Finely chop the rest of the mint. Place the yoghurt in another mixing bowl and add the chopped up mint. Stir in the cooled syrup and then pass it through a fine sieve. Place this smooth green ...

Other: Get ready to refresh your taste buds with our delicious fresh yogurt sauce, the ideal way to enhance your summer ...

Arbi Kofta with Mint Yogurt Dip: Arbi Kofta is the perfect tea time snack for you to try out during the navratras. Prepared with kuttu ka atta and accompanied with the ever versatile mint-yogurt dip, ...

This soup turns out the most cool, pale green, so pretty when it is flecked with darker green mint and bright green, skinned beans. Don't reheat the soup once you have mixed in the yoghurt.

While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve ...

This soup was served warm but it would also be good at room temperature. The mint and yoghurt makes for a very clean finish on the palette. Edamame beans are immature soy beans and used a lot in ...

Add zing with Mint Chutney! Blend mint leaves, cilantro, green chilies, lemon juice, and spices for a versatile dip or spread. Cool down with a Mint Lassi! Blend yoghurt, mint leaves, sugar, and a ...

Let wings marinate in the refrigerator at least 12 hours. Make the yogurt mint sauce: Combine all ingredients in a blender and purée until smooth. 30 minutes before cooking, remove wings from ...

a small handful of mint leaves a small handful of small, delicate cilantro sprigs extra virgin olive oil Finish the dish: Turn the heat to low, add blobs of the yogurt, and crack the eggs here and ...

Celebrate spring with a platter of the garden's best offerings. Here I've used snow beans but you could also use sugar snaps and snow peas — at this time of year they're so sweet they are best ...

Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt. Recipe courtesy of Cook This Now by Melissa Clark/Hyperion, 2011.