Cucumber Tomato Raita

Ingredients for Cucumber Tomato Raita :
Curd 1 cup
Chopped cucumber 1
Chopped tomato 1 small
Chopped green chilli 1
Roasted powdered cumin seeds 1/2 tsp
Chaat masala 1/4 tsp
Salt 1/2 tsp
Chopped coriander leaves 1 tsp

Method:

Mix in the curd all chopped vegetables, green chillies, and the chaat masala. 
Mix well to combine. 
Garnish with the chopped coriander and cumin seeds. 
Serve immediately.

Cucumber Tomato Raita by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Fruity Yogurt

Ingredients For Fruity Yogurt:
Banana 2
Orange marmalade 6 tbsp
Yogurt 2 cups
Honey 2 tsp

Method:
Mix all well chill and serve.

Fruity Yogurt by Zarnak Sidhwa

Yogurt Parfaits

Ingredients

Yogurt 1 tub
Cookie crumbs ½ cup
Fruit cocktail drained 1 tin

Method
Layer yogurt with fruit in a glass. 

Top with cookie crumbs, chill and serve.

Yogurt Parfaits by Zarnak Sidhwa

Yogurt Garlic Sauce

Ingredients for Yogurt Garlic Sauce:
Yogurt 1 cup
Garlic minced 2 cloves
Lemon juice 2 tbsp
Salt to taste 

Preparation:
In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt.
Mix well. 
Serve immediately, or cover and refrigerate.

Yogurt Garlic Sauce by Zarnak Sidhwa

Vanilla Frozen Yogurt

Ingredients
Hung curd 3 cups
Caster sugar 3/4 cup
Vanilla essence 1 teaspoon

Method
Mix together the hung curd, sugar, and vanilla. 
Stir until the sugar is completely dissolved. 
Refrigerate 1 hour. 
Freeze.

Vanilla Frozen Yogurt by Zarnak Sidhwa

Chocolate Peanut Butter Fro-Yo

Ingredients
Peanut butter 1/3 cup
Cocoa powder 3 tbsp
Butter, melted 1 tbsp
Evaporated milk 1 can
Sugar 1/2 cup
Yogurt 1 cup
Vanilla essence 1 tsp

Method
Melt 1 tbsp butter in small bowl and stir in 3 tbsp cocoa powder. 
Set aside.
Place evaporated milk, sugar, vanilla, cocoa mixture and peanut butter in a bowl and beat, add in yogurt and continue beating until smooth. 
Pour into shallow dish and place into freezer. 
Check after 45 minutes and whisk/scrape down the sides as they freeze. 
The idea is to continue adding air into the mix so that it doesn't freeze into a solid mass, but a smooth, creamy blend. 
Check and mix every 30 minutes until frozen (may take up to 4 hours depending on shallowness of dish). 
Transfer to storage container with lid and keep frozen for up to a week.

Chocolate Peanut Butter Fro-Yo by Zarnak Sidhwa

Chocolate Frozen Yogurt (FroYo)

Ingredients
Sugar 3/4 cup
Corn flour 2 tsp
Evaporated milk 1 tin
Chocolate chips ½ cup
Yogurt 1 cup
Vanilla essence 1 tsp

Method
Stir together the corn flour and sugar, and place in a saucepan. 
Stir in the evaporated milk, and chocolate chips. 
Cook over medium heat until chocolate is melted and the mixture is thickened. 
Stir constantly to prevent burning. 
Remove the mixture from the heat, and stir in the plain yogurt and vanilla. 
Freeze till firm and serve in scoops.

Chocolate Frozen Yogurt by Zarnak Sidhwa

Eggless Peach Dessert

Ingredients
Canned peaches 5 – 6
Yogurt 1 ½ tbsp
Gelatin 1 ½ tbsp
Whipped cream 4 tbsp
Sugar 3 tbsp
Pistachios chopped 10 – 12

Method 
Drain the peaches and put them in a blender jar. 
Add yogurt and purée.
Pour the purée into a bowl.
Take gelatin in a small bowl, add ¼ cup water and let it stand for a few minutes.
Add whipped cream to the peach purée and mix. 
Add sugar and mix. 
Stir the gelatin mixture well and add 4 tsp of it to the peach purée and mix well.
Pour into 4 ramekin moulds. 
Garnish with pistachios and keep the moulds in the refrigerator to set for 2-3 hours.
Once set decorate with a few slices of peach and serve chilled.

Eggless Peach Dessert by Zarnak Sidhwa

Bhindi Karhi

Ingredients for Bhindi Karhi:

Ladyfingers,cut into 1/2 inch pieces     ½ kg

yogurt 2 cups

Gram flour 4 tablespoons

Salt to taste

Turmeric powder 1/2 teaspoon

Red chilli powder 1 teaspoon

Oil 3 tablespoons

Mustard seeds 3/4 teaspoon

Fenugreek seeds 1/2 teaspoon

Ginger,cut into juliennes        1 inch piece

Green chillies,chopped 2

Fresh coriander leaves,chopped 2 tablespoons

Method:

Whisk together the yogurt, besan, salt, turmeric powder, chilli powder and till smooth. 

Add four cups of water and whisk again. 

Heat two tablespoons of oil in a non stick pan; add the bhindi and sauté till lightly browned. 

Heat the remaining oil in a non stick kadai, add mustard seeds and fenugreek seeds. When they begin to splutter, add the ginger and green chillies and sauté for half a minute. 

Add the yogurt mixture and bring to a boil. 

Lower the heat and cook, stirring continuously, till quite thick. 

Add the fried bhindi and fresh coriander and simmer for two or three minutes.

Serve hot.

Bhindi Karhi by Zarnak Sidhwa