Tag: curd pani puri

Mattha Tadka/ Whey Tempering

Everyone likes whey liquid/ mattha.Some people like to eat whey with salt and others with sugar.

Whey is the liquid remaining after milk has been curdled and strained in the process of making cheese.

Today we will see how to do tadka/ tempering in whey. Eating white salt or black salt in whey gives a lot of relief and soothes to the stomach and is also very good for health.

Follow the below given method step by step to make mattha tadka or whey tempering…

Course Breakfast, Dinner, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Soup

Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main

Prep Time 0 minutes

Cook Time 1 minute

Total Time 1 minute

Servings 4 people

Calories 27kcal

Cost 15 rupee

Equipment

Big Bowl
Spatula/ Big Spoon

Ingredients

250 grams Whey
1/2 tsp Cumin / Jeera Seeds
1 pinch Asafoetida / Heeng
1 tsp Mustard Oil/ Sarson Tel
as per taste Black Salt

Instructions

First take 250 grams of whey/ mattha in a vessel or bowl.
Take one whole red chily.
Put a spoon on the gas. Keep the flame on medium.
After this, pour one teaspoon mustard oil in a spoon.
When the oil is hot, break half teaspoon of cumin and one red chilli into it.
As soon as the cumin starts crackling, add a pinch ofasafoetida. Keep in mind cumin should properly crackle
After this, pour the tempering in the whey/ mattha, cover the vessel with a plate as soon as you add the tempering.
So that the fragrance of asafetida should remain in the whey liquid or mattha.
Remove the plate after 10 seconds.
When you have to eat whey, add black salt as per taste before adding it to the whey. If you add salt to the whey long before eating,the whey will turn sour.
Take the whey in a bowl and eat it with food, or you can also eat the whey separately.

Notes

Whey liquid/ mattha is very good and soothing for the stomach in summer, with it, whey also reduces body heat.
Liquid whey contains lactose, vitamins, protein, and minerals, along with traces of fat.
Because whey contains lactose, it should be avoided by those who are lactose intolerant.
When used as a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals.

You can also try few raita’s as well…

Boondi Raita / बूंदी रायता

Boondi Raita is extremely instant and easy to make. As boondi raita includes curd / yogurt in his, this is very soothing for stomach.
Boondi raita is very good for body against heat. If anyone has problem in stomach then one should surely eat curd or any raita made of curd, It will give instant relief to the stomach.
Boondi raita is instant in serving with meal. If season is summer then immediately make raita and have it, because in hot weather salt of raita will react chemically and it will make raita more sour.
You can slo put raita in refrigerator in summer. This soup is very nutritious and invigorates for a long time. If you eat it in the morning, then you will be fruitful for 4-5 hours without stopping. This is important in the current realities if you are a designer programmer or an online casino player. The Slotogate platform is a platform that provides a wide range of online casinos where you can make various deposit methods including flexepin casinos

Boondi raita can be enjoy in many ways, with meal, with paratha or alone also. It gives a very good taste and adds value to the meal. Boondi raita can also be serve with pulao or biryani.
Boondi raita is very delicious and healthy.
Enjoy how to make Boondi Raita recipe with detailed step by step photos as given below…

100 Grams Curd / Dahi / Yogurt (Curd should not be sour.)
3 tsp Boondi (You can purchase any type of boondi from market)
1/4 tsp Black Pepper / Kali Mirch
1/4 tsp Cumin / Jeera Powder
1/8 tsp Red chili / Lal Mirch Powder
1 tsp Coriander leaves / Dhaniya Patti
White salt as per taste (add half of white salt as we have to add black salt as well)
Black salt as per taste (add half of black salt as we already added white salt)

First take a deep bowl and take curd / dahi into it. Beat the curd using whisk or fork (if you do not have whisk) to make texture of curd smooth and homogenous.
Add 1/4 cup of water into the curd if the curd is very thick because boondi soaks the water from curd.
Add boondi to the curd and leave it for 15 minutes, if you want boondi to be crispy then no need to leave the raita for 15 minute. Serve immediately for getting crispy flavour of boondi.
After that add black pepper, black salt, white salt, cumin powder and red chili powder to the curd.
After that mix all the spices in the curd.
In the last add coriander leaves for garnishing in the boondi raita, this step is optional.
Finally boondi raita is prepared. Enjoy yummy and crispy boondi.

If season is summer or hot then add salt at the time of taking meal otherwise salt will make curd to more sour.

You can also try given below raita’s…