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Cool curd
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Beat the summer heat with cool curd. Recipes by INDU NARAYAN
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CURDS FORM an essential part of an Indian meal. They are nutritious, easily digestible and an excellent coolant. During summer, curd and its various preparations are most sought after recipes, to beat the heat. Here are some interesting ones... .
Tricolour curds
Ingredients:
2 1/2 - cups fresh curd, lightly beaten
1- onion finely chopped.
1- small potato, finely chopped
1-small cucumber, finely chopped
2- green chillies, deseeded and finely chopped
1-inch ginger, scraped and finely chopped
Salt to taste
1 tsp- cumin powder
Method
Sprinkle little salt over onion and cucumber and leave to drain for at least half an hour. Press out all the excess water. Add onion and cucumber along with the rest of the ingredients except cumin powder to the curd. Mix well. Pour into the serving bowl and refrigerate till needed. Garnish with the cumin powder and serve.
Curds with sprouts
Ingredients
1- cup sprouted whole green gram dal
2 -cups fresh curds, lightly beaten
Salt and pepper to taste
1-1 1/2 tsp cumin powder
1-2 green chillies, finely chopped
Juice of lime
Method:
Add all the ingredients to the curds Adjust seasoning and refrigerate.
Dahi vadas
Ingredients
1- cup split black gram dal
1- tbsp washed green gram dal
1-2 green chillies, finely chopped
3-4 cups water
1- tsp salt
2 1/2 cups curd, lightly beaten
Salt to taste.
To add with curd
1 tsp cumin powder, red chilli powder to taste, 1 tbsp fresh coriander leaves, chopped, 2 tsp ground ginger
Method
Soak the dals over night. Wash well, the next morning. At the same time remove the skins of black gram dal. Grind the dals with little water. Add the ginger and chillies to the ground paste and beat well. Meanwhile, bring water to boil. Add salt to it and keep it stirring on the fire. Meanwhile, heat the oil to smoking point then lower the flame and wait for 4-5 minutes. Scoop up a tbsp of the ground paste. Put it on a clean, flat plate or wooden board, flatten it with the bottom of a glass, and scoop out a small bit from the centre with a spoon. Then with the help of a flat spatula, lift it up and lower it gently into the oil. Continue to fry on medium heat till puffed and golden brown on either side. Take out with a slotted spoon and transfer on to a paper and later to the serving dish. Continue this till all the batter is used up.
Pour over 1 cup of curd, refrigerate and leave to soak for at least a couple of hours. Just before serving, add salt to the remaining curd, pour over the vadas and garnish with the cumin powder, red chilli powder and fresh coriander leaves.
Fruity Curds
Ingredients
2 tsp gelatine
2-3tbsp water
5- tbsp ground sugar
2 1/2- cups fresh curd, lightly beaten
2- small apples, peeled, cored and cubed finely
2- tbsp chopped walnuts
1/2- tsp ground cinnamon
Method
Sprinkle the gelatine in water and leave till spongy, then stir until the solution becomes clear. Mix the sugar into curd and then whisk in the gelatine. Mix in the apples and almonds and leave to set completely in the refrigerator
Curd potato special
Ingredients
50- gm curd
120- gm potatoes (small)
30- gm onions
1/8- inch piece ginger
1- green chilli
1/2- cup water
1- small tomato
1/2- tsp coriander powder
1/4- tsp turmeric powder
1/4- tsp garam masala
Salt to taste
1/8- tsp chilli powder
Chopped coriander leaves for garnishing
Method
Boil potatoes. Drain, peel and fry in oil until slightly brown. Drain and set aside. Chop the onions finely, mince ginger and green chilli finely and chop the tomato. Heat 2 tsp of oil and fry the onion until soft but not brown. Add ginger, coriander powder, turmeric powder and garam masala and fry for 5 minutes. Add chillies, tomato and curd. Stir until the gravy begins to thicken. Add the potatoes and cook for a minute. Then add water, salt and chilli powder. Simmer till gravy is thick. Serve hot garnished with chopped coriander leaves.
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