Cumin Mint Coriander Yogurt Recipes

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.

Steps:

• Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.
• Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.
• In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.
• Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
• Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
• Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

Steps:

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

Steps:

• Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
• In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
• In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
• In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
• Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.