thecookscottage

How to keep herbs fresh

Pune has become a place of plenty. Earlier on about the only fresh herb one could get was green dhania ( coriander) in generous bunches.Now you get fresh Thyme, Parsley, Flat leaf parsley, Basil, Sage and Marjoram , even though the bunches are quite slender.

One of the problems about fresh herbs is that they don't stay fresh very long and soon become a sodden mess when kept in a plastic bag in the fridge. Unless you go veggie shopping everyday, these herbs need to be replenished frequently, and sadly the day that I need one or the other I find a green mass of what looks like seaweed in the said plastic bags instead of  the nice, springy, fragrant leaves I want.

To circumvent such utter disappointment I have taken to freezing my herbs.

All you need is lots of ice, a large bowl and a wire basket  in the same size as a pan.I use a 6 " pan and and a 6" wire basket.

• First remove any wilted or damaged bits from the herbs , then wash them in cold water. Tie them into tiny bunches .
• Now bring a pan of water to the boil. When it is giving off a good amount of steam hold the bunch of herbs in a steam/wire strainer/ basket over the pan and  blanch them for  1 minute.
• Immediately remove the bunch and plunge into a bowl of ice water.
• Shake of f the excess water and pack in a clean plastic bag and tie.
• You can now store them in the freezer for individual use. Tada...herbs at hand everyday!

Making Coconut Milk

I was shocked today when I saw the price on a 200 ml packet of coconut milk. The General Store owner asked me " Kaunse Zamana ke baare mein baat kar rahe ho?" ( Which age are you speaking of?) when I mentioned the price I thought it was.

That made me even more determined to NEVER use packaged coconut milk and ALWAYS make my own. It is anyway so much better.

Here's how to go about it if you have never made coconut milk before.

Buy the freshest coconut you can find. If it has a husk,  shake well and check if it has enough water inside. If it is dehusked check for patches or discolouration.Patches generally means that water has leaked out of the nut and the shell is cracked. NOT good.Look for any seepage or discolouration round the "soft eye".

Do not buy if the shell looks grey or old.

Ok , now that you have found a nice fresh coconut drain the water by making a hole through the soft eye. You can drink that up right away or keep it refrigerated for a couple of hours.

Now put the whole coconut in a plastic bag and smash it on a hard surface.

I could give you plenty of tips on how to crack the coconut in half, but since we have no need of a nicely shaped shell I will dispense with those instructions.

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Take the flesh out and peel the brown cover with a potato peeler if you like.( I don't) Chop into small pieces and put it in a blender to shred. Once it is of a grated consistency add 250 ml of hot water and blend till the water has turned opaque . Strain through a fine sieve, squeezing out as much milk as possible. This is called the first pressing.

Return the coconut grounds to the blender and add another 250-350 ml of hot water. Repeat the process above, once more, till all the milk of the coconut has been extracted.The second pressing has less milk, is not so white but is still packed with flavour.

Use all the milk while it is fresh. Its great for Indian, Thai, Malay or Indonesian food. Also for cocktails and shakes.

And, believe me, packaged coconut milk is not a patch on the real thing!

How to make Yogurt- Dahi

Some one recently went to Bulgaria and asked what I wanted. This was my chance! I have always wanted a spoonful of "jamai" i.e.yogurt starter. Not ordinary "jamai" but a Bacillus Bulgaricus one.
It has been identified as the reason for Bulgarian longetivity. You dont get to be 135  without having a solid reason. It seems to be the yogurt that does it. And since Bulgarians drink it in one form or another the whole day long, as ayran, a buttermilk like drink, or just plain, I figured we could do with a bit of it ourselves.
Sadly, I was told I was crazy. They did not want to be arrested at customs for a little bacteria and anyhow...this being something I had to accept... bacillus bulgaricus flourishes only in Bulgarian farm yards! Away from the land of its birth the bacteria dies.
Hmm.
So back I went to my own "jamai", a teaspoonful of which keeps the dahi fresh, sweet and going day after day.

You need to buy fresh yogurt from a dairy as a starter not store bought, packed yogurt.In case this is not possible curdle some boiled and cooled milk with a few drops of lime juice and leave overnight in a warm place.The next day use a teaspoon of this a starter.

1. Take a clean ceramic bowl. Put a spoonful of yogurt on the base.

2. Heat previously boiled milk to luke warm.The way to test that it has reached the right temperature is to dip your little finger in the milk and count ot ten. if you can make that figure just comfortably the milk is just right. If it is too hot wait till it cools down to luke warm.

3. Now pour it into the ceramic bowl over  the spoonful of yogurt.

4.Stir gently to mix.

5 Cover tightly with a lid and a tea cosy. Keep out of any draft.The fresh yogurt should be set in 4 hours in a warm climate and in 12 hours in a cold climate.

6. Set a bit everyday to keep the culture fresh.It lasts for months.

7. If the yogurt gets too sour, which can happen if the milk is too hot, or if it has been kept out too long,  begin the process again.