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Wednesday, June 10, 2009

Dahi Tales

Inspired by the post by Couchpapaya.

Dahi butter is the simplest thing to make. Place some dahi in a strainer for one or two of hours till the water (is that called whey?) is nearly drained off. Refrigerate this dahi and use like butter. Wont keep for long and is not as tasty as butter, but is healthier. You could even begin to love it more than butter, tastes something like white butter, without the fat.

For Shrikhand tie up the dahi in a square of muslin cloth and hang for at least 6 hours to drain out all the water. Take the drained dahi and mix it with sugar as per taste. Stretch the muslin cloth over a bowl or patila till it is tight as drum, then take dollops of the dahi and strain it through the muslin. Your basic Shrikhand is ready.

You can add kesar/ ripe mango peices/ dry fruit as garnish. If the basic Shrikhand is too thick you can thin it a bit by adding lil bit of milk. Serve Cold.

9 comments:

WhatsInAName said...

hey ava
lovely tips there esp the butter one! Was not aware that this could be a healthy substitute.
Shrikhand is not liked much at my place. They all prefer the salted curd more. But i like the amrakhand which has mango flavor.

avdi said...

Wian,

Sigh... Have to learn to eschew butter and cream. So I tried this, now I am a bit hooked on to it.

Hmm I am guessing you need to add mango pulp to the basic shrikhand. I guess I should try that one.

Bouncing-Bubble said...

now, these things I've never tried. meaning I've never hung curd :) but will give it a try

Smita said...

wow thats a quick Shrikhand recipe. Am for sure gonna try this,aaj kal bahut dahi jamta hai :)

couchpapaya said...

avdi - that was quick :) i use the dahi butter as a substitute for mayonnaise in sandwiches, salads!! ur right not as tasty, but if u add some mustard sauce to it, it becomes very eatable!! and the shrikhand recipe is exactly how i make it, i also add a little bit of cardamom powder and a pinch of nutmeg.

Angel's Flight said...

Ava,
very interesting will try this out...the Dahi butter sounds like a good idea :)

avdi said...

smi - thts the way i learnt it

cp - thts a grt idea, for a sandwich spread as well as a mayo substitute. will try it

ange - its non-fattening

Deeba @Passionate About Baking said...

Hi there. Thanks for stopping by.Loved the dahi tales...yum yum! Nothing else to be done to the vanilla extract. Just a good shake now & then,and it's ready to use. Should have a nice deep brown colour. =)

couchpapaya said...

hi deeba, thanks a lot for replying! i have a batch soaking at home but was nervous about using it as essence - it was meant to be vanilla vodka :D