Tuesday, August 31, 2010

Fried rice

You need
Carrots - 1/2 cup (chopped)
Beans - 1/2 cup (chopped)
Onions - 1/4 cup (chopped)
Red chilly - 1
Sriracha sauce - 1 tablespoon
Soy sauce - 1 tablespoon
Rice - 1 cup
Eggs (optional) - 2 (beaten)
Garlic - 2 cloves (Thinly sliced)
Ginger - a small piece (Thinly sliced)
Scallions/green onions
Oil
Salt
Pepper


Method
  • Soak rice in 1 cup of water for about 15-30 minutes.
  • Boil 3 cups of water in a deep vessel to cook rice.
  • When the water boils add rice, salt, pepper, 1 tablespoon of oil and 1 tablespoon of butter, cover and cook on medium.
  • When you see holes on the rice, reduce the heat to low and cook until rice is done. Remove lid and cook slowly.
  • In a wok add oil, red chilly, ginger, garlic, onions and sauté for a minute.
  • Microwave the carrots and beans in a microwave safe bowl for 5 minutes to cook the veggies.
  • Add the vegetables to the wok, soy sauce, sriracha sauce, salt and mix well.
  • Cook until the veggies are well done with the sauces mixed together.
  • Move the veggies to a side of the wok and add the beaten eggs to the wok.
  • Scramble the eggs well and mix them into the veggies.
  • Cook on high for 3-4 minutes.
  • Transfer the veggies to a bowl.
  • When the rice is done cool the rice, fluff it and add the rice to the wok.
  • Stir fry the rice for a few minutes on high and add the veggies to the rice and mix well.
  • Garnish with scallions and serve warm.



Mushroom & Broccoli gravy boat

You need
Button Mushroom - 5 pieces
Broccoli - 4 florets
Water chestnuts - a handful
Red chilly - 1
Soy sauce - 2 teaspoons
Szechuan sauce - 2 teaspoons
Salt
Honey - 1 teaspoon
Pepper (optional) - 1/2 teaspoon
Garlic - 2 (Thinly sliced)
Ginger - a medium piece (Thinly sliced)
All purpose flour/corn flour - 1 tablespoon
Spring onions/scallions (chopped)
Oil


Method


  • In a pan add oil followed by red chilly, garlic and ginger. Sauté for a minute.
  • Add broccoli, mushroom and water chestnuts and sauté for 2 minutes on medium high.
  • Add the szechuan sauce, soy sauce, required water and salt to make gravy and cook on high for 3-5 minutes.
  • Add honey, pepper and mix well.
  • Mix the flour in some water and gradually add it to the gravy mixing well simultaneously.
  • Let the gravy thicken to the desired consistency. If it gets too thick, add more water.
  • Allow to cook for 2 more minutes and turn off the heat.
  • Garnish with green onions/scallions and serve over steamed rice or fried rice.





Monday, August 30, 2010

Red pepper rice

You need
Red pepper - 1 (chopped)
Basmati rice - 1 cup
Mustard seeds - 1 teaspoon
Curry leaves 
Garlic - 2 cloves
Ginger - 1 small piece
Red chilly - 1
Garam masala - 1 teaspoon
Fresh basil (chopped)
Salt
Oil
Butter - 1 tablespoon


Method


  • Soak the rice in water for about 15-30 minutes
  • In a deep vessel add oil, splutter mustard seeds, add garlic, curry leaves, ginger, red chilly and red pepper and sauté for 2 minutes.
  • Add garam masala and 3 cups of water, salt and butter.
  • Cover and cook until you see holes on the rice.
  • At this point add basil and reduce the heat to low until rice is done.
  • Serve warm



Flavored rice

You need
Basmati rice - 1 cup
Onions - 1/2 (chopped)
Garlic - 3 cloves 
Corainder leaves (chopped)
Cinnamon powder - 1 teaspoon
Nutmeg - 1/2 teaspoon
Green chilly - 2 (slit)
Cumin seeds - 1 teaspoon (optional)
Oil
Salt
Butter


Method


  • Soak the rice in water for about 15-30 minutes
  • In a deep vessel add oil, cumin seeds, onions, garlic, green chillies, cinnamon powder, nutmeg powder and sauté until onions turn translucent.
  • Add 3 cups of water and allow to boil.
  • When the water starts boiling, add the rice, salt and butter, cover and cook
  • Cook until you see holes on the rice.
  • At this point add the coriander leaves and reduce the heat to low and cook until rice is done.
  • Serve warm.







