Homemade Curds|Dahi|Thayir (Basic Cooking)

Some of my blog viewers around the world had enquired as to culture Indian curds|dahi at home. When i came to US initially I had the same problem and I started experimenting on a number of culturing methods. One of the more proven/popular culturing methods, which some of my friends also follow, is to bring dahi from India & freeze it and use this exclusively for culturing. The one which suited best to me is as following and I stick to this method even now after 12 years. Today I am posting the same method to my viewers. My family are also used to this taste of curds now at our home. & I stick to this.

Prep Time : 8 Mins
Cook Time : 10 Mins
Curd | Dahi | Thayir Set Time : 2 to 4 hours


  • Cultured Curds|Thayir|Dahi - 2 tbsp (4 tbsp extra in winter season)
  • Milk - 1 ltr
  1. Boil the milk on a medium flame. Turn off the flame
  2. Let the milk become warm. 
  3. Add previous day cultured thayir/dahi/curds into the warm milk. Stir once and close the lid and keep aside to set for few hours.
Tips : 
  • Use desi dahi(i use Swad brand in US) store bought and wisk till becomes Thin constistency. Mix with warm milk
  • In NewYork weather i used to keep it in the warm place like (Oven, MW or hot water in the pressure cooker ) if it is during summer weather i don't use any of those warm place. Just set the dahi/curds with in a hour and refridgrate. 
  • Do not keep outside it becomes sour. If you get sour curds use it for Rava Dosa, Rava Idli or can be added warm milk into it. 
  • Once become thick curds and take out little and do it for next day adding same cultured curd. 
  • Repeat the process everyday use.

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Masala Cashew | Kaju

Roasted cashews|kaju (hindi) mixed with indian spice. This spicy masala kaju is perfect for winter. This recipe is best for parties/functions/holidays etc. This dish can pack take for work too. Also can have with tea/coffee. 

Prep Time : 5 Mins
Cook Time : 2 mins


  • Whole cashew nut | Kaju  - 4 cups (Unsalted) (I have used organic cashews)
  • Olive oil - 1 tsp
Masala Powders :
  • Redchilli powder - 1 tsp
  • Blacpepper powder - 1/2 tsp
  • Salt - 1/4 tsp (adjust as per taste)
  • Black salt - 1/4 tsp(adjust as per taste)
  • Sugar(fine) - 1/2 tsp 
  • Aamchur powder(Mango powder) - 1 tsp
  • Chaat masala powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp

  1. In a bowl mix all the masala powder and keep aside
  2. In a big pan roast the cashews till light golden in color
  3. Then sprinkle oil. Stir on low flame
  4. Sprinkle masala evenly and stir once. Turn off the flame
  5. Let it cool completely and store into jar
  6. Serve with coffee or tea 

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Milk Barfi

Milk barfi is another version of kova/mawa barfi and it is quick and easy to prepare. This is best to prepare for festivals or if guest are visiting.  Made this for New Year!

Happy New Year to all my readers!!

Prep Time : 2 Mins
Cook Time : 10 Mins


  • Milk powder / Mawa powder  - 2 cups
  • Milk - 1/4 cup
  • Ghee - 1 tbsp
  • Cardamom powder - 1/4 tsp
  • Sugar - 3/4 cup (adjust as per taste)
  • Pistachios &  Badam(Almond) - chopped 1 tbsp
  1. Mix milk powder and milk and transfer into big pan 
  2. Take a barfi tray grease ghee and sprinkle soaked chopped pista and badam , keep aside
  3. Heat and stir constantly until it becomes  thick 
  4. Add cardamom powder and ghee stir again till comes of dough (check if it is done or not take a small portion) 
  5. Transfer into ghee greased barfi tray and let them cool completely
  6. Cut into square pieces using pizza cutter or knife
  7. Serve 

| Copyright © Malas - Kitchen 2018 | | All rights reserved |