Dahi Palak

Time 20 min

Ingredients
Spinach / palak leaves  chopped into small pieces 2 cups

Curd 1 cup

For seasoning

Garlic 22 tbsp

Green chilies 2

Mustard 1/2 tsp

Asafoetida 1/4 tsp

Salt to taste

Oil 1 tbsp

Method

Heat 1/2 tsp oil in pan,  Add spinach leaves and salt to taste and cook for 5-6 min. till it is done and water is evaporated Then switch off the flame and allow it to cool. 

Do seasoning of mustard, asafoetida, crushed garlic and chilies. Add it to spinach. Then add chilled curd mix well. Serve hot with chapati.

Acknowledgement Aditi

Thaleepith Dosa

Time 20 min

Ingredients

Thalipeeth flour 1/2 cup

Rava/semolina 2 tbsp

Curd 2 tbsp

Water 4-5 tbsp

Chopped onion 2 tbsp
Finely chopped green chilies 1/5 tsp
Finely chopped ginger 1/5 tsp

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Mix all ingredients, if required add water to make batter like dosa consistency but little watery.  Keep it aside for 10 min.

Heat non stick pan. Apply ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately. After 3-4 min, Flip and roast dosa from other side also. Serve hot with coconut or any other chutney or have just as it is.

Amrakhand

Preparation time 3-4 hrs

Time 10 Min

Ingradients

Thick curd 500 gm
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista 

Powdered sugar 1/2 cup or little less

Method
Hang the curd in a muslin cloth in a cool place for approximately 3-4 hours until all the liquid has drained off. Blend in blender sugar and pulp. Mix together pulp with hung curd and cardamom in a mixing bowl. Mix well till pulp blend with curd. Garnish with pistachio and almonds. 

Dudhi Raita

Time 10 min

Ingredients

Dudhi 1/2 cup peeled and grated

Curd 1/2 cup

Sugar 1/4 tsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Oil 1/2 tsp

Green chilies 1 cut into small pieces

Salt to taste

Method

Steam grated dudhi for 7-8 min. Allow it to cool. 

Mix dudhi and curd very well by adding sugar and salt in mixing ball. 

Heat oil in pan, add mustard, cumin, asafoetida, curry leaves, green chilies. Mustard seeds will pop out. Then switch off the flame. Add this to the mixing bowl. Mix well. Serve with pulao or biryani.

Mango Lassi / Mango Yoghurt Smoothie

Time 5 min

Ingredients

Ripe mango pulp 1/2 cup

Thick curd 2 cups 

Sugar 2-3 tbsp

Cardamom powder 3-4 pinch

Method

Blend in blender first mango pulp and curd. Then add sugar and cardamom powder blend again. Then add 3-4 ice cubes blend again. Serve chill.

Baigan Bharta with Curd / Dahyatil Bharit

Time 20 min

Ingredients

Brinjal/eggplant 1 big size 

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Chopped green chilies 2

Coriander 1 tsp for garnishing

Oil 1 tbsp

Curd 1/4 cup

Cumin seeds 1/2 tsp

Asafoetida 1/4 tsp

Salt to taste

Preparation

Make holes/incisions in the brinjal with the help of fork, then apply oil on entire surface of brinjal. Roast directly on flame evenly till outer surface gets blackened. Allow it to cool. Then remove outer roasted part and take out the pulp, mash it and keep separately.

Method

Heat oil in pan, add onion, tomato and green chilies saute till onion turns golden brown. Then allow it cool. Then add salt and pulp of eggplant. Mix well.  Then add curd. mix well. Then in seasoning pan heat oil, add cumin seeds and asafoetida. After it crackles add to pulp. Mix well. Garnish with coriander. If you wish you can add groundnut powder along with onion.

Sabudana with Curd

Time 2 min

Ingredients

Sabudana 1/2 cup

Thick curd 1 cup

Sugar 3 tsp

Method

Soak sabudana overnight by adding 1 tbsp more water than required. so that sabudana becomes very soft.
Mix dahi with sugar, add soaked sabudana refrigerate it for 1/2 hr and thne serve. 

Dahi Vada

Time 20 min

Ingredients
Urad daal 1 cup
Curd 2 cups
Chaat masala 1/4 tsp (optional)
Red chili powder 1/4 tsp (optional)
Powdered sugar 3-4 tbsp
Salt to taste
Oil for deep fry

Method
Soak urad daal in hot water for 2 hours. Remove from water and make smooth paste in blender with minimum water. Then add salt, mix well. Then keep in refrigerator for 2 hrs. Take out from refrigerator deep fry in kadai making small balls. Remove from oil and keep in water containing 2-3 pinch of chaat masala. Keep in water for half hour. Squeeze vada to remove water.  Then in a separate bowl mix sugar and curd, beat well and put this curd mixture on top of vadas. Usually I take flat bowl. 
Sprinkle red chili powder and chaat masala. Refrigerate the dahi wada and serve chill.

