Yogurt Cake With Marmalade Glaze
Chilled Yogurt Rice
Carrot Pachadi
Fresh Coriander Chutney
Orange Ecstasy
Vanilla Orange Frappe
A varied collection of 6 recipes using plain yoghurt...
Yogurt Cake With Marmalade Glaze
Makes 10 servings
This recipe calls for whole milk yogurt, which helps make the cake tender.
Find it at Trader Joe's, New Seasons, Whole Foods, Zupan's and other
specialty markets, and in the health food section of some supermarkets.
11/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain whole milk yogurt
1 cup granulated sugar
3 eggs
1 teaspoon firmly packed finely grated lemon zest
1/4 teaspoon vanilla
1/2 cup vegetable oil
1/4 cup lemon, orange or grapefruit marmalade
1 teaspoon water
Position rack in center of oven and preheat oven to 350 degrees.
Generously
butter an 81/2 by 41/2 inch metal loaf pan. Sift flour, baking powder and
salt into medium bowl. In a large bowl, combine yogurt, sugar, eggs, lemon
zest and vanilla; whisk until well blended. Gradually whisk in dry
ingredients. Using rubber spatula, fold in oil. Transfer batter to
prepared
pan.
Place pan on baking sheet and bake until cake begins to pull away from
sides
of pan and tester inserted into center comes out clean, about 50 to 60
minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to
loosen
cake. Turn cake out onto rack. Turn cake upright on rack and cool
completely. (Can be made 1 day ahead. Wrap and store at room temperature.)
Stir marmalade and 1 teaspoon water in small saucepan over medium heat
until
marmalade melts. Brush hot mixture over top of cake. Let glaze cool and
set.
Adapted from Bon Appetit
Chilled Yogurt Rice
1 cup rice
1/2 cup yogurt
1 cup milk
2 green chilies
2 sprigs of curry leaves
1 Tbsp chopped coriander leaves
5 6 cashew nuts halved
1/2 tsp Bengal gram
1/2 tsp black gram
1/2 tsp mustard and cumin seeds
1/2 Tbsp oil or ghee (butter)
A pinch of asafoetida
Boil the rice and drain excess water when done. Cool after separating
grains. Heat oil in a small pan and fry the cashews, Bengal gram, black
gram, mustard and cumin seeds, chopped green chilies, curry leaves and
asafoetida until golden in color. When they splutter transfer to the rice.
Take care not to burn the seasoning. Add yogurt, milk, coriander. Mix well
and cool in fridge for an hour before serving.
Carrot Pachadi
1 1/2 cups plain whole milk yogurt
1 lb carrots
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
8 fresh curry leaves
1 cup finely chopped red onion
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 cup chopped fresh cilantro
Special equipment: a food processor fitted with shredding disk
Drain yogurt in a large fine mesh sieve set over a bowl about 30 minutes.
Meanwhile, finely shred carrots using food processor.
Heat oil in a 12 inch heavy skillet over moderately high heat until hot
but
not smoking, then add mustard seeds and cook, covered, until they make
popping sounds, about 15 seconds. Add curry leaves and cook, stirring
constantly, until fragrant, about 3 seconds. Add carrots, onion, cumin,
salt, and cayenne and cook over moderate heat, stirring frequently, until
carrots are crisp tender, 2 to 3 minutes. Transfer to a shallow bowl and
cool about 30 minutes. Stir in yogurt and cilantro.
Cooks' note: Pachadi, without cilantro, can be made 1 day ahead and
chilled,
covered.
Makes 6 servings (about 3 1/2 cups).
Gourmet
Fresh Coriander Chutney
Makes about 3 cups
6 fresh green serrano chiles, cored, seeded and chopped
1/2 bunch green onions, top green part trimmed, chopped
1 cup mint, leaves only
2 cups cilantro, leaves only
1/4 cup lemon juice
1 tablespoon sugar
1 teaspoon salt
2 cups yogurt
In a blender, combine the green chiles and the green onions and process
until very finely minced. Add the mint and cilantro and blend some more,
stopping to scrape the sides of the jar down with a spatula. Add lemon
juice
as needed to keep the mixture moving.
Add the sugar, salt and yogurt and pulse until thoroughly combined and
smooth. Taste and adjust the flavor with more salt, sugar or lemon.
Orange Ecstasy (Similar to Orange Mango Zoom)
12 oz. orange juice
2/3 cup frozen yogurt, vanilla nonfat
1 cup peaches
1 whole banana
1/2 cup crushed ice
Pour the orange juice in the blender. Add the frozen yogurt, peaches,
banana and ice. Blend until smooth with a thick consistency.
Makes about 3 cups.
Vanilla Orange Frappe
2 Servings
1 medium navel orange, zested
1 vanilla bean, split lengthwise, seeds scraped
1 pint mandarin orange sorbet
1/2 cup plain nonfat yogurt
Using a sharp knife, peel the orange, removing the bitter white pith.
Working over the jar of a blender, cut in between the membranes to release
the sections. Squeeze the juice from the membranes into the blender. Puree
the orange sections and juice with the vanilla seeds, sorbet and yogurt
until smooth, about 30 seconds. Pour the frappe into glasses, garnish with
the zest and serve.
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