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Salty Cumin Lassi
Drink Indian

Salty Cumin Lassi

1.0

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Toast the cumin seeds in a small skillet over medium heat until they appear to be black and charred, about 8 minutes. Allow to cool to room temp; grind into a fine powder.
  2. 2 Blend the ice, milk, yogurt, salt, and ground cumin together in a blender on high speed until smooth.

By Sunaina

Indian Lassi
Drink Indian

Indian Lassi

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill 6 tall glasses with ice cubes.
  3. 3 Place yogurt, ice water, crushed ice, sugar, and salt in a blender; blend until frothy.
  4. 4 Pour over ice cubes in the glasses to serve.

By Simmi G

Decadent Green Tea Slushie
Drink

Decadent Green Tea Slushie

3.0

Prep
10 min
Cook
Total
280 min

Instructions

  1. 1 Combine boiling water and green tea in a tea pot; cover pot and steep tea, at least 30 minutes. Strain tea and pour into ice cube trays; freeze until solid, 4 hours to overnight.
  2. 2 Put 6 green tea ice cubes in a blender; pulse until mostly crushed. Add yogurt and sugar and blend until desired consistency is reached.

By hondafifi

Strawberry-Yogurt Shake
Drink American

Strawberry-Yogurt Shake

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine ½ ice cubes, bananas, strawberries, and yogurt in a blender; blend on high until smooth. Add remaining ½ ice; blend until smooth. Serve immediately.

By Jackie

Paneer (Home Made)
Indian

Paneer (Home Made)

4.1

Prep
120 min
Cook
20 min
Total
140 min

Instructions

  1. 1 Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
  2. 2 Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
  3. 3 If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

By DOSTANDEN

Chef John's Tandoori Chicken
Dinner Indian

Chef John's Tandoori Chicken

4.5

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. 3 Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  4. 4 Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
  5. 5 Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

By John Mitzewich

Strawberry Lassi
Breakfast Indian

Strawberry Lassi

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut 3 strawberries into small pieces and set aside. Place remaining strawberries and sugar into a blender; blend on high speed for 30 seconds. Pour in milk and blend another 30 seconds. Add yogurt and blend on high speed for 1 minute.
  2. 2 Place 1 ice cube in each of 3 glasses and pour in lassi. Top with reserved strawberry pieces and serve.

By RADHIKA GHATAGE

Indian Naan
Dinner Indian

Indian Naan

4.5

Prep
30 min
Cook
25 min
Total
155 min

Instructions

  1. 1 Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
  2. 2 Sift flour and salt three times into a large bowl. Add yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.
  3. 3 Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.
  4. 4 Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.

By Michelle Chen