Tag Archives: Yoghourt

Yogurt, yogurt or yogurt is a preparation of cow, goat, sheep, horse, donkey, camel or buffalo milk, undrained and fermented.

Yogurt is a native of Central Asia, specifically in the region that is now Turkey. It would spread to Europe through Turkey and the Balkans. The origin of the word “yoghurt” is also found in the Turkish word “yoğurmak,” which means “knead” or “thicken”.

When eaten daily, yogurt helps strengthen the body’s defenses and is an effective remedy against the common disorders. Appreciate the virtues of both nutritional and curative yogurt can improve the quality of life by making the body stronger and healthier.

Thukpa – noodle soup with vegetables

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Ingredients :

  • 400 g of egg noodles
  • 200 g of mixed vegetables (carrots, potatoes …)
  • 200 g of spinach, washed and chopped
  • 1 onion, chopped
  • 2 tomatoes
  • ½ Yogurt
  • 1 clove garlic
  • 1 tablespoon of chopped ginger
  • ½  teaspoon of turmeric
  • 1 teaspoon of cumin powder
  • ½ teaspoon of thyme
  • 3 fresh chilies
  • 1 bay leaf
  • 4 teaspoons of soy sauce
  • 2 cups of vegetable broth
  • 2 tablespoons of mustard oil (or vegetable oil with mustard)
  • Salt and pepper to taste
  • 1 tablespoon chopped cilantro

Preparation :

Peel and cut carrots into rounds and potatoes into 6 pieces and set aside.
Cook noodles in boiling salted water then drain, rinse and reserve.

In a pan heat two tablespoons of mustard oil, add onions, fry until light brown.
Add the cumin, turmeric, garlic, ginger, and chilies, stir well for 1 or 2 minutes.Then add the vegetables and cook for 10 minutes.

Add tomatoes, soy sauce, yogurt, broth, thyme, bay leaf, salt and pepper to vegetables and cook until vegetables are tender.
Add the noodles and spinach into the stew and cook for 1 or 2 minutes longer.
Garnish with chopped cilantro and serve.

Anecdotes : In Tibet, the Thukpa is one of the main dish is served and the Tibetan New Year, during the celebration “Losar” (Lo = year, Sar = new). It is based on the lunar calendar. It is also found in Bhutanese cuisine.

Beef Bengal

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Ingredients :

  • 1/4 cup of oil
  • 500 g of minced meat
  • 2 onions thinly sliced ​​
  • 3 cloves garlic minced
  • 1 tablespoon of carry
  • 1 teaspoon of turmeric
  • 1 tablespoon of flour
  • 1/2 teaspoon of cardamom
  • 1 1/2 cup of beef broth
  • 1/4 cup of white vinegar
  • 1/2 cup of dry grapes
  •  pinion or pistachios 
  • yogurt or sour cream

Preparation :

Heat oil in skillet and cook the beef and set aside.
Add onions and garlic and saute over low heat for 15 minutes.
In a large saucepan mix all ingredients : curry, turmeric, flour, salt and pepper, cardamom, the broth, vinegar, dry grapes , beef, then simmer covered 20 minutes.

Serve with rice and garnish with walnuts and sour cream or yogurt.

Daal Bhaat Tarkari – Nepalese rice with vegetables

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Ingrédients :

  • 2 tablespoon of oil
  • 1 tablespoon of garam masala
  • 1 tablespoon of curry
  • salt, pepper
  • 2 onions
  • 1 clove garlic
  • 1 cup of lentils and 3 cups water
  • 4 potatoes
  • 1 cup rice and 2 ½ cups water
  • 1 tablespoon of soy sauce
  • 200g sak (spinach or sorrel)
  • 1 tablespoon grated fresh ginger
  • 1 cup peas
  • 2 tomatoes
  • 1 yogurt
  • achar (vegetable chili condiments)
  • papads (crispy pancakes or chapatis)

Préparation :
Daal – Lentils
Wash and rinse the lentils until the water runs clear.
Fry 1 chopped onion, minced garlic, pepper, salt and garam masala in a few minutes
oil. Add lentils and cook in water. Cover and cook until lentils become pasty. give
the blender for a bit of material to thicken. Add water up to
obtain the desired consistency.

Bhaat – Rice
Put the rice in water with salt,
bring to boil and then keep on low heat until completely absorbed water.

Tarkari – vegetable curry

Cook the chopped onions, minced garlic, pepper, salt and curry a few minutes in oil.
Add the potatoes, peeled and cut into pieces and fry a little. Add water until level three quarters and cook, then add the peas, chopped tomatoes and soy sauce.

Sak – Greenery
Cook minced garlic and 1 onion. Cook spinach with ginger.

Hatle khane – Service
Serve everything on a plate separating each element in embellishing a papad (Nepalese bread, chapatis) and some achar. The top is to have a small dish with fresh yogurt and more.

Astuces : One can make the daal with beans or a mixture of both. You can add a precooked meat such as pork, lamb or beef in the vegetable curry.