How to make thick Curd at home with step step photos recipe. Curd is an important accompaniment to Indian food and no meal is complete without Dahi/curd at our home whether we used as it is simple with meal or variation of lassi's or in the form of raita's too. Homemade curd or yogurt is pretty easy to make at home.

Curd or Dahi is a dairy product made by milk and sample of curd which curdling, we can make curd at home on a regular basis. We love to have homemade dahi as compared to market ones. The procedure is very simple, all you need to follow proper procedure and method and you can make thick curd at home.

I prepare homemade curd nearly everyday, not only it’s easy - it thick, rich in protein and taste's good too. 

Summers are the best time to have curd (yogurt) just plain or sweetened or in kadhi, lassi, or a simple raita.

Yogurt based dishes are cooling and ideal for summers. I learn this process from my mom, she usually prepare homemade curd in this way only. 

You can make end number of recipes from curd like

vegetable raita

cardamom flavored Mango Lassi,

cucumber lassi and
Sweet Lassi.

Ingredients :

Full fat milk - 1 litre

Leftover sample of curd/yogurt/dahi - 1 tbsp(1 day or 2 day old)

utensils

pan to heat milk

hot pan

Preparation Method :

1. Keep the milk to boil, let the milk come to a boil, simmer for a minute or two and then close the burner.

2. Cool the milk at room temperature till it becomes warm, Immerse your finger and check.

3. I have used the different pan to make curd, add a teaspoon of curd (yogurt) culture to the milk and mix well. 

Repeat the above same step for 2 times. So the milk and curd mixed well.

4. Your curd is all ready to set. Cover and keep at room temperature for 6-8 hours or till the curd is set. You could also keep it overnight also. 

(this below pic for those who stays in a cold temperatures, then cover the bowl or pan in which the curd mixture is with a warm towel or warm blanket and keep it in a warm place in your kitchen. In Bangalore, the night temp. is always cold, I am preparing homemade curd in this process only.)

5. So now you have a nice well thick-creamy homemade curd. Keep it in a fridge to cool it.

6. Curd or dahi can be had plain or sweetened or can be made into a dessert, drink or any dish of your choice.

Happy Cooking and Enjoy 😊😊

Apart from mint and coriander chutney, this is the most popular chutney of Northern India. It is served with each and every snack and chaat items ,no chaat is complete with out this tangy chutney. 

Chutney is a side condiments or relish like sauce or side dip originating In India. The ingredients typically include a combination of fruits and vegetables, along with herbs and spices that create a sweet and spicy flavor. Which can be served with daily meals or breakfast dist or with snacks.

khajur imli ki chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.

To make the Date Tamarind Chutney, we cooked the de-seeded dates, tamarind and jaggery along with some water till it soften and then blended it to make a coarse mixture with the help of a hand blender. 

We then added all the spices which are used to elevate the flavours of the khajoor imli ki chutney like the chili powder, cumin powder, black salt and ginger powder(saunth) and few more....simmered the chutney till it reached the right consistency. 

I personally don't like pressure cook method, I saw people using it, pressure cook is just for time saving constraint.  If you want to make in short span of time, you can use the pressure cooker method of dates tamarind chutney 👉 The procedure is same- pressure cook all- dates, tamarind and jaggery along with some water, pressure cook it and blend it and then add all spices and simmer it for few minutes. 

Khajoor Imli chutney is quite easy to make and their are few other versions of making this chutney other then making with tamarind, we can also make plain tamarind ki chutney with sugar or jaggery. 

Along with tamarind chutney the spicy Green chutney is also made prior to all the festival and celebrations.

It taste great with all snacks and starters like aloo tikki chaat, dahi vada, papdi, matar chaat, khaman dhokla too and almost every street food and chaat items.

You can even try green raw mango green chutney

You can try delectable chutney recipes for your monsoon snacks.

Cuisine: Indian

Course: Side Dish

Preparation Time : 10 minutes

Cook Time : 20 minutes

Total time : 30 minutes

Makes: 4 Servings

1 cup Dates , pitted (seedless)

1/2 cup Tamarind , de-seeded

1/2 cup Jaggery (chopped roughly)

2 cup Water

1 teaspoon Red Chilli powder (lal mirch)

1 teaspoon Roasted Cumin powder (Jeera)

1 teaspoon Dry ginger powder (saunth)

1 teaspoon Black Salt (Kala Namak)

Salt to taste

1 tablespoon husked melon seeds(magaz )

1. In a pan, cook the seedless dates, tamarind, jaggery and along with some water for about 8-9 minutes on a low flame till they soften.

2. Once it is soften, turn off the heat and blend the tamarind and dates to make a coarse pulp with the help of a hand blender. Sieve it.

3. Place the pan again back on heat and add the sieved mixture on pan add all spices - red chilli powder, cumin powder, dry ginger powder, black salt and salt to taste. Add little water to adjust the consistency of the chutney, add melon seeds and simmer for 3 to 4 minutes. 

4. Turn off the heat and cool the Date and Tamarind Chutney. Refrigerate and store it in an airtight sterlized container/barmi until ready to serve.

5. Serve Khajur Imli ki Chutney along with Samosa or Stuffed Aloo Bread Pakora Recipe or add it to Dahi Batata Puri Chaat and enjoy.