Curd Chilies Recipes

CURD CHILIES

Steps:

• First of all thick butter milk is required.
• To this butter milk add turmeric powder and salt.
• Wash the green chillies and slit them lengthwise but not all the way through (just to the knob on the top).
• Put all the green chillies in the butter milk.
• Keep the green chillies in butter milk for three days covered, mixing it well for a minute each day.
• On the fourth day squeeze the buttermilk from chillies, spread them in a plate and dry in the sun.
• In the night return the greenchillies to the buttermilk and cover them.
• The next day repeat the same procedure and do this for seven days.
• After the final thorough drying (and you may need to sit them out in the sun for 2-3 days bringing them in at night but not putting them in buttermilk-- just sit them on the countertop), they can be stored in an air tight container.

FRIED CHEESE CURDS

Steps:

• In a medium bowl, mix the flour, baking powder and salt. Stir in the club soda and mix until smooth. Add the cheese curds to the batter and coat thoroughly.
• Heat the oil in a large, heavy skillet or heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reads 360 degrees F. Fry the cheese curds for about 1 minute, turning halfway through. Drain on paper towels. Serve the fried cheese curds with marinara or your favorite dipping sauce.

LEMON CURD

Steps:

• Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
• Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.