Cucumber Mint Yogurt Dip

It is soaring over forty degrees here in Calcutta.So yogurt is the hero of the season.One of my favorite dips to go along with rice,naan,chapatis or any cereals or crackers.

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Cucumber Mint Yogurt Dip


Homemade yogurt: 1 cup

Cucumber: 1,chopped finely

Tomato: 1/2,chopped finely

Mint leaves: 2 sprigs,chopped finely and made into a paste

Green chilli: 1,finely chopped

Red chilli powder: 1tsp

Black salt: to taste


In a mixing bowl add the chopped cucumber,tomato,chillis,red chilli powder,salt and mint leaf paste.To this add the yogurt.Mix it all.Adjust the consistency using water.If you want it to be runny to be had with rice add ย about two tablespoons of water to the mix.Taste and adjust the seasonings as well.Refrigerate it for about 15 minutes before serving.



Lentil Burger with Mint Yogurt Dressing and Semolina Onion Rings

Summer to me means lots of lemonade and fresh mint.And cool yogurt.So for today’s breakfast there was healthy lentil burger patties and a cool mint yogurt dressing that went with the onion rings too.


Lentil Burger with Mint Yogurt Dressing and Semolina Onion Rings


For the burger patty:

Lentils:1 cup,soaked overnight and boiled

Red chilli powder:1/2 tsp

Coriander and cumin powder:1/2 tsp


Cornflour:1 tbsp

Dried mango powder:1 tsp

Green chillis:1/2 inch,chopped finely

For Burger Assembly:

Onion: 2-3 slices

Tomato:1-2 slices

Coriander leaves:1 sprig,whole

Bread slices:2,slightly toasted

Egg:1,at room temperature

For the Mint Yogurt Dressing:

Mint leaves:2 sprigs,chopped

Yogurt:1/2 cup

Black pepper:1/2 tsp,ground

Green chillis:1/2 inch,chopped finely


For Semolina Onion Rings:

Onions: 2 big,sliced into 1/4 inch thickness

All-purpose flour:1/4 cup

Semolina:1/2 cup

Baking soda:1/2 tsp

Red chilli powder:1/2 tsp

Dried mango powder:1/2 tsp

Milk:Enough to make the batter


Canola oil for frying

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1.In a bowl mix the boiled lentils with spices,seasoning and green chillis.Mash well using hand and make a patty.Roll the patty in cornflour to cover all the sides.Meanwhile get the batter ready for the onion rings.In a bowl mix the semolina,flour,spices,salt and baking soda.In this add the milk slowly to incorporate all the dry ingredients.Dip the sliced onion rings in it and set aside.

2.In a skillet pour around 3 tbsp of oil and heat on medium heat.Place the lentil patties in it and let it fry for 3 minutes on each side.When the faces are golden brown take off the patties and place them on kitchen tissue to soak extra oil.In the same skillet pour some more oil and add the onion rings from the batter.Fry them on each side for 1-2 minutes until golden brown.

3.In the meantime place a pot of water for boiling while you make the yogurt dressing.As soon as the water starts bubbling around the sides of the pot,crack the egg and pour it into the water.For a runny yolk let it poach for 2 minutes tops and for a hard-boiled yolk make it 4 minutes.

4.In a small bowl add yogurt,mint leaves paste,salt,black pepper and crushed ย green chillis.Whip it well until smooth consistency.You can increase the yogurt or mint amount according to your preference.I like it with more minty taste.

5.Now time to assemble the burger.Place the patty on a slice of bread.Drizzle the mint dressing on top lavishly.Place the onion and tomatoes on top and garnish with coriander leaves.On top add the poached egg and season with salt.Add the onion rings as a side to the burger along with the mint yogurt dressing as a dip for the rings.

The tangy yogurt is a nice compliment to the lentil patty and semolina adds a nice crunch to the onion rings.

Oh and Happy Easter Everyone!


Okra Yogurt Curry

Bhindi is the Hindi vernacular for Okra and is used in a variety of curries in the subcontinent.This particular curry has its roots in Rajasthan and surrounding areas in India which uses hung curd as its base and is filled with spices.Yogurt curries are delicious and yet healthy in summers in tropical countries.

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Okra Yogurt Curry


Okra:20,sliced into pieces 2cm wide

Onion:1 medium

Olive oil or canola oil: 2 tbsp

Dried red chilli: 2 pieces torn into halves

Mustard seeds: 1 tsp

Cumin seeds:1 tsp

Asfoetida: 1 pinch

Dried coriander powder: 1 1/2 tsp

Dried cumin powder:ย 1 1/2 tsp

Red chilli powder: 1 tsp (I added 2 tsp but you can vary it according to how much heat you want in the dish)

Turmeric powder:1/2 tsp

Hung curd or yogurt :1 cup


Curry leaves: about 20 whole leaves


1. In a saucepan add oil and fry the okra pieces until tender for 4-5 minutes.Sprinkle salt while frying.Set the fried okra aside on a kitchen tissue to soak the excess oil.

2. Now in a glass bowl add the yogurt,cumin and coriander powder,red chilli powder,turmeric powder and salt.Mix together.Add a tablespoon of water to thin the mixture.

3.Return to the saucepan now.Add oil and to it add the mustard seeds and cumin seeds first.The moment the mustard seeds start sputtering add the dried red chillis,curry leaves and asfoetida.To the tempering mix add the yogurt-spice mix.

4. Let the mixture cook on medium heat until it starts bubbling.At that time add the fried okra to it and stir.Stir for 2-3 minutes before serving hot with rice or naan.


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Raita(Cucumber Yogurt Dip)

This is a traditional Indian dip served alongside many Mughal-inspired dishes like biryani and naan.

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1 cup Hung Yogurt

1 Cucumber,diced

1 Onion,diced

1 Tomato,diced

1 Green chilli,chopped

1 tsp Red chilli powder

1 tsp Cumin seeds,roasted and powdered




Whip the curd in a mixing bowl and adjust the consistency with water.It should not be too thick or too runny.Add the chopped and diced vegetables in it.Season with salt and spices.Serve cold or at room temperature as a dip.