Curd Rice

Time 5 min

Ingredients

Cooked rice 1 cup

Curd 1/4 cup

Oil 1 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Curry leaves 4-5

Green chilies 2-3

Coriander for garnishing

Method

Take cooked rice (with salt) in mixing bowl, mix with curd. Keep it aside. For seasoning take small kadai, heat oil then add mustard seeds, cumin seeds and curry leaves. After seeds pops out, add asafoetida and green chilies. Switch off the flame. Allow it to cool. Mix well with rice. Chill in refrigerator, garnish with coriander and serve.

Tip

Cook the rice by adding salt. 

Instead of green chilies u can use stuffed dried mirchi/masala mirchi.

Sweet Potato with Curd

Time 20 min

Ingredients

Sweet potatoes 1 medium size

Curd 2-3 tbsp

Method

Peel off sweet potatoes, cook in pressure cooker for 3 whistles. Allow it to cool. Then smash sweet potatoes mix with curd. Mix well. U can even add 1 cup of buttermilk instead of curd. 

Dahi Custard Vada

Time 20 min
Ingredients
Urad daal 1 cup
Curd 2 cups
Chopped green chilies 1/2 tsp
Custard powder 1 tsp
Milk 1 cup
Chaat masala 1/4 tsp (optional)
Red chili powder 1/4 tsp (optional)
Powdered sugar 3-4 tbsp
Salt to taste
Oil for deep fry

Method
Soak urad daal overnight, add salt and make a smooth paste in blender .
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown. Then take the hot vadas and put in cold water for 2-3 minutes. Now take them out of water and squeeze the water and keep aside.
Dissolve custard powder in 1-2 tbsp milk. Heat remaining milk, then add dissolved custard powder in the milk and stir continuously, till custard thickens. Switch off the flame, allow it to cool then refrigerate it. To the chill custard add curd, add powdered sugar, mix well with hand blender.
Now in a deep dish arrange wada and pour custard dahi, if you wish sprinkle red chili powder and chaat masala. Refrigerate the dahi wada and serve chill.

Tip
I personally do not like chaat masala and red chili powder  with custard dahi wada, so i do not add. It goes very well with only dahi wada.

Dahi Ragda Puri

Time 20 min
Ingredients
Crisp puffed puris 25
Dried white peas,boiled 2 cups
Finely chopped tomato 1
Salt to taste
Rock salt 3-4 pinch
Cumin seeds 1/4 tsp
Fresh coriander powder 1 tbsp
Red chili powder 1 tsp
Mint green chilies paste 1/2 tsp or more as per taste
Imli jaggery chatney 2 tbsp
Turmeric powder 1/4 tsp
Water 2 -3 cups
Pinch of asafoetida
Shev 1 cup
Curd 1 cup (optional)
Oil 1tbsp

Method
Soak white peas overnight, cook in pressure cooker for 4-5 whistles, with 1 tsp oil. Allow it to cool. Then remove cover of white peas. Keep it aside.
Heat oil in pan, add pinch of asafoetida, cumin seeds, tomato, fry for 3-4 min till tomato becomes soft, then add red chili powder,  turmeric powder, salt, boiled peas, water, simmer on low flame for 5-6 min. Switch off the flame. Allow it to cool for a while. Then add imli jaggery chutney, mint green chili paste as per taste. Mix well. You can add more water as per your requirement.
Now put ragda in the puffed puris, curd, shev, coriander and enjoy ragda puri.

Tip
Mint green chili paste: take 1/2 cup mint leves and 4-5 green chilies, add salt and make paste in blender.
Imli jaggery chatney: soaked tamarind/imli 1/2 cup + 3/4 cup jaggery+ salt make paste in blender.

Tandoori Veg Paneer

Time 60 min

Ingredients

Red bell pepper 1 chopped into cubes

Yellow bell pepper 1 chopped into cubes

Capsicum 1 chopped into cubes

Paneer cubes 1/4 cup

Onion chopped into cubes 1/4 cup

Tomato chopped into cubes 1/4 cup

Pepper powder 1/4 tsp

Curd 1/2 cup

Lemon juice 2-3 drops

Salt to taste

Chaat masala 1/4 tsp or tandoori masala 1/4 tsp

Method

Chop all vegetables.

Arrange chopped vegetables in tooth pick, one by one.

In a bowl mix curd, salt, lemon juice, pepper powder, chaat masala. Dip tooth picks  in bowl, make sure that vegetables get marinated evenly. Now refrigerate for min 1 hr in refrigerator. After 1 hr grill for 10 min till it tuns light yellow in colour.

