Your blog is very informative and interesting. Beat grams butter and grams sugar, then add 5 egg yolks, one at a time, and a bit of grated lemon rind and continue beating until thick. On auspicious occasions, yogurt is used to prepare a red paste ashheta ko tika applied on the forehead for family blessings. Now, you can have a healthy, protein filled breakfast while eating your breakfast favorite out of a mug!
Chicken & Waffles
The clay pot is porous, so the excess liquid or moisture from the yogurt slowly evaporates and makes a delicious, firm textured, creamy and thick yogurt. It also retains the proper temperature during the incubating period of yogurt making. The kataroo keeps yogurt cool in hot summer days. Juju dhau is sold in the same clay pot that it was prepared. Before adding milk and starter culture, the kataaro is soaked in water for several hours and drained completely.
Mr Pradhanang is showing us how each kataaro is placed on top of a rice husk. It is then slowly filled with thickened milk. When the milk is slightly cooled, the starter culture one spoonful at a time is added to each container. Then, it is covered by another empty kataroo.
It is then left undisturbed for several hours average hours in warm days, hours in cold days for the yogurt to set. The warmth of the room is necessary for the growth of the culture. Pradhananga is leaving the room with covered yogurt containers.
He will be back when the yogurt is ready. An active yogurt culture previously made yogurt is needed to start making a new batch of yogurt.
The starter culture is called "dahi ko beu " in Nepali and " dhau pusa " in Newari. Pradhananga is showing us the "starter" which was saved from the last batch of juju dhau. A room filled with rice husks bhus - it is the papery covering of rice grains. The husk helps to keep the temperature of the milk culture warm during incubating period.
Heating buffalo milk bhaisi ko doodh in a heavy bottomed pot karaahi over direct heat. Stirring constantly to prevent sticking until milk has thickened. I would like thank my dear friend Madhu, who took me to Bhaktapur to observe the Juju Dhau making process.
Thank you so much Mr. Nabin Pradhananga for showing me all the details of Juju Dhau making. J uju Dhau is ready to be placed in the shelves to rest. Some of the rice husk that are attached to the container have to be removed. The triangle wood stand is called dhauka , which help to keep the container stacked up. Yogurt is used not only for culinary purposes, but has deeply roots in Nepali cultural traditions, rituals, and religions.
For example, yogurt is eaten to purify oneself during religious fasting days. It is also consumed as an auspicious blessed food, before departing from home. Many Nepalese believe that yogurt brings good luck, so a fresh container of yogurt is placed in the entrance ways for special occasions. In the above picture, yogurt is used during wedding ceremony. Juju Dhau is most essential part of festival food for Dashain, Tihar, Bhai-Tika, Mother's day and other special occasions.
In the above picture, yogurt is offered to the deities during religious festivals. On auspicious occasions, yogurt is used to prepare a red paste ashheta ko tika applied on the forehead for family blessings. From Jyoti's kitchen - This is my version of Juju Dhau prepared with cow's milk. Serving delicious home-made Juju Dhau at Shanti's place during special vhoye feast. Yogurt - Juju Dhau from Bhaktapur. Anonymous March 6, at 6: Jyoti Pathak March 6, at Meenal Sedani December 13, at Jyoti Pathak January 9, at Anonymous January 6, at 2: Himalayanmagic Treks May 29, at 1: Anonymous November 16, at 2: Jyoti Pathak November 19, at 2: Jyoti Pathak June 11, at 1: Lou Gurung March 12, at Aakash Pathak June 18, at Jyoti Pathak December 5, at Unknown August 12, at 5: Carolyn September 7, at 9: Abhushan Shakya December 1, at Newer Post Older Post Home.
Special occasion Juju Dhau. Juju Dhau can be enjoyed any time of the day as a snack or with a Nepali meal or as an after dinner dessert.
Special occasion Juju Dhau - this special order yogurt is made with added khuwa , special thickened milk sugar, and cardamom powder. Display of Juju Dhau in a small tourist shop at Thamel, Kathmandu. The yogurt containers maato ko kataaro are stacked high with the help of a triangular wooden frame stand. A man prepares his stacks of Juju Dhau containers, tied securely with braided bamboo cord to carry to a different location. Copyright Information All information on the Taste of Nepal blog are restricted use under copyright law.
You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. Then fold in grams ground almonds, cookie crumbs and 7 stiffly beaten egg whites. Divide in 3 parts and bake separately. When cooled, fill between the three layers and spread the glaze on top.
