Yoghurt Culture: How to cook, bake, sip, spoon up of one of the healthiest foods.
Bethica Das opts to make summer's cooling curd rice or yoghurt rice with fine iddiyapam noodles and creates a new cooler.
Please find the recipe here: Curd Iddiyapam
This parfait, packed with nuts and fruits and seasoned with cinnmon, by Zelda Pande, will make your morning.
Please find the recipe here: Breakfast Muesli Yoghurt Parfait
Yoghurt can be baked into a traditional desi dessert as Chef Rajesh Paramashivan does it. He adds spices and nuts like elaichi and pistas and after baking decorates it with tiny boondi balls and syrup.
Please find the recipe here: Kesar Pearls In Baked Yoghurt
Taruna Deepak incorporates yoghurt in her walnuts, bread crumbs, paneer, ginger, garlic, onions in these mulayam kebabs that have a nice fried exterior.
Please find the recipe here: Dahi Kebabs
Kadhi does not always have to have pakodas in it. Bethica Das swaps them for koftas made from chicken keema spiced up with onions, black pepper and mint.
Please find the recipe here: Chicken Kofta Yoghurt Kadhi
The base of many a dip is yoghurt, which is hung to extract the excess water. Payal Kothari layers her dip -- the yoghurt component is sandwiched between guacamole and salsa -- offering a piquant mix of flavours.
Please find the recipe here: Three-Colour Dip
One of India's finest desserts is silky, smooth Shrikhand, made by patiently blending sugar and yoghurt through a sieve, or better a muslin cloth. Chef Ranveer Brar reinvents the glossy mithai by using caramel and black pepper.
Please find the recipe here: Salty, Sweet Shrikhand
Chef Deepak Shirur whips up oats with strawberry lassi for an unlikely morning beverage.
Please find the recipe here: Oat Fruit Lassi
Nothing cuts the heat like creamy Curd Rice made the classic way, with little chopped green mango pieces, chopped cucumbers and served with vadu mangai (baby mango pickle) and the special vadam papad as per Zelda Pande's recipe.
Please find the recipe here: Gourmet Thayir Sadam
If you need to know how to make a traditional yoghurt kadhi, follow Jayanti Soni's quick and easy recipe that teaches you how to make this recipe that every cook should know.
Please find the recipe here: Dahi Kadhi
As Holi approaches it's time to get the hang of making a good dahi bada or dahi vada. Maharaj Ganga Singh shares his recipe that makes the vada with both urad and mung dal and garnishes them with pomegranate arils.
Please find the recipe here: Dahi Vada
This Bengali-style mutton curry gets its distinctive flavour from pungent garam masala spices, yoghurt and the mustard oil it is prepared in. Slow-cooked, this delicious preparation by Joseph Manavalan holds a special place in every Bengali's heart.
Please find the recipe here: Kosha Mangsho
Jalebis would have no goodness without its yoghurt. And in parts of Madhya Pradesh it is served with dahi instead of doodh or rabri. Maharaj Bhawar Singh has a 100 per cent authentic recipe for the famous Indian sweetmeat.
Please find the recipe here: Jalebi