Most households in India enjoy curd for at least a meal. Curd is an important part of the diet because it has good bacteria that are really good for gut health. Curd is an integral part of the kitchen as it is not just meant for having it just like that but it is also used a lot in everyday cooking. There are days when you might end up having a lot of curd in your fridge and do not know what to do with it. We have come up with some curd recipes. Do try them out and leave us feedback. A quick tip while using the curd for cooking especially in gravies, switch off the gas when you add curd to prevent it from curdling. After a good mix, switch on the gas and continue with the cooking process.
Table of Contents
Recipe – 1 Fruit Shrikhand
Ingredients
- Hung yogurt – 2 cups
- Castor sugar – 1 cup
- Cardamom powder – 1 tsp
- Milk 2 tblspn
- Mixed fruits – ½ cup
- (Mango, strawberries, grapes, apple, banana)
Method
- Take hung curd in a bowl.
- Add to it castor sugar.
- Mix hung yoghurt and castor sugar.
- Slowly beat it with a light hand.
- Add milk and further mix .
- Milk is added to loosen the texture a bit.
- Add cardamom powder for flavour.
- Mix everything well.
- Add mixed fruits.
- Serve immediately.
Serving Suggestion
- Way 1: Dry fruit Shrikhand
- Follow the recipe of fruit shrikhand and instead of fruits add roasted and crushed dry fruits like almonds, cashews, green pista.
- Way 2: Saffron Shrikhand
- Soak 1/2 tsp saffron strands in 2 tbsp warm milk. Let it cool.
- Follow the recipe of fruit shrikhand, replace fruits with saffron.
- Serve chilled. Garnish with some strands of saffron and rose petals.
Recipe -2 Mango Shrikhand
Ingredients
- Hung yogurt – 2 cups
- Castor sugar – 1 cup
- Cardamom powder – 1 tsp
- Milk – 2 tblspn
- Mango puree – ½ cup
- Mango cubes – 5 to 6
Method
- Mix yoghurt and castor sugar with light hands.
- Add mango puree and further mix.
- Add milk to loosen out the texture.
- Add cardamom powder and mix again.
- Chill and serve with mango cubes.
Serving Suggestion
- Serve chilled.
- Serve it as a dessert.
- Preferably use Safeda or Alphonso mango for this recipe.
- Hand blender can be used to mix everything as it will give a smooth finish.
Recipe -3 Dahi ke kabab
Ingredients
- Hung curd – 1 cup
- Roasted besan – 2 tbsp
- Bread crumbs – 1 cup
- Red and yellow bell peppers – 1/4th
- Capsicum – 1/4th
- Paneer grated- 1/4th cup
- Green chilli – 1
- Ginger grated – 1 tsp
- Salt – to taste
- Oil – to deep fry
Method
- In a mixing bowl put hung curd and add paneer.
- Add very finely chopped bell peppers and capsicum.
- Add ginger and finely chopped green chilli.
- Add paneer, roasted besan, salt.
- Now mix everything lightly.
- Grind the bread crumbs in a mixer jar.
- Make small balls with the prepared mix.
- Roll the balls in the fine bread crumbs.
- Flatten the balls and smear more bread crumbs on both sides.
- Prepare all and keep in the fridge till oil heats up.
- Deep fry in medium hot oil, drain and serve.
Serving Suggestion
- Serve dahi ke kabab with green chutney.
- Enjoy it as a starter for parties.
- Healthy snack for evening.
- Green chilli can be adjusted as per liking.
- Dahi ke kabab can also be air fried in an airfryer.
- Ensure all the veggies are absolutely minced.
- The consistency of the prepared mix has to be really thick.
- Dry roast the besan without any fat, cool and store.
- The curd used should be mild sour.
- For making bread crumbs use a day old bread.
- Store bought bread crumbs can also be used.
Recipe – 4 Dahi Bhat
Ingredients
- Rice sona masuri – ½ cup
- Curd – 1 cup
- Milk – 1/4th cup
- Split chickpeas – Chana dal – 1 tbsp
- Split and skinned- Udad dhuli – 1 tbsp
- Mustard black – 2 tsp
- Curry leaves – 8 to 10
- Beans finely chopped – 10 to 12
- Carrot finely chopped – 1
- Oil – for tempering -2 tbsp
- Red chilli whole 1 and Salt to taste
Method
- Cook rice in 1.5 cups of water with salt.
- When cooled, add milk and mix.
- Heat oil for the tempering.
- Drop in the mustard and let it crackle.
- Next add the curry leaves and red chilli.
- Add both the lentils and stir fry.
- Next quickly add the vegetables – carrot and beans, saute a bit.
- Remove from the fire immediately as crunch of veggies should not be lost.
- Pour the tempering over the rice. Mix and serve.
- Cool and serve chilled in summers.
Serving Suggestion
- Serve with pickles of your choice.
- Dahi bhat can also be served with small papadams.
- Use home made fresh curd for this recipe.
- Grated, steamed and cooled bottle gourd can also be used.
- Grated cucumber can also be added to the curd mixture instead of beans and carrots.
- Do not let the tempering burn, keep everything ready.
- For winters the dish can be served warm.
- Use small grain rice for this recipe, especially new rice as the new rice has a tendency to be sticky and holds together.
Recipe – 5 Peanut Flaxseed Raita
Ingredients
- Curd – 2 cups
- Salt to taste
- Peanuts roasted – ½ cup
- Flaxseeds roasted – 2 tbsp
- Roasted cumin crushed – 1 tsp
Method
- Whisk curd till smooth and creamy.
- Add salt to taste.
- Add the crushed cumin.
- Crush the peanuts and add to the curd mix.
- Transfer into a serving dish.
- Top it with flaxseeds.
Serving Suggestion
- Goes well with sabudana khichri.
- Can be had as a side dish.
- A bowl of peanut flaxseed raita can be had to curb hunger pangs as it is filled with goodness.
- If you keep the curd a bit thick, it can be used as a dip.
- For a spicy version, chopped green chillies can also be added.
Recipe – 6 Mango Lassi
Ingredients
- Curd – 2 cups
- Safeda Mango – 1
- Sugar – 1/4th cup
- Green Cardamom – 1
Method
- Take out pulp of mangoes. Reserve a few cubes for garnish.
- Blitz mango pulp, curd, sugar and cardamom.
- Add ice cubes and blitz again.
- Serve chilled. Garnish with some mango cubes.
Serving Suggestion
- Excellent summer beverage rich in calcium and Vitamin A, C, K.
- Kids can enjoy it as a post play evening drink.
- Can be served in shot glasses as a dessert to end a meal.
- Pomegranate kernels can be added as a garnish to enrich the lassi further.
Not just the above recipes, curd can also be used in lots of other recipes. If you do not have tomatoes, you can replace them with curd in preparing gravies. Thick curd is also used in some fritter recipes which gives it a unique flavor. Curd is also used in making paneer. A variety of dips can be made using thick curd. A quick way is to add some grated cucumber or boiled potato or minced garlic or grated carrot or dill leaves with seasonings and you are good to go. Do share your recipes of curd in the comment sections. Also do let us know, if you are looking for any other curd recipes, we would be happy to share.
