BASBAUSA CUPCAKES

 

BASBOUSA CUPCAKES

INTRODUCTION:

Basbousa is a cake made with Semolina. It is a trendy and prevalent dish in the Middle East. Muslims and Coptic Christians use it during their fasts. Muslims traditionally use it during the holy month of Ramzan. It has some other names in other regions but traditionally it is Basbousa. Also called Harissa, Revani, and Ravani in the other areas.

It is also called an Egyptian Dessert as its birthplace is said to be Egypt.

It is baked like a cake with a small amount of sugar in the batter and after it is baked, sugar syrup with Rose flavour is poured over it immediately after taking it out of the oven.

In some recipes, Basbousa is baked again for 10-12 minutes after soaking it in the sugar syrup. This dessert can be made with Eggs Yogurt or both, as its leavening agent. So you have a choice here. I have prepared this dish in two styles, once I baked it again after soaking it with rose-scented sugar syrup, I made it without baking again.

The aroma of Rose arising from this dessert is so captivating that the family members become impatient to have it.

Here we are, going to start our preparation of Basbousa in the name of All Mighty ALLAH.

EQUATION:

• Preparation:                                15 minutes
• Baking:                                        20 minutes
• Oven Temperature:                     180 C, 350 F, or Gas Mark 4
• Yield:                                           24 Cupcakes
• Expenses:                                   200 Rupees (A little more than a US Dollar)                                                    

WHAT WE NEED:

For Sugar Syrup:

1.  1 Cup Sugar
2.  1 Cup Water
3.  1 Tablespoon Lemon Juice
4.  1/2 to 1 Teaspoon Rose Essence/Extract

For Cake:

1.  2 Cups Semolina
2.  2/3 Cups Sugar
3.  1 Cup Yoghurt
4.  2 Large Eggs
5.  1 Cup Desiccated Coconut
6.  1/3 Cup Butter or a little less Cooking Oil
7.  15-20 Blanched Almonds (As per the quantity of the Paper Cup Molds)
8.  2 Teaspoons Baking Powder
9.  1/4 Teaspoon yellow Food Color (Optional)

METHOD:

     Sugar Syrup:

• We shall start by boiling the sugar with equal water on medium heat.
• Add lemon juice and stir till the syrup turns a bit thicker.
• Add Rose Water (Arq e Gulab)
• stir a little and remove from the heat.

Cup Cakes:

• Preheat the Oven to 180 C, 350 F, or Gas Mark 4 for a minimum of 20 minutes
• Set the Paper Cup Moulds in the Cupcake Liner and set them aside.
• Blanch the Almonds, peel them, and set them aside.
• Mix all ingredients except almonds with a Whisk or electric beater in a bowl.
• Pour this batter into the molds at 3/4th height, and place a peeled Almond on top of the batter in each mold.
• Put the liner in the refrigerator for an hour.
• Place the baking liner in the oven and bake for 25-30 minutes or till a toothpick is inserted and comes out clean, Also the top is golden.
• Take out the Liner from the oven but keep the Oven On as the cupcakes are to be baked for a few minutes more
• Pour the room-temperature cold Sugar Syrup over the hot baked cupcakes, and soak them. 
• Remove from the Oven, as the cupcakes are ready to be had, hot, warm, or cold.
• These cupcakes can be stored in an airtight jar or box in the fridge.

Try these great cupcakes now and keep the recipe intact for making it during Ramazan, as practiced in most Arab countries, especially Egypt. These cupcakes or Basboussa Cakes are so aromatic with an Eastern touch that you can not control your urge to have them then and there, when within reach. The only thing that stops us from preparing this Semolina-based Cake is the eternal FEAR OF FAILURE, which always lurks behind our minds whenever we think of trying something new.

Forget it please, there should be no hint of any FEAR in your mind because Err is human and we learn from our mistakes or failures. Always be ready to try something new or to innovate.

