1 3/4 pounds skinless, boneless chicken breast halves – cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste

1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger paste
2 tablespoons lemon juice
2 tablespoons olive oil

1 tablespoon butter
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup heavy cream

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips

1/2 cup raisins
2 cups pineapple tidbits, drained
1 pound carrots, grated
1 cup pineapple yogurt
2 tablespoons white sugar
1/8 teaspoon salt

1 1/3 cups cornmeal
2/3 cup unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup unsalted butter
1 1/4 cups white sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup plain low-fat yogurt
1 cup sliced fresh strawberries

1 (16 ounce) container plain yogurt
5 cloves garlic
1 pinch salt
1 bunch fresh dill, chopped
1 bunch fresh parsley, chopped
1 (4 ounce) package cream cheese, softened (optional)
2 mint leaves, for garnish

2 tablespoons cumin seeds
2 cups ice cubes
1 cup nonfat milk
3 cups nonfat plain yogurt
1/2 teaspoon salt, or to taste

3/4 cup chilled orange juice
1/3 cup chilled pineapple juice
2 cups vanilla yogurt
1 cup frozen blueberries
1/2 cup frozen sliced strawberries
1/2 banana, sliced

1 cup cherry juice
1 (8 ounce) container vanilla yogurt
1 cup frozen unsweetened raspberries
1/2 cup seedless red grapes
3 teaspoons sugar

2 cups fresh or thawed frozen blueberries
2 (8 ounce) cartons non-fat lemon yogurt
10 gingersnaps, crumbled

Lamb Skewers:
8 6-inch rosemary sprigs
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1/3 cup extra virgin olive oil
1/4 cup sherry vinegar
1 teaspoon sea salt
1 teaspoon ground white pepper
1 1/2 pounds lamb tenderloin, cut into 2-inch pieces

Salsa Verde:
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1/3 cup Greek yogurt
1 crushed garlic clove
1/4 teaspoon sea salt
2 teaspoons chopped fresh mint
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon small capers
1 anchovy filet