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Recipes with Yoghurt

Natural and Pro-biotic Yoghurt by Sharma’s Kitchen is great to eat straight from the tub, but it is also great for use in many recipes. Chefs use it to tenderize meat, as a souring agent and as a base for lightly textured curries. Yoghurt is an essential ingredient in a variety of Indian street foods. What’s more, a spoonful makes the perfect finishing touch on everything from roasted vegetables to cooked meats.

Dahi Vada with Sharma’s Kitchen Yoghurt

Looking for a tangy and flavorful Dahi Vada Recipe? This quick and easy North Indian Dahi Vada recipe only takes an hour to make and uses ingredients you probably already have in your kitchen. This Dahi vada recipe includes chutney, crunchy vada, and freshly chopped coriander, as well as a variety of spices, and is made with the goodness of Urad Dal and Sharma’s Kitchen Yoghurt.
Yield Serves: 8
Ingredients:
  • Urad dal: 2 Cup
  • Ginger: 2 teaspoon
  • Sharma’s Kitchen Yoghurt: 2 cups
  • Black Salt: As required
  • Coriander leaves: 2 Handfuls
  • Refined oil: 2 cup
  • Green Chilli: 4 Nos
  • Cold water: 4 Cup
  • Sugar: 2 Teaspoon
  • Cumin seeds: 2 teaspoon
  • Tamarind chutney: 1/3 cup and 2 teaspoon
Tips
  • To prepare Dahi Vada the traditional way, soak the urad dal overnight or for 7-8 hours.
  • Dahi Vada is typically made with just tamarind chutney and fresh yoghurt. However, you can sprinkle some green chutney on top for additional flavor.
  • Make sure the dal batter has a dropping consistency for those perfect Vadas
Recipe for Dahi Vada
Step 1: Prepare the Urad dal paste
Wash and soak the Urad dal overnight before grinding it to a fine paste with very little water. The batter should be thick enough to make the vada. Beat the batter until it is light and fluffy. Mix well after adding ginger and green chilies. Make it into tiny balls and shape it into tikkis.
Step 2: Deep-fry the vadas before giving them a cold water soak.
Heat the oil in a heavy bottom pan over a high flame. Do not forget to flatten the top of the ball before slowly dropping it into the hot oil. Deep fry for a few minutes on medium heat, then on low heat until golden brown. Place the deep-fried vadas on a plate lined with a kitchen towel. After you’ve finished making vadas, soak the deep-fried vadas in cold water for about 30 minutes.
Step 3: Make fresh Dahi Vada and serve it
Combine Sharma’s Kitchen Yoghurt and sugar to make sweet curd. Now, lightly crush the soaked vadas between your palms, and squeeze out the water. Place vada on a plate with sweet curd on top. Sprinkle black salt, roasted cumin seeds, and coriander leaves on top of the tamarind chutney before serving.

Punjabi Kadhi with Sharma’s Kitchen Yoghurt

Try this simple Punjabi Kadhi recipe with step-by-step instructions if you want to enjoy it at home.
You can prepare just the perfect Kadhi using this traditional Punjabi recipe, and serve it with hot steamed rice or paranthas. This spicy kadhi recipe will win you over if you enjoy hot curries!
Yield Serves: 5
Ingredients:
  • Sharma’s Kitchen Yoghurt: 250 grams
  • Red chili powder: 1/4 teaspoon
  • Garam masala powder: 1/4 teaspoon
  • Salt As required
  • Mustard oil: 1/2 cup
  • Carom seeds: 1/4 teaspoon
  • Garlic: 1/2 tablespoon
  • Green chili: 1
  • Cumin seeds: 1/2 teaspoon
  • water As required
  • Turmeric: 1/4 teaspoon
  • Asafoetida: 1 Dash
  • Gram flour (besan): 1/2 cup and 2 tablespoons
  • Onion: 1 medium size
  • Ginger: 1/2 tablespoon
  • Fenugreek seeds: 1/2 teaspoon
  • 1 dry red chili
  • Curry leaves: 5 leaves
  • 1/2 handful coriander leaves for Garnishing
Tips
  • Use a deep-bottomed pan or kadhai when making Punjabi kadhi at home because the curd mixture can spill all over the gas while simmering.
  • Before frying the pakoras, mix in a pinch of baking soda. This will ensure that your onion pakoras are soft and delicious in your kadhi.
  • Also, when making the kadhi tempering, make sure to include kasoori methi leaves. This will give it an aromatic flavor and improve the flavor of your Punjabi Kadhi.
Recipe for Punjabi Kadhi
Step 1: Prepare the batter with the gram flour to make the onion pakoras.
To make onion pakoras for kadhi, combine some gram flour, carom seeds, red chili powder, garam masala powder, and salt in a mixing bowl. Make a batter of all these ingredients. Peel and slice the onions before adding them to the gram flour mixture. Combine the ingredients and set aside for 30 minutes.
Step 2: Heat the oil and fry the pakoras.
Heat the oil in a large frying pan over medium heat. Take a tablespoon of the batter and place it in the pan. Cook the pakoras until crispy and brown. Remove from the flame and place on tissue paper to absorb any excess oil. Set them aside to use later.
Step 3: Combine gram flour and Sharma's Kitchen Yoghurt to make Kadhi
Whisk Sharma’s Kitchen Yoghurt thoroughly until it is smooth. add the remaining gram flour, red chili powder, garam masala powder, turmeric powder, and salt to taste. All the ingredients should be thoroughly combined. Stir in 3-4 cups of water to dissolve all lumps.
Step 4: Make the tempering
Heat mustard oil in a pan. Add cumin and fenugreek seeds and Sauté for a minute. Allow the seeds to sputter after adding a pinch of asafoetida. Add chopped onions to the pan and saute it for a few minutes. Add the chopped ginger, garlic, and green chilies to the pan. Finally, add the curry leaves and dry red chilies and stir well. Cook for a few seconds.
Step 5: Simmer the kadhi for 15 minutes before adding the onion pakoras.
Once the tempering is ready, pour in the curd-gram flour mixture. Allow the kadhi to boil for about 15 minutes. Reduce the heat and let it simmer until it thickens. Now, add the onion pakoras to the kadhi. Cover with a lid and allow the pakoras to soak up the kadhi and become soft. Sprinkle with garam masala powder and garnish with chopped coriander leaves before serving.

