Cooking with Yogurt

Sour cream never, yoghurt forever!

Whoever it was who suggested the yoghurt + curry paste ( + salt ) dip, you are a genius; I eat that all the time now.

Chris do you like raita? 2 parts yogurt to 1 part sour cream with other stuff added as needed: cucumber, onion, cumin, pepper, etc. So yummy.

I like raita a lot, and have made it a few times, but I've only seen recipes that call for yoghurt, never sour cream. Hm!

Ooh, sour cream is GREAT. I had a sweet potato with sour cream in the other day, and it was marvellous. I'm going to attempt that at some point (shouldn't be too difficult, you just put it in foil, and stick it in the oven. Just take the foil off before you serve, especially if you have fillings. But you knew that already, didn't you?).

Sour cream is also good for lazy red pepper sauce. Fry some red pepper and onion in a little bit of water, add some stock and then bung it in a blender, and add the cream. Nice with pretend-meat. Although it can be alarmingly coloured.

Err...not the best recipe I could have posted here. It'll do, though.

Cooking with yogurt is great unless you use low fat varieties. Separation ahoy!! Never add the low fat yogurt on the heat & do not try to heat it once you have added it!!!

I haven't tried this, but supposedly mixing a tablespoon of cornstarch per cup of nonfat or lowfat yoghurt before heating is supposed to keep it from separating.

I'm all for real sour cream, though yoghurt is nice for marinating, as is buttermilk.

I made this chicken tikka masala recipe last week: http://www.cdkitchen.com/recipes/recs/518/India_Ovens_Chicken_Tikka_Masala31690.shtml

It has a pretty high tastiness to simplicity ratio (I picked it because it didn't call for any spices I either didn't have already or couldn't get at a supermarket). Since it's cold as hell outside, I broiled the chicken rather than grilling it. I accidentally bought one can of picante tomato sauce (the label is virtually identical to the regular), and it worked out in my favor: added just the right amount of heat. In the future I'll use one picante can of sacue and three reg. Oh and I can't get ginger root easily, so I used garlic-ginger paste instead. Overall, it was missing a lil something compared to restaurant tikka masala, but it was still pretty damn good.

I've got a recipe for a yogurt, chicken and rice 'cake' (Greek). It's a bit involved but i can post it here if you like, or email it.

I should have posted that yoghurt and leek soup recipe here...

'Rice' and 'cake' are two words that in conjunction give me the fear... sorry M :)