In a large, clear bowl, combine the fruits, nuts, and coconut and mix well. Cover and refrigerate at least 2 hours.
Serve fruit in small bowls and top with plain yogurt just before eating.
Sweeten individually with your favorite sweetener.(ex.honey,equal,sweet'n low).
Combine paste and yogurt in a bowl. Add chicken and turn to coat.
For the spiced yogurt, combine all ingredients in a small bowl. Season to taste.
Heat oil in a large skillet on medium heat. Season chicken. Cook, in batches, for 5 mins, or until browned all over and just cooked through.
Place chicken in a serving bowl. Add spinach, cucumber, tomatoes and mint; toss to combine. Drizzle with spiced yogurt and serve.
coarsely chop.
LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice
Heat oil in large skillet on high heat. Saute onion for 1-2 mins, until tender.
Add ground beef; brown well for 4-5 mins, breaking up lumps with the back of a spoon as it cooks.
Stir in tandoori paste. Cook, stirring for 2-3 mins. Remove from heat. Stir in spinach.
For the cilantro yogurt, combine yogurt, buttermilk, cilantro and lemon juice in a small bowl. Season to taste.
Heat chapati according to package directions. Divide filling evenly among chapatis. Roll to enclose. Serve with cilantro yogurt.
Preheat oven to 350\u00b0F.
Line 2 large baking trays with parchment paper. Combine breadcrumbs, parsley, cilantro and cumin. Whisk together eggs and milk. Dredge chicken drumettes in flour, egg mixture then breadcrumbs. Transfer to prepared trays and lightly coat with oil. Bake, turning once, for 30 mins, or until golden brown and cooked through.
Meanwhile, whisk together yogurt, garlic and sumac. Serve chicken with sumac yogurt.
Combine za'atar, oil, oregano, 2 cloves of the garlic, lemon peel and juice in large bowl. Add lamb; turn to coat in mixture. Cover; refrigerate for 3 hours or overnight.
For the sumac yogurt, combine yogurt, cucumber, sumac and remaining garlic in a small bowl; season to taste.
Heat a grill pan on high heat or preheat the grill to medium-high. Cook lamb, in batches, until browned and cooked through. Serve warm, topped with sumac yogurt and two mint leaves each.
Combine ground meat, onion, herbs, spices and egg white. Form into 18 links around individual skewers. Cook on a preheated, oiled grill pan or grill for 4 mins per side, until browned and cooked through.
Meanwhile, to make the mint yogurt, combine all ingredients in a small bowl. Season and chill until required.
Serve kofta drizzled with mint yogurt on naan bread.
int canning jars inside. Fill with enough water so that the
My aunt gave me my first spaghetti recipe years before I was married.
It called for ten cents worth of ground beef.
I don't know how long she had had it or how much ten cents worth was.
s Instant Pot(R)). Select Yogurt function and press Adjust button
aking dish.
Toss blueberries with lemon zest.
In a
uice.
Stir in the yogurt and dill.
When the
ixing bowl and toss. Season with salt and pepper to taste
ittle oil and wipe out with a paper towel. Pour enough
about 5 minutes. Serve with Spicy Yogurt Dressing.
To make the
n the meantime, mix the yogurt, honey and mustard together. (*mustard
Place lamb chops and 1/4 cup mint sauce in large resealable plastic bag. Seal bag. Turn to coat chops. Chill 30 minutes.
Whisk yogurt, remaining 1/4 cup olive oil, parsley, garlic, salt, pepper and remaining 1/4 cup mint sauce in medium bowl until combined. Chill until ready to serve.
Heat remaining olive oil in large skillet over medium heat. Add lamb chops to skillet. Cook 3 to 5 minutes on each side until internal temperature reaches 145 degrees F. Cover. Let rest 3 minutes. Serve with minted yogurt sauce.
Bring carrots, onion, wine, dill sprigs, lemon slices, 2 teaspoons salt and water to boil in Dutch oven over high heat.
Reduce heat to low and simmer, covered, for 15 minutes.
Meanwhile, combine yogurt, capers, lemon juice, chopped dill and salt and pepper to taste in bowl.
Add salmon to pot, cove and simmer gently until fish is opaque and flakes easily at thickest part, 8 to 10 minutes.
Using slotted spatula, carefully transfer salmon to serving platter.
Serve with dill-yogurt sauce.
In a large bowl, toss melon, strawberries, lime juice and sugar. Let stand for 15 minutes, stirring occasionally.
In a small bowl, combine all ingredients, stirring until sugar is dissolved. Cover and refrigerate until chilled. (The yogurt will keep in the refrigerator for up to 2 days.).
Serve Fruit Salad with Lime Yogurt.
sed. Add sour cream or plain yogurt and dissolved yeast, add flour