Tzatziki (Greek Yoghurt-Cucumber Dip - Fusion style)

 

          Tzatziki is a very easy and a simple Greek style Yoghurt-Cucumber dip that has few basic ingredients. It is both creamy and luscious. Hung yoghurt and grated cucumber are the two main ingredients, beside chopped fresh dill, grated garlic, Extra Virgin olive oil, lemon juice and crushed peppercorns. 

         However, do check my version of Tzatziki dip, where I substituted fresh dill with chopped coriander leaves. I also added some soaked Sabja (Basil) seeds to make it more healthy and nutritious. Greek yoghurt is typically used in this recipe. But, if not available, hung yoghurt is the best choice. You can enjoy it with pita bread, veg. crudités, French fries, Chips, Kebabs, any non-veg. dishes or as spread. So check out the step by step pictorial recipe to prepare this cool and creamy dip. 

• 1 cup yoghurt
• 1 medium size cucumber, grated
• 1/2 tsp. salt or to taste
• 2-3 garlic cloves, grated
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lemon juice
• 1/2 tsp. pepper, crushed
• 2 tbsp. soaked sabja / Basil seeds
• 1 tbsp. olive oil

   

          Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

          Transfer the hung yoghurt into a bowl and whisk till it is smooth and creamy in texture. 

          Meanwhile add 1/2 tsp. salt to the grated cucumber and set aside for 5-10 minutes. 

          Then squeeze out the water and add to the yoghurt, followed by grated garlic, pinch of salt if needed, chopped coriander leaves, crushed peppercorns and lemon juice. Then mix well.

          Finally add the soaked sabza seeds and olive oil. Give it a stir and serve it chilled or at room temperature with pita bread, veg. crudités, French fries, kebabs or any non-veg. dishes.

Pour the yoghurt in a cheese cloth & place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

Transfer the hung yoghurt into a bowl & whisk till it is smooth & creamy in texture.

Meanwhile add 1/2 tsp. salt to the grated cucumber & set aside for 5-10 minutes. 

Squeeze out the water & add to the yoghurt, followed by grated garlic, pinch of salt if needed, chopped coriander leaves, crushed peppercorns & lemon juice. Mix well.

             Finally add the soaked sabza seeds & olive oil. Give it a stir.

Serve it chilled or at room temperature with pita bread, veg. crudités, French fries, kebabs or any non-veg. dishes.

Garlic Pepper Labneh (Middle Eastern Dip)

          Labneh is a traditional Middle Eastern dip prepared from strained yoghurt. It is seasoned with some mashed garlic (raw or roasted), pepper powder and salt, then served with a drizzle of olive oil. Herbs like mint, parsley, coriander or dill can be added as a garnish. This healthy tangy dip is best enjoyed with any Arabic bread, veggie crudites, fried foods, bread sticks or bread croutons. I like relishing it as a spread on sandwiches or parathas, a la Indian style.

          Labneh can also be turned into easy to make balls, which are a great addition to a Middle Eastern themed lunch, not because they are yummy but also because they are very pretty to look at. 

          The Labneh balls can be rolled in spices or herbs and served as topping on salads or toasted bread. 

          Alternatively, you could also place the balls in a tight fitting glass jar with generous amount of extra virgin olive oil. It can be refrigerated for 1-2 weeks. Thaw for an hour before using.

• 400 gms. yoghurt
• 3-4 garlic cloves
• 1/4 tsp. pepper powder
• salt to taste
• 2-3 tbsp. olive oil
• a sprig of mint to garnish

          Pour the yoghurt in a cheese cloth and place it on a strainer. Keep a bowl underneath and fold up the ends of the cheese cloth. Refrigerate it for 24 hours. The thick strained yoghurt is used in the recipe. 

          Roast the garlic on an open flame and mash it well. In a bowl, mix the strained yoghurt, garlic, salt and pepper powder until well blended.

          Garnish with mint and a drizzle of olive oil. Enjoy as a dip with Khubz (Arabic Bread), veggie crudites, bread sticks or bread croutons. It can also be served as a spread on sandwiches or parathas.

Moong Sprouts Raita (Whole Green Gram Sprouts in Yoghurt Sauce)

          Raita is an integral part of an Indian menu. It is a yogurt based dish containing some chopped veggies, spices and herbs. It is amazingly healthy and yummy that goes especially well with Biryani, pulao, jeera rice, khichdi, etc. 

          There are various types of raita that you can dish out with any of your favorite veggie. Here is my version of a Whole Moong Sprouts Raita with some tempering poured over it. Do give it a try and relish with any rice preparation.

• 1 cup whole moong sprouts
• 1 cup yoghurt
• salt to taste
• pinch of pepper powder
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies, broken
• pinch of asafoetida
• pinch of red chili powder
• 1 tsp. split urad dal
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          Steam the moong sprouts till they are tender. In a bowl, mix together the steamed sprouts, pepper, yoghurt and salt to taste.

          Heat oil in a pan and temper with the dry red and mustard seeds. After it stops spluttering, add the asafoetida, red chili powder, urad dal and curry leaves.

          Sauté for a few seconds and switch off the flame. Pour this tempering over the prepared raita. 

          Garnish with coriander leaves and serve as a side dish with any form of rice for a sumptuous meal.

Panch Phoron Raita (Yoghurt Sauce tempered with Bengali Five Spice)

          Raita is a must have yoghurt sauce that is relished especially with Biryani and pulao. Do try this version of mine where I tempered with panch phoron (Bengali five spice), dry red chili and onion. This is then poured over the yoghurt and it is that simple. A pinch of panch phoron powder to the end product gives this dish an added flavour. Very delicious, relish it with pulao, biryani, plain steamed rice or any Indian bread. So check out the step by step pictorial recipe to prepare it.

• 1 cup yoghurt
• 1/2 cup water
• salt to taste
• 1 tbsp. oil
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• 2 dry red chilies, broken into half
• 1 onion, sliced
• 1 tsp. coriander leaves, chopped
• a pinch of red chili powder
• a pinch of panch phoron powder 

          Whisk the yoghurt, water and salt. Heat oil and temper with whole dry red chilies and panch phoron. 

          After it stops spluttering, add the onion and fry till light brown. Switch off the flame. Pour this tempering over the yoghurt and mix well. 

          Garnish with coriander leaves, a pinch of red chili powder and a pinch of panch phoron powder. Enjoy as a side dish with pulao, Biryani or plain steamed rice.

                             Heat oil & temper with whole dry red chilies & panch phoron. 

                                  After it stops spluttering, add onion & fry till light brown. 

                                 Pour this tempering over the yoghurt & mix well. 

                       Garnish with coriander leaves, a pinch of red chili powder & a pinch of
                       panch phoron powder (opt). Enjoy with pulao, Biryani or steamed rice.