2 cups: Fresh curd chilled
1 tsp: Hot milk
1 tsp: Sugar
1/2 tsp: Cardamom
8-10 strands: Saffron
2 drops: Vanilla essence
1/2 cup: Crushed ice
Method
Soak saffron in 1 tsp and rub till dissolved.
Mix sugar in curd till well dissolved.
Just before serving combine all ingredients.
Whip well with a hand or electric beater.
The lassi is ready when it is light and frothy.
Serve well chilled.

Variation : Substitute the original flavour by adding rose, pista or kewra instead of saffron and vanilla.

Cold Strawberries Fresh/Frozen 1 lb.
Strawberry/plain lowfat yogurt 1 Cup.
Sugar 2 Tbsp.
Vanilla extract 1/2 Tsp.

Method :
Process berries in a food processor until fine.
Add remaining ingredients and process until smooth.
Enjoy this freeze Dessert !

500 gram(s) lobsters shelled and meat washed
1 big onion finely chopped
2 medium tomato(es) blanched and chopped
2 teaspoon(s) coriander powder
1 teaspoon(s) cumin powder
½ teaspoon(s) turmeric powder
1 teaspoon(s) red chilli powder
½ teaspoon(s) black pepper powder
½ teaspoon(s) garam masala (hot spice mix)
2 tablespoon(s) yoghurt
2 tablespoon(s) oil
4 tablespoon(s) water
salt to taste
finely chopped fresh coriander to garnish Grind to a fine paste:
1 cup(s) grated coconut
2 flakes of garlic
1 teaspoon(s) chopped ginger
2 green chilli(es)
1 teaspoon(s) poppy seeds

Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 3 minutes or till the onions are light brown in color. Add the ground paste and fry till it is golden-brown. Add the tomato pieces and fry till the oil leaves the sides. Add all the spice powders except for the garam masala (hot spice mix) and mix well.
Mix in the lobster meat, salt and the yoghurt. Stir-fry on high heat briefly. Stir in the water and bring to a boil. Cover and simmer on low heat for about 15 minutes or till the lobster meat is cooked and tender. Sprinkle the garam masala (hot spice mix) and garnish with finely chopped fresh coriander.
TIP:

It is important that the lobster is fresh because its meat is easily removable then.
Serve hot with: steamed rice and / or slices of bread, rotis

Onion(medium sized) 1
Tomato 1
Green Chillies 2 to 3(according to taste)
Roasted Peanuts powder 2 tsp
Yogurt 1 cup
Mustard seeds 1 tsp
Jeera 1 tsp
Asafoetida one pinch
Vegetable oil 1 tbsp
Salt to taste
Fresh coriander chopped finely for garnish

Method:

1. Chop onion, green chillies and tomato finely.
2. Beat yogurt and add onion, tomato, green chillies, peanut powder and salt.
3. In a small kadai heat oil and add mustard seeds and jeera and let them crackle and turn off the stove as soon as they start crackling.
4. Then add hing to it and let it cool.
5. Pour over the raita and garnish with coriander.

Yogurt 2 cups
Boiled Potato (medium size) 3 boiled potatoes
Mint leaves (minced) 1 tbsp.
Green chilli (minced) 1 tbsp.
Red chilli powder 1/2 tsp.( accord. to taste)
Cumin seeds (roasted) powder 1/2 tsp.
Black pepper powder 1/2 tsp.
Black Salt (Rock salt) accord. to taste
Vegetable oil for frying

Method:

1. Beat the yogurt to get smooth consistency. Add salt, black pepper powder, red chilli powder, paste of green chillies and mint leaves. Mix well.
2. Cut boiled potatoes into small pieces.
3. Heat oil in a pan. Fry the boiled potatoes until light golden brown in color.
4. Add these fried potatoes to curd and mix well.
5. Sprinkle roasted cumin powder on the top.

