Cucumber Lassi

A Cool Savory Summertime Drink
1 cup plain (unflavored) yogurt
1 cup 1ce-cold water
1 small cucmber chopped
1/2 tsp lemon juice
Dash Cumin
Dash garlic
Salt to Taste
1 tsp fresh cilantro (optional)
Blend till smooth.  Enjoy!

Mango Lassi
A Cool Fruity Summertime Drink
1 mango (fresh or frozen)
1 cup of plain yogurt
1 cup ice-cold water
may sweeten to taste

Pineapple Lassi
1 cup plain yogurt
1 cup pineapple juice
mint garnish

Onion, Tomato & Cucumber Raita
Use as a dipping sauce for spicy foods and curries
2 cups yogurt/curds
Cilantro/coriander leaves
1 small onion, chopped fine
1 small cucumber, grated
1 small tomato, chopped fine
1 tsp. oil
1 tsp. mustard seeds
Salt and pepper to taste

Directions for Onion, Tomato & Cucumber Raita Recipe:
Mix the yogurt/curds, onions and tomatoes, cilantro/ coriander leaves, cucumber, salt and pepper. Fry the mustard seeds in oil and add to the mixture. Serve

Okra Curry (Masala Bhindi)
1 lb. okra, sliced lengthwise or chopped into small pieces.
2 onions, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 potato, cubed
1 tsp. salt or to taste
1 large tomato, pureed
2 tbsp.

Directions:
Heat oil in a non.stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders and tomato for five minutes on medium low heat. Add potato, okra, turmeric and chilli
powders and salt and cook on medium low heat for half an hour.

Mango Chutney
1/4 cup oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 1/2 kg. raw mango
1/2 teaspoon salt
1 cup water
5 cups sugar

Directions:
Skin the mangos. Remove the seeds and cut the mangoes into small pieces. Keep them aside. Heat the oil in a pan. Sprinkle the mustard seeds into the oil. Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan. Stir them thoroughly and add the water. Allow the whole thing to come to a boil. Add sugar and continue boiling. The chutney will be thickening. In the process continuous stirring is a must. When the chutney becomes thick remove the pan from burner. Let it cool to normal temperature. Refrigerate and serve cold.