Mint Chicken Curry

This is a recipe that combines mint, yogurt and tomato flavors. It is not something I'd have every week, but it is definitely interesting. Recipe from my Indian recipe book.

Ingredients:

1 medium onion, chopped
4 garlic cloves, crushed
2 tablespoons chopped fresh mint*
1 tablespoon grated ginger
3 tablespoons ghee
2 teaspoons garam masala
1 teaspoon chili powder
1 1/2 lb (~ 750 g) boneless skinless chicken breast, cubed
1/2 cup plain yogurt
6 oz (180 g) chopped tomatoes

*I cut up 4 peppermint teabags, which came up to about 4 tablespoons dried mint.

Directions:

Place onion, garlic, mint and ginger in a food processor and blend to a smooth paste.
In a saucepan heat the ghee and gently fry the paste for about 5 minutes.
Add the garam masala and chili powder and fry for 1 more minute.
Add chicken, toss to cover with spice mix and cook for further 5 minutes.
Add yogurt and tomatoes, stir well.
Simmer, covered for about 15 minutes or until the chicken is cooked through.
Remove the cover and simmer for 30 more minutes to thicken the sauce.
Serve with steamed rice (or loads of bread :).

Panna Cotta allo Yogurt

Or panna cotta with yogurt, but you knew that! An insanely easy but elegant light summer dessert.

Ingredients (for two portions):

200 ml heavy cream*
2 teaspoons vanilla extract
3 tablespoons sugar
7 g gelatin + 4 tablespoons cold water for dissolving it.
150 g yogurt

* Or substitute cream with half-and-half, or milk, or any combination of those.

Directions:

Dissolve gelatin in cold water.
In a saucepan on medium heat mix cream, vanilla and sugar, stirring continuously until sugar melts.
Add gelatin and stir until it dissolves.
In a separate bowl stir the yogurt to get rid of any lumps.
Slowly pour the hot cream mix into the yogurt, whisking constantly.
Pour mix into two glass bowls or ramekins or whatever suitable bowls you have.
Refrigerate for about 4 hours or until firm.

To serve:

Flip onto chilled plate, and garnish with warm raspberry preserves, or cranberry sauce or fresh fruit or any combination of those.

Tsatsiki

Aka Snezhanka salad. It's named after this Snezhanka. You will need a cheesecloth for this one ;), though Google says a clean dishcloth will do the same job.

Ingredients:

3 cups yogurt
1 cup diced cucumber
1 cup diced walnuts
1 clove garlic, minced
salt, red pepper, lemon juice to taste

Directions:

Line a bowl with a piece of cheesecloth.
Put yogurt on cheesecloth.
Tie cheesecloth in a pouch and leave it hanging above the bowl to drain.

The rule is 1 hour of straining per cup of yogurt, though it depends on the quality of yogurt.
3 cups of yogurt yield 1 1/2 to 2 cups of strained yogurt, again, depending on the quality of yogurt.

Properly strained yogurt for this purpose has a consistency between that of sour cream and that of cream cheese. You have to be able to eat it with a fork.

* Reserve the drained liquid - I use it in my breads, as it has vitamins and minerals.

Remove yogurt from cheesecloth.
Add cucumber, diced walnuts, garlic and spices to taste. Stir carefully.
Serve chilled.