Recipes — yogurt RSS



Indian Summer Salad - Koshimbir Raita

Serves: 4 Ingredients  4 Tablespoons olive oil, good quality 2 Tablespoons lemon juice, freshly squeezed 1 teaspoon sea salt 1 teaspoon black pepper, freshly squeezed 1/2 cup freshly chopped cilantro 1 cup whole milk plain Greek yogurt 2 Tablespoons mint, chopped 2 cups cherry tomatoes, each tomato cut in half 2 cups peeled, diced English cucumber Instructions In a medium-size mixing bowl, add oil, lemon juice, salt, pepper, cilantro, and yogurt. Mix. Add mint, tomatoes, and cucumber. Toss. Serve. Note: If you are serving this salad after a few hours, then do not mix in the vegetables until you are ready to serve. Salt will make vegetables ooze their liquid, so it is better to add the vegetables right before serving.

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Beetroot Raita

Beetroot Raita is unique, the natual red / pink color of beetroot colors and flavors this raita. Beetroot and its leaves are very healthy, look it up for its health benefits.Ingredients1 cup peeled, grated beetroots (if using canned, then thinly slice)4 cups low fat plain yogurt1 scallion, finely choppedInstructionsIn a mixing bowl, whisk yogurt for a minute. Then add the ingredients and mix well. Refrigerate for a couple of hours and serve cold.

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Yogurt

Several of Indian recipes will call for yogurt. Sometimes we strain yogurt (for marinating meat), sometimes we whisk (Mango Lassi, Raita), sometimes we use as in (in a curry as a base). Whatever the recipe be, when cooking with yogurt, always use FULL FAT PLAIN yogurt. When eating yogurt raw (like in Raita, Lassi), you can very well use NO-FAT or LOW-FAT yogurt.The reason to use full-fat yogurt when cooking is because cooking can curdle yogurt if it is no/ low-fat yogurt. You don't want your yogurt to curdle in cheese and water, instead, you want a soft silky sauce as your curry. Yogurt is a tenderizer and is added into the meat marination process. Meat gets tender when marinated....

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