Coconut milk rice

Coconut milk rice
You need
Coconut milk - 2 cups (chakoah)
Basmati rice - 1 cup
Green chilly - 2 (slit)
Garlic - 5 cloves (finely chopped)
Cinnamon powder - 2 teaspoons
Salt
Butter - 1 tablespoon
Onions - 1/2 (finely chopped)
Oil
Cumin seeds - 1 teaspoon


Method


  • Soak the rice in water for about 15-30 minutes
  • In a deep pan add oil, cumin seeds, onions, green chillies, garlic and cinnamon powder and sauté until onions turn translucent.
  • Add 2 cups of coconut milk and 1 cup of water and allow to boil.
  • When the water starts boiling add the rice, salt, butter and cover.
  • Cook until you notice holes on the rice.
  • At this point reduce the heat to low and cook
  • Rice will be done in 5-8 minutes.
  • Serve warm







Mint Thogayal

The most aromatic thogayal I have ever eaten. Best had with cucumber raita.


Mint/pudina - 1 cup
Rest same as Red pepper thogayal

Pearl onion sambar

Another ultimate dish for a food lover. Gets irresistible if you like it, you will end up making it every weekend.


You need
Pearl onions - 6
Choice of other vegetables - Radish, Capsicum, Okra, Drumstick
Cooked toor dal - 1 cup (mashed well)
Sambar powder - 1 tablespoon
Methi seeds - 1/2 teaspoon
Curry leaves
Coriander leaves
Mustard seeds - 1/2 teaspoon
Green chilly - 2(slit)
Asafoetida - a pinch
Tamarind paste - 1/2 teaspoon
Salt
Oil


For paste


Coriander seeds- 1 tablespoon

Red chilly - 1
Coconut - 2 tablespoons (grated)


  • In a separate pan add oil followed by red chilly, coriander seeds and coconut and sauté until the coconut turns slightly brown.
  • Cool and grind the above into a fine paste with needed water.
Method
  • In a deep vessel add oil and splutter mustard seeds followed by methi seeds, green chillies, curry elaves, Asafoetida, pearl onions and sauté until the onions becomes translucent for about 1 minute
  • Add the tamamrind paste with required water, sambar powder and salt.
  • Allow to boil well until the onions are cooked.
  • When the onions are done, add the cooked toor dal followed by the above paste and boil for about 5-8 minutes.
  • Garnish with corainder leaves and serve over a bed of steamed rice.







Vatha Kozhambu

The smell and the taste of this dish is absolute heaven for any South Indian. Tamarind plays the most important role here and the dish on the whole has a mixture of spicy, tangy, bitter and sweet taste. Pretty simple to make, to eat and to digest. 


You need
Vathals (Sundakai, Manathakalikai or anything else) - 2 tablespoons
Small onions (optional alternative for Vathals) - 5
Turmeric - a pinch
Methi seeds - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Asafoetida - a pinch
Vatha kozhambu powder/Sambar powder - 1 tablespoon
Salt
Curry leaves
Red chilly - 2 
Tamarind paste - 1 teaspoon
Rice flour/All purpose flour - 1 teaspoon
Jaggery - 1 small piece
Sesame oil


Method


  • In a deep vessel add oil and splutter mustard seeds, add methi seeds, red chillies, turmeric, curry leaves, Asafoetida, Onions/Vathals and sauté for a minute or two.
  • Now add tamarind paste along with required water, vatha kozhambu powder/sambar powder, salt and allow to boil.
  • Boil until the onions are done or until the liquid has reduced to half.
  • If the vatha kozhambu is too watery mix flour to water and add it to the kozhambu. This will thicken to the desired consistency.
  • Add jaggery in the end and turn off the heat.
  • Serve warm over a bed of steamed rice.

Sunday, August 29, 2010

Grilled salad

The healthiest way to eat your veggies. Grilling is always better than frying. Besides if you don't like eating raw veggies as in salad, this is something you might want to try. 


