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Dahi Pudhina Chutney (Mint Yogurt Sauce)

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Indian Cuisine has an abundance of raitas, chutneys, sauces, and dips, not forgetting the array of pickles. They are used to complement various dishes, and you will always find one of these served with a meal. Here is a Mint Yogurt Sauce. Quick and easy to prepare, it is light and tangy and pairs well with grilled tandoori chicken, tandoori vegetables, kebabs, tikkas, and pakoras.

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Dahi Pudhina Chutney (Mint Yogurt Sauce)

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Quick and easy to prepare, a light and tangy sauce that pairs well with grilled tandoori chicken, tandoori vegetables, kebabs, tikkas, and pakoras.

Ingredients

  • 1 cup whole plain yogurt (or Greek yogurt)
  • ½ cup mint leaves (washed and blended into a paste)
  • ¾ tsp salt
  • ½ tsp cracked black pepper

Instructions 

  • In a nonreactive bowl, beat the yogurt till smooth. 
  • Add the mint paste, salt, and pepper. Do a taste test and adjust the seasoning accordingly. Blend well.
  • Pour into a serving bowl and garnish with mint leaves—whole or chopped.

Notes

Instead of grinding the mint to a paste, you can chop the mint finely instead.  
When I serve the mint sauce with Indian cuisine, I add roasted cumin and chili powder as well.   
Course: Side Dish
Cuisine: American, Indian, Mediterranean
Keyword: mint, sauce, yogurt

This versatile sauce also compliments roasted /grilled meats, poultry and pork, and vegetables.

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In Main Dishes

Dahi Allu (Potatoes in a Creamy Yogurt Gravy)

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I am leafing through Mom’s cookbook. It looks like she picked up some recipes when visiting Dad’s sister in Patiala. Mom was a recipe collector (maybe less of a junkie than I am!). You can almost tell whom she had visited and stayed with by the recipes in her book. I decided to try one of them. This recipe is from her sister-in-law. Auntie Norma was Dad”s elder sister. She helped Dad when he was going through college before joining the army, and he was ever grateful for that.

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Dahi Allu (Potatoes in a Creamy Yogurt Gravy)

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Potatoes in a creamy yogurt gravy mixed with chickpea flour and exotic spices.

Ingredients

  • 6 medium potatoes (boiled, peeled, and quartered into bite-size bits )
  • 1 cup plain yogurt (whole or lowfat)
  • ½ cup water
  • 1 tbsp chickpea flour (besan)
  • 1 small green chili (or to your taste)
  • ½ tsp cumin seeds
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ¼ tsp black pepper powder
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder (optional, or to your taste)
  • 1 medium onion (finely chopped - about ½ to ¾ cup)
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • ½ cup cooking oil (I like canola, peanut, or vegetable for frying)
  • 1 tsp salt (or to taste)
  • 2 tbsp fresh chopped coriander (cilantro)

Instructions 

  • Mix the yogurt with half a cup of water and the chickpea flour. Blend until smooth, and set aside.
  • Add all the spice powders to a small bowl and mix them together. Set aside.
  • In a medium-sized pot, pour in a 1/2 cup of oil. Deep fry the potatoes on high heat. You may have to do it in batches and add more oil, if necessary. Fry until the potatoes start to brown at the edges, about 7-8 minutes. Drain on paper towels and set aside.
  • In the same pot, remove excess oil until about 2-3 tablespoons are left. Heat on medium-high. Add the cumin seeds and let them crackle for 30 seconds.
  • Add the onions and fry until half-brown. About 7-8 minutes.
  • Add the ginger and garlic paste and fry for 1 minute, then add all the dry masala powders. Stir and sauté for another minute or two.
  • Add the yogurt mixture slowly, stirring as you go. Cover and let simmer for about 5 minutes.
  • Add the potatoes, stir carefully, and let simmer for another 5 minutes for the potatoes to absorb some of the gray. If the gravy gets too thick, add about a half cup of hot water to thin it out. Do not make it too watery, as this dish needs a reasonably thick gravy.
  • Turn the heat off. Pour the Dahi Allu into a serving dish and sprinkle with the chopped cilantro.
  • Serve with roti, naan, paratha, boiled rice, or a simple pilaf.  

Notes

If you do not want to fry the potatoes, you can just crumble the boiled potatoes coarsely with your finger and add it to the curry mix.
Course: Main Course, Vegetarian
Cuisine: Indian
Keyword: dahi, potatoes, yogurt
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Boondi Raita (Deep Fried Chickpea Flour Balls in Yogurt Sauce)

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Boondi is deep-fried chickpea flour balls, spiced with chili powder and salt. The batter is dropped through a holed slotted spoon into hot oil that creates small chickpea flour balls. These are fried until light brown. They are crunchy and can be used as a salty snack (namkeen) or used in raita.

