Spicy Soybeans In Yogurt Sauce Recipes

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.

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

Steps:

• In a bowl whisk together the vinegar, chili paste, gingerroot and the soy sauce.
• Whisk in the oil until sauce is combined well.
• Transfer the sauce to a bottle.
• Shake sauce well before using.

Steps:

• 1. In a food processor or a blender, process together to tomatoes, green chili peppers, and cilantro. Remove to a bowl and process the yogurt and water until smooth.2. Heat the oil in a large saucepan over medium-high heat and add the cumin and fenugreek seeds they should sizzle upon contact with the hot oil. Quickly add the onion, ginger, and garlic and cook until golden, about 4 minutes. Add the coriander, turmeric, and salt, then mix in the processed tomatoes and cook until most of the juices evaporate about 5 minutes.3. Add the soybeans and stir about 5 minutes. Mix in the yogurt-water mixture, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and summer until the beans are soft and the sauce is thick, about 30 minutes. Transfer to a serving bowl, sprinkle garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.