Yogurt 3 cups
Bananas 2
Apple 1
Mango 1
Chikoo 2
Pomegranate seeds 1 cup
Strawberry 1
Sugar to taste
Black Salt to tase

Method:

1. Cut all the fruits into small pieces and keep aside.
2. Beat the yogurt to get smooth consistency.Add black salt and sugar and mix well.
3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)

Decorate with these fruits and strawberry (in the center) and serve chill.
(Variation: you can add any other fruit of your choice)

Yogurt 1/2 kg.
Cucumber 250 grams
Mint leaves (minced) 1 tbsp.
Tomatoes 2
Green chilli (minced) 1 tbsp.
Black cumin seed (roasted) 1 tbsp.
Black pepper powder 1 tbsp.
Salt to taste

Method:

1. Grate the peeled cucumbers and keep aside
2. Cut tomatoes into small pieces and keep aside
3. Beat the yogurt to get smooth consistency. Add salt, black pepper powder, paste of green chillies and mint leaves. Mix well.
4. Add grated cucumbers and diced tomatoes. Mix well.
5. Sprinkle roasted cumin seeds on the top.

Yogurt 1 cup
Grated Carrots 1/4 cup
Roasted peanuts 1 tbsp.
Mustard seeds 1 tsp
Vegetable oil 1 tbsp.
Cumin seeds (roasted) 1 tsp.
Black pepper powder 1/2 tsp.
Salt to taste
Coriander leaves 1 tbsp.

Method:

1. Make powder of roasted peanuts and roasted cumin seeds.
2. Beat the yogurt to get smooth consistency. Add salt, black pepper powder and above powdered mixture. Mix well.
3. Add grated carrots and mix.
4. Heat oil in a pan. Add mustard seeds.When the seeds begin to splutter, remove the pan from heat.
5. Add this to the curd mixture.

Garnish with chopped coriander leaves. Serve chill.

Yogurt 2 cup
Milk/Water 1/2 cup
Pain boondi 1/2 cup
Red chilli powder 1/4 tsp.
Cumin seed powder (roasted) 1/2 tsp.
Black pepper powder 1/2 tsp.
Salt to taste
Coriander leaves chopped finely 1 tbsp.

Method:

1. Add boondi to warm water and let it stand for 2-3 minutes so that it becomes soft. Then drain it.
2. Beat the yogurt and milk to get smooth consistency. Add salt, black pepper powder and chili powder. Mix well.
3. Add boondi and mix well.
4. Sprinkle roasted cumin seeds powder on the top.
5. Chill it for 1-2 hours.

Garnish with chopped coriander leaves. Serve chill.

Yogurt (curd) 3 cups
Urad daal 1 cup
Ginger-garlic paste 1 tsp.
Chopped green chilli 1
Red chilli powder 1 tsp.
Roasted cumin powder 1 tsp.
Salt to taste
Vegetable oil as required
Chopped green coriander leaves for garnishing
Green chutney
Tamarind chutney

Method:

1. Wash dal thoroughly and then soak it in water for about 5-6 hours.
2. Grind it in mixie to make smooth paste.
3. Add chopped green chilli, ginger-garlic paste and salt to taste. Mix well.
4. Take a katori and cover its mouth with a wet cloth. Hold the cloth tight from below so as to get flat surface on top. Put 1 tbsp. of urad dal paste on the top of the wet cloth and slightly flatten it with wet hands. Make a small hole in the centre.
5. Slide this bada into the heated oil and deep fry until golden brown on medium heat. Similarly make all the badas. You can fry 5-6 badas at a time depending on how big is your kadhai.
6. Once you are done with all the badas, put then in hot water for about 3-4 minutes so that they become soft. Squeeze out the water by pressing bada between the palms of your hands.
7. Churn yogurt and salt together until it becomes smooth.
8. Keep one cup of yogurt aside and add all the badas to the rest of the yogurt. Dahi badas are ready to serve.

For serving, place dahi bada in a serving dish. Pour the yogurt (that was kept aside) on it. Sprinkle red chilli powder and roasted cumin powder. Garnish with chopped coriander leaves and tamarind chutney. Keep rest of the tamarind chutney and also green chutney in separate bowls at the side.