Let cool, then gradually beat in grams softened butter and 2 egg yolks. Dampen grams sugar with the juice of an orange and let come to a boil. Stir until the glaze begins to turn a light color. Pour over the cake. Fold in grams ground walnuts, 30 grams flour and 9 stiffly beaten egg whites. Bake in a 40 cm x 28 cm greased, floured pan. Spread with the filling and roll up from the long side. Over steam double boiler?
Let cool, then gradually stir in grams butter and cooled and melted chocolate. Leave some filling to decorate the outside of the log. Translated by Rose Vetter. Beat 6 egg yolks and 6 tablespoons sugar until creamy. Stir in grams ground walnuts and 1 tablespoon flour. Fold in 6 stiffly beaten egg whites.
Bake in a greased baking pan, but do not allow to become dry. Caramelize grams sugar, then add grams coarsely chopped walnuts and let come to a boil.
Put the nut mixture a greased plate and let cool. Then finely chop the nuts and stir into the cream filling. Continue stirring until cooled. Divide into two parts. Into the first half, stir in 2 squares melted cooled chocolate and grams creamed butter. Into the second half, stir in grams creamed butter and the sugar and nut mixture see above. Spread the light filling over the cake. Roll up like a jelly roll and let stand a while. Then cut off the two ends diagonally and place next to the roll like branches.
Decorate the outside with the chocolate cream. Draw a fork along the log to resemble the bark of a tree. Fold in grams ground almonds, 1 tablespoons flour and 8 stiffly beaten egg whites.
Pour into a greased spring form pan which has been sprinkled with breadcrumbs. Bake at medium heat. Bring to a boil in the top of a double boiler: Beat grams butter and grams sugar until thick, and then stir into the filling. Cut the cake into layers. Spread filling between layers and on top and sides of cake. Pound grams sugar and grams toasted chopped almonds and sprinkle over the top of cake. Beat 70 grams butter, grams sugar and 6 egg yolks until creamy.
Stir in grams melted, cooled chocolate. Then fold in 6 stiffly beaten egg whites. Bake in a spring form pan. When cool, cut into three layers and fill. Beat 70 grams sugar and grams melted chocolate until thick. When lukewarm, beat in 3 egg yolks, and then fold in whipped cream. Spread the filling between the layers and over the top and sides of the cake. Beat grams butter and grams sugar, then add 5 egg yolks, one at a time, and a bit of grated lemon rind and continue beating until thick.
Fold in 5 stiffly beaten egg yolks and grams flour. When cooled, cut into three layers. Spread jam between the layers and ice the top with a chocolate glaze. Fold in grams ground hazelnuts and 7 stiffly beaten egg whites.
Bake in a greased pan. When cooled, cut into layers and fill. Add 2 egg yolks one at a time, beating until the filling is smooth. Spread between the layers and on top and sides of cake. Sprinkle top with finely chopped walnuts. Beat 9 egg yolks and grams sugar until thick and pale. Fold in 90 grams flour and 9 stiffly beaten egg whites. Bring to a boil. Mix with the cubed cake trimmings.
When cooled, spread between layers. Mix grams sugar with a bit of rum and spread over the top of cake. Mikado Torte Marie Lutye, Temeswar.
Beat 10 egg yolks and grams sugar until thick and pale. Stir in grams ground almonds, grams ground walnuts, 1 tablespoon strongly brewed coffee and 1 teaspoon vanilla. In the top of a double boiler, boil 6 tablespoons strongly brewed coffee, 6 tablespoons sugar and 6 egg yolks, stirring until thickened.
Beat grams butter till creamy and stir into the filling. Beat 5 egg whites while adding grams sugar gradually.
Beat until stiff peaks form. Fold in grams ground walnuts and grams slivered dates. Beat 10 egg whites while adding grams sugar gradually. Fold in grams ground hazelnuts, grams ground almonds, 40 finely chopped dates and 1 square grated chocolate. Bake in three separate layers. When cooled, fill and decorate. In the top of a double boiler, melt 3 squares chocolate. Add 6 egg yolks, grams sugar and boil until thickened. When cooled, add grams butter and beat until creamy. Spread between layers and top and sides of cake.
Decorate the top with slivered almonds and dates. Beat 6 egg yolks and grams sugar until thick and pale. Stir in 3 squares melted, cooled chocolate and grams ground almonds.