Yogurt in Summer season

Yogurt in the summer season is very good for cooling and giving us more probiotic in our diet.   In some of these recipes mix water with yogurt because yogurt is very heavy and needs to be made easy to digest, and not cause any clogging effect on the body.  Also homemade yogurt is the best and is used in all these recipes.

Loki and yogurt

100 gm shredded loki
200 ml fresh yogurt
1/4 tsp spice mix
1/8 tsp cumin seeds
ghee for chaunce
1/4 cup of water
1/4 tsp soma salt
3-4 curry leaves.

Make a chaunce and add cumin seeds and few curry leaves.  Then add shredded loki, water, spice mix and soma salt.  Cook until loki is soft and cooked.  Let it cool and add the yogurt. No need to add water to yogurt because the loki and water will balance this preparation out.


Bindi in yogurt

1/2 cup of bhindi sliced very thin.
ghee
1/4 tsp dania seeds
1/4 tsp cumin seeds
1/4 tsp black pepper
1 tsp of fresh coconut grated
4 curry leaves
11/2 cups of yogurt
fresh dhania leaves.
Sautee the bhindi until well cooked. Dry roast dhania, cumin seeds and black pepper and grind to powder. Add to cooked okra and heat together for few mins. and add freshly grated coconut, and turn off flame. Let it cool and add fresh yogurt and fresh cilantro.

Cucumber raita

1 cup of grated cucumber
1/2 cup yogurt
1/4 tsp cumin seeds
1 large papad roasted on flame and then cut into small pieces
1/4 tsp spice mix
3 curry leaves
1 tablespoon of chopped mint
1 tablespoon of chopped cilantro
1/2 tsp soma salt.

Grate the cucumber and add the yogurt. . Make a chaunce with little ghee and add cumin seeds and curry leaves. Pour into yogurt, add salt and herbs. Before serving add the papad.

For variation you can omit the papad.
Another variation you can add raisins.