#instantchutney #sweetandsourchutney #tamarindchutney
Learn 3 Very Tasty & Easy To Make Curd Dishes Kitchen Queen Chef Garima Gupta.
1. Shrikhand 00:12
2. Hung Curd Dip 04:30
3. Curd Rice 07:51
curd recipes,curd dishes,3 curd recieps,3 curd dishes,dahi ki sabzi,shrikhand recipe,shrikhand recipe in hindi,hung curd dip recipe,how to make hung curd,f3 studioz,gg's platter,chef garima gupta,curd recipes by garima gupta,shrikhand recipe easy,curd dip sauce,curd rice in south indian style,how to make masru anna,how to make curd rice,dahi chawal,dahi ki recipe,shrikhand,mishti doi recipe,curd sweet dish,curd sweet recipe,how to make curd sauce
Presenting GG's Platter, an unique cookery show with a superb blend of Instant Recipes, Culinary Expert Tips, Fun & Amusement with the - winner of MALLIKA e KITCHEN 2012 ("Celebrity Chef Garima Gupta)".
So your wait for delicious, exotic and mouth-watering dishes will going to end here only. Keep tuned in & do subscribe to the channel to witness the most aromatic cuisines with GG's platter.
Learn 3 Very Tasty & Easy To Make Curd Dishes Kitchen Queen Chef Garima Gupta.
1. Shrikhand 00:12
2. Hung Curd Dip 04:30
3. Curd Rice 07:51
curd recipes,curd dishes,3 curd recieps,3 curd dishes,dahi ki sabzi,shrikhand recipe,shrikhand recipe in hindi,hung curd dip recipe,how to make hung curd,f3 studioz,gg's platter,chef garima gupta,curd recipes by garima gupta,shrikhand recipe easy,curd dip sauce,curd rice in south indian style,how to make masru anna,how to make curd rice,dahi chawal,dahi ki recipe,shrikhand,mishti doi recipe,curd sweet dish,curd sweet recipe,how to make curd sauce
Presenting GG's Platter, an unique cookery show with a superb blend of Instant Recipes, Culinary Expert Tips, Fun & Amusement with the - winner of MALLIKA e KITCHEN 2012 ("Celebrity Chef Garima Gupta)".
So your wait for delicious, exotic and mouth-watering dishes will going to end here only. Keep tuned in & do subscribe to the channel to witness the most aromatic cuisines with GG's platter.
Category
ЁЯЫая╕П
LifestyleTranscript
00:00 [Music]
00:10 Hello, Namaste!
00:12 Garema Gupta welcomes you to the G.T. Slacker show.
00:15 Today we are going to make a very easy, break in dish which we thought we can't make at home.
00:21 Shall I tell you what?
00:23 Shrikhand! Yes, you heard it right.
00:26 A dish like Shrikhand can be made very easily and with just 4 ingredients at home with a little effort.
00:34 A little effort is required because you have to hang the dal in a cloth or a sieve, which is called a hung curd.
00:42 And you have to hang it for at least 24 hours, which is called a thick chakka.
00:47 We need a thick curd like that.
00:50 And rest, just 3 ingredients.
00:52 Let's see what all we need.
00:55 We need hung curd, the same amount of sugar and actually, it's sugar powder.
00:59 It's up to you how much sweetness you want.
01:02 It's Shrikhand, it's a sweet dish, so a little sweetness is necessary.
01:05 Along with that, we need saffron because we will give it a saffron flavor and it will give a very nice color.
01:10 To mix saffron, we always need hot milk.
01:13 A little bit of it, which we will mix first.
01:16 And then we will start with the procedure of making the Shrikhand.
01:21 First, we add the lukewarm milk to the saffron strands and let it soak.
01:30 So that it melts.
01:32 But always remember, whenever you mix saffron, it should be lukewarm milk.
01:37 So that the color is very light and the strands are also big.
01:42 So we will soak that.
01:44 Now we will take a bowl in which we will take hung curd.
01:48 This is hung curd, it can be made in other dishes like dip, you can use it in cheese cake.
01:58 I remembered again, there is a hung curd recipe in the video, do watch it.
