milk to proper thick consistency and temperature of milk before adding curd/buttermilk is very important.