| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Condiments | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Chopped fresh Chinese |
| Parsley, Cilantro | ||
| Firmly packed | ||
| 1/2 | c | Chopped fresh mint, firmly |
| Packed | ||
| 1 | Fresh hot green chili | |
| optional | ||
| 1 | T | Lemon juice |
| 3/4 | c | Plain yogurt |
| 1/4 | To 1/2 tsp | |
| Salt |
INSTRUCTIONS
Put the Chinese parsley, mint, green chili, lemon juice and 3 tbsp water into the blender. Blend until smooth, pushing down as necessary with a rubber spatula. Beat the yogurt in a small bowl until it is creamy. Add the mixture from the blender and fold in. Add 1/4 tsp salt, mix, and taste. Add more salt if desired. --Jaffrey suggests it is good with Vegetable Pakoris(batter fried vegetables). If you're still eating fried foods, I agree. But other low fat items are healthier. Try it for a dip with fresh vegetables. We sometimes stir a little into our rice. Posted by SassyJo Recipe By : World of the East Vegetarian Cooking by Madhur Jaffrey File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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