Spiced Yogurt Diamonds Recipes

Steps:

• Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well.

Steps:

• Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
• Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
• Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
• Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
• Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.

Steps:

• Remove seeds from cardamom pods (discard pods) and transfer to a blender. Add yogurt, sugar, nutmeg, and water and blend until smooth. If drink is too thick, thin with water, 1 tablespoon at a time. Serve over ice in tall glasses.
• *Available at Indian markets and Kalustyan's (800-352-3451).