Ellie Krieger’s Yogurt Curry Dip
This three-ingredient yogurt dip tastes as delicious as it looks. And it’s even good for your skin too! Find other #healthy recipes like this by tuning into Ellie’s Real Good Food on Create. Airtimes: goo.gl/UaYqTI
Lamb Curry in a Spicy Yogurt Gravy - Steven Heap
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Simple Cucumber Yogurt Dip | Fast and Easy
Simple Cucumber Yogurt Dip | Fast and Easy
This simple dip can be paired to some other food like biryani, grilled meat, fried fish or even other sandwiches. It can also be developed into more critical one. Spices, herbs and even lime or lemon can be added to make it more delicious. In short, this the base.
INGREDIENTS:
Plain Yogurt
Cucumber
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#cucumberyogurtdip
#cucumberraita
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1 Corinthians 10:31
So whether you eat or drink,
or whatever you do, do it all for the glory of God.
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Curry Yogurt Dip for Grilled Vegetables or Meat-Tasty, Healthy and Easy Dip II Mix 'n' Match
Curry Yogurt Dip for Grilled Vegetables or Meat-Tasty, Healthy and Easy Dip -Try It II Mix 'n' Match
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
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.