Thanks,

Love you all,

thine eternally,

NOVICE

SPECIAL KOFTAY (Meat Balls)

INTRODUCTION:

Kofta is a Middle Eastern and South Asian meatball dish. The word Kofta is derived from Persian kūfta: In Persian, (kuftan) means “to beat” or “to grind.”. In the simplest form, koftas consist of balls of minced or ground meat – usually beef or lamb – mixed with spices and other ingredients like onion, ginger, and Garlic. There are variations of Vegetable and Potato Koftas in vogue in Pakistan, Bangladesh, and India but the Kofta in real is made of Beef or Mutton, preferably Beef. Nowadays Chicken Koftas and Fish Koftas are also being prepared and enjoyed. I've experimented with making Koftas of Brinjal and some Dals (Lentils) and the experiment resulted in uttering Vows from everyone who tasted these varieties.

The meat is often mixed with other ingredients such as Papaya, or meat tenderizer, bread crumbs, poppy seeds, and roasted chickpea flour. These ingredients help in binding the Kofta into a Ball along with eggs. Turkey is the country where about 300 different types of Kofta are made and enjoyed.

Early recipes (included in some of the earliest known Arabic cookbooks) generally concern seasoned lamb rolled into orange-sized meatballs, and glazed with egg yolk and sometimes saffron.  Many regional variations exist, notable among them the unusually large Iranian Kufteh Tabrezi, having an average diameter of 20 cm (8 inches).

Koftas in South Asian cuisine are normally cooked in a spicy curry and sometimes with whole pre-boiled eggs famously known as NARGISI KOFTA. Sometimes the eggs are encased in a layer of spicy kofta meat so that the final product resembles an Indian Scotch egg. These kofta dishes are popular with South Asian families and are widely available at many restaurants. In West Bengal, India, Bangladesh, and Pakistan, koftas are made with prawns, fish, green bananas, cabbage, and minced goat meat.

The kofta (meatball) is a sophisticated delicacy, varying in taste and texture, depending on the region it hails from.

In combination with raita, salad, a side of daal, and roti/chawal, the kofta (or kebab) is the most ubiquitous of the sub-continental dishes. It can be vegetarian or meat, soaked in masala; the kofta is favored by all.

There are hundreds of varieties of meatballs – Kofta in Arabic, each with its own unique heritage and specific preparation technique. In [most] cultures the difference between kebab and kofta can cause confusion to an outsider but the shape more in vogue is the round ball shape. It is interesting to note that in Turkey, there are more than 400 varieties of Kofta available in different regions.

Both are meatballs [historically] made from ground lamb, veal, beef, or a mixture of all. Kebab is sold on the street or in Kebab shops, often served alongside naan, roti], chopped salad, and onions]; kebab, for the most part, is made on skewers, while the kofta is usually handmade. Kofta can be cooked on the stovetop in a curry or masala sauce.'

The kofta meat is ground with mild garam masalas and vegetables, formed into golf ball-sized meatballs, and simmered to tender perfection in a saalan (curry).

Like the kebab, the arrival of the kofta to the subcontinent can be credited to the Turk and -Afghan conquerors in the 11th century.

Historians suggest that the Turkish kebab was simmered in an aromatic spicy gravy of the local region, and that’s how the kofta came to be. Rightly so, the dry and fried version of the kofta can be termed as kebab, except for Shami kebab; which takes an entirely different method and ingredients to cook, unless one is making the Nargisi kofta.

In an article titled 'Potted histories: Scotch eggs', published in The Telegraph, Leah Hyslop writes of the Scotch eggs;

'For special occasions, there is the NARGISI KOFTA, named after the flower NARGIS (Iris) as the kofta cut in half reveals the yellow of a hardboiled egg and resembles the elegant flower.

Mughliya (started during the reign of the Mughal Empire) kofte in Delhi, Bhopal, and Hyderabad are long simmered in a curd mixed aromatic gravy that complements their steamy appeal, yet has a pleasant presence of its own.

Another Variety called Goshtaba or Gushtaba is made in Kashmir Valley, made from mutton and the meat is first hammered and mixed with spices and prepared in a watery curry of Yogurt. Its size is about an Apple or an Orange. It is a big size Kofta found only in this area. it also tastes different and mild in spices.

