Dahi-e-Khumb

Dahi means Yogurt. Khumb means mushrooms. This is an entree made with mushrooms in a yogurt-based gravy. It's low/zero fat and requires no oil for cooking.

Ingredients:

16oz Mushrooms (the regular kind)
1 tbsp garlic paste
1 tbsp rice flour
2 cups fat-free yogurt
a pinch of turmeric
1 tsp garam masala
salt to taste
water
non-stick cooking spray (PAM or others)
10 green chilli peppers cut into fine pieces
spring onion greens for garnishing

Method:

Cut up the mushrooms into small pieces (slices if you will), and start frying them in a pan using non-stick cooking spray (PAM or other similar). (Note: The mushrooms need to be dry.) The mushrooms will start drainin moisture and will eventually start turning brown. As that happens, add the garlic paste and fry a few more mins. Then add the rice flour and continue frying.
Add yogurt and turmeric, mix it up well and continue stirring until yogurt cooks well. Then add 1-2 cups of water and garam masala, and salt to taste. Make sure all ingredients have mixed well and cook until done. Garnish with spring onion greens, if desired.
(Note: for variation, feel free to add tofu or paneer to the dish in accompaniment to the mushrooms. Also can add deghi mirch powder to give it a reddish/orange color.)
Serves 4-6 people.

Dilkhush Kesar-Elachi Shrikhand

"Shrikhand" is a delighful dessert made from yogurt minus all it's water, and sugar plus some sour cream. It's typically consumed as an accompaniment to rotis/chapatis (I.e. Indian tortillas). Kesar means saffron, Elaichi means cardamom and Dilkhush means "something that makes your heart happy!".

Ingredients:

1 16oz jar Laban Yogurt (this is the yogurt you get in Middle-Eastern stores)
1.5 cups sugar
1 8oz jar Sour Cream
Saffron (kesar) - 10 strands
2 tsp skimmed milk
10-15 pods ground cardamom (elaichi)
Muslin cloth (or any other 1' x 2' piece of cotton cloth)

Method:

Fold the cloth into two, and pour laban yogurt entirely on it. Then tie up the yogurt and hang from a height, with a pan below to collect dripping water.
Tie for at least 4 hours. Throw away the collected water. Open up the tied yogurt and transfer it to a mixing bowl. Add sugar and sour cream to it. Also, heat up the skimmed milk and add saffron strands to it -- set aside for 10 mins. Then add the skimmed milk + saffron to the yogurt too. Finally, add the ground cardamom and mix everything up really well.
That's it. The Kesar-Elaichi Shrikhand is ready!! You can also add chaaroli, almonds and other slivered nuts to it, if desired.