Hung Curd Spread for multi use

Hung Curd Spread   (for multi use)

Different ways of using this spread:

1) . Make Muthries cut into small flower shapes, Place a spoon full of spread on top of each Muthari, Have as tea time snack.

2) Cut bread slices with cutter or Sharp edged Steel Tumbler. Spread little butter on Both sides of the cut slice. (Fig 1) Put on Griddle on medium fire. (Fig 2) Roast both the sides till crispy & light brown.

( Fig 3) Remove from fire. Place on Board. Cut One onion into round slices, brown on both sides on griddle. (Fig 4)  Spread,  Dill Spread on each slice (Fig. 5)  followed by browned onion rings. (Fig 6) Spread good amount of the Hung Curd spread made earlier. Garnish with a dot of chile sauce/Tomato Ketchup  & cut olives. (Fig. 7) may serve hot or cold.
3). Put sumptuous amount of Hung Curd Spread on Each cracker. Garnish with Oline and Ketchup/ Hot Chili chutney/ green Coriender-mint chutney & arrange on sides letuce leaves.

4). Sandwiches. Spread on slice of bread, Letuce, cucumber sliced, boiled thin slices of beet, Tomato peeled and sliced, Slice of cheese or Cottage cheese (Paneer) an good amount of Hung curd Spread. Put mayonnaise on the other side of slice and cover with other slice. Cut edges, Cut into triangle shapes. decorate with Very finely shreades cabbage and carrots.
Enjoy any time of the Day.

5) We had kept the Water of Curd (Whey) seperate: Use of it:
Churn it well may add 2 Tablespoonful of extra curd or use it as it is. I use it as it is. 
Add to it, very finely chopped coriander leaces, few finely chopped mint leaves, In a shallow fry pan on fire put a teaspoonful of cooking  oil add cumin 1 table spoon cumin seeds, stir fry, when bit blakish add 1/2 teaspoon chilli powder (Kuti Mirch), 2 pinches of Hing. When nicely done pour over the Whey water, Add black salt/ rock salt or ordinary salt. Add few pinches of Dahi bara Jeera Masala to the mixture. Cool in frig for an hour. Its very soothing drink in hot season. and good for digestion.

Dahi bara Jeera Masala Making:
Put on fire, a shallow fry pan, on medium fire roast, Cumin seeds one cup, when little blakish, add 1 teaspoon kutti Mirch  (flaked chillie) powder,  black salt/ rock salt one tea spoon, Hing 3 pinch, Roast nicely on slow fire till the ingredients become about black. Remove from fire. cool. Grind corsely ( not very fine). Cool and stor in bottle. Shelf life about a month.

Frig life for Hung Curd Spread:     8-10 days