Spicy Soybeans In Yogurt Sauce Recipes

SPICY EDAMAME (SOY BEANS)

Steps:

• Gather the ingredients.
• Cook frozen edamame (in their shells) in boiling water for 5 minutes.
• Rinse quickly with cold water. Drain completely. Set aside, and allow edamame to dry off slightly. Use a paper towel if necessary to remove excess water.
• In a large pan, heat sesame oil and chopped garlic over medium heat until fragrant.
• Add Japanese rayu (chili oil) and cooked edamame (in their shells). Quickly stir-fry, then turn off heat.
• Add shichimi togarashi (7-spice chili peppers) and salt. Gently toss.
• Serve spicy edamame on a platter and garnish with red chili pepper flakes.

SPICY YOGURT DRESSING

Steps:

• In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.

SPICY YOGURT SAUCE

Steps:

• Saute the onions and chiles in the oil until tender, about 10 minutes. Add the cumin and coriander and saute for a minute, stirring constantly. Stir in the tomato and flour and cook for 2 minutes. Finally, stir in the yogurt. Heat the sauce thoroughly, but do not allow it to boil or the yogurt will curdle. Add salt to taste and serve

QUICK YOGURT SRIRACHA DRESSING

Steps:

• Whisk together the yogurt, sriracha, honey and lime zest and juice in a small bowl. Season with salt and pepper.

SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS

Steps:

• Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
• In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
• In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
• In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
• Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.

BASIC YOGURT SAUCE

Steps:

• In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.

SPICY SOY SAUCE

Steps:

• In a bowl whisk together the vinegar, chili paste, gingerroot and the soy sauce.
• Whisk in the oil until sauce is combined well.
• Transfer the sauce to a bottle.
• Shake sauce well before using.

SPICY SOYBEANS IN YOGURT SAUCE

Steps:

• 1. In a food processor or a blender, process together to tomatoes, green chili peppers, and cilantro. Remove to a bowl and process the yogurt and water until smooth.2. Heat the oil in a large saucepan over medium-high heat and add the cumin and fenugreek seeds they should sizzle upon contact with the hot oil. Quickly add the onion, ginger, and garlic and cook until golden, about 4 minutes. Add the coriander, turmeric, and salt, then mix in the processed tomatoes and cook until most of the juices evaporate about 5 minutes.3. Add the soybeans and stir about 5 minutes. Mix in the yogurt-water mixture, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and summer until the beans are soft and the sauce is thick, about 30 minutes. Transfer to a serving bowl, sprinkle garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.