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Chicken Tandori
Ingredients:
4 (6 oz.) boneless chicken breasts cut into
3
/4“ strips
1 cup plain yogurt
1
1
/2 tsp. minced garlic (more if desired)
2 tbsp. fresh ginger - grated
1
1
/2 tsp. ground coriander
3
/4 tsp. cumin
1
/2 tsp. ground cardamom
1
/4 tsp. cayenne pepper
2 tsp. lime zest
1
1
/2 tsp. salt
Thinly sliced onions and tomatoes, and lime
wedges for garnish
Method:
1. Combine all of the ingredients except
the chicken and garnish in a
non-reactive bowl and mix well.
2. Add chicken strips and mix well to coat.
3. Marinate overnight.
4. Place marinated chicken pieces on a
greased baking sheet and place in a
preheated 400 degree oven.
5. Cook until browned on the outside and
still moist inside.
Chocolate Yogurt Mousse
Ingredients:
1 pint plain yogurt – drain yogurt in
refrigerator with a cheesecloth-lined sieve
3 ounces dark chocolate
2 ounces Dutch cocoa powder - sifted
7 egg whites
4-5 oz. sugar
Method:
1. Melt the chocolate over hot water.
2. Combine melted chocolate and drained
yogurt.
3. Fold the cocoa into the yogurt mixture
and slightly warm the mixture over hot
water.
4. Combine the egg whites and sugar over
simmering water to warm slightly.
5. Remove from heat and beat until whites
form stiff peaks.
6. Fold the meringue into the yogurt
mixture.
7. Chill thoroughly before serving.
Cucumber-Yogurt Salad
Ingredients:
1 pt. plain yogurt
14 oz. cucumber - peeled and coarsely
grated
1 tsp. cumin
salt and black pepper to taste
1 tbsp. sugar
1 tbsp. lime zest
2 tbsp. fresh cilantro - finely chopped
Smoked Spanish Paprika for garnish
Method:
1. Using paper towels, press out excess
moisture from the grated cucumber.
2. Stir together all the ingredients except the
paprika.
3. Chill thoroughly before serving.
4. Dust the top with paprika if desired.