Chui-Mui ke kofte from Awadh tends to crumble when you try to scoop out a bite-sized portion, making you marvel at how such a delicate thing endured the ordeal of cooking! 

However, what is indisputable is that Maulana Rashidul Khairi includes kofta pulao as a delicacy in his work 'Bid-e-Zafar', a chronicle of the court of the last Mughal emperor, Bahadur Shah Zafar.’

As you read in the above Introduction of this delicacy, I'd add that the Koftas are one of the favored dishes of Meat lovers. Normally, it is unavailable in every eatery and is mostly cooked at home. A few restaurants and Hotels do prepare it in Pakistan. Mostly we try to avoid some lengthy work of preparing food and jump for the instant cooking but once you taste this delicacy, it will become one of your Top Favorites. I have planned to give you the recipes of Brinjal Koftas as well as Dal (Lentil Koftas InshaAllah).

Let us start preparing our Beef Koftas in the name of ALLAH.

EQUATION:

Preparation of Raw Koftas:                          One hour

Cooking Time:                                              40-50 Minutes

Expenses:                                                    400 Rupees ($ 3)

Yield:                                                            15-16 Koftas 

WHAT WE REQUIRE FOR OUR KOFTAS:

1. 1/2 Kg Qeema (Beef Mince) is very finely grounded, grounding it twice will be ideal.
2. 1 Tablespoon Khashkhash Powder (Poppy Seed)
3. 1 Tablespoon Salan Masala (Curry Powder)
4. 1 Tablespoon Chat Masala
5. 1 Teaspoon Garam Masala (All Spice Powder)
6. 1 Teaspoon Lal Mirch Powder (Red Chili Powder)
7. Salt to taste
8. 1 Egg
9. 4 Green Chilies
10. 1/4 Cup Hara Dhaniya (Chopped Coriander Leaves)
11. 1/8 Cup Podina (Mint Leaves)
12. 2 Tablespoons Yogurt
13. 2 Tablespoons Roasted Bhuney Huwe Chaney (Roasted Gram Flour)
14. 2 Slices Double Roti (Bread Slices)

WHAT WE REQUIRE FOR THE GRAVY:

1. 2 Medium Pyaz Ka Paste (Onion Paste)
2. 2 Medium Temater Ka Paste (Tomato Paste)
3. 3/4 Cup Oil
4. 4 Tablespoons Dahi (Yogurt)
5. 1 Teaspoon Garam Masala Powder (All Spice)
6. 1 Teaspoon Lal Mirch Powder (Red Chili)
7. 1 Teaspoon Dhaniya Powder (Coriander)
8. 1 Teaspoon Haldi Powder (Turmeric)
9. 1 Tablespoon Chat Masala
10. 4 Hari Mirch (Green Chilies)
11. 2 Tablespoons Hara Dhaniya (Coriander Leaves)
12. 1 Teaspoon Qasoori Methi (Dried Fenugreek Leaves)
13. 1 Tablespoon Ginger Garlic Paste
14. Julianne Cut Adrak (Ginger), Lemon, Hari Mirch (Green Chilies), and Hara Dhaniya (Coriander Leaves) for Garnishing.

HOW WE PREPARE OUR KOFTAS:

• Grind and blend all the above ingredients except the Egg twice
• Mix Egg and blend
• Make balls of this mixture by applying oil on the hands
• The size of the balls depends on your choice
• Half fry the balls and set aside (Frying is Optional)

PREPARING GRAVY:

• Heat oil and fry onions to golden brown
• Add Tomato Paste and stir for 3 minutes
• Add remaining spices and cook till all are thoroughly mixed and the aroma of spices is oozing out.
• Put the Koftas in this mixture carefully in a single row
• Don't stir with any Spatula or spoon, the Koftas may break
• Move the cooking pan right and left so that the Koftas are well mixed in the spice mix and turn the sides
• Add water according to your desired consistency and cover the pot tightly.
• Cook on low heat with the lid on.
• Take out in a Serving dish and garnish with Julianne cut Ginger, Green Chilies (also Julianne cut), and Coriander Leaves.
• Place some Lemon slices alongside.

