Showing posts with label curd. Show all posts
Showing posts with label curd. Show all posts

Thursday 12 October 2017


This is a very traditional and popular curd base drink from Bangladesh served in parties, weddings or on special occasions. I had this drink at Fakhruddin in Singapore. I must say it's an amazing drink. This drink helps in digesting the heavy food. The curd is blended with the other ingredients and it's served cold. The drink has the flavor of mint and it's bit spicy as green chilli, ginger, pepper corn and mustard seeds are some of the ingredients added in the drink. The sugar is added as per the requirement and taste you want. 
I have added mustard oil to enhance the flavor of the drink. 

For the Green Fresh Juice
1/4 cup Mint Leaves 
2 tbsp Coriander Leaves 
1 Green Chilli
1 small piece of Ginger 
8 Pepper Corn 
1/2 tsp Mustard seeds 

Grind all the ingredients in a grinder. Add 1/4 cup water and grind further into a smooth paste. Strain the paste into a bowl. 
Watch the video here 👇🏼

For the Drink 
200 grams Curd
Green Fresh Juice
1 tsp Black Salt
1/2 tsp Roasted Cumin seeds powder 
5 tsp Sugar or as per the requirement 
6 Mint Leaves and some Mint for garnishing 
1/4 tsp Mustard Oil
2 cups Water 
Ice cubes 

Add the curd, sugar, black salt, roasted cumin seed powder, mint leaves, green juice, mustard oil, some ice cubes and 1/2 cup of water in a blender and blend the ingredients well. Pour the remaining water in a jug. Add some more ice. Pour the curd drink into the jug and add mint leaves for garnishing. Pour it into a glass and enjoy the Borhani. 

Tuesday 28 June 2016

Yogurt Cheesy Mint Sauce

Yogurt Cheesy Mint Sauce

It's cheesy, minty and tangy in taste can be used as dips... 
1 cup Yogurt beaten 
1/4 cup Cream 
1/2 cup Cheddar Cheese 
4 tbsp Milk
2 tbsp Mint chopped 
Salt to taste

Take a pot, heat the cream. Add salt and cheese. Stir and cook until it thickens up. Add the cheese and the mint in the yogurt and mix it. Add milk. Mix and keep it aside.

Chicken Peri Peri Fry with Veggies and Yogurt Chessy Mint sauce served in Pita Pockets...

Chicken Peri Peri Fry with Veggies and Yogurt Chessy Mint sauce served in Pita Pockets...
Love the spiciness of the Peri Peri, the tangy chessy minty yogurt dip and the goodness of the veggies servered in the pita bread pockets. A complete meal by itself...

For Yogurt Cheesy Mint Sauce
Please click on the link for the recipe....

For Chicken Peri Peri Fry
Please click on the link for the recipe....

For Pita Bread
Please click on the link for the recipe...

For Assembling 
Yogurt Chessy Mint Sauce
Chicken Peri Peri Fry
Pita Bread cut into half
1/4 cup Red Cabbage finely sliced 
1 Onion sliced 
1 Tomato cut into thin stripes 
4 Pickled Gherkins sliced

Take a pita slice and create a pocket. Add the chicken pieces, vegetables, pickled gherkins and sauce. Enjoy the spicy Peri Peri taste along with the chessy minty yogurt...

Wednesday 23 March 2016



It is a thick creamy drink popular in Maharashtra and Gujarat as lassi is popular in Punjab....
Piyush is made with hung curd or srikhand
and buttermilk or curd and milk with flavours of Saffron, Nutmeg and Cardomom...  it is a good summer drink....
Cooling for children and adults...

1 cup Saffron Shrikhand 
4 cups Curd
1 cup Milk
1/4 tsp  Cardamom powder 
2 tbsp Sugar or more as per the taste 
Pinch of Nutmeg powder
2 pinches of Saffron
1/2 tsp Almond flakes 

Add shrikhand, curd, milk, cardomom powder, nutmeg powder and sugar in a blender. Blend it well. Pour the piyush in  glasses and garnish it with almond flakes and saffron and sprinkle little cardamom powder. Chill it before serving...

Monday 8 February 2016

Dahi Palak Vada

Dahi Palak Vada 

 For the Palak Vada 
2 cups of Spinach leaves chopped, and sautéed in 1/2 tsp oil till the water dries up
1 cup Gram flour
Pinch of Soda bicarbonate 
Salt to taste 
1/4 tsp Carom seeds 
Oil to fry 

Take a mixing bowl, add the spinach, gram flour, salt , carom seeds and soda bicarbonate. Mix it well. Heat oil, add 1 tsp of the batter in hot oil and fry the Palak vadas till brown, once done, keep it on the absorbent paper, cool it and break it into half. 