Curd Rice with Sharma’s Kitchen Yoghurt

Many people eat curd rice as a portion of comfort food because of its reputation as a healthy and filling meal. This rice dish is served with pickles and papadum and is also known as “Thayir Saadam” or “Daddojanam” in southern states of India.
Curd rice is one of the best things you can try at home whenever you don’t want to prepare an elaborate meal and want something simple and delicious.
Yield Serves: 6
Ingredients:
  • 300 grams Rice: 300 gms
  • Sharma’s Kitchen Yoghurt: 750 grams
  • Green Chili: 3
  • Curry Leaves: A few
  • Pomegranate seeds- 3 tbsp
  • Water: 4 and 1/2 cups
  • Milk: 3/4 cup
  • Ginger: 3 tsp
  • Coriander leaves: 3 tbsp
For Tempering
  • Sunflower Oil: 3 tbsp
  • Urad Dal: 1 and 1/2 tsp
  • Curry Leaves: 15 leaves
  • Mustard seeds: 1 and 1/2 tsp
  • Asafoetida: 1/2 teaspoon
Recipe for Curd Rice
Step 1: Cook and mash the rice
Thoroughly wash the rice and cook in a pressure cooker for 5-6 whistles, or 8 to 9 minutes. Remove from the heat and let it sit. Check the rice – it needs to be softer than usual. Mash the rice with a fork or spoon. Cover and set it aside to cool to room temperature.
Step 2: Prepare curd rice
When the rice is at room temperature, mix in Sharma’s Kitchen Yoghurt and milk. Make sure there are no lumps. Add finely chopped ginger, curry leaves, green chilies, and coriander leaves. Also, add salt at this stage and mix it thoroughly.
Step 3: Make the tempering
Heat the sunflower oil in a small saucepan. Add the mustard seeds. When mustard seeds begin to crackle, add the curry leaves and asafoetida. Mix thoroughly.
Step 4: Add the tempering on top and serve.
Turn off the heat and pour the tempering over the curd rice and mix well.
Serve garnished with pomegranate. Some people love it chilled as well.

Dahi Papdi Chat with Sharma’s Kitchen Yoghurt

This well-known dahi papadi chaat recipe will become your go-to recipe for treating your family and friends because it’s simple to put together and incredibly tasty. Made with papdis (small fried puris), sev, soaked moong beans, boiled potatoes, and chilled curd, as well as coriander chutney, sweet tamarind sauce, coriander leaves, and chaat masala powder, dahi papadi chaat is a dish to remember.
Ingredients
  • Sharma’s Kitchen Yoghurt (curd): 2 and 1/2 cup
  • Sweet tamarind sauce: 1/4 cup and 3 teaspoon
  • Chaat masala powder: 5 teaspoon
  • Sugar: 2 and 1/2 teaspoon
  • Green chutney: 3 and 1/3 tablespoon
  • Papdi: 30
  • Cumin powder: 5 teaspoon
  • Red chili powder: 2 and 1/2 teaspoon
  • salt as required
  • Coriander leaves: 5 teaspoons
For Garnishing
  • Sev: 3/4 cup and 3 tablespoons
For Toppings
  • Parboiled Potatoes: 7 and 1/2
  • Bean mung: 1 and 1/4 cup
Tips
  • You can substitute 3/4 cup black chickpeas for the moong beans in the chaat.
  • Also, keep all ingredients ready before beginning this recipe, as you don’t want your chaat to become soggy.
Recipe for Dahi Papadi Chat
Step 1: Whip the yoghurt until it is smooth.
Whip Sharma’s Kitchen yoghurt in a bowl until it is smooth. Mix the salt and sugar into the yoghurt.
Step 2: Arrange the chaat on a platter with papdis and potatoes.
Take a plate and place the papdis on it. Peel and cut the parboiled potatoes into cubes. Once the papdis is arranged, top with some chopped potatoes. Now add moong beans to finish. Place the green chutney and tamarind chutney on top. You can also add more to the taste.
Step 3: Sprinkle all the masalas and top up with whisked yoghurt
Sprinkle chaat masala powder, cumin powder, red chili powder, and salt. Drizzle the yoghurt on top, then drizzle with any remaining chutney. Garnish with coriander leaves and sesame seeds. Serve immediately.