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Indian Chaat-Inspired Potato Chip Salad
Appetizer Indian

Indian Chaat-Inspired Potato Chip Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
  3. 3 Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate.
  4. 4 Squeeze lime juice from halves over top and enjoy!

By John Mitzewich

Creamy Taco Dip
Appetizer

Creamy Taco Dip

3.8

Prep
10 min
Cook
Total
45 min

Instructions

  1. 1 Mix 2 cups plain Greek yogurt with 1 package McCormick® Taco Seasoning Mix until well blended. Refrigerate until cool, serve and enjoy.

By McCormick Spice

Two-Ingredient Dough Pigs in a Blanket
Appetizer

Two-Ingredient Dough Pigs in a Blanket

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
  2. 2 Place Greek yogurt in a large bowl. Add flour and stir until crumbly. Dust a cutting board with flour. Add dough mixture to the cutting board and knead until smooth, about 5 minutes.
  3. 3 Whisk egg and water together in a separate bowl.
  4. 4 Roll dough into a 12x6-inch rectangle. Cut dough in half lengthwise. Cut crosswise into 1-inch strips to form 24 strips.
  5. 5 Wrap 1 dough strip around a cocktail wiener and place seam side down onto the prepared baking sheet. Repeat with remaining cocktail wieners.
  6. 6 Brush egg wash evenly over dough. Sprinkle each pig in the blanket with everything bagel seasoning.
  7. 7 Bake in the preheated oven until browned, about 15 minutes.

By Soup Loving Nicole

Air Fryer Pretzel Bites
Appetizer American

Air Fryer Pretzel Bites

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix self-rising flour and Greek yogurt together in a bowl until well combined. Turn out dough onto a floured surface and knead dough comes together.
  3. 3 Roll dough into 3/4-inch thick ropes. Cut each rope into three 5-inch pieces and roll each piece into a small ball.
  4. 4 Preheat an air fryer to 390 degrees F (200 degrees C) for 5 minutes.
  5. 5 Meanwhile, bring water in a large pot to a boil over medium-high heat. Add baking soda to the boiling water. Carefully drop dough balls into the water and cook until they float to the top.
  6. 6 Using a slotted spoon remove dough balls once they float to the top and transfer to the air fryer basket in one line. You might need to cook them in batches.
  7. 7 Cook until pretzel bites are lightly browned, 8 to 10 minutes.
  8. 8 Spray pretzel bites with nonstick cooking spray and sprinkle kosher salt on top. Serve and enjoy.

By thedailygourmet

Authentic Greek Tzatziki
Appetizer Greek

Authentic Greek Tzatziki

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
  2. 2 Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

By Allrecipes Member

Artichoke Jalapeno Hummus Dip
Appetizer

Artichoke Jalapeno Hummus Dip

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine chickpeas, artichoke hearts, Greek yogurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper, and curry powder in a food processor; blend until smooth.

By amycorrine

Buffalo Deviled Eggs
Appetizer

Buffalo Deviled Eggs

4.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Beat egg yolks, celery, yogurt, Anaheim pepper, mayonnaise, mustard, Buffalo wing sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. Mix in Cheddar cheese.
  2. 2 Place egg white halves on a platter. Spoon egg yolk mixture evenly into egg white halves.

By klouddweller

Air Fryer Everything Bagel Bites
Appetizer American

Air Fryer Everything Bagel Bites

4.5

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat an air fryer to 330 degrees F (165 degrees C). Spray the air fryer basket with cooking spray and set aside.
  2. 2 Whisk flour, baking powder, and salt together in a bowl. Add yogurt and mix with a fork until well combined.
  3. 3 Dust a work surface with flour. Remove dough from the bowl, and knead until no longer sticky, about 12 times. Add a little bit more flour if necessary.
  4. 4 Evenly divide dough into 8 pieces and flatten into circles with the palm of your hand. Place 1/2 tablespoon cheese spread in the center of each circle. Pull up the edges of the dough to cover the cheese, roll into a ball, and pinch the seams closed.
  5. 5 Brush each bagel bite with egg white and sprinkle with bagel seasoning.
  6. 6 Transfer bagel bites, seam sides down, into the prepared air fryer basket. Do not overcrowd. Depending on the size of your air fryer, you may have to do 2 batches.
  7. 7 Air fry until golden, 10 to 12 minutes. Remove bagel bites from the basket, and cool for about 10 minutes before serving.

By lutzflcat

Tyrokafteri (Spicy Feta Dip)
Appetizer Greek

Tyrokafteri (Spicy Feta Dip)

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.

