Hung Curd is nothing but the curd is made to hang in a cloth, which helps in draining all the water and only the thick portion of the curd stays there, which can be used for variety of dishes. Most of them think this a very difficult process and buy packed ones, but this process is very easy. It consumes little time, when you are in need of hung curd you can prepare them the day before and store it in refrigerator. Let me share the recipe, also don’t forget to check out the video…
- Curd / Yogurt – 1 cup
- White cloth
- A small bowl
Making of Hung Curd / Hung Yougrt / Thick curd at home –
Spread the cloth over a bowl or shallow plate, pour the curd/yogurt over it, bring all the edges of the cloth together and squeeze out the water. Tie the cloth with the thread and hang it over or you can hang it in refrigerator by placing a bowl or a shallow plate below the cloth to avoid the water splitting. Hanging in refrigerator avoid the curd getting more sour in taste.
Lassi is one of the refreshing, cold beverage from India. There are certain fruits used as flavoring to enhance better taste for lassi. Summer is the season of Mangoes – the King of Fruits. Everyone including from kids till elderly people likes mangoes to the core. Mango Lassi is a yogurt-based drink blended with mango pulp for flavor with a sprinkle of cardamom. Lassi being one of the most familiar and perfect drink for hot hot summers.
Do check out my sweet laasi in this link:https://madraasi.com/2015/03/15/sweet-lassi/ , mint lassi: https://madraasi.com/2016/03/22/mint-lassi/ and other summer recipes: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/
Let us move on to the recipe…
- Mangoes (Alphonso) – 1 no
- Yogurt/Curd – 2 cups
- Milk – ½ cup
- Granulated sugar – 3 tbsp
- Cardamom powder – ¼ tsp
Mangoes and cardamom powder
About to blend – mangoes, cardamom powder, milk and sugar
- Peel and roughly chop the mangoes.
- Take mango pieces, milk, sugar and cardamom powder in a blender, blend them to a fine paste.
- Now pour in the curd/yogurt, and whip for a min at regular intervals.
- Transfer to a glass, top with ice cubes.
Note: Do not blend, once you pour in the curd. Just whipping does the great job, else you would be out of perfect texture.
Already I have shared Lassi during last summer and now for this summer thought of trying something new with lassi. This year I feel that I am getting roasted when I was cooking around 1 p.m for my lunch and I wanted to have something chill chill cool cool. Thought what to cook, when I saw my balcony garden found my beautifully grown mint leaves and thought of trying out a drink with mint leaves and really I am bored of Mojito. Here resulted my idea of Mint Lassi. A perfect coolant for Indian summer.
Mint Lassi was too delicious, the only thing I felt in this drink was I should add little more mint leaves for more flavor, but kids would love only this quantity of mint leaves. Let us move on to the recipe…
Do check out my other beverages recipe in this link: https://madraasi.com/recipes/beverages/ and lassi recipe in this link: https://madraasi.com/2015/03/15/sweet-lassi/.
- Mint leaves – 1 fistful
- Yogurt/Curd (Chilled) – 3 cups
- Milk (at room temperature or chilled) – 1 cup
- Sugar – 4 tsp
- Salt a pinch
- Separate the mint leaves from the stalk, wash them well and keep it aside.
- In the mixer, take sugar, milk, salt and mint leaves and blend them well.
- Pour in the half the quantity of yogurt/curd, whip it for few seconds.
- Now pour in the rest of the yogurt/curd, whip it for two seconds.
- Transfer it to a glass.
Garnish it with mint leaves and serve chilled or at room temperature.