Spicy Yoghurt Sauce Food

QUICK YOGURT SRIRACHA DRESSING

Steps:

• Whisk together the yogurt, sriracha, honey and lime zest and juice in a small bowl. Season with salt and pepper.

SPICY YOGURT AND LIME DRESSING

Steps:

• Whisk together the yogurt, buttermilk, cilantro, lime zest and juice, cumin and serrano chile in a medium bowl. Season with salt and pepper. Whisk in the olive oil.

SPICED YOGURT SAUCE

Steps:

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

SPICY YOGURT DRESSING

Steps:

• In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.

SPICY YOGHURT CHICKEN

Steps:

• Place chicken in shallow dish.
• Mix yoghurt, garlic, cumin, coriander and chilli together and pour over chicken.
• Coat well.
• Cover and leave to marinate in refrigerator for at least 1 hour.
• Remove excess yoghurt mix from chicken.
• Arrange drumsticks on foil line baking tray and bake in moderate oven 200deg C for 35- 40 minutes or until tender and cooked.
• Place remaining yoghurt mix into saucepan.
• Blend in cornflour and sugar.
• Bring to boil, stirring.
• Reduce heat and simmer for 2 minutes.
• Drizzle sauce over chicken.

SPICY YOGHURT SAUCE

Steps:

• Heat ghee in a heavy-bottomed pan and add the cumin seeds, mustard seeds, and cloves.
• Fry for a few seconds until they begin to pop and release their aromas.
• Add the garlic, onion, ginger, chili, and curry leaves and stir-fry until the onion starts to change color.
• Mix in the turmeric powder, sugar, salt, and chick-pea flour paste.
• Cook 1 minute and remove pan from heat.
• Beat yoghurt well and gradually mix into the cooked ingredients, along with the coriander leaves.
• Return pan to heat and bring to a boil.
• Reduce the heat and allow to simmer gently for about 3 minutes.

FISH IN SPICY YOGHURT SAUCE

Steps:

• Cut the fish into large pieces and remove any bones.
• Mix together the turmeric, salt, chile powder and cumin powder.
• Combine the spice mixture with the lime or lemon juice, then sprinkle amd rub over the fish pieces.
• Allow to marinate for 15 minutes.
• Place the onion, ginger, chile, cilantro and water in a food processor or blender container, and process or blend to a smooth paste.
• Lightly whisk the yoghurt and extra water together, then combine with the blended paste.
• Pour over the fish pieces, and mix well, ensuring each piece is well coated.
• Marinate the fish for a further 30 minutes, turning the pieces from time to time.
• Shake any excess marinade from the fish, and set aside, reserving the marinade.
• Meanwhile steep the saffron threads in the hot milk, and set that aside also.
• Heat the ghee or vegetable oil in a heavy-bottomed saucepan over medium-high heat.
• Add the sliced onion and stir and saute until a light golden colour.
• Add the raisins or sultanas and saute for 1 minute.
• Next, stir in the garam masala, salt, cilantro and the hot milk containing the saffron threads.
• Add the reserved marinade, bring to the boil, lower heat, and simmer for 4 minutes.
• Add the marinated fish pieces and simmer gently until the fish is cooked, about 5 minutes, depending on the thickness of the fish pieces.
• If desired, serve with a sprinkling of lightly cooked green peas.

SPICY CHICKEN BREASTS WITH TAHINI-YOGURT SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Mix 2 tablespoons of the olive oil and the spices in a small bowl. Put the chicken and spices in a mixing bowl and toss. Season with salt and pepper to taste. Put the remaining 2 tablespoons olive oil in an ovenproof skillet over medium heat.
• Brown the chicken 1½ to 2 minutes on the meaty side, then turn and brown for 3 to 4 minutes on the skin side. Pour out any excess oil. Transfer the skillet to the oven and cook for about 30 minutes, or until the chicken is just cooked through. Serve with Tahini-Yogurt Sauce.
• Tahini-Yoghurt Sauce:.
• Mix tahini, yogurt, lemon juice, cilantro, garlic, and honey together in a bowl. Season with salt, pepper, and cayenne to taste. Serve at room temperature. Refrigerate if not using immediately, but this sauce should not be kept more than 24 hours.

LEG OF LAMB IN A SPICY YOGURT SAUCE

Steps:

• Remove all the fat from the outside of the leg and the white skin, or ask your butcher to do it.
• Put the leg in a baking dish, stainless steel or glass is preferred because of the yogurt marinade.
• Put in your blender or food processor the almonds, onions, garlic, ginger, green chilies and about 3 tablespoons of the yogurt, process to a paste.
• The remaining yogurt you put in a dish, beat lightly until smooth, add the paste and the cumin, coriander, cayenne and garam masala, mix.
• Stab the lamb all over, making good deep cuts.
• Now the fun begins, using your hands push generous amounts of paste in the natural openings of the lamb, then in the cuts you made.
• Spread remaining paste all over and around the lamb, the side that will be up should get a thick layer.
• Cover and refrigerate for at least 24 hours.
• When ready to bake, remove the lamb from the fridge and give it enough time to get to room temperature.
• Preheat the oven to 400 degrees F.
• Heat the oil in a small pan on a medium flame, when hot add the cloves, cardamom, cinnamon and peppercorns, when the cloves swell, this just takes seconds pour the hot oil and the spices over the lamb.
• Cover the dish with its own lid or tightly with aluminum foil, bake covered for 1 hour and 30 minutes.
• Remove the foil and bake for another 45 minutes or longer if you prefer.
• During this time baste the meat regularly with the sauce.
• Scatter, or make nice pattern, the sultana’s and almonds over the top of lamb in the yogurt paste.
• Bake for another 5-6 minutes.
• Remove the dish from the oven; leave it a warm place for 15 minutes or so.
• Take the leg out of the pan, spoon the fat from the top of the sauce, strain the sauce and discard the whole spices.
• Serve the leg on a platter with the sauce poured around it.