Mithu Dahi/ Sweet Yogurt

Mithu Dahi/Sweet Yogurt

Yogurt or dahi, is made from cow's milk and a bit of actual yogurt which is the starter to this process.  

I recall my grandmother making a fresh bowl every morning. I also clearly remember her removing a spoonful or two before serving it at the table for the next days preparation. Eating dahi with lunch was a routine at their table and never an option. This reserved yogurt is referred to as the 'jum-un' or the binder.

Healthy for the stomach lining and the gut, yogurt cools down the spices added to Parsi cooking. Including a sweetened yogurt was often a palate cleanser. Similar to serving sorbet between courses with haute` cuisines.

Sweet Yogurt~Parsi Sweet Dahi

Creamy, sweet and delicious. Parsi Mithu Dahi from the Parsi Food repertoire.

Sweet Dahi/Mithu Dahi

10 cups whole milk 1 cup sugar

1 cup curd/dahi

1/4 tsp salt

Mix the milk and sugar. Bring them to a boil, stirring it along to quickly melt the sugar. Lower the heat and gently simmer it till it reduces to 8 cups. Remove it from the fire and cool it till tepid warm. Add a pinch of salt. Preheat the oven to 300F/150C degrees. Once the temperature is reached turn it off.

Apply 1/2 cup of ready curd all over the dish, (use the dish you wish to serve in.) Add the other half to the milk, mix well. Gently pour the milk into the bowl. Cover lightly before placing it in the warmed oven. This should set in 3 hours. It should have a quiver but not runny.

Remove from the oven, allowing it to cool completely before refrigerating.

Tips

Use a metal spoon for the process.

It is best to use whole milk over skimmed for it to set and for the rich flavour.

A flatter dish rather than a deeper dish will help to set the dahi more perfectly because of the even distribution.

If your yogurt is a tinge sour it is the starter yogurt that has to be changed. The fresher the "jumun" the more perfect the result.

The perfect Dahi/yogurt should remain whole when spooned. The more you boil down the milk initially the creamier it will be.

While the milk is cooling you may optionally add

a few drops of vanilla essence or rosewater

1 tsp of cardamom powder

To read more about the origins of Parsi Food and recipes read my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.

For preparing the sev click on http://www.nilouferskitchen.com/2014/12/parsi-sev.html

For more recipes click on http://www.amazon.com/dp/B00HBSBLI4
Niloufer's Kitchen: Quick & Easy

Photo credit Sheriar Hirjikaka

Readers Comment


16th August 2017

Kainaaz R. Patell The very first time I made mithoo dahi at home. Thank you, Niloufer Mavalwala for your recipe. 

Sev and Mithu Dahi

Charis Wania‎Niloufer Mavalvala

7 mins · Burlington ·

My first try at Mithu Dhai. Thanks for the recipe

Chicken and Chickpeas

Reunion Chicken and Chickpeas

Sitting in the Covent Garden one sunny afternoon many moons ago, I tasted something similar to this. Having thoroughly enjoyed the flavours and freshness of this dish I decided to come home and give it a try. It is perfect for a summers day lunch on your patio. It is my 'version' but I love it and I share it.
Years later at our Mama School reunion,  the banquet served this recipe and it was a huge success.
It is simple to make and great for a crowd. Positive reviews have been received from friends. I could only trace back one, which I post below.

Marinade.......
Step 1
In a jug mix together

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 lemon juiced

Step 2
First bowl
1/2 cup plain yogurt or Greek yogurt
1 tsp sugar
1 tsp honey
salt
1 tbsp of the oil mixture

Step 3
Second bowl
14 oz can of chickpeas rinsed out
12 ozs of cherry tomatoes slit or 1 full tomato diced
one small bunch of fresh coriander chopped
salt
1 tbsp of the oil mixture

Method:
Marinate 4 chicken breast halves with or without bones sliced horizontally in thin slices or whole
salt the chicken breasts and then apply the marinade generously all over.
Place in a tray ready to bake., Do not overlap the pieces. 
Preheat oven to 450F/200C degrees. Pour the chickpea mixture all around it not all over it.

Cook 15 minutes for thin sliced breast pieces and 22 to 25 minutes  for whole breasts. Serve with yogurt sauce. Do not over cook.

Tips
Chicken cooked at room temperature tends to stay moist and cooks evenly.
Avoid the crushed red chillie if you don't want the spice. 
Add fresh mint to the chickpea mix.  
If you prefer to keep the chickpea mixture "uncooked", simply warm the tossed tomatoes, chickpeas, fresh coriander in the marinade and warm it in a pan for a few minutes before spooning it on the chicken before serving. The photograph above is done like that.
Serve  on a bed of couscous if you prefer.

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  

For more  Moroccan recipes from Niloufer's Kitchen: Moroccan click http://amzn.to/NKMoroccan

Comments

Dosi Anklesaria	11/15/12
to me

Hello - made the dish yesterday to try it for a party on Saturday - turned out REALLY well.

Thx again.

D