Yogurt Sauce Recipes

Steps:

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

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.

Steps:

• Mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash) mix well into yogurt then add remaining ingredients. Chill for at least 3 hours before serving with chicken.

Steps:

• Have ingredients measured and nearby before beginning. Heat oil in a small skillet over high heat. Add mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops.
• Lower heat, add cumin seeds, and cook until they turn golden, about 1 minute. Stir in garlic for 10 seconds, then ginger for 10 seconds more, and remove from heat. Stir in turmeric, paprika, pepper flakes, and salt. Mix spices and yogurt in a bowl. Chill before serving.

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:

• Mix together the yogurt, tahini paste, garlic, and lemon juice. Thin out with water to make a smooth medium thick sauce. Season to taste with salt and pepper.
• Suggested Drink: Billecart-Salmon Brut, Reserve.

Steps:

• Mix ingredients well in a small bowl.

Steps:

• Place yogurt in cheesecloth or a muslin-lined strainer and drain over a bowl for 1 hour. Mix with garlic and salt to taste.