Boondi can also be sweetened and used to make delicious laddus.

Boondi is readily available at Indian grocery stores, so it saves you the headache of fixing it yourself. Some have more spice than others. The choice is yours.

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Boondi Raita (Deep Fried Chickpea Flour Balls in Yogurt Sauce)

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Boondi is deep-fried chickpea flour balls, spiced with chili powder and salt. Added to yogurt, they make a delicious, savory side dish that complements any meal.

Ingredients

  • 2½ cups plain yogurt (whole, fat-free, or lowfat )
  • 1 cup boondi (namkeen, salted)
  • 2 cups boiling water
  • ½ tsp roasted cumin powder (plus a pinch for garnish)
  • ¼ tsp red chili powder (plus a pinch for garnish)
  • ¼ tsp black pepper powder
  • ¼ tsp chaat masala (optional)

Instructions 

  • In a bowl add the yogurt with the spice powders. Blend well and set aside.
  • Put the boondi in a bowl and pour boiling water over it.
  • Let sit for a minute then pour into a strainer to drain the water.
  • Carefully press down on the soaked boondi with the back of a spoon to remove the excess water. This gets rid of the excess oil and softens the boondi. Set aside to cool for 10 minutes.
  • After 10 minutes, add the boondi to the yogurt. Mix well. Pour into a serving bowl and sprinkle some of the spiced powder on top and a few dry boondi.

Notes

You can also add two chopped tablespoons of fresh cilantro (corriander) to the yogurt or use a bit for garnish.
If you like a crunchy raita you do not have to soak the boondi. Just add it to the raita.   
 
Shout out to engin akyurt on Unsplash for the great photo of the chickpeas!
Course: Side Dish
Cuisine: Indian
Keyword: boondi, raita, sauce, yogurt
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In Drinks

Raspberry Lassi (Raspberry Yogurt Drink)

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Lassi, a yogurt drink that is common in India, is becoming popular all over the world. It is a refreshing summer drink to combat the heat. I normally just like it plain with no fruit, but once in a while, I will fix it with fruit. It is a great substitute for a light lunch or a mid-day snack. My youngest sister and her daughters love it after a workout at the gym.

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Raspberry Lassi (Raspberry Yogurt Drink)

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Lassi, a refreshing, healthy yogurt drink that is common in India, is now popular all over the world.

Ingredients

  • 1 cup plain yogurt (fat-free, low-fat, your choice)
  • 1 cup fresh raspberries (or berries of your choice)
  • 2-3 tbsp sugar (optional or sugar substitute)
  • 1 cup ice or ice cubes (crushed)

Instructions 

  • Place all the ingredients with a ½ cup of crushed ice in a blender (or hand whisk) and blend until smooth. Taste for sugar. Save the extra ice in case you want the drink colder.
  • Pour into long stemware or regular glasses. Garnish with chopped raspberries or raspberries on a cocktail stick.

Notes

You can substitute 1 cup of fresh raspberries for 1 cup of frozen raspberries.
You can convert this into a milkshake by substituting the yogurt with a cup of milk, almond milk or oat milk. Just make sure both milk and fruit are well chilled, so the milk does not split. Adjust the sugar to your liking. Serve with dollops of ice cream and chopped nuts.       
Course: Drinks
Cuisine: American, Indian
Keyword: drinks, lassi, raspberry, yogurt
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In Drinks

Mango Lassi (Mango Yogurt Shake)

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Lassi, a yogurt drink that is common in India, is becoming popular all over the world. It is a refreshing summer drink to combat the heat. I normally just like it plain with no fruit, but once in a while, I will fix it with fruit. It is a great substitute for a light lunch or a mid-day snack. My nieces love it after their band has finished playing at a summer festival.

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Mango Lassi (Mango Yogurt Shake)

Prep Time 10 minutes
Cook Time 5 minutes
Servings 2
Lassi, a refreshing, healthy yogurt drink that is common in India, is now popular all over the world.

Ingredients

  • 1 cup yogurt (full cream or low fat)
  • 2 mangoes (large, ripe, skin removed and diced)
  • 3 tbsp sugar (less or more to taste)
  • 2 tbsp lemon juice
  • 1 cup crushed ice

Instructions 

  • Place all the ingredients in your blender (or use a hand whisk) and blend until smooth.
  • Pour into long-stem glasses or regular glasses. Garnish with a wedge of mango or a few mint leaves.       

