YOGURT PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Steps:
- In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.
Nutrition Facts : Calories 242 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 432mg sodium, CarbohydrateContent 40g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 9g protein. Diabetic Exchanges 2.500 starch
ROAST AUBERGINES WITH YOGURT & HARISSA RECIPE - BBC GOOD FOOD
Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It's vegetarian and gluten free
Provided by Diana Henry
Categories Side dish, Starter
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield Serves 4 as a side or starter
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/190C fan/gas 6. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender.
- Melt the butter in a pan, then stir through the harissa (see our recipe). Cut the aubergines in half, opening them up a bit like a baked potato. Put them on a warm platter and season the inside of each one, then mix the yogurt with the garlic. Spoon some of this into each aubergine, then drizzle over the spiced butter. Scatter over the coriander and sesame seeds to serve.
Nutrition Facts : Calories 361 calories, FatContent 30 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 10 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.5 milligram of sodium
More about "small yogurt recipes"
BEST YOGURT PARFAIT EVER RECIPE | REE DRUMMOND - FOOD NETWORK
Reviews 4.8
Total Time 35 minutes
Category dessert
- When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top.
YOGURT CHICKEN CURRY RECIPE - CHEFDEHOME.COM
Yogurt Chicken Curry - The chicken curry from Northern India which is must try for every Indian food lover. This flavorful curry has no sugars, no nuts, no creams but a simple and flavorful Indian mother sauce base made with yogurt, onion, garlic and spices.
This is a kinda curry which Indians love to enjoy with homemade whole wheat bread, crispy charred naan, or fresh steamed rice... any day of the week.
Time and again, when people ask me for a good chicken curry recipe.... I feel necessary to reach out and tell everyone what is a good chicken curry or how to make a chicken curry?
Now, every restaurant has a different definition of chicken curry and that's what locals in that area are known too. Actually, even in India, every region has local variation of chicken curry. Yogurt based curry is, by-far, the most popular and authentic chicken curry of Northern India... where in South, coconut milk or tamarind is used as main substitute for yogurt.
In different regions... few change in spices originate a new kind of Chicken Curry. Like:
1) Addition of tamarind and potatoes and it becomes - Vindaloo
2) cream and it becomes Korma
3) greens instead of turmeric and it becomes saag chicken curry.
4) Lots of chilies and it is Kashmiri Chicken Curry
5) or lots of warm spices and you have the Khara Chicken Curry.
This list is so endless that it will be unfair if I just list one ingredient and say a name of curry.
This post I'm dedicating to making a perfect, homemade Indian-style... I mean, North Indian-style chicken curry which is made with thick Greek-style yogurt, warm spices, chicken, onion, and garlic. The curries you taste in buffets in US are nothing like this home-style curry. There is no sugar, no creams in this to mask the flavor of spices. It is not hot spicy curry but you will be able to taste every bit of love that has gone into it.
To make chicken curry, I start by grating the base mother sauce ingredients. Mother curry sauce or masala is grated mixture of onion, garlic, ginger and green chili. It is not a paste but coarse grated mix which is sauted in oil or clarified butter until oil shows on sides and onion, garlic are lite golden brown. These mild caramelized bits of onion give subtle sweetness to the curry. In this brown mixture, grated tomatoes are cooked until they fully disintegrate. This cooked mixture of onion and tomatoes - a.k.a mother curry sauce can be prepared up-to one week in advance.
Now, it is time to add the spices. A quick saute of spices awaken flavor, taking curry to whole new level.
After sauting the spices, the star ingredient - yogurt is added. Mostly, yogurt is hung or allowed to drain while masala cooks. This removes water content from yogurt leaving behind thick and creamy, whey like yogurt. I usually use Greek yogurt because it is closest and ready-to-use match of hung-curd (yogurt). I add yogurt in small batches and mix well after every addition to avoid curdling.
Once, yogurt is fully mixed... Only step left is to add chicken, water and then cook until chicken is fully cooked and gravy is thick. I complete this step in variety to vessels. In instant pot pressure cooker, slow cooker, dutch oven or simple heavy bottom deep sauce pan too. The time taken is usually same as time taken to cook the chicken in any of these.
Not that hard, right?
Make masala, mix-in add yogurt, add chicken!
Viola! Curry is ready!
Note: Coconut milk is a non-tangy non-dairy substitute for yogurt. If you want to keep curry dairy free.. You can also use almond yogurt instead.
For my family, it is a meal we grew-up with. So, no one say "no" or no one even speak while enjoying a bowl of chicken yogurt curry with their favorite side of naan/bread/rice. The only voice you will hear is to ask for some more gravy!! :)
I'm wrapping-up today's post very quickly because I need to get up to cook dinner... I might cook the same chicken curry again... feeling nostalgic after sharing this post with you...
Honestly, all ingredients for this recipe will be in your pantry. I bet! If you can't find spices, use mix of garam masala and curry powder instead. Enjoy a cozy winter night with a hearty chicken curry, made Indian home-style!
Enjoy and don't forget to share with me your favorite childhood recipe that you still fell nostalgic about.
Have a wonderful day! -Savita
From chefdehome.com
Total Time 40 minutes
Cuisine Indian
- Garnish with chopped cilantro and serve with naan bread. Enjoy!
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