Cardamom Yogurt Sauce Recipes

BASIC YOGURT SAUCE

Steps:

• In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.

CARDAMOM YOGURT PUDDING WITH ORANGE AND CINNAMON HONEY SYRUP

Steps:

• Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds. Whisk hot gelatin into yogurt until combined well. Pour yogurt into ramekin and chill, covered, until set, about 1 1/2 hours.
• While yogurt is chilling, cut peel and white pith from orange with a sharp knife. Working over a small bowl, cut segments free from membranes from half of orange, letting segments fall into bowl, then squeeze 1 tablespoon juice from remaining half of orange and, if necessary, from membranes.
• Bring orange juice, honey, and cinnamon to a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about 1 tablespoon, about 1 minute. Add orange segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.
• Run a thin knife around edge of ramekin to loosen pudding, then dip ramekin into a bowl of hot water 30 seconds and invert pudding onto a plate. Spoon syrup over pudding and arrange orange around side.

CARDAMOM PEARS OVER SPICED YOGURT

Steps:

• Heat a grill pan over medium-high heat. Halve and core the pears and place them cut-side down on paper towels until ready to use.
• Mix the brown sugar, ginger, cardamom, cloves and salt in a small bowl. Turn the pears cut-side up and sprinkle them each with a teaspoon of the mixture.
• Brush the grill pan with the coconut oil and place the pears cut-side down on the grates. Cook until grill marks appear, 3 to 4 minutes. Remove the pears to a plate. Mix the remaining spice mix into the yogurt. To serve, add about 1/2 cup yogurt to a bowl or plate, then add 2 pears halves and sprinkle with a couple small mint leaves. Serve immediately.

ZINFUL (SINLESS) POACHED PEACHES WITH CARDAMOM YOGURT

Steps:

• Mix the cardamom into the yogurt and refrigerate until you are ready to serve.
• Toss the peaches with the lemon juice so they won't oxidize. Put the Zinfandel and sugar into a stainless steel pot over medium heat and bring it to a simmer. Add the peaches and simmer for about 15 minutes, covered. Remove the peaches and reduce the Zinfandel by about half, down to light syrup. Spoon the sauce over the peaches and serve with the yogurt.

CARDAMOM GINGER YOGURT SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat, saute the onion until tender and starting to brown, stirring occasionally. Remove from pan heat and allow onion to cool slightly, but remain in the skillet.
• While the onion cooks, stir the cardamom and ginger into the yogurt until well blended.
• Pour the spiced yogurt into the skillet and stir in to the warm onion. Do not put over heat as it will cause the yogurt to separate. The warmth that remains in the skillet and the onions will warm the sauce sufficiently.

CARDAMOM-YOGURT MOUSSE WITH APRICOTS

Steps:

• Pour 1/4 cup (60 ml) water into a small saucepan and sprinkle the gelatin over it. Set aside for 5 minutes to allow the gelatin to soften. Set the pan over medium heat and whisk until the gelatin dissolves. Whisk in the honey and continue warming until the honey has thinned.
• In the bowl of a stand mixer (or in a large bowl, using a hand mixer), whip the egg whites until stiff. Scrape out into a separate bowl. Wipe out the mixing bowl and beat the cream until stiff peaks form. Add the yogurt and whip until combined. Beat in the cardamom and salt, then slowly pour in the warmed honey and gelatin and whip. Use a spatula to gently fold in the egg whites.
• Spread the mousse in six separate cups or in a 1-quart (1-L) dish and refrigerate for 1 to 2 hours, until softly set. Serve with slices of fresh apricot, or remove the pits from apricot halves and pipe in dollops of mousse.

CHICKEN IN CARDAMOM-YOGURT SAUCE

Steps:

• Preheat oven to 350°F
• Whisk first 13 ingredients in a 2-quart baking dish. Add chicken; stir to coat.
• Bake until chicken is cooked through, about 40 minutes.
• Divide rice among bowls. Top with chicken and sauce.