02:03 In this we will add this much quantity, the same amount of hung curd we took.
02:09 Powdered sugar.
02:12 While powdering, if you want to add cardamom, you can add it, it gives a very nice flavor.
02:18 Now mix it.
02:21 Nothing, as long as you can mix, see Muskaan, keep mixing, keep mixing, keep mixing.
02:27 The more you work, the better the taste will be.
02:30 So if you can see, till our curd and sugar are mixing, the color of saffron has started to bloom so well.
02:36 And the strands have also started to swell.
02:39 Just another 2-3 minutes and we will add that into this.
02:43 Keep mixing and see you after at least 5-7 minutes.
02:47 So as you can see, our curd and sugar mixture is ready.
02:51 Actually, if you want, this is also ready shrikhand, which you can use after cooling it down.
02:57 You can add flavors to it, that is, add mango pulp to it, so mango shrikhand is done.
03:03 You don't have to mix it, you can add strawberry shrikhand pulp.
03:08 What will we add?
03:09 We have added saffron, see, its color has come out very beautifully.
03:13 We add this to it.
03:15 Along with this, we will add some strands of saffron and leave some strands for garnish.
03:22 We will mix it well.
03:25 Keep in mind that when you are mixing saffron in milk, take very little milk so that our shrikhand is not too thin.
03:34 And it is turning into a nice, mild yellow color with great aroma of saffron.
03:39 And it is ready to be served.
03:42 It will look better when you serve it cold.
03:47 Let me first do the plating.
04:00 Let me tell you, what I am making is a secret and a trade secret.
04:04 After serving, do it like this, with a spoon.
04:09 That taste amazing.
04:13 And this is available only to the chef.
04:15 And along with this, we will garnish it with our saffron strands.
04:21 And we will make it a little cold.
04:25 And we will serve it.
04:29 With a great dip, we present to you again, the Dhanamagutta.
04:33 And for this, we need very simple ingredients and we have to assemble it ourselves.
04:38 For this, we need hung curd.
04:40 What is hung curd?
04:42 Take curd, homemade, or bought from outside, whatever curd.
04:45 For at least 24 hours, either put it in a cloth, let all the water come out of it.
04:51 If you want, you can collect the water.
04:53 That is actually 'taak' which you can call, which you can't drink by adding a little salt.
04:58 Put it in a glass, cover it, put it in the fridge, forget it for 24 hours.
05:01 It becomes very very thick.
05:03 This tastes and feels like cheese.
05:07 Cheap, beautiful, thick out cheese.
05:09 We can use this in many things.
05:11 In fact, there is a dessert of hung curd on Gigi's Platter, which is called Shrikhand.
05:16 Yes, Shrikhand is also made from hung curd.
05:19 The remaining ingredients are, very finely chopped tomato.
05:23 Very finely chopped capsicum.
05:25 Very finely chopped onion.
05:27 Very finely chopped cucumber.
05:29 Along with that, I have taken green chilli, if you want you can take black chilli.
05:33 A little salt.
05:35 And nothing else, we have to mix all this.
05:37 But, how to mix and how to serve, to see this, keep watching Gigi's Platter.
05:42 So, we will start, we will take this hung curd out in a bowl.
05:54 In this, we will put all the remaining finely chopped things.
05:58 Like finely chopped capsicum.
06:00 Finely chopped onion.
06:03 If you want, you can add more vegetables, like finely chopped carrots.
06:09 This is finely chopped cucumber.
06:11 This is for the crunch.
06:13 Finely chopped tomato will be there.
06:16 This is for color.
06:18 It looks so beautiful on the dish.
06:22 For spiciness, we will add green chilli.
06:25 So, we will chop green chilli as finely as possible.
06:29 So that, even if kids eat this, they don't get the taste of any chilli.
06:35 And if you want, you can add black pepper powder.
06:38 I am adding green chilli, because it will have a little crunchiness.
06:43 And it will also have a little color.
06:46 Now, we will add salt as per taste.
06:50 Salt.
06:51 We will mix it.
06:54 And this dip, either with salad sticks, like carrot sticks, cucumber sticks,
07:02 or steamed or boiled vegetables, broccoli, cauliflower, beetroot, sugarcane, anything, any of the veggies.
