| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Veg04 |
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 |
tb |
Lemon juice |
| 3/4 |
c |
Plain yogurt |
| 1/4 |
ts |
Salt; (1/4 to 1/2) |
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.
Per serving (excluding unknown items): 113 Calories; 6g Fat (44%
calories from fat); 6g Protein; 10g Carbohydrate; 22mg Cholesterol;
614mg Sodium
Recipe by: World of the East Vegetarian Cooking by Madhur Jaffrey
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Trading in futures? What about yours in heaven?”