Wednesday, December 2, 2009

Tadka Wala Dahi (Seasoned Yohgurt)

Ingredients:
2 Cup Plain Dahi (Yogurt)
1tsp Cumin (jeera) seeds
1 tsp Mustard Seeds
salt and sugar to taste
Red chili powder to taste (Kashmirilal)
Finely chopped coriander leaves
3-4 curry leaves
1 red chilly (sukha mirch)
one finely chopped green chilly (if you want some pungent taste)
dhania-jeera powder to taste
1/4 tbsp oil
Instructions:
1. Blend the yoghurt lightly using a hand blender. I use my hands. Mix the spices, sugar and salt while blending.
2. Heat the oil in a tadka pan.
3. Add the mustard and cummin seeds along with one sukha mirch and a few curry leaves. Allow the mustard seeds to sizzle and crackle.
4. Take the pan off from the heat.
8. Pour this mixture on the yoghurt.
9. Garnish it with chopped coriander and chopped chillies.

Health Benefits:
An excellent source of easily-absorbed calcium . But it is always better to make curd at home. You will get the maximum beneficial bacteria from a home made curd.