Delicious! Aren't these?  No wonder our endeavors paid off and the friends and the family's expressions are telling us the story of our success in preparing these Special Koftas because we never had any feeling of failing in our efforts. 

My dear viewers, never think of failure while you are trying to do something that you've never done before, think of only one thing and that is the achievement. The negativity in anything we are indulged in will cast a shadow over everything we have in mind to be doing. We must get over the feelings of ifs and buts. Why shouldn't we? Are the renowned Chefs and Cooking Experts immune to mistakes or failures? No, they've faced a lot of these hiccups in their life but no one is noticing except themselves.

Fear is the enemy of achievement of any kind, throw this feeling as far away from yourself as you can and jump in the wagon to beat all odds of inexperience which has kept you away and aloof from trying something new or novel.

As there is no FEAR OF FAILURE with you now, I am sure you will invite me over for dinner with the exotic Special Koftas as the main course this weekend.

for 

Thanks, 

with all my Love,

thine eternally,

NOVICE

Vermicelli Balls (Siwayyo ke Laddu)

 Vermicelli Balls

 (Siwayyon ke Laddu)

  (18.2.2018)

Introduction to Vermicelli:

Vermicelli means  little worms in Italian,  It is a traditional type of pasta, similar to spaghetti. In English-speaking regions, it is usually thinner than spaghetti, while in Italy it is typically thicker.

The term vermicelli is also used to describe various types of thin noodles from Asia. In Vietnam, vermicelli is the same as angel hair pasta or capellini.

it is learned that In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his Compendium de naturis et proprietatibus alimentorum (1338) that the Tuscan vermicelli are called orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua.

The first mention of a vermicelli recipe is in the book De Arte Coquinaria per vermicelli e macaroni siciliani (The Art of Cooking Sicilian Macaroni and Vermicelli), compiled by the famous Maestro Martino da Como, unequaled in his field at the time and perhaps the first "celebrity chef," who was the chef at the Roman palazzo of the papal chamberlain ("camerlengo"), the Patriarch of Aquileia. In Martino's Libro de Arte coquinaria, there are several recipes for vermicelli, which can last two or three years (doi o tre anni) when dried in the sun.

Spanning across many regions of the world, the thin noodles have so many variations, and In fact, there are no clear answers even to where the story of the worm-like strands began. In Italy, as the Tuscan name suggests? Or, in China, as countless Marco Polo stories would suggest. Vermicelli is, of course, pervasive today all over southeast Asia, in western Asia, and in the Indian subcontinent too apart from its two big outposts, Italy and China. Tracing these various versions of the noodle across the world is not just a fun exercise but also quite instructive. We can only conjecture that the vermicelli made its way into the sub-continent through trade with the Arab world that connected the west with the east for so many hundred years; as a result, imbibing within its fold so many culinary treasures.

In Egypt, the Arab technique of frying vermicelli (called she’reya) in butter or oil—before adding water to it and cooking it with rice comes fairly close to how we cook the strands in India and Pakistan, both for sweets and savories. Sewayyan, the popular Id, common to the Subcontinent and parts of West Asia, can of course be made as a Kheer, cooked in milk. But the dry version of this vermicelli sweet, called Sewayyon ka Zarda is made by frying the noodles in ghee, adding syrup or sugar, and nuts are some of the most delicious desserts that you can come across anywhere. 

Sewayyan is still made by hand by old matriarchs in their homes in Pakistan and India. Then, we have the Falooda the glutinous strands that come with Kulfi, or just as a cold dessert dunked in syrup. A take on the vermicelli, Falooda can be traced back to the faloodeh of Persian cuisine, a frozen dessert of thin vermicelli made from frozen cornstarch, rose water, lime juice, and pistachios. In southeast Asia, of course, the rice vermicelli is quite well known too: From the Cantonese Mai fun to the Vietnamese bun. And local substitutes for rice in the noodles include not just wheat but also Moong Beans. Finally, if you still haven’t stopped looking for the strands, you could find them in Latin America too as the fideo. The worm noodles are all-pervasive—even if we can’t quite define how thick vermicelli should really be and how is it different from other similar Pasta shapes even in Italy (every region has its own vermicelli).
   