Pista Shrikhand

Time 10 Min

Ingradients

Thick curd 1 liter
Cardamom / velchi powder 1/4 tsp
Saffron strands / Kesar 1/4 tsp
Finely chopped pista 

Powdered sugar 3-4cups or as per taste
Warm milk 1 tbsp

Method
Hang the curd in a muslin cloth in a cool place for approximately 3-4 hours until all the liquid has drained off. Mix the saffron into the warm milk until it dissolves. Mix together the hung curd, sugar, saffron mixture and cardamom in a bowl and blend in hand blender. 

Khandvi

Time 20 min

Ingredients

Chickpeas flour/ Besan 1cup
Fresh curd  / dahi 1 cup

2 to 3 drops of lemon juice

Ginger-green chili paste 2 tsp

Turmeric powder 1/4 tsp
Pinch of asafoetida
Salt to taste
1/2 tsp Sugar

4 tsp oil
For seasoning

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Asafoetida 1/4 tsp
Curry leaves 5-6For The Garnish2 tbsp freshly grated coconut
2 tbsp finely chopped coriander

 

Method

First stir well curd to make a smooth paste. Then in a mixing bowl add besan, curd, turmeric powder, salt, ginger-green chili paste, lemon juice. Mix well so no lumps are formed. In a thick bottom pan, cook the mixture on low flame for about 8-10 min with continuous stiring. Then pour this mixture making a thin layer on a greased  flat pan/thali. Allow it to cool. then roll and cut into 2-3 inch size khandvi. For tempering heat 1 tsp oil in saute pan, add mustard seeds, cumin seeds, asafoetida, curry leaves. Sprinkle on kandvi with grated coriander and coconut.

Instant Rava Dosa

Time 40 min

Ingredients

Rava 1 cup

Rice flour 1/4 cup

Curd 1/4 cup

Chopped onion 1/2 cup
Finely chopped green chilies 1tsp
Finely chopped ginger 1/4 tsp

Hot water 1/2 cup

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rava in hot water for 1/2 hr. Then add rice flour, onion, chilies, ginger, curd salt. Mix well. 

Heat non stick pan. Apply ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately. Apply butter. Cover with lid. Flip and roast from other side also. Serve hot with coconut or any other chutney.

Onion Curd Salad / Dahi Kanda

Time 10 min

Ingredients

Chopped onion 2 big size Lenthwise chopped

Chopped tomato 1 big size

Curd 2 tbsp

Salt to taste

Sugar to taste

Method

Length wise cut onion, add salt, mix well, then add water, mix well, completely remove water. This way onions spicyness will get removed. Then to this add chopped tomato, coriander, curd and sugar to taste. Serve with non veg items.

Tip

In kolhapur this is traditionally served with every non veg item.

U need to chose good pinkish onion to make this dahi kanda.

Spiced Buttermilk

Time 5 min

Ingredients

Curd 1 cup

Buttermilk masala 1 tsp

Finely chopped green chilies 2

Grated ginger 1/4 tsp

Water 2 cups

Salt to taste

Finely chopped coriander 1 tsp

Method

Add water to curd, mix to make buttermilk, then add buttermilk masala, ginger, green chilies, coriander. Serve chill.  

Tomato Salad

Time 15 min

Ingredients

Tomato 2 large size cut into pieces

Curd 1 tbsp

Sugar 1/4 tsp

Coriander for garnishing

Seasoning

Curry leaves

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Oil 1/2 tsp

Green chilies 1 cut into pieces

Salt to taste

Method

Take chopped tomato in a mixing bowl. Keep it aside. Prepare seasoning. Take oil in seasoning / saute pan heat the oil, add mustard, cumin, asafoetida, curry leaves, green chilies.Mustard seeds will pop out. Then switch off the flame. Add this to the mixing bowl. Mix well. Then add curd and sugar. Add salt at the time of serving.

Tip

I have added very little curd for this salad in the picture. Usually i add less curd in tomato salad than cucumber salad.

Cucumber Salad / Kakdichi Koshimbir

Time 10 min

Ingredients

Cucumber 2 medium sized peeled and grated

Tomato 2 large size cut into pieces

Curd 1/2 cup

Sugar 1/4 tsp

Groundnut powder 2 tbsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Oil 1 tsp

Green chilies 2 cut into pieces

Salt to taste

Method

Mix Cucumber and tomato in a mixing bowl. Take oil in seasoning pan heat the oil, add mustard, cumin, asafoetida, curry leaves, green chilies. Mustard seeds will pop out. Then switch off the flame. Add this to the mixing bowl. Mix well. Then add ground nut powder, curd and sugar. Add salt at the time of serving because after adding salt cucumber will start leaving water.

Tip

Generally salt is added to the cucumber then it starts leaving water. To remove the water press cucumber then slowly water will come out. Drain the water and then add the seasoning and remaining material. But i usually do not remove water. It is said that if this process of removing water is carried out then the person having cucumber salad will not have cold and cough.