Search results
Results from the WOW.Com Content Network
Dahi or curd, also mosaru, dahi, thayir and perugu, is a traditional yogurt or fermented milk product originating from and popular throughout the Indian subcontinent. It is usually prepared from cows' milk , and sometimes buffalo milk or goat milk . [ 1 ]
A disposable clay pot with "dahi" In South Asia, regular unstrained yogurt (curd), made from cow or water buffalo milk, is often sold in disposable clay bowls called kulhar. Kept for a couple of hours in its clay pot, some of the water evaporates through the unglazed clay's pores. It also cools the curd due to evaporation. [citation needed]
Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word 'curdled' is generally used.
Dahi may refer to: Dahi (curd), a traditional yogurt of the Indian subcontinent; Ed Dahi, an Arab village in Israel; Ad Dahi District, Yemen; People with the name.
Nabadwip-er lal doi (Bengali: নবদ্বীপের লাল দই transl. Red curd of Nabadwip), also known as Kheer doi or Chakku doi, is one of the most famous types of confectionery in the Bengal region of the Indian subcontinent, originating in present-day West Bengal, India. Though curd is usually white, red curd is a distinct ...
Curd Splashing Festival (दही जात्रा) is an annual ritual performed by the local people (especially youth) of Tauthali village. It takes place the day after Bijaya Dashami . Locals who are involved in this jatra splatter curd (in south Asia, curd refers to a traditional home-made yogurt, dahi ) [ 1 ] on one another.
Dahi baigana is an Odia dish prepared from dahi (yogurt) and eggplant especially during festivals. This dish can be prepared without using onion and garlic when they are not allowed in some auspicious festivals.
In Bengal (both West Bengal and Bangladesh) and Gujarat, khichdi is a traditional evening meal of rice with lentils, cooked in a curry made from dahi (curd), cumin seeds, curry leaves, cornflour, turmeric, garlic, salt and ghee. It is also an ingredient in kadhi and Indian sweets, such as Mysore pak, and varieties of halva and laddu.