What's the best way to fight off the heat? Why with dahi, of course.
Yoghurt-based drinks are a great antidote to dehydration. Ideally they should be sugarless.
Including yoghurt in your summer diet is refreshing and makes for a lighter meal, which is what the weather requires.
We offer you a range of recipes -- from beverages, raitas to curries and desserts -- that showcase how wonderfully dahi transforms everyday dishes.
It is a thanda yoghurt-based dessert made with rice, kesar, elaichi and dry fruits. The sweetness comes mainly from the dry fruits. Instead of sugar, a sugar equivalent is a better option. Simple. Delicious. Chilled. Recipe courtesy: Bethica Das.
Please find the recipe here: Rajasthani Karba
Mayur Sanap makes an earthy and very 'homely' potato dish that uses few ingredients -- just yoghurt and everyday spices.
Please find the recipe here: Dahi Aloo
A Himachali favourite, chickpeas are popped into a creamy, spicy gravy put together with yoghurt, walnut milk and more. Chef Varun Inamdar devised the recipe for this curry that has a subtle nutty flavour.
Please find the recipe here: Channa Madra
Another summer recipe from Akot-raised Mayur Sanap. Very Maharashtrian and flavoured with yoghurt, it's different from the comfort-food classic Pakora Kadhi, because fried pakoras are replaced with steamed channa dal dumplings that beautifully absorb the tangy besan gravy.
Please find the recipe here: Maharashtrian Kadhi Gole
Deepa Mehrotra slips specially-seasoned baingan slices into a lightly-spiced yoghurt rassa and creates a truly cooling sabzi.
Please find the recipe here: Dahi Baingan
Zelda Pande gives the traditional lentil-fritter-in-yoghurt dish a healthy makeover with an air fryer. She uses both urad dal and mung dal in the baras.
Please find the recipe here: Dahi Baras
Raitas are of a hundred sorts. Try this one with crisp-fried paneer, green Shimla mirch, sambar onions and a light tadka.
Please find the recipe here: Paneer-Capsicum Raita
Divya Nair presents a recipe for a refreshing Kerala buttermilk drink infused with curry leaves, green chillies, cumin and ginger. Chilled for a few hours before serving, it's an exceptional cooler for a scorching day.
Please find the recipe here: Moru Sambaram
Kebabs need dahi. It makes them soft and brings richness. Chef Sandeep Sharma makes ultimate use of yoghurt in these smoky kebabs.
Please find the recipe here: Charcoal Dahi Ke Kebab
Ranveer Brar has a recipe for an elegant dessert. Yoghurt and cream come together in a smooth, icy treat served in either ramekins or shot glasses.
Please find the recipe here: Strawberry Baked Yoghurt Pudding