br>Combine ingredients for dip.
Place dip, covered, in refrigerator and
stirring constantly. Slowly add the yogurt, curry powder, lemon juice, salt and
For the Fries:
Peel and slice sweet potatoes into small strips, put in bowl.
Mix next 4 ingredients in bowl and pour onto baking sheet. Make sure the potato strips are spread apart.
Heat oven to 450F and cook for 20 minutes or until brown and slightly crispy.
For the Curry Dip:
Mix last 4 ingredients in small bowl and put in fridge until ready to serve.
Makes 1 cup dip.
Mix all ingredients together and let stand in refrigerator overnight.
Must use Hellmann's mayonnaise.
For the dip, mix the yogurt, mayonnaise, curry powder and passion fruit flesh. Add milk to thin out, if desired. Season to taste.
For the meatballs, mix the ground beef, soaked roll, onion, parsley, egg, paprika and chili paste. Season then shape into 20 meatballs. Heat the oil in a large pan and cook the meatballs for 7-8 mins, turning as necessary. Serve them with the dip.
Tomato yogurt curry:
heat garlic in olive
arinade Lamb with Mixture of yogurt,garlic,ginger,salt,Kashmiri Red
Stir in 1 cup of yogurt, curry powder, chili powder, and 2
Drain cucumber in a fine sieve for 20 minutes; press to extract liquid.
Meanwhile, if using plain yogurt, drain in cheesecloth placed in a sieve, 20 minutes.
Heat oil in a saucepan over medium high heat; add curry powder and cook until bubbly, about 45 seconds.
Transfer to a bowl and let cool; stir in cucumber, yogurt, chutney, ginger, cilantro, 1 teaspoon salt, 1/2 teaspoon pepper.
Refrigerate 1 hour; adjust seasonings.
Store up to 3 days refrigerated.
Combine yogurt and curry powder in a small bowl.
Makes 1 cup.
In blender container, blend cottage cheese until smooth and creamy to make \"mock sour cream.\"
Add lemon juice; blend well. Mix curry powder, garlic salt, sugar, horseradish, onion and vinegar.
Add cottage cheese mixture, salad dressing and yogurt; mix well.
Cover and chill several hours or overnight.
Serve with fresh vegetables or as topping for baked potatoes.
Whisk the yogurt, lime juice, and curry powder together in a small bowl. Stir in the chutney, garlic, cilantro, green onion and hot sauce until blended. Cover and refrigerate until ready to serve.
In a medium glass bowl, combine all ingredients. Mix well and chill in refrigerator for at least 3 hours. Cook time will be time for chilling in refrigerator.
Serve dip with your favorite assorted vegetables.
Lemon smoothy - lemon non-fat yogurt. Any flavor non-fat low-sugar yogurt.
In a 1-quart saucepan, heat the chutney and curry powder for 1 minute, stirring frequently.
Cool slightly.
In a small bowl, combine curry mixture and pepper sauce.
Makes about 1 cup.
In blender, combine all ingredients until smooth and creamy. Use as a dressing or dip for fresh vegetables; as a sauce for fish or chicken; as a salad dressing; or as a sandwich spread.
In a small bowl puree a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
Puree everything together until smooth & creamy.
Cover and chill for 1/2 hour or over night.
Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.
tep 13.
Make the curry sauce: Add the cream from
Mix ingredients well; chill.
Serve with fresh vegetables. Recipe may be doubled.
Combine all thoroughly and chill at least 6 hours.
Recipe is better if made day before use.
Makes 1 1/2 cups.