Tag Archives: yogurt

Dahi Chida

Panihati is the name of a village located in the state of West Bengal, India on the banks of River Ganges. The festival of Panihati is known as a festival of sweet loving punishment which is exchanged between the Lord and His devotees.

Dahi Chida is the most famous sweet dish prepared in this festival. It is a combination of milk, chipped rice, yogurt and lots of fruits. The recipe has many variations and I like to make this one the most.

Serves 4
2-1/2 cups of Chipped rice (Poha, washed and drain)
1 cup of Sugar
2 cups of milk
2 cups of yogurt
1 cup of freshly prepared thick sweet condensed milk
2-3 teaspoons of cardamom powder 
Please check (Measurements)

Fruits for flavoring – Mangoes, cherries, apples, bananas and dry fruits. (Use the Fruits which you prefer except oranges and lime) 😀

Process: Heat the milk on low till it rises to the surface. Add the chipped rice, sugar, Cardamom powder, mix well and cover with a lid. Let the chipped rice soak till the entire mixture reaches room temperature.

Beat the yogurt nicely and add to the mixture which has cooled down along with sweet condensed milk. Mix well and then add the fruits and dry fruits.
refrigerate it for 30 minutes to 1 hour and the Dahi Chida is ready to serve 🙂

Note***: (I made fresh condensed milk by letting 2 cups of milk mixed with 1/4 cup yellow sugar, cook on low and occasional stirring. after the color started to turn cream, I mixed 1/4 cup of water with 2 tbsp of cornstarch and added to the milk. Then kept on occasionally stirring it till the milk reduced to half. So if you are using two cups of milk, then the condensed milk should be around 1 to 3/4 cup approx.)


Condensed Milk









Dahi Wada

After a hot and spicy meal the perfect way to soothe your palate are dahi wadas. The fresh and chilled yogurt helps in proper soothing  of the stomach after a heavy and big feast.

Ingredients for Wadas:
1 cup urad dal
1 green chili chopped
½ inch chopped ginger
1 teaspoon cumin seeds
1 teaspoon of salt

Ingredients for the dressing and chutney:
3 cups curd/yogurt
1 tablespoon of sugar for whisking
1 teaspoon chat masala for sprinkling
½ teaspoon red chili powder or as required for sprinkling
black salt for sprinkling
3 teaspoon salt for whisking
½ cup seedless tamarind in warm water for 15 minutes
2 tablespoon of dates/khajur in warm water for 15 minutes
1/4 teaspoon salt
1/4 teaspoon red chili powder

Please check (Measurements)

Process: Rinse the lentils for 3-4 times in water. Soak the lentils in enough water overnight.
Drain and add the lentils in a blender.
Also add chopped green chili, chopped ginger, cumin seeds and add water at intervals and grind to a smooth batter (Medium to thick pouring consistency such that you can make wadas easily).
Stir the batter for a couple of minutes, this will make the batter more fluffy. Add salt,
stir and keep aside.
Blend the tamarind, dates, 1/4 teaspoon salt and red chili powder along with the warm water. Cook the chutney on medium heat for 10-15 minutes.
Heat Oil in a deep frying wok,when the oil becomes medium hot, add spoonfuls of the batter in the oil. Fry the wadas till they become golden and crisp. Drain them on paper towels. In another bowl take some water enough for the wadas to be soaked making sure there is adequate distance between them. Keep them soaked for 15 minutes.Now take each wada out and press them between your palms to remove excess water. Place the wadas on a casserole dish.
Whisk the yogurt with half cup pf water. Add the 3 teaspoons of salt and sugar, mix well.
Pour the yogurt and tamarind chutney on top of the wadas. Sprinkle the red chili powder, roasted chat masala and black salt. Garnish with chopped cilantro, serve immediately or refrigerate it and serve later.

Yogurt Rice

This is the best serve on a hot, sunny and lazy day. Serve it chilled with lots of cilantro

1 cup boiled regular rice
1 ½ cups of blended yogurt
1 tablespoon of ghee
1 finely chopped green chilli
1 teaspoon mustard seed
2 teaspoon of finely chopped ginger
3-4 curry leaves
1/2 cup chopped cilantro
1 teaspoon salt
1 dry red chilli

Please check (Measurements)

Process: Mix the Boiled rice and yogurt. Make sure there is no water content in the yogurt.
Add the green chilli and salt and mix everything well.
For tempering, heat the ghee , add mustard seeds, curry leaves, ginger and dry chilli. Spread it over the rice and garnish with cilantro. Serve it chilled.