I ate some samosas at a festival stand which were served with yogurt sauce. It was so delicious that I asked the chef how he made it. This recipe is based on the ingredients that he taught me.You can also mince the mint leaves. Chill the sauce in the fridge after you blend it (to firm it up again). For 2 servings. Recipe by Kuminchan

When trying to find out a sauce for salads, steaks, chicken or potato salad this is one of priority recipes... :-)

My family loves all dairy products. This is a secret recipe of mine that has no oil, eggs, or cheese yet is creamy and tastes sweet and garlicky.This may seem like a lot, but we make 1 liter of this batch. Try it over warmed vegetable salads, steamed dishes, toss with pasta, add to shabu-shabu sesame sauce, use as a dipping sauce for fried foods or chicken karaage, spread on toast, or use this instead instead of mayonnaise in potato salads. Recipe by food town

Love Greek food but with a healthy twist! Also took an "after" shot - this is so good it was eaten quickly!

Usually meatballs are a bit of a hassle to make - especially if they need a tomato sauce to go with them. This recipe was inspired by wanting something super tasty, freezable (so I can use for a future meal) and quick to make. Most online lamb meatball recipes (and I consulted a few 😉) use the traditional frying ball method, but lamb is already fatty enough. And, as I found out today, oven works fine 😊. Since this recipe requires quite a few ingredients (it is worth it - trust me!!) and I know how precious time is to us all, I recommend making more than you need, and either freezing the mixture itself, or the meatballs once cooked, for a future meal.

I wanted to use these fennel fronds. From what I’ve heard, they’re usually discarded. I read that you could make a pesto from it, but I was pretty turned off by that personally. I thought the flavor would better lend itself to some kind of a yogurt sauce... so I went that route.

I've had nicer stuffed peppers, but this is still pretty yummy. I like an extra kick so I add chilli, but it really doesn't need it. Peppers can be reheated but are better eaten fresh.

Basil sauce itself doesn't blend well with the pasta, but I didn't want to add so much oil.That's why I experimented with mixing in yogurt. It surprisingly added a rich flavor to the sauce and it was quite tasty.This dish is also great as a side dish for a richer main dish!Please leave out the lemon juice if you're not a fan of tart food.Taste the basil sauce beforehand and adjust the amount of salt and pepper for the seasoning.Squeeze with a cloth or paper towel and drain it well. For 1 serving. Recipe by Nanamama

This dish is also called Dahi Maach in India. It is a very popular dish in the eastern part of India, however, it is loved by everyone all over the country.

#backtoschoolYoghurt is very good for kids for their growing up as it contains calcium, this Lebanese dish is perfect to be consumed by kids.