Curd Rice

Ingredients:

2 cups cooked rice

5 tbsp curd

4-5 green chilies

5-6 curry leaves

1/2 tsp each of mustard seeds, cumin seeds, urad dal

2 tbsp oil or ghee 

1 pinch hing

5-6 coriander leaves

Salt to taste

Method:

Heat oil in a pan and add mustard, cumin seeds and urad dal. When they start popping, add curry leaves, hing and chilies. Add salt. Remove from the gas and pour this on rice and mix well. Add curd. Garnish with coriander leaves.

Dahi Kabab

Ingredients:

2 tbsp thick curd

2 potatoes Boiled and mashed

100g Grated paneer

50g Breadcrumbs

50g Roasted channa dal powder 

1tsp Chopped green chilli

1/2tsp Turmeric powder 

1/2 tsp Red chilli powder

1 tbsp onion paste 

Salt to taste

50 ml Oil

Method:

Mix all the ingredients well in a mixing bowl except oil. Divide the mixture into 8 balls and make patties. Heat oil in a flat pan and shallow fry the patties / kabab on a medium heat till golden brown colour on both sides. Serve hot with chutney or tomato sauce.

Masala Chaas

Ingredients:

4 glasses of slightly sour buttermilk 

(divide buttermilk with 2 glasses of curd & chilled water)

1 tbsp vegetable oil

1 tsp mustard seeds

10-15 curry leaves

1 pcs of ginger grated fine

1/2 tsp Hing

2 green chillies chopped fine

chopped coriander leaves

Salt to taste

Method:

Put the butter milk / curd, ginger, green chillies, 5 curry leaves chopped finely, coriander and salt to taste into a food processor and blend well. In a small pan heat the oil. When it is hot add the mustard seeds. They will splutter. When this happens add the remaining curry leaves and hing. Remove from the fire in another 30 seconds. Add this to the buttermilk mixture and mix well. Serve in glasses.

Special Dahi Vada

Ingredients:

1 cup split green gram lentil (dhuli moong ki dal) 

1 cup split black gram lentil (dhuli urad ki dal) 

1 kg fresh curd (dahi) 

1 tsp roasted cumin powder (bhuna jeera) 

1/4 tsp asafoetida (hing) 

salt to taste

1 tsp red chilly powder (lal mirch) 

oil for frying

Method:

Soak both the dals for 5-6 hours and then grind them to a fine paste. Mix dal and asafoetida in a container and beat nicely. Take a cup of water and put 1 tsp of dal in it. If it floats on the surface then its ready for making bade. Heat oil in a pan. Now make rounds with the help of both the hands and fry them until they turn light brown. Dip them in water for 10-15 minutes and press with both the hands to retain extra water. Beat curd and dip all badas in it. At the serving time sprinkle salt, cumin seeds and red chilly powder along with green chutney and meethi chutney. Serve tasty dahi badas a little chilled.

Lassi

Ingredients:

Curd -- 1 1/2 cups

Cream (optional) -- 3 tablespoons

Rosewater (optional) -- 1 tablespoon

Fruit of your choice, chopped -- 1/2 to 1 cup

Sugar -- 5-6 tablespoons

Ice cubes -- 9 to 10

Method:

Place all ingredients except the ice cubes in a blender and blend until smooth.Serve in a tall, cold glass on a hot, hot day.One by one, add the ice cubes and blend further until they are broken down into a slush.