Chop the walnuts and add to the Greek
yogurt along with salt, pepper and a squeeze of fresh lemon juice.
Not exact matches
First make the dip by peeling the and chopping the mango, placing its flesh into a food processor
along with the de-seeded jalapeño pepper,
yogurt, chilli flakes and
salt and pepper.
Zest the lemon, and then combine 1 scant tsp zest
with the
yogurt,
along with 2 tsp lemon juice and plenty of pepper and
salt.
Mix together hung
yogurt, red chilli powder, garam masala powder, kasoori methi, ginger paste, garlic paste and
salt and mix well.Cut the stems of the mushrooms and add to the
yogurt mixture
along with onion and red bellpeper.
Add the almonds to a blender
along with the shallots, garlic,
yogurt, lemon juice, and
salt.
Add the almonds to a food processor
along with the
yogurt,
salt, and water.
Mix into cucumbers
along with both
yogurts; season
with salt.
Add the vegetables to the rice
along with the
yogurt, basil and lime and again season well
with salt and pepper.
To make this quick and easy snack, add 1/2 teaspoon of mayo (or Greek
yogurt) to a hard - boiled egg
along with some
salt and pepper to taste in a bowl.
Drain off excess liquid from the Greek
yogurt and add to a medium bowl
along with shredded cucumber, garlic, lemon, dill,
salt and pepper.
Put the remaining avocado meat
along with the coconut,
yogurt, garlic, chilies, cumin, lemon juice,
salt and 1 cup of water into the container of a food processor or blender and process until it is thoroughly liquefied.