Cumin Mint Coriander Yogurt Recipes

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YOGURT WITH CUCUMBER AND MINT



Yogurt with Cucumber and Mint image

The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce. It also makes an excellent snack.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Number Of Ingredients 6

1/2 teaspoon whole cumin seeds
1 container (1 pint) whole-milk yogurt (not Greek)
Kosher salt and freshly ground black pepper
1 piece (5 inches) cucumber, peeled and coarsely grated
2 tablespoons finely chopped fresh mint
1/2 teaspoon cayenne pepper

Steps:

  • In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
  • Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.

LEMON AND CORIANDER GREEK YOGURT



Lemon and Coriander Greek Yogurt image

You'll be surprised how easy it is to make homemade Greek yogurt. Flavored with lemon and coriander, it's amazing on top of gyros or spread on a sandwich. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10h5m

Yield about 3 cups.

Number Of Ingredients 5

2 quarts pasteurized whole milk
2 tablespoons plain yogurt with live active cultures
2 teaspoons grated lemon zest
1 teaspoon ground coriander
Honey, optional

Steps:

  • In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.), Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Stir in lemon zest and coriander. Transfer mixture to warm, clean jars, such as 1-quart canning jars., Cover jars; place in oven, turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.), Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks. If desired, serve with honey.

Nutrition Facts : Calories 203 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 142mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 10g protein.

CUMIN MINT & CORIANDER YOGURT



Cumin Mint & Coriander Yogurt image

Make and share this Cumin Mint & Coriander Yogurt recipe from Food.com.

Provided by Stardustannie

Categories     Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 8

300 ml plain yogurt
1 teaspoon ground cumin
2 tablespoons of fresh mint, chopped
2 tablespoons fresh coriander, chopped
1 long green chili, seeded and finely chopped
sea salt
fresh ground black pepper
lightly toasted cumin seed

Steps:

  • Stir together the yogurt, ground cumin, mint, coriander, ginger and chilli.
  • Season well and sprinkle with cumin seeds.

Nutrition Facts : Calories 54.5, Fat 2.6, SaturatedFat 1.6, Cholesterol 9.9, Sodium 38, Carbohydrate 5.1, Fiber 0.4, Sugar 4.2, Protein 3.1

CURRIED QUINOA SALAD WITH YOGURT-CUMIN DRESSING



Curried Quinoa Salad With Yogurt-Cumin Dressing image

This is a "flexitarian" recipe - meaning, it's readily adaptable to a vegetarian/non-vegetarian version - a boon for those who have to deal with both in a household. While this recipe is vegetarian, the author, Dawn Jackson Blatner, says 4 ozs of cooked salmon or tuna can be used instead of the chickpeas. Check your quinoa package for prep information - usually quinoa needs to be washed to get rid of a bitter coating, although it sometimes comes pre-washed.

Provided by duonyte

Categories     Salad Dressings

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups water
1 cup quinoa, well-rinsed and drained
2 teaspoons curry powder or 2 teaspoons garam masala
8 green onions, chopped
2 (15 ounce) cans chickpeas, rinsed and drained
2 cups shredded carrots
1/2 cup dried cranberries
1 cup plain nonfat yogurt
1/2 cup chopped cilantro
3 teaspoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon hot chili sauce (or to taste)
1/4 teaspoon ground cumin

Steps:

  • In a small bowl, mix together all the dressing ingredients. Refrigerate.
  • Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
  • Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
  • When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
  • Serve drizzled with the dressing.

Nutrition Facts : Calories 490.7, Fat 5.5, SaturatedFat 0.7, Cholesterol 1.2, Sodium 770.6, Carbohydrate 91, Fiber 15.9, Sugar 9.1, Protein 21.4

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