nd line base and sides with parchment paper, extending paper 2
For the herb-yogurt dressing, mix yogurt, sour cream and mayonnaise. Season and add chopped herbs.
For cucumber salad, place cucumber in a bowl, season and sprinkle with sugar. Add lemon juice and oil.
Meanwhile, cook potatoes in boiling salted water for 20 mins. Drain potatoes and arrange on plates with hard-boiled eggs. Drizzle with yogurt dressing, sprinkle with reserved herbs and garnish with basil leaves. Serve with cucumber salad.
To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.
To make the dip, combine yogurt, cucumber and mint in a
hours.
Meanwhile, mix yogurt with 2 tablespoons of the cilantro
aper towels.
For the yogurt mint sauce, mix all ingredients
medium heatproof bowl. Cover with plastic wrap and let stand
arge saucepan and cover generously with cold water. Bring to a
Combine flour and a pinch of salt. Whisk in beer and 1/2 cup water gradually to form a smooth batter.
Heat oil in a large saucepan. Dip cauliflower into batter, draining off excess. Working in batches, deep-fry cauliflower for 2-3 mins, until golden brown. Drain on paper towels.
To make the yogurt-mustard sauce, combine all ingredients.
Serve cauliflower with yogurt-mustard sauce.
Bring the milk to a boil in a saucepan, stir in the rice and cook over low heat for 18-20 mins.
Mix the apple and lemon juice together.
Stir the sugar into the rice pudding and allow it to dissolve briefly. Transfer the pudding to a bowl, dollop with yogurt and top with the apple. Serve.
Cook poppadoms according to package instructions. Set aside.
Dry toast cumin over medium heat for 1 min, until fragrant. Mix with yogurt and cilantro. Season. Serve with poppadoms.
Heat sugar, cranberry juice and zest over medium heat until sugar is dissolved. Add spices and bring to boil. Add peaches to syrup, reduce heat and simmer, uncovered, for 8-10 mins or until tender. Remove peaches from syrup, let cool slightly then peel.
Meanwhile, bring syrup back up to a boil and continue to boil, uncovered, for 5-7 mins or until thickened slightly. Let cool then pour over peaches. Cover with plastic wrap and chill for 1 hour. Serve with yogurt and raspberries.
rosemary, lemon juice, and salt. With blender running, slowly pour in
Yogurt Dip.
Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.
Fritters.
Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.
Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.
Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.
Serve fritters on serving plate accompanied with yogurt dip.
aste.
Season the lamb with salt and pepper and then
Combine yogurt and green chilies, onions, cumin
Yogurt Sauce:.
Combine yogurt and cilantro in a small
Heat gas or charcoal grill. In small bowl, mix sauce ingredients; refrigerate until serving time.
In medium bowl, mix all burger ingredients except buns. Shape mixture into 4 patties, about 1/2 inch thick.
Place patties on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning after 5 minutes, until thermometer inserted in center of patties reads 165\u00b0F Serve burgers on buns with yogurt sauce.
lean grates and brush with oil. Whisk yogurt and lemon juice in
Make the Sauce: Place yogurt in a strainer lined with cheesecloth or papper