While the debate about the difference between yogurt and curd will always go on, the good quality contained within will remain same always. While there are no stringent laws in India which defines the production of yogurt as per its guidelines, the US Food & Drug Administration agency is forthcoming as to what can constitute yogurt. As per the definition available with them, the inoculation of pasteurized milk has to be done with permitted cultured bacteria which contains Lactobacillus bulgaricus and Streptococcus thermophilus.

You will find that most of the Indian households make their own yogurt which finds variety of uses in the house ranging from being eaten sweet with sugar or jaggery, savoury as raita, curry and “kadhi” and even as a natural face cleanser.

Recipe for “Punjabi Kadhi”

Even though Kadhi is, more often than not, made as a stew to immerse gram-flour dumplings, the recipe given below can be also used on its own as an accompaniment for Indian breads or rice.

1 cup Curd (yogurt), preferably a day old,
2 tbsp Gram flour (besan)
¾ cup water
2 tbsp cooking oil
½ tsp cumin seeds
1/3  tsp Fenugreek seeds
6 garlic cloves, chopped finely
2 no. Dry red chili whole
1 tsp Turmeric powder.
Salt As per taste

Method:

Beat yogurt and gram flour in a large bowl until smooth. Add water and blend again to obtain a smooth mixture. Keep aside.

Heat oil in a pan, crackle cumin and fenugreek seed and add garlic and dry chili. Cook for 30 seconds until the garlic has just turned golden. Reduce the heat to low.

Pour in the yogurt mixture in the pan and stir. Slowly bring to boil, stirring from time to time to avoid curdling, and allow to thicken to the consistency which you like to serve with your bread or rice.

Note: If you cannot use all the kadhi in a single meal, store them in the refrigerator. When you bring them out again, they would have thickened invariably. Boil some hot water, add the kadhi and stir them back to normal for further use.

- Kuntal

Tags: chicken, dhokla, curries, sambhar, chettinad, idli, handi, naan, tikka masala, murgh

Simple Yoghurt appetizer made from Tiny Dumplings of Besan (Chickpeas flour) put in Yoghurt.

• 600 ml Yoghurt
• 1/4 tea spoon pepper
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon chopped fresh mint or coriander

Method

Soak the boondi in water for about 10 minutes.
Squeeze lightly and set aside.
Beat the yoghurt smooth with fork, add the salt, pepper and sugar and stir until the sugar dissolves.
Fold(put in and mix well) the moist boondi in yoghurt.
Refrigerate. Sprinkle with chopped mint or coriander leaves.
Serve chilled.

Tags: gosht, chana, karahi, vindaloo, dhokla, kulfi, tikka masala, tandoori, curries, idli