Savory Yogurt Cooler Recipes

Steps:

• In a bowl whisk together coconut milk, yogurt, and salt and pepper to taste and stir in mint and 3/4 cup coconut. Pour lassi into chilled glasses and sprinkle with remaining 1/4 cup coconut.

Steps:

• Put the chickpeas in a small bowl and add the lemon juice, 1 tablespoon olive oil, and the tahini, chile de arbol, turmeric and some salt and pepper. Toss well to coat. Set aside.
• Toss the cucumbers with the vinegar, 1 tablespoon olive oil, the dill, and some salt and pepper. Set aside.
• In a small bowl, toss the beets with the parsley, cumin, 1 tablespoon olive oil and some salt and pepper. Set aside.
• Divide the yogurt between two serving bowls; let each diner top with the salads and some pistachios and fennel seeds.

Steps:

• 1. Place the yogurt and ice in a blender and blend until frothy. Transfer to a serving jar or a punch bowl.2. Heat the oil in a small saucepan over medium heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly add the black salt and then mix the spices into the lussi.VARIATION: Make a southern Indian version by using 1/4 teaspoon ground black mustard seeds, 1 to 2 teaspoons ground dried curry leavers, and a scant pinch of ground asafoetida in place of the cumin, black pepper, and black salt.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.