Ginger biscuits combined with butter to make a crisp crust and filled with a curd and chocolate mixture to make a smooth curd cake. Topped with toasted coconut flakes.
Hung curd is nothing but yogurt drained of all its water. Here's how to make it at home.
A crust made from crushed ginger biscuits, topped with a creamy mixture of hung curd, whipped cream and peach puree. Chilled before serving.
Try Aditya Bal's version of Himachali tawa murgh. Chicken pieces marinated in curd, cream and freshly ground garam masala. Topped with a sizzling tempering of red chillies and coriander.
Yoghurt, coriander and chillies make a delicious dip in a jiffy.
Uma Singh from the restaurant Farsaan makes Shreekhand. A Gujarati dessert made with hung curd, sugar, chironji and saffron with a pinch of cardamom powder.
Corn simmered with milk, curd, coconut and green chilli paste.
Spicy curd dip with roasted peanuts.
An easy to make curd rice recipe. Tempered with mustard seeds, red chillies, dals and curry leaves.
Omelets made with tofu (bean curd). Topped with tomato sauce.
Also known as Greek Yogurt, hung curd is nothing but curd; the only difference is the whey (water) of the curd is drained completely to make hung curd.
Myth-Buster: Some experts advice against having curd during the nights. We find out why.
It is very convenient for us pair yogurt with our daily meals but have we ever wondered about amazing health benefits that we can enjoy by having a bowl of curd or yogurt every day? ...
Many homes throw in a lot of love and ingredients into their version of curd rice - from cashew nuts to pomegranates and green grapes, sprucing it up.
It always seems more convenient to grab a pack of dahi from the supermarket, but there is nothing like fresh, homemade dahi. You can tell the difference in taste and it is very easy to ...
Curd or yogurt, also known as Dahi, is a superhero in the dairy aisle. It is known to improve our digestion by being a probiotic and strengthens our bones due to the calcium content.
Dahi, doi or yoghurt is an integral feature in Indian cooking, and each regional cuisine has its own set of food pairings based on old beliefs and experiences.
While traditional beliefs have continued over generations and people have been socialized to believe in them, a scientific reason suggests the increase in energy levels and perseverance upon having this combination.
Certain food combinations may hinder the normal functioning of the digestive system.
Every once in a while, we come across a cook book that makes us want to take it home and scour through its pages. Chandra Padmanabhan's Southern Flavours, however, posed an unstated challenge, which we ...