Desi Natural Dahi is the only Indian-style yogurt trusted by chef extraordinaire Sanjeev Kapoor.

If there’s one thing Chef Kapoor knows, it’s food. He’s spent his career redefining Indian cuisine, from his massively popular show Khana Khazana to the 150+ best-selling cookbooks he’s authored. So it’s no wonder he loves the authentic, creamy taste of Desi Natural Dahi.

See Sanjeev's favorite recipes below.

Andhra Style Curd Rice

Prep Time: 11-15 minutes
Cook Time: 16-20 minutes
Serves: 4

INGREDIENTS

  • Desi Natural Dahi - 2 cups
  • Rice - 1 cup
  • Milk - 1/4 cup
  • Oil - 1 tablespoon
  • Green Chili - 1
  • Split skinless black gram (dhuli urad dal) - 1/2 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Asafoetida - 1/4 teaspoon
  • Curry leaves - 10-15
  • Fresh pomegranate pearls - 2 tablespoons
  • Salt to taste

METHOD

  1. Heat oil in a non-stick pan.
  2. Place rice in a bowl, add milk and mix. Add yogurt and mix. Add salt and mix well.
  3. Chop green chilli and add to rice.
  4. Add black gram, mustard seeds, asafoetida and curry leaves to the pan and let the seeds splutter.
  5. Add the tempering to rice and mix.
  6. Chill in the refrigerator. Transfer into serving dish, sprinkle some pomegranate pearls and serve.
  7. Enjoy!

Punjabi Chicken Curry

Prep Time: 11-15 minutes
Cook Time: 21-25 minutes
Serves: 4

INGREDIENTS

  • Skinned chicken, cut into 1 inch pieces on the bone - 750 grams
  • Ghee - 3 tablespoons
  • Oil - 2 tablespoons
  • Bay leaves - 2
  • Green cardamoms - 3-4
  • Black cardamom - 1
  • 1-inch cinnamon stick
  • Cloves - 3-4
  • Black peppercorns - 3-4
  • Chopped large onion - 3
  • Ginger paste - 1 tablespoon
  • Garlic paste - 2 tablespoons
  • Red chili powder - 2 teaspoons
  • Coriander powder - 1 tablespoon
  • Turmeric powder - 1/4 teaspoon
  • Chopped large tomatoes - 2
  • Whisked Desi Dahi Natural - 1 cup
  • Garam masala powder - 1 teaspoon
  • Fresh chopped coriander leaves - 2 tablespoons
  • Salt to taste

METHOD

  1. Heat the ghee and oil in a non-stick pan, add the bay leaves, both cardamoms, cinnamon, cloves, peppercorns and onions and sauté till the onions turn golden.
  2. Add the ginger paste, garlic paste, red chilli powder, coriander powder and turmeric powder and sauté for two minutes. Add the tomatoes and salt and sauté for three to four minutes.
  3. Add the chicken pieces and sauté on high heat for five minutes, or till lightly browned. Add the yogurt and sauté for five more minutes or till almost dry.
  4. Add two cups of water and mix well. When the mixture comes to a boil, cover and cook till the chicken is almost done.
  5. Sprinkle the garam masala powder, mix well and cook for two to three more minutes.
  6. Serve hot garnished with the coriander leaves.
  7. Enjoy!

Dahi Puri

Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 1

INGREDIENTS

  • 6 puris
  • 1/2 potato, boiled & peeled
  • Desi Natural Dahi - 1 cup
  • Sugar - 1 teaspoon
  • 1/2 onion, finely chopped
  • 1/2 tomato, finely chopped
  • Sev - 1/2 cup
  • Tamarind chutney - 5 teaspoons
  • Green chutney - 3 teaspoons
  • A pinch of Kashmiri chili powder
  • A pinch of chaat masala
  • Coriander leaves, finely chopped - 3 teaspoons
  • Salt to taste

METHOD

  1. Make a hole at the center of the puris with your thumb.
  2. Stuff a half teaspoon of boiled potatoes into each puri.
  3. Take a cup of Desi Natural Dahi and mix sugar into it.
  4. Add a generous amount of sweetened Desi Natural Dahi into each puri.
  5. Sprinkle a generous amount of sweet curd into each puri.
  6. Sprinkle generous amount of chopped onions.
  7. Sprinkle and spread chopped tomatoes on top.
  8. Top with generous amount of thin sev.
  9. Pour and spread tamarind chutney.
  10. Add green chutney onto each puri
  11. Top with a teaspoon of Desi Natural Dahi.
  12. Sprinkle chili powder, chaat masala and black salt or cooking salt.
  13. Garnish with coriander leaves and serve immediately.
  14. Enjoy!

Tandoori Paneer Momos

Prep Time: 26-30 minutes
Cook Time: 21-25 minutes
Serves: 4

INGREDIENTS

  • Paneer, cut into cubes - 150 grams
  • Refined flour (maida) dough - 250 grams
  • Melted butter for drizzle
  • Hung yogurt - 4 tablespoons
  • Red chili powder - 1 teaspoon
  • Dried fenugreek leaves (kasuri methi) powder - 1/2 teaspoon
  • Garam masala powder - 1 teaspoon
  • Salt to taste
  • Ginger-garlic paste - 1/2 tablespoon
  • Red chili paste - 2 tablespoons
  • Lemon juice - 1 tablespoon
  • Mustard oil - 1 tablespoon
  • Medium onion cut into cubes and layers separated - 1
  • Medium green capsicum cut into cubes - 1
  • Oil for greasing

