Yogurt Curry (Curd Curry) Indian Style
How to make curry yogurt roasted cauliflower, greek yogurt curry sauce, curry yogurt | home cooking
How to make curry yogurt roasted cauliflower, greek yogurt curry sauce, curry yogurt | home cooking
Spice up ordinary cauliflower with feta, pine nuts and yellow curry.
INGREDIENTS
•1 head of cauliflower, trimmed
•1 ½ cups full-fat Greek yogurt
•1 Tbsp yellow curry powder
•1 lime, zested and juiced
•1 tsp cayenne
•1 tsp smoked paprika
•1 garlic clove, smashed to a paste
•1 tsp salt
•½ tsp black pepper
For the drizzle
•1 garlic clove
•½ cup pine nuts, toasted
•¼ cup sun-dried tomatoes in oil, minced
•2 Tbsp crumbled feta
•1 Tbsp cilantro, chopped
•¼ cup olive oil
•Black kale for serving
LET'S GET COOKING...
1.Preheat oven to 375ºF and prepare a baking sheet with parchment paper.
2.In a bowl, mix together yogurt and remaining ingredients and rub all over outside of cauliflower. Pop on baking sheet and bake for 40–50 minutes until golden and crispy. Cool slightly while preparing drizzle.
3.In a mortar and pestle, smash garlic, half the pine nuts and tomatoes until chunky. Add in remaining ingredients, stir to combine. Drizzle over cauliflower. Serve warm or at room temperature.
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Tasty Shrimp in a Green Yogurt Sauce
Mint Yogurt Dipping Sauce for Tandoori
This sauce is classically served with dishes baked in a Tandoor i.e. Tandoori Chicken, Chicken Tikka, Paneer Tikka, etc. It is is explosive in flavour and incredibly versatile. You can serve this over fish, or even as a dip with chips (something I do all the time!) :D
I hope you enjoy this video :) Here are some recipes that go well with this dip!
MINT AND CORIANDER CHICKEN KEBABS
TANDOORI CHICKEN
PANEER TIKKA
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INGREDIENTS
1/4 cup, packed fresh Mint
1/4 cup, packed fresh Coriander
2 cloves Garlic
Juice of 1/2 Lemon
1 tsp, ground Cumin
2, Thai Green Chilis (More or less to taste)
1 cup, Plain Yogurt
Salt to Taste
METHOD
Roughly chop Mint, Coriander and Mint. Add to a blender with Lemon Juice, Ground Cumin, Chilis, and Salt to taste. Blend until smooth, adding a little dribble of water if you're having a difficult time blending.
Transfer blended herb mixture to a bowl with Yogurt. Mix until well combined.
Enjoy right away, or store in the fridge for up to a week :)
Raita (Yogurt Dip for Bbq’s )
Coriander: 1 bunch (2 cups)
Mint: 1/2 bunch (1 cup)
Green chillies: 2 (acc to taste )
Garlic: 3-4 pcs
Ginger: 2 inches root
Cumin seeds: 1 tsp
Black salt: 1 tsp
Lemon juice: 1 tbsp
Ice cubes: 2-3
Water : as required (as much as you want runny or thick)
For raita :add in yogurt according to your taste and adjust the salt.
Broccoli Pakora with Curried Yogurt | Abel & Cole
This is a great way to use the organic broccoli in your veg box and once you make this curried yogurt dip, you'll be putting it on everything. Full recipe below.
It'll take:
10 mins (prep) | 15 mins (cooking)
1-2 litres oil for frying*
250ml natural yogurt
2 tbsp curry powder (more or less, to taste)
150g plain white flour or gram chickpea flour
2 tbsp corn flour
Sea salt and freshly ground pepper
175-250ml cold water or beer
1 head of broccoli
1 lemon or lime, to serve
1. Get your oil in a pan and onto the heat.
2. Tumble your yogurt into a mug. Swirl in the curry powder. Taste. Add salt, if needed.
3. Measure your gram or plain white flour into a big bowl. Fold in corn flour. Season with a pinch of salt and pepper.
4. Slowly whisk in your cold water or beer until you get double cream consistency. Slice your broccoli into chunky florets. Dip into the batter. Coat well.
5. Carefully lower one of your florets into your smoking hot oil. It should float straight to the top and go a nice crisp golden in a min or so.
6. Carefully fish the pakoras from the oil with a slotted spoon. Dust with a pinch of salt as you do so. Pop them into a sieve to help drain excess oil. This works better than laying them on kitchen paper (it keeps them crisper).
7. Going a bit soft? Just pop them in a 200°C/Gas 6 oven on a baking tray for 5-10 mins and they'll crisp right up.
8. Serve hot with the cold curried yogurt dip and a squeeze of lemon or lime.
*Amount depends on the size of your pan or wok. The smaller the pan, the less oil you'll need, but it means you'll have to cook your pakora in smaller batches.
******** Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0