Tag Archives: yoghurt

Pumpkin Shrikhand with Honey-roasted Pumpkin Seeds

Over the years, Diwali has lost its acute edges in our world, and with that, the loudness and garishness have faded, too. The parties have gotten quieter, the  firecrackers relegated to a few sparklers lit by our girls to honour … Continue reading

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Salute to Summer – Creamy Pasta Salad with Grilled Veggies

If there’s one ingredient that is used and loved in many cuisines around the world, it is yoghurt. It was one of the first foods that we fed to our babies, and is a staple on our dinner tables every night, … Continue reading

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Yogurty Yums – Urad Raita

Continuing with our Yogurty Yums offerings, we’re moving from the mountains of Himachal to the plains of Karnataka. Next up is a simple raita made with a creamy urad dal-coconut base, and used, more often than not, as an accompaniment … Continue reading

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Yogurty Yums – Pahadi Moong Dal

To many of us, the very mention of the term yogurt leaves an acerbic trail down the throat. Not exactly conducive, one might say, for conjuring up images of bustling stalls along a promenade in Venice, with gleeful girls in … Continue reading

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Spiced in a Trice – Bubbly Buttermilk

Zooming in on a speck of an image in the vast map of memories that often unfurls in the mind’s eye, one spots an earthern pot filled with buttermilk. It could be a leaf out of the imagination, from the … Continue reading

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Berry Blast – Ruby Raspberry Scones

Baskets of rubies everywhere. Pregnant with red juices and bursting at the seams with sweetish-tart flavors, strawberries and raspberries with their knobby and fuzzy-haired skins are the go-to picks for all kinds of meals anytime of the year. In the … Continue reading

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Salad Splurge – Eggelicious in No-mayo Land

Our second offering in the Salad Splurge series is this truly Eggelicious Salad, in No-mayo Land.. Tadka-style Mayo-free Egg Salad (Serves 2-3) For the Salad Dressing: 3 Tablespoons honey mustard 1 Teaspoon horseradish or spicy brown mustard 3 Tablespoons thick … Continue reading

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Dahi Tadkababs

From Musa Dagdeviren’s backyard barbecues in Istanbul to the open fires of the Nawabs of Kishengarh, the yoghurt kabab has come a long way. While the Turkish recipes call for the creamy yoghurt to glaze meats in a rich marinade … Continue reading

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Roll Your Tongue, Say Ralsa!

The sight of the crisp green cucumber lolling about in the refrigerator tray with its less cooler relatives like zuchini and squash could add a vigor to your being, a bounce in your unmanicured hands as they reach out for it. … Continue reading

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