| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Indian, Vegetables | 4 | Servings |
INGREDIENTS
| 2 1/2 | c | Plain yogurt |
| 1/4 | c | Half-and-half |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 2 | c | Boiled, diced potatoes |
| 1 | ts | Cumin powder |
| 2 | tb | Fresh chopped coriander or cilantro |
| 1 | Green chili, sliced (opt) |
INSTRUCTIONS
Mix the yogurt, half-and-half, salt and black pepper in a blender for 20-30 seconds. In a bowl, mix the diced potatoes with the yogurt mixture. Garnish with the cumin powder, coriander and green chili. Chill for about 30 minutes before serving. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”