Homemade Beetroot Dip ..

This Bright Pink Dip has lovely flavor, easy to make and full of healthy goodness!

Ingredients:

2 Large Beetroot, peeled

1 clove of garlic, minced

1&1/2 Sour Cream container or Yogurt

1 tbsp fresh mint, chopped

1 tbsp apple vinegar

2 tbsp Olive Oil

1&1/2 Lemon Juice - or more according to taste

Method:

Boil the beetroot until tender.

Wash under cold water.

Grate the beetroot into a sieve on a bowl to drain all the water. Leave it for 5 minutes to drain well.

In another bowl, combine the garlic, mint and beetroot.

Add the sour cream, olive oil, vinegar & lemon juice and taste until you reach the desired taste and flavor. (I like it sour)

Stir well and combine. could be refrigerated for a couple of days and the flavors intensifies because of the lemons.

Serve with triangles of oven baked pita bread ! Yum!

Cabbage Salad .. My Way!

Ingredients:

1 Cucumber, peeled, sliced

1 thinly sliced red onion (Shallot)

Finely Sliced green cabbage

Finely Slicded red cabbage

I shredded carrot

I green onion (Scallions) thinly sliced

2 tbsp chopped coriander (cilantro)

1/2 tbsp toasted sesame seeds

Dressing:

4 tbsp yogurt

2 tbsp lemon juice

1/2 tbsp shredded ginger

1 tbsp mayonnaise

Salt & Pepper

1 tbsp vinegar

1 tsp honey

1 tsp pomegranate molasses

1 tsp soy sauce

Method:

1- combine all the vegetables in a large serving bowl.

2- mix the dressing ingredients.

3- pour dressing on salad and serve immediately.

Cucumber & Yogurt Dip

Ingredients:

- 3 pieces of seedless cucumber

- 1 cup plain yogurt

- 1 cup water

- salt

- juice of 1 lemon

Method:

- In a bowl, grate the cucumber or chop into small pieces.

- Add yogurt & water and mix well until blended.

- add salt and lemon juice according to taste.

- Serve with oozie, falafel or as a dip for any other dish.

Mango Smoothie ~ Indian

Serves 4


Ingredients:

1&1/2 cups diced fresh mango
1/2 cup fresh orange juice
1/2 cup ice cubes
2 tablespoons honey
1&1/4 teaspoons rose water
1&1/2 cups plain yogurt


Method:

- In a blender, combine the mango, orange juice, ice, honey, and rose water. Process on high speed until it's well-combined, about 30 seconds.

- Add the yogurt and process until frothy, about 45 seconds.

Yum...

Chicken Tandoori Salad

Serves 6

Ingredients:

1 Cup yogurt
2 Teaspoons garam masala powder
1 Teaspoon ground ginger
1 Teaspoon minced garlic
1 Teaspoon ground turmeric
1 Teaspoon coarse salt
1 jalapeno chile, stemmed seeded, and finely minced (optional)
1&1/2 Pounds skinless, boneless chicken breast halves, gently flattened and cut into strips
1 small head shredded lettuce, (3 cups)
1 small head shredded red cabbage, (3 cups)
6 large diced tomatoes, (3 cups)
1 sliced radishes, (1 cup)
1 large sliced cucumber, (2 cups)
1&1/2 white turnip (optional)
1 scallions, minced
1 Cup cilantro leaves, finely chopped
1 Tablespoon vegetable oil
Coarse salt and freshly ground black pepper
Juice of 2 to 3 small lemons


Method:

- Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeño, if using.

- Add chicken and toss to coat. Cover and refrigerate while preparing salad.

- In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, white turnip(optional), and cilantro; set aside.

- Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.

- Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.


Amazing...

Butter Chicken ~ Indian Cuisine

Ingredients:

150ml natural yogurt
50g ground almonds
1&1/2 teaspoons chili powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400g can tomatoes
1&1/4 teaspoon salt
1kg chicken, skinned, boned and cubed
75g butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoon fresh coriander, chopped
4 tablespoon cream


Method:

- Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

- Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside.

