Preheat the oven to 350\u00b0F. For the muesli, mix all ingredients in a bowl. Place on a parchment paper-lined baking pan. Bake for 15 mins or until golden. Cool completely. Store in a resealable jar.
For the winter fruits, toss all fruit in a large bowl.
Serve winter fruits topped with yogurt and a spoonful of muesli.
Combine nuts, raisins, coconut and oats in a large bowl. Spoon into small shallow serving bowls. Top muesli with strawberries and a dollop of yogurt and drizzle with honey. Serve.
oat in marinade. Let stand for 10 mins to marinate.
make the dip, combine yogurt, cucumber and mint in a
Heat oil in large skillet on high heat. Saute onion for 1-2 mins, until tender.
Add ground beef; brown well for 4-5 mins, breaking up lumps with the back of a spoon as it cooks.
Stir in tandoori paste. Cook, stirring for 2-3 mins. Remove from heat. Stir in spinach.
For the cilantro yogurt, combine yogurt, buttermilk, cilantro and lemon juice in a small bowl. Season to taste.
Heat chapati according to package directions. Divide filling evenly among chapatis. Roll to enclose. Serve with cilantro yogurt.
For the herb-yogurt dressing, mix yogurt, sour cream and mayonnaise. Season and add chopped herbs.
For cucumber salad, place cucumber in a bowl, season and sprinkle with sugar. Add lemon juice and oil.
Meanwhile, cook potatoes in boiling salted water for 20 mins. Drain potatoes and arrange on plates with hard-boiled eggs. Drizzle with yogurt dressing, sprinkle with reserved herbs and garnish with basil leaves. Serve with cucumber salad.
tand, covered, 5 mins. Fluff with a fork to separate grains
nd line base and sides with parchment paper, extending paper 2
owl. Cover with plastic wrap and let stand for 5 mins or
eat to low; simmer, covered, for about 20 mins, or until
Season to taste.
For the cashew yogurt, combine all ingredients in
arge saucepan and cover generously with cold water. Bring to a
Combine paste and yogurt in a bowl. Add chicken and turn to coat.
For the spiced yogurt, combine all ingredients in a small bowl. Season to taste.
Heat oil in a large skillet on medium heat. Season chicken. Cook, in batches, for 5 mins, or until browned all over and just cooked through.
Place chicken in a serving bowl. Add spinach, cucumber, tomatoes and mint; toss to combine. Drizzle with spiced yogurt and serve.
olander and sprinkle with salt and toss; let stand for about 15
To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.
Combine flour and a pinch of salt. Whisk in beer and 1/2 cup water gradually to form a smooth batter.
Heat oil in a large saucepan. Dip cauliflower into batter, draining off excess. Working in batches, deep-fry cauliflower for 2-3 mins, until golden brown. Drain on paper towels.
To make the yogurt-mustard sauce, combine all ingredients.
Serve cauliflower with yogurt-mustard sauce.
Heat sugar, cranberry juice and zest over medium heat until sugar is dissolved. Add spices and bring to boil. Add peaches to syrup, reduce heat and simmer, uncovered, for 8-10 mins or until tender. Remove peaches from syrup, let cool slightly then peel.
Meanwhile, bring syrup back up to a boil and continue to boil, uncovered, for 5-7 mins or until thickened slightly. Let cool then pour over peaches. Cover with plastic wrap and chill for 1 hour. Serve with yogurt and raspberries.
hours.
Meanwhile, mix yogurt with 2 tablespoons of the cilantro
In a large bowl combine all ingredients.
Cover and refrigerate overnight before serving.
Serve with milk of your choice.
Bring the milk to a boil in a saucepan, stir in the rice and cook over low heat for 18-20 mins.
Mix the apple and lemon juice together.
Stir the sugar into the rice pudding and allow it to dissolve briefly. Transfer the pudding to a bowl, dollop with yogurt and top with the apple. Serve.