Desert Indian
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Desert Indian
Halito, anyone who like to have authentic Choctaw Indian recipes for several Amer/Indian dishes/ Thanksgiving?
My ancestors depend upon me to keep the tradition going. As everyone knows, I have 2 sons, 1 daughter... I am the holder of all this information, and am glad to share it, if you like....
I will get right back to you, regarding genuine Chicken n Dumplin's, traditional Turkey, giblets, and dressing, Indian style,
and/or side dishes....and deserts, all with Choctaw cooking, prep...
I offer no cookbook, yet, but andjust traditional Choctaw cooking recipes, that only.........
Happy Thanksgiving, each of you, from an original Indian.........
Interested?
yes I am interested, please send it to me
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Indian Ocean - Desert Rain
I was wondering if anyone knew what this indian desert is?
At my friend's house she had this white stuff. I want to say it was like a thick cream. She told me that in order to make it again, you had to save a bit from the last batch. I don't know if this makes any sense. She didn't offer me any (lol nice friend) I am curious as to know what it was and what it tastes like. I appologize that I can't be any more specific. Thanks!
Does anyone have a recipe? or know how its made?
himilayan princ.. What do you mean by full cream milk? like whole milk?
I would say it is Mishti Doi...translated into English is "Sweet Yogurt" and you do need culture for it to be able to make it. It is made by Bengalis [people from a particiular state in India or from Bangladesh].
Here is recipe...
1/4 gallon full cream milk
3-4 tbsps yogurt[culture]
1-1/3 cups sugar
METHOD:
1. In a heavy-bottomed pan, boil the milk on a medium flame till it is reduced to half its original volume.
2. Stir frequently to prevent the milk from burning at the bottom.
3. When done, cool the milk till it is just lukewarm.
4. In a seperate pan, add the sugar and heat over a low flame to melt. Allow the sugar to caramalize (brown).
5. Remove from the fire when done, add the reduced milk to this caramalized sugar and mix well to blend.
6. When the milk and sugar are mixed well, add the yogurt culture to the mixture and stir it in gently.
7. Pre-heat oven at 170degrees, and then turn it off. Turn on the oven light.
8. Pour milk/yogurt/sugar mixture into a oven-proof dish and let it set in the oven, with the oven light turned on and the oven off, overnight.
9. When the Mishti Doi has set and is firm, chill for a few hours and serve.
G'Luck and hope this helps. Don't get scared by the process of the recipe...it really is not hard and if I can do so can u.
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