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Recipes with plain dahi

3 recipes that use plain dahi, with photos, step-by-step instructions and cook times. The quickest, Gondhoraj ghol, takes 10 minutes. It is most often cooked with ajwain, coriander and dry mango powder.

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Gobi parathaCauliflower-stuffed flatbread

When the first tight, white cauliflowers come into the Ludhiana and Jalandhar mandis in November, gobi paratha becomes the Sunday breakfast of choice. Finely grated cauliflower is mixed with ginger, green chilli, coriander, ajwain and a pinch of amchur, sealed inside atta dough and rolled out, then cooked on a tawa with ghee until brown and blistered. The filling stays juicy and slightly sweet against the crisp, flaky outside. Serve with a cube of white butter melting on top, a bowl of thick dahi, and some mixed achar or green chutney, with a glass of lassi or a cup of chai. Common mistake: salting the filling and then leaving it to sit. Salt pulls the water out of the cauliflower and the parathas burst while rolling. Chef's tip: keep the gobi unsalted, squeeze it gently in a cloth, and season it with salt only a few minutes before you start stuffing.

50 minIndianBreads & Parathas
by KrazyBadal 0 views

Paneer parathaPaneer-stuffed flatbread

Dhaba breakfasts on the Grand Trunk Road out of Amritsar always have paneer paratha on the board, and it's a lunchbox favourite in Delhi homes because it stays soft and filling until the afternoon. The filling is fresh paneer grated fine, mixed with green chilli, lots of coriander, ajwain, a little onion and a pinch of amchur. Rolled inside atta dough and cooked with ghee, it becomes a mild, milky, protein-rich paratha with crisp brown patches. Serve with dahi, mint chutney or mango achar, and a cup of adrak chai. Use homemade or shop paneer; both are made with lemon or vinegar, not rennet. Common mistake: crumbling the paneer roughly; big lumps poke through the dough and tear it. Grate it finely or mash it with the heel of your hand. Chef's tip: if your paneer is very fresh and moist, add a tablespoon of atta to the filling to bind it, and roll these slightly thicker than a gobi paratha.

40 minIndianBreads & Parathas
by KrazyBadal 0 views

Gondhoraj gholLime-scented yogurt drink

In Kolkata the gondhoraj lime arrives with the monsoon heat, a knobbly green fruit whose peel smells of flowers and pine more than of sour citrus. Bengali households use it to lift dal and fish, but in the sticky months from Boishakh into Srabon it goes into ghol: dahi churned with cold water until frothy, sweetened lightly and scented with the zest, a squeeze of juice and a torn leaf. Cafés along Gariahat and old sweet shops serve it in clay bhaar cups after lunch, and it is just as good mid-afternoon with a plate of muri. It drinks thin, cool and silky, with a soft tang and a perfume that hits the nose before the first sip. The usual mistake is grating too deep or leaving the zest to sit for an hour: the white pith and the oils turn bitter. Take only the green outer layer, add it just before serving, and stop when the ghol smells floral rather than sharp. It is ready when the top is covered in fine foam and a spoon comes out lightly coated. Chef's tip: for the salted version, swap the sugar for black salt and a pinch of roasted cumin, as many Kolkata homes do on the hottest days.

10 minIndianDrinksGluten free
by KrazyBadal 0 views

Goes well with plain dahi