Equation:

1.  Cooking Vermecilli                    10 minutes
2.  Mixing & making Balls               10 minutes
3.  Expenses:                                  Rupees Three Hundred ( about 1-1/2 Dollars)

Ingredients:

1.   1 Cup Vermicelli (Thinly Crushed)
2.   2 Tablespoons Butter
3.   1/2 Teaspoon Cardamom Powder
4.   1/2 cup Desiccated Coconut
5.   125 ml Sweetened Condensed Milk or as desired.
6.    Chopped Dry Fruit (Optional) as required.
7.   Sprinkles as for Coating
8.   Granulated sugar (Optional), also for Coating.

How to make:

• Crush a whole bunch of Vermicelli and put it in a large bowl.
• Fry them in butter till Golden.
• Mix in the Cardamom Powder and mix well, let it cool.
• Mix in Desiccated Coconut and.
• Now gradually add Condensed Milk and check if you can make the perfect rounded Balls easily. Stop adding more condensed Milk if some of its quantity is unused. Let that use it some other dessert.
• Place some Sprinkles on a wide plate, and on another plate, put some Desiccated Coconut for coating the Balls in them. (Optionally you can use Granulated sugar or Brown sugar as well for coating purposes, every one of these 4 items will give it a beautiful look as well as the taste)
• Now take one ball and start coating it in Sprinkles or any other coating item.
• Put them on a platter and serve.

You'd have noticed that preparing the above Vermicelli Balls is very simple and kids play, so kick out the FEAR OF FAILURE from your mind and let the kids and neighbors enjoy these novel balls. Make them more colorful with innovative and decorative food materials of your choice with the help of your kids. These balls can be dipped in melted chocolate, both white or original brown, and Glaze of different colors if kids insist.

You only keep the mixing of Condensed milk in check, as it must be in the right proportion to the other ingredients, and for some reason, if it exceeds, the balls will be soggy and difficult to take shape. If it happens, increase the amount of desiccated Coconut. It will take care of everything.

Thank you and love you all,

thine eternally,

NOVICE

SPICY CHICKEN ROAST

SPICY CHICKEN ROAST

(9.8.2017)

INTRODUCTION:

Roasting is a dry-heat method of cooking whereby meat or poultry is cooked on a spit over a fire or in a pan in an oven. Roasting began in prehistoric times when the first human stuck a piece of meat on a stick and held it over a fire. Spit-roasting fowl and games were common in ancient societies. In the Middle Ages, hunting was a prime occupation of the noble classes, and the game was usually roasted on a spit. Suckling pigs were also candidates for the spit. Beef, however, was not; it was considered "vulgar" because cattle did not have to be hunted. Not until the seventeenth century did roast beef became widely accepted in Europe.

Roasting, perhaps because it requires prodigious amounts of fuel and large pieces of meat, has always been considered the most prestigious form of cooking. The world's largest and oldest gastronomic society, the Confrérie de la Chaîne des Rôtisseurs (The Brotherhood of the Chain of the Roasters), was founded in Paris in 1248 by masters in the art of roasting geese (called "rotisseries"). The object of the Guild was to perpetuate the standards of quality befitting the royal table under Louis IX, King of France. The king loved his roast for the same reason people still love roasted meat: roasting develops and improves the flavor, color, and aroma of food. Properly roasted meat is tender, delicious, appetizing, and easier to digest than meat cooked by other methods.

The roasting method is one of the simplest ways to cook fine cuts of prime beef, lamb, pork, and veal, but, as any culinary student can tell you, simplicity in the field of culinary arts can be tricky. In cooking, as in all of the arts, simplicity is a sign of perfection. 

