| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
|
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Natural yogurt (I use plain Dannon or Colombo) |
| 5 |
|
In piece cucumber; peeled and coarsely grated |
| 2 |
tb |
Finely chopped fresh mint |
| 1/2 |
ts |
Ground; roasted cumin seeds |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Salt |
|
|
Fresh ground black pepper |
INSTRUCTIONS
Put yogurt in a bowl. Beat lightly with a fork or whisk until smooth and
creamy. Add all other ingredients and mix. Cover and refrigerate until
ready to eat.
Note: This is served alongside Indian dishes to cool the palate from the
spiciness of the dish. The recipe is from Madhur Jaffrey's "Indian
Cooking."
Posted to EAT-L Digest by Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM> on
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