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DAHI WALE ALOO

Ingredients

  • 2 medium potatoes, boiled and peeled
  • 1 cup Yoogutty Cashew Yogurt
  • ½ onion chopped
  • 1 tbsp cold pressed oil
  • 2 tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • ½ tsp jeera
  • 1 green chili, chopped
  • ¼ tsp ginger paste
  • Pink salt, as per taste
  • If required, water
  • Coriander leaves, for garnish

METHOD

  1. In a bowl, combine vegan curd, salt , red chili powder,  turmeric powder, coriander powder and mix
  2. Now in a kadhai, heat some oil and add jeera , green chili , ginger garlic paste, onion and cook until onions are translucent.
  3. Once well-cooked, add the curd mixture along with some water and mix well. Adjust the spices and salt and add the potatoes to it.  
  4. Bring to one boil and switch off the flame. Garnish with coriander leaves and serve hot.
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Instant Dahi Kadhi

Ingredients –

  • 1 cup Yoogutty Cashew Yogurt
  • ½ onion, finely chopped
  • Handful of chopped coriander
  • ¼ cup water
  • Pink salt to taste

Tempering

  • 1 tbsp oil
  • ½  tbsp red chilli powder
  • Pinch of hing
  • 1 sprig curry leaves
  • 1 green chilli
  • ¼ tsp mustard seeds

MEHTOD-  

  1. In a bowl, combine the curd, onion, chopped coriander, water, salt and mix well.
  2. For the tadka, heat oil and add all the masalas to it. Once it starts crackling, add it over the curd mix and your dahi kadhi is ready!
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Herbed Buttermilk

INGREDIENTS –

  • 100g Yoogutty Cashew Yogurt
  • 100ml water
  • 1 tbsp mint leaves
  • 1 tbsp coriander
  • 5-7 curry leaves
  • 1 tsp jeera powder
  • 1 tsp chaat masala
  • Salt and pepper as per taste

METHOD-

  1. In a mixer jar, combine all the ingredients and blend well.
  2. Transfer to a glass, serve chilled.
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Beetroot Raita

Ingredients –

  • ¾ cup grated beetroot
  • 200g Yoogutty Cashew yogurt
  • 1 tbsp coriander
  • 2 tsp cold pressed oil
  • 1 sprig curry leaves
  • 1 tbsp mustard seeds
  • 1-2 tsp chaat masala
  • Black pepper, as per taste
  • Pink salt, as per taste

MEHOD –

  1. In a bowl add grated beetroot and curd, mix well.
  2. For tadka – heat oil and add mustard seeds and curry leaves.
  3. Now add the tadka to curd and beetroot mix.
  4. Add salt, chat masala and black pepper, adjust the seasoning as per your preference and serve!
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Tzatziki Dip

Ingredients:

  • ½ large cucumber (unpeeled + finely grated ~ 1 cup grated, will shrink to ~ ¼ cup after drained)
  • 1 ½ cup Yoogutty Cashew Yogurt
  • 3 cloves garlic (minced)
  • ¼ cup finely chopped fresh dill
  • 1 pinch pink salt
  • Black pepper, as per taste
  • 1 ½ tbsp lemon juice
  • 1-2 tbsp extra virgin olive oil

Method –

  1. Grate the cucumber using the large grater and make sure not to grate till the center. Just the sides, skip the seeded part.
  2. Using a muslin cloth, squeeze out all the water from the cucumber
  3. In a bowl put grated cucumber, garlic cloves, dill, curd, lemon juice and olive oil and mix everything well
  4.  Adjust for salt and pepper.
  5. Serve fresh or store in a glass jar.