Curd or dahi (दही) is packed with several health benefits and can be eaten in various forms. You can eat it as it is, turns it into buttermilk or lassi, refreshing raita, or even a creamy dessert. We believe setting the curd perfectly is an art and using the curd to cook dishes is exemplary.
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5 Amazing Dishes For this Lockdown Using Curd
No wonder, we all crave different varieties of food during our lockdown, and the list of what we want to have never ends.
Here are 5 dishes you can make with the humble curd, that are easy to make and taste amazing!
1) Hung Curd Dip
Firstly, what does hung curd means? Hung curd is basically curd that has been completely drained of its whey. It’s a given that all dips are a great way to start a party. Sure, the lockdown means no house parties, no get-togethers. But who is stopping you from having your own party with a massive bowl of dip?
You will require hung curd, chopped onions, cucumbers, and capsicum. Mix all these in a bowl and add salt, pepper, a minced clove of garlic, and a splash of vinegar. Refrigerate before serving. Add a dollop of mayonnaise if you wish to increase the creaminess. Add chopped coriander and green chilies to give it a Desi touch. Furthermore, you can also prepare hung curd mayonnaise dip.
Serve with chips, lavash, pita or vegetable sticks.
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Curd rice is a perfect summer lunch for when you need something light and refreshing yet filling for your meal. In a pan add a teaspoon of oil, asafoetida, mustard seeds, curry leaves, and chopped ginger. Add peanuts, cook till they are roasted. Once done, add chopped onions, saute till pink and add a cup of dahi.
Now add some turmeric (optional), red chili powder and salt. Immediately add boiled rice. Cook for 30 seconds.
You can chill them in the refrigerator before consuming or eat it right away.
Image for representational purpose only
3) Dahi Kebab
Dahi kebabs are succulent and mouth melting. They are shallow fried and have a mellow flavor. Dahi kebabs are made with hung curd and grated paneer. The masalas added to these are bare minimum and you can taste each and every ingredient distinctly. You can add chopped onions and dry fruits according to your preference.
Serve dahi kebabs with lachcha onions and spicy green chutney. If you are deep-frying the kebabs, add some add besan or maida to bind them.
4) Punjabi Kadi
Kadi Chawal Vs Rajma Chawal is a debate right out of a prime-time news channel. It can go on for hours and in the end, there is no conclusion.
Punjabi Kadi is a hot favorite in the Northern belt and is made with khatti dahi or curd that is about to go sour. Mix besan, turmeric, and dahi in a bowl; whisk it so that there are no lumps. Add juliennes of ginger and cook this in a wok till it is thick and yellow. Season with salt and red chili powder. Add a tadka of oil, mustard seeds, jeera, dried red chilies, coriander seeds, and asafoetida (heeng).
Add onion pakodas or spinach pakodas once the kadi has cooked completely. Serve with boiled rice.
Image Credit – Nishtha Sethi
5) Hung Curd Cheesecake
A cheesecake with hung curd? Are we kidding? Absolutely not.
Making cheesecakes at home sound like a cumbersome and LONG process, but let us correct you right there. It’s not.
In fact, with the limited resources you might have at home, you can make cheesecake with hung curd and no gelatin. Make sure the sweetness of your biscuit base and the sweetness in the main body of the cake is balanced well. Add fruits like mangoes, kiwis or strawberries on top.
Serve chilled.
Conclusion
Staying in a lockdown can be depressing. So, let us enjoy it by having healthy food. Curd being highly beneficial in summer, it the right time to include it in the diet. Hung curd has a lot of benefits. From preparing dips to using it as marination, it is a versatile ingredient. You can also prepare delicious hung curd mayonnaise dip from curd and have it with chips or prepare a hearty vegetable sandwich using it as a base.
Which is your favorite recipe which uses curd as the main ingredient. Let us know in the comment box below.
About The Author
Nishtha Asrani Sethi, born and brought up in Delhi, is a content writer who has previously worked with NDTV and Resolver. Her roots are deep within the food industry, thanks to her family business and a keen interest in contemporary food products. Nishtha loves to serve her articles with a side of humor. Her Bachelor’s degree in Home Science comes in handy while researching the science behind the food. When she is not trying to win a battle of fries vs fruit with her daughter, she is busy experimenting with her huge joint family with crazy recipes.
