Spicy Yoghurt Sauce Recipes

SPICED YOGURT SAUCE

Steps:

• Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well.

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.

SPICY YOGURT DRESSING

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.

SPICY YOGURT CHICKEN

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.

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

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.

SPICY REMOULADE SAUCE

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.

YOGURT DIPPING SAUCE FOR SPICY SWEET POTATOES WITH LIME

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

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.

SPICY CHICKEN BREASTS WITH TAHINI-YOGURT SAUCE

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

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.

SUMMER VEGETABLES IN SPICED YOGURT SAUCE

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.