Notes

When I feel lazy, but still crave a mango lassi, I buy a can of Kesar mango pulp from the Indian grocery store and use that instead of fresh mangoes, but I still prefer the taste of fresh mangoes in the lassi!
To substitute: Use 2 cups of canned mangoes for the fresh. Since it is in syrup, the pulp is quite sweet, be sure to adjust the sugar according to your taste.
You can also substitute almond or coconut yogurt for the milk yogurt.
You can convert this into a milkshake by substituting the yogurt with a cup of milk, almond milk or oat milk. Just make sure both milk and fruit are well chilled, so the milk does not split. Adjust the sugar to your liking. Serve with dollops of ice cream and chopped nuts.    
Course: Drinks
Cuisine: American, Indian
Keyword: lassi, mango, shake, yogurt
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In Main Dishes

Chicken Korma Curry (Bangalore Style)

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Mama is one of a family of twelve siblings. Her youngest two sisters are visiting, and all three of them are in the kitchen fixing Chicken Korma for lunch. There is lots of laughter and reminiscing while they take over the cooking. Our cook sits happily on the kitchen steps, smoking his bidi (hand rolled Indian cigarette). The visits are always fun. We enjoy seeing them together. They have a secret language that they made up to exchange gossip when in public. This drives the husbands crazy, because they can’t understand a word being said.

Soon the delicious aroma of the korma, pilaf, and sabzis fill the air, and we can’t wait to eat.

A korma has its roots in Mughlai (Indo-Persian) cuisine. It is a dish made with meat or  vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.

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Chicken Korma Curry (Bangalore Style)

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
A korma is a dish made with meat or vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.

Ingredients

  • 2 lbs chicken (cut chicken breasts or thighs in bite-sized bits, or, if you prefer, substitute chicken for bite-sized meats of beef or lamb        )
  • 2 medium onions (peeled and minced, can use a food processor, but don't purée it too much)
  • 1 medium fresh green Serrano chili (slit in half)

Whole Spices

  • 3 medium bay leaves
  • 4 pods green cardamom
  • 8 cloves
  • 2 tbsp poppy seeds, ground smooth (optional, known as khus khus, available at any Indian grocery store)

Spices

  • 1½ tbsp ginger paste
  • 1½ tbsp garlic paste
  • 2 tsp coriander powder
  • 1 tsp tumeric powder
  • ½ tsp red chili powder (optional, or more or less to taste)
  • 2 large tomatoes (finely diced)
  • 1 cup yogurt (well beaten)
  • 1 can coconut milk
  • 2 tbsp tomato paste
  • 1 cup fresh green coriander (finely chop half a cup; purée the other half to add to the gravy)
  • 1 tsp salt (or to taste)
  • 5 tbsp cooking oil
  • 1 can chicken broth / stock (or beef broth / stock, if cooking beef)
  • 2 cups water (add more if you would like to increase the amount of the gravy, but korma always has a thicker texture than curry)

Instructions 

  • Rinse chicken and drain.
  • Heat oil in a heavy-bottomed pot on medium heat. Add whole spices, stir twice and add onions and green chili.
  • When onions are half brown (about 5-8 minutes), add the chicken (or meat) and cook in its own juice, about 10-15 minutes or until nicely glazed and no longer pink.
  • Now add the ginger paste, garlic paste, and spice powders. Sauté uncovered for about 3-4 minutes until you can smell the aroma.
  • Add the tomatoes and puréed green coriander. Continue to braise the chicken (or meat) stirring occasionally until most of the moisture is evaporated and oil starts to surface on the sides of the pot (about 10-15 minutes).
  • You have to monitor this stage closely, as cooking times may vary depending on the stovetop used, and the masala may burn if you do not stir it often.
  • Add the stock and let it simmer until the chicken (or meat) is nearly done (approximately 10 minutes).
  • Turn the heat down and add the beaten yogurt, coconut milk, tomato paste, and salt. Simmer on low for another 5 minutes or until the chicken (meat) is tender. 
  • Now add the finely ground poppy seeds.
  • Serve with Peas and Carrot Pilaf, Carrot Pilaf, Zeera rice, or plain boiled rice.
    It also tastes good with Naans, rotis, parathas, or tortillas.

Notes

Chicken takes less time than meat. To cut the cooking time for the meat, I boil it separately with salt, strain the stock, and use it in the meat. Please be sure to add more broth/stock to make up the amount required for the gravy.
If you have someone who is lactose intolerant, omit the yogurt, but add a little more tomato paste to give it a tangy taste.   
The chili powder and Serrano are optional, but since the coconut milk gives it a sweetish flavor, the use of chili will give the  curry the extra zing it needs.
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry, korma
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