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2084 curd recipes


Last Updated : May 23,2018





Don’t Forget Your Cup of Curds

Curd or dahi is an everyday food in Indian households. Sometimes, it is used to make raita, curd rice and other recipes, or it is just enjoyed plain. In whichever form it is consumed, it is one of the favorite foods of people across the country.

While we know our dahi by the name of curd, people in other parts of the world usually call it yogurt. To them, curd is the soft solid mass left behind when you curdle milk (as in the process of making homemade paneer). So, when you travel abroad, ask for yoghurt at the shops and not for curds. However, in India, homemade dahi made with some random sample of curd with lactic acid or lactobacillus bacteria in it, is called as curd. Yogurt on the other hand is a commercial process of making curd with specific strains of lactobacillus bulgaris and streptococcus thermophiles bacteria. There is a lot of confusion between the two terms, namely curd and yogurt, but for the purpose of this article, we need not get into any technicalities and can comfortably refer to good old homemade dahi as curds!

Curds may be made with either cow’s milk or full-fat buffalo milk. Cow’s milk tends to be a bit watery while buffalo milk curd is thicker because of the higher fat content. If you have been advised to have curds for medicinal purposes, then cow’s milk curd is usually considered better. To make curds from milk, the milk is boiled and then cooled down till it is warm (not cold). Then, a sample of curd is mixed into the milk, and the mixture is allowed to ferment in a warm place for a couple of hours, or till the curds is set to a perfectly yummy consistency!

Six steps to make the perfect curd

1. Curd is made by adding a sample of curd (also known as curd culture, curd bacteria, lactic acid bacteria, etc.) to warm milk, and allowing the mixture to ferment in a closed container in a warm place till it sets firmly. In summer, it sets in around 5 hours; but in winter it takes longer, any time between 8 to 15 hours!

2. Curd sets faster when kept overnight in a warm place in a steel container.

3. At times, a pinch of sugar can be added to the milk before fermenting it, to make sure the resulting curd is not too sour.

4. Always cover the cultured milk with a lid, for it to set properly.

5. When adding the curd culture to the milk, make sure the milk is warm. If it is too cold, it will not set. If it is too hot, it will either curdle immediately or give you watery curds.

6. Use a whisk to combine the small curd sample with the milk, so that the sample disperses well and gives you a good thick curd.

7. The readymade ‘set curds’ available in India are often not useful as cultures to make homemade curd. So if you need a sample to make curds, try to buy natural curd from a local dairy or get a homemade sample from a friend.
 

Know more about your curds

Curd is used widely across the world. It is relished just plain, enjoyed with toppings, made into a raita or used in other recipes. Creamy hung curd is also used to make delicious mithai like Shrikand. Many people also enjoy having a glass of plain or spiced buttermilk with their lunch. It is refreshing, cools the body and aids in digestion. 



1. Curds can be made with full-fat milk  or with cow’s milk. 


2. Some recipes like raita and buttermilk require fresh curds, while others like dhokla, handvo, kadhi, etc., require sour curds. 


3. Some recipes like Shrikand and sandwich spreads require hung curds. This is basically curd that is placed in a muslin cloth and hung from a hook or rod for at least one hour to drain the water completely. The resulting hung curd is really creamy and thick.

14 Ways to enjoy your curds

  Curd is used to make several tasty dishes like:
1. Raitas
2. Kadhis
3. Chaats
4. Rice
5. Sandwiches
6. Dips
7. Tandoor items
8. Curries
9. Rava Idli
10. Dhoklas
11. Handvo
12. Buttermilk
13. Cakes
14. Desserts

Top 10 recipes using curds

1. Curd Rice
2. Rava Dhokla
3. Chatpata Dahiwala Bread
4. Oats Rava Idli
5. Gujarati Kadhi
6. Achari Paneer
7. Paneer Tikka Masala
8. Dahi Vadas
9. Dahi Puri
10. Mixed Veggie Raita

5 Health benefits of curds

Curd is one of those awesome ingredients that are not just tasty but healthy too, so you can go ahead and have a cupful without any guilt, unless your physician has specifically advised you not to have it for some reason. Let’s tell you more about the wonderful effects of curd so that you will appreciate every spoonful from now on…

1. Curd improves digestion. It has very good bacteria that aid digestion in the gut. To further improve the digestive ability of curds, several commercial brands have probiotics added to their curd. Probiotics refers to good live bacteria, which soothe the stomach and improve digestion. So, if you are buying curds, look for a good brand of probiotic curds, to experience its additional benefits. Does homemade curd have these beneficial bacteria or not? Well, they do. However, homemade curd is not a standardized product. So, the strength or let’s say ‘population’ of bacteria differs from batch to batch and depending on the sample too. It is likely that some batches of curd have more bacteria and some have less. Add to this the fact that a lot of bacteria die before they reach the intestine, and we can never be sure whether the probiotic benefit is there or not. In commercial brands that are labeled specifically as probiotic, the strength of bacteria is high, so at least some of it is likely to reach the gut.

