Cooling off with curd: Let the heat not flatten your partying spirits
Impress your guests with soft, fluffy dahi bhallas that you can prepare in almost no time. Buy bhallas from the market a night before and store in the refrigerator. Soak them in boiling water for 5 min, half an hour before serving them to your guests.
We have already announced that we are not going to let the scorching heat flatten your partying spirit. Staying true to our happy summer pledge, let us make the weekend fun for you. If you intend staying indoors to escape the heat, how about calling your gang and indulging in some yummy food?
Throw a potluck party where each guest brings one dish, so that you're not left toiling in the kitchen. Think of a cool theme like 'Chatpati Dilli' and ask everyone to whip up treats around it. Pick up a cooling ingredient such as curd as the theme. From dahi bhallas to papdi chaat, these snacks can be put together without much fuss.
Impress your guests with soft, fluffy dahi bhallas that you can prepare in almost no time. Buy bhallas from the market a night before and store in the refrigerator. Soak them in boiling water for 5 min, half an hour before serving them to your guests. Take curd and whip it using a hand blender to get a thin consistency. Take out the bhallas from the water, softly squeeze water out and arrange in bowls. Add blended curd to each bowl. Season with cumin powder, salt and chaat masala. Top with pomegranate seeds, chopped coriander and green chillies. Serve with tamarind chutney.
- Aditi Caroli
Myth: Don't have curd at night
Truth: There's no harm if a person having a cold has curd at night. Consuming curd at night doesn't cause cold. If a person is sensitive to the cold temperature in which the curd has been kept, then have curd stored at room temperature.
- Seema Singh, nutritionist
The best way to set curd is in a kulhad. The earthenware doesn't react with curd, keeps its natural taste intact and gives it a refreshing earthy spin. You can add some low-fat cream for a smooth texture.
- Chef Nishant Choubey