It’s smooth, it’s refreshing. With summer at its peak, what better way to beat it than by using yogurt in your meal. Try these simple curd-based recipes.
Vermicelli Curd Bath
Ingredients:
Vermicelli (not roasted): 100 gm
Curd: 1 cup
Coconut milk: 1 cup
Chilli: 2
Ginger: 1 piece
Salt: to taste
Ghee: 1 tbsp
Cashewnuts: 50 gm
Raisins -25 gm
Coriander leaves
Method:
Cook the vermicelli and drain the water and put in cold water. Drain and keep aside. Grind chilli and ginger to paste andsaute it.
In a vessel, put the vermicelli and add the fried paste, salt, coconut milk, curd and stir well. Decorate with fried cashewnuts and raisins and coriander leaves. Keep in the lower compartment of the refrigerator till you serve.
Serve with pickle, papad and chips.
Aloo dahi
Ingredients:
Potatoes : 4
Onion (finely chopped): 1
Tomato (finely chopped): 1
Chaat masala: 1/4 tsp
Chilli powder: 1/4 tsp
Salt: to taste
Sugar: a pinch
Curd (fresh and beaten): 2 cups
Coriander leaves
Mint leaves
Method
Cook whole potatoes and then halve them. Scoop the centre gently with a small spoon. Keep the potato jackets aside to fill them in.
Mix chopped onions, tomatoes, chaat masala, chilli powder, salt, sugar, coriander and mint leaves for the filling. Add the scooped potato to the filling and chill. Arrange the potato jackets in a plate and add the aloo dahi filling. Serve.
Mango yoghurt
Ingredients:
Mango pulp: 1 medium sized mango
Milk: 1 litre
Sugar: 100 gm
Curd: 1 tbsp
Method:
Boil milk and simmer for 15 minutes. Cool it and when lukewarm add curd and mango pulp. Allow to cool for four hours. Refrigerate.
Fruit Raita:
Ingredients:
Cucumber: half
Pomegranate: half
Apple: half
Green grapes: few
Raisins: few
Curds: 1 litre
Chaat masala: 1/4 tsp
Chilli powder: 1/4 tsp
Sugar: a pinch
Salt: to taste
Coriander leaves
Method:
Cut all the fruits into cubes.
Add chaat masala, chilli powder, salt, sugar, grapes and raisins.
Add curds and mix well.
Chill and decorate with coriander leaves. Serve.
Note: It can be served with chapatis and rice.
MAITHRI SRIKANT
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