You need
Onions - 1/2 (diced)
Capsicum - 1/2 (diced)
Bread -2 slices
Cucumber - 1/2 (diced)
Tomato - 1 (diced)
Fresh Basil (chopped)
Vinegar -2 teaspoons
Olive oil
Salt
Pepper
Dijon Mustard - 1 tablespoon
Garlic - 2 cloves
Olives -  a handful (halved)


Method
Garlic bread cubes
  • Toast the bread slices and rub garlic cloves over them, spread some butter on the bread. 
  • Cut these 2 slices of bread into cubes for the salad.
Salad
  • Grill/place in oven the tomatoes, onions and capsicum.
  • In a bowl add the cucumber, grilled veggies and basil
  • Dressing - In a separate bowl add very finely chopped garlic, dijon mustard, vinegar, salt and pepper.
  • Drizzle enough olive oil, mixing all the ingredients to get a dressing sauce.
  • Add the dressing over the veggies and garnish with olives and garlic bread cubes
  • Serve












Red and Yellow (Calligraphy)

Summer colors are here and my living has a lot of red and yellow apart from these paintings.It is a random design on plain white paper and I ended up buying poster frames for these from Michaels.

Pattern

Well I got this idea from Michaels. I have it up over the bed frame in my bedroom. This pattern is done on pieces of cardboard and pinned on the wall with push-pins. A very simple technique, time consuming in doing the small squares and narrow long lines though, but adds a lot of color and pattern to my room.

Madhubani art

The one traditional piece I made and it took way longer than I thought it would. The funniest part was I took more time selecting the frame for the painting than doing the painting itself. Can you believe it?

Bottles

I love these in my kitchen. I am sure you can notice which ones my daughter made of the 5 bottles here. It was an memorable project in the kitchen when a crazy thing happened while putting the bottles up on the shelf. We had all the paints on the kitchen floor and I climbed up the kitchen counter to place the bottles, while suddenly I slipped off the counter, saving the bottles, but knocking down a whole bunch of paint on the floor. A noisy, messy day but it was fun cleaning up after all.....hehe

The notepad (Madhubani art)

A useful piece that sits near my kitchen window, reminding me of all the things I need to do/buy.

My first painting (The color Green)

A piece of cardboard and some green paint is all that she needed to create this magnificent piece. She had all the colors on her palette, but she chose to use green predominantly here.....

Collage

You will find this in her room. You will find more in her room... (not in picture)

The bird house

The day she did this has been a proud moment for me and my family.I just had to touch up here and there, but in the end the choice of colors and the choice of bird food was all her's.

Calligraphy 3

Calligraphy 2

Thursday, August 26, 2010

Dosa

An ultimate South Indian dish is Dosa. Be it any type of Dosa it has stood apart from the rest of the cooking.
We have the Plain dosa, Masala Dosa, Mushroom Dosa, Paneer Dosa, Mysore Dosa, Mysore Masala Dosa, Rava Dosa, Onion Rava, Uthappam, Vegetable Uthappam, Onion Uthappam, Set Dosa, Spring Dosa, Sweet dosa and so many more. As a kid I grew up eating dosas almost everyday, and we never complained...I guess;) Well, I am trying to bring out the creative side of dosa, which makes it a class apart from any other dish.
Lets begin with Masala Dosa...my fav

Masala Dosa

Oooh!!. Everyone drools for Masala Dosa. This is an all time hit amongst children, adults and even the oldies. Breakfast, Lunch or Dinner...This is it!! A complete meal by itself. 

Calligraphy

My 3rd Passion

The last few days have been so exciting for me. Why? It's my blog which is keeping me awake. I have this sudden interest in writing, that when I close my eyes or am in the shower or am outside, there are a 100 different things that come to my mind that I feel like writing/sharing. I think writing alone, if you miss the moment when you feel like writing, you missed it. The same feeling to write about the same thing you thought about would not come to you again. Even if you try hard to remember what you wanted to write, you may not be able to write it the same way you wanted to write at that moment. That's my feeling about it. But I may be wrong.

In any case, my 3rd passion has begun....WRITING!!