METHOD

  1. Mix together hung yogurt, chili powder, dried fenugreek leaves powder, garam masala powder, salt, ginger-garlic paste, chili paste, lemon juice and mustard oil in a bowl.
  2. Add cottage cheese and mix well. Add onions and capsicum, mix well and set aside to marinate for 10-15 minutes.
  3. Preheat oven to 350˚ F. Line a baking tray with aluminum foil and grease with some oil.
  4. Place the cottage cheese mixture on lined tray, drizzle some melted butter on top, put the tray in the preheated oven and bake for 6-8 minutes.
  5. Chop baked cottage cheese, onion and capsicums.
  6. Roll out dough into large thin disc. Using a medium size cookie cutter, cut out discs from it.
  7. Place a spoonful of cottage cheese mixture in the centre of each disc, apply water on the edges and shape into momos.
  8. Heat sufficient water in a non-stick pan and place a cane basket in it. Line the basket with parchment paper, grease with some oil and place the stuffed momos on it. Cover and steam for 6-8 minutes.
  9. Serve hot with Schezwan chutney.
  10. Enjoy!

Stuffed Paneer Tikka

Prep Time: 41-50 minutes
Cook Time: 26-30 minutes
Serves: 4

INGREDIENTS

  • Paneer cut into 1 inch cubes - 250 grams
  • Golden apricots soaked in warm water, drained and finely chopped - 10-12
  • Oil - 1 tablespoon
  • Ginger, finely chopped - 1/2 teaspoon
  • Green chili, finely chopped - 1
  • Onion seeds (kalonji) - 1/2 teaspoon
  • Fennel seeds (saunf) - 1/2 teaspoon
  • Fenugreek seeds (methi dana) - 1/2 teaspoon
  • Red chili powder - 1/2 teaspoon
  • Hung yogurt - 1/4 cup
  • Processed cheese grated - 2 tablespoons
  • Fresh cream - 2 tablespoons
  • Ginger-garlic paste - 1/2 tablespoon
  • Nutmeg (jaiphal) powder - 1/4 teaspoon
  • Green cardamom powder - 1/4 teaspoon
  • Hot mustard oil - 1 tablespoon
  • Turmeric powder - 1/2 teaspoon
  • Dried fenugreek leaves (kasuri methi) powder - 1/2 teaspoon
  • Large green capsicum cut into 1 inch square pieces - 1
  • Salt to taste
  • Butter for greasing
  • Fresh mint leaves for garnish
  • Onion strips to serve
  • Lemon wedges to serve

METHOD

  1. Heat oil in a non-stick pan, Add ginger, green chillies, onion seeds, fennel seeds and fenugreek seeds and sauté for 15 seconds.
  2. Add apricots and mix. Add salt, mix and cook for 1-2 minutes.
  3. Add little water and mix well. Add chilli powder, mix and cook for a minute.
  4. Add ½ cup water, mix and cook till the apricots turn soft. Remove from heat and set aside to cool.
  5. Whisk together yogurt, cheese and cream in a bowl. Add ginger-garlic paste, nutmeg powder and cardamom powder.
  6. Mix together mustard oil and turmeric powder, add to the yogurt mixture and mix well. Add salt and mix again. Add fenugreek leaves powder and mix well.
  7. Preheat oven to 350˚ F. Line a baking tray with aluminium foil and grease with butter.
  8. Slit the cottage cheese cubes without cutting through and fill in some apricot mixture.
  9. Coat the stuffed cottage cheese cubes with the yogurt mixture.
  10. Insert a cottage cheese cube between two capsicum squares onto small skewers.
  11. Place the skewers on the lined tray, put the tray in the preheated oven and bake for 15-20 minutes.
  12. Garnish with mint leaves and serve hot with onion strips and lemon wedges.
  13. Enjoy!

Kung Pao Paneer

Prep Time: 11-15 minutes
Cook Time: 16-20 minutes
Serves: 4

INGREDIENTS

  • Paneer, cut into 1 inch cubes - 250 grams
  • Cornflour - 1 tablespoon
  • Red chili powder - 1 teaspoon
  • Oil - 1 tablespoon to shallow fry
  • Chopped garlic - 1.5 teaspoons
  • Dried red chilies - 2
  • Medium onion, thinly sliced - 1
  • Three colored capsicums cut into triangles - 3/4 cup
  • Red chili sauce - 1 tablespoon
  • Salted peanuts - 1/4 cup
  • Soy sauce - 1/2 tablespoon
  • Cornflour slurry - 1 tablespoon
  • Spring onion greens, sliced - 1 tablespoon, for garnish
  • Black pepper powder to taste
  • Salt to taste

METHOD

  1. Put cottage cheese cubes in a bowl. Add cornflour, chilli powder, pepper powder and salt and mix well.
  2. Heat some oil in a non-stick pan. Add cottage cheese cubes and shallow-fry, turning sides, till golden brown on both sides. Drain on absorbent paper.
  3. Heat 1 tablespoon oil in another non-stick pan. Add garlic and sauté till lightly browned.
  4. Add red chillies and onion, mix and sauté till onion turns translucent. Add three coloured capsicums, mix and sauté for 1-2 minutes.
  5. Add chilli sauce and mix well. Add peanuts, soy sauce and cornflour slurry, mix well and cook for 2-3 minutes.
  6. Add spring onions and mix well. Add fried cottage cheese cubes and mix. Adjust salt, mix and cook for 1-2 minutes.
  7. Garnish with spring onion greens and serve hot.
  8. Enjoy!

Recipes

We can't resist sharing mouthwatering recipes made with our products. From traditional Indian fare to modern fusion cuisine, there's no end to the ways you can use Desi Natural Dahi, Paneer Cheese and more. If you have a favorite recipe that you'd like to share with our family, please use the contact form!