Best Yogurt Based Sauces Recipes

YOGURT GARLIC SAUCE

Steps:

• Gather the ingredients.
• In a small mixing bowl, combine the yogurt, garlic, lemon juice, and salt. Mix well.
• Serve immediately or keep refrigerated for up to five days until use.

YOGURT GARLIC SAUCE

Steps:

• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.

PASTA WITH YOGURT SAUCE

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
• Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
• For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

YOGURT DILL SAUCE RECIPE

Steps:

• Place all ingredients in a bowl and whisk until fully combined.
• Taste for seasoning and add more if you like.

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.

YOGURT BASED SAUCES

Steps:

• In a small food processor make a puree of the herbs, ginger and jalapeno pepper. Mix this into the yogurt and add the scallion and cumin. Season the sauce with salt and pepper and blend in any of the other optional ingredients
• Serve very cold; great against hot steak.

KADHI (YOGURT-BASED SAUCE)

Steps:

• Leave yogurt or sour cream outside refrigerator overnight so it will sour more.
• Put flour in bowl and add yogurt or sour cream. Stir while adding 5 cups of water.
• Cut chilies in half lengthwise. Cut each length in half crosswise and add to mixture of yogurt or sour cream.
• Cut (do not grind) ginger cube into very small pieces. Add this.
• Cut away and discard tomato core. Cut tomato into 1/4-inch cubes. There should be about 1/2 cup. Add this.
• Add salt, sugar and curry leaves.
• Heat butter in small saucepan and add cloves, cinnamon, cumin seeds, mustard seeds, hot dried peppers and asafetida. Cook briefly, stirring, and add about 1/4 cup of sour cream or yogurt mixture. Combine this with remaining yogurt or sour cream mixture in a kettle and bring to boil.
• Add remaining 2 cups water to saucepan in which spices cooked. Stir this around and add it to kettle. Bring to boil, stirring. Add lime juice. Cook, stirring, about 15 minutes. Stir in coriander leaves. Serve over cooked rice (do not cook the rice in a meat broth if the meal is to be vegetarian).