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.
mall bowl, stir together the yogurt, lemon juice, mint, cilantro, honey
nto pieces.
Stir together yogurt, chevre, parsley, garlic, lemon zest
Yogurt Dip:
Cut the cucumber in
MAKE GARLICKY YOGURT DIP:
Take garlic and salt,
radually mix in 2 tbsp yogurt. Slowly mix in 1/2
Combine pork, garlic, herbs, garam masala and 1 tsp salt. Form into 12 croquettes. Cook in a heated, oiled frying pan until browned all over and cooked through.
Meanwhile, make yogurt dip by mixing together yogurt, mint and lime juice.
Arrange croquettes, pitas, yogurt dip, salad mix, mango chutney and lime wedges on a platter and serve.
To make the dip, combine yogurt, cucumber and mint in a
or 45 mins.
For yogurt dip, mix yogurt, mayonnaise and garlic. Season
For the dip, mix the yogurt and mint and season with
entils. To make the dip, mix the yogurt, parsley and mint in
ombine.
To make the yogurt dip, place yogurt in a bowl and
mall bowl, mix together the yogurt, sour cream, chili sauce and
plate with zucchini and yogurt dip on the side.
For the chickpea fritters, puree the chickpeas with parsley, garlic, lemon juice and about 2 tbsp of water. Stir in the eggs and breadcrumbs, followed by the zucchini. Season with salt and cayenne pepper, cover and set aside to marinate for 15 mins. Form into 1 tbsp dollops. Heat 2 tbsp oil in a large skillet and fry the fritters, turning as necessary, for 5-6 mins until golden brown. Keep warm.
To serve, mix the yogurt, feta cheese, and basil and season to taste. Serve the fritters and yogurt dip garnished with basil.
Arrange fruit on a serving platter and refrigerate while making dip.
Dip: In a blender or a food processor combine ingredients for dip: yogurt, cream cheese, honey cinnamon, lemon juice, and lemon rind.
Blend until smooth.
Place dip in small serving bowl and arrange fruit around it on platter.
cucumbers, tomatoes and tzaziki (greek yogurt dip). The amounts I gave are
Beat cream cheese, yogurt, honey and gingerroot in medium
br>To Make the dip, whisk together the yogurt and 30 ml
Combine Cool Whip and yogurt.
Add mashed strawberries and mix well.
Serve as a dip with fresh fruit.
Makes 5 cups.
Recipe can be halved.