what is curd (as used in pakora recipes?)?

Pakora is an indian recipe. It is vegetables or meat fried in a batter.

In India people usually refer yoghurt as curd....(even in britian people say curd instead of yoghurt)

http://www.tarladalal.com/IngredientDetail.asp?Ter...

But usually people use water instead of curd to make the batter.

http://www.indiasnacks.com/recipe/646/Pakora-Batte...

Hope u enjoy ur pakoras....

I'm craving for them now...gotta make myself some today :)

Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). The increased acidity causes the milk proteins (casein) to tangle into solid masses, or "curds". The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is almost always used (e.g. bean curd, lemon curd, or curdled eggs). Curd products vary by region and include cottage cheese, quark and paneer (the latter by definition being curdled with lemon juice, thus qualifying by some definitions as a vegetarian food).

If you can't find it at your local grocery store or ethnic market, you MIGHT TRY susbstituting bean curd (aka Tofu) or cottage cheese. It isn't exactly the same thing and any Indians reading are probably rolling their eyes since the result won't really be genuinely Indian. Just something to consider.

The equivalent of curd is yogurt.

You can make curd at home. Heat milk until is warm enough and mix about 2 tablespoons of yogurt (store bought will do).

Mix the yogurt and milk thoroughly and keep it in a container undisturbed for atleast 8 hours. The container should be covered.

After 8 hours the milk will have curdled and you have curd. It tastes yummy and can be eaten by itself or with added sugar or with rice and chappatis.

Yummmm!!!

It could mean a type of curd cheese in Indai refered to as "Paneer" it is available at most Indian grocery store, it resembles a white, firm cheddar like cheese, but it does not melt when heated, like feta or the other Greek cheese Kalifatori.

The structure makes it creamy and firm like tofu, but a lot richer, the Indiandiet uses it in place of meat where relgious rule do not allow the consumption of meat.

If youever get to an Indian restaurant try any dish that has the word or listed with Paneer in it, Peas or Spinach are best.

Paneer Pakora Recipe! components: 250 gms Paneer one million cup Chickpea Flour (Besan) 2 tsp Oil one million one million/2 tsp Salt one million/2 tsp crimson chili powder one million-2 Chopped eco-friendly Chillies (Jalapeno) one million/2 cup Water the thank you to Make Paneer Pakora: blend first set of components properly. Beat in a blender for 4-5 minutes to incorporate air (this might make the batter fluffier). enable batter relax one million/2 hour in a heat place decrease the paneer into thick cubes. Sprinkle little salt, chili powder on the cubes Deep fry in oil that's heated to 375��. Drain on paper towels and serve at contemporary. Serve the paneer pakora with coriander or mint chutney

little miss Muppet sat on her tuppit eating her curd and whey.

One unit of cottage cheese.

yogurt (plain)