- Melt together the butter and oil in a medium pot, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

- Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil.

- When serving, garnish the indian butter chicken with the remaining chopped coriander.


Enjoy...

Great Yogurt Dip

a Greek dip...


Serves 6


Ingredients:

2 cups plain yogurt
2 cucumbers, peeled, seeded
Salt, to taste
4 garlic cloves, mashed or minced
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh dill
1 Tablespoon extra-virgin olive oil
2 to 3 teaspoons lemon juice


Method:

Line a sieve with cheesecloth and place over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 hours to drain.

Meanwhile, using the large holes on a hand-held grater-shredder, grate enough cucumber to measure 1 cup. Spread out the grated cucumber on paper towels, salt lightly and let drain for 15 minutes.

In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice, to taste. Stir to mix well, then season with salt.

Transfer to a bowl and serve as a dip with wedges of pita bread.

Enjoy...

Raspberry & Yogurt Mousse

Been making this sicne 1995..
so yummy and healthy..


Serves 6


Ingredients:

315g fresh or frozen raspberries
2 teaspoons of icing sugar
350g ricotta cheese
1 cup thick low-fat natural yogurt
2 tablespoons of caster sugar
2 teaspoons vanilla extract
2 teaspoons lime or lemon juice


Method:

1. Place raspberries in a food processor or blender and process to make a purée.

2. Press purée through a sieve to remove seeds.

3. Stir in icing sugar.

4. Place ricotta cheese, yogurt, sugar, vanilla extract and lime or lemon juice in a food processor or blender until smooth.

5. Divide mixture into two equal portions.

6. Stir raspberry purée into one portion.

7. Alternate spoonfuls of plain and raspberry mixture in serving glasses and swirl to give a ripple pattern,

8. Refrigerate for atleast 1 hour.


Enjoy...

Spicy Chicken Fondue

Warm and delicious.. great for gatherings and get-togethers ..

Ingredients:

6 chicken breasts, boned, skinned
1/4 cup vegetable oil
2 teaspoons paprika
1/2 teaspoon chili powder

Curry Sauce:

1 medium onion, chopped
2 teaspoons curry powder
1 tablespoon all-purpose flour
1 & 1/4 cups milk
2 tablespoons mango chutney

Method:

cut chicken in 3/4-inch pieces.

Mix oil, paprika and chili powder together; stir in chicken.

To make curry sauce, heat 1 tabelspoon vegetable oil in a small saucepan, add onion and cook until soft.

Stir in curry powder and cook for 2 minutes; blend in the flour.

Gradually stir in the milk allowing the mixture to slowly come to a boil. Continue cooking until the sauce thickens.

Simmer for 5 minutes then add the chutney, salt and pepper to taste. Serve hot.


Tip ~ accompaniment:

You can serve it with cucumber & yogurt sauce on the side:
2 oz cheese
2/3 cup plain low-fat yogurt
2/3 cup peeled, finely diced cucumber
2 teaspoons lemon juice
salt & pepper

Beat cheese & yogurt together until smooth. Blend in cucumber, lemon juice, salt & pepper.

Enjoy...


Items used:

Potato Salad ~ WS

Ingredients:

3 lb. red potatoes, unpeeled
1/3 cup plain yogurt
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs. Dijon mustard
3 Tbs. fresh lemon juice
8 green onions, white and light green portions, thinly sliced
2 celery stalks, finely chopped
3 Tbs. chopped parsley, plus parsley sprigs for garnish
3 Tbs. chopped fresh mint, plus mint sprigs for garnish
3 Tbs. chopped fresh basil, plus basil sprigs for garnish
Salt and freshly ground pepper, to taste


Method:

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.

In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.

To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.


Serves 6.


Quote of the day:

Cooking is like love. It should be entered into with abandon or not at all.
~Harriet van Horne