Orange Lassi "Cheesecake"

The Secret: This dish tastes so much like a cheesecake that I had to call it just that. The secret is that there is NO cheese of any kind in it. It's a soft and sweet cheesecake-like dessert treat that Emilie loves next to the real thing.

INGREDIENTS:
1 lb. can of plain yogurt (fat free or low fat)
2 cans of sweetened condensed milk
2 oranges (valencia, navel or mandarin)
1/4 tsp. cinnamon powder
Orange zest (from above oranges)
1/4 c. graham cracker (crumbs)
3/4 c. key lime cookie (crumbs)
1 Tbsp. sugar
2 Tbsp. unsalted butter
Thin slices of orange and lime for garnish
Milk chocolate bar (grated for garnish-optional)

METHOD:

• Line a large strainer with cheesecloth. Pour the yogurt into it and let sit over a bowl overnight in the refrigerator. This helps remove the extra moisture from the yogurt.
• Using a microplane, zest the oranges. Keep the zest aside.
• Peel and devein the orange from the skin and separate out the pulp in a bowl.
• Puree the oranges and the yogurt together in a blender. Do not add any water. Keep aside.
• Mix the graham cracker crumbs, key-lime cookie crumbs with the butter and sugar. Line the bottom of a springfree pan with the cracker mixture. Press firmly. Bake the crust in a 350F oven for 5-7 minutes.
• In a mixing bowl, fold in the sweetened condensed milk with the orange-yogurt lassi puree. Add the cinnamon and orange zest to the mix.
• Pour into the prepared crust.
• Bake in a 300F oven for 20-25 minutes or until set.
• Remove and let cool. Chill in the refrigerator.
• Decorate with thin slices of orange, lime and chocolate shavings just before cutting and serving.

Refreshing Cool Relish/Salad

Background: If you have ever tried a simple salad of greens, tomato and onion with a touch of light dressing, you are going to love this one. It's practically fat free and a good filler snack or salad. The basic ingredients are same as in another side item popularly called Raita in India. Raita is salad in a yogurt base. This particular relish has no yogurt but offers a cool, sweet and tingly refreshing taste. My daughter's all time favorite one. It's a great one for summer picnics as well as it has no mayo or yogurt.

INGREDIENTS:

1 cucumber (any type)

1 large tomato (any type)

2 shallots or half a white onion

1 chili or jalapeno (for a spicy kick)

1 tsp. lemon juice

1 tsp. sugar

Kosher salt or Rock salt to taste

1 Tbsp. Italian parsley or cilantro

METHOD:

• Peel the skin off the cucumber completely. If it is an English cucumber with no wax on the skin, it is okay to leave the skin on.
• Dice the cucumber into small cube shaped pieces.
• Dice the tomato and the onion/shallots in matching size cubes.
• Throw them all in a bowl and toss with the sugar, salt and lemon juice.
• Chop the chili/jalapeno at the very end (optional) and toss with the salad.
• Garnish with sprinkles of finely chopped parsley or cilantro.
• Cool in the refrigerator for an hour before serving.

Hot and Sour Vegetable Soup

Fun Idea: Have you ever wondered if there is an easy way to increase the fiber content of any broth based soups (like Tom Yum)? Its' simple. Just add some low fat, high-fiber lentils to the soup. The soup is not only healthy but also filling and keeps you satisfied. This particular recipe is taken from a popular South Indian delicacy called Sambhar. The ingredients have been altered slightly to make it an easy fusion dish (without going into the intricacies of the complicated spice mixes). The list of ingredients appears to be large as I throw in all my favorite fiber rich vegetables to enhance the dish. You can choose to add as many or leave out most.

INGREDIENTS:
1 c. split pigeon pea lentil (Toor dal)
½ red onion, chopped
1 tomato, diced
1 big carrot, chopped
½ c. cut okra (fresh or frozen)
½ c. eggplant, cubes
½ c. diced potatoes
½ c. celery or bottle gourd (lauki)
Salt to taste
2 Tbsp. oil
1 tsp. tamarind paste (or 3 tsp. lemon juice)
1 tsp. mustard seeds
½ tsp. Bengal gram lentil (Chana dal)
1 tsp. Split black gram lentil (Urad dal)
¼ tsp. coriander seeds
¼ tsp. brown mustard seeds (additional)
1 cayenne pepper
¼ tsp. fenugreek seeds
5-6 dried curry leaves (substitutes: Thyme or Lemongrass)

METHOD:

• Dry roast the last seven ingredients over low heat in a small pan until the lentils appear reddish brown. Cool down and grind the spices into a fine powder (coffee grinder). Set aside.
• Pressure cook or boil the lentil in three times as much water or stock. Cook until the
  lentils are soft. If needed add more water. A pressure cooker is recommended here (one whistle plus 2 mins). Set aside.
• Coat the bottom of a deep stock pot or soup pot with the oil. When the oil is hot, add the mustard seeds.
• When the seeds start to crackle and pop, add the onions and sauté till they turn translucent. Then add the tomatoes and cook until they are tender.
• Add the diced carrot, potato, eggplant, okra and celery and stir over medium heat. Follow with salt and the previously ground spice mix. Cover, reduce heat and let the vegetables steam cook in the pot.
• Add the boiled lentils to the spice mixture along with a cup of water. Cook on
  medium heat.
• Dissolve the tamarind paste in a little hot water and add to the boiling soup. Stir
  occasionally and simmer covered on medium heat for 3-4 minutes.
• Serve hot as a hearty soup (with bread or a dollop of sticky rice).