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1 (32 ounce) container plain yogurt
2 cucumbers
1 medium head garlic
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon chopped fresh dill weed
salt and pepper to taste

4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise

2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water

1/2 cup fat-free plain yogurt
1/4 cup chili sauce
1 teaspoon prepared horseradish
1 teaspoon steak sauce
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder

1 large cucumber, peeled and cut into chunks
1 1/2 cups plain Greek yogurt
2 cloves garlic, minced
1/2 cup sour cream
1/4 cup mayonnaise
salt and pepper to taste

For marinade:
2 tablespoons plain non-fat yogurt
1 teaspoon ginger-garlic paste
2 tablespoons tandoori masala paste
2 teaspoons canned pureed tomatoes
1 teaspoon soy sauce
1 teaspoon white vinegar
5 tablespoons lemon juice
1 egg, beaten
2 1/2 tablespoons cayenne pepper, or amount to taste
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 teaspoon fresh-ground black pepper

5 (6 ounce) cod fillets, rinsed and dried with paper towels
2 teaspoons butter
2 tablespoons olive oil
2 teaspoons chopped fresh cilantro, for garnish
1 lemon, cut into wedges
1/2 red onion, thinly sliced