Archive for Dairy

Chilled Tomato & Yogurt Soup

May 31, 2007 at 3:42 am · Filed under Dairy, Soups

2 T. butter
2 c. chopped onion
2 c. peeled, seeded, cubed cucumbers
3 c. tomatoes, peeled, cored & cubed
3 basil leaves or 1 tsp. dried
2 c. chicken broth
2 c. yogurt
salt
1 tsp. chopped fresh mint (Optional)

1. Melt butter in a saucepan and add the onion. Cook, stirring frequently, about 10 minutes but do not brown.
2. Add the cucumber, tomatoes, basil & chicken broth. Cook, stirring frequently, about 30 minutes.
3. Put the mixture, including the vegetable solids, through a sieve or blend in an electric blender.
4. Empty the mixture into a bowl and add yogurt & salt to taste. Chill thoroughly. Add the mint & serve. Yield: 6 servings.

Originally published in the New York Times on July 27, 1975.

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Banana Raita

March 29, 2007 at 12:37 pm · Filed under Dairy, Fruit

Great with any curry or spicy dish.

1 tsp butter or ghee
1 ½ tsp cumin seeds
1/4 tsp. cardamom seeds
1/4 tsp. ground coriander
1/4 tsp. cayenne pepper
2 cups mashed ripe bananas (make sure they are firm and not over ripe).
1 pint natural plain yoghurt

OPTIONAL:
1 tbsp peanuts, finely chopped
1/4 – 1/2 cup shredded coconut

Melt the butter or ghee in a skillet. Pound the spices together lightly in a mortar – they should not be completely crushed. Add the spices & nuts (if using) to the butter.

Stir around in the pan a few minutes, until the spices start to pop & crackle. Quickly add the banana and remove from the heat. Stir the yoghurt into the bananas, transfer to serving dish and chill well. 

Adapted from Anna Thomas’ Vegetarian Epicure

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Ancient Hippie Yogurt

November 9, 2006 at 5:13 am · Filed under Dairy

Yes, you can make it at home and you don’t need any thermometers or special equipment, either. This is a genuine ancient hippie recipe that really works; it was printed in The Last Whole Earth Catalog in 1971.

3 cups of instant powdered milk
1/2 tsp. unflavored gelatin
1 tablespoon sugar (optional)
1 large can Pet Evaporated Milk
3 tablespoons yogurt (plain, unflavored)
Water

1. Preheat the oven to about 275o F (between 250o and 300o). Soften the gelatin in measuring cup in a bit of water, then add enough boiling water to make one cup. If you want to add sugar, put it in the cup now. Let the mixture cool.

2. Mix the instant powered milk with three cups of water and stir well.

3. In a large glass or pottery ovenproof bowl, mix the evaporated milk with two cups of tepid water. Add the diluted instant powdered milk, the gelatin mixture and the yogurt. Stir thoroughly.

4. Cover the bowl, put it in the oven and turn the oven off. Leave it overnight or about 10 hours. Then, look in the bowl — it’s yogurt! Yield: two quarts.

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Trisha’s Unbelievably Easy Dip

November 8, 2006 at 8:20 pm · Filed under Dairy, Sauces, Dips & Dressings

Trisha Baker gave me this recipe. Amazingly simple and good.

1 cup salsa
1 cup sour cream

Stir the salsa and sour cream together and chill for at least an hour to let the flavors blend and mellow. Serve at room temperature. That’s it!

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