Yogurt-based Sauces
Note: Serve with Gyros, Samosas, Vegetable Strudels, Salmon Dishes.
1. Curried Yogurt Sauce
1/2 cp peeled, seeded, chopped cucumber
1/4 cp plain yogurt
1/2 t curry powder
1/2 t garlic powder
1/4 t turmeric
1/4 t salt
Combine all ingredients in small bowl. This sounds like a good sauce for fish.
Adapted from a Washington Post recipe
2. Tandoori
Note: See Seasonings for more on Garam Masala. Source: Washington Post, Julie Sahni
8 4-6 oz salmon or chicken filets
1 T vegetable oil
For the marinade:
1 T ginger, peeled and finely chopped
1 1/2 T garlic, peeled and finely chopped
1 T lemon juice
1 t garam masala*
1/4 t salt
pinch ground white pepper
3/4 cp plain yogurt
1. Whisk all ingredients together in bowl.
2. Marinate chicken or salmon for 8 hours or overnight.
3. Chicken should be grilled or roasted on a rack in oven for about 30 minutes, using
marinade for basting.
3. Dilled Yogurt
3 T lemon juice
2 T Dijon mustard, or to taste
3 T olive oil
3 T minced shallots
1/2 cp fresh dill, chopped , or 1/4 cp dried dill weed
1/2 t freshly ground pepper
1/2 cp plain yogurt or sour cream
1 T lemon zest
Whisk all ingredients together and store in refrigerator for at least 30 minutes.
4. Spicy Yogurt Horseradish
Follow instructions for Dilled Yogurt, but substitute 2 T Spicy or plain horseradish. Both are very good with fish.
5 .Sesame Yogurt Sauce
Makes about 1 cup
Note: The sesame in this sauce is tahini, a paste made from ground sesame seeds. It is used extensively in Middle Eastern cooking. Supermarkets should carry it. Use as a dressing for pita sandwiches, salads, or, as a dipping sauce.
1/2 cp plain yogurt
1/4 cp tahini
2 1/2 T lemon juice
2 cloves garlic, minced
2 T chopped fresh parsley
1/4 t salt
generous pinch of cayenne pepper
1. Whisk all ingredients together in bowl.
2. Store in refrigerator. May need to be thinned with water.