Tuesday, August 24, 2010

Garlic Rasam

You need
Garlic - 4 cloves
Cumin seeds - 2 teaspoons
Corainder seeds - 2 teaspoons
Curry leaves - 5-6 leaves
Tomato - 1
Tamarind paste - 1/2 teaspoon
Salt
Red chilly - 1
Peppercorns - 10

For Seasoning
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Curry leaves - 3
Ghee - 1 teaspoon

Method


  • Blend all the ingredients together, add salt and required water and allow to boil.
  • Boil until the raw smell of all the spices go away.
  • Dilute the Rasam with required water and allow to bubble for 2 minutes.
  • For seasoning - To a little ghee in the pan, splutter mustard seeds, add cumin seeds, curry leaves and pour over Rasam.
  • Serve hot

    Rava Kichidi

    You need
    Rava - 1 cup
    Peas - 1/4 cup
    Onions - 1/4 cup
    Carrots - 1/4 cup
    Yellow pepper - 1/4 cup
    Asafoetida - a pinch
    Turmeric - 1/2 teaspoon
    Mustard seeds - 1/2 teaspoon
    Cumin seeds - 1/2 teaspoon
    Urad dal - 1/4 teaspoon
    Channa dal - 1/4 teaspoon
    Green chilly - 1
    Ghee - 2 tablespoons
    Oil
    Salt

    Method


    • In a pan add oil and splutter mustard seeds, add urad dal, channa dal, Asafoetida, turmeric, onions, green chilly and sauté until onions turn translucent.
    • In a separate pan fry the rava lightly in little oil and keep aside.
    • Now add the carrots, yellow pepper, peas and the rava to the onions and mix well.
    • Add about 2 cups of water, salt, and 2 tablespoons of ghee and cook.
    • Keep stirring to avoid lumps.
    • Cook until the rava is cooked and the kichidi comes off without sticking.
    • Garnish with coriander leaves and serve hot.

      Vermicilli Upma (Semia Upma)

      You need
      Vermicilli - 2 cups
      Red pepper/carrots - 1/4 cup (finely chopped)
      Peas - 1/4 cup
      Onions - 1/4 cup (finely chopped)
      Beans/potatoes - 1/4 cup (finely chopped)
      Urad dal - 1 teaspoon
      Channa dal - 1/2 teaspoon
      Mustard seeds - 1/2 teaspoon
      Green chilly - 1 (slit)
      Oil
      Ghee - 1 tablespoon
      Salt
      Coriander leaves
      Asafoetida - A pinch
      Lemon - 1/2 (optional)

      Method
      • In a pan add oil and sauté the vermicilli until golden brown and keep aside.
      • In a separate pan add oil and splutter the mustard seeds, add urad dal, channa dal, Asafoetida, onions, green chilly and cook until the onions turn translucent.
      • Now add the rest of the vegetables and sauté for a minute.
      • Add water to immerse the vegetables and allow to boil.
      • Once the water starts to boil, add the vermicilli, salt and ghee and cover and cook for few minutes on medium heat.
      • Open the lid and cook for few more minutes until vermicilii is done. 
      • Fluff it up and garnish with coriander leaves.
      • Serve warm.
      • Optional - squeeze the juice of half a lemon before serving.

        Couscous Upma

        You need
        Couscous - 1 cup
        Onions - 1/4 cup
        Peas - 1/4 cup
        Olives (halved)
        Tomato - 1/4 cup
        Parsley - (chopped)
        Oil
        Salt
        Butter - 1 tablespoon

        Method


        • In a pan add oil followed by onions and a pinch of salt.
        • Sauté until onions turn translucent and then add peas and tomato.
        • Now add the couscous and mix well.
        • Add salt, butter and 1 cup of water.
        • Cover the vessel and switch off the stove.
        • The couscouse will be done in 5 minutes.
        • Fluff it up and garnish with olives and parsley
        • Serve hot

          Rava Upma

          You need
          Rava - 1 cup
          Onions - 1/2 cup
          Peas - 1/4 cup
          Tomato - 1/4 cup
          Coriander leaves
          Urad dal - 1/4 teaspoon
          Channa dal - 1/4 teaspoon
          Mustard seeds - 1/4 teaspoon
          Asafoetida - A pinch
          Green chilly - 1
          Coconut (grated)
          Sugar - 1/4 teaspoon
          Oil
          Ghee - 1 tablespoon

          Method


          • In a pan add oil and splutter mustard seeds, add urad dal, channa dal, Asafoetida, onions, green chilly and sauté until onions turn translucent.
          • Add peas, tomato, rava and sauté.
          • Add water to cover the rava, salt, sugar and ghee.
          • Cook on low heat until the rava upma is done
          • Garnish with grated coconut and coriander leaves.
          • Serve hot.

