We can't resist sharing mouthwatering recipes made with our products. From traditional Indian fare to modern fusion cuisine, there's no end to the ways you can use Desi Natural Dahi, Paneer Cheese and more. If you have favorite recipe that you'd like to share with our family, use the contact form!

Banana Cardamom Parfait

2 cups Desi Dahi
2 Bananas - sliced
1 tsp Cardamom Powder
1/2 cup chopped dried Apricots
1/2 cup chopped Walnuts
2 tbs Honey
2 tbs Butter

1. In a frying pan heat butter on a medium flame
2. Add sliced bananas to butter and sauté until slightly cooked
3. Add 2/3 apricots and 2/3 walnuts and cook for 3-4 minutes
4. Add cardamom and half of the honey and mix well
5. Whisk yogurt with honey until well mixed
7. In a parfait glass place 1/2 cup of yogurt
8. Place 1/2 cup of banana mixture
9. Pour 1/2 cup of yogurt on top of banana mixture
10. Garnish with saved apricot and walnut pieces
11. Enjoy

Serves 2

Strawberry Ginger Smoothie

1 cup Desi Dahi
6 Strawberries
1 tsp minced fresh Ginger
2 tsp Honey
1/4 tsp Salt
Ice cubes

1. Remover the top portion of strawberries
2. Wash strawberries and chop them
3. In a blender mix all the ingredients and blend to make a smoothie
4. Enjoy

Serves 2

Tandoori Salmon

Tandoori Marinade
1 cup Desi Dahi
2 tsp minced Ginger
1 tsp minced Garlic
1 tsp minced Jalapeno
3/4 tsp Salt
2 tbs Corn/Canola Oil
1/2 tsp Cayenne Pepper
1/2 tsp Paprika
1 tsp Garam Masala
1 tbs chopped Cilantro
1 lb Salmon Fillets
Limes for garnishing

1. Remove skin from the salmon and wash the fillet and dry it completely on a paper towel
2. Cut salmon into 4 oz portions and lay flat in a container
3. Mix all the ingredients for the marinade
4. Marinate the fillets in tandoori marinade for 2-3 hours in the refrigerator
5. Heat oil in a non-stick fry pan on medium heat
6. Place salmon fillets in the hot oil and sear both sides
7. Lower heat and add the remaining marinade
8. Cover and cook salmon until fish starts to flake
9. Remove on a platter and serve with lime wedges

Serves 2

Cucumber Raita

32 oz Desi Dahi (lowfat/nonfat/regular)
1 large Cucumber
2 tsp chopped Cilantro
1/2 tsp Salt
1/2 tsp Sugar
1/2 tsp Ground Cumin
1/4 tsp Cayenne Pepper/Black Pepper

1. Whisk yogurt until smooth, set aside
2. Wash cucumber well, peel and grate
3. Add grated cucumbers, cilantro, salt, sugar and other spices
4. Mix well, adjust seasoning as needed
5. Serve cold with most Indian meals

Makes 25 2-oz. servings

Recipes courtesy of Swati Elavia of Monsoon Kitchens