| 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
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