Raita

Boondi Raita or plain raita is of of the most common curd recipes which one is advised to take along with dinner, the reason is that raita contains curd and for those who do not like milk this becomes an alternative for providing nutrients which are provided by milk. Additional such as nuts and fruits at times are added for a better flavour.

Ingredients:-

1. 4-5 tbsp salted Boondi



2. 1 cup Yoghurt



3. 1 tsp Red Chilli Powder/Pepper



4. ½ tsp Cumin Powder



5. Salt



6. Coriander for garnishing

Process:-

• Soak boondi in water for 5 mins.



• Drain water from boondi and add boondi to yoghurt.



• Add chilli powder, cumin powder and salt to yoghurt and mix well.



• Garnish with coriander and refrigerate for some time.



• Serve chilled with dinner recipes or meals.



• Spices should be adjusted as per taste.

Chaach

Chaach is also one of the forms of buttermilk, delicious and tasty after adding spices, north Indians are in a habit of drinking this recipe on a daily and regular basis, so lets move on to prepare chaach

Ingredients

1. 1 cup (200 g) 7 oz Yoghurt (dahi)


2. 1/2 tsp Cumin (jeera) powder, roasted


3. 1 Green chilli, small


4. 1 Ginger (adrak), 1/4 inch piece


5. Black salt (kala namak) to taste


6. Salt to taste
   

For the tempering:

1. 1 tsp (5 ml) Vegetable oil


2. 1/4 tsp Mustard seeds (rai)


3. 1 tbsp (4 g) Green coriander (hara dhaniya), chopped


4. 1 tbsp (4 g) Mint (pudina) leaves, chopped
   

Process

• Blend yoghurt, cumin powder, green chilli, ginger, black salt, and salt for a few seconds.



• Add 2 cups water and blend once again.




• Pour into individual glasses.




• For the tempering, heat the oil in a pan; add the mustard seeds.




• When they splutter, remove the pan from the heat and pour a little in each glass.




• Serve chilled, garnished with green coriander and mint leaves.

Mattha

Mattha or Spiced buttermilk is a cool and savory drink, an end product of making butter. In older days when people kept cows or buffaloes in their back yards (in India) for the family's milk requirements, surplus milk was first made into yoghurt and then churned with hand churners, to take the butter out. The liquid left over from this processes is called mattha or buttermilk. It is very good for soothing an upset stomach because it has lactobacilli and it is lower in fat than yoghurt, so lets gear up to prepare mattha.....

Ingrediends:-

1. 1 cup yogurt


2. 1 1/2 cups water


3. salt to taste




4. 1/2 tsp cumin seeds


5. thinly sliced pieces of ginger (optional)


6. 1 tsp fresh coriander leaves,


7. finely chopped


8. 1 tsp fresh mint leaves, finely chopped

Process:-

• Whisk yoghurt, water and salt together.


• Cover and chill.


• Heat a pan.


• Add cumin seeds and roast till they become aromatic.


• Pound coarsely with a rolling pin or pestle.


• Add to buttermilk along with ginger and chopped herbs.


• Allow flavors to blend for about five minutes and serve.
  

Shrikhand

Shrikhand also known as yoghurt sweet is one of the best curd recipes, mouthwatering and cool best for summers, easy to prepare and can be seen as a common dish around the gujarat region of india, so lets get ready to prepare shrikhand.

Ingredients

1. 1 kg. thick curd


2. 3/4 cup powdered sugar


3. a few strands saffron


4. 1 tablespoon warm milk


5. 2 teaspoons cardamom powder (elaichi)

For garnish

1. slivers of pistachios and almonds
   

Method

• Hang the curds in a muslin cloth in a cool place for approximately
  3 hours until all the liquid (whey) has drained off.


• Rub the saffron into the warm milk until it dissolves.


• Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.


• Place in the refrigerator.


• Serve cold garnished with slivers of pistachios and almonds.

Curd

Curd or Yoghurt is a very common and very popular recipe however not treated as a main recipe but goes well as an additional substitute to pickles or with salad. However it is said that curd should not be taken along with mango pickles (Reason not known to me) , can be taken by adding salt or sugar or plain.

Ingredients:

1. 1 litre Milk
2. 1/2tsp curd (yogurt)

Preparation:

• Milk should be boiled and cooled.
• Remove the cream (malai) from milk and warm it (not too much).
• In a bowl add curd and milk, stirring well. Place it in a warm & cozy place for overnight or for 5-6 hours. (temp. around 25-35 c, wrap cloth to the container if the temp. is too low)
• When it is done refrigerate it for 1-2 hours for better results.
• Do not leave curd when its done outside because it tends to turn sour.