Recipes Beyond Borders- sometimes Exotic, mostly Healthy, always Delicious

Tag: yogurt based

Cherry Compote Yogurt Parfait with Granola

Cherry Compote Yogurt Parfait with Granola

A foodie’s happiest times are when the berries are all around in abundance, gorgeously coloured: sapphire blueberries, startling pink strawberries, ruby red cherries, like jewels waiting to be snatched off the shelves in the grocery store or the farmers market. Deep red cherries are the hero of this so easy to make Cherry Compote Yogurt Parfait with Granola. It won me lots of brownie points at home.  (more…)

No Cook Cucumber Spinach Walnut Chilled Green Gazpacho

No Cook Cucumber Spinach Walnut Chilled Green Gazpacho

Shares 89

Recipe 6 of my 100 Healthy Recipes Challenge:  Yotam Ottolenghi’s recipes are usually easy to follow and delicious when made. This Cucumber Spinach Walnut Chilled Green Gazpacho is a a gorgeous cold soup made of fresh and raw ingredients such as spinach and cucumber, with yogurt, bread, olive oil, herbs and walnuts making up the medley of flavours. I have deviated slightly from the recipe in his Plenty Cookbook, using white wine vinegar instead of sherry vinegar, and a few other minor changes.

(more…)

Web Hosting
Boondi Raita – Yogurt spiced with Black salt & chickpea flour droplets

Boondi Raita – Yogurt spiced with Black salt & chickpea flour droplets

Shares 129

A simple and popular yogurt based dish,  Boondi Raita is served as an accompaniment to biryani, pulav or tehri. This dish is even today a regular part of the meal in any home in Eastern Uttar Pradesh. Simple and quick to put together, specially if you have the boondi available. The black salt gives a distinct and pleasant flavour to the raita.

(more…)

Pakode wale Kadhi

Pakode wale Kadhi

 

 

Hot phulkas with Kadhi Pakode, a very nice dinner on a rainy evening!

The first time I came across this dish was in Femina Magazine several years ago. This was a recipe described by a celebrity and I learnt words such as bagar for the first time. My recipe does not follow the one I read in the magazine, as that requires the bagar to be added to the kadhi in the end, while I actually add the curd basen mixture to the fried onions and condiments, and then do a ghee, jeera, mirch, tadka in the end . I use a lot of onions, and curd that is a day or two old. (more…)

Capsicum Morekuzhambu and Fried Karela Rounds

Capsicum Morekuzhambu and Fried Karela Rounds

You know how it is when since morning nothing goes right? Woke up with a headache when there was so much to do. Business appointment got cancelled for the 3rd time in as many days.I hadn’t done my weekly veggie shopping and it was too late to order online in time to prepare lunch. New driver didn’t turn up for work so I couldn’t go to the store. However Bangalore weather decided to be merciful after the oppressive humidity of the last few days, and there was a pleasant breeze blowing in from my kitchen balcony. The Chinese chimes were ringing like mad. So I decided to get rid of my ill humour and make one of my favourite meals – Capsicum Morekuzhambu.

(more…)