Yogurt recipes

So many optionsMaybe a smoothie…?

Curd is one of those must-haves in Indian kitchens. You can whip it into a thick lassi or a fruit smoothie or even make the traditional buttermilk or majjige as a quick trick to beat the heat. Here are three curd based recipes



Fresh curd: 1 to 2 cups

Sugar: 5 to 7 teaspoons

Water: Half cup

Cold milk: 1 cup

Cardamom powder: One fourth tea spoon

Almonds: 5-7 sliced

A pinch of saffron strands (for garnishing)


Pour curd, water, milk, cardamom powder and sugar in a blender and make it into a smooth liquid for about 20 to 30 seconds. Do not go overboard as you may get butter floating which is not required.

Serve lassi in tall glasses

Add saffron strands for garnishing. You can also add a few sliced almonds as an option for garnishing.

Note-Lassi can be made thicker by increasing the quantity of curd and sugar.



Chopped bananas: 1 cup

Chopped apples (peeled): 1 cup

Fresh curd: 1 cup (Most smoothies are made from yogurt. Curd can be used if yogurt is not readily available).

Milk/ water: half cup

Sugar: three tea spoons

Ice cubes two to five (optional) for garnishing effect or while blending the entire mixture.


Add all ingredients in a blender and blend till the mixture is smooth and frothy.

Pour the smoothie in glasses and serve immediately.

Garnish the glass with a slice of apple.




Curd: 1to 2 cups

Water: 4 cups

Salt: as required

A few lemon drops (optional)

To grind

Green chillies: 2

Chopped/ grated ginger: Half tea spoon


Oil: 1 tea spoon

Mustard seeds: half tea spoon

Curry leaves: half tea spoon

Asafoetida: a pinch


In a bowl add curd, water, salt and whisk the curd using a hand held whisk until you get a diluted liquid. Grind chillies, ginger and curry leaves and add to the buttermilk.

Dilute the buttermilk with water and lemon drops according to your desired taste and consistency.

In a pan, pour oil, add mustard seeds, asafoetida and a few curry leaves. Add this to the buttermilk.

You can strain the mixture if you desire.

Garnish the buttermilk with a few coriander leaves. Refrigerate for one to two hours for the flavours to blend well.

Serve in tall steel glasses or in small earthen tumblers for the authentic desi look to the drink.

In case you want to reduce the spicy flavour to give it to children, avoid chillies.


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