Ingredients:
Milk  1/2 gallon
Yogurt  1/2 tsp.

Method:
1.  Boil the milk. Let it cool till it warmish.
2.  Add 1/2 tsp. of yogurt. Stir well.
3.  Leave it undisturbed for approx. 8 hours in a warm place.
4.  Check to see if the yogurt is set. If not, leave for couple of hours more. Refrigerate for another 1-2 hours for best results after yogurt sets.

Ingredients:
1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

Method:
In a saucepan heat 2 tablespoonful of oil.
Add mustard seeds to the oil.
When the mustard seeds start popping add chana and urad daal.
After a minute, add in the ginger, coriander and green chilies.
Saute’ them for a minute.
Take the pan off the gas. Add in the rice.
Mix the salt and desiccated coconut.
Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

Ingredients:
1/2 kg curd
2 onion (finely chopped)
1 green chiily (finely chopped)
1 ginger (finely chopped)
few coriander leaves (finely chopped)
1 tsp oil for tadka
1/4 mustard seeds (small)
1 tsp salt

Method:
Beat curd.
Add onion, salt, green chilly and coriander leaves.
Heat oil in a large spoon. Add mustard seeds.
Add it to the raita. Mix well.
Refrigerate for 1-2 hours before serving.
Serve the onion raita with imli rice.