CARDAMOM GINGER YOGURT SAUCE
Spicy, yet cooling sauce. Great with grilled or roasted chicken, meat, fish, vegetables and fiery Indian dishes.
Provided by Sheynath
Categories Sauces
Time 15m
Yield 1/4 cup, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 53.5, Fat 1.8, SaturatedFat 0.3, Cholesterol 1.2, Sodium 47.6, Carbohydrate 5.7, Fiber 0.2, Sugar 5.1, Protein 3.6
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.
CHICKEN IN CARDAMOM-YOGURT SAUCE
Make and share this Chicken in Cardamom-Yogurt Sauce recipe from Food.com.
Provided by TattooedMamaof2
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
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.
FRUIT WITH YOGURT SAUCE
This citrus and spice sauce for fresh fruit is such a success that I had to share the recipe. It's terrific alongside fruit kabobs or tossed into a medley. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the water and raisins in a small bowl; let stand for 5 minutes. Meanwhile, in a large bowl, combine the yogurt, ginger, allspice and cardamom. Drain raisins; stir into yogurt mixture. Cover and refrigerate for at least 1 hour., Toss bananas in lemon juice. Alternately thread fruit on wooden skewers or place in a serving bowl. Serve with yogurt sauce.
Nutrition Facts : Calories 170 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 47mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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
CARDAMOM YOGURT PUDDING WITH ORANGE AND CINNAMON HONEY SYRUP
Categories Dessert Kid-Friendly Quick & Easy Yogurt Orange Chill Healthy Honey Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 1 serving
Number Of Ingredients 11
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.
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