            Arisi Upma

            You need
            Rice - 1 cup
            Peppercorn - 4-5
            Mustard seeds - 1/2 teaspoon
            Urad dal - 1 teaspoon
            Channa dal - 1 teaspoon
            Toor dal - 2 teaspoon
            Moong dal - 1 teaspoon
            Coriander leaves (chopped)
            Curry leaves
            Asafoetida - 1/4 teaspoon
            Coconut - 1/4 cup (grated)
            Coconut oil - 1 tablespoon
            Oil
            Salt

            Method


            • Blend the rice into a coarse powder with pepper corn and 1 teaspoon of toor dal.
            • In a pan add oil splutter mustard seeds, add urad dal, channa dal, toor dal and moong dal.
            • Add Asafoetida, curry leaves, grated coconut and sauté.
            • Add 3 cups of water and bring it to a boil.
            • When the water boils add the broken rice powder, coconut oil, salt and coriander leaves, give it a stir and transfer into rice cooker and cook.
            • Serve hot

              Badam Kheer

               You need
              Almonds - 1 cup
              Half&Half - 1/2 gallon
              Sugar - 1 1/4 cup
              Cardamom powder - A pinch
              Saffron - A pinch

              Method
              • Boil milk in a heavy bottom vessel.
              • Place the almonds in a microwave safe dish, add water and microwave on high for 2 minutes.
              • Cool and remove the skin of the almonds.
              • Blend the almonds with little water into a fine paste.
              • When the milk boils well add the almond paste to the milk and allow to boil until it reduces to half.
              • Add the sugar and allow to boil. You will notice the change in color to a creamy off-white.
              • Remove from heat and garnish with cardamom powder and saffron.
              • Serve hot/cold

                Vermicilli Payasam (Semia payasam)

                You need
                Vermicilli - 1/2 cup
                Raisins & Cashewnuts - 1/4 cup together
                Milk - 1/2 gallon
                Sugar - 1 1/4 cup
                Cardamom - A pinch
                Saffron - A pinch
                Ghee - 2 teaspoons

                Method


                • In a heavy bottom vessel add ghee and fry the vermicilli until golden brown.
                • Add milk to the vermicilli and allow to boil until vermicilli is cooked well.
                • In a separate pan add ghee, raisins and cashewnuts and sauté until cashew turn golden yellow.
                • When the vermicilli is cooked add the sugar, allow to boil and remove from heat.
                • Garnish with raisins, cashew, cardamom powder and saffron
                • Serve hot/cold

                  Vadai

                  You need
                  Urad dal - 1cup
                  Rice - 1 tablespoon
                  Coriander leaves
                  Green chilly - 3-4 (finely chopped)
                  Salt
                  Oil
                  Asafoetida

                  Method
                  • Soak the Urad dal and rice for 1 hour in water.
                  • Blend the dal and rice with just the right amount of water to make it a thick batter.
                  • Add corainder leaves, salt, green chilly and Asafoetida to the batter.
                  • Heat oil in a pan to deep fry the Vadai.
                  • When the oil is hot enough, make patties of the batter and drop them in hot oil. You can make a hole in the center of the patty.
                  • Fry both sides until light golden yellow and remove onto paper towel.
                  • Serve hot with any chutney or sambar.

                    Paruppu Vadai/Masala Vadai

                    You need
                    Channa dal - 1 cup
                    Toor dal - 1/4 cup
                    Red chilly - 2
                    Asafoetida - 1/2 teaspoon
                    Coriander leaves (chopped)
                    Onions - 1/2 (finely chopped)
                    Green chillies (optional)
                    Curry leaves (optional)
                    Turmeric powder - a pinch
                    Salt
                    Oil

                    Method
                    • Soak the dals in water for about 1 hour.
                    • Blend together the dals and red chilly to a coarse paste. Make sure you see some of the dal.
                    • Do not use water while grinding
                    • To this mixture add the asafoetida, coriander leaves, curry leaves, onions, green chillies, salt and mix well.
                    • Make disc shaped patties of this mix and place them in a plate.
                    • Heat oil in a pan to deep fry the Vadais.
                    • When the oil is hot enough drop the patties one by one.
                    • Fry both sides until golden brown.
                    • Remove onto paper towel.
                    • Serve hot with mint chutney