For the Dahi Palak Vada
Palak Vada 
2 Cups Curd 
1/2 cup Milk
1 tbsp Green Chutney ( Add  1/4 cup Coriander leaves, 1 Green chillies, 1 tsp Raw mango and Salt in a blender and blend it together)
1 tbsp Sweet Tamarind Chutney ( 2 tbsp Tamarind pulp, 4 tbsp Jaggary, salt, 1/4 tsp  chilli powder, mix together and cooked it till the Jaggary melts and thicken up a bit)
Salt to taste 
2 tbsp Sugar 
1 tbsp Sev
Sprinkle of Chat masala
Few Coriander leaves chopped for garnishing 
Few Pomegranate seeds for garnishing 

In a mixing bowl, add curd, milk, salt, sugar. Beat it well. Add the broken pieces of vada. Mix it. Drizzle the green chutney and the sweet chutney, sprinkle the chat masala. Sprinkle the sev, coriander leaves and pomegranate seeds from top. 

Thursday 4 February 2016

Crispy Palak Chaat / Spinach Chaat

One must include green vegetables in the diet. Some time children don’t want to have vegetables. We can always innovate Recipes with vegetables which will encourage the children to have vegetables without fuss. Spinach is a good source of iron.... Here I have made a healthy Chaat with spinach...

To make the crispy Palak 
Few Fresh Palak /Spinach leaves around 12 whole leaves 
Oil to Drizzle
Salt to sprinkle 

Take a baking tin, spread the Palak leaves, drizzle oil and sprinkle some salt. Bake it at 200 degrees for 15 minutes. Half way in between turn the leaves. Bake till crispy. 

For the Palak Chaat 
Crispy Palak leaves
1 small Potato cut into cubes and boiled 
1 small Onion chopped
4 tbsp Beaten Curd 
3 tbsp Green Chutney ( Add 1/4 cup Coriander leaves, 1 Green chillies, 1 tsp Raw mango and Salt in a blender and blend it together)
2 tbsp Red Chutney ( Add few Garlic cloves, 2 Dry Red chillies and salt in a blender and blend it together with little water)
1 tbsp Sweet Tamarind Chutney ( 2 tbsp Tamarind pulp, 4 tbsp Jaggary, salt, 1/4 tsp  chilli powder, mix together and cooked it till the Jaggary melts and thickens up a bit)
1 tbsp Sev
Drizzle of Lime juice
Sprinkle of Chaat masala
Few Coriander leaves chopped for garnishing 
Few Pomegranate seeds for garnishing 

On a plate first add the crispy spinach leaves, then one by one add the potatoes, onions, curd, green chutney, red chutney, sweet tamarind chutney, drizzle the lime juice , sprinkle the  chat masala, add the sev and then garnish with coriander leaves and pomegranate seeds... 

Sunday 3 January 2016

Baked Doi Begun (Brinjal)

Baked Doi Begun (Brinjal)
I wanted to give Doi Begun a twist...
3 Medium size Bharta Brinjals cut into cubes
2 cups Fresh cream
1 cup Hung Curd
1/2 tsp Red Chilli powder
1/2 tsp Bhaja Masala (Roasted Cumin Seeds and  1 Red Chilli made into powder)
Salt to taste
2 tbsp Mustard Oil

Take a baking dish, add the brinjals, rub in salt, beat the hung curd and cream. Pour the beaten cream and hung curd and 1 tbsp of mustard oil and mix it with the brinjals. Sprinkle the Bhaja masala and chilli powder.. Bake at 200 degrees Celcius for 45 minutes  or more till the brinjals are  cooked, in between drizzle remaining mustard oil on the brinjals...  Serve hot.... Garnish with coriander leaves....

Wednesday 30 December 2015

Fresh Fruit Compote with Creamy Yogurt..

Fresh Fruit Compote with Creamy Yogurt..


Fresh Fruit Compote
1/2 cup of Red Grapes chopped
1/2 cup of Strawberries chopped
1/2  of the Pineapple chopped
2 Kiwis chopped
1/4 cup of Sugar
1/4 cup of Honey
Pinch of Salt

Take a pot.. Add Sugar, Salt, Honey and all the fruits. On a low flame, stir and cook till the sugar has incorporated well with the fruits and the liquid have reduced...

Creamy Yogurt
1 cup Hung Yogurt
1/2 cup Fresh Cream
1 cup Icing sugar
2 tbsp Honey

Beat the cream for 2 minutes, add the yogurt, beat it, add icing sugar and honey, beat it until we get soft peaks.  

For Assembling
Take a small bowl, add 2 tbsp of fruit compote... Pipe in the yogurt.. Decorated with dried cranberries and drizzle with strawberry syrup... 

P.S. You can increase the sugar according to the taste... 

Friday 16 October 2015

Dahi Wala Bhindi Curry Healthy and Easy Okra in Curd Curry with very less oil.

