There are many main course dishes, snacks and drinks that can be made using Dahi/curd. Below are three quick recipes for your summer snacks that can be easily made for an evening get-together or for kids when they crave something different from usual meals.
HUNG CURD SANDWICH:
To make a Dahi sandwich or hung curd sandwich, take 500 grams of curd/Dahi, muslin or plain cloth and a sieve. Pour the curd into the muslin cloth and tie it very tightly and hang the curd by placing it in the sieve. Leave this overnight or if you are preparing for the evening, then leave it in the morning for 6 to 8 hours. Then take out this hung curd in a bowl. Add evenly chopped onions, capsicum, carrots, green chillies, sliced olives and boiled sweet corn to this hung curd. You can add coriander leaves if you like. Add some salt and black pepper to taste. Mix it all well continuously for 2-3 minutes to get that consistent thick texture in your filling. Take two bread slices and fill this hung curd mixture in between. You can use a regular sandwich maker to make a sandwich or you can cook this in a pan using butter for a healthy and tasty snack.
To make Rava appam, take 1/2 cup Dahi/curd, 1 cup Rava/Sooji, 1/2 cup poha, 1 TSP sugar, 1 TSP salt, 1/2-1 cup water. Blend this and you will get a batter of medium consistency, i.e., neither very thick nor very thin liquid. Add baking soda or fruit Eno (1 TSP) to the mixture. You will find it getting frothy. That’s what is needed for a light and soft appam. Take a pan/Tawa, put ghee on it, heat it, and then use a tissue to wipe out that ghee or butter. We will make appam with low or zero butter. The pan when heated, greased, and wiped is ready to cook. Spread the batter evenly on the pan in a circular motion. Leave it on medium or low flame and let it cook. You will start seeing holes in the appam which causes it to be soft and fluffy. When it turns golden brown at the bottom and dries out on the top surface, the appam is ready to be taken out and served with peanut chutney, coconut chutney, or sambhar. Repeat the process for other pieces and enjoy your quick snack. The curd adds taste and nutritional value to the appam and also makes it easy to digest.
DAHI PAPDI CHAAT:
Papdi is readily available in a general store or a confectionery. But if you wish to make papdi at home, take maida (refined flour), 1/2 TSP carom seeds, 1/2 TSP salt, and 4 TSP Ghee. Knead a semi-stiff dough and rest it for 30 to 60 minutes. Take small rolls and make thin discs out of this dough. Use a fork to create holes in the papdi and then fry it on a low to moderate flame.
Then to make the green chutney, take 1 cup fresh coriander leaves, 1/2 cup mint leaves, 1-inch ginger, 4 chillies, black salt, 1 TSP dry mango powder, 1 TSP cumin powder, 1 TBSP Roasted Chana Daal, 1/2 tsp black salt, normal salt to taste and water as required. Grind it using a mixer grinder and then refrigerate it for some time.
For making the sweet chutney, take 1/2 cup tamarind and 150 grams of seedless dates. For 20 minutes soak them in hot water. Squeeze the tamarind pulp and throw away its seeds. Grind it in a mixer grinder and then strain it using a sieve. Add it to a pan, add 1 kg jaggery, 1 TBSP Kashmiri red chilli powder, salt to taste, ginger powder, black salt and 750 ml of water. Bring it to a boil and cook until you get a syrup-like consistency. After it cools down, you will get a thick chutney.
Finally, take 4 cups of thick curd. Add 2 TBSP of powdered sugar, and 1 TBSP of black salt and strain it through a sieve while mixing the curd to get a velvety texture. Now, dip the papdis in sweetened dahi, and top it with boiled potatoes, the chutneys you made, and chaat masala for that right taste. Lastly, add some more sweetened dahi on the top with some pomegranates for the presentation. Enjoy your homemade chat.