Q: We use milk and curd while preparing some dishes like Rava Idly (rava + curd + coriander + carrot and later bake it); curd curry (curd + soaked channa dhal + chilly + some masala and then bake it) etc. After baking, do the curd lose its calcium content?

A:The calcium content of the curd will not change drastically after cooking. Curd is a very good source of calcium, phosphorous, riboflavin-vitamin B2 and iodine. It is also a good source of vitamin B12, pantothenic acid-vitamin B5, zinc, potassium, protein and molybdenum. The curd in fact is a good substitute for cream in gravies too.