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Easy Tzatziki Sauce
Pantry Greek

Easy Tzatziki Sauce

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Squeeze chopped cucumbers to release any excess moisture; place in a bowl.
  3. 3 Add yogurt, parsley, and garlic; stir together until well blended. Season to taste with salt.

By Jake176

Tzatziki
Pantry Greek

Tzatziki

4.5

Prep
20 min
Cook
Total
380 min

Instructions

  1. 1 Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
  2. 2 Drain as much excess liquid from the cucumber and garlic as possible.
  3. 3 In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

By Teina P

Tzatziki Sauce (Yogurt and Cucumber Dip)
Pantry Greek

Tzatziki Sauce (Yogurt and Cucumber Dip)

4.5

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.
  2. 2 Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.

By Lobbylady

Tzatziki VII
Pantry Middle Eastern

Tzatziki VII

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
  2. 2 Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
  3. 3 Peel and mince garlic.
  4. 4 In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.

By Patricia J

Paneer (Home Made)
Indian

Paneer (Home Made)

4.1

Prep
120 min
Cook
20 min
Total
140 min

Instructions

  1. 1 Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
  2. 2 Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
  3. 3 If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

By DOSTANDEN

Salty Cumin Lassi
Drink Indian

Salty Cumin Lassi

1.0

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Toast the cumin seeds in a small skillet over medium heat until they appear to be black and charred, about 8 minutes. Allow to cool to room temp; grind into a fine powder.
  2. 2 Blend the ice, milk, yogurt, salt, and ground cumin together in a blender on high speed until smooth.

By Sunaina

Chef John's Tandoori Chicken
Dinner Indian

Chef John's Tandoori Chicken

4.5

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. 3 Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  4. 4 Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
  5. 5 Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

By John Mitzewich

Indian Lassi
Drink Indian

Indian Lassi

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill 6 tall glasses with ice cubes.
  3. 3 Place yogurt, ice water, crushed ice, sugar, and salt in a blender; blend until frothy.
  4. 4 Pour over ice cubes in the glasses to serve.

By Simmi G

Strawberry Lassi
Breakfast Indian

Strawberry Lassi

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut 3 strawberries into small pieces and set aside. Place remaining strawberries and sugar into a blender; blend on high speed for 30 seconds. Pour in milk and blend another 30 seconds. Add yogurt and blend on high speed for 1 minute.
  2. 2 Place 1 ice cube in each of 3 glasses and pour in lassi. Top with reserved strawberry pieces and serve.

By RADHIKA GHATAGE

Indian Naan
Dinner Indian

Indian Naan

4.5

Prep
30 min
Cook
25 min
Total
155 min

Instructions

  1. 1 Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
  2. 2 Sift flour and salt three times into a large bowl. Add yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.
  3. 3 Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.
  4. 4 Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.

By Michelle Chen

Curried Chicken and Potatoes
Indian

Curried Chicken and Potatoes

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
  2. 2 Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

By Jessi

Chicken Tikka Kebabs
Dinner Indian

Chicken Tikka Kebabs

5.0

Prep
10 min
Cook
15 min
Total
265 min

Instructions

  1. 1 Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
  2. 2 Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MyNutriCounter

Naan Bread
Dinner Indian

Naan Bread

3.9

Prep
30 min
Cook
20 min
Total
305 min

Instructions

  1. 1 Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
  2. 2 Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
  3. 3 Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
  4. 4 Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
  5. 5 Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
  6. 6 Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

By deanna

Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)
Dinner Indian

Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)

4.4

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Combine yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt, and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add salmon and toss until well coated with the marinade. Refrigerate 8 hours to overnight.
  2. 2 Preheat the broiler. Lightly grease a baking pan.
  3. 3 Remove salmon from marinade and shake off excess; discard remaining marinade. Place on prepared pan and broil in preheated oven until salmon flakes easily with a fork, 5 to 7 minutes per side.

By jpmcminn