2. Curd is low in carbohydrates, so it is ideal for those on a low-carb diet.

3. Loaded with calcium, curd strengthens your bones.

4. It is also an excellent source of protein for vegetarians.

5. Curd is good for your heart. Being rich in potassium, it helps balance the sodium levels in your body and controls high blood pressure.

Almost everything about curd is good for you, and it is something you should try and include in your everyday diet. And that’s not a difficult deal, because it’s so tasty too!
 

 

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Recipe# 1098
Yesterday
 by Tarla Dalal
A lip-smacking chaat that is loved all over India, and now globally too, the Chole Tikki Chaat is most enjoyed at roadside stalls, but is definitely more satisfying when you make it at home for your family or for a Party . Here, we show you ho ....
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Recipe# 22573
Yesterday
 by Tarla Dalal
An all-time favourite Lebanese dish, Falafel can classify as a sumptuous snack or a meal in its own right depending on when you have it! Here, unleavened pita bread is lined with tongue-tickling garlic chutney, topped with a tangy curd dressing and packed w ....
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Recipe# 36259
19 Mar 18
 by Tarla Dalal
The specialty of smoothies is that the strangest of ingredients combine well to give great results! you might never have thought of combining papayas and muskmelons, but try the papaya melon smoothie and you are sure to fall in love with this combination.
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Recipe# 2970
19 Mar 18
 by Tarla Dalal
Curds are a very good source of calcium and are also very easy to digest. Pulses along with curds improve the protein and calcium content of this recipe. Fibre and iron are also well represented. Your energy requirements are high during the second trimester and this recipe provides sufficient energy ....
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Recipe# 36250
21 May 18
 
by Tarla Dalal
With the tanginess of orange and the creaminess of vanilla ice-cream, the not-so-popular muskmelon transforms into a delightful drink! Garnish the Melon Smoothie with a well-cut wedge of muskmelon to enhance its visual appeal. Looking for more recipes using melon, check these out-
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Recipe# 5602
21 May 18
 by Tarla Dalal
Who doesn’t like to have glowing skin? It is said that glowing skin is a reflection of overall good health, and that is indeed true. When you have a good supply of required nutrients and are sufficiently hydrated, your skin glows from within. Soups are a great way to ensure this. They nourish ....
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Recipe# 32950
16 Apr 18
 by Tarla Dalal
The focus of this authentic tandoori preparation is the marinade, so pay due attention to it. Worry not if you do not have a tandoor or grill; simply cook the tikkas on a greased tava!
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Recipe# 30940
21 May 18
 by Tarla Dalal
Rich, richer, richest – you will be at a loss how to rate these creamy and soft Dahi ke Kebabs. Interestingly, hung curd forms the main ingredient of these kebabs, supplemented by paneer and bread crumbs for volume and shape. This trio is perked up with herbs, masalas and cashewnuts, not to forget t ....
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Recipe# 42589
18 May 18
 
by Tarla Dalal
Here’s a quick and easy way to make your own dhokla flour at home, and use it to make tasty dhoklas. This dry flour can be ground within minutes in your own kitchen using just two ingredients and a regular mixer-grinder. By blending the dal and rice to a fine coarse texture, which is neither coa ....
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Recipe# 41381
11 Apr 18
 by Tarla Dalal
Karela is an ingredient that many people associate with health food or traditional recipes. But, you will be surprised to know that it is a key ingredient in one of Delhi’s popular street foods – the Karela Paratha! The karela is marinated in tamarind water and then sautéed with onions and spice ....
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Recipe# 42153
18 May 18
 by Tarla Dalal
The Oatmeal Almond Milk with Oranges is not a typical breakfast. It is a meal-in-a-jar that is unbelievably easy to make but exceptionally nutritious too! All you need to do is put all the ingredients into a jar, give it a shake and stow it into the fridge. After it sits there for a few hours, i ....
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Recipe# 42574
16 May 18
 by Tarla Dalal
Upma, the all-time favourite breakfast dish, comes to your table with a totally unexpected twist! This is an innovative version of the classic dish, made with crushed sweet corn kernels and beaten rice. The richness of corn is ....
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Recipe# 583
23 Nov 14
 by Tarla Dalal
Mixed dal handvo is a traditional gujarati savoury cake, which is a nutritious meal in its own right when served with chutney and buttermilk. Although readymade flour is available in the market, we suggest you try this version to experience the true flavour. The grated bottle gourd is a very critica ....
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Recipe# 2807
14 May 18
 by Tarla Dalal
After a round of spicy pani puris, eating Dahi Puris is the perfect way to soothe your palate. "Dahi Puris" are a favourite with children as well as with adults who cannot handle the fiery pani puri. What makes a Dahi Puri truly divine is obviously the humble curds which are made daily in ever ....
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curd
5
 on 21 Dec 17 05:21 PM


Do you know how to make gujrathi katiyawadi dhaba or Hotel style dahi tameta recipe? If yes then I want it. Please answer fast and give the recipe fast.
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Tarla Dalal    Hi, We are very sorry but we do not have the recipe for it... however we have this recipe https://www.tarladalal.com/Sev-Tameta-Gujarati-Sev-Tameta-Nu-Shaak-Recipe-605r
Reply
22 Dec 17 08:35 AM
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