A roast begins as a piece of meat either on the bone or with the bone removed. A roast can range in size. Beef chunks are usually cooked by the roasting or rotisserie method. As a verb, "to roast" means to oven-cook food in an uncovered pan, over indirect heat. A "rotisserie," the noun, cooks food by slowly rotating it over direct heat.

A rotisserie contains a spit fitted with a pair of prongs that slides along its length. Food (usually meat) is impaled on the spit and the prongs are screwed tightly into place to hold the food securely. Roasting and rotisserie cooking produces the best results with reasonably tender pieces of meat or poultry. Tougher pieces of meat usually require moist cooking methods such as braising or pot-roasting. When time allows, less tender but larger.

Oven roasting and roasting on fire or stove are a little different but not much. day by day new recipes for marinating the meat are introduced and the job of roasting, once termed and thought of as a job for experts is now being carried out at homes by housewives themselves.  In Pakistan spicy roast is more popular than the plain one, which is used in the West. 

Balochistan and Sindh provinces have their own style of roasting, called Sajji. This Sajji is prepared by making a bone fire of wood in the middle and long and heavy skewers with meat are fixed around the fire, the skewers are then turned around 2-3 times to let them cook on every side.  Sajji meat is not marinated in many spices, instead only butter, salt, and black pepper are applied to the meat and similar dry powder is also sprinkled over the meat while eating.  The taste is out of this world. 

Nowadays Chicken and Mutton roasts are more in vogue in Pakistan and roast beef is on the decline, maybe due to beef prices or people having become more averse to red meat.

Today I am preparing Chicken roast on the stove and in a cooking pan with very simple spices, and am sure that you'll definitely like its taste and would try cooking it yourself.

Come on, let us start roasting our chicken with the name of ALLAH.

Equation:

• Time for two marinations               4 hours
• Time for cooking                            40-50 minutes
• Yield                                               2 servings
• Expenses                                       Rupees 500/- (3 US Dollars)

What we need:

1.  1/2 Kg Chicken
2.  1 cup Vinegar
3.  1 cup Yogurt
4.  1 Teaspoon each of Ginger Garlic Paste
5.  1/4 cup Cooking Oil
6.  2 Tablespoons  Chat Masala
7.  1 Tablespoon Red Chili Powder
8.  Salt n Pepper to taste
9.  Finely chopped Green Chilies, Coriander Leaves, Julien cut Ginger and  Lemon Juice. Tomato Slices and Cucumber Slices for garnishing.

How we prepare:

• In a large bowl, put in Vinegar and a teaspoon of salt, mix them and then add chicken pieces, let them rest for 2-3 hours in the Refrigerator. this will clear the blood from the chicken pieces which normally remain intact.
• Whisk Yoghurt in a large bowl and add Ginger Garlic paste, Chili Powder, Salt, Chat Masalla, 2 Tablespoons of Vinegar, and Oil, whisk all together.
• take out the chicken pieces from the Fridge and put them in the spice mix just prepared.
• Put these pieces in the Fridge again for a minimum of 2 hours so that the chicken may soak the spices as much as possible.
• After 2 hours take out the bowl and put chicken pieces along with all the mixture of marination in a saucepan and put it on medium heat.
• Cover and let it cook till all the mixture of marination is nearly dried and the chicken has become tender. stir occasionally and let it simmer till the oil separates.
• Our Spicy Chicken Roast is now ready to be served.
• Take it out on a platter, garnish with Julien cut Ginger, fresh coriander leaves chopped, finely chopped green chilies, and Chat masala along with crushed black pepper.
• Enjoy this roast with Nan Raita or my own Recipe of Mayonnaise Green Chili Dip.

Today we made a very simple dish of Chicken Roast, a bit spicy though, but delicious. The only thing which sometimes irritates or bothers is its marination time, which is a bit longer but to get its true taste, one has to endure the long wait of testing the nerves and patience of one's taste buds. How was it? We made it together and there was no fear of failing to achieve a positive result because we made it by laughing and enjoying our own small follies and slips. there was no hint of FEAR OF FAILURE because this time you vowed, not to panic and not to think of failure.