Dahi Wala Bhindi Curry
Healthy and Easy  Okra in Curd Curry with very less oil.
1/2 Kg Okra cut into half
1 cup Curd
1 piece of Ginger
4 Green chillies slit
2 tbsp Gram Flour
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Garam masala powder
Pinch of Asafoetida
Rock Salt to taste
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
1/4 tsp Coriander seeds
Few Curry Leaves
1 tsp Oil
Few coriander leaves chopped

Take 1/2 tsp oil in a wok. Heat it, add the Okras and stir it. Sprinkle some salt. On high heat stir the Okras. Let it cook till it changes its colour. Take the Okras  out from the wok and keep it aside. 
Blend curd, salt, ginger, 2 green chilies, gram flour, cumin powder, coriander powder, turmeric powder and garam masala powder in a blender. In the same wok, add the remaining oil. Add cumin seeds and mustard seeds. Let it crackle. Add curry leaves, 2 chillies and asafoetida. Sauté for 30 seconds. Lower the heat. Add the curd masala. Keep stirring as the gram flour will start to form lumps. Add 4 cup of water. Stir and let it simmer on low heat. After 3 minutes, add the okra. Cover and let it simmer for 10 minutes or till the rawness of the gram flour disappears. Garnish with coriander leaves. Serve hot.

Saturday 10 October 2015

Healthy Thalipeeth and Lal Mirchi Cha Thecha Healthy Treat for yourTastebuds and Soul

Healthy Thalipeeth with Lal Michi Cha Thecha

This Thalipeeth was made by Musi( Aunty) who stays with us. She took care of my mother and now takes care of my Mother in Law. Some how after my mother's death she gave me immense support. I believe she is next to my Ma. Today she made this Healthy Thalipeeth for me. Using curd instead of oil and water while flattening the dough was her idea. 
Thalipeeth is a traditional Maharashtrian dish. This dish is made with Jowari, Bajri and some veggies add to the flour... A healthy dish indeed... 

Healthy Thalipeeth
1 cup Jowari
1 cup Bajri
1/2 cup Whole Wheat Flour
1 finely chopped Onion
1/2 cup Spinach chopped
1 medium size Carrot grated
1 cup grated Bottle Gourd
2 finely  Green Chillies chopped 
2 tbsp  Coriander leaves finely chopped 
Rock Salt to taste
1/2 tsp Turmeric powder
1 tsp Coriander seed powder
1 tsp Cumin seed powder
1/2 tsp Garam masala powder
1/2 tsp Chilli powder
1 cup Curd or more
Oil spray
Take a mixing bowl. Add all the flours, chopped vegetables and spices. Add curd and make a soft dough.

 Take a plastic sheet. Add 1/4 tsp of curd on the plastic sheet and spread it. 

Take a portion of the dough, make a round ball. Put the dough ball on the plastic sheet.

 Add 1/4 tsp curd on the dough.

  Flatten the dough very gently by pressing it from all the sides. 

Heat the pan. Spray oil on the pan. Slowly left up the rolled  dough along with the plastic sheet with one hand and turn the plastic sheet along with the rolled dough on the other hand. Pick the plastic sheet gently. 

Put the rolled dough on the pan. 

 Spray oil and cook from both the sides. 

Serve it with Red Mirchi Cha Thecha. 

Red Mirchi Cha Thecha
8 to 10 Red Chillies
1 small Onion cut into 4 pieces
8 to 10 Garlic cloves
Rock Salt to taste 

Take all the ingredients and grind it coarsely. 

P.S. I have not fried the ingredients before grinding due to dieting.  

Friday 31 July 2015

Aloo Tikki Chaat

Aloo Tikki Chaat
For the Aloo Tikki
2 potatoes boiled and mashed
1 /2 tsp Aam chur powder
1/2 tsp black salt
1 green chilli chopped
1 tsp coriander chopped
1/4 tsp red chilli powder
Oil for shallow fry
Mix all the above ingredients except the oil. Take one small ball and flatten it . Make rest of the Tikkis in the similar manner. Shallow fry the Tikkis. Keep it aside
For Base
2 cups curd
1/4 cup milk
1/2 tsp black salt
2 tsp sugar
Add milk to the curd and beat the curd. Add black salt and sugar. Beat it well.
For assembling Aloo Tikki chaat...
Aloo Tikkis
1 tbsp Mithi imli chutney
1 tbsp Green chutney
Chilli powder for sprinkling
Roasted cumin power for sprinkling
1 tbsp sev
Coriander leaves for garnishing
Take 2 Aloo Tikkis.... Add 2 tbsp curd on the Tikkis. Add green chutney and Mithi imli chutney. Sprinkle roasted cumin powder and chilli powder. Garnish with sev and coriander leaves....