By George

Creamy Whipped Feta
Appetizer American

Creamy Whipped Feta

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine feta cheese, Greek yogurt, garlic, lemon zest, and black pepper in a food processor.
  3. 3 Pulse several times to combine. With motor running, slowly drizzle in 2 tablespoons olive oil until dip is smooth and creamy, approximately 1 minute, scraping down the sides of the bowl as needed.
  4. 4 Transfer mixture to a bowl or onto a plate and top with sun-dried tomatoes, pine nuts, and parsley. Drizzle with remaining olive oil and serve.

By France Cevallos

Mini Scotch Eggs in the Air Fryer
Appetizer American

Mini Scotch Eggs in the Air Fryer

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine yogurt, mustard, garlic powder, and cayenne pepper in a small bowl. Cover and refrigerate mustard dipping sauce until ready to use.
  2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  3. 3 Place flour on a flat plate. Divide sausage into 12 equal portions. Shape into balls; flatten each into a paper thin patty. Dredge both sides of each patty in flour; shake off excess.
  4. 4 Wrap each sausage patty around a hard-boiled quail egg, making sure the egg is completely sealed inside. Dip each in the beaten egg, then coat in bread crumbs.
  5. 5 Coat the air fryer basket with cooking spray; place 6 eggs in the basket. Lightly coat tops with cooking spray; cook for 8 minutes. Flip and coat again; cook 6 minutes more. Repeat with remaining 6 eggs.
  6. 6 Slice each egg in half. Serve with mustard dipping sauce.

By Soup Loving Nicole

Roasted Beet and Goat Cheese Dip with Pistachios
Appetizer

Roasted Beet and Goat Cheese Dip with Pistachios

4.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F.
  2. 2 Wash beets. Individually wrap beets in a square of Reynolds Wrap® Aluminum Foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
  3. 3 Remove the skins by hand or by rubbing with a paper towel. Cut beets into chunks. Transfer to a food processor or heavy-duty blender.
  4. 4 Add goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey and olive oil. Pulse until smooth and thoroughly combined. Taste and adjust seasoning if desired. Transfer to a serving bowl or platter. Sprinkle with pistachios and drizzle with olive oil. Serve with crackers, raw veggies or crispy pita wedges.

By Reynolds KitchensR

Chef John's Baba Ganoush
Appetizer Middle Eastern

Chef John's Baba Ganoush

4.9

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
  2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
  3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
  4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
  5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

By John Mitzewich

Greek-Inspired Snack Board
Appetizer

Greek-Inspired Snack Board

5.0

Prep
40 min
Cook
Total
40 min

Instructions

  1. 1 Combine feta cheese, cream cheese, yogurt, lemon juice, Greek seasoning, garlic, dill, and black pepper in a food processor. Blend until smooth. Transfer to a bowl and garnish with red pepper flakes. Refrigerate while you assemble the board.
  2. 2 Place pickled cauliflower, artichoke hearts, pickled okra, hummus, and olives in separate small serving bowls. Arrange bowls on a large cutting board or platter. Add dip bowl.
  3. 3 Arrange some of Cheddar cheese, tomatoes, grapes, carrots, bell peppers, cucumber, crackers, pita chips, salami, pepperoni, almonds, blackberries, and chickpeas around the bowls, without overcrowding. Keep extra ingredients in covered containers in the refrigerator so you can replenish the board as needed.

By Soup Loving Nicole

Sheet Pan Greek Salad Nachos
Appetizer Greek

Sheet Pan Greek Salad Nachos

5.0

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
  3. 3 Bake in the preheated oven for 15 minutes.
  4. 4 While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
  5. 5 Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
  6. 6 Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
  7. 7 Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
  8. 8 Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

By NicoleMcmom

Creamy Indian Yogurt Soup
Indian

Creamy Indian Yogurt Soup

3.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
  2. 2 Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

By Sarah Gilmore de Ruiter

Slow Cooker Chicken Tikka Masala
Dinner Indian

Slow Cooker Chicken Tikka Masala

4.3

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Stir tomatoes, onion, garam masala, garlic, ginger, salt, brown sugar, cumin, and coriander together in a slow cooker until well-mixed. Place chicken thighs in tomato mixture.
  2. 2 Cook on High for 3 to 4 hours (or on Low for 6 to 8 hours). Stir yogurt and cilantro into chicken mixture.

