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Dahi (curd), the Glossary

Curd, also mosaru or dahi or Thayir or Perugu, is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent.^[1]

79 relations: A2 milk, Aloo paratha, Aloo tikki, Andhra Pradesh, Bangladesh, Bangladeshis, Bengali language, Bengalis, Bhel puri, Bihari cuisine, Biryani, Borhani, Butterfat, Buttermilk, Chaas, Chili pepper, Chukauni, Curd rice, Dadiah, Dahi baigana, Dahi chutney, Dahi machha, Dahi puri, Dahi vada, Dhau, Fat, Fermentation in food processing, Fermentation starter, Flattened rice, Food and Agriculture Organization, Goat milk, Gujrat District, Himalayan salt, Hindustan Times, Indian cuisine, Indian English, Indian subcontinent, Jaggery, Kadhi, Kadhi bari, Kala namak, Lactic acid, Lactiplantibacillus plantarum, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactose, Lassi, List of fermented milk products, Manipur, Microorganism, ... Expand index (29 more) »
Bangladeshi desserts
Indian dairy products
Sri Lankan desserts and sweets
Yogurts

A2 milk

A2 milk is a variety of cows' milk that mostly lacks a form of β-casein proteins called A1, and instead has mostly the A2 form.

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Aloo paratha (Hindi:, Bengali:, Nepali:, Gujarati:, Odia:, Punjabi: ਆਲੂਆਂ ਦਾ ਪਰੌਠਾ, Urdu) is a paratha (flat bread dish) stuffed with potato filling native to the Indian subcontinent. Dahi (curd) and Aloo paratha are indian cuisine and Indo-Caribbean cuisine.

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Aloo tikki

Aloo tikki, also known as aloo ki tikkia, aloo ki tikki or alu tikki, is a snack originating from the Indian subcontinent.

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Andhra Pradesh

Andhra Pradesh (abbr. AP) is a state in the southern coastal region of India.

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Bangladesh

Bangladesh, officially the People's Republic of Bangladesh, is a country in South Asia.

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Bangladeshis

Bangladeshis (বাংলাদেশী) are the citizens of Bangladesh, a South Asian country centred on the transnational historical region of Bengal along the eponymous bay.

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Bengali language

Bengali, also known by its endonym Bangla (বাংলা), is an Indo-Aryan language from the Indo-European language family native to the Bengal region of South Asia.

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Bengalis

Bengalis (বাঙ্গালী, বাঙালি), also rendered as endonym Bangali, are an Indo-Aryan ethnolinguistic group originating from and culturally affiliated with the Bengal region of South Asia.

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Bhel puri

Bhelpuri is a savoury snack originally from India, and is also a type of chaat.

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Bihari cuisine

Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean.

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Biryani

Biryani is a mixed rice dish, mainly popular in South Asia and Iran.

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Borhani

Borhani, (বোরহানী) is a traditional yogurt-like drink from Bangladesh.

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Butterfat

Butterfat or milkfat is the fatty portion of milk.

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Buttermilk

Buttermilk is a fermented dairy drink. Dahi (curd) and Buttermilk are fermented dairy products.

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Chaas

Chaas (gu:છાશ chhash, hi:छाछ chhachh) is a curd-based drink popular across the Indian subcontinent. Dahi (curd) and Chaas are fermented dairy products and indian dairy products.

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Chili pepper

Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.

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Chukauni

Chukauni is a Nepalese side dish that originated around the Palpa district of western Nepal. Dahi (curd) and Chukauni are Nepalese cuisine.

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Curd rice

Curd rice, also called yogurt rice, is a dish originating from India.

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Dadiah

Dadiah (Minangkabau) or dadih (Indonesian and Malaysian Malay) a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferment spontaneously at room temperature for two days. Dahi (curd) and Dadiah are yogurts.

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Dahi baigana

Dahi baigana is an Odia dish prepared from dahi (yogurt) and eggplant especially during festivals.

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Dahi chutney

Dahi chutney is strained dahi that is mixed into a chutney of mint and onions, originating from the Indian subcontinent.

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Dahi machha

Dahi machha is a traditional Odia delicacy made of fish in a spicy yogurt based sauce.

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Dahi puri

Dahi puri is an Indian snack food which is especially popular in the state of Maharashtra.

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Dahi vada

Dahi vada is a type of chaat (snack) originating from the Indian subcontinent. Dahi (curd) and Dahi vada are indian cuisine and Pakistani cuisine.

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Dhau

Dhau (Nepal Bhasa) is a variety of yogurt primarily prepared by Newar people of Nepal. Dahi (curd) and Dhau are yogurts.

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Fat

In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.

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Fermentation in food processing

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions.

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Fermentation starter

A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks.

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Flattened rice

Flattened rice is a preparation of rice made from raw, toasted, or parboiled rice grains pounded into flat flakes.

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Food and Agriculture Organization

The Food and Agriculture Organization of the United NationsOrganisation des Nations unies pour l'alimentation et l'agriculture; Organizzazione delle Nazioni Unite per l'alimentazione e l'agricoltura.

