WebPreparation. In a bowl, mix together the yogurt, vanilla, and brown sugar with a fork. Wash and dry the mint leaves. (For approximately 1 tablespoon, I used six large mint leaves.) …
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WebMethod Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl. Use a microplane to finely grate the zest of half a lemon …
WebIn a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, peel, garlic, salt and pepper. If you desire a thinner consistency …
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WebIn a large bowl, whisk together the peanut flour and salt. Whisk in the almond milk, then whisk in the stevia. Lastly, whisk in the yogurt. Cover the bowl with plastic …
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If you have a store-bought Mint Sauce jar at home, then you can make this dip super quick. Simply stir 2 tablespoons of the mint sauce into 1 cup of full-fat yogurt, stir vigorously and adjust the salt & sugar accordingly. For Garlicky flavor, add 1 clove of garlic to the blender along with the other ingredients for making the green paste.
Add the yogurt to a small bowl and mix in the mint sauce. Add the turmeric, mix and taste, add more in small amounts to your taste but don’t go mad. Add a large pinch of salt and around a quarter of a teaspoon of sugar and again taste and adjust. Add the ground cumin. Mix well and store in the fridge ready for serving.
This super fast recipe will give you a classic Indian restaurant style mint sauce. Serves 2 to 4 as a dip. Add the yogurt to a small bowl and mix in the mint sauce. Add the turmeric, mix and taste, add more in small amounts to your taste but don’t go mad.
I like to serve it with homemade naans wrapped around fish pakoras or minced lamb kebabs. Feel free to play with the recipe. You can’t go wrong by adding coriander, your hot sauce of choice, grated cucumber, roasted cumin… more garlic! Indian yogurt dips can be tailored to your own taste so feel free to experiment.