Thank you viewers for assisting me in preparing our simple Roast Chicken without a hint of FEAR OFF FAILURE.

Love you All.

thine eternally,

NOVICE

Karachi, August the 14th, 2017

 

Mango Yogurt

Introduction:

Yogurt has been a part of the human diet for several millennia and goes by many names throughout the world. The word “yogurt” is believed to have come from the Turkish word “yoğurmak,” which means to thicken, coagulate, or curdle. While references to the health-promoting properties of yogurt date back to 6000 BC in the Indian Ayurvedic scripts, it was not until the 20^th century that Stamen Grigorov, a Bulgarian medical student, attributed the benefits to lactic acid bacteria. Today, most yogurt is fermented milk that is acidified with viable and well-defined bacteria (Lactobacillus bulgaricus and Streptococcus thermophiles). While patterns of yogurt consumption vary greatly from country to country, consumption is generally low. In the United States and Brazil, for example, only 6% of the population consumes yogurt daily. Low consumption of yogurt represents a missed opportunity to contribute to a healthy lifestyle, as yogurt provides a good to an excellent source of highly bioavailable protein and an excellent source of calcium as well as a source of probiotics that may provide a range of health benefits. It is a source of several essential nutrients, including protein, calcium, potassium, phosphorus, and vitamins B₂ and B₁₂, and serves as a vehicle for fortification.

It is believed that milk products were incorporated into the human diet around 10 000–5000 BC, with the domestication of milk-producing animals (cows, sheep, and goats, as well as yaks, horses, buffalo, and camels). However, milk spoiled easily, making it difficult to use. At that time, herdsmen in the Middle East carried milk in bags made of intestinal gut. It was discovered that contact with intestinal juices caused the milk to curdle and sour, preserving it and allowing for the conservation of a dairy product for extended periods of time.

 Yogurt is made and consumed all over the world in the same style 

Indian Ayurvedic scripts, dating from about 6000 BC, refer to the health benefits of consuming fermented milk products. Today, there are more than 700 yogurt and cheese products found in Indian cuisine. For millennia, making yogurt was the only known safe method for preserving milk, other than drying it. Yogurt was well known in the Greek and Roman empires, and the Greeks were the first to mention it in written references in 100 BC, noting the use of yogurt by barbarous nations. In the Bible (Book of Job), Abraham owed his longevity and fecundity to yogurt consumption, and there is a reference to the “Land of Milk and Honey,” which many historians have interpreted to be a reference to yogurt.

It is believed that the word “yogurt” comes from the Turkish word “yoğurmak,” which means to thicken, coagulate, or curdle. The use of yogurt by medieval Turks was recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by K. H. Yusuf, both written in the 11^th century. The texts mention the word “yogurt” and describe its use by nomadic Turks. The Turks were also the first to evaluate yogurt’s medicinal use for a variety of illnesses and symptoms, such as diarrhea and cramps, and to alleviate the discomfort of sunburned skin.

Genghis Khan, the founder of the Mongol Empire, is reputed to have fed his army yogurt, a staple of the Mongolian diet, based on the belief that it instilled bravery in his warriors. In 1542, King Francoise I of France introduced this dairy product to Western Europe after being offered yogurt as a treatment by the country’s Turkish allies for bouts of severe diarrhea. It was later mixed with a variety of ingredients, such as cinnamon, honey, fruits, and sweets, and was used as a dessert.

It was not until the 20^th century that researchers provided an explanation for the health benefits associated with yogurt consumption. In 1905, a Bulgarian medical student, Stamen Grigorov, was the first to discover Bacillus bulgaricus (now L. bulgaricus), a lactic acid bacteria that is still used in yogurt cultures today. Based on Grigorov’s findings, in 1909, the Russian Nobel laureate, Yllia Metchnikoff, from the Pasteur Institute in Paris, suggested that lactobacilli in yogurt were associated with longevity in the Bulgarian peasant population. At the beginning of the 20^th century, yogurt became known for its health benefits and was sold in pharmacies as a medicine. Yogurt found commercial success when Isaac Carasso, from Barcelona, began producing yogurt with jams. After fleeing the Nazi occupation, Daniel Carasso, Isaac Carasso’s son, founded Dannon (Danone in France). The first yogurt laboratory and factory were opened in France in 1932; in the United States, the first laboratory and factory were opened in 1941.

