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2083 curd recipes


Last Updated : Jul 14,2018





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# 37300
19 Jun 18
 by Tarla Dalal
Aloo Paratha is a dish wish a universal appeal! While north Indians like to have it any time of the day, for breakfast, lunch or dinner, South Indians too have borrowed this dish from the north and incorporated it into their supper and dinner menus. What makes these whole wheat parathas so app ....
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Recipe# 1547
25 May 16
 
by Tarla Dalal
Green pea pulao with paneer koftas is a luxurious Mughlai -style pulao, which is marked not just by the mix-and-match colours of green peas and apricots, but also the splendid paneer koftas that are tossed into the rice! The fragrance of saffron and other spices ....
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Recipe# 40598
12 Jul 18
 by Tarla Dalal
The Burrito Bowl sounds elaborate, but the fact is that it is not too time-consuming. Moreover, it is a satiating one-dish meal, which is completely worth the effort. Here, rice is boosted with colourful veggies, ketchup and appropriate seasonings; layered with refried beans, sour cream and unco ....
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Recipe# 33317
11 Jul 18
 by Tarla Dalal
Buckwheat is called "kutti-no daro" in gujarati and "kutto" in most other indian languages. This recipe is a variation of a traditional recipe, made by adding potatoes which characterize the softness and texture of this dish. Buckwheat is high in iron and fibre while curds contribute to the calcium ....
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Recipe# 40111
06 Jul 18
 
by Tarla Dalal
The delightful flavour and amazing texture of this smoothie will surely be noticed by you! An amazing blend of fruits, curds and vanilla essence makes this a real heart throb. In fact, once you taste it, this Papaya and Green Apple Smoothie will win hands down over any junky snack you might consider ....
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Recipe# 32787
06 Jul 18
 by Tarla Dalal
Greens and carrots, interestingly flavoured with ginger, green chillies and other common but effective taste-givers, form the stuffing for these sumptuous whole wheat parathas. The combination of spinach and chawli greens gives the parathas a unique, very appetizing taste that you are sure to en ....
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Recipe# 40006
09 Jul 18
 
by Tarla Dalal
An easy and foolproof eggless muffin recipe that is sure to fascinate you with its rich, chocolaty flavour. Curds and butter impart the required softness to these muffins while a combination of cocoa powder and molten dark chocolate is used to impart the intense flavour and texture, which are bes ....
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Recipe# 813
09 Jul 18
 
by Tarla Dalal
A delicacy from the heartland of Gujarat, Handvo is a unique dish baked in a Kadhai over a traditional tempering and sautéed veggies. Here, we have used a batter of green moong dal which gives a homely flavour and enticing mouth-feel. Ingredients like s ....
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Recipe# 1987
13 Jul 18
 by Tarla Dalal
There is something very homely about this Paneer Masoor Paratha. Perhaps it is the satisfying, One Dish Meals feel, or the use of traditional ingredients which makes it seem so. In this lovely dish, wholesome whole wheat flour parathas are stuf ....
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Recipe# 2810
08 Jul 18
 by Tarla Dalal
My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Mumbai Known as "Cream Centre". On enquiring, I was told that the chick peas and spices were simmered together for hours resulting in a dish that a large number of Mumbaites relish even today! My version of chole ....
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Recipe# 4342
04 Jul 18
 by Tarla Dalal
The perfect dish to serve for a Holiday lunch. Fenugreek dumplings are deep fried and dunked for a few seconds in milk and then immersed in the curd kadhi. This process of soaking the fenugreek dumplings in milk makes them softer and more succulent and reduces the sharpness of the curd based kadhi.
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Recipe# 36938
28 Jun 18
 by Tarla Dalal
A mouth-watering delicacy of baby potatoes tossed with butter and dill! While the strong flavour of dill is enough to make these potatoes exciting, there is more to the surprise. A tangy curd dressing further improves the texture and flavour of the Dill Baby Potatoes, as the intermixing of curds wit ....
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Recipe# 33305
13 Jul 18
 by Tarla Dalal
If you love the heady aroma of warm, freshly-baked cakes, then this Eggless Chocolate Cake Using Curds is one of the first things you should try. It is so richly-flavoured and so spongy, you can use it in just too many ways! Have a slice right off the Ove ....
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Recipe# 41678
01 Jul 18
 by Tarla Dalal
The Mango Sorbet is a classic treat that combines the sweet tanginess of mangoes with the pleasant creaminess of curds and tang of lemon juice to excite your taste buds and refresh your senses! The crumbly icy crunch of the sorbet accentuates the fabulous, inimitable flavour of mangoes making th ....
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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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