Dahi (Plain yoghurt)

Kanji (Tangy mustard drink)

Kesar Shikanji (A refreshing Indian saffron drink)

Kairi Pani (Raw mango appetizer)

Aam Ka Panna (Indian Raw mango drink flavoured with saffron)

Rabadi (Millet flour in yoghurt)

Tarbuj Ka Sharbat (Watermelon juice flavoured with mint

Alisa (Wheat soup with meat)

Bel Ka Sharbat (Bael squash)

Thakkali Rasam (Indian Tomato soup)

Dahl Pudina Ka Shorba (Indian Mint-flavoured yoghurt soup)

Nariyal Kanji (Indian Rice soup flavoured with coconut milk)

Coconut milk: Grate 1 coconut and press through a muslin cloth to obtain the first (thick) extract. If refrigerated, this can stay for up to 3 – 4 days.

Tamater Ka Shorba (Indian Tangy and spicy tomato soup)

Mishti Doi (Indian Sweet yoghurt)

Fruit Shrikhand (Indian Creamy yoghurt with fruits)

Shrikhand (An Indian exotic yoghurt dessert)

Matho (Indian Sweetened yoghurt flavoured with saffron)

Spring Onion Raita

Aloo Paratha (Potato-stuffed unleavened bread)

Aloo Kachori (Deep-fried, stuffed potato patties)

Appam (Lacy rice pancakes)

Gajar-Santre Ka Shorba (Carrots blended with orange juice)

Cucumber and Mint Raita

If you’re grating the cucumber it’s best to squeeze out a little of the juice before mixing with the other ingredients.

Bakar Khani (Green cardamom-flavoured leavened bread)