Tag Archives: Hung curd

Minty Garlic Dip


1 cup hung curd

1 Tsp freshly grinder pepper

1 Tbsp garlic herb ( along with any other herbs you like )

Salt and rock salt as per you taste


Mintygarlic dip

Mix everything in a bowl and refrigerate it at least for 30 minutes. You can also use fresh minced garlic. I have used garlic, oregano , basil, thyme mix seasoning. Try this with pakoda’s, maṭhri, with salads and also you can use it as a spread on bread or with crackers or any such.


Hung Curd Toast


Bread 4-6 slices (without the brown part)

Hung curd  1 cup

Ginger paste 1/2 or 1 tsp

Chopped green chilies 2-3

Besan (gram flour ) 2 Tbsp

Sooji (Semolina) 2 Tbsp

Butter normal one or garlic flavored

Salt & Pepper as per taste


Mix all the above ingredients other than bread and butter in a bowl. Give a quick stir, so that all the flavors blend well in curd. Now take a bread slice and on one-side of the  bread apply the butter and on other side the prepared mixture of curd. Roast both side until its golden brown in color. Now its ready to serve.Serve it hot with ketchup, mint chutney, tea, coffee anything.

Note: you can also add onions if you like. The curd mixture must be tight. So in order to adjust the consistency of the mixture you can add more/less besan ( gram flour ) according to your hung curd.


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