North Indian-Inspired Recipes Featuring Epigamia Yogurt

Epigamia's yogurt varieties are not just versatile but also perfect for creating delicious North Indian-inspired dishes. At Fattaak, we are dedicated to finding new information and crafting fresh recipes that cater to your tastes, making it easy for you to enjoy these versatile products. Here are some North Indian-inspired recipes featuring Epigamia yogurts.

1. Mango Greek Yogurt Lassi

Ingredients:

• 1 cup Epigamia Mango Greek Yogurt
• 1/2 cup chilled milk
• 2 tablespoons sugar (adjust to taste)
• 1/4 teaspoon cardamom powder
• Ice cubes
• Chopped pistachios and almonds for garnish

Instructions:

1. In a blender, combine Epigamia Mango Greek Yogurt, chilled milk, sugar, cardamom powder, and ice cubes. Blend until smooth and frothy.
2. Pour into glasses and garnish with chopped pistachios and almonds.
3. Serve immediately for a refreshing and cooling drink.

2. Blueberry Yogurt Raita

Ingredients:

• 1 cup Epigamia Blueberry Greek Yogurt
• 1/2 cup grated cucumber
• 1/4 teaspoon roasted cumin powder
• 1/4 teaspoon black salt
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a bowl, mix Epigamia Blueberry Greek Yogurt with grated cucumber, roasted cumin powder, black salt, and regular salt.
2. Garnish with fresh coriander leaves.
3. Serve chilled as a side dish with biryani or parathas.

3. Greek Yogurt Chicken Tikka

Ingredients:

• 2 cups boneless chicken, cut into cubes
• 1 cup Epigamia Plain Greek Yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a large bowl, mix Epigamia Plain Greek Yogurt, ginger-garlic paste, lemon juice, garam masala, red chili powder, turmeric powder, cumin powder, and salt to make the marinade.
2. Add the chicken cubes to the marinade and mix well. Let it marinate for at least 2 hours in the refrigerator.
3. Preheat the grill or oven to 200°C (400°F). Thread the marinated chicken onto skewers.
4. Grill the chicken for 15-20 minutes, turning occasionally, until cooked through and slightly charred.
5. Garnish with fresh coriander leaves and serve with mint chutney.

4. Honey and Vanilla Yogurt Shrikhand

Ingredients:

• 2 cups Epigamia Vanilla Bean Greek Yogurt
• 2 tablespoons honey
• 1/2 teaspoon cardamom powder
• A pinch of saffron strands (soaked in 1 tablespoon warm milk)
• Chopped nuts (e.g., almonds, pistachios) for garnish

Instructions:

1. In a bowl, mix Epigamia Vanilla Bean Greek Yogurt, honey, cardamom powder, and saffron milk until well combined.
2. Chill the mixture in the refrigerator for at least an hour.
3. Garnish with chopped nuts before serving.
4. Enjoy as a dessert or a sweet treat.

5. Spicy Tzatziki with Indian Flavors

Ingredients:

• 1 cup Epigamia Natural Greek Yogurt
• 1 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh mint leaves
• 1/2 teaspoon roasted cumin powder
• Salt and pepper to taste
• 1/2 teaspoon red chili flakes (optional, for spice)

Instructions:

1. In a medium bowl, combine Epigamia Natural Greek Yogurt, grated cucumber, minced garlic, olive oil, lemon juice, fresh mint leaves, roasted cumin powder, salt, and pepper.
2. If you like a bit of heat, add the red chili flakes.
3. Mix well and refrigerate for at least 30 minutes to let the flavors meld.
4. Serve with naan, fresh veggies, or use as a dip for kebabs.