Dips and Sauces sometimes make the dish - they add that unique flavor to take an everyday wholesome food from good-and-healthy to mouth-watering-and-exciting .
In my kitchen, I come up with sauces and dips on-the-fly frequently. And many of these sauces and dips come about without much forethought. Which means, I don't get to write down the exact measurements as I am not paying attention to that aspect.
I usually have a pack of Methi leaves (dried fenugreek leaves) handy. It is readily available at most Indian stores. I use it in Rotis and Naan and Pita bread.
This Spicy Fenugreek Capers Yogurt sauce (dip) just happened one day when I was looking to serve the plain old meatballs with something that can double as a dip and dressing. And, since it was quite delicious, I immediately wrote down the things I added, from memory. Short-term memory served me well, I think, as I tried this recipe again a week later and the sauce turned out just as delicious. So here it is...
For the Fenugreek-Capers-Yogurt Sauce:
¼ cup plain thick non-fat Greek yogurt
1 Tbsp Oilive oil
1 Tbsp dried Fenugreek leaves (Methi)
1 Tbsp Capers
1 tsp stone-ground spicy mustard
1 tsp red wine vinegar
4 pickled jalapeño rings
salt to taste
Combine the ingredients in a blender and blend till smooth and creamy.
For the Baked Turkey Meatballs:
The almond meal plus flaxseed meal combination is one of the favorites. I had saved some that I had made for the Almond-Flax Encrusted Baked Chicken Nuggets (before use), which I decided to use up for this meatball.
10 to 12 oz lean ground turkey
¼ to 1/3rd cup seasoned almond+flaxseed meal mixture
- Pre-heat the oven to 425°F
- Add the seasoned Almond-Flaxseed meal a little at a time to the ground turkey and knead well; shape into firm balls
- Place the balls in a roasting pan, spray with some cooking spray, turn the balls over and spray all around
- Bake in a 425°F oven for about 15 minutes, checking part-way
- When the internal temperature is close to 170°F remove from the oven and allow to rest
- Serve warm in a bed of lettuce topped with marinated red onions and peppers, with the Fenugreek Capers Yogurt sauce that doubles as a salad dressing