Tomato Yogurt Sauce Food

TOMATO-YOGURT CHICKEN CURRY

Steps:

• Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
• Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
• Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
• Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
• Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
• Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro.
• Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
• Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.

TOMATO SAUCE

Steps:

• Preheat oven to 325 degrees F.
• In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

FALAFEL IN PITA WITH YOGURT SAUCE

Steps:

• In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
• In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.
• Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.
• Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.
• In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.
• Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.
• Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

ITALIAN GYROS WITH YOGURT AND TOMATO

Steps:

• Preheat a cast-iron grill pan or griddle over medium-high heat.
• Slice the sausages lengthwise and open them like a book. Remove the casings and press the sausages until flattened to about 1/4 inch thick. Combine the cumin and oregano in a small bowl. Rub the cut-side of the sausages with the spice mixture. Brush the hot pan with oil and add the sausages, seasoned-side down, and cook each side until the sausages are browned and cooked through, 3 to 4 minutes per side.
• Toss the tomatoes and their juice with the lettuce in a medium bowl. Stir the yogurt, lemon juice, harissa and 1/4 teaspoon salt together in another bowl until smooth.
• Warm each flatbread in a dry skillet for about 30 seconds per side. Spread some of the yogurt sauce on the bread and then top with the tomato-lettuce mixture and sausage. Serve the extra sauce on the side.

BASIC YOGURT SAUCE

Steps:

• In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.

GREEK MEATBALLS IN TOMATO YOGURT MINT SAUCE

Steps:

• In a mixing bowl, combine the egg, lamb, 1/4 cup yogurt and the next 7 ingredients; mix well.
• Cover and refrigerate for 30 minutes.
• Form lamb mixture into 1-inch meatballs; place on a rimmed baking sheet.
• Bake in a 400 degree oven for about 15 minutes or until browned.
• Lower oven temperature to 350 degrees.
• Transfer meatballs to a 2 1/2 quart baking dish that has been coated with cooking spray.
• In a small bowl, whisk the tomato sauce, remaining yogurt, and mint; pour sauce over meatballs.
• Cover and bake 30 minutes; uncover and bake until bubbly (about 10 more minutes).
• Garnish with mint leaves.

TOMATO YOGURT SAUCE

Steps:

• In a saucepan, heat the oil and sauté garlic.
• Stir in tomato paste, oregano, and pepper.
• Stir until sauce is heated through.
• Remove from heat and stir in yogurt.
• Warm mixture on low heat just until it is warmed.

PASTA WITH SUNDRIED TOMATO PESTO YOGURT CREAM SAUCE

Steps:

• Cook pasta al dente, reserve liquid and set aside. Most anything works, from linguine to penne.
• In a large bowl, mix room temperature Greek yogurt, goat cheese, and mozzarella, stirring to combine.
• Ladle some reserved pasta water into cheeses to thin it out to make the sauce.
• Once sauce is proper consistency, adjust seasoning.
• Ladle over individual plates of pasta, tossing to coat every strand.
• Incorporate any cooked, sliced protein, portion of protein and/or vegetables if desired.
• Sprinkle parmesan and fresh parsley on each plate for garnish.
• Serve with fresh salad and bread.

CREAMY MARINARA SAUCE PASTA

Steps:

• Finely chop the onion. Mince the garlic. In a large saucepan, warm 2 tablespoons of the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Toss in the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the tomato puree and season generously with salt and pepper. Bring to a bubble, then reduce the heat and maintain a low simmer so that the flavors can fully develop, 30 to 40 minutes, giving a stir when you think of it. Remove from the heat and let cool for about 10 minutes.
• In a small bowl, whisk the remaining 1 tablespoon oil into the yogurt. Whisk in 1/2 cup of the warm sauce to temper the yogurt. Scrape the yogurt mixture back into the saucepan whisking to incorporate fully. Taste, adding more salt and pepper, and the crushed red pepper.
• Boil the pasta in plenty of salted water according to the package instructions. At the end of cooking, set aside 1/2 cup of the pasta water. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Drizzle in a tablespoon or two of the reserved pasta water, or more if desired, to loosen. Serve hot, garnished with the basil.

YOGURT TOMATO SAUCE FOR GYROS

Steps:

• Stir ingredients in medium bowl to blend, season sauce with salt and pepper to taste.
• Cover and chill until ready to use.

INDIAN CHICKEN IN TOMATO YOGURT SAUCE

Steps:

• Set chicken pieces aside.
• Combine ingredients from onion to cardamom to form a rub.
• Add chicken to rub mixture and mix very well so all chicken pieces are coated with spices and onion.
• Put the chicken mixture into a 10-inch covered sautee pan and sautee 10 to 15 minutes until onions begin to soften ad chicken takes on some color.
• Add the water, chopped tomatoes, and tomato paste and simmer for 15 minutes.
• Add the yoghurt and simmer 1-2 minutes till warmed through.
• Serve in a bowl, with or without rice in the bottom. I prefer my rice served on the side.