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Goat milk

Goat milk is the milk of domestic goats.

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Gujrat District

Gujrat (Punjabi, ضلع گجرات) is a district in the Pakistani province of Punjab.

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Himalayan salt

Himalayan salt is rock salt (halite) mined from the Punjab region of Pakistan.

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Hindustan Times

Hindustan Times is an Indian English-language daily newspaper based in Delhi.

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Indian cuisine

Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent.

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Indian English

Indian English (IE) is a group of English dialects spoken in the Republic of India and among the Indian diaspora.

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Indian subcontinent

The Indian subcontinent is a physiographical region in Southern Asia, mostly situated on the Indian Plate, projecting southwards into the Indian Ocean from the Himalayas.

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Jaggery

Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, Central America, Brazil and Africa. Dahi (curd) and Jaggery are indian cuisine and Sri Lankan desserts and sweets.

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Kadhi

Kadhi or karhi is a yogurt-based dish originating from Rajasthan, india. Dahi (curd) and Kadhi are indian cuisine and Indo-Caribbean cuisine.

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Kadhi bari

Kadhi bari or bari kadhi is a South Asian vegetarian curry, made up of gram flour, ''dahi'' and spices. Dahi (curd) and kadhi bari are Nepalese cuisine.

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Kala namak

Kala namak or black salt is a kiln-fired rock salt with a sulphurous, pungent smell used in the Indian subcontinent.

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Lactic acid

Lactic acid is an organic acid.

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Lactiplantibacillus plantarum

Lactiplantibacillus plantarum (formerly Lactobacillus arabinosus and Lactobacillus plantarum) is a widespread member of the genus Lactiplantibacillus and commonly found in many fermented food products as well as anaerobic plant matter.

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Lactobacillus delbrueckii subsp. bulgaricus

Lactobacillus delbrueckii subsp.

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Lactococcus lactis

Lactococcus lactis is a gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease.

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Lactose

Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11.

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Lassi

Lassi is a Punjabi yogurt–based beverage with a smoothie-like consistency. Dahi (curd) and Lassi are fermented dairy products, indian cuisine, indian dairy products and Nepalese cuisine.

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List of fermented milk products

Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. Dahi (curd) and List of fermented milk products are fermented dairy products.

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Manipur

Manipur (Kangleipak|) is a state in northeast India, with the city of Imphal as its capital.

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Microorganism

A microorganism, or microbe, is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from sixth century BC India. The scientific study of microorganisms began with their observation under the microscope in the 1670s by Anton van Leeuwenhoek.

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Milk substitute

A milk substitute is any substance that resembles milk and can be used in the same ways as milk.

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Mineral

In geology and mineralogy, a mineral or mineral species is, broadly speaking, a solid substance with a fairly well-defined chemical composition and a specific crystal structure that occurs naturally in pure form.

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Mishti doi

Mishti doi (মিষ্টি দই) is a fermented sweet doi (yogurt) originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Dahi (curd) and Mishti doi are Bangladeshi desserts.

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Nabadwip-er lal doi

Nabadwip-er lal doi (নবদ্বীপের লাল দই), 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.

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Nepalese cuisine

Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to cultural diversity and geography of Nepal and neighboring regions of Sikkim and Gorkhaland.

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Pakistani cuisine

Pakistani cuisine (پاکستانی پکوان, romanized: pākistānī pakwān) can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia.

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Palm sugar

Palm sugar is a sweetener derived from any variety of palm tree.

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Panipuri

Pani puri is a deep-fried breaded hollow spherical shell, about in diameter, filled with a combination of finely diced potato, onion, peas, and chickpea. Dahi (curd) and Panipuri are Nepalese cuisine.

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Papri chat

Papri chat or papri chaat (ISO) is a popular traditional fast food and street food from the Indian subcontinent, in India, Bangladesh, Nepal and parts of Pakistan.

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Pasteurization

In the field of food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged and unpacked foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than, to eliminate pathogens and extend shelf life.

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Pottery

Pottery is the process and the products of forming vessels and other objects with clay and other raw materials, which are fired at high temperatures to give them a hard and durable form.

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Powdered milk

Powdered milk, also called milk powder, dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness.

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Protein

Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues.

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Raita

Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour).

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References

[1] https://en.wikipedia.org/wiki/Dahi_(curd)

Also known as Buffalo Curd, Curd (India), Curd (South Asia), Doi (Curd), Indian curd, Indian yogurt.

, Milk substitute, Mineral, Mishti doi, Nabadwip-er lal doi, Nepalese cuisine, Pakistani cuisine, Palm sugar, Panipuri, Papri chat, Pasteurization, Pottery, Powdered milk, Protein, Raita, Sea salt, Sinhala, South Asia, Soy milk, Sri Lankan cuisine, Streptococcus thermophilus, Tamil language, Telugu language, Terai, Thepla, Vada (food), Vitamin, Water buffalo, Whey, Yogurt.

Dahi (curd), the Glossary

Table of Contents

See also

Bangladeshi desserts

Indian dairy products

Sri Lankan desserts and sweets

Yogurts

References