By Les Thompson

Balti Chicken Pasanda
Dinner Indian

Balti Chicken Pasanda

Prep
15 min
Cook
25 min
Total
160 min

Instructions

  1. 1 Combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, cinnamon stick, cardamom pods, and peppercorns in a medium bowl. Mix until a smooth paste forms. Add chicken pieces and mix well to coat. Marinate for at least 2 hours.
  2. 2 Heat oil in a large skillet. Add onions and cook until softened, 2 to 3 minutes. Add chicken and marinade and blend well with the onions. Cover skillet and simmer over medium heat until sauce thickens and chicken is cooked through, 12 to 15 minutes. Add chile peppers and 2 tablespoon cilantro. Pour in cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes.
  3. 3 Garnish servings with more fresh cilantro.

By with_an_el

Daren's Chicken 65
Dinner Indian

Daren's Chicken 65

2.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
  2. 2 When the rice has been cooking for 15 minutes, heat 3 teaspoons oil in a large frying pan over medium heat. Add chicken; cook and stir until browned, 5 to 7 minutes. Remove to a plate.
  3. 3 Add chile peppers, garam masala, cumin seeds, coriander, garlic, chile flakes, curry paste, salt, and chili powder. cook and stir until fragrant, about 1 minute. Return chicken to the pan and toss to coat with spices. Add yogurt and water (if you want a runnier sauce). Simmer for 3 minutes. Stir in food coloring and serve over hot rice.

By DarenR

Indian Curried Chicken Thighs
Dinner Indian

Indian Curried Chicken Thighs

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Season cubed chicken with salt and pepper and set aside.
  2. 2 Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
  3. 3 Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.

By lisarocks

Shyam's Goat Biryani
Dinner Indian

Shyam's Goat Biryani

4.5

Prep
25 min
Cook
115 min
Total
680 min

Instructions

  1. 1 Combine goat meat, yogurt, prunes, ginger, garlic paste, 1 ½ teaspoons salt, cumin, black pepper, turmeric, ground chile pepper, cinnamon, and cloves in a bowl. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 to 14 hours.
  2. 2 Rinse rice under lukewarm water 2 times, then place in a pot. Cover with enough cold water to reach 1 ¼- to 1 ½- inches above rice; soak for 1 hour.
  3. 3 Melt 1 ½ cups butter in a large skillet over low heat. Add onions; cook and stir until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes.
  4. 4 Add goat meat mixture and potatoes to onion mixture; cook and stir until meat is browned and cooked through, 20 to 30 minutes. Pour in 1 ½ cups cold water (or enough to cover) goat meat mixture; cook until meat is tender, 30 to 40 minutes. Increase heat to medium; cook, stirring frequently, until oil separates from mixture, about 5 minutes. Decrease heat to low and keep warm.
  5. 5 Preheat the oven to 275 degrees F (135 degrees C).
  6. 6 Bring 12 cups water, 3 tablespoons salt, and 1 tablespoon butter to a boil in a large pot for 3 to 4 minutes. Drain rice; add to boiling water and cook for 10 minutes. Remove from heat; carefully drain water.
  7. 7 Spoon ½ rice into a large baking dish; top with ½ goat meat mixture. Arrange 2 bay leaves on goat meat mixture. Repeat layering with remaining ½ each rice, goat meat mixture, and bay leaves. Cover dish with aluminum foil.
  8. 8 Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes.

By Matthew Herrold

Instant Pot® Chicken Biryani
Dinner Indian

Instant Pot® Chicken Biryani

4.5

Prep
30 min
Cook
35 min
Total
100 min

Instructions

  1. 1 Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl, add fresh water to cover, and set aside for 30 minutes.
  2. 2 Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.
  3. 3 Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, 2 to 3 minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about 5 minutes.
  4. 4 Add chicken and extra marinade to the cooker. Saute until browned on all sides, about 5 minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder; stir until well mixed.
  5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.

By Buckwheat Queen

Chef John's Mulligatawny Soup
Dinner Indian

Chef John's Mulligatawny Soup

5.0

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on opposite side, 4 to 5 minutes more.
  3. 3 While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.
  4. 4 Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.
  5. 5 While chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes.
  6. 6 Stir in tomato paste and continue to cook for 3 minutes more.
  7. 7 Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.
  8. 8 Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 30 minutes.
  9. 9 Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 30 minutes more. Taste and adjust as needed.
  10. 10 Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.

By John Mitzewich

Creamy Vanilla Frozen Yogurt
Dessert

Creamy Vanilla Frozen Yogurt

4.7

Prep
5 min
Cook
Total
60 min

Instructions

  1. 1 Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
  2. 2 Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

By Paige