A meal called yoghurt is created when bacteria ferment milk. Yoghurt cultures are the microorganisms that are used to produce yoghurt. Lactic acid is produced when these bacteria ferment the carbohydrates in milk, and it reacts with the milk protein to give yoghurt its distinct acidic flavour and texture.
The milk that is most frequently used to manufacture yoghurt is cow's milk. Yoghurt can also be made from the milk of water buffalo, goats, ewes, mares, camels, and yaks. It is not necessary to homogenise the milk used. It might be uncooked or pasteurised. Every variety of milk yields notably distinct outcomes.
Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria are cultivated to generate yoghurt. After mixing in the bacterial culture, the mixture is kept at a warm temperature between 30 and 45 °C (86 and 113 °F) for four to twelve hours. Higher temperatures speed up the fermentation process, but they also increase the chance of lumpy texture or whey separation. Now that one knows about yoghurt, here are 7 Desi dishes to try!
7 Indian Dishes Made With Yoghurt To Try
1. Palak Raita
Without Raitas, rice dishes like pulao and biryani are incomplete. A side dish (Indian accompaniment) called raita is prepared with curd, fruits, vegetables, or a mix of spices, such as chilli and cumin powder. Add some coriander or finely chopped green chiles to further improve the flavour. In general, raita comes in two flavours: sweet and savoury. Powdered sugar is added to raita recipes, such as mango and pineapple raitas. Some of the most well-known raitas in India include the pudina, tomato, boondi, and palak varieties.
2. Kadhi
Gujarati food is inseparable from kadhi. It's just a delicious curd mixture that's spicy and sweet, thickened with graham flour. Aromatic herbs like asafetida, curry leaves, and cumin seeds are used to balance it. In fact, adding pakoda, sprouts, or any other vegetable can improve the basic kadhi. Prepare many types of Punjabi Pakoda Kadhi, Dapka Kadhi, Mooli Ke Patte Ki Kadhi, and Bhatia Kadhi from all the communities and enjoy them with khichdi or rice. A Faral dish served at Janmashtami is peanut kadhi.
3. Aloo Chaat
A wide variety of ingredients, including veggies, chutneys, crispy snacks like sev, papad, and puri, and tongue-tickling spice powders like cumin seeds powder, chilli powder, and black salt, are used to make the delicious snacks known as aloo chaat. Simple chaats can also be made more delicious by adding dahi, as seen in the popular Mumbai chaat recipes Dahi Batata Puri, Papadi Chaat, and Aloo Chaat. Try the Healthy Moong Chaat for a nutritious office snack.
4. Dahi Ke Sholay
Originating from North India, Dahi ke Sholay is a delight that combines yoghurt with fried breadcrumbs. The process begins with thick yoghurt being mixed with chopped onions, green chillies, coriander leaves, and a blend of spices. This seasoned yoghurt mixture is then carefully rolled into cylindrical shapes resembling "Sholay" or logs. These yoghurt rolls are coated with breadcrumbs to create a crisp outer layer. Then, these coated rolls are fried. It is a starter, snack, or part of a festive spread.
5. Lassi
Lassi is a timeless classic that provides refreshments for scorching summers. This beloved beverage combines yoghurt with chilled water and sugar or honey. One can also add crushed cardamom or rose water. It is served in tall glasses with a garnish of crushed pistachios or thick cream. Lassi is simple and sophisticated. It is perfect with delicacies like biryanis or kebabs.
6. Dahi Bhalla
Dahi Bhalla is also known as Dahi Vada in some regions. It has two versions: north Indian and south Indian. The South Indian one is made from medu vada, and the other from pakoras. The soft and spongy lentil dumplings, or vadas, are made from a batter of ground lentils seasoned with cumin, asafoetida, and salt. Once fried to golden, they are soaked in yoghurt, absorbing the tangy, fermented dairy. Add toppings, including tangy tamarind chutney, spicy green chutney, earthy roasted cumin powder, and a dash of aromatic chaat masala.
7. Shrikhand
Srikhand is a traditional Indian dessert from Gujarat and Maharashtra. It is made from strained yoghurt, commonly known as "hung curd,". Srikhand is meticulously prepared to achieve its signature velvety texture and rich flavour profile. Curd is hung in a muslin cloth to drain excess whey, resulting in a thick and creamy base. Then spices such as saffron, cardamom, and nutmeg are added with powdered sugar. The mixture is then gently whipped with toppings like pistachios, almonds, and cashews.
One can also try different curries with yoghurt base too. Yoghurt is just like sour cream to use when not flavoured. One needs to keep yoghurt always in hand for cooking adventures as one of the essentials.