How To Make Exotic Indian Tangy Rice

4 cups water
2 cups long grain rice, rinsed and drained
1/2 teaspoon salt, or to taste
2 tablespoons vegetable oil, divided
1/4 cup coarsely chopped cashews
7 small dried chile peppers
1 teaspoon mustard seed
1 teaspoon cumin seed
10 fresh curry leaves
1 teaspoon ground turmeric
1/4 cup fresh lime juice
2 tablespoons tamarind paste
1 cup plain yogurt

Raspberry Lemon Muffins

1/2 cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
1/2 teaspoon lemon extract (optional)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration (optional)

How To Make Crunchy Potato Salad

1 1/2 pounds red potatoes, cubed
1 celery rib, chopped
1/4 cup chopped sweet red pepper
1 medium carrot, shredded
1 green onion, chopped
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
1 tablespoon sweet pickle relish
3/4 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon dill weed
Lettuce Leaves

Crab and Salmon Dip

2 tablespoons butter
1 small onion, finely chopped
1 (8 ounce) package cream cheese, softened
1 cup plain yogurt
2 (6 ounce) cans lump crabmeat, drained
6 ounces smoked salmon, chopped
1/4 teaspoon garlic salt
1 pinch ground black pepper
1 tablespoon chopped Italian flat leaf parsley