Best 20 Ginger Yogurt Recipes

ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES

Steps:

• Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
• While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
• Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER

Steps:

• Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
• Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
• Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
• Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
• Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.

BROILED YOGURT-GINGER CHICKEN BREASTS

Steps:

• Stir together the yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
• Starting on one long side, cut each chicken breast almost in half horizontally, stopping about 1/2 inch before reaching the opposite side. Open each breast like a book.
• Add chicken to marinade and turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
• Preheat broiler. In a small bowl, toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne, and pinch of salt.
• Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.

CURRIED LENTIL STEW WITH GINGER YOGURT

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper.
• Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.

LEMON-GINGER FROZEN YOGURT

Steps:

• Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
• In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

SPICE-CRUSTED SALMON WITH GINGER-CILANTRO YOGURT SAUCE

Steps:

• Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger, and garlic in small bowl. Season with salt and pepper. Place fennel seeds and coriander seeds in heavyduty plastic bag. Using mallet, crush seeds. Sprinkle fillets with salt, pepper, and seeds.
• Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes. Drizzle with 2 teaspoons lime juice. Place fillets on plates. Top with sauce; serve with lime wedges.

YOGURT WITH GRANOLA, TROPICAL FRUIT, AND CRYSTALLIZED GINGER

Steps:

• Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
• *A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.

GINGER YOGURT SAUCE

Steps:

• Combine all.
• Serve immediately or refrigerate for a few hours, but bring to room temperature before serving.

CITRUS SALAD WITH GINGER YOGURT

Steps:

• Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)
• Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.

LEMON-GINGER FROZEN YOGURT

Steps:

• Bring water, sugar, light corn syrup, and grated ginger to boil in medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Strain into medium bowl and chill until cool. Whisk in yogurt, buttermilk, lemon juice, and lemon peel. Process in ice cream maker according to manufacturer's instructions; cover and freeze.

YOGURT PARFAIT WITH GRANOLA, RASPBERRIES, AND CANDIED GINGER

Steps:

• Mix together granola, cherries, and candied ginger. Place yogurt in a large resealable bag, and snip off end. Pipe a 1-inch-thick layer of yogurt into the bottom of a 4-quart trifle dish (7 1/2 inches in diameter, 5 inches deep). Scatter 1 1/2 cups raspberries over yogurt, and drizzle with honey. Sprinkle with 3 cups granola mixture. Repeat layering once, and top with a layer of yogurt. Mound 1 cup raspberries in center. Garnish with thinly sliced candied ginger (optional), and drizzle with honey. Serve immediately.

ORANGE-GINGER YOGURT CAKES

Steps:

• Bring sugar, ginger, orange zest, and 1/2 cup water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let stand for 15 to 20 minutes. Set syrup and candied orange zest aside.
• Preheat oven to 375 degrees. Thoroughly coat the six (1-cup) molds of a mini Bundt pan with vegetable spray. In a medium bowl, whisk together flour, milk powder, baking powder, and salt.
• In a separate medium bowl, whisk eggs, yogurt, oil, and vanilla until smooth. Add to dry ingredients and whisk until thoroughly combined. Stir in nigella seeds just until incorporated.
• Divide batter evenly among molds. Bake until firm, puffed, and golden brown around the edges, about 15 minutes. Transfer pan to a rimmed baking sheet fitted with a wire rack. Spoon 2 tablespoons reserved syrup over each cake; let stand for 15 minutes.
• When ready to serve, invert pan onto cooling rack. Serve cakes drizzled with remaining syrup and garnish with thinly sliced candied orange zest, if desired.

GINGER YOGURT SAUCE ON PINEAPPLE

Steps:

• Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.
• Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)
• To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds.

DARK GINGER RYE CAKE WITH YOGURT AND HONEY

Steps:

• Preheat oven to 350°F. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
• Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.
• Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.
• Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.
• Do Ahead
• Cake can be made 3 days ahead. Store tightly wrapped at room temperature.

GINGER YOGURT WITH BERRIES AND CRUNCHY CARAMEL

Steps:

• Berries and yogurt
• Mix yogurt and ginger in medium bowl; spread in large shallow serving bowl. Cover yogurt with berries. DO AHEAD Can be made 4 hours ahead; cover and chill.
• Caramel
• Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is dark caramel color, swirling pan occasionally, about 7 minutes. Immediately pour hot caramel over berries, avoiding pouring down inner sides of bowl. Let stand until caramel hardens, about 5 minutes, and serve.

CROCKPOT CURRIED CHICKEN WITH GINGER AND YOGURT

Steps:

• In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and water.
• Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and the pepper.
• Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.
• Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine.
• Serve with rice or pasta and sprinkle with the scallions.

ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES

Steps:

• Heat the oven to 375. Peel the beets and cut into 1-inch chunks. Toss with the oil and season the 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more. While the beets roast, prepare the dressing: mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeno, ginger, 1/4 teaspoon salt and lime juice. whisk in the cilantro. Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seed. Taste and adjust seasoning if necessary.

BANANA GINGER CREPES WITH YOGURT

Steps:

• Crepes: In your blender or food processor beat the eggs until creamy.
• Add sugar; beat.
• Add milk; beat.
• Slowly add flour and beat until very smooth.
• Wipe a non stick 12-inch skillet with a bit of butter or margarine.
• Pour in enough batter to form a thin layer, tilt the pan to spread it evenly over the bottom.
• Your layer should not be thicker than an 1/8-inch.
• Cook over medium heat, when the bottom is golden flip and cook for another minute Place on a place (light side up) and cover with a piece of wax paper.
• Continue to cook all the crepes.
• Cover the crepes with plastic wrap.
• You may now freeze them for later use or have them ready for the last minute filling and serving.
• Filling: Gently mix all the ingredients.
• Place a crepe on a serving plate (light side up) and spoon on a generous amount of the filling (about 1/4 cup it's up to you).
• Flip up the bottom of the crepe and fold in the sides.
• Sprinkle with pine nuts and if you wish add a sprinkle of confectioners sugar. Allow 2 crepes per serving.
• Serve.

GINGER-PEACH FROZEN YOGURT W/GINGERSNAPS

Steps:

• 1. In a food processor blend peaches and simple syrup. In a bowl mix pureed peaches with Yogurts and splenda. Place in ice cream machine. Freeze bowl ahead of time Turn on machine and mix away for 25min. Last five minutes You can add some small chopped peaches, of You like the chunks. Serve in bowls topped with crushed gingersnaps. Whipped topping optional.
• 2. Simple syrup recipe can be found https://www.justapinch.com/recipes/drink/drink-cocktail/ginger-peach-mango-beer-cooler.html?p=1

YOGURT WITH ORANGE AND GINGER

Steps:

• In a small bowl, whisk together yogurt, 2 tablespoons honey, and orange zest; divide among four (8-ounce) serving glasses.
• Divide orange segments among glasses. Drizzle with 1/4 cup honey, and sprinkle with crystallized ginger, dividing evenly. Serve immediately.