07:11 Steam it, put a platter in the pot and serve it as a dip.
07:16 And I, I am making this for my son, because he likes it.
07:20 But he likes it with little crunch.
07:22 And how I am going to serve it, I will tell you.
07:25 We will take it out in a bowl.
07:27 And from the top, because it is very colorful from inside, it is a little covered from the top with the curd.
07:37 We will garnish it with cherry tomatoes from the top.
07:40 And there are many readymade nachos, homemade papdi, matri.
07:45 And as I have told you in other things, you can serve it with anything.
07:50 Today, we are going to make a South Indian dish.
07:53 And that is Masroor Anna, or in our language, it can be called Dahi Chawal or Curd Rice.
08:00 Very, very light food for the stomach.
08:02 Easy to eat while you are traveling.
08:06 Easy to digest.
08:08 And Dahi Chawal is normal, but we will add a little flavoring to it.
08:13 And the mustard seeds, chana dal, curry leaves, green coriander, green chili, and all that will go in the oil.
08:21 A little salt will be there, curd and rice will be there.
08:23 So let's get going.
08:25 First of all, let's heat the pan and add oil to it.
08:28 This is for tempering, so we don't need much oil.
08:33 So it's just one tablespoon of oil.
08:35 And till the oil is hot, what we will do is, we will take curd.
08:39 And let's smoothen it a little.
08:42 Because this is homemade curd, it doesn't have a smooth texture.
08:48 So we will just have to mix it a little bit.
08:50 You can make it with leftover rice as well.
08:52 It's okay if it's fresh rice.
08:54 So you have a lot of options to make this Dahi Chawal.
08:59 Okay, so now that our oil is heated up, what we will do is, we will add.
09:04 Typical South Indian Chhauk that is of Rai.
09:10 Rai, dry red chili, a little chana dal.
09:17 That gives the crunchiness basically.
09:20 Because this texture will be very smooth.
09:22 Rice is also soft, curd is of course very soft.
09:25 And then we will use a lot of curry leaves.
09:27 Now it's up to you whether you want to add whole curry leaves or break it and add.
09:33 Because if you break it and add, the little aroma of curry leaves will flavor the oil more strongly.
09:39 And then it will mix with the curd rice.
09:41 Okay, so till the chana dal is a little crisp, what we will do is, we will add the salt in the curd.
09:50 And we shall also add the green coriander, finely chopped green coriander.
09:57 Tadka is ready, so we will put it off.
10:00 So to give a little spiciness, we shall be using finely chopped green chilies.
10:07 So that once you don't feel too much spice in your mouth.
10:09 This is entirely optional, you can add or not add, it's up to you.
10:14 Some people add whole chilies in it, it gives flavor and it is easy to take out.
10:20 That's your choice as I said.
10:22 Now we will add the tadka that we have prepared.
10:25 I have added the whole red chilies.
10:27 If you can see, I have kept one red chili, that we can use for garnish.
10:43 And mix it well.
10:52 Curd rice gives more flavor when your rice is either overcooked or soft.
10:57 Like in pulao, the rice should be soft.
11:00 That is not necessary.
11:02 So if your rice is overcooked, then make this dish.
11:08 In the south, this dish is taken in tiffin as well, in office.
11:13 And nowadays even hotels have started serving Masoor Anna.
11:21 Time to plate.
11:22 So here we go.
11:24 And one curry leaf.
11:34 Just to add the contrast to the reds.
11:37 Masoor Anna, which is very very chana, that's a Kannada word for nice.
11:44 And it will taste much more better.
11:48 It will taste much better when you share it.
11:51 Ratna aunty taught me this recipe.
11:53 And Ratna aunty, this is special for you.
11:56 And for the other dishes that are coming, and the ones I have learnt from somewhere else,
12:01 you have to subscribe so that the message reaches you as soon as possible.
12:05 Along with that, please share these recipes.
12:09 Because it is very easy to make and it is very good for your tummy.
12:12 And come back for the next recipe soon.
12:14 Take care, bye bye.
12:16 (upbeat music)