Today, yogurt is typically milk that has been fermented and acidified with viable and well-defined bacteria, creating a thickened, often flavored, product with an extended shelf life. It contains essential nutrients and is a vehicle for fortification (added probiotics, fibers, vitamins, and minerals). It is also easily modified by sweeteners, fruits, and flavors to affect consistency and aroma. Yogurt can also be produced from rice, soy, or nuts.

Yogurt is an ancient food that has been a part of the human diet for thousands of years and has been promoted as a healthy food for much of that time. Low consumption of yogurt represents a missed opportunity to contribute to a healthy lifestyle, as yogurt provides a good to an excellent source of highly bioavailable protein and an excellent source of calcium as well as a source of probiotics that may provide a range of health benefits. Yogurt is not considered a snack or a sweet but rather a dairy food that can be consumed with any meal. It is rich in calcium and potassium, which is especially important for Asian, African American, and American Indian populations in which lactose intolerance dominates and is a deterrent to the consumption of dairy foods.

As we are going to prepare a flavored Yogurt with additions of a few ingredients o make it something special in taste and flavor but at the same time full of its nutritional values. Flavored Yogurt has become a household commodity these days and children love to have it. This product is easily available over the counter, prominent, or more popular among these flavors is Strawberry Yogurt, other than this, nearly every fruit flavor is available in the market which is a positive sign as it promotes the intake of dairy product that is full of Calcium. (I have already published the recipe for Strawberry Yogurt in July 2018 in this Blog, if you like, please go back to these pages.)

Come on now let us start making our very simple recipe of Mango Yogurt which is not only healthy but a treat to taste. So here we start with the name of ALLAH.

EQUATION:

Preparation time:                  30 minutes except for making Hung Curd
Expenses:                             400 Rupees (3 US Dollars)
Yield:                                     1-1/4 Kg of Delicious Yogurt

THINGS WE NEED:

1.            1/2 Kg Fresh Mangoes 

1.            2 Kg Plain Yogurt

1.            1 Cup Sugar (Caster sugar is preferred)

1.           A pinch of Salt

1.            1/2 Teaspoon of Mango Extract (if you like the strong Mango  flavor)

1.            3 tablespoons Gelatin Powder 

1.            1/2 Cup Water

How to make our Yogurt

• • Put the Yogurt in Muslin cloth and hang for a minimum of 3 hours over a bowl (Overnight is recommended)
  • All its liquid will be dropped in the bowl and the cloth will hold the thick yogurt which is what we need. It is called Hung Curd.
  • The liquid can also be used as a delicious drink.
  • Put Gelatin Powder into the water and leave it for a minute then Microwave it for 30 seconds.
  • Put all things in a blender and blend well.
  • Pour this creamy mixture into a glass bowl and put it into the refrigerator till firm.
  • Before that decorate it with fresh Mango chunks or Jelly, and serve when firm and cold.
   

   

  
  
  

Hope this fruit Yogurt will win your heart as well as your appetite, this fruit yogurt can be made of any fruit you like with the same recipe. Prepare it for your loved ones without any FEAR OF FAILURE. Just try it.

I'd also like to add here that try experimenting in food preparation and forget a failure, no harm if you fail to achieve great results on the first try, you are not a trained Cook or a Chef. There is no harm in trying, think of achieving something novel. You'll be on top of the world if your experiment gets due success. No problem if it is not, because, you don't have to advertise your experiment beforehand. JUST DO IT, COME WHAT MAY. Make this recipe with your favorite fruit and see for yourself how easy it is!

There are always new horizons to be reached. Be the first and defeat the FEAR forever.



Thanks

thine eternally,

NOVICE