| 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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