SPICED YOGURT SAUCE
Steps:
- Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well.
BASIC YOGURT SAUCE
Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 278 milligrams, Sugar 3 grams
SPICY YOGURT DRESSING
Delicious, creamy dressing with just a bit of spice.
Provided by MEATEATER
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes
Time 2m
Yield 2
Number Of Ingredients 5
Steps:
- In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.
Nutrition Facts : Calories 46.6 calories, Carbohydrate 6.1 g, Cholesterol 3.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 74.7 mg, Sugar 5.3 g
SPICY YOGURT CHICKEN
Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 6
Steps:
- With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
- Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 0.49 milligram of sodium
SPICY YOGURT SAUCE
Steps:
- Saute the onions and chiles in the oil until tender, about 10 minutes. Add the cumin and coriander and saute for a minute, stirring constantly. Stir in the tomato and flour and cook for 2 minutes. Finally, stir in the yogurt. Heat the sauce thoroughly, but do not allow it to boil or the yogurt will curdle. Add salt to taste and serve
SPICY YOGHURT SAUCE
This is a thin yoghurt sauce flavored with garlic, chili, and spices. Wonderful on rice. This recipe is from the cookbook, Fire and Spice, by Joyce Westrip.
Provided by cookiecutter _
Categories Sauces
Time 10m
Yield 5 cups
Number Of Ingredients 15
Steps:
- Heat ghee in a heavy-bottomed pan and add the cumin seeds, mustard seeds, and cloves.
- Fry for a few seconds until they begin to pop and release their aromas.
- Add the garlic, onion, ginger, chili, and curry leaves and stir-fry until the onion starts to change color.
- Mix in the turmeric powder, sugar, salt, and chick-pea flour paste.
- Cook 1 minute and remove pan from heat.
- Beat yoghurt well and gradually mix into the cooked ingredients, along with the coriander leaves.
- Return pan to heat and bring to a boil.
- Reduce the heat and allow to simmer gently for about 3 minutes.
Nutrition Facts : Calories 235.4, Fat 13.6, SaturatedFat 8.4, Cholesterol 45, Sodium 119.1, Carbohydrate 19.8, Fiber 1.2, Sugar 14.8, Protein 10.1
SPICY REMOULADE SAUCE
This is a lower-fat version of a traditional spicy sauce for po' boys, crab cakes, or whatever else you can think of.
Provided by Michelle
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Blend yogurt, mayonnaise, mustard, pickle juice, capers, horseradish, garlic, hot pepper sauce, cayenne, and paprika together in the bowl of a food processor. Chill until ready to serve, at least 30 minutes.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 2.1 g, Cholesterol 2.6 mg, Fat 6 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 188.3 mg, Sugar 1.3 g
YOGURT DIPPING SAUCE FOR SPICY SWEET POTATOES WITH LIME
Serve this simple-to-make yogurt cooled and on the side.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve, up to 1 day.
PASTA WITH YOGURT SAUCE
This is a Middle Eastern adaptation using any pasta--fusilli, elbow macaroni, penne, shells, etc. It is just as tasty eaten cold or warm, and is a quick fix for a hurry up meal. Sahtain!--to your health!
Provided by ALMA-LOU
Categories Side Dish
Yield 7
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente.
- Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
- Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
- For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.
Nutrition Facts : Calories 294.5 calories, Carbohydrate 39.5 g, Cholesterol 68.9 mg, Fat 10.6 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.1 g, Sodium 417.1 mg, Sugar 3.4 g
SPICY CHICKEN BREASTS WITH TAHINI-YOGURT SAUCE
Oooh, I can't wait to make this one - I love Middle Eastern food! From the net for Zaar World Tour 05!
Provided by currybunny
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Mix 2 tablespoons of the olive oil and the spices in a small bowl. Put the chicken and spices in a mixing bowl and toss. Season with salt and pepper to taste. Put the remaining 2 tablespoons olive oil in an ovenproof skillet over medium heat.
- Brown the chicken 1½ to 2 minutes on the meaty side, then turn and brown for 3 to 4 minutes on the skin side. Pour out any excess oil. Transfer the skillet to the oven and cook for about 30 minutes, or until the chicken is just cooked through. Serve with Tahini-Yogurt Sauce.
- Tahini-Yoghurt Sauce:.
- Mix tahini, yogurt, lemon juice, cilantro, garlic, and honey together in a bowl. Season with salt, pepper, and cayenne to taste. Serve at room temperature. Refrigerate if not using immediately, but this sauce should not be kept more than 24 hours.
FISH IN SPICY YOGHURT SAUCE
My husband chose this for his birthday dinner. He was not disappointed! Adapted from a recipe by Joyce Westrip, this dish dates back to the Moghul courts of India. If you are health conscious or watching calories, substitute 2 tablespoons of vegetable oil, or less, for the ghee. Preparation time includes marinating time. Although it seems a long list of ingredients, it is a very simple dish to prepare, and for lovers on Indian cuisine, one you will want to make again and again. We ate this with rice and Charishmas's Tandoori Masala Goghi Recipe #66364.
Provided by Daydream
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Cut the fish into large pieces and remove any bones.
- Mix together the turmeric, salt, chile powder and cumin powder.
- Combine the spice mixture with the lime or lemon juice, then sprinkle amd rub over the fish pieces.
- Allow to marinate for 15 minutes.
- Place the onion, ginger, chile, cilantro and water in a food processor or blender container, and process or blend to a smooth paste.
- Lightly whisk the yoghurt and extra water together, then combine with the blended paste.
- Pour over the fish pieces, and mix well, ensuring each piece is well coated.
- Marinate the fish for a further 30 minutes, turning the pieces from time to time.
- Shake any excess marinade from the fish, and set aside, reserving the marinade.
- Meanwhile steep the saffron threads in the hot milk, and set that aside also.
- Heat the ghee or vegetable oil in a heavy-bottomed saucepan over medium-high heat.
- Add the sliced onion and stir and saute until a light golden colour.
- Add the raisins or sultanas and saute for 1 minute.
- Next, stir in the garam masala, salt, cilantro and the hot milk containing the saffron threads.
- Add the reserved marinade, bring to the boil, lower heat, and simmer for 4 minutes.
- Add the marinated fish pieces and simmer gently until the fish is cooked, about 5 minutes, depending on the thickness of the fish pieces.
- If desired, serve with a sprinkling of lightly cooked green peas.
Nutrition Facts : Calories 310, Fat 13.3, SaturatedFat 7.2, Cholesterol 143.3, Sodium 1019.5, Carbohydrate 14, Fiber 1.9, Sugar 7.3, Protein 33.6
SUMMER VEGETABLES IN SPICED YOGURT SAUCE
The farmers' market or a home garden may be the ideal source of summer vegetables for this seasonal main course. Feel free to substitute or add other garden gifts as available. Eggplant, green beans, small potatoes or okra would all be welcome. Substantial but light, and reminiscent of some kormas, it gets its rich, creamy consistency from a mixture of yogurt and almond flour.
Provided by David Tanis
Categories one pot, sauces and gravies, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
- Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
- Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
- Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
- Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.
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