                      Paal Payasam (Rice kheer)

                      You need
                      Basmati rice - 1/4 cup
                      Sugar - 1 1/4 cups (can vary)
                      Milk/Half&Half - 1/2gallon
                      Saffron - a pinch
                      Cardamom powder - A pinch


                      Method
                      • Boil the milk/Half &Half in a heavy bottom vessel.
                      • Cook the rice with water and milk.
                      • When the rice is done, mash it well with a spoon.
                      • When the milk boils well, add the rice to the milk and mix well, making sure there are no rice lumps.
                      • Allow this to boil well until it reduces to half.
                      • Keep stirring in between
                      • Add the sugar and allow it to boil for some more time.
                      • You will notice a change in the color of the payasam, which is due to sugar.
                      • The Payasam will thin initially soon after adding sugar, but as it boils it will thicken and give a nice paal payasam color.
                      • Keep stirring in between.
                      • Remove from heat and add the cardamom powder and garnish with saffron.
                      • Serve hot/cold

                        Mor Kozhambu

                        This dish is probably one of the few that took long for me to learn mainly coz' I never used to like it for a long time. All of us have some dislikes and this was one amongst a very few of my 'NO' items. But eventually it has fallen into the menu to my liking and that's when I started making it and thoroughly enjoyed eating it. So another note here....remember even if you don't like something, maybe if you end up making it from scratch all by yourself, you will know the effort that goes into it and positively start liking it.


                        You need
                        Yogurt - 1 cup
                        White Pumpkin - 1/2 cup (diced)
                        Turmeric - 1/2 teaspoon
                        Coconut - 1/2 cup
                        Corainder seeds - 1 teaspoon
                        Cumin seeds - 1 teaspoon
                        Red chilly - 1
                        Toor dal - 1 teaspoon
                        Salt
                        Mustard seeds - 1teaspoon
                        Curry leaves
                        Coriander leaves (chopped)
                        Asafoetida - A pinch

                        Method


                        • In a vessel, boil the white pumpkin.
                        • Soak the toor dal in water for 15 minutes
                        • Blend together coconut, coriander seeds, cumin seeds, red chilly and toor dal into a fine paste with needed water.
                        • When the white pumpkin is almost cooked, add the coconut paste to the pumpkin and mix well.
                        • Add turmeric, Salt and Asofoetida and cook well, mixing in between.
                        • Add the yogurt to the above and switch off.
                        • In a separate pan take oil, splutter mustard seeds and curry leaves and pour over Mor kozhambu.
                        • Garnish with coriander leaves and serve

                          Lemon Rasam

                          You need
                          Tomato - 1 (finely chopped)
                          Lemon - 1
                          Rasam Powder - 1 tablespoon
                          Cooked Toor dal - 1/2 cup
                          Coriander leaves
                          Salt
                          Asofoetida - 1/2 teaspoon

                          For seasoning
                          Ghee - 1 teaspoon
                          Cumin seeds - 1 teaspoon

                           Method
                          • In a deep vessel, add the tomatoes, Rasam powder, salt and required water and allow to boil.When the Rasam foams add the Asofoetida
                          • Boil until the raw smell of Rasam powder goes away.
                          • Add the cooked toor dal to the rasam and mix well.
                          • Dilute the Rasam with required water and boil for 2 minutes.
                          • Seasoning - In a pan add ghee and cumin seeds.
                          • Pour over Rasam
                          • Garnish with Coriander leaves and squeeze the lemon over the rasam.
                          • Serve hot

                            Monday, August 23, 2010

                            Bell Pepper raita

                            Oh yeah! Peppers and yogurt can make a great raita.


                            You need
                            Green pepper/red pepper- 1/2cup (finely chopped)
                            Pepper
                            Salt
                            Yogurt - 1 cup
                            Cumin seeds - 1 teaspoon
                            Asafoetida - a pinch
                            Oil
                            Mint leaf
                            Chaat masala (optional)

                            Method
                            • In a pan add oil, cumin seeds, Asafoetida, Green pepper, salt and pepper and sauté for few minutes until green pepper turns soft.
                            • Transfer to a bowl and cool
                            • Add yogurt and